KR100888771B1 - Fermentation processing method of onion-vinegar containing Antihypertensive and antithrombotic effect - Google Patents

Abstract

The present invention relates to an onion vinegar having antihypertensive and antithrombotic dissolving ability and a method for preparing the same, and in more detail, after washing and cutting filtrate (10) the raw onion, the juice and the filtrate separation (20), Sucrose and acidity control step (30) to add sucrose, and adjust the acidity, heat sterilization step (40) to heat sterilization of sugar juice and onion juice adjusted to acidity in a pressurized heating sterilizer, yeast Saccharomyces cervix Yeast culture step (50) and incubated by inoculating E. (Biology Resource Center Identification No. 7913, KCTC 7913) into a mixed medium [yeast extract: malt extract: peptone: dextrose: agar: distilled water] and yeast culture medium And heat-treated sterilized onion juice, followed by culturing stepwise culture step (60) of culturing the mixed culture solution and heat sterilized onion juice, and the stepwise cultured final solution to take the heated onion juice The main fermentation step (70) of adding and culturing to produce alcohol, the sterilization step (80) of sterilizing the final alcoholic fermentation solution and the acetic acid bacterium Acetobacto Pasteurinus (No. 1008, KCTC 1008) Inoculated in a mixed medium [yeast extract: peptone: mannitol: agar: distilled water] and cultured in acetic acid bacteria culture step (90), a culture of acetic acid bacteria and fermented alcohol fermentation in a plastic bio-incubator (Biopia) The pre-cultivation step of culturing (100), the acetic acid culture medium cultured in a plastic bio-incubator is added to the sterilized alcohol fermentation broth, the main fermentation step (110) to produce acetic acid by culturing and the final acetic acid fermentation solution to leave the flavor Post-aging to stabilize (120), and after post-aging, sterilization step 130 through a membrane (0.1 ~ 0.5 ㎛) separation filtration that can maintain the flavor of the final product, characterized in that it comprises The present invention relates to onion vinegar having a blood pressure and antithrombotic dissolving ability, and a preparation method thereof.

Onion, Vinegar, Antihypertensive, Thrombolytic

Description

Onion vinegar having antihypertensive and antithrombotic effect and preparation method thereof {Fermentation processing method of onion-vinegar containing Antihypertensive and antithrombotic effect}

1 is a flow chart of the onion vinegar and its manufacturing method having an antihypertensive and antithrombotic effect of the present invention.

The present invention relates to an onion vinegar having antihypertensive and antithrombotic dissolving ability, and a method for manufacturing the same, which will be described in more detail, after washing and distilling (10) the raw onions, extracting juice and filtrate, and then sucrose. After the addition, the acidity and acidity control step 30 to adjust the acidity, and the sugar juice and acidity control onion sterilization in the autoclave heat sterilizer step 40, and yeast Saccharomyces cervici (Korea (50) and inoculated with a culture medium (Yeok extract: malt extract: peptone: dextrose: agar: distilled water) of the Biological Resources Research Institute Biological Resource Center (No. 7913, KCTC 7913) and yeast culture medium and heat sterilization Onion juice is mixed and cultured, followed by culturing step 60 of the mixed culture solution and heat sterilized onion juice, and adding the cultured onion final solution to the heated onion juice and culturing to produce alcohol. The fermentation step (70), the sterilization of the final alcohol fermentation solution (80) and the acetic acid bacteria Acetobacto Pasteurinus (Bioresource Center BK 1008, KCTC 1008) mixed medium [Yeast extract: peptone: Mannitol: agar: distilled water] inoculated and cultured (90), a pre-cultivation step (100) and cultured in a plastic bio-incubator (Biopia Co., Ltd.) by mixing the acetic acid culture medium and sterilized alcohol fermentation solution, and plastic The fermentation of acetic acid bacteria cultured in the incubator is added to the sterilized alcohol fermentation broth, the main fermentation step 110 to produce acetic acid, and the post-aging step (120) to stabilize the flavor by leaving the final acetic acid fermentation solution, and then After aging, onion vinegar having antihypertensive and antithrombotic dissolving ability and its manufacturing method, characterized in that it comprises a sterilization step 130 through membrane (0.1 ~ 0.5 ㎛) separation filtration that can maintain the flavor of the final product It's about the law.

