KR20060125085A - Method for preparing wine using onion and onion wine obtained by the method - Google Patents

Abstract

A method for preparing wine by using onion and onion wine obtained therefrom are provided to improve storage of onion having physiological activity, reduce distinct smell produced from the onion fermentation, and increase functionality of onion wine by adding blood circulation-promoting medicinal herbs. The method for preparing wine by using onion comprises the steps of: mixing pulverized onion with water, heating the mixture at 80-100 deg. C for 70-80 minutes, and extracting juice from the mixture; adding sugar into the onion juice up to 20-25 Brix; inoculating seed malt into the onion juice; alcohol-fermenting the onion juice at 28-32 deg. C and 40-60 rpm for 60-80 hours; and sterilizing the alcohol-fermented product at 50-70 deg. C for 10-20 minutes and maturing it at 3-5 deg. C for 1-3 months. The onion wine produced by the method has alcohol concentration of 10-15%.

Description

Method for preparing wine using onion and onion wine obtained by the method}

1 is a flow chart showing a method of manufacturing onion wine according to one embodiment according to the present invention.

2 is a flow chart showing a method of manufacturing onion wine according to another embodiment according to the present invention.

Figure 3 shows the brownness characteristics of the onion content and heating time as a three-dimensional response surface.

Figure 4 shows the three-dimensional response surface changes in sugar content with onion content and heating time.

Figure 5 shows the sensory change (color (a), flavor (b), taste (c), overall preference (d) according to the onion content and heating time as a three-dimensional response surface.

Figure 6 shows the fermentation characteristics (pH (a), sugar (b), acidity (c), alcohol content (d)) according to the onion content and heating time as a three-dimensional reaction surface.

FIG. 7 is a diagram superimposing a contour map of overall preference and alcohol content for setting an optimal juice condition for producing onion fermented liquor. FIG.

Figure 8 shows the pH change according to the fermentation temperature, fermentation time and sugar content as a four-dimensional reaction surface.

Figure 9 shows the change in sugar content with the fermentation temperature, fermentation time and sugar as a four-dimensional reaction surface.

Figure 10 shows the acidity change according to the fermentation temperature, fermentation time and sugar content as a four-dimensional reaction surface.

Figure 11 shows the alcohol content change with the fermentation temperature, fermentation time and sugar content as a four-dimensional reaction surface.

Figure 12 shows the sensory change (color (a), flavor (b), taste (c), overall preference (d)) according to the fermentation temperature, fermentation time and sugar content as a four-dimensional reaction surface.

13 is a view overlapping the conditions of the overall preference and alcohol content in order to set the optimum juice conditions for producing onion fermented wine.

The present invention relates to a method for producing onion wine and onion wine obtained therefrom. More particularly, the present invention relates to a method of preparing onion wine, and onion wine obtained from the same, so that onions containing various physiologically active substances can be stored more efficiently while maintaining low physiological activity.

Onium ( Allium cepa L. ) is a perennial plant belonging to the family Liliaceae, and has been widely used for a long time as an important seasoning ingredient during food cooking and processing due to its unique taste and aroma. In most households, onions are used in various dishes by simple processing such as boiling and roasting.In addition, in the West, they are used as flavor vegetables or in powders for foods that require unique irritating smell and taste due to volatile spicy ingredients. It is used as a spice and also used as a source of sauce or ketchup.

The major biologically active substances of onions so far identified are organic sulfur compounds such as diallyl disulfide, allyl propyl disulfide, quercetin and rutin Flavonoid-based pigment components, etc. These onions have been known to have important physiological activities such as antibacterial effect, antimutagenic activity, antioxidant effect on lipid, blood cholesterol reduction, effect on hypertension and diabetes.

However, in spite of the onion's functionality, the use of onion has been limited only as a seasoning material for food due to its low shelf life due to harvesting in rainy season and high moisture content. Accordingly, there is a need for a new storage and processing method for onions containing a large amount of functional ingredients.

On the other hand, due to the increasing consumer's desire and interest in health, much attention is being paid to the development and preservation of traditional medicinal liquor that can simultaneously achieve the function and pharmacological effects of alcohol. With the recent economic development, the consumption of traditional liquor is rapidly decreasing as Western liquors such as beer and wine have come into good shape. Therefore, the development of traditionalism using the useful ingredients of foods is urgently needed to meet the drinking pattern of consumers. to be.

Therefore, the present inventors have studied a method of preparing alcohol using onions as part of the development of a new processed product using onions with low shelf life. Specifically, onion fermented liquor production conditions can be increased while increasing the amount of onions, and the stability of distribution can be established by setting the distribution stability. Onion as part of mass consumption of low shelf life onion and development of products with international competitiveness with foreign liquor. Advanced alcohol has been developed.

Accordingly, it is an object of the present invention to provide a method for producing onion wine with improved functionality and preference.

Still another object of the present invention is to provide onion wine with high functionality and preference.

