KR20230056349A - Pear wine and pear vinegar manufacturing method using natural fermentation - Google Patents
Pear wine and pear vinegar manufacturing method using natural fermentation Download PDFInfo
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- 239000000052 vinegar Substances 0.000 title claims abstract description 34
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 34
- 238000000855 fermentation Methods 0.000 title claims abstract description 33
- 230000004151 fermentation Effects 0.000 title claims abstract description 33
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 235000014443 Pyrus communis Nutrition 0.000 title abstract description 15
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 71
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 52
- 235000015206 pear juice Nutrition 0.000 claims abstract description 22
- 235000000346 sugar Nutrition 0.000 claims abstract description 22
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 10
- 244000283763 Acetobacter aceti Species 0.000 claims abstract description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 8
- 239000012138 yeast extract Substances 0.000 claims abstract description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 7
- 238000012258 culturing Methods 0.000 claims abstract description 7
- 239000008103 glucose Substances 0.000 claims abstract description 7
- 235000011187 glycerol Nutrition 0.000 claims abstract description 5
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 4
- 241000220324 Pyrus Species 0.000 claims description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- BASFCYQUMIYNBI-UHFFFAOYSA-N platinum Chemical compound [Pt] BASFCYQUMIYNBI-UHFFFAOYSA-N 0.000 claims description 8
- 229940041514 candida albicans extract Drugs 0.000 claims description 7
- 238000000605 extraction Methods 0.000 claims description 7
- 230000001476 alcoholic effect Effects 0.000 claims description 6
- 235000021017 pears Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000012153 distilled water Substances 0.000 claims description 5
- 229910052697 platinum Inorganic materials 0.000 claims description 4
- 238000003825 pressing Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 abstract description 10
- 235000007847 Acetobacter aceti Nutrition 0.000 abstract description 8
- 238000000034 method Methods 0.000 abstract description 6
- 230000002159 abnormal effect Effects 0.000 abstract description 3
- 239000007858 starting material Substances 0.000 abstract 2
- 238000011081 inoculation Methods 0.000 abstract 1
- 235000019645 odor Nutrition 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 abstract 1
- 235000019441 ethanol Nutrition 0.000 description 34
- 229960000583 acetic acid Drugs 0.000 description 22
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 6
- 239000002253 acid Substances 0.000 description 6
- 235000013339 cereals Nutrition 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 150000008163 sugars Chemical class 0.000 description 3
- 241000209094 Oryza Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 238000007865 diluting Methods 0.000 description 2
- 229960004756 ethanol Drugs 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000012362 glacial acetic acid Substances 0.000 description 2
- 229960001031 glucose Drugs 0.000 description 2
- 235000001727 glucose Nutrition 0.000 description 2
- 229960005150 glycerol Drugs 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000019991 rice wine Nutrition 0.000 description 2
- 230000009469 supplementation Effects 0.000 description 2
- 241000589220 Acetobacter Species 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010028813 Nausea Diseases 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- 235000006085 Vigna mungo var mungo Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003344 environmental pollutant Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 231100000719 pollutant Toxicity 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000002285 radioactive effect Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/005—Solid or pasty alcoholic beverage-forming compositions
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
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Abstract
Description
본 발명은 배술 및 배식초 제조방법에 관한 것으로서, 특히 천연발효를 통하여 배술 및 배식초 를 제조하는 방법에 관한 것이다. The present invention relates to a method for preparing rice wine and rice vinegar, and more particularly to a method for manufacturing rice wine and rice vinegar through natural fermentation.
식초는 동서양을 막론하고 오랜 옛날부터 제조, 이용되어온 발효식품의 하나이다. 식초는 조미료로 직접 식용되기도 하지만 피클 등 타 식품에 이용되기도 하며, 식초산의 부패균 생육억제 작용을 이용하여 식품의 부패방지를 위한 방부제로 이용되기도 한다. 이러한 식초는 인체 대사에 직접적으로 관여하여 피로회복, 동맥경화와 고혈압의 예방, 방사능 오염물질 제거, 소화흡수촉진 등 의약품으로도 중요한 역할을 한다. 또한, 식초는 다이어트나 미용에도 효과가 있다고 알려져 있다.Vinegar is one of the fermented foods that have been manufactured and used since ancient times, regardless of the East or the West. Vinegar is eaten directly as a seasoning, but it is also used in other foods such as pickles, and it is also used as a preservative to prevent spoilage of food by using the action of vinegar acid to inhibit the growth of putrefactive bacteria. Vinegar is directly involved in human metabolism and plays an important role as a medicine, such as fatigue recovery, prevention of arteriosclerosis and high blood pressure, removal of radioactive pollutants, and promotion of digestion and absorption. In addition, vinegar is known to be effective for diet or beauty.
