KR20120054310A - The preperation method of fermented liquor using aged onion - Google Patents

Abstract

PURPOSE: A method for making fermented liquor using black onions is provided to reduce strong taste of the onions and to obtain maximum active ingredients of the onions. CONSTITUTION: A method for making fermented liquor using onions comprises: a step of putting 8-10 wt% of fermented/matured black onions and 8-10 wt% of sugar into a fermentation tank; a step of adding 80-84 wt% of boiled water to sterilize the black onions; a step of cooling the mixture; a step of adding 23-24 wt% of dry grapes, 23-24 wt% of dry Lycium chinense Mill., 1-1.5 wt% of starch, 1-1.5 wt% of bread yeast, and 49-52 wt% of sugar; a step of performing primary fermentation at constant temperature; a step of separating the fermented product into solid and liquid; a step of performing secondary fermentation of the liquid at constant temperature; and a step of collecting, sealing, and maturing liquid at low temperature.

Description

Fermented liquor manufacturing method using black onions {THE PREPERATION METHOD OF FERMENTED LIQUOR USING AGED ONION}

The present invention relates to a method for producing fermented liquor using black onions, and more particularly, to prepare fermented liquor containing the active ingredient of onions as much as possible with reduced arine flavor and irritant taste unique to onions using black onions. To provide a way.

In general, onion (Allion cepa) is a biennial grass belonging to the family Liliaceae, which eats huge scales that grow in the ground.

The scales vary slightly depending on the variety, but are flat, round or round, with a thin, purple-colored mauve-brown shell on the outside, and the inner scales are thick, layered and spicy. Tastes The leaves are hollow cylinders, dark green, dry in bloom, and have thick, scaly patches.

The varieties are divided into round shape, flat round shape, and red, yellow and white scales of the scales. Also, depending on taste, it is divided into mono onion and spicy onion. Commonly edible onion varieties are mainly made of four types of yellow onions, red onions, white onions and small onions.

Harvesting is usually done in June and July, when the leaves fall and have a little green color, and some of the leaves are edible before the scales grow. Onions are mainly used for edible scales, and the peculiar smell of scales is due to compounds such as propyl disulfide and allyl sulfide. This physiologically promotes the secretion of digestive juices and has an effect such as excitement, sweating and diuresis.

In addition, the scales contain minerals such as calcium and phosphoric acid along with various vitamins to remove harmful substances in the blood. Scales are often used in salads, soups, and meat dishes, and are used as spices in various dishes. The leaves contain vitamin I 5,000 IU, vitamin C 45 mg, calcium 80 mg, magnesium 24 mg and potassium 220 mg in 100 g.

On the other hand, in recent years, with increasing interest in health, various types of fermented liquors using local specialties have been introduced. At this time, the fermented wine refers to a wine made by floating the enzyme is commonly referred to as brew.

Accordingly, attempts to produce fermented liquor using onions, which are beneficial to health and easy to secure ingredients, are followed.

However, onions have a very strong aroma, so that even in the fermented liquor still remains, this is the situation where most of the drinkers have a strong sense of rejection. Recently, the medicinal herb selected from the group consisting of gojija, Angelica, tofu, Ogapi and phalanx just before the fermentation step is mixed with onion juice, but this is simply to hide the flavor of onion with the scent of medicinal herbs, the unique flavor of onion It is hard to say that this is a fundamental way to get rid of, rather the fact that the aftertaste of fermented liquor leaves onion flavor, causing frequent discomfort.

The present invention was devised to solve the above problems, the object of the present invention is the absorption rate of the body several ten times higher, acidification of the constitution by rapidly decomposing acidic substances such as superphosphoric acid, lactic acid, such as fatigue substances in the body and discharged out of the body By using the black onion to prevent the onion's unique aryn flavor and irritant taste is to provide a method for producing fermented liquor excellent functional and palatability containing the active ingredient of the onion to the maximum.

