KR20200050815A - Manufacturing method of carbonated apple cider and carbonated apple cider - Google Patents

Abstract

The present invention relates to a production method of a carbonated apple cider, which comprises the steps of: decomposing and precipitating pectin substances by adding pectinase to an apple juice; removing precipitated pectin substances; mixing the apple juice from which the pectin substances are removed and the purified water at a volume ratio of 85 to 95% : 5 to 15%; heating the apple juice in which the purified water is mixed; inoculating yeast into the heated apple juice for primary fermentation; separating the yeast from fermented apple juice; and inoculating the yeast into the apple juice from which the yeast is separated for secondary fermentation.

Description

Manufacturing method of carbonated apple cider and carbonated apple cider

The present invention relates to a method for producing carbonated cider, and more particularly, to a method for producing carbonated cider and carbonated cider with improved turbidity while giving a rich foam.

Common carbonated cider is prepared by inoculating yeast with apples and fermenting them. Thereby, an apple liquor containing carbonic acid and having a predetermined alcoholic degree is formed. The cider thus prepared remains transparent. In addition, traditional alcoholic beverages such as rice wine are produced by fermentation by administering yeast and foam-producing proteins, and contain carbonic acid to generate bubbles. The traditional alcohol produced in this way has high turbidity.

However, tastings of carbonated ciders want visually transparent like traditional ciders and rich bubbles like traditional liquors. Accordingly, it is required to have a cider that contains transparent carbonic acid and has a transparent and rich foam.

Accordingly, an object of the present invention is to provide a method for producing carbonated cider and carbonated cider containing carbonate and improving turbidity and generating bubbles.

Method for producing a carbonated cider to achieve the object of the present invention includes the steps of decomposing and precipitating pectin substances by adding pectinase to apple juice; Removing the precipitated pectin material; Mixing the pectin material removed apple juice and purified water in a volume ratio of 85 to 95%: 5 to 15%; Heating and cooling the apple juice mixed with purified water; Primary fermentation by inoculating the cooled apple juice with yeast (yeast); Separating yeast from primary fermented apple juice; And secondary fermentation by inoculating yeast into the separated yeast juice (yeast). Secondary fermentation can generate bubbles and improve turbidity.

Here, the second fermentation step is a step of aging yeast (yeast) in the apple juice from which yeast is separated, inoculating 0.5% to 1% of the weight of apple juice from which yeast is separated, and aging for 15 to 30 days at 1 to 5 ° C. When included, the foaming force is in the range of 2.4 to 3.2 cm, and turbidity can be improved, which is preferable.

And adding ethyl alcohol (ethyl alcohol) to the raw apple juice 100% to 200% by volume of the raw apple juice to form a precipitate; And removing the precipitate formed from the raw apple juice, since it is possible to remove the precipitate of the raw apple juice.

Here, the first fermentation step comprises: inoculating yeast with heated apple juice to ferment for 5 to 10 days at 18 to 22 ° C; Detecting the alcohol level of the cooled apple juice; And it is preferable to include the step of notifying that the cooled apple juice is a carbonated cider of the target alcohol degree, it is preferable because it is possible to produce cider having a suitable alcohol level.

And mixing a predetermined amount of purified water in the second fermented apple juice and adding a sugar solution to reach a predetermined target alcohol frequency and a predetermined target sugar content; And it is preferable to further include the step of filtering the appropriate apple juice to produce a cider of the desired alcohol level, and the turbidity can be further improved through filtration.

According to the present invention, the cider containing carbonic acid is produced by improving the turbidity low while producing rich bubbles through the primary fermentation and the secondary fermentation, thereby improving the satisfaction of the tasting.

It is possible to further improve the turbidity by removing the sediment of the raw apple juice and filtering the second fermented cider, so that the tasting aesthetically satisfactory.

1 is a flow chart of a method for producing carbonated cider according to the present invention.

Hereinafter, a method of manufacturing carbonated cider according to a preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings.

1 is described with reference to a flowchart of a method for producing carbonated cider according to the present invention.

1) Diluting 70% concentration of ethyl alcohol for raw apple juice by adding 100% to 200% of raw apple juice volume (S11).

2) The raw apple juice diluted with ethyl alcohol for disinfection is kept for 60 minutes and stored (S12).

