KR20110063416A - Method for manufacturing orange liquor - Google Patents

Abstract

PURPOSE: A method for manufacturing citrus wine is provided to ensure similar preference with citrus wine of long maturing period. CONSTITUTION: A method for manufacturing citrus wine comprises: a step of preparing citrus juice; a step of adding sugar and green tea to the citrus juice; a step of inoculating Saccharomyces cerevisiae to the citrus juice and fermenting under anaerobic condition; and a step of maturing the citrus wine at 10°C.

Description

Method for manufacturing Orange Liquor

Liquor is divided into brew (fermented wine), distilled wine, and mixed wine according to the manufacturing method. Brewed sake refers to alcohol made by saccharifying grains or fermented fruits containing grapes, apples, and sugars, as they are undiluted or filtered. Takju, Yakju, Cheongju, and beer belong to this. The alcohol content is usually about 1% to 18%, and the flavor is excellent due to the high content of volatile components derived from the ingredients, amino acids related to taste, and nonvolatile components. Distilled liquor is a liquor obtained by distilling a brew and separating and concentrating an alcohol component. Soju, whiskey, brandy, vodka, gin and the like belong to this. Mixed liquor refers to a liquor made by adding the roots, fruits, fruit juices, and pigments of brew or distilled liquor. Vermouth, Liqueur, Grand Marnier, Kintreux, Maraschino, etc. Belong.

Citrus (Korean Patent Publication No. 2000-0060738), Messil (Korean Patent No. 0393728), Fig (Korean Patent No. 0453461), Persimmon (Korean Patent No. 0489967), Peach (Korean Patent No. 0499708), Pear ( Fruit wines obtained by fermenting Republic of Korea Patent Publication No. 2004-0021032), watermelon (Korean Patent No. 0424043), blueberry (Korean Patent No. 0668994), etc. can be regarded as belonging to the brewing liquor. After crushing and pressing to form a fruit liquid, it is added by adding a suitable sugar component, followed by inoculation of Saccaromyces yeast, and fermented at a temperature range of 20 to 40 ° C. for a suitable period.

Fruit wine is excellent in flavor derived from the fruit, due to the beneficial ingredients to the human body compared to other alcoholic beverages have less harm to health, even in the case of wine, such as beneficial to the human body.

Alcoholic beverages such as fruit liquor and distilled liquor obtained by processing the fruit liquor are generally known to have a better taste and less hangover due to elution of useful components contained in the fruit according to its ripening period. However, the longer the maturation period has a problem that the manufacturing cost of liquor increases.

Therefore, techniques have been developed to shorten the maturation period of alcohol. As such a technique, for example, the Korean Utility Model No. 1998-0002909, a water active substance, which aims to shorten the maturation period of alcohol using ultrasonic waves. The Republic of Korea Patent Publication No. 2005-0036061 and the like to shorten the maturation period using.

The present invention also discloses a technique that can shorten the ripening period of citrus wine using green tea.

It is an object of the present invention to provide a method for producing citrus liquor that can shorten the ripening period.

Other objects, specific embodiments, and the like of the present invention are presented below.

In one aspect, the present invention relates to a method for producing citrus wine with a short ripening period.

The present inventors, as confirmed in the following Examples and Experimental Examples, Citrus Citrus unshin ) was pressed and mixed with water 1: 1 to adjust the sugar content to 25 ° Brix using sugar (sucrose) and then added to the green tea powder or green tea leaves 1 to 3%, saka When inoculated with Saccaromyces cerevisiae and fermented for 16 days and then aged for one month, fermentation was carried out in the same manner as above, but compared to the control group with a maturation period of one year. There was no particular difference in alcohol content and acidity (however, in the sweet taste, some experimental groups differed from the control group). And cloudiness, color, viscosity, citruts fruit aroma, yeast aroma, liquory aroma, chemical aroma, sweet odour. ), Bitter odour, acidity odour, alcoholic odour and citruts fruit odour also showed no significant difference from the control group.

This result means that when the citrus liquor is prepared using green tea powder or green tea leaves, the ripening period can be shortened, and as a result, the manufacturing cost can be reduced by shortening the cycle of product manufacturing.

In the preparation of citrus liquor using green tea powder or green tea leaves, catechin, gallocatechin (GC), epicatechin (EC) and epicatechin gallate (ECG) It may contain a large amount of polyphenols such as epigallocatechin (EGC) and epigallocatechingalate (EGCG). Polyphenol component is a functional substance known to have antioxidant action, anti-cholesterol action, hypoglycemic action, anti-tumor action, platelet aggregation inhibitory action and the like.

