Rowan wine production method, and rowan wine produced using the same

Abstract

The present invention relates to a method for manufacturing rowan wine, comprising: a material preparation step of preparing rowan berries; a pretreatment step of drying the prepared rowan berries and crushing the dried rowan berries; a sugaring treatment step of mixing sugars and water with the crushed rowan berries to prepare a rowan berry mixture and adjusting the sugar content of the mixture to 20 Brix to 30 Brix; a first extraction step of extracting the rowan berry mixture to prepare a rowan berry extract; and a fermentation step of adding yeast to the rowan berry extract and fermenting under conditions of 20°C to 25°C and 10 to 30 days.

Description

Technology Field

[0001] The present invention relates to a method for producing rowan wine and rowan wine produced using the same. Background Technology

[0002] With the recent rise in interest in health, there is a growing trend toward low-alcohol beverages, leading to an increase in the consumption of wine, a fermented beverage. This trend is being accelerated by research findings reporting that wine contains various substances that perform beneficial roles, including antioxidant effects, and is effective in preventing various adult diseases, such as vascular-related illnesses, as well as obesity.

[0003] In addition, alcoholic beverages with high alcohol content have been developed that include unique aromas and flavors that can reduce the aversion to the drink itself. Not only are recipes for making alcohol using various fruits that are easily accessible, such as apples, peaches, kiwis, strawberries, plums, quinces, and apricots, being developed, but alcohol made using various fruits is also being sold commercially, and the demand for alcohol with reduced aversion in this way is increasing. The problem to be solved

[0004] The objective of the present invention is to provide a method for producing chokeberry wine using chokeberry fruits and chokeberry wine produced using the same. means of solving the problem

[0005] The present invention relates to a method for manufacturing rowan wine, comprising: a material preparation step of preparing rowan berries; a pretreatment step of drying the prepared rowan berries and crushing the dried rowan berries; a sugaring treatment step of mixing sugars and water with the crushed rowan berries to prepare a rowan berry mixture and adjusting the sugar content of the mixture to 20 Brix to 30 Brix; a first extraction step of extracting the rowan berry mixture to prepare a rowan berry extract; and a fermentation step of adding yeast to the rowan berry extract and fermenting under conditions of 20°C to 25°C and 10 to 30 days.

[0006] In one embodiment of the present invention, the sugaring treatment step can adjust the sugar content of the mixture to 24 Brix to 26 Brix.

[0007] In one embodiment of the present invention, the fermentation step may be carried out under conditions of 20°C to 25°C and 18 to 22 days.

[0008] In one embodiment of the present invention, the sweetening treatment step may further include an enzyme treatment step in which at least one of pumpkin syrup and sugar is used as the sugar, and at least one of glucoamylase and viscozyme L is treated with an enzyme to the chokeberry mixture.

[0009] In one embodiment of the present invention, the enzyme treatment step may include glucoamylase and viscozyme L.

[0010] In one embodiment of the present invention, a second extraction step of extracting the fermented rowan fruit extract to produce rowan wine extract may be further included.

[0011] In one embodiment of the present invention, the method may further include a sediment separation step of removing the sediment generated after leaving the chokeberry wine extract at a temperature of 2°C to 5°C.

[0012] In one embodiment of the present invention, the purification step of passing the chokeberry wine extract from which the sediment has been removed through a filter with particles of 0.1 μm to 2 μm may be further included.

[0013] The present invention relates to a chokeberry wine, and provides a chokeberry wine produced according to a method for producing chokeberry wine according to one embodiment of the present invention.

[0014] The present invention relates to a method for manufacturing rowan wine, comprising: a material preparation step of preparing rowan berries; a pretreatment step of drying the prepared rowan berries and crushing the dried rowan berries; a sweetening treatment step of preparing a rowan berry mixture by mixing water, pumpkin syrup, and at least one of sugar with the crushed rowan berries, and adjusting the sugar content of the mixture to 20 Brix to 30 Brix; an enzyme treatment step of treating the rowan berry mixture with at least one enzyme selected from glucoamylase and viscozyme L; a juicing step of preparing a rowan berry extract by juicing the enzyme-treated rowan berry mixture; and a fermentation step of adding yeast to the rowan berry extract and fermenting it under conditions of 20°C to 25°C and 10 to 30 days. Effects of the invention

[0015] A method for producing chokeberry wine according to one embodiment of the present invention can produce chokeberry wine using chokeberry fruits. Brief explanation of the drawing

[0016] FIG. 1 is a flowchart sequentially illustrating a method for manufacturing rowan wine according to one embodiment of the present invention. FIG. 2 is a flowchart illustrating a method for producing chokeberry wine that further includes an enzyme treatment step according to one embodiment of the present invention. FIG. 3 is a flowchart illustrating a method for producing chokeberry wine according to one embodiment of the present invention, further comprising a second juicing step, a sediment separation step, a microfiltration step, an aging step, and a sterilization filtration step. Figure 4 is a graph showing the glucose content of enzyme-treated rowan fruit extract according to one embodiment of the present invention. Figure 5 is a graph showing the alcohol content of enzyme-treated fermented rowan fruit according to one embodiment of the present invention. Figure 6 is a graph showing the alcohol content and reducing sugar content of rowan wines with different fermentation periods according to one embodiment of the present invention. Figure 7 is a graph showing the chlorogenic acid isomer content of rowan liquor prepared by different manufacturing methods according to one embodiment of the present invention. FIG. 8 is a graph showing the composition ratio of chlorogenic acid isomers of rowan liquor prepared by different manufacturing methods according to one embodiment of the present invention. Specific details for implementing the invention

[0017] Hereinafter, the method for manufacturing rowan wine according to the present invention and the rowan wine manufactured using the same will be described in detail with reference to the attached drawings.

[0018] Prior to this, the terms used in this specification and claims shall not be interpreted as being limited to their dictionary meanings; rather, based on the principle that the inventor may appropriately define the concepts of the terms to best describe their invention, they shall be interpreted in a meaning and concept consistent with the technical spirit of the invention.

[0019] The exemplary embodiments described in the detailed description, drawings, and claims are not intended to be limiting, and other embodiments may be used, and other modifications are possible without departing from the spirit or scope of the art disclosed herein.

[0020] Therefore, it should be understood that the embodiments described in this specification and the configurations illustrated in the drawings are merely preferred embodiments of the present invention and do not represent all of the technical ideas of the present invention, and that various equivalents and modifications that can replace them may exist at the time of filing this application.

[0021] Those skilled in the art will readily understand that the components of this disclosure, namely those generally described herein and those depicted in the drawings, can be arranged, configured, combined, and designed in various different configurations, all of which are obviously devised and form part of this disclosure.

[0022] The present invention is characterized by providing a method for manufacturing rowan wine and rowan wine manufactured using the same.

[0023] The above Rowan tree is a Rowan tree ( Sorbus commixta It refers to the Japanese rowan, a deciduous tall tree belonging to the Rosaceae family. It is mainly distributed in Korea and Japan, grows to a height of 6 to 8 meters, and is characterized by dark brown bark and pinnately compound leaves with 4 to 7 pairs of leaflets. The Rowan species mentioned above Sorbus commixta In addition to North American Sorbus Americana , of European origin Sorbus aucuparia These include, and in Korea, they are primarily used for landscaping regardless of mountainous terrain, so they can be seen in various parks, gardens, and road landscapes.