Onion is a perennial herb and widely used in various dishes. In oriental medicine, onions are called yanggun or jade, and are defined as unique ingredients with spicy properties and sweetness. The functional effects of onions are so well known. In particular, in recent studies, various functions of onions such as antibacterial effect, anticancer effect, antioxidant effect and heavy metal removal effect have been reaffirmed, and the efficacy in civilian use has been reaffirmed.These functions are mainly sulfur-containing alkyl or alkenyl thiosulfate (S). It has also been found to be caused by -alkyl or S-alkenyl thiosulfinates and sulfides, which is a growing crop of interest. Onion is one of the major vegetables produced at 55-600,000 tons annually in Korea, and the supply shortage or overproduction is repeated periodically, indicating a problem of supply and demand. In particular, there is a problem in that over-production causes a price drop and prevents a stable income source for farmers. Onions are very weak in storage capacity due to their high moisture content, which often leads to weight loss and decay during storage. In particular, onions, when the onion cells are destroyed, an enzyme called alinase acts on a precursor that has no non-volatile odor, forming many volatile compounds containing sulfur. Constraints follow. Therefore, the situation that requires processing technology that can shield the smell of onion.

 In general, vinegar refers to vinegar made by fermenting cereals, fruits, liquor, etc. as a main raw material, and synthetic vinegar made by diluting glacial acetic acid or acetic acid with drinking water. In the case of brewed vinegar, which has high preference of high-end type, fermented acetic acid using alcohol and sugars as raw materials. Vinegar is a representative seasoning regardless of the East and West, vinegar itself is known to have the effect of promoting lactic acid degradation, cholesterol lowering and body fat reduction in addition to the food preservation function. The consumption of vinegar has changed from synthetic vinegar using glacial acetic acid to brewing vinegar using alcohol, and recently, high-quality brewing vinegar and functional vinegar using 100% natural ingredients are preferred. As imports of natural scented balsam vinegar have been steadily increasing, the quality improvement of domestic vinegar and product differentiation are urgently required.

 On the other hand, as an industrial production method of vinegar, an expensive fermentation apparatus (fermentation tank) is used to rapidly superadd fermentation by stirring while feeding air to a mixture of raw materials and acetic acid bacteria. In the manufacture of such vinegar is a situation that requires a technology that can be conveniently manufactured using a plastic incubator that can reduce the cost.

The present invention has been provided to more efficiently solve the problems of the prior art as described above, the onion is washed with water, juice and filtrate after the addition of sucrose and heat treated to cool. Yeast Saccharomyces cerevisiae (Korean Biotechnology Research Institute Biological Resource Center No. 7913, KCTC 7913) is incubated in a medium with onion juice added step by step to effectively produce alcohol from onion juice. Using acetic acid bacterium Acetobacto Pasteurinus (Bio resource center No. 1008, KCTC 1008) using a plastic bioincubator (Biopia, Inc.), acetic acid was gradually By producing onion vinegar by producing, to improve the organoleptic properties of onion and at the same time to reduce the discomfort of onion with organic acid produced through acetic acid fermentation, and to provide onion vinegar with efficacy such as antihypertension and thrombolytic ability will be.

