KR102109255B1 - sparkling Wines using persimmon and their manufacturing method - Google Patents

Abstract

The present invention relates to a method for producing sparkling wine using persimmon, and more specifically, (a) having a sugar content of 14 to 18 ° Brix, and extracting persimmon extracts by squeezing 30 to 50 parts by weight of persimmon without separating seeds and husks. ; (b) storing the persimmon extract in a storage tank at a temperature of -1 to 1 ° C; (c) 100 ppm of potassium pyrosulfite (K ₂ S ₂ O ₅ ) is added to remove the persimmon from the persimmon extract, and 0.01 to 0.1 parts by weight of diammonium hydrogen phosphate ((NH ₄ ) ₂ HPO ₄ ) as a yeast nutrient Putting it in a storage tank; (d) evenly spraying Saccharomyces cerevisiae K1V-1116 strain and EC-1118 strain on the surface of the persimmon extract stored in the storage tank in 2-4 parts by weight; (e) a first fermentation step of storing the persimmon extract stored in the storage tank in a stainless steel tank and fermenting at 20-25 ° C for 15-20 days; (f) adding a mixed acid such that the acidity of the primary fermented persimmon extract is pH 3.0 to 3.6; (g) adding a persimmon solution so that the primary fermented persimmon extract has a sugar content of 5 to 15 ° Brix; (h) selecting one of bentonite, charcoal, gelatin, egg white or milk protein to remove impurities from the persimmon extract from which the mixed acid is added and clarifying by adding 1 to 3 parts by weight, and (i) filtering the persimmon extract It is possible to provide a method for producing sparkling wine using persimmon comprising a step.

Description

Sparkling wines using persimmon and their manufacturing method

The present invention relates to sparkling wine using persimmon and a method for manufacturing the same, and more particularly, to an excellent effect on fatigue recovery, tonicity and blood circulation using ginseng extract, and to sparkling wine using persimmon rich in vitamin C.

Persimmon is a fruit tree that is widely cultivated in central north, Japan, and south of central Korea. The main ingredient is 15 ~ 16% as a sugar, with a high content of glucose and fructose, and there are some differences depending on the sweetness and astringency.

The astringent component is a tannin component called diospurin, but diospurin is water-soluble, so it is easily astringent.

When acetaldehyde combines with the tannin component and becomes insoluble, the astringent taste disappears. The dark spots of the persimmon skin and the skin are a modification of tannin-insoluble tannin cells.

Persimmon is an alkaline food that contains a lot of vitamin C and has high nutritional value.

In addition, the persimmon contains tannic acid, which acts as a water-hybrid, which stops diarrhea and upset stomach, and hemostasis.

It is known to be effective for coughing chronic bronchitis, high blood pressure, heart disease, etc., and is also used as a paralytic drug.

Sparkling wine (Champagne) is a typical champagne (Champagne) is mainly used as a celebration, but recently has been attracting attention as a favorite drink in everyday life.

Sparkling wine using the persimmon has not been released in Korea, and related prior art is Korean Patent Registration No. 10-1162545 'Method of manufacturing wine in crimson city'.

The prior art is not sparkling, so it is not possible to feel the taste when tasting.

The problem to be solved by the present invention is to provide a sparkling wine using a ginseng extract and a method of manufacturing sparkling wine using persimmon that has an excellent effect on tonicity and blood circulation.

In order to solve the above problems, a method for producing sparkling wine using persimmon according to an embodiment of the present invention, (a) juice of 30 to 50 parts by weight of persimmon having a sugar content of 14 to 18 ° Brix and not separating seeds and peels To obtain a persimmon extract; (b) storing the persimmon extract in a storage tank at a temperature of -1 to 1 ° C; (c) 100 ppm of potassium pyrosulfite (K ₂ S ₂ O ₅ ) is added to remove the persimmon from the persimmon extract, and 0.01 to 0.1 parts by weight of diammonium hydrogen phosphate ((NH ₄ ) ₂ HPO ₄ ) as a yeast nutrient Putting it in a storage tank; (d) evenly spraying Saccharomyces cerevisiae K1V-1116 strain and EC-1118 strain on the surface of the persimmon extract stored in the storage tank in 2-4 parts by weight; (e) a first fermentation step of storing the persimmon extract stored in the storage tank in a stainless steel tank and fermenting at 20-25 ° C for 15-20 days; (f) adding a mixed acid such that the acidity of the primary fermented persimmon extract is pH 3.0 to 3.6; (g) adding a persimmon solution so that the primary fermented persimmon extract has a sugar content of 5 to 15 ° Brix; (h) selecting one of bentonite, charcoal, gelatin, egg white or milk protein to remove impurities from the persimmon extract from which the mixed acid is added and clarifying by adding 1 to 3 parts by weight, and (i) filtering the persimmon extract It may include steps.

In addition, the mixed acid is characterized in that it consists of tartaric acid, citric acid, malic acid.

In addition, prior to the step (e), it may further include the step of adding pectinase to the persimmon extract.

In addition, before the step (e), lycopene, anthocyanin, carotinoid, beta-carotene, curcumin, catechin in the persimmon extract stored in the storage tank ), Anthocyanin (anthocyanin) and isoflavones (isoflavones) may further include the step of adding at least one.

