KR20190130334A - Manufacturing method of pineapple beverages - Google Patents

Abstract

The present invention provides a manufacturing method of pineapple fermented beverages, comprising the steps of: crushing pineapples; with respect to 100 parts by weight of crushed pineapples, mixing 5-10 parts by weight of raw sugar or sugar and 0.1-0.2 part by weight of seed, and fermenting the same at 20-40°C to prepare a fermented vinegar; with respect to 100 parts by weight of crushed pineapples, mixing 100 parts by weight of water, 10-20 parts by weight of raw sugar or sugar, and 0.1-0.3 part by weight of seed and fermenting the same at 10-30°C to prepare a fermented beverage; filtering the fermented vinegar and the fermented beverage, respectively; mixing 0.2-5 parts by weight of the filtered fermented vinegar with respect to 100 parts by weight of the filtered fermented beverage; and aging the mixed fermented beverage and the fermented vinegar at 0-5°C. Accordingly, the present invention enhances flavors and tastes unique to pineapples and, at the same time, doubles the generation of lactic acid bacteria and enzymes, characteristics of fermented beverages, and carbonic acid to increase nutrition and preference.

Description

Manufacturing method of pineapple fermented beverage {Manufacturing method of pineapple beverages}

The present invention relates to a method for producing a pineapple fermented beverage, and more specifically, by preparing a fermented vinegar and fermented beverage using pineapple and then mixing them at low temperature to aging and excellent nutrition and preference of pineapple fermented beverage It relates to a manufacturing method.

Pineapple is the fruit of ananas, a tropical plant, and it has a very good aroma and has a sweet and sour taste.Everyone enjoys eating it.In particular, it contains proteolytic enzymes called bromelain, which is eaten as a dessert after eating meat. It is very helpful for digestion.

In addition, pineapple contains a large amount of vitamins A, B, and C, and these vitamins can greatly contribute to the prevention of colds and various adult diseases in that it helps to strengthen immunity. By the way, these pineapples are usually ingested without processing, and processed products are also within a very limited range, such as ice cream with some flavor or aroma of pineapple, or food and beverage containing a small amount of pineapple flesh. The situation is manufactured and distributed in the form.

However, some of the flavors and flavors of pineapples are not only very high in calories, but also contain artificial additives, which can adversely affect health if consumed frequently. Other foods and beverages contain too much pineapple. Small pineapple had the problem of not properly ingesting the beneficial ingredients.

Republic of Korea Patent No.0261722 Republic of Korea Patent No. 1478026 Republic of Korea Patent No. 1305259

The present invention has been proposed to improve the problems of the prior art, and an object of the present invention is to provide a method for producing a pineapple fermented beverage which is not only excellent in taste and aroma but also very beneficial to health.

The present invention comprises the steps of grinding a pineapple, in order to achieve this object; 100 parts by weight of crushed pineapple, raw sugar or sugar 5-10 parts by weight, spawn 01-0.2 parts by weight, fermentation at 20 ℃ to 40 ℃ to prepare a fermented vinegar; 100 parts by weight of the ground pineapple, 100 parts by weight of water, 10 to 20 parts by weight of raw sugar or sugar, and 0.1 to 0.3 parts by weight of seeds are mixed and fermented at 10 ° C. to 30 ° C. to prepare a fermented beverage; Filtering each of the fermented vinegar and the fermented beverage; Mixing 0.2 to 5 parts by weight of the filtered fermented vinegar with respect to 100 parts by weight of the filtered fermented beverage; It comprises a step of aging the fermented beverage and fermented vinegar mixed at 0 ° C ~ 5 ° C;

The fermented vinegar is first fermented for 20 days to 40 days, and then second fermented for 3 to 12 months after filtering the solids; The fermented beverage is fermented for 12 hours to 48 hours; The mixed fermentation drink and fermentation vinegar is preferably fermented for 1 day to 10 days.

In addition, in the fermented vinegar, salt may be mixed in an amount of 0.025 to 0.5 parts by weight based on 100 parts by weight of pineapple.

