KR20080103258A - White lotus wine and preparation method thereof - Google Patents

Abstract

White Lotus Beer wine is provided to be usefully used as health food of peoples by holding an excellent bioactive substance of White Lotus and characteristic taste and incense of the White Lotus, to have light taste and no crapulence because yeast is not used. A method for manufacturing White Lotus Beer wine comprises steps of: 1) heat-extracting one or more selected from a group consisting of 0.5~2% of Humulti Strobilus, white lotus leaf, softening tea, drying folium nelumbinis, drying lotus and alive lotus with water; 2) adding glucose of 10~14%, brown sugar of 10~14% and lotus root or a lotus root hydrolysate of 0.3~3% in an extract removing residue and dissolving it; 3) removing the precipitated fungi after controlling pH to 4~4.5 using a complex organic acid consisting of citric acid, vitamin C, malic and fumaric acid and alcohol-fermenting by inoculating yeast; 4) adding the food additive selected from a group consisting of the complex organic acid consisting of honey, citric acid, vitamin C, malic and fumaric acid, and Glycyrrhiza extract; 5) refrigerating and ripening it at 5~10°C for 1~1.5 month; and 6) developing it as products by flowing in precipitate after filtering the precipitate and water bath-heating at 65~70°C and cooling it after pasteurizing it at a low temperature for 30 minutes.

Description

Yeonwain and its manufacturing method {White Lotus Wine and Preparation Method Thereof}

1 is a process schematic diagram showing a method for producing soft wine.

2 is a process schematic showing the hydrolysis process of lotus root powder.

Figure 3 is a photograph of the culture solution contaminated by the growth of various bacteria during the fermentation process.

Figure 4 is a graph showing the change in alcohol concentration and brix of lead wine with fermentation time.

Figure 5 is a graph showing the change in pH and acidity of the soft wine with the fermentation time.

Figure 6 is a photograph of the clarification effect of the pectin hydrolase used for apple playing.

7 is a process schematic diagram illustrating a sample extraction method.

8 is a graph showing the quantitative descriptive analysis profile (QDA profile) of various sweet wines.

The present invention relates to a lotus wine and a method for preparing the same, and more specifically, fermentable sugars are added to an extract of lotus leaf or lotus, and polysaccharides of lotus root are hydrolyzed using hydrolytic enzymes, and then pH is adjusted with an organic acid. The present invention relates to a soft wine and a method for producing the same, which have a pleasant taste and a low hangover by alcohol fermentation, as well as a reduction in the possibility of contamination due to the growth of various bacteria.

Nelumbo nucifera Gaertner ) is a perennial plant of the lotus family and has long been widely used for food and medicinal purposes. The parts used are mainly roots (lotus roots, folds) and seeds (lotus roots), but recently, it has been found that lotus leaf (lower lobe) and lotus root (federal) also contain bioactive substances that are beneficial to the human body. It is a useful plant.

Lotus contains three special ingredients, such as luteolin-7-glucoside, quercetin-7-glucoside, and camphorol-7-glucosylglucoside. It is effective for premature ejaculation and lotus leaf, and it contains 16 kinds of substances such as armepabin, N-methylisocochlorine and N-methylcochlorine. It is astringent, hemostasis, nocturia, diuresis and antidiabetic effect, blood pressure lowering effect. It is known to be effective in the back.

In addition, lotus root contains three kinds of substances such as Loemerin, Nuciferin, and Nornuferrin, and is effective for hemorrhagic diseases such as hemorrhage, hemostasis, nosebleed, fecal bleeding, hemorrhoidal bleeding, urine bleeding, and uterine bleeding. It contains thirteen kinds of special ingredients such as methylcoridalin, dimethylcoclaurin, and nellumbin. These substances are known to have a strong function of strengthening the stomach, intestines and kidneys.

In this regard, Korean Patent Laid-Open Publication No. 2003-83856 (name of the invention: a method for producing liquor using white lotus water) uses white lotus water as casting water to produce liquor added with inherent functionality, aroma, taste, and color. The method of the present invention is disclosed, but this method is different from the present method of preparing liquor by directly using fermented constituents of white lotus water for the production of distilled soju.

It is an object of the present invention to provide an active ingredient of lotus leaf and lotus flower using lotus leaf or lotus extract, which is rich in taste and nutrition, and a manufacturing method thereof.

The present invention relates to a soft wine and a method for producing the same comprising the following steps.

