KR101781839B1 - Wine Vinegar and its manufacturing method - Google Patents

Abstract

The present invention relates to a high-sweetness MBA vinegar and a method for producing the same, wherein the sugar content of the grape vinegar is 3 to 5 times higher than that of a conventional grape vinegar and the flavor is improved by suppressing odor, MBA acetic acid fermentation broth, 50 to 80 Brix grape concentrate based on 100 weight of MBA acetic acid fermentation broth, and then aged fermented to obtain a MBA vinegar having a total acidity of 5 to 7% and a sugar content of 15 to 25 Brix .

Description

[0002] Wine vinegar and its manufacturing method

The present invention relates to a wine vinegar having improved flavor with enhanced sweetness and a method for producing the same.

'Vinegar' is a compound word 'vinaigre' which is a combination of 'vin' (wine) and 'aigre', which is a French word for vinegar. It originated from vinegar made by fermenting wine with acetic acid. This is also the reason for the production of. In the present invention, the term 'wine vinegar' is defined as a vinegar which is fermented after being made into sake using such grape as a main raw material.

The Yeongcheon area in which the present inventor resides is a clean area rich in the amount of sunshine and is the first place in the nation as a grape producing area with high sugar content and high quality. Since the farmers form a small group and the cooperative system is well established with the joint production base and the farming technology, the production is increasing every year, but the demand is unstable. Especially commercial grade or higher grade grapes can be shipped to the market immediately, but the grapes that lose their shelf life or fall in commerciality reach 600 ~ 1,000 tons per year, which is not only a huge waste of resources, but also has a negative effect on the farm income The solution is urgent. In addition, Since 2007, in order to activate grape-based products, the wine business has been operating and producing local specialty wines from 19 winery. Many wines fail to be marketed due to failure in wine fermentation process. .

Accordingly, the inventor of the present invention paid attention to the fact that there is no problem in quality of grapes, which is a wine to be discarded due to failure of wine fermentation process in winery, And succeeded in making vinegar, the second processed product.

In particular, MBA (Muscat Bailey A), which is a local special product (geographical indication No. 58) in Yeongcheon, Gyeongbuk province and aka mulberry grape, has a high sugar content (over 18 Brix) compared to other varieties and requires special manufacturing methods for alcohol fermentation and acetic acid fermentation , And succeeded in developing appropriate technology through various experiments.

Campbell early, which is conventionally produced with the highest sugar content of about 13 Brix and which is the most produced in the country, was used as a raw material for vinegar. The grape was concentrated as disclosed in Korean Patent No. 10-1416174, -041049 and the like.

However, the technique of the above-mentioned Japanese Patent No. 10-1416174 is to concentrate by removing water from the grapes, so that the sugar content can be increased, but the amount of the usable raw material is reduced, and a larger amount of raw material is consumed compared to the ordinary grape crushed juice. There was a problem in that the yield of the production was lowered, the solute was damaged during the concentration process, and the quality of vinegar was deteriorated. In addition, although the 24Brix grape concentrate was used as raw material and the 18Brix grape mixture was added, the sugar content of the final vinegar was 4 ~ 10 Brix, which was insignificant compared with the sugar content (4 ~ 6Brix) of general grape vinegar. , And the vinegar was diluted by the moisture of the grape mixture added to the vinegar produced after the completion of the acetic acid fermentation, and the acidity was deteriorated.

In addition, since the yeast and the herbaceous plant are simultaneously fed and the abdominal concurrent fermentation process is carried out, the yeast for producing the alcohol remains and the starch sugar is utilized up to the saccharide required for producing acetic acid , An undesirable acetic acid production mechanism causes the quality of the final vinegar to be degraded due to the already existing or bad odor, and the acetic acid production yield is lowered. In addition, the domestic blender is utilized, It is not suitable for mass production.

The inventors of the present invention have also recognized that special problems arise in the production of vinegar from unsuccessful wine in the fermentation process of grapes or wines which are mainly used for the MBA grape as a main ingredient in Yeongcheon area, Which is excellent in sweetness and flavor, leading to the present invention.

It is an object of the present invention to provide a wine vinegar having excellent sweetness and flavor with a main ingredient of an unsuccessful wine in an MBA grape or wine fermentation process which is characterized by high sugar content.

Another object of the present invention is to establish a manufacturing method for maximizing the yield of vinegar production relative to the amount of raw materials to be used throughout the entire process from raw material preparation to vinegar production. In particular, a high quality wine vinegar And a method for producing the same.

