KR19990069399A - Onion Fermented Wine Manufacturing Method - Google Patents

Abstract

The present invention relates to a method for producing fermented wine using onions. In order to improve the disadvantages that the onion is not well developed and fermentation is difficult due to the organic sulfur compound which is the main ingredient of the onion, the present invention is to cultivate brewing yeast and preparation of the main broth and optimization of the main fermentation broth This solved the problem.

The brewing yeast is incubated in a solid medium and incubated for 2 to 3 days at 25 ° C. in a slope medium, and then inoculated with the strain cultured in a solid medium to a liquid medium and re-incubated at 25 ° C. for 2 to 3 days. The main mother juice is prepared by sterilizing onions, adding about 10% sugar to the juice, sterilizing the liquid cultured strain, and incubating at 25 ° C. for 2 to 3 days after inoculation of about 10%. Preparation of the main fermentation broth after peeling and washing the onion peeled juice added sugar to the juice content of 25%, after sterilization 5% inoculated main liquid and fermented at 25 ℃ to prepare the onion wine.

Description

Manufacturing method of onion fermented wine

Onion is a seasoning plant with a long history of cultivation. In Korea, a large area is cultivated every year, and it is one of the indispensable vegetables along with garlic, green onion, and pepper. Onion is a cold-tolerant plant and can be grown under various climatic conditions. It is grown almost all over the world, and it has been eaten with spices for a long time, but it has not been widely used because of its pungent smell and pungent taste. Recently, due to the peculiar smell of onion, it is widely distributed as a spice plant, and the antibacterial activity of organic sulfur compounds, which are the main components of onion, lowering blood pressure, promoting blood circulation, lowering cholesterol, preventing and treating diabetes, and anticancer effects are known. The research on the effects and pharmacology is getting active, and the interest is getting higher. In order to increase the consumption of onions, new food development plans should be devised. However, research and development of processed products is insufficient, and recently, onion kimchi, snacks, and drinks are being developed, but there are difficulties such as sluggish sales, and onion pickles, vinegar, dried onions, onion powder, etc. are being produced. This is an urgent situation.

The present invention has been intended to establish a process for producing onion wine containing the unique flavor and color of onions by expanding the various uses from the use of conventional onions used in seasoning or processed food additives. Onion has the disadvantage that fermentation is difficult due to the organic sulfur compound, which is a major ingredient, and the results of repeated tests to improve it are onion fermented liquor with good fermentation and high alcohol concentration by optimizing the sugar content and fermentation temperature of onion juice liquor Could be prepared. The present invention is to cultivate the yeast for brewing yeast in solid medium and inoculate the strain cultured in solid medium in liquid medium, to cultivate the strain, and to add sugar to the onion juice solution to ferment at an appropriate fermentation temperature of various alcohol concentrations The present invention provides a method for producing a flavorful onion wine.

1 is a process for producing onion wine

The present invention consists of a three-step process of the preparation of strain medium and strain culture, preparation of main mother liquor, main fermentation broth and fermented onion wine. The following examples are merely illustrative of the invention and do not limit the technical scope of the invention.

Example 1

The composition of the culture medium for strain cultivation is as shown in Table 1 cultured brewing yeast (KCTC1218) in a slope medium for 2-3 days at 25 ℃ and inoculated strain cultured in a solid medium in the liquid medium of Table 1 at 25 ℃ Incubate 2-3 days.

[Table 1] Medium composition table (YM medium)

Example 2

Onion is juiced and 10% by weight of sugar is added to the juice after sterilization and 10% by weight of the culture solution of Example 1 is incubated at 25 ° C. for 2-3 days. At this time, the characteristics of onion juice before treatment was pH5.7, and the sugar content was relatively high, about 7.4. (See Table 2)

[Table 2] Onion juice

Note 1) Values are converted to citric acid.

Example 3

After peeling and washing the skin peeled with juice, sugar was added to the juice solution to 25%, and after sterilization, the mother liquor of Example 2 was inoculated with 5% by weight of the juice solution to which sugar was added and fermented at 25 ° C. Manufacture.

The test materials were tested using the Changnyeong Daego, a medium-grown onion, with no addition, 15%, 25%, and 35%.

The pH at each time dropped from the 2nd day of fermentation, so there was no significant change in the fermentation period by fermentation days by treatment (see Table 3).

[Table 3] pH change by time

Note 1) 3 times of treatment

Note 2) pH Meter (Fisher Scientific accument pH Meter 25)

The sugar content of each season gradually dropped as it entered into effect, and hardly changed from the 9th day of fermentation (see Table 4).

[Table 4] Change in sugar content by period

Note 1) 3 repetition surveys per treatment

Note 2) Hand Refractometer (N.O.W.Tokyo)

Changes in total acidity over time were not different between pretreatment and fermentation (see Table 5).

[Table 5] Total Change in Season (%)

Note 1) 3 repetition surveys per treatment

Note 2) 0.1 N-NaOH titration method (citric acid equivalent)

As the fermentation progressed, the alcohol content gradually increased, but there was no significant change from the 9th day (see Table 6).

[Table 6] Alcohol change by time

Note 1) Simple alcohol gauge measurement

The change of chromaticity by time showed slight browning at 25% and 35% treatment.

[Table 7] Chromaticity change by time

Note 1) L: Brightness / 100, a: Red direction / 60, b: Yellow direction / 60

Note 2) Measuring device: Minolta Chroma meter CT-210 Cell 10mm

Yields of alcohol tended to be similar between treatments.

TABLE 8 Alcohol Yield

Quercetin content was highest when the amount of winnings was 25%.

Table 9 Quercetin Content

1) HPLC Analysis (Dionex Dx-300)

Onions are not well developed and have a disadvantage in that fermentation is difficult due to organic sulfur compounds, which are the main components of onions. In order to improve this point, the present invention establishes the cultivation of brewing yeast, preparation of main liquid and optimization of main fermentation liquid for the main fermentation, and expansion of the use of onion as a method of producing onion fermented wine with high alcohol concentration and high quercetin content. Non-commercial onions can also be used to make processed products.

Claims (4)

The strain cultured with brewing yeast (KCTC1218) in a solid medium was re-incubated in a liquid medium and inoculated with a culture solution in a sugar-added onion juice to make a main mother's solution, and peeled, washed, juiced and sterilized onion. The method of producing onion fermented liquor characterized in that the fermentation at 2-30 days at 20 ~ 30 ℃ by inoculating sugar and added to the main mother liquor. The method of claim 1, The yeast solid medium is 2 ~ 4g yeast extract, 2 ~ 4g malt extract, 4 ~ 6g peptone, 8 ~ 12g dextrose, 16 ~ 24g agar, 1l distilled water And, the liquid medium of the fermented wine production method of onion fermented liquor, characterized in that the yeast extract 2 ~ 4g, malt extract 2 ~ 4g, peptone 4 ~ 6g, dextrose 8 ~ 12g, distilled water 1L. The method of claim 1, Sugar is added to 5 to 15% by weight of the onion juice solution, onion fermentation liquor production method characterized in that the culture solution is inoculated with 5 to 15% by weight of the sugar juice added onion. The method of claim 1, 15 to 35% of sugar is added to the juice of the onion, and the main fermented liquor is inoculated with 3-7% of the juice added with sugar.