KR20190127506A - Fermented fruit wine and method of manufacturing fermented fruit wine - Google Patents

Abstract

According to the present invention, a method of manufacturing fermented fruit wine comprises: a step of manufacturing refined rice wine in a conventional manner by using rice, leaven, and yeast as main ingredients; a step of manufacturing a fermented fruit juice by using the fruit containing an anthocyanin pigment of polyphenol and vegetable lactic acid bacteria; a step of combining and mixing the fermented fruit juice with the refined rice wine; and a step of aging the mixed refined rice wine and fermented fruit juice for a certain period of time, separating only the clear liquor (upper liquor) of the aged liquid to obtain fermented fruit wine. According to the present invention, the fermented fruit wine extracts useful ingredients of the fruit containing an anthocyanin pigment of polyphenol by using vegetable lactic acid bacteria to provide useful ingredients of fruit enough to the fruit wine and provide no headache and heartburn caused by hangover after drinking, and no smell of liquor.

Description

Fermented fruit wine and manufacturing method of fermented fruit wine {omitted}

The present invention relates to a method for producing fermented fruit wine and fermented fruit wine, and more specifically, fermented fruits such as Schizandra chinensis, Bokbunja, Ody, Cornus, Gojija, Blueberry, Aronia, etc. containing anthocyanin pigments of polyphenols. The present invention relates to a method for producing fermented fruit wine and fermented fruit wine which can relieve stress of modern man due to alcohol promotion by pharmacological action by rapid absorption in the body by providing fruit wine.

Fruit wines containing anthocyanin pigments, an antioxidant component of polyphenols, include fruit wines made by dipping and fermenting fruits and berries such as Schisandra chinensis, mulberry, wolfberry, cornus, and bokbunja in alcoholic beverages. The fruit wine using foreign fruits is newly introduced. The fruit will be described in detail below.

Schisandra chinensis is effective in protecting the lungs and kidneys. Herbal medicine is rarely used as a medicine and as a medicine. In addition, blood circulation is smoothed to lower blood pressure, diabetes is good for preventing colds. Recently, the ingredients of Schizandra chinensis have been extracted through various clinical trials to reveal the therapeutic effects of various diseases.

Goji is known to help with fatigue, prevent liver disease and cardiovascular disease. Betaine in gojija prevents the accumulation of liver in the liver to prevent liver diseases such as fatty liver. In addition, it also has a function of lowering homocysteine content that causes heart disease. Goji's Rutin may help strengthen blood capillaries and improve vascular health. In one shot, goji berries boost energy and are known to be effective medicines for the liver and eyes.

Bokbunja have larger fruits, less sour, and higher sugar than normal raspberries. In Oriental medicine, the fruit is used as a medicinal herb. The taste is sweet and sour.

)·상심자(

)라고도 한다. 상실은 당나라 때부터 약으로 쓰기 시작한 것으로 약성은 온화하고, 맛은 달고 시다. 성분은 당 종류가 많고 유기산과 점액질·비타민B1·비타민B2·비타민C 등이 함유되어 있다. 약리작용은 이뇨작용과 진해, 강장작용이 있는 것으로 알려져 있다. 빈혈로 어지럽고 귀에서 소리가 나며 얼굴이 창백할 때에 사용하며, 전신의 기능쇠약으로 머리가 갑자기 희게 되고, 귀가 잘 들리지 않으며 눈에 피로와 어지러움을 많이 느낄 때도 효과가 있다.Audi has a heartache

), Heartbreaker (

Also called). Loss began as a medicine since the Tang Dynasty, the weakness is mild, the taste is sweet. There are many types of sugars, and it contains organic acids, mucus, vitamin B1, vitamin B2, and vitamin C. Pharmacological action is known to have diuretic and Jinhae, tonic action. It is used when dizziness due to anemia, sound in the ears, and pale face. It is also effective when the head suddenly becomes white due to functional weakness of the whole body, the ear is hard to hear and the eyes feel tired and dizzy.

Cornus is known to help diuretic and cholesterol reduction, skin care and fatigue. Cornus fruit contains glycosides such as saponins and tannins, organic acids, and vitamin A. Saponins are glycosides found in various plants such as cabbage, carrots, bellflower, ginkgo and ginseng. It has a diuretic effect and has been used as a medicine for a long time.

Blueberries, native to North America, contain anthocyanin pigments, which are symbolized by blue, and are used as ingredients, natural colors, and spices in various dishes with a sweet and sour taste and a mild aroma. It's sweet and sour, so it's eaten raw and can be distributed as processed foods such as jams, juices and canned foods.

