KR20150140095A - A manufacturing method of tangerine liquor and tangerine liquor manufactured thereby - Google Patents

Abstract

The present invention relates to a method for manufacturing tangerine liquor and tangerine liquor manufactured from the same and, more specifically, to a method for manufacturing tangerine liquor manufactured by alcohol-fermenting a tangerine which is a fermentation base without addition of any chemical preservative, and to tangerine liquor manufactured by the method. The method for manufacturing tangerine liquor alcohol-ferments only a tangerine as a raw material without adding any chemical preservative to manufacture high quality tangerine liquor with excellent functions, thereby having an effect of improving brand value by obtaining high quality of tangerine liquor.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for manufacturing citrus juice and a citrus juice produced from the same,

The present invention relates to a process for preparing citrus juice and a citrus juice prepared from the same, and more particularly to a process for preparing citrus juice by fermenting alcohol with citrus as a fermentation substrate without adding any chemical preservative, It is about the state.

Citrus is used as a herbal medicine and herbal medicine ingredient because it contains active ingredients. In Korea, mandarin-based potatoes with strong resistance to cold are mainly produced. Citrus is Citrus sp. Fruit, rich in organic acids, vitamin C and vitamin E. In addition, there are various flavonoids. Up to now, more than 60 chemical structures of flavonoids contained in citrus have been identified. Especially, studies on hesperidin, neoheperidin and naringin have been carried out. Functionalities of citrus flavonoids are known to be antioxidant activity, hyperlipidemia inhibitory action, tooth decay prevention effect, antinflammatory effect of naringin, and hypertension effect of hesperidin. The skin of the citrus is a type of flavonoid, which contains a large amount of flavone compounds such as naringenin and hesperidin, which are known to have physiological activities such as antioxidation, anti-inflammation and anticancer activity.

At present, citrus fruits are mostly used as raw materials and forms. Citrus juice concentrate, fruit drink, juice, citrus jam, tea using bamboo leaves, citrus vinegar and citrus yogurt are partially consumed and consumed. In addition, there have been developed cases of citrus juice which is manufactured using citrus as a raw material, and patent literature related thereto includes Korea Patent No. 10-1288799 entitled " Method of manufacturing citrus fermented food and citrus juice, -2010-0028787 'Method for preparing citrus juice', Korean Patent Publication No. 2000-0060738 'Method for preparing citrus berry additive, citrus fermented juice and citrus fruit fermented juice using fermentation action of fermentation accelerator based on dry yeast' 1999-0041709 " Method of manufacturing citrus fruit sake ", and the like.

On the other hand, it is common to add potassium bisulfite (K ₂ S ₂ O ₅ ) in order to prevent contamination of microorganisms in the process of producing fruit wine. Such components are chemical preservatives, .

KR 10-1288799 B KR 10-2010-0028787 A KR 10-2000-0060738 A KR 10-1999-0041709 A

The problem to be solved by the present invention is to use the citrus fruits produced in Korea as a raw material and to utilize physiologically active ingredients such as various flavonoids possessed by citrus fruits, while being excellent in the sensory properties, The present invention provides a method for preparing citrus juice having excellent efficacy without using preservatives at all and a citrus juice prepared by the method.

In order to solve the above-mentioned problems, the present invention provides a method of preparing a citrus fruit juice concentrate or a raw and pulverized product, comprising: (1) (2) adjusting the sugar content by adding a sugar or a sugar; (3) inoculating and fermenting a yeast strain; And (4) filtering, aging, and shaping the citrus juice.

In addition, the present invention provides a production method characterized by further comprising a distillation step before the filtration step of step (4) of the method for preparing citrus fruit of the present invention.

The sugar content of the step (2) is preferably 20 to 30 Bricks.

The yeast strain of step (3) is preferably Saccharomyces cerevisiae .

The fermentation of step (3) preferably proceeds at 23 to 25 ° C. for 10 to 11 days.

Preferably, the filtration step without the distillation step of step (4) is a sequential filtration step through a nonwoven fabric, paracels, diatomaceous earth and a vacuum membrane.