The present invention is provided on the basis of the experimental results as described above, the method of producing citrus wine of the present invention is characterized in that the use of green tea in a typical method of manufacturing citrus wine. The use of green tea can shorten the ripening period in the production of citrus liquor, and can also have the additional effect of containing the polyphenolic material possessed by green tea.

Specifically, the method for producing citrus wine of the present invention comprises the steps of: (a) obtaining a citrus liquid from the tangerine, (b) adding green tea to the citrus liquid, (c) saccharomyces sere to the citrus liquid to which the green tea is added Anaerobic fermentation by inoculation with Vichy, and (d) anaerobic ripening of the resultant fermentation product, namely citrus wine.

As used herein, "citrus liquor" means all the results obtained using citrus as a fermentation material of yeast, regardless of its alcohol content. Firstly, it means a brew, and secondly, it means a distilled or mixed wine obtained by processing the brew (adding distillation or additives).

In the present specification, "citrus fruits" refers to citron grown in the south of Europe, as well as citrus grown in the south of Europe, lemon (lemon) grown in the US and the like, paragraphs or grapefruits grown in the tropics, etc. Paragraphs, grapefruits cultivated in the US, Floridi, etc., grapefruit, sour oranges, India, Italy, etc. It is meant to include all kumquat, citron (한 子), Hallabong, jinji flavor, tangerine, wild mandarin, blue mandarin orange, tangerine, sugar citrus, red mandarin orange, tangerine, soybean persimmon, persimmon, tangerine. Preferably, it means Hallabong, kumquat, and jinji fragrance, which are easily fermented by the yeast.

In the present specification, "citrus liquor" is meant to include those obtained by pulverizing citrus fruit itself (including flesh and skin), those obtained by pulverizing only fruit, and those obtained by squeezing and juice of fruit itself or fruit itself, Preferably it means that obtained by pressing only the flesh. Here, after grinding or squeezing, the citrus liquid after removing the citrus foil is usually used, but may be used without removing the citrus foil.

In addition, in the present specification, "green tea" can take the form of powder and leaves, and is understood as meaning including all forms derived from the collected tea leaves. Generally, green tea obtained through a conventional green tea manufacturing process will be used. Here, the conventional manufacturing process of green tea refers to a case of undergoing both the steaming process of uniformly drying the tea leaves while applying heat and the mindful process for allowing the sweet aroma of tea to be emitted.

In addition, in this specification, the meaning of "anaerobic fermentation and maturation" means that fermentation and maturation is made in the state blocked with air. Saccharomyces cerevisiae is used as an energy source by decomposing sugar using oxygen in aerobic conditions as shown in Reaction 1 below. Therefore, under aerobic conditions, carbon dioxide and water are generated as a result of the decomposition of sugars. However, under anaerobic conditions, sugar is decomposed and used as an energy source as shown in <Reaction Formula 2>, but since there is no oxygen, alcohol (ethyl alcohol) and carbon dioxide are generated as a result of the decomposition of sugar. In order to obtain alcohol by fermentation of Saccharomyces cerevisiae, the yeast must be cultured under anaerobic conditions. However, these anaerobic conditions need to be maintained until the fermentation and ripening period. This is because, if oxygen is supplied during fermentation, alcohol is further fermented and converted to acetic acid, as shown in Reaction 3 below.

<Scheme 1>

C ₆ H ₁₂ O ₆ + 6O ₂ → 6CO ₂ + 6H ₂ O + 686 kcal

<Scheme 2>

C ₆ H ₁₂ O ₆ → 2C ₂ H ₅ OH + + 2CO ₂ + 58 kcal

<Scheme 3>

C ₂ H ₅ OH + O ₂ → CH ₃ COOH + H ₂ O + 115 ㎈

In the method for producing a fermented wine of citrus fruits of the present invention, after the step of obtaining the citrus fermentation broth, it is necessary to add sugar to adjust the sugar to suit the optimum fermentation conditions of the yeast. In this case, any sugar may be used as long as it can be used as a carbon and energy source of yeast, for example, oligosaccharides, lactose, glucose, fructose, sugar and the like may be used. In this case, water may be added and mixed in the process of adjusting sugar by adding sugar. Saccharomyces cerevisiae, a fermentation strain in the method of preparing citrus fruit of the present invention, utilizes sugars added for sugar and / or sweetening in citrus liquor.