Native to North America, Aaronia is sour and is used in a variety of foods, including jams, syrups, juices, and wines. It is known as one of the super foods because it is rich in antioxidants such as polyphenols.

The conventional production method of fruit wine utilizing an anthocyanin pigment-rich fruit of the above-mentioned polyphenols having excellent antioxidant activity is not simply enough to extract useful ingredients of the fruit wine by simply immersing and fermenting it in alcohol. Due to the high content of alcoholic beverages used for dipping, the absorption of the body is delayed when drinking, and the discharge of the body is not performed quickly, resulting in various pains such as headache, soreness, and nausea, which in turn causes various diseases. I have a problem.

Another manufacturing method is to add fruit to the process of manufacturing makgeolli. The yeast and yeast bacteria used for manufacturing makgeolli also have a limitation in extracting the useful components of the fruit. It is difficult to remove from fruit wine.

The present invention extracts useful components of fruits containing anthocyanin pigments of polyphenols using vegetable lactic acid bacteria to provide enough useful components of fruits to fruit wine, while headache and heartburn caused by hangover after drinking. To provide a fermented fruit wine that does not have a strong alcohol smell.

Fermented fruit wine production method according to the present invention,

Preparing sake in a conventional manner using rice, yeast, and yeast as main ingredients; Preparing a fruit fermented fruit liquid using the fruit containing an anthocyanin pigment of polyphenol and vegetable lactic acid bacteria; Combining and mixing the fermented fruit juice with the sake; After aging the mixed sake and fermented fruit juice for a certain period of time, and separating only the clear liquor (top liquor) of the aging solution to obtain a fermented fruit wine.

The step of preparing the sake with the rice and yeast and yeast as the main raw material, washing the rice in accordance with the conventional production method of the sake, called in water, take out the rice soaked in water to remove the water in the basket; Immersing the drained rice in a mineral wood and steaming steam to make godu rice; Putting water, yeast and yeast into the gourd rice and mixing the mixture by stirring; After putting the gourd rice in a jar and stirring, making a lid with a clean cloth and fermenting at about 25 ~ 30 ℃; After fermentation and soaking makgeolli two times a day for 2 to 3 days, and after 4 to 5 days after soaking may include the step of obtaining the sake.

Preparing a fermented fruit liquid using the fruit containing anthocyanin pigments of the polyphenols and vegetable lactic acid bacteria, the step of grinding the fruit containing anthocyanin pigments of polyphenols; Mixing sugar with purified water and oligosaccharides to the fruit mill; Inoculating the mixture with vegetable lactic acid bacteria and fermenting the fermenter, and then fermenting at around 37 ° C. for 24 to 48 hours; Aging the fermentation broth at about 5 ° C. for 72 to 120 hours; It may include the step of obtaining a fermented fruit liquid by separating only clear liquor (upper liquor) of the aging liquid.

The mixing and mixing the fermented fruit juice with the sake may be mixing the sake with the fermented fruit liquor at 65 to 90:10 to 35 wt%.

After aging the mixed sake and fermented fruit solution for a certain period of time, to obtain a fermented fruit wine by separating only the clear liquor (above liquor) of the aging liquid for the fermentation of the mixed solution at about 5 ℃ for 48 to 120 hours, the aging Separation of clear liquor (above liquor) of the liquid may be a step of obtaining fruit fermentation fruit wine.

In addition, the present invention may include a fermented fruit wine produced by the above production method.

Fermented fruit wine according to the present invention by extracting the useful components of the fruit containing the anthocyanin pigment of the polyphenols using vegetable lactic acid bacteria to provide enough of the useful components of the fruit to the fruit wine, and without the headache and heartburn caused by hangover after drinking It provides fermented fruit wine that does not smell like dark liquor.

1
1 is a schematic view showing a manufacturing process diagram of the present invention.

Hereinafter, with reference to the accompanying drawings will be described in detail a preferred embodiment of the fermented fruit wine production method according to the present invention.

Fermented fruit wine production method according to the present invention comprises the steps of preparing the sake in a conventional manner using rice and yeast and yeast as the main raw material; Preparing a fruit fermented fruit liquid using the fruit containing an anthocyanin pigment of polyphenol and vegetable lactic acid bacteria; Combining and mixing the fermented fruit juice with the sake; After aging the mixed sake and fermented fruit juice for a certain period of time, the clear liquor (upper liquor) of the aging solution is isolated, comprising the step of obtaining a fermented fruit wine.