The present invention relates to an onion vinegar having antihypertensive and antithrombotic dissolving ability, and a method for preparing the same, and in more detail, washing and cutting the onion, which is a raw material, by separating and extracting the filtrate and the filtrate (20), After the addition of sucrose, the sugar and acidity control step 30 to adjust the acidity, and the onion sterilized sugar sterilization and acidity in the heat sterilization step (40), and yeast Saccharomyces cervici A yeast culture step (50), inoculated and cultured with a mixed medium [yeast extract: malt extract: peptone: dextrose: agar: distilled water] by using the Korea Institute of Biotechnology and Biotechnology Center identification number 7913, KCTC 7913) Sterilized onion juice is mixed and cultured, followed by a step (60) of culturing the mixed culture solution and the heat sterilized onion juice, and adding a stepwise culture final solution to the heated onion juice and incubating the eggs. The main fermentation step (70) for producing a call, the step of sterilizing the final alcohol fermentation solution (80) and the acetic acid bacteria Acetobacto Pasteurinus (Bio-Resource Center No. 1008, KCTC 1008) of Korea Biotechnology Extract: Peptide: mannitol: agar: distilled water] inoculated and incubated (90), acetic acid culture medium and sterilized alcohol fermentation solution is mixed in a pre-cultivation step (100) (Biopia) ), And the fermentation of acetic acid bacteria cultured in a plastic biocultivator to the sterilized alcohol fermentation broth, the main fermentation step 110 to produce acetic acid by culturing, and the post-aging step of stabilizing the flavor by standing the final acetic acid fermentation solution (120) ), And after aging, onion vinegar with antihypertensive and antithrombotic dissolving ability, characterized in that it comprises a sterilization step 130 through membrane (0.1 ~ 0.5 ㎛) separation filtration that can maintain the flavor of the final product It relates to a method of manufacturing the same.

  When explaining the configuration of the present invention, the onion vinegar using onions and a method for producing the same through examples and experimental examples as follows.

Example 1 Onion vinegar manufacturing method having antihypertensive and antithrombotic dissolving ability

 When described in more detail through the flow chart of the onion vinegar manufacturing method having an antihypertensive and antithrombotic dissolving ability of the present invention shown in Figure 1 as follows.

First step: onion pretreatment step

First, the onion washing chopped step (10) of the raw material harvested Changnyeong onion for excellence in the locality and quality of the product. After weighing 205.6 (± 66.2) g, height 7.1 (± 1.0) cm, diameter 7.3 (± 0.9) cm, spherical index 97.8 (± 12.8)% Onion cut into 4-6 pieces.

 In the juice and filtrate separation step 20, the residue was separated using a juicer for uniformity of the raw material and the filtrate was separated through a filter paper (Toyo No 2). Onion juice was extracted in 58% by weight of the total onion content and had 5-6 bric.

 Sucrose and acidity control step (30) was added so that the sucrose was 13 to 15 brix for efficient alcohol production by the yeast and the acidity was adjusted to 6-7.

 In the sterilization step 40, in order to prevent abnormal fermentation due to external factors, the onion juice adjusted with the sugar content and acidity was heated in a pressure heating sterilizer at 100-130 ° C. for 5 to 15 minutes, and then cooled.

Second step: alcohol fermentation step

The yeast culture step (50) is a mixed medium of yeast Saccharomyces cervici (Korean Institute of Biotechnology and Biotechnology Center No. 7913, KCTC 7913) for the growth adaptation of yeast [Yeast extract: malt extract: peptone: dextrose: Agar: Distilled water = 0.1 ~ 0.5: 0.1 ~ 0.5: 0.1 ~ 1.0: 0.5 ~ 2.0: 1.0 ~ 3.0: 93.0 ~ 98.2 (Weight%), pH 6 ~ 7] and incubated at 25 ~ 30 ° C for 12 ~ 24 hours It was.

 The cultivation step (60) is a yeast bacterium cultivation step (50) for the growth activity of yeast bacteria in onion juice heated and sterilized by the yeast Saccharomyces cervix (Biological Resource Center, Korea Institute of Biotechnology Research No. 7913, KCTC 7913) Mixing the onion juice heated in the heat sterilization step 40 in the yeast culture broth through 20 to 50: 50 to 80 ratio (V / V), and primary cultured for 12 to 36 hours at 25 ~ 30 ℃ Then, the onion culture heat treated in the heat sterilization step 40 to the culture medium cultured in the first 20 to 40: 60 to 80 ratio (v / v) by mixing for 12 to 36 hours at 25 ~ 30 ℃ Incubation was carried out stepwise.

 The fermentation step (70) is 4 ~ in the volume ratio of the onion broth heated in the sterilization step 40, the final culture solution in step 60 for effective alcohol production using the heated onion juice 10% was taken and incubated 96-120 hours at 25-30 degreeC.

 In the sterilization step (80), in order to suppress the growth of the alcoholic fermentation bacteria, the alcohol fermentation solution passed through the main fermentation step (70) for 5 to 10 minutes sterilization at 60 ~ 80 ℃, then filtered (Toyo No 2) to the final alcohol An alcoholic fermentation broth having a concentration of 7-9 wt% was obtained.

