KR20160017989A

KR20160017989A - Methods for Preparing Mulled Wine and the Mulled Wine Prepared by the Same Method

Info

Publication number: KR20160017989A
Application number: KR1020140101809A
Authority: KR
Inventors: 이윤성; 김홍철; 장한호; 이원산
Original assignee: 가평군(농업기술센터장)
Priority date: 2014-08-07
Filing date: 2014-08-07
Publication date: 2016-02-17

Abstract

(A) mixing wine, grape juice, white sugar, and honey; (b) subjecting the mixture to vacuum distillation; And (c) adding the spice to the vacuum distilled mixture.
According to the present invention, a wine tea can be manufactured at a low temperature as compared with the conventional method, so that it is possible to maintain the inherent flavor and texture of the wine while minimizing the destruction of nutritional components, thereby improving the functionality and nutrition of the wine tea, The spices can taste the wine tea as a whole and make a wine car that suits the taste of Koreans.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for preparing a wine tea,

The present invention relates to a method for producing a wine tea and a wine tea produced by the method. More specifically, the present invention relates to a method for producing a wine tea, comprising the steps of (a) mixing red wine, grape juice, white sugar and honey, (b) And (c) adding a spice to the vacuum distilled mixture.

In recent years, in spite of the lifestyle that emphasizes wellbeing and the consumption tendency to prefer alcohol with low alcohol content, the consumption of wine, which is the main ingredient of young consumers in their 20s and 30s, is rapidly increasing. This tendency has been strengthened as a result of researches that it is effective in prevention of various diseases such as vascular diseases including antioxidative effects as well as excellent flavor of wine.

Wine is made by fermenting ripe grape sugar. Its origin is derived from the Latin Vinum (wine from wine grapes), Wine in English, Vin from French, It is called Vino (Vino) and German (Wein). Wine made from fermented fruit, such as apples, peaches and raspberries, is named before the fruit.

The main components of wine are water, sugar and alcohol, but over 600 compounds affect the taste, aroma and color of the wine, and the components of the tannin, such as procyanidin and resveratrol, anthocyanin, Etc. have high nutritional value.

Wine is most commonly classified as red wine, rose wine and white wine depending on the color. According to the classification of alcohol content, the white wine has an alcohol content of 10 to 13, Fortified wines with an alcohol content of 12 to 14 and an increased alcohol content by adding alcohol or a stock solution to ordinary wines have an alcohol content of 16 to 23.

As a result of alcohol content in the wine due to the alcohol content of the wine to increase the concentration of blood triglycerides can cause atherosclerosis, can cause aggravation, alcoholic cirrhosis, chronic pancreatitis, etc., resulting in high calories and cause obesity And the risk of fatty liver disease is increased.

In view of these disadvantages, attempts have been made to improve the usability of wines by lowering the alcohol content of wines or by adding beverage to functional plant extracts. In addition, there have been attempts to add a herb medicine to wine and ferment (Patent Application No. 10- (Patent application No. 10-2010-0116142), the vinegar is produced by fermenting the wine with acetic acid, and the vinegar drink is manufactured using the wine (Patent Application No. 10- 2011-0041831), and so on. However, these attempts fail to completely remove the alcohol component of the wine, or impair the inherent flavor of the wine, so that it is not widely used in the market as a wine or a wine drink.

On the other hand, wine is used as a beverage in a foreign country, and it is produced by mixing and heating fruits, honey, spices and the like to wine. Wine tea is derived from cold scandinavian cold medicines and medicines for revival, usually called Vin Chaud, called Glh Wein in Germany, and Mulled Wine in the United States. Also.

In recent years, wine cars are introduced in Korea, and they are sold as beverages. They are useful for helping people to recover their fatigue by stimulating bloodshed, drinking them after taking cold, taking a cold, or after hard work. It is sold as an instant beverage at a concert hall, a stall, etc.

However, the wine car currently sold in Korea has a disadvantage in that it is not adapted to the taste of Koreans and is not widely spread because it is manufactured on the spot according to the preference of the cooker depending on the general recipes transmitted from abroad.

