KR20050067697A - Method for preparing blended fruit liquor - Google Patents

Abstract

The present invention relates to a method for producing a mixed fruit wine, and more particularly, by mixing any one selected from the leach solution of juice of mango, grapefruit and black currant and the leach solution of peach, apple and grape or juice It relates to a fruit wine manufacturing method.

The present invention has the effect of providing fruit wine with improved nutritional properties and containing nutritional ingredients of natural fruit by using the mango, grapefruit, black currant alone and mixed with peach, apple and grape.

Description

Method for preparing blended fruit liquor

The present invention relates to a method for producing mixed fruit wine. More specifically, the present invention relates to a method of producing fruit wines prepared by mixing any one selected from leach liquids or juices of mango, grapefruit and black currant and leach liquids or juices of peach, apple and grape.

Due to the various demands of consumers, low alcoholic liquors such as beer, medicine, fruit wine, liqueur and ordinary spirits (including cocktails), which are more comfortable to drink than alcoholic distilled liquors such as distilled liquor, distilled liquor, whiskey, brandy, etc. It is consumed a lot. In particular, fermented liquor forms, such as beer, are consumed a lot. However, such fermented wine has a problem including the fermentation odor occurring during fermentation.

Therefore, in recent years, interest in fruit wine and liqueur, which is easier to drink, rich in natural aroma, and enhanced functional aspects, has been increasing. Currently, fruit wine or liqueurs using plums, lemons, cherries or grapes are marketed in Korea, and research is being continued for the production of fruit wines or liqueurs using other kinds of fruits that can satisfy consumer's preferences. Korean Patent No. 382169 discloses a method for preparing a mixed liquor mixed liquor comprising adding a mixture of natural fruit juices, such as grape juice, grape juice, apple juice, pear juice, strawberry juice, and bokbunja juice, to fermented wine, distilled wine, or spirit. It is disclosed, Korean Patent No. 353580 discloses a method for producing liquor characterized in that the fermentation by adding grapes, apples, meringues and plum juice to fermentation of rice as a raw material. In addition, Japanese Patent Laid-Open No. 1996-38152 discloses a method for producing fruit wine, which is prepared by adding sugar to cherries, peaches and plums, and then immersing them in alcohol.

On the other hand, mango is the most cultivated tropical fruit tree in the world and is native to Malay Peninsula, Myanmar and northern India. Mango is the world's fifth largest fruit producer, and there are many varieties. Mango is rich in vitamin A. Carotene is about the same amount as green leafy vegetables. Mango is mainly consumed as a raw fruit or has been widely used in the processing of desserts, sweets and beverages. Recently, in particular, the trend is being processed a lot in the form of beverages.

Grapefruit is the fruit of the grapefruit tree belonging to the citrus. The origin of this variety is considered to be Jamaica of the West Indies, and has a grape-like aroma and runs like a bunch of grapes. The pulp is pale yellow, rich in juice, tastes sour, sweet and bitter. Grapefruit is mainly processed into frozen juice.

Blackcurrant is native to Europe and Central Asia, grows well in the shade and is resistant to cold. The color of the fruit is black, succulent and strong sour, especially high in vitamin C, calcium, phosphorus, iron, etc. Blackcurrants are either produced or fermented with jams, juices or jellies in Europe, or as medicinal tablets.

The mango, grapefruit, and black currant have a very nutritious property, but the sweetness, sourness, bitterness, etc. of the fruit itself are so strong that it is difficult to prepare liquor using them.

Therefore, while the present inventors are studying the manufacturing method of fruit wine using mango, grapefruit and black currant, the leaching liquid of the main fruit made of mango, grapefruit and black currant or the auxiliary fruit made of peach, apple and grape in the juice Alternatively, the present invention was completed by confirming that the fruit wine was prepared by adding the fruit juice, and the taste and aroma of the main fruit were supplemented, thereby making the fruit wine containing the nutritious components of natural fruit with excellent sensory characteristics.

