KR100401806B1 - Process for Preparing Vinegar Employing Wax Gourd and Ginseng - Google Patents

Abstract

The present invention relates to a method for producing red ginseng vinegar by acetic acid fermentation of red ginseng and Dong-a component and the Dong-a red ginseng vinegar prepared therefrom. The method for preparing Dong-ah red ginseng vinegar of the present invention is to add malt to the gourd rice, saccharified, heated, and then adding a raw material containing red ginseng and Dong-a component, followed by heating for 30 to 90 minutes to obtain a Dong-ah red ginseng mixture; After adding ethanol to the East Dong red ginseng mixture, seed inoculation, acetic acid fermentation at 30 to 40 ℃ for 30 to 200 days; And, the step of centrifugation or filtration of the fermentation broth completed electric acetate fermentation to remove the solids, aged, and sterilization. Dong-ah red ginseng vinegar of the present invention shows an excellent weight loss effect, it can be widely used as a functional food for diet.

Description

Process for Preparing Vinegar Employing Wax Gourd and Ginseng}

The present invention relates to a method for preparing Dong-ah red ginseng vinegar. More specifically, the present invention relates to a method for producing red ginseng vinegar by acetic acid fermentation of red ginseng and Dong-a component.

Ginseng ( Panax ginseng ) is a leading agent in the Chinese medicine with its excellent efficacy. Korea has been reselling ginseng as a government-owned project as a main producer of ginseng, and the R & D and Ginseng Cultivation Farmers are trying to increase the demand for ginseng by developing new ginseng products. .

Red ginseng has fatigue, menopausal disease, hyperlipidemia, fracture, arteriosclerosis, cough, phlegm, male infertility, geriatric disease, blood clots, diabetes, chronic hepatitis, stress, nervous breakdown, depression, heart failure, alcoholism, AIDS, acne, stomach cancer, gastric ulcer, It is effective in improving or preventing and treating anemia, heavy metal poisoning, pulmonary adenoma, cancer, and side effects of medicines. It also enhances the functions of liver, kidney, psychology, body, brain, immunity, blood circulation, and Detoxification, of course, is known to increase the recovery of surgical patients, reduce blood pressure, cholesterol, blood clots, serum lipids and prevent aging.

Dong-ah is called wax gourd ( Benincasa hispida ) in English, and it is also called tropical confectionery, confectionery, encyclopedia, resin, and support. It belongs to gourd and has a medium quality between gourd and amber. The taste is between the gourd and cucumber, and can be eaten raw. It is round and oval, up to 2 to 20 kg but usually less than 10 kg. When ripe, the skin will have white fruit and the fruit will be steamed. Winter is harvested, so write Dong-a (冬瓜) and read Dong-a.

Dong-ah has the most necessary diet effect and whitening effect on skin, whitening effect on skin, diuretic and detoxification, swelling, small thirst (diabetes), heat poisoning, boil, sweat band, blemish, osteoporosis (骨蒸) It is effective in relieving postpartum diarrhea, boil, hemorrhoids and fish poisoning, and developed diet wine Dongaju to return Donga to the table by developing as a new modern food (Refer to Ahn et al., Diet Wine Donga) Korean Journal of Food Science and Nutrition, 13 (6): 578-584, 2000). However, Dong-A's preference is low, and because of the characteristics of alcohol, there are many restrictions on drinking, and the main functions of Dong-A's diet effect and whitening effect could not be fully utilized.

Therefore, the need to develop a method that can fully utilize the functionality of the above-mentioned Dong-A has been constantly emerging.

Thus, the present inventors have made efforts to establish a method that can fully utilize the functionality of the Dong-A, as a result, acetic acid fermentation of raw materials containing red ginseng and Dong-A component can be prepared to enhance the functionality of the red ginseng and Dong-A It confirmed and completed this invention.

After all, the main object of the present invention is to provide a method for producing red ginseng and Dong-ah red ginseng vinegar with enhanced functionality.

1 is a graph showing the total sugar content of Dong-ah red ginseng vinegar and red ginseng vinegar with fermentation time.

