KR100483693B1 - A process for preparing vinegars of fruits or cereals having browning inhibition and suitable vinegars which are obtained by the said process - Google Patents

Abstract

Vinegars such as fruit vinegar, in particular apple vinegar or grain vinegar, especially brown rice vinegar, have the drawback that the browning and suspended solids are generated during the distribution process, which greatly reduces the commerce of vinegar.

The present invention relates to a technique for suppressing browning and suspended solids production to overcome the deterioration of the commercialization of such vinegar.

Inoculate certain strains into the vinegar medium incubated with the addition of fruit or cereal concentrates, incubate for 24 to 48 hours, and add 100-500 ppm of PVPP (polyvinylpolypyrrolidone) as an additive to mature for 2 months. The solution is obtained and filtered by a 200 mesh net filter coated with diatomaceous earth, and sterilized at 55 to 60 ° C. to prepare fruit or cereal vinegar with browning suppressed and suspended matter.

PVPP is most suitable as an additive, after cultivating fruit or cereal vinegar culture, and adding to complete ripening, and can suppress the browning and suspended matter production of the vinegar obtained by filtration, to obtain a fruit or cereal vinegar with improved commerciality And the manufacturing method of the vinegar can be obtained effectively.

Description

A process for preparing vinegars of fruits or cereals having browning inhibition and suitable vinegars which are obtained by the said process}

The present invention relates to a technique for suppressing the browning of fruit or cereal vinegar, and in particular, by adding PVPP during the manufacturing process of apple vinegar, the browning agent is absorbed by filtration and removed from the apple concentrate which becomes the browning cause of apple vinegar. It relates to a method of producing vinegar by inhibiting browning of vinegar.

The term PVPP as used herein is an abbreviation for polyvinylpolypyrrolidone. In the following, all of them are described as PVPP.

In order to suppress browning and remove suspended matter when preparing fruit or cereal vinegar, nitrogen is generally charged when filling a predetermined container with sterilized vinegar to minimize physical and chemical modification of the vinegar.

As a patent document on a method for inhibiting browning in the food field related to fruits and grains, the following techniques are known.

In Korean Patent Publication (A) specification (Publication No. 2001-0044302, 2001. 06.05, "Method for Making Fruit Wine Using Plum"), the shredded flesh of plums is placed in a container and dissolved in wild microorganisms and juice. A technique of adding potassium bisulfite (K ₂ S ₂ O ₅ ) is described to prevent oxidation and browning of the pigment.

As a patent document, Japanese Unexamined Patent Publication (A) specification (Japanese Patent Laid-Open No. 8-80172, published on March 26, 1996, "Method of Manufacturing Apple Puree and Method of Producing Apple Puree-Containing Beverage") inactivates the enzyme contained in apples. It describes the technical configuration that heat treatment (about 80 ℃) of pulverized apple pulverized product by removing the cuticle and seeds as a browning prevention treatment means, and browning when L-ascorbic acid is present in apple pulverized It is described that the L-ascorbic acid is added in the apple grinding process because it can be effectively prevented.

Further, as a patent document, Japanese Unexamined Patent Publication (A) specification (Japanese Patent Laid-Open No. 6-133743, published May 17, 1994, "Calcium-Enriched Apple Juice") adjusts the final pH of the calcium-enhanced apple juice to 4.0-4.3 calcium. It has effectively prevented browning of fortified apple juice and describes a technique for adding sodium ascorbate as a pH adjusting agent.

As a patent document, Japanese Unexamined Patent Publication (A) specification (Japanese Patent Laid-Open No. 7-135935, published on May 30, 1995, "Haky apple juice and haze peach juice without addition of food additives and sugars, etc.") Browning occurred in the process of compressing and peaching peaches, and vitamin C as a food additive was conventionally added as a browning inhibitor, but the obtained juice became a juice with no taste and freshness. To overcome this technical problem, the juice was solved by heating the juice within minutes.

That is, in the heating within 3 minutes immediately after cutting or crushing the fruit, instant heating was performed at 70 ~ 100 ℃, the technical configuration for rapidly cooling the fruit juice is completed to 40 ℃ or less is described. .

In the patent document US005744183A (98.04.28 published by Ellsworth et al., "Removing Sulphides from Alcoholic Beverages"), the specification consists of copolymers of polyvinylpolypyrrolidone (PVPP), polyvinylimidazole or monomers of these two polymers. A method of removing alcoholic sulfides by filtering alcoholic beverages such as wine through a filter medium is described.