Third step: acetic acid fermentation

The acetic acid culture step (90) is a mixed medium of acetic acid bacteria Acetobacto Pasteurinus (Bioresource Center BK 100100, KCTC 1008) [Yeast extract: peptone: mannitol: agar: distilled water = 0.1 ~ 0.5: 0.1 ~ 0.5: 1-5: 1-2: 92-97.8 (wt%)] and incubated at 25 ~ 30 ℃ 24 to 48 hours.

 In the pre-cultivation step (100) for the growth activity of acetic acid bacteria in the fermented onion juice alcohol fermentation broth, the final culture of the yeast bacteria cultured through the sterilization step (80) in the acetic acid culture medium after the acetic acid culture step (90) 20 ~ 40: 60-80 (v / v) was mixed, and it culture | cultivated for 24 to 48 hours at the ventilation amount of 0.5-3.0 L / min, 25-30 degreeC in the plastic bioincubator (Biopia).

 In the present fermentation step (110) for the efficient production of acetic acid from the sterilized onion juice fermentation broth, the culture solution of the acetic acid cultured in the plastic biocultivator of the pre-cultivation step (100) for the yeast culture culture final solution after the sterilization step (80) After mixing 5 to 20% by volume, the mixture was incubated for 10-15 days at aeration 0.5 ~ 3.0 L / min, 25 ~ 30 ℃ in a plastic bio-incubator to produce acetic acid.

 In the post-aging step 120, the fermentation of the acetic acid was allowed to settle for 2-7 days at 1 ~ 10 ℃ to stabilize the flavor.

 In the sterilization step 130, onion vinegar was prepared by filtration using a membrane (0.1 ~ 0.5 ㎛) filter to maintain the flavor of the ripened onion vinegar.

As described above, although the present invention has been described with reference to the above embodiments, it is not necessarily limited thereto, and various modifications can be made without departing from the scope and spirit of the present invention.

 The mineral content, free amino acid, non-volatile organic acid, total phenol content, total flavonoid content and volatile flavor component of onion vinegar prepared by the above method were measured and the results are as follows.

Example 2 Quality Characteristics of Onion Vinegar

Experimental Example 1 Measurement of Mineral Content

Inorganic analysis of onion vinegar prepared by the above method was performed by adding 25 mL of a decomposition solution (HClO ₄ : H ₂ SO ₄ : H ₂ O ₂ = 9: 2: 5) to the sample, until the color was transparent and colorless on the hot plate. After 100 mL of the filter was filtered (Whatman No. 2) and analyzed by an inductively coupled plasma luminescence analyzer (Perkin Elmer Optima 4300DV, USA). A total of 11 kinds of onion vinegar (9 kinds of minerals, potassium, calcium, magnesium, sodium, iron, manganese, zinc, copper, phosphorus) and 2 kinds of heavy metals (cadnium, lead) were selected and analyzed. Indicated.

 Potassium, one of the most abundant minerals in the body, was most detected at 124.98 mg / 100 g, with phosphorus (17.82 mg / 100 g), sodium (17.49 mg / 100 g), calcium (13.95 mg / 100 g), and magnesium (7.17 mg / 100 g) , Iron (1.87mg / 100g) in order. On the other hand, two kinds of heavy metals (cadnium and lead) which accumulated in the body and show signs of poisoning were not detected.

Experimental Example 2 Onion Vinegar Free Amino Acid Content

Free amino acid analysis of onion vinegar prepared by the above method is as follows. In other words, add 60 mL of ethanol to 2 g of the sample, remove the fat and other components with ether, and add citric acid buffer (0.02N-Citrate buffer), adjusted to pH 2.2, concentrated under reduced pressure in a 55 ℃ water bath. The sample for amino acid analysis was quantitatively analyzed by an amino acid automatic analyzer. The total free amino acid content of onion vinegar was 51.36 mg / 100 g, and a total of 35 free amino acids were detected (Table 2).

