KR20130030488A - Production method of nahum grape juice using vitamin c - Google Patents

Abstract

PURPOSE: A method of making grape juice is provided to make a non-alcoholic wine using vitamin C to remove an activating substance, flavors and colors which are only found in grapes and acorn tannin juice as an oak barrel. CONSTITUTION: A method of making grape juice comprises; a step to prepare ingredients such as 1000g of grape pomace, 10-40g of vitamin C, 1000cc of water and a plastic bottle; a step to remove and prevent air from the bottle, a step to ferment the ingredients mixed at a temperature of 25-35°C for 2-3 days and waiting until the inner pressure reaches 2-6 atmospheric pressure; a step to remove the gas in the mixed ingredients; a step to seal the ingredients at 25-35°C for 2-3 days; a step to freeze the ingredients at a temperature of 3-8°C and a step to extract liquid of the ingredients. A method of tannin juice comprise; a step to prepare 500g of dried thread shell and pod, 20-50g of vitamin C, 100g of crushed raw acorn, 10-30g of sugar, 2000cc of water and a plastic bottle; a step to heat 2000cc of water with 500g of thread shell and pod; a step to extract liquid of the mixed ingredient; a step to remove air and seal ingredients comprising 100g of pulverized raw acorn, 20-50g of vitamin C and 10-30g of sugar; a step of waiting until the inner pressure of the mixed ingredients becoming 2-6 for 6-10 days and a step to extract liquid when no gas exists in the ingredients. [Reference numerals] (AA) Preparing ingredients; (BB) Mixing process; (CC,EE) Sealing process; (DD) Gas removing process; (FF) Freezing process; (GG) Squeezed extraction process

Description

Preparation method of Nahum grape juice using vitamin seeds {Production method of Nahum Grape juice using Vitamin C}

The present invention relates to a method of producing alcohol-free wine using vitamin seeds.

Grape is one of the most consumed fruits in the world, and most of it is used as a raw food in Korea, but it is partially used as wine and grape juice. As the efficacy of grape is revealed through the development of science and technology, catechin, which is a polyphenolic compound of grape, Anthocyanins, biniferins, resveraterol and the like are attracting attention as bioactive substances.

Grape leaves, the leftovers of wine production, produce 5-15% of the total weight when processing grape juice, which has almost all of the taste and aroma of grapes.

Grape gourd is rich in physiologically active substances and is a good material to develop.

But the plants poisoned the animals so that they could not be eaten to preserve the seeds. Caffeine in green tea, cyanide glycosides in banks and plums, tannins in acorns, saponin glycosides in ginseng, chelating salts such as cement in rice bran, and tannins in grapes, which causes stomach pain and dizziness when consumed by animals.

However, when the poison is broken, the fermentation by yeast, the extraction by organic solvent, and the enzyme fermentation by enzyme are used to obtain the desired taste, aroma, and bioactive substance. However, the use of yeast is followed by alcohol fermentation and organic Extraction by solvent has a problem of removing organic solvent and high cost, enzyme fermentation has a long time and high concentration of sugar problem, but the present invention is a phenomenon that occurs in the natural state by a simple post-treatment method, vitamin C, ultraviolet rays and tannins in the leaves. And the role of polyphenols. (Photosynthesis dictionary, Chonnam National University Press, Yongwoong Kim, Polyphenol p560)

For this reason, some scholars see the symptoms of headache when eating red wine as the histamine, but the present invention is seen as a poison made by plants against animals.

The sulfite used in wine making prevents the transformation of grapes into vinegar, but causes asthma in some people, but the present invention does not require sulfite because vitamin C is strongly acidic and inhibits the development of yeast and bacteria.