[0024] Depending on the part of the ash tree—such as the bark, wood, fruit, flowers, and seeds—it has been utilized as a medicinal herb serving as a tonic, anti-inflammatory agent, antitussive, expectorant, diuretic, and thirst-quenching agent. It was used to treat physical weakness, lumbago and knee pain, rheumatic pain, cough, gray hair, bronchitis, pulmonary tuberculosis, edema, gastritis, tuberculosis, hemoptysis, and to loosen phlegm. Among these, the ash fruit is known to lower liver lipid and serum cholesterol levels, is effective against scurvy due to its high vitamin C content, and prevent the weakening of blood vessel walls due to its high flavonoid content.

[0025] The present invention provides a method for producing chokeberry wine using chokeberry fruits.

[0026] FIG. 1 is a flowchart sequentially illustrating a method for manufacturing rowan wine according to one embodiment of the present invention.

[0027] Referring to FIG. 1, a rowan wine according to one embodiment of the present invention can be produced by preparing rowan berries (S100), pre-treating the prepared rowan berries (S200), sweetening the pre-treated rowan berries to produce a rowan berry mixture (S300), extracting the prepared rowan berry mixture to produce a rowan berry extract (S400), and fermenting the prepared rowan berry extract (S500).

[0028] The material preparation step (S100) is a process of preparing rowan berries to be used as wine ingredients. For example, rowan berries with a sugar content of 10 Brix to 25 Brix can be prepared. Additionally, for example, rowan berries with a sugar content of 12 Brix to 22 Brix can be prepared. In one embodiment of the present invention, rowan berries with a sugar content of 16 Brix to 20 Brix can be prepared.

[0029] The pretreatment step (S200) is a process of pretreating prepared rowan berries. For example, pretreatment such as washing, dehydration, drying, and crushing may be performed on the prepared rowan berries. Additionally, for example, pretreatment may be performed by carrying out at least one of washing, dehydration, drying, and crushing on the prepared rowan berries. Additionally, for example, pretreatment may be performed by carrying out at least two of washing, dehydration, drying, and crushing on the prepared rowan berries. In one embodiment of the present invention, washing, dehydration, drying, and crushing may all be performed on the prepared rowan berries. The pretreatment step (S200) according to one embodiment of the present invention may include the process of washing the rowan berries, dehydrating the washed rowan berries, drying the dehydrated rowan berries, and crushing the dried rowan berries.

[0030] At this time, since the order of each pretreatment process is not restricted, washing, dehydration, drying, and crushing may be included in the pretreatment process regardless of the order. The dehydration and drying may be performed simultaneously and integrated into a single process, or they may be linked as consecutive processes. Accordingly, a pretreatment step (S200) according to one embodiment of the present invention may include the process of washing rowan berries, dehydrating and drying the washed rowan berries, and crushing the dehydrated and dried rowan berries.

[0031] In addition, the pretreatment step (S200) may further include a process of removing the stems connected to the berries, considering that it is desirable to use only berries when making berries wine.

[0032] In one embodiment of the present invention, the pretreatment step (S200) may be omitted, and the following steps may be performed on the raw fruit provided of the rowan tree.

[0033] The sugar treatment step (S300) is a process of treating crushed rowan berries with sugars. For example, a rowan berry syrup can be prepared by treating crushed rowan berries with sugars, and a rowan berry mixture (or rowan berry syrup liquid) can be prepared by mixing water with the prepared rowan berry syrup. Additionally, for example, a rowan berry syrup can be prepared by treating crushed rowan berries with sugars in a 1:1 ratio (w / w) of the crushed rowan berries, and a rowan berry mixture (or rowan berry syrup liquid) can be prepared by mixing water with the prepared rowan berry syrup in a 1:0.5 to 2 ratio (w / w) of the rowan berry syrup. In one embodiment of the present invention, a chokeberry syrup is prepared by treating crushed chokeberry fruits with a polysaccharide in a 1:1 ratio (w / w) of the crushed chokeberry fruits, and a chokeberry mixture can be prepared by mixing water with the prepared chokeberry syrup in a 1:1 ratio (w / w) of the chokeberry syrup.

[0034] At this time, the mixing ratio of the water may be adjusted considering the sugar content of the rowan fruit mixture being prepared. For example, the amount of water mixed in the sugaring treatment step (S300) may be an amount necessary to satisfy a sugar content of 20 Brix to 30 Brix for the rowan fruit mixture being prepared. Also, for example, the amount of water mixed in the sugaring treatment step (S300) may be an amount necessary to satisfy a sugar content of 22 Brix to 28 Brix for the rowan fruit mixture being prepared. In one embodiment of the present invention, the amount of water mixed in the sugaring treatment step (S300) may be an amount necessary to satisfy a sugar content of 24 Brix to 26 Brix for the rowan fruit mixture being prepared.

[0035] In addition, the sugaring treatment step (S300) of the present invention may further include a process of leaving the prepared rowan fruit mixture or rowan fruit liquid for a certain period of time to extract the active ingredients of the rowan fruit into a liquid. For example, the prepared rowan fruit mixture may be left for 12 hours or more. In addition, for example, the prepared rowan fruit mixture may be left for 12 hours to 72 hours. In one embodiment of the present invention, the prepared rowan fruit mixture may be left for 24 hours to 48 hours.

[0036] Additionally, the sweetening treatment step (S300) of the present invention may be limited to using a specific polysaccharide. For example, the sweetening treatment step may use at least one of sugar, rice syrup, honey, and pumpkin rice syrup as the sugar. Also, for example, the sweetening treatment step may use at least one of sugar, rice syrup, and pumpkin rice syrup as the sugar. In one embodiment of the present invention, the sweetening treatment step may use pumpkin rice syrup as the sugar and optionally add more sugar considering the sweetness. More specifically, the sweetening treatment step may adjust the amount of pumpkin rice syrup added to 0% to 35%, 15% to 35%, or 25% to 35%, and optionally add more sugar in an amount necessary for the sweetness of the chokeberry fruit mixture with added pumpkin rice syrup to reach 25 Brix.

[0037] The extraction step (S400, first extraction step) is a process of extracting juice from the previously prepared rowan fruit mixture. In one embodiment of the present invention, a rowan fruit extract (or liquid extract, rowan fruit extract) can be prepared by extracting juice from the rowan fruit mixture. In the extraction step, as long as a liquid rowan fruit extract can be easily prepared from the rowan fruit mixture, tools, devices, methods, etc. are not limited; therefore, various tools and / or devices such as pressers, immersers, separators, juicers, pressers, extractors, etc., can be used, and various methods such as pressing, immersion, separation, pressing, and extraction can be applied.

[0038] Additionally, the extraction step (S400) may further include a process of filtering the prepared rowan fruit extract (or liquid extract, rowan fruit extract solution). For example, the prepared rowan fruit extract may be filtered using a non-woven fabric, a filter, etc. By further including a filtration process in the extraction step of the present invention, some or all of the solid matter (or suspended matter, precipitate, colloid, etc.) that was not separated from the previously extracted rowan fruit mixture can be removed.

[0039] The fermentation step (S500) is a process of fermenting a rowan fruit extract with yeast. For example, yeast can be added to the rowan fruit extract and fermentation can be carried out under conditions of 10°C to 50°C. Additionally, for example, yeast can be added to the rowan fruit extract and fermentation can be carried out under conditions of 15°C to 40°C. In one embodiment of the present invention, yeast can be added to the rowan fruit extract and fermentation can be carried out under conditions of 15°C to 35°C. Additionally, in one embodiment of the present invention, yeast can be added to the rowan fruit extract and fermentation can be carried out under conditions of 20°C to 30°C. Preferably, yeast can be added to the rowan fruit extract and fermentation (low-temperature fermentation) can be carried out under conditions of 20°C to 25°C. Through this, rowan wine (or fermented rowan fruit extract, rowan fruit fermented product) according to one embodiment of the present invention can be produced.