3) Confirm the presence or absence of the pectin substances sediment in the stored apple juice (S13).

4) When the precipitate is confirmed, the pectin substance precipitate is removed from the apple juice. The raw apple juice from which the precipitate was removed is also separated from ethyl alcohol (S14). The method of removing the precipitate and separating the raw apple juice from ethyl alcohol is achieved by mixing the raw apple juice and ethyl alcohol in a funnel-shaped mixing tank and extracting it from the bottom of the funnel shape.

5) In order to reduce pectin substances in apple juice by decomposition and precipitation, levyn's pectinase PECLYVE CP untreated, 0.05% ~ 0.1% is added (S15).

6) The precipitated pectin material is removed (S16). The method of removing the sediment is made by mixing apple juice and pectinase in a funnel-shaped mixing tank and extracting from the bottom of the funnel-shaped.

Here, the first process of removing the pectin material from S11 to S14 and the second process of S15 and S16 may be performed by any one process or a combination of the two processes.

7) The pectin material is removed, the apple juice and purified water are mixed in a volume ratio of 85 to 95%: 5 to 15% (S17).

8) After heating the apple juice mixed with purified water (20-40 minutes at 80-100 ° C), cool it (S18).

9) 5 days at 18 to 22 ° C. by inoculating a yeast mixture (yeast, 0.5 to 1.0% by weight compared to the cooled apple juice) with yeast (yeast) in the apple juice cooled to a predetermined temperature (18 to 22 ° C.) First fermentation for 10 days (S19).

Yeast is a separation yeast Saccharomyces cerevisiae HY2013 (YY5, fermentis produced by SafAle WB-06, SafAle US-05, SafAle S-05 and Gyeonggi Agricultural Research Institute) ) Deposit number: KCCM11548P, hereinafter Gyeonggi Provincial Institute of Yeast (yeast) may be selected from the group, and Gyeonggi Provincial Institute of Yeast (yeast) may be selected. The yeast mixture containing yeast may be composed of yeast extract, Bacto Pepton, glucose, purified water, and the like.

10) It detects the alcohol level of the apple juice that is being fermented first (S20).

11) It is confirmed that the first-fermented apple juice becomes a carbonated cider of the target alcohol level (S21). Here, the target alcohol level should be about 6%.

12) The yeast is separated from the first fermented carbonated cider (S22). The method of separating yeast from the carbonated cider may be performed by filtering, or may be separated by an extraction method.

13) Yeast (yeast, 0.5 to 1.0% by weight compared to carbonated cider) is inoculated into the carbonated apple liquor from which yeast has been separated and fermented for 2 to 15 days at 1 to 5 ° C (S23).

Yeast is a separation yeast Saccharomyces cerevisiae HY2013 (YY5, fermentis produced by SafAle WB-06, SafAle US-05, SafAle S-05 and Gyeonggi Agricultural Research Institute) ) Deposit number: KCCM11548P, hereinafter Gyeonggi Provincial Institute of Yeast (yeast) may be selected from the group, and Gyeonggi Provincial Institute of Yeast (yeast) may be selected. The yeast mixture containing yeast may be composed of yeast extract, Bacto Pepton, glucose, purified water, and the like.

14) 80L of purified water is mixed with 250L of secondary fermented cider (S24). Here, the separation of yeast from the secondary fermented cider can be performed in the same manner as in the above S22 process.

15) Add sugar to the carbonated cider mixed with purified water so that the target alcohol number is 4.5 ± 0.5% and the target sugar is 5.5 to 6.0 brix (S25).

16) The filtered carbonated cider is filtered to prepare a final carbonated cider (S26).

The sheet filter used for filtration is Sheet Media Type EK1 (0.2 ~ 0.4, filtration hole size, unit μm, equal to or less), P80's Supradisc II Module Type Filter, X80 (0.6 ~ 2.0), X200 (3.0 ~ 6.0), X300 (5.0-12.0) and X700 (6.0-15.0).

