KR101966819B1 - Blueberry wine and the preparing process thereof - Google Patents

Abstract

The present invention relates to a blueberry wine and a process for producing the same. In the blueberry wine of the present invention, the blueberry fruit is crushed and added with 30 to 50% by weight of the amount of the blueberry, ; The fermented broth obtained by mixing agar and sugar at a ratio of 1: 1 was added to the blueberry pulverized liquid at a ratio of 22 to 26 brix and the pH adjusted to 3.2 to 3.4 by adding a fermentation broth aged for one year. Lt; / RTI > Adding 0.01% by weight of potassium pyrosulfite based on the weight of the disrupted blueberry pulverized liquid to sterilize the harmful bacteria; A step of inoculating the yeast for wine after the sterilization to primary fermentation; Removing the perilla of blueberry after the first fermentation and performing secondary fermentation; And filtering the wine after the second fermentation with a filter to add the sulfite in an amount of 0.04 to 0.05% by weight.
In the blueberry wine of the present invention having the above-described structure, a fermentation broth in which blueberry fruit is mixed with aronia and sugar is used, and a predetermined amount of potassium sulfite is added to the fermented broth before sterilization The present invention relates to a method for producing an anthocyanin, which is an active ingredient of blueberry, in an especially high content to improve the quality and taste of wine, and to effectively take advantage of various beneficial ingredients of superfood blueberry, .

Description

Blueberry wine and preparation method thereof

The present invention relates to a blueberry wine and a process for producing the same, and more particularly, to a process for easily producing a high-function blueberry wine using blueberry fruit and a functional blueberry wine containing a high content of anthocyanin obtained thereby .

Fermented beverages are usually produced by alcohol fermentation of various products containing sugar or starch such as fruit or cereal. They produce fruit juice by crushing, crushing and squeezing the fruit. When the fruit juice is insufficient, it is protected by sugar and the like. Sulfuric acid is added for fermentation and microfiltration for microbial propagation, sterilization and oxidation prevention. The most widely used fermented fruit is fermented wine, which is commonly used as a wine. In addition, fruit containing a certain sugar content such as persimmon, apple, etc. is used for fermentation.

Meanwhile, blueberries are shrubs belonging to the genus Ericaceae and Vaccinium, of which there are about 400 species. They are perennial vegetation grown at temperatures of 15-21 ° C and acidic soil of pH 4.5-5 , The fruit of the blueberry is round and one is about 1 ~ 1.5g and it is characterized by deep blue, reddish brown, black and white powder on the surface. The major components of blueberries having such characteristics are: soluble nitrogen-free water 81.36%, water 10.47%, crude protein 2.66%, crude oil 2.04%, ash 1.99%, crude fiber 1.48% Potassium, phosphorus, and sodium. They also contain anthocyanins, flavonoids and lycopene. They are known to have a high antioxidant capacity to inhibit free radicals, to enhance vision, to improve the immune system and to prevent stroke. Especially, It is known that beneficial anthocyanins are contained in larger quantities than any other food. In addition, blueberries are effective in anti-cancer activity, urethritis and cerebral infarction, so they have good function to promote health, prevent aging, lower the risk of cancer including cardiovascular disease, and are selected as the world's top 10 super foods I am getting a lot of attention.

The blueberry having such excellent functionality can be used as raw, sweet, sweet, juice, sauce, and confectionery raw materials, and is used for cosmetic purposes due to its antioxidant effect. In particular, There have been attempts to easily ingest these components by making wines. However, unlike grapes, which are conventionally used as a main ingredient of wine production, blueberries have a low sugar content and thus have many problems in achieving effective fermentation. Therefore, in order to solve such a problem, for example, Korean Patent Registration No. 1470586 (Patent Document 1) discloses a method for improving fermentation disorder of blueberry wines, Wherein the bananas are added with a bananas or a nitrogen source in an amount of 2.0-6.0 wt% based on 100 wt% of the blueberries, in order to improve the fermentation speed and reduce the residual sugar content, " On the other hand, it has also been proposed to use components other than the fruit of blueberries. For example, in Korean Patent Laid-Open Publication No. 2015-0029102 (Patent Document 2), "a process for producing blueberry wines, &Quot; Blueberries " were prepared by collecting blueberry maple leaves, mixing the obtained maple leaves with sugar at a weight ratio of 60:40, storing them in containers for 3 to 6 months, , Adding the pulverized blueberry to the fermentation vessel, adding the sugar solution of the blueberry maple leaf to the fermentation vessel, and adding the yeast to the fermentation vessel to ferment wine, &Quot; discloses a process for producing blueberry wines having added functionality of blueberry maple leaves. "

Further, in Chinese Patent Publication No. 103865715 (Patent Document 3), as a method of brewing blueberry wines, sucrose is added to wild blueberry fruit, enzyme is added thereto to decompose, enzyme is inactivated, , The temperature is adjusted, the pH is adjusted by adding edible acid, the fermentation is carried out by adding active yeast for aerobic fermentation, and the fermentation is continued for a certain period at a specific temperature and conditions to produce wine A method is disclosed.