Therefore, an object of the present invention is to prepare a leach solution of the main fruit consisting of mango, grapefruit and black currant, respectively, and to prepare a leach solution of the auxiliary fruit consisting of peach, apple and grape, respectively, the leach solution and auxiliary of the main fruit It is to provide a method of producing a mixed fruit wine comprising the step of preparing a mixed liquid by mixing the leach liquid of the fruit and adjusting the alcohol concentration by adding alcohol or water to the mixed liquid.

In addition, another object of the present invention is to prepare a leachate of the main fruit consisting of mango, grapefruit and black currant, respectively, preparing a fruit juice of the auxiliary fruit consisting of peach, apple and grape, the leachate of the main fruit It is to provide a method of producing a mixed fruit wine comprising the step of preparing a mixed solution by mixing the juice of the auxiliary fruit and adjusting the alcohol concentration by adding alcohol or water to the mixed solution.

In addition, another object of the present invention is to prepare a fruit juice of the main fruit consisting of mango, grapefruit and black currant, preparing a leachate of the auxiliary fruit consisting of peach apple and grape, the juice and auxiliary fruit of the main fruit It is to provide a method for producing a mixed fruit wine comprising the step of preparing a mixed solution by mixing the leaching solution and adjusting the alcohol concentration by adding alcohol or water to the mixed solution.

In addition, another object of the present invention is to prepare a fruit juice of the main fruit consisting of mango, grapefruit and black currant, respectively, preparing a juice of the auxiliary fruit consisting of peach, apple and grape, the fruit juice of the main fruit It is to provide a method of producing a mixed fruit wine comprising the step of preparing a mixed juice by mixing the juice of the auxiliary fruit and the step of adjusting the alcohol concentration by adding a spirit to the mixed juice.

It is another object of the present invention to provide a mixed fruit wine prepared according to the above method.

In order to achieve the above object, the present invention (A) step of leaching by adding a leaching solvent to any one of the main fruit selected from the group consisting of mango, grapefruit and black currant;

(b) leaching by adding a leaching solvent to any auxiliary fruit selected from the group consisting of peach, apple and grape;

(c) mixing the leachate of the main fruit of step (a) and the leachate of the auxiliary fruit of step (b) at a weight ratio of 4 to 1: 1, respectively, to prepare a mixed leach solution; And

(d) adding a water or alcohol to the mixed leachate of step (c) to provide a method for producing a mixed fruit wine comprising the step of bringing the final alcohol concentration to 2 to 20% by weight.

In addition, the present invention (A) step of leaching by adding a leaching solvent to any one of the main fruit selected from the group consisting of mango, grapefruit and black currant;

(b) juice and filtering any one of the auxiliary fruits selected from the group consisting of peaches, apples and grapes to prepare a juice;

(c) mixing the leachate of the main fruit of step (a) and the juice of the auxiliary fruit of step (b) in a weight ratio of 4 to 1: 1 to prepare a mixed solution; And

(d) adding a water or alcohol to the mixed solution of step (c) to provide a method for producing a mixed fruit wine comprising the step of having a final alcohol concentration of 2 to 20% by weight.

In addition, the present invention comprises the steps of (a) mango, grapefruit and black currant juice and any one selected from the group consisting of black currant to prepare a juice;

(b) leaching by adding a leaching solvent to any auxiliary fruit selected from the group consisting of peach, apple and grape;

(c) mixing the juice of the main fruit of step (a) and the leach solution of the auxiliary fruit of step (b) in a weight ratio of 4 to 1: 1 to prepare a mixed solution; And

(d) adding a water or alcohol to the mixed solution of step (c) to provide a method for producing a mixed fruit wine comprising the step of having a final alcohol concentration of 2 to 20% by weight.

In addition, the present invention comprises the steps of (a) mango, grapefruit and black currant juice and any one selected from the group consisting of black currant to prepare a juice;

(b) juice and filter any one of the auxiliary fruits selected from the group consisting of peaches, apples and grapes to produce juice;

(c) mixing the juice of the main fruit of step (a) and the juice of the auxiliary fruit of step (b), respectively, in a weight ratio of 4 to 1: 1 to prepare a mixed juice; And

(d) adding a spirit to the mixed juice of step (c) to provide a method for producing a mixed fruit wine comprising the step of bringing the final alcohol concentration to 2 to 20% by weight.

