KR102074164B1 - Method of manufacturing fermented wine by adding raspberry and korean traditional wine manufactured thereof - Google Patents

Abstract

Raspberry fermented liquor and a method for preparing the same are disclosed. In the method for producing raspberry fermented wine according to an embodiment of the present invention, 100 parts by weight of grains are steamed and cooled to room temperature, and then mixed with 8 to 10 parts by weight of yeast, 150 parts by weight of water and 25 to 30 parts by weight of granules, and placed in a container. Performing the primary immersion, 50 parts by weight of grains and 25 to 35 parts by weight of raspberries steamed and cooled to room temperature, and then the primary filtrate obtained by pressing and filtering the 4-5 parts by weight of yeast, 50 parts by weight of water and the first immersion liquid After mixing the mixture in a container to carry out the second immersion and 25 parts by weight of grain steamed and cooled to room temperature, the yeast 2 to 2.5 parts by weight and the secondary immersion was mixed with the pressure-filtered secondary filtrate in the container Carrying out the third soaking.

Description

METHOD OF MANUFACTURING FERMENTED WINE BY ADDING RASPBERRY AND KOREAN TRADITIONAL WINE MANUFACTURED THEREOF}

The present invention relates to a method for producing raspberry fermented liquor and a traditional liquor prepared according to the present invention, and more particularly, to a method for preparing fermented liquor by adding raspberries during preparation of a medicinal liquor, and a raspberry traditional liquor prepared according to the present invention.

Alcohol is a kind of fermented beverage in which carbohydrates are decomposed by microorganisms to make various components including alcohol, and fermentation sources include grains, potatoes, sugars, and molasses.

Each country has its own unique liquor. In Korea, there are many alcoholic beverages such as Takju, Yakju, Beer, Cheongju (clear wine), Wine, Shochu, Whiskey, and Sake Brewery. The main liquors in Korea are Takju, Cheongju (Clear Wine), Yakju, Soju, and Mixed Wine.

Our traditional folk liquor was brewed in a grain-based parallel fermentation method using yeast, which is usually made from fungi, yeast and bacteria that grow naturally in grains, as an enzyme and microbial source for fermentation. In particular, Yakju is a fermented rice brewed, sweet and sour, acidity, gourmet, sour taste, 5 rice of the sashimi is evenly harmonized, the taste is fragrant, mellow and refreshing.

Raspberry (Rubus crataegifolius) is a deciduous broad-leaved arborescent belonging to the family Rosaceae, grows about 1 to 2m in height, spines all over the body, leaves are oval or oval, and is divided into 3 to 5 branches. White flowers bloom in May, fruit group almost round. It is a perennial plant that bears a spherical red fruit. Unlike bokbunja, its stem does not have white powder. It is wild in the south of Hwanghaedo, Japan and China. In the United States, raspberry was grown from the mid-19th century.

Raspberries have a high aroma and acidity, and when they are soaked in alcohol, they become good fruit wine. The sour taste is due to organic acids such as citric acid and malic acid, which contain about 1.5%. "Herbaceous hardwood" is good for kidneys, liver and yangyi caused by the introduction is said to be fine skin, blacken the head, lung disease is also recorded.

Raspberries are 0.40 mg of niacin, 2.00 mg of sodium, 1.30 g of protein, 4.00 g of sugar, 101.00 µg of beta carotene, vitamin C 28.00 mg, 4.70 g of dietary fiber, 0.46 mg of zinc, 16.50 µg of phosphoric acid, 31.00 mg of potassium, 130.00 It contains mg, calcium 21.00mg, cholesterol 0.00mg, other anthocyan and tannin.

Raspberries are harvested and shipped in the short period of 40 days from the end of May to the end of June, and are distributed to fresh fruits. There is a drawback to storage by rapid freezing. In the case of frozen raspberries, the price is about 20% lower than that of raw fruits, and it is a burden on cultivated farmers due to the occurrence of freezing facilities and storage costs.

Raspberries in the Pohang region have been grown for more than 40 years (from the 1970s). As of the end of 2017, the cultivation area has increased to about 100 ha (Pohang Agricultural Technology Center, 2017). Raspberries that are frozen in Pohang area are required to study how to efficiently utilize frozen raspberries that are frozen at about 10 to 20 tons per year. For example, research on traditional liquor (specialty liquor) using raspberries in frozen storage is needed.

Patent Document 1: Republic of Korea Patent Registration No. 10-1336341

Embodiments of the present invention to produce a fermented liquor using the wild strawberry in the frozen storage after the time of shipment, the production of the fermented liquor by adding the raspberry during the production of the unique flavor and antioxidant properties of the raspberry, the unique red color To provide a raspberry fermented liquor having a method and a traditional liquor prepared accordingly.

In the method for producing raspberry fermented wine according to an embodiment of the present invention, 100 parts by weight of grains are steamed and cooled to room temperature, and then mixed with 8 to 10 parts by weight of yeast, 150 parts by weight of water and 25 to 30 parts by weight of granules, and placed in a container. Performing the primary immersion, 50 parts by weight of grains and 25 to 35 parts by weight of raspberries steamed and cooled to room temperature, and then the primary filtrate obtained by pressing and filtering the 4-5 parts by weight of yeast, 50 parts by weight of water and the first immersion liquid After mixing the mixture in a container to carry out the second immersion and 25 parts by weight of grain steamed and cooled to room temperature, the yeast 2 to 2.5 parts by weight and the secondary immersion was mixed with the pressure-filtered secondary filtrate in the container Carrying out the third soaking.