[0040] In addition, the fermentation step (S500) may involve fermenting the yeast-added rowan fruit extract for 0.5 days (about 12 hours) to 100 days under set temperature conditions. At this time, the fermentation period is adjusted to be inversely proportional to the set temperature conditions, but may be adjusted to a degree that deviates from the inverse proportionality as needed. According to one embodiment of the present invention, when fermentation is carried out under conditions of 20°C to 30°C, the fermentation period may be set to 10 to 30 days, 15 to 25 days, or 18 to 22 days.

[0041] In addition, the fermentation step (S500) according to one embodiment of the present invention may periodically perform stirring during the fermentation period. For example, stirring may be performed at a cycle of 6 to 42 hours during the fermentation period. Also, for example, stirring may be performed at a cycle of 12 to 36 hours during the fermentation period. In one embodiment of the present invention, stirring may be performed at a cycle of 18 to 30 hours during the fermentation period. Preferably, stirring may be performed at a cycle of 24 hours during the fermentation period. In the present invention, since long-term fermentation is performed at a low temperature, the fermentation speed must be increased through stirring, and the chokeberry fruit extract being fermented must be fermented evenly.

[0042] In addition, the fermentation step (S500) according to one embodiment of the present invention may be added to the rowan fruit extract after activating isolated yeast, commercially available yeast, or dried yeast. For example, sugar may be dissolved in water at 35°C to 38°C, yeast may be added and activated for about 1 minute to about 60 minutes, and then added to the rowan fruit extract. At this time, the water may be mixed in an amount of 20 mL, the sugar in an amount of 1 g, and the yeast in an amount of 2 g, but is not limited thereto, and the amount of yeast added to the rowan fruit extract may be set to correspond to 1 g to 3 g when the rowan fruit extract is 10 kg.

[0043] A method for producing rowan wine according to one embodiment of the present invention provides a method for producing wine using rowan berries. Although rowan berries are known to contain many substances beneficial to health, including cryptochlorogenic acid, there has been an inconvenience in that they are difficult to obtain on the market due to the lack of development of food products containing them. The present invention is significant in that it provides consumers with health-promoting effects from consuming rowan berries by developing food products containing beneficial rowan berries, establishes a channel through which consumers can easily obtain rowan berries, promotes the consumption of rowan berries by diversifying ways to utilize them, and contributes to the alcoholic beverage industry utilizing the berries.

[0044] FIG. 2 is a flowchart illustrating a method for producing chokeberry wine, further comprising an enzyme treatment step according to an embodiment of the present invention. The method for producing chokeberry wine in FIG. 2 is partially similar to the method for producing chokeberry wine in FIG. 1. Accordingly, identical or similar components are indicated using identical or similar reference numbers, and identical or repetitive content will be omitted below for the sake of brief explanation.

[0045] Referring to FIG. 2, a method for producing rowan wine according to one embodiment of the present invention further includes an enzyme treatment step (S350) compared to the method for producing rowan wine of FIG. 1.

[0046] The enzyme treatment step (S350) is a process of treating the rowan fruit mixture prepared through the sugar treatment step (S300) with an enzyme. For example, the rowan fruit mixture may be treated with a saccharifying enzyme and / or a complex enzyme. In one embodiment of the present invention, the rowan fruit mixture may be treated with at least one enzyme selected from glucoamylase and viscozyme L. Preferably, the rowan fruit mixture may be treated with glucoamylase and viscozyme L.

[0047] As previously disclosed, the enzyme treatment step (S350) may treat the rowan fruit mixture with at least one enzyme selected from glucoamylase and viscozyme L, and the amount of each enzyme may be varied as it is not limited. For example, the amount of the enzyme may consist of 0.1% to 0.5% of glucoamylase and / or 0.1% to 2.0% of viscozyme L. Additionally, for example, the amount of the enzyme may consist of 0.1% to 0.5% of glucoamylase and / or 0.5% to 2.0% of viscozyme L. In one embodiment of the present invention, the amount of the enzyme may be composed of any one of 0.1% glucoamylase, 0.1% glucoamylase and 0.5% viscozyme L, 0.1% glucoamylase and 1.0% viscozyme L, 0.3% glucoamylase, 0.3% glucoamylase and 0.5% viscozyme L, 0.3% glucoamylase and 1.0% viscozyme L, and 0.5% glucoamylase and 1.0% viscozyme L.

[0048] In the present invention, by specifying the enzyme treated with the above-described composition, the glucose content, alcohol content, sucrose content, total acidity, volatile acidity, etc., within the components of the produced fermented rowan fruit product or rowan wine can be varied. Detailed information regarding the differences in components according to the composition of the treated enzyme will be described later through examples.

[0049] A method for producing rowan wine according to one embodiment of the present invention further includes an enzyme treatment step in the process of producing wine using rowan berries. By utilizing a more specific enzyme and a plurality of enzymes mixed in a specific ratio, the rowan wine produced according to one embodiment of the present invention has the effect of significantly increasing the content of specific components, sucrose, total acidity, volatile acidity, glucose, and alcohol compared to a conventional method that does not include enzyme treatment. In particular, the rowan wine produced by including the additional enzyme treatment step has a significant effect in that it can significantly increase the content of cryptochlorogenic acid, known as a functional component for improving bone diseases, compared to other methods.

[0050] FIG. 3 is a flowchart illustrating a method for manufacturing rowan wine (or a method for manufacturing aged rowan wine) according to an embodiment of the present invention, further comprising a second extraction step, a sediment separation step, a microfiltration step, an aging step, and a sterilization filtration step. The rowan wine manufacturing method of FIG. 3 is partially similar to the rowan wine manufacturing method of FIG. 1. Accordingly, identical or similar components are indicated using identical or similar reference numbers, and identical or repetitive content will be omitted below for the sake of brief explanation.

[0051] Referring to FIG. 3, a method for making rowan wine according to one embodiment of the present invention further includes a second extraction step (S600), a sediment separation step (S700), a fine filtration step (S800), an aging step (S900), and a sterilization filtration step (S1000) compared to the rowan wine making method of FIG. 1.

[0052] The second extraction step (S600) is a process of extracting juice from the manufactured rowan wine. In one embodiment of the present invention, the manufactured rowan wine can be extracted using a press cake juicer or an upper and lower pressing plate type extraction method. In the present invention, through the second extraction step (S600), solid matter, residue, sediment, floating matter, etc. generated during sugaring treatment, enzyme treatment, yeast inoculation, fermentation, etc., can be removed, thereby minimizing variables in subsequent processes and improving the quality of the manufactured rowan wine. Additionally, the second extraction step according to one embodiment of the present invention may be omitted if necessary, but it is preferable to perform it to obtain the effects disclosed above.

[0053] The sediment separation step (S700, racking step) is a process of separating the sediment generated by leaving the rowan wine extract undisturbed. For example, the rowan wine extract may be left undisturbed at a temperature of 1°C to 20°C to precipitate solid substances and generate sediment, and the generated sediment may be separated. Additionally, for example, the rowan wine extract may be left undisturbed at a temperature of 1°C to 10°C to precipitate fermentation residues, suspended matter, and / or colloids and generate sediment, and the generated sediment may be separated. In one embodiment of the present invention, the rowan wine extract may be left undisturbed at a temperature of 2°C to 5°C to precipitate fermentation residues, suspended matter, and / or colloids and generate sediment, and the generated sediment may be separated. Since the method of separating the sediment is not limited as long as the solid and liquid phases can be separated, various methods may be applied, such as a method of removing settled solid substances or a method of transferring liquid substances to another location.