On the other hand, the method of producing a mixed fruit wine of the present invention may further comprise the step of cold cooling filtration of the leaching liquid or juice of the main fruit or auxiliary fruit at -4 ~ 4 ℃.

In addition, the method for producing a mixed fruit wine of the present invention is a leaching solution of the fruit obtained above A distillation step of distillation under reduced pressure or atmospheric pressure may be further included.

In addition, the method of producing a mixed fruit wine of the present invention may further comprise the step of adding carbonic acid.

In addition, the method of producing a mixed fruit wine of the present invention may further comprise the step of adding high fructose, sugar, maltodextrin and citric acid.

The present invention also provides a mixed fruit wine prepared according to the above method.

The main fruit as mentioned above means the fruit added as a main component of the fruit wine. The main fruit in the present invention includes mango, grapefruit and black currant.

The auxiliary fruit in the above means a fruit added to the fruit wine to complement the taste and aroma of the main fruit. In the present invention, auxiliary fruits include peaches, apples and grapes.

The main fruit consisting of the mango, grapefruit and black currant and the auxiliary fruit consisting of peach, apple and grape can be used interchangeably according to your preference, but in the case of using mango as the main fruit, it is preferable to use peach as the auxiliary fruit. If grapefruit is used as the main fruit, it is preferable to use apple as the auxiliary fruit. In addition, when using black currant as the main fruit, it is preferable to use grape as an auxiliary fruit.

Hereinafter, the present invention will be described in detail.

Referring to step by step the production method of mixed fruit wine of the present invention.

1. Preparation of mixed fruit wine using leaching solution of main fruit

Step 1: Preparation of Leachate of the Main Fruit

A leaching solvent is added to any of the main fruits selected from the group consisting of mango, grapefruit and black currant. The mango, grapefruit and black currant are not particularly limited and can be used regardless of the origin or type.

First, it is washed with water to remove the foreign matter or contaminants attached to the fruit surface. Each fruit is placed in a container and the leach solvent is poured into the container so that the fruit is submerged in the leach solvent so that the various ingredients contained in the fruit are leached into the solvent.

Water or alcohol may be used as the leaching solvent. Preferably, the water may use bottled water that has not been chemically treated. Preferably, the distilled alcohol containing 5 to 60% by weight of alcohol may be used as the alcohol, and more preferably, the dilute alcohol containing 40 to 60% by weight of alcohol may be used. The leaching solvent has a temperature of 4 to 30 ° C, preferably 10 to 20 ° C, more preferably 15 ° C. The addition amount of the leaching solvent can be added in an amount of 1 to 100 times the total weight of the fruit, preferably in an amount of 2 to 10 times the total weight of the fruit.

In addition, in order to give a better flavor to the fruit wine, sugars may be further added together with the leaching solvent. As the saccharide, sugar or high fructose may be used. The amount of sugar added is preferably 0.5 to 10 times the total weight of fruit.

The leaching period is preferably carried out for 1 to 10 weeks so that various components contained in the fruit can be sufficiently leached into the solvent.

Step 2: Preparation of Leachate or Juice in the Chamber

The leaching solvent is added to the auxiliary fruit selected from the group consisting of peaches, apples, and grapes, or prepared as a juice. The leaching method is carried out in the same manner as above. Juices in the chambers can be purchased commercially or prepared directly using methods known in the art. For example, in order to remove foreign substances or contaminants attached to the surface of the fruit, the fruit is washed with water and then juiced with a juicer, and the juice is filtered with a filter cloth to prepare the juice by separating the juice and solid content.

Step 3: Preparation of Mixture of Main and Secondary Fruits

A mixed solution is prepared by mixing any one leach solution selected from a main fruit consisting of mango, grapefruit and black currant obtained in the above step and a leach solution or juice selected from auxiliary fruits consisting of peach, apple and grape. As for the mixed liquid, it is preferable to mix main fruit and auxiliary fruit in the weight ratio of 1-4: 1. More preferably, it mixes at the weight ratio of 1-2: 1. Preferably, when using the mango leach liquid as the main fruit may be used as a secondary fruit peach leaching liquid or juice, and when using the grapefruit leaching liquid as main fruit can be used apple leaching liquid or juice. In addition, in the case of using the black currant leach solution as the main fruit may be used as a grape fruit leach or juice.