1) heating and extracting at least one selected from the group consisting of 0.5-2% white lotus leaf tea, softened tea, dried lotus leaf, dried lotus flower and live lotus with respect to water;

2) dissolving by adding 10-14% glucose, 10-14% sulfur sugar and 0.3-2.0% lotus root or lotus root hydrolyzate to the extract from which the residue was removed;

3) adjusting the pH to 4 to 4.5 with a complex organic acid consisting of citric acid, vitamin C, malic acid, and fumaric acid, and then inoculating yeast with alcohol to remove precipitated cells;

4) adding a food additive selected from the group consisting of honey, complex organic acid and licorice extract;

5) 1-1.5 months refrigerated aging at 5 ~ 10 ℃;

6) Bottling the precipitate after filtration and reaching 65 ~ 70 ℃ by boiling water heating step for 30 minutes pasteurized and cooled to commercialize.

1 is a process schematic diagram showing a method for producing soft wine according to a preferred embodiment of the present invention. In the method for preparing lotus wine according to the preferred embodiment of the present invention, step 1) is a process of obtaining an extract of lotus leaf or lotus flower.

A-1) Properties of Lotus Leaf and Lotus Flower as Fermentation Raw Materials

Raw lotus leaves are difficult to use directly as fermentation raw materials due to strong fresh odor, browning phenomenon during processing, and difficulty in hydrolysis reaction, but raw lotus leaves have problems of freezing storage until use, but are not difficult to use fermentation raw materials. . In addition, dried lotus leaf or dried lotus flower, or white lotus leaf tea or softened tea (manufactured by Dayeon Co., Ltd.) processed in a convenient state for drinking lotus leaf and lotus flower can be used as a fermentation raw material.

A-2) Extraction method of lotus leaf and lotus

In the present invention, the extraction of the lotus leaf and the lotus is carried out by heating and extracting the soft tea, dry lotus leaf, dry lotus or live lotus of 0.5-2% with respect to water.

B-1) Characteristics of Lotus Root as Fermentation Raw Materials

It is also possible to use lotus root as it is, but it is preferable to hydrolyze to constituent monosaccharides using a hydrolase, since the polysaccharides in lotus root cannot be used as the yeast alcohol fermentation substrate.

As shown in FIG. 2, hydrolysis of lotus root was added to 850 ml of boiling water per 150 g of lotus root freeze-dried powder, 0.5 ml of Termamyl (Terminylase) was added, and the mixture was released using a foamer until the aggregates were released. Stir. The bric immediately after the agglomeration was released is 11.2%. When it is left at room temperature, 0.5 ml of dextrozyme (starch glycosylase) is added when it reaches 60 ° C, and 0.5 ml of viscozyme (fibrinase) is added when the temperature reaches 45 ° C. hydrolyze for about 2 hours in a water bath). At the end of the hydrolysis, the sugar content of the lotus root hydrolyzate was 13.6% when the sugar content no longer increased. The prepared hydrolyzate is frozen and used.

B-2) Fermentation of Lotus Root Hydrolysates

In the present invention, the monosaccharide produced by hydrolyzing the polysaccharide of lotus root can be used as a fermentation substrate. As a result of alcohol fermentation by adding 0.3 ~ 7.0% of lotus root hydrolyzate to fermentation broth, when the concentration of lotus root hydrolyzate added to fermentation broth is over 2.0%, significant odor occurs in the fermentation broth and the liquid during fermentation and storage of fermentation broth. This discoloration occurred. In addition, during the fermentation, a large amount of foam is generated and the liquid overflows to the outside of the container, which makes it difficult to control the lotus root hydrolyzate.

However, when only saccharides were added to the softened tea extract, alcohol fermentation did not proceed, but when 0.3 ~ 2.0% of lotus root hydrolyzate was added, fermentation proceeded. Thus, it can be seen that the lotus root component plays a role as a nutritional source of yeast.

Considering that lotus wine is a functional liquor based on lead, lotus root hydrolyzate should be increased as much as possible in the range that will not adversely affect the quality of wine and the manufacturing process. Therefore, in the present invention, yeast extract (malt extract) and yeast extract (malt extract), which are used as nutrients for yeast during normal alcohol fermentation, were replaced with 1.0% addition of lotus root hydrolyzate.