In addition, since the wine tea is prepared by heating instantly, there is a disadvantage in that the longer the heating time, the faster the burning, the rapid oxidation and the deterioration of the inherent flavor and texture of the wine, and the useful functional ingredients contained in the wine are destroyed Resulting in a disadvantage that the functionality is deteriorated in terms of nutrition. In addition, since the product is manufactured when the customer's order is made by the instant heating method, there is a problem in the distribution.

The present inventors have made intensive researches to overcome the problems of the prior arts as a result, and as a result, they have found that a vacuum distillation method is applied in the production of wine tea, and spices suitable for Korean tastes such as pepper, clove, cinnamon, It is possible to manufacture a wine tea at a low temperature compared with the conventional heating method, thereby minimizing the destruction of the nutrition component while maintaining the inherent flavor and texture of the wine, thereby improving the sensuality and nutrition of the wine tea And the added spices catch the taste of the wine as a whole, so that a wine tea can be produced according to the taste of the Korean people, and it is confirmed that the economical efficiency can be improved by using the alcohol caught in the distillation under reduced pressure as the circumference of the brandy , Thereby completing the present invention.

Accordingly, a main object of the present invention is to provide a wine tea with improved sensory and nutritional properties.

Another object of the present invention is to add spices such as pepper, cloves, cinnamon, and soybean to harmonize the taste of wine as a whole, thereby providing a wine tea that meets the taste of Korean people.

According to one aspect of the present invention, the present invention provides a process for preparing a wine, comprising: (a) mixing wine, grape juice, white sugar and honey; (b) subjecting the mixture to vacuum distillation; And (c) adding the spice to the vacuum distilled mixture.

The present inventors have studied a cooking method suitable for cooking wine to improve the sensuality and nutrition and develop a wine tea suitable for the taste of Korean people, and applied dozens of kinds of natural spices in combination to the wine tea . As a result, it was confirmed that applying pepper, clove, cinnamon powder, cowpea, sweet potato, or ginger powder as a spice could be useful for manufacturing wine tea according to the taste of Korean people by applying vacuum distillation method.

The wine used as the main material of the present invention means a wine made by fermenting sugar of grape, and in the method of the present invention, any wine generally available in the market can be used. There are red wine, rose wine and white wine. Red wine is rich in anthocyanins and procyanidins, and has excellent antioxidative effects. Red It has the advantage of obtaining deep color and rich flavor inherent in wine.

In the present specification, the term wine tea refers to a beverage having a alcohol content of 1% or less, which is prepared by mixing fruit and spice with wine as a main ingredient and heating it.

In the method of the present invention, the mixing of step (a) may include 5 to 30 parts by weight of grape juice, 5 to 20 parts by weight of white sugar, and 1 to 10 parts by weight of honey based on 100 parts by weight of wine.

In the method of the present invention, the reduced pressure distillation in the step (b) may be carried out at a pressure of 100 to 900 mmHg for 1 to 3 hours so that the alcohol concentration of the mixture is 0.01 to 0.5%.

The term vacuum distillation in the present invention means a distillation process which is carried out by using a phenomenon in which the boiling point of alcohol is lowered at a low pressure.

The distiller used in the present invention can be a single distiller commonly used in the art. As the heating method, a direct heating method, an indirect heating method, or a compromise method of compromising these two methods can be used. In direct method, the steam is directly injected into the bath so that the stirring effect and the heating effect are good, but the condensation of the steam lowers the alcohol concentration in the bath, and the high boiling point impurities (furfural, vinegar acid, higher fatty acid ester, etc.) . The indirect method has advantages that the thermal conductivity is lower than the direct method and the heating tube can be exposed, and the distillation can be clarified because there is no condensed water.

Distillation is controlled by adjusting the amount of steam to be about 30 minutes from the steam injection to the super distillation when the mixture of wine, grape juice, white sugar, and honey is 10, The coolant is adjusted so that the temperature of the effluent is about 30 ° C. Highly volatile aldehydes, esters and fugel oil are contained in the fresh stream, and the high boiling point material remaining in the distiller during the previous distillation is contained. It is common for the fresh stream to lose about 20% of the total effluent because it degrades the quality of the feed. As the distillation progresses, the alcohol content of the effluent decreases, and the material such as furfural becomes stronger in the inside of the tundish, the raw material wastes, and the pickled wastes. At this time, the state of the state is about 14 to 20%. The higher the boiling point of the fresh stream and the wake, the better the quality, but the lower the yield, so the appropriate time must be determined. The juice containing the distilled alcohol components can be used as a raw material of brandy, and the alcohol component is volatilized and the mixture having less than 1% of alcohol is added to the spice to be used in the manufacture of wine tea.

