KR20120124032A - Long term storable fermentated alcoholic beverage having antioxidant and its manufactuing method - Google Patents

Abstract

PURPOSE: A fermented wine with rich antioxidants and a method for making the same are provided to enable long-term storage at room temperature and to suppress active oxygen function in vivo. CONSTITUTION: A method for making fermented wine with rich antioxidants, which enables long-term storage at room temperature comprises: a step of performing anaerobic fermentation; a step of mixing 70-99 wt% of fermented wine and 1-30 wt% of sugar solution and preparing a mixture solution; and a step of fermenting the mixture solution under an anaerobic condition in a sealed container which is able to release gas at 1-40 Deg. C. for 3-20 days. The method additionally comprises a step of adjusting acidity of the fermented wine. [Reference numerals] (AA) Aerobic fermentation step; (BB) Mixed solution preparation step; (CC) Anaerobic fermentation step; (DD) Acidity adjustment step

Description

Long term storable fermentated alcoholic beverage having antioxidant and its manufactuing method}

The present invention relates to an antioxidant rich fermented liquor that can be stored for a long time at room temperature, and a method for preparing the same. Specifically, an antioxidant and a fermented liquor are mixed by mixing an optimal ratio of fermented liquor with live bacteria and an aerobic and anaerobic fermentation process. Useful microorganisms such as yeast and lactic acid bacteria and carbon dioxide gas are produced in a large amount, and the produced antioxidants, useful microorganisms and carbon dioxide gas are filled in the cells constituting the fermented liquor, thereby preventing oxidation (corrosion) of fermented liquor and reducing the freshness at room temperature. It relates to an antioxidant rich fermented liquor that can be stored for a long time and a preparation method thereof.

Fermented sake is made by saccharifying grains such as Takju, Yakju, Cheongju, Beer, Shaoxing, etc. as raw materials, and fermenting sugars such as grapes, apples, etc., or by adding a liquid solution to aerobic fermentation. It means alcohol, such fermented liquor is rancidized over time, so that the storage is very difficult, and when left at room temperature for a long time to reach a state where it is impossible to drink as alcohol.

For example, in the case of makgeolli, the taste and aroma change after only 3 days if stored indoors, and if it is left indoors for a long time, the growth of harmful bacteria, odor or foreign substances may be found.

In addition, even in the case of wine, the temperature must be maintained at a temperature of 10 ~ 14 ℃ to keep the unique flavor.

However, most fermented wines are transported and stored at room temperature due to cost savings or equipment problems.As a result, the original taste and aroma of fermented wines are not only changed when the consumer purchases the product, Even harmful substances are often produced, so refrigerated storage below 10 ° C is common, but long-term storage is impossible even at 10 ° C or below, which makes it impossible to store for 10 to 30 days or more.

In addition, even when fermented wine is made at home, the fermented wine is not drunk immediately after opening, but dividedly and drunk several times.

In order to overcome this problem, the fermented liquor should be stored in a refrigeration facility, which is not only difficult to store in a refrigeration facility, but also has a problem such as additional storage cost even when stored in a refrigeration facility.

The present invention has been invented to solve the above problems, the present invention is a mixture of fermented liquor and live solution of the live bacteria, and by combining aerobic and anaerobic fermentation process of the yeast, useful microorganisms and antioxidants of the fermented liquor itself The purpose of the present invention is to provide an antioxidant-rich fermented liquor capable of long-term storage at room temperature and a method for producing the same.

Fermented liquor that can be stored for a long time at room temperature according to the present invention is characterized by being produced by anaerobic fermentation after the fermentation liquor alive fermented by aerobic fermentation, and further added to the sugar solution.

According to another preferred feature of the present invention, the fermented liquor of the live bacteria is either rice wine, wine or fruit wine.

Fermented liquor manufacturing method that can be stored for a long time at room temperature according to the present invention aerobic fermentation step of preparing a live fermented wine; A mixed solution manufacturing step of mixing 1-30% by weight of the sugar solution to 70-99% by weight of the live fermented wine prepared in the aerobic fermentation step to form a mixed solution of the fermented wine and the sugar solution; And an anaerobic fermentation step of fermenting the mixed liquor prepared in the mixed liquor preparation step in the anaerobic state.

According to another preferred feature of the present invention, the mixture of fermented liquor and the sugar solution in the anaerobic fermentation step is fermented in a closed container in which gas can be released.

According to another preferred feature of the present invention, the anaerobic fermentation step proceeds to less than 10% of the maximum amount of carbon dioxide generated in the anaerobic fermentation step of the mixed solution.

