Manufacturing method of pineapple beverages

• Main Author: KIM, KWANG SUK
• Format: Patent
• Language: English; Korean
• Published: 22.11.2019
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; ENZYMOLOGY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; ITS PREPARATION; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

The present invention provides a manufacturing method of pineapple fermented beverages, comprising the steps of: crushing pineapples; with respect to 100 parts by weight of crushed pineapples, mixing 5-10 parts by weight of raw sugar or sugar and 0.1-0.2 part by weight of seed, and fermenting the same at 20-40°C to prepare a fermented vinegar; with respect to 100 parts by weight of crushed pineapples, mixing 100 parts by weight of water, 10-20 parts by weight of raw sugar or sugar, and 0.1-0.3 part by weight of seed and fermenting the same at 10-30°C to prepare a fermented beverage; filtering the fermented vinegar and the fermented beverage, respectively; mixing 0.2-5 parts by weight of the filtered fermented vinegar with respect to 100 parts by weight of the filtered fermented beverage; and aging the mixed fermented beverage and the fermented vinegar at 0-5°C. Accordingly, the present invention enhances flavors and tastes unique to pineapples and, at the same time, doubles the generation of lactic acid bacteria and enzymes, characteristics of fermented beverages, and carbonic acid to increase nutrition and preference. 본 발명은, 파인애플을 분쇄하는 단계; 분쇄된 파인애플 100 중량부에 대하여, 원당 또는 설탕 5 ~10 중량부, 종균 01 ~ 0.2 중량부를 혼합하여, 20℃ ~ 40℃에서 발효시켜 발효식초를 준비하는 단계; 분쇄된 파인애플 100 중량부에 대하여, 물 100 중량부, 원당 또는 설탕 10 ~ 20 중량부, 종균 0.1 ~ 0.3 중량부를 혼합하여, 10℃ ~ 30℃에서 발효시켜 발효음료를 준비하는 단계; 발효식초 및 발효음료 각각을 여과하는 단계; 여과된 발효음료 100 중량부에 대하여 여과된 발효식초 0.2 ~ 5 중량부를 혼합하는 단계; 혼합된 발효음료 및 발효식초를 0℃ ~ 5℃에서 숙성시키는 단계;를 포함하는 파인애플 발효 음료의 제조방법을 제공한다.