In addition, the supernatant was mixed with oligosaccharides, xylitol and sugar in a weight ratio of 1: 1: 1, then mixed with the persimmon in a weight ratio of 1: 1, and after 30 to 45 days, only the sugar solution was separated, and among the acacia honey and rosemary honey Characterized in that the acacia or rosemary odor is added to the sugar solution by adding one.

In addition, after step (e), hibiscus (Rose of China), guarana (Cadamon), peppermint (Ceppeon), clove (Clove), fennel seed (Fennel seed), octagonal to the persimmon extract , Cinnamon, and at least one extract of green tea is further added.

The method for producing sparkling wine using persimmon according to the second embodiment of the present invention includes: (a) juice of 30-50 parts by weight of persimmon without separating seeds and husk having a sugar content of 14-18 ° Brix to obtain a persimmon extract; (b) storing the persimmon extract in a storage tank; (c) adding 100 ppm of potassium pyrosulfite (K ₂ S ₂ O ₅ ) to the storage tank; (d) evenly spraying Saccharomyces cerevisiae K1V-1116 strain in 2-4 parts by weight to the storage tank; (e) a first fermentation step of fermenting the persimmon extract stored in the storage tank at 20-25 ° C for 10-20 days; (f) compression filtration to separate the seeds and skins of persimmon from the primary alcohol fermented persimmon extract; (g) selecting one of bentonite, charcoal, gelatin, egg white or milk protein to remove impurities from the filtered persimmon extract, and clarifying by adding 1 to 3 parts by weight, and (h) filtering the persimmon extract. It may include.

In addition, the method for producing sparkling wine using the persimmon further comprises the step of injecting the persimmon extract into a pressure-resistant glass bottle, wherein the injecting step is sterilized by boiling in water at 75 to 85 ° C. for 20 to 30 minutes. Step and yeast nutrients, ammonium phosphate ((NH ₄ ) HPO ₄ ) 0.01 to 0.1 parts by weight, thiamin 0.001 to 0.01 parts by weight, and 2 parts by weight of sugar are added to ferment for 25 to 35 days at a temperature of 10 to 15 ° C. It may include a tea fermentation step.

In addition, the method for producing sparkling wine using the persimmon further includes an impurity removal step, wherein the impurity removal step comprises: storing the bottle for a predetermined time after tilting the bottle upside down; It may include the step of inverting the inlet portion in the salt water at -20 ℃, freezing the impurities and removing the frozen impurities from the bottle.

In addition, the method for producing sparkling wine using the persimmon may further include the step of adding at least one enzyme of bromelain, papain, or actinidine, which are enzymes that help digest protein.

In addition, prior to the step (e), further comprising the step of adding ginseng extract to the persimmon extract stored in the storage tank, the ginseng extract is 30 to 50 parts by weight of ginseng root for 3 to 6 years, 90 to 110 ℃ It is characterized in that the fermented broth fermented by heat treatment at 10 to 20 minutes is crushed and fermented using lactic acid bacteria is extracted by heat treatment at 120 to 130 ° C. for 20 to 30 minutes, and filtered to extract the fermented liquid.

In addition, the method for producing sparkling wine using the persimmon may further include a step of crushing and peeling the skin of the persimmon and then injecting it.

In addition, sparkling wine using persimmon produced by the above manufacturing method can be provided.

Sparkling wine using persimmon according to an embodiment of the present invention and a method for manufacturing the same can be excellent in blood circulation by warming the body of the tasting body by using a ginseng extract.

In addition, it is possible to strengthen the blood vessels by blocking the activated carbon through vitamin C, protein, and calcium contained in a large amount of persimmon by grinding and juice the whole seeds and skins of persimmon to help with fatigue and tonic.

In addition, persimmon is also effective for chronic diarrhea and enuresis.

In addition, it helps to digest protein by adding enzymes that can improve the disadvantages of the tannin component in persimmon.

1 is a flowchart sequentially showing a method of manufacturing sparkling wine using persimmon according to a first embodiment of the present invention.
2 is a flowchart sequentially showing a method of manufacturing sparkling wine using persimmon according to a second embodiment of the present invention.

Hereinafter, the description of the present invention with reference to the drawings is not limited to a specific embodiment, and various conversions may be applied and various embodiments may be provided. In addition, it should be understood that the contents described below include all transformations, equivalents, and substitutes included in the spirit and scope of the present invention.

In the following description, terms such as first and second are terms used to describe various components, and are not limited in meaning to themselves, and are used only to distinguish one component from other components.

The same reference numerals used throughout this specification denote the same components.

The singular expression used in the present invention includes the plural expression unless the context clearly indicates otherwise. In addition, terms such as “include”, “have” or “have” described below are intended to indicate that there are features, numbers, steps, operations, components, parts, or combinations thereof described in the specification. It should be interpreted and understood to not preclude the existence or addition possibility of one or more other features, numbers, steps, actions, components, parts or combinations thereof.

Hereinafter, embodiments of the present invention will be described in detail with reference to FIGS. 1 and 2 attached.

1 is a flowchart sequentially showing a method of manufacturing sparkling wine using persimmon according to a first embodiment of the present invention.