Step 4: adjust the alcohol concentration

Water or spirits are added to the mixture of main fruit and auxiliary fruit obtained in the above step to adjust to the desired alcohol concentration.

When water is used as a leaching solvent in the preparation of the fruit leachate, alcohol may be added to the mixture to adjust the final alcohol concentration. When alcohol is used as the leach solvent, the final alcohol concentration may be adjusted by adding water to the mixture. . Water used as the final alcohol concentration adjusting solvent is preferably bottled water that has not been chemically treated. The alcohol used as the final alcohol concentration adjusting solvent is preferably a diluted alcohol containing 5 to 60% by weight of alcohol, and more preferably a diluted alcohol containing 40 to 60% by weight of alcohol.

Moreover, it is preferable to adjust the final alcohol concentration of the mixed fruit wine of this invention to 2-20 weight%.

In this case, the amount of the mixed fruit leach liquid contained is 0.5-30 weight% of the whole, Preferably it is 0.5-20 weight%.

In addition, the method of producing a mixed fruit wine of the present invention may further comprise the step of cold cooling filtration of the leachate or juice obtained in the above step. The cold cooling filtration method can be carried out by methods known in the art. For example, the filter may be filtered using a cartridge filter or a sheet filter with a cooler, filtered using a filter tank, a filter or a sieve under low temperature conditions, or filtered by removing solids using a sake or medicine liquor filtering cloth. Can be. The temperature at the time of cold cooling filtration is adjusted to -8 to 10 占 폚, preferably -5 to 5 占 폚. Most preferably, the fruit leach solution or juice is filtered through a 100 mesh sieve to remove solids, and the primary filtration is performed through a sieve having a diameter of 3 μm while cooling the inside at a low temperature using a cartridge filter equipped with a low temperature cooler. And secondary filtration through a sieve having a diameter of 1 µm. When low-temperature cooling filtration is carried out in the same manner as described above, components exhibiting the flavor of natural fruits are left in the leach solution or juice, so that fruit wines having a better flavor can be produced.

In addition, the method for producing a mixed fruit wine according to the present invention may further comprise the step of distilling under reduced pressure or atmospheric pressure of the fruit leaching solution obtained above. Preferably, the fruit leachate may be a filtrate passed through the cold cooling filtration step. Decompression or atmospheric distillation can be carried out by methods known in the art. Preferably, distillation distills under reduced pressure to 70-150 mmHg at the internal temperature of 40-60 degreeC of a distiller, or distillates under atmospheric pressure at the internal temperature of 80-99 degreeC. More preferably, in order to maintain the taste and aroma of the natural fruit, a distillation under reduced pressure is used. At this time, the alcohol concentration of the final distillate is to be 45 to 55% by weight.

In addition, the mixed fruit wine production method according to the invention may further comprise the step of adding sugars and other additives. That is, high fructose, sugar, maltodextrin, citric acid and the like may be further added according to the preference to improve the taste of the fruit wine obtained above. It is preferable to add the said additive in the quantity of 2-30 weight% of the total fruit wine weight.

In addition, the method of producing a mixed fruit wine according to the present invention may further comprise the step of adding carbonic acid. This is to make the mixed fruit wine in the form of effervescent wine, such as beer, to increase palatability and drinkability by adding carbonic acid. The addition of carbonic acid can be carried out by conventional methods such as a method using a carbonic acid injector. The carbonic acid concentration added to the mixed fruit wine of the present invention is preferably 1.7 to 3.0% by volume.

2. Preparation of mixed fruit wine using juice of main fruit

Step 1: preparing the fruit juice

The juice of any one selected from the main fruit which consists of mango, grapefruit, and black currant is prepared. The juices can be purchased commercially or used directly or by methods known in the art. For example, in order to remove foreign substances or contaminants attached to the surface of the fruit, the fruit is washed with water and then juiced with a juicer, and the juice is filtered with a filter cloth to prepare the juice by separating the juice and solid content.