In the method for producing raspberry fermented wine according to an embodiment of the present invention, 100 parts by weight of grains are steamed and cooled to room temperature, and then mixed with 8 to 10 parts by weight of yeast, 150 parts by weight of water and 25 to 30 parts by weight of granules, and placed in a container. Performing the first immersion, steamed 50 parts by weight of grains, cooled to room temperature, 4-5 parts by weight of yeast, 50 parts by weight of water and the primary filtrate after compression filtration of the first immersion solution was mixed and put in a container After performing the second immersion and steaming 25 parts by weight of grains and 25 to 35 parts by weight of raspberries, and cooled to room temperature, the mixture of the yeast 2-2.5 parts by weight and the secondary immersion solution with the pressure-filtered secondary filtrate and then placed in a container Carrying out the third soaking.

In the method for producing raspberry fermented wine according to an embodiment of the present invention, 100 parts by weight of grains are steamed and cooled to room temperature, and then mixed with 8 to 10 parts by weight of yeast, 150 parts by weight of water and 25 to 30 parts by weight of granules, and placed in a container. Performing the first immersion, 50 parts by weight of grains steamed and cooled to room temperature, 4.5 to 6.5 parts by weight of lyophilized raspberry powder is mixed, and 4 to 5 parts by weight of yeast, 50 parts by weight of water and the primary immersion filtration After the mixing of the primary filtrate and performing a second immersion in a container and steamed at room temperature by steaming 25 parts by weight of grains, the second filtrate by pressing and filtering the yeast 2-2.5 parts by weight and the secondary immersion Mixing with and then performing a third dip in a container.

In the method for producing raspberry fermented wine according to an embodiment of the present invention, 100 parts by weight of grains are steamed and cooled to room temperature, and then mixed with 8 to 10 parts by weight of yeast, 150 parts by weight of water and 25 to 30 parts by weight of granules, and placed in a container. Performing the first immersion, steamed 50 parts by weight of grains, cooled to room temperature, 4-5 parts by weight of yeast, 50 parts by weight of water and the primary filtrate after compression filtration of the first immersion solution was mixed and put in a container After performing secondary immersion and steaming 25 parts by weight of grain, and cooled to room temperature, 4.5 to 6.5 parts by weight of lyophilized raspberry powder was mixed, and 2 to 2.5 parts by weight of yeast and a secondary filtrate of the second solution And after mixing with a container to carry out the third immersion. In addition, according to an embodiment of the present invention, the main hair, 65 parts by weight of rice flour and 65 parts by weight of boiled water to make a dough dough and leaven 10 to 15 The dough was mixed parts of fermented for 2 to 3 days at 23 to 27 ℃ put in the container it may be manufactured.

In addition, according to one embodiment of the present invention, the primary immersion is fermented for 7 to 9 days at a temperature of 23 to 27 ℃, the secondary immersion is fermented for 5 to 7 days at a temperature of 23 to 27 ℃ , The third immersion may be fermented for 3 to 5 days at a temperature of 23 to 27 ℃.

In addition, according to an embodiment of the present invention, the grain is mixed with non-glutinous and glutinous rice in a ratio of 1: 1, the yeast added to the primary and secondary immersion is a traditional yeast and improved yeast 1: 1 to 3 The yeast, which is mixed in a ratio of 1 and added to the third dip, may be traditional yeast.

In addition, according to an embodiment of the present invention, the third immersion may further comprise the step of low-temperature aging for 30 days or less at a temperature of 5 ℃ or less by compression filtration.

Raspberry traditional liquor according to the embodiments of the present invention is prepared by the above production methods.

Embodiments of the present invention is the embodiment of the present invention to produce a fermented liquor using the wild strawberry in the frozen storage after the time of shipment, the production of the fermented wine by adding the raspberry excellent flavor and antioxidant properties such as unique And, having a unique red color can produce raspberry fermented liquor with improved consumer preference.

In addition, it is possible to change the addition time, amount and method of the addition of frozen raspberries to enhance the flavor according to the addition of raspberries and to improve the content of total polyphenol, which is one of the antioxidant active substances, that is, DPPH radical as an indicator of antioxidant power. The scavenging ability can be improved.

1A and 1B are flowcharts illustrating a method of preparing wild strawberry fermented wine according to an embodiment of the present invention.
2 and 3 are photographs for explaining a method for producing raspberry fermented wine according to an embodiment of the present invention.
Figure 4 is a graph showing the total polyphenol content of raspberry fermented wine according to the Examples and Comparative Examples of the present invention.
5 is a graph showing the DPPH quenching ability of raspberry fermented wine according to the Examples and Comparative Examples of the present invention.
Figure 6 is a graph showing the redness of raspberry fermented wine according to the Examples and Comparative Examples of the present invention.
Figure 7 is a graph showing the total polyphenol content of wild strawberry fermented wine for comparing the effect of the addition amount and the timing of addition of wild strawberry according to the examples and comparative examples of the present invention.
8 is a graph showing the DPPH scavenging ability of wild strawberry fermented wine for comparing the effect of the amount and time of addition of wild strawberry according to the Examples and Comparative Examples of the present invention.
9 is a graph showing the redness of raspberry fermented wine for comparing the effect of the amount and time of addition of raspberries according to the Examples and Comparative Examples of the present invention.
Figure 10 is a photograph for explaining the sensory test results of raspberry fermented wine according to the Examples and Comparative Examples of the present invention.
11 is an evaluation table for sensory evaluation of raspberry fermented wine according to an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings. The following embodiments are presented to sufficiently convey the spirit of the present invention to those skilled in the art. The present invention is not limited to the embodiments presented herein but may be embodied in other forms. The drawings may omit illustrations of parts not related to the description in order to clarify the present invention, and may be exaggerated to some extent in order to facilitate understanding.

