KR20040021032A - The manufacturing method of Pear fermented wine - Google Patents

Abstract

PURPOSE: A process for preparing pear wine is provided, thereby increasing consumption of the pear, and improving the taste and flavor of the wine. CONSTITUTION: A process for preparing pear wine comprises the steps of: washing pears, removing the skin therefrom, and pulverizing them; adding sugar into the pulverized pears to regulate sugar degree to 20 to 30 degree Brix; sterilizing the sugar-added pears at 65 deg. C for 30 minutes or adding 200ppm of sodium sulfate thereto; inoculating 5% of yeast into the pears medium and culturing it at 20 deg. C for 20 days; filtering the cultured medium, maturing the filtrate at 5 to 10 deg. C for 30 days or more and removing the precipitate during the maturation; and inserting the matured solution into a vessel and heating the vessel at 65 deg. C for 30 minutes.

Description

The manufacturing method of Pear fermented wine

The present invention relates to a method of preparing pear fermented liquor, and more specifically, to wash the pear, and then remove the skin and crushed, and then added by dissolving white sugar to correct the sugar so that the final sugar is 20 ~ 30 ° Brix After adjustment, sterilize at 65 ° C for 30 minutes using autoclave or add 200 ppm of sodium sulfite to raw material weight, prepare yeast for fermentation separately, and add fermented yeast to 5% of raw material capacity After culturing for 20 days in filtration and aging the culture solution in a thermostat at 5-10 ℃ for more than 30 days, the precipitate formed at the bottom of the container was removed during aging. It relates to a method for producing pear fermented wine characterized by.

One of the representative fruits of our country, pear contains a lot of water (85 to 88%), sugar (10 to 15%), fiber, protein and fat, calcium (Ca), potassium (K), It also contains various inorganic ingredients such as sodium (Na) and phosphorus (P). In particular, the high content of potassium is very effective in maintaining homeostasis and suppressing nervous excitement. In addition, the abdomen plays a role in maintaining the blood in the body neutral, bronchial asthma, cough sputum, fever and thirst quenching (small thirst) is known to be great.

However, domestic production of pears is increasing year by year, imports of various foreign fruits are increasing due to import liberalization, and prices are unstable all year along with the decrease of domestic fruit consumption. .

In this difficult situation, it is urgently needed to prepare various measures for farmers who are suffering the most damages. As a solution, it is important to develop various high value-added processed products using special agricultural products. The development of liquor using boats has been reported.

For example, Jeonju's special product, Lee Gang-ju, is called Lee Gang-ju due to the introduction of 'pears' and 'ginger', and it is one of the three major silks representing the Joseon Dynasty. At the event, it was promoted as a representative sake.It is a light yellow color that combines traditional soju with herbal medicines such as cool refreshing beauty from the belly, ginger to protect the liver, strong cinnamon, and turmeric to clear the eyes and stabilize the body's function and mental nerve. It is known as a clean liquor with strong scent in mouth and no hangover after drinking it with high quality liquor, but it is expensive to manufacture by fermenting it with malt and distilling it to 25% alcohol, and other Chinese medicine is added. The taste and aroma of medicinal herbs is stronger than the peculiar aroma and taste of pears. Is a fermentation by the addition of ships and medicinal herbs in the traditional shochu that is distinctive of alcohol component eluted from the ship and herbal medicines.

On the other hand, Korean Patent No. 131132, (i) a step of grinding the ship and leaving it with the addition of discoloration inhibitors; (Ii) a mixture of polygalacturonase and pectin-transeliminase to a raw material to which an electric grinding and anti-discoloration agent is added: 1 selected from the group consisting of a mixture of pectin esterase and arabinase, amylase and cellulase Adding at least one enzyme and then juice-processing to prepare a juice; And, (iii) a method for producing a fermentation strain containing alcohol and fermentation by adding sugars and yeast to the electric juice is known, but the process of preparing the juice by treating the enzyme is not only complicated but also requires a lot of manufacturing cost There is a disadvantage that there is a high tendency for abnormal fermentation to occur.

Therefore, an object of the present invention is a high value-added product that can promote the consumption of pears, and contribute to the increase of farmers' income, excellent taste and aroma, the manufacturing process is simple and the manufacturing method of fermented fermented wine can be manufactured at low cost To provide.

