KR20130030488A - Production method of nahum grape juice using vitamin c - Google Patents

Production method of nahum grape juice using vitamin c Download PDF

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KR20130030488A
KR20130030488A KR1020110093991A KR20110093991A KR20130030488A KR 20130030488 A KR20130030488 A KR 20130030488A KR 1020110093991 A KR1020110093991 A KR 1020110093991A KR 20110093991 A KR20110093991 A KR 20110093991A KR 20130030488 A KR20130030488 A KR 20130030488A
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박노흥
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박노흥
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/04—Extraction of juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/70—Vitamins
    • A23V2250/708—Vitamin C
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/14—Extraction
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

PURPOSE: A method of making grape juice is provided to make a non-alcoholic wine using vitamin C to remove an activating substance, flavors and colors which are only found in grapes and acorn tannin juice as an oak barrel. CONSTITUTION: A method of making grape juice comprises; a step to prepare ingredients such as 1000g of grape pomace, 10-40g of vitamin C, 1000cc of water and a plastic bottle; a step to remove and prevent air from the bottle, a step to ferment the ingredients mixed at a temperature of 25-35°C for 2-3 days and waiting until the inner pressure reaches 2-6 atmospheric pressure; a step to remove the gas in the mixed ingredients; a step to seal the ingredients at 25-35°C for 2-3 days; a step to freeze the ingredients at a temperature of 3-8°C and a step to extract liquid of the ingredients. A method of tannin juice comprise; a step to prepare 500g of dried thread shell and pod, 20-50g of vitamin C, 100g of crushed raw acorn, 10-30g of sugar, 2000cc of water and a plastic bottle; a step to heat 2000cc of water with 500g of thread shell and pod; a step to extract liquid of the mixed ingredient; a step to remove air and seal ingredients comprising 100g of pulverized raw acorn, 20-50g of vitamin C and 10-30g of sugar; a step of waiting until the inner pressure of the mixed ingredients becoming 2-6 for 6-10 days and a step to extract liquid when no gas exists in the ingredients. [Reference numerals] (AA) Preparing ingredients; (BB) Mixing process; (CC,EE) Sealing process; (DD) Gas removing process; (FF) Freezing process; (GG) Squeezed extraction process

Description

비타민 씨를 이용한 나훔포도 주스의 제조법 {Production method of Nahum Grape juice using Vitamin C}Preparation method of Nahum grape juice using vitamin seeds {Production method of Nahum Grape juice using Vitamin C}

본 발명은 비타민 씨를 이용한 알코올이 없는 포도주의 제조방법에 관한 것이다.The present invention relates to a method of producing alcohol-free wine using vitamin seeds.

포도는 전 세계에서 가장소비가 많은 과일 중 하나로 국내에서는 대부분이 생식으로 이용되고 있지만 포도주와 포도즙으로 일부 이용되고 있으며 과학기술의 발전으로 포도의 효능이 밝혀지면서 포도가 가진 폴리페놀성 화합물인 카테킨, 안토시아닌, 비니페린, 레스베라테롤 등이 생리활성의 물질로 주목을 받고 있다.Grape is one of the most consumed fruits in the world, and most of it is used as a raw food in Korea, but it is partially used as wine and grape juice. As the efficacy of grape is revealed through the development of science and technology, catechin, which is a polyphenolic compound of grape, Anthocyanins, biniferins, resveraterol and the like are attracting attention as bioactive substances.

포도주를 만들고 남은 찌꺼기인 포도박은 포도즙을 가공할 때 총중량의 5-15％가 생산되는데 포도의 맛과 향을 거의 대부분 가지고 있으며 국내에서만도 수만 톤의 부산물이 나오나 소비처를 개발하기가 어려운 실정이다.Grape leaves, the leftovers of wine production, produce 5-15% of the total weight when processing grape juice, which has almost all of the taste and aroma of grapes.

포도 박에는 생리활성물질이 풍부하여 개발하면 좋은 재료가 된다.Grape gourd is rich in physiologically active substances and is a good material to develop.

그러나 식물은 종자보존을 위하여 동물이 먹지 못하게 독을 만들었다. 녹차에서는 카페인을, 은행이나 매실은 청산배당체를, 도토리는 탄닌을, 인삼은 사포닌 배당체를, 미강에서는 세멘트와 같은 킬레이트염, 포도에서는 탄닌으로 이것을 동물이 섭취하면 배가 아프고 어지러운 증상을 일으킨다.But the plants poisoned the animals so that they could not be eaten to preserve the seeds. Caffeine in green tea, cyanide glycosides in banks and plums, tannins in acorns, saponin glycosides in ginseng, chelating salts such as cement in rice bran, and tannins in grapes, which causes stomach pain and dizziness when consumed by animals.