In order to accomplish the above object, the present invention is characterized in that grape filtrate is prepared from MBA grape as a raw material which is missed from the market or lost its marketability, and yeast is inoculated and alcohol fermentation is carried out at a temperature of 25 to 35 ° C for 3 to 7 days The alcohol fermentation is completed when the alcoholic strength is 7 to 9%, the alcoholic fermentation liquid is prepared by removing the tartaric acid by lowering the temperature to 10 to 15 ° C, and the wine which is sour in the wine fermentation process is heated at 75 to 85 ° C Sterilizing for 20 to 40 minutes to remove odors, and then filtering the mixture to use as an alcohol fermentation broth, wherein the alcohol fermentation broth is selectively or mixed with the alcohol fermentation broth to produce an alcohol fermentation broth; When the alcoholic fermentation broth is prepared, it is titrated to a total acidity of 1% before the acetic acid fermentation, filtration is performed, 0.1-0.3% (w / v) acetic acid bacteria are added to the filtrate volume at 20-30 ° C for 2-5 months, ≪ / RTI > to < RTI ID = 0.0 > 9% < / RTI > And 5 to 15 parts by weight of 50 to 80 Brix MBA concentrate based on 100 parts by weight of the acetic acid fermentation broth to further aging the mixture so that the total acidity is 5 to 7% and the sugar content is 15 to 25 Brix. .

Further, in order to titrate the total acidity to 1% before the acetic acid fermentation, 15-20% (w / v) seeds are added to the volume of the alcohol fermentation broth.

The aging step is characterized by subjecting to constant culture for 12 months to 31 months.

In addition, the wine vinegar produced by the above-described method for producing vinegar is provided.

According to the above-mentioned constitution and operation, the wine having the own sugar content MBA or MBA pods as the main raw material is used as the vinegar raw material and the additive, and the natural sugar content of the vinegar is 3 ~ It is possible to provide high-sweetened vinegar of 18 ~ 20 Brix which is strengthened by 5 times.

In addition, it is possible to increase the preference of consumers by providing high quality vinegar that can substitute for balsamic vinegar in Europe by suppressing the odor factor already generated in the manufacturing process and improving the flavor of vinegar with the first high level of sweetness in Korea.

In addition, it is possible to greatly reduce the manufacturing cost by using the raw material which is to be discarded because the merchantability is lowered or the market is difficult to sell, and the yield of the vinegar production relative to the amount of raw material used is increased and the standardized manufacturing process is presented.

Hereinafter, embodiments of the present invention will be described in more detail.

After removing the foreign materials and stem from the MBA collected and collected in Yeongcheon area, the fruit is crushed using a crushing machine such as a crusher, and the mixture is squeezed at 30 to 60 mesh. And primary filtration with diatomaceous earth to remove large solids to produce sludge-like primary grape filtrate.

Generally, when grape vinegar is produced, there is no filtration step as described above. However, the present invention is characterized in that a juice is filtered to produce a blue liquid to remove wild or wild yeast which may be contained in the solid matter, Only the pure culture yeast is allowed to work so that the desired mechanism is achieved. The sugar content of the prepared primary filtrate is about 18 Brix, so that the alcohol content can reach about 9% without additional donation, and sufficient acetic acid can be produced so that the total acidity after acetic acid fermentation is maintained to 5 to 7% , Maximizing the reduction and efficiency of raw materials.

For the fermentation of alcohol, 0.1 to 0.5% (w / v) of the yeast was inoculated to the primary filtrate, and the fermentation was carried out at 25 to 35 ° C for 3 to 7 days. The mixture is stirred once and CO ₂ generated in the alcohol fermentation process is discharged to the outside. When the yeast is added in an amount of less than 0.1% (w / v), the primary filtrate and the yeast are not uniformly mixed with each other, , It is uneconomical since more yeast than necessary is added.

As shown in Table 1 below, when the alcohol fermentation period is less than 3 days, the alcohol frequency is less than 3%, the total acidity is 1 to 3% after the acetic acid fermentation, and the acidity of the original vinegar is damaged. An excessive amount of alcohol is generated to create an environment where it is difficult to activate and proliferate the acetic acid produced in the following step of acetic acid fermentation, and the remaining alcohol which has not been fermented with acetic acid may be sickened, thereby causing the offensive.