1A and 1B are flowcharts illustrating a method of preparing wild strawberry fermented wine according to an embodiment of the present invention. 2 and 3 are photographs for explaining a method for producing raspberry fermented wine according to an embodiment of the present invention.

The production method of raspberry fermented wine according to embodiments of the present invention includes preparing the raspberry fermented wine including the following steps. In the following case, such as mixing ratio and weight parts used in the production of fermented wine is a range for fermentation is made under the optimum conditions and the optimization of the preference and content of useful substances.

In the method of producing wild strawberry fermented liquor according to the first embodiment of the present invention, 1) 100 parts by weight of grains are steamed and cooled to room temperature, followed by mixing 8 to 10 parts by weight of yeast, 150 parts by weight of water, and 25 to 30 parts by weight of stem hair. Performing primary immersion in a container, 2) steaming 50 parts by weight of grains and 25 to 35 parts by weight of frozen raspberries and cooling them to room temperature, and then compressing the yeast 4 to 5 parts by weight, 50 parts by weight of water and the first immersion solution Mixing the filtered primary filtrate and then immersing in a container to carry out the second immersion and 3) steaming 25 parts by weight of grains and cooling to room temperature, and then compressing and filtering the yeast 2 to 2.5 parts by weight and the secondary immersion by compression. After mixing with the filtrate, the fermented liquor is prepared, including the step of performing a third dip in a container.

In the method for preparing wild strawberry fermented liquor according to the second embodiment of the present invention, 1) 100 parts by weight of grains are steamed and cooled to room temperature, followed by mixing 8 to 10 parts by weight of yeast, 150 parts by weight of water, and 25 to 30 parts by weight of hair seedlings. Performing primary immersion in a container, 2) steaming 50 parts by weight of grains and cooling them to room temperature, and mixing 4-5 parts by weight of yeast, 50 parts by weight of water, and a primary filtrate obtained by compression filtration of the primary solution. After the second step of immersion in a container and 3) 25 parts by weight of grains and 25 to 35 parts by weight of raspberries steamed and cooled to room temperature, the second filtration of the yeast 2 to 2.5 parts by weight and the secondary immersion filter Fermented liquor is prepared by mixing the solution with the liquid and then performing a third dip in a container.

In the method for preparing wild strawberry fermented liquor according to the third embodiment of the present invention, 1) 100 parts by weight of grains are steamed and cooled to room temperature, followed by mixing 8 to 10 parts by weight of yeast, 150 parts by weight of water, and 25 to 30 parts by weight of stem hair. Performing primary immersion in a container, 2) steaming 50 parts by weight of grains and cooling to room temperature, and then mixing 25 to 35 parts by weight of lyophilized wild strawberry powder, 4 to 5 parts by weight of yeast, 50 parts by weight of water and primary After mixing the primary filtrate of the filter solution by compression filtration, and then put in a container to carry out the second immersion and 3) 25 parts by weight of grains steamed and cooled to room temperature, the yeast 2 to 2.5 parts by weight and the secondary immersion The fermentation liquor is prepared by mixing the secondary filtrate with compression filtration and then performing a third immersion in a container.

In the method for producing wild strawberry fermented liquor according to the fourth embodiment of the present invention, 1) 100 parts by weight of grains are steamed and cooled to room temperature, followed by mixing 8 to 10 parts by weight of yeast, 150 parts by weight of water, and 25 to 30 parts by weight of stem hair. Performing primary immersion in a container, 2) steaming 50 parts by weight of grains and cooling them to room temperature, and mixing 4-5 parts by weight of yeast, 50 parts by weight of water, and a primary filtrate obtained by compression filtration of the primary solution. And then performing the second immersion in a container and 3) steaming 25 parts by weight of grains and cooling to room temperature, and then mixing 25 to 35 parts by weight of lyophilized raspberry powder, and adding 2 to 2.5 parts by weight of yeast and a second immersion solution. The fermentation liquor is prepared by mixing the secondary filtrate with compression filtration and then performing a third immersion in a container.

Master mother immersion (S10)

Yeast cultured to ferment rice wine is called jumo (sulphur), jumo, mixed with 65 parts by weight of rice flour and 65 parts by weight of boiled water to make a dough and then mixed 10-15 parts by weight of yeast mixed in a container 23 to It may be prepared by fermentation at 27 ° C for 2-3 days (S10). For example, in the embodiment of the present invention boiled 1.3Kg water in rice flour 1.3Kg and then mixed with rice flour to make a dough dough, 250g yeast sifted mixed with the dough dough and put into a container to prepare a fermentation.

Primary immersion (S110)

First, by steaming 100 parts by weight of grains and cooled to room temperature (S100).

The amount of steaming (steaming) is crushed when pressed with your fingertips, but it is not sticky and does not stick to your hands.

In the present invention, non-glutinous rice and glutinous rice were used as grains. For example, the grains may be mixed in a ratio of 1: 1 and glutinous rice. On the other hand, by limiting the ratio of non-glutinous rice and glutinous rice to the above ratio to prevent too much when steaming only glutinous rice to maintain a frosted state.

For example, to cool grains to room temperature, it is desirable to cool them in the shade of a well-ventilated natural state.