그러나 상기의 독을 깨면 우리가 원하는 맛과 향, 생리 활성물질을 얻으며 얻기 위하여 효모에 의한 발효 및 유기용매에 의한 추출, 효소에 의한 효소발효법이 이용되고 있으나 효모의 이용은 알코올 발효가 따르며, 유기용매에 의한 추출법은 유기용매를 치워야하는 문제점과 고비용, 효소발효법은 긴 시간과 고농도의 설탕이 문제이나, 본 발명은 전후처리가 간단한 공법으로 자연 상태에서 일어나는 현상으로 나뭇잎 안에서 비타민 씨와 자외선과 탄닌과 폴리페놀의 역할을 확대한 것이다.(광합성사전, 전남대학교출판부, 김용웅, 폴리페놀p560)However, when the poison is broken, the fermentation by yeast, the extraction by organic solvent, and the enzyme fermentation by enzyme are used to obtain the desired taste, aroma, and bioactive substance. However, the use of yeast is followed by alcohol fermentation and organic Extraction by solvent has a problem of removing organic solvent and high cost, enzyme fermentation has a long time and high concentration of sugar problem, but the present invention is a phenomenon that occurs in the natural state by a simple post-treatment method, vitamin C, ultraviolet rays and tannins in the leaves. And the role of polyphenols. (Photosynthesis dictionary, Chonnam National University Press, Yongwoong Kim, Polyphenol p560)

이러한 이유로 래드와인을 먹으면 두통을 느끼는 증상을 일부학자들은 히스타민으로 보고 있으나 본 발명은 식물이 동물에 대항하기 위하여 만든 독으로 보고 있다.For this reason, some scholars see the symptoms of headache when eating red wine as the histamine, but the present invention is seen as a poison made by plants against animals.

포도주제조시에 쓰는 아황산염은 포도가 식초로 변하는 것을 방지하여주나 일부 사람에게는 천식을 일으키나 본 발명은 비타민 씨가 강산성으로 효모와 세균의 발육을 억제하므로 아황산염이 필요 없다.The sulfite used in wine making prevents the transformation of grapes into vinegar, but causes asthma in some people, but the present invention does not require sulfite because vitamin C is strongly acidic and inhibits the development of yeast and bacteria.

포도주, 와인, 브랜디, 위스키등의 서양명주 대부분은 오크통에서 오랜 기간 숙성과정을 거쳐서 생산하며 저장기간에 따라서 맛과 향이 형성되며 가치가 정해지며 오크통의 역할은 탄닌을 고정적으로 제공 (1년에 200㎎/ℓ) 하며 오래되면 오크통에서 더 이상 녹아나올 탄닌이 없으므로 12년이 숙성의 한계로 알려져 있으며 오크통에서 생기는 주석과 비타민 씨의 분해과정에서 생기는 타르타르산이 같은 것으로 확인 (생물학사전, 한국생물과학협회, 타르타르산p1391, 탄닌p1390) 하였으며 효모나, 효소와 같은 단백질 성분을 숙성과정에서 가라앉히는 작용이 중요하다. 그러나 외국에서는 수백 년을 오크통 공법으로 술을 만들어 와서 더 이상 개발의 여지가 없는 상태이며 본 발명은 효소 발효법을 간단하고 짧은 시간에 완성하는 발명으로 기존 효소법의 문제점인 긴 시간, 진한 단맛의 문제점을 해결하고 비타민 씨로 처리된 도토리 탄닌 주스로 오크통을 대체시켜 간단하고 짧은 시간에 알코올이 없는 포도주스를 만들어 종교적, 신체적으로 알코올을 못 먹는 사람에게 음료로 제공될 수 있으며 알코올을 섞으면 고급포도주가 되는 발명이다.Most of Western wines such as wine, wine, brandy and whiskey are produced in oak barrels after a long period of aging. The taste and aroma are formed and the value is determined according to the storage period. The role of oak barrels provides tannin fixedly (200 a year) ㎎ / ℓ) and there is no tannin that will melt anymore in oak barrels, and 12 years is known to be the limit of ripening, and it is confirmed that tin from oak barrels and tartaric acid from the decomposition of vitamin seeds are the same. , Tartaric acid p1391, tannin p1390) and it is important to sink protein components such as yeast and enzyme during aging process. However, in the foreign countries have been making alcohol by the oak barrel method for hundreds of years, there is no room for further development. The present invention is a simple and short time to complete the enzymatic fermentation method, the problem of the long time, rich sweetness of the existing enzyme method Acorn tannin juice treated with vitamin C is replaced with oak barrels to make alcohol-free wines in a short and short time, and can be served as a drink to those who cannot drink alcohol religiously and physically. to be.

