KR20080098810A - Method for production of fermented liquor with blueberry - Google Patents

Abstract

Fermented liquor is provided to have an excellent color sense, a fragrance, and sensuousness by adding blueberry. A ferment including a mold and an alcohol ferment strain is added in a starch bearing material. Fermented liquor is manufactured by saccharification of the starch bearing material and alcohol fermentation. Blueberry is added during fermentation or while being fermented. The starch elected from cynanchi Radix, brown rice, glutinous rice, grain of barley, wheat flour, ipomoea batatas and potatoes as the starch bearing material is used. The starch bearing material is manufactured by a cooling process. The blueberry is selected from crushed powders of the blueberry raw berries, a crush solution of the blueberry raw berries, a blueberry juice or a blueberry extract.

Description

Manufacturing method of parallel fermented wine with added blueberries {Method for production of fermented liquor with blueberry}

The present invention relates to a method for producing parallel fermented wine with added blueberries, and more particularly, to a starch raw material, by adding a fermentation agent containing a saccharifying fungus and alcohol fermentation strain, alcoholic fermentation occurs while the starch raw material is saccharified In the method for producing a parallel fermented wine is a method for producing a parallel fermented wine with blueberries, characterized in that the addition of blueberries before or during fermentation.

Fermented liquor is an alcoholic fermentation broth that is used as it is or by filtration. The alcohol concentration is low, but the content of extract powder is high. Fermented wine is divided into single-fermented wine and double-fermented wine according to the production method. Single fermented liquor is alcohol fermentation using the sugar contained in the saccharide raw material, such as wine, and double fermentation liquor is glycosylated starch raw material such as grains, and then alcohol fermentation using yeast.

On the other hand, in the fermented liquor, the starch raw material, such as beer, is previously glycosylated with amylase of malt and then fermented, and the fermentation is carried out simultaneously with glycosylated starch raw material such as malt, yeast, and sake. There is an ongoing parallel fermentation strain. The traditional oriental oriental fermented wines including Korea are examples of makgeolli (Takju), Yakju, and Cheongju.

Blueberries, on the other hand, are a kind of rhododendrons and bilberry, which are commonly referred to as Vaccinium angustifolium Aiton, Highbush blueberry (Vaccinium corymbosum L.), and Rabbit eye blueberry (Vaccinium ashei Reade). .

Blueberries contain various kinds of physiologically active substances such as organic acids, vitamins, glycosides, invert sugar, malic acid, anthocyanin, and ursolic acid, and have been used for medicinal purposes such as gangjeong, tonic, hypoglycemic, and capillary strengthening. come.

On the other hand, if you try to soak alcohol using blueberries blueberry is a kind of fruit at first glance can be easily conceived of the production of fruit mainly. However, since the fruit liquor performs simple alcohol fermentation using sugars in the fruit, there is a fundamental technical limitation in extracting various useful components from blueberries.

Therefore, the present inventors applied blueberry to the parallel fermented wine as an alternative to the fruit wine, because of the various molds contained in the 'yeast' used in the production of the parallel fermented wine blueberry having an enhanced physicochemical properties unlike the fruit wine production It was conceived that alcohol could be prepared, and the effort was made to develop a parallel fermented liquor with blueberries.

Accordingly, an object of the present invention is to provide a parallel fermented wine with a different taste in color, flavor, taste, etc. and a chemically unique characteristic using a blueberry and a parallel fermented wine prepared by the above method. To provide.

In order to achieve the above object, the present invention is to add a fermentation agent containing a saccharifying fungus and alcohol fermentation strain to the starch raw material, in the method of producing a parallel fermentation wine alcoholic fermentation occurs while the saccharification of starch raw material occurs It provides a method for producing parallel fermented wine with added blueberries, characterized in that the addition of blueberries before or during fermentation.

In addition, the present invention provides a parallel fermentation strain added with blueberries prepared by the above method.

If you want to make alcohol using fruit, it is common to soak fruit wine (single fermented wine). When grapes are used as an example of making wine using fruit, it is common to induce fermentation by appropriately adding sugar after crushing grapes to make wine.

