KR20160039858A - Persimmon wine containig aronia and process for preparing thereof - Google Patents

Abstract

The present invention relates to a preparation method of persimmon wine containing aronia. More particularly, the preparation method comprises the steps of: 1) preparing a mixture including 1 to 60 26% of grinded aronia and 40 to 99 wt% of grinded persimmon, based on the total weight of the mixture; 2) adding sugar-based substances to the mixture to increase the sugar level to 18 to 22 in Brix scale; 3) inoculate an enzyme to the sugar-added mixture, wherein the enzyme constitutes 0.015 to 0.025 wt% of the entire mixture; and 4) fermenting the mixture from the step 3) in a thermostatic culture medium at 20 to 25°C for 7 to 15 days. Also, the present invention relates to persimmon wine containing aronia prepared according to the present invention, having improved quality and functionality.

Description

TECHNICAL FIELD [0001] The present invention relates to a gallium-containing gallinavirus and a method for producing the same,

The present invention relates to an aronia-containing gum varnish and a process for producing the same.

Fermented beverages are fermented alcohol fermented milk as it is or filtered, and the alcohol concentration is low, but the content of extract is high. The fermented beverages are divided into single fermented beverages and mixed fermented beverages according to their manufacturing methods. The fermented soybean is fermented by using yeast as a saccharide raw material such as bokbunja, and the fermented fermented soybean is fermented by fermentation with yeast after sugar starch raw material such as grain is saccharified with saccharifying enzyme. In fermented fermented beverages, fermentation is carried out while sugar starch raw materials such as beer are pre-saccharified with amylase of malt and then fermented into amylase of corn (koji, yeast) bacteria such as sweet potato starch, makgeolli, There is a bottle of happy fermented wine.

Aronia is also known as Black Chokeberry or Black Rowanberry, a plant belonging to the Rosaceae family Rosaceae, and its scientific name is Aronia mandschurica. Aronia has a very high antioxidant power (ORAC standard) because of its high content of polyphenols and anthocyanins. Fruits have excellent skin antioxidant effect, collagen synthesis effect, skin wrinkle reducing effect, acne prevention effect and inflammation relieving effect It has been reported. Originally, it grows in harsh environments such as a cold of 20 degrees in the North America region and intense ultraviolet rays for five months. The flowers last 11 ~ 20 days, such as corn oil, plum, and cherry, and bear red berries from September to November. The fruits are rich in taste and aroma, and have a high value as a variety of food materials such as juice as a drink. Aronia can usually harvest about 10 to 15 kg of fruit per tree. It has already been reported in the academia that it contains anthocyanins and tannins, chlorogenic acid, and neochlorosinic acid, which are active ingredients of aronia and are indicators of various antioxidant activities. In particular, the content of polyphenols and anthocyanins is so high that the antioxidant capacity (ORAC standard) is also reported to be excellent. Aronia anthocyanin has the highest anthocyanin content in the natural world. High content and active activity of 80 to 180 times of grapes, 1,000 to 2,000 times of banana, 20 to 40 times of bokbunja and cranberries have been reported.

 However, there is no known method for producing fermented wines having improved functionality and palatability by using super-food in the present invention.

Accordingly, the present inventors have developed a ghanawana which contains an aroma with improved functionality and palatability by mixing with a spirit.

Korean Patent No. 10-1163072

It is an object of the present invention to provide a method for producing ganoderma containing an Aronia.

Another object of the present invention is to provide an Aronia-containing gabana produced by the above method.

In order to achieve the above object,

1) 1 to 60% by weight, based on the total weight of the total blend, of Aronia crushed; And from 40 to 99% by weight of the pulverized product; ≪ / RTI > 2) adding a complementary material to the formulation to deliver 18 to 22 Brix; 3) inoculating yeast with 0.015 to 0.025% by weight of the total formulation in the formulated formulation; 4) fermenting the combination of step 3) in a constant temperature incubator at 20 to 25 ° C for 7 to 15 days; And a method for producing ganoderma containing an aronia containing the same.

In the above method, the above step 1) may preferably be performed by grinding and crushing fruits and aronia with a commercial mixer.

In the above method, the pulverized product of step 1) may be contained in an amount of 40 to 99% by weight, preferably 70 to 90% by weight, based on the total weight of the formulation. If it is out of the above range, the functional and palatability of the gallium-containing gamwan may be deteriorated and the quality of the wine may be deteriorated.

