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KR-20260063150-A - Black raspberryfermented liquor containing no refined sugars and its manufacturing and fermentation method

KR20260063150AKR 20260063150 AKR20260063150 AKR 20260063150AKR-20260063150-A

Abstract

The present invention discloses a method for manufacturing and fermenting bokbunja fermented wine that does not contain refined sugars. More specifically, the invention discloses a method for manufacturing bokbunja fermented wine and bokbunja fermented wine produced according to the same, comprising the steps of: (S1) preparing raw materials to produce a starter mash; (S2) fermenting the starter mash first to produce a first fermented liquid; (S3) fermenting the first fermented liquid second to a second fermented liquid; (S4) filtering the second fermented liquid first to a first filter; (S5) fermenting the first filtered liquid third to a third fermented liquid; (S6) filtering the third fermented liquid second to a second filter; (S7) fermenting the second filtered liquid fourth to a fourth fermented liquid; (S8) sterilizing the fourth fermented liquid; and (S9) bottling the sterilized fermented liquid.

Inventors

  • 김찬원

Assignees

  • 농업회사법인 유한회사 고창천진

Dates

Publication Date
20260507
Application Date
20241030

Claims (10)

  1. (S1) A step of preparing raw materials and manufacturing the base liquor; (S2) A step of producing a first fermented liquid by first fermenting the starter mash; (S3) A step of secondarily fermenting the above first fermentation liquid; (S4) A step of primary filtration of the secondary fermented liquid; (S5) A step of tertiarily fermenting the above 1st filtered liquid; (S6) A step of secondary filtration of the above tertiary fermented liquid; (S7) A step of fermenting the above secondary filtered liquid for the fourth time; (S8) A step of sterilizing the above-mentioned 4th fermented liquid; and (S9) A step of bottling the above-mentioned sterilized fermented liquid; comprising, Method for making fermented raspberry wine.
  2. In paragraph 1, In the above (S1) step, After crushing the prepared fresh raspberries to obtain the juice, The method includes preparing a starter culture by adding metacari and dried yeast to the above fruit juice, and In the above (S2) step, A method comprising fermenting the prepared starter mash at 25 degrees Celsius to produce alcohol. Method for making fermented raspberry wine.
  3. In paragraph 1, In the above (S3) step, It includes adding unrefined raw sugar to the above-mentioned first-fermented liquid to perform a second fermentation, and In the above (S4) step, The method comprises removing precipitates and impurities after primary filtration using a filter press of the above secondary fermented liquid. Method for making fermented raspberry wine.
  4. In paragraph 1, In the above (S5) step, The above third fermentation includes mixing purified alcohol and water with the first filtered liquid and aging it for 15 days, and In the above (S6) step, A method comprising adding bentonite to the above-mentioned tertiary fermented liquid and performing secondary filtration to remove precipitates and increase the transparency of the fermented liquid. Method for making fermented raspberry wine.
  5. In paragraph 1, In the above (S7) step, A method comprising adding raw sugar and citric acid to a second filtered filtrate and performing a fourth fermentation at low temperature for 10 days. Method for making fermented raspberry wine.
  6. In paragraph 1, In the above (S8) step, Comprising pasteurizing the above-mentioned fourth-fermented liquid at 55 degrees Celsius for 30 minutes, Method for making fermented raspberry wine.
  7. Paragraph 1 A fermented raspberry wine produced by any one of the methods in Paragraphs 1 through 6.
  8. In paragraph 1, In the above (S1) step, the raw material is, Containing 70wt% raspberry juice, 15wt% blueberry juice, 10wt% pomegranate concentrate, 3wt% rosehip extract, and 2wt% Hovenia dulcis extract, Method for making fermented raspberry wine.
  9. In paragraph 1, In the above (S4) step, If the transparency of the filtrate exceeds 10 NTU, the first filtration is performed again. Method for making fermented raspberry wine.
  10. In paragraph 1, In the above (S2) step, If the transparency of the filtrate exceeds 2 NTU, secondary filtration is performed again. Method for making fermented raspberry wine.