After checking the alcohol content and reaching 7 ~ 9%, after the alcohol fermentation is completed, the temperature is lowered to 10 ~ 15 ℃ to remove the tartaric acid contained in the MBA alcohol fermentation liquid. Minimize it.

On the other hand, when contamination occurs in the wine fermentation and aging process, it is difficult to drink wine as a result of acidity and aroma because of its acidity. However, since wine fermentation is a fermentation method contrary to acetic acid fermentation, . At this time, the acid value is sterilized in a closed container at 75 to 85 ° C for 20 to 40 minutes in order to minimize the volatilization of the alcohol generated during the sterilization of the damaged wine, thereby minimizing the risk of contamination. When the sterilization process is completed, activated carbon is added to the sterilized wine volume at a ratio of 0.05% by volume and left for 30 minutes to remove the odor by using activated carbon. Therefore, it can be applied as an alcohol fermentation liquid in the production of vinegar.

Thereafter, the alcohol fermentation broth in which the tartaric acid has been removed is filtered through 200 mesh diatomaceous earth to inject 15 ~ 20% (w / v) of the alcoholic fermentation broth into the alcoholic fermentation broth and uniformly stirred so that the total acidity becomes 1% A filtrate is prepared. At this time, through the secondary filtration process, the remaining organic matter, suspended matters, and the like which are not filtered by the primary filtration are further removed to produce a pure and purified filtrate. Organics, suspended matter, etc., can already be prevented from producing odor due to rancidity, so that filtration at an appropriate stage is important for producing high quality vinegar. Particularly, the filtrate having a clear blue liquid state improves the air permeability during the acetic acid fermentation process so that the air can be easily injected from the outside, so that the activity of the acetic acid bacteria which are breathable is facilitated, thereby assisting the production of acid and enhancing the acidity of the vinegar It contributes to water.

On the other hand, in the present invention, titrating the total acidity to 1% is intended to prevent the alcohol from being spoiled during the fermentation of acetic acid, and to prevent the contamination of vinegar caused by invasion of external germs, bacteria and germs.

In addition, the herbaceous plant used in the above is the one produced directly by fermentation of the primary filtrate for 3 to 5 days after fermentation of the primary filtrate, active culturing at 30 to 35 ° C inoculated with acetic acid bacteria (in the genus Acetobacter) The addition of fermentation-activated herbicides increases the rate of acid production during fermentation of acetic acid, and externally marketed herbaceous plants are naturally contaminated by air and other wild germs in the distribution process, You can prevent this by using a herb.

When the secondary filtrate having a total acidity of 1% is produced, it is added to the pottery in a volume ratio of 70% to the total volume of the pottery. Then, 0.1-0.3% w of acetic acid bacteria (acetobacter) / v) and fermented at 20 to 30 ° C for 2 to 5 months until the total acidity reaches 6 to 9%. Intermittent stirring is carried out twice a day in order to facilitate the activity of the aerobic bacteria Thereby preparing the MBA acetic acid fermentation broth of the present invention. At this time, the Onggi is not subjected to the glaze treatment, and the inflow of air from the outside is difficult due to the glaze, so that the active capacity of the acetic acid bacteria which are absolutely aerobic can be lowered and the undesirable acetic acid generation mechanism can be prevented in advance, And the amount of air to be introduced into the pot by stirring is further increased so that the air is sufficiently supplied into the pot.

When the acetic acid fermentation is completed, 5 to 15 parts by weight of a 50 to 80 Brix MBA concentrate based on 100 parts by weight of the MBA acetic acid fermentation broth is further added, and the sweetness of the wine vinegar according to the present invention is 12 to 31 months During the political aging in Korea, such as pots and Onggi peculiar to Korea will take effect .

When the MBA concentrate is added in an amount exceeding 15 parts by weight based on 100 parts by weight of the acetic acid fermentation broth, the acidity of the vinegar can not be maintained as the MBA acetic acid fermentation broth is diluted to lower the vinegar intrinsic acidity (5-7%), It is uneconomical because a concentrate is used. On the other hand, when it is added in an amount of less than 5 parts by weight, the improvement in sugar content is insufficient and it is difficult to exhibit the intended sweetness of the present invention.