Step 2: Preparation of Leachate or Juice of Auxiliary Fruits

A leachate or juice of any one selected from auxiliary fruits consisting of peach, apple and grape is prepared. The preparation of leaching liquor or fruit juice can be carried out in the same manner as the method of producing mixed fruit wine using the leaching liquid of the main fruit.

Step 3: Preparation of Mixture of Main and Secondary Fruits

A mixed solution is prepared by mixing any one fruit juice selected from the main fruits consisting of mangoes, grapefruits and black currants obtained in the above step and any leachate or juice selected from auxiliary fruits consisting of peaches, apples and grapes. The preparation of the mixed liquid may be carried out in the same manner as the method for producing a mixed fruit wine using the leaching liquid of the main fruit.

Step 4: adjust the alcohol concentration

Water or alcohol is added to each of the mixtures prepared in the above step and adjusted to the desired alcohol concentration. The alcohol concentration can be adjusted in the same manner as the method of preparing mixed fruit wine using the leaching solution of the main fruit.

In addition, the method of producing a mixed fruit wine of the present invention may further comprise the step of cold cooling filtration of the leachate or juice obtained in the above step. Low temperature cooling filtration is carried out in the same manner as the method for producing a mixed fruit wine using the leaching liquid of the main fruit.

In addition, the method for producing a mixed fruit wine according to the present invention may further comprise the step of distilling under reduced pressure or atmospheric pressure of the fruit leaching solution of the cold cooling filtered in the above. Distillation of the leaching solution or fruit juice is carried out in the same manner as the method of producing mixed fruit wine using the leaching solution of the main fruit.

In addition, the method of producing a mixed fruit wine using the juice as described above may further comprise the step of adding sugars and other additives. In addition, the method of producing a mixed fruit wine according to the present invention may further comprise the step of adding carbonic acid. Adding sugars and other additives and adding carbonic acid may be performed in the same manner as in the production of fruit wine using the fruit leaching solution.

As a result of performing the sensory test of the mixed fruit wine prepared according to the present invention as described above, compared to the case of using the leaching liquid or juice of the main fruit alone, by using a mixture of leaching liquid or juice of the auxiliary fruit taste, flavor and overall We found that preference improved.

That is, compared to the case where mango leach solution or juice was used alone, the fruit wine was prepared by mixing with the peach leach solution or juice to obtain fruit wine with better sensory characteristics compared to the case where mango was used alone (see Experimental Example 1).

In addition, compared to the case where the grapefruit leach solution was used alone, the fruit liquor was mixed with the apple leach liquid to produce fruit wine with better sensory properties than when grapefruit was used alone (see Experimental Example 2).

In addition, compared to the case in which the black currant leach solution was used alone, the fruit liquor was mixed with the grape leach liquor to prepare the fruit liquor having superior sensory properties compared to the case in which the black currant was used alone (see Experimental Example 3).

The present invention will be described in more detail with reference to the following examples. However, these examples are intended to illustrate the present invention in more detail, and the scope of the present invention is not limited to these examples.

<Example 1>

Preparation of Mixed Fruit Wine Using Mango Leachate and Peach Leachate

In order to remove any foreign matter or contaminants on the surface of mango and peach, mango and peach were washed with water. Mango and peach were each placed in a container, and a diluted spirit containing 40% by weight alcohol at 15 ° C. was added to the container in an amount of five times the weight of mango or peach. To this was added sugar and high fructose in an amount of three times the weight of mango or peach. Leaching was carried out for 5 weeks. After the leaching is completed, mango or peach is removed by a 100 mesh sieve, and the filter is first filtered through a sieve having a diameter of 3 μm while maintaining the temperature at 1 ° C. using a cartridge filter equipped with a low temperature cooler. Secondary filtration was carried out with a sieve.

The filtered mango leach solution and peach leach solution were mixed at a weight ratio of 2: 1 to prepare a mixed leach solution. The mixed leachate was diluted with water to adjust the final alcohol concentration to 8% by weight. In addition, additives such as high fructose, sugar, maltodextrin and citric acid were added in an amount of 8.5% by weight of the whole fruit wine. In addition, it was adjusted to have a carbonic acid concentration of 2.0% by volume by adding carbonic acid.