Here, in the method for removing soluble sulfides that affect the odor of alcoholic beverages such as wine, conventionally, metal salts, particularly copper sulfate, were added, but soluble sulfides were removed using a polymer such as PVPP without adding such metal salts. The technical configuration is described.

In the patent document USP 4,975,297 specification (published Dec. 4, 1990, Gresch, "After-treatment method of liquids, especially clarification juice, and apparatus for carrying out the method"), clarification juice of fruits, strawberries or vegetables and low concentration of PVPP It not only stabilizes the clarification juice of fruits, strawberries or vegetables, but also describes the technical configuration that PVPP can be used in liquids for post-treatment such as wine and beer.

In the patent document US00512471 A (published on April 30, 1996, Smith, "a method for purifying α-D-galactosidase isoform in coffee beans"), a sufficient amount of insoluble PVPP was contacted with the isoenzyme-containing coffee bean supernatant. The technical structure for extracting the supernatant is described.

Here, an insoluble PVPP-containing extraction buffer, that is, an insoluble PVPP-containing sodium citrate buffer, was used in the process of homogenizing the homogenase-containing coffee beans with an extraction buffer, and the PVPP extracted tannins.

In the technical configuration of the above-cited patent document, there is no description or suggestion of a specific technical configuration for treating PVPP in vinegar using fruit concentrate or grain concentrate.

Moreover, the structure of this invention cannot be implemented easily by the technical structure of the patent document quoted above.

In the present invention, since the vinegar product of fruit or grain causes browning during distribution, thereby lowering the value of the commodity, it is possible to suppress the browning in the fruit or grain vinegar by removing the substance causing the browning by additives. One object is to provide a method of preparing fruit or cereal vinegar to remove suspended matter at the same time.

It is another object of the present invention to provide a suitable vinegar obtained by the above production method.

Furthermore, the present invention provides a method of adding PVPP as an additive during the process of preparing fruit or cereal vinegar to suppress the browning of the vinegar during the distribution process of the vinegar product and at the same time to remove suspended matter in the vinegar. There is another purpose.

The present invention relates to a method for producing vinegar in which browning is suppressed by adding PVPP as an additive during the production of fruit or cereal vinegar.

In addition, the present invention relates to a method for suppressing browning and removing toxic substances in vinegar prepared by adding PVPP as an additive during the process of preparing fruit or cereal vinegar.

The present invention relates to an effective treatment process of PVPP as an additive for inhibiting browning of vinegar and removal of suspended solids in the vinegar manufacturing process of fruits or cereals.

The manufacturing process of the present invention will be specifically described below step by step.

Step 1 (cultivation of strains)

The strain used is Acetobacter aceti stored in the applicant's laboratory of the present invention.

Cultivation of the strain for inoculation was carried out using a rotary shake incubator (Lab-line Instruments Inc., USA), in which 50 ml of medium solution was prepared in a 300 ml baffle flask and added with bacteria after sterilization. Incubate at 30 ° C. for 48 hours.

Second Process (Medium Production)

To prepare apple cider vinegar, a medium is prepared.

A medium containing 0.22% glucose, 0.02% yeast extract, 0.14% (NH ₄ ) ₂ HPO ₄ , 0.002% MgSO ₄ 7H ₂ O, 5.03% apple concentrate in a fermentor (Korea Fermentor Co. LTD) (working volume 8ℓ) Sterilized for 20 minutes at 121 ℃, acetic acid (acidity 10%) and ethanol contained in the medium components are prepared by cooling the sterilized medium to 60 ℃ and added 20.0%, 4.0% respectively.

3rd step (Bacterial addition and culture medium)

Inoculate 5.0% of the strain culture in a fermentation tank (working volume 8L) containing sterilized medium solution, and incubate at 600rpm, 0.1vvm, 30 ℃ semi-continuously for 24 to 48 hours.

4th process (PVPP addition and ripening process)

Add 100-500ppm PVPP to the finished solution and mature for 2 months.

5th process (filtration process)

Pass the PVPP-containing mature solution through 200 mesh net coated with diatomaceous earth.

6th process (sterilization process)

Sterilize the filtrate at 55 ~ 60 ℃.

Thus, the filtrate finally sterilized in the sixth step can be used as a product.

Here, we describe the process of apple cider vinegar using the apple concentrate, which has the greatest tendency to brown compared to other fruits and cereal concentrates, and to prove that PVPP has an excellent effect on browning inhibition.

