KR20160114450A - Method for preparing strawberry wine - Google Patents

Abstract

The present invention relates to a method for producing strawberry wine. The method comprises the following steps: (a) pulverizing strawberry raw ingredients; (b) adjusting sugar contents of the pulverized raw ingredients; (c) inoculating yeast into the strawberry raw ingredients having adjusted sugar contents, and fermenting the same at 20 to 25C for 30 to 50 days; (d) removing solids contained in a fermented liquid, and inhibiting additional fermentation by maintaining the fermented liquid at 3 to 5C for 7 or more days; (e) continuously agitating the fermented liquid at 6 to 10C for 72 or more hours; (f) aging the same; and (g) filtering the same. According to the present invention, the functional properties of a flavorful strawberry are harmonized with a wine.

Description

METHOD FOR PREPARING STRAWBERRY WINE [0002]

The present invention relates to a process for producing strawberry wines, and more particularly, to a process for producing strawberry wines by optimizing each process condition in the production of wines and not only having excellent taste and flavor of strawberry but also introducing low- And a manufacturing method thereof.

Strawberries have a unique scent, and they have good acidity and strong sugar content, which is good taste for both males and females. Strawberries are composed of carbohydrates, such as fructose, glucose, and sucrose, and vitamins and organic acids, although they vary in composition and content depending on the variety. Especially strawberries contain a large amount of vitamin C compared to other fruits. Vitamin C has scurvy and anemia prevention power, and it also helps strengthening of immunity, restoration of fatigue and skin beauty. In addition, strawberries contain a variety of antioxidants such as quercetin, caffeic acid, ferulic acid, and flavonols. Citric acid, malic acid, It contains the same organic acid and is known to have efficacy for neuralgia and rheumatism.

However, strawberries have a short shelf life due to the low meat quality and low shelf life, resulting in high possibility of corruption during harvest and transportation. In order to solve this problem, there have been carried out studies on the quality change during aging, the effect of shelf life according to storage temperature, the effect of ultraviolet ray and heat treatment, and CO2 treatment for improving shelf life. Thus, strawberries are used in the manufacture of processed foods such as jam, jelly, ice cream, frozen strawberry, syrup, juice and milk processing.

Along with the awareness of 'well-being' in recent years, not only eating habits, but also drinking culture has been transformed into a well-being culture that consumes health foods containing fruits, spices, sweeteners and herbs.

Due to the palatability and beneficial physiological activity of strawberries, strawberry wines are suitable for well-being mainstream. Strawberry vinegar and fermented beverages have emerged as a result of studies on fermentation methods using strawberries, but attempts to manufacture liquor using strawberries have been inactive.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above problems occurring in the prior art, and it is an object of the present invention to provide a process for producing strawberry wine in which the sensory characteristics of strawberries are harmonized with wine by utilizing the flavor of strawberries.

It is another object of the present invention to provide a process for producing strawberry wines which minimizes hangover with taste and flavor.

According to an aspect of the present invention, there is provided a method of making a strawberry raw material, comprising: (a) crushing a strawberry raw material; (b) adjusting the sugar content of the crushed strawberry raw material; (c) fermenting the yeast for 20 to 25 占 폚 for 30 to 50 days by inoculating yeast into the sugar content controlled sugar content; (d) removing the solid content contained in the fermentation broth and maintaining the fermentation broth at 3 to 5 占 폚 for 7 days or more to inhibit further fermentation; (e) continuously stirring the fermentation broth at 6 to 10 DEG C for at least 72 hours; (f) aging; And (g) filtering the strawberry wine.

According to one embodiment, the step (a) may be carried out by adding 0.01 to 0.02 parts by weight of a sulfite per 100 parts by weight of the raw material of the strawberry.

According to one embodiment, the step (b) may be to adjust the sugar content to 30 to 35 Brix.

According to an embodiment, the step (c) may be a step of inoculating Saccharomyces cerevisiae with yeast and fermenting the saccharomyces cerevisiae after 5 hours or more after the addition of the sulfite.

According to one embodiment, the step (c) may include fermenting with discontinuous stirring at a predetermined time interval.