1. 포도 탄닌의 떫은맛의 문제는 탄닌은 폴리페놀의 화합물이므로 비타민 씨에 의하여 폴리페놀로 분해된다.1. The problem of astringent taste of grape tannin is that tannin is a compound of polyphenols, so it is broken down into polyphenols by vitamin seeds.

2. 도토리를 끓인 용액은 친환경 농약으로 사용하는 물질로 강한 독성이 있으나 자연효소와 저장용기의 자연적인 압력에 의하여 분해된다.2. Boiled acorns are environmentally friendly pesticides that are highly toxic but decomposed by natural enzymes and natural pressures in storage containers.

본 발명의 비타민 씨를 이용한 나훔포도주스의 제조방법은, 3단계로 이루어졌다.Nahum grape juice manufacturing method using the vitamin C of the present invention, it was made in three steps.

일단계인 포도주스의 제조공정은 과육이 제거된 포도박을 1000g 준비하는 단계, 비타민 씨를 10-40g을 준비하는 단계, 물은 1000cc와 플라스틱 담금주 병을 준비하는 단계인 재료준비의 제1공정, 제1공정의 재료를 플라스틱 담금주 병에 혼합하고 공기를 제거하며 공기가 들어가지 않게 밀봉하는 혼합공정인 제2공정, 상기의 혼합물이 발효하도록 25 -35℃에서 2-3일 기다리며 내부 가스에 의하여 2-6 기압이 되도록 기다리는 밀봉정치공정인 제3공정, 상기의 혼합물에 있는 가스를 제거하는 가스제거공정인 제4공정, 상기의 혼합물을 25-35℃에서 2-3일 밀봉 정치하는 공정인 제5공정, 상기의 혼합물을 3-8℃로 냉각 시키는 냉각공정인 제6공정, 상기의 혼합물을 냉각상태에서 면포로 용액을 추출하는 압착추출공정인 제7공정이다.The first step in the manufacturing process of wines is to prepare 1000g of grapes from which flesh is removed, to prepare 10-40g of vitamin seeds, and to prepare 1000cc of water and a plastic soak bottle. , The second process, which is a mixing process of mixing the material of the first process into a plastic soak bottle, removing air, and sealing the air from entering, and waiting for 2-3 days at 25 -35 ° C. to allow the mixture to ferment. The third step, which is a sealing politics step waiting to be 2-6 atm, and the fourth step, which is a gas removal step of removing gas in the mixture, is allowed to seal the mixture at 25-35 ° C. for 2-3 days. The fifth step is a step, the sixth step is a cooling step of cooling the mixture to 3-8 ° C, and the seventh step is a compression extraction step of extracting the solution into a cotton cloth while the mixture is cooled.

이단계인 탄닌 주스의 제조공정은 건조도토리껍질과 꼬투리를 500g 준비하는 단계, 비타민 씨는 20-50g을 준비하는 단계, 껍질과 함께 파쇄 된 생도토리는 100g를 준비하는 단계, 설탕을 10-30g을 준비하는 단계, 물 2000cc와 플라스틱 담금주 병을 준비하는 단계인 재료준비의 제1공정,The manufacturing process of tannin juice in this step is to prepare 500g of dried acorn shells and pods, to prepare 20-50g of vitamin seeds, to prepare 100g of raw acorns shredded with shells, and 10-30g of sugar. Preparing the material, the first step of preparing the material, which is preparing the 2000cc water and the plastic soak bottle,

건조도토리껍질과 꼬투리 500g에 물을 2000cc 가하고 약한 불로 졸이는 가열공정인 제2공정, 제2공정의 혼합물에서 용액을 추출하는 추출공정인 제3공정, 상기 제3공정의 용액을 플라스틱 통에 넣고 파쇄 된 생 도토리 100g과 비타민 씨 20 -50g과 설탕 10-30g를 혼합하고 공기를 빼고 밀봉하는 혼합공정인 제4공정, 상기 제4공정의 혼합물에 가스가 생겨서 병이 부풀어서 압력이 2-6기압이 될 때까지 6-10일 기다리는 밀봉정치단계인 제5공정, 상기 제5공정의 혼합물에서 더 이상 가스 생성이 없으면 사면여과 하여 용액을 추출하는 여과공정인 제6공정이다.2000cc of water and 2000cc of dried acorn shells and pods are simmered in a low heat, and the process of extraction is to extract the solution from the mixture of the second process. 100 g of raw acorns, 20-50 g of vitamin seeds, and 10-30 g of sugar are mixed, bleeded and sealed, the fourth step, the gas is generated in the mixture of the fourth step, the bottle swells, and the pressure is 2-6 atm. The fifth step, which is a sealing politics step waiting for 6 to 10 days, and the sixth step, which is a filtration step of extracting a solution by slope filtering when there is no more gas generation in the mixture of the fifth step.