[0054] In addition, since the precipitate separation step (S700) according to one embodiment of the present invention may be applied at least once, it may be repeated multiple times as needed. Preferably, the precipitate separation step (S700) may be repeated 2 to 3 times. Each step may be carried out through a sedimentation process for 1 to 4 months.

[0055] The microfiltration step (S800, purification step) is a process of filtering the chokeberry wine extract from which sediment has been removed by passing it through a filter. For example, the chokeberry wine extract from which sediment has been removed can be passed through a filter with particles of 0.1 μm to 2.0 μm. Additionally, for example, the chokeberry wine extract from which sediment has been removed can be passed through a filter with particles of 0.2 μm to 1.6 μm. In one embodiment of the present invention, the chokeberry wine extract from which sediment has been removed can be passed through a filter with particles of 0.4 μm to 1.2 μm. Preferably, the chokeberry wine extract from which sediment has been removed can be passed through a filter with particles of 0.5 μm to 1.0 μm.

[0056] At this time, filter particles can be flexibly selected depending on the condition and type of the prepared rowan wine extract, and filters of different particle sizes can be arranged to pass through sequentially. In the case of using multiple filters according to one embodiment of the present invention, the filters with larger particle sizes are arranged to pass through first and the filters with smaller particle sizes are arranged to pass through later, and the process can be repeated 1 to 10 times depending on the setting. Preferably, the process can be repeated 3 to 4 times.

[0057] The aging step (S900, storage step) is a process of aging the refined rowan wine extract. For example, the refined rowan wine extract may be aged under temperature conditions of 10°C or lower. In one embodiment of the present invention, the refined rowan wine extract may be aged in an aging room maintained at 5°C or lower. The aging step (S900) according to one embodiment of the present invention is carried out for an aging period of at least one month, at least two months, or at least three months, and preferably can be carried out for three to six months, and it is desirable to manage the process by periodically checking the alcohol concentration to maintain a set alcohol content. The set alcohol content according to one embodiment of the present invention is 12.5° to 13.5°, but is not limited thereto.

[0058] The sterilization filtration step (S1000) is a process of sterilizing and filtering the aged rowan wine extract. For example, the aged rowan wine extract can be sterilized and filtered using a filter with a particle size of 0.01 μm to 0.5 μm. Additionally, for example, the aged rowan wine extract can be sterilized and filtered using a filter with a particle size of 0.1 μm to 0.45 μm. In one embodiment of the present invention, the aged rowan wine extract can be sterilized and filtered using a filter with a particle size of 0.2 μm to 0.45 μm.

[0059] At this time, filter particles can be flexibly selected within the above range depending on the state of the aged rowan wine extract, and filters of different particle sizes can be arranged to pass through sequentially. In the case of using multiple filters according to one embodiment of the present invention, the filters with larger particle sizes are arranged to pass through first and filters with smaller particle sizes are arranged to pass through later, and this process can be repeated 1 to 10 times depending on the setting. Preferably, it can be repeated 1 to 2 times. Through this, rowan wine according to one embodiment of the present invention can be produced.

[0060] However, considering that the name of the chokeberry wine produced according to the chokeberry wine production method of FIG. 3 is the same as the chokeberry wine produced through FIG. 1 or FIG. 2, the chokeberry wine produced according to the chokeberry wine production method of FIG. 3 can be distinguished from the chokeberry wine produced by FIG. 1 and FIG. 2 by being referred to as refined chokeberry wine, refined chokeberry wine, etc.

[0061] Rowan wine according to one embodiment of the present invention has the advantage of containing numerous health-beneficial components by including rowan berries and retaining the advantages of rowan berries. In particular, the method for manufacturing rowan wine according to one embodiment of the present invention has a significant effect compared to other methods in that it includes enzyme treatment to significantly increase the cryptochlorogenic acid content, and uses pumpkin syrup as a sugar to increase the total phenolic compound content, alcohol content, and total acidity.

[0063] Example 1: Preparation and Component Analysis of Rowan Fruit Extract

[0064] In one embodiment of the present invention, in order to examine the feasibility of producing wine using rowan berries, a rowan berry extract was prepared and the components of the prepared rowan berry extract were analyzed.

[0065] Rowan berries with a sugar content of 16 to 18 Brix were washed, dehydrated and dried for one day, and then crushed in a crusher. The crushed rowan berries were juiced using a pressing, immersion, and / or separation device at 100°C and 210 minutes to produce a rowan berry extract, and the prepared extract was filtered using a non-woven fabric or similar material to separate the seeds and peels. At this time, the amount of water used in the juicing process corresponds to approximately 20 times the weight of the dried rowan berries. The sugar content of the previously filtered rowan berry extract was analyzed, and the results are shown in Table 1 below.

[0066] Sugar content (%) fruit sugar Sorbitol glucose Total content Rowan berry extract 0.91±0.01 1.56±0.04 0.87±0.06 3.34±0.04

[0067] Referring to Table 1 above, it can be confirmed that the chokeberry extract of the present invention shows high levels in the order of sorbitol, glucose, and fructose, and that the sugar content is only about 3.34%. Accordingly, it was confirmed that when manufacturing alcoholic beverages containing the chokeberry extract, there is a need to add additional sugars to increase the sugar content of the extract. Since the sugars are not limited to generally known sugar components, substances belonging to monosaccharides, polysaccharides, etc., may be applied. However, when applying polysaccharides, it is desirable to include additional enzymes so that they must be treated to be suitable for fermentation.

[0069] Example 2: Preparation of Rowan Wine

[0070] In one embodiment of the present invention, a method for producing rowan wine and rowan wine produced using the same are disclosed. According to one embodiment of the present invention, the material content was prepared as 40% to 55% rowan fruit, 15% to 20% sugars, and 20% to 25% purified water.

[0071] Rowan berries with a sugar content of 16 to 18 Brix were washed, dehydrated and dried for one day, and then ground in a crusher. Sugar was added to the ground rowan berries to create a liquid, which was then temporarily stored in a refrigerator. Water was added in a ratio of 1 to 24 Brix to adjust the final sugar content to 26 Brix, thereby producing a rowan berry mixture with adjusted sugar content. The prepared mixture was stored at room temperature for 1 to 3 days to allow sufficient time for the active ingredients of the rowan berries to be extracted. The mixture left at room temperature was first extracted using a pressing, immersion, and / or separation device to produce a liquid extract (or rowan berry extract) containing the active ingredients contained in the mixture, and the prepared liquid extract was filtered using a non-woven fabric or the like. Subsequently, 20 mL of water at a temperature of 35 to 38 ℃, 1 g of sugar, and 2 g of yeast were mixed and left to stand for 20 minutes to prepare a yeast solution, and the previously filtered liquid extract was placed in a fermentation vessel and fermented at 20 to 25 ℃ for 20 days. During the fermentation process, stirring was performed once a day.

[0072] A second extraction was performed on the fermented rowan fruit product (or rowan wine) produced through the previous process using a press cake juicer or a juicer equipped with an upper and lower pressing plate method. At this time, the second extraction may be omitted according to one embodiment.

