KR20130080341A - Process for producing fermented liquor or fermented beverage using strawberry - Google Patents

Abstract

The present invention relates to a method for preparing a strawberry fermented liquor or strawberry fermented beverage, more specifically, the step of degrading strawberries with fibrinase; Filtering the enzyme treatment; Adding sugar to the filtrate and preserving 25 to 40 ° brix; And it relates to a method for producing a strawberry fermented liquor or strawberry fermented beverage comprising the step of preparing a high concentration alcohol strawberry fermentation by alcohol fermentation of the filtered filtrate with yeast. Strawberry fermented liquor according to the present invention or a method for producing a fermented beverage drink strawberry can overcome the by-products and gases generated by the fermentation process of high sugar content to produce a high concentration of alcohol strawberry fermentation products, by using the palatability, color and yield Excellent strawberry fermented liquor or strawberry fermented beverage can be prepared.

Description

Strawberry fermented liquor or strawberry fermented beverage production method {PROCESS FOR PRODUCING FERMENTED LIQUOR OR FERMENTED BEVERAGE USING STRAWBERRY}

The present invention relates to a method for producing a strawberry fermented beverage or strawberry fermented beverage.

Strawberries are beautifully colored, have excellent fragrance, moderate acidity and strong sweetness, making them a favorite fruit for everyone. Strawberry is composed mainly of vitamins, pectins, and organic acids. Especially, organic acids such as citric acid and malic acid are known to be effective for fatigue recovery and neuralgia. . Strawberries are mostly used for reproduction, but they are also used in other forms such as jams and syrups. Strawberry juice is mainly used as a beverage product using strawberries, and strawberry fermented beverages have recently emerged amid the well-being craze.

Meanwhile, interest in the health of the public has recently increased, and various functional foods and drinks have been developed and released accordingly. As a result, the liquor industry is expanding its well-being trends such as the lowering of diluted soju, Takju, Yakju, and wine markets. In particular, liquor using fermentation or distillation has been developed and released in a variety of new forms and mainstream. For example, black soup fermented beverage and manufacturing method (refer to Korean Patent Laid-Open No. 10-2009-0092557) based on strawberries, fermented liquor manufacturing method (refer to Korean Patent Registration No. 10-0979878), and method for preparing fruit fermentation products, method The fruit vegetable fermentation prepared and functional compositions comprising the same (see Korean Patent No. 10-0778886) and the like are disclosed.

Accordingly, the present inventors have focused on the fact that the enzymatic pretreatment process can overcome the obstacles of the fermentation process (the generation of floats, gases and bubbles) in the step of preparing the fermented liquor or the fermented beverage.

An object of the present invention is to provide a method for producing a strawberry fermented liquor or strawberry fermented beverage containing a high concentration of alcohol strawberry fermentation to overcome the obstacle of the fermentation process due to high sugar content fermentation.

Degrading a strawberry with a fibrinolytic enzyme in one embodiment of the present invention to achieve the above object; Filtering the enzyme treatment; Adding sugar to the filtrate and preserving 25 to 40 ° brix; And it provides a method for producing a strawberry fermented liquor or strawberry fermented beverage comprising the step of preparing a high concentration alcohol strawberry fermentation by alcohol fermentation of the filtered filtrate with yeast. In addition, the fibrinase may be any one or more selected from the group of pectin degrading enzymes consisting of, but not limited to, cellulase, glucanase, xylanase, amylase and pectinase, and the decomposing may be heat treatment. The heat treatment may be performed for 1 to 2 hours, the heat treatment may be treated at a temperature of 40 to 45 ℃, the filtration step may be to filter with a filter cloth having a pore size of 2mm or less, and the sugar in the filtrate It may be to be added to be 30˚brix to add, but is not limited to this may be additionally added natural pigments such as red cabbage.

In one embodiment provides a strawberry fermented liquor or strawberry fermented beverage prepared by any one of the above methods.

Strawberry fermented liquor according to the present invention or a method for producing a fermented beverage drink strawberry can overcome the by-products and gases generated by the fermentation process of high sugar content to produce a high concentration of alcohol strawberry fermentation products, by using the palatability, color and yield Excellent strawberry fermented liquor or strawberry fermented beverage can be prepared.