Further, it is preferable that the filtration step in which the distillation step of step (4) is performed is a sequential filtration step through activated carbon and a vacuum membrane.

In addition, the present invention provides a method for producing the same, characterized by further adding 5 to 10 parts by weight of an extract of hot spring water to 100 parts by weight of the product of step (2).

In the above preparation method, it is preferable to aged at room temperature for 12 to 24 hours after the addition of the hydrolyzate extract.

The present invention also provides a citrus fruit which is produced by the above-described method of the present invention.

The citrus fruit of the present invention is preferably citrus fruit which does not contain a chemical preservative.

According to the method for preparing citrus juice according to the present invention, high-quality citrus juice having excellent sensibility can be produced by fermenting alcohol without adding any chemical preservative ingredient with only citrus juice as a raw material. Therefore, It has excellent effect.

FIG. 1 is a photograph showing citrus fruit after filtration according to the test described in the embodiment of the present invention. FIG. And S-1 to S-12 from the left.
FIG. 2 is a photograph showing citrus juice after distillation according to the embodiment of the present invention. FIG. And S-1 to S-12 from the left.
FIGS. 3A to 3H are photographs showing the process of manufacturing citrus juice according to the present invention in order. FIG. 3A shows a citrus concentrated liquid, FIG. 3B shows a citrus fruit, FIG. 3C shows a citrus fruit without a perch, FIG. 3D shows a raw material mixing process, FIG. 3E shows a test of yeast activity, 3f shows a process of putting the sample into the fermentation vessel, Fig. 3g shows the fermentation vessel into which the sample is injected, and Fig. 3h shows the fermentation vessel containing the test sample described in the embodiment of the present invention.
4 is a photograph showing the aging tank of the stainless steel material used in the aging process during the manufacturing process of the citrus fruit fermentation liquor.
5A and 5B are photographs showing an apparatus for producing an atmospheric pressure single distillate used in a distillation process in the process of manufacturing a citrus distillate.
6 is a photograph showing a filtration process by activated carbon treatment during a process of producing a citrus distillate.
FIG. 7 is a photograph showing a filtration process by a separation membrane in the process of manufacturing a citrus distillate. FIG.
FIG. 8 is a photograph showing the aging process during the manufacturing process of the citrus spirits. FIG.
FIGS. 9A and 9B are graphs showing changes in acidity according to the test differentiated fermentation period described in the examples of the present invention. FIG.
10A and 10B are graphs showing changes in sugar content according to the test differentiated fermentation period described in the examples of the present invention.
FIGS. 11A and 11B are graphs showing changes in alcohol dietary frequency for each test fermentation period described in the examples of the present invention. FIG.
12A to 12L are graphs showing the results of HPLC analysis of flavonoid components contained in a fermentation broth at the time when 8 or 10 days of fermentation of Test Samples S-1 to S-12 described in the examples of the present invention have elapsed .

Hereinafter, the present invention will be described in detail.

The inventors of the present invention have found that a citrus concentrate or a citrus fruit containing a large amount of effective physiologically active substance is used as a fermentation substrate without adding any other chemical preservative and the fermentation of the ethanol is carried out using the yeast as a fermentation strain, We have produced excellent quality citrus juice.

Accordingly, the present invention provides a method for producing citrus fruit juice comprising the steps of: (1) preparing juice concentrate or juice and pulverized product of citrus fruit, (2) adjusting the sugar content by adding a sugar or a sugar; (3) inoculating and fermenting a yeast strain; And (4) filtering, aging, and formulating the citrus fruit juice.

The citrus fruits may be of any kind, for example, it may be desirable that the citrus citrus is citrus citrus.

It is preferable that the juice concentrate or the raw and crushed material includes a perilla.

The juice concentrate may be prepared directly or may be purchased commercially. The juice concentrate may have a sugar content of preferably 60 bricks or more, and more preferably 63 bricks.

The green product and the ground product can be ground using a known grinder, and can be preferably ground using a wet grinder.

