KR101158105B1 - Manufacture method of persimmon vinegar with grape juice - Google Patents

Abstract

The present invention is to solve the problems caused by the addition of sweeteners, such as oligosaccharides when preparing beverages using persimmon vinegar, grape juice by preparing a licorice drink by mixing the grape juice and the vinegar and purified water obtained by juice of natural grapes The fructose component contained in removes the astringent and sour taste of persimmon vinegar to make it easy to remove the burden when drinking persimmon vinegar beverage, as well as to obtain the efficacy of persimmon vinegar and the effect of grape juice.
To this end, the present invention, the first step (S1) to remove the tartaric acid by gluing grapes with a juicer to produce grape juice and aging the prepared grape juice at a low temperature of 1 ℃; A second step (S2) of sterilizing the fermented aged persimmon vinegar at 98-99 ° C. to remove odor of persimmon vinegar; A third step (S3) of preparing a licorice drink by mixing grape juice from which tartaric acid has been removed in the first step and the persimmon vinegar from which the odor is removed in the second step; A fourth step (S4) of sterilizing the herbal liquor prepared in the third step at 98 to 99 ° C; It includes a fifth step (S5) for sterilizing packaging the vinegar herb sterilized in the fourth step.

Description

Manufacturing method of persimmon vinegar beverage containing grape juice {manufacture method of persimmon vinegar with grape juice}

The present invention relates to a method for producing persimmon vinegar containing grape juice, more specifically, by mixing the persimmon vinegar and grape juice to remove the sour and astringent taste of persimmon vinegar by grape juice to reduce the rejection when drinking, The present invention relates to a method for preparing licorice beverages containing grape juice, which can replace sugar components such as oligosaccharides by mixing grape juice, a natural fruit obtained by directly squeezing grapes, which is raw fruit.

In general, persimmon vinegar is a traditional fermented food that has been manufactured and used in general farms since ancient times, and has been used for folk remedies such as hangover removal, fatigue recovery, and suit action.

Persimmon, the main component of persimmon vinegar, is the fruit originally grown in Korea, originated from the East, and the temperature condition of mature stage has a great influence on the quality. The main component of persimmon is 15 ~ 16% of sugar, most of which is glucose and It is fructose.

These persimmons are classified into sweet persimmons and persimmon persimmons, and the production and consumption are increasing every year due to the low use of fertilizers or pesticides and high palatability compared to other fruits.However, the persimmons are affected by softening and environmental factors. Many defects that cannot be commercialized due to poor quality are easily produced. In addition, some persimmons have to be removed or softened, and some are harvested due to price preference due to overproduction and lower preference than sweet persimmons. There is a problem that causes a lot of economic loss, such as discarded from the tree without even.

Accordingly, due to the recent rapid economic growth and the shift in awareness of health, the interest in traditional brewed vinegar of natural materials has increased, and it is being marketed as a commodity. According to this trend, persimmon vinegar using persimmon has been developed and sold. Since the persimmons are shipped by natural fermentation of double fermentation, which takes a long time, it is possible to solve the problems caused by the perturbation of persimmons and the problems caused by the price drop of persimmons due to overproduction.

However, since persimmon vinegar is manufactured with persimmon as the main component, direct drinking is difficult due to the astringent taste of tannin contained in persimmon and the sour taste of vinegar, and methods for making it easier to drink have been proposed.

In other words, persimmon vinegar is generally 4% of the acidity of the unique smell and taste is too strong, there is a problem in terms of preference for drinking directly.

Therefore, sweeteners such as oligosaccharides are added in the process of preparing drinks using persimmon vinegar to neutralize the astringent and sour tastes of persimmon vinegar. Since it is combined and manufactured by enzymatic or chemical method, even if fructose present in natural plant is used, it is not possible to obtain complete natural fructose by the manufacturing process, which is not very beneficial to the human body. There is a problem that adversely affects, such as diarrhea and bloating.

Looking at the prior art, Patent No. 10-0767802 "Health functional drink containing persimmon vinegar" has been devised, which is 1 to 10% by weight Saccharomyces Beyanus yeast, pectina with respect to the finely ground Adding 30 to 80 ppm of azease and sugar, performing enzyme reaction at room temperature for 10 to 14 hours, alcohol fermenting at 24 to 26 ° C. for 3 to 10 days with air blocking, 15 1 to 2 months of aging at a temperature before and after the temperature and 1 ~ 10% by weight of persimmon vinegar containing acetic acid bacteria to the fermentation broth obtained by filtering the alcoholic fermentation broth and acetic acid fermentation at 15 ~ 20 ℃ for 30 to 45 days Consists of

This conventional technique is to reduce the cholesterol and blood sugar in the blood by the components of persimmon vinegar to suppress or prevent obesity, and sugar is added to neutralize the astringent taste and the sour taste of vinegar, but the sugar component to the persimmon vinegar There is another problem that the effect obtained is reduced.