In order to achieve the above technical problem, the present invention

Mixing the ground onion with water and then heating to prepare juice;

Replenishing sugar with juice;

Inoculating the pooled juice with the caustic juice;

Alcohol fermentation; And

It provides a method for producing onion wine comprising the step of sterilization and ripening.

In addition, in order to achieve the above technical problem, the present invention is to mix the pulverized onion with water and then to prepare a juice, replenishing sugar in the juice, inoculating the jujube in the juice obtained, alcohol fermentation To provide an onion wine having an alcohol content of 10 to 15% through the step of, and sterilizing and aging.

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

1 is a flow chart showing a method of manufacturing onion wine according to one embodiment of the present invention, Figure 2 is a flow chart showing a method of manufacturing onion wine according to another embodiment of the present invention.

Referring to Figure 1, the production method of onion wine according to the present invention comprises the steps of preparing a juice by mixing the crushed onion and water (S11); Replenishing sugar to the juice (S12); Inoculating the mother-in-law with the juice obtained (S13); Alcohol fermentation step (S14); Sterilizing and aging step (S15) is included.

Referring to Figure 2, the production method of the onion wine according to the present invention is a step of preparing a juice by mixing the ground onion and mixed with water (S21); Replenishing the sugar to the juice (S22); Inoculating the mother-in-law with the juice obtained (S23); Adding medicinal herbs to the juice (S24); Alcohol fermentation step (S25); Sterilizing and aging step (S26).

For convenience, with reference to FIG. 1, looks at the onion wine manufacturing method according to the invention in detail.

In the step of preparing the juice (S11), the onion is used to wash after removing the root portion. The washed onions are ground and mixed with water. In this case the onion is ground using a grinder, for example a blender. Then, when the ground onion is mixed with water, the content of the onion is preferably 35 to 42% by weight. Onion mixed with water is heated to 80 to 100 ℃ for 70 to 80 minutes to prepare a juice. At this time, the juice can be made using a nonwoven fabric. That is, the nonwoven fabric contains a mixture of heated water and onions and squeezes the juice. When the content of the onion is 35 to 42% by weight can satisfy both the overall preference and alcohol content for the onion wine. In addition, it is preferable to heat 70 to 80 minutes at 80 to 100 ° C. because unheated onions may form a film during fermentation, which may remain as debris and cause decay. More preferably, once boiled at 100 ° C. and then boiled once, the temperature is lowered to about 80 ° C. and heated. In this case, the structure of the onion is softened so that fermentation occurs well, and the spicy flavor and aroma of the onion may be removed.

Subsequently, the step (S12) of replenishing sugar to juice proceeds. The juice is preferably supplemented with sugar until 20 to 25 ° Brix. In this case, in order to replenish sugar, white sugar, brown sugar or brown sugar may be used. However, in the case of yellow sugar or brown sugar, white sugar may be used, and thus, white sugar is preferably used. On the other hand, if the amount of sugar is too large, the pH is lowered, the acidity is increased to give a sour taste, and if too much initial sugar is left unused sugar can not be used for fermentation, the content of residual sugar after fermentation is not preferable, not.

Subsequently, a step (S13) of inoculating the mother-in-law in the juice is performed. It is preferable to use Saccharomyces klyuyvery DJ 97 as the main hair inoculated in the charged juice. After inoculation of the yeast ( Saccharomyces kluyvery DJ 97) in the YPD medium and incubated for 20 to 30 hours at 40 to 60 rpm at a temperature of 25 to 30 ℃ to activate the yeast, and then the activated yeast It is obtained by inoculating 10% of the juice obtained incubated for 40 to 60 hours at 40 to 60 rpm at a temperature of 25 to 30 ℃. This cultured main hair is inoculated in juice in an amount of 5 to 10% by weight. If the amount of hair is too high, the fermentation may proceed too quickly, may not have the proper aroma and taste for the sake, it may be more expensive than necessary, and if the amount of hair is too small, the fermentation may be delayed.

Prior to fermentation after the inoculated juice and the fermentation, the step of adding 0.1 to 5% by weight of the medicinal herb selected from the group consisting of goji berry, Angelica, sesame, Ogapi and phalanges may be selectively carried out.

The addition of such medicinal herbs can be added to reduce the unique smell of onions, it can also impart functionality according to the action of the physiologically active substance of the medicinal herbs themselves. When the medicinal herb is used in less than 0.1% by weight, the amount of physiologically active substance of the medicinal herb itself may be insufficient, and thus the provision of functionality may be insignificant. You can reduce the preference of onion juice.

 Subsequently, the alcohol fermentation step (S14) is performed by the inoculated host mother. Fermentation conditions are preferably fermented for 60 to 80 hours at 40 to 60 rpm conditions at a temperature of 28 to 32 ℃. Under such fermentation conditions, the overall preference and alcohol content for onion wine can be satisfied. For example, fermentation for more than 80 hours does not increase the alcohol content and does not affect the change in pH, acidity, and sugar.