If the concentration of MBA concentrate exceeds 80 Brix, it may be effective for improvement of sweetness as a degree of high sugar content. However, when MBA concentrate of 80 Brix or more is added, excess MBA is added to concentrate, or a large amount of moisture is removed during the concentration process. There is a problem that the economical efficiency is deteriorated because the amount is extremely small. On the other hand, when added at a sugar content of less than 50 Brix, the improvement in the sugar content of the final MBA vinegar is insufficient, and it is difficult for the present invention to exhibit the high sensitivity intended by the present invention.

 In the present invention, it is an important technological meaning to add MBA concentrate at the stage of completion of acetic acid fermentation, which is used as an additive, not as a vinegar preparation raw material, and does not have a negative effect on productivity, This is because you can get sweetness.

As a result of the experiment, when the concentrate was added in the pre-fermentation step such as the first filtration step, the MBA itself was mixed with 18Brix and the sugar content was over 25 Brix, so that the excess sugar was fermented at once and the desired alcohol fermentation was not performed by the yeast , The flavor of the vinegar was volatilized and the quality deteriorated.

In addition, the 25Brix sugar has a resistance to acetic acid bacteria (Acetobacter) against alcohol when the alcohol level is above 10% after the alcohol fermentation, and thus the acetic acid bacteria are killed. Therefore, the desired acetic acid fermentation mechanism is not performed, ~ 7% of edible vinegar could not be produced.

In addition, it is preferable to use the concentrated liquid with improved sugar content while removing moisture as much as possible. Otherwise, the acidity of the final vinegar is decreased due to the dilution of the acetic acid produced due to moisture remaining in the MBA itself.

After the completion of the acetic acid fermentation, the mixed solution added with the grape concentrate is aged by the political culture in the pores of Korean traditional pores. At this time, due to various acid forming ingredients including organic acid, the taste of the vinegar- , It was found that flavor was greatly improved with high sweetness.

The wine vinegar fermented aged in the Onggi continuously checks the acidity and sugar content, and when the total acidity reaches 5 ~ 7% and the sugar content reaches 18 ~ 20 Brix, the fermentation of the fermentation is stopped and the fermentation is terminated, followed by tertiary filtration using diatomaceous earth, To complete the high-sweetness vinegar of the present invention produced by bottling and packing.

At this time, the sterilization process is sterilized at 95 ° C for 40 seconds or sterilized at 80 ° C for 5 minutes.

In addition, through the third filtration using diatomaceous earth, the precipitate or various turbid substances caused by the acetic acid bacteria can be completely filtered out to produce a vinegar solution in a blue liquid state, which can be immediately used for drinking through dilution or the like, It was confirmed that when mixed, the sweetness and flavor were greatly improved.

(1) Comparison of physicochemical properties of the alcohol fermentation broth of the present invention

The physico-chemical characteristics of the fermented MBA alcohol fermentation broth and general grape alcohol fermentation broth were analyzed and the results are shown in Table 1.

division Effective Date Day 1 Day 2 Day 3 Day 4 Day 5 MBA
Alcohol
Fermentation liquid Brix 19.8 16 12 9 6.9 Acidity 0.38 0.4 0.41 0.43 0.46 Alcohol (main system) 0 3 5.9 7.7 8.1 Common Grape Alcohol
Fermentation liquid Brix 12.1 8.7 5.6 5.1 5 Acidity 0.5 0.5 0.55 0.59 0.6 Alcohol (main system) 0 2.9 5.1 5.5 5.5

The MBA alcohol fermentation liquid used in the present invention steadily increased until the alcohol content was 19.8 Brix and the alcohol content was 8.1% on the 5th day of alcohol fermentation. As the alcohol fermentation duration was increased, the alcohol content was increased by 8.1% Can be deduced.

However, since the final alcohol content of the grape alcohol fermentation broth is 5.5%, which is maintained constant from the 4th day, the additional production of alcohol is considered to be difficult. 5.5% of the alcohol is prepared with vinegar having a total acidity of 5% And the acidity is lowered.

Therefore, when the fermentation process of acetic acid is proceeded, the total acidity of MBA alcohol fermentation liquid can reach 7 ~ 9%, but the total acidity of general grape alcohol fermentation liquid can not reach the vinegar intrinsic pH of 5% do.

(2) Comparison of physicochemical properties between wine vinegar and other varieties of vinegar

Table 2 shows the Brix, alcohol, acidity and pH of the vinegar prepared by using the wine vinegar according to the present invention and the general grape and the vinegar.