In the method of the present invention, the spices function to enhance the taste and aroma of wine tea, promote appetite and promote digestion, and can be used to remove any odor such as in-vat, Spices may also be used, and may be selected from the group consisting of pepper, clove, cinnamon powder, cowpea, confectionery, and ginger powder.

When the spice is composed of pepper, clove, cinnamon powder, cowpea, confectionery, and ginger powder, the ratio is 0.05 to 0.4 parts by weight of pepper, 0.05 to 0.4 parts by weight of pepper, 0.05 to 0.4 parts by weight of cinnamon , 0.02 to 0.3 parts by weight of cowpea, 0.02 to 0.3 parts by weight of the sweet potato starch, and 0.02 to 0.3 parts by weight of the ginger root extract, and in the strict combination and ratio conditions, The spices are mixed to preserve the nutritional and functional ingredients contained in the wine and spices and the unique fragrance of the spices penetrates into the distilled distilled mixture to form a unique flavor, Can be removed, and the sensibility and texture can be improved.

When the wine car is made by adding the spice, the wine car can be hermetically packed. In this case, the wine car of the present invention can be stored for about 12 to 24 months only by the sealed package without using any additional preservative or additives. Do.

Check the weight of the sealed product to check whether the weight is less than the weight that can be generated in the mass production process, whether the foreign substance is input, and whether the foreign substance is input.

Products that do not show any abnormality during the confirmation process are sealed and packaged and then sterilized by heating. Since the sterilization process is heated at a high temperature of 100 or more, when the sterilization temperature of the sealed product becomes 100 or more, the pressure inside the packaging material exceeds the atmospheric pressure, so that the packaging container may be crushed or broken. Therefore, the pressure difference inside and outside the package should be minimized and the difference should be kept constant (minimum pressure difference) during the heating process or cooling process.

To this end, the retort pressure can be adjusted to the internal pressure of the product by using compressed air (compressor air) and an exhaust valve of retort so that the pressure of the sterilized retort can be controlled. Such a sterilization process is well known in the art.

After the heat sterilization is completed, the cooling water remaining on the surface of the sterilized product discharged from the retort is removed and the product is delivered in a box.

Other matters related to the wine tea thus manufactured are described in detail in the above-described manufacturing method of the present wine tea, and a description thereof will be omitted.

As described above, according to the present invention, the wine tea can be manufactured at a lower temperature than the conventional heating method, so that the destruction of nutrients can be minimized while maintaining the inherent flavor and texture of the wine, In addition, the added spices can taste the wine tea as a whole to produce a wine tea that suits the taste of Korean people, and it is possible to improve the economical efficiency by using the alcohol caught in the distillation under reduced pressure as the circumference of the brandy.

Fig. 1 is a photograph of a vacuum distillation step during the wine tea making process of the present invention.
2 is a photograph of a wine tea produced according to the method of manufacturing a wine tea of the present invention.

Hereinafter, the present invention will be described in more detail with reference to Examples. These embodiments are only for illustrating the present invention, and thus the scope of the present invention is not construed as being limited by these embodiments.

Example 1. Preparation of wine tea

The wine and the grape juice used in the present invention were purchased from the Nonghyup Hanaro Mart (Gapyeong-gun, Gyeonggi-do), and the white wine, honey, clove, cinnamon powder, pepper and ginger were used. Among the spices, cow noodles and cow noodles were purchased from Baek Jang-young.

After checking whether or not the purchased raw materials were abnormal, it was measured based on the blending ratio.

2L of grape juice, 1.5Kg of white sugar, and 300mg of honey were mixed with 10L of red wine and mixed well. The mixture thus obtained was subjected to reduced pressure distillation for 1 hour at 700 mmHg pressure and 85 temperature condition using a vacuum distillation apparatus (product name: Rolo 5000 Decompression Extractor, manufacturer: Dullo Co., Ltd., Country of Origin: .