The sugar content of the step (2) is preferably 20 to 30 Bricks.

In the case of a juice concentrate, the sugar content exceeds 20 to 30 Bricks, so it is necessary to appropriately add sugar to adjust the concentration. For example, in the case of a juice concentrate having a sugar content of 63 Bricks, it may be adjusted to about 26 Bricks by adding 5 times the volume of juice concentrate.

Also, in the case of raw and pulverized products, the sugar content is generally about 10 to 13 Bricks. In this case, it is possible to add 20 to 30 Bricks by adding glucose.

The yeast strain of step (3) is preferably Saccharomyces cerevisiae .

The strains are yeast strains for alcohol fermentation used in the manufacture of alcoholic beverages, for example, from La Parisienne (France) or LALVIN (Canada), but are not limited thereto. Hereinafter, the strain of La Parisienne strain is named "La.P", and the strain of LALVIN strain is named "La.V".

The strain is prepared in accordance with the manufacturer's instructions, preferably 0.01-0.05%, more preferably 0.02%.

The fermentation of step (3) preferably proceeds at 23 to 25 ° C. for 10 to 11 days.

For the container used for fermentation, a sterilized container capable of suppressing the propagation of germs should be used. For example, containers such as plastics and stainless steel can be used.

The fermentation broth manufactured through the above fermentation process may have a pH of 3.7 to 4.1, a sugar content of 7 to 18 Bricks, and an alcohol content of 18 to 21%. Rutin, Narirutin, Ferulic acid, Naringin, Hesperidin, Neohesperidin, Quercetin, Naringenin, Hesperitin, Nobiletin and Tangeretin.

Preferably, the filtration process in step (4) is a sequential filtration process through a nonwoven fabric, paracels, diatomaceous earth and a vacuum membrane.

The filtration through the nonwoven fabric is a process for removing coarse by-products such as peel or flesh present in the fermentation broth. The filtration through the para-filtration is a process for filtering coarse residue in the nonwoven filtrate. The membrane filtration is a process for completely removing minute substances such as diatomaceous earth existing in the diatomite filtrate.

Through such a sequential filtration process, a clear citrus fruit fermented product free from impurities or debris can be obtained.

The aging step of step (4) may preferably be carried out in a stainless steel aging tank for about one month and plays an important role in regulating the flavor cohesion.

The fermented product after filtration and aging may have a sugar content of about 9 to 10 Bricks and an alcohol content of about 15%. The saccharification process of step (5) can control the sugar content and the alcohol content according to the preference of the consumer.

The citrus fruit fermented beverage of the present invention can be prepared by the above process.

The present invention also provides a method for preparing citrus spirals characterized by further comprising a distillation step prior to the filtration step of step (4) of the method of manufacturing a citrus fruit fermentation of the present invention.

In a preferred embodiment, the distillation is preferably an atmospheric pressure single distillation method. In order to prevent the heating tube from burning during the distillation process, it can be distilled for 170 minutes, for example, by an indirect heating method at 107 ° C. The temperature of the cooling water inlet may be 4 ° C and the temperature of the outlet may be 13 ° C. The distillation can be divided into three sections, namely, the fresh stream, the mainstream and the wake. Depending on the amount of the fermentation broth, it is preferable to conduct the flow for 20 to 30 minutes, the mainstream for 100 to 120 minutes and the wake for 10 to 20 minutes . The obtained stream is not used because it contains a large amount of acetaldehyde harmful to human body. The main stream can be transferred to a subsequent filtration step for producing a distilled liquor, and the wake can be used in a manufacturing process to use a perfume ingredient.

The filtration process in the manufacturing process of the citrus distillate of the present invention is preferably a sequential filtration process through activated carbon and a vacuum membrane.

The filtration process using the activated carbon may be performed by removing the off-odor, forming a steering wheel, and removing a part of the essential oil component. The distillate may be put into a container, treated with activated carbon, and allowed to stand for 2 to 3 days.

In addition, filtration through the vacuum membrane may remove essential oil components present in the activated carbon filtrate, and it is preferable to use a stainless steel vacuum filtration apparatus.