According to one embodiment, the step (e) may be a stirring at a speed of 10 to 15 rpm.

According to one embodiment, the step (d) may be performed by adding the sulfite, sorbate or a mixture thereof in an amount of 0.03 to 0.3 g per liter of the fermentation broth.

According to one embodiment, the step (f) may block the inflow of air and aged at 10 to 15 ° C for 90 days or more.

According to one embodiment, the step (g) may be to use a filter having a diameter of 0.1 to 0.5 micrometers (占 퐉).

According to one embodiment, the sulfite may be added at a rate of 0.03 g to 0.05 g per liter of the filtrate during the step (g).

According to another aspect of the present invention, there is provided a strawberry wine produced by the above method.

The strawberry wine according to the present invention is excellent in taste and flavor, has little hangover and is excellent in merchantability.

In addition, the strawberry wine according to the present invention is suitable for a well-being drinking culture and can be enjoyed as a dessert after a meal, and the palatability of the sweet wine can contribute to the increase of the income of the strawberry grower and the financial independence of the local government .

It should be understood that the effects of the present invention are not limited to the above effects and include all effects that can be deduced from the detailed description of the present invention or the configuration of the invention described in the claims.

1 shows a flow chart of a strawberry wine manufacturing method according to an embodiment of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described with reference to the accompanying drawings. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein.

Further, in order to clearly illustrate the present invention in the drawings, portions not related to the description may be omitted.

Throughout the specification, when a part is referred to as being "connected" to another part, it includes not only "directly connected" but also "indirectly connected" . Also, when an element is referred to as "comprising ", it means that it can include other elements, not excluding other elements unless specifically stated otherwise.

Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings.

1 shows a flow chart of a strawberry wine manufacturing method according to an embodiment of the present invention.

According to an aspect of the present invention, there is provided a method of making a strawberry raw material, comprising: (a) crushing a strawberry raw material; (b) adjusting the sugar content of the crushed strawberry raw material; (c) fermenting the yeast for 20 to 25 占 폚 for 30 to 50 days by inoculating yeast into the sugar content controlled sugar content; (d) removing the solid content contained in the fermentation broth and maintaining the fermentation broth at 3 to 5 占 폚 for 7 days or more to inhibit further fermentation; (e) continuously stirring the fermentation broth at 6 to 10 DEG C for at least 72 hours; (f) aging; And (g) filtering the strawberry wine.

The strawberry raw material can be used by removing the nipple, removing the foreign matter and the decaying portion, washing the raw water one to three times, and crushing it by a conventional method for producing strawberry juice.

0.01 to 0.02 part by weight, preferably 0.012 to 0.015 part by weight of sulfite may be added per 100 parts by weight of the raw material of the strawberry after the crushing.

The sulfite salt is added to sterilize the microorganisms present in food and food processing processes and to suppress changes in browning, coloring and the like during storage, and is usually used as a preservative, an antioxidant, a reducing bleaching agent and the like. The kind of the sulfite salt is not particularly limited, but potassium sulfite, sodium hydrogen sulfite, sodium sulfite, sodium metabisulfite, or sodium hypasulfate may be used, and potassium sulfite is preferably used.

In addition, the saccharide raw material may be adjusted to a sugar content of 30 to 35 Brix after crushing. That is, the average sugar content of strawberries may be in the range of 10 to 13 Brix, which may be insufficient for the production of sugar, and sugars, fructose, maltose, glucose or isomerized sugars may be added for controlling sugar content.

According to one embodiment, 20 to 30 parts by weight of sugar may be added to 100 parts by weight of the strawberry raw material to adjust the sugar content to 30 to 35 Brix and the specific gravity to 1.090 to 1.140. The sugar content is preferably 32 Brix and the specific gravity is 1.135 Lt; / RTI >

The yeast can convert the sugar contained in the juice into ethyl alcohol and carbon dioxide, and the ethyl alcohol production ratio by fermentation may be 51.1 and 51.9 parts by weight of alcohol and 100 parts by weight of glucose, respectively.