Most of Western wines such as wine, wine, brandy and whiskey are produced in oak barrels after a long period of aging. The taste and aroma are formed and the value is determined according to the storage period. The role of oak barrels provides tannin fixedly (200 a year) ㎎ / ℓ) and there is no tannin that will melt anymore in oak barrels, and 12 years is known to be the limit of ripening, and it is confirmed that tin from oak barrels and tartaric acid from the decomposition of vitamin seeds are the same. , Tartaric acid p1391, tannin p1390) and it is important to sink protein components such as yeast and enzyme during aging process. However, in the foreign countries have been making alcohol by the oak barrel method for hundreds of years, there is no room for further development. The present invention is a simple and short time to complete the enzymatic fermentation method, the problem of the long time, rich sweetness of the existing enzyme method Acorn tannin juice treated with vitamin C is replaced with oak barrels to make alcohol-free wines in a short and short time, and can be served as a drink to those who cannot drink alcohol religiously and physically. to be.

1. The problem of astringent taste of grape tannin is that tannin is a compound of polyphenols, so it is broken down into polyphenols by vitamin seeds.

2. Boiled acorns are environmentally friendly pesticides that are highly toxic but decomposed by natural enzymes and natural pressures in storage containers.

Nahum grape juice manufacturing method using the vitamin C of the present invention, it was made in three steps.

The first step in the manufacturing process of wines is to prepare 1000g of grapes from which flesh is removed, to prepare 10-40g of vitamin seeds, and to prepare 1000cc of water and a plastic soak bottle. , The second process, which is a mixing process of mixing the material of the first process into a plastic soak bottle, removing air, and sealing the air from entering, and waiting for 2-3 days at 25 -35 ° C. to allow the mixture to ferment. The third step, which is a sealing politics step waiting to be 2-6 atm, and the fourth step, which is a gas removal step of removing gas in the mixture, is allowed to seal the mixture at 25-35 ° C. for 2-3 days. The fifth step is a step, the sixth step is a cooling step of cooling the mixture to 3-8 ° C, and the seventh step is a compression extraction step of extracting the solution into a cotton cloth while the mixture is cooled.

The manufacturing process of tannin juice in this step is to prepare 500g of dried acorn shells and pods, to prepare 20-50g of vitamin seeds, to prepare 100g of raw acorns shredded with shells, and 10-30g of sugar. Preparing the material, the first step of preparing the material, which is preparing the 2000cc water and the plastic soak bottle,

2000cc of water and 2000cc of dried acorn shells and pods are simmered in a low heat, and the process of extraction is to extract the solution from the mixture of the second process. 100 g of raw acorns, 20-50 g of vitamin seeds, and 10-30 g of sugar are mixed, bleeded and sealed, the fourth step, the gas is generated in the mixture of the fourth step, the bottle swells, and the pressure is 2-6 atm. The fifth step, which is a sealing politics step waiting for 6 to 10 days, and the sixth step, which is a filtration step of extracting a solution by slope filtering when there is no more gas generation in the mixture of the fifth step.

The mixing step, which is a three-step mixing process, consists of a mixing process of sealing a mixture of 1000cc of the finished product of the winemaking process and 100cc of the finished product of the tannin juice manufacturing process by mixing in a bottle.

The present invention is a process made by expanding the physiological action taking place in the natural state, most of the active ingredient and aroma in the skin and seeds of grapes, but can make wines and wines better than the conventional technology, and hangover without using sulfite Does not make alcohol.

1 is a manufacturing process of grape juice using vitamin seeds
Figure 2 is a manufacturing process of tannin juice using vitamin seeds
3 is a mixing process diagram

Grape (Vitis vinifera) is a fruit with high preference for sugar, organic acid, aroma and taste. It is rich in phenolic compounds used for raw food, beverage and liquor processing, and many studies have been conducted as natural antioxidants. It is a popular liquor that is consumed by the world's population.

Oak barrel made of oak (Quercus) is a wooden barrel that most of the liquor made in the West goes through the ripening process, and the oak barrel provides silky silky taste to alcohol, but the present invention uses tannin, an acorn liquid detoxified by vitamin seeds. do.

