KR100821311B1 - Method to make functional brewed vinegar of colored barley and brewed vinegar beverage made by the method - Google Patents

Abstract

The present invention is to obtain the alcohol fermentation broth by inoculating fermented yeast and alcoholic fermentation bacteria in colored barley; Filtering and sterilizing the alcoholic fermentation broth, followed by inoculating and fermenting acetic acid fermentation bacteria to obtain an acetic acid fermentation broth; And, Method of producing colored barley vinegar characterized in that it comprises the step of filtering and sterilizing acetic acid fermentation broth,

The present invention relates to a colored barley vinegar beverage, comprising colored barley vinegar, water, liquid fructose, sugar, and oligosaccharide prepared by the above method.

Colored barley vinegar having superior bioactive efficacy compared to conventional brewed vinegar, and by adding various sugars, sour taste is alleviated, there is an excellent effect of providing a colored barley vinegar beverage convenient to drink.

Colored barley, vinegar, beverage

Description

Method for making colored barley vinegar and beverage using the same {Method to make functional brewed vinegar of colored barley and brewed vinegar beverage made by the method}

1 is a flowchart illustrating a process of collecting a sample used for measuring electron donating ability.

2 to 4 are graphs showing the difference in electron donating ability according to the difference between the type of extraction solvent and colored barley seeds.

5 is a graph showing the evaluation of the preference of the colored barley vinegar beverage of the present invention.

The present invention relates to a method for producing colored barley vinegar and a beverage using the same.

Vinegar is an acidic seasoning containing 4 ~ 5% acetic acid as its main component. It contains organic acids, amino acids, esters, etc. in addition to acetic acid, and has a unique taste and aroma.

Vinegar is classified into synthetic vinegar synthesized by brewing vinegar and chemicals. Brewing vinegar is generally performed alcohol fermentation with sugar as a raw material. It is then prepared by performing acetic acid fermentation.

Vinegar has a very strong bactericidal power, which is widely used for processed foods. In addition, vinegar has a great effect on the stress relief has been developed in the form of a lot of drinks, the unique sour taste of vinegar stimulates the appetite and promotes the secretion of digestive juices, such as health benefits.

On the other hand, colored barley is a kind of waxy barley ( Hordeum vulgare L.) belonging to the family of rice and similar species include evergreen barley, waxy barley and scented barley.

Barley contains a large amount of tocotrienol, which inhibits cholesterol synthesis, and contains more calcium, fiber, and B vitamins than rice, making skin elastic. The cell wall of barley contains a large amount of beta-D-glucan, in which β (1-3) and β (1-4) glucoside bonds are mixed in a certain ratio. In the β-glucan, a water-soluble portion and an insoluble portion coexist, and the water-soluble portion is about 40 to 70%. In general, β- (1,3) (1,4) -D-glucan contains a large amount of hydroxyl groups, thereby forming a thin moisture moisturizing layer. Barley contains tocopherol in addition to β-glucan, and can serve as an antioxidant (Per Aman and Hadden Graham; J. Agric. Food. Chem., 35, pp704-709, 1987).

On the other hand, colored barley contains a large amount of pigments such as anthocyanin and hordeumin, and useful physiological functions of these pigments have been reported to have antioxidant effects, cell differentiation enhancing effects, and antimutagenicity.

Although colored barley with such good physiological function can be processed and consumed in various food forms, it is difficult to efficiently perform alcohol fermentation and acetic acid fermentation from barley. And no processed vinegar beverage.

Accordingly, an object of the present invention is to provide a method for producing vinegar using colored barley.

In addition, another object of the present invention to provide a colored barley drink using colored barley vinegar.

In order to achieve the above object, the present invention comprises the steps of obtaining an alcohol fermentation broth by inoculating fermented yeast and alcohol fermentation bacteria in colored barley; Filtering and sterilizing the alcoholic fermentation broth, followed by inoculating and fermenting acetic acid fermentation bacteria to obtain an acetic acid fermentation broth; And it provides a method of producing colored barley vinegar, characterized in that it comprises the step of filtering and sterilizing acetic acid fermentation broth.

In addition, the present invention provides a colored barley vinegar drink, characterized in that it comprises colored barley vinegar, water, liquid fructose, sugar, oligosaccharides prepared by the method of the present invention to achieve the above another object.

Hereinafter, the present invention will be described in more detail.

Colored barley contains many anthocyanin pigments, and anthocyanin pigments have an electron donating ability and are known to have antioxidant effects.

On the other hand, barley tea is a typical beverage for drinking colored barley, but barley tea using water as an extraction solvent has a problem in that antioxidant substances cannot be effectively extracted from colored barley.

Thus, the present inventors experimented by changing the conditions of the extraction solvent, the optimum solvent conditions that can effectively extract the antioxidants from the colored barley is when the alcohol is the main component of the solvent, and has a low pH value.