[0073] The separated pulp (sediment) was removed, and the filtrate was transferred to a storage container. The extract prepared through secondary extraction and contained in the container was stored at 2°C to 5°C, and a racking process to settle the fermentation residue was performed 2 to 3 times. After the fermentation residue was separated through the racking process and the Rowan wine extract became clear, purification was performed. The residue (sediment) was removed from the Rowan wine extract using a microfiltration filter with particles of 0.5 μm to 1 μm. At this time, the purification process was performed 3 to 4 times, switching from a filter with large particles to one with small particles; this can be appropriately adjusted depending on the condition and type of the Rowan wine extract. The purified Rowan wine extract was aged for 3 months in an aging room at 5°C or below. During aging, the alcohol concentration was checked approximately every month, and the process was managed to maintain an alcohol concentration of 12.5° to 13.5°. Filtration using filter paper was performed on the aged rowan wine extract (or aged rowan wine). The filtration process was carried out using a micro-sterilization filter with a size of 0.2 µm to 0.45 µm, thereby removing general bacteria and contaminants contained in the liquid.

[0074] The rowan berry wine (or aged rowan wine) produced through the above process was filled into bottles of a specified volume (375 mL or 700 mL) and sealed with corks. After this bottling process, it was stored in a storage facility maintained at approximately 10°C.

[0076] Example 3: Rowan wine prepared under various conditions

[0077] In one embodiment of the present invention, in order to analyze the rowan wine produced under various conditions, rowan wines were produced and analyzed by applying various enzyme conditions, various fermentation period conditions, and various amounts of pumpkin syrup added. The rowan wine of the present invention was produced by using pumpkin syrup in the process of adjusting the final sugar content to 25 Brix during the preparation of the rowan fruit extract of Example 2, and in Example 3, rowan wines were produced by applying various enzyme conditions, various fermentation period conditions, and various amounts of pumpkin syrup added.

[0078] Example 3-1: Rowan wine prepared under various enzyme conditions

[0079] Rowan wines prepared under various enzyme conditions according to one embodiment of the present invention were analyzed and compared. The rowan wine of the present invention further comprises a process of adding an enzyme to a rowan fruit extract and reacting it under conditions of 50°C and 24 hours, and a process of inactivating the enzyme by treating the treated rowan fruit extract under conditions of 80°C and 30 hours, and is prepared such that the type of enzyme and the enzyme content differ. More specifically, the type of enzyme is subdivided into cases including glucoamylase (G) and / or viscozyme L (V), and the enzyme content is subdivided into cases corresponding to 0.1% (v / v) to 2.0% (v / v) of the rowan fruit extract content. In addition, considering the type and content of the enzyme, Comparative Example 1, which does not contain enzyme; Experimental Example 1-1, which contains 0.1% glucoamylase (G); Experimental Example 1-2, which contains 0.1% glucoamylase (G) and 0.5% viscozyme L (V); Experimental Example 1-3, which contains 0.1% glucoamylase (G) and 1.0% viscozyme L (V); Experimental Example 1-4, which contains 0.3% glucoamylase (G); Experimental Example 1-5, which contains 0.3% glucoamylase (G) and 0.5% viscozyme L (V); and Experimental Example 1-6, which contains 0.5% glucoamylase (G) and 1.0% viscozyme L (V) were prepared, and the rowan wine preparation method of Example 2 was applied to the rowan according to each composition Wine was produced, and some substances were selectively separated and analyzed during the production process.

[0080] Figure 4 is a graph showing the glucose content of enzyme-treated rowan fruit extract according to one embodiment of the present invention.

[0081] Referring to FIG. 4, it can be seen that the chokeberry fruit extract of the present invention has different glucose contents depending on the type and content of the enzyme used for treatment. It was confirmed that the chokeberry fruit extract according to Comparative Example 1 has a glucose content of about 1%, the chokeberry fruit extract according to Experimental Example 1-1 has a glucose content of about 5%, the chokeberry fruit extract according to Experimental Example 1-4 has a glucose content of about 12%, the chokeberry fruit extract according to Experimental Example 1-3 has a glucose content of about 17%, the chokeberry fruit extract according to Experimental Example 1-2 and Experimental Example 1-5 has a glucose content of about 19%, and the chokeberry fruit extract according to Experimental Example 1-6 has a glucose content of about 20%. Through this, it was confirmed that when a complex enzyme is included and the enzyme content is high, the pumpkin syrup is decomposed more, resulting in a significantly higher glucose content. However, as disclosed in Experimental Examples 1-3, it was confirmed that the glucose content decreases when the mixing ratio of glucoamylase and viscozyme L deviates from the optimal ratio (e.g., when the viscozyme L content increases at glucoamylase:viscozyme L = 1:5).

[0082] Therefore, it was confirmed that the conditions of Experimental Examples 1-2, 1-5, and 1-6 are desirable enzyme conditions when considering the glucose content of the Rowan extract.

[0083] Figure 5 is a graph showing the alcohol content of enzyme-treated fermented rowan fruit according to one embodiment of the present invention.

[0084] Referring to FIG. 5, it can be seen that the fermented chokeberry fruit product (chokeberry wine or fermented chokeberry wine) of the present invention has different alcohol content depending on the type and content of the enzyme used for treatment. It was confirmed that the chokeberry wine according to Comparative Example 1 has an alcohol content of about 1%, the chokeberry wine according to Experimental Example 1-1 has an alcohol content of about 7%, the chokeberry wine according to Experimental Example 1-4 has an alcohol content of about 11.5%, the chokeberry wine according to Experimental Example 1-2 has an alcohol content of about 12.5%, the chokeberry wine according to Experimental Example 1-3 has an alcohol content of about 13%, and the chokeberry wine according to Experimental Examples 1-5 and 1-6 has an alcohol content of about 13.5%. Through this, it was confirmed that the alcohol content is higher when a complex enzyme is included and when the enzyme content is high.

[0085] In addition to the glucose content of the chokeberry extract and the alcohol content of the chokeberry wine examined above, the sucrose content, acidity, and volatile acidity of the chokeberry wine were measured, and the results are shown in Table 2 below.

[0086] Enzyme composition Sugar content Total acidity (%) Volatility (%) Comparative Example 1 20.60±0.20 a 0.32±0.01 c 0.01±0.00 d Experimental Example 1-1 12.43±0.25 b 0.54±0.02 b 0.02±0.00 c Experimental Example 1-2 3.40±0.20 d 0.59±0.00 a 0.04±0.00 a Experimental Example 1-3 2.60±0.20 e 0.58±0.01 a 0.03±0.00 b Experimental Example 1-4 4.73±0.12 c 0.59±0.00 a 0.03±0.00 b Experimental Example 1-5 2.70±0.10 e 0.57±0.00 a 0.03±0.00 b Experimental Example 1-6 2.13±0.15 f 0.56±0.01 ab 0.03±0.00 b

[0087] Referring to Table 2 above, the sucrose content, total acidity, and volatile acidity of rowan wines prepared with different enzyme compositions according to one embodiment of the present invention can be confirmed.

[0088] Regarding sucrose content, it was confirmed that Comparative Example 1 was measured at approximately 20.60, containing a significantly large amount; Experimental Example 1-1 was measured at approximately 12.43, containing a large amount; Experimental Example 1-4 was measured at approximately 4.73, containing a somewhat small amount; Experimental Example 1-2 was measured at approximately 3.40, containing a small amount; Experimental Example 1-3 and Experimental Example 1-5 were measured at approximately 2.60 and approximately 2.70, containing significantly small amounts; and Experimental Example 1-6 was measured at approximately 2.13, containing a remarkably small amount. That is, it was confirmed that the sucrose content of rowan wine can be significantly reduced when an enzyme is treated in an amount greater than a certain amount and / or when a complex enzyme is treated, according to one embodiment of the present invention.