Especially, urea, hydroxy-L-proline, phosphoserine ( O -phospho-L-serine), alanine (L-alanine), glutamic acid (L-glutamic acid) and phenylalanine (L) 6 compounds such as -phenylalanine) accounted for 23% of the total free amino acid, followed by homocystine (L-homocystine), valine (L-valine), arginine (L-arginine) and alanine. ( β- alanine), cystine (L-cystine), lysine (L-lysine), methyl histidine (1-methyl-L-histidin), isoleucine (L-isoleucine), leucine (L-leucine), threonine (L) Twelve free amino acids, such as -threonine, L-α-aminoiso-n-butyric acid, and taurine, were detected at slightly higher levels of 18.3% of the total free amino acids.

Experimental Example 3 Measurement of Onion Vinegar Nonvolatile Organic Acid

Analysis of non-volatile organic acids of onion vinegar prepared by the above method was homogenized with 200 mL of ethanol in 6 g of the sample, concentrated in a vacuum rotary evaporator (Eyela NN, Tokyo Rikakikai Co. Ltd., Japan), and completely in a vacuum desiccator. Dried. After the dried sample was derivatized with methyl ester, the organic acid methyl ester was transferred to the chloroform layer. The chloroform layer was taken up and concentrated to 1 mL with nitrogen gas dehydrated with anhydrous sodium sulfate (2 g), and analyzed by gas chromatography as a sample for analysis.

 Nonvolatile organic acid analysis results of onion vinegar are shown in Table 3. A total of seven compounds were detected, of which the highest was fumaric acid (110.69mg / 100g), followed by citric acid (46.75mg / 100g), malonic acid (34.84mg / 100g) and malic. A slightly higher content of 13.74 mg / 100 g of acid was detected.

Experimental Example 4 Analysis of Total Phenolic Compound Content in Onion Vinegar

Analysis of the total phenolic compounds of onion vinegar prepared by the above method was carried out as follows. That is, 125 μL of the sample was mixed in 0.5 mL of distilled water, and then 125 μL of a Folin-Ciocalteu reagent was added and mixed for 6 minutes. 1.25 mL of 7% sodium carbonate was added to the mixture, and the final volume was adjusted to distilled water so that the final volume was 3 mL. The mixture was left at room temperature for 90 minutes and absorbance was measured at 760 nm with an absorbance. In general, phenolic compounds are widely distributed in plants and are known for their effects on antioxidant, anticancer, and heart disease prevention. The phenolic content that can be expected in this physiological function was 72.52mg / 100mL of onion vinegar, which was 1.5 times higher than the phenol content measured in onions.

Experimental Example 5: Onion vinegar total flavonoid content analysis

Analysis of the total phenolic compounds of onion vinegar prepared by the above method was carried out as follows. That is, 0.25 mL of each sample was diluted with 1.25 mL of distilled water, and then 0.075 mL of 5% sodium nitrile (NaNO ₂ ) solution was added thereto and left for 5 minutes. 10% aluminum chloride (AlCl ₃ 6H ₂ O) in this mixture After 6 minutes, 0.15 mL of 1M sodium hydroxide (NaOH) was added thereto, and the final volume was adjusted to distilled water (0.775 mL) so that the final volume was 3 mL. The absorbance was measured at 510 nm using an absorber.

 Flavonoids contained in a large amount of onion is known for a wide range of pharmacological effects such as antioxidant, anti-inflammatory, anti-platelet action, anti-thrombotic action and anti-allergic effect. The flavonoid content of the onion vinegar was measured 17.41mg / 100mL and three times more than the flavonoid content of the onion.

 As shown in the measured total phenol and flavonoid content of onion vinegar, it was found that the content of the high nutritional value component through alcohol fermentation and acetic acid fermentation was increased.

Experimental Example 6 Analysis of Volatile Flavor Components in Onion Vinegar

Analysis of the total phenolic compounds of onion vinegar prepared by the above method was carried out as follows. That is, the sample was extracted using a solid phase microextraction method and then subjected to a gas chromatography mass spectrometer (Gas Chromatography / Mass Selective Detector, HP 6890 GC / 5973 mass selective detectro, Hewlett-Packard Co., USA). Measured. As the adsorption fiber used in the extraction method, polydimethylsiloxane / divinylbenzene was used.