Acetic acid fermentation can be achieved when the concentration of alcohol in wine production is excessively low. If the concentration of alcohol is 12% or more, it is possible to prevent rancidity caused by acetic acid bacteria, and storage for a long period is possible. In addition, if the alcohol content is 16% or more due to excessive sugar content, the fermentation is inhibited by alcohol, the sugar content is high and the merchantability may be lowered, and it is preferable to appropriately control the sugar content.

According to one embodiment, the saccharomyces cerevisiae may be inoculated with the yeast after 5 hours or more after the addition of the sulfite, and fermented.

The sulfite may inhibit bacterial or microbial activity, but the yeast is resistant to sulfite, so that efficient fermentation is possible without decreasing the activity. However, when the yeast is inoculated immediately after the sulfite treatment, the activity of the yeast may be inhibited by the sulfite. Therefore, it is preferable to appropriately control the addition amount and the addition time of the sulfite.

The yeast may be fermented at 20 to 25 ° C. for 30 to 50 days. The yeast may be fermented at a rate of 0.01 to 100 parts by weight of the raw material of strawberry after 5 hours or more of the addition of the sulfite, To 0.03 parts by weight, preferably 0.02 parts by weight can be inoculated.

The yeast may be a commercially available yeast that is commercially available, but in the case of using a liquid yeast product, the addition amount can be adjusted so that the same efficacy can be realized.

At this time, the fermentation can be performed under discontinuous stirring at predetermined time intervals.

When continuously fermenting the fermented product for the supply of oxygen during the fermentation, a large amount of cost may be consumed in constructing the facility, and the sweetness may not be appropriately controlled due to physical deformation for a long period of time.

Therefore, it is preferable that the fermentation is discontinuously stirred at a predetermined time interval, since it is preferable that air is continuously supplied in a state where physical deformation is minimized. For example, the fermentation is repeated three times at intervals of 8 hours every day for 30 minutes But it can be appropriately controlled in consideration of the manufacturing environment, the fermentation state, and the like.

At this time, the fermentation can be performed until the specific gravity becomes 1.010 to 1.055, preferably 1.015 to 1.030.

On the other hand, after the fermentation process is completed, the solid content contained in the fermentation broth can be removed.

The solid content refers to the suspended matter contained in the fermentation broth such as pulp, seed, etc. constituting the strawberry. The removal method is not particularly limited, but the fermentation broth can be separated by pressing using a juicer.

According to one embodiment, the separated fermentation broth can be maintained at 3 to 5 ° C for more than 7 days to inhibit further fermentation.

The fermentation liquid may contain not only a certain amount of alcohol by the fermentation process but also other compounds necessarily produced in an alcohol fermentation process. In particular, acetaldehyde, which is produced as an intermediate in an alcohol fermentation process, may cause a hangover upon ingestion, so that it is preferable to minimize the amount of acetaldehyde in the wine.

Therefore, since the separated fermentation broth is cooled at a low temperature for 7 days or more to inhibit fermentation, the concentration of alcohol can be maintained at an equivalent level, and the concentration of the intermediate product such as acetaldehyde contained in the fermentation broth can be reduced. In addition, the taste and flavor can be further enriched by converting the components contained in the fermentation broth into other substances at a low temperature by this step.

Also, the fermentation broth cooled for 7 days or more may be heated to 6 to 10 캜 and stirred continuously for 72 hours or more.

Since the components contained in the fermentation broth may vary in the degree or degree of conversion into other materials depending on the temperature, the fermentation broth can be further cooled at a temperature of 3 to 5 캜 for 7 days or more and then at a different temperature.

At this time, if the temperature is higher than 10 ° C, the fermentation may further proceed and the ratio of the alcohol may be changed. As a result, the quality of the product may be changed. Therefore, stirring at 6 to 10 ° C is preferable.

According to one embodiment, the stirring may be at a rotational speed of 10 to 15 rpm.

The stirring may be performed by a mechanical device such as an impeller which is installed at the center of the chamber and rotated by a motor, but it can be freely modified in consideration of the characteristics of the wine making process or the manufacturing system.