(Experiment materials and methods)

end. Experimental material

The apple juice used in the present invention was an apple grown in Mungyeong region in 2017 and was purchased from the Snow White Farming Association. The purchased apple juice was used as a sample while being stored in a low-temperature warehouse maintained at 3 ± 2 ℃. The pH of the apple was 4 ± 0.03, and the sugar content was 13.58 ± 0.1brix. To reduce pectin substances, levyn's pectinase PECLYVE CP was used. The yeast for alcohol fermentation is fermentis SafAle WB-06, SafAle US-05, SafAle S-05, and Gyeonggi-do Agricultural Research Institute's isolated yeast for brewing large amounts of flavor ingredients Saccharomyces cerevisiae HY2013 ( YY5) Accession number: KCCM11548P) was used. In addition, the sheet filter used for filtration is Sheet Media Type EK1 (0.2 ~ 0.4, filtration hole size, unit μm, equal to or less), P80's Supradisc II Module Type Filter, X80 (0.6 ~ 2.0), X200 (3.0 ~ 6.0), X300 (5.0 ~ 12.0) and X700 (6.0 ~ 15.0) were used. In addition, gluten used in the foam-forming protein was chamtor, egg white was silver food, gelatin was geltec, and casein was used as Junsei chemical.

I. Experiment method

1) Sedimentability

The presence or absence of pectin substances precipitates was quantitatively analyzed in a 500 ml cylindrical glass beaker (diameter 84 mm * height 119 mm) to change the sediment of the lower layer.

2) Foam power

Each sample was poured into a 250 ml cylinder (28 cm in height, 42 mm in outer diameter), and the bubble height was measured after 30 seconds.

3) Turbidity

The absorbance was measured at 850 nm using a turbidimeter (LUTRON TU-2016).

4) Evaluation of preference

For preference evaluation, 20 sensory personnel were selected from inside and outside the company, and color, taste, aroma, foam, turbidity, weight, and overall preference were selectively selected according to the examples. The average score of 20 sensory personnel was recorded. The classification of the 5-point rating is as follows. It was judged by 1 point of dislike, 2 points of dislike, 3 points of normal, 4 points of good, and 5 points of very good.

All. Method for producing alcoholic fermented apple cider

(a) After diluting ethyl juice for disinfection with 70% concentration of the raw material of apple juice twice, store it for 60 minutes, reveal the presence or absence of pectin substances precipitates, and if there are precipitates, pectinase After adding 0.1% and treating at 50 ° C for 2 hours, the pectin substances were decomposed and precipitated.

(b) Prepare and mix 900L of apple juice and 100L of purified water from which the pectin material has been removed, boil at 100 ° C for 30 minutes, cool, and inoculate at a rate of 0.75% of a yeast mixture containing yeast from Gyeonggi Agricultural Plant and ferment for 7 days at 20 ° C The alcohol frequency was reached 6%.

(c) In addition to yeast fermentation, the yeast mixture containing yeast was added to 60L of apple juice with primary fermentation and yeast separated at a rate of 0.75% and aged at 2 ° C for 21 days.

(d) 250 L of apple juice and 80 L of purified water were added as a mixed solution to achieve a target alcoholicity of 4.5 ± 0.5% and a sugar content of 5.5 to 6.0 brix.

(e) The final carbonated cider was filtered with a sheet media type filter having a pore size of 3.0 to 6.0 μm to complete the production.

(Example)

Throughout this specification, “%” used to indicate the concentration of a specific substance means (weight / weight)% solids / solids (% weight / volume), and liquids / solids unless otherwise specified. / Liquid is (volume / volume)%.

(Example 1): Checking the raw state of apple juice and determining the amount of pectinase added

(Example 1-1): Confirmation of the presence of pectin substances in apple juice

After diluting ethyl alcohol for disinfection with 70% concentration twice in 400 ml of 400 ml of apple juice received at different times and storing it for 60 minutes, observation of the lower sediment revealed a sediment at the level of 1 to 2 mm. No significant difference was observed, and it was confirmed that pectin was contained in all apple juices regardless of harvest and juice time (see Table 1).