C) Other parts such as lotus root meat

Fats in alcohol-based fermentation can lead to the production of impurities, such as fusel oil, which degrades the quality of alcohol. Therefore, the present invention does not use as a fermentation raw material because of the high content of fat in soft meat and the like.

On the other hand, step 2) and 3) is a process of removing the cells after fermenting the soft wine. The composition of raw materials for fermenting soft wines includes, in addition to white lotus leaf tea or softened tea extract and lotus root hydrolysate, i) sugars, ii) complex organic acids, i) lotus root and yeast.

In the present invention, 발명) sugar is used by adding 10-14% of glucose and 10-14% of brown sugar to the soft wine extract, respectively. Glucose is a cool sweet sugar that can be used most easily and quickly as an alcoholic fermentation substrate for yeast. In the present invention, in consideration of the color and taste of the soft wine was used as the sugar sugar.

In the present invention, ii) complex organic acid is used to adjust the pH of the culture. When the alcohol concentration of the early to middle fermentation broth is low, there is a high possibility of contamination by propagation of various bacteria. This possibility of contamination can be significantly reduced by reducing the chance of bacterial growth by acidifying the pH of the culture as much as possible. Therefore, in the present invention, the complex organic acid is composed of citric acid, vitamin C, malic acid, and fumaric acid. Specifically, 0.07% of citron (Shinhan & F Co., Ltd.) is added to adjust the pH of the fermentation broth to 4 to 4.5 to start fermentation. can do.

Figure 3 is a photograph of the culture solution contaminated by the growth of various bacteria during the fermentation process. Most of them occurred from the middle of the fermentation, which means that the germs grew vigorously from the beginning of the fermentation in which the alcohol concentration of the culture medium was low. As such, measures to prevent the initial contamination of alcohol fermentation are very important, and the measures for preventing the contamination of various germs are summarized as follows.

Specifically, by increasing the amount of inoculation of yeast to increase the alcohol concentration possible at the beginning of fermentation, it is possible to reduce the chance of bacterial growth by acidifying the pH of the culture as possible. It is also possible to reduce the head space of the fermenter as much as possible. This is to reduce the amount of oxygen dissolved into the fermentation broth, the amount of the culture solution filled in the fermentation tank is left only so that the liquid does not flow out of the fermenter by the bubbles generated during the fermentation. In addition, the structure of the fermenter can reduce the head space the narrower the top surface possible.

Ⅲ) Lotus root in the present invention can be used as it is or as a hydrolyzate, as described in detail above, the content is 0.3 ~ 2%.

I) Yeast used in the present invention was selected through the following method. Specifically, by inoculating the the saccharide in my process serenity busy in (Saccharomyces cerevisiae) with the saccharide to my process by Honors (Sacch. Bayanus), such as wine fermentation yeast, 7 species and extract yeonhwacha the yeast one kinds of fermentation for containing solution As a result of examining the taste and flavor and the fermentation rate of the fermentation broth while alcohol fermentation is shown in Table 1 below.

As shown in Table 1, the maximum alcohol concentration that can be produced by the seven types of yeast for wine at 32 ° C. is about 14%. The fermentation takes about 40 ~ 70 days, which makes a big difference, but the taste and aroma of the fermentation broth are not significantly different from those of fruit. However, the fermentation broth using baker's yeast tasted similar to that of sake and the alcohol concentration of the fermentation broth was low as 10%.

On the other hand, these strains are granular dried and dissolved in lukewarm water, and when the cells settled during fermentation or at the end of fermentation are collected and reused in the next fermentation, the activity of the bacteria decreases and the alcohol concentration of the fermentation broth is reduced. Was found to be below the 14% alcohol maximum production concentration.

In the present invention, the fastest fermentation rate of the seven types of wine yeast Saccharomyces Bacillus Ralbin ( Saccharomyces bayanus Lalvin, EC-1118) was selected as the test strain.

Table 1: Comparison of taste, aroma and fermentation efficiency of fermentation broth by strains

In the present invention, if the amount of yeast is too small, the fermentation takes a long time and provides an opportunity for growth of various bacteria in the early stage of fermentation with low alcohol concentration, thereby increasing the possibility of contamination of the fermentation broth. Therefore, the amount of yeast added to the present invention was inoculated at a rate of 5 g of dry yeast cells per 25 L of fermentation broth.

Figure 4 is a graph showing the change in alcohol concentration and brix of the soft wine with the fermentation time, Figure 5 is a graph showing the pH and acidity of the soft wine with the fermentation time.