Vitamin C is a compound of ascorbic acid, which is recommended as 60 mg per day. It is a compound synthesized by using starch. It has a strong reducing effect. When combined with oxygen in the air, the activity decreases. When combined with the stomach and intestinal wall, it loses its activity when it is absorbed in the intestine and is known to have little effect. Therefore, high doses of vitamin seeds can cause heartburn in those with a weak stomach. For this reason, in order to be medically effective, megadoses with 6-10 g of alcohol daily or 2-3 g are given intravenously.

There are various kinds of vitamin seed depending on the purpose. Ascorbate is used, and general calcium ascorbate, sodium ascorbate, ascorbate ester, and erythorbic acid are commonly called vitamin seeds, and it is a powerful reducing agent that removes free radicals from the body. It is known to prevent denaturation, prevent aging, prevent cancer and clean the skin.

The transfer of the effects of vitamin seeds to polyphenols through tannins is the difference between the effects of chemical fertilizers and organic fertilizers when farming, which requires the use of organic fertilizers. It is consistent with the theory of agriculture that it regulates and supplies nutrients properly and prevents acidification of soil, and it is a natural method with active effects until it is absorbed in the intestine by converting the activity of vitamin C to polyphenols through tannins.

Plastic containers are essential for preventing contact with vitamin seeds and oxygen in the air, preserving the aroma of grapes, checking ripeness, preventing pests, and decomposing poisons made by natural plants by 2-6 atmospheres of pressure. There is a cooling device and a pressure vessel can be manufactured.

The temperature is reacted up to 5 -35 ℃, but 5 ℃ is appropriate for cooling after 30 ℃. In addition, the crushing of grape leaves during the manufacturing process of the wine is faster reaction rate, but it is better not to crush due to the change in the smell of unsaturated fatty acids in grape seeds.

Grape vinegar accounts for 5-12% by weight of fresh grapes, 83% moisture, 17% solids, and 12% seeds.

[Production process of grape juice]

1. First step: preparation of materials

The darker the black, the better the ingredients. Campbell's early taste and aroma than Gibong. Preparing 1000g of grape leaves from which the flesh of grapes is removed, preparing 10-40g of vitamin seeds, preparing 1000cc of water and a plastic soak bottle.

2. second process; Mixing process

The material of the first process is mixed in a plastic immersion bottle and the air is removed and sealed from entering the air.

3.third process; Sealed Political Process

The mixture is allowed to ferment for 2-3 days at a temperature of 25 -35 ° C and indoors until 2-6 atm by internal gas.

At this time, when the temperature is low, the generation of gas is delayed, so high temperature is required.

4. Fourth step; Degassing Process

The gas containing the mixture is removed. The reason is that as the grape's toxicity breaks down, I get rid of greasy and fishy odors.

5. Fifth step; Sealed Political Process

The mixture is sealed in a room for 2-3 days at 25 -35 ° C. At this time, the pressure will be 2-6 atm and wait until the color of grape leaves fades to pink.

At this time, if the temperature is low, the reaction rate is slow, and if about 15 ℃ takes about 10 days.

6. Cooling process

The mixture is cooled to a temperature of 3-8 ° C. It takes 1-2 days to cool the resulting fragrance and gas back into the mixture, down to 1 atm until the bottle is crushed.

7. Compression Extraction Process

Extracting the solution by compression extraction with a cotton cloth in a cold state is good to preserve the fragrance.

At this time, the extracted solution is sealed.

[Manufacturing process of tannin juice]

1. First process; Material preparation

Preparing 500 g of dried acorn shells and pods, preparing 20-50 g of vitamin seeds, preparing 100 g of raw acorns, shredded with husk, preparing 10-30 g of sugar. 2000cc of plastic soak bottle and water are prepared.

2. Second process: heating process

2000 g of water in 500 g of dried acorn shells and pods and boil over low heat.

At this time, the pods can be used only, and the more endothelial, the better the aroma and taste.

3.Step 3: Extraction Process

The boiled solution is extracted from the mixture of the second step. At this time, the solution is cooled to 1500cc and 5% or more of the solid, and then only the solution is extracted.