The weight ratio of the pulverized material may be 1 to 60 wt%, preferably 10 to 30 wt%, of the total weight of the formulation. If it is out of the above range, the functional and palatability of the gallium-containing gamwan may be deteriorated and the quality of the wine may be deteriorated.

The blending step may be preferably performed using a sense, and a ganoderma containing ganoderma and aronia. In the above preparation, the compounding ratio may be from 60 to 99% by weight of the pulverized product and from 1 to 40% by weight of the pulverized product. In the examples of the present invention, it was confirmed that when the astaxanthin gallon was prepared by using the sensory and astaxanthin, the total polyphenol content was 140 mg% or more and the functionality was 60 mg% or more even after 10 days from the date of manufacture. It was also confirmed that the fruit was significantly higher than those of fruits such as apple, pear, and persimmon.

In the above method, the donor material in the step 2) may be selected from the group consisting of sugar, glucose, fructose, oligosaccharide, honey, and a mixture thereof. At this time, the donor content may be included in the range of 18 to 22 Brix, most preferably 20 Brix. Outside of the above range, the preference of the wine may be lowered.

In the above method, the yeast in step 3) may be Saccharomyces cerevisiae may be used to formulate the fermentation vessel with the formulation. The yeast may be present in an amount of 0.015 to 0.025% by weight, most preferably 0.02% by weight of the total weight of the combination.

The fermentation vessel of the step 4) may be a constant temperature incubator at 20 to 25 ° C. The fermentation vessel may be fermented for 7 to 15 days by adding the above-mentioned combination to produce the gallia-containing gawwane of the present invention. If the number of days is out of the above range, the palatability and functionality of the wine may be significantly lowered.

The present invention also provides an Aronia-containing gawwane prepared by the above method. In the present invention, the Aronia-containing gawwane is selected from the group consisting of wines containing apple and aronia, wines containing blended wines and Aronia, wines containing persimmon and aronia, or apples, pears, persimmon and mixtures thereof One and Aronia may be blended wines.

At this time, when the compounding weight is one selected from the group consisting of apples, pears, persimmon and mixtures thereof, it may be contained in an amount of 40 to 99% by weight of the total weight of the combination; And from 1 to 60% by weight of the total weight of the blend in the case of aronia. If it is out of the above range, the functional and palatability of the gallium-containing gamwan may be deteriorated and the quality of the wine may be deteriorated. Preferably, the fruit may be ground.

In the embodiment of the present invention, when the wine of the present invention is blended in the blending amount of the present invention compared to the fruit wine prepared only with fruits such as apples, pears, persimmons, etc., it can be confirmed that the functionality and the degree of preference are remarkably increased . Especially, when the astaxanthin gallinase was prepared by using the above-mentioned ginseng and astaxanthin, it was confirmed that the total polyphenol content was 140 mg% or more and the functionality was 60 mg% or more even after 10 days from the date of manufacture. Which was significantly higher than that of fruit made with only fruits such as.

Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In general, the nomenclature used herein is well known and commonly used in the art.

The total polyphenol content of the gallium-containing gawwane prepared by the production method of the present invention is more than two times higher than that of the general fruit, and the polyphenol content is maintained more than twice as much as that of the general fruit wine even after 10 days from the production. It also has an excellent antioxidant function and has high preference and can be widely consumed.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are merely illustrative of the present invention and that the scope of the present invention is not construed as being limited by these embodiments.

< Example  1> Aronia  contain Gabion  Produce

An aronia-containing gawwane improved in functionality and preference of the present invention was prepared as follows. First, apple, pear, persimmon, and aronia were blended at the blending ratio shown in Table 1 below.

The blending ratio of the fruit juice added with Aronia number Processing contents One Apple 100% 2 Apple 90% + Aronia 10% 3 Apples 70% + Aronia 30% 4 However, 5 Pear 90% + Aronia 10% 6 Boat 70% + Aronia 30% 7 100% 8 90% persimmon + 10% Aronia 9 Sense 70% + Aronia 30%

The production method of the gallium-containing gamwan was firstly the apple, the pear, the persimmon and the aronia purchased from the market were replaced with a mixer and mixed according to the ratios shown in Table 1 above. As a supplementary material, white sugar was added and adjusted to 20 brix, and the yeast was activated in advance. Fermivin (Saccharomyces cerevisiae), a commercially available yeast, was purchased and used. Thereafter, the blend was placed in a fermentation vessel, and the raw material and yeast were added thereto, followed by fermentation at 25 ° C for 10 days to prepare an aronia-containing gamwan.