8-10 parts by weight of yeast, 150 parts by weight of water and 25-30 parts by weight of the seedlings are mixed with the cooled grains, and then immersed in a container to perform primary immersion (S110).

The yeast may be used by mixing the traditional yeast and the improved yeast, for example, the yeast may be mixed in a ratio of 1: 1 to 3: 1 of the traditional yeast and the improved yeast. The traditional yeast and the improved yeast used commercially available ones.

For example, it is desirable to use groundwater as the clear, clean cold water.

In other words, chilled grains and leaven are mixed and put in a container. After that, the first immersion is carried out by mixing with water and the mother. The vessel may be a fermentation tank made of stainless steel. For example, the primary immersion may proceed for 7 to 9 days at a temperature of 23 to 27 ℃.

After the first immersion, the immersion liquid may be obtained by separating the primary filtrate and the primary takju by primary compression filtration (S120).

2nd immersion 1 ( S210a )

Referring to Figure 1a, after the first immersion is completed in the first embodiment of the present invention, 50 parts by weight of grains and 25 to 35 parts by weight of frozen raspberries steamed and cooled to room temperature (S200a). In contrast, in the second embodiment, only grains are steamed without steaming the frozen raspberries in the second immersion 1 (S210a).

In the case of thawing frozen raspberries and mixing raw fruits with gourd rice, it may be advantageous in terms of alcohol content, sucrose, and total acid content.However, functional substances are compared with the method in which the frozen raspberries are steamed together with grains to produce gourd rice. Phosphorus total polyphenol content and DPPH radical scavenging ability is lowered, and in particular, in terms of redness, there is a problem in that it is significantly lowered than steamed rice produced by steaming grains and frozen raspberries together.

Therefore, it is advantageous in terms of increasing the content of the functional substance and redness, etc., by preparing frozen raspberries with cereals and steaming rice. At this time, frozen raspberries are added in the range of 25 to 35 parts by weight, when the amount of frozen raspberries is less than 25 parts by weight, the total polyphenol content, DPPH radical scavenging ability is lowered, and as the frozen raspberries are not sufficiently added, It is not possible to secure sufficient redness to increase the degree of preference. In addition, when the added amount of the frozen raspberries exceeds 35 parts by weight, the flavor of the raspberries in the fermented liquor is too strong and there is a slight increase in the functional substances and effects. In this regard, it will be described later in detail through specific embodiments.

Unlike this, in another embodiment of the present invention, after steaming frozen raspberries with grains in the second immersion 1 (S210a) to prepare a gourd rice, it can be prepared by further adding a freeze-dried raspberry powder to the cooled gourd rice. .

After cooling the grains and raspberries mixed with 4-5 parts by weight of yeast, 50 parts by weight of water and the primary filtrate, the second immersion is carried out in a container (S210a).

The amount of grain and yeast added to the secondary dip is reduced to about half of the amount added to the primary dip. That is, grains, raspberries, yeast, water, and the primary filtrate are mixed and then placed in a container to perform secondary immersion. For example, the second immersion proceeds in the same manner as the first immersion, and the fermentation may be performed for 5 to 7 days at a temperature of 23 to 27 ° C.

After the second immersion, the immersion solution may be obtained by separating the secondary filtrate and the secondary Takju by secondary compression filtration (S220).

3rd immersion 1 ( S310a )

1A, in the second embodiment of the present invention, after the second immersion is completed, 25 parts by weight of grains and 25 to 35 parts by weight of frozen raspberries are steamed and cooled to room temperature (S310a). In contrast, in the first embodiment, only grains are steamed without steaming the frozen raspberries in the third immersion 1 (S310a). Cooled grains and raspberries are mixed with 2 to 2.5 parts by weight of yeast and the secondary filtrate, and then subjected to a third immersion in a container (S310a).

Unlike this, in another embodiment of the present invention, after steaming frozen raspberries with grains in the third immersion 1 (S310a) to produce gourd rice, it can be prepared by further adding a freeze-dried raspberry powder to the cooled gourd rice. .

The amount of grain and yeast added to the third dip is reduced to about half of the amount added to the second dip. That is, grains, raspberries, yeast and secondary filtrates are mixed and placed in a container to carry out the third soaking. For example, the third immersion is performed in the same manner as the second immersion, and the fermentation may be performed for 3 to 5 days at a temperature of 23 to 27 ° C.

As a method of producing gourd rice by steaming frozen raspberries with grains, raspberries are added for the same reason as for adding raspberries in secondary immersion 1 (S210a).

After the third immersion, the immersion solution may be obtained by separating the tertiary filtrate and the tertiary Takju by tertiary compression filtration (S320).

2nd dip 2 ( S210b )

Unlike steamed rice produced by steaming frozen raspberries with grains, the frozen raspberry powder, which is lyophilized and then powdered frozen raspberries, can be prepared by mixing it with curdled rice.

Referring to Figure 1b, in the third embodiment of the present invention, after the first immersion is completed, by steaming 50 parts by weight of grain and cooled to room temperature (S200b). Then, 25 to 35 parts by weight of the lyophilized raspberry powder is mixed with the cooled grains prior to performing the second soaking. In contrast, in the fourth embodiment, only grains are steamed without mixing the lyophilized wild strawberry powder in the second immersion 2 (S210b).

The lyophilized raspberry powder is dried in a frozen form at a temperature of -100 to -80 ° C, and then ground in a blender to form a powder. When the powdered raspberries are added, the frozen raspberries are thawed and the DPPH radical scavenging ability is improved.