<Example 2>

Preparation of Mixed Fruit Wine Using Mango Leachate and Peach Juice

Mango leachate was prepared in the same manner as in Example 1, followed by low-temperature cooling filtration.

Peaches juice was washed with freshly cleaned peaches in a juicer and filtered with a filter cloth of 100 mesh (mash).

The mango leach solution and peach juice were mixed at a weight ratio of 2: 1. Sugar, other additives and carbonic acid were added to the mixed solution in the same manner as in Example 1 to prepare a mixed fruit wine.

<Example 3>

Preparation of Mixed Fruit Wine Using Distilled Mango Leachate and Peach Juice

The mango leachate was prepared in the same manner as in Example 1, and the resultant was filtered under low temperature cooling. The filtered mango leachate was distilled under reduced pressure at 100 mmHg at an internal temperature of 50 ° C. for 60 minutes using a vacuum distillation. In addition, peach juice was prepared in the same manner as in Example 2. The mango distillate and peach juice were mixed at a weight ratio of 2: 1. Water was added to the mixture in the same manner as in Example 1 to adjust the alcohol concentration, and sugars, other additives, and carbonic acid were added.

<Example 4>

Preparation of Mixed Fruit Wine Using Mango Juice and Peach Leachate

Mango juice was prepared in the same manner as in the peach juice preparation of Example 3. In addition, a peach leach liquid was prepared in the same manner as in Example 1. The mango juice and the peach leachate were mixed at a weight ratio of 2: 1, and alcohol mixture containing 40% by weight of alcohol was added to the mixture to adjust the alcohol concentration to 8% by weight. To this was added sugars and other additives in the same amount as in Example 1.

Example 5

Preparation of Mixed Fruit Wine Using Mango Juice and Peach Juice

Mango juice and peach juice were prepared in the same manner as in Example 3. The mango juice and the peach juice were mixed at a weight ratio of 2: 1, and then alcohol mixture containing 40% by weight of alcohol was added to the mixed solution to adjust the final alcohol concentration to 8% by weight. To this was added sugars and other additives in the same amount as in Example 1.

Comparative Example 1

Preparation of Fruit Wine Using Mango Leachate Alone

Mango leachate was prepared in the same manner as in Example 1, and then water was added to adjust the alcohol concentration, and sugar, other additives, and carbonic acid were added to prepare fruit wine.

Experimental Example 1

Sensory test of mixed fruit wine according to the present invention

The sensory test of mixed fruit wine of Examples 1 to 5 prepared according to the method of the present invention was carried out. In addition, the sensory test results were compared with the fruit wine prepared using the mango leach solution of Comparative Example 1 alone.

Sensory tests were conducted by 15 trained test personnel to determine the aroma, taste and preference by rank method. In this case, the most preferred is 1, the second preferred 2, the third preferred 3, and so on. Therefore, the lower the sum of the total ranks, the higher the preference. As a method of verifying the significance of the sensory test, a significance test table (5%, if there was no standard sample) of the ranking method was used.

As a result, as shown in Table 1, the taste and aroma of the mixed fruit wine used by mixing the mango juice or leach solution and the peach juice or leach solution were better than the comparative example 1 using the mango leach solution alone, and the preference was high. In addition, there was almost no difference between the sensory test results using the leachate and the juice. On the other hand, the fruit wine of Example 3 using the distilled mango leachate and peach juice was given a clean taste compared to the case without the distillation, showing a higher preference.

Sensory test result of mixed fruit wine according to the present invention incense flavor preference Example 1 18 21 20 Example 2 18 19 20 Example 3 18 17 19 Example 4 20 19 21 Example 5 19 19 20 Comparative Example 1 54 50 50

<Example 6>

Preparation of Mixed Fruit Wine Using Grapefruit Leachate and Grape Leachate

Grapefruit and grape leachate were prepared in the same manner as in Example 1, followed by low-temperature cooling filtration.

The filtered grapefruit leach solution and grape leach solution A mixed leaching liquid was prepared by mixing at a weight ratio of 2: 1.