As shown in Figure 4 and 5, the alcohol concentration in the 32 ℃ culture rapidly increased to about 8 days of culture to reach 7.0% in 8 days after the cultivation of the increase was slowed down to 1.0% at 4 days interval until the 32 days of culture Increasingly, the maximum alcohol concentration reached 14.0% after 40 days of culture. The sugar concentration in the culture medium showed a tendency to decrease continuously in proportion to the increase in alcohol concentration of 20.0% of the initial Brix was 5.4% at the end of the culture. The pH of the culture was lowered from 3.3 at the end of the culture to 3.3 and the pH increased slightly to 0.2 at the end of the culture.

Step 4) is a process of adding food additives to alleviate the bitter and bitter taste of the fermentation broth. In the present invention, in order to alleviate the bitter and bitter taste of the fermentation broth, first, the sweet and sour tastes were supplemented. For sweetness, honey was added in consideration of taste, aroma and quality of product. The addition of honey is suitable for 3.0%, but higher concentrations are undesirable because the taste of honey is too strong. Honey had higher preference for acacia honey than sensory honey. The sour taste was highly preferred by the addition of 0.05% citron.

By adding 0.05% licorice (Shinhan NF Co., Ltd.), the main component of licorice extract, can be appropriately harmonized with sweet, sour, bitter and astringent taste.

On the other hand, in the present invention, by adding oak chips, apples, grapes or herbal medicines to the step 4) it can provide a variety of soft wine.

Specifically, oak chips 0.1-10%, apples 5-50% or grapes may be added 5-15% , fruit such as apples or grapes are turbid with a pectin component in the juice as shown in FIG. Therefore, it is possible to obtain a clear solution using papitinase, a rapid hydrolase. Herbal medicines include, for example, ginseng (dry ginseng, solid content 2.53%) 0.3%, Astragalus (solid content 1.87%) 0.3%, Mcmundong (solid content 4.60%) 0.2%, jujube (solid content 4.28%) 0.5%, Goji ( Solid content 4.12%) 0.5%, ginger (health, solid content 0.41%) 0.2%, licorice (solid content 1.77%) 0.2% may be used.

Step 5) to 6) is a process of producing the product by bottling and sterilizing the fermentation broth after aging and filtration.

In the present invention, the aging is refrigerated at 5 ~ 10 ℃ for about 1 ~ 1.5 months, and after the aging liquid and the remaining bacteria and beeswax components in the honey is precipitated in an insoluble state and filtered to remove it. Filtration of the liquid is first passed through a Millipore filter having a pore size of 5.0 μm, and then again passed through a Millipore filter having a pore size of 0.5 μm for removal of fine suspended matter not filtered in the primary filtration.

Put the filtered solution in a bottle, cover the entrance of the bottle with aluminum foil, heat the bath, and when the temperature reaches 65 ~ 70 ℃, pasteurize it for 30 minutes, cool it, and seal it with a cork.

Hereinafter, the present invention will be described in more detail with reference to examples, but the following examples are for the purpose of explanation and are not intended to limit the present invention.

* material

(1) white lotus

Lotus leaf and lotus flower used in this test are white lotus leaf tea and soft tea of Dayeon Co., Ltd. (Muan-eup, Muan-eup) processed into a convenient form for extracting and drinking, and lotus root is lotus leaf powder which is lyophilized powder of lotus root. Were used respectively.

(2) hydrolysis Enzymes

Starch and fibrin in lotus root were hydrolyzed using Viscozyme, Termamyl, and Dextrozyme, which are widely used in the food industry.

Cloudiness by pectin of the added fruit wine was clarified using the rapidase (Rapidase).

The properties of the enzyme used in the present invention are as summarized in Table 2 below.

Table 2: Commercial Hydrolysis Used in the Invention Enzymes  Its characteristics

(3) use strain

The strains tested in order to select the optimum fermentation strain in terms of taste, aroma and fermentation efficiency of the product in the soft wine fermentation are shown in Table 3.

Table 3: Yeon wine  List of strains provided for selection of strains for fermentation

(4) food additives

1) Compound Organic Acid

Citron (commercially available) Shinhan & F, which is a commercially available complex organic acid product, was used.

Citron is a white-white powdered product of complex organic acid with glucose added as excipient to four organic acids, mainly citric acid, including 59.3% citric acid, 3.0% DL-peric acid, 5.4% vitamin C, and 1.5% fumaric acid.