In order to achieve the above object as well as other objects that are easily expressed in the present invention, the vessel is washed with water, and then the skin is removed and crushed, and then sugar is added to dissolve the sugar to correct the sweetness so that the final sugar is 20 to 30 ° Brix. After adjustment, sterilize at 65 ° C for 30 minutes using autoclave or add 200 ppm of sodium sulfite to raw material weight, prepare yeast for fermentation separately, and add fermented yeast to 5% of raw material capacity After culturing for 20 days in filtration and aging the culture solution in a thermostat at 5 ~ 10 ℃ for more than 30 days, the precipitate formed at the bottom of the container was removed during aging, and after aging, bottled into the container and sterilized at 65 ℃ for 30 minutes To prepare a fermented wine.

1 is a manufacturing process chart of the fermentation strain of the present invention,

2 is a graph showing the change in alcohol content of fermented strains according to the type and culture period of yeast,

3 is a graph showing the change in sugar content of pear fermentation strain according to the type and culture period of yeast,

Figure 4 is a graph showing the pH change of the fermented strain of pear according to the type and culture period of the yeast,

5 is a photograph of the finished pear fermented liquor product.

Hereinafter, the present invention will be described in more detail with reference to the accompanying drawings.

In the method of preparing fermented wine according to the present invention, after washing the pear, and removing the skin and crushing, the sugar content is added to dissolve by adding white sugar to correct the sugar, after adjusting the final sugar to 20 ~ 30 ° Brix, autoclave Sterilize at 65 ℃ for 30 minutes or add 200ppm of sodium sulfite as raw material weight, prepare yeast for fermentation separately, add fermented yeast to 5% of raw material capacity, incubate at 20 ℃ for 20 days, and filter The culture was aged in a thermostat at 5 to 10 ° C. for at least 30 days, but the precipitate formed at the bottom of the container was removed during fermentation. After aging, the culture was put into a container and sterilized at 65 ° C. for 30 minutes.

It is preferable to use fresh pears, and prepared pears are first washed with tap water to remove foreign substances on the skin and to remove residual pesticides.

The skin of the ship was then removed, chopped, and broken into choppers. It is possible to use only juice filtrate by using filter cloth after crushing or using non-peeled skin, that is, skin extract juice, skin without juice, skin without shredding, but using skin without shredding It was most preferable when considering the degree of functionality and the like.

White sugar is added to the prepared pear fermentation broth and dissolved to adjust the final sugar to 20-30 ° Brix. If the final sugar is less than 20 ° Brix, there is a problem in that the fermentation is not only low when the fermentation is completed, there is a problem in that the fermentation is not good, when the addition exceeds 30 ° Brix there is a disadvantage in that it is not economical because the addition synergistic effect is weak.

After sugar control, the material is sterilized by autoclaving at 65 ° C. for 30 minutes or by adding 200 ppm of the weight of sodium sulfite. In other words, the prepared raw material is dispensed into each 6L glass container of 8L capacity, but if the raw material is not fresh, sterilized for 30 minutes at 65 ℃ using a autoclave, and fresh sulfite (Na ₂ SO ₃ ) was added at 200 ppm of the weight of the raw material.

If the sterilization is not performed in the same manner as described above, abnormal fermentation may occur due to contamination of various germs, or the taste and aroma of the finished product may be poor.

Separately, yeast (Yeast) for alcohol fermentation of pear fermented wine was prepared, and a total of three species (fuming No. 1, dry yeast, and cheongju yeast) were used. Subcultures of yeast strains were yeast-malt agar medium (glucose 10g / l, peptone 5g / l, yeast extract 3g / l, malt extract) Malt extract 3.0 g / L and agar 15 g / L) were prepared, sterilized at 121 ° C. for 15 minutes, inoculated and cultured, and used while refrigerated.

Preparation of the yeast seed culture medium required for alcohol fermentation was carried out as follows, divided into pre-culture and main culture.

First, pre-culture was prepared by YM liquid medium (glucose 10g / L, peptone 5g / L, yeast extract 3g / L, malt extract 3.0g / L) and 50ml each 100ml Erlenmeyer flask, at 121 ℃ Sterilization for 15 minutes. Thereafter, the yeast cultured in YM agar slope medium was inoculated with one platinum tooth in a clean bench, and then incubated for 24 to 48 hours at a temperature of 30 ° C. and a rotational speed of 200 rpm in a rotary shaker.

