KR20100119189A - Preparing method for functional wine using black garlic - Google Patents

Abstract

PURPOSE: A method for manufacturing functional fermentation wine using black garlic is provided to stably maintaing polyphenol and to manufacture wine having good flavor and color. CONSTITUTION: A method for manufacturing wine using black garlic comprises: a step of adding 300-600 weight parts of water to 100 weight parts of black garlic to extract; a step of adding sugar by 24-26 Brix; a step of adding organic acid by pH4.0-7.0; a step of adding yeast to the black garlic extract and fermenting at 20-25°C for 5-7 days; a step of filtering and filtering; a step of maturing at 10-20°C; and a step of filtering.

Description

Preparing Method for Functional Wine Using Black Garlic}

The present invention relates to a wine manufacturing method using black garlic, and more specifically, by adding alcohol to fermented with yeast extracted in the liquid extracted with black garlic as a main ingredient, it is possible to prevent various adult diseases by containing a large amount of antioxidant polyphenols. The present invention relates to a method of producing a new type of wine having excellent flavor and color by providing fermentation, improving the texture of black garlic raw materials.

Black garlic is made by fermenting garlic for 20 days at a constant humidity and temperature.In the process of ripening, volatiles that cause garlic odor are reduced, and antioxidants and sweet flavors are converted to higher amounts of antioxidants than raw garlic. Will be created. These antioxidants are known to be excellent in cancer prevention, cholesterol lowering, arteriosclerosis improvement, heart disease prevention, antibacterial effect, etc. As a result, products such as liquid products and pills in addition to black garlic are on the market. However, wine products using black garlic have not been developed yet. It is difficult to develop a variety of processed foods, even though fermented black garlic has a poor taste as a food and problems such as fermentation by microorganisms due to antibacterial or growth inhibitory substances by garlic components.

Conventional methods of manufacturing fermented liquor include fermenting cereals and starch-containing ingredients with soups and ingredients, or preparing fruit juices by crushing, crushing, and compressing the fruits, and sugars when the sugar content is insufficient. It was added to the target invert sugar, and was added by fermenting sulfurous acid for fermentation, sterilization, and oxidation prevention of harmful microorganisms in the fruit juice.

Conventional patents related to a method of making wine using garlic include 'garlic wine and onion wine manufacturing method' (Korean Patent Application No. 10-2006-00022010 2006.01.09). However, the patent uses crushed garlic and adds sulfurous acid to prevent various breeding of bacteria and grapes to make wine or black liquor type liquor using black rice. However, garlic is used as an ingredient. It acts as a and has a problem of poor palatability.

Thus, the present inventors have made diligent efforts to solve the shortcomings of the prior art, when the black garlic extract is adjusted to pH, and then fermented using yeast, black garlic is possessed and the bacterial growth is suppressed by the sulfur compound, and fermentation by yeast The antioxidant was stabilized during the process, confirming that the garlic garlic wine can be removed from the smell of garlic, and completed the present invention.

The main object of the present invention is to maintain the antioxidants of black garlic continuously, and to provide a method for producing a functional wine using black garlic having excellent flavor and color.

In order to achieve the above object, the present invention comprises the steps of (a) extracting by adding 300 to 600 parts by weight of water with respect to 100 parts by weight of black garlic; (b) sugaring the extracted black garlic extract with sugar such that the sugar content is 24 to 26 Brix; (c) step of acidic organic acid such that the pH of the black garlic extract obtained in step (b) is 4.0 to 7.0; (d) adding yeast to the sweetened and supplemented black garlic extract obtained in step (c) and fermenting at 20-25 ° C. for 5 to 7 days to prepare drunk; (e) pressing and filtering the prepared rice bran to remove sake lees and filtering; (f) aging the filtered tug of step (e) at 10-20 ° C; And (g) it provides a wine manufacturing method using black garlic comprising the step of preparing the wine by filtering the aged liquid of step (f).