삼단계인 혼합공정은 상기의 포도주스제조공정의 완성품 1000cc와 탄닌 주스 제조공정의 완성품 100cc 를 병에서 혼합하여 밀봉하는 혼합공정으로 구성된다.The mixing step, which is a three-step mixing process, consists of a mixing process of sealing a mixture of 1000cc of the finished product of the winemaking process and 100cc of the finished product of the tannin juice manufacturing process by mixing in a bottle.

본 발명은 자연 상태에서 벌어지는 생리작용을 확대하여 만든 공법으로 포도의 껍질과 씨에 대부분의 활성성분과 향기가 있으나 기존의 기술로 만든 것보다 좋은 포도주스와 포도주를 만들 수 있으며 아황산염을 사용하지 않고 숙취가 없는 술을 만든다.The present invention is a process made by expanding the physiological action taking place in the natural state, most of the active ingredient and aroma in the skin and seeds of grapes, but can make wines and wines better than the conventional technology, and hangover without using sulfite Does not make alcohol.

도1은 비타민 씨를 이용한 포도 주스의 제조공정도
도2는 비타민 씨를 이용한 탄닌 주스의 제조공정도
도3은 혼합공정도1 is a manufacturing process of grape juice using vitamin seeds
Figure 2 is a manufacturing process of tannin juice using vitamin seeds
3 is a mixing process diagram

포도( Vitis vinifera )는 당, 유기산, 향기와 맛으로 선호도가 높은 과일로 생식으로 섭취하거나 음료 및 주류가공에 이용하는 페놀성 화합물이 풍부하며 천연항산화제로 많은 연구가 진행되고 있으며 기독교에서는 성스러운 음료로 인정하는 술의 재료로 전세계의 인구가 음용하는 대중주이며 고급주이다.Grape (Vitis vinifera) is a fruit with high preference for sugar, organic acid, aroma and taste. It is rich in phenolic compounds used for raw food, beverage and liquor processing, and many studies have been conducted as natural antioxidants. It is a popular liquor that is consumed by the world's population.

참나무 ( Quercus )로 만든 오크통은 서양에서 만든 술의 대부분이 이것에서 필수적으로 숙성과정을 거쳐서 나가는 나무통으로 오크통은 술에 비단 같은 부드러운 맛을 제공하나 본 발명은 비타민 씨로 해독을 한 도토리 액인 탄닌을 이용 한다.Oak barrel made of oak (Quercus) is a wooden barrel that most of the liquor made in the West goes through the ripening process, and the oak barrel provides silky silky taste to alcohol, but the present invention uses tannin, an acorn liquid detoxified by vitamin seeds. do.

비타민 씨는 아스코르브산 ( Ascorbic acid ) 의 화합물로 일일 권장량이 60mg이며 녹말을 이용하여 합성하는 물질로 강력한 환원 작용을 하며 공기 중의 산소와 결합하면 활성이 줄고 먹으면 위의 음식물과 결합하여 더 줄며 그다음으로는 위와 장의 벽과 결합하여 장에서 흡수되었을 때는 활성을 잃어 효과가 적은 것으로 알려졌다. 따라서 비타민 씨를 고용량으로 복용하면 위가 약한 사람은 속쓰림이 나타난다. 이런 이유로 의학적으로 효과를 보기 위하여 1일 6-10g을 음용하는 메가도스요법을 실시하거나 정맥주사로 2-3g을 투여한다. Vitamin C is a compound of ascorbic acid, which is recommended as 60 mg per day. It is a compound synthesized by using starch. It has a strong reducing effect. When combined with oxygen in the air, the activity decreases. When combined with the stomach and intestinal wall, it loses its activity when it is absorbed in the intestine and is known to have little effect. Therefore, high doses of vitamin seeds can cause heartburn in those with a weak stomach. For this reason, in order to be medically effective, megadoses with 6-10 g of alcohol daily or 2-3 g are given intravenously.