1 is a photograph of the fermentation process according to the pretreatment method.
2 is a yield measurement result of fermented wine according to the pretreatment method.
3 is a graph showing the alcohol content change during fermentation of fermented wine prepared by sugar concentration.
Figure 4 is a graph showing the color difference during fermentation of fermented wine prepared by sugar concentration.
5 is a graph showing the change in color during fermentation of fermented wine prepared by sugar concentration.
6 is a preference diagram of fermented wine prepared by sugar concentration.
Figure 7 is a graph showing the color change of fermented wine prepared by the addition of natural pigments.

Hereinafter, the present invention will be described in detail by the following examples. However, the following examples are illustrative of the present invention, and the contents of the present invention are not limited by the following examples.

Materials and methods

1. Materials

Strawberry was used Janghee, Seolhyang and Yukbo varieties produced in Sancheong, Hongseong, Damyang, and after removing the faucet and then drained and stored at -20 ℃.

2. Quality Analysis

2-1. General compositional analysis

The hardness was expressed in kgf of tissue resistance when the probe was inserted 10 mm at a rate of 50 mm / min into the hypernucleus of the sample three times per pack, and the soluble solid content was determined by the refractive sugar meter (Atago Co., Ltd. Japan). Measured using a ˚ Brix. The pH was measured using a pH meter (Thermo, ORION 3 STAR, USA), and the total acid was titrated to 0.1N-NaOH until 8.2, and the amount consumed was expressed in citric acid.

2-2. Chromaticity

Measurement was repeated three times per treatment using a colorimeter (CR-200, Japan). The standard color plate used was a white plate (Y = 94.3, x = 0.3129, y = 3200).

2-3. Alcohol content analysis

Alcohol content of strawberry fermented wine was measured by distillation. After heating in a sample 100mL heating mantle, 80ml of the distillate was collected and adjusted to distilled water to 100mL with a measuring cylinder, and measured by a alcohol system.

2-4. Preference survey

The palatability survey was conducted by 9-point method on color, aroma and taste.

Example

Example  1. Preparation of enzyme-added strawberry fermented wine

1-1. Analysis of General Components of Strawberry

Table 1 shows the results of the analysis of the general components of yukbo, janghui and sulyang varieties used in the preparation of strawberry fermented liquor. The hardness of Janghee cultivars was 0.12 kgf, slightly higher than that of yukbo and sultry varieties, and the sugar content was 9.2 ˚brix, which was higher than that of 8.9 ˚brix yukbo or sultry. The pH of yubo was 3.93, Janghee was 3.73, and Sulfur was 3.70. The acidity was 0.4%, Janghee 0.33%, and Sulhyang was 0.35%. As a result of color analysis, there was no big difference in all varieties.

Evaluation item Six views Jang Cheng Hee Dishes Hardness (kg _f ) 0.08 0.02 0.12 + 0.02 0.09 ± 0.02 Sugar (˚brix) 8.9 ± 0.15 9.2 ± 0.23 8.9 ± 0.10 pH 3.83 ± 0.05 3.73 ± 0.09 3.70 ± 0.01 Acidity (%) 0.40 ± 0.01 0.33 ± 0.01 0.35 ± 0.01 Chromaticity L 30.92 ± 1.92 32.13 ± 2.41 34.61 ± 3.46 a 33.29 ± 1.59 31.91 ± 2.35 31.78 ± 1.54 b 14.03 ± 1.74 14.95 ± 2.29 16.63 ± 2.42

1-2. Shredded Strawberry Fermentation product  Produce

Berries of yukbo, janghui and sul yang varieties were taken out of frozen raw materials the day before work, thawed to about -3 to -1 ℃, crushed to add 30% of the total weight of the raw material, followed by cultivation of 0.04% of yeast. After fermentation, yeast was added.

However, as a result of preparing the fermented liquor by the crushing treatment, there was a disadvantage that the swelling problem and the yield are lowered due to the generation of gas and by-products during the fermentation process due to the high sugar concentration (see Fig. 1 (a)). To compensate for this, pre-treatment of strawberries of cultivated cultivars using enzymes was carried out to prepare fermented liquor for quality evaluation.