The present invention improves the aroma and taste unique to pineapple and at the same time can increase the nutrition and palatability by doubling the production and carbonation of lactic acid bacteria and enzymes that are characteristics of fermented beverages, and low temperature for a mixture of fermented vinegar and fermented beverages. By shortening the aging time as much as possible there is an advantage that can be supplied by mass production.

Looking at the preferred embodiment according to the present invention in detail as follows, in the description of the embodiment of the present invention to those skilled in the art that do not have a direct relationship with the technical features of the present invention, or the present invention belongs to For obvious matters, a detailed description thereof will be omitted.

The present invention comprises the steps of crushing pineapple, fermenting some of the crushed pineapple to prepare vinegar, fermenting some of the crushed pineapple to prepare a fermented beverage, filtering each of the fermented vinegar and fermented beverage, filtration Mixing the fermented vinegar and the fermented beverage is characterized in that it comprises a step of aging the mixed beverage. Hereinafter, each of these steps will be described in detail.

First, prepare pineapple and then grind it. Pineapple to be prepared is preferably made of a peeled state. Grinding is to shorten the fermentation time by increasing the surface area, the degree of grinding is not particularly limited.

When pineapple is crushed, they are separated and fermented to prepare fermented vinegar and fermented beverage. Fermented vinegar can be made using either crushed pineapple, raw sugar or sugar and spawn. At this time, the fermented vinegar is preferably made of a mixture of 5 to 10 parts by weight of raw sugar or sugar, 0.1 to 0.2 parts by weight based on 100 parts by weight of pineapple.

Raw sugar is a raw candy that is a raw material of sugar, and sugar may be composed of general sugar. It is preferable to use raw sugar that contains more minerals and vitamins than processed ordinary sugar.

In the present invention, the spawn refers to a human microbiome as a bacterium which includes a wide range of microorganisms beneficial to the human body. These spawns use microorganisms obtained in accordance with the Republic of Korea Patent No. 1305259 (name of the invention: microbial decoy microorganisms manufacturing method beneficial to humans).

Specifically, as a first step, lactococcus lactis subsp lactis, a lactobacillus extracted from Greek and Bvlgari yogurt, European Otaji cheese and butter, as a first step, Lactococcus lactis subtis Lactococcus lacits subsp cremoris, Penicillium canenbertii, Geitrichum candidum, Brevibacterium linens and the yeast bacterium Klockera apiculata apiculata, Saccharomyces rosei, Schizosaccharomyces pombe, Hansenia spora uvarum candida stellata, Saccharomyces selected from the group Incubate.

When the first stage culture is completed, B. bifidum, B. longum, B. breve and Adolescents extracted from the microorganism and yogurt cultured in the first stage Bifidobacterium bacteria selected from the group consisting of) and incubated in a second step, and then extracted from Bacillus subtilis (Bacillus subtilis), microorganisms cultured in the second step and Nigeria Huava Cocous luteus, Micrococcus roseus, Bacillus licheniformis, Leuconostoc mesenteroides, Bacillus cereus var, The third stage culture is performed by mixing microorganisms selected from the group consisting of Bacillus mycoides, Bacillus circulans and Bacillus maceransm. Lose.

When the third stage culture is completed, Bacillus subtilis Koji, Pergillus oryzae, Aspergillus decanter extracted from the microorganism cultured in the third stage and Japanese soy sauce ( Aspergillus sojae, Bacillus subtilis, Pedicoccus halococcus, Zygosaccharomyces major, Zygosaccharomyces soya. Torulopsis sake, Candida pelliculosa, Sacch.rouxxi, Sacch.rosei, Sacch.fermentati, Sacch. mellis, Sacch. pastori, and Hansenula amonala are mixed and microorganisms selected from the group are followed by a fourth stage culture.

No. When the step 4 incubation is completed, the extracted from the microorganism and German beer culture in step 4, the claw exciter Mosquera Bahia Kula other (Kloeckera apiculata), Isaac drive MRS roseyi (Saccharomyces rosei), Shh josak MRS pombe (Schizosaccharomyces pombe) drive , Hansenia spora uvarum, Candida stellata (Candida stellata) is mixed with a microorganism selected from the group consisting of the fifth step culture.