Figure 2 is a graph showing the change in reducing sugar content of Dong-ah red ginseng vinegar and red ginseng vinegar with fermentation time.

3 is a graph showing the change in ethanol content of Dong-ah red ginseng vinegar and red ginseng vinegar with fermentation time.

Figure 4 is a graph showing the pH change of Dong-ah red ginseng vinegar and red ginseng vinegar with fermentation time.

5 is a graph showing the acidity change of Dong-ah red ginseng vinegar and red ginseng vinegar with fermentation time.

Method for producing a Dong-ah red ginseng vinegar of the present invention is the step of adding a malt to the gourd rice, saccharified, heated, and then adding a material and Dong-a including a red ginseng component, and then heated for 30 to 90 minutes to obtain a Dong-ah red ginseng mixture; Ethanol was added to the Dong-A Red Ginseng Mixture at a concentration of 1 to 10% (v / v), and the seed culture of Acetobacter aceti was inoculated at 20: 1 to 1: 1 (v / v). Acetic acid fermentation at 30 to 40 ° C. for 30 to 200 days; And removing the solids by centrifugation or filtration of the fermentation broth in which the electric acetic acid fermentation is completed, aging at 5 to 10 ° C. for 20 to 40 days, and then sterilizing at 60 to 80 ° C. for 1 to 5 minutes.

Hereinafter, the manufacturing method of Dong-ah red ginseng vinegar of the present invention will be described in more detail by the process.

Step 1 : Obtaining Dong-A Red Ginseng Mixture

Malt is added to malted rice, and the mixture is heated, and then the ingredients including red ginseng and Dong-a are added, followed by heating for 30 to 90 minutes to obtain a Dong-ah red ginseng mixture solution. For 4 to 6 hours, the raw material containing the red ginseng component is preferably red ginseng, red ginseng, red ginseng gourd, and the like, and in particular, when using red ginseng or red ginseng, it is preferable to use it after immersion in water. In addition, the raw material particles may be crushed and used about 0.1 to 5 mm.

Second Process : Acetic Acid Fermentation

Ethanol was added to the Dong-A Red Ginseng Mixture at a concentration of 1 to 10% (v / v), and the seed culture of Acetobacter aceti was inoculated at 20: 1 to 1: 1 (v / v). And acetic acid fermentation at 30 to 40 ℃ for 30 to 200 days.

Third Process : Preparation of Dong-A Red Ginseng Vinegar

The fermentation broth complete with electric acetic acid fermentation is centrifuged or filtered to remove solids, and then aged and sterilized to prepare Dong-ah red ginseng vinegar: At this time, filtration of the fermentation broth is performed using a filter press and 20 at 5 to 10 ° C. After aging for 40 to 40 days, it is preferable to sterilize for 1 to 5 minutes at 60 to 80 ℃ using a heat exchanger.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention in more detail, it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention. .

Example 1 seed production

Water was added to 20 g of dried red ginseng and heated for 1 hour, followed by 2 l, 1 L of filtrate filtered with filter cloth and 2 g of glucose, 0.5 g of yeast extract, 5 g of peptone, 0.8 g of KH ₂ PO ₄ , and K ₂ HPO _4. after a 5ℓ 3H ₂ O 0.35g were placed in a baffle flask and sterilized at 121 ℃ 20 minutes into a cooled 95% ethanol and then with glacial acetic acid 40g 50㎖, acetonitrile bakteo Oh Shetty (Acetobacter aceti) the inoculation by the thermostat 30 ℃ The shaken culture was used as a seed for 7 days.

Example 2 Preparation of Dong-A Red Ginseng Vinegar

The content of saccharified gourd rice and malt was changed, and Dong-ah red ginseng vinegar was prepared.

Example 2-1 : saccharified soybean rice 7.5% and malt 1.5%

7.5% (dry weight) of malted rice was added to saccharified by adding 1.5% (dry weight) of malt, and heated. Then, 3% of red ginseng (undried weight) and 7.5% of Dong-a were heated and heated for 1 hour. % (v / v), ethanol 3% (v / v), 2 liters of vinegar, add 20 liters of water, fermented at 35 ℃ for 150 days, filtered using filter press, and aged at 5-10 ℃ for 1 month. To sterilize at 75 ℃ for 2 minutes using a heat exchanger, Dong-ah red ginseng vinegar was prepared.

