WO2021075840A1 - Procédé de fabrication de vin contenant des fleurs de camélia ou un extrait de celles-ci - Google Patents

Procédé de fabrication de vin contenant des fleurs de camélia ou un extrait de celles-ci Download PDF

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Publication number
WO2021075840A1
WO2021075840A1 PCT/KR2020/013980 KR2020013980W WO2021075840A1 WO 2021075840 A1 WO2021075840 A1 WO 2021075840A1 KR 2020013980 W KR2020013980 W KR 2020013980W WO 2021075840 A1 WO2021075840 A1 WO 2021075840A1
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Prior art keywords
camellia
extract
camellia flower
flower extract
yeast
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PCT/KR2020/013980
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English (en)
Korean (ko)
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박수호
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제주동백 주식회사
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Publication of WO2021075840A1 publication Critical patent/WO2021075840A1/fr

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation

Definitions

  • the present invention relates to a wine manufacturing method comprising camellia flowers or extracts thereof.
  • Camellia flowers are very resistant to sea breezes and bases, so they grow in coastal areas such as Gochang, Haenam, Wando, Gangjin, Yeosu, Gwangyang, Geoje, Daecheongdo, Namhaean and Jejudo. Although there are many kinds of camellia flowers in various countries around the world, camellia flowers in Jeju Island grow in the sea breeze, so the color of the blooming flowers is extraordinarily beautiful, fresh, and has a subtle scent.
  • Camellia is an evergreen broad-leaved tree belonging to the tea tree family. Most grow up to 7m. It is said that large ones sometimes grow up to 20m. The thick leaf surface is shiny, and the light green back is not shiny. There are saw teeth on the edge of the leaf, so it looks like a wave. Flowers run without peduncles on the ends of branches or on the axils of leaves. Most of them bloom with five petals, but sometimes they also have seven flowers. Fruits open in the shape of small green droplets the size of a chestnut, ripen brown, and open into three branches. In it, a seed that looks like a small pine nut grows. The camellia flowers bloom in mid-winter, in November, and fall in full bloom in mid-March, and go until April.
  • Camellia flowers are dark red and broad leaves are dark green, so when they bloom, the two colors harmonize with each other to create a beautiful harmony. Moreover, when the camellia flowers bloom, the white snow in the late season adds harmony, calm, and quaint beauty. Camellia flowers will bloom when the petals are half open. When the flower goes down, the five petals and stamens stick together and fall lightly without scattering while retaining the brilliant color. Camellia grows naturally in Japan and China, but the camellia flowers in Jeju Island start to bloom from October in response to the warm Jeju climate and sea breeze. The color of the flower is gorgeous and vivid, and has a subtle scent.
  • camellia flower has a beautiful color and excellent scent, so it has been used for ornamental purposes until now, or a patent that extracts scent ingredients and uses it as a perfume (Korean Patent Publication No. 1020080025955) and some patents for manufacturing tea (Korean Patent Publication No. 1020090050931). ), etc. exist.
  • Korean Patent Publication No. 10-2009-0083827 discloses a wine manufacturing method using acacia flowers as the main raw material, but the production of wine using camellia flowers or its extract as the main raw material is not known.
  • the present invention has been conceived by the necessity of the above, and an object of the present invention is to provide a wine manufacturing method having the functionality to sufficiently maintain antioxidants and the like.
  • the present invention mixes camellia flower or its camellia flower extract, yeast extract, and glucose, and inoculates the yeast culture solution to the mixture to perform alcohol fermentation at 25 to 30°C, and post-ripening fermentation after the alcohol fermentation. It provides a wine manufacturing method comprising a camellia flower or camellia flower extract comprising a.