Subsequently, the fermentation broth is preferably filtered by centrifugation at 7000 to 9000 rpm for 10 to 40 minutes after removing the solids using a nonwoven fabric. In addition, the step of adding the fragrance to the filtered fermentation broth based on the weight of the fermentation broth 0.01 to 0.05 parts by weight is optionally carried out. Here, the fragrance is used to eliminate bad odors such as rotting odor due to fermentation goes well with the taste of onion wine. Specifically green tea flavor, jujube flavor, sol flavor, herbal flavor and red ginseng flavor may be used, preferably green tea flavor, sol flavor.

Subsequently, the filtered fermentation broth is sterilized and aged (S15). At this time, sterilization is carried out for 10 to 20 minutes at 50 to 70 ℃, aging may be increased for 3 to 5 ℃ for 1 to 3 months to increase the palatability.

Onion wine prepared by the above method is preferably 10 to 15% of its alcohol content.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited by the following Examples.

Example 1

1) onion preparation

Harvested in 2004 in Changnyeong, the roots of onions with an average water content of 88.94% were removed, washed, and crushed with a blender.

2) master hair manufacturing

After the ratio of onion and water is 1: 1, it is heated for 80 minutes at 80 to 100 ℃ until the sugar content reaches 5 ° Brix. Sterilization for 15 minutes at 121 ℃. Saccharomyces kluyvery DJ 97 was inoculated and incubated (28 ° C., 50 rpm, 48 hours) to be used as the mother.

3) alcohol fermentation

After mixing the ground onion and water at 40:60, the mixture was heated at 80 to 100 ° C for 80 minutes until the sugar content reached 5 ° Brix, and it was juiced by putting it in a nonwoven fabric and then at 25 ° Brix with white sugar (Cheil Jedang). The solution was sterilized (121 ° C., 15 minutes). Here, 5% inoculated with the main hair obtained in 2) was incubated at 28 ° C. and 50 rpm for 72 hours.

Examples 2 to 10

In Example 1 was carried out in the same manner except for the onion content and heating time as shown in Table 1.

Example number Onion Content (%) Heating time (minutes) One 40 (1) 80 (+1) 2 40 (1) 40 (-1) 3 20 (-1) 80 (+1) 4 20 (-1) 40 (-1) 5 30 (0) 60 (0) 6 30 (0) 60 (0) 7 50 (+2) 60 (0) 8 10 (-2) 60 (0) 9 30 (0) 100 (+2) 10 30 (0) 20 (-2)

Test Example 1

Onion content and the sugar content of the juices prepared in Examples 1 to 10 and the heating time were measured, and sensory evaluation was performed on the palatability. In addition, pH, sugar content, acidity and alcohol content of the fermentation broths prepared in Examples 1 to 10 were measured.

Browning: Browning was measured at 420 nm using a UV / VIS spectrophotometer (UV-1240, Simadzu, Japan ).

Sugar : Sugar was measured using a digital refractometer (RX-5000α, Atago Co., Japan).

Sensory test: The sensory test was carried out by the sensory test of 10 sensory testers who rated the color, aroma, taste and overall acceptability of the sample by a 9-point scoring method (1 point: not very good; 4 points: false limits, 9 points: very good). Was evaluated.

pH: Measured using a pH meter (thermo orion 520, USA).

Acidity : The solution was neutralized and titrated with 0.1 N NaOH solution to be converted into acetic acid content.

Alcohol content : The fermentation broth was centrifuged at 8,000 rpm for 15 minutes, and then, 100 mL of the supernatant was distilled off and measured using an alcohol distillation apparatus (Alcodest, JP Selecta, Spain).

The results are shown in Tables 2 to 3, each of which is shown in FIGS. 3 to 6 as a three-dimensional response surface using response surface methodology (RSM).

The response surface analysis was used to monitor the prediction of optimal juice conditions and the physicochemical properties of the product under each condition. The experimental design for the optimization of the juice condition was designed by the central synthesis scheme, and the SAS (statistical analysis system) program was used for the response surface analysis. The experimental design of the independent variable (Xi) by the central synthesis plan encodes the onion content (X1) and the heating time (X2), which are considered as important variables in the juice process, in five stages: -2, -1, 0, 1, 2. It was. The independent variables were set to 10 plots according to the central synthesis plan, and the experiment was conducted (Table 1). Independent variables and corresponding dependent variables are represented by three-dimensional response surfaces using SAS.