Description

Black raspberry fermented liquor containing no refined sugars and its manufacturing and fermentation method The present invention relates to a method for manufacturing and fermenting black raspberry wine that does not contain refined sugars. Bokbunja is rich in anthocyanins, potassium, vitamins, and minerals, making it beneficial for overall health, including anti-aging, and is widely known to be particularly good for male stamina. Consequently, many people have been producing alcoholic beverages using bokbunja, but conventional bokbunja fruit wine has generally been made by fermenting with an excessive amount of refined sugar. However, the excessive use of refined sugar raises the sugar content of bokbunja wine too high, resulting in a strong sweet taste, and residual sugar remaining during the alcohol fermentation process can be a cause of hangovers. In addition, excessive sugar intake from existing bokbunja fruit wine acts as a major cause of adult diseases such as obesity, diabetes, and hypertension. In particular, refined sugar increases insulin resistance, posing a risk of exacerbating metabolic diseases in the long term, so the harm to health may outweigh the health-promoting effects of bokbunja. Furthermore, excessive use of refined sugar poses a risk that the natural flavor and aroma of bokbunja may be diluted or altered during the fermentation process. While it is essential for bokbunja fruit wine to preserve the fruit's inherent flavor, the natural aroma of bokbunja is distorted as refined sugar acts predominantly during alcoholic fermentation. Due to this issue, consumers are unable to experience the original taste of bokbunja and end up drinking an artificially sweetened beverage. Excessive use of refined sugar in traditional production methods not only destroys the inherent characteristics of bokbunja but also acts as a factor that lowers the quality and value of the alcohol. Meanwhile, existing methods for manufacturing and fermenting bokbunja fruit wine had problems in that they could not maximize the effect of fermentation due to the influence of fermentation temperature and time, and thus could not maximize the production and maturation of suitable alcohol, as well as the preservation of taste and nutrients. Accordingly, the present invention discloses a fermented raspberry wine that does not contain refined sugars, and a method for manufacturing and fermenting the same, thereby resolving the problems caused by such refined sugars, and a method for maximizing the effect through a manufacturing and fermentation method that includes optimal fermentation temperature and time. Meanwhile, Patent Document 1 generally relates to a method for producing fermented liquor using black raspberry, and although it is in the same technical field as the present invention and has somewhat similar technical content, there are differences in the specific sequence of processes, conditions, and composition, and due to these differences, there are significant differences in the taste, aroma, and alcohol concentration of the resulting black raspberry. In addition, Patent Document 2 relates to a fermented blueberry wine and describes a method for producing fermented blueberry wine by obtaining juice from the fruit and fermenting it. Although the technical field and content are similar, the present invention relates to Rubus coreanus rather than blueberries, and there are differences in the specific sequence of processes, conditions, and composition. Furthermore, there are significant differences from Patent Document 2, as completely different results can be produced due to differences in materials and processes. Figure 1 shows a flowchart of a method for preparing raspberries as an embodiment according to the present invention. Specific embodiments of the present invention will be described in detail below with reference to the drawings. However, the concept of the present invention is not limited to the presented embodiments. Those skilled in the art who understand the concept of the present invention may easily propose other inventions that are inferior or other embodiments included within the scope of the concept of the present invention by adding, changing, or deleting other components within the same scope of the concept, and such are also to be considered to be included within the scope of the concept of the present invention. The present invention will be described below. As an example according to the present invention, a method for producing fermented raspberry wine is disclosed, comprising: (S1) a step of preparing raw materials and preparing a starter mash; (S2) a step of preparing a fermented liquid by first fermenting the starter mash; (S3) a step of secondarily fermenting the firstly fermented liquid; (S4) a step of firstly filtering the secondly fermented liquid; (S5) a step of thirdly fermenting the firstly filtered liquid; (S6) a step of secondarily filtering the thirdly fermented product; (S7) a