According to another preferred feature of the invention, the anaerobic fermentation step proceeds 3-20 days at 1-40 ℃.

According to another preferred feature of the present invention, the fermentation of the fermented wine in the aerobic fermentation step terminates the fermentation process 1-2 days before the completion of the fermented wine in the process of making a general fermented wine.

According to another preferred feature of the invention, after the anaerobic fermentation step, an acidity control step for adjusting the acidity of the fermented wine is further carried out.

The fermented liquor prepared according to the present invention is suitably combined with fermentation in aerobic state and fermentation in anaerobic state so that it is not rancid at room temperature and hardly changes in taste even when stored at room temperature instead of a refrigerator, and thus can be stored at room temperature for a long time. have.

Since the fermented liquor according to the present invention contains a large amount of antioxidants, it can inhibit the action of free radicals in the body, which can have a beneficial effect on health, and can also be utilized as a health drink or medicine by extracting a large amount of antioxidants. have.

In addition, since the storage method according to the present invention uses an extremely environmentally friendly method without administering additional additives such as preservatives or performing radiation and heat treatment, it does not cause secondary adverse effects due to the use of additives or radiation.

In addition, since the present invention does not use additives or radiation, the production cost is reduced, and at the same time it is stored at room temperature, thereby reducing the storage and transportation costs compared to low temperature storage.

In addition, the present invention has the advantage that can be easily stored in the home for a long time without the refrigeration equipment, such as wine refrigerator in the home and can obtain the optimal effect during long-term hiking and camping.

The fermented wine stored by the present invention is expanded culture of microorganisms, so as to eliminate the harmful as a food, nutritionally intact.

1 is a flow of the fermented liquor manufacturing process that can be stored for a long time at room temperature according to the present invention

1 is a flow chart of a fermented liquor manufacturing process capable of long-term storage at room temperature according to the present invention. As shown in Figure 1, the fermented liquor manufacturing method that can be stored for a long time at room temperature according to the present invention includes an aerobic fermentation step, mixed solution production step, and anaerobic fermentation step. On the other hand, the room temperature in the present invention means 0-40 degrees.

Each step will be described below.

The aerobic fermentation step is an aerobic ripening fermentation step, which is a step of preparing a fermented wine alive. In the present invention, it is characterized in that the fermentation liquor added to the fermentation liquor added to further fermentation, the fermentation strain in the present invention must be prepared fermented liquor live live.

Production of fermented wine in the aerobic fermentation stage is generally made by the method of making fermented wine. However, since the fermentation proceeds at a relatively slow speed at a later time when stored at room temperature, general fermented wine is made in consideration of this. It is desirable to ferment slightly less than when. A little less fermentation here means that the fermentation process is completed one or two days before the fermented liquor is made in the process of making a general fermented liquor so that the total acidity is not increased.

Hereinafter, the step of making a fermented liquor live live according to the present invention will be described on the basis of makgeolli, wine, fruit wine. However, the production step of the fermented wine containing live bacteria described below is one example, but the present invention is not limited thereto.

First, look at the wine production method as a live fermented wine.

Shake the unopened grapes in clear water, wash them, and place them in a well-ventilated place to let the water dry completely. When washing, the lining on the outside of the grape is yeast, so do not wipe it off.

Pour grapes into a bowl, add white sugar, mix well, and rub by hand to make grape juice. At this time, grape 3.75 kg: 1 kg of white sugar is mixed (30% by weight of sugar).

Grape juice is made in a barrel, which is only about 70% deep. At this time, the bottle containing the grape juice should be able to be sealed so that the fermented gas can be released but not in direct contact with the outside air. Place the jar of grape juice in a cool dark place and stir 2-3 times daily.

After about 2 ~ 3 days, fermentation takes place and fermentation gas comes out. After about 1 week, fermentation takes place actively, and a lot of bubbles come out. At about two weeks, large fermentation is almost over, and wine as a fermented wine with live bacteria is completed.

Next, look at the manufacturing method of makgeolli as a live fermented wine.

Wash the glutinous rice very cleanly, put it in a sieve and drain the water. Put the soaked rice in the steamer and steam it for about 40 minutes to make Godu rice. When the rice is finished, take it out of the steamer and spread it in the shade to dry slightly.

Then, add koji and yeast to gourdap, mix well, and boil and cool it. After that, the temperature is maintained at 25 to 28 degrees and wait about a week. At this time, when the jar becomes hot, fermentation has begun. Stir the first 2-3 days twice a day. If you filter well after about a week, the live rice wine is complete.

Next, look at the production method of fruit wine as a live fermented wine.

