KR20230056349A - Pear wine and pear vinegar manufacturing method using natural fermentation - Google Patents

Abstract

The present invention relates to a method for manufacturing pear vinegar. The method for manufacturing pear vinegar, according to one embodiment of the present invention, comprises: a juicing step which washes a pear, crushes/compresses the same and produces pear juice; a chaptalization step which adds sugar to the pear juice produced in the juicing step to increase sugar content to 25-30° Brix; an alcohol fermenting step which adds yeasts to the pear juice obtained through the chaptalization step and cultures the same for six days under an anaerobic condition of 23-25 ℃; an acetic acid fermenting step which inoculates 18 % (v/v) of a vinegar starter liquid and cultures the same for 10 to 30 days under an aerobic condition of 30 ℃, wherein the vinegar starter is obtained by sterilizing a medium containing glucose, glycerin, yeast extracts, ethanol, and acetic acid in the pear juice having alcohol fermentation finished, adding ethanol to the medium, inoculating acetobacter aceti with 1-2 inoculation loops and shaking culturing the same for four to six days in an incubator. According to the present invention, the method can manufacture pear vinegar and pear wine having abnormal fermentation inhibited and bad odors removed therefrom.

Description

Pear wine and pear vinegar manufacturing method using natural fermentation {Pear wine and pear vinegar manufacturing method using natural fermentation}

The present invention relates to a method for preparing rice wine and rice vinegar, and more particularly to a method for manufacturing rice wine and rice vinegar through natural fermentation.

Vinegar is one of the fermented foods that have been manufactured and used since ancient times, regardless of the East or the West. Vinegar is eaten directly as a seasoning, but it is also used in other foods such as pickles, and it is also used as a preservative to prevent spoilage of food by using the action of vinegar acid to inhibit the growth of putrefactive bacteria. Vinegar is directly involved in human metabolism and plays an important role as a medicine, such as fatigue recovery, prevention of arteriosclerosis and high blood pressure, removal of radioactive pollutants, and promotion of digestion and absorption. In addition, vinegar is known to be effective for diet or beauty.

There are two types of vinegar: brewed vinegar produced by fermenting grains, fruits, and alcoholic beverages as main ingredients, and synthetic vinegar made by diluting glacial acetic acid or acetic acid with drinking water.

Synthetic vinegar is colorless and transparent as organic acid is added by diluting glacial acetic acid or acetic acid without going through a fermentation process.

Brewed vinegar is made by acetic acid fermentation, and types of brewed vinegar include fruit vinegar, grain vinegar, and alcoholic vinegar. Fruit vinegar is a mixture of raw materials such as fruit mash, fruit juice, alcohol and sugars and fermented with acetic acid, and grain vinegar is a mixture of raw materials such as grain mash, grain saccharified liquid, alcohol and sugars and fermented with acetic acid, Alcoholic vinegar is a liquid fermented with acetic acid by mixing raw materials such as alcohol, sugars, and additives.

The present invention relates to a method for manufacturing pear vinegar and pear vinegar capable of suppressing abnormal fermentation and removing miscellaneous nauseous substances.

A pear vinegar manufacturing method according to an embodiment of the present invention includes a juice extraction step of washing pears and then crushing/pressing them to form pear juice; A sugar step of increasing the sugar content to 25 to 30 °Brix by adding sugar to the pear juice formed in the juice extraction step; An alcohol fermentation step of adding yeast to the pear juice obtained through the supplementation step and incubating it for 6 days under anaerobic conditions at 23 to 25 ° C; A medium consisting of distilled water, glucose, glycerin, yeast extract, ethanol, and acetic acid was sterilized in the pear juice after alcoholic fermentation was completed, ethanol was added to the medium, and Acetobacter aceti ) is inoculated with 1 to 2 platinum and inoculated with 18% (v / v) of the seed liquid obtained by shaking culture in an incubator for 4 to 6 days and incubating for 10 to 30 days under aerobic conditions at 30 ° C. Includes an acetic acid fermentation step.

According to the present invention, it is possible to produce pear vinegar and pear liquor in which abnormal fermentation is suppressed and miscellaneous nae is removed.

A pear vinegar manufacturing method according to an embodiment of the present invention includes a juice extraction step of washing pears and then crushing/pressing them to form pear juice; A sugar step of increasing the sugar content to 25 to 30 °Brix by adding sugar to the pear juice formed in the juice extraction step; Yeast is added to the pear juice obtained through the supplementation step, and the pear is prepared through an alcohol fermentation step of culturing for 6 days under anaerobic conditions at 23 to 25 ° C.

Next, a medium composed of distilled water, glucose, glycerin, yeast extract, ethanol, and acetic acid was sterilized in the stomach liquor after the alcoholic fermentation was completed, ethanol was added to the medium, and acetobacter acetobacter Acetic acid fermentation step of inoculating 1 to 2 platinum of Acetobacter aceti and inoculating 18% (v/v) of seed liquid obtained by shaking culture in an incubator for 4 to 6 days and culturing for 10 to 30 days under aerobic conditions at 30 ° C. Through the production of pear vinegar.