EXAMPLE

1. preparing sake in a conventional manner using rice, yeast and koji as main ingredients;

First, wash 10Kg of rice to soak makgeolli, soaked in water for 2 to 3 hours, remove the rice soaked in water and put it in a basket to remove water for 1 to 2 hours.

Next, transfer the drained rice to Gwangmokcheon and steam it in a steamer or shiru to make godu rice. Next, add 60 g of yeast to a small amount of water to dissolve well, add 450 g of yeast and yeast dissolved in a small amount of water, and 16 liters of water to stir well so that the yeast and yeast are evenly dissolved.

Then, after lowering the temperature of the gourd rice, the gourd rice is put in a jar and stirred well. Subsequently, the jar containing the gourd rice is covered with Hanji or a clean cloth and tied with a string to make a lid to ferment at 25-30 ° C.

Next, after immersing the makgeolli in the above process 2 to 3 days at the same time interval for about 2 times a day, stir the makgeolli well after 4-5 days after soaking and then remove the precipitate and suspended matter Obtained. At this time, the frequency of Cheongju is in the range of 15-20%.

2. preparing fermented fruit liquor using fruit and vegetable lactic acid bacteria containing anthocyanin pigment of polyphenols;

Omija raw and 10 Kg containing anthocyanin pigments of polyphenols are washed with clean water and then pulverized with a grinder. 5Kg of oligosaccharides and 3 liters of purified water were mixed so that the sugar content was about 20 Brix and the pH was about 4.0 so that the vegetable lactobacillus could be fermented properly in the schisandra chinensis.

After inoculating 27 g of lactobacillus plantarium, which is a vegetable lactic acid bacterium, with 0.15% of the total weight of the mixture, it is fermented in a fermenter and fermented at around 37 ° C. for 24 hours for fresh fruit and 48 hours for frozen fruit.

After fermenting the fermentation broth at 96 ° C. for 96 hours, the precipitate was removed to obtain 12 liters of Schizandra fermentation broth.

3. combining and mixing the fermented fruit liquid with the sake;

First, a predetermined amount of the fermented fruit liquor prepared in the step of making the fermented fruit liquor in a predetermined amount of sake made in the sake liquor is blended.

That is, as shown in FIG. 1, 10 liters of the sake prepared as described above and 3 liters of Schisandra fermentation broth are combined to prepare a total of 13 liters of fermented fruit wine. At this time, the amount of the fermented fruit liquor can be adjusted to about 10% by adjusting the amount of the fermented fruit liquor according to the taste of the user using the fermented fruit liquor.

4. After ripening the mixed sake and fermented fruit liquor for a certain period of time, by separating only clear liquor (top liquor) of the aging liquid to obtain a fermented fruit liquor;

Next, the fermented fruit liquor containing the sake sake aging in a certain container for a certain time. After putting 13 liters of the mixed solution in a container, and aged for 48 hours at 5 ℃, only the clear liquor (top liquor) of the aging liquid was separated to obtain 12 liters of fermented Schisandra chinensis.

As mentioned above, although an exemplary embodiment of the present invention has been described with reference to the accompanying drawings, those skilled in the art to which the present invention pertains may realize the present invention without changing the technical spirit or essential features thereof. It will be appreciated that the present invention may be practiced as. Therefore, it should be understood that the embodiments described above are exemplary in all respects and not restrictive.

Claims (5)

Preparing sake in a conventional manner using rice, yeast, and yeast as main ingredients; Preparing a fruit fermented fruit liquid using the fruit containing an anthocyanin pigment of polyphenol and vegetable lactic acid bacteria; Combining and mixing the fermented fruit juice with the sake; After fermenting the mixed sake and fermented fruit liquor for a certain period of time, by separating only clear liquor (top liquor) of the aging liquid to obtain a fermented fruit wine, characterized in that it comprises a step. The method of claim 1,
The fruit containing the anthocyanin pigment of the polyphenol is selected from one or two of Omija, mulberry, bokbunja, cornus, goji berry, aronia, blueberry to produce a fermented fruit wine. The method of claim 1,
The vegetable lactic acid bacteria which ferment the fruit containing the anthocyanin pigment | dye of polyphenols are selected from one or two of Lactobacillus plantarium bacteria, Lactobacillus casei bacteria and Lactobacillus lactis bacteria, and fermented fruit liquid, characterized in that Fermented fruit wine manufacturing method. The method of claim 1,
The blending and mixing the fermented fruit juice in the sake liquor is a method of producing fermented fruit wine, characterized in that the blending and mixing the sake and fermented fruit liquor in 65 ~ 90: 10 to 35% by weight. Fermented fruit wine produced by the method of any one of claims 1, 2, 3, 4.

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