KR20120048773A - Method for producing fermented fruit alcoholic drink using concentrated stater - Google Patents

Abstract

PURPOSE: A method for making fruit wine using Seokim which is natural fermenting agent is provided to cheaply obtain a large amount of wine with excellent taste and flavor. CONSTITUTION: A method for making fruit wine using Seokim which is natural fermenting agent comprises: a step of pulverizing Rubi fructus, grapes, mulberry, cherry, blueberry, wild strawberry, apricot, Schizandrae Fructus, and Cudranic triloba flesh in a predetermined size; a step of mixing 10kg of flesh and sugar, fructose, honey or grain syrup; a step of mixing the Seokim with flesh; a step of fermenting at 25°C for 10-14 days; a step of filtering to collect liquid phase; and a step of maturing at 10-20°C for more than 6 months.

Description

METHODS FOR PRODUCING FERMENTED FRUIT ALCOHOLIC DRINK USING CONCENTRATED STATER}

The present invention relates to a method of manufacturing fruit wines capable of producing fruit wines having a constant frequency and constant taste and aroma at all times by objectivity and systematic processes in manufacturing various kinds of fruit wines. It is possible to produce fruit fermentation with stable fermentation of fruit and 14 ~ 15% frequency at 25brix without using enzyme or lactic acid. It relates to a fruit wine manufacturing method using a natural fermentation agent Seok-mi that can produce a variety of fruit wine rich.

When you make traditional liquor, the fermented yeast is made by putting yeast in Jiebab (below sake), which is the raw material of sake, to make fermentation well. As defined in the present invention, the lime is used to induce stable fermentation when a small amount of microorganisms in yeast are grown to form a liquor, and means a ground artificially cut as a working liquor (作 酒 腐 本).

Jiebap is a steamed boiled boiled boiled glutinous or non-glutinous rice for use as a drink. Traditional liquor can be broadly categorized into Cheongju, Takju, and Soju.The clear filtered wine is fermented under the fermentation of rice and malt, and the distilled wine will prevent you from mixing water with the distilled liquor. .

Seokim can be found in the literature of Gourmet Dimibang (飮 食 知 味 方 (中 食 知 味 方)) and its record of its use and merits. It can be seen that there is an advantage that even if a small amount of yeast is used, it is possible to obtain a large amount of microorganisms through the staking process so that a large amount of yeast is not required.

Many countries, proud of the world's cultural ethnicity, are succeeding in developing liquor suitable for their environment and creating enormous added value. Korea has also maintained a tradition of traditionalism, and in the Joseon Dynasty, liquor liquors using various methods and techniques became active in every liquor liquor, which had no origin in the world.

Our ancestors made liquor using rice and other ingredients as staple food, yeast and water, natural fermenters, and other subsidiary ingredients that are available in nature.

With the Japanese colonial rule and the enforcement of the Grain Management Act in 1965, the breakdown of traditionalism over the years has greatly neglected the preservation and research and development of our liquor, including the simple and improved sake of Japanese style and the addition of sweeteners. This is unfortunate even when we consider the difficult problem that our alcoholic liquor is difficult to commercialize because it is difficult to produce a uniform taste.

Therefore, the necessity of the development of natural stone was especially required in terms of maintaining stable fermentation and constant quality using natural stone, which has been used since ancient times, and improving the rich taste and aroma, which is an advantage of our liquor. The present invention has been made to inform the market of the superiority of our liquor, and the present invention proposes various kinds of fruit wine production methods using lime as a natural fermenter created by the present inventors.

The present invention uses a stable fermentation of fruit and alcohol production of 14-15% at 25 brix, and a long shelf life, liquor is excellent in quality, economical using natural stone that can manufacture a large amount of traditional liquor economic example For example, an object of the present invention is to provide a method for preparing fruit wine using lime which can be used to prepare various kinds of fruits that can be easily obtained in everyday life such as plums, bokbunja, taraja, grapes, pears, strawberries, and the like.

As a means of producing a fruit wine using the lime which is a natural fermentation agent according to the present invention,

Bokbunja, grapes, maroon, mulberry, cherry, blueberry, raspberries, cherries, apricots, schisandra, Gujippon pulp pulverized to a certain size to 10kg of sugar, fructose, syrup, honey, persimmon Or a first step of mixing and mixing the sugars to be 25brix;

A second step of adding 0.5 to 5 parts by weight of lime, which is a natural fermenting agent, to the pulp, stirring well and storing the fermenter in a fermenter;

A third step of fermenting the fermenter at about 25 ° C. for 10-14 days;

A fourth step of filtering the pulp with a filter cloth from the fruit fermented in the third step and taking a liquid juice;

Selected fruit juice can be prepared through the fifth step of ripening at 10 ~ 20 ℃ 6 months or more in a jar.