Referring to Figure 1, the method for producing sparkling wine using persimmon is a step of obtaining persimmon extract (S100), storing persimmon extract in a storage tank (S101), potassium pyrosulfite (K ₂ S ₂ O ₅ ) and hydrogen phosphate 2 Step of introducing ammonium ((NH ₄ ) ₂ HPO ₄ ) into the storage tank (S102), evenly spraying the Saccharomyces cerevisiae K1V-1116 strain and the EC-1118 strain (S103), Step of adding pectinase (S104), lycopene, anthocyanin, carotinoid, beta-carotene, curcumin, catechin, anthocyanin and iso Adding at least one of flavones (isoflavones) (S105), adding at least one enzyme of bromelain, papain or actinidine (S106), adding a ginseng extract (S107), persimmon extract The first fermentation step of fermentation (S108), mixed acid Step of adding (S109), step of adding anti-septic solution (S110), Hibiscus (Rose of China), Guarana, Cardamom, Peppermint, Clove, Fennel seed), octagonal, cinnamon, and adding at least one extract of green tea (S111), clarifying (S112), filtering persimmon extract (S113), and feeding persimmon extract (S114) ).

The step of obtaining persimmon extract (S100) may squeeze the juice of persimmon by putting 30 to 50 parts by weight of persimmon having a sugar content of 14 to 18 ° Brix.

Here, the persimmon contains the skin and seeds, and if the sugar content of the persimmon is too high above 25 ° Brix, yeast growth can be suppressed, so 25 ° Brix or less may be suitable.

The step of obtaining persimmon extract (S100) may make persimmon extract by crushing persimmon with a crusher or by putting it in a juicer without crushing persimmon.

The step of storing the persimmon extract in the storage tank (S101) may store the persimmon extract in a storage tank in a temperature (° C) of -1 to 1. Here, to increase the sweetness of the sparkling wine using persimmon, the peel of the strong sweet persimmon may be crushed and powdered.

The step of introducing potassium pyrosulfite (K2S2O5) and diammonium hydrogen phosphate ((NH4) 2HPO4) (S102) is 100 ppm of potassium pyrosulfite (K ₂ S ₂ O ₅ ) and hydrogen phosphate as yeast nutrients to remove germs. Ammonium ((NH ₄ ) ₂ HPO ₄ ) 0.01 to 0.1 parts by weight can be added to the storage tank.

Here, potassium pyrosulfite (K ₂ S ₂ O ₅ ) is mainly used as a preservative, antioxidant, and reducing bleach, and is an additive used to suppress changes such as browning and coloring during storage of wine.

Saccharomyces cerevisiae K1V-1116 strain and spraying the EC-1118 strain (S103) is Saccharomyces cerevisiae K1V- on the surface of the persimmon extract stored in the storage tank The 1116 strain and the EC-1118 strain can be applied evenly in 2 to 4 parts by weight.

Here, Saccharomyces cerevisiae yeast can be classified into raw yeast (compressed yeast) and dry yeast according to moisture content, and the raw yeast and dried yeast are used as a weight ratio of 1: 1. The raw yeast can be added first and then the dried yeast can be sprayed.

In addition, at least one of ICV / D-47, 71B-1122, Premier Cuvee, Pasteur Champagne, Cote des Blancs, and Montrachet among the kinds of yeast may be added.

In the step of adding pectinase (S104), by adding 1 to 3 parts by weight of pectinase to the persimmon extract, the pectin level is lowered to clear sparkling wine using persimmon and to prevent gelation when storing the wine. There is.

When the pectinase is added in an amount of less than 1 part by weight or more than 3 parts by weight, the effect of the pectinase as described above cannot be obtained.

Adding at least one of lycopene, anthocyanin, carotinoid, beta-carotene, curcumin, catechin, anthocyanin and isoflavones In (S105), at least one of lycopene, anthocyanin, carotenoid, beta-carotene, curcumin, catechin, anthocyanin, and isoflavone may be added in 2 to 6 parts by weight to the persimmon extract stored in the storage tank.

Lycopene is a red pigment component of tomatoes, which has antioxidant and blood circulation effects.

Anthocyanin is a red pigment component of strawberries and plums. It has an anti-aging effect and can help heart and eye health.

Carotenoids, beta-carotene and curcumin are yellow pigments such as brown rice, sweet pumpkin, banana, and corn, which are effective in preventing aging, strengthening immunity, and improving gastrointestinal disorders.

Catechin is a green pigment such as spinach, broccoli, and leek, and has an effect of suppressing cholesterol.

Anthocyanin is a pigment component such as black soybean, black sesame, seaweed, seaweed, kelp, and so on. It removes free radicals to suppress aging, and increases insulin production to help control blood sugar.

Isoflavone is a pigment component of black soybean, which is similar to female hormone, and has the effect of preventing climacteric disorders and kidneys, thereby preventing hair loss.

The step of adding at least one enzyme of bromelain, papain or actinidine (S106) is by adding 1-3 parts by weight of at least one enzyme of bromelain, papain or actinidine to the tannin component. It can improve the deposition of protein, one of the negative effects.

Bromelain is a protease contained in pineapples and a protease.

When meat is added to the sparkling wine using meat and persimmon together with meat, it can help digest protein when eating wine with meat such as steak.

Papain is a proteolytic enzyme obtained in crystalline form from papaya fruit. It acts as a meat tenderizer, and when added to sparkling wine using persimmon with meat, it can help digest protein when eating wine with meat such as steak. have.