Water was added to the mixed leach solution in the same manner as in Example 1 to adjust the alcohol concentration, and high fructose, sugar, maltodextrin, citric acid, and carbonic acid were added.

Comparative Example 2

Preparation of Fruit Wine Using Grapefruit Leachate Alone

Grapefruit leachate was prepared in the same manner as in Example 1, and the concentration of alcohol was adjusted by adding water, followed by adding sugars, other additives, and carbonic acid to prepare fruit wine.

Experimental Example 2

Sensory test of mixed fruit wine according to the present invention

The sensory test of fruit wine prepared in Example 5 and Comparative Example 2 was carried out in the same manner as in Experiment 1.

As a result, as shown in Table 2, the taste and aroma of the fruit wine of Example 5, which was mixed with grapefruit leach liquid and apple leach liquid, was higher than that of Comparative Example 2 using grapefruit leach liquid alone, and the preference was high.

Sensory test result of mixed fruit wine according to the present invention incense flavor preference Example 6 20 21 20 Comparative Example 2 52 49 51

<Example 7>

Preparation of Mixed Fruit Wine Using Blackcurrant Leachate and Grape Leachate

Black currant leachate and grape leachate were prepared in the same manner as in Example 1 and then subjected to cold freeze filtration. The filtered blackcurrant leachate and grape leachate were mixed at a weight ratio of 1: 1 to prepare a mixed leachate.

The mixed leaching solution was diluted with water in the same manner as in Example 1 to adjust the alcohol concentration, and added mixed sugars, other additives, and carbonic acid to prepare mixed fruit wine.

Comparative Example 3

Manufacture of Fruit Wine Using Blackcurrant Leachate Alone

In the same manner as in Example 1, a blackcurrant leachate was prepared, and water was added to adjust the alcohol concentration, and then fruit sugar was prepared by adding sugar, other additives, and carbonic acid.

Experimental Example 3

Sensory test of mixed fruit wine prepared according to the method of the present invention

Sensory test of each fruit wine prepared in Example 7 and Comparative Example 3 was carried out in the same manner as in Experiment 1.

As a result, as shown in Table 3, compared to Comparative Example 3 using the black currant leach alone, the taste and aroma of the fruit wine of Example 7, which was mixed with the black currant leach solution and the grape leach solution, was better and preferred.

Sensory test result of mixed fruit wine according to the present invention incense flavor preference Example 7 23 23 20 Example 8 19 22 21 Comparative Example 3 48 45 49

Experimental Example 4

Determination of the mixing ratio of main fruit and auxiliary fruit

The preferred mixing ratio of the leachate of the main fruit consisting of mango, grapefruit and blackcurrant and the leach solution of the auxiliary fruit consisting of peach, apple and grape was determined.

To this end, mango leach, peach leach, grapefruit leach, apple leach, blackcurrant leach and grape leach were prepared in the same manner as in Example 1, respectively, 5: 1, 4: 1, 3: 1, 2: 1, and 1 1: 1, 1: 2, 1: 3, 1: 4 and 1: 5 by mixing in the weight ratio of the mixed fruit wine in the same manner as in Example 1 was prepared and the sensory test in the same manner as in Experimental Example 1.

As a result, as shown in Table 4, the preference of mixed fruit wine was the highest when the leachate of the main fruit and the charging room were mixed at a weight ratio of 2: 1 and 1: 1. In addition, when mixed in a weight ratio of 4: 1 to 1: 3, the preference was generally high, but mango, grapefruit, and black currant were used as the main ingredients of fruit wine, and peach, apple, and grape were used as flavors of the main ingredients. In order to use as an auxiliary component to supplement the fragrance it was found that it is preferable to mix in a weight ratio of 4 to 1: 1.