  • the manufacturing method is characterized in that the camellia flower extract powder by a freeze-drying or spray-drying method is added instead of the camellia flower or the camellia flower extract, but is not limited thereto.
  • the camellia flower extract is preferably a camellia flower extract obtained by hot water extraction for 1 to 3 hours at a vacuum condition of 55cmHg to 60cmHg, 75 ⁇ 5°C, but is not limited thereto.
  • the yeast is preferably Sacchromyces cerevisiae, and is preferably inoculated after the secondary liquid culture, but is not limited thereto.
  • the lyophilization furnace powder manufacturing method of the present invention can be carried out by adopting a general lyophilization method in addition to the specific method described in Example 1-2 below,
  • pulverization and pulverization processes and vacuum packaging may be additionally included, and the pulverization and pulverization process is performed by crushing freeze-dried raw materials into small pieces using a chopper and then pulverizing them into a first 120 mesh using a pulverizer. After the second powder is pulverized into 200 mesh, the pulverized powder may be put in a packaging (PE) container, sealed, packaged, and stored, but is not limited thereto.
  • PE packaging
  • a camellia flower extract and dextrin are mixed in a certain amount of purified water, and a completely dissolved mixture is mixed at about 85 degrees.
  • Heat sterilization for ⁇ 30 minutes, spray-drying the sterilized compounding solution to powder, and then putting a suitable powder in a packaging (PE) container, vacuum packaging, and storing may be performed, but the present invention is not limited thereto.
  • the camellia flower wine of the present invention has a clear, clear red color, less astringent taste, a slightly bitter taste and a soft taste, and in particular, the camellia flower scent and taste are harmoniously harmoniously harmonized to meet the taste of the public with noble taste Therefore, it showed superior preference compared to other samples in the overall comprehensive sensory evaluation, and the content of physiologically active ingredients is also superior to other extraction methods, so it has a good effect on health.
  • FIG. 1 is a schematic diagram of a wine manufacturing process using camellia flowers
  • Figure 2 is a schematic diagram of a wine manufacturing process using a camellia flower extract
  • FIG. 3 is a schematic diagram of a wine manufacturing process using camellia flower extract powder.
  • Camellia flower extract was obtained by adding 30 liters of water to 10 kg of camellia flowers collected in a village located in Namwon-eup, Seogwipo-si, and extracting them at 1.2 to 1.5 atmospheres and 120°C or higher for 2 hours.
  • a camellia flower extract was obtained by adding 30 liters of water to 10 kg of camellia flowers collected in a village located in Namwon-eup, Seogwipo-si, and extracting them at 103°C for 2 hours at normal pressure.
  • camellia flower extract 30 liters of water was added to 10 kg of camellia flowers collected in a village located in Namwon-eup, Seogwipo-si, and extracted for 2 hours at 75°C under vacuum (55cmHg ⁇ 60cmHg) to obtain camellia flower extract.
  • Example 1-1 The liquid extracts of Samples 1 to 3 obtained in Example 1-1 were frozen in a low-temperature freezer at -35 to 45°C, and then the pressure was lowered to 0.01 to 0.05 mmHg in a freeze dryer to sublimate moisture. Powdered.
  • Camellia flower extract was obtained by adding 30 liters of water to 10 kg of camellia flowers collected in a village located in Namwon-eup, Seogwipo-si, and extracting them at 1.2 to 1.5 atmospheres and 120°C or higher for 2 hours.
  • a camellia flower extract was obtained by adding 30 liters of water to 10 kg of camellia flowers collected in a village located in Namwon-eup, Seogwipo-si, and extracting them at 103°C for 2 hours at normal pressure.
