KR101760692B1

KR101760692B1 - wine with jujube and manufacturing method thereof

Info

Publication number: KR101760692B1
Application number: KR1020150077155A
Authority: KR
Inventors: 권미송
Original assignee: 권미송
Priority date: 2015-06-01
Filing date: 2015-06-01
Publication date: 2017-07-24
Also published as: KR20160141464A

Abstract

The present invention relates to a jujube process and a process for producing the jujube, and it is intended to separate the jujube seeds and the jujube flesh, and to introduce the useful ingredients contained in the jujube seeds and pulp The present invention is to provide a jujube fermented jujube fermented with jujube fermented soybean juice and a preparation method thereof.

Description

[0001] The present invention relates to jujube and manufacturing method,

More particularly, the present invention relates to a jujube fermented with juice of the jujube and jujube flesh to improve the flavor of the jujube and the preparation method thereof will be.

Jujube contains 28% of glucose and fructose, 1.5% of protein, and other calcium, iron, phosphorus, vitamin A and vitamin B, and jujube ethanol extract is administered to liver damaged rats. It has been reported that the jujube is used as a relieving tonic, and ripe jujube is matured and dried for a long time. When you eat it, the fever is lowered and the stool is thinned to reduce constipation. , And cough is also known to stop. The pharmacological effect of these dates is known to be included in the jujube seeds.

However, since jujube has been mostly consumed only as herbal medicines and water reducing agents, it has been attempted to develop various aspects such as rice cakes, sweets, drinks, and sake.

As an example of such a technique, there is a technique of applying jujube to sake, as disclosed in Japanese Laid-Open Patent Publication No. 10-2011-0082230 and Publication No. 2000-0032998.

However, jujube using the jujube is usually used together with other ingredients rather than being used singly. Thus, the jujube concentrate is used together with various herbal medicines and juice in the patent document 10-2011-0082230, In Japanese Patent Application No. 2000-0032998, the jujube is added together with ginseng, and the jujube removed from the jujube is finely ground. However, in this case, the jujube is supplementarily added, so that the addition amount thereof is insufficient.

In addition, the jujube contains a lot of effective ingredients, but the seeds are dense and hard so that when added to the makgeolli, the effective ingredient can not be extracted, and the jujube can not be swallowed during the ingestion process, As described above, only flesh is added and used.

Accordingly, even if the jujube is added, there is a problem that the active ingredient of the jujube can not be effectively consumed. To use the jujube concentrate in order to improve the problem, a concentrating process must be separately performed.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a dairy product which can be obtained by easily separating jujube seeds and jujube flesh, The present invention is to provide a jujube fermented jujube fermented with jujube fermented by controlling the addition amount of jujube fermented so that the fermented jujube fermented by the addition of the jujube ferment is not increased.

In order to accomplish the above object, the present invention is characterized in that, after fermentation for 30-60 days by mixing rice gruel on the underside, 1-20% jujube seed powder based on the weight of the rice for the rice gruel is put into a 30-60 day fermentation And a final fermentation process in which the jujube fermentation process is completed and the jujube powder is fermented for 2 to 12 months by adding 1 to 10% .

In the above, the jujube seeds and pulverized powder are roasted in hot water for 5 minutes or less, and the resulting fermented product is fermented at a low temperature of 15-18 ° C.

According to the present invention constructed as described above, the jujube seeds are pulverized and added and fermented before the jujube, so that the jujube seeds can be sufficiently ingested and the jujube seeds are powdered and added There is no foreign body sensation even after the preparation of the jujube, and there is no need for a separate extraction and concentration process for obtaining the active ingredient of jujube, so that it is easy to produce while obtaining the jujube effect.

Figs. 1 to 3 are photographs showing a process of producing the in-
FIGS. 4 to 5 are photographs
6 to 7 are photographs showing jujube seed powder
Fig. 8 is a photograph of a mixture of an extract and a jujube seed powder
9 is a photograph showing jujube and jujube powder
Fig. 10 is a photograph showing addition of jujube powder
11 is a photograph showing the jujube according to the present invention

Hereinafter, embodiments of the present invention will be described with reference to the accompanying drawings.

(1) underarm manufacturing

As shown in Fig. 2 and Fig. 3, the rice husks were fed at a weight ratio of 2: 3: 1, preferably 800 g: 350 g in the examples of the present invention, at a weight ratio of 1 Followed by tea fermentation (1 to 2 days, preferably 36 hours).

At this time, the water used for making porridge is 1.5-2 times the volume of rice, and the process of making the porridge is a well-known process, so a detailed explanation is omitted.

(2) Manufacture of eraser

After completion of the primary fermentation, as shown in Fig. 4, the rice is cooked with glutinous rice as shown in Fig. 4, and then cooled. Then, the glutinous rice gruel (hereinafter referred to as first glutinous rice gruel) is prepared in a weight ratio of 6 to 8: In the example, 8 kg of the first glutinous rice cake and 1 to 2 days (preferably 36 hours) elapse at a temperature of 15-18 캜 with compaction of the stomach.