Actinidine is a proteolytic enzyme that contains a large amount of kiwi.It is effective in diet, acts as a meat tenderizer, and when added to sparkling wine using persimmon with meat, protein when eating wine with meat such as steak Can help digestion.

When adding at least one enzyme of bromelain, papain, or actinidine in an amount of less than 1 part by weight, or adding more than 3 parts by weight, the effect of bromelain, papain, or actinine as described above is to increase the meat tenderizing effect. Can not pay.

The step of adding the ginseng extract (S107) refers to the step of adding the ginseng extract to the persimmon extract stored in the storage tank.

Ginseng extract is 30 to 50 parts by weight of ginseng root for 3 to 6 years, heat-treated at 90 to 110 ° C for 10 to 20 minutes, crushed, and fermented fermentation broth using lactic acid bacteria is extracted by heat treatment at 120 to 130 ° C for 20 to 30 minutes and extracted The fermentation broth can be obtained by filtration.

The heat treatment used in the above is a commonly used ginseng extraction method, and detailed description according to temperature and time is omitted.

The use of ginseng roots for 3 to 6 years is because saponin is the highest in ginseng harvested at that time.

Saponins are good for preventing cancer.

The efficacy of ginseng is excellent in anti-aging, fatigue recovery, blood pressure control, and blood circulation.

 In addition, 30 to 50 parts by weight of ginseng roots for 3 to 6 years are crushed by heat treatment at 90 to 110 ° C for 10 to 20 minutes and fermentation using lactic acid bacteria is known as 40% of Koreans without decomposing lactic acid bacteria of ginseng active ingredients. The absorption rate in the body is low, so it is fermented using lactic acid bacteria to improve it.

That is, in the present invention, 2 to 5 parts by weight of ginseng extract is added to the persimmon extract.

When adding less than 2 parts by weight of ginseng extract or participating in more than 5 parts by weight, the effect of the ginseng cannot be obtained.

The first fermentation step (S108) of fermenting persimmon extract may be stored in a stainless steel tank and fermented for 20 to 25 to 15 to 20 days. In the first fermentation step (S108) of fermenting the persimmon extract, the persimmon extract stored in the stainless steel tank may be stirred 1-3 times a day.

The step of adding the mixed acid (S109) is to be added to adjust the acid content of the persimmon extract, and can be adjusted to pH 3.0 to 3.6 like the acidity of ordinary wine.

The acidity can be adjusted by adding a mixture of tartaric acid, citric acid, and malic acid.

In the step (S110) of adding the blue water solution, the blue water solution may be added so that the sugar content of the persimmon extract is 5 to 15 ° Brix.

Here, the persimmon solution may be prepared by mixing oligosaccharides, xylitol and sugar in a weight ratio of 1: 1: 1, mixing the persimmon with a weight ratio of 1: 1, separating only the sugar solution after 30 to 45 days, and filtering through a filter. have.

In addition, the persimmon liquid may be prepared by adding one of acacia honey and rosemary honey so that the acacia flavor or rosemary flavor is cut into the sugar.

Hibiscus (Rose of China), Guarana (Garana), Cardamom (Cadamon), Peppermint (Peppermint), Clove (Clove), Fennel Seed (Fennel seed), octagonal, Cinnamon (Cinnamon), and at least one extract of green tea The step of adding 2-6 parts by weight (S111) is hibiscus (Rose of China), guarana (Cadamon), peppermint (Peppermint), clove (Fennel seed), By adding at least one extract of octagonal, cinnamon, and green tea, flavor and taste may be improved.

Hibiscus regulates the secretion of female hormones and is effective in treating menstrual impurities.

Guarana has a high concentration of caffeine, which can help relieve fatigue, relieve headaches, and stabilize nerves.

Cardamom can add a flavor to sparkling wine using persimmon.

Peppermint has menthol as its main ingredient, cools the skin and mucous membranes, and has the effect of helping antibacterial and pain relief.

In addition, it has an excellent effect on bronchitis.

Clove has the effect of promoting digestion and reducing gas.

Fennel seeds are rich in vegetable female hormones and are effective in helping digestion of food.

Octagon has an excellent effect on promoting urination and promoting appetite.

Cinnamon has the effect of warming the body, making it excellent for colds, pandemic flu, and laryngitis.

Green tea can enhance the refreshing taste of sparkling wine using persimmon, and has the effect of promoting metabolism and lowering free radicals.

In the step of clarifying (S112), one of bentonite, charcoal, gelatin, egg white, or milk protein is selected and 1 to 3 parts by weight is added to clarify to remove impurities.

Here, bentonite, charcoal, gelatin, egg white or milk protein is effective in quenching the turbid particles of the fermented wine.

When the depth of the storage tank used when fermenting wine is deeper, it is difficult to clarify. The material is generally known to be useful for clearing the liquid by immersing the turbid particles, and using 1 to 3 parts by weight is good.

If less or excessively used, the turbidity particles may not settle or become more turbid.

The step of filtering persimmon extract (S113) may remove proteins and fine solids contained in the persimmon extract with a filter.

Yeast can be removed by passing the persimmon extract through a fine filter at a pressure of 1 to 2 atmospheres.