The present invention has been made to solve the problems caused when preparing a beverage using conventional persimmon vinegar, by mixing the persimmon vinegar and purified water and grape juice to remove the sour taste of the persimmon vinegar and the sour taste of vinegar by the natural juice It is an object of the present invention to provide a method for producing a licorice beverage containing grape juice, which allows the drinking to be made easily, and the effect of the components of the persimmon vinegar and the grape juice through the natural juice of grape juice.

As a means for achieving the above object is a method for producing a persimmon vinegar beverage containing the grape juice of the present invention, the grape juice with a juicer to prepare a grape juice, and the mature grape juice prepared at a low temperature of 1 ℃ to remove the tartaric acid Process, fermented aged persimmon vinegar at 98 ~ 99 ℃ sterilized by the second step to remove the odor of persimmon vinegar, grape vinegar removed tartaric acid in the first step and persimmon vinegar from the second step is removed The third step of preparing the beverage, the fourth step of sterilizing the licorice beverage prepared in the third step at 98 ~ 99 ℃ and the fifth step (S5) of sterilizing and packaging sterilized vinegar beverage in the fourth step includes Is done.

In the third step, the mixing ratio of grape juice and persimmon vinegar is made by mixing the ratio of grape juice of 60% to 80% by weight: 20% to 40% by weight of persimmon vinegar. Preferably, the grape juice 80% weight: persimmon vinegar 20% by weight of the mixture is made.

In addition, the persimmon vinegar sterilized at 98 ~ 99 ℃ in the second step is made of persimmon vinegar aged for three years.

The present invention eliminates the astringent and sour taste of persimmon vinegar by mixing the grape juice when preparing the persimmon vinegar by mixing the persimmon vinegar and purified water, so as to drink without burden when drinking the persimmon vinegar beverage, fructose by natural fruit juice It is possible to obtain only the ingredients beneficial to the human body to drink a great effect on health promotion and the effect of persimmon vinegar and grape juice can be obtained at the same time.

1 is a process chart showing the manufacturing process of the method for producing a persimmon vinegar containing grape juice of the present invention.
Figure 2 is a process flow diagram showing the manufacturing process of the persimmon vinegar containing grape juice of the present invention.
Figure 3 is a process diagram showing another embodiment of the manufacturing process of the persimmon vinegar containing grape juice of the present invention.

Hereinafter, the structure and operation of the present invention will be described in more detail with reference to the accompanying drawings. In describing the present invention, the term or word used in the present specification and claims is based on the principle that the inventor can appropriately define the concept of the term in order to best describe the invention of his or her own. It should be interpreted as meanings and concepts corresponding to the technical idea of

As shown in the present invention, the first step (S1) to remove the tartaric acid by culturing the grape juice with a juicer to prepare a grape juice and ripening the prepared grape juice at a low temperature of 1 ℃, fermented ripe persimmon vinegar 98 ~ 99 The second step (S2) of sterilizing by removing the odor of persimmon vinegar by sterilization at ℃, the third step of preparing a licorice drink by mixing grapevine juice from which tartaric acid has been removed in the first step and the persimmon vinegar removed from the second step (S3), the fourth step (S4) for sterilizing the vinegar beverages prepared in the third step at 98 ~ 99 ℃ and the fifth step (S5) for sterilizing packaging the vinegar beverages sterilized in the fourth step .

The first step (S1) is to extract the grape juice by juice of natural grapes with a juicer, by the natural grape components of grape juice can be contained in the persimmon vinegar prepared by the present invention as the efficacy of grapes Eliminates sour and astringent taste to eliminate the burden on the drink of gamyeo vinegar beverages can be obtained a beneficial effect on the human body.

In other words, as grapes already contain a lot of glucose and fructose, natural ingredients such as glucose and fructose eliminate the sour and astringent taste of persimmon vinegar, it is good for fatigue recovery vitamin A, vitamin B, vitamin B2, vitamin C, vitamin Rich in D, metabolism smooth.

In addition, minerals such as calcium, phosphorus, iron, sodium, magnesium, etc. contained in grapes to help strengthen muscles and bones and diuretic to help edema.

In addition, grapes are good for anemia due to blood and hematopoietic activity, inhibits viral activity to prevent tooth decay, and it is well known that there is an anticancer ingredient called resveratrol that is effective in suppressing cancer. As it can be contained in the persimmon vinegar beverage, the drinker who drinks the persimmon vinegar beverage can simultaneously obtain the efficacy of grapes with persimmon vinegar.