Wash the fruit thoroughly and remove as much water as possible from the fruit. Next, put the fruit in a container and add sugar according to your preference. You don't need to add sugar, but the addition of the right sugar is also involved in fermentation and eliminates the sour taste of alcohol. Next, seal the container and let it ferment naturally. If necessary, shake the container to allow proper mixing. When the fermentation is complete, the supernatant is separated to complete the fruit wine.

Next, the mixed solution manufacturing step is a step of preparing a mixed solution of the fermented liquor and the sugar solution by mixing the sugar solution in the fermented liquor live live prepared in the aerobic fermentation step.

Herein, the mixing ratio of the fermented liquor and the sugar solution is preferably 70-99% by weight of the mixed sugar solution 1-30% by weight. If the content of the sugar solution is less than 1% by weight fermentation may not proceed properly, if the sugar solution is more than 30% by weight due to the addition of excess sugar solution may be slow fermentation and lose the original taste and flavor of the fermented wine.

The anaerobic fermentation step is a step of fermenting the mixed solution of the fermented liquor and the sugar solution prepared in the mixed solution manufacturing step in the anaerobic state.

Fermentation at this stage should proceed under anaerobic conditions. To this end, the fermentation in the present invention is fermented in a closed container, but since the carbon dioxide gas and organic acid gas are generated during the fermentation process, the fermentation process is performed so that the vessel is not damaged by the pressure of the gas under an environment capable of discharging such gas. shall.

The anaerobic fermentation step is preferably performed until the amount of carbon dioxide generated is less than 10% of the maximum amount of carbon dioxide generated in the anaerobic fermentation step. If carbon dioxide gas exceeds 10%, the gas is continuously generated and there is a fear of explosion when the fermented wine is packed in a container. On the other hand, in reality, it is difficult to keep an eye on the amount of carbon dioxide generated until it is reduced to less than 10%, so the anaerobic fermentation step is completed when the fermentation process is normally performed at room temperature of 1-40 degrees for 3 to 20 days.

The fermentation process at home is preferably carried out in a closed container provided with an air outlet. Here, as an example of an airtight container having an air outlet, a discharge hose is attached to the upper end of the airtight container, and the end of the discharge lake is submerged in water so that gas generated in the airtight container can be discharged to the outside, but the outside air is a sealed container. The container which has a structure which cannot enter inside of is mentioned. In this sealed container, care must be taken not to overflow the contents due to gas generation.

Since the useful microorganisms acting during fermentation aging in the anaerobic fermentation stage proceed only with the useful microorganisms generated in the aerobic fermentation stage, the taste changes hardly occur even after the anaerobic fermentation stage. In addition, useful microorganisms and yeasts, including Nuruk bacteria, contained in trace amounts in fermented liquor, are expanded and cultured by sugar solution to increase antioxidants and carbon dioxide. Antioxidants inhibit the action of free radicals in the body to help all physiological functions. It is known.

In other words, the fermented wine prepared by the above-described method, while maintaining the original taste and aroma of the fermented liquor, the enzymes and antioxidants produced in the fermented liquor itself can be expanded and cultured by the sugar solution, so that it can be stored and stored for a long time at room temperature.

On the other hand, the fermented liquor prepared by the present invention may be slightly increased acidity by a long time fermentation, for this purpose it may be carried out a step of adjusting the acidity.

In order to control acidity, fermented liquor that has undergone an anaerobic fermentation step is added with a substance capable of lowering acidity such as calcium, calcium oxide and calcium phosphate. Examples of materials capable of lowering the acidity include calcium, calcium oxide and calcium phosphate, but are not necessarily limited thereto. The amount of calcium, calcium oxide and calcium phosphate added is such that the pH of the fermented strain after the addition of calcium, calcium oxide and calcium phosphate is about 4.5-5.

Here, calcium and calcium phosphate may be added directly to calcium, calcium oxide and calcium phosphate, but may also be added using natural materials.

For example, egg shells, oyster shells, pork bones, etc., when they are cleaned and heated, the harmful heavy metals are oxidized and purified to produce calcium, calcium oxide and calcium phosphate. Using this, the acidity can be adjusted, and the acidity can also be adjusted with gallium phosphate.

Hereinafter, the present invention will be described based on specific examples and comparative examples.

Examples and Comparative Examples

1.Example-Preparation of fermented liquor that can be stored for a long time at room temperature

1) Aerobic fermentation stage

The glutinous rice was washed very cleanly, soaked in a sieve, soaked for 24 hours while draining, and then the soaked rice was put in a steamer and steamed for 40 minutes to make gourdap. After drying the curdled rice in the shade, put it back in the bowl.