비타민씨는 용도에 따라 여러 가지가 사용 되며 아스코르브기가 있으며 일반적인 칼슘아스코르베이트, 소디움아스코르베이트, 아스코르베이트에스테르, 에리토브산을 일반적으로 비타민 씨로 부르며 인체에서 활성산소를 제거하는 강력한 환원제로 단백질의 변성을 방지하고 노화를 막고 암을 예방하며 피부를 깨끗이 한다고 알려졌다.There are various kinds of vitamin seed depending on the purpose. Ascorbate is used, and general calcium ascorbate, sodium ascorbate, ascorbate ester, and erythorbic acid are commonly called vitamin seeds, and it is a powerful reducing agent that removes free radicals from the body. It is known to prevent denaturation, prevent aging, prevent cancer and clean the skin.

이와 같이 비타민 씨의 효능을 탄닌을 통해 폴리페놀로 옮기는 것은 농사를 지을 때 화학비료와 유기질 비료의 효과 차이로 화학비료의 문제점인 속효성과 토양을 산성화 하는 점을 유기질비료를 시용하면 식물이 필요로 하는 영양분을 알맞게 조절하여 공급하고 토양의 산성화를 막는다는 농업의 이론과 합치되며 비타민 씨의 활성을 탄닌을 통하여 폴리페놀로 바꿔 장에서 흡수될 때까지 활성이 살아있는 효과 있는 자연공법이다.The transfer of the effects of vitamin seeds to polyphenols through tannins is the difference between the effects of chemical fertilizers and organic fertilizers when farming, which requires the use of organic fertilizers. It is consistent with the theory of agriculture that it regulates and supplies nutrients properly and prevents acidification of soil, and it is a natural method with active effects until it is absorbed in the intestine by converting the activity of vitamin C to polyphenols through tannins.

그리고 플라스틱 통은 비타민 씨와 공기 중의 산소와 접촉방지, 포도의 향기를 보존, 익는 상태를 확인, 해충의 방지, 2-6기압의 압력에 의한 자연적인 식물이 만든 독의 분해에 꼭 필요한 기구로 냉각장치가 있으며 압력을 받아줄 통을 제작할 수 있다.Plastic containers are essential for preventing contact with vitamin seeds and oxygen in the air, preserving the aroma of grapes, checking ripeness, preventing pests, and decomposing poisons made by natural plants by 2-6 atmospheres of pressure. There is a cooling device and a pressure vessel can be manufactured.

온도는 5 -35℃까지 반응하나 처음에는 30℃로 유지하다가 냉각 할 때는 5℃가적정하다. 또한 포도주스의 제조공정에서 포도박을 파쇄하면 반응 속도가 빨라지나 포도 씨에 있는 불포화 지방산에 의한 냄새의 변화로 파쇄를 않는 것이 좋다.The temperature is reacted up to 5 -35 ℃, but 5 ℃ is appropriate for cooling after 30 ℃. In addition, the crushing of grape leaves during the manufacturing process of the wine is faster reaction rate, but it is better not to crush due to the change in the smell of unsaturated fatty acids in grape seeds.

포도박은 생포도에서 차지하는 비중은 중량비로 5-12％이며 수분은 83％ , 고형물은 17％이나 씨가 12％를 차지한다.Grape vinegar accounts for 5-12% by weight of fresh grapes, 83% moisture, 17% solids, and 12% seeds.

[포도주스의 제조공정][Production process of grape juice]

1.제1공정: 재료준비1. First step: preparation of materials

포도의 재료는 검은색이 진할수록 좋으며 캠벨얼리가 거봉보다 맛과 향이 좋다. 포도의 과육이 제거된 포도박을 1000g을 준비하는 단계, 비타민 씨는 10-40g을 준비하는 단계, 물은 1000cc와 플라스틱 담금주 병을 준비하는 단계이다.The darker the black, the better the ingredients. Campbell's early taste and aroma than Gibong. Preparing 1000g of grape leaves from which the flesh of grapes is removed, preparing 10-40g of vitamin seeds, preparing 1000cc of water and a plastic soak bottle.

2.제2공정; 혼합공정2. second process; Mixing process

제1공정의 재료를 플라스틱 담금주 병에 혼합하고 공기를 제거하고 공기가 들어가지 않게 밀봉한다.The material of the first process is mixed in a plastic immersion bottle and the air is removed and sealed from entering the air.

3.제3공정; 밀봉정치공정3.third process; Sealed Political Process

상기의 혼합물이 발효 되도록 25 -35℃의 온도에서 2-3일 기다리며 내부가스에 의하여 2-6 기압이 될 때 까지 실내에서 기다린다.The mixture is allowed to ferment for 2-3 days at a temperature of 25 -35 ° C and indoors until 2-6 atm by internal gas.