식초의 종류에는 곡류, 과실류, 주류 등을 주원료로 하여 발효시켜 제조한 양조식초와 빙초산 또는 초산을 음용수로 희석하여 만든 합성식초 두 가지로 크게 나눌 수 있다.There are two types of vinegar: brewed vinegar produced by fermenting grains, fruits, and alcoholic beverages as main ingredients, and synthetic vinegar made by diluting glacial acetic acid or acetic acid with drinking water.
합성식초는 발효과정을 거치지 않고 빙초산 또는 초산을 희석하여 유기산을 첨가한 것으로 무색투명하다.Synthetic vinegar is colorless and transparent as organic acid is added by diluting glacial acetic acid or acetic acid without going through a fermentation process.
양조식초는 초산발효에 의해 만들어지며, 양조식초의 종류로는 과실식초, 곡물식초, 주정식초 등이 있다. 과실식초는 과실술덧, 과실착즙액, 주정 및 당류 등의 원료를 혼합하여 초산 발효한 액이고, 곡물식초는 곡물술덧, 곡물당화액, 알코올 및 당류 등의 원료를 혼합하여 초산 발효한 액이며, 주정식초는 주정, 당류, 첨가물 등의 원료를 혼합하여 초산 발효한 액이다.Brewed vinegar is made by acetic acid fermentation, and types of brewed vinegar include fruit vinegar, grain vinegar, and alcoholic vinegar. Fruit vinegar is a mixture of raw materials such as fruit mash, fruit juice, alcohol and sugars and fermented with acetic acid, and grain vinegar is a mixture of raw materials such as grain mash, grain saccharified liquid, alcohol and sugars and fermented with acetic acid, Alcoholic vinegar is a liquid fermented with acetic acid by mixing raw materials such as alcohol, sugars, and additives.
본 발명은 이상발효를 억제하고, 잡내를 제거할 수 있는 배식초 및 배술의 제조방법에 관한 것이다.The present invention relates to a method for manufacturing pear vinegar and pear vinegar capable of suppressing abnormal fermentation and removing miscellaneous nauseous substances.
본 발명의 일 실시예에 의한 배식초 제조방법은, 배를 세척한 후 이를 파쇄/압착하여 배즙을 형성하는 착즙단계와; 상기 착즙단계에서 형성된 배즙에 설탕을 첨가하여 25~30°Brix로 당도를 높이는 보당단계와; 상기 보당단계를 통하여 얻어진 배즙에 효모를 첨가하고, 23~25℃의 혐기조건에서 6일간 배양하는 알콜발효단계와; 알콜발효가 완료된 배즙에 증류수, 글루코오스(Glucose), 글리세린(Glycerin), 이스트 엑스트랙트(Yeastextract), 에탄올, 및 아세트산으로 이루어진 배지를 멸균하고 이 배지에 에탄올을 첨가한 후 아세토박터 아세티(Acetobacter aceti)를 1~2백금이 접종하여 인큐베이터에서 4~6일간 진탕배양함으로써 얻어진 종초액을 18%(v/v) 접종하고 30℃의 호기조건에서 10~30일간 배양하는 초산발효단계를 포함한다.A pear vinegar manufacturing method according to an embodiment of the present invention includes a juice extraction step of washing pears and then crushing/pressing them to form pear juice; A sugar step of increasing the sugar content to 25 to 30 °Brix by adding sugar to the pear juice formed in the juice extraction step; An alcohol fermentation step of adding yeast to the pear juice obtained through the supplementation step and incubating it for 6 days under anaerobic conditions at 23 to 25 ° C; A medium consisting of distilled water, glucose, glycerin, yeast extract, ethanol, and acetic acid was sterilized in the pear juice after alcoholic fermentation was completed, ethanol was added to the medium, and Acetobacter aceti ) is inoculated with 1 to 2 platinum and inoculated with 18% (v / v) of the seed liquid obtained by shaking culture in an incubator for 4 to 6 days and incubating for 10 to 30 days under aerobic conditions at 30 ° C. Includes an acetic acid fermentation step.
본 발명에 의하면 이상발효를 억제하고, 잡내를 제거한 배식초 및 배술을 제조할 수 있다. According to the present invention, it is possible to produce pear vinegar and pear liquor in which abnormal fermentation is suppressed and miscellaneous nae is removed.