Then, Lactobacillus casei, Lactobacillus leichmanii, extracted from fermented soy flour made from fermented rainbow beans (Cowpeas) and chickpeas (Chickpeas) through the fifth step, Lactobacillus leichmanii , Lactobacillus plantaram (Lactobacillus plantaram), Pedicoccus pentosaceus (Pediococcus pentosaceus), Pedicocus ecidi lactici (Pediococcus acidilactici) by mixing a microorganism selected from the group and oriented in the sixth step , Bacillus subtilis, Bacillus cereus, Bacillus megaterium, Bacillus mycoides, Bacillus mycoides, Bacillus subtilis Natto (Bacillus natto) is finally cultured by mixing the microorganism selected from the group consisting of.

The seed spawn which is a raw material of the fermented vinegar is made through this final stage of cultivation, and more detailed technical information related to the multi-step cultivation is disclosed in detail in Korean Patent No. 1305259, which is omitted. . In addition, the spawn according to the present invention to be described later reveals in advance that the product is sold under the trade name "Hwang Se Ran's microorganism fermentation powder" (sales agent: Happy fermentation world).

On the other hand, the present invention does not exclude the case where a small amount of salt is added in preparing the first fermented beverage. Salt has the ability to replenish additional minerals while controlling the liver of the drink to a certain level. For this purpose, it is preferable to use sun salt, which is relatively rich in minerals. Salt may be mixed in the range of 0.025 to 0.5 parts by weight based on 100 parts by weight of pineapple.

When pineapple, raw sugar, and spawn are mixed, it is first fermented. Primary fermentation is alcoholic fermentation, and pineapple, raw sugar, and spawn are mixed in the above-mentioned weight range and filled in a glass bottle, and preferably made within a range of 20 days to 40 days within a temperature range of 20 ° C to 40 ° C.

Once the primary fermentation is complete, the solids are filtered out of the mixture and then the primary fermentation broth is secondary fermented over 3 to 12 months. Secondary fermentation is acetic acid fermentation, which can be accomplished using glass bottles similar to primary fermentation, preferably until it is in the range of ph 2 to ph 5. When the secondary fermentation is completed, the fermentation vinegar according to the present invention is made.

 Fermented beverages can be made from ground pineapple, water, sugar, and spawn. At this time, the second fermented beverage is preferably made of 100 parts by weight of water, 100 parts by weight of water, 10 to 20 parts by weight of sugar, and 0.1 to 0.3 parts by weight of spawn.

It is preferable to use water containing minerals, and sugar is a concept including all monosaccharides, small sugars, and polysaccharides, and the seed is similar to the seed used in the fermentation vinegar preparation described above.

When pineapple, water, sugar, and spawn are mixed, they are fermented at 10 ° C to 30 ° C for 12 hours to 48 hours. Fermentation may be performed in the same manner as the above-mentioned fermented vinegar, pineapple, water, sugar, spawn mixed in the above-described weight range and filled in a glass bottle or a general container.

The reason for shortening the fermentation beverage's maturation time compared to fermentation vinegar is that if the primary fermentation produces alcohol in the fermentation vinegar, the fermentation in the fermentation beverage is made by culturing the lactic acid bacteria and enzyme through the aging process to make the beverage. This is because the main purpose.

After the fermented vinegar and the fermented beverage are prepared, each of them is filtered to filter out the solids. Removal of solids can be accomplished using conventional filtration filters. The filtration filter is preferably made of 20 to 60 mesh.

When the solids are removed from each of the fermented vinegar and the fermented beverage, they are mixed. The mixing may be performed by mixing 0.2 to 5 parts by weight of the fermented vinegar from which the solids are removed, based on 100 parts by weight of the fermented beverage from which the solids have been removed. Fermented vinegar is a natural vinegar made by pineapple, the content thereof may be increased, the palatability as a drink can be reduced.

When the fermented vinegar and the fermented beverage are mixed, the mixture is aged. Aging is preferably made in the range of 1 day to 10 days at 0 ℃ ~ 5 ℃. The reason for the present invention is the low-temperature aging for a certain period of time, the longer the aging period is to produce more carbonic acid, but to restrain the activity of yeast as much as possible to limit the alcohol production due to the active activity of the yeast.