Example number Brown road Sugar content Symbol color incense flavor Overall preference One 0.67 7.92 4.00 4.67 5.33 5.00 2 0.38 4.86 6.00 5.00 5.67 6.00 3 0.35 4.32 7.67 5.00 4.83 6.33 4 0.21 3.63 7.00 6.83 7.33 7.83 5 0.25 4.21 6.00 6.33 6.67 6.67 6 0.25 4.00 5.67 6.33 6.67 6.67 7 0.59 6.74 5.33 6.67 5.33 5.67 8 0.21 1.76 8.50 6.67 5.00 7.00 9 0.69 7.80 5.33 3.67 4.67 5.33 10 0.33 3.01 5.33 5.33 3.00 4.67

Example number Fermentation characteristic pH Sugar (°) Acidity (%) Alcohol content (%) One 3.91 7.08 0.39 13.90 2 3.87 6.40 0.29 12.30 3 3.74 5.71 0.30 12.00 4 3.37 5.70 0.26 11.30 5 3.82 6.25 0.30 12.50 6 3.86 6.39 0.29 12.90 7 3.90 7.48 0.34 13.80 8 3.69 5.49 0.25 11.10 9 3.85 7.56 0.35 13.90 10 3.47 6.09 0.26 12.30

As shown in Table 2, the brownness was the highest in the onion content 30%, heating time 100 minutes conditions, the sugar content was 0.69 and 7.92 ° Brix at 40% onion content, 80 minutes heating time conditions, respectively. In addition, it was confirmed that the sensory score was relatively high under conditions of 10 to 20% onion content and 40 to 60 minutes of heating time. PH, sugar, acidity and alcohol content in the quality characteristics of yeast culture ranged from 3.37 to 3.91, 5.49 to 7.56 ° Brix, 0.25 to 0.39% and 11.10 to 13.90%, respectively, even if the onions had different juice conditions. When the yield and fermentation conditions for yeast growth were the same, it was confirmed that the pH and acidity were not significantly affected.

In order to set the juice conditions of onions for the production of onion fermented liquor using the above measurement results, the quality characteristics according to onion content and heating time using the response surface analysis method is shown as the three-dimensional reaction surface of FIGS.

As shown in FIG. 3, the brown content is increased as the onion content is increased and the heating time is increased, that is, the brown color is affected by both the onion content and the heating time. In addition, as shown in FIG. 4, the sugar content was increased as the onion content was higher and the heating time was increased, and the sugar content was also affected by both the onion content and the heating time. 5a it was confirmed that the color is more affected by the onion content than the heating time. When the onion content is low through the Fig. 5b, the rating of the flavor decreases as the heating time increases, and when the onion content is high, the rating increases as the heating time increases. All were found to be affected. Taste was also confirmed to be affected by both onion content and heating time as can be seen through FIG. 5c. As shown in FIG. 5D, the three-dimensional response surface for the overall acceptability decreases as the onion content increases, and as the heating time increases, the rating increases and decreases. Overall preference was also found to be affected by both onion content and heating time.

As a result of the three-dimensional response surface analysis of pH, as shown in FIG. 6A, as the onion content was higher and the heating time increased, the pH increased and then decreased again, and the pH was also affected by both the onion content and the heating time. As shown in FIG. 6B, the three-dimensional reaction surface for sugar content was higher as the onion content and the sugar content increased as the heating time was increased. The sugar content of the yeast culture was confirmed to be affected by the onion content than the heating time. On the other hand, the three-dimensional reaction surface for acidity, as shown in Figure 6c the onion content was higher and the acidity increased as the heating time increased, the acidity of the yeast culture was confirmed that both the onion content and the heating time is affected. As shown in FIG. 6D, the three-dimensional reaction surface of the alcohol content was found to increase with increasing onion content and increasing heating time, and the alcohol content of the yeast culture was confirmed to be affected by the onion content compared with the heating time. It became.

Based on the above results, the result of superimposing the contour map of the overall preference and alcohol content for setting the optimum juice condition for producing onion fermented liquor is shown in FIG. 7. As a result, the onion content satisfying both the overall preference and the alcohol content was 35 to 42% by weight, and the heating time was 70 to 80 minutes.

Example 11

1) onion preparation

Harvested in 2004 in Changnyeong, the roots of onions with an average water content of 88.94% were removed, washed, and crushed with a blender.

2) master hair manufacturing

After the ratio of onion and water is 1: 1, it is heated for 80 minutes at 80 to 100 ℃ until the sugar content reaches 5 ° Brix, and juiced using a non-woven fabric. Sterilization for 15 minutes at 121 ℃. Saccharomyces kluyvery DJ 97 was inoculated and incubated (28 ° C., 50 rpm, 48 hours) to be used as the mother.

3) alcohol fermentation

80: 1 until the sugar content reaches 5 ° Brix after mixing crushed onion and water 1: 1 It heated at 100 degreeC for 80 minutes, and put it in a nonwoven fabric, and juiced it, and it sterilized (121 degreeC, 15 minutes) by adding white sugar (the first sugar) to the juice to 15 degree Brix. Here, 5% inoculated with the mother seed obtained in 2) was incubated for 48 hours at 25 ℃, 50 rpm conditions.

Examples 12-26

In Example 11, except that the incubation time, incubation temperature, and sugar content were performed as in Table 4 below.

