KR20010084106A - Aaaaa - Google Patents

Abstract

PURPOSE: A process for producing orange fermented liquor is provided, thereby improving its taste, color and appearance. CONSTITUTION: The process for producing orange fermented liquor comprises the steps of: crushing oranges to produce the semifluid orange juice containing lots of solid contents; adding glucose and sucrose into the semifluid orange juice to 10 to 40 wt.% of sugar contents, inoculating 1 to 5% of Saccharomyces cerevisiae and alcohol fermenting it at 15 to 20 deg. C for 7 to 15 days; removing the skins of orange, treating the skin removed orange with hydrogen chloride solution, removing the hydrogen chloride, and producing orange granules in vortex water; filtering the fermented orange with 0.1 to 100 micron filter and adding 0.05 to 2% of natural smoothing agent into the filtrated orange liquor; and adding 1 to 10% of the orange granules into the filtrated orange liquor.

Description

Manufacturing method of citrus fruit dongju {AAAAA}

The present invention not only preserves useful components and flavors of citrus fruits, but also makes the fleshy appearance of citrus fruits to the outside, so that the visual effect as well as appetite and texture And it aims to make the texture excellent and to let the inner granules of citrus fruits float on the surface of the upper layer in the state where the grains are separated.

The present invention relates to a technical field for manufacturing a citrus fruit copper dongju using citrus fruit as a raw material, and conventionally, grains such as rice and glutinous rice are increased and fermented with the indigenous yeast of Korea or spawn (Aspergillus. Oryzae, Usamii, Kawachii, etc.) and yeast rice rice fermented with yeast, etc., there was a copper dongju produced by floating light grains produced during the process of saccharification fermentation, but as shown in the present invention, fruit, in particular, citrus fruit granules (內 果) (Iii) The present invention is the first method for producing a fruit juice by floating the fruit wine fermented with alcohol.

In the present invention, the useful components of citrus fruits, that is, vitamins, dietary fiber, citric acid, calcium, iron and other ingredients and flavors are retained as they are, and the granules of citrus fruit are separated from each other. It is to provide a technical method of manufacturing citrus fruit copper dongju which is well suspended on the upper surface without sedimentation.

The present invention washes the surface of citrus fruits (eg, mandarin orange, orange, lemon, citron, summer mandarin, etc.) with water and then crushes the whole fruit including the inner and outer shells by mechanical methods to solidify the solids. The first process for producing many of these semi-fluid materials.

Glucose, sugar, etc. are added to the semi-liquid material produced in the first step so that the total sugar content can be 10 to 40% by weight, including natural fructose contained in the raw fruit. Join to dissolve then Sacch. 2nd process which adds 1-5% of Cereviae yeast, and carries out alcohol fermentation for 7 to 15 days at the temperature of 15-20 degreeC.

Unlike the first and second steps, the citrus fruit is removed from the outer shell, and then added to an acidic aqueous solution of 0.1 to 1.0% of hydrogen chloride, and then treated for 20 to 60 minutes at a temperature of 30 to 40 ° C. An alkaline aqueous solution of ˜0.8% sodium hydroxide was treated for 10 to 30 minutes at a temperature of 30 to 50 ° C., soaked in clean water for about 1 to 2 hours to completely remove the residual amount of the drug in a vortex of water. A third step of producing granules, each grain is separated.

Main wine finished alcohol fermentation in the second process ) Citrus Fruit Tak with 7 ~ 18% alcohol concentration, Sodium Alginate made from natural plant as raw material, manufactured by filtering 0.1 ~ 100 micron solid material through 90% or more. One or a mixture of two or more of a tackifier, which is a kind of food additives such as propylene glycol alginate, sodium carboxy methyl cellulose, and pectin. 4th process of adding and dissolving%.

The fifth step is to add 1 to 10% of the internal granules of citrus fruit prepared separately in the third step to the material of the fourth step and float them on the upper surface.

The present invention is a method for producing citrus fruit copper wine composed of the contents of the first to fifth steps.

[Example]

After washing the surface cleanly with water flowing 10kg of Wenzhou Mandarin, it was crushed by a large domestic mixer-machine to prepare 8.5 liters of water, and 1.5kg of powdered glucose was added and dissolved in Sacch. Fermentation was carried out at 17 ° C. for 10 days after adding 150 g of Cereviae yeast, followed by filtering through 0.1% to 10 microns of solids by 90% or more, and then adding and dissolving 40 g of sodium carboxy methyl cellulose. Then, 200 g of internal granules prepared in the third step were added to prepare 9 L of citrus copper liquor having an alcohol concentration of 12%.

The effects of sugars, alcohol and water produced by ProtoPectin, including vitamin C contained in the skin, especially during the crushing, validating, and alcohol fermentation of citrus fruits. As it is sufficiently eluted, it not only effectively utilizes the useful ingredients of the fruit but also reduces the amount of the viscous agent by 40 to 60%, but does not settle out of the granules. Because the floating effect can be obtained, the appetite, the food, and the texture (質感) with the visual effect are excellent.

Claims (1)

One step for the production of semi-liquid ingredients containing large amounts of solids by crushing the whole fruit of citrus fruits. Add glucose and sugar so that the total amount of sugar is 10 to 40% by weight. 2 steps of alcohol fermentation at 1-20% of Cereviae yeast for 7-15 days at 15-20 degreeC. Remove the outer skin of citrus fruits, treat with 30 ~ 40 ℃ for 20 ~ 60 minutes with 0.1 ~ 1.0% aqueous hydrogen chloride solution, and treat with 30 ~ 50 ℃ with 30 ~ 50 ℃ with 0.1 ~ 0.8% sodium hydroxide solution. 3 processes for producing the internal granules in the vortex of the water removed Main of the 2nd Process (4) dissolving) into 0.1 to 100 microns (microu) and adding and dissolving 0.05 to 2% of a viscous agent prepared from natural plants. A method for producing citrus fruit dongju wine consisting of five processes that join 1 to 10% of the granules prepared separately in three processes.