 A total of 30 compounds were detected as a result of the volatile odor component analysis of onion vinegar (Table 6). The groups consisted of four acids, four sulfur-containing compounds, five carbonyl compounds, three esters, four alcohols, four aromatic compounds and six hydrocarbons. In particular, acetic acid (acetic acid), which has a strong tendency in acids, accounted for most of the total content of 83%. Substances such as 2,4-dimethylthiophene (2.4-dimethylthiophene), which have the same physiological effects as that derived from onion, were detected the highest in sulfur compounds. Among the carbonyl compounds, 3-decanone compound was detected as the main compound, and nonanal and herbal flavor 6-methyl-5-heptin-2-one (6-methyl) -5-hepten-2-one) was detected slightly higher. Among the alcoholic compounds, benzenethanol, which has a garlic flavor, occupies a high content. Benzaldehyde, which has an almond flavor, and sweet 2-methoxy-4-methylphenol ) Was detected somewhat higher.

delete

Example 3 Antihypertensive and Antithrombotic Solubility of Onion Vinegar
The antihypertensive and thrombolytic activity of onion vinegar prepared by the above method was measured for the thrombolytic ability to dissolve fibrin, an antihypertensive and thrombus, indicating an inhibitory effect of angiotensin converting enzyme, the causative agent of hypertension. , the results are as follow.

Experimental Example 1: Antihypertensive Verification

       The antihypertensive activity of onion vinegar prepared by the method was measured by modifying the method of Matsumura et al. (1993). In other words, it was measured by the inhibitory activity of angiotensin converting enzyme, a causative agent of hypertension.

Inhibitory activity of angiotensin converting enzyme was added to 50 μL of hypuryl-histidine-leucine substrate solution in 25 μL of onion vinegar, and then 50 μL of angiotensin converting enzyme solution was reacted at 37 ° C. for 90 minutes. At the end of the reaction, add 250 μL of 0.5 N hydrochloric acid to stop the reaction, add 250 μL of Kosoff buffer (Kolthoff buffer, 0.1 N Na ₂ HPO ₄ -1 N NaOH (1: 2, v / v)), and then add trinitrobenzene sulfo. 25 μL of a trinitrobenzene sulfonate solution was added thereto, followed by reaction for 20 minutes, and 4.5 mL of a solution of sulfite (solution in which 4 mM Na ₂ SO ₃ was dissolved in 0.2 M NaH ₂ PO ₄ solution) was added to measure absorbance at 416 nm. Angiotensin converting enzyme inhibitory activity of onion vinegar was slightly lower than that of onion, but it had 18.22% of angiotensin converting enzyme inhibitory activity (Table 7).

Experimental Example 2: Verification of thrombolytic ability

The thrombolytic activity test of onion vinegar prepared by the above method was carried out by partially modifying Astrup and Mullertz's method (1952), and completely dissolved fibrinogen to a final concentration of 0.5% with 67 mM phosphate buffer solution (pH 7.4). To 5 mL of the solution, add 5 mL of an equal amount of 1% agarose, mix, and make a 5 mm diameter hole in a fibrin plate made by adding 0.2 mL of thrombin (50 unit / mL) to each sample 20 μL was injected and reacted at 37 ° C. for 17 hours to calculate the area of the transparent ring generated. The control was measured using plasmin (1.0 unit / mL), which is a purified thrombolytic enzyme. It was converted into a relative ratio of the dissolution area to.

 As shown in Table 8, onion vinegar showed higher thrombolytic ability than onion, but had lower thrombolytic ability than thrombolytic enzyme plasmin.

 As a result, the onion vinegar prepared by the above method had an enzyme inhibitory ability on angiotensin converting enzyme, a causative agent of hypertension, and showed thrombolytic activity not detected in fresh onion samples.

Therefore, the onion vinegar produced by the method of the present invention is a vinegar product verified physiological functionalities such as antihypertensive and thrombolytic ability, it is considered that it is useful as an entertaining product with the quality and variety of quality required by consumers.

 Although the present invention has been described in detail only with respect to the described embodiments, it will be apparent to those skilled in the art that various modifications and variations are possible within the technical scope of the present invention, and such modifications and modifications are within the scope of the appended claims.