By the way, the present invention is not a fruit wine that can be commonly considered in the use of blueberries, which is a kind of fruit, rather than the manufacture of fruit wines that can be considered in general, characterized by blueberries in parallel fermented wine (eg, makgeolli, medicinal wine, cheongju). It is to prepare a parallel fermented wine by applying.

The main characteristic of the parallel fermentation strain is that the starch raw material is glycosylated using microorganisms and then used as a carbon source to induce alcohol fermentation. The biggest difference from fruit wine is that it does not use sugar raw materials directly, but uses starch as a basic raw material and saccharifies it to secure a carbon source for alcohol fermentation, and a large amount of mold microorganisms commonly referred to as yeast It is to use.

Yeast is a collection of molds, a kind of fermenting agent. Nuruk is produced by artificially inoculating spawning bacterium with excellent glycosylation ability, or 'grain' which naturally causes mold to grow in the air without artificial spawn inoculation.

As such, there are many varieties of mold in yeast. Due to the action of these molds, many useful ingredients of blueberries can be eluted in parallel fermented liquor without any other process.

In addition, various bioactive substances of blueberries may promote amylase secretion or synthesis of yeast fungi to promote glycosylation of starch raw materials.

On the other hand, in terms of eluting useful ingredients from blueberries, liquor acts as a kind of solvent. The parallel fermentation strain increases the concentration of ethanol sequentially during manufacture, and thus the solvent spectrum is formed over time. Various ingredients can be eluted from the berry.

Hereinafter, a method for preparing parallel fermented wine added with blueberries of the present invention will be described in more detail.

The present invention is characterized by the addition of blueberries before or during fermentation in the conventional method for producing a parallel fermented wine, which is not specifically described below parallel fermented wine in the art (eg, makgeolli , Medicines, sake, etc.) can be applied to the general techniques used for manufacturing.

The raw materials used in the parallel fermentation liquor to which the blueberries of the present invention are added are largely divided into starch raw materials and secondary raw materials, which are the main raw materials, and blueberry raw materials used in the present invention.

White rice (白米) is the most common starch of the parallel fermented liquor added with blueberries. However, in addition to white rice, starch such as brown rice, glutinous rice, barley rice, flour, sweet potato and potato may be used. Blueberries are mixed with the starch raw material before or during fermentation.

At this time, the addition amount of blueberries is not limited to a particular amount as long as the amount of alcohol fermentation can proceed, preferably 1 to 50 parts by weight of blueberries is added to 100 parts by weight of starch. If the amount of blueberries is too small compared to the amount of starch, the visual change and functionality imparted by adding blueberries are insignificant. If the amount of blueberries is too high, the amount of starch material is relatively small and alcohol fermentation is reduced. This is because a problem may occur that does not perform smoothly.

On the other hand, the form of the added blueberry may be used directly, but preferably any one selected from crushed powder, crushed liquid, blueberry juice or blueberry extract of the blueberry biofruit. This is because the use of secondary processed blueberries, such as crushing, rather than fresh fruit increases the surface area, making it easier to dissolve the useful components of blueberries into alcohol.

On the other hand, the present invention uses a mold having a saccharifying ability as one element of the component, which does not require the addition of pectinase unlike other common fruit wine.

Conventional fruit wine is generally added to the pectinase to promote the decomposition of the flesh, in the present invention, because the pectinase can be eluted from the saccharifying fungi to the outside without having to add additional pectinase It is okay.

In addition, as an example of a common fruit wine, wine further adds sugars such as sugar to secure an appropriate sugar concentration for alcohol fermentation. The present invention using blueberries is required for alcohol fermentation by saccharifying starch raw materials. In order to satisfy | fill the sugar which becomes, there is a characteristic which does not need to add sugar etc. in particular.

On the other hand, the starch used in the present invention is preferably used to increase the steam and cooled to promote saccharification. As a preferred example of the present invention, the process of preparing a starch raw material is as follows. White rice used in the preparation of the parallel fermented liquor added with the blueberry of the present invention can be used both Indica type (japanica type) and japonica type (Japonica type) rice is preferably a good general rice of our country.

