KR100251320B1 - A vinegar composition comprising pomegranate as main material - Google Patents

Abstract

PURPOSE: Provided are a pomegranate vinegar composition and a method for manufacturing the vinegar which shows pomegranate own color and can be applied to health foods. Thereby, usefulness of pomegranate is increased. CONSTITUTION: A pomegranate vinegar composition is characterized by containing 25-50 wt.% of Acetobacter aceti preculture broth of pomegranate, which manufactured by fermentation a mixture containing pomegranate extract, and 20-40 wt.% of pomegranate extract. Wherein, the mixture comprises 2-10 wt.% of pomegranate extract, 5-10 wt.% of glucose, 0.05-4 wt.% of yeast extract, 0.02-1 wt.% of ammonium sulfate, 0.02-2 wt.% of potassium sulphate; 0.02-2 wt.% of ammonium sulphate, 2-7 wt.% of ethanol, 0.02-3 wt.% of acetic acid and 61-90.87 wt.% of water.

Description

A vinegar composition comprising pomegranate as main material}

The present invention relates to a composition of the brewing vinegar, and to a method of producing a brewing vinegar using the pomegranate based on the pomegranate to keep the color of the pomegranate alive under optimum conditions.

Vinegar is a fermented food that has been widely used for many years and is closely related to our diet. Vinegar can be divided into vinegar and synthetic vinegar according to the manufacturing method, brewed vinegar can be divided into rice vinegar, malt vinegar, sake vinegar, alcohol vinegar, fruit vinegar according to the raw materials used as vinegar literally produced by the brewing method . Synthetic vinegar is a vinegar made by chemical methods, and now its traces have almost disappeared. Brewing vinegar was industrially produced in the late 1950s in Korea.

Pomegranate is the fruit of a pomegranate tree, which is a deciduous broad-leaved tree attached to the pomegranate family. It is native to the Mediterranean coast and is cultivated in the central and southern regions of Korea. It grows about 3 to 5 meters in height and blooms trumpet-shaped flowers in June. Fruits are large, spherical, and mature after September-October, with a large amount of seeds covered with shells. Fruit flesh is sweet and is used for food. Fruit peel and root bark are used as medicine.

The main components of the pomegranate are alkaloids, perecherin, isoperetericin, psoidal perecherin and tennin. On the other hand, when used as a medicinal herb, diarrhea, intestinal bleeding, examination, branch, stomatitis, tonsils, etc. are used.

When preparing vinegar using pomegranate, firstly, sugar contained in pomegranate produces alcohol using yeast, and when it is left at an appropriate temperature for a certain period of time, fermentation occurs naturally and alcohol is oxidized by acetic acid bacteria to produce acetic acid. Done. In the actual fermentation process, these two steps are not done independently but in combination.

Domestic consumption of vinegar is only 1/10 of that of neighboring Japan. In recent years, the efficacy of vinegar is also known a lot, if you look at some things ① to break down the lactic acid to relieve fatigue, ② to prevent adult diseases such as arteriosclerosis, hypertension, ③ hemostasis and analgesic, ④ detoxification, insecticide And, ⑤ also useful for anemia, ⑥ liver protection function, ⑦ saliva and gastric juice secretion promotion and intestinal action. Thus, the use of vinegar is not only a seasoning, but also needs to be used in a variety of forms. Indeed, although we have many good brewed vinegars that have been handed down since ancient times, we haven't focused on researching and developing them. Therefore, in addition to the development of more diverse types of vinegar, it is urgent to search for the possibility of development in the direction of helping people's health by conducting researches on the health functional aspects of vinegar.

Therefore, an object of the present invention is to manufacture brewed vinegar using pomegranate, which has traditionally been used as a tonic in the private sector, to increase the value of use of the pomegranate, and to prepare the brewed vinegar composition based on the pomegranate which can be applied as a health food, and a method of manufacturing the vinegar using the same To provide.

Brewed vinegar composition of the present invention is characterized by containing 25 to 50% by weight and 20 to 40% by weight pomegranate juice. If the content of the seed and pomegranate juice is out of the above-mentioned range, the fermentation will not be sufficient, which may result in poor quality, lack of taste, flavor, unique color of the pomegranate, or economic reasons, which may adversely affect fermentation. Will fall out.

Seeds (pomegranate fermentation broth) used in the present invention is a primary culture that activated the bacteria in an optimal state by culturing the cells in advance in order to achieve the optimum main fermentation, which is 2 to 10% by weight of pomegranate juice, 5 to 10% by weight of sugars %, Yeast extract 0.05-4%, magnesium sulfate 0.02-1%, potassium monosulfate 0.02-2%, ammonium sulfate 0.02-2%, ethanol 2-7%, acetic acid 0.02-3% And a fermentation broth was filtered after the mixture consisting of 61 to 90.87% of water was fermented (naturally fermented). The pH was 3.0 to 4.0 and the absorbance at 562 nm using an absorbance system when diluted 10-fold was 1.0 to 2.0. .