In addition, the same process can be used for vinegars (eg, vinegar, brewed vinegar, brown rice vinegar, etc.) using various concentrates with less browning than apple cider vinegar. Can be used to produce clarified vinegar.

As specifically described above, the present invention is characterized by the following configuration.

A) Inoculate the strain into the cultured vinegar medium with the addition of apple concentrate, and undergoes a culture process for 24 to 48 hours. Subsequently, 100 ~ 500ppm PVPP was added, aged for 2 months, and then passed through the PVPP-containing mature solution through a filter of 200 mesh net coated with diatomaceous earth and sterilized at 55 ~ 60 ℃ to obtain the desired apple cider vinegar. have.

The PVPP is characterized in that the culture after the culture of apple cider vinegar is added to the aging period and then used for filtration.

B) Apple concentrate is added to inoculate the pre-cultivated strain in the cultured vinegar medium and undergo a culture process for 24 to 48 hours.

Next, 100 ~ 500ppm PVPP was added, aged for 2 months, and then the PVPP-containing ripening liquid was filtered through a 200 mesh mesh filter coated with diatomaceous earth and sterilized at 55 ~ 60 ° C. to prepare apple vinegar. There are technical features to get it.

In this manufacturing method, the PVPP is added after culturing the culture solution of apple cider vinegar, and when the weight of the culture solution is 1000g, 100 to 500 mg of PVPP is put through a aging period, and then used for filtration.

In order to confirm the browning inhibitory effect of the additive of the present invention, apple concentrate was diluted 4 times with distilled water, and then 0.03% (300ppm) PVPP, 0.15% bentonite, 0.1% gelatin, 0.15% celite ( celite) Add 545, 0.2% tannic acid, 0.1% sodium sulfite and leave overnight, filter with 0.45㎛ syringe filter for physical properties and polyphenol oxidase activity (Table 1) and polyphenol compounds Table 2 was performed to select the additives with excellent browning inhibitory effect.

In Table 1, the pH value did not change significantly in physical properties such as pH, chromaticity (L, a, b, ΔE), and turbidity by six kinds of additives, and the chromaticity value was L value of apple concentrate with PVPP. The highest ΔE and browning inhibition tended to be the most prominent. PPO activity, which causes enzymatic browning, was also the lowest in the PVPP-rich concentrate.

In addition, in Table 2, the content of polyphenol compounds (especially chlorogenic acid in apples), which cause enzymatic browning in PVPP-added concentrates, is markedly low, so it is identified as an additive having the best browning inhibitory effect. It was selected as a browning inhibitor of vinegar.

In addition, the PVPP addition amount was set to 100 ~ 500ppm from the result of measuring browning and turbidity after leaving overnight by varying the amount of PVPP added to the apple vinegar, browned change as shown in Table 3.

Table 1. Physical Properties and Activity of Polyphenol Oxidase (PPO) of Apple Concentrates by Additives

Analysis item Type of additive Control (no additives) PVPP ¹⁾ Bentonite Gelatin Celite545 Tannic acid Sodium sulfite pH 3.71 3.71 3.76 3.71 3.72 3.74 3.91 Chromaticity L 6.46 8.16 6.46 6.67 6.59 6.52 6.66         a -0.05 -3.42 -0.22 -0.37 -0.10 0.85 0.07         b 4.09 4.10 4.22 4.36 4.25 4.18 4.38       ΔE 0 4.00 0.21 0.47 0.21 0.91 0.37 Turbidity ²⁾ 0.050 0.003 0.042 0.038 0.038 0.048 0.022 Activity of PPO ²⁾ 0.064 0.034 0.064 0.064 0.062 0.064 0.063

¹⁾ polyvinylpolypyrrolidone

²⁾ absorbance 660nm

³⁾ polyphenol oxidase (absorbance 420 nm)

Table 2. Polyphenol Compound Content in Apple Concentrates by Additives

Polyphenol Compound (mg / 100g)                           Type of additive Control (no additives) PVPP Bentonite Gelatin Celite545 Tannic acid Sodium sulfite Catechol 0.77 0.25 0.25 0.16 1.06 1.33 0.65 Catechin 1.06 0.22 1.32 1.01 0.55 1.22 0.86 Chlorogenic acid 20.93 7.39 24.99 12.76 21.57 28.32 15.06 Epicatechin 7.70 0.28 6.91 6.64 2.90 1.67 4.90