The aging process of the citrus distillation stock of the present invention can be carried out using an oak generally used in the aging process of the distillation stock.

In a preferred embodiment, the oak barrel is poured into water for 2 to 3 days and then the filtered distillate is introduced. The aging process can be performed for at least 7 months, and the aged spirits have an alcohol content of about 63%, and can be commercialized by adjusting the alcohol content through the process of sifting.

The citrus distillate of the present invention can be produced by the above process.

In the manufacture of fruit wine, unwanted microbial propagation is a problem during the fermentation process. In general, potassium bisulfate is added during fermentation to prevent the propagation of germs. However, potassium bisulfite has a problem of being reluctant to use as an artificial preservative in producing a high quality fruit wine.

The inventors of the present invention have found that, by adding a small amount of a herb medicine, which is a herbal medicine, to a citrus raw material for fermentation, the propagation of the germs can be effectively blocked.

Accordingly, the present invention provides a method for preparing citrus juice, which comprises adding 5 to 10 parts by weight of an extract of Injin juice to 100 parts by weight of the result of step (2) of the present invention.

In Jin-ho is a scientific name Artemisia capillaris Thunb. It is a plant of the family Asteraceae. It is a perennial herbaceous plant. It has the characteristic that it grows straight to the height of 50 ~ 60cm while beneath the stem is hard like a tree. It is known that it is extracted from May to June and dried, and the outpost is used as a medicinal product, and the antimicrobial action against various pathogenic microorganisms is strong.

As a preferred specific example, the hot-water extract of Injinho can be obtained by adding water corresponding to 5 times the weight of the phosphorus, and extracting and filtering at 100 ° C for 3 to 5 hours.

In the above preparation method, it is preferable to add the hydrolyzate of hydrolyzate hydrolyzate to hydrolyzate of hydrolyzate or hydrolyzate and aged at room temperature for 12 to 24 hours.

Through such a fermentation process, the propagation of germs is suppressed during fermentation, the efficiency of alcohol production by yeast is increased, and the produced citrus fruit is highly excellent in sensory properties.

Hereinafter, the present invention will be described in more detail with reference to specific examples.

< Example >

Example  One

1. Selection of raw materials and analysis of ingredients

Four kinds of citrus raw materials were used to observe fermentation and quality of raw materials according to the condition of raw materials. Citrus juice concentrate (63 Brix) produced by Jeju Special Self - Governing Province was purchased and used. Two concentrates were used to diversify fermentation. Citrus fruits and crushed fruits were purchased directly from the farms and used two kinds of citrus raw materials, crushed and crushed, including crust.

As a result of the analysis of general components, moisture content was 72% and 86%, respectively, and the sugar content was 12.7 and 10.8 Brix, respectively. Total organic acid contents were 0.83 and 0.96 g / 100mL, and pH was 4.0 and 3.7, respectively. In the 63 Brix concentrate purchased from Jeju Special Self - Governing Province, the contents of moisture and total organic acid were not measured and the pH was 3.7 and 3.6, respectively.

Physicochemical content of citrus Fruits Moisture
(%) Sugar
(Brix) pH Total acid
(g / 100 mL) Life With peel 72 12.7 4.0 0.83 Skin removal 86 10.8 3.7 0.96 concentrate With peel - 63.0 3.6 - Skin removal - 63.0 3.5 -

2. Proper yeast selection fermentation experiment

2.1. Concentrated liquid immersion Formula table

The 63 Brix citrus concentrate purchased from the Jeju Special Self - Governing Province was used as a sample for the fermentation experiment by adding 5 times of glucose and adjusting it to 26 Brix.

The prepared samples were put into each test and 0.02% of three yeasts (La-V, La-P and Wild) were added to each test strip and fermented for 11 days at 23-25. same.

2.2. Life Crushed water  immersion Formula table

Citrus fruits were directly purchased from the farms and were crushed with a wet pulverizer in the samples containing the peeled and pericarp, and the samples were prepared by adding 2600 Brix to the fermented samples.