Here, as the filter, a filter for brewing using coarse-grained fibers or a sterile filter made of plastic with fine holes may be used.

The filtering step (S113) may be performed in a total of three times, one time for purification filtration: 1.5 to 3.0 µm, two times for microfiltration: 0.6 to 1.5 µm, and three times for sterilization filtration: 0.4 to 0.6 µm. You can proceed sequentially.

In the step of injecting persimmon extract (S114), the persimmon extract may be bottled.

In addition, the step of injecting the persimmon extract (S114) is dissolving potassium metabisulfite (K ₂ S ₂ O ₅ ) and sorbic acid in the persimmon extract, sterilizing filtering, and dissolving the carbon dioxide under pressure to stop the pressure-resistant glass bottle with a cork stopper. It might be.

In addition, the method of manufacturing sparkling wine using persimmon may further include an impurity removing step (S117).

The impurity removal step (S117), after inclining the bottle upside down, storing for a predetermined period of time, inverting the inlet part in salt water at -20 ° C, freezing the impurities and removing the frozen impurities from the inlet. It may include the steps.

The yeast impurity and salt react and gather toward the bottle opening to remove frozen impurities, so that a clean taste can be derived from the wine.

2 is a flowchart sequentially showing a method of manufacturing sparkling wine using persimmon according to a second embodiment of the present invention.

Referring to Figure 2, the method for producing sparkling wine using persimmon is a step of obtaining persimmon extract (S200), storing persimmon extract in a storage tank (S201), and adding potassium pyrosulfite (K ₂ S ₂ O ₅ ) (S202), evenly spraying Saccharomyces cerevisiae K1V-1116 strain and EC-1118 strain (S203), adding at least one enzyme of bromelain, papain or actinidine Step (S204), the step of adding the ginseng extract (S205), the first fermentation step of fermenting the persimmon extract (S206), the step of filtration to separate persimmon seeds and shells (S207), and clarifying (S208) , The step of filtering the persimmon extract (S209), may include the step (S210) of bottling after adding the persimmon solution.

The step of obtaining persimmon extract (S200) is 14 to 18 ° Brix sugar and acidity: pH 3. 30-50 parts by weight of persimmon having ~ 3.5 can be squeezed into the juicer.

Here, if the sugar content of persimmon is too high above 25 ° Brix, yeast growth can be suppressed, so that 25 ° Brix or less may be suitable, and the persimmon is squeezed without separating the seeds and skins.

In the step of obtaining persimmon extract (S200), persimmon extract can be made by crushing the persimmon with a crusher or by putting it in a juicer without crushing the persimmon.

In step S201 of storing the persimmon extract in the storage tank, the persimmon extract may be stored in a storage tank in a temperature state of -1 to 1.

Here, to increase the sweetness of the sparkling wine using persimmon, the peel of the strong sweet persimmon may be crushed and powdered.

In the step of adding potassium pyrosulfite (K ₂ S ₂ O ₅ ) (S202), 100 ppm of potassium pyrosulfite (K ₂ S ₂ O ₅ ) may be added to the storage tank to remove germs.

Here, potassium pyrosulfite (K ₂ S ₂ O ₅ ) is mainly used as a preservative, antioxidant, and reducing bleach, and is an additive used to suppress changes such as browning and coloring during storage of wine.

The step of spraying the Saccharomyces cerevisiae K1V-1116 strain (S203) is to evenly spray the Saccharomyces cerevisiae K1V-1116 strain with 2-4 parts by weight. Can be.

Here, Saccharomyces cerevisiae yeast can be classified into raw yeast (compressed yeast) and dry yeast according to moisture content, and the raw yeast and dried yeast are used as a weight ratio of 1: 1. The raw yeast can be added first and then the dried yeast can be sprayed.

In addition, at least one of ICV / D-47, 71B-1122, Premier Cuvee, Pasteur Champagne, Cote des Blancs, and Montrachet among the kinds of yeast may be added.

The step of adding at least one enzyme of bromelain, papain or actinidine (S204) is by adding 1 to 3 parts by weight of at least one enzyme of bromelain, papain or actinidine to the tannin component. It can improve the deposition of protein, one of the negative effects.

Bromelain is a protease contained in pineapples and a protease.

When meat is added to the sparkling wine using meat and persimmon with meat, it can help digest protein when eating wine with meat such as steak.

Papain is a proteolytic enzyme obtained in crystalline form from papaya fruit. It acts as a meat tenderizer, and when added to sparkling wine using persimmon with meat, it can help digest protein when eating wine with meat such as steak. have.

Actinidin is a proteolytic enzyme that contains a large amount of kiwi.It is effective in diet, acts as a meat tenderizer, and when added to sparkling wine using persimmon with meat, protein when eating wine with meat such as steak Can help digestion.

When adding at least one enzyme of bromelain, papain, or actinidine in an amount of less than 1 part by weight, or when adding more than 3 parts by weight, the effect of bromelain, papain, or actinine as described above, is a meat tenderizing effect. Can not pay.

The step of adding the ginseng extract (S205) refers to the step of adding the ginseng extract to the persimmon extract stored in the storage tank.