Example Culture temperature (℃) Incubation time (hours) Sugar (°) 11 25 (-1) 48 (-1) 15 (-1) 12 25 (-1) 48 (-1) 25 (+1) 13 25 (-1) 96 (+1) 15 (-1) 14 25 (-1) 96 (+1) 25 (+1) 15 35 (+1) 48 (-1) 15 (-1) 16 35 (+1) 48 (-1) 25 (+1) 17 35 (+1) 96 (+1) 15 (-1) 18 35 (+1) 96 (+1) 25 (+1) 19 30 (0) 72 (0) 20 (0) 20 30 (0) 72 (0) 20 (0) 21 20 (-2) 72 (0) 20 (0) 22 40 (+2) 72 (0) 20 (0) 23 30 (0) 24 (-2) 20 (0) 24 30 (0) 120 (+2) 20 (0) 25 30 (0) 72 (0) 10 (-2) 26 30 (0) 72 (0) 30 (+2)

Test Example 2

The fermentation temperature (pH, sugar content, acidity and alcohol content) according to the fermentation temperature and the fermentation time for the fermentation broths prepared in Examples 11 to 26 were measured, and sensory tests were performed on the palatability.

pH : Measured using a pH meter (thermo orion 520, USA).

Sugar content was measured by using a digital refractometer (RX-5000α, Atago Co., Japan).

Acidity : The solution was neutralized and titrated with 0.1 N NaOH solution to be converted into acetic acid content.

Alcohol content : The fermentation broth was centrifuged at 8,000 rpm for 15 minutes, and then 100 mL of the supernatant was distilled off and measured using an alcohol distillation apparatus (Alcodest, JP Selecta, Spain).

Sensory evaluation : Ten sensory evaluation personnel were evaluated for the color, aroma, taste, and overall acceptability of the sample by 9-point scoring method (1 point: very poor, 4 points: decorative limit, 9 points: very good). It was.

The results are shown in Tables 5 to 6 below, and each of them is shown in FIGS. 8 to 13 as a four-dimensional response surface using response surface methodology (RSM).

The response surface analysis was used to monitor the optimum fermentation conditions and monitor the physicochemical properties of the product under each condition. The experimental plan for the optimization of fermentation conditions was designed by central synthesis program, and SAS program was used for response surface analysis. Independent variable (Xi) by central synthesis plan was encoded into five stages of fermentation temperature (X1), fermentation time (X2) and sugar (X3) which are considered as important variables in fermentation. The independent variables were set to 16 spheres according to the central synthesis plan (Table 4).

Example number Fermentation Characteristics pH Sugar content Acidity Alcohol content 11 3.49 6.41 0.27 6.8 12 3.66 13.42 0.28 6.2 13 3.55 6.22 0.27 6.0 14 3.56 10.23 0.35 12.0 15 3.59 5.81 0.30 8.4 16 3.60 16.20 0.28 9.0 17 3.71 5.02 0.29 8.6 18 3.62 11.21 0.32 10.8 19 3.58 7.23 0.33 14.0 20 3.57 7.08 0.33 13.9 21 3.56 13.56 0.23 4.0 22 3.70 14.11 0.30 4.2 23 3.70 14.29 0.24 6.6 24 3.72 6.83 0.29 10.2 25 3.56 3.24 0.31 6.2 26 3.54 16.24 0.36 11.4

Example number Symbol color incense flavor Overall preference 11 5.25 5.38 4.50 4.63 12 6.00 6.13 4.38 5.25 13 5.75 6.13 4.38 5.50 14 6.38 5.25 5.75 6.13 15 5.50 5.25 5.38 6.00 16 5.25 6.25 6.00 6.25 17 6.75 6.00 5.88 5.88 18 6.25 6.88 6.25 6.38 19 6.50 6.25 6.13 6.13 20 6.75 6.38 6.00 6.13 21 6.25 4.75 5.88 5.63 22 6.88 5.75 5.88 6.38 23 6.00 6.00 5.00 5.50 24 6.50 7.00 5.13 5.63 25 6.75 6.25 4.75 5.25 26 5.38 6.25 5.75 6.38

As shown in Table 5, the maximum value of pH was 3.72, and the fermentation conditions at this time were a temperature of 30 ° C., an hour of 120 hours, and a sugar content of 20 ° Brix, and the minimum value of 3.49 was a fermentation condition of a temperature of 25 ° C. and a time of 48 hours. And a sweetness of 15 ° Brix. On the other hand, the four-dimensional reaction surface for the pH of onion fermented wine is shown in Figure 8, the effect of the fermentation temperature and time is the largest, it was confirmed that the effect of sugar is low.

The maximum value of sugar was 16.20 at which the fermentation conditions were 35 ° C., 48 hours, and 25 ° Brix, and the minimum was 3.24. The fermentation conditions were 30 ° C., 72 hours, and 10 ° Brix. On the other hand, as shown in Figure 9 on the four-dimensional reaction surface, the higher the initial sugar, the sugar content of the fermented wine increases, the sugar content of onion fermented wine was found to have the greatest effect on the sugar content than the fermentation temperature and time.