본 발명의 일 실시예에 의한 배식초 제조방법은, 배를 세척한 후 이를 파쇄/압착하여 배즙을 형성하는 착즙단계와; 상기 착즙단계에서 형성된 배즙에 설탕을 첨가하여 25~30°Brix로 당도를 높이는 보당단계와; 상기 보당단계를 통하여 얻어진 배즙에 효모를 첨가하고, 23~25℃의 혐기조건에서 6일간 배양하는 알콜발효단계를 통하여 배술을 제조한다. A pear vinegar manufacturing method according to an embodiment of the present invention includes a juice extraction step of washing pears and then crushing/pressing them to form pear juice; A sugar step of increasing the sugar content to 25 to 30 °Brix by adding sugar to the pear juice formed in the juice extraction step; Yeast is added to the pear juice obtained through the supplementation step, and the pear is prepared through an alcohol fermentation step of culturing for 6 days under anaerobic conditions at 23 to 25 ° C.
다음으로, 위 알콜발효가 완료된 배술에 증류수, 글루코오스(Glucose), 글리세린(Glycerin), 이스트 엑스트랙트(Yeastextract), 에탄올, 및 아세트산으로 이루어진 배지를 멸균하고 이 배지에 에탄올을 첨가한 후 아세토박터 아세티(Acetobacter aceti)를 1~2백금이 접종하여 인큐베이터에서 4~6일간 진탕배양함으로써 얻어진 종초액을 18%(v/v) 접종하고 30℃의 호기조건에서 10~30일간 배양하는 초산발효단계를 통하여 배식초를 제조한다. Next, a medium composed of distilled water, glucose, glycerin, yeast extract, ethanol, and acetic acid was sterilized in the stomach liquor after the alcoholic fermentation was completed, ethanol was added to the medium, and acetobacter acetobacter Acetic acid fermentation step of inoculating 1 to 2 platinum of Acetobacter aceti and inoculating 18% (v/v) of seed liquid obtained by shaking culture in an incubator for 4 to 6 days and culturing for 10 to 30 days under aerobic conditions at 30 ° C. Through the production of pear vinegar.
1. 착즙단계 및 보당단계1. Juice extraction and sugar processing
본 발명에서 식초를 제조하기 위해 사용한 배(11.9~12.8°Brix)는 2007년 10월 전남 나주시에서 수확된 것을 -4℃에 보관한 것이다. 이 배를 흐르는 물에 3~4회 수세하고 마쇄기로 마쇄하여 착즙한다.In the present invention, the pears (11.9 ~ 12.8 ° Brix) used to prepare vinegar were harvested in Naju, Jeollanam-do in October 2007 and stored at -4 ° C. The pears are washed 3-4 times with running water and then ground with a grinding machine to extract juice.
과실의 알콜 발효에 사용한 효모는 사카로마이세스 세레비시에(Saccharomyces cerevisiae)를 이용하였다.The yeast used for alcoholic fermentation of fruit was Saccharomyces cerevisiae.
사카로마이세스 세레비시에(Saccharomyces cerevisiae)를 배양하기 위한 배지는 펩톤(Peptone), 이스트 엑스트랙트(Yeast extract), 말트 엑스트랙트(Malt extract) 및 글루코오스(Glucose)로 이루어진 것으로서, 이 배지를 121℃에서 15분간 오토클레이브(Autoclave)로 살균하였다. 그런 다음 25℃에서 1일간 사전 배양한 주모를 이 배지에 접종하고 25℃에서 4~5일간 발효시켰다.A medium for culturing Saccharomyces cerevisiae is composed of Peptone, Yeast extract, Malt extract and Glucose, and this medium is 121 It was sterilized in an autoclave for 15 minutes at ° C. Then, the main hair pre-cultured at 25 ° C. for 1 day was inoculated into this medium and fermented at 25 ° C. for 4 to 5 days.
그리고, 초산발효에 필요한 균주는 아세토박터 아세티(Acetobacter aceti)를 사용하였다. 여기서, 아세토박터 아세티(Acetobacter aceti)를 배양하기 위한 배지는 액체배지 또는 고체배지를 사용할 수 있는데, 액체배지와 고체배지의 조건은 다음과 같다.In addition, as a strain required for acetic acid fermentation, Acetobacter aceti was used. Here, a liquid medium or a solid medium may be used as a medium for culturing Acetobacter aceti, and the conditions of the liquid medium and the solid medium are as follows.