In the main culture, YM liquid medium was prepared, 200-300 ml were dispensed into 500 ml Erlenmeyer flasks, and sterilized at 121 ° C. for 15 minutes. Then, inoculated with 5% (v / v) of the preculture cultured in the above, and then shaken for 36 hours at a temperature of 30 ℃, rotation speed 200rpm in a rotary shaker was used as an alcohol fermentation seed culture.

After inoculating yeast at 5% of the raw material capacity, the fermentation broth vessel was shaken well and stirred, followed by alcoholic fermentation while standing incubation at 20 ° C. for 20 days in an incubator. At this time, the stopper of the glass container for fermentation was slightly closed to facilitate the release of carbon dioxide generated during fermentation, and the fermentation broth was stirred 2 to 3 times a day. Was analyzed. After the fermentation was completed, the precipitate was removed using a filter cloth, and aged for at least 30 days in a thermostat at 5 to 10 ° C., and the sediment precipitated during aging was removed.

Pear fermented wine prepared by the above method is excellent in taste and aroma, it was possible to manufacture a simple and low cost manufacturing process.

The following examples further illustrate the invention but do not limit the scope of the invention.

Example 1: Preparation of Pear Fermented Wine

As shown in Figure 1 after washing the raw material of the pear was divided into removed and not removed, and divided into three pieces of juice (pear juice) and not juice (pear juice and pear flesh) by crushing after cutting Four types of raw materials were used. Thereafter, the sugar content was corrected to 25 oBrix with white sugar, and sodium sulfite was added or sterilized at 65 ° C. for 30 minutes depending on the freshness of the raw material.

For alcohol fermentation Yeast preparations, including fuming No. 1, cheongju yeast and dry yeast were used, respectively, as a medium for cultivating yeast seed was used YM medium or part of the prepared pear juice. The spawn inoculation for fermented fermented rice was 5% of the raw material capacity. Samples were taken at 5 day intervals during 20 days of alcohol fermentation at 20 ° C. to examine the physicochemical properties. After fermentation was completed, the mixture was aged for 30 days or more at a temperature of 5 to 10 ° C., and the precipitate formed at the bottom of the fermentation vessel was removed during the fermentation period. After aging, the bottle was placed in a container and sterilized for 30 minutes at 65 ° C. for long-term storage to produce fermented liquor of the finished product.

Example 2 Review of Physicochemical Properties of Pear Fermented Wine

(1) alcohol content

To measure the alcohol content, take 100 ml of the sample solution, put it into the distillation apparatus, distill about 50 ml, add distilled water to adjust the final volume to 100 ml, and then use alcohol hydrometer to adjust the alcohol content. (%) Was measured. At this time, the alcohol concentration was determined by measuring the temperature of the sample, and then converted using an alcohol content correction table.

(2) chromaticity measurement

After taking a certain amount of fermented liquor samples, the chromaticity was measured using a chromatic colorimeter (Minolta CR 300, Japan), and the chromaticity values were L (brightness, lightness), a (redness, redness) and b (yellowness, yellowness). ). At this time, the chromaticity value was measured three times and then converted into an average value.

(3) sugar measurement

Refractive sugar meter (Atago 2T, Japan) was used to measure the sugar content of the sample. First, the zero point of the sugar meter was accurately corrected using distilled water, and the sugar content of the sample was measured and expressed in ° Brix. In the case of sugar content, it was measured three times and then converted to an average value.

(4) pH measurement

The pH measurement of the sample was measured using a pH meter (Thermo Orion 720, USA).

(5) Measurement of total acidity

To measure the total acidity, add 2 ~ 3 drops of 0.1% phenolphthalein indicator to 10 ml of the sample solution, titrate with 0.1 N NaOH solution using a burette, and when the pink color appears, stop the titration as an end point, and the total acidity was consumed in the titration. The total required amount of 0.1 N NaOH (ml) was expressed.

(6) sensory test

The sensory test was conducted by organizing a total of 10 students, 5 male and 5 female students in Chungbuk National University of Science, and assessed three items in terms of color, taste, and flavor. Evaluation was expressed as an average value using a five-step evaluation method (5: very good, 4: good, 3: normal, 2: bad, 1: very bad).

The results of timely investigation of the change in alcohol content according to the type of fermented wine and yeast are shown in FIG. 2.

Looking at the change in alcohol content according to the type of pear pretreatment, there was a difference according to the type of yeast as shown in FIG.