However, the blueberry wines produced by the methods disclosed in the above-mentioned conventional patent documents are not only complicated to manufacture but also produce wines containing anthocyanins, flavonoids and lycopene, which are known to have excellent effects of blueberries There is still a need for a new method of producing blueberry wines which can not be said to be suitable.

Accordingly, the present inventors have recognized the problem of the conventional blueberry wine manufacturing process, and as a result of intensive research to solve the problem, the inventors of the present invention have found that by providing a blueberry wine by a specific method, The present invention has been completed.

Patent Document 1: Korean Patent Registration No. 1470586 Patent Document 2: Korean Patent Laid-Open Publication No. 2015-0029102 Patent Document 3: Chinese Patent Publication No. 103865715

SUMMARY OF THE INVENTION Accordingly, the present invention has been made keeping in mind the above problems occurring in the prior art, and it is an object of the present invention to provide a method for efficiently and conveniently ingesting anthocyanin, an effective component of blueberry, Functional blueberry wines.

Another object of the present invention is to provide a method for easily producing a highly functional blueberry winery using the blueberry fruit having the above-mentioned excellent characteristics.

The present invention may also be directed to accomplishing other objects that can be easily derived by those skilled in the art from the overall description of the present specification, other than the above-described and obvious objects.

According to another aspect of the present invention, there is provided a method of preparing a blueberry wine comprising:

A method for producing blueberry wines based on blueberry fruit, comprising the steps of:

Crushing the blueberry fruit and admixing it with 30 to 50% by weight of the amount of the blueberry to prepare a blueberry disintegrating liquid;

The fermented broth obtained by mixing agar and sugar at a ratio of 1: 1 was added to the blueberry pulverized liquid at a ratio of 22 to 26 brix and the pH adjusted to 3.2 to 3.4 by adding a fermentation broth aged for one year. Lt; / RTI >

Adding 0.01% by weight of potassium pyrosulfite based on the weight of the disrupted blueberry pulverized liquid to sterilize the harmful bacteria;

A step of inoculating the yeast for wine after the sterilization to primary fermentation;

Removing the perilla of blueberry after the first fermentation and performing secondary fermentation; And

Filtering the wine with a filter after the second fermentation, and adding the sulfite in an amount of 0.04 to 0.05 wt% to aged the wine.

According to another aspect of the present invention, tartaric acid is added together in the process of adding the astrocyte and the sugar, that is, the Aronia fermentation broth.

According to another embodiment of the present invention, the method further comprises removing the precipitate after the aging step, adding the bentonite to the mixture, adding the mixture to the mixture, .

According to another embodiment of the present invention, the primary fermentation is performed for 5 to 10 days and the secondary fermentation is performed for 1 to 2 months.

According to still another aspect of the present invention, there is provided a method for producing fermented milk, comprising the steps of: adding yeast culture to a fermentation broth after the primary fermentation and adding oxygen by stirring at 25 to 30 ° C to release accumulated heat during fermentation .

According to another embodiment of the present invention, the second fermentation step is characterized in that fermentation proceeds in the anaerobic state since the fermentation liquid is completely airtightened to the atmosphere to prevent oxygen from contacting at all.

According to another embodiment of the present invention, the fermentation broth obtained by mixing 1: 1 with the above-mentioned aronia and sugar and aged for 1 year is prepared by mixing 6 to 8 parts by weight of monosodium glutamate, 2 to 8 parts by weight of yeast, 3 parts by weight of calcium carbonate, and 0.5 to 0.7 parts by weight of calcium carbonate.

According to another embodiment of the present invention, in the step of aging after the second fermentation, 0.01 to 0.02 parts by weight of yeast is added to the fermentation broth, and then oxygen is added at a rate of 2 cc / L. By adding such a step, proper oxidation of the finished wine occurs, and the flavor can be further enhanced.

According to another embodiment of the present invention, the blueberry fruit according to the present invention may be obtained by subjecting a blueberry raw material to a fermentation and drying process for 2 to 3 days in a dry aging furnace in a low-temperature atmosphere in which far- .