The fermentation broth is cooled at a low temperature and further agitated at 6 to 10 ° C for at least 72 hours so that the intermediate product and other components are converted into other substances to improve the taste and flavor and also the gaseous substances contained in the fermentation broth can be removed have. However, if the stirring speed is excessively slow or is set quickly, it is desirable that the desired purpose is not achieved or the taste of the wine may be altered.

At this time, the fermentation broth can be stopped by adding sulfite, sorbate or a mixture thereof. The sulfite, sorbate or a mixture thereof may be added at a ratio of 0.03 to 0.3 g per liter of the fermentation broth, preferably 0.03 to 0.05 g of sulfite per liter of the fermentation broth and 0.2 to 0.3 g of sorbate .

The sorbic acid is a typical synthetic preservative, usually added for preservation of processed foods. The sorbic acid is excellent in inhibiting the growth of various microorganisms and can be dissolved in various organic solvents. The sorbic acid may be used in admixture with acetic acid, lactic acid, alcohol or the like, or in the form of a salt such as potassium sorbate or calcium sorbate.

On the other hand, the fermentation broth can be aged at 10 to 15 ° C for 90 days or more after the cooling process is terminated with no air flow.

The fermentation broth may be cooled at a low temperature (d stage, step e) before the fermentation process, so that the fermentation broth may be firstly reduced in intermediate products or the like, and converted into other materials.

In the fermentation broth, the fermentation broth has a reduced irritant aldehyde product and an increased ester product, so that the flavor and aroma are smooth and enriched, and the fermentation by-products causing hangover can be reduced.

At this time, the precipitate generated in the aging process can be removed by centrifugal separator or sediment, and can be removed once in one month or two months after aging, but it can be appropriately adjusted in consideration of aging condition and manufacturing environment .

The sediment quality is a method of removing sediments and other solids generated in the fermentation or aging process, and the fermentation liquid can be turned into a clear liquid state all the time by using a thin body as a whole.

Meanwhile, after the aging process is completed, the aged fermentation broth can be filtered using a filter, and the pore diameter of the microfilter may be 0.1 to 0.5 micrometer (占 퐉).

If the pore diameter of the microfilter is less than 0.1 micrometer, the efficiency of the filtration process may be lowered. If the pore diameter is more than 0.5 micrometer, impurities may be excessively contained in the fermentation broth, have.

Meanwhile, in order to improve the preservability of the product during the filtration, the sulfite may be added at a ratio of 0.03 g to 0.05 g per 1 L of the filtrate.

The strawberry wines produced by the above method have a dietary fiber content of 11 to 13%, have not only a rich taste and flavor, but also minimize the production of by-products, so that hangover hardly occurs when consumed.

Hereinafter, the present invention will be described in more detail by way of examples.

Example

Sticks of strawberries collected from Seosan province of Chungnam province were removed and foreign materials such as soil and dust were removed and washed three times in flowing water. 12 g (about 60 ppm) of potassium metabisulfite was added to 85 kg of washed strawberries, and then crushed using a crusher.

20kg of white sugar was added to the crushed strawberry to obtain a sugar content of 32 Brix and a specific gravity of 1.135.

To the sugar-adjusted strawberry juice, the dried yeast ( Saccharomyces Cerevisiae ) was inoculated and agitated at 25 DEG C for 3 to 5 times daily for 60 minutes and fermented for 40 days.

In order to remove the remaining flesh after fermentation, about 90 L of fermentation broth was squeezed through an extractor. The fermentation broth was retained for 10 days in a refrigerator at 4 ℃ to inhibit fermentation.

After 10 days, the fermentation broth was stirred at a rate of 10 rpm for 5 days while maintaining a temperature of 9 캜. 4 g of sulfite and 20 g of sorbate were added.

Subsequently, the fermentation broth was transferred to a fermentation chamber, and the inflow of air was stopped at a temperature of 14 캜 and aged for 100 days. The precipitates formed during the ripening process were removed once every 30 days using a thin sieve. After the aging was finished, the solid content was removed using a 0.3 탆 membrane filter, and a supernatant was obtained to complete the strawberry wine.