The present inventors can effectively extract a lot of antioxidants from the colored barley in consideration of the characteristics of the solvent as described above, it is determined that vinegar is suitable as a traditional drink that is easy to drink, to develop and provide it. In particular, in the case of brewed vinegar, alcohol fermentation broth is obtained through alcohol fermentation, and since the pH is reduced as the fermentation of acetic acid proceeds, it is an optimal drink to extract antioxidant components from colored barley.

Therefore, the present invention is to provide a method of producing vinegar using colored barley and colored barley vinegar beverages that are easily processed to drink the same.

First, the vinegar production method of the present invention using colored barley will be described, and the production method is composed of the following three steps.

(1) alcohol fermentation step

The alcoholic fermentation broth is recovered by inoculating fermented colored yeast with alcohol and fermenting bacteria. Colored barley may be used as long as it is known in the art to be colored, and may be used after roasting.

The yeast and alcoholic fermentation bacteria may be used as long as it is used for carrying out alcohol fermentation from grain in the art, but the fermentation bacteria is preferably Saccharomyces cerevisiae .

Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) is a strain known as cheongju yeast has excellent alcohol fermentation capacity , and is a safe strain to the human body.

The fermentation temperature during alcohol fermentation may be carried out by the temperature normally used, it is appropriate that the final alcohol concentration is 10 ~ 15%. Generally, in the case of rice, the final alcohol concentration is high, but in the case of colored barley, the final alcohol concentration is lower than that of the rice, and about 15% is saturated.

(2) acetic acid fermentation step

After filtering and sterilizing the alcohol fermentation broth obtained in the above step, the acetic acid fermentation broth is recovered by inoculating and fermenting acetic acid fermentation. Typically, acetic acid fermentation after alcohol fermentation proceeds naturally, but in the present invention, by performing the alcohol fermentation using barley, there is a problem that the alcohol concentration is low to proceed acetic acid fermentation in a natural way, smooth acetic acid fermentation To inoculate acetic acid fermentation bacteria to perform.

On the other hand, the acetic acid fermentation bacteria may be used as long as the acetic acid fermentation bacteria that are commonly used, preferably Acetobacter acetii ( Acetobacter acetii ).

In addition, it is also good to add alcohol, preferably, before inoculating acetic acid fermentation bacteria. If the alcohol fermentation using colored barley is low final alcohol concentration is because it is advantageous to increase the alcohol concentration by adding alcohol to the fermentation of acetic acid.

(3) sterilization and filtration

The acetic acid fermentation broth obtained in the above step is filtered and sterilized to finally complete colored barley vinegar. Filtration and sterilization are carried out through commonly used methods.

Next, the colored barley beverage prepared using the colored barley vinegar prepared above will be described.

Colored barley drink is characterized in that it comprises colored barley vinegar, water, liquid fructose, sugar and oligosaccharides prepared by the above method.

Vinegar has a sour taste when consumed as it is due to high acidity. Therefore, food additives should be added to make the drink comfortable to drink.

In the present invention, in order to dilute the sour taste to sweet taste, liquid fructose, sugar, oligosaccharides are added, and water is diluted.

On the other hand, preferably the compounding ratio of the colored barley vinegar of the present invention, 25 parts by weight of water, 25 parts by weight of water, 20 parts by weight of liquid fructose, 1 part by weight of sugar, 1 part by weight of oligosaccharides.

In addition, apple juice may be preferably used instead of water, and various food additives may be added according to preferences and other purposes in addition to the above-mentioned ingredients.

Hereinafter, the configuration of the present invention will be described in more detail with reference to Examples and Experimental Examples, but the scope of the present invention is not limited only to the following Examples.

Experimental Example 1 : Coloration of Colored Barley Extract by Ethanol and Organic Acid Additive Ethanol Electron donating ability  Measure

The materials used in the experiment were 40 colored barleys grown in 2002 at the Honam Agricultural Research Institute.

Each barley sample was milled with "Micro Hammer Mills" for 5 minutes, filtered to 50 mesh, and used as a sample while refrigerated.

The results of the redness of the colored barley powder and the total anthocyanin pigment content of the colored barley extract were statistically processed by the cluster analysis "Proc Cluster Ward" method of "SAS system". : Middle cultivar) and G3 (Group3: low cultivar) were classified into three groups, and the results are shown in Table 2.

Group 1 is colored barley 3, 4, 5, 22, 26, 27, 34, 35, 36, 38, Group 2 is colored barley 1, 11, 13, 17, 18, 20, 21, 25, 32, Group 3 was colored barley 2, 6, 7, 8, 9, 10, 12, 14, 15, 16, 19, 23, 24, 28, 29, 30, 31, 33, 39, 40.

In this experiment, in order to establish the optimal condition of antioxidants of colored barley varieties (High, Middle, Low cultivar), 0.1% of TFA (acetic acid, citric acid, formic acid, hydrochloric acid, phosphoric acid) was added to ethanol. (Ethanol 99.9% + acid 0.1%) and pure barley extract with 100% ethanol solvent was recovered to determine the electron donating ability.

Analytical sample collection was carried out by the method described in Figure 1, 3.5ml of 0.15mM DPPH solution was added to 0.5ml of barley extract was mixed well, and the change in absorbance at 517nm was measured for 10 minutes, and the calculation was shown as follows.