The maximum value of acidity was 0.36%, and the fermentation conditions at this time were 30 ° C., 32 hours, and 30 ° Brix, and the minimum value was 0.23%. The fermentation conditions at this time were temperature 20 ° C., time 72 hours, and sugar degree 20 ° Brix. Meanwhile, as shown in FIG. 10, the fermentation temperature is low, the fermentation time is long, and the sugar content is higher as viewed from the four-dimensional reaction surface. In addition, it was confirmed that the acidity of onion fermented wine had an effect in order of fermentation time, fermentation temperature and sugar content.

The maximum value of alcohol content is 14.0%, the fermentation temperature is 30 ℃, 72 hours fermentation time and sugar 20 ° Brix, the minimum value is 4.0% at this time the fermentation temperature is 20 ℃, 72 hours fermentation time and 20 ° Brix sugar It was. On the other hand, the four-dimensional reaction surface, as shown in Figure 11, the alcohol content was found to be affected in the order of fermentation temperature, fermentation time and sugar content.

The results of the reaction surface analysis through the results as shown in Table 6 are shown in FIG. 9. 12A is a four-dimensional reaction surface for color. The higher the fermentation time, the higher the fermentation temperature, and the lower the sugar, the higher the score. In other words, it was confirmed that fermentation time, fermentation temperature and sugar all affected the color of onion fermented wine. 12B is a four-dimensional response surface for the flavor, it was confirmed that the fermentation temperature affects the flavor of onion fermented wine, but the effect on fermentation time and sugar content was not significant. 12C is a four-dimensional reaction surface for taste, the higher the sugar content was shown to be higher in the grading of the taste, the taste of onion fermented wine was confirmed to be affected in the order of sugar content, fermentation time and fermentation temperature. 12D is a four-dimensional response surface for the overall acceptability, it was confirmed that the fermentation temperature, fermentation time and sugar all affect the overall acceptability of onion fermented wine.

From the above results, the optimum fermentation conditions of onion fermented wine were set by overlapping conditions satisfying both alcohol content and overall preference. An alcohol content of 14% or more and an overall preference of 6.2 points or more could be represented by the darker portion of FIG. 13, and the conditions were 25 ° Brix in the fermentation temperature of 28 to 32 ° C., the fermentation time of 80 to 90 hours, and the sugar content of 20.

Examples 27-33

Harvested in Changnyeong in 2004, the roots of onions with an average water content of 88.94% were removed, washed and crushed with a blender. Subsequently, the ratio of the ground onions (6 to 9 ° Brix) and water was 1: 1, and then heated at 80 to 100 ° C. for 70 minutes until the sugar content reached 5 ° Brix. The contents were then juiced in nonwoven fabric.

Ash, licorice, goji berry, Angelica, tofu, Bokbunja, Ogapi, and Phalanx were added at 1% by weight to juice. Subsequently, white sugar was added and added to 25 ° Brix and sterilized for 15 minutes at 121 ° C. Saccharomyces kluyvery DJ 97 was inoculated 5%, and incubated at 28 ° C. at 50 rpm for 72 hours.

The pH, sugar content, acidity and alcohol content of the fermented wine obtained above were investigated and the results are shown in Table 7 below.

Example number medicinal herbs Fermentation Characteristics pH Sugar content Acidity Alcohol 27 licorice 3.43 8.12 0.40 13.2 28 Wolfberry 3.49 8.55 0.42 15.2 29 Donkey 3.50 8.32 0.34 14.8 30 Tofu 3.51 8.29 0.34 15.0 31 Bokbunja 3.52 7.76 0.42 12.0 32 Ogapi 3.45 8.85 0.38 15.4 33 Phalanges 3.42 9.43 0.36 12.6

Looking at the table 7, the value of the range of 3.42 to 3.52 in the case of pH, the value of 0.34 to 0.42% in the case of acidity did not show a large difference according to the medicine. The sugar content in the range of 7.65 to 9.43 ° Brix was slightly higher for fermented liquor using phalanges than other herbs. The alcohol content was slightly higher at 15.4%, 15.2% and 15.0% for Ogapi, Wolfberry and Tofu fermented wines. On the other hand, in the case of Ogapi and Gigolpi, the color and taste of onion fermented wine were not significantly affected. However, Goji berries affected the color of onion wine with a distinctive red color, and Angelica slightly suppressed the aroma of onion in fermented wine. Somewhat affected the color. As a result, considering the organoleptic properties and anti-thrombotic effect, proper addition of goji berry, Angelica, Sesame, Ogapi, and Phalanx was found to increase the attractiveness of onion.

Example 34

1) onion preparation

Harvested in 2004 in Changnyeong, the roots of onions with an average water content of 88.94% were removed, washed, and crushed with a blender.

2) master hair manufacturing

The ratio of onion and water was 1: 1, and the mixture was heated and juiced until the sugar content reached 5 ° Brix and sterilized at 121 ° C for 15 minutes with a white sugar (first sugar) to 25 ° Brix. Saccharomyces kluyvery DJ 97 was inoculated and incubated (28 ° C., 50 rpm, 48 hours) to be used as the mother.