  • camellia flower extract 30 liters of water was added to 10 kg of camellia flowers collected in a village located in Namwon-eup, Seogwipo-si, and extracted for 2 hours at 75°C under vacuum (55cmHg ⁇ 60cmHg) to obtain camellia flower extract.
  • Example 2-2 Powdering of Camellia Flower Extract by Spray Drying
  • Conditions for spray drying are performed while injecting a homogenized solution at 20 to 40 ml/mim using a spray dryer having an inlet air temperature of 150°C to 180°C, an exhaust air temperature of 80°C to 100°C, and an atomizer speed of 15000 to 25000 rpm,
  • the powder of camellia flower extract could be obtained by spray drying.
  • Camellia flowers are cut with reference to the contents described in Patent Publication No. 10-2009-0050931, and the cut camellia flowers are instantaneously boiled in 6% sodium chloride aqueous solution heated to about 100°C for 1 minute, then immersed and cooled with purified cold water. Was dried in a warm air drying room at 35° C. and crushed to prepare camellia flower powder.
  • Example 3-1 Wine production method using camellia flowers
  • YPD agar peptone 2%, dextorse 2%, yeast extract 1%, agar 1.5%) was used as a solid cultured yeast (Sacchromyces cerevisiae) in a Pedri dish.
  • YPD broth (peptone 2%, dextorse 2%, yeast extract 1%) 600 mL of yeast cultured solid in a Pedri dish 1 platinum was inoculated and cultured in a shaking incubator (25 ⁇ 30°C, 100 ⁇ 150 rpm, 24 ⁇ 2) Time).
  • Alcohol fermentation was performed under the following culture conditions.
  • the alcohol fermentation solution is aged at a low temperature for 7 days in a refrigerator at 4°C to precipitate alcohol fermentation by-products and yeast.
  • the sterilized and filtered (fermented) wine solution is packaged in a suitable container.
  • Example 3-2 Wine manufacturing method using camellia flower extract
  • YPD agar peptone 2%, dextorse 2%, yeast extract 1%, agar 1.5%) was used as a solid cultured yeast (Sacchromyces cerevisiae) in a Pedri dish.
  • Alcohol fermentation was performed under the following culture conditions.
  • the alcohol fermentation solution is aged at a low temperature for 7 days in a refrigerator at 4°C to precipitate alcohol fermentation by-products and yeast.
  • the sterilized and filtered (fermented) wine liquid is packaged in a suitable container.
  • Example 3-3 Wine production method using camellia flower extract powder
  • camellia flower extract powder a sample obtained from Example 2 was used.
  • YPD agar peptone 2%, dextorse 2%, yeast extract 1%, agar 1.5%) was used as a solid cultured yeast (Sacchromyces cerevisiae) in a Pedri dish.
  • Alcohol fermentation was performed under the following culture conditions.
  • the alcohol fermentation solution is aged at a low temperature for 7 days in a refrigerator at 4°C to precipitate alcohol fermentation by-products and yeast.
  • the sterilized and filtered (fermented) wine solution is packaged in a suitable container.
  • extract A is sample 1
  • extract B is sample 2
  • extract C is sample 3.
  • ABTs + ABTs cations
  • a phosphate buffer was added to trolox (Sigma Chemical Co.) and diluted to 25.0, 50.0, 100, and 200 ⁇ M concentrations.
  • To measure the antioxidant activity add 150 ⁇ L of a 26 mM fluorescent standard solution to 25 ⁇ L of the sample and standard solution, add 25 ⁇ L of 136 mM 2,2'-azobis (2-methylpropionamidine) dihychloride, which is a peroxidation radical inducing substance, to react, excitation 485 nm, emission 1 at 538 nm. Absorbance was measured every 2 minutes for a period of time. Antioxidant activity was expressed as ⁇ M trolox equivalants (TE) compared to the calibration curve.
  • TE trolox equivalants
  • Example 4 The results of Example 4 are as follows.
  • Table 4 is a table for the analysis of the total polyphenol content, and extracts A, B, and C correspond to samples 1, 2, and 3 of Example 1, respectively.
  • Table 5 is a table of ABTS radical scavenging activity, and extracts A, B, and C correspond to Samples 1,2, and 3 of Example 1, respectively.
  • Table 6 is a table for ORAC assay, and extracts A, B, and C correspond to samples 1,2, and 3 of Example 1, respectively.