2) Licorice Extract Preparation

Licorice (Shinhan & F Co., Ltd.), a commercial licorice extract product, was used.

Licorice is a mixture of licorice high (70% licorice extract), ginger extract (solid content 10%), 0.5%, cinnamon extract (solid content 0.8%), 4.5% and glucose 89%. It is a powder product for the purpose of flavor enhancement.

* Quality evaluation and test method

(1) measurement of sugar content

Sugar content was measured using a refractometer.

(2) measurement of acidity

0.1% Phenolphthalein indicator was added to the sample, followed by neutralization titration with 0.1N NaOH solution, and the conversion was made in terms of acetic acid amount.

(3) measurement of pH

It was measured with a pH meter (713 pH meter, Metrohm Co., Ltd, Switzerland).

(4) measurement of alcohol concentration

The alcohol concentration in the effluent obtained by distilling the fermentation broth was measured using a spirit meter.

(5) Determination of solid content

The sample was dried at 105 ° C. until reaching a constant amount, and then determined by measuring the amount of residue after evaporation.

(6) measurement of chromaticity

Chromaticity was measured with a color and color difference meter (Model TC-1, Tokyo Denshoku Co., LTD, Japan) and expressed as L (brightness), a (red greenness), and b (yellowish blue) values.

(7) sensory evaluation

Sensory evaluation was divided into three parts. In the sensory evaluation, 20 students in the food sciences department of Dong-Eui Science were selected and repeatedly trained to recognize the purpose of this experiment and factors that could explain the sensory quality of wine and beer. Sensory evaluation was carried out.

First, in order to establish the manufacturing conditions of the soft wine, samples prepared for each condition were evaluated using a ranking test.

The evaluation of quality characteristics of the final samples was carried out using a quantitative description analysis method (QDA profile method). The evaluation items were color and odor (alcohol, sweet, fruit, sour and oak). , Taste (alcohol taste, sweet taste, sour taste, astringent taste, oak flavor and aftertaste after drinking the mouth) was evaluated. The texture was evaluated by comparing the degree of abundance felt in the mouth when the sample was put into the mouth on a 12 cm line scale. The leftmost item was evaluated as having the weakest item property and the rightmost item was evaluated as having strong item property.

The palatability test was assessed using a 9-point item scale as a questionnaire containing the overall preference and characteristic strength of a single sample. The preference degree was evaluated for overall acceptability, appearance, flavor and texture, and the leftmost item was evaluated as 'very much' from the 'very much' to the very right item. Evaluation of characteristic strength includes color, odor (alcohol, sweet, fruit, sour and oak), taste (alcohol, sweet, sour, astringent, oak and aftertaste) The organizational feeling (evaluation of the abundance felt in the mouth when the sample was put in the mouth) was evaluated. As with the quantitative description analysis, the left side was the weakest in the item and the right side was the strongest in the item.

Sample presentation was carried out by refrigeration stored samples at 10 ℃ in a white container with a random number of 30 ml each to the sensory evaluation to each panel repeated three times to evaluate all samples.

All experiments were conducted three or more times, and the data obtained from each experiment were analyzed using the Sigma Stat program. Analytical methods were used to verify significant differences between samples by ANOVA and Duncan's multiple range test.

On the other hand, in order to investigate the general public's preference for the product, the sensory evaluation of the same items was conducted for a large number of adult men and women who preferred liquor in their 20s and 50s.

* Manufacturing method of lotus leaf, lotus and herbal extract

The method used to extract the active ingredient in the lotus leaf, lotus and herbal medicine is as shown in FIG.

To a round flask was added 1L of 70% ethanol (alcohol) per 100g of soft tea (manufactured by Dayeon Co., Ltd.), followed by heating and extraction under reflux cooling for 2 hours, and then removing the residue to obtain an ethanol extract. To the residue separated from the ethanol extract was added 1 L of water again and extracted with hot water for 2 hours while reflux cooling, and then the residue was removed to obtain a hot water extract. The separated ethanol fractions are concentrated in vacuo to remove ethanol. The hot water extract was mixed with ethanol extract and concentrated in vacuo to 1L to prepare a lotus extract.