Example 2-2 : 15% of saccharified soybean rice and 3% malt oil

Dong-ah red ginseng vinegar was prepared in the same manner as in Preparation Example 2-1, except that the content of glycated boiled rice was 15% (w / v) and the content of malt was 3% (w / v).

Comparative Example 1 : Preparation of Red Ginseng Vinegar

The content of glycated gourd rice and malt was changed, and red ginseng vinegar was prepared.

Comparative Example 1-1 : 7.5% of saccharified soybean rice and 1.5% malt

Red ginseng vinegar was prepared in the same manner as in Preparation Example 2-1, except that no Dong-a was added.

Comparative Example 1-2 : 15% of saponified soybean rice and malt 3%

The same method as the preparation method of Example 2-1 was applied except that the content of glycated boiled rice was 15% (w / v), the malt content was 3% (w / v), and no Dong-a was added. Red ginseng vinegar was prepared.

Example 3 Total Sugar Measurement

In order to measure the change in total sugar content according to the fermentation time of the Dong-ah red ginseng vinegar and red ginseng vinegar prepared in Example 2 and Comparative Example 1, the phenol-sulfuric acid method (Dubois et al., Coloric Method for Determination of Sugars and Related Substances) , Anal.Chem., 28: 350-356, 1956), add 1 ml of 5% phenol and 5 ml of concentrated sulfuric acid to 1 ml of 500-fold diluted vinegar, and colorimetrically at 490 nm with spectrophotometer using glucose as a standard solution. Quantification (see Figure 1). 1 is a graph showing the total sugar content of red ginseng vinegar and Dong-ah red ginseng vinegar according to fermentation time, (▼) shows the total sugar content of Dong-ah red ginseng vinegar prepared in Example 2-1, (◆) is Example 2 The total sugar content of the Dong-ah red ginseng vinegar prepared in -2, (●) represents the total sugar content of the red ginseng vinegar prepared in Comparative Example 1-1, (■) is the red ginseng vinegar prepared in Comparative Example 1-2 The total sugar content of As shown in Figure 1, the total sugar content of the Dong-ah red ginseng vinegar prepared in Example 2-1 and the total sugar content of the red ginseng vinegar prepared in Example 1-1 was almost the same at first, but the difference was widened according to the fermentation progress The addition of 22.9mg / ml was added at 150 days after fermentation and 33.2mg / ml was not added at the end of fermentation. In addition, the total sugar content of the Dong-ah red ginseng vinegar prepared in Example 2-2 and the total sugar content of the red ginseng vinegar prepared in Example 1-2 are different according to the fermentation progress, so the total sugar content of the Dong-ah red ginseng vinegar 150 days after fermentation The total sugar content of 51.9mg / ml and red ginseng vinegar was 65.9mg / ml.

The reason that the total sugar content of Dong-a contains less is because of the added nutrition of Dong-a and the growth of acetic acid bacterium and the use of total sugar. At this time, the remaining sugar is purified sour taste of vinegar.

Example 4 Reducing Sugar Measurement

In order to determine the change of reducing sugar content according to the fermentation time of Dong-ah red ginseng vinegar and red ginseng vinegar prepared in Example 2 and Comparative Example 1, Sogigy-Nelson method (see: Nelson et al., A According to the Photometric Adaption of the Somogyi Method for Determination of Glucose, J. Biol. Chem., 153: 375-379, 1944), 1 ml of basic copper solution was added to 1 ml of 100-fold diluted vinegar and heated at 100 ° C for 10 minutes. Next, 1 ml of arsenomolybdate was added, diluted with 20 ml of water, and colorimetrically determined at 540 nm using glucose as a standard solution (see FIG. 2). FIG. 2 is a graph showing a change in reducing sugar content of Dong-ah Red Ginseng Vinegar and Red Ginseng Vinegar according to fermentation time, (▼) shows the reducing sugar content of Dong-A Red Ginseng Vinegar prepared in Example 2-1, and (◆) is Example 2 The reduced sugar content of the Dong-ah red ginseng vinegar prepared in -2, (●) represents the reduced sugar content of the red ginseng vinegar prepared in Comparative Example 1-1, (■) is the red ginseng vinegar prepared in Comparative Example 1-2 The reducing sugar content of 1-2 is shown.