Each sample was crushed according to the presence or absence of skin, and 0.02% of three yeasts (La-V, La-P and Wild) were added to each test and fermented for 11 days at 23-25. Table 2 shows the table.

Yeast dipping Formula table Test section Raw material Capacity (mL) Glucose (g) Yeast (product name) S-1 Concentrate - with peel 5,000 1,083 1.22 g (La-V) S-2 Concentrate - with peel 5,000 1,083 1.22 g (La-P) S-3 Concentrate - with peel 5,000 1,083 1.22g (Wild) S-4 Concentrate - Peel Removal 5,000 1,083 1.22 g (La-V) S-5 Concentrate - Peel Removal 5,000 1,083 1.22 g (La-P) S-6 Concentrate - Peel Removal 5,000 1,083 1.22g (Wild) S-7 Birthday - with peel 5,000 1,000 1.20 g (La-V) S-8 Birthday - with peel 5,000 1,000 1.20 g (La-P) S-9 Birthday - with peel 5,000 1,000 1.20g (Wild) S-10 Life-scraping 5,000 1,123 1.22 g (La-V) S-11 Life-scraping 5,000 1,123 1.22 g (La-P) S-12 Life-scraping 5,000 1,123 1.22g (Wild)

2.3. Entering the fermentation container of the ingredients

Each raw material blended at a proper ratio was put into a fermentation vessel and labeled. The fermentation vessel used was a natural falling safety fermentation vessel (manufacturer: Korea UCD) which can prevent air from entering from the outside in the alcohol fermentation process and can produce a fruit wine that prevents acetic acid fermentation.

3. Analysis of progress of fermentation

During the fermentation period of the fermentation broth, changes in pH, sugar content, and alcohol content were analyzed in order to confirm the state of the fermentation process in yeast fermentation. The results of the analysis are shown in FIG. 9 to FIG.

4. Citrus Fermented Juice Flavonoid  Content analysis

The content of 11 kinds of flavonoids rich in citrus fruits in the fermentation process was analyzed by the following analysis method, and the results are shown in Tables 4 to 16 and FIG. 12 below.

- Freeze-drying: 150 mL of each sample was filtered and then lyophilized at 2-day intervals during the fermentation process to prepare a dry sample for analysis.

- Analytical sample: The dried sample was precisely weighed, extracted with 70% ethanol, diluted to 100,000 ppm and filtered with a 0.2 μm syringe filter.

- Standard solution: A standard solution of 11 standard (Rutin, Narirutin, Ferulic acid, Naringin, Hesperidin, Neohesperidin, Quercetin, Naringenin, Hesperetin, Nobiletin and Tangeretin) was prepared and 200, 100, 50, 25 and 12.5 ppm After dilution, it was filtered with a 0.2 um syringe filter.

- Instrumental analysis conditions

Analytical instrument: Waters Alliance HPLC system

Detector: PDA (266nm)

Column: Cadenza CD-C18 3um, 4.6 x 150mm (40)

Flow rate: 1 ml / min

Admission: 10ul

Solvent conditions: A (H2O, 0.5% acetic acid), B (ACN)

HPLC  Analytical solvent conditions Time (min) A (%) B (%) 80 20 2 80 20 20 70 30 21 25 75 23 25 75 24 80 20 39 80 20

Test section  S-1 By fermentation days  Flavonoid content Flavonoid Number of days of fermentation 2 4 6 8 10 Routine 0.0043 0.011 0.026 0.026 0.020 Narirutin 0.076 0.17 0.37 0.42 0.27 Ferulic acid - - - - - Naringin - - - - - Hesperidin 0.024 0.038 0.059 0.069 0.036 Neohesperidin - - - - - Quercetin - - - - - Naringenin - - - - - Hesperin - - - - - Nobiletin grain grain 0.0029 0.0049 0.0022 Tangeretin grain grain 0.0017 0.0016 0.0013