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Alcoholic Beverages (AREA)

Abstract

La présente invention concerne un procédé de fabrication de vin contenant des fleurs de camélia ou un extrait de fleur de camélia, comprenant les étapes suivantes : le mélange des fleurs de camélia ou de l'extrait de fleur de camélia, d'un extrait de levure et du glucose ; l'inoculation d'une solution de culture de levure dans le mélange et la réalisation d'une fermentation alcoolique à 25 à 30 °C ; et après la fermentation alcoolique, la réalisation d'une fermentation postmaturation. Le vin de la présente invention a une couleur rouge qui est plus transparente et plus claire que le vin obtenu par d'autres procédés, a un goût affiné au fur et à mesure que l'odeur et le goût des fleurs de camélia sont mélangés harmonieusement, et est supérieur à d'autres procédés d'extraction en termes de teneur en ingrédients bioactifs, et est ainsi bon pour la santé.
PCT/KR2020/013980 2019-10-18 2020-10-14 Procédé de fabrication de vin contenant des fleurs de camélia ou un extrait de celles-ci WO2021075840A1 (fr)

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KR1020190130094A KR20210046420A (ko) 2019-10-18 2019-10-18 동백꽃 또는 그 추출물을 포함하는 와인 제조방법
KR10-2019-0130094 2019-10-18

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KR20230076310A (ko) 2021-11-24 2023-05-31 제주동백 주식회사 동백꽃, 동백꽃 추출물 또는 동백꽃 추출분말을 이용하는 소주 및 그 소주 제조방법
KR20230076308A (ko) 2021-11-24 2023-05-31 제주동백 주식회사 동백꽃, 동백꽃 추출물 또는 동백꽃 추출분말을 이용하는 막걸리 및 그 막걸리 제조방법
KR20240059019A (ko) 2022-10-26 2024-05-07 제주동백 주식회사 동백꽃 추출물을 이용한 유산균 발효 조성물 및 그 조성물 제조 방법

Citations (4)

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KR20060012968A (ko) * 2004-08-05 2006-02-09 이경호 순물을 이용한 술
KR20120055135A (ko) * 2010-11-23 2012-05-31 대한민국(서남대학교관리부서:부설기초의과학연구소) 감국와인의 제조방법
US20180127693A1 (en) * 2016-06-09 2018-05-10 Instituto Politécnico De Bragança Process for the production of wine using flowers of castanea sativa mill as natural preservatives in alternative to the addition of sulphites
KR20190042433A (ko) * 2017-10-16 2019-04-24 제주동백 주식회사 동백꽃 추출물 또는 동백꽃 추출물 분말을 포함하는 식초 조성물 및 그 제조방법

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KR20060012968A (ko) * 2004-08-05 2006-02-09 이경호 순물을 이용한 술
KR20120055135A (ko) * 2010-11-23 2012-05-31 대한민국(서남대학교관리부서:부설기초의과학연구소) 감국와인의 제조방법
US20180127693A1 (en) * 2016-06-09 2018-05-10 Instituto Politécnico De Bragança Process for the production of wine using flowers of castanea sativa mill as natural preservatives in alternative to the addition of sulphites
KR20190042433A (ko) * 2017-10-16 2019-04-24 제주동백 주식회사 동백꽃 추출물 또는 동백꽃 추출물 분말을 포함하는 식초 조성물 및 그 제조방법

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SEUNG ROK: "Jeju4.3 Dedication Alcohol Reservations are Pouring in..."Camellia Flower Jeju Flower Wine"", 2 April 2019 (2019-04-02), pages 1 - 3, XP055804092, Retrieved from the Internet <URL:http://www.jejusori.net/news/articleView.html?idxno=301260> [retrieved on 20210512] *
SON, JONG-YOUN;CHO, EA-KYONG;KIM, GYE-WON;: "Quality Characteristics and Antioxidant Effects of Yakju Added with Rose, Camellia and Cockscomb Flower", KOREAN JOURNAL OF FOOD AND COOKERY SCIENCE, KOREAN INTELLECTUAL PROPERTY OFFICE, vol. 32, no. 4, 31 August 2016 (2016-08-31), pages 466 - 475, XP053034965, ISSN: 2287-1780, DOI: 10.9724/kfcs.2016.32.4.466 *

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