[0089] Regarding total acidity, it was confirmed that Comparative Example 1 contains a significantly low amount of about 0.32%, Experimental Example 1-1 contains a somewhat low amount of about 0.54%, Experimental Example 1-6 contains a somewhat high amount of about 0.56%, and Experimental Examples 1-2 to 1-5 contain a considerably high amount of about 0.57% to about 0.59%. That is, it was confirmed that the total acidity of rowan wine can be significantly increased when treated with an enzyme according to one embodiment of the present invention.

[0090] Regarding volatility, it was confirmed that Comparative Example 1 contains a small amount of about 0.01%, Experimental Example 1-1 contains a somewhat small amount of about 0.02%, Experimental Examples 1-3 to 1-6 contain an average amount of about 0.03%, and Experimental Example 1-2 contains a somewhat large amount of about 0.04%.

[0091] Therefore, considering the alcohol content, sucrose content, acidity, and volatile acidity of the rowan wine, it was confirmed that the conditions of Experimental Examples 1-5 and 1-6 are desirable enzyme conditions.

[0092] Example 3-2: Rowan wine prepared under various fermentation period conditions

[0093] Rowan wines were prepared under various fermentation period conditions according to one embodiment of the present invention, and analyzed and compared. Since the fermentation periods were different, the rowan wines for each fermentation period were separated during the fermentation process to prepare the wines corresponding to each fermentation period, and these were analyzed to measure the alcohol content, reducing sugar content, and free sugar content in each rowan wine.

[0094] FIG. 6 is a graph showing the alcohol content and reducing sugar content of chokeberry wines with different fermentation periods according to one embodiment of the present invention. That is, it is a graph showing the change in alcohol content and reducing sugar content according to the fermentation period of the chokeberry wine of the present invention.

[0095] Referring to FIG. 6, it can be seen that the alcohol content and reducing sugar content of the chokeberry wine of the present invention change according to the fermentation period. Generally, since yeast uses reducing sugars to produce alcohol during the alcohol manufacturing process, the reducing sugar content in the chokeberry wine of the present invention also decreased and the alcohol content increased in proportion to the fermentation period.

[0096] Regarding reducing sugar content, when the fermentation period was 0 days, the reducing sugar content was measured to be approximately 28%. When the fermentation period was 3 days, slight fermentation occurred, and the reducing sugar content was measured to be approximately 18%. When the fermentation period was 6 days, the reducing sugar content was measured to be approximately 12%. When the fermentation period was 9 days, the reducing sugar content was measured to be approximately 6%. When the fermentation period was 12 days, the reducing sugar content was measured to be approximately 4%. When the fermentation period was 15 to 21 days, the reducing sugar content was measured to be approximately 2%. Through this, it was confirmed that the reducing sugar content decreases in proportion to the fermentation period, and after 15 days of fermentation, the amount of decrease significantly slowed down, and the reducing sugar content was maintained at the same or similar level.

[0097] Regarding alcohol content, when the fermentation period was 0 days, no fermentation occurred, and the alcohol content was measured as 0%. When the fermentation period was 3 days, slight fermentation occurred, and the alcohol content increased to approximately 3%. When the fermentation period was 6 days, the alcohol content was measured as approximately 8%. When the fermentation period was 9 days, the alcohol content was measured as approximately 10%. When the fermentation period was 12 days, the alcohol content was measured as approximately 12%. When the fermentation period was 15 and 18 days, the alcohol content was measured as approximately 14%. When the fermentation period was 21 days, the alcohol content was measured as approximately 15%. Through this, it was confirmed that the alcohol content increases in proportion to the fermentation period.

[0098] As previously disclosed, in addition to the alcohol content and reducing sugar content of the rowan wine, the free sugar content of the rowan wine was measured, and the results are shown in Table 3 below.

[0099] Fermentation period Free sugar content (%) fruit sugar Sorbitol glucose sugar yeotdang total 0 1.00±0.10 a 1.00±0.04 c 18.37±0.27 a 1.22±0.05 a 0.12±0.02 e 21.71±0.39 a 3 0.82±0.00 b 1.14±0.07 b 13.31±0.28 b 1.08±0.20 b 0.19±0.01 a 16.53±0.40 b 6 0.78±0.04 b 1.35±0.10a b 8.22±0.36 c 1.34±0.18 a 0.19±0.01 ab 11.87±0.68 c 9 0.58±0.00 c 1.31±0.01 a 4.76±0.05 d 1.17±0.02 a 0.13±0.02 cd 7.95±0.09 d 12 0.44±0.01 d 1.28±0.01 ab 2.53±0.03 e 1.13±0.03 ab 0.12±0.01 de 5.50±0.03 e 15 0.30±0.01 e 1.26±0.02 ab 0.96±0.09 f 1.09±0.01 ab 0.16±0.01 bc 3.77±0.14 f 18 0.14±0.00 f 1.27±0.00 ab 0.29±0.04 g 1.13±0.02 ab 0.12±0.02 cd 2.94±0.04 g 21 0.08±0.00 f 1.27±0.02 ab 0.26±0.04 g 1.10±0.01 ab 0.16±0.00 cd 2.86±0.03 g

[0100] Referring to Table 3 above, the free sugar content of the chokeberry wine of the present invention according to the fermentation period can be confirmed. However, since the sorbitol content, sucrose content, and maltose content do not increase or decrease in proportion to the fermentation period and the difference in values ​​is relatively small, they are not explained in detail, and the comparison was focused on the fructose content and glucose content, which show a significant difference in values ​​while having a correlation with the fermentation period.

[0101] Regarding fructose content, it was measured to be approximately 1.00% when the fermentation period was 0 days, approximately 0.82% when the fermentation period was 3 days, approximately 0.78% when the fermentation period was 6 days, 0.58% when the fermentation period was 9 days, approximately 0.44% when the fermentation period was 12 days, approximately 0.30% when the fermentation period was 15 days, approximately 0.14% when the fermentation period was 18 days, and approximately 0.08% when the fermentation period was 21 days. Accordingly, it was confirmed that fructose content decreases in proportion to the fermentation period.

[0102] Regarding glucose content, it was measured to be approximately 18.37% when the fermentation period was 0 days, approximately 13.31% when the fermentation period was 3 days, approximately 8.22% when the fermentation period was 6 days, 4.76% when the fermentation period was 9 days, approximately 2.53% when the fermentation period was 12 days, approximately 0.96% when the fermentation period was 15 days, approximately 0.29% when the fermentation period was 18 days, and approximately 0.26% when the fermentation period was 21 days. Accordingly, it was confirmed that the glucose content decreases in proportion to the fermentation period and that the yeast carries out fermentation using glucose as the main ingredient.

[0103] In addition, as previously observed, as fructose and glucose content decrease in proportion to the fermentation period, it was confirmed that the free sugar content of rowan wine also decreases in proportion to the fermentation period.

[0104] Therefore, considering the alcohol content, reducing sugar content, and free sugar content of the rowan wine, it was confirmed that a fermentation period of 15 to 21 days is a desirable condition.

[0105] Example 3-3: Rowan wine prepared under various conditions of pumpkin syrup addition amounts

[0106] Rowan wines were prepared under various conditions of pumpkin syrup addition amounts according to one embodiment of the present invention, and were analyzed and compared. As previously disclosed, the rowan wine of the present invention was treated with pumpkin syrup instead of some or all of the sugar during the sweetening process, and the ratio of added pumpkin syrup to sugar was determined by the amount of sugar required to satisfy a final sugar content of 25 Brix of the rowan fruit mixture after the addition of pumpkin syrup.

[0107] According to one embodiment of the present invention, the conditions for the amount of pumpkin syrup added were set to 0%, 15%, 25%, and 35%. The remaining conditions were set identically (fermentation temperature 25°C, fermentation period 21 days, and final sugar content 25 Brix), and the above conditions were applied to the method for producing rowan wine of Example 2 to produce rowan wine according to each condition.