Ginseng extract is 30 to 50 parts by weight of ginseng root for 3 to 6 years, heat-treated at 90 to 110 ° C for 10 to 20 minutes, crushed, and fermented fermentation broth using lactic acid bacteria is extracted by heat treatment at 120 to 130 ° C for 20 to 30 minutes and extracted The fermentation broth can be obtained by filtration.

The heat treatment used in the above is a commonly used ginseng extraction method, and detailed description according to temperature and time is omitted.

The use of ginseng roots for 3 to 6 years is because saponin is the highest in ginseng harvested at that time.

Saponins are good for preventing cancer.

The efficacy of ginseng is excellent in anti-aging, fatigue recovery, blood pressure control, and blood circulation.

 In addition, 30 to 50 parts by weight of ginseng roots for 3 to 6 years are crushed by heat treatment at 90 to 110 ° C for 10 to 20 minutes and fermentation using lactic acid bacteria is known as 40% of Koreans without decomposing lactic acid bacteria of ginseng active ingredients. The absorption rate in the body is low, so it is fermented using lactic acid bacteria to improve it.

That is, in the present invention, 2 to 5 parts by weight of ginseng extract is added to the persimmon extract.

When adding less than 2 parts by weight of ginseng extract or more than 5 parts by weight, the effect of the ginseng cannot be obtained.

In the first fermentation step (S206), the persimmon extract may be stored in a stainless steel tank and fermented for 20 to 25 to 10 to 20 days.

In step S207 of filtration to separate persimmon seeds and husks, persimmon husks and persimmon seeds can be filtered while passing the persimmon extract through a filter network.

In the step of clarifying (S208), 1 to 3 parts by weight of bentonite, charcoal, gelatin, egg white, or milk protein is added to remove impurities from the persimmon extract compressed by filtration in step S207, and then filtered after a predetermined time. It can be filtered after a predetermined time after adding 1 to 3 parts by weight of bentonite, charcoal, gelatin, egg white or milk protein.

Since the step of clarifying (S208) is added for the same reason as the step S112 described in an embodiment of the present invention, detailed description thereof will be omitted.

In addition, bentonite can be added by dissolving it in lukewarm water.

In the step of filtering persimmon extract (S209), yeast can be removed by passing the persimmon extract through a fine filter at a pressure of 1 to 2 atmospheres. Since this content is the same as the content described in S113 above, detailed description is omitted.

In the step of injecting persimmon extract (S210), the persimmon extract may be bottled.

Step S210 is a step of sterilization by boiling in water at 75 to 85 ° C for 20 to 30 minutes (S211) and 0.01 to 0.1 parts by weight of ammonium phosphate ((NH ₄ ) HPO ₄ ), which is a yeast nutrition, and 0.001 to 0.01 parts by weight of thiamine , It may include a second fermentation step (S212) for fermentation for 25 to 35 days at a temperature of 10 to 15 ℃ by adding 2 parts by weight of sugar.

If the wine is sterilized by bottling it as described above, it can be repeatedly sterilized to prevent unnecessary or harmful microorganisms from occurring in the fermentation step later.

In addition, if the fermentation is performed by secondary bottling, the flavor and sparkling effect of wine can be maximized.

In addition, in the step of injecting the persimmon extract (S210), after dissolving potassium metabisulfite (K ₂ S ₂ O ₅ ) and sorbic acid in the persimmon extract, sterilizing filtering, and dissolving the carbon dioxide under pressure, stop the pressure-resistant glass bottle with a cork stopper. It might be.

In addition, the method of manufacturing sparkling wine using persimmon may further include an impurity removing step (S213).

The impurity removing step (S213), after inclining the bottle, storing for a predetermined period of time, inverting the inlet portion in brine at -20 ° C, freezing the impurities, and removing the frozen impurities from the inlet It may include the steps.

By removing impurities, a clean taste can be derived from wine.

Hereinafter, the contents of the present invention will be described in detail through examples, comparative examples, and experimental examples. However, these are for explaining the present invention in more detail and the scope of the present invention is not limited by them.

The present invention described above is not limited by the above-described embodiments, and various substitutions, modifications, and changes are possible within the scope of the present invention without departing from the general knowledge in the technical field to which the present invention pertains. It will be obvious to you.

[Example 1]

A step of obtaining persimmon extract by juice of 40 parts by weight of persimmon that has a sugar content of 16 ° Brix and not separating seeds and husks, storing persimmon extract in a storage tank at 0 ° C., potassium pyrosulfite at 100 ppm (K ₂ S ₂ O ₅ ) and diammonium hydrogen phosphate ((NH ₄ ) ₂ HPO ₄ ) 0.05 parts by weight into the storage tank, Saccharomyces cerevisiae K1V-1116 strain and 3 parts by weight of EC-1118 strain Evenly spraying, adding 2 parts by weight of pectinase, lycopene, anthocyanin, carotinoid, beta-carotene, curcumin, catechin, anthocyanin ( Anthocyanin) and isoflavones (isoflavones) at least one of 4 parts by weight, step of adding bromelain enzyme 2 parts by weight, adding ginseng extract 4 parts by weight, primary fermentation step of fermenting persimmon extract, Mixed acid Peracid); Sparkling using persimmon prepared through the step of adding persimmon solution, adding 4 parts by weight of hibiscus extract, adding 2 parts by weight of bentonite to remove impurities, filtering the persimmon extract from which yeast has been removed Wine was prepared.