In addition, in the method for preparing citrus liquor of the present invention, the addition of green tea is based on 100 parts by weight of citrus liquid (when sugar is added or water is added to adjust sugar), preferably 0.5 to 7 parts by weight. It is preferred to be made from. When added beyond the above range, the resulting citrus liquor taste, aroma, etc. may be changed, and when added below the above range, the effect of shortening the aging period by adding green tea cannot be achieved. The most preferred addition range of green tea determined experimentally by the present inventors is when it is added in the range of 1 to 3 parts by weight, as in the following examples. When added more than the control (fermentation process is the same and the maturation period is 1 year), the palatability is lower, and when it is added below the fermentation period increased to more than 2 months to obtain similar palatability as the control Because.

In the method for producing citrus wine of the present invention, the step of anaerobic fermentation by the yeast is preferably carried out under the optimum fermentation conditions of the yeast, those skilled in the art of Depending on the type, the optimum fermentation conditions can be determined based on known techniques or experimentally. The optimum fermentation conditions identified by the inventors are acidity in the range of 0.5 to 0.8%, fermentation temperature in the range of 18 ° C to 30 ° C and sugar content in the range of 20 to 30 ° Brix. If the use of Wenzhou mandarin as in the following examples, the optimum fermentation conditions are when the acidity is 0.74%, the fermentation temperature is 20 ℃, the sugar content is 25 ° Brix.

In the method for preparing citrus fruit of the present invention, the optimum performance period, i.e., the optimal fermentation period, of the step of anaerobic fermentation by the yeast is also determined by those skilled in the art based on known techniques or empirically within the range of their ordinary capacity. Can be. Such fermentation period will usually be determined in consideration of the content of the citrus liquor to be fermented, the sugar content of the citrus liquor, the number of the yeast inoculated, the desired alcohol content in the resulting citrus liquor.

On the other hand, in the method of producing citrus wine of the present invention, the duration of the ripening step, that is, the ripening period can be adjusted according to the citrus wine of the desired quality, wherein the fermented wine obtained according to the method of the present invention in the determination of the ripening period will be aged for one month. In this case, reference may be made to the fact that the quality of its components and the like are similar to those aged for one year. The maturing period is preferably made at low temperature, specifically 10 ° C. or less, so that no further fermentation by the yeast occurs.

In another aspect, the present invention relates to a method for shortening the ripening period of citrus fruit.

The method of shortening the ripening period of citrus wines of the present invention is obtained by citrus juice from citrus fruits and then adding green tea to the citrus juice and inoculated anaerobic fermentation by inoculating Saccharomyces cerevisiae to the citrus liquid to which the green tea is added Anaerobic ripening of the obtained citrus wine.

When expressing the method of shortening the ripening period of citrus wine of the present invention, the conventional ripening method is adopted, the citrus liquor to be ripened can be said to be characterized by using citrus wine obtained using green tea in the manufacturing process.

In the method for shortening the ripening period of the citrus wine of the present invention, the bar of the citrus wine production method of the present invention is effective as it is with respect to the meaning of the term and the preferred embodiment thereof.

In yet another aspect, the present invention relates to a citrus wine obtained by the method for producing citrus wine as described above.

Citrus wine of the present invention can be understood to have been produced with the addition of green tea in the production of citrus wine.

As described above, according to the present invention, by using green tea in the production of citrus liquor, even if the ripening period is short, it is possible to provide a citrus liquor production method capable of obtaining citrus liquor having similar preference and composition as the citrus liquor having a long ripening period. have.

Hereinafter, the present invention will be described with reference to Examples and Experimental Examples. However, the scope of the present invention is not limited by these examples and experimental examples.

< Example > Green tea Citrusism  Produce

Example 1 Citrus Caution using Green Tea Preparation Example 1

Hyomyo strains were pure Saccaromyces from citrus liquor samples provided by the Rural Development Administration's Nanji Institute. cerevisiae was used separately. The fermentation broth (object to be fermented) was mixed with water in a 1: 1 ratio (parts by weight) of water obtained by pressing citrus fruit, and then adjusted to 25 ° Brix using sugar. Fermentation is added 1 part by weight of green tea powder based on 100 parts by weight of the fermentation broth to 10 l of the fermentation broth, and inoculated about 10 parts by weight (based on 100 parts by weight of fermentation broth) of the yeast strain cultured for 2 to 3 days at 20 ℃ citrus juice Citrus liquor with an alcohol concentration of about 13% was obtained by proceeding for 15 days at 20 ℃, 0.74% acidity conditions.