First, in the case of the sake yeast, alcohol production was highest in the peeled flakes, and fume # 1 was good in the peeled and uncut flakes until 10 days of fermentation, and both were similar after that. In addition, dry yeast produced the highest alcohol through the whole fermentation from the de-skinned and unremoved crushed products, and it was thought that pear-derived crushed products were good for the production of high concentration alcohol of pear fermented wine.

As a result of performing alcohol fermentation at 20 ° C. for 20 days for the fermented liquor, the alcohol content of the final fermented liquor was about 8-11%.

As a result of observing the change in sugar content during alcohol fermentation of pear fermented wine is shown in FIG.

As shown in FIG. 3, the sugar content gradually decreased during fermentation, starting from 25 ° Brix at the beginning of fermentation. The sugar content decreases.

On the other hand, in the case of dry yeast, the form of decreasing the sugar content was different according to the raw material treatment. In addition, there was no significant difference between the yeast and fume No. 1 in the change of sugar content when using juice or lysate, but the consumption rate of sugar was higher in dry yeast than in juice solution. There was a lot.

As mentioned above, the sugar content of all the treatments at the end of fermentation was about 10-15 ° Brix.

The results of the change in chromaticity during fermentation of pear fermented wine are shown in Table 1.

In the case of fume # 1 and dry yeast, the lightness value indicating the brightness of the fermentation broth on the 20th day of fermentation was decreased compared to the 5th day of the fermentation. On the other hand, the a (redness) value representing the redness was increased at the end of fermentation compared to the first 5 days. As the fermentation progressed, the fermentation strain gradually increased in red color.

In addition, when the b (yellowness) value indicating yellowness was observed, fume # 1 was 3.96 to 13.92, which is the initial value of fermentation in both skin removal (A, B) and non-removal treatment groups (C, D), to 1.80 to 12.63 at the end of fermentation. As the fermentation progressed, the yellow color gradually decreased.

However, the yellowness of the dry yeast showed that the initial value of the skin removal treatments (A, B) decreased from 4.31 to 4.68 to 3.91 to 1.10 at the end of fermentation, and the initial value of the skin removal treatments (C, D) of 3.38 to From 9.13 to 6.62 to 11.66, the yellowness was different according to the removal of skin.

On the other hand, in the fermentation period of the cheongju yeast, the brightness value of the initial fermentation (5 days) was 68.87 ~ 72.09 at the end of fermentation treatment (A, B), and decreased to 61.73 ~ 69.96 at the end of fermentation Removal treatments (C, D) tended to increase from the initial 53.02 to 59.74 to 60.06 to 61.2 at the end. In addition, the redness of the skin removal treatments (A, B) of the yeast sake increased as the fermentation time passed, while the yellowness decreased.

Therefore, it can be seen that the color of fermented wine varies according to the type of yeast and the type of raw material.

Color Changes during Fermentation of Pear Fermented Wine leaven material Processing 1) Hunter color values L2) a b L a b L a b L a b 5 days 10 days 15th 20 days Rice wine A 68.87 -2.24 4.66 67.72 -1.76 2.03 63.72 -0.39 2.85 61.73 -0.69 3.63 B 72.09 -2.25 4.02 58.65 -1.26 4.82 79.08 -1.71 3.61 69.96 -1.91 2.68 C 53.02 -0.79 13.36 59.32 -1.90 9.74 64.27 -1.06 5.61 60.06 -2.05 3.63 D 59.74 -1.35 10.60 57.46 +2.26 20.09 56.99 +2.07 18.78 61.20 +1.27 17.62 emitting smoking No. 1 A 67.33 -2.63 3.96 67.17 -1.06 3.00 64.76 -1.46 2.34 63.88 -1.83 1.80 B 68.10 -1.56 6.00 59.45 -1.41 2.88 54.08 -1.08 2.96 56.62 -1.47 3.17 C 64.63 -1.77 11.52 61.32 -1.36 9.78 50.83 -0.93 9.14 44.67 +0.32 9.13 D 66.30 -1.52 13.92 56.25 -0.92 10.77 53.39 -0.43 10.56 53.70 +0.28 12.63 dry A 72.17 -2.53 4.68 51.46 -0.92 4.66 58.83 -1.47 4.46 61.92 -1.48 3.91 B 68.01 -1.84 4.31 66.83 -1.47 2.43 68.17 -1.59 2.02 63.16 -1.64 1.10 C 59.77 -2.09 9.13 46.06 -1.08 13.43 53.30 -0.56 10.77 55.89 -0.35 11.66 D 67.86 -2.26 3.38 58.14 -1.94 2.72 59.38 -1.60 5.24 60.21 -1.01 6.62

1) A; Peeling juice, B; Deskinned shreds (juice + flesh), C; Fruit skin removal juice

D; Skin Peeling Debris (Juice + Meat)

2) L; lightness, a; redness, b; yellowness

The result of examining the pH change during fermentation of pear fermented wine is shown in FIG. 4.