Brewing vinegar using the brewing vinegar composition of the present invention, as shown in the following diagram, 20 to 40% by weight of pomegranate juice mixed with 10 to 15% by weight of pomegranate juice and then 25 To 50% by weight, filled with 61 to 90.87% by weight of water, aged at 28 ° C. to 32 ° C. for 30 to 45 days, the precipitates and debris are removed, and the supernatant is left to rest at 28 ° C. to 30 ° C. for 30 to 45 days. Fermentation (natural fermentation) produces red pomegranate vinegar with a pH of 3-4. The pomegranate vinegar thus prepared is sterilized with stirring for 10 to 15 minutes in a water bath having 75 to 85 ° C. hot water, and filtered to obtain a brewed vinegar based on the pomegranate according to the present invention.

diagram

Hereinafter, the present invention will be described in more detail with reference to Examples. However, the present invention is not limited by the following examples.

Example 1

20% by weight of pomegranate juice, 10% by weight of sugar, 1% by weight of yeast extract, 0.02% by weight of magnesium sulfate, and sulfuric acid The mixture consisting of 0.2% by weight of potassium sulfide, 0.2% by weight of ammonium sulfate, 6% by weight of ethanol, 0.5% by weight of acetic acid and 61 to 90.87% by weight of water was placed in a glass container and left to ferment (naturally fermented) at 30 ° C. for 3 months. Prepared.

On the other hand, in the case of the pomegranate to be used in the present fermentation was separately selected, washed with cold water, the skin and seeds were removed and then crushed with a mixer with 50% of the pomegranate weight of water. 20% by weight of the pomegranate juice obtained therein was mixed with 10% of the weight of the pomegranate juice, and then 25% by weight of vinegar was added and 61 to 90.87% by weight of water was filled, and then covered with a vent-formed lid at 30 ° C. for 30 days. After aging, the precipitates and debris were removed, and the supernatant was placed in a separate container, followed by stationary fermentation (natural fermentation) again at 28 ° C. for 30 days to prepare pomegranate vinegar. The prepared pomegranate vinegar was stirred and sterilized for 20 minutes in a water bath with 80 ℃ hot water. Subsequently, it was filtered with 1 micro filter to prepare a brewed vinegar based on the pomegranate according to the present invention.

Example 2

Except for using the crushed pomegranate juice (for fermentation) 40% by weight was prepared in the same manner as in Example 1.

Example 3

Except for using crushed pomegranate juice (for fermentation) 30% by weight was prepared in the same manner as in Example 1.

Example 4

It was prepared in the same manner as in Example 1 except that 40 wt% of seed was used.

Example 5

It was prepared in the same manner as in Example 1 except that 50% by weight of seed was used.

Comparative Example 1

It was prepared in the same manner as in Example 1 except that no seed was used.

For the vinegar prepared in the above Examples and Comparative Examples, the sensory test was repeated twice with a 5-point scale on 30 sensory test personnel, and the results are shown in Table 1.

Sensory Evaluation of Pomegranate Vinegar Inspection items Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 color 3.7 3.3 3.2 3.2 3.6 3.1 Tenderness 3.0 2.9 3.1 3.4 3.3 2.5 Fermentation odor strength 2.9 3.2 3.4 2.8 2.8 3.0 Overall Symbol 3.0 3.4 3.0 3.5 3.8 2.4

* Evaluation standard

1: very hate, very weak. 2: No, it's weak.

3: Normal 4: good, strong.

5: very good, very strong.

Analysis of Vinegar Analysis item Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 pH 3.8 3.2 3.5 2.9 2.8 4.2 Acidity 3.7 3.5 3.2 4.1 4.5 2.8

As can be seen from the above results, the palatability of the brewed vinegar according to the present invention shows a relatively good result, especially in the case of Example 5, the overall palatability is the best, and also shows good results evenly throughout the inspection items have.

Claims (3)

A brewed vinegar composition based on pomegranate, characterized by containing a vinegar and a pomegranate juice produced by fermenting a mixture containing pomegranate juice. The brewing vinegar composition based on pomegranate according to claim 1, which contains 25 to 50% by weight of vinegar and 20 to 40% by weight of pomegranate juice. According to claim 1, wherein the mixture containing pomegranate juice is 2 to 10% by weight pomegranate juice, 5 to 10% by weight sugar, 0.05 to 4% by weight yeast extract, 0.02 to 1% by weight magnesium sulfate, potassium sulfate A brewing vinegar composition based on pomegranate, characterized in that 0.02 to 2% by weight, ammonium sulfate 0.02 to 2% by weight, ethanol 2 to 7% by weight, acetic acid 0.02 to 3% by weight and water 61 to 90.87%.