As shown in Figure 2, the reducing sugar content of the Dong-ah red ginseng vinegar prepared in Example 2-1 and the reducing sugar content of the red ginseng vinegar prepared in Example 1-1 is not added to Dong-a rapidly increases until 30 days after fermentation The first dose was 12.2 mg / ml, but at 30 days after fermentation, 27.8 mg / ml and 150 days were 15.2 mg / ml. The addition of Dong-a showed 6.0 mg / ml at first, but 11.2 mg / ml at 30 days after fermentation and 11.4 mg at 150 days after fermentation. Like the total sugar, the reduced sugar content increased up to 30 days after fermentation because the starch was hydrolyzed by the production of amylase. In addition, the reducing sugar content of the Dong-ah Red Ginseng Vinegar prepared in Example 2-2 and the reducing sugar content of the Dong-A Red Ginseng Vinegar prepared in Example 1-2 were 32.0 mg / ml initially without adding Dong-A, but 90 days after fermentation. 38.2 mg / ml and dive to 16.3 mg / ml on day 120 and to 39.6 mg / ml on day 150. At first, 25.7 mg / ml was added, but gradually decreased to 16.3 mg / ml at 120 days after fermentation and then rapidly increased to 36.9 mg / ml at 150 days. The low content of reducing sugars in the case of containing Dong-a is due to the increase in nutritional content in Dong-a.

Example 5 Ethanol Measurement

In order to determine the ethanol content change according to the fermentation time of the Dong-ah Red Ginseng Vinegar and Red Ginseng Vinegar prepared in Example 2 and Comparative Example 1, 50 ml of distilled water was added to 100 ml of vinegar and neutralized to pH 7.0. 100 ml was taken and the alcohol content was measured with a hydrometer (see Fig. 3). Figure 3 is a graph of the change in ethanol content of Dong-ah red ginseng vinegar and red ginseng vinegar with fermentation time, (▼) shows the ethanol content of Dong-ah red ginseng vinegar prepared in Example 2-1, (◆) is Example 2 Ethanol content of the Dong-ah red ginseng vinegar prepared in -2, (●) represents the ethanol content of the red ginseng vinegar prepared in Comparative Example 1-1, (■) is Dong-a red ginseng prepared in Comparative Example 1-2 Shows the ethanol content of vinegar.

As shown in FIG. 3, the ethanol content of the Dong-ah Red Ginseng Vinegar prepared in Example 2-1 and the ethanol content of the Dong-A Red Ginseng Vinegar prepared in Example 1-1 were 2.5% at first, but gradually lowered as consumption, and thus 60 after fermentation. 0.4% and 0.5% in days. At this point, 3% ethanol was added and fermented. After 150 days of fermentation, 0.6% was not added and 1.18% was added. In addition, the ethanol content of the Dong-ah Red Ginseng Vinegar prepared in Example 2-2 and the ethanol content of the Dong-A Red Ginseng Vinegar prepared in Example 1-2 were initially 2.5%, but gradually decreased due to consumption. The work showed 0.5%. At this point, the fermentation was again performed by adding 3% of ethanol, which was converted to acetic acid and showed 1.1% at 150 days after fermentation. The addition of Dong-a showed a slow rate of acetic acid conversion, resulting in 0.9% at 60 days and 1.7% at 150 days after fermentation.