1-3. Enzyme Strawberries Fermented  Produce

Berries of the cultivars of the cultivars were removed from the freezer the day before the preparation was thawed to about -3 to -1 ℃ to slice to about 8mm. The sliced strawberry was heated to 40 ~ 45 ℃ and then stirred by heating for 2 hours while maintaining the 40 ~ 45 ℃ by adding 0.05% pectinase (FE, Genecor) of the weight of the strawberry. Enzymatically digested strawberries were filtered through a filter cloth with a pore size of 2 mm or less, and then sugar was added so that the filtrate was 28 to 32 ° brix, and 0.04% yeast (product name: fermivin, manufactured by DSM Food Specialities, country of origin). : France, Raw material name and ingredients: Dry yeast 100%) was added and fermented for 9 days at a temperature of 20 ℃.

The fermentation was carried out in the same manner without heating stirring for 2 hours after the addition of pectinase as a control, and the fermentation was carried out in the same manner by changing the filtration size as another control.

The results of enzyme-added strawberry fermentation were as shown in Table 2 below.

2 hours heating stirring Pore size By-products and gas generation ^{1 )} 2 mm or less 2mm or more Manufacturing example ○ ○ X + Control 1 X X ○ +++++ Control group 2 X ○ X +++ Control group 3 ○ X ○ +++

¹⁾ : Indicates the amount of by-products and gases from + to +++++

As can be seen in Table 2, the addition of the pectinase and heat-stirring for 2 hours while maintaining 40 ~ 45 ℃ and the specific size of the enzyme-decomposed strawberry when the fermentation of high concentration sugar, by-products and gas to prevent the fermentation process The container was prevented from sudden expansion and bursting (see Fig. 1 (b)).

1-4. Yield measurement

The result of comparing the yield of the fermentation product prepared by the enzyme treatment and the crushed fermentation product was as shown in FIG. The yield of 52.5% of the fermented product prepared by crushing was measured, while the fermented product prepared by enzymatic treatment was 74.5%. That is, the yield was increased by more than 22% when prepared by enzymatic treatment than when the fermented product was prepared by crushing. Thus, pretreatment by enzymatic treatment was effective in increasing the yield.

1-5. Quality analysis

The quality change of the fermented strawberry fermentation strain prepared after enzymatic degradation of strawberries to increase the yield was shown in Table 3.

Aging period (days) 0 14 28 56 Evaluation item pH 3.44 ± 0.02 3.62 ± 0.02 3.54 ± 0.02 3.63 ± 0.01 Acidity (%) 0.85 ± 0.01 0.81 + 0.02 0.82 ± 0.03 0.80 ± 0.01 Sugar content ( ^o brix) 17.5 ± 0.06 17.5 ± 0.06 17.4 ± 0.06 17.4 ± 0.06 Alcohol content (%) 14.8 ± 0.06 14.9 ± 0.15 14.9 ± 0.07 15.0 ± 0.06 color
Degree L 62.2 ± 0.45 61.9 ± 0.32 61.4 ± 0.38 62.4 ± 0.23 a 1.63 ± 0.01 0.70 ± 0.02 0.59 ± 0.01 0.07 ± 0.02 b 15.7 ± 0.02 12.6 ± 0.05 12.3 ± 0.15 12.1 ± 0.33

During the ripening period, there was little change in sugar, pH gradually increased, and acidity tended to decrease. The alcohol content also increased slightly from the initial 14.8% to 15.0% at the second month of storage. In the chromaticity change, L value was maintained at a similar value during the maturation period, a value decreased from the initial 15.7 value to 0.07 value on the 56th day and b value decreased from the initial 15.7 value to 12.1 value on the 56th day.

Example  2. By sugar concentration  Preparation of enzyme-added strawberry fermented wine

Selected varieties of sperm through experiments by varieties and pre-enzymatic digestion by the method of Example 1-3 to prepare a fermented product having a sugar concentration of 28˚brix, 30˚brix and 32˚brix, respectively, and aged by strawberry Fermented liquor was prepared and analyzed for quality.

2-1. Quality change during fermentation

1) Sugar content

The change in sugar content of fermented wine by sugar concentration tended to decrease with the fermentation period. After 9 days, 28˚brix decreased to 12.6˚brix, 30˚brix to 13.6˚brix, and 32˚brix to 16.2˚brix.

2) pH Wow  Acidity

During the fermentation of fermented wines prepared by sugar concentration, the pH of the fermented strains of the initial 28˚brix was 3.38, the fermentation of the 30˚brix was 3.52, and the fermentation of the 32˚brix was 3.47, and gradually increased after the fermentation period. 3.56, 3.74 and 3.64, respectively. The acidity change of all treatments increased rapidly on the third day of fermentation, and increased from 0.67 to 0.93% at 28˚brix, 0.64 to 0.79% at 30˚brix, and 0.67 to 0.87% at 32˚brix. It showed a tendency to remain unchanged.