[Example 2]

A step of obtaining persimmon extract by juice of 40 parts by weight of persimmon that has a sugar content of 16 ° Brix and not separating seeds and husks, storing persimmon extract in a storage tank at 0 ° C., potassium pyrosulfite at 100 ppm (K ₂ S ₂ O ₅ ) addition, evenly spraying 3 parts by weight of Saccharomyces cerevisiae K1V-1116 strain and EC-1118 strain, adding papain enzyme, adding 4 parts by weight of ginseng extract Step, the first fermentation step of fermenting the persimmon extract, the step of filtration to separate the persimmon seeds and shells, the removal of impurities by adding 2 parts by weight of bentonite, and sterilization by bottling for 25 minutes in 80 ° C. water And a secondary fermentation step of fermenting yeast nutrients, ammonium phosphate ((NH ₄ ) HPO ₄ ), 0.05 parts by weight, 0.005 parts by weight of thiamine, and 2 parts by weight of sugar, and fermenting at a temperature of 15 ° C. for 25 to 35 days. Sparkling wine was prepared using the manufactured persimmon.

(For reference, in the step of obtaining persimmon extracts in the above Practical Examples 1 and 2, the step of crushing and pulverizing the peel of persimmon was further included to prepare sparkling wine using persimmon.)

[Comparative example]

Persimmon wine was produced using a method that is generally well known.

[Experimental Example 1] Sensory test

Taste among professional sensory agents (50 (25 males, 25 females) with more than 2 years of sensory testing) trained in Examples 1 and 2 prepared according to the present invention and comparative examples prepared according to the general method. We selected 30 relatively good people and divided them into flavor, overall taste (puffiness), and preference to perform quantitative descriptive analysis (QDA). The sensory test was conducted by a 5-point measurement method (1: very bad, 2: bad, 3: moderate, 4: good, 5: very good). The results are shown in Table 1 below.

Scent flavor preference Example 1 4.2 4.5 4.6 Example 2 4.2 4.3 4.3 Comparative example 3.1 3.3 3.0

As can be seen from Table 1, it can be seen that Examples 1 and 2 show higher scores in all items than Comparative Examples. This Example 1 and 2 crush the peel of a strong sweet persimmon to maximize sweetness. This is because the astringent taste due to the tannin component of the persimmon is improved and the taste and aroma are improved by being powdered and then added and prepared.

[Experimental Example 2] Fatigue improvement effect

After selecting 30 workers in their 40s who work more than 10 hours a day on average, after leaving work for three months, 10 ml of each of Examples 1 and 2 prepared according to the present invention and the comparative example prepared according to the general method are taken to fatigue the next day. Quantitative Descriptive Analysis (QDA) was performed for satisfaction. Satisfaction was measured by a 5-point measurement method (1: very bad, 2: bad, 3: moderate, 4: good, 5: very good). The results are shown in Table 2 below.

1 month later 2 months later 3 months later Example 1 3.9 4.3 4.8 Example 2 3.2 3.5 3.8 Comparative example 3.0 3.0 3.0

As can be seen in Table 2, it can be seen that Example 1 and Example 2 show a higher score in all items than the comparative example. In Examples 1 and 2, by adding ginseng extract which is effective in improving fatigue, It is because the fatigue recovery effect by the saponin component of ginseng is improved by being manufactured.

[Experimental Example 3] Constipation and protein digestion promoting effect

The following experiment was performed to investigate the protein digestion function of wine using persimmon.

The test subjects recruited 3 persons (women in their 20s) who suffered from constipation and indigestion, and meat and Examples 1 and 2 prepared according to the present invention together with meat and comparative examples prepared according to the general method for a week, respectively. Each meal was ingested.

Then, after one week, the average weight change through constipation and indigestion was measured.

In addition, each of Examples 1 and 2 and Comparative Examples were selected and experimented with the same body weight before intake.

Weight before intake (kg) Weight after one week (kg) Gradient Example 1 51 kg 48 kg Weight loss Example 2 51 kg 47.5kg Weight loss Comparative example 51 kg 52 kg Weight gain

As can be seen in Table 3, it can be seen that Example 1 and Example 2 show a higher weight loss rate in the constipation and protein digestion promoting effect than the comparative example. This is for the tannin component of persimmon in Examples 1 and 2. It is because the effect on improving constipation and protein digestion is improved by adding an enzyme (bromelain) that is effective in improving the negative effect (protein deposition).

Claims (13)