The fermentation product was filtered using a filtration formulation and aged at 10 ° C. for one month. The filter (model SKUF10-312, SK chemical) used herein was filtered under pressure with a filter for coating to sufficiently adsorb the filtrate on the drum surface and filtered the fermentation broth.

<Example 2> Citrus wine using green tea Preparation Example 2

Citrus liquor using green tea was prepared in the same manner as in <Example 1>, but the citrus liquor was prepared by adding 2 parts by weight of the green tea powder.

<Example 3> Citrus wine using green tea Preparation Example 3

Citrus liquor using green tea was prepared in the same manner as in <Example 1>, but the citrus liquor was prepared by adding 3 parts by weight of the green tea powder.

<Example 4> Citrus wine using green tea Preparation Example 4

Citrus liquor using green tea was prepared in the same manner as in <Example 1>, but instead of 1 part by weight of the green tea powder, 1 part by weight of green tea leaves were prepared.

Example 5 Citrus Caution using Green Tea Preparation Example 5

Citrus liquor using green tea was prepared in the same manner as in <Example 1>, but 2 parts by weight of green tea leaves were added instead of 1 part by weight of the green tea powder to prepare a citrus wine.

<Example 6> Citrus wine using green tea Preparation Example 6

Citrus liquor using green tea was prepared in the same manner as in <Example 1>, but 3 parts by weight of green tea leaves were added instead of 1 part by weight of the green tea powder to prepare a citrus wine.

< Experimental Example > Manufactured using green tea Citrusism  Sensory Evaluation and Component Analysis

Experimental Example 1 Sensory Evaluation of Citrus Wines Prepared Using Green Tea

Citrus fruit cloudiness, color, fluidity, citruts fruit aroma, yeast aroma, volatile aroma, chemical aroma, chemical aroma Sensory evaluation was performed for aroma, sweet odour, bitter odour, acidity odour, alcoholic odour, and citruts fruit odour.

The control was fermented in the same manner as in the above example, but was fermented without adding green tea, and a ripening period of one year was used.

The sensory tester for sensory evaluation was recruited for students who took the sensory evaluation lecture of the tourism catering department of Jeju Tourism College. Participants were 19-24 years old with 4 males and 6 females.

 The sensory tester was trained seven times, and the average training time was 1 hour 30 minutes. During the training, the sensory inspectors deduced descriptive terms for the citrus juice samples used in this experiment and then discussed the panels. Specialized sommeliers were invited and trained to make specific tasting evaluations. In addition, the concept of citrus wine was established, a reference material was suggested, and compared with selected terms. At the end of the training, the level of understanding of the description characteristics of sensory inspectors was identified, and 12 sensory characteristics terms were developed and defined.

Evaluation samples were presented in white wine glass after the component ratio of the sample stored in a refrigerator at 8 ℃. At this time, three digits extracted from the random number table were displayed to eliminate bias against the test specimens. Eight samples were presented by Williams' latin square method to minimize the order error.

Sensory characteristics of citrus fruit were repeated three times over three days and measured using 15-point scale. Sensory evaluation was performed in each booth with partitions.

Each experiment was performed three times to represent an average value, and significant differences were verified by ANOVA using a statistical program of SPSS for Windows 12.0 version (SPSS Inc., Chicago, USA). The statistical significance test among the experimental groups was performed at Duncan's multiple range test at the 1% and 5% level of confidence.

The experimental results are shown in Table 1 below.

TABLE 1

Sensory Evaluation Results for Citrus Wines

As can be seen in Table 1, the control group and all the experimental groups (Examples 1 to 6) did not show significant differences in transparency, color, citrus flavor, yeast flavor, chemical flavor, bitter taste, sour taste and alcohol taste. Also, the control group and the experimental group of <Examples 1 to 5> showed no significant difference in fluidity, and the control group and the experimental group of <Examples 1 to 3> also showed no significant difference in the alcohol flavor, and also in the sweet taste, The experimental groups of <Examples 1 and 2> and <Examples 4 and 6> showed no significant difference, and also in the citrus flavor, the control group and the experimental groups of <Examples 1 to 5> showed no significant difference. The experimental group showing significant difference was the experimental group of <Example 6> in fluidity, the experimental group of <Examples 4 to 6> in alcoholic flavor, the experimental group of <Examples 3 and 5> in sweet taste, and finally in the citrus flavor. Only the experimental group of <Example 6> (the most significant test group showed a significant difference from the control group is the alcohol flavor, the alcohol group is lower than the control group, the alcohol group is lower than the control group, the experimental group is superior to the control group for those who prefer a weaker alcohol flavor. May be considered).