Pineapple fermented beverage according to the present invention as described above was prepared through the following several processes.

1. Preparation of Fermented Vinegar

100 parts by weight of crushed pineapple, 10 parts by weight of raw materials, 0.1 parts by weight of spawn salt, 0.05 parts by weight of natural salt was mixed and fermented first until the alcoholic fermentation was at least 8% at 25 ° C. Thereafter, the solids were filtered out from the primary fermentation broth, placed in a glass bottle, and then fermented vinegar was prepared by second fermentation for at least six months until the cottage was not produced while removing the produced cottage.

2. Preparation of Fermented Beverage

2-1

100 parts by weight of crushed pineapple, 100 parts by weight of water, 20 parts by weight of raw materials, 0.1 parts by weight of spawn salt, 0.05 parts by weight of natural salt were mixed and filled into a glass bottle, and then fermented at 15 ° C. for 15 hours to prepare a fermented beverage.

2-2

100 parts by weight of crushed pineapple, 100 parts by weight of water, 20 parts by weight of raw materials, 0.1 parts by weight of seed, 0.05 parts by weight of natural salt were mixed and filled in a glass bottle, and then fermented at 15 ° C. for 24 hours to prepare a fermented beverage.

2-3

100 parts by weight of crushed pineapple, 100 parts by weight of water, 20 parts by weight of raw material, 0.1 parts by weight of spawn salt, 0.05 parts by weight of natural salt were mixed and filled into a glass bottle, and then fermented at 15 ° C. for 48 hours to prepare a fermented beverage.

2-4

100 parts by weight of crushed pineapple, 100 parts by weight of water, 20 parts by weight of raw materials, 0.1 parts by weight of spawn, 0.05 parts by weight of natural salt were mixed and filled in a glass bottle, and then fermented at 25 ° C. for 15 hours to prepare a fermented beverage.

2-5

100 parts by weight of crushed pineapple, 100 parts by weight of water, 20 parts by weight of raw materials, 0.1 parts by weight of seed, 0.05 parts by weight of natural salt were mixed and filled in a glass bottle, and then fermented at 25 ° C. for 24 hours to prepare a fermented beverage.

2-6

100 parts by weight of crushed pineapple, 100 parts by weight of water, 20 parts by weight of raw material, 0.1 parts by weight of seed, 0.05 parts by weight of natural salt were mixed and filled in a glass bottle, and then fermented at 25 ° C. for 48 hours to prepare a fermented beverage.

2-7

100 parts by weight of crushed pineapple, 400 parts by weight of water, 50 parts by weight, 0.1 parts by weight of spawn, 0.05 parts by weight of natural salt were mixed and filled in a glass bottle, and then fermented at 15 ° C. for 15 hours to prepare a fermented beverage.

2-8

100 parts by weight of crushed pineapple, 400 parts by weight of water, 50 parts by weight of raw materials, 0.1 parts by weight of spawn, 0.05 parts by weight of natural salt were mixed and filled in a glass bottle, and then fermented at 15 ° C. for 24 hours to prepare a fermented beverage.

2-9

100 parts by weight of crushed pineapple, 400 parts by weight of water, 50 parts by weight, 0.1 parts by weight of spawn, 0.05 parts by weight of natural salt were mixed and filled in a glass bottle, and then fermented at 15 ° C. for 48 hours to prepare a fermented beverage.

2-10

100 parts by weight of crushed pineapple, 400 parts by weight of water, 50 parts by weight, 0.1 parts by weight of spawn, 0.05 parts by weight of natural salt were mixed and filled into a glass bottle and fermented at 25 ° C. for 15 hours to prepare a fermented beverage.

2-11

100 parts by weight of crushed pineapple, 400 parts by weight of water, 50 parts by weight of raw materials, 0.1 parts by weight of spawn salt, 0.05 parts by weight of natural salt were mixed and filled in a glass bottle, and then fermented at 25 ° C. for 24 hours to prepare a fermented beverage.