Confirmation of the presence of pectin in apple juice
Apple juice types
(Date of supply)

A
(2018.3.8)
B
(2018.5.6)
C
(2018.4.25)
D
(2018.4.13)
Treatment concentration
Apple juice 33.3%, ethyl alcohol 46.7%, purified water 20%

Sediment height (mm)

1.0
1.9
1.5
1.4

(Example 1-2): Determination of the amount of pectinase added to reduce pectin substances

Pectinase was added to the apple juice C without treatment, 0.05%, 0.075%, 0.1%, 0.15%, and 0.2% were added and treated at 50 ° C. for 2 hours to confirm the precipitated pectin material. As a result, a precipitate was observed in the untreated apple juice. In the non-treated milk juice, a sediment of pectin at a level of 1 to 3 ml was observed. In addition, when the pectinase was added at a concentration of 0.1% or less, the sediment also increased as the concentration increased, but at a concentration exceeding 0.1%, no significant sediment change occurred. Therefore, it was confirmed that pectinase is efficiently precipitated when pectinase is added at a concentration of 0.1% or less (see Table 2).

Pectin material sediment analysis according to the concentration of pectinase added
Pectinase concentration

No treatment
0.05%
0.075%
0.1%
0.15%
0.2%
Sediment height (mm)

0.0
1.2
2.2
2.8
2.9
2.9

(Example 2): Evaluation of fermentation period and preference for brewing yeast

(Example 2-1): Fermentation period test according to brewing yeast

For the production of carbonated cider, brewed yeast required for fermentation of apple juice was inoculated with the experimental group and observed at 20 ° C for 9 days. (Refer to Table 3) Depending on the type of brewing yeast (solid, liquid), the input amount varies, but the amount of yeast input is the same as 10 ^ 10 CFU per 1L of apple juice. As a result of the fermentation period, there was no significant difference when reaching the target alcohol level of 6% for each brewer's yeast. (See Table 4)

Experimental group for brewing yeast required for fermentation of carbonated cider
division

A
B
C
D
Yeast

SafAle WB-06
SafAle US-05
SafAle S-05
Yunggi Institute of Agriculture, Gyeonggi-do
shape

Solid (dry powder)
Solid (dry powder)
Solid (dry powder)
Liquid
input

0.05%
0.05%
0.05%
0.75%

division

1 day
2 days
3 days
4 days
5 days
6 days
7 days
8 days
9 days
A

2.5%
3.2%
3.9%
4.5%
5.6%
6.1%
6.2%
6.3%
6.4%
B

2.7%
3.1%
3.4%
4.2%
5.2%
5.7%
6.0%
6.1%
6.2%
C

2.2%
2.9%
3.3%
4.0%
4.8%
5.1%
5.8%
6.0%
6.1%
D

2.9%
3.4%
4.1%
4.9%
5.5%
5.9%
6.2%
6.2%
6.4%

(Example 2-2): Preference evaluation according to brewing yeast

In the evaluation of preference, the taste and taste preferences were highest when inoculated with yeast from Gyeonggi Provincial Agricultural Research Service and the color preference was highest in SafAle WB-06. The weight preference did not show a significant difference for each brewer's yeast. In the overall preference evaluation, yeast from Gyeonggi Provincial Institute of Agriculture was the highest. (Refer to Table 5)

Analysis of preference for carbonated cider according to brewing yeast
division

A
B
C
D
color

3.9
3.4
3.5
3.8
incense

3.8
3.2
3.7
4.0
flavor

3.9
4.0
3.8
4.3
Weight

3.9
3.8
3.9
3.9
Overall preference

3.8

3.5
3.7

4.1

(Example 3): Foaming and turbidity improvement characteristics according to the foaming protein input

Bubble production and turbidity quality characteristics were investigated according to the experimental method after 10 days of the addition of gluten-free, egg white, gelatin, casein, and yeast from Gyeonggi-do Agricultural Plant (treatment concentration of 1%) to the carbonated cider after the first fermentation. Foam formation was more than 3cm when the egg white and Gyeonggi-do agricultural source yeast were administered, and turbidity showed the greatest improvement at 0.4 level when gelatin and Gyeonggi-do agricultural yeast were administered. Therefore, if foam generation and turbidity improvement are comprehensively considered, it can be confirmed that Gyeonggi-do Agricultural Research Institute yeast is the most suitable (see Table 6).