As described through the above Examples and Experimental Examples, the results of the measurement on the onion vinegar prepared by the present invention, the efficacy of the antihypertensive and thrombolytic activity was verified, and as an advanced product with high functionality of the product It provides the effect of creating high added value through production and securing industrial competitiveness in the market.

Claims (3)

Washing and slicing the raw onions (10), the onion juice was extracted in 58% by weight yield of the total onion content and the step of separating the juice and filtrate with 5-6 briquettes (20), and by adding sucrose to the filtrate After the concentration of 13 ~ 15 Brix, and the acidity of 6 ~ 7 to adjust the soybeans and acidity control step 30, and the onion juice adjusted to the sugar concentration and acidity 100 ~ 130 in a pressure heating sterilizer Heat sterilization step (40) and heat sterilization at 5 ℃ for 15 minutes, and yeast Saccharomyces cervici (Korean Biotechnology Research Institute Biological Resource Center No. 7913, KCTC 7913) mixed medium [Yeast extract: malt extract: peptone : Dextrose: Agar: Distilled water = 0.1 ~ 0.5: 0.1 ~ 0.5: 0.1 ~ 1.0: 0.5 ~ 2.0: 1.0 ~ 3.0: 93.0 ~ 98.2 (wt%), acidity 6 ~ 7] and inoculated at 25 ~ 30 ℃ The heat sterilization step in the yeast culture medium passed through the yeast culture step (50) and the yeast culture step (50) to incubate for ~ 24 hours Onion juice heated in 40 at 20 to 50: 50 to 80 ratio (v / v) mixed, and then primary cultured for 12 to 36 hours at 25 to 30 ℃, and then heated in the mixed culture medium first cultured Onion juice heated in the sterilization step 40 is mixed in a 20 ~ 40: 60 ~ 80 ratio (v / v), the step of culturing step by culturing step by secondary incubation for 12 to 36 hours at 25 ~ 30 ℃ ( 60), and the final culture solution incubated step by step (60) takes 4-10% by volume ratio for the onion juice heated in the heat sterilization step 40 and incubated 96 to 120 hours at 25 ~ 30 ℃ alcohol Sterilization step (80) to sterilize the resulting alcohol fermentation step 70 and the alcoholic fermentation broth after the main fermentation step (70) for 5 to 10 minutes at 60 ~ 80 ℃ to 7 ~ 9% by weight final alcohol concentration And acetic acid bacterium acetobacto pasteureurius (BK ID 1008, KCTC 1008), mixed medium [yeast extract: peptone: mannitol: agar: distilled water = 0.1 ~ 0.5: 0.1 ~ 0. 5: 1-5: 1-2-2: 92-97.8 (wt%)] and the acetic acid bacteria culture step (90) and incubated for 24 to 48 hours at 25 ~ 30 ℃, acetic acid culture medium after the acetic acid culture step (90) The final culture of the yeast culture culture after passing through the sterilization step (80) to 20 ~ 40: 60 ~ 80 (v / v) by mixing, aeration rate 0.5 ~ 3.0 L / min in a plastic bio-incubator, 25 ~ 30 ~ 25 ~ 30 ℃ Preculture step (100) for 48 hours, and cultured in acetic acid culture medium cultured in the plastic biocultivator of the pre-cultivation step (100) by taking a volume ratio of 5 to 20% to the final solution of the yeast culture through the sterilization step (80) Then, the fermentation 0.5 to 3.0 L / min in a plastic bio-incubator, the main fermentation step 110 and acetic acid fermentation in the main fermentation step 110 to produce acetic acid by incubating for 10 to 15 days at 25 ~ 30 ℃ Sterilization stage through the post-aging step 120 to stabilize the flavor by standing at 1 ~ 10 ℃, and membrane (0.1 ~ 0.5 ㎛) separation filtration that can maintain the flavor of the final product after the post-aging, Onion vinegar manufacturing method characterized in that it is prepared, including the system (130).  Onion vinegar characterized in that it is manufactured by the method for producing onion vinegar of claim 1. The onion vinegar of claim 2, wherein the onion vinegar has antihypertensive and thrombolytic effect.

Images