The method of adding lyophilized raspberry powder after the production of gourd rice is similar in the functionality of total polyphenol content and DPPH radical scavenging ability as compared to the method of steaming frozen raspberries with grains, and the symbols such as redness are also similar.

The amount of grain and yeast added to the secondary dip is reduced to about half of the amount added to the primary dip. That is, grains, raspberries, yeast, water, and the primary filtrate are mixed and then placed in a container to perform secondary immersion. For example, the second immersion proceeds in the same manner as the first immersion, and the fermentation may be performed for 5 to 7 days at a temperature of 23 to 27 ° C.

After the second immersion, the immersion solution may be obtained by separating the secondary filtrate and the secondary Takju by secondary compression filtration (S220).

3rd immersion 2 ( S310b )

Referring to FIG. 1B, in the fourth embodiment of the present invention, after the secondary immersion is completed, 25 parts by weight of grains are steamed and cooled to room temperature (S300a). Then, 25 to 35 parts by weight of the lyophilized raspberry powder is mixed with the cooled grains prior to performing the third soaking. In contrast, in the second embodiment, only grains are steamed without mixing the lyophilized wild strawberry powder in the third immersion 2 (S210b).

After the grain and raspberry powder are mixed, the mixture is mixed with 2 to 2.5 parts by weight of yeast and the secondary filtrate, and then immersed in a container (S310a).

The amount of grain and yeast added to the third dip is reduced to about half of the amount added to the second dip. That is, grain, raspberry powder, yeast and secondary filtrate are mixed and then put in a container to perform the third immersion. For example, the third immersion is performed in the same manner as the second immersion, and the fermentation may be performed for 3 to 5 days at a temperature of 23 to 27 ° C.

After steaming grains to produce gourd rice, lyophilized raspberry powder is mixed in the same manner, and raspberries are added for the same reason as for adding raspberries in secondary immersion 2 (S210b).

After the third immersion, the immersion solution may be obtained by separating the tertiary filtrate and the tertiary Takju by tertiary compression filtration (S320).

Low Temperature Aging (S400)

In addition, the third filtrate may further comprise the step of low temperature aging for 30 days or less at a temperature of 5 ℃ or less. For example, low temperature aging may be carried out for 5 days at a temperature of 4 ° C., and low temperature aging may be carried out in two stages.

The low-temperature aging prevents the final fermented liquor from being easily deteriorated, thereby extending the shelf life, and improving the taste, aroma, and color of the fermented liquor, thereby increasing its commerciality.

As described above, the method for producing raspberry fermented liquor according to the embodiments of the present invention, in the Samyangju manufacturing method that undergoes three steps of primary immersion, secondary immersion and tertiary immersion, the timing and treatment of frozen raspberries It is about a method. For example, frozen raspberries may be steamed together with the grains in the second or third soaking stages, and lyophilized raspberry powder powdered by freeze-drying the frozen raspberries may be steamed in the second or third soaking stages. Raspberry fermented liquor can be produced by mixing with). Through the control of the raspberry treatment method, the amount of addition and the timing of addition, it is possible to produce wild strawberry fermented wine having the optimum effect and sensuality.

Hereinafter, the present invention will be described in more detail with reference to the following examples.

Example

Example 1

(1) material

As the main ingredients of fermented liquor production, rice (non-glutinous and glutinous rice) was used as the main ingredients, and Nuruk used commercial Nuruk and modified Nuruk. Frozen raspberries were produced in Janggi-myeon around Pohang and used frozen raspberries. The water used for the liquor was ground water from Gibuk-myeon, Pohang-si, Gyeongsangbuk-do.

(2) manufacturing method

1) Jumo fermentation

Fermentation temperature: 25 ± 2 ℃

Fermenter: stainless steel container

1.3kg of rice flour, 1.3l of boiled water and 250g of sifted yeast were mixed and fermented in a fermenter for 3 days at a temperature of 25 ± 2 ℃.

2) 1st immersion

Fermentation temperature: 25 ± 2 ℃

Fermenter: stainless steel container

-Primary immersion: mixed with soybean rice (1kg steamed rice, steamed 1kg of glutinous rice), Nuruk (Traditional Nuruk 250g, Improved Nuruk 125g), water 3L and fermentation broth after 8 days of fermentation in a fermenter to obtain a primary filtrate.

3) secondary immersion

Fermentation temperature: 25 ± 2 ℃

Fermenter: stainless steel container

-Secondary immersion: mixed with soybean rice (500g non-glutinous rice, 500g glutinous rice, steamed frozen raspberry 525g), Nuruk (125g traditional yeast, 62.5g improved yeast), 1L of water and 1st filtrate in the fermenter, and then fermented liquor filtration To give a secondary filtrate.

4) 3rd immersion

Fermentation temperature: 25 ± 2 ℃

Fermenter: stainless steel container

-3rd immersion: mixed soybean rice (250g non-glutinous rice, 250g glutinous rice), Nuruk (traditional Nuruk 62.5g) and the secondary filtrate was fermented in a fermentation tank after 3 days of fermentation by compression filtration to obtain a third filtrate.

Thus, the embodiment is manufactured in the traditional method of Samyangju, after the third immersion, the filtered filtrate is separated by filtration and aged in a low temperature aging room for 5 days, after separating the filtrate layer is separated only the upper clear part After bottling, it was stored for about 10 days in a low temperature aging room.

Example 2

Example 2 proceeded in the same manner as in Example 1 except that the content of the frozen raspberries in the second immersion is 700g.

Example 3

Example 3 proceeded in the same manner as in Example 1, except that the method of adding raspberries (freeze-dried raspberry powder) in the second immersion was different as follows.