Example 6 pH Measurement

In order to determine the pH change according to the fermentation time of the Dong-ah red ginseng vinegar and red ginseng vinegar prepared in Example 2 and Comparative Example 1, pH was measured by a pH meter (Beckman 34 pH meter, USA) (see Fig. 4) . Figure 4 is a graph of the pH change of red ginseng vinegar and Dong-ah red ginseng vinegar with fermentation time, (▼) shows the pH of Dong-ah red ginseng vinegar prepared in Example 2-1, (◆) is Example 2-2 Represents the pH of the Dong-ah red ginseng vinegar prepared in, (●) represents the pH of the red ginseng vinegar prepared in Comparative Example 1-1, (■) represents the pH of the red ginseng vinegar prepared in Comparative Example 1-2. . As shown in Figure 4, the pH of the Dong-ah red ginseng vinegar prepared in Example 2-1 and the pH of the red ginseng vinegar prepared in Example 1-1 were all about 4.2 at first, but gradually lowered, the Dong-ah 150 days after fermentation The added pH was 2.99, and that of added Donga was 3.09. In addition, the pH of the Dong-ah Red Ginseng Vinegar prepared in Example 2-2 and the pH of the Dong-A Red Ginseng Vinegar prepared in Example 1-2 were also gradually lowered, and the pH was higher than that added without adding Dong-a until 120 days after fermentation. However, in the reversal, 150 days after fermentation, Dong added 2.93 and Dong added 3.06.

Example 7 : Acidity Measurement

In order to determine the change in acidity according to the fermentation time of the Dong-ah Red Ginseng Vinegar and Red Ginseng Vinegar prepared in Example 2 and Comparative Example 1, according to the Food Code (Food Industry Association, 1999), 10 ml of vinegar to 100 ml with distilled water Dilute, take 20 ml of it, add phenolphthalein indicator, titrate with 0.1 N sodium hydroxide solution for 30 seconds until the pale pink color disappears, and then convert the acidity into the amount of acetic acid (refer to reference). : Figure 5). 5 is a graph showing the acidity change of the Dong-ah red ginseng vinegar and red ginseng vinegar with fermentation time, (▼) shows the acidity of the Dong-ah red ginseng vinegar prepared in Example 2-1, (◆) is Example 2-2 Indicates the acidity of the red ginseng vinegar prepared in Comparative Example 1-1, (●) represents the acidity of the red ginseng vinegar prepared in Comparative Example 1-1, (■) represents the acidity of the red ginseng vinegar prepared in Comparative Example 1-2. . As shown in Figure 6, the acidity of the Dong-ah red ginseng vinegar prepared in Example 2-1, the acidity of the red ginseng vinegar prepared in Example 1-1 is gradually increased to 4.59% not added Donga 150 days after fermentation, Dong-a added 4.61%. The high acidity of added Dong-a is due to the fact that the fermentation of acetic acid was promoted by adding nutritional ingredients. In addition, the acidity of the Dong-ah red ginseng vinegar prepared in Example 2-2 gradually increased the acidity of the Dong-ah red ginseng vinegar prepared in Example 1-2 so that 150% after the fermentation did not add Dong-ah, 6.2% Showed 4.3%.

Example 8 Organic Acid Measurement

In order to analyze the contents of organic acids according to the fermentation time of red ginseng vinegar and East red ginseng vinegar prepared in Example 2 and Comparative Example 1, Beckman HPLC system (116 pump, UV spectrophotometer detector, system gold software 4.01) The mobile phase was maintained at 1 / 200N sulfuric acid, the stationary phase was Aminex-87X (300 × 7.8 mm), and the flow rate was 0.7 mL / min. The organic acid content of each red and white vinegar and Dong-ah red ginseng vinegar were detected and quantified at 210 nm. Table 1).

Organic Acid Content in Dong-A Red Ginseng Vinegar and Red Ginseng Vinegar (mg / ℓ) Citric acid Pyruvic acid Malic acid Lactic acid Acetic acid Total content Example 2-1 87 11 29 3,064 46,062 49,283 Example 2-2 103 25 - 4,329 40,123 44,580 Comparative Example 1-1 83 11 - 2,894 48,557 51,545 Comparative Example 1-2 69 25 - 4,393 61,065 65,552

As shown in Table 1, the acetic acid content of the red ginseng vinegar was 4.8 to 6.1%, the acetic acid content of the Dong-ah red ginseng vinegar was 4.0% to 4.6%, and both the organic red ginseng vinegar and red ginseng vinegar were trace amounts of other organic acids.