Example  One : Yeon wine  Produce

1.0% soft tea (Dayeon Co., Ltd.) was mixed with water and extracted for 30 minutes with stirring at 80 ° C (± 2 ° C). To the extract from which the residue was removed, 12% of glucose, 12% of brown sugar, and 1% of lotus root hydrolyzate were dissolved. PH was adjusted to 4.0 by adding Citron (Shinhan & F. Co., Ltd.), an organic acid composite, followed by Saccharomyces Saccharomyces. bayanus Lalvin, EC-1118) was inoculated with yeast and alcohol fermented at 32 ° C. for 40 days. After removing the cells settled in the culture broth to obtain a clear solution, honey 3.0%, citron 0.05% and Licorice (Shinan & F) 0.05% was added and refrigerated at 5 ℃ for 1 month. After filtering the precipitate, the Millipore filter having a pore size of 5.0 μm was first passed, and then the Millipore filter having a pore size of 0.5 μm was again passed to remove fine suspended solids in the primary filtration to obtain a clear liquid. . The filtered solution was placed in a bottle, covered with an aluminum foil, heated in a bath, and heated to a hot water. The temperature of the contents reached 65-70 ° C., which was then pasteurized for 30 minutes, cooled, sealed with a cork, and commercialized.

Example  2 : Annual wine  Ingredient analysis

The alcohol concentration of the soft wine prepared in Example 1 was 14.0%, Brix 7.2%, pH 3.2, acidity was 0.3%. Brix, pH, and acidity were slightly different from the values in the fermentation broth, since 0.05% of citron, a complex organic acid product, was added after the fermentation. The chromaticity was measured using a color difference meter, and the L value was 83.29, the a value was + 5.17, and the b value was + 53.15 (see Table 4 below).

Table 4: Annual wine  Quality characteristics

Example 3 Preparation of Various Soft Wines

Example 3-1 oak flavor imparted soft wine

In order to produce brandy-style soft wines with a good balance of oak flavors and flavors of softened teas, 3 g of oak chips are added per 1 liter of liquid at the end of fermentation solution of soft wines. The mixture was added at a ratio and refrigerated at 5 ° C. for about 1 month, followed by filtration, bottling, and sterilization.

Example 3-2: Fruit added soft wine

In order to develop a soft fruit that harmonizes the taste and aroma of soft tea, various fruit shreds such as apples, grapes, pears and persimmons are added to the raw liquid prepared for fermentation of soft wine, and alcohol-fermented to produce soft fruit. It was.

As a result of sensory evaluation of the prepared soft wines, the soft wines added with apples and grapes showed high preference. Pear and persimmon did not match the taste of soft tea.

Fruits such as apples and grapes were added, and the pectin component in the fruit was eluted, and the liquid remained slightly cloudy even after filtration. Pectin hydrolase was used to clarify the solution, and 1 liter of rapidase-carot, a pectin hydrolase, was added per 5 L of fermented and matured solution and left at 50 ° C for 1 day to hydrolyze pectin. After filtration, a clear solution was obtained.

Example 3-2-1: Apple added soft wine

For soft wine fermentation, 5-50% of apple shreds were added to the raw material solution, and alcohol-fermented and aged to produce the product. Apple cultivars tasted better than ruby added with other varieties such as Fuji, and the higher the amount of apple, the better the taste. However, at 35% or more, the taste of softened tea is relatively less sensed as the taste of apples is stronger, so the addition of apple red vinegar 30% is most desirable.

Example 3-2-2 grape added soft wine

Grape used Campbell, the most common variety in Korea. The higher the amount of grapes added, the better the taste. However, when added more than 15%, the taste of grapes was so strong that the intrinsic taste of soft tea was hardly detected. Therefore, the addition of about 10% appeared to be preferable in terms of taste and color.

Example 3-3 Herbal Medicine Added Soft Wine

Ginseng, Astragalus, Macmun-dong, Gugija, Jujube, Ginger, Licorice, etc. to enhance the pharmacological effects of leaves, softening and lotus root Seven kinds of herbal extracts were added to develop a product aged for one month.

The concentrations of the herbal extracts added to Yeonwain were 0.3% ginseng (dried ginseng, 2.53% solids), 0.3% of yellow ginseng (solid 1.87%), 0.2% megmundong (solid content 4.60%), jujube (solids content 4.28%). ) 0.5%, goji (solid content 4.12%) 0.5%, ginger (health, solid content 0.41%) 0.2%, licorice (solid content 1.77%) 0.2%.