1) 2nd immersion

Kodu rice (500g non-glutinous rice, steamed 500g glutinous rice), 92g freeze-dried raspberry powder (when the freeze-dried raspberry weight is 525g), yeast (125g traditional yeast, 62.5g improved yeast), 1L of water and 1st filtrate After one fermentation, the fermentation broth was compressed and filtered to obtain a second filtrate.

2) 3rd immersion

Soybean rice (250 g of non-glutinous rice, steamed 250 g of glutinous rice), Nuruk (traditional Nuruk 62.5 g) and a secondary filtrate were mixed, and the fermentation broth was compression-filtered after 3 days of fermentation in a fermenter to obtain a tertiary filtrate.

Thus, the embodiment is manufactured in the traditional method of Samyangju, after the third immersion, the filtered filtrate is separated by filtration and aged in a low temperature aging room for 5 days, after separating the filtrate layer is separated only the upper clear part After bottling, it was stored for about 10 days in a low temperature aging room.

Example 4

Example 4 proceeded in the same manner as in Example 5 except that the content of the freeze-dried raspberry powder in the second immersion was 125g (the weight of the raspberries before freeze-drying was 700g).

Example 5

Example 5 proceeded in the same manner as in Example 1 except that steaming of the frozen raspberries was steamed together with the gourd rice in the third immersion, not the second immersion.

Example 6

Example 6 proceeded in the same manner as in Example 5 except that the content of the frozen raspberries in the third immersion was 700g.

Example 7

Example 7 proceeded in the same manner as in Example 1 except that the addition of the lyophilized wild strawberry powder was steamed together with the gourd rice in the third immersion, not the second immersion.

Example 8

Example 8 proceeded in the same manner as in Example 7, except that the content of the lyophilized wild strawberry powder was 125 g (the weight of the wild strawberry before freeze drying was 700 g) in the second immersion.

Comparative Example 1

Comparative Example 1 proceeded in the same manner as in Example 1 except that the method of adding raspberries in the second immersion is different as follows.

1) 2nd immersion

After mixing fermented rice (500g non-glutinous rice, 500g glutinous rice), raw thawed raspberry and 175g, Nuruk (Traditional Nuruk 125g, Improved Nuruk 62.5g), 1L water and primary filtrate Obtained.

4) 3rd immersion

Soybean rice (375 g of non-glutinous rice, 375 g of glutinous rice), Nuruk (traditional Nuruk 62.5 g), and a secondary filtrate were mixed, and the fermentation broth was compression-filtered after 3 days of fermentation in a fermenter to obtain a tertiary filtrate.

Comparative Example 2

Comparative Example 2 proceeded in the same manner as in Comparative Example 1 except that the content of the thawed raspberry fresh fruit in the second immersion was 350g.

Comparative Example 3

Comparative Example 3 proceeded in the same manner as in Comparative Example 1 except that the content of the thawed raspberry fresh fruit in the second immersion was 525g.

Comparative Example 4

Comparative Example 4 proceeded in the same manner as in Comparative Example 1 except that the content of the thawed raspberry fresh fruit in the second immersion was 700g.

Comparative Example 5

Comparative Example 5 proceeded in the same manner as in Example 1 except that the content of the frozen raspberries steamed in the second immersion was 175 g.

Comparative Example 6

Comparative Example 6 proceeded in the same manner as in Example 1 except that the content of the frozen raspberries steamed in the second immersion was 350g.

Comparative Example 7

Comparative Example 7 proceeded in the same manner as in Comparative Example 1 except that thawed raspberry raw and 525 g were added to the gourd rice in the third immersion rather than the second immersion.

Comparative Example 8

Comparative Example 8 proceeded in the same manner as in Comparative Example 5 except that the content of thawed raspberry fresh fruit in the third immersion was 700g.

Analytical Methods and Results

(1) alcohol content

The sample was distilled off and the specific gravity of the volatile liquor was measured. That is, 100 ml of the distillate obtained by distilling the sample was applied to 100 ml, and the frequency was measured by a spirit meter.

(2) sucrose

The sample was filtered and sucrose was measured in the filtrate using a sugar (sucrose) measuring device (the photometer machine side).

(3) total acid content

Phenolphthalein indicator was added to 20 ml of the sample solution, and titrated with 0.1 N NaOH standard solution for 30 seconds until the pale pink did not disappear.

(4) total polyphenol content

The sample was filtered, 1 ml of 50% Folin-Dennis solution and 1 ml of 10% Na ₂ CO ₃ solution were added to 1 ml of the filtrate, and the mixture was left to stand for 90 minutes and absorbance was measured with a spectrophotometer (optizen 2120 uv) 700 nm wavelength.

(5) DPPH radical scavenging ability

The sample was filtered, 2 ml of 3 mM DPPH reagent was added to 200 ul of the filtrate, and left for 5 minutes. The absorbance was measured at 517 nm using a spectrophotometer (optizen 2120 uv).

(6) chromaticity

Measured using a Color Techno system (JS555, Japan) and represented by L, a, b value.

The results of the six assays are shown in Tables 1 to 3 below.