According to the present invention, the produced fruit wines can be objectively produced fruit wines of a certain quality by the process of the first to fifth steps according to the present invention, anyone can easily produce fruit wines, non-scientific fruit wine manufacturing method More systematic and scientifically, a system for producing fruit wine can be established.

The fruit wine produced by the present invention is raw wine and not decayed, and the storage period of alcohol is very long, and the liquor is excellent, and it is possible to manufacture a large amount of traditional wine at low cost, and also produce fruit wine with excellent flavor and taste. can do.

Hereinafter, a preferred embodiment of the fruit wine production method using the lime which is a natural fermentation agent according to the present invention will be described in detail.

Before describing the present invention in detail, there is a need for understanding the lime according to the present invention will be described first.

See the patent application No. 10-2010-0110121 that the inventor has applied for the patent on the same day as the filing date of the present invention can be understood in more detail, see Patent Application No. 10-2010-0110121 to increase the understanding of the present invention I strongly encourage you to try.

First, the method for preparing lime, which is a natural fermenting agent, proposed in the above patent application No. 10-2010-0110121 in order to improve the understanding of the present invention will be described.

As a first step, 400 g of non-glutinous rice is washed with water, and then steamed with 700 to 1,000 ml of water and soaked for about 8 to 12 hours.

As a second step, after pouring the non-glutinous rice carried out in the first step with water, the so-called non-glutinous rice is poured into boiled water with strong heat and is called for about 8 to 12 hours.

In the third step, the rice cooked in the second step is put into a rice cooker and cooked by heating the rice cooker in a manner of routinely barking at home.

As a fourth step, if the rice boils during the third step, reduce the fire to cook the rice slowly so that it does not burn.

As a fifth step, when the rice in the cooker is cooked through the fourth step, the rice cooker is cooled by covering a cold water towel on the rice cooker.

As a sixth step, when the rice in the rice cooker cools enough, mix the uncooked rice and koji at a ratio of 1: 0.8-1 and beat it evenly.

As a seventh step, leave the yeast and non-glutinous rice to run down, and put it in a jar and mature for about 48 hours at 25 ~ 28 ℃. In addition to wheat malt, you can also use rice malt or barley malt.

Yeast is known to contain about 50 species of yeast, which represent yeast mold. Among them, the yeast mold (A.oryzae), which narrows the starch of rice, and the black mold (A.niger) that occurs when food decays. ) Is very useful. A.niger has a strong enzyme.

The resulting organic acid of koji is kojic acid, gluconic acid and the like, and the enzymes are amylase, maltase, invertase, cellulase, inulinase and other proteolytic enzymes. Among them, the action of amylase, that is, the ability to break down starch into sugar (called "glycosylation") is used to produce yeast such as sake, sake, soy sauce, and miso. Colors come in a variety of colors, including white, black and brown.

As an eighth step, the fermented non-glutinous rice and malt are fermented in a jar for at least 48 hours, and then the jar is cooled at about 10 ° C. or lower for 3-6 hours.

As a ninth step, the jar is fermented and matured at about 18-23 ° C. for about 7-10 days to produce stone, which is a natural fermenting agent.

With reference to the accompanying drawings, a preferred embodiment of the process for producing fruit wine according to the present invention using lime, a natural fermentation agent prepared as described above will be described in detail.

As a first step, 25 brix of sugar is added to 10 kg of bokbunja and the flesh is crushed.

The bokbunja may be crushed with a hand or a wooden mortar, but if the flesh described in the following example is hard and large, it is preferable to cut it to a certain size with a knife to facilitate the fermentation of the flesh by sugar members, and the sugar content is 25brix. Allow it to be

As the type of sugar member, any one of sugar, fructose, syrup, honey, and persimmon tea may be selectively used, or the type of sugar member may be mixed if necessary.

As a second step, 0.5 to 5 parts by weight of the natural fermentation agent Seokbunja prepared in the first step was stirred well and put in a fermenter.