이때, 온도가 낮으면 가스의 발생이 늦어지므로 고온을 필요로 한다.At this time, when the temperature is low, the generation of gas is delayed, so high temperature is required.

4.제4공정; 가스제거공정4. Fourth step; Degassing Process

상기의 혼합물이 들어있는 가스를 제거한다. 이유는 포도가 가지고 있는 독성이 분해되면서 나는 구린내와 비린 이취를 제거하기 위해서이다.The gas containing the mixture is removed. The reason is that as the grape's toxicity breaks down, I get rid of greasy and fishy odors.

5.제5공정; 밀봉정치공정5. Fifth step; Sealed Political Process

상기의 혼합물을 25 -35℃에서 2-3일 실내에서 밀봉 정치한다. 이때, 압력이 2-6기압이 되며 포도박의 색이 분홍색으로 탈색 될 때 까지 기다린다.The mixture is sealed in a room for 2-3 days at 25 -35 ° C. At this time, the pressure will be 2-6 atm and wait until the color of grape leaves fades to pink.

이때, 온도가 낮으면 반응속도가 느려져서 15℃ 전후이면 10일의 시간이 소요된다.At this time, if the temperature is low, the reaction rate is slow, and if about 15 ℃ takes about 10 days.

6. 냉각공정6. Cooling process

상기의 혼합물을 3 -8℃의 온도로 냉각을 시킨다. 이것은 생성된 향과 가스가 다시 혼합물에 흡수되며 1기압 이하로 내려가 병이 쭈그려질 때 까지 냉각 시키며 1-2일이 소요된다.The mixture is cooled to a temperature of 3-8 ° C. It takes 1-2 days to cool the resulting fragrance and gas back into the mixture, down to 1 atm until the bottle is crushed.

7. 압착추출공정7. Compression Extraction Process

상기의 혼합물을 냉각상태에서 면포로 압착 추출하여 용액을 추출하면 향기를 보존하기에 좋다.Extracting the solution by compression extraction with a cotton cloth in a cold state is good to preserve the fragrance.

이때, 추출한 용액을 밀봉 한다.At this time, the extracted solution is sealed.

[탄닌 주스의 제조공정][Manufacturing process of tannin juice]

1.제1공정; 재료준비1. First process; Material preparation

건조 도토리껍질과 꼬투리를 500g을 준비하는 단계, 비타민 씨는 20-50g을 준비하는 단계, 껍질과 함께 파쇄 된 생도토리는 100g을 준비하는 단계, 설탕을 10-30g을 준비하는 단계. 플라스틱 담금주 병과 물을 2000cc 준비하는 단계이다.Preparing 500 g of dried acorn shells and pods, preparing 20-50 g of vitamin seeds, preparing 100 g of raw acorns, shredded with husk, preparing 10-30 g of sugar. 2000cc of plastic soak bottle and water are prepared.

2.제2공정: 가열공정2. Second process: heating process

건조 도토리 껍질과 꼬투리 500g에 물을 2000cc가하고 약한 불로 졸인다.2000 g of water in 500 g of dried acorn shells and pods and boil over low heat.

이때, 꼬투리만으로도 할 수 있으며 내피가 많을수록 향과 맛이 좋아진다.At this time, the pods can be used only, and the more endothelial, the better the aroma and taste.

3.제3공정: 추출공정3.Step 3: Extraction Process

제2공정의 혼합물에서 졸인 용액을 추출한다. 이때 용액이 1500cc, 고형물 5％이상으로 하여 식힌 후에 용액만 추출한다.The boiled solution is extracted from the mixture of the second step. At this time, the solution is cooled to 1500cc and 5% or more of the solid, and then only the solution is extracted.

4.제4공정: 혼합공정4.Step 4: Mixing Process

상기 제3공정의 용액을 플라스틱 담금주 병에 넣고 파쇄 된 생 도토리 100g과 비타민 씨 20-50g과 설탕 10-30g을 혼합하고 공기를 빼고 밀봉한다. 이때, 도토리 내피를 10％ (중량비) 이상 추가하면 잡꿀의 향이 나며 맛이 좋아진다. 생도토리는 효소를 보충시켜주며 바닐린 향을 만든다.The solution of the third step is placed in a plastic soak bottle, 100 g of crushed raw acorns, 20-50 g of vitamin seeds, and 10-30 g of sugar are mixed and air-sealed. At this time, when the acorn endothelium is added at least 10% (weight ratio), the honey smells better and tastes better. Raw acorns supplement the enzyme and make vanillin aroma.