Alcohol content (%) Sucrose (%) Total acid content (%) Example 1 16.0 7.0 0.8 Example 2 15.0 6.2 0.5 Example 3 14.9 6.4 0.5 Example 4 17.3 7.4 0.5 Example 5 16.2 11.7 0.6 Example 6 16.1 12.0 0.6 Example 7 16.4 13.1 0.6 Example 8 15.9 12.2 0.6 Comparative Example 1 18.0 7.6 0.3 Comparative Example 2 17.2 8.2 0.3 Comparative Example 3 14.4 6.0 0.5 Comparative Example 4 15.2 6.4 0.5 Comparative Example 5 16.5 6.0 0.3 Comparative Example 6 15.6 5.0 0.3 Comparative Example 7 14.1 11.8 0.6 Comparative Example 8 14.6 12.0 0.6

Referring to the above Examples, Comparative Examples, and Table 1, the alcohol content was the highest in Comparative Example 1 to which the thawed raspberry fresh fruit was added, and it was found that the alcohol content generally decreased as the amount of added raspberries increased. In addition, in Comparative Examples 5 and 6 in which raspberries are steamed together with grains, there is no significant difference in alcohol content compared with Examples 1 and 2 in which the amount of added raspberries is higher. Sucrose was also highest in Comparative Example 8 added with thawed raspberry, and total acid content was observed highest in Example 1 where steamed raspberries were steamed.

Total Polyphenol Content (mg%) DPPH radical scavenging ability (% antioxidant power) La value (red) Example 1 53.4 53.1 1.61 Example 2 55.0 57.3 2.66 Example 3 55.4 53.17 1.47 Example 4 57.3 58.7 2.69 Example 5 62.4 76.4 0.26 Example 6 64.3 83.5 1.56 Example 7 62.7 77.7 0.76 Example 8 62.9 82.8 2.49 Comparative Example 1 45.0 24.8 -3.59 Comparative Example 2 48.1 24.1 -2.78 Comparative Example 3 57.5 46.6 0.03 Comparative Example 4 58.3 48.2 1.38 Comparative Example 5 45.0 23.3 0.57 Comparative Example 6 44.8 22.3 1.52 Comparative Example 7 60.8 63.7 -1.10 Comparative Example 8 61.2 63.6 -1.18

Figure 4 is a graph showing the total polyphenol content of raspberry fermented wine according to the Examples and Comparative Examples of the present invention. 5 is a graph showing the DPPH quenching ability of raspberry fermented wine according to the Examples and Comparative Examples of the present invention. 6 is a graph showing the redness of raspberry fermented wine according to Examples and Comparative Examples of the present invention. Referring to Table 2 and Figures 4 to 6, in the case of the total polyphenol content in the method of adding to the secondary immersion thawing Raspberry fresh fruit was observed highest in Comparative Examples 3 and 4, and the method of adding to the third immersion was highest in Example 6 steaming frozen raspberries, while Comparative Examples 3 and 4 had low DPPH radical scavenging ability. there is a problem. In addition, when adding thawed raspberries (Comparative Examples 1 to 4), the redness (La value) is very low compared to the case of steaming raspberries (Examples 1, 2, Comparative Examples 5 and 6) and vivid red There is a problem that it is difficult to secure consumer preference through color. In Comparative Examples 5 and 6, redness can be secured to some extent through steaming of raspberries, but it can be seen that there is a problem in that the total polyphenol content and DPPH radical scavenging ability are relatively lowered and the functionality is lowered.

In other words, by adding an appropriate amount of raspberries and adding frozen raspberries thawed with frozen raspberries (Comparative Examples 1 to 4), steamed raspberries are used (Examples 1, 2, 5, 6) or frozen raspberries. It can be seen that it is possible to increase the total polyphenol content and DPPH radical scavenging ability through the addition of the freeze-dried powder (Examples 3, 4, 7, 8), and to more clearly express the red color of raspberries. Can be.

7 is a graph showing the total polyphenol content of wild strawberry fermented wine for comparing the effect of the addition amount and the time of addition of wild strawberry according to the Examples and Comparative Examples of the present invention. 8 is a graph showing the DPPH scavenging ability of wild strawberry fermented wine for comparing the effect of the amount and time of addition of wild strawberry according to the Examples and Comparative Examples of the present invention. Figure 9 is a graph showing the redness of raspberry fermented wine for comparing the effect of the amount and time of addition of raspberries according to the examples and comparative examples of the present invention.

Referring to Table 1, Table 2 and Figures 7 to 9, the total polyphenol content, DPPH scavenging ability (antioxidant capacity), redness (a value) to compare the effects of the addition method, addition amount and timing of the addition of raspberries Was compared.

From the left to the right in the graph of Figures 7 to 9, when the addition amount of 525g to the secondary immersion, the first bar is Comparative Example 3, then Examples 1 and 3, and then added to the third immersion As Comparative Example 5, Example 5, Example 7, and when the addition amount of 700g was added to the secondary immersion, Comparative Examples 4, Example 2, Example 4, and Comparative Example 6, Example Example 7 and Example 8 are the procedures.

In FIG. 7, the total polyphenol content of the thawed raspberry fresh, the thawed steamed raspberry, and the lyophilized raspberry powder generally had similar results, and the difference according to the treatment method of the raspberry as an effect of increasing the content of the wild strawberry in FIG. It seems almost nothing. However, the method of adding to the third immersion tends to increase by about 10 to 20% in the total polyphenol content than when adding to the second immersion.

In FIG. 8, DPPH radical scavenging ability, which is an indicator of antioxidant power, was measured. The addition of steamed wild strawberry and lyophilized raspberry powder after thawing added about 10 to 40% of DPPH radical scavenging ability than thawing raspberry fresh fruit. It can be seen that the increase. Here too, the method of adding to the third immersion tends to increase by about 10 to 35% in the DPPH radical scavenging ability than when adding to the second immersion.