3) alcohol content

Alcohol content change during the fermentation process is shown in FIG. After the fermentation period, the alcohol content increased and the alcohol content of 14.9, 15.1 and 15.6% was shown at 9 days after fermentation.

4) Color difference

Changes in color during fermentation of fermented wine prepared by the sugar concentration of sulyang varieties (Fig. 4). After fermentation period, L value was 46.3, 44.9 and 47.3, respectively, and on the 9th day, 28˚brix was 40.0, 30˚brix was 39.1 and 32˚brix was 41.1 value. The value of a decreased sharply on the third day of fermentation and continued to be maintained until the end of fermentation. On the 9th day of fermentation, 28˚brix ranged from 17.5 to 4.38 and 30˚brix ranged from 18.8 to 4.61. Decreased to 4.20 value. The value of b also decreased significantly on the third day of fermentation and maintained until the end of fermentation.

2-2. Quality change during ripening

The strawberry fermented liquor prepared by sugar concentration was centrifuged and aged for 56 days at 4 ℃ to observe the quality change.

1) Sugar content

During the aging process, the sugar content of all treatments remained unchanged until 56 days.

2) pH Wow  Acidity

pH tended to increase gradually in all concentration treatments and then decreased slightly on day 56 of storage. Acidity showed a tendency to decrease and increase with age, and 30˚brix fermented liquor remained unchanged during the ripening period.

3) alcohol content

The alcohol content at the initial 28, 30 and 32˚brix fermented strains was 15, 15.2 and 15.2%, respectively. After two months of fermentation, the alcohol contents were 14.9, 15.0 and 15.1%, respectively. The decrease in alcohol content was estimated to be less than 0.4%, indicating that the alcohol content did not change with aging period.

4) Chromaticity

The color change of the fermented strawberry fermented wine prepared by sugar concentration (Fig. 5) showed that the L value representing the overall color remained similar until the 56th day of fermentation, and the value of red a decreased as the ripening period passed. Among them, 32˚brix treatment maintained the highest value and decreased little. As for L value, all concentration groups showed similar tendency as L value.

5) symbol

After fermentation of strawberry wine prepared and fermented by sugar concentration, palatability results are shown in FIG. 6. Fermented liquor with 30˚brix sugar had the best evaluation with 7 points, and received the highest rating with 8, 7 and 8 points in flavor, sweetness and overall preference.

Example  3. Fermented Strawberry Wine with Enzyme Added Natural Color

Enzyme treatment and fermentation resulted in color change of liquor. Therefore, 30˚brix fermented strains were selected among the fermented strains by sugar concentration, and natural color (red cabbage pigment No.9-C 9061) was added and then stored at 37 ℃ for quality analysis.

3-1. pH , Sugar, acidity and alcohol content

In the fermented strawberry strains, natural pigments were treated with 0 (control), 0.05 and 0.1%, respectively, and stored at 37 ° C. to analyze pH, acidity, sugar content, and alcohol content. In the pH analysis, 3.62, 0.05% added group was 3.58, 0.157 added group was 3.57, and increased after 7 days of storage, but gradually decreased after 14 days of storage. 0.1% addition was maintained at 3.59. The sugar and acidity tended to remain unchanged in all treatments, and there was no change in alcohol content from 14.9% at the beginning to 14.8% at 28 days. It is judged that the pigmentation does not affect pH, acidity, sugar content and alcohol content.

3-2. Chromaticity change

The color change of the fermented wine according to the addition of natural pigments is shown in FIG. For L values, all treatments decreased on day 7 and continued until day 28 thereafter. In the case of red value a, the tendency to change was similar, but strawberry juice added with 0.1% decreased from the initial 12.2 value to the 8.63 value on the 7th day of storage, followed by the lowest decrease to the 7.13 value on the 28th day. It seems to keep well. The b value of yellowness increased with the storage period, and the 0.1% added group showed the smallest increase.

3-3. Likelihood

After the addition of natural pigments, the results of both flavor and sweetness were similar, whereas in the color category, 0.1% added 9 points, 0.05% added 7 points, no added 5 points, and 0.1% added in overall preference. Had the highest preference with 8 points. On the 28th day of storage, the palatability test resulted in the same evaluation of both flavor and sweetness. Overall preference was also high in the 0.1% fermented liquor with 7 points.