If it is more than 5 parts by weight of natural fermentation agent, yeast odor may occur during fermentation, and the fresh taste and aroma of fruit liquor decreases. On the contrary, if the ratio of natural fermentation agent of lime is 0.5 parts by weight or less, Insufficiency, lack of alcohol, sweetness is stronger, and bitterness is relatively weak, so it tends to be a fruity drink rather than a spirit.

As a third step, the fermenter is first fermented at about 25 ° C. for 10 to 14 days, and the bokbunja contained in the fermenter is fermented by the sugar member, and the solid fruit gradually becomes mushy and changes into a jerry form. The fruit components present are dissolved together into the solution to be glycosylated.

As a fourth step, the pulp passed through the third step is filtered using a fine filter cloth, and only the liquid juice is taken separately. The method of separating only the liquid juice from the solid fruit may be implemented by various methods such as a compressor or a centrifuge in addition to using a filter cloth.

As a fifth step, the juice taken in the fourth step is put in a jar and the inlet is sealed, and the jar is aged at 10-20 ° C. for about 6 months or longer.

The fruit extract is fermented at 3 months of ripening, producing microorganisms and alcohol. In the fifth step of ripening the fruit in the long-term aging at relatively low temperatures, the liquor is much softer and the flavor is better, which can complement the coarse and bitter taste of the liquor when fermented in a short time.

For example, the taste of alcohol after a month from the start date of ripening of juice is hard to feel the sharpness and the deep taste of alcohol, but when the alcohol is aged for more than six months, the taste of alcohol is soft and deep.

In addition to the above bokbunja grapes, grapefruit, mulberry, cherry, blueberries, raspberries, cherries, apricots, Schisandra chinensis, Gujippong fruit, etc. can be produced fruit wine. However, the dosage of lime is preferably in the range of 0.5 to 5 parts by weight, and the aging temperature is important to maintain 10 to 20 ℃.

Fermentation fermentation conditions and places are not light, and there is a temperature deviation of 5 ~ 10 ℃ outside the outside is cut off from the outside smoothly fermentation and long-term aging. And using natural stone, fermentation occurs well even without mixing the initial pulp.

And the fermenter is not particularly specific, but may be more preferable, such as onggi or jars or glass bottles, wooden barrels.

The taste of Bokbunjaju prepared as described above has a rich flavor with the refreshing and bitter taste of Bokbunja, and even after drinking Bokbunjaju, the bokbunja fragrance permeates the mouth for a long time.

If plum wine is prepared using a plum enzyme, dilution of 10 l of plum enzyme with clean water so that the sugar content is 25brix is adjusted to control the sugar content, and then plum wine is prepared through the process of the second to fifth steps as described above.

In addition, if the fruit is difficult to crush the fruit, or fruit such as wild vegetables that are difficult to directly drink liquor can be prepared by the stock solution that has been fermented and aged for 1 year after the enzyme treatment.

In addition, fruit, which can be enzymatically processed, for example, barley tree fruit, prickly pear fruit, gujippon fruit, rowan fruit, hawthorn and white vinegar, pine needles, pine needles, wormwood, etc. Various fruit wines can be manufactured by a process.

As described above, according to the present invention, various fruits can be easily produced as fruit wines, which enables mass production, and the manufacturing cost of fruit wines is very low, and the taste and aroma never compare with European wines. We can manufacture our own fruit wine, so that we can have the most local and regional competitiveness in the era of globalization.

In addition, liquor can be used not only for fruit but also for Sanyacho, and its taste can be produced in a variety of fruit wines having respective characteristics according to Sanyacho.

Claims (1)

Bokbunja, grapes, maroon, mulberry, cherry, blueberry, raspberries, cherries, apricots, schisandra, Gujippon pulp pulverized to a certain size to 10kg of sugar, fructose, syrup, honey, persimmon Or a first step of mixing and mixing the sugars to be 25brix;
A second step of adding 0.5 to 5 parts by weight of lime, which is a natural fermenting agent, to the pulp, stirring well and storing the fermenter in a fermenter;
A third step of fermenting the fermenter at about 25 ° C. for 10-14 days;
A fourth step of filtering the fruit from the fruit fermented in the third step with a filter cloth and taking only liquid juice;
Putting the selected fruit juice in a jar it is produced in the fifth step of ripening at 10 ~ 20 ℃ for more than six months, fruit wine production method using a lime which is a natural fermenting agent.