[0108] In addition, in one embodiment of the present invention, the alcohol content, total acidity, total phenolic compound content, sugar content, organic acid content, and chlorogenic acid isomer content were measured for chokeberry wines prepared by applying different pumpkin syrup addition conditions, and the results are as shown in Tables 4 to 7 below.

[0109] Added sugar content (per 1 L of dried rowan berry extract) Alcohol content (%) Total acidity (%) Total phenolic compound content (mg / L) Amount of pumpkin syrup added (g) Amount of added sugar (g) 0 350 14.37±0.38 b 0.63±0.01 c 1198.62±12.01 c 150 200 15.17±0.51 a 0.77±0.01 ab 1238.09±15.67 b 250 100 14.93±0.25 a 0.75±0.01 b 1268.36±18.23 a 350 0 15.00±0.23 a 0.79±0.00 b 1232.17±13.82 b

[0110] Referring to Table 4 above, the alcohol content, total acidity, and total phenolic compound content of chokeberry wine with different amounts of pumpkin syrup added according to one embodiment of the present invention can be confirmed.

[0111] When examining the alcohol content, it can be confirmed that the content increases with the addition of pumpkin syrup. When the amount of pumpkin syrup added is 0 g (or 0%) based on 1 L of dried rowan fruit extract and the sweetness is adjusted using only sugar, the alcohol content is only about 14.37%. On the other hand, when 150 g to 350 g (or 15% to 35%) of pumpkin syrup is added and sugar is included to compensate for the lack of sweetness, the alcohol content is significantly higher, ranging from about 14.93% to about 15.17%. In other words, the method for producing rowan wine according to one embodiment of the present invention provides a method that, by adding pumpkin syrup, can raise the upper limit of the alcohol content that could not be achieved with conventional sugar alone under the same conditions, or a method that can increase the alcohol content more rapidly within the same period.

[0112] Looking at the total acidity, it can be seen that the content increases as pumpkin syrup is added. When the amount of pumpkin syrup added is 0 g (0%) and the sweetness is adjusted only with sugar, the total acidity is only about 0.63%, whereas when 150 g to 350 g (15% to 35%) of pumpkin syrup is added and sugar is included to compensate for the lack of sweetness, the total acidity is about 0.75% to about 0.79%, which is somewhat higher.

[0113] When examining the total phenolic compound content, it can be confirmed that the content increases with the addition of pumpkin syrup. When the amount of pumpkin syrup added is 0 g (or 0%) and the sweetness is adjusted using only sugar, the total phenolic compound content is only about 1198.62 mg / L. On the other hand, when 150 g to 350 g (or 15% to 35%) of pumpkin syrup is added and sugar is included to compensate for the lack of sweetness, the total phenolic compound content is significantly higher, ranging from about 1232 mg / L to about 1268 mg / L. In other words, the method for producing rowan wine according to one embodiment of the present invention provides a method to enhance the aroma of the produced rowan wine by increasing the total phenolic compound content through the addition of pumpkin syrup.

[0114] Accordingly, the method for producing rowan wine according to one embodiment of the present invention can selectively produce rowan wine with a strong alcohol content by adding 15% pumpkin syrup (or 150 g per 1 L of rowan fruit extract), rowan wine with a strong total acidity by adding 35% pumpkin syrup (or 350 g per 1 L of rowan fruit extract), or rowan wine with a strong aroma by adding 25% pumpkin syrup (or 250 g per 1 L of rowan fruit extract).

[0115] Added sugar content (per 1 L of dried rowan berry extract) Sugar content (%) Amount of pumpkin syrup added (g) Amount of added sugar (g) fruit sugar Sorbitol glucose sugar yeotdang total 0 350 0.37±0.02 a 1.72±0.06 a 0.25±0.03 a 5.27±0.01 a - 7.61±0.11 a 150 200 0.34±0.00 b 1.63±0.02 b 0.19±0.00 b 3.21±0.02 b - 5.39±0.02 b 250 100 0.21±0.01 c 1.59±0.01 bc 0.14±0.01 c 1.21±0.01 c - 3.20±0.02 c 350 0 0.09±0.01 d 1.56±0.02 c 0.18±0.02 b - - 1.82±0.01 d

[0116] Referring to Table 5 above, the sugar content of rowan wine with different amounts of pumpkin syrup added according to one embodiment of the present invention can be confirmed.

[0117] Referring to Table 5 above, the sugar content of the chokeberry wine of the present invention according to the amount of pumpkin syrup added can be confirmed.

[0118] When examining the fructose content, it was measured to be approximately 0.37% when the amount of pumpkin syrup added was 0%, approximately 0.34% when the amount of pumpkin syrup added was 15%, approximately 0.21% when the amount of pumpkin syrup added was 25%, and approximately 0.09% when the amount of pumpkin syrup added was 35%. Accordingly, it was confirmed that fructose decreased as the amount of pumpkin syrup added increased, and it was confirmed that the decrease in fructose increased rapidly when the amount of pumpkin syrup added was 25% or more.

[0119] When examining the sugar content, it was measured at approximately 5.27% when the amount of pumpkin syrup added was 0%, approximately 3.21% when the amount of pumpkin syrup added was 15%, approximately 1.21% when the amount of pumpkin syrup added was 25%, and no significant value was measured when the amount of pumpkin syrup added was 35%. Accordingly, it was confirmed that the sugar content decreased significantly as the amount of pumpkin syrup added increased.

[0120] Added sugar content (per 1 L of dried rowan berry extract) Organic acid content (%) Amount of pumpkin syrup added (g) Amount of added sugar (g) tartaric acid Malic acid lactic acid Citric acid Succinic acid total 0 350 0.13±0.01 d 0.28±0.03 a 0.29±0.02 b 0.03±0.00 c 0.13±0.01 a 0.85±0.08 b 150 200 0.13±0.02 c 0.29±0.02 a 0.29±0.02 ab 0.04±0.01 b 0.13±0.01 a 0.88±0.07 b 250 100 0.15±0.00 b 0.30±0.01 a 0.30±0.02 ab 0.04±0.00 b 0.14±0.01 a 0.92±0.03 ab 350 0 0.15±0.00 a 0.28±0.01 a 0.29±0.02 a 0.04±0.00 a 0.13±0.01 a 0.89±0.03 a

[0121] Referring to Table 6 above, the organic acid content of rowan wine with different amounts of pumpkin syrup added according to one embodiment of the present invention can be confirmed. As a result of examining tartaric acid, malic acid, lactic acid, citric acid, succinic acid, and the total organic acid, it was confirmed that the tartaric acid content, citric acid content, and the total organic acid content increased slightly as the amount of pumpkin syrup added increased. In particular, the tartaric acid content increased somewhat when the amount of pumpkin syrup added was included and when the amount added increased.

[0122] Added sugar content (per 1 L of dried rowan berry extract) Chlorogenic acid (chlorogenic acid) isomer content Amount of pumpkin syrup added (g) Amount of added sugar (g) Neochlorogenic acid (mg / L) Cryptochlorogenic acid (mg / L) Chlorogenic acid (mg / L) 0 350 462.9 374.0 703.9 150 200 513.9 415.0 794.0 250 100 559.2 459.2 871.6 350 0 632.2 510.8 1008.3

[0123] Referring to Table 7 above, the chlorogenic acid isomer content of rowan wine with different amounts of pumpkin syrup added according to one embodiment of the present invention can be confirmed.