Table 3. Comparison of Browning and Turbidity Inhibition Effect of Apple Vinegar by PVPP Concentration

PVPP concentration (mg / kg) Browning degree ¹⁾ Turbidity ²⁾ 0 - - 50 + + 100 ++ ++ 300 +++ +++ 500 ++++ ++++ 700 ++++ ++++ 1000 ++++ ++++

 -: No effect +: Slight effect ++: Normal effect

+++: Good effect ++++: Excellent effect

1) Browning degree: absorbance 420nm

2) Turbidity: absorbance 660nm

In order to utilize the selected PVPP in the apple cider vinegar manufacturing process, it is necessary to determine the addition time during the process. If PVPP is added before the strain culture, the fermentation process may be hindered. PVPP is added.

As a result, PVPP adsorbs the browning cause of apple vinegar sufficiently during the ripening period, and also has the effect of inhibiting the browning phenomenon of apple vinegar which may be induced during the ripening period.

The present invention will be described in detail with reference to the following examples, but is not limited to these examples.

Example 1

200 ppm PVPP as an additive was added to a medium containing 0.22% glucose, 0.02% yeast extract, 0.14% (NH ₄ ) ₂ HPO ₄ , 0.002% MgSO ₄ · 7H ₂ O, 5.03% apple concentrate, and then sterilized at 60 ° C. Cooled.

Then acetic acid (acidity 10%) and ethanol were added 20.0% and 4.0%, respectively.

At the same time, 5.0% of the strain culture was inoculated and incubated at 600rpm, 0.1vvm, 30 ° C for 24 to 48 hours semi-continuously.

The culture solution was aged for 2 months and the PVPP-containing mature solution was filtered by a filter of 200 mesh net coated with diatomaceous earth.

Example 2

Sterilize the medium containing 0.22% glucose, 0.02% yeast, 0.14% (NH ₄ ) ₂ HPO ₄ , 0.002% MgSO ₄ · 7H ₂ O, 5.03% apple concentrate, and then cooled to 60 ° C., followed by acetic acid (acidity 10%). ) And ethanol were added 20.0% and 4.0%, respectively.

Inoculated with 5.0% of the strain culture solution and incubated for 24 to 48 hours at 600rpm, 0.1vvm, 30 ℃ semi-continuously, and then added with 200ppm of PVPP as an additive and aged for 2 months, containing PVPP by 200 mesh net filter coated with diatomaceous earth. The mature solution was filtered.

Example 3

Medium containing 0.22% glucose, 0.02% yeast, 0.14% (NH ₄ ) ₂ HPO ₄ , 0.002% MgSO ₄ .7H ₂ O, 5.03% apple concentrate was sterilized and then cooled to 60 ° C.

Then acetic acid (acidity 10%) and ethanol were added 20.0% and 4.0%, respectively.

Inoculated with 5.0% of the strain culture solution and incubated at 600rpm, 0.1vvm, 30 ℃ semi-continuously for 24 ~ 48 hours and aged (2 months), 200ppm of PVPP was added as an additive and allowed to stand overnight and coated with diatomaceous earth. The PVPP-containing matured liquid was filtered out by a network filter.

Example 4

Sterilize the medium containing 0.22% glucose, 0.02% yeast, 0.14% (NH ₄ ) ₂ HPO ₄ , 0.002% MgSO ₄ · 7H ₂ O, 5.03% apple concentrate, and then cool to 60 ° C. 10%) and ethanol were added 20.0% and 4.0%, respectively.

Inoculate 5.0% of the strain culture solution and incubate at 600rpm, 0.1vvm and 30 ℃ for 24 ~ 48 hours in a semi-continuous manner (2 months), add 200ppm of PVPP as an additive, and stir the 200 mesh net coated with diatomaceous earth. The PVPP-containing mature liquid was filtered by a filter.

[Comparative Example]

The cultured medium was sterilized, cooled to 60 ° C., and then acetic acid (acidity 10%) and ethanol were added 20.0% and 4.0%, respectively, and 5.03% apple concentrate was added thereto.

After inoculating 5.0% strain culture medium and incubated at 600rpm, 0.1vvm, 30 ℃ semi-continuously for 24 to 48 hours, and then aged (2 months), the mature solution was filtered by a filter of 200 mesh network coated with diatomaceous earth.

Apple cider vinegar was prepared according to the above Examples and Comparative Examples to measure the browning degree (pH, absorbance, chromaticity, PPO activity) (Table 4).