Comparative Example

Strawberry wines were prepared in the same manner as in the above examples, but steps (d) and (e) of the present invention were omitted.

That is, the 90 L fermentation broth separated by the juice after fermentation was not subjected to a separate low-temperature fermentation inhibition process, and 4 g of the sulfite and 20 g of the sorbate were added. The fermentation broth was kept at 14 ° C for 110 days And the other conditions were the same.

Experimental Example  : Productivity evaluation

Examples and Comparative Examples division Taste (flavor) Strawberry incense Texture hangover Overall Example 4.4 4.1 4.2 4.7 4.5 Comparative Example 3.1 3.2 3.4 2.6 3.2

Experimental examples were evaluated on the flavor, strawberry flavor, hangover degree, texture and overall satisfaction for the examples and comparative examples prepared in the above-described conditions under the above-described conditions.

The evaluation score was 5: very excellent / 4: excellent / 3: normal / 2: insufficient / 1: very insufficient, and the average value of the evaluation results of 100 persons was shown.

As a result of the investigation, the strawberry wines according to the examples were excellent in texture, strawberry flavor, flavor and satisfaction, and excellent in commerciality as compared with the comparative examples.

In particular, the strawberry wines prepared according to the present invention were evaluated as having no hangover while the strawberry wines prepared according to the present invention and comparative examples were evaluated as having almost no hangover. On the other hand, .

As described above, the strawberry wines produced according to the present invention are not only excellent in taste and flavor but also almost free of hangover, and can satisfy consumer's taste.

It will be understood by those skilled in the art that the foregoing description of the present invention is for illustrative purposes only and that those of ordinary skill in the art can readily understand that various changes and modifications may be made without departing from the spirit or essential characteristics of the present invention. will be. It is therefore to be understood that the above-described embodiments are illustrative in all aspects and not restrictive. For example, each component described as a single entity may be distributed and implemented, and components described as being distributed may also be implemented in a combined form.

The scope of the present invention is defined by the appended claims, and all changes or modifications derived from the meaning and scope of the claims and their equivalents should be construed as being included within the scope of the present invention.

Claims (11)

(a) crushing the strawberry raw material;
(b) adjusting the sugar content of the crushed strawberry raw material;
(c) fermenting the yeast for 20 to 25 占 폚 for 30 to 50 days by inoculating yeast into the sugar content controlled sugar content;
(d) removing the solid content contained in the fermentation broth and keeping it at 3 to 5 캜 for more than 7 days to inhibit further fermentation;
(e) continuously stirring the fermentation broth at 6 to 10 DEG C for at least 72 hours;
(f) aging; And
(g) filtering the mixture.
The method according to claim 1,
Wherein the step (a) is carried out by adding 0.01 to 0.02 parts by weight of a sulfite per 100 parts by weight of the raw material of the strawberry.
The method according to claim 1,
Wherein the step (b) adjusts the sugar content to 30 to 35 Brix.
The method according to claim 1,
Wherein the step (c) comprises inoculating Saccharomyces cerevisiae with the yeast after 5 hours or more after the addition of the sulfite salt, and fermenting the saccharomyces cerevisiae .
The method according to claim 1,
Wherein the step (c) is fermented while discontinuously stirring at a predetermined time interval.
The method according to claim 1,
Wherein the step (e) is performed at a speed of 10 to 15 rpm.
The method according to claim 1,
Wherein the step (d) is performed by adding a sulfite, a sorbate or a mixture thereof in an amount of 0.03 to 0.3 g per liter of the fermentation broth.
The method according to claim 1,
Wherein the step (f) is to block the inflow of air and aging at 10 to 15 DEG C for more than 90 days.
The method according to claim 1,
Wherein the step (g) uses a filter having a diameter of 0.1 to 0.5 micrometers (占 퐉).
The method according to claim 1,
Wherein the sulfitic acid salt is added at a rate of 0.03 g to 0.05 g per liter of the filtrate during the step (g).
A strawberry wine produced by the process according to any one of claims 1 to 10.

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