According to another aspect of the present invention, there is provided a blueberry wine comprising:

Crushing the blueberry fruit and admixing it with 30 to 50% by weight of the amount of the blueberry to prepare a blueberry disintegrating liquid; The fermented broth obtained by mixing agar and sugar at a ratio of 1: 1 was added to the blueberry pulverized liquid at a ratio of 22 to 26 brix and the pH adjusted to 3.2 to 3.4 by adding a fermentation broth aged for one year. Lt; / RTI > Adding 0.01% by weight of potassium pyrosulfite based on the weight of the disrupted blueberry pulverized liquid to sterilize the harmful bacteria; A step of inoculating the yeast for wine after the sterilization to primary fermentation; Removing the perilla of blueberry after the first fermentation and performing secondary fermentation; And filtering the wine after the second fermentation with a filter to add the sulfite in an amount of 0.04 to 0.05% by weight.

The blueberry wine of the present invention having the above-described structure and the method for producing the same are prepared by using a fermentation broth obtained by mixing arachnia and sugar in a blueberry fruit and adding a predetermined amount of potassium sulfurousulfite for sterilization before the present fermentation, It is possible to effectively obtain various beneficial ingredients of super food blueberry which not only improves the quality and taste of wine by producing wine containing particularly high content of anthocyanin as an active ingredient of blueberry, but also provides beneficial effects to human body Thereby solving the conventional problems. In the present invention, the fermentation broth used in the present invention is a fermentation broth obtained by mixing agar and sugar at a ratio of 1: 1, which is aged for one year. The sugar is decomposed into fructose and glucose through fermentation, The anthocyanin and tannin components are sufficiently cured to serve not only as a sugar composition but also add a tangenic taste to the flavor of blueberry wine, thereby providing a wine of excellent taste.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart schematically showing a process for producing a blueberry wine according to a preferred embodiment of the present invention. FIG.

Hereinafter, the present invention will be described in more detail with reference to preferred embodiments with reference to the accompanying drawings, but it goes without saying that the present invention is not limited to the following embodiments and various modifications can be made within the scope of the gist of the present invention . Furthermore, well-known components, well known operations, and well-known techniques are not specifically described in the detailed description to avoid obscuring the present invention.

The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. In the present specification, the singular forms include plural forms unless otherwise specified in the specification. Also, components and acts referred to as " comprising (or comprising) " do not exclude the presence or addition of one or more other components and operations.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart schematically showing a process for producing a blueberry wine according to a preferred embodiment of the present invention. FIG.

As shown in FIG. 1, a method of manufacturing a blueberry wine according to a preferred embodiment of the present invention comprises the steps of crushing blueberry fruit and adding 30 to 50% by weight of the blueberry to the mixture to prepare a blueberry crushed liquid ; The fermented broth obtained by mixing agar and sugar at a ratio of 1: 1 was added to the blueberry pulverized liquid at a ratio of 22 to 26 brix and the pH adjusted to 3.2 to 3.4 by adding a fermentation broth aged for one year. Lt; / RTI > Adding 0.01% by weight of potassium pyrosulfite based on the weight of the disrupted blueberry pulverized liquid to sterilize the harmful bacteria; A step of inoculating the yeast for wine after the sterilization to primary fermentation; Removing the perilla of blueberry after the first fermentation and performing secondary fermentation; And filtering the wine after the second fermentation with a filter to add the sulfite in an amount of 0.04 to 0.05% by weight.

According to another preferred embodiment of the present invention, tartaric acid may be added together in the process of adding the aronia and the sugar.

According to another preferred embodiment of the present invention, the manufacturing method according to the present invention is characterized in that after the aging step, the precipitate is removed by freezing (for example, using a siphon to transfer the supernatant to another vessel) After the aging, the supernatant separated again may be further washed with water to remove the supernatant.

According to another preferred embodiment of the present invention, the primary fermentation can be carried out for 5 to 10 days, preferably 7 days, and the secondary fermentation can be carried out for 1 to 2 months, For example, if the fermentation temperature exceeds 25 DEG C, a second fermentation period of one month may suffice.

Hereinafter, one embodiment of the production of blueberry wines according to the present invention will be described step by step.

1) Prepare frozen blueberries or raw blueberries with the blueberries, and remove them.

Rub the ready-made blueberries and crush them with a buggy bat.

2) In the singer stage, add 30% to 50% of the mashed blueberry. For example, 6 liters of water can be added to 20 kg of blueberry fruit.

3) Add 50kg of fermentation broth which is aged for 1 year with 1: 1 mixture of aronia and sugar, based on 100kg of blueberry, and adjust the sugar content to 24 brix by adding acidity regulator. At this time, about 51% of the sugar is alcohol and 49% is the carbon dioxide, so the wine which is about 11 degrees to 12 degrees is produced.