3) alcohol fermentation

Mixed ground crushed onion and water 1: 1, then heated for 70 minutes at 80 to 100 ℃ until the sugar content becomes 5 ° Brix, immersed this in a non-woven fabric and then juiced into white sugar (Cheil Jedang) 15 It was sterilized (121 degreeC, 15 minutes) by the retention to ° Brix. Here, 5% inoculated with the mother seed obtained in 2) was incubated for 48 hours at 25 ℃, 50 rpm conditions.

4) storage

The fermented wine prepared was sterilized (60 ℃, 15 minutes) using a tank filled with water and then stored at 4 ℃ for 2 months.

Example 35

It was the same as in Example 34 except for adding about 1% by weight of the juice of Gojija, Angelica, ulcers, cucumbers and phalanges to onion juice, and storing the prepared fermented wine at 20 ℃.

Test Example 3

PH, sugar content, acidity, alcohol content, fusel oil analysis and sensory tests according to the storage conditions of the fermented strain obtained in Examples 34 and 35 were performed and the results are shown in the following table. Except for fusel oil analysis, it was measured by the method described above.

Fusel oil analysis

Gas chromatography (GC) was used for the analysis of the fusel oil. Onion fermented wine was distilled and filtered after membrane filter (0.45 ㎛) and analyzed, GC conditions are shown in Table 8. The identification of each fusel oil was identified in comparison with the retention time of the standard, and the content was represented by the content calculated by the automatic analyzer.

details Condition Device Shimadzu GC-17A ver. 2 column SUPELCOWAXTM-10 FUSED SILICA capillary column (30 m × 0.25 mm × 0.25 μ film thickness) Column temperature  40 ℃ (5 min) → 230 (10 ℃ / min) → 230 ℃ (3min) Detector temperature 300 ℃ Injector temperature 250 ℃ Split ratio 50: 1

Example Storage temperature PH change with storage period 0 months 1 month 2 months Example 34 4 3.71 3.70 3.66 20 3.71 3.62 3.67 Example 35 4 3.90 3.92 3.82 20 3.90 3.81 3.84

As shown in Table 9, the pH of the onion fermented wine was changed slightly depending on the storage period, but the pH of the fermented wine added with medicinal herbs was measured to be somewhat high, but there was no significant difference. On the other hand, the sample stored at 4 ℃ showed a tendency to decrease until 2 months while maintaining similar value until 1 month. However, the sample stored at 20 ℃ showed a tendency to decrease after 1 month and increased again. As a result, the addition of medicinal herbs slightly increased the pH of onion fermented wine, but did not show a big difference, and storage temperature and duration did not significantly affect the pH of fermented wine.

Example Storage temperature Changes in sugar (° Brix) with storage period 0 months 1 month 2 months Example 34 4 11.73 11.72 11.72 20 11.73 11.71 11.71 Example 35 4 12.80 12.22 12.19 20 12.80 12.20 12.19

The sugar content of onion fermented strain during storage period is shown in Table 10 above. The sweetness of Example 35 with the addition of medicine was measured somewhat higher. They tended to decrease somewhat during the storage period, which was more pronounced for Example 35 with medicinal herbs. However, the difference in sugar content with storage temperature was not large.

Example Storage temperature % Change in storage period 0 months 1 month 2 months Example 34 4 0.27 0.27 0.26 20 0.27 0.26 0.25 Example 35 4 0.25 0.28 0.28 20 0.25 0.28 0.27

As shown in Table 11, the total acid content according to the storage temperature and duration of onion fermented wine showed a stable value in the range of 0.25 to 0.28%, showing little change during the course of the experiment, and there was no significant difference depending on the use of medicinal herbs. . As a result, it was confirmed that the use, storage temperature and duration of the medicine had little effect on the acidity of onion fermented wine.

Example Storage temperature Alcohol content change by storage period 0 months 1 month 2 months Example 34 4 13.2 13.4 11.4 20 13.2 13.2 12.0 Example 35 4 15.4 15.2 14.2 20 15.4 15.4 14.2

The alcohol content of onion fermented wine was 13.2% (Example 34) and 15.4% (Example 35), and the alcohol content of the sample to which the medicinal herb was added was slightly higher. This shows a content of 11.4 to 14.2% in two months of storage showed a tendency to decrease slightly over the storage period, it was confirmed that the difference according to the storage temperature is not large.

Example Storage temperature Fusel oil Changes in Fuel Oil with Storage Period 0 months 1 month 2 months Example 34  4 ℃ n-propyl alcohol 0.099 0.084 0.048 Isobutyl alcohol 0.147 0.134 0.077 Isoamyl alcohol 0.254 0.234 0.134 all 0.500 0.452 0.259  20 ℃ n-propyl alcohol 0.099 0.081 0.051 Isobutyl alcohol 0.147 0.127 0.070 Isoamyl alcohol 0.254 0.216 0.134 all 0.500 0.424 0.255 Example 35  4 ℃ n-propyl alcohol 0.126 0.119 0.054 Isobutyl alcohol 0.216 0.206 0.093 Isoamyl alcohol 0.520 0.482 0.210 all 0.862 0.807 0.357    20 ℃ n-propyl alcohol 0.126 0.097 0.051 Isobutyl alcohol 0.216 0.191 0.087 Isoamyl alcohol 0.520 0.442 0.200 all 0.862 0.730 0.338