The electron donating ability of the collected samples was as described in FIGS. 2 to 4. As a result, the electron donating ability of the sample to which the acid was added was superior to the case where only pure ethanol was used as the solvent.

Example 1 : Preparation of Colored Barley Vinegar of the Present Invention

3600 g of water was inoculated with 2000 g of colored barley (3 varieties of colored barley), 40 g of yeast, and 8 g of Saccharomyces cerevisiae (commercially dried yeast, Saffinstan yeast, France) at 30 ° C. The fermentation broth with a final alcohol concentration of about 13% was recovered by fermentation at temperature for 14 days.

Subsequently, the recovered alcoholic fermentation broth was filtered and sterilized, and then inoculated with 30 mL of Acetobacter acetii (ATCC13007 strain sold from KCCM) and fermented at 30 ° C. for 60 days to obtain an acetic acid fermentation solution of pH 3.81, pH 3.3. Got it.

After fermentation of colored barley vinegar, the total acidity was slightly lower than that of ordinary barley, which was thought to be due to the inhibition of acetic acid fermentation.

Thereafter, the colored barley vinegar of the present invention was produced by filtering and sterilizing the acetic acid fermentation broth.

Example 2 : Production of colored barley beverage of the present invention

The color barley vinegar prepared in Example 1 was further improved to develop a beverage that is easy to drink. Basically, the colored barley vinegar prepared in Example 1 was used, and other additives were added as described in Table 3 below. Samples A to E were prepared according to the type and amount of the additive.

Preparation Components of Colored Barley Vinegar Beverage Using Colored Barley Vinegar (g) A B C D E Colored Barley Vinegar 25 50 50 50 50 water 25 - - 50 50 Apple Juice 50 50 50 - - honey - - - - 20 Liquid fructose 20 20 20 20 - glucose 6 6 - - - Sugar One One One One One oligosaccharide One One One One One Citric acid 0.2 0.2 - - - Malic acid 0.2 0.2 - - - Phosphoric Acid 0.5 0.5 - - - Salt 0.2 0.2 - - - Sodium citrate 0.5 0.5 - - -

A and B products were diluted with colored barley vinegar using apple juice, liquid fructose, glucose, sugar and oligosaccharide were added as sweetener, and organic acids such as citric acid and malic acid were added.

Products C, D, and E restricted the addition of organic acids, diluting colored barley vinegar with apple juice (C) or water (D, E), and adding liquid fructose (C, D) and honey (E) as sweeteners. Gave a difference.

The apple juice used was Pure Plus Co., Ltd. Honey, Dongseo Co., Ltd. Korea, Liquid fructose Co., Ltd., Chungjungwon Co., Ltd., and Oligosaccharide was Wako Co., Ltd.

On the other hand, the consumer preference was examined about the vinegar beverage manufactured in the present Example. The palatability test was conducted on 10 panelists, and the beverages prepared in this example were assigned 0 to 10 points for the details of taste, color, flavor, and overall water solubility, and then averaged. Indicated.

The results were as shown in Figure 5, it was shown that the taste, color, flavor and overall water solubility in the C (apple juice dilution + liquid fructose) and D (water dilution + liquid fructose) products.

Since the vinegar using the colored barley of the present invention as described above has an excellent physiological activity effect compared to the conventional brewed vinegar, the colored barley vinegar drink using the same because the sour taste is alleviated by the addition of various sugars so that the beverage is easy to drink. It is a very useful invention in the food industry.

Claims (8)

Obtaining an alcoholic fermentation broth by inoculating fermented yeast and alcoholic fermentation bacteria in colored barley; Filtering and sterilizing the alcoholic fermentation broth, followed by inoculating and fermenting acetic acid fermentation bacteria to obtain an acetic acid fermentation broth; And, A method of producing colored barley vinegar, characterized in that it comprises the step of filtering and sterilizing acetic acid fermentation broth. The method of claim 1, wherein the alcohol fermentation bacteria, Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) A method for producing colored barley vinegar. The method of claim 1, wherein the acetic acid fermentation bacteria, Acetobacter acetii ( Acetobacter acetii ) characterized in that the method for producing colored barley vinegar. The method for producing colored barley vinegar according to claim 1, wherein alcohol is added before inoculating the acetic acid fermentation bacterium. Colored barley vinegar beverage prepared by the method of claim 1 comprising colored barley vinegar, water, liquid fructose, sugar and oligosaccharides. The compounding ratio of colored barley vinegar beverage is according to claim 5, Colored barley vinegar beverage, characterized in that 25 parts by weight of colored barley vinegar, 25 parts by weight of water, 20 parts by weight of liquid fructose, 1 part by weight of sugar, 1 part by weight of oligosaccharide. The method of claim 5, wherein the colored barley vinegar beverage, Colored barley vinegar beverage, characterized in that the apple juice is added instead of water. According to claim 6, Colored barley vinegar beverage, Colored barley vinegar beverage, characterized in that the apple juice is added instead of water.

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