5. 제5공정: 밀봉정치공정5. Process 5: Sealed Political Process

상기 제4공정의 혼합물에 압력이 2-6기압이 될 때 까지 6-10일 기다린다. 이때, 가스 생성이 약하거나 없으면 비타민 씨를 10g을 추가 할 수 있다.Wait 6-10 days for the pressure of the mixture of the fourth process to be 2-6 atm. At this time, 10g of vitamin seed may be added if there is no gas generation or weak.

6. 제6공정: 여과공정6. Step 6: Filtration

상기 제5공정의 혼합물에서 더 이상 가스 생성이 없으면 사면 여과하여 용액을 추출한다. If there is no more gas production in the mixture of the fifth step, the slope is filtered to extract the solution.

이때, 찌꺼기가 가라않고 가스가 더 이상 안 생길 때다.At this point, it's time for the dregs to not go away and no more gas.

[혼합공정][Mixing process]

상기의 포도주스 제조공정의 완성품 1000cc와 탄닌 주스 완성품 100cc를 병에서 혼합하여 밀봉하고 실내에서 30-60일 숙성시킨다.1000cc of the finished product of the above wine manufacturing process and 100cc of the finished product of tannin juice are mixed and sealed in a bottle, and aged in a room for 30-60 days.

이때, 탄닌 주스를 200cc 사용할 수 있다.At this time, 200cc of tannin juice can be used.

실시는 탄닌 주스의 제조공정에서 제2공정인 가열공정에서 도토리 껍질의 내피 외피 꼬투리의 중량에 의한 탄닌 주스의 맛의 차이이며 실지로는 내피를 구하기가 어려우므로 밤의 내피를 이용할 수 있다. 실시를 하기 위하여 전문 교육을 받은 패널 10인을 상대로 본 발명의 용액에 물을 반으로 섞고 설탕을 10％ 섞어 비교하였다.The implementation is a difference in the taste of the tannin juice by the weight of the endothelial shell pod of the acorn shell in the manufacturing process of the tannin juice and the second step, and in fact, it is difficult to obtain the endothelial, so the inner skin of the chestnut can be used. In order to carry out the experiment, 10 panelists who received professional training were mixed with half of water and 10% of sugar in the solution of the present invention.

1. 도토리껍질(20％)+꼬투리(80％)....기본Acorn shell (20%) + pod (80%) .... basic

2. 도토리껍질(20％)+꼬투리(70％) +내피(10％)2. Acorn shell (20%) + pod (70%) + endothelium (10%)

3. 도토리껍질(50％)+꼬투리(50％)3. Acorn shell (50%) + pod (50%)

4. 꼬투리(100％)4. Pod (100%)

5.꼬투리(80％)+밤의 내피(20％)5.Pod (80%) + chestnut inner skin (20%)

Figure pat00008
Figure pat00008

실시는 발명품과 썬키스트 포도주스를 50cc를 취하고 당도를 비슷하게 하고 전문 교육을 받은 패널 10인을 상대로 맛, 향, 색, 청량감, 기타를 본 발명품과 비교하였다.The practice compared the invention and taste, aroma, color, refreshment, and the like to 10 panelists who took 50 cc of invention and sunkist wines, and had similar sugar content and specialized training.

Figure pat00003
Figure pat00003

Claims (2)