[0124] It can be confirmed that the chlorogenic acid isomer content of Rowan wine is proportional to the amount of pumpkin syrup added. When the amount of pumpkin syrup added is 0 g per 1 L of Rowan fruit extract, the neochlorogenic acid content was measured to be 462.9 mg / L, the cryptochlorogenic acid content to be 374.0 mg / L, and the chlorogenic acid content to be 703.9 mg / L. When the amount of pumpkin syrup added is provided in an amount of 150 g to 350 g based on 1 L of rowan fruit extract, the neochlorogenic acid content was measured to be 513.9 mg / L, 559.2 mg / L, and 632.2 mg / L, the cryptochlorogenic acid content was measured to be 415.0 mg / L, 459.2 mg / L, and 510.8 mg / L, and the chlorogenic acid content was measured to be 794.0 mg / L, 871.6 mg / L, and 1008.3 mg / L. That is, the method for producing rowan wine according to one embodiment of the present invention can significantly increase the chlorogenic acid isomer content, particularly the cryptochlorogenic acid content, by using pumpkin syrup instead of sugar, which is generally used as an added sugar.

[0126] Example 4: Comparison of wine according to the manufacturing method of the present invention and wine according to the conventional method

[0127] In one embodiment of the present invention, in order to compare the chokeberry wine produced according to the manufacturing method of the present invention described above with the chokeberry wine produced according to a conventional method, a chokeberry macerated wine produced by a process of maceration followed by fermentation, a chokeberry pressed fermented wine produced by a process of adding sugar, pressing, and fermenting, and a chokeberry wine produced by the manufacturing method of the present invention including the addition of sugar and enzyme treatment were each prepared, and the chlorogenic acid isomer content of each alcoholic beverage was measured and the measurement results were compared.

[0128] FIG. 7 is a graph showing the chlorogenic acid isomer content of rowan liquor produced by different manufacturing methods according to one embodiment of the present invention. In FIG. 7, the rowan infusion liquor is denoted as A, the rowan pressed fermented liquor as B, and the rowan wine of the present invention as C.

[0129] Referring to Fig. 7, the results of measuring the chlorogenic acid isomer content of rowan wine produced by applying different manufacturing methods can be seen.

[0130] When examining neochlorogenic acid, approximately 300 mg / L was measured in the rowan infusion wine (A), approximately 800 mg / L was measured in the rowan juice fermentation wine (B), and approximately 400 mg / mL was measured in the rowan wine (C) of the present invention.

[0131] When examining cryptochlorogenic acid, about 100 mg / L was measured in the rowan infusion wine (A) and rowan juice fermentation wine (B), and about 350 mg / L was measured in the rowan wine (C) of the present invention.

[0132] When examining chlorogenic acid, approximately 1,000 mg / L was measured in the rowan infusion wine (A), approximately 500 mg / L was measured in the rowan juice fermentation wine (B), and approximately 600 mg / L was measured in the rowan wine (C) of the present invention.

[0133] FIG. 8 is a graph showing the composition ratio of chlorogenic acid isomers of rowan liquor produced by different manufacturing methods according to one embodiment of the present invention. In FIG. 8, as in FIG. 7, the rowan infusion liquor is denoted as A, the rowan pressed fermented liquor as B, and the rowan wine of the present invention as C.

[0134] Referring to Fig. 8, the composition ratio of chlorogenic acid isomers in rowan wine produced by applying different manufacturing methods can be confirmed.

[0135] Looking at the Rowan extract (A), neochlorogenic acid accounted for about 20%, cryptochlorogenic acid accounted for about 10%, and chlorogenic acid accounted for about 70%.

[0136] Looking at the fermented chokeberry juice (B), neochlorogenic acid accounted for about 55%, cryptochlorogenic acid accounted for about 5%, and chlorogenic acid accounted for about 40%.

[0137] Looking at the rowan wine (C) of the present invention, neochlorogenic acid accounts for about 30%, cryptochlorogenic acid accounts for about 25%, and chlorogenic acid accounts for about 45%.

[0138] Referring to Figures 7 and 8, it can be seen that even when alcohol is produced using the same material, rowan berries, the composition ratio of chlorogenic acid isomers varies depending on the production method. By applying a method of simple extraction, it is possible to produce an alcohol in which chlorogenic acid accounts for about 70%; by applying a method of adding sugar, extracting juice, and then fermenting, it is possible to produce an alcohol in which neochlorogenic acid accounts for about 55%; and by applying the method of the present invention, it is possible to produce an alcohol in which the composition ratio of cryptochlorogenic acid is significantly increased.

[0139] Among the above chlorogenic acid isomers, cryptochlorogenic acid is a substance with excellent effects on improving bone diseases, and since the method for producing rowan wine according to the present invention can increase the cryptochlorogenic acid content in the wine, the method for producing rowan wine according to the present invention can not only produce rowan wine with a significantly high cryptochlorogenic acid content but also produce a composition containing a large amount of cryptochlorogenic acid.

[0140] From the above description, those skilled in the art will understand that various changes and modifications are possible within the scope of the technical concept of the present invention. Accordingly, the technical scope of the present invention is not limited to the contents described in the detailed description of the specification, but must be determined by the claims.

Claims

Claim 1 A method for manufacturing rowan wine comprising: a material preparation step of preparing rowan berries; a pretreatment step of drying the prepared rowan berries and crushing the dried rowan berries; a sugaring treatment step of mixing sugars and water with the crushed rowan berries to prepare a rowan berry mixture and adjusting the sugar content of the mixture to 20 Brix to 30 Brix; a first extraction step of extracting the sugaring treatment mixture to prepare a rowan berry extract; and a fermentation step of adding yeast to the rowan berry extract and fermenting under conditions of 20 ℃ to 25 ℃ and 15 to 21 days; wherein the sugars include pumpkin syrup. Claim 2 A method for producing rowan wine according to claim 1, wherein the sugaring treatment step adjusts the sugar content of the mixture to 24 Brix to 26 Brix. Claim 3 A method for producing rowan wine according to claim 1, wherein the fermentation step is carried out under conditions of 20 ℃ to 25 ℃. Claim 4 A method for producing rowan wine according to claim 1, wherein the sugars further include sucrose, and further comprises an enzyme treatment step of treating the rowan fruit mixture with glucoamylase enzyme. Claim 5 delete Claim 6 A method for producing chokeberry wine according to claim 1, further comprising a second extraction step of extracting the fermented chokeberry fruit extract to produce a chokeberry wine extract. Claim 7 A method for manufacturing rowan wine according to claim 6, further comprising a sediment separation step of removing the sediment formed after leaving the rowan wine extract at a temperature of 2°C to 5°C. Claim 8 A method for producing chokeberry wine according to claim 7, further comprising a purification step of passing the chokeberry wine extract from which the sediment has been removed through a filter with particles of 0.1 μm to 2 μm. Claim 9 Rowan wine produced according to the method for producing rowan wine according to any one of claims 1 to 4 and claims 6 to 8. Claim 10 A method for producing Rowan wine, comprising: a material preparation step of preparing Rowan berries; a pretreatment step of drying the prepared Rowan berries and crushing the dried Rowan berries; a sugaring treatment step of mixing water, pumpkin syrup, and sugar with the crushed Rowan berries to prepare a Rowan berry mixture and adjusting the sugar content of the mixture to 20 Brix to 30 Brix; an enzyme treatment step of treating the sugaring-treated mixture with glucoamylase enzyme; a juicing step of juicing the enzyme-treated Rowan berry mixture to prepare a Rowan berry extract; and a fermentation step of adding yeast to the Rowan berry extract and fermenting under conditions of 20 ℃ to 25 ℃ and 10 to 30 days.

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