Sensory Test Results of Fruit Wines Prepared with Different Mixing Ratios of Main and Secondary Fruits Leachate Type Mixing ratio incense flavor preference Mango and Peach 5: 1 30 30 50 4: 1 26 21 33 3: 1 24 20 30 2: 1 18 17 18 1: 1 19 19 20 1: 2 20 24 22 1: 3 25 21 30 1: 4 30 28 39 1: 5 30 27 51 Grapefruit and Apples 5: 1 36 24 32 4: 1 30 26 28 3: 1 28 23 25 2: 1 17 19 20 1: 1 16 21 19 1: 2 18 26 23 1: 3 23 32 29 1: 4 28 36 37 Blackcurrants and Grapes 5: 1 31 29 35 4: 1 28 23 30 3: 1 25 22 23 2: 1 18 19 18 1: 1 18 20 20 1: 2 20 28 25 1: 3 21 30 27 1: 4 28 31 30

As described above, the present invention does not use mango, grapefruit, and blackcurrants alone, but uses a mixture of peaches, apples, and grapes to provide fruit wines containing nutritional components of natural fruits and improving sensory characteristics. .

Claims (14)

(a) leaching by adding a leaching solvent to any one of the main fruit selected from the group consisting of mango, grapefruit and black currant; (b) leaching by adding a leaching solvent to any auxiliary fruit selected from the group consisting of peach, apple and grape; (c) mixing the leachate of the main fruit of step (a) and the leachate of the auxiliary fruit of step (b) at a weight ratio of 4 to 1: 1, respectively, to prepare a mixed leach solution; And (d) adding a water or alcohol to the mixed leaching solution of step (c) to a final alcohol concentration of 2 to 20% by weight. (a) leaching by adding a leaching solvent to any one of the main fruit selected from the group consisting of mango, grapefruit and black currant; (b) juice and filtering any one of the auxiliary fruits selected from the group consisting of peaches, apples and grapes to prepare a juice; (c) mixing the leachate of the main fruit of step (a) and the juice of the auxiliary fruit of step (b) in a weight ratio of 4 to 1: 1 to prepare a mixed solution; And (d) adding a water or spirit to the mixed solution of step (c) to a final alcohol concentration of 2 to 20% by weight. (a) juice and filtration of any one of the main fruit selected from the group consisting of mango, grapefruit and black currant to prepare a juice; (b) leaching by adding a leaching solvent to any auxiliary fruit selected from the group consisting of peach, apple and grape; (c) mixing the juice of the main fruit of step (a) and the leach solution of the auxiliary fruit of step (b) in a weight ratio of 4 to 1: 1 to prepare a mixed solution; And (d) adding a water or spirit to the mixed solution of step (c) to a final alcohol concentration of 2 to 20% by weight. (a) juice and filtration of any one of the main fruit selected from the group consisting of mango, grapefruit and black currant to prepare a juice; (b) juice and filter any one of the auxiliary fruits selected from the group consisting of peaches, apples and grapes to produce juice; (c) mixing the juice of the main fruit of step (a) and the juice of the auxiliary fruit of step (b), respectively, in a weight ratio of 4 to 1: 1 to prepare a mixed juice; And (d) adding a spirit to the mixed juice of step (c) to a final alcohol concentration of 2 to 20% by weight. The method according to any one of claims 1 to 4, wherein in (c), the main fruit and the auxiliary fruit are mango and peach, grapefruit and apple, black currant and grape, respectively. The method according to any one of claims 1 to 4, wherein the leachate or juice of the main fruit and the auxiliary fruit in step (c) is mixed at a weight ratio of 2 to 1: 1. . The method for producing mixed fruit wine according to any one of claims 1 to 4, further comprising cold cooling filtration of the leach solution or juice at -4 to 4 ° C. The method according to any one of claims 1 to 3, further comprising the step of distilling the leachate under reduced pressure or atmospheric pressure. The method according to any one of claims 1 to 4, further comprising the step of adding carbonic acid to the mixed fruit wine. The method according to any one of claims 1 to 4, further comprising adding high fructose, sugar, maltodextrin and citric acid to the mixed fruit wine. The method for producing mixed fruit wine according to any one of claims 1 to 3, wherein the leaching is carried out by adding alcohol or water in an amount of 1 to 100 times the fruit weight and leaching for 1 to 10 weeks. The method for producing mixed fruit wine according to any one of claims 1 to 3, wherein the sugar is further added in the leaching step in an amount of 0.5 to 10 times the weight of the fruit. 12. The method of claim 11, wherein the sugar is high fructose or sugar. Mixed fruit wine produced according to any one of claims 1 to 4.