White rice goes through the semi-process of washing with clean water and the immersion process of sinking the semi-finished rice. The purpose of the semi-process and the immersion process is to remove foreign substances such as dust on the surface of rice and to remove proper amount of moisture. To absorb. The white rice, which has undergone soaking as described above, is cooked in a steaming pot. The cooker is a process of making gourd rice, and the purpose of cooker is to make the starch with the strong water vapor of 100 ℃ or higher on the water absorbed rice to facilitate the action of various enzymes. The steaming time may vary from 40 to 60 minutes, but this may vary depending on the environment and allow 20 to 30 minutes of steaming to allow the weight of the white rice to increase by 35 to 42% over the weight of the rice before cooking.

The white rice, which has undergone the semi-mimmation-liquid process, is used as a main ingredient of parallel fermentation wine added with blueberries after being cooled at room temperature after steaming.

On the other hand, the present invention adds a fermentation agent containing a fungal saccharifying fungi and alcohol fermentation strain in the starch raw material for the production of parallel fermented wine. As the fermentation agent may be used as long as it contains a saccharifying fungal and alcoholic fermentation strain, but it is preferable to use the 'yeast' and 'koji' generally used a lot.

Yeast contains yeast, an alcoholic fermentation strain and saccharifying fungi, so that yeast does not need to be added separately, but yeast should be added separately when using 'cozy'.

On the other hand, when the blueberry is added to the starch raw material and the fermentation agent containing the saccharifying fungi and alcohol fermentation strains, alcohol fermentation takes place in earnest parallel fermented wine is produced.

As the starch raw material sufficiently absorbs water, alcoholic fermentation proceeds actively with saccharification. Brewing water used in the production of parallel fermented liquor is not only the main ingredient of alcohol, but also a solvent of all raw materials and enzymes during the brewing process, and the trace minerals contained in the brewing water are microorganisms that ferment. Since it plays an important role as a nutrient and stimulant of the brewing water, the brewing water used in the parallel fermentation liquor of the present invention should be neutral to weak alkaline without color and transparent and without blemishes and odors. It is good to use the free of microorganisms and other harmful components.

In the parallel fermented liquor added with blueberries prepared by the above method, the blueberry component is preferably about 1 to 50 parts by weight based on 100 parts by weight of white rice, and more preferably the unique aroma and good taste of the blueberry component. In order to prepare a parallel fermented liquor added with blueberries, the amount of the blueberry component should be at least 5 parts by weight based on 100 parts by weight of white rice.

The present invention is characterized by the addition of blueberries before or during fermentation during the production process of the parallel fermentation wine with the addition of blueberries, except for the processing, addition processing and mixing amount of the blueberry raw materials Since it is the same as or similar to the method for preparing parallel fermented liquor, the present invention describes only the specific content or the amount of additives, focusing only on the blueberry raw materials, and does not describe the content of the remaining main and subsidiary ingredients in detail.

On the other hand, the present invention provides a parallel fermented liquor added with blueberries prepared by the above method. The present invention can be variously prepared as makgeolli, medicinal wine or sake liquor by adding necessary steps during alcohol fermentation or after alcohol fermentation as a parallel fermentation liquor which induces alcohol fermentation while saccharifying the starch raw material.

Makgeolli is the most basic liquor among parallel fermented liquor.Yukju is a parallel liquor fermented with alcohol after fermentation. This is a parallel fermented wine.

In the present invention, when the makgeolli is manufactured as an example, the alcohol content is considerably higher than the alcohol content of the general makgeolli, which is a phytochemical or other components of blueberries to promote the growth of the yeast ethanol fermentation yield. It is believed that this phenomenon is caused by the growth of the saccharification process by promoting the growth of molds such as yeast or yeast.

Hereinafter, the constitution of the present invention will be described in more detail through the examples and experimental examples for the most basic example of makgeolli as a parallel fermentation strain. However, the following examples are merely to illustrate the present invention, the content of the present invention is not limited only to the following examples.

Example 1 Preparation of Blueberry Makgeolli 1

4 kg of white rice was washed and then drained, steamed and cooled. The steamed rice was mixed with 400 g of crushed blueberries after putting an appropriate amount of koji and yeast. 6 L of additional water was added, followed by stirring well. Political culture was performed by stirring well twice a day for 3 days. The temperature at this time was 24 degreeC.