The acidity is adjusted to pH 3.2 to 3.4.

At this time, about 20 g of tartaric acid is added to enhance the stability of the anthocyanin pigment.

4) Potassium sulfurous sulfite (sulfite) and wine yeast addition stage. Blueberry may contain wild yeast and harmful bacteria which do not help fermentation. To sterilize it, potassium pyrosulfite is added to 0.01% of blueberry fruit do.

After the addition of potassium pyrosulfite, the wine yeast is allowed to stand for at least 5 hours, preferably overnight, the next day. At this time, if potassium pyrosulfite is not added, yeast can be added immediately. However, when yeast is added directly after adding potassium sulfite, yeast is killed and fermentation does not occur. At this time, the participating yeast is added to the dried yeast for wine in an amount of 0.01 to 0.02% of the blueberry fruit. Ammonium phosphate as nutrients of yeast may be added in an amount of 0.02 to 0.03% of the blueberry fruit.

5) Primary fermentation stage, which can be carried out for 5 to 10 days, preferably for 7 days, is the period during which the components of the pulp are leached.

At this time, 2/3 of fermentation bottles should not be exceeded. Close the lid of the fermenter and install an air circuit breaker. After 1 to 3 days, fermentation starts normally. When alcohol fermentation starts, carbon dioxide gas is produced. Carbon dioxide gas pushes up the blueberry peel to float on the surface. Open the lid at least once a day, preferably two or three times a day, and let the scalp float up with a scoop or a long spoon. Care must be taken to avoid contamination by hand. Through these processes, the shells on the surface can prevent the mold from coming into contact with the air, and the leaching of color and components from the shell is good. The fermentation temperature is suitably between 20 and 25 캜, preferably in a dark place.

If the fermenter is placed on the bottom of the cement, the fermentation does not occur properly and the fermentation does not occur properly.

6) The second fermentation step, which is carried out for one to two months, which is the stage of sugar degradation and alcohol production.

This second fermentation is sufficient for one month if the weather is warm, and enough alcohol for two months if the weather is cold.

7) In the filtration step, 0.05 g / l of sulfite is added to the wine after the second fermentation using a screening filter.

Sulfites (potassium pyrosulfite) participate in the filtration process to prevent oxidation which may be caused by contamination or contact with air.

8) In the fermentation stage, the fermented wine is aged for a certain period of time.

This aging step is carried out by transferring the filtered wine to a carbo or a water bottle, preferably an oak barrel, and aging for 4 months or longer in a dark place at about 15 ° C. At this time, use a narrow container so that the aging barrel can minimize the air contact surface.

9) Second aging and bentonite addition step.

Then, when the secondary aging is over, use a siphon and transfer it to another container so that it does not come in contact with the fine debris that has settled down. Then, dissolve 10g of bentonite in warm water, pour it into wine, install air circuit breaker, and further clarify while storing.

After about a month or so, the wine is settled and becomes a clear wine. If it is clear enough, use a siphon to make a bottle of pure blueberries.

If it is aged for about 6 months after it is put into a bottle, it becomes blueberry wine with taste and fragrance.

According to another embodiment of the present invention, a yeast culture is added to the fermentation broth after the primary fermentation, and then oxygen is added by stirring at 25 to 30 ° C to release accumulated heat during fermentation By performing these steps, the secondary fermentation proceeds more effectively, which can positively affect the alcohol fermentation.

According to still another embodiment of the present invention, the second fermentation step according to the present invention is preferably carried out in an anaerobic state so that the fermentation liquid is completely airtightly sealed with the atmosphere and oxygen is not contacted at all. By maintaining such a complete oxygen cut-off state, the taste of the produced wine can be further dried.

According to another embodiment of the present invention, the fermentation broth obtained by mixing the above-mentioned Aromania and sugar according to the present invention in a ratio of 1: 1 and aged for one year may be used, but preferably, monosodium glutamate 6 to 8 parts by weight of mono sodium glutamate, 2 to 3 parts by weight of yeast, and 0.5 to 0.7 parts by weight of calcium carbonate. The addition of the adduct as described above can further enhance the flavor of the wine.

According to another embodiment of the present invention, it is preferable that 0.01 to 0.02 part by weight of yeast is added to the fermentation broth in the step of aging after the secondary fermentation according to the present invention, followed by addition of oxygen at a rate of 2 cc / L . By adding such a step, proper oxidation of the finished wine occurs, and the flavor can be further enhanced.

According to still another embodiment of the present invention, the blueberry fruit according to the present invention may be subjected to aging and drying processes for 2 to 3 days in a dry mature atmosphere in a low-temperature atmosphere in which far- Can be used.