The grape vinegar was prepared through a conventional grape vinegar manufacturing process. The grape vinegar cultivated in the vicinity of Yeongcheon Cheongsan was used for the vinegar of the present invention.

division Brix Acidity pH Wine vinegar 19.3 5.4 3.22 Common Grape Vinegar 5.2 5.1 3.2 Shampoos Vinegar 4.6 4.3 3.01

The wine vinegar of the present invention has a sugar content of 19.3 Brix which is about 4 to 5 times higher than that of other varieties. Although the vinegar prepared by the completion of acetic acid fermentation contains 70 Brix of concentrate, And a total acidity of 5%. However, the acidity of the wine vinegar was 0.4% higher than that of the ordinary grape vinegar, indicating that the wine vinegar of the present invention improved the sweetness and sourness of the vinegar itself.

(3) Sensory evaluation of wine vinegar versus other varieties of vinegar

In order to evaluate the acceptability of the wine vinegar, general grape vinegar, and the shade vinegar of the present invention having a sugar content of 18 to 20 Brix, the sensory evaluations of sweetness, soft taste, fragrance, Table 4 shows the results. The evaluation criterion was very good 10, good 7, moderate 5, bad 3, very bad 1 point.

division sweetness Sour taste Soft taste incense Overall likelihood Wine vinegar 9.12 ± 0.23 8.79 ± 0.15 9.0 ± 0.43 8.17 ± 0.45 9.01. + -. 0.45 Common Grape Vinegar 3.78 ± 0.12 8.01 + 0.04 6.0 ± 0.14 4.97 ± 0.23 6.48 0.32 Shampoos Vinegar 2.17 ± 0.20 7.88 + 0.13 6.4 ± 0.11 3.86 ± 0.22 5.25 ± 0.18

Analysis of Table 4 with reference to Table 3 shows that the sugar content of wine vinegar is 4 to 5 times higher than that of ordinary grape vinegar and sucrose vinegar, which is influenced by actual sensory evaluation, It is understood that the sweetness of the present invention is improved. Especially, as shown in Table 2, the sugar content of 3 to 5 Brix of grape vinegar or herbal powder was about 3 to 4 times as low as that of wine vinegar to make the panel feel sweet.

In addition, in the case of sour taste, since the three vinegar have a similar acidity of about 4 ~ 5%, the sensory evaluation was also evaluated as 7 ~ 8 points. Especially, the wine vinegar showed high sweetness It can be confirmed that the acidity of the original vinegar was maintained.

In addition, the wine vinegar had a high score of 9 in soft taste, which is believed to have been promoted in the Korean traditional Onggi during the aging process for about three years. Similar to grape vinegar appeared.

In the case of incense, wine vinegar was evaluated more than twice as high as general grape vinegar and shaved vinegar, and the inhibition of the offensive factors was already reflected in the process. The flavor of grape vinegar and grape vinegar Able to know.

In addition, wine vinegar with improved sweetness and flavor was rated best in overall acceptability, and grape and herbal dispersal results were similar to each other.

Claims (4)

MBA grapes that have lost their shelf life or lost their marketability are used to produce grape filtrate and yeast is inoculated. The fermentation is carried out for 3 ~ 7 days at 25 ~ 35 ℃. When the alcohol level is 7 ~ 9% After the fermentation is completed, the temperature is lowered to 10 to 15 ° C to remove tartaric acid to produce an alcoholic fermentation liquid. On the other hand, the wine that has been rancid in the wine fermentation process is sterilized at 75 to 85 ° C for 20 to 40 minutes, Preparing an alcoholic fermentation broth by selecting one of the alcoholic fermentation broths or mixing them;
When the alcoholic fermentation broth is prepared, it is titrated to a total acidity of 1% before the acetic acid fermentation, filtration is performed, 0.1-0.3% (w / v) acetic acid bacteria are added to the filtrate volume at 20-30 ° C for 2-5 months, ≪ / RTI > to < RTI ID = 0.0 > 9% < / RTI >
And 5 to 15 parts by weight of a 50 to 80 Brix MBA concentrate based on 100 parts by weight of the acetic acid fermentation broth is further added so that the total acidity is 5 to 7% and the sugar content is 15 to 25 Brix. The method according to claim 1,
Characterized in that 15-20% (w / v) seeds are added to the alcohol fermentation broth to titrate the total acidity to 1% before the acetic acid fermentation. The method according to claim 1,
Wherein the aging step is a step of culturing for 12 to 31 months. A wine vinegar prepared by the method of any one of claims 1 to 3.