One of the items for evaluating the quality of alcoholic beverages is the fusel oil content is shown in Table 13. Fuselle oil is produced from the amino acid contained in the raw material by deaminoation and decarboxylation of yeast during alcohol fermentation. Fused oils of onion fermented wine were analyzed for n-propyl alcohol, isobutyl alcohol and isoamyl alcohol, and their contents were 0.099 to 0.126 mg / mL, 0.147 to 0.216 mg / mL and 0.254 to 0.520 mg / mL, respectively. The content was analyzed to be the highest. The reports that the bezel oil, beer, fruit wine, and Japanese shochu were rich in isoamyl alcohol and isobutyl alcohol were consistent with the results of this experiment. On the other hand, the fusel oil content was found to be somewhat higher in Example 35 (0.862 mg / mL) than in Example 34 (0.500 mg / mL), and the fusel oil content was found to be somewhat lower in 20 ℃ stored samples than 4 ℃ stored samples, It tends to decrease with time. The amount of fusel oil in these liquors is harmful to the human body, such as a bad flavor and cause hangovers, but when a small amount is present, it also enhances the taste and aroma of soju. On the other hand, the Food Code specifies that the content of fusel oil in soju is 0.1% or less (1 mg / mL or less).

Example Storage temperature Sensory properties PH change with storage period 0 months 1 month 2 months Example 34  4 ℃ color 6.95 5.85 6.45 incense 5.33 5.35 6.20 flavor 5.43 6.85 7.00 all 5.35 6.25 6.95  20 ℃ color 6.95 6.90 6.90 incense 5.33 5.35 5.40 flavor 5.43 5.90 6.10 all 5.35 5.79 6.15 Example 35  4 ℃ color 5.70 6.17 6.15 incense 6.50 6.70 6.45 flavor 6.05 6.30 5.95 all 6.20 6.50 6.40    20 ℃ color 5.70 5.08 4.75 incense 6.50 6.50 6.30 flavor 6.05 5.95 5.20 all 6.20 5.49 5.05

Table 14 shows the sensory changes according to the storage temperature and duration of onion fermented wine. As a result of sensory evaluation of onion wine immediately after preparation, the color of Example 34 without the medicine was high as 6.95 points, but the aroma, taste, and overall acceptability were 6.50, 6.05, and 6.20 in Example 35 with the medicine, respectively. The score was highly appreciated. The medicinal herbs darken the color of onion fermented wine but eliminate the onion's peculiar smell and taste.

On the other hand, in the fermented liquor of Example 34 without adding the medicinal herbs in the storage sample at 4 ℃ was increased except for the color, the overall degree of preference increased from 5.35 points in storage 0 months to 6.95 in 2 months storage, 20 ℃ storage samples In sensory evaluation, the sensory score increased with the storage period, and the overall preference increased to 6.15 for 2 months. In the fermented wine of Example 35 added with the medicinal herbs showed a tendency of lowering the overall acceptability of the 4 and 20 ℃ samples over the storage period, this change was more severe in the room temperature storage sample. On the other hand, in the case of onion fermented sake, the sample added with the medicine received a relatively high rating during the storage period, it was confirmed that the addition of the medicine has a positive effect on the smell of onion fermented wine.

As a result, fermented wines without added medicinal herbs increased their overall acceptability by aging at 4 ℃ for 2 months, so it was better to go through ripening for a certain period of time. The use needs to be controlled, and in case of cold storage, there is no deterioration or deterioration of quality, which improves the palatability.

Onion wine prepared according to the present invention contains a variety of physiologically active substances but the low storage onions are newly processed to store more effectively while maintaining the physiological activity in terms of efficient use of onions unstable supply and increase farm income and The effect of price stabilization can be expected.

In addition, by reducing the characteristic odor generated during onion fermentation, the development of onion fermented wine utilizing the functionality according to the addition of medicinal herbs with improved blood circulation can contribute to the development of processing technology and production of local agricultural special products.

Claims (4)

Mixing the ground onion with water and then heating to prepare juice; Replenishing sugar with juice; Inoculating the pooled juice with the caustic juice; Alcohol fermentation; And Onion wine manufacturing method comprising the step of sterilization and aging. According to claim 1, wherein the mixture of crushed onion and water is heated to 80 to 100 minutes 70 to 80 minutes to prepare a juice, the juice is retained until the sugar content is 20 to 25 ° Brix Manufacturing method. According to claim 1, wherein the alcohol fermentation is fermented for 60 to 80 hours at 40 to 60rpm conditions at 28 to 32 ℃, the sterilization after sterilization for 10 to 20 minutes at 50 to 70 ℃, 1 at 3 to 5 ℃ How to prepare onion wine that is aged for 3 months. An onion wine having an alcohol content of 10 to 15% according to any one of claims 1 to 3.

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