The results of Table 1 show that the experimental group showed no significant difference from the control group in almost all evaluation items, indicating that the ripening period can be shortened by adding green tea in the manufacturing process of citrus fruit.

Experimental Example 2 Analysis of Citrus Wines Using Green Tea

Experimental Example 2-1 Determination of Sugar, Acidity and Alcohol Content

In this experiment, the sugar, acidity and alcohol content were measured as representative components. Residue was measured with a Brix sugar meter (Atago Co, Japan). The total acidity was titrated with 0.1N NaOH and converted to citric acid content (%). The alcohol concentration was analyzed by distillation method. 50 ml of citrus liquor was added and 50 ml of distilled water was distilled by atmospheric distillation. 80 ml of distillate was taken, and 20 ml of distilled water was mixed and diluted to 100 ml. It was.

The results are shown in Table 2 below.

TABLE 2

Analysis of the components of sugar, acidity and alcohol

The results in Table 2 show no difference in acidity and alcohol, compared to the control. However, the sugar content was different from the control group. This generally shows that the components are consistent with the sensory evaluation results (the evaluation items are sweet, sour and alcoholic).

Experimental Example 2-2 Polyphenol Component Analysis

Polyphenol component analysis was quantified using Xiao Rong Tang et al. (Food Chem. 100, 1132-1136 (2007)). For polyphenol analysis, weigh 100 ml of the sample, place it in a round flask, completely concentrate at 50 ° C with a Rotatory Vacuum evaporator (BUchi R101, Germany), add 50 ml of distilled water, take 10 ml of this, extract 3 times with 10 ml of ethyl asetate, and extract the extract. Concentrate completely with Rotatory Vacuum evaporator. Then, 10% of 0.1% acetic acid and 5% Acetonitrile in water were added and analyzed by HPLC (Waters 626, Japan) at 230 nm using a C-18 column (3.9 mm × 150 mm Coated with C18 Symmetry) and UV Detector. It is shown in Table 3 below.

[Table 3]

Polyphenol component analysis result

Citrus liquor of the present invention not only shortens the ripening period because it uses the green tea, as shown in Table 3, it can be seen that contains a variety of polyphenols beneficial to the human body derived from green tea.

Claims (11)

(a) obtaining a citrus liquid from citrus fruits,
(b) adding green tea to the citrus liquid,
(c) inoculating anaerobic fermentation with Saccharomyces cerevisiae to the added green tea citrus juice, and
(d) a method of producing citrus liquor comprising anaerobicly ripening the citrus liquor obtained by fermentation.
The method of claim 1,
The tangerine is a method of producing citrus wine, characterized in that one of Wenzhou mandarin, Hallabong, kumquat and jinji flavor.
The method of claim 1,
Method of producing citrus fruit comprising the step of adding sugar after step (a).
The method of claim 3,
The method of producing citrus wine, characterized in that the addition of the sugar is carried out to be in the range 20 to 30 ° Brix.
The method of claim 3,
The method of producing citrus fruit, characterized in that the addition of sugar is carried out to be in the range 25 ° Brix.
The method of claim 1,
The method of producing citrus wine, characterized in that the addition of the green tea is made in the range of 0.5 to 7 parts by weight based on 100 parts by weight of citrus liquid.
The method of claim 1,
The method of producing citrus wine, characterized in that the addition of the green tea is made in the range of 1 to 3 parts by weight based on 100 parts by weight of citrus liquid.
The method of claim 1,
The step (d) is a method for producing citrus fruit, characterized in that made at 10 ℃ or less.
(a) obtaining a citrus liquid from Wenzhou Mandarin,
(b) mixing the citrus liquid with water in a 1: 1 ratio;
(c) adjusting the sugar to 25 ° Brix in accordance with the mixture;
(d) adding 1 to 3 parts by weight of green tea based on 100 parts by weight of the mixed solution to the mixed solution;
(e) inoculating Saccharomyces cerevisiae into the mixed solution to which the green tea is added and fermenting for 15 hours at 20 ° C. with an acidity of 0.74%; And
(f) A method of producing citrus fruits, comprising the step of fermenting the citrus liquor obtained by fermentation at 10 ℃ anaerobic.
Citrus liquor obtained by the method of any one of Claims 1-9.
After obtaining the citrus juice from the citrus, and adding green tea to the citrus juice and inoculating saccharomyces cerevisiae in the citrus juice with the green tea added anaerobic fermentation of the citrus liquor obtained by anaerobic fermentation How to shorten the ripening period of citrus wine.