Table 4. Change of Apple Vinegar Prepared by Examples and Comparative Examples

Analysis item Changing Patterns Example 1 Example 2 Example 3 Example 4 Comparative example        pH 2.89 2.71 2.70 2.68 2.67 Chromaticity L 11.09 11.08 11.06 11.04 10.92         a -3.57 -3.58 -3.52 -3.48 -3.34         b 2.68 2.68 2.69 2.70 2.73 Absorbance ¹⁾ 0.17 0.16 0.18 0.19 0.27 PPO ²⁾ Activity 0.02 0.02 0.02 0.02 0.03

¹⁾ absorbance 420nm

²⁾ polyphenol oxidase (absorbance 420 nm)

As shown in Table 4, it can be seen that the apple cider vinegar according to the present invention has a color difference value (L, b) indicating a browning degree and high absorbance, such as high browning inhibitory effect, in comparison with Comparative Examples 1 to 4. .

Therefore, in order to confirm the browning inhibitory effect according to the storage period of the apple vinegar prepared by the present invention, the apple brown vinegar added with PVPP and the addition of PVPP by the method of Example 2, which has the most tendency to inhibit browning in color, absorbance, and PPO activity Apple cider vinegar (Comparative Example 5) was prepared and stored in a constant temperature room at 37 ° C. for 90 days to confirm the difference between apple treated vinegar and untreated apple vinegar. The present invention verified the browning inhibitory effect through the following experimental example.

Experimental Example 1

The physical characteristics (pH, Brix, chromaticity, absorbance) of 90 days of storage period were examined in apple vinegar (control) and PV apple untreated.

Table 5. Changes of Physical Characteristics of Apple Vinegar with Storage Period

Apple cider vinegar Analysis item   Storage period (days) 0 10 20 30 40 50 60 70 80 90 Control   pH 2.67 2,66 2.68 2.62 2.72 2.66 2.57 2,75 2.73 2.73   Brix 6.45 6.58 6.42 6.40 6.40 6.52 6.30 6.42 6.46 6.42 Chromaticity L 10.92 9.85 9.59 8.99 8.99 9.01 9.46 8.90 9.07 8.74       a -3.34 -3.91 -4.06 -3,13 -3.28 -2.97 -3.11 -1,74 -2.97 -2.83       b 2.73 3.63 3.89 4.09 4.40 4.31 4.15 4.16 4.01 4.32 △ E ¹⁾ 0 1.51 1.91 2.37 2.55 2.51 2.05 2.95 2.28 2.75 Absorbance ²⁾ 0.27 0.28 0.28 0.30 0.35 0.38 0.38 0.37 0.39 0.40 Treatment group   pH 2.71 2.66 2.69 2.61 2.73 2.66 2.62 2.76 2.73 2.72   Brix 6.38 6,54 6.36 6.36 6.38 6.48 6,27 6.39 6.44 6.39 Chromaticity L 11.08 10.47 10.12 10,00 10.37 10.10 10.20 10.02 10.33 10.46       a -3.58 -3.72 -4.18 -4.48 -4.37 -4.77 -4.48 -3.10 -4,57 -4.69       b 2.68 3.29 3.32 3.33 3.07 3.20 2.99 2.81 2.94 3.16     △ E 0 0.87 1.30 1.55 1.13 1.63 1.30 1.17 1.27 1.36 Absorbance 0.16 0.17 0.18 0.19 0.18 0.18 0.18 0.19 0.18 0.18

¹⁾ [(LL _O ) ² + (aa _O ) ₂ + (bb _O ) ² ] ^1/2 ₂₎ absorbance 420 nm

In the results of Table 5, the control and treatment groups did not differ significantly between pH and Brix, but the L value was higher in the treatment group than the control group, the b value was lower than the control group, and △ E also had a small change according to storage period. It can be seen that browning phenomenon induced during the storage period is significantly suppressed in the treatment group, which is also confirmed by the absorbance value.

Experimental Example 2

We investigated the causative agents of enzymatic browning (PPO activity, polyphenolic compounds) for 90 days in apple cider vinegar (control) and treated apple vinegar (treated group).