After the yeast rice and yeast were mixed well, boiled and poured with cooled water and kept 25-28 degrees to obtain makgeolli after 6 days.

2) Mixed solution manufacturing step

After adding 30 g of sugar solution to 720 g of makgeolli obtained above, the mixture was stirred well to prepare a liquid mixture evenly spread on the makgeolli.

3) Anaerobic Fermentation Stage

Put the mixture of makgeolli and sugar solution obtained above in a bottle, immersed in a bottle having a structure capable of releasing the gas generated in the fermentation process at the top, and fermented for 10 days at a temperature of 25 degrees for long-term storage at room temperature according to the present invention This possible fermented liquor was prepared.

4) pH control step

The fermented liquor obtained in the anaerobic fermentation step was added with calcium oxide obtained by heating the washed eggshell to adjust acidity.

2. Comparative Example

Commercially prepared makgeolli on the same day as the anaerobic fermentation step was completed. The products purchased were Woo Kook-Sang of Uk Soondang (Comparative Example 1), Seoul Jangsu Saeng Makgeolli (Comparative Example 2) and Seoul Saengjujo's Saeng Makgeolli (Comparative Example 3).

3. Experimental Results

1) Analysis result of makgeolli prepared by the example

5 liters of makgeolli (alcohol concentration 6%) prepared according to the example was taken and analyzed for its components 60 days later in a 35-degree thermostat.

The assay results are as follows.

No. Item (unit) result Remarks One Ethanol (V / V%) 7.2 2 Total acid (as acetic acid) 0.2 3 Methanol (mg / mL) Not detected 4 Preservative (g / L) Not detected

As shown in the above experimental results, even after 60 days at room temperature, the Makgeolli produced by the Example was not detected harmful methanol and preservatives at all.

2) long-term storage experiment

1 liter each of the rice wine produced by the Example and the comparative example was taken out, poured into a bowl, and left in the room for one month, and then the state was checked.

The makgeolli according to the embodiment was not only abnormal in appearance but retained the taste and aroma unique to the makgeolli, but the makgeolli of the comparative example was rancidized and odor was generated. In other words, the makgeolli according to the embodiment was not a problem even if stored at room temperature, the makgeolli according to the comparative example was not possible to store itself at room temperature.

3) Antioxidant Analysis Result

division FARNESOL Content (Unit: PPM) Example 0.23 Comparative Example 1 0.044 Comparative Example 2 0.18 Comparative Example 3 0.11

* Method of Analysis: GC / MS

As shown in Table 2 above, it can be seen that the content of panesol in the Example is higher than the Comparative Examples 1 to 3.

Claims (8)

Fermented liquor rich in antioxidants, which can be stored for a long time at room temperature, characterized in that the fermented liquor is produced by aerobic fermentation, and then fermented liquor is added by further adding a sugar solution. The fermented liquor of claim 1, wherein the fermented liquor of which live bacteria are alive is one of makgeolli, wine or fruit liquor. Fermentation in aerobic state to prepare a fermented liquor live live fermentation step;
A mixed solution manufacturing step of mixing 1-30% by weight of the sugar solution to 70-99% by weight of the live fermented wine prepared in the aerobic fermentation step to form a mixed solution of the fermented wine and the sugar solution; And
Method for producing a fermented wine rich in antioxidants that can be stored for a long time at room temperature, characterized in that it comprises an anaerobic fermentation step of fermenting the mixed solution prepared in the mixed solution manufacturing step in the anaerobic state. The method of claim 3, wherein the mixed solution of the fermented liquor and the sugar solution in the anaerobic fermentation step is fermented in a closed container in which gas can be released. The method of claim 3, wherein the anaerobic fermentation step is rich in antioxidants that can be stored for a long time at room temperature, characterized in that the carbon dioxide gas is reduced until less than 10% of the maximum amount of carbon dioxide generated in the anaerobic fermentation step Fermented Wine Manufacturing Method. The method of claim 3, wherein the anaerobic fermentation step is proceeding for 3-20 days at 1-40 ℃ a long time storage at room temperature antioxidant rich fermented wine production method. The fermentation of fermented wine in the aerobic fermentation step is rich in antioxidants that can be stored for a long time at room temperature, characterized in that the fermentation process is terminated 1-2 days before the fermented wine is completed in the process of making a general fermented wine. Fermented Wine Manufacturing Method. According to claim 3, After the anaerobic fermentation step acidity control step for adjusting the acidity of the fermented wine is further characterized in that the antioxidant-rich fermented wine production method that can be stored for a long time at room temperature.

Images