< Experimental Example  1> fruit wine pH  analysis

Samples were collected and centrifuged at 8000 rpm for 15 min. The filtered samples were then measured for pH using a pH meter (Sartorius, Goettingen, Germany).

As a result, the pH of the fruit juice decreased to 3.67 ~ 4.22 after the fermentation at 4.33 ~ 5.97. Especially, the initial pH of the juice was 5.97, which was decreased by the addition of aronia and decreased to 3.99 ~ 4.09 after fermentation .

< Experimental Example  2> fruit wine Total (%) analysis

The sample was collected and centrifuged at 8000 rpm for 15 minutes. 10 ml of the filtered sample was titrated with 0.1 N NaOH until the pH reached 8.2, and the total number of millions consumed was calculated to obtain the total acid (% ).

The initial total acid content of fruit was 0.09 ~ 0.28%, which was significantly different depending on the type of fruit. The total acid content of persimmon was significantly lower than that of other fruits, but the initial total acid content was increased by addition of aronia. As the initial total acid content increases, the pH decreases and the total acid content decreases to lower the safety and oxidation rate of other microorganisms.

< Experimental Example  3> Analysis of alcohol (ethanol) concentration in fruit wine

The alcohol (ethanol) concentration of the sample was measured by the distillation method of the National Tax Agency's mainstream analysis method (12). Samples were taken in a 500 ml Erlenmeyer flask and centrifuged at 8000 rpm for 15 minutes. 100 ml of the filtered sample and 100 ml of distilled water were added and distilled. The distilled solution was collected in a 100 ml measuring cylinder to be 80 ml, The total volume was adjusted to 100 ml and the temperature was adjusted to 15 ° C.

The ethanol content of the fruit was in the range of 7.6 ~ 12.4 after fermentation and 9.3 ~ 9.7% in the case of ganoderma lucidum. The addition of aronia did not inhibit alcohol fermentation, .

< Experimental Example  4> Total polyphenol content analysis of fruit wine

The total polyphenol content of the sample was measured by Folin-Ciocalteu's method, and 0.1 ml of the extract was mixed with 8.4 ml of distilled water and 0.5 ml of 2N-Folin-Ciocalteu's reagent (Sigma Co.), 1 ml of 20% Na2CO3 was added, Absorbance was measured at 725 nm and expressed as a standard curve using gallic acid as a standard.

Total polyphenol is one of the most important functional components of fruit. Total polyphenol content increased rapidly by addition of aronia. The total polyphenol content after fermentation was significantly increased by the addition of aronia. Especially, total polyphenol content of Ganoderma lucidum was increased by about 64% compared with that of control Ganhwa by addition of 30% of Aronia.

< Experimental Example  5> Analysis of color of fruit wine

The L value (lightness), a value (redness) and b value (Yellowness) of the fruit wine were measured using a color palette system (CM-3500d, Minolta, Tokyo, Japan). Three measurements were made per sample and the average value was shown.

The lightness of the fruit decreased with fermentation and decreased by the addition of aronia. Redness was decreased compared with that at the beginning of the experiment but it was increased by addition of aronia. The initial redness of Ganoderma lucidum was 1.92, but it was increased to 6.62 at 10% and 12.62 at 30%, respectively. The degree of redness increased as the amount of Aronia was increased after the fermentation, But it was slightly increased after fermentation.

< Experimental Example  6> Sensory evaluation and statistical analysis of fruit wine

The sensory evaluation of fruit wine was carried out by the 9 - step preference scale method from 1 point to 9 point. The color, flavor, sweetness, sourness, bitter taste and overall preference of the fermented wine were obtained from eight trained sensual agents. The test results are shown in SAS rel. 6.12, and the results are shown in Table 3 below.

The preference of fruit was increased by the addition of aronia (Table 4). The overall acceptability of fruit wine prepared by adding apples, pears, and persimmon to the ginseng was highest in ganhawin added with Aronia. The variation of preference by apples Whereas in the case of ganoderma, the degree of preference increased by addition of aronia. The color of apple wine and 30% added Aronia was 30%. The sweetness and sweetness were highest in 10% ginseng added with 10% and 30% of total ginseng (see 8 and 9 in Table 4).

Thus, when the fruit was added with Aronia, the total polyphenol content could be enhanced without inhibiting the fermentation of alcohol, and in particular, it was found that the color, taste, I could. Gamwahn, developed by this invention, will contribute not only to income increase but also to regional economic activation as a regional specialty.