In addition, grape juice obtained by juice of grapes contains a large amount of various organic acids such as tartaric acid, malic acid, citric acid, etc., so that the human body can remove toxic substances that cause various diseases and maintain health. Glucose and fructose can help you recover from fatigue.

As such, the juice of grape juice beneficial to the body is juiced with a juicer, and then aged at a low temperature of 1 ° C. to remove tartaric acid.

In addition, by disinfecting the persimmon vinegar at a temperature of 98 ~ 99 ℃ by the second step (S2) not only completely removes the harmful components of the human body, but also removes the smell of persimmon vinegar.

As such, the reason why the persimmon is first sterilized at a temperature of 98 to 99 ° C. before mixing the persimmon vinegar with grape juice is to prevent the odor of persimmon vinegar by mixing the grape juice with persimmon vinegar.

Persimmon vinegar sterilized in the second step (S3) is preferably used for three years of fermentation.

Grape juice with excellent efficacy as described above is mixed with the vinegar primarily sterilized by the second step (S2) through a third step (S3) to produce a liquorice vinegar beverage, and then by the fourth step (S4) Secondary sterilization of the mixed persimmon vinegar to 98 ~ 99 ℃ to completely sterilize the components of harmful bacteria.

At this time, the mixing ratio is made of grape juice 60% to 80% weight: persimmon vinegar 20% to 40% by weight. Preferably, the mixing ratio is preferably a mixture of grape juice 60% weight: persimmon vinegar 40% by weight, through which the effect of persimmon vinegar and grape juice can be obtained at the same time.

This is because when the blending ratio of grape juice is less than 60% by weight, the sour and astringent taste of persimmon vinegar cannot be completely eliminated. When the blending ratio of grape juice is more than 60% by weight, the components of persimmon vinegar are rather inferior.

The fifth step (S5) is to package the second sterilized vinegar, beverage packaging function with a sterilization function in the sterilized packaging room to prevent the invasion of harmful bacteria outside when packaging the vinegar beverage at this time It is preferable to pack using, and the packaging uses a packaging container such as a pouch container.

The persimmon vinegar beverage prepared by such a manufacturing process completely eliminates the sour and astringent taste of the persimmon vinegar component when drinking, and not only can be easily consumed without the burden of the drinker, but also the excellent efficacy of the contained grape juice is obtained as the persimmon vinegar efficacy. It is possible to replace oligosaccharides with grape juice, which is a natural juice, so it is not comparable to a wellness health drink.

As shown in FIG. 3, purified water may be further mixed in the process of mixing grape juice and persimmon vinegar in the third step (S3).

The reason why the purified water is further mixed is to prevent the strong taste of the grape juice or the taste of the persimmon vinegar when the vinegar beverage is prepared by mixing only the grape juice and the persimmon vinegar, and the grape juice and the persimmon vinegar are neutralized by the purified water. It does not burden the drink of the drink.

As described above, the preferred embodiments of the present invention have been described, but the present invention is not limited to these embodiments, and the embodiments are merely combined and applied to the known art in the claims and the detailed description of the present invention. Modifications that can be used by those skilled in the art to which the present invention pertains should naturally be included in the technical scope of the present invention.

S1: first step S2: second step
S3: third process S4: fourth process
S5: 5th process

Claims (5)

In preparing beverages containing persimmon vinegar,
A first step (S1) of extracting tartaric acid by culturing grape juice with a juicer to prepare grape juice and aging the prepared grape juice at a low temperature of 1 ° C .;
A second step (S2) of sterilizing the fermented aged persimmon vinegar at 98 ° C. to 99 ° C. to remove odor of persimmon vinegar;
A third step (S3) of preparing a licorice drink by mixing grape juice from which tartaric acid has been removed in the first step and the persimmon vinegar from which the odor is removed in the second step;
A fourth step (S4) of sterilizing the vinegared beverage prepared in the third step at 98 ° C to 99 ° C;
Method for producing a vinegar juice containing grape juice, characterized in that the fifth step (S5) for sterilizing packaging the vinegar vinegar sterilized in the fourth step.
The method according to claim 1,
The mixing ratio of grape juice and persimmon vinegar in the third step,
Grape juice 60% ~ 80% Weight: Persimmon vinegar containing 20% to 40% by weight of grape juice juice containing method for producing persimmon vinegar.
The method according to claim 1,
Persimmon vinegar sterilized at 98 ℃ ~ 99 ℃ in the second step (S2),
Method for producing persimmon vinegar beverage containing grape juice, characterized in that consisting of three years fermented aged vinegar.
The method according to claim 1,
Method for producing a persimmon vinegar beverage containing grape juice, characterized in that the purified water is further mixed in the process of mixing the grape juice and persimmon vinegar by the third step (S3).
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