In FIG. 9, the color of fermented wine is measured to show the redness, and the redness of the thawed raspberry fresh fruit is very low, and the redness of the dried raspberry and lyophilized raspberry powder that is thawed after thawing is observed. In the case of redness, the method of adding to the secondary immersion is generally observed to be higher than the case of adding to the third immersion.

Figure 10 is a photograph for explaining the sensory test results of raspberry fermented wine according to the Examples and Comparative Examples of the present invention. 11 is an evaluation table for sensory evaluation of raspberry fermented wine according to an embodiment of the present invention.

Raspberry fermented liquor according to each of the Examples and Comparative Examples was prepared and the tasting was combined with the blind test. As shown in the photograph of FIG. 10, A is a wild strawberry fermented wine prepared according to Example 1, B is a wild strawberry fermented wine prepared according to Example 3, and C is a wild strawberry fermented wine prepared according to Comparative Example 3. After tasting, raspberry fermented liquor preference was evaluated, and the evaluation was carried out through the evaluation table as shown in Figure 11, the results are shown in Table 3 below, the overall evaluation results were voted as shown in Figure 10 The results are shown in Table 3.

color incense flavor cove Synthesis total Votes Example 1 8.2 points 22.8 points 30.5 points 12.0 points 7.9 points 81.4 points 51 people Example 3 7.6 points 24.5 points 27.8 points 13.3 points 7.2 points 80.4 points 45 persons Comparative Example 3 6.4 points 25.2 points 28.5 points 11.2 points 6.5 points 77.8 points 34 people

As described above, the exemplary embodiments of the present invention have been described, but the present invention is not limited thereto, and a person skilled in the art does not depart from the concept and scope of the following claims. It will be understood that various changes and modifications are possible in the following.

Claims (9)

Steaming 100 parts by weight of grain and cooling to room temperature, mixing 8-10 parts by weight of yeast, 150 parts by weight of water, and 25-30 parts by weight of hair seedlings, and then performing primary immersion in a container;
After steaming 50 parts by weight of grain and cooled to room temperature, 4 to 5 parts by weight of yeast, 50 parts by weight of water and a primary filtrate after compression filtration of the primary solution were mixed and put into a container to perform secondary immersion;
25 parts by weight of grains and 25 to 35 parts by weight of frozen raspberries are steamed and cooled to room temperature, followed by mixing 2 to 2.5 parts by weight of yeast and a secondary filtrate with compression filtration, and then immersing in a container to carry out the third immersion. step; And
Compressing and filtration the third immersion solution at a temperature of 5 ° C. or less for 30 days for low temperature aging,
The main hair is prepared by mixing 65 parts by weight of rice flour and 65 parts by weight of boiled water to make a dough and then mixing 10 to 15 parts by weight of yeast mixed in a container and fermenting for 2 to 3 days at 23 to 27 ℃,
The primary immersion is fermented for 7 to 9 days at a temperature of 23 to 27 ℃, the secondary immersion is fermented for 5 to 7 days at a temperature of 23 to 27 ℃, the third immersion of 23 to 27 ℃ Ferment for 3 to 5 days at temperature,
The grain is non-glutinous and glutinous rice is mixed in a ratio of 1: 1, the yeast is added to the primary and secondary immersion is mixed with traditional yeast and improved yeast in a ratio of 1: 1 to 3: 1, the third immersion The yeast added to is traditional yeast,
The method for producing raspberry fermented liquor which has alcohol content of 15-17%, low sucrose 11.7-13.1%, total polyphenol content of 62 mg% or more and DPPH radical scavenging ability of 76.4% or more. Steaming 100 parts by weight of grain and cooling to room temperature, mixing 8-10 parts by weight of yeast, 150 parts by weight of water, and 25-30 parts by weight of hair seedlings, and then performing primary immersion in a container;
After steaming 50 parts by weight of grain and cooled to room temperature, 4 to 5 parts by weight of yeast, 50 parts by weight of water and a primary filtrate after compression filtration of the primary solution were mixed and put into a container to perform secondary immersion;
After steaming 25 parts by weight of grains and cooling to room temperature, 4.5 to 6.5 parts by weight of lyophilized frozen raspberry powder was mixed, and 2 to 2.5 parts by weight of yeast and a secondary solution were mixed with compression-filtered secondary filtrate and put in a container. Performing a third dip; And
Compressing and filtration the third immersion solution at a temperature of 5 ° C. or less for 30 days for low temperature aging,
The main hair is prepared by mixing 65 parts by weight of rice flour and 65 parts by weight of boiled water to make a dough and then mixing 10 to 15 parts by weight of yeast mixed in a container and fermenting for 2 to 3 days at 23 to 27 ℃,
The primary immersion is fermented for 7 to 9 days at a temperature of 23 to 27 ℃, the secondary immersion is fermented for 5 to 7 days at a temperature of 23 to 27 ℃, the third immersion of 23 to 27 ℃ Ferment for 3 to 5 days at temperature,
The grain is non-glutinous and glutinous rice is mixed in a ratio of 1: 1, the yeast is added to the primary and secondary immersion is mixed with traditional yeast and improved yeast in a ratio of 1: 1 to 3: 1, the third immersion The yeast added to is traditional yeast,
The method for producing raspberry fermented liquor having alcohol content of 15-17%, low sucrose 11.7-13.1%, total polyphenol content of 62mg% or more, and DPPH radical scavenging ability of 76.4% or more. Raspberry traditional liquor manufactured by the manufacturing method of Claim 1 or 2. delete delete delete delete delete delete

Images