액체배지는 증류수에 대하여 글루코오스(Glucose) 0.5부피%, 글리세린(Glycerin) 1.0부피%, 이스트 엑스트랙트(Yeast extract) 0.5부피%, 에탄올 5.0부피%, 0.02부피% 및 아세트산 1.0부피%로 이루어진다.The liquid medium is composed of 0.5 vol% of glucose, 1.0 vol% of glycerin, 0.5 vol% of yeast extract, 5.0 vol% of ethanol, 0.02 vol% of ethanol, and 1.0 vol% of acetic acid, based on distilled water.
고체배지는 증류수에 대하여 글루코오스(Glucose) 3.0부피%, 이스트 엑스트랙트(Yeast extract) 0.5부피%, 1.0부피%, 에탄올 3.0부피%, 및 agar 1.5부피%로 이루어진다.The solid medium was composed of 3.0% by volume of glucose, 0.5% by volume of yeast extract, 1.0% by volume of yeast extract, 3.0% by volume of ethanol, and 1.5% by volume of agar, based on distilled water.
이하에서는 상기와 같이 이루어지는 배지는 121℃에서 15분간 오토클레이브(Autoclave)로 살균한다. 이렇게 살균된 배지 중 고체배지에 사전에 배양된 아세토박터 아세티(Acetobacter aceti)를 접종하여 초산균이 우수한 것을 선별한다. 선별된 아세토박터 아세티(Acetobacter aceti)는 액체배지에 1~2백금이 접종하고, 25℃, 150rpm의 셰이킹 인큐베이터(Shaking Incubator)에서 5일간 진탕배양을 하여 종초액을 얻는다.Hereinafter, the medium made as described above is sterilized in an autoclave at 121 ° C. for 15 minutes. Among the sterilized medium, the solid medium is inoculated with Acetobacter aceti cultured in advance to select an excellent acetic acid bacterium. The selected Acetobacter aceti is inoculated with 1 to 2 platinum in a liquid medium, and cultured with shaking for 5 days in a shaking incubator at 25 ° C and 150 rpm to obtain seed liquid.
2. 알콜발효단계2. Alcohol fermentation step
11.9~12.8°Brix의 배즙에 설탕을 첨가하여 당농도를 20°Brix가 되도록 보당한 후, 사카로마이세스 세레비시에(Saccharomyces cerevisiae)를 배즙에 대하여 0.5부피%로 첨가하고, 이것을 25℃의 혐기조건에서 4~5일간 배양하여 알콜발효가 발생되도록 한다.Sugar was added to the pear juice at 11.9-12.8 ° Brix to maintain the sugar concentration to 20 ° Brix, and then Saccharomyces cerevisiae was added at 0.5% by volume with respect to the pear juice, which was then heated at 25 ° C. It is cultured for 4 to 5 days under anaerobic conditions so that alcohol fermentation occurs.
여기서, 본 출원인은 발콜발효 중에 발생되는 당도와 알콜농도의 변화를 알콜발효 후 6일동안 관찰하였다.Here, the present applicant observed changes in sugar content and alcohol concentration occurring during fermentation for 6 days after alcohol fermentation.
관찰결과, 당도는 알콜발효가 진행되면서 급격히 감소하는 반면 알콜농도는 증가하여 반비례되는 양상을 나타내었다. 알콜발효시 2일 이후 당도와 알콜농도 변화가 가장 심하였으며 알콜 발효 5~6일 이후 당도와 알콜농도의 변화가 거의 없는 것으로 나타났다. 따라서 알콜발효시에는 4~5일 정도 발효시키는 것이 가장 유효하였다. As a result of observation, the sugar content rapidly decreased as the alcohol fermentation progressed, while the alcohol concentration increased, showing an inverse proportion. During alcohol fermentation, the change in sugar content and alcohol concentration was the most severe after 2 days, and there was little change in sugar content and alcohol concentration after 5 to 6 days of alcohol fermentation. Therefore, it was most effective to ferment for 4 to 5 days during alcohol fermentation.
3. 초산발효단계 및 숙성단계3. Acetic acid fermentation and maturation
알콜발효가 완료된 배즙에 대하여 종초액 20부피%를 접종하고, 이것을 30℃ 호기조건에서 10~30일간 배양하였다. 이렇게 배양이 완료된 배즙은 2um의 눈을 갖는 여과기로 걸러 잔존물을 제거하고 이 후 4℃에서 일정 기간동안 냉장 숙성시켰다.20% by volume of seed extract was inoculated with pear juice after alcohol fermentation was completed, and it was incubated for 10 to 30 days at 30℃ aerobic conditions. The pear juice cultured in this way was filtered through a filter having 2 μm of eyes to remove the residue, and then refrigerated and aged at 4° C. for a certain period of time.