2-12

100 parts by weight of crushed pineapple, 400 parts by weight of water, 50 parts by weight, 0.1 parts by weight of spawn, 0.05 parts by weight of natural salt were mixed and filled into a glass bottle, and then fermented at 25 ° C. for 48 hours to prepare a fermented beverage.

3. Mixing and Fermentation of Fermented Vinegar and Fermented Beverage

3-1

The solid content of each of the fermented vinegar and the fermented beverage was removed as a 50 mesh filtration filter, and then 100 parts by weight of the fermented beverage and 5 parts by weight of the fermented vinegar were mixed and aged at 1 ° C. for 1 day to prepare a pineapple fermented beverage.

3-2

The solid content of each of the fermented vinegar and the fermented beverage was removed as a filtration filter of 50 mesh, and then 100 parts by weight of the fermented beverage and 5 parts by weight of the fermented vinegar were mixed and aged at 1 ° C. for 5 days to prepare a pineapple fermented beverage.

3-3

The solid content of each of the fermented vinegar and the fermented beverage was removed as a 50 mesh filter, and then 100 parts by weight of the fermented beverage and 5 parts by weight of the fermented vinegar were mixed and aged at 1 ° C. for 8 days to prepare a pineapple fermented beverage.

3-4

The solid content of each of the fermented vinegar and the fermented beverage was removed as a 50 mesh filter, and then 100 parts by weight of the fermented beverage and 5 parts by weight of the fermented vinegar were mixed and aged at 5 ° C. for 1 day to prepare a pineapple fermented beverage.

3-5

The solid content of each of the fermented vinegar and the fermented beverage was removed as a filtration filter of 50 mesh, and then 100 parts by weight of the fermented beverage and 5 parts by weight of the fermented vinegar were mixed and aged at 5 ° C. for 5 days to prepare a pineapple fermented beverage.

3-6

The solids of each of the fermented vinegar and the fermented beverage were removed as a 50 mesh filter, and then 100 parts by weight of the fermented beverage and 5 parts by weight of the fermented vinegar were mixed and aged at 5 ° C. for 8 days to prepare a pineapple fermented beverage.

3-7

The solid content of each of the fermented vinegar and the fermented beverage was removed as a 50 mesh filter, and then 100 parts by weight of the fermented beverage and 5 parts by weight of the fermented vinegar were mixed and aged at 10 ° C. for 1 day to prepare a pineapple fermented beverage.

3-8

The solid content of each of the fermented vinegar and the fermented beverage was removed as a filtration filter of 50 mesh, and then 100 parts by weight of the fermented beverage and 5 parts by weight of the fermented vinegar were mixed and aged at 10 ° C. for 5 days to prepare a pineapple fermented beverage.

3-9

The solid content of each of the fermented vinegar and the fermented beverage was removed as a 50 mesh filter, and then 100 parts by weight of the fermented beverage and 5 parts by weight of the fermented vinegar were mixed and aged at 10 ° C. for 8 days to prepare a pineapple fermented beverage.

3-10

The solid content of each of the fermented vinegar and the fermented beverage was removed as a 50 mesh filter, and then 100 parts by weight of the fermented beverage and 10 parts by weight of the fermented vinegar were mixed and aged at 1 ° C. for 1 day to prepare a pineapple fermented beverage.

3-11

The solids of each of the fermented vinegar and the fermented beverage were removed as a 50 mesh filter, and then 100 parts by weight of the fermented beverage and 10 parts by weight of the fermented vinegar were mixed and aged at 1 ° C. for 5 days to prepare a pineapple fermented beverage.

3-12

The solid content of each of the fermented vinegar and the fermented beverage was removed as a filtration filter of 50 mesh, and then 100 parts by weight of the fermented beverage and 10 parts by weight of the fermented vinegar were mixed and aged at 1 ° C. for 8 days to prepare a pineapple fermented beverage.

3-13

The solid content of each of the fermented vinegar and the fermented beverage was removed as a filtration filter of 50 mesh, and then 100 parts by weight of the fermented beverage and 10 parts by weight of the fermented vinegar were mixed and aged at 5 ° C. for 1 day to prepare a pineapple fermented beverage.