Thereafter, a glutinous rice paste (hereinafter referred to as a second glutinous rice paste) was prepared and added to the above-mentioned first glutinous rice gruel: second glutinous rice gruel in a weight ratio of 1: 0.5-2 (in the embodiment of the present invention, Glutinous rice cake) is added to start the second fermentation (26-58 days) at 15-18 ℃.

FIG. 5 shows an example in which the first and second glutinous rice cakes are mixed. In order to prepare the rice cakes, water is used at a rate of 1 to 1.2 times the volume of the rice, and the process of making the rice cakes is a well-known process.

(3) Jujube fermentation

In this case, the paste prepared in the above-described manufacturing process shows a slight liquor when it goes past 50 days. At this time, 1-20% jujube seed powder based on the weight of the glutinous rice (glutinous rice) The fermentation process of the jujube fermentation is carried out at a temperature of -18 DEG C for 30-60 days (50 days in the embodiment of the present invention).

In the embodiment of the present invention, a total of 16 kg of grain for grains is used, and the juice of the jujube is used at 1.08 kg, which is 6% of the grain weight for grains. At this time, The mixture is roasted for 5 minutes or less, and the mixture is taken out in the form of powder as shown in Fig. 7, and the mixture is blended as shown in Fig.

(4) Final validation process

After 50 days from the addition of the jujube seed powder, the juice of the jujube shown in Fig. 9 was added in an amount of 1 to 10% based on the weight of the grains for the rice gruel. The juice was stirred with a spatula as shown in Fig. 10, (5 months in the example of the present invention) at a temperature of 2 to 12 months.

In the embodiment of the present invention, a total of 16 kg of grain for grains was used, and the juice of the jujube was 0.54 kg, which is 3% of the weight of the grains for the rice. In this process, the jujube powder was also roasted at 90-200 ° C for 5 minutes , And the alcohol content of the jujube pulp powder is increased by the sugar.

However, when the amount of jujube is too large, the juice taste increases. When the juice is too small, the juice of the jujube can not be sensed. Therefore, it is preferable to add 1 to 10% of jujube.

The right yellowish brown powder in Fig. 9 is jujube powder.

In the final fermentation process, when the liquor is not passed over for more than 5 months, the soft drink is completed. Here, as shown in Fig. 10, when the dregs are filtered out, a clear yellowish brown light is emitted, a good flavor is obtained, .

These jujube cultures were subjected to sensory evaluation by 10 panelists. The measurement items are classified into color taste, flavor, flavor, and overall taste, but are classified into a pungent taste, a sweet taste, and a chewing gum in order to specifically confirm the flavor, and the evaluation is made by a 5-step evaluation method (5: 4: good, 3: normal, 2: poor, 1: very bad).

division color flavor incense Overall
Likelihood A bitter taste sweetness End Jujube 3% 4.2 4.7 4.5 3.9 4.0 4.3 Jujube 15% 3.9 3.8 3.9 3.7 3.9 3.8

In the sensory evaluation, the jujube juice of the present invention containing 3% jujube was superior to the jujube juice added with juice of 15% in jujube fermentation by counting color, taste, flavor and overall acceptability. This is because the addition of the juice of jujube did not control the sweet taste and the sweetness due to the increase of sugar content was excluded.

As a result, the fruit of the present invention has excellent stickiness, and the fruit of the present invention has excellent stickiness. Thus, the fruit of the present invention has excellent stickiness.

In addition, since the sake produced in this manner does not change even after storage for one year at room temperature, it can be seen that the preservation period is much longer than that of the rice wine which is not distilled after being filled with ordinary grains.

On the other hand, if the fermentation temperature is below 15 ° C, it takes a long time to produce alcohol, and when the fermentation temperature is above 18 ° C, the fermentation period is shortened.

Claims

Preparing a sausage at room temperature by constituting a porridge made of rice with porridge: koji at a weight ratio of 2: 3: 1;
The paste is prepared by blending glutinous rice with the above-mentioned undergarment and the paste, and mixing the 1 to 20% weight ratio of the jujube seeds based on the weight of the grains for the above-described high-pot harvesting, and fermenting the mixture at a temperature of 15-18 ° C for 30-60 days. step;
Mixing the 1 to 10% weight ratio of jujube pulp powder based on the weight of the grains for high sugar content into the fermented liquor, filtering out the debris after fermentation for 2 to 12 months at a temperature of 15 to 18 ° C; Wherein the jujube seeds and pulverized powder are roasted at 90 to 200 ° C within 5 minutes and used in powder form.

delete

A jujube process according to any one of claims 1 to 6, which comprises 1-20% of jujube seed powder and 1-10% of jujube powder of an extractable grain weight.