Fermented liquor manufacturing method using the black onion of the present invention for achieving the above object is 8 ~ 10% by weight of black onions fermented ripe onions, 8 ~ 10% by weight of sugar into the fermenter, boiled water 80 ~ 84 weight Sterilizing the black onion by putting% in the fermenter; After cooling the water contained in the fermenter, a mixture of raisins 23-24% by weight, dry-cured berries 23-24% by weight, starch 1-1.5% by weight, baker's yeast 1-1.5% by weight, sugar 49-52% by weight Injecting the primary fermentation while maintaining a constant internal temperature of the fermenter; Separating the first fermented fermentation product into solid-liquid mixture and then subjecting the liquid to a second fermentation in a fermentation tank in which the internal temperature is kept constant; After bottling the secondary fermented liquid and sealing, it is matured at low temperature to complete the fermented liquor.

As described above, the fermented sake produced by the manufacturing method of the present invention uses fermented black onion to obtain fermented sake with excellent functionality and palatability containing the active ingredient of onion to the maximum in a state in which the arine and irritant tastes of onions are reduced. It can be effective.

Hereinafter, a method for preparing fermented liquor using black onions according to the present invention will be described in detail.

First, black onions are prepared, the foreign matters are selected, washed thoroughly, and after washing, the black onions are prepared in a state of being cut.

Here, the black onion to be used in the present invention is to use a black onion that is commercially available in the market or to use the black onion prepared through the high temperature heat treatment and the medium temperature ripening, low temperature ripening step well known techniques.

Then, after adding 8-10% by weight of the cut black onion and 8-10% by weight of sugar in a fermentation tank provided with a receiving space, sterilize the black onion by putting 80-84% by weight of boiled water in the fermentation tank.

Here, the black onion has a absorption rate of several ten times higher in the body, and rapidly decomposes acidic substances such as chlorophyllic acid and lactic acid, which are fatigue substances in the body, and is discharged out of the body to prevent acidification of the constitution, and the unique arin taste and an irritating taste of onion In this reduced state, it contains the most active ingredient of onion.

These black onions are cut into a certain size, and the cut black onions and sugar are put into a fermenter to be sterilized by boiled water at 90 to 100 ° C.

At this time, if the temperature of the water to sterilize the black onion is less than 90 ℃ sterilization is not performed normally, if it exceeds 100 ℃ it is more than necessary to sterilize the temperature of the water to sterilize the black onion is preferably 90 ~ 100 ℃. .

Then, after cooling the water contained in the fermentation tank to 30 ~ 40 ℃, raisins 23-24% by weight, dry bulbs 23-24% by weight, starch 1-1.5% by weight, baker's yeast 1-1.5% by weight, sugar 49 The mixture consisting of ~ 52% by weight is added to ferment the primary fermenter for 3 to 7 days while maintaining the internal temperature of the fermenter at a constant temperature of 30 to 40 ℃.

Here, if we look at raisins and wolfberry,

Raisins are rich in antioxidants, which not only prevent cancer, but also help prevent aging, and are rich in nutrients such as vitamins A and C, which are good for fatigue and skin care.

In addition, the phytochemicals contained in raisins inhibit the growth of microorganisms in the mouth that cause gum disease and tooth decay, which is good for caries prevention and gum disease, and raisins contain iron richly, which helps prevent anemia. The minerals in it work with estrogen to increase bone density, which is good for preventing osteoporosis in menopausal women.

Raisins also contain abundant pectin and tannins, which promote bowel movement, which is good for constipation.

Meanwhile, goji berry contains a lot of betaine and rutin, and it is 12 times more than betaine in wormwood and parsley. Betaine is good for hangover and alcohol detoxification. Also used.

In addition, goji berry is known to be effective in nourishing tonic and inhibiting liposomal adhesion in hepatocytes, thereby promoting hepatocyte neurogenesis and improving nephropathy.

As such, the fermented liquor of the present invention contains abundant antioxidants to prevent cancer and prevent aging, rich in nutrients such as vitamin A, C and iron, raisins and health good for fatigue recovery and prevention of anemia By using dry bulbs containing a large amount of active ingredients in the final fermented liquor can be used to help consumers improve health when drinking.

In addition, it is noted that the baker's yeast uses Saccharomyces cerevisiae, which is generally used to produce bread, beer and wine.

And, if the input amount of baker's yeast is less than 1% by weight, fermentation is not normally made, and if the content exceeds 1.5% by weight, it will be preferable that the baker's yeast is made from 1 to 1.5% by weight.