Functional wine production method using black garlic according to the present invention by adjusting the pH by lactic acid using a black garlic containing a large amount of polyphenol known as one of the physiological functional substances to adjust the pH and fermented using yeast polyphenol antioxidants It is stably maintained and has an effect of producing excellent functional wine through flavor improvement. In general, the acid was supplemented with malic acid or citric acid, but by lactic acid to adjust the pH, the sensory results showed the best. The black garlic produced wines can provide a new type of wine with excellent antioxidant effect and excellent flavor and color, which can greatly contribute to the liquor industry by increasing the sales of the wine market and contribute to the income increase of garlic farmers. Can be.

In view of consistency, the present invention comprises the steps of extracting by adding 300 to 600 parts by weight of water with respect to 100 parts by weight of black garlic; (b) sugaring the extracted black garlic extract with sugar such that the sugar content is 24 to 26 Brix; (c) step of acidic organic acid such that the pH of the black garlic extract obtained in step (b) is 4.0 to 7.0; (d) adding yeast to the sweetened and supplemented black garlic extract obtained in step (c) and fermenting at 20-25 ° C. for 5 to 7 days to prepare drunk; (e) pressing and filtering the prepared rice bran to remove sake lees and filtering; (f) aging the filtered tufts of (e) at 10-20 ° C .; And (g) relates to a wine production method using black garlic comprising the step of preparing the wine by filtering the aged liquid of (f).

In the present invention, the organic acid used to supplement the black garlic extract may use lactic acid, malic acid, and acetic acid, and the yeast used to ferment the black garlic extract is any one selected from the group consisting of turbid and drug main yeast, beer yeast and fruit main yeast. Can be used. The amount of yeast to be added is preferably added 0.5 to 5 parts by weight based on 100 parts by weight of the sweetened and the supplemented black garlic extract.

In the present invention, the aging of step (f) is preferably carried out for 2 months or more.

As a method of producing a functional wine using the black garlic of one embodiment of the present invention, first, by removing water from the black garlic, which is a raw material, 300 to 600 parts by weight of water is added to 100 parts by weight of the black garlic, followed by steam extraction for 2 hours. The sugars of the extracted black garlic extract are supplemented with sugar such that the sugar content is 24 to 26 Brix, and the acid is added to lactic acid such that the pH of the extracted black garlic extract is 4.0 to 7.0. In addition, any one selected from the group consisting of turbid, medicinal yeast, brewer's yeast and fruit liquor yeast is added to 0.5 to 5 parts by weight of yeast with respect to 100 parts by weight of the steamed black garlic solution and fermented at 20 to 25 ℃ for 5 to 10 days Prepare drunk. Pressurized filtration of the prepared rice wine to remove the sake lees, storage aged, and then filtered second to prepare a wine.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention, and the scope of the present invention will not be construed as being limited by these examples.

Example 1 Preparation of Black Garlic Wine

Black garlic wine was added 5L of water to 1000g of black garlic and extracted for 2 hours at 100 ℃, 800g of sugar was added to the extract and the pH was adjusted to 6.0 with lactic acid. 200 ml of yeast culture solution was added thereto, fermented at 25 ° C. for 7 days, and then filtered and aged for 3 months in a refrigerated state to prepare black garlic wine.

Comparative Example 1: Preparation of Raw Garlic Wine

Garlic wine was prepared in the same manner as in Example 1 using fresh garlic.

Example 2 Alcohol Content Measurement and Antioxidant Activity Measurement

end. Alcohol content was measured according to the Liquor Analysis Regulations of the National Institute of Technology.

I. Polyphenol Content Analysis

2 ml of 2% Na ₂ CO ₃ solution was added to 0.1 ml of the sample, and the mixture was left for 3 minutes. After 0.1 ml of 50% Folin-Ciocalteu reagent was added, the absorbance was measured at 720 nm after 3 minutes.

 All. Antioxidant Activity

   Antioxidant activity measured the electron donating ability or the electron scavenging ability of the sample for DPPH radical. After adding 1 ml of 0.3 mM DPPH solution and 2 ml of sample dissolved in methanol, the absorbance was measured at 517 nm after 30 minutes. DPPH scavenging ability was calculated by the following equation.