Test section  Of S-2 By fermentation days  Flavonoid content Flavonoid Number of days of fermentation 2 4 6 8 10 Routine 0.0065 0.0080 0.018 0.022 0.024 Narirutin 0.093 0.12 0.26 0.36 0.32 Ferulic acid - - - - - Naringin - - - - - Hesperidin 0.035 0.062 0.041 0.056 0.050 Neohesperidin - - - - - Quercetin - - - - - Naringenin - - - - - Hesperin - - - - - Nobiletin grain grain 0.0017 0.0043 0.0027 Tangeretin grain grain 0.0010 0.0021 0.0016

Test section  S-3 By fermentation days  Flavonoid content Flavonoid Number of days of fermentation 2 4 6 8 10 Routine 0.0049 0.010 0.012 0.019 0.023 Narirutin 0.079 0.13 0.19 0.26 0.32 Ferulic acid - - - - - Naringin - - - - - Hesperidin 0.016 0.019 0.032 0.041 0.048 Neohesperidin - - - - - Quercetin - - - - - Naringenin - - - - - Hesperin - - - - - Nobiletin grain grain grain 0.0018 0.0022 Tangeretin grain grain grain 0.0010 0.0013

Test section  Of S-4 By fermentation days  Flavonoid content Flavonoid Number of days of fermentation 2 4 6 8 10 Routine 0.010 0.015 0.020 0.028 0.027 Narirutin 0.16 0.26 0.32 0.46 0.42 Ferulic acid - - - - - Naringin - - - - - Hesperidin 0.029 0.034 0.039 0.057 0.059 Neohesperidin - - - - - Quercetin - - - - - Naringenin - - - - - Hesperin - - - - - Nobiletin grain 0.0015 0.0014 0.0023 0.0033 Tangeretin grain grain grain 0.0014 0.0015

Test section  S-5's By fermentation days  Flavonoid content Flavonoid Number of days of fermentation 2 4 6 8 10 Routine 0.0080 0.015 0.028 0.024 0.026 Narirutin 0.11 0.22 0.32 0.38 0.41 Ferulic acid - - - - - Naringin - - - - - Hesperidin 0.019 0.036 0.067 0.053 0.058 Neohesperidin - - - - - Quercetin - - - - - Naringenin - - - - - Hesperin - - - - - Nobiletin grain grain 0.0021 0.0032 0.0021 Tangeretin grain grain 0.0014 0.0015 0.0013

Test section  S-6's By fermentation days  Flavonoid content Flavonoid Number of days of fermentation 2 4 6 8 10 Routine 0.0054 0.0090 0.012 0.017 0.017 Narirutin 0.089 0.15 0.21 0.22 0.27 Ferulic acid - - - - - Naringin - - - - - Hesperidin 0.012 0.021 0.027 0.028 0.034 Neohesperidin - - - - - Quercetin - - - - - Naringenin - - - - - Hesperin - - - - - Nobiletin grain grain grain grain grain Tangeretin grain grain grain grain grain

Test section  S-7's By fermentation days  Flavonoid content Flavonoid Number of days of fermentation 2 4 6 8 10 Routine 0.014 0.010 0.012 0.023 0.053 Narirutin 0.24 0.22 0.25 0.31 0.82 Ferulic acid - - - - - Naringin - - - - - Hesperidin 0.13 0.059 0.078 0.061 0.19 Neohesperidin - - - - - Quercetin - - - - - Naringenin - - - - - Hesperin - - - - - Nobiletin 0.0026 0.0023 0.0035 0.0036 0.013 Tangeretin grain grain grain 0.0013 0.0063

Test section  S-8's By fermentation days  Flavonoid content Flavonoid Number of days of fermentation 2 4 6 8 10 Routine 0.015 0.017 0.019 0.019 0.021 Narirutin 0.093 0.12 0.26 0.36 0.32 Ferulic acid - - - - - Naringin - - - - - Hesperidin 0.035 0.062 0.041 0.056 0.050 Neohesperidin - - - - - Quercetin - - - - - Naringenin - - - - - Hesperin - - - - - Nobiletin grain grain 0.0017 0.0043 0.0027 Tangeretin grain grain 0.0010 0.0021 0.0016