Herbal medicine extract was obtained by performing as described in the herbal medicine extraction method described above. Characteristics of each herbal extract and the concentration of the addition to the fermentation broth are shown in Table 5 below.

Table 5: Herbal Extract Extract Characteristics and Concentrations in Fermentation Broth

Test Example 1: Sensory Evaluation Results of Yeon Wine

Sensory properties of the soft wine are shown in Tables 6 to 7 and FIG. 8.

The color of soft wine added with grape juice, oak and medicinal herbs was evaluated to be significantly dark because of the color of the additive material. In the fragrance characteristics, grape and red wine were evaluated as the sweetest and fruity, while alcohol was the strongest in the light and oak. Indeed, all types of soft wines have the same alcohol content (14v / v%), but the panel estimates that this is because the added material masks the alcohol aroma. Therefore, soft wines with added fruits such as grapes and apples and soft wines with strong medicinal herbs were evaluated to have less alcohol. Oak odor was significantly higher in soft wines with oak added.

The taste and flavor were similar to those of the sweet and the fruit flavors were significantly higher in the grape wine and the sweet and fruit taste was the least in the yeon wine. The alcohol taste was significantly lower in the alcohol content of the fruit added yeonwa, in line with the results of the sensory evaluation of the alcohol flavor. The astringent taste is an important indicator that determines the taste of wine in general. Yeon wine is made with softened tea, so the astringent taste of the lotus leaf is felt as it is. The addition of grapes, which contain a lot of polyphenols to the wine, made the astringent taste stronger. Also, yeonwain added with herbs and oak was evaluated to have a strong astringent taste.

After drinking Yeon wine, the remaining aftertaste was the least in grapes and wine, and when added, the taste and aroma of the medicine remained in the mouth after drinking. The most abundant body felt when you put it in your mouth was the strongest one.

These results showed that grapes had the strongest properties in terms of appearance, taste, and aroma, and that of oak and medicinal herbs had strong sensory properties. Yeon wine was a strong alcoholic taste with less sweet and fruity aroma (dry: dry wine) was felt.

Based on the sensory characteristics, the results of the survey on the preference of each soft wine showed that the preference was the highest in grape wine, followed by medicinal herbs and oak added soft wine, soft wine and apple soft wine. In particular, men had a higher preference for oak smoked wine, but women had a higher preference for grape wine. In addition, the traditional Chinese medicine added to the traditional market influenced by the wine, it is shown that they accept it intimately without objection.

Table 6: Various Annual wine  Sensory evaluation

Table 7: various Annual wine  Preference Rating

Yeonwain according to the present invention can be usefully used as a health food of modern people because it has excellent bioactive material and unique flavor and aroma of the kite. In addition, since the soft wine of the present invention does not use yeast, the taste is refreshing and the hangover is less effective.

Claims (4)

1) heating and extracting at least one selected from the group consisting of 0.5-2% white lotus leaf tea, softened tea, dried lotus leaf, dried lotus flower and live lotus with respect to water; 2) dissolving by adding 10-14% of glucose, 10-14% of brown sugar and 0.3-3% of lotus root or lotus root hydrolyzate to the extract from which the residue was removed; 3) adjusting the pH to 4 to 4.5 with a complex organic acid consisting of citric acid, vitamin C, malic acid, and fumaric acid, and then inoculating yeast with alcohol to remove precipitated cells; 4) adding a food additive selected from the group consisting of a complex organic acid consisting of honey, citric acid, vitamin C, malic acid, fumaric acid and licorice extract; 5) 1-1.5 months refrigerated aging at 5 ~ 10 ℃; 6) bottling the precipitate after filtering and reaching 65 ~ 70 ℃ by hot water heating, pasteurizing and cooling the product for 30 minutes after the pasteurization manufacturing method comprising the step. The method according to claim 1, wherein the step 4) further comprises 0.1 to 10% oak chips, 5 to 50% apples or 5 to 15% grapes. According to claim 1, the step 4) ginseng (dry ginseng, solid content 2.53%) 0.3%, Astragalus (solid content 1.87%) 0.3%, Mcmundong (solid content 4.60%) 0.2%, jujube (solid content 4.28%) Chinese medicine extract containing 0.5%, wolfberry (solid content 4.12%) 0.5%, ginger (health, solid content 0.41%) 0.2%, licorice (solid content 1.77%) 0.2%. Soft vinegar produced by the method according to any one of claims 1 to 3.

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