After the fermentation for 7 days, it was filtered through a coarse sieve finally to prepare a blueberry rice wine of the present invention.

Example 2 Preparation of Blueberry Makgeolli 2

After washing 7 kg of white rice, the water was drained, steamed and cooled. The steamed rice was put in an appropriate amount of koji and yeast and then mixed crushed blueberries 650 g. 10 l of additional water was added and then stirred well. Political culture was performed by stirring well twice a day for 4 days. The temperature at this time was 24 degreeC.

After the fermentation for 7 days, it was filtered through a coarse sieve finally to prepare a blueberry rice wine of the present invention.

< Comparative example  1> by conventional method Foody  Produce

The same method as in Example 1, but without the addition of blueberries was prepared a general makgeolli.

< Experimental Example  1> of the present invention prepared in Example 1 Blueberries  With rice wine Comparative example  Acceptance Analysis of General Makgeolli from 1

In order to test the palatability of the blueberry makgeolli prepared in Example 1 and Comparative Example 1, a panel test was carried out with 20 sensory test personnel (long dry type, palatability sensory test of food, introductory person, 1975) (Table 1). The method gave some modification as follows.

Color, taste, and aroma were fixed to 3 for the conventional makgeolli prepared in Comparative Example 1, and to give a score corresponding thereto.

On the other hand, the degree of odor is to give the odor felt compared to the makgeolli produced in Comparative Example 1 within the range of -100 ~ 100%. That is, compared to the rice wine prepared in Comparative Example 1, 20% is given when the odor is felt about 20% higher, and 10% is given when the odor is felt 10% late.

On the other hand, the competitiveness with the conventional makgeolli was to give the satisfaction felt compared to the makgeolli produced in Comparative Example 1 within the range of -100 ~ 100%. In other words, 20% is given when the satisfaction of the rice wine produced in Comparative Example 1 is about 20% higher, and -10% is given when the satisfaction is 10% late.

division Example 1 Comparative Example 1 Color 4.9 3 Taste 4.7 3 incense 4.8 3 Degree of odor 22% - Competitiveness with Conventional Rice Wine 51% up -

Note) Evaluation criteria: 5-very good, 4-good, 3-normal, 2-bad, 1-very bad

As a result of the evaluation, the blueberry rice wine of the present invention exhibited excellent efficacy in color and taste compared to the conventional rice wine, in particular, it was confirmed that the alcohol content is higher than the conventional rice wine.

As described above, according to the manufacturing method of the present invention, the alcohol content is relatively high, and the nutrients of the blueberries are eluted in various ways so that their functionality is sufficiently maintained, and the blueberries having excellent color taste, flavor, taste, etc. Added parallel fermented wine can be prepared.

Claims (7)

In the method of producing a parallel fermented wine by adding a fermentation agent containing a saccharifying fungus and an alcoholic fermentation strain to the starch raw material, alcohol fermentation occurs while the saccharification of the starch raw material occurs, A method for preparing parallel fermented liquor containing blueberries, wherein the blueberries are added before or during fermentation. The method of claim 1, The starch raw material, A method for producing parallel fermented wines with added blueberries, characterized in that the starch selected from white rice, brown rice, glutinous rice, barley rice, flour, sweet potato and potato alone or in combination of two or more. The method of claim 1, The starch raw material, Process for producing parallel fermentation yeast wine with blueberries, characterized in that the process of increasing the steam and cooling. The method of claim 1, The addition amount of the blueberry, 1 to 50 parts by weight based on 100 parts by weight of the starch raw material, characterized in that the addition of blueberries added parallel fermentation wine production method. The method of claim 1, The blueberry, A method for preparing parallel fermented wines with blueberries, characterized in that selected from crushed powder, crushed liquid, blueberry juice or blueberry extract of blueberry biofruit. A parallel fermentation strain containing blueberries prepared by the method of any one of claims 1 to 5. The method of claim 6, The parallel fermentation strain, Parallel fermentation wine with blueberries, characterized in that any one selected from makgeolli, medicinal wine or cheongju.