The mixture obtained after distillation under reduced pressure was 7.5 L, and 2.5 L of a distillate containing the distilled alcohol component was obtained.

Spices were added to the obtained mixture in the ratio shown in Table 1, heated for 1 hour, and then filled in a pouch in a hot state and sterilized to prepare a wine tea of the present invention (FIG. 2).

Table 1. Spice combinations and usage

The wine tea thus produced exhibited a characteristic that the turbidity was decreased and the degree of red color was predominant compared to the wine tea produced by the heating method (FIG. 2).

Comparative Example 1. By heating Wine car Produce

A wine tea was prepared in the same manner as in Example 1 except that the vacuum distillation method of Example 1 was carried out at 90 in different heating methods.

Comparative Example 2. Different composition of spices Wine car Produce

The method of Example 1 was repeated except that only 25 g of pepper, 25 g of cloves and 25 g of cinnamon powder were added differently to the spice combination and the amount used in Example 1, The wine tea was prepared in the same manner.

Experimental Example . Sensory test

In order to investigate the preference of the wine car manufactured by the above-mentioned Examples and Comparative Examples, the wine car which had been manufactured was stored in a temperature control room of 60, and a panel was selected for 30 employees of the Gapyeong Agricultural Technology Center, (10, very good; 1, very bad), comprehensive preference (10, very desirable; 1, very undesirable) Were evaluated by a 10 point scaling method.

As a result, the test results of the sensory characteristics of the above Examples and Comparative Examples were as shown in Table 2 below.

Table 2. Sensory Test Results

The taste was overall highly appreciated in the wine tea of Example 1. Compared with the comparative example 1, the increase in the taste in the wine tea of the examples is attributed to the fact that the components of the wine and the additive were not burned through the reduced-pressure distillation system of the example, and the overall taste was improved. In addition, when compared with Comparative Example 2, it is analyzed that the type and amount of spices added greatly affect the taste, considering that some of the ingredients of the added spices are changed.

The evaluation of the degree of unpleasantness showed a tendency to be lowered in the result of the investigation of Comparative Example 1 produced by the heating method. Compared with the wine tea of the comparative example, the wine tea produced according to the embodiment of the present invention has a good result that the degree of unpleasant odor is little. This is because the processing is carried out at a low temperature by adopting the reduced pressure distillation method, It was judged to be because it was not burned and the burnt was relatively less, and it was also because the added spices helped to effectively remove the offensive odor.

In addition, the wine tea of the example was rated better than the wine tea of the comparative example. This is due to the fact that the substances which cause the specific raw material intake and the pickling occurring in the wine tea manufacturing process are effectively removed or reduced by the spices of the present invention.

The overall preference was also highly appreciated in the wine cars of the examples, and this trend was steadily maintained even with increasing storage periods.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the present invention.

Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims

(a) mixing wine, grape juice, white sugar, and honey;
(b) subjecting the mixture to vacuum distillation; And
(c) adding the spice to the vacuum distilled mixture;
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The method according to claim 1,
Wherein the mixing of step (a) comprises 5 to 30 parts by weight of grape juice, 5 to 20 parts by weight of white sugar, and 1 to 10 parts by weight of honey, based on 100 parts by weight of wine.

The method according to claim 1,
Wherein the reduced pressure distillation in step (b) is carried out at a pressure of 100 to 900 mmHg for 1 to 3 hours so that the alcohol concentration of the mixture is 0.01 to 0.1%.

The method according to claim 1,
Wherein the spice of step (c) is at least one selected from the group consisting of black pepper, clove, cinnamon powder, bean curd, bean curd, and ginger powder.

5. The method of claim 4,
Wherein the spice comprises 0.05 to 0.4 parts by weight of pepper, 0.05 to 0.4 parts by weight of pepper, 0.05 to 0.4 parts by weight of cinnamon, 0.4 part by weight, 0.02 to 0.3 part by weight of cocoa beans, 0.02 to 0.3 parts by weight of confronting cocoa beans, and 0.02 to 0.3 parts by weight of ginger broth.

A wine tea produced by the method of any one of claims 1 to 5.