3-14

The solid content of each of the fermented vinegar and the fermented beverage was removed as a filtration filter of 50 mesh, and then 100 parts by weight of the fermented beverage and 10 parts by weight of the fermented vinegar were mixed and aged at 5 ° C. for 5 days to prepare a pineapple fermented beverage.

3-15

The solid content of each of the fermented vinegar and the fermented beverage was removed as a 50 mesh filter, and then 100 parts by weight of the fermented beverage and 10 parts by weight of the fermented vinegar were mixed and aged at 5 ° C. for 8 days to prepare a pineapple fermented beverage.

3-16

The solid content of each of the fermented vinegar and the fermented beverage was removed as a filtration filter of 50 mesh, and then 100 parts by weight of the fermented beverage and 10 parts by weight of the fermented vinegar were mixed and aged at 10 ° C. for 1 day to prepare a pineapple fermented beverage.

3-17

The solid content of each of the fermented vinegar and the fermented beverage was removed as a filtration filter of 50 mesh, and then 100 parts by weight of the fermented beverage and 10 parts by weight of the fermented vinegar were mixed and aged at 10 ° C. for 5 days to prepare a pineapple fermented beverage.

3-18

The solid content of each of the fermented vinegar and the fermented beverage was removed as a 50 mesh filter, and then 100 parts by weight of the fermented beverage and 10 parts by weight of the fermented vinegar were mixed and aged at 10 ° C. for 8 days to prepare a pineapple fermented beverage.

3-19

The solid content of each of the fermented vinegar and the fermented beverage was removed as a filtration filter of 50 mesh, and then 100 parts by weight of the fermented beverage and 1 part by weight of the fermented vinegar were mixed and aged at 1 ° C. for 1 day to prepare a pineapple fermented beverage.

3-20

The solid content of each of the fermented vinegar and the fermented beverage was removed as a filtration filter of 50 mesh, and then 100 parts by weight of the fermented beverage and 1 part by weight of the fermented vinegar were mixed and aged at 1 ° C. for 5 days to prepare a pineapple fermented beverage.

3-20

The solid content of each of the fermented vinegar and the fermented beverage was removed as a 50 mesh filter, and then 100 parts by weight of the fermented beverage and 1 part by weight of the fermented vinegar were mixed and aged at 1 ° C. for 8 days to prepare a pineapple fermented beverage.

3-21

The solid content of each of the fermented vinegar and the fermented beverage was removed as a filtration filter of 50 mesh, and then 100 parts by weight of the fermented beverage and 1 part by weight of the fermented vinegar were mixed and aged at 5 ° C. for 1 day to prepare a pineapple fermented beverage.

3-22

The solid content of each of the fermented vinegar and the fermented beverage was removed as a filtration filter of 50 mesh, and then 100 parts by weight of the fermented beverage and 1 part by weight of the fermented vinegar were mixed and aged at 5 ° C. for 5 days to prepare a pineapple fermented beverage.

3-23

The solid content of each of the fermented vinegar and the fermented beverage was removed as a 50 mesh filter, and then 100 parts by weight of the fermented beverage and 1 part by weight of the fermented vinegar were mixed and aged at 5 ° C. for 8 days to prepare a pineapple fermented beverage.

3-24

The solid content of each of the fermented vinegar and the fermented beverage was removed as a 50 mesh filter, and then 100 parts by weight of the fermented beverage and 1 part by weight of the fermented vinegar were mixed and aged at 10 ° C. for 1 day to prepare a pineapple fermented beverage.

3-25

The solid content of each of the fermented vinegar and the fermented beverage was removed as a filtration filter of 50 mesh, and then 100 parts by weight of the fermented beverage and 1 part by weight of the fermented vinegar were mixed and aged at 10 ° C. for 5 days to prepare a pineapple fermented beverage.

3-26

The solid content of each of the fermented vinegar and the fermented beverage was removed as a filtration filter of 50 mesh, and then 100 parts by weight of the fermented beverage and 1 part by weight of the fermented beverage were mixed and aged at 10 ° C. for 8 days to prepare a pineapple fermented beverage.

The table below is a measurement and evaluation table of each of the fermented beverage prepared as described above for the sugar content, taste, flavor of each pineapple fermented beverage according to the difference in weight parts of water to 100 parts by weight pineapple.