Test section  S-9's By fermentation days  Flavonoid content Flavonoid Number of days of fermentation 2 4 6 8 10 Routine 0.016 0.017 0.019 0.022 0.029 Narirutin 0.23 0.23 0.26 0.28 0.39 Ferulic acid - - - - - Naringin - - - - - Hesperidin 0.11 0.042 0.091 0.11 0.091 Neohesperidin - - - - - Quercetin - - - - - Naringenin - - - - - Hesperin - - - - - Nobiletin 0.0025 0.0033 0.0027 0.0032 0.0042 Tangeretin grain 0.0010 grain 0.0011 0.0021

Test section  S-10's By fermentation days  Flavonoid content Flavonoid Number of days of fermentation 2 4 6 8 10 Routine 0.0074 0.013 0.032 0.048 0.049 Narirutin 0.14 0.30 0.78 0.86 0.86 Ferulic acid - - - - - Naringin - - - - - Hesperidin 0.059 0.074 0.25 0.29 0.34 Neohesperidin - - - - - Quercetin - - - - - Naringenin - - - - - Hesperin - - - - - Nobiletin - - - - - Tangeretin - - - - -

Test section  S-11's By fermentation days  Flavonoid content Flavonoid Number of days of fermentation 2 4 6 8 10 Routine 0.0075 0.021 0.027 0.026 0.041 Narirutin 0.16 0.46 0.59 0.63 0.70 Ferulic acid - - - - - Naringin - - - - - Hesperidin 0.054 0.12 0.16 0.20 0.27 Neohesperidin - - - - - Quercetin - - - - - Naringenin - - - - - Hesperin - - - - - Nobiletin - - - - - Tangeretin - - - - -

Test section  S-12's By fermentation days  Flavonoid content Flavonoid Number of days of fermentation 2 4 6 8 10 Routine 0.0057 0.010 0.016 0.029 0.024 Narirutin 0.11 0.22 0.40 0.51 0.69 Ferulic acid - - - - - Naringin - - - - - Hesperidin 0.044 0.043 0.064 0.072 0.1 Neohesperidin - - - - - Quercetin - - - - - Naringenin - - - - - Hesperin - - - - - Nobiletin - - - - - Tangeretin - - - - -

Fermentation Examination after completion  Citrus flavonoid content comparison Test section Main ingredient content (%) Routine Narirutin Hesperidin Nobiletin Tangeretin S-1 0.026 0.42 0.069 0.0049 0.0016 S-2 0.022 0.36 0.056 0.0043 0.0021 S-3 0.023 0.32 0.048 0.0022 0.0013 S-4 0.027 0.42 0.059 0.0033 0.0015 S-5 0.024 0.38 0.053 0.0032 0.0015 S-6 0.017 0.27 0.034 grain grain S-7 0.053 0.82 0.19 0.013 0.0063 S-8 0.019 0.26 0.086 0.0027 grain S-9 0.029 0.39 0.091 0.0042 0.0021 S-10 0.049 0.86 0.034 Non-detection Non-detection S-11 0.041 0.70 0.27 Non-detection Non-detection S-12 0.024 0.69 0.10 Non-detection Non-detection

5. Distillation, filtration, aging and Remedy

5.1. Filtration, fermentation and fermentation of citrus fruit juice Remedy

5.1.1. Citrus fermentation filtration

After the fermentation, the fermentation broth was subjected to four stages of filtration. The primary (nonwoven) filtration was performed to remove coarse by-products from both concentrated (S-1 to S-6) and fermented (S-7 to S-12) Secondary (para-cell) filtration was performed to remove coarse residue in the fermentation liquid that passed through the nonwoven fabric. The third (diatomaceous) filtration was carried out to obtain clear liquor as a process for removing floating matters in the fermentation liquid passing through the parasell. The membrane filtration was carried out to remove fine diatomaceous earth and other fine substances mixed in the fermentation broth filtered through diatomite filtration. The filtered citrus fruit juice is shown in Fig.