After the first fermentation step, the first fermented fermentation product is separated into solid-liquid, and the liquid is secondly fermented in a fermentation tank in which the internal temperature is kept constant at 30 to 40 ° C.

In other words, after separating the solid and the liquid from the fermented primary fermentation, only the liquid is put into the fermenter to maintain the temperature of the fermenter at 30 ~ 40 ℃ to proceed the secondary fermentation process for 3-7 days.

Here, if the temperature of the fermentation tank is kept below 30 ℃ fermentation is not normally made, of course, the fermentation time is delayed, if the fermentation time exceeds 40 ℃, the fermentation process is excessive, but the problem occurs excessively, It will be desirable to maintain the temperature 30-40 ° C.

At this time, the fermentation liquor having a constant alcohol frequency, that is, the frequency of 15-21 degrees is prepared through the second fermentation step.

Then, the bottle is sealed and sealed, and aged at low temperature of 3 to 15 ° C. for 15 to 30 days to inhibit the progress of fermentation, and then the final fermented wine is completed.

On the other hand, when the fermented liquor is manufactured using the fermented liquor prepared by the above process, 14-16 wt% of finely cut black onion and 14-16 wt% of sugar are added, followed by 68-72 wt% of boiled water at 100 ° C. Sterilize black onions in fermenter.

Subsequently, after cooling 68-72% by weight of boiled water contained in the fermenter at 30-40 ° C., the fermented liquor was 32-36% by weight, raisins 15-16% by weight, 15-16% by weight of dried goji berries, and starch. A mixture consisting of 2 to 3% by weight and 32 to 33% by weight of sugar is added to the fermenter, and fermented for 3 to 7 days while maintaining the internal temperature of the fermenter at 30 to 40 ° C.

Thereafter, the fermented product is solid-liquid separated in the fermenter, and then only the liquid is fermented again in the fermenter for 3 to 7 days in which the internal temperature is maintained at 30 to 40 ° C.

Thereafter, the fermented liquid is bottled again and sealed, and aged for 15 to 30 days at a temperature of 3 to 15 ° C. to prepare a final fermented liquor.

Fermented liquor prepared by the manufacturing method as described above is excellent in functionality and palatability because it contains the active ingredient of the onion in the reduced state of the unique arin and irritant taste unique to onions using black onions.

Although the present invention has been described in detail above, those skilled in the art will appreciate that various modifications can be made without departing from the scope of the present invention. Therefore, the scope of the present invention should not be limited to the above-described embodiments, but should be determined not only by the patent registration scope described later but by those equivalent to the claims.

Claims (2)

Adding 8-10% by weight of black onions fermented with raw onions and 8-10% by weight of sugar to a fermenter, and then sterilizing black onions by adding 80-84% by weight of boiled water to the fermenter;
After cooling the water contained in the fermenter, a mixture of raisins 23-24% by weight, dry-cured berries 23-24% by weight, starch 1-1.5% by weight, baker's yeast 1-1.5% by weight, sugar 49-52% by weight Injecting the primary fermentation while maintaining a constant internal temperature of the fermenter;
Separating the first fermented fermentation product into solid-liquid mixture and then subjecting the liquid to a second fermentation in a fermentation tank in which the internal temperature is kept constant;
A fermented liquor manufacturing method using black onions, comprising the step of sealing the secondary fermented liquid, and then suturing at low temperature to complete the fermented liquor.

The method of claim 1,
After the step of completing the fermented liquor, the black onions 14 to 16% by weight, sugar 14 to 16% by weight into the fermenter, the sterilized black onions put 68 ~ 72% by weight of boiled water into the fermenter;
After cooling 68-72% by weight of boiled water contained in the fermenter, the low-temperature matured finished fermented liquor 32-36% by weight, raisins 15-16% by weight, dry bulb berry 15-16% by weight, starch 2-3% by weight A mixture fermentation step of fermenting a mixture consisting of 32 to 33 wt% of sugar and maintaining a constant internal temperature of the fermenter;
Separating the fermented product which has undergone the mixture fermentation step into solid-liquid, and then fermenting the liquid again in a fermentation tank in which the internal temperature is kept constant;
The fermented liquor manufacturing method using the black onion, characterized in that further comprising the step of sealing the fermented liquid again, and then suture, to complete the production of the fermented liquor.