비타민 씨를 이용한 나훔 포도주스의 제조방법은 3단계로 이루어졌다.
일 단계는 포도의 과육이 제거된 포도박을 1000g을 준비하는 단계, 비타민 씨는10g-40g을 준비하는 단계, 물은 1000cc와 플라스틱 담금주 병을 준비 하 는 재료준비의 제1공정,
제1공정의 재료를 플라스틱 담금주 병에 혼합하고 공기를 제거하고 공기가 들어가지 않게 하는 혼합공정인 제2공정,
상기의 혼합물이 발효되도록 25-35℃에서 2-3일 기다리며 내부 가스에 의하여 2-6기압이 되도록 기다리는 밀봉 정치공정인 제3공정,
상기의 혼합물에 있는 가스를 제거하는 가스 제거공정인 제4공정,
상기의 혼합물을 25-35℃에서 2-3일 밀봉 정치하는 공정인 제5공정,
상기의 혼합물을 3-8℃에서 냉각 시키는 냉각공정인 제6공정,
상기의 혼합물을 냉각상태에서 면포로 용액을 추출하는 압착추출 공정인 제7공정으로 구성된, 포도주스의 제조방법.
이 단계는 건조도토리껍질과 꼬투리를 500g을 준비하는 단계, 비타민 씨는 20-50g을 준비하는 단계, 껍질과 함께 파쇄 된 생도토리는 100g을 준비하는 단계, 설탕은 10-30g을 준비하는 단계, 물2000cc와 플라스틱 담금주 병을 준비하는 재료준비의 제1공정,
건조도토리껍질과 꼬투리 500g에 물을 2000cc 가하고 약한 불로 졸이는 가열공정인 제2공정,
제2공정의 혼합물에서 용액을 추출하는 추출공정인 제3공정,
상기 제3공정의 용액을 플라스틱 담금주 병에 넣고 파쇄 된 생 도토리 100g와 비타민 씨 20-50g와 설탕 10-30g을 혼합하고 공기를 빼고 밀봉하는 혼합공정인 제4공정,
상기 제4공정의 혼합물이 2-6 기압이 될 때까지 6-10일 기다리는 밀봉 정치단계인 제5공정,
상기 제5공정의 혼합물에서 더 이상 가스 생성이 없으면 사면 여과하여 용액을 추출하는 여과공정인 제6공정으로 구성된, 탄닌주스의 제조방법.
삼 단계는 상기의 포도주스제조공정의 완성품 1000cc와 탄닌 주스제조공정의 완성품 100cc를 혼합하여 병에 밀봉하는 혼합공정으로 구성된 비타민 씨를 이용한 나훔포도주스의 제조방법.Nahum wines using vitamin seeds were made in three steps.
The first step is to prepare 1000g of grape leaves, from which the flesh of grapes is removed, to prepare 10g-40g of vitamin seeds, the first step of preparing materials to prepare 1000cc of water and a plastic soak bottle.
A second step of mixing the material of the first step into the plastic soak bottle, removing the air and preventing the air from entering;
A third step, which is a stationary stationary step of waiting for 2-3 days at 25-35 ° C. to allow 2-6 atmospheres of pressure by the internal gas to allow the mixture to ferment,
A fourth step, which is a gas removal step of removing the gas in the mixture,
A fifth step of sealing the mixture at 25-35 ° C. for 2-3 days,
A sixth step of cooling the mixture at 3-8 ° C.,
7. A method of producing a wine, comprising a seventh step of compressing and extracting a mixture of the above mixture with a cotton cloth in a cooled state.
This step is to prepare 500g of dried acorn shells and pods, to prepare 20-50g of vitamin seeds, to prepare 100g of raw acorns shredded with shells, to prepare 10-30g of sugar, 1st process of material preparation to prepare water 2000cc and plastic immersion bottle,
2nd process which is heating process which adds 2000cc of water to 500g of dry acorn shell and pod and boils over low heat,
A third step of extracting the solution from the mixture of the second step,
A fourth step of mixing the solution of the third step into a plastic dip bottle, mixing 100 g of crushed raw acorns, 20-50 g of vitamin seeds, and 10-30 g of sugar, releasing air, and sealing;
A fifth process, which is a sealing step of waiting for 6-10 days until the mixture of the fourth process becomes 2-6 atm,
The tannin juice manufacturing method comprising a sixth step of the filtration step of extracting the solution by filtering the slope when there is no more gas generation in the mixture of the fifth step.
The third step is a method for producing nahum grape juice using a vitamin seed consisting of a mixing process of sealing the bottle by mixing the finished product 1000cc of the wine production process and 100cc of the tannin juice production process. 제1항에 있어서,
이 단계 탄닌 주스 제조공정의 제4공정에서 내부압력이 2-6기압으로 6-10일을 기다리는 공정.The method of claim 1,
In this step of the tannin juice manufacturing process, the internal pressure waits 6-10 days at 2-6 atmospheres.
KR1020110093991A 2011-09-19 2011-09-19 Production method of grape juice using Vitamin C KR101283573B1 (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20160136004A (en) * 2015-05-19 2016-11-29 박노흥 Production method of fermented Berry by using Vitamin C
CN108464465A (en) * 2018-03-16 2018-08-31 山东省农业科学院农产品研究所 A kind of preparation method of fermented type grape all-fruit powder

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2663653T3 (en) * 2006-01-23 2018-04-16 Suntory Holdings Limited Method of extraction of raw materials from citrus fruits and method to prepare a food or drink

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20160136004A (en) * 2015-05-19 2016-11-29 박노흥 Production method of fermented Berry by using Vitamin C
CN108464465A (en) * 2018-03-16 2018-08-31 山东省农业科学院农产品研究所 A kind of preparation method of fermented type grape all-fruit powder
CN108464465B (en) * 2018-03-16 2021-08-31 山东省农业科学院农产品研究所 Preparation method of fermented grape whole fruit powder

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