  DPPH Clearance (%) = (1-A / B) x 100

   A: absorbance of sample B: absorbance of control

Antioxidant activity was determined by DPPH scavenging ability (%) / 50% x dilution factor.

The results obtained by measuring the alcohol content and the antioxidant power of Example 1 and Comparative Example 1 prepared according to the method of the above 1 are shown in Table 1.

Item Example Comparative example Alcohol
Acidity
pH
Polyphenol Content (mg%)
DPPH Clearance (%) 13.4
0.62
4.8
1.62
587 0.8
0.71
5.7
0.31
43

Example 3: sensory evaluation

The black garlic wine prepared according to the method of Example 1 was tasted by 20 sensory personnel and evaluated by the sensory evaluation method for taste, line, and overall preference when drinking. 4, moderate 3, slightly worse 2, very bad 1 was evaluated.

Example Comparative example flavor 3.9 2.2 incense 4.0 1.9 Comprehensive likelihood 4.1 1.3

Note: The evaluation score is calculated by dividing the sum by 20.

According to the results of Table 2, in the taste, aroma, overall preference, the Example obtained a very high score compared to the comparative example and alcohol fermentation is delayed or inhibited by the sulfide of garlic, while the production of wine using black garlic Alcohol fermentation of more than 10% was possible, and the sensory evaluation also showed high scores with high scores.

Example 4: Fragrance Analysis

In addition, in order to grasp the trend of the flavor component of the product was analyzed by an external standard method using gas chromatography, each component content is shown in Table 3.

Example Comparative example acetaldehyde
dimethy sulfide
ethyl acetate
n-propyl alcohol
i-amyl alcohol
ethanol
ally methyl sulfide
2-methyl-thiophene
ally alcohol
ally sulfide
dially disulfide
2,2-dimethyl-1,3-dithiane
2-propenyl propyl disulfide 16.23
-
12.23
43.22
268.22
over
102.21
21.11
167.23
15.22
22.11
98.65
112.44 41.22
9.55
-
68.19
-
7152.32
411.26
154.65
512.87
1710.97
85.61
154.98
208.68

As shown in Table 3, the color of the produced wine was all changed to a lighter brown than the color of the initial increase of the light brown, fragrance and taste of each of the characteristics of the yeast well, while the smell of some garlic shines It was sweet and tender, and the taste was the richest, lightest and freshest. As shown in Table 3, the ratio of the chemical compounds was reduced compared to the comparative example, and i-amyl alcohol other than the alcohol produced during alcohol fermentation showed the aroma of wine.

As described above, specific parts of the present invention have been described in detail, and it is apparent to those skilled in the art that such specific descriptions are merely preferred embodiments, and thus the scope of the present invention is not limited thereto. something to do. Thus, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

Figure 1 shows the manufacturing process of the functional wine using black garlic according to the present invention.

Claims (4)

Wine making method using black garlic comprising the following steps: (a) adding 300 to 600 parts by weight of water with respect to 100 parts by weight of black garlic; (b) sugaring the extracted black garlic extract with sugar such that the sugar content is 24 to 26 Brix; (c) step of acidic organic acid such that the pH of the black garlic extract obtained in step (b) is 4.0 to 7.0; (d) adding yeast to the sweetened and supplemented black garlic extract obtained in step (c) and fermenting at 20-25 ° C. for 5 to 7 days to prepare drunk; (e) pressing and filtering the prepared rice bran to remove sake lees and filtering; (f) aging the soot filtered in step (e) at 10 to 20 ° C; And (g) filtering the matured liquid of step (f) to produce wine. The method of claim 1. The organic acid of step (c) is a wine production method using black garlic, characterized in that selected from the group consisting of lactic acid, malic acid and acetic acid. According to claim 1, wherein the yeast of the step (d) is a wine production method using black garlic, characterized in that using any one selected from the group consisting of turbid, medicinal yeast, brewer's yeast and fruit wine yeast. The method of claim 1, wherein the yeast of the step (d) is added in an amount of 0.5 to 5 parts by weight based on 100 parts by weight of the added sugar and the supplemented black garlic extract.

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