Purified water 100 400 Brix 17.5 15 flavor 7.5 7 incense 7.8 7.4

In the table, the sugar unit is measured by a conventional sugar meter, and each taste and aroma is an average of the values scored by the nine-point scale method after 20 randomly sampled tastings, and generally satisfactory in sugar and taste and aroma. It can be seen that it is a shameful figure.

The table below shows how pineapple fermented beverages change taste and aroma according to fermentation time. Sensory evaluation of taste and aroma followed the nine-point scale described above. According to this, the taste of the pineapple fermented beverage does not depend greatly on the fermentation time, the flavor of pineapple fermented beverages can be seen that the longer the fermentation time is poor evaluation.

15 hours 24 hours 48 hours flavor 7.3 7.5 7.2 incense 7.2 7.8 5.7

The table below shows how pineapple fermented beverages change with fermentation temperature. Sensory evaluation of taste and aroma followed the nine-point scale described above. According to this, the pineapple fermented beverage can be confirmed that the taste and aroma each slightly improved as the fermentation temperature increases.

17 ℃ 25 ℃ flavor 7.1 7.5 incense 6.9 7.8

The table below shows the sensory test of taste and aroma according to the weight part of fermented vinegar in pineapple fermented beverages. Sensory evaluation of taste and aroma followed the nine-point scale described above. As can be seen from the table, as the weight part of the fermented vinegar increases, it can be seen that the taste and aroma decrease due to the sour taste of the vinegar.

One% 5% 10% flavor 7.5 8.2 6.4 incense 7.8 8 6.6

The table below shows the sensory test of taste and aroma according to ripening temperature in pineapple fermented beverages. Sensory evaluation of taste and aroma followed the nine-point scale described above. According to the table, pineapple fermented beverages were determined that the lower the ripening temperature, the better the taste and aroma. This indicates that the higher the ripening temperature, the more carbonic acid is produced but the palatability is poor due to the alcohol flavor.

1 ℃ 5 ℃ 10 ℃ flavor 8.8 8.4 7.5 incense 8.2 7.5 6.8

The table below shows the sensory test of taste and aroma of fermented pineapple beverages with ripening period. Sensory evaluation of taste and aroma followed the nine-point scale described above. According to the table, pineapple fermented beverages can be seen that the taste and aroma slightly increased with the ripening period.

1 day 5 days 8th flavor 7.5 8.9 8.8 incense 7.8 8.2 8.2

In the above description, but limited to the preferred embodiments of the present invention, but this is only an example, the present invention is not limited to this may be modified and carried out in various ways, and further technical features based on the disclosed technical idea It will be apparent that it can be implemented in addition.

Claims (3)

Grinding pineapple;
100 parts by weight of crushed pineapple, raw sugar or sugar 5-10 parts by weight, spawn 01-0.2 parts by weight, fermentation at 20 ℃ to 40 ℃ to prepare a fermented vinegar;
100 parts by weight of the ground pineapple, 100 parts by weight of water, 10 to 20 parts by weight of raw sugar or sugar, 0.1 to 0.3 parts by weight of seeds, mixed and fermented at 10 ° C. to 30 ° C. to prepare a fermented beverage;
Filtering each of the fermented vinegar and the fermented beverage;
Mixing 0.2 to 5 parts by weight of the filtered fermented vinegar with respect to 100 parts by weight of the filtered fermented beverage;
Fermenting the mixed fermented beverage and fermented vinegar at 0 ℃ ~ 5 ℃;
Method for producing a pineapple fermented beverage comprising. The method of claim 1,
The fermented vinegar is first fermented for 20 days to 40 days, and then second fermented for 3 to 12 months after filtering the solids; The fermented beverage is fermented for 12 hours to 48 hours; The mixed fermentation drink and fermentation vinegar is a method for producing a pineapple fermentation drink, characterized in that fermentation for 1 day to 10 days. The method of claim 1,
In the fermented vinegar, salt is mixed with 0.025 to 0.5 parts by weight with respect to 100 parts by weight of pineapple pineapple fermentation drink manufacturing method.