여기서, 본 출원인은 알콜발효가 끝난 배즙을 이용하여 알콜농도가 초산발효시 산생성량에 미치는 영향을 조사하였다.Here, the present applicant investigated the effect of alcohol concentration on acid production during acetic acid fermentation using pear juice after alcohol fermentation.
이를 위해서 알콜농도를 6%, 8%, 10%로 나누어 초산발효를 실시하였다. 초기 발효시 알콜농도가 6%인 원료의 경우 7일 경과후 산생성량이 5.9%로 수율이 48%였다. 알콜함량이 8%인 배즙은 동일한 조건에서 발효시킨후 총산함량이 8.5%로 수율이 60%로 가장 높았다. 반면 알콜함량이 10%인 배즙의 경우 총산함량이 6.8%로 수율도 35%로 가장 낮았다.To this end, acetic acid fermentation was carried out by dividing the alcohol concentration into 6%, 8%, and 10%. In the case of the raw material having an alcohol concentration of 6% at the time of initial fermentation, the yield was 48% with an acid production amount of 5.9% after 7 days. Pear juice with an alcohol content of 8% was fermented under the same conditions, and the total acid content was 8.5% and the yield was the highest at 60%. On the other hand, in the case of pear juice with 10% alcohol content, the total acid content was 6.8% and the yield was the lowest at 35%.
산생성균은 고농도 알콜에서 고농도의 초산을 생성하는 것이 일반적이지만 본 실험에서 이용된 아세토박터 아세티(Acetobacter aceti)가 고농도 알콜농도에서 내성이 약하여 총산생성량과 수율이 낮은 것으로 생각된다.It is common for acid-producing bacteria to produce high concentrations of acetic acid at high concentrations of alcohol, but Acetobacter aceti used in this experiment is considered to have low tolerance at high concentrations of alcohol, resulting in low total acid production and yield.
따라서 식초제조를 위해 초산균을 활용할 경우 고농도 알콜에서 내성을 가진 균주를 활용하거나 본 연구에서 나타난 수율에서와 같이 6~8%의 알콜농도에서 초산발효를 실시하는 것이 가장 효율적인 것으로 보인다.Therefore, when using acetic acid bacteria for vinegar production, it seems most efficient to use strains that are resistant to high alcohol concentration or to perform acetic acid fermentation at an alcohol concentration of 6 to 8%, as shown in the yield shown in this study.
Claims (2)
상기 착즙단계에서 형성된 배즙에 설탕을 첨가하여 25~30°Brix로 당도를 높이는 보당단계와; 및
상기 보당단계를 통하여 얻어진 배즙에 효모를 첨가하고, 23~25℃의 혐기조건에서 6일간 배양하는 알콜발효단계를 포함하는 배술 제조방법.A juice extraction step of washing the pears and crushing/pressing them to form pear juice;
A sugar step of increasing the sugar content to 25-30 °Brix by adding sugar to the pear juice formed in the juice extraction step; and
A method for producing pears comprising an alcohol fermentation step of adding yeast to the pear juice obtained through the sugar step and culturing for 6 days under anaerobic conditions of 23 to 25 ° C.
상기 알콜발효가 완료된 배즙에 증류수, 글루코오스(Glucose), 글리세린(Glycerin), 이스트 엑스트랙트(Yeastextract), 에탄올, 및 아세트산으로 이루어진 배지를 멸균하고 이 배지에 에탄올을 첨가한 후 아세토박터 아세티(Acetobacter aceti)를 1~2백금이 접종하여 인큐베이터에서 4~6일간 진탕배양함으로써 얻어진 종초액을 18%(v/v) 접종하고 30℃의 호기조건에서 10~30일간 배양하는 초산발효단계를 포함하는 배식초 제조방법.According to claim 1,
A medium consisting of distilled water, glucose, glycerin, yeast extract, ethanol, and acetic acid was sterilized in the pear juice after the alcoholic fermentation was completed, and ethanol was added to the medium, followed by acetobacter acetobacter aceti) inoculated with 1 to 2 platinum and inoculated with 18% (v / v) of seed vinegar obtained by shaking culture in an incubator for 4 to 6 days and culturing for 10 to 30 days under aerobic conditions at 30 ° C. Bae vinegar manufacturing method.
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