Example 9 sensory evaluation

Fifteen sensory testers were selected and acetic acid fermentation solution was centrifuged to remove suspended solids and bacteria from East Asian red ginseng vinegar and red ginseng vinegar, and the scores of taste and aroma were evaluated as five points, and the results are shown in Table 2 below. .

Symbol of Dong-A Red Ginseng Vinegar and Red Ginseng Vinegar * Inspector Example 2-1 Example 2-2 Comparative Example 1-1 Comparative Example 1-2 One 3 4 3 4 2 4 5 3 4 3 3 3 4 3 4 4 4 4 5 5 5 5 5 4 6 4 3 4 4 7 4 4 3 3 8 3 4 4 4 9 5 4 3 4 10 4 5 4 5 11 4 4 3 2 12 3 4 3 4 13 4 4 2 3 14 5 3 4 3 15 3 4 3 3 Average 3.86 4.00 3.40 3.66

*: Very good 5 points, Good 4 points, Normal 3 points, Bad 2 points, or Very bad 1 point was evaluated, and the average value was computed.

As shown in Table 2, red ginseng and red ginseng Dongahine vinegar is the Dongah red ginseng vinegar prepared in Example 2-2> Donga red ginseng vinegar prepared in Example 2-1> Donga prepared in Comparative Example 1-2 Red ginseng vinegar> Donga red ginseng vinegar prepared in Comparative Example 1-1.

Example 10 : Obesity Inhibitory Function of Dong-A Red Ginseng Vinegar

Twenty women aged 19 to 21 years of age who were obese were asked to drink 10 ml of Dong-ah red ginseng vinegar every day, three times a day, or 150 ml. Were compared (see Table 3).

Changes in Weight of Dong-A Red Ginseng Vinegar Drinkers (kg) Drinker Non-drinkers Inspector 0 months 3 months 6 months Inspector 0 months 3 months 6 months One 66 65 64 11 55 55 56 2 70 69 69 12 62 62 62 3 56 53 51 13 54 55 54 4 57 57 56 14 66 64 68 5 61 59 57 15 63 62 61 6 66 64 62 16 70 72 71 7 62 62 62 17 68 67 66 8 64 62 61 18 65 65 65 9 59 57 55 19 56 57 57 10 68 66 62 20 61 60 61 Average 62.9 61.4 59.9 Average 62.0 61.9 62.1

As shown in Table 3, people who consumed Dong-ah red ginseng vinegar resulted in an average weight loss of 3 kg after 6 months, while those who did not drink had little change.

As described and demonstrated in detail above, the present invention provides a method for producing Dong-ah red ginseng vinegar by acetic acid fermentation of red ginseng and Dong-a component and Dong-ah red ginseng vinegar prepared therefrom. The Dong-ah Red Ginseng Vinegar of the present invention is prepared by fermenting the Dong-ah Red Ginseng Mixture obtained from the material containing the red ginseng component with acetic acid fermentation seed, filtered, aged and sterilized. Dong-ah red ginseng vinegar of the present invention shows an excellent weight loss effect, it can be widely used as a functional food for diet.

Claims (2)

(Iii) adding malt to the soybean rice, saccharifying and heating, and then adding a material containing red ginseng and Dong-a, followed by heating for 30 to 90 minutes to obtain a Dong-ah red ginseng mixture; (Ii) After adding ethanol at a concentration of 1 to 10% (v / v), the seed culture medium of Acetobacter aceti was added in a ratio of 20: 1 to 1: 1 (v / v). Inoculated with acetic acid, and acetic acid fermentation at 30 to 40 ° C. for 30 to 200 days; And, (Iii) Dongah red ginseng comprising the step of centrifugation or filtration of the fermentation broth complete with electric acetic acid fermentation to remove solids, aged at 5 to 10 ° C. for 20 to 40 days, and then sterilizing at 60 to 80 ° C. for 1 to 5 minutes. Method of preparing vinegar. The method of claim 1, The material containing red ginseng components may be red ginseng, red ginseng, red ginseng gourd or Characterized in that the mixture Method of preparing Dong-ah Red Ginseng Vinegar.