4.Step 4: Mixing Process

The solution of the third step is placed in a plastic soak bottle, 100 g of crushed raw acorns, 20-50 g of vitamin seeds, and 10-30 g of sugar are mixed and air-sealed. At this time, when the acorn endothelium is added at least 10% (weight ratio), the honey smells better and tastes better. Raw acorns supplement the enzyme and make vanillin aroma.

5. Process 5: Sealed Political Process

Wait 6-10 days for the pressure of the mixture of the fourth process to be 2-6 atm. At this time, 10g of vitamin seed may be added if there is no gas generation or weak.

6. Step 6: Filtration

If there is no more gas production in the mixture of the fifth step, the slope is filtered to extract the solution.

At this point, it's time for the dregs to not go away and no more gas.

[Mixing process]

1000cc of the finished product of the above wine manufacturing process and 100cc of the finished product of tannin juice are mixed and sealed in a bottle, and aged in a room for 30-60 days.

At this time, 200cc of tannin juice can be used.

The implementation is a difference in the taste of the tannin juice by the weight of the endothelial shell pod of the acorn shell in the manufacturing process of the tannin juice and the second step, and in fact, it is difficult to obtain the endothelial, so the inner skin of the chestnut can be used. In order to carry out the experiment, 10 panelists who received professional training were mixed with half of water and 10% of sugar in the solution of the present invention.

Acorn shell (20%) + pod (80%) .... basic

2. Acorn shell (20%) + pod (70%) + endothelium (10%)

3. Acorn shell (50%) + pod (50%)

4. Pod (100%)

5.Pod (80%) + chestnut inner skin (20%)

The practice compared the invention and taste, aroma, color, refreshment, and the like to 10 panelists who took 50 cc of invention and sunkist wines, and had similar sugar content and specialized training.

Claims (2)

Nahum wines using vitamin seeds were made in three steps.
The first step is to prepare 1000g of grape leaves, from which the flesh of grapes is removed, to prepare 10g-40g of vitamin seeds, the first step of preparing materials to prepare 1000cc of water and a plastic soak bottle.
A second step of mixing the material of the first step into the plastic soak bottle, removing the air and preventing the air from entering;
A third step, which is a stationary stationary step of waiting for 2-3 days at 25-35 ° C. to allow 2-6 atmospheres of pressure by the internal gas to allow the mixture to ferment,
A fourth step, which is a gas removal step of removing the gas in the mixture,
A fifth step of sealing the mixture at 25-35 ° C. for 2-3 days,
A sixth step of cooling the mixture at 3-8 ° C.,
7. A method of producing a wine, comprising a seventh step of compressing and extracting a mixture of the above mixture with a cotton cloth in a cooled state.
This step is to prepare 500g of dried acorn shells and pods, to prepare 20-50g of vitamin seeds, to prepare 100g of raw acorns shredded with shells, to prepare 10-30g of sugar, 1st process of material preparation to prepare water 2000cc and plastic immersion bottle,
2nd process which is heating process which adds 2000cc of water to 500g of dry acorn shell and pod and boils over low heat,
A third step of extracting the solution from the mixture of the second step,
A fourth step of mixing the solution of the third step into a plastic dip bottle, mixing 100 g of crushed raw acorns, 20-50 g of vitamin seeds, and 10-30 g of sugar, releasing air, and sealing;
A fifth process, which is a sealing step of waiting for 6-10 days until the mixture of the fourth process becomes 2-6 atm,
The tannin juice manufacturing method comprising a sixth step of the filtration step of extracting the solution by filtering the slope when there is no more gas generation in the mixture of the fifth step.
The third step is a method for producing nahum grape juice using a vitamin seed consisting of a mixing process of sealing the bottle by mixing the finished product 1000cc of the wine production process and 100cc of the tannin juice production process. The method of claim 1,
In this step of the tannin juice manufacturing process, the internal pressure waits 6-10 days at 2-6 atmospheres.

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