(A) a step of obtaining a persimmon extract by juice 30 to 50 parts by weight of persimmon that has a sugar content of 14 to 18 ° Brix and does not separate seeds and husks;
(b) storing the persimmon extract in a storage tank at a temperature of -1 to 1 ° C;
(c) 100 ppm of potassium pyrosulfite (K ₂ S ₂ O ₅ ) is added to remove the persimmon from the persimmon extract, and 0.01 to 0.1 parts by weight of diammonium hydrogen phosphate ((NH ₄ ) ₂ HPO ₄ ) as a yeast nutrient Putting it in a storage tank;
(d) evenly spraying Saccharomyces cerevisiae K1V-1116 strain and EC-1118 strain on the surface of the persimmon extract stored in the storage tank in 2-4 parts by weight;
(e) a first fermentation step of storing the persimmon extract stored in the storage tank in a stainless steel tank and fermenting at 20-25 ° C for 15-20 days;
(f) adding a mixed acid such that the acidity of the primary fermented persimmon extract is pH 3.0 to 3.6;
(g) adding a persimmon solution so that the primary fermented persimmon extract has a sugar content of 5 to 15 ° Brix;
(h) selecting one of bentonite, charcoal, gelatin, egg white or milk protein to remove impurities from the persimmon extract from which the mixed acid is added and clarifying by adding 1 to 3 parts by weight, and
(i) filtering the extract of persimmon,
Before step (e),
Further comprising the step of adding ginseng extract to the persimmon extract stored in the storage tank,
The ginseng extract is 30 to 50 parts by weight of ginseng root for 3 to 6 years, heat-treated at 90 to 110 ° C for 10 to 20 minutes, crushed, and fermented fermented broth using lactic acid bacteria is extracted by heat treatment at 120 to 130 ° C for 20 to 30 minutes to extract Characterized in that obtained by filtering the fermented broth,
Further comprising a bottling step and an impurity removal step,
The impurity removal step,
After inclining the bottle upside down, storing for a predetermined time;
Step of inverting the bottle inlet in salt water at -20 ℃, freezing the impurities, and
And removing the frozen impurities from the bottle opening,
Method for producing sparkling wine using persimmon further comprising the step of crushing and peeling the skin of persimmon.
According to claim 1,
The mixed acid,
Sparkling wine production method using persimmon, characterized in that consisting of tartaric acid, citric acid, malic acid.
According to claim 1,
Before step (e),
A method for producing sparkling wine using persimmon further comprising the step of adding pectinase to the persimmon extract.
According to claim 1,
Before step (e),
Lycopene, anthocyanin, carotinoid, beta-carotene, curcumin, catechin, anthocyanin and isoflavone in the persimmon extract stored in the storage tank isoflavones) sparkling wine manufacturing method using persimmon further comprising the step of adding at least one.
According to claim 1,
The supernatant was mixed with oligosaccharide, xylitol and sugar in a weight ratio of 1: 1: 1, then mixed with the persimmon in a weight ratio of 1: 1, and after 30 to 45 days, only the sugar solution was separated, and one of acacia honey and rosemary honey A sparkling wine production method using persimmon, characterized in that the acacia flavor or rosemary flavor is added to the sugar solution.
According to claim 1,
After step (e),
At least one of Hibiscus, Guarana, Cadamon, Peppermint, Clove, Fennel seed, Octagon, Cinnamon, and Green Tea in the persimmon extract. A method for producing sparkling wine using persimmon, characterized by adding one more extract.
(a) obtaining 30 to 50 parts by weight of persimmon without separating seeds and peels having a sugar content of 14 to 18 ° Brix to obtain a persimmon extract;
(b) storing the persimmon extract in a storage tank;
(c) adding 100 ppm of potassium pyrosulfite (K ₂ S ₂ O ₅ ) to the storage tank;
(d) evenly spraying Saccharomyces cerevisiae K1V-1116 strain in 2-4 parts by weight to the storage tank;
(e) a first fermentation step of fermenting the persimmon extract stored in the storage tank at 20-25 ° C for 10-20 days;
(f) compression filtration to separate the seeds and skins of persimmon from the primary alcohol fermented persimmon extract;
(g) selecting one of bentonite, charcoal, gelatin, egg white or milk protein to remove impurities from the filtered persimmon extract, and clarifying by adding 1 to 3 parts by weight, and
(h) filtering the extract of persimmon,
Before step (e),
Further comprising the step of adding ginseng extract to the persimmon extract stored in the storage tank,
The ginseng extract is 30 to 50 parts by weight of ginseng root for 3 to 6 years, heat-treated at 90 to 110 ° C for 10 to 20 minutes, crushed, and fermented fermented broth using lactic acid bacteria is extracted by heat treatment at 120 to 130 ° C for 20 to 30 minutes to extract Characterized in that obtained by filtering the fermented broth,
Including the step of bottling the persimmon extract into a pressure-resistant glass bottle, the step of removing impurities,
The bottling step,
Sterilizing by bathing in water at 75 to 85 ° C for 20 to 30 minutes, and
Secondary fermentation for fermentation for 25 to 35 days at a temperature of 10 to 15 ° C by adding 0.01 to 0.1 parts by weight of ammonium phosphate ((NH ₄ ) HPO ₄ ), a nutrient of yeast, 0.001 to 0.01 parts by weight of thiamin, and 2 parts by weight of sugar Including steps,
The impurity removal step,
After inclining the bottle upside down, storing for a predetermined time;
Step of inverting the bottle inlet in salt water at -20 ℃, freezing the impurities, and
And removing the frozen impurities from the bottle opening,
Method for producing sparkling wine using persimmon further comprising the step of crushing and peeling the skin of persimmon.




delete delete The method of claim 1 or 7,
Sparkling wine manufacturing method using the persimmon,
Method for producing sparkling wine using persimmon further comprising the step of adding at least one enzyme of bromelain, papain, or actinidine, which are enzymes that help digest protein.




delete delete Sparkling wine using persimmon produced by the method of claim 1 or 7.

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