1. Juice extraction and sugar processing

In the present invention, the pears (11.9 ~ 12.8 ° Brix) used to prepare vinegar were harvested in Naju, Jeollanam-do in October 2007 and stored at -4 ° C. The pears are washed 3-4 times with running water and then ground with a grinding machine to extract juice.

The yeast used for alcoholic fermentation of fruit was Saccharomyces cerevisiae.

A medium for culturing Saccharomyces cerevisiae is composed of Peptone, Yeast extract, Malt extract and Glucose, and this medium is 121 It was sterilized in an autoclave for 15 minutes at ° C. Then, the main hair pre-cultured at 25 ° C. for 1 day was inoculated into this medium and fermented at 25 ° C. for 4 to 5 days.

In addition, as a strain required for acetic acid fermentation, Acetobacter aceti was used. Here, a liquid medium or a solid medium may be used as a medium for culturing Acetobacter aceti, and the conditions of the liquid medium and the solid medium are as follows.

The liquid medium is composed of 0.5 vol% of glucose, 1.0 vol% of glycerin, 0.5 vol% of yeast extract, 5.0 vol% of ethanol, 0.02 vol% of ethanol, and 1.0 vol% of acetic acid, based on distilled water.

The solid medium was composed of 3.0% by volume of glucose, 0.5% by volume of yeast extract, 1.0% by volume of yeast extract, 3.0% by volume of ethanol, and 1.5% by volume of agar, based on distilled water.

Hereinafter, the medium made as described above is sterilized in an autoclave at 121 ° C. for 15 minutes. Among the sterilized medium, the solid medium is inoculated with Acetobacter aceti cultured in advance to select an excellent acetic acid bacterium. The selected Acetobacter aceti is inoculated with 1 to 2 platinum in a liquid medium, and cultured with shaking for 5 days in a shaking incubator at 25 ° C and 150 rpm to obtain seed liquid.

2. Alcohol fermentation step

Sugar was added to the pear juice at 11.9-12.8 ° Brix to maintain the sugar concentration to 20 ° Brix, and then Saccharomyces cerevisiae was added at 0.5% by volume with respect to the pear juice, which was then heated at 25 ° C. It is cultured for 4 to 5 days under anaerobic conditions so that alcohol fermentation occurs.

Here, the present applicant observed changes in sugar content and alcohol concentration occurring during fermentation for 6 days after alcohol fermentation.

As a result of observation, the sugar content rapidly decreased as the alcohol fermentation progressed, while the alcohol concentration increased, showing an inverse proportion. During alcohol fermentation, the change in sugar content and alcohol concentration was the most severe after 2 days, and there was little change in sugar content and alcohol concentration after 5 to 6 days of alcohol fermentation. Therefore, it was most effective to ferment for 4 to 5 days during alcohol fermentation.

3. Acetic acid fermentation and maturation

20% by volume of seed extract was inoculated with pear juice after alcohol fermentation was completed, and it was incubated for 10 to 30 days at 30℃ aerobic conditions. The pear juice cultured in this way was filtered through a filter having 2 μm of eyes to remove the residue, and then refrigerated and aged at 4° C. for a certain period of time.

Here, the present applicant investigated the effect of alcohol concentration on acid production during acetic acid fermentation using pear juice after alcohol fermentation.

To this end, acetic acid fermentation was carried out by dividing the alcohol concentration into 6%, 8%, and 10%. In the case of the raw material having an alcohol concentration of 6% at the time of initial fermentation, the yield was 48% with an acid production amount of 5.9% after 7 days. Pear juice with an alcohol content of 8% was fermented under the same conditions, and the total acid content was 8.5% and the yield was the highest at 60%. On the other hand, in the case of pear juice with 10% alcohol content, the total acid content was 6.8% and the yield was the lowest at 35%.

It is common for acid-producing bacteria to produce high concentrations of acetic acid at high concentrations of alcohol, but Acetobacter aceti used in this experiment is considered to have low tolerance at high concentrations of alcohol, resulting in low total acid production and yield.

Therefore, when using acetic acid bacteria for vinegar production, it seems most efficient to use strains that are resistant to high alcohol concentration or to perform acetic acid fermentation at an alcohol concentration of 6 to 8%, as shown in the yield shown in this study.

Claims (2)

A juice extraction step of washing the pears and crushing/pressing them to form pear juice;
A sugar step of increasing the sugar content to 25-30 °Brix by adding sugar to the pear juice formed in the juice extraction step; and
A method for producing pears comprising an alcohol fermentation step of adding yeast to the pear juice obtained through the sugar step and culturing for 6 days under anaerobic conditions of 23 to 25 ° C. According to claim 1,
A medium consisting of distilled water, glucose, glycerin, yeast extract, ethanol, and acetic acid was sterilized in the pear juice after the alcoholic fermentation was completed, and ethanol was added to the medium, followed by acetobacter acetobacter aceti) inoculated with 1 to 2 platinum and inoculated with 18% (v / v) of seed vinegar obtained by shaking culture in an incubator for 4 to 6 days and culturing for 10 to 30 days under aerobic conditions at 30 ° C. Bae vinegar manufacturing method.