5.1.2. Citrus fermentation fermentation

After filtration, the fermentation broth was aged for one month. The process of adjusting the flavor cohesion was carried out in a stainless steel aging tank.

5.1.3. Citrus fermented wine Remedy

For the production of the prototype, a blanching process was performed to control the sugar content and the alcohol content. The sugar content of the fermented broth which was completely filtered and aged was about 9.4 ~ 9.7 Brix, and the final alcohol content was 15%.

For the final product, alcohol consumption was adjusted to 12 ~ 12.5 Brix, and the alcohol content was adjusted to 16% by adding the main stream of distiller.

5.2. Distillation of citrus distilleries, filtration, aging and Remedy

5.2.1. Citrus fermentation distillation

For the determination of optimum conditions and the sensory evaluation, twelve test bars were subjected to atmospheric distillation.

After completion of the sensory evaluation, distilled water was distilled using a single - pressure single distiller made of stainless steel at the laboratory level. The distillation of the laboratory level fermentation broth was conducted by indirect heating at 105 ~ 110 ℃ to prevent burning in the heating tube. The temperature of the cooling water inlet was 4 ℃ and the outlet temperature was 13 ℃.

The single distillation time was 20 ~ 30 minutes until the flowering time, 100 ~ 120 minutes for the main stream, and 10 ~ 20 minutes for the wake. The fresh stream was not used to distill the aldehyde component. The mainstream was used as a distillable shochu. The wake contains fragrance components and some of them were used for formulation.

5.2.2. Citrus distillate filtration

The distillate after distillation was subjected to filtration step through activated carbon treatment. The filtration step was carried out in a 200 L jar. The jar containing the distilled solution was treated with activated charcoal and aged for 2 to 3 days. In the aging step with activated carbon, the off - odor was removed to form a steering, and a part of the essential oil component was removed.

The distillate from the aging tank through activated carbon treatment was filtered through membrane to remove activated carbon and essential oil components. Filtration was performed through a stainless steel vacuum filtration apparatus.

5.2.3. Distillate Oak  input

The oak tub was poured into water for 2 ~ 3 days and then the distillate was added. The distillate fed into the small oak barrel (10L) was aged for at least 7 months.

5.2.4. Remedy  fair

The aged distillation stock solution (63%) was hydrolyzed to produce 50.8% distilled distillation distillate (white stock). The prototype product was produced after receiving the customer preference. After aging for about 2 months, the aging solution was collected from oak barrels and made into prototype. Barley distillate. 43% of the aged solution in the oak barrel was made into a 37% distillate by filtration / sieving.

Claims (11)

A process for preparing citrus juice comprising the steps of:
(1) preparing a juice concentrate or juice and crushed product of citrus fruit including a perilla;
(2) adjusting the sugar content by adding a sugar or a sugar;
(3) inoculating and fermenting a yeast strain; And
(4) filtration, aging and shaping steps. The method of claim 1, further comprising a distillation step prior to the filtration step of step (4). The method according to claim 1 or 2, wherein the sugar content of step (2) is 20 to 30 Bricks. 3. The method according to claim 1 or 2, wherein the yeast strain of step (3) is Saccharomyces cerevisiae cerevisiae . &lt; / RTI &gt; The method according to claim 1 or 2, wherein the fermentation of step (3) is carried out at 23 to 25 ° C for 10 to 11 days. The method according to claim 1, wherein the filtration in step (4) is sequential filtration through a nonwoven fabric, paracels, diatomaceous earth and a vacuum membrane. 3. The method according to claim 2, wherein the filtration in step (4) is sequential filtration through activated carbon and a vacuum membrane. 3. The method according to claim 1 or 2, further comprising adding 5 to 10 parts by weight of an extract of Injinho hot water to 100 parts by weight of the result of step (2). The method according to claim 8, wherein the aging is carried out at room temperature for 12 to 24 hours. A citrus fruit which is produced by the method according to claim 1 or 2. A citrus fruit, which is produced by the method according to claim 8.

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