Table 6. Changes in PPO (polyphenoloxidase) Activities and Polyphenol Compound Contents of Apple Vinegar with Storage Periods

Apple cider vinegar Analysis item Storage period (days) Control PPO ¹⁾ Activity 0 10 20 30 40 50 70 70 80 90 0.03 0.04 0.04 0.05 0.04 0.07 0.09 0.09 0.11 0.12 Polyphenol Compound (mg / 100g) Catechol 0.40 0.21 0.11 - - - - - - - Catechin 0.49 0.26 0.21 0.19 0.19 0.16 0.17 0.15 0.09 0.10 Chlorogenic acid 2.94 2.20 2.06 2.07 1.93 1.92 1.85 1.79 1.64 1.42 Caffeic acid 0.30 0.22 0.19 0.18 0.17 0.16 0.16 0.15 0.14 0.15 Epicatechin 0.08 - - - - - - - - - Treatment group PPO activity 0.02 0.02 0.02 0.02 0.03 0.02 0.03 0.04 0.04 0.05 Polyphenol Compound (mg / 100g) Catechol - - - - - - - - - - Catechin 0.20 0.18 0.17 0.18 0.18 0.15 0.12 0.10 0.10 0.09 Chlorogenic acid 1.84 1.75 1.79 1.69 1.65 1.62 1.60 1.54 1.56 1.45 Caffeic acid 0.27 0.17 0.16 0.17 0.03 0.18 0.16 0.16 0.14 0.14 Epicatechin - - - - - - - - - -

Polyphenol Oxidase (absorbance 420 nm)

From the results of Table 6, the PPO activity of the control and treatment groups was slightly lower initially, but increased as the storage period elapsed. In particular, the PPO activity of the treatment group was lower than that of the control group.

Among the polyphenolic compounds, chlorogenic acid showed the highest value. In the treatment group, the initial value was lower than that of the control group and there was no significant change with the storage period. However, the control group is estimated to have been used for browning since the polyphenolic compound decreases with the storage period.

At the same time, when looking at the control group and the treated group 90 days after the storage period visually (Fig. 1), a clear difference between them can be seen, indicating that browning inhibition by PVPP was achieved.

According to the present invention, the browning cause of the brown change in the fruit or cereal vinegar including apple vinegar is removed by the addition of PVPP, it is possible to suppress the browning of the fruit or cereal vinegar which is deepened as the production period passes. Therefore, the uniform product can be supplied to consumers within the distribution period, thereby improving and maintaining the marketability of the vinegar, thereby obtaining an economic effect.

The present invention has an excellent effect on the adsorption of suspended solids at the same time as the removal of the substance which PVPP is browning source, and also has the effect of preventing the formation of suspended solids produced during the production period in the fruit or grain vinegar.

The present invention has an economic effect because it does not need to additionally perform the nitrogen charging that was used to prevent the deterioration of the vinegar.

1 is an explanatory diagram of color contrast showing the browning inhibitory effect by PVPP of the treated group and the control group of the vinegar of the present invention 90 days after the storage period. (Result according to Example 2)

(Code description of main parts shown in the drawing)

A: control

B: treatment group

Claims (6)

Sterilize and cool the medium consisting of a concentration of glocose, yeast extract, (NH ₄ ) ₂ HPO ₄ , MgSO ₄ · 7H ₂ O and fruit or cereals, and add acetic acid and ethanol, Inoculated with a strain cultured in advance to obtain a fruit or cereal vinegar culture solution of 5-20% acidity incubated for 24-48 hours, PVPP was added to the obtained vinegar culture solution and aged for two months to obtain a matured solution containing PVPP. The obtained PVPP-containing mature solution was filtered by a 200 mesh net filter coated with diatomaceous earth, Sterilization at 55 ~ 60 ℃ to suppress browning and remove suspended solids to produce fruit or cereal vinegar, The method of claim 1, The PVPP is a method for producing fruit or cereal vinegar, characterized in that used in 100 to 500ppm relative to the total weight of the culture. Fruit or cereal vinegar which suppressed the browning obtained by the manufacturing method of Claim 1, and removed the suspended matter. The method of claim 3, A fruit or cereal vinegar characterized by inhibiting browning and removing suspended solids by PVPP treatment of apple concentrate in fruit. The method of claim 4, wherein Apple vinegar obtained by using apple concentrate, the change of color (ΔE) and absorbance is small, and as storage period elapses, the content of polyphenolic compound is low and apple vinegar has no big change in content. Or cereal vinegar. A method for inhibiting browning and removing suspended solids from fruit or cereal vinegar, wherein the aging solution of PVPP obtained during the aging process of claim 1 is filtered by a 200 mesh net filter coated with diatomaceous earth.