As shown in FIG. 4, the pH of the three yeasts decreased to pH 3.8-4.2 until the 5th day from the beginning of fermentation, and thereafter showed a gentle change.

On the other hand, the results of measuring the total acidity of pear fermented wine is shown in Table 2.

Change in Total Acidity of Pear Fermented Wine leaven material Processing 1) Total acidity (0.1 N NaOH requirement, mL) 5 days 10 days 15th 20 days Rice wine A 7.1 6.1 6.4 7.5 B 7.3 6.2 4.6 7.5 C 9.6 7.7 7.0 8.3 D 4.8 4.0 4.3 4.8 emitting smoking No. 1 A 7.1 6.5 6.8 6.8 B 7.9 6.3 6.5 7.6 C 8.6 6.8 7.6 7.3 D 7.0 5.1 7.4 7.7 dry A 7.4 5.2 6.3 6.0 B 7.1 4.5 6.8 6.4 C 9.6 7.4 7.0 8.2 D 6.0 5.2 6.6 6.3

1) A; Peeling juice, B; Deskinned shreds (juice + flesh), C; Fruit skin removal juice

D; Skin Peeling Debris (Juice + Meat)

As shown in Table 2, the pH of all the fermented strains of the fermented liquor was significantly decreased at the 5th day of fermentation. However, after 10 days of fermentation, there was no significant change in the required amount of NaOH.

The pear fermented liquor from which the peel was removed showed a light auburn color, and when the peel was not removed, a dark brown color appeared. In addition, the differences in chromaticity according to the types of yeast could not be distinguished by the naked eye.

On the other hand, the results of performing the sensory test on the three items with the finished pear fermented liquor prototype is shown in Table 3.

As shown in Table 3, the overall preference was in the order of fume No. 1 (skin removal juice)> Cheongju yeast (skin removal juice)> fume No. 1 (skin removal debris).

Material Processing 1) Color Taste Flavor Mean A 4.0 4.2 3.8 4.0 B 3.6 3.8 3.0 3.5 C 3.4 3.2 3.0 3.2 D 3.4 2.4 2.8 2.9 1A 4.2 4.2 3.8 4.1 B 4.0 4.0 3.4 3.8 C 3.0 2.6 3.2 3.0 D 3.2 4.4 4.0 3.9 A 4.0 3.0 3.6 3.5 B 3.8 3.2 3.6 3.5 C 3.4 3.8 3.4 3.5 D 3.2 3.2 3.0 3.1

1) A; Peeling juice, B; Deskinned shreds (juice + flesh), C; Fruit skin removal juice

D; Skin Peeling Debris (Juice + Meat)

As described above, in the present invention, after washing the pears, removing the skin and crushing, after adding white sugar to dissolve sugar for correction of sugar content, the final sugar is adjusted to 20 ~ 30 ° Brix, and then using an autoclave 65 Sterilize at 30 ° C. for 30 minutes or add 200 ppm of the weight of sodium sulfite to the raw material, prepare yeast for fermentation separately, add fermented yeast to 5% of the raw material volume, incubate at 20 ° C. for 20 days, and filter the culture solution. After fermentation for 30 days or more in a 5-10 ℃ thermostat, the precipitate formed at the bottom of the container was removed during fermentation. It is a high value-added product that can promote and contribute to farmers' income increase. The preparation of the ship for fermented beverages were available.

Claims (1)

After washing the vessel, the skin was removed and crushed, and then white sugar was added to dissolve the sugar to correct the sugar. The final sugar was adjusted to 20 to 30 ° Brix, and then sterilized for 30 minutes at 65 ° C. using an autoclave. Add 200 ppm of the weight of sodium sulfate, prepare yeast for fermentation separately, add yeast for fermentation to 5% of the raw material volume, incubate at 20 ℃ for 20 days, and filter the culture solution in a thermostat of 5-10 ℃. After fermentation for 30 days or more, the precipitate formed at the bottom of the container was removed during aging, and after aging, the bottle was put into the container and sterilized for 30 minutes at 65 ° C.