Quality Characteristics of Fruits with Aronia Added number division Day pH Total (%) ethanol
(%) Total polyphenol (mg%) One Apple 100% 0 4.66 0.19 0 32 10 3.77 0.55 8.6 28 2 Apple 90% + Aronia 10% 0 4.52 0.23 0 54 10 3.83 0.55 8.8 33 3 Apples 70% + Aronia 30% 0 4.33 0.28 0 83 10 3.95 0.49 12.4 42 4 However, 0 5.04 0.13 0 61 10 3.67 0.75 7.6 15 5 Pear 90% + Aronia 10% 0 4.76 0.17 0 68 10 4.22 0.40 9.7 27 6 Boat 70% + Aronia 30% 0 4.47 0.24 0 98 10 4.15 0.40 10.9 50 7 100% 0 5.97 0.09 0 96 10 4.07 0.47 9.3 53 8 90% persimmon + 10% Aronia 0 5.59 0.12 0 147 10 3.99 0.56 9.7 64 9 Sense 70% + Aronia 30% 0 4.80 0.22 0 163 10 4.09 0.51 9.3 83

Chromaticity of fruit wine added with Aronia division Day L * (D65) _ brightness a * (D65) _ Redness b * (D65) _ Yellowness division 0 21.50 5.79 18.46 10 4.16 -0.54 -1.19 Apple 90% + Aronia 10% 0 19.09 5.79 14.85 10 7.33 -0.59 -0.30 Apples 70% + Aronia 30% 0 9.29 10.00 3.96 10 4.23 0.98 -0.54 However, 0 21.55 -1.13 -4.26 10 18.83 -0.54 1.53 Pear 90% + Aronia 10% 0 16.39 2.24 4.97 10 6.96 -0.18 0.86 Boat 70% + Aronia 30% 0 8.29 6.61 4.04 10 3.29 0.29 0.22 100% 0 28.92 1.92 19.87 10 6.09 -0.82 -2.24 90% persimmon + 10% Aronia 0 21.71 6.97 10.52 10 3.25 -0.22 -1.08 Sense 70% + Aronia 30% 0 11.99 12.62 2.81 10 3.59 0.13 -0.65

★ L: ligbht (0 ~ 100), a: red (- green), b: yellow (- blue)

Results of sensory evaluation of fruits with Aronia number division color incense sweetness Sour taste A bitter taste Overall
Likelihood One Apple 100% 6.67b 6.83a 5.17d 6.33a 6.17c 6.17b 2 Apple 90% + Aronia 10% 6.50c 6.33c 5.50c 6.50a 6.33c 6.17b 3 Apples 70% + Aronia 30% 7.50a 5.50e 5.00d 6.00a 6.83b 6.17b 4 However, 2.83e 5.67d 4.83e 4.17b 6.50b 4.67d 5 Pear 90% + Aronia 10% 4.17d 5.83d 6.17b 6.50a 6.83b 6.33b 6 Boat 70% + Aronia 30% 6.00c 6.83a 5.33d 5.83a 6.33c 6.00c 7 100% 6.83b 6.17c 5.83c 6.17a 6.33c 5.67c 8 90% persimmon + 10% Aronia 7.00a 6.50b 6.33a 6.67a 7.00a 7.17a 9 Sense 70% + Aronia 30% 7.00a 6.67b 6.00b 6.33a 6.50b 6.67a

* a ~ e: Statistical analysis shows that there is no significant difference in the difference between the characters in the same column.

Claims (4)

1) 1 to 60% by weight, based on the total weight of the total blend, of Aronia crushed; And from 40 to 99% by weight of the pulverized product; &Lt; / RTI &gt;
2) adding a complementary material to the formulation to deliver 18 to 22 Brix;
3) inoculating the yeast with 0.015 - 0.025% by weight of the total formulation in the formulated formulation;
4) fermenting the combination of step 3) in a constant temperature incubator at 20 to 25 ° C for 7 to 15 days; &Lt; / RTI &gt; wherein the method comprises the steps of: The method according to claim 1, wherein the donor material is any one selected from the group consisting of sugar, glucose, fructose, oligosaccharides, honey, and mixtures thereof. The method of claim 1, wherein the yeast is Saccharomyces cerevisiae . &lt; / RTI &gt; An Aronia-containing gabana prepared by the process according to any one of claims 1 to 3.