No additives

gluten
Egg white
gelatin
Casein
Gyeonggi Agricultural Institute Yeast
Foam force (cm)

1.1
1.4
3.1
2.5
1.6
3.2
Turbidity (NTU)

1.9
1.25
1.75
0.4
1.45
0.38

(Example 4): Bubble production and turbidity improvement carbonated cider (Example 3) Determination of yeast input in Gyeonggi-do Agricultural Research Institute

In the case of carbonated apples treated with yeast, Gyeonggi Provincial Institute of Origin 0.0%, 0.5%, 0.75%, and 1.0% of the total amount of apple juice and purified water, respectively, the foaming power ranged from 2.4 to 3.2 cm and the turbidity ranged from 0.25 to 0.54. It was found that 0.75% showed the best foam and turbidity improvement. (See Table 7)

Quality Characteristics of Apple Cider according to Yeast Intake
Treatment concentration

No additives
0.5%
0.75%
1.0%
Foam force (cm)

1.1
2.4
3.2
3.2
Turbidity (NTU)

1.90
0.54
0.25
0.38

(Example 5): Foaming and turbidity improvement characteristics according to the foaming protein input

The turbidity and palatability of carbonated cider according to the filtration hole size of the sheet filter (no treatment, 0.2 to 0.4, 0.6 to 2.0, 3.0 to 6.0, 5.0 to 12.0, 6.0 to 15.0 μm) were investigated. (See Table 8)

The smaller the filter hole, the greater the improvement in the turbidity compared to the control group, but no significant difference was observed in the filter hole at 3.0 to 6.0 μm or less, and the color preference was the same. In the case of aroma, taste, and weight preference, the filtration hole was the best in 3.0 ~ 6.0μm and 5.0 ~ 12.0μm. In the preliminary palatability evaluation, the filtration hole 3.0-6.0 μm was the best.

Investigation of turbidity and preference for carbonated cider according to the size of the filtration hole
Filtration hole
(μm)
No treatment
0.2 ~ 0.4
0.6 ~ 2.0
3.0 ~ 6.0
5.0 ~ 12.0
6.0 ~ 15.0
Turbidity (NTU)

0.25
0.08
0.08
0.10
0.18
0.20
color

3.4
4.1
4.2
4.2
3.9
3.9
incense

4.1
3.4
3.3
4.1
4.2
4.1
flavor

3.5
3.1
3
4.1
4.1
3.7
Weight

3.9
2.7
2.8
3.6
.6
3.7
Overall preference

3.5
3.5
3.7
4.2
4.0
3.9

Due to the above-mentioned manufacturing method of carbonated cider and carbonated cider, the turbidity is improved while the cider containing carbonic acid generates rich bubbles through primary fermentation and secondary fermentation. Remove the sediment of the raw apple juice and filter the secondary fermented cider to further improve the turbidity, so the tasting can be aesthetically pleasing.

Claims (6)

In the production method of carbonated cider,
Decomposing and precipitating pectin substances by adding pectinase to apple juice;
Removing the precipitated pectin material;
Mixing the pectin material removed apple juice and purified water in a volume ratio of 85 to 95%: 5 to 15%;
Heating and cooling the apple juice mixed with purified water;
Primary fermentation by inoculating the cooled apple juice with yeast (yeast);
Separating yeast from primary fermented apple juice; And
Method for producing carbonated cider, characterized in that it comprises; a second fermentation by inoculating yeast into the separated apple juice yeast (yeast).
According to claim 1,
The second fermentation step,
Production of carbonated cider, characterized in that it comprises inoculating yeast into the apple juice from which the yeast is separated and inoculating 0.5% to 1% by weight of the apple juice from which the yeast is separated, and aging at 1 to 5 ° C for 15 to 30 days. Way.
According to claim 1,
Forming a precipitate by adding ethyl alcohol to the raw apple juice 100% to 200% by volume of the raw apple juice; And
Removing the precipitate formed in the raw apple juice; Method for producing a carbonated apple wine further comprising.
According to claim 1,
The first fermentation step,
Inoculating the cooled apple juice with yeast to ferment for 5 to 10 days at 18 to 22 ° C;
Detecting the alcohol level of the cooled apple juice; And
And a step of notifying the cooled apple juice to be a carbonated cider of the target alcoholicity.
According to claim 1,
Mixing a predetermined amount of purified water in the second fermented apple juice and adding a sugar solution to reach a desired target alcohol frequency and a desired target sugar content; And
A method of producing an alcohol fermented apple cider, further comprising the step of filtering the apple juice.
Carbonated cider produced by the method of any one of claims 1 to 5.

Images