Example  4. Preparation of Strawberry Fermented Beverage

4-1. Preparation of Strawberry Fermented Beverage

Berries were thawed by yukbo varieties frozen berries -1 ~ -3 ℃ and sliced to about 8㎜. The sliced strawberries were heated to a temperature of 40 to 45 ° C., followed by heating and stirring for 2 hours to add 40% pectinase of strawberry weight to 40 to 45 ° C. After enzymatic treatment, the filtrate was measured to measure the sugar content of the filtrate and allowed to be 28 ° brix, and fermented at 20 ° C. for 24 hours by adding 0.04% yeast. At this time, the alcohol concentration was measured until the alcohol concentration was within 1%, and then the fermentation extract was centrifuged. Sugar, liquid fructose, citric acid, sodium citrate, vitamin C, cyclodextrin, xylitol and purified water were added to the centrifuged filtrate and sterilized after preparation of the beverage. Finally, the alcohol concentration of the fermented beverage was prepared to be 1% or less so as not to violate the liquor tax method.

4-2. Quality Analysis of Strawberry Fermented Beverages

The results of analysis of the fermented strawberry juice were shown in Table 4.

Evaluation Item Analysis pH 3.41 ± 0.02 Sugar content ( ^o brix) 26.8 ± 0.06 Acidity (%) 0.73 ± 0.01 Alcohol content (%) 1.4 ± 0.06 yield(%) 79.0 color
Degree L 57.75 ± 0.52 a 7.70 ± 0.05 b 9.47 ± 0.26

The fermentation stock made from yukbo had pH of 3.41, sugar of 26.8 ˚ brix, acidity of 0.73%, and alcohol content of 1.4%. The yield was 79.0%, L value was 57.75 value, a value was 7.70 value, b value was 9.47 value.

4-3. Symbol according to the ratio of strawberry fermentation stock solution

The color, flavor, sweetness, and overall preference of the fermentation stocks were different, and as a result, 7 points of beverage color, 7 flavors, 8 sweetness, and 8 preferences made with 50% showed high preference in all items.

While the present invention has been described with reference to exemplary embodiments, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted for elements thereof without departing from the scope of the invention. You will know. In addition, many modifications may be made to adapt a particular situation and material to the teachings of the invention without departing from the essential scope thereof. Accordingly, it is intended that the invention not be limited to the particular embodiment disclosed as the best mode contemplated for carrying out this invention, but that the invention be construed as including all embodiments falling within the scope of the appended claims.

Claims (9)

Degrading the strawberry with a fibrinolytic enzyme;
Filtering the enzyme treatment;
Adding sugar to the filtrate and preserving 25 to 40 ° brix; And
Method of producing a strawberry fermented liquor or strawberry fermented beverage comprising the step of preparing the alcoholic fermentation high concentration alcohol fermentation of the filtered filtrate with yeast. The method of claim 1,
Fibrinase is a method for producing a strawberry fermented beverage or strawberry fermented beverage, characterized in that any one or more selected from the group of pectin degrading enzyme consisting of cellulase, glucanase, xylanase, amylase and pectinase. The method of claim 1,
The decomposing step is a method for producing a strawberry fermented beverage or strawberry fermented beverage, characterized in that the heat treatment. The method of claim 3, wherein
The heat treatment is a method for producing a strawberry fermented beverage or strawberry fermented beverage, characterized in that performed for 1 to 2 hours. The method of claim 3, wherein
The heat treatment is a method for producing a strawberry fermented beverage or strawberry fermented beverage, characterized in that the treatment at a temperature of 40 to 45 ℃. The method of claim 1,
The filtering step is a method for producing a strawberry fermented liquor or strawberry fermented beverages, characterized in that filtered by a filter cloth having a pore size of 2mm or less. The method of claim 1,
Method for producing a strawberry fermented wine or strawberry fermented beverage, characterized in that the addition of sugar to the filtrate to be 30˚brix. The method of claim 1,
Strawberry fermented liquor or a method for producing a fermented strawberry drink, characterized in that the addition of natural pigments. Strawberry fermented beverage or strawberry fermented beverage prepared by the method of any one of claims 1 to 8.

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