As described above, in the manufacturing method according to the present invention, the blueberry fruit does not have enough sugar content to make wine, so it is necessary to add sugar. In order to make the best sugar content for making wine, Using similar ingredients to improve the quality and taste of wine. At this time, the sugar ingredient to be added at this time is a fermentation liquid which is a fermentation solution aged for 1 year by mixing the ratio of Aronia and sugar at a ratio of 1: 1, and the sugar content is about 50 Bricks and retains the flavor of Aronia and blueberry as much as possible.

As described above, the blueberry wine produced according to the present invention has the same ingredients as the main ingredient of blueberry. The main ingredient of the blueberry fruit is 84.61 g of moisture, 0.67 g of protein, The anthocyanin content of this blueberry is about 100 mg per 100 g, and the efficacy of the blueberry is all derived from the efficacy of anthocyanin. The anthocyanin has physiological and pharmacological functions The improvement of eyesight, the improvement of eye fatigue, the treatment of diabetic retinopathy, the progressive inhibition of senile cataract, the platelet coagulation protection action, the capillary protection action, the strengthening action of connective tissue, the treatment of urinary tract infection, to be. Accordingly, as described above, the blueberry wine produced according to the specific constitution of the present invention is able to contain the anthocyanin, which is the main component of blueberry, at the same time as it is produced, and at the same time enhances the anthocyanin high functionality Can be provided.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the exemplary embodiments or constructions. It is not. Therefore, those skilled in the art will appreciate that various modifications and equivalent embodiments are possible without departing from the scope of the present invention. Accordingly, the true scope of the present invention should be determined by the technical idea of the appended claims.

(Without reference numerals)

Claims (10)

A method for producing blueberry wines based on blueberry fruit, comprising the steps of:
Crushing the blueberry fruit and admixing it with 30 to 50% by weight of the amount of the blueberry to prepare a blueberry disintegrating liquid;
The fermented broth obtained by mixing agar and sugar at a ratio of 1: 1 was added to the blueberry pulverized liquid at a ratio of 22 to 26 brix and the pH adjusted to 3.2 to 3.4 by adding a fermentation broth aged for one year. Lt; / RTI >
Adding 0.01% by weight of potassium pyrosulfite based on the weight of the disrupted blueberry pulverized liquid to sterilize the harmful bacteria;
A step of inoculating the yeast for wine after the sterilization to primary fermentation;
Removing the perilla of blueberry after the first fermentation and performing secondary fermentation;
Filtering the wine after the secondary fermentation, adding sulfite to the oak barrel in an amount of 0.04 to 0.05% by weight, aging the wine in a dark place at about 15 ° C for 4 months or more; And
Removing agglomerates after the aging step, removing the precipitate, adding bentonite to add aging, and then removing the precipitate again by layer separation,
Wherein the yeast for wine is added in an amount of 0.01 to 0.02% of the blueberry fruit and the ammonium phosphate as a nutrient of the yeast is added in an amount of 0.02 to 0.03% of the blueberry fruit in the primary fermentation step Way.
delete The process for producing blueberry wine according to claim 1, wherein tartaric acid is added together in the process of adding aronia and sugar.
The method according to claim 1, wherein the primary fermentation is performed for 5 to 10 days and the secondary fermentation is performed for 1 to 2 months.
The method of claim 1, further comprising the step of adding oxygen by adding yeast culture to the fermentation broth after the primary fermentation and stirring at 25 to 30 DEG C to release heat accumulated during fermentation Process for the production of berry wines.
[Claim 2] The method according to claim 1, wherein the fermentation step is carried out in an anaerobic state so that the fermentation liquid is completely airtightly sealed to prevent oxygen from contacting at all.
The fermentation broth according to claim 1, wherein the fermentation broth obtained by mixing 1: 1 of the above-mentioned aronia and sugar and aged for 1 year comprises 6 to 8 parts by weight of monosodium glutamate, 2 to 3 parts by weight of yeast, , And calcium carbonate (0.5 to 0.7 part by weight).
[2] The method according to claim 1, wherein in the step of aging after the secondary fermentation, 0.01 to 0.02 part by weight of yeast is added to the fermentation broth and then oxygen is added at a rate of 2 cc / L.
The blueberry fruit according to claim 1, wherein the blueberry fruit obtained by aging and drying the blueberry raw material for 2 to 3 days in a dry aging furnace in a low-temperature atmosphere in which far-infrared rays are radiated before crushing Of the total weight of the blueberry wines.
A blueberry wine characterized in that it is produced according to any one of claims 1 to 9.

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