KR100911108B1 - Producing method for fermentation vinegar of blueberry and?apple mixing juice and beverage formulation using it - Google Patents

Producing method for fermentation vinegar of blueberry and?apple mixing juice and beverage formulation using it Download PDF

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KR100911108B1
KR100911108B1 KR1020070101515A KR20070101515A KR100911108B1 KR 100911108 B1 KR100911108 B1 KR 100911108B1 KR 1020070101515 A KR1020070101515 A KR 1020070101515A KR 20070101515 A KR20070101515 A KR 20070101515A KR 100911108 B1 KR100911108 B1 KR 100911108B1
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fermentation
blueberry
weight
apple
juice
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KR20090036366A (en
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구선모
권승혁
김성호
이진희
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씨제이제일제당 (주)
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    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12JVINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00Vinegar; Preparation or purification thereof
    • C12J1/04Vinegar; Preparation or purification thereof from alcohol
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12JVINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00Vinegar; Preparation or purification thereof
    • C12J1/08Addition of flavouring ingredients
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12RPROCESSES USING MICROORGANISMS
    • C12R1/00Processes using microorganisms
    • C12R1/01Processes using microorganisms using bacteria or actinomycetales
    • C12R1/02Acetobacter
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12RPROCESSES USING MICROORGANISMS
    • C12R1/00Processes using microorganisms
    • C12R1/645Processes using microorganisms using fungi
    • C12R1/85Saccharomyces
    • C12R1/865Sachharomyces cerevisiae

Abstract

The present invention relates to a method for producing fermented vinegar with increased antioxidant capacity using raw fruits, concentrates or juices of blueberries and apples, and its use,
More specifically,
1) preparing each juice by adjusting raw materials selected from the group consisting of fresh fruits, concentrates and juices of blueberries or apples to 8-18 brix degrees (° brix), respectively;
2) mixing the apple juice prepared in 1) with 10 to 90% by volume of the blueberry juice prepared in 1);
3) Saccharomyces cerevisiae ) R12 species inoculated with 2 to 10% by weight fermentation temperature 20 ~ 35 ℃ and fermentation time 2 to 5 days;
4) 3) which was filtered off the produced alcohol fermentation inoculated bakteo Oh Shetty (Acetobater aceti) in acetonitrile; And
5) Fermentation temperature 20 ~ 40 ℃, agitation speed 80 ~ 200 rpm and fermentation time including fermentation time 5 to 15 days, acetic acid content of more than 4% by volume and fermentation vinegar production method with increased antioxidant function, to the method It relates to a blueberry-apple blended fermented vinegar and 2 to 10% by weight of the fermented vinegar produced by the blend, taste, aroma and function and the like.
Blueberries, Apples, Antioxidants, Polyphenols, Blueberry-Apple Juice, Fermented Vinegar, Beverage Composition

Description

Producing method for fermentation vinegar of blueberry and apple mixing juice and beverage formulation using it}

The present invention includes a method of preparing fermented vinegar having increased antioxidant capacity using raw fruits, concentrates or juices of blueberries and apples, including the fermented vinegar prepared by the method and the fermented vinegar, and having a taste, aroma, and function. It relates to the composition of a harmonized beverage.

Blueberry is a shrub plant of the Ericaceae Vaccinium, which has over 400 species worldwide and is distributed in cold regions such as Africa, Chile, Australia, Japan, USA, Canada, Finland and Sweden. . There are about 20 species that are used mainly in North America, including highbushberry (V. Corymbosum), rabbit blueberry (Rabbiteyeblueberry, V. Ashei) and lowbusyberry (V. Angustrafolium). have. (Grough R. E., Food products Press, New York, USA, 97-107 (1994)). Wild blueberries grow mostly in Korea

Blueberries are known to be excellent anti-oxidant and diverse in function as one of the 10 best superfoods of cancer prevention in the US Time magazine. In particular, it contains a lot of anthocyanins, which are excellent in antioxidant capacity, and various health functional effects are known, such as improving vision, preventing cancer and heart disease and urinary tract infections, delaying aging such as memory loss and decreased exercise ability. {Prior R. L, et al., J. Agric Food Chem. 49, 1270-1276 (2001), Tufts University, Tufts Univ. Health & Nutrition Letter, Vol 19 (2001)}.

It is also considered to be one of the antioxidant foods that is effective in preventing diseases because it is rich in phytochemicals such as phenolic acid, anthocyanin, resveratrol, and flavonoids. Other stilbene compounds, fiber and vitamins A and C , Minerals, and low fat and sodium content (Joseph J. A, et al., Journal of Neuroscience 19, 8114-8121 (1999), Prior RL, et al, J. Agric.Food Chem , 46, 2686-2693 (1998) Hakkinen SH et al., J. Agric Food Chem., 47, 2274-2279 (1999).

Measurement of lipophilic and hydrophilic antioxidant activity of foods such as blueberries using ORAC (Free Oxygen Radical Absorption Measurement) showed that the total oxidation and lipophilic ORAC of blueberries were the best (Wu, X. et al., J Agric Food Chem., 52, 4026-4037 (2004).

Total phenols, total anthocyanin, total hydroxycinaic acid, total flavonol, total flavonol, and fruit of 18 kinds of blueberries grown in two growing seasons in the same place A comparison of weight and ORAC revealed that all items were more affected by genotype than growth (Howard LR et al., J. Agric Food Chem., 83, 1238-1247 (2003)).

The antioxidant activity of blueberry and other phenolic compounds and the structure of flavonoids and phenolic acid were investigated by the ORAC method, and blueberry showed high antioxidant content, anthocyanin and total phenolic content, and blueberry contained phenolic compound and chlorogenic acid. (chlorogenic acid), myricetin (myricetin), quercetin (quercetin) and camphorol (kaempferol), etc. are contained in a large amount, especially chlorogenic acid ORAC concentration of 20.9% was shown to have excellent antioxidant function. In addition, 11 anthocyanins contained in blueberries are known to account for 56.3% of the total ORAC value (Zheng, W. et al., Agric Food Chem., 51, 502-509 (2003)).

In addition, fruit juices made from blueberry elite and other blueberry varieties have antioxidant properties against radicals, hydrogen peroxide, hydroxyl radicals and mono-oxygens, of which elite blueberry juice has the highest antioxidant capacity. (Wang, SY et al., Agric Food Chem., 48, 5677-5684 (2003)).

Blueberry fruits with these functional characteristics are used in raw or frozen preservation as well as processed products such as jams, juices and wines, or as additives to confectionery, bakery and fermented dairy products. Recently, as research results on the health function effect of blueberries are continuously published, development of processed foods based on them is being actively conducted at home and abroad (Cho E., et al., Arch. Ophthalmol., 122, 883). -892 (2004)).

Apple is a fruit that is widely used because it is rich in flavor and juicy, and the rind is red on yellow background and ripens in September ~ October. As it matures, a significant amount of starch is broken down into sugar, so ripe ones have many sugars. Vitamins and organic acids are contained in apple fruit, and the representative organic acid is malic acid. It is a fruit that can be purchased almost all year round in Korea. It is grown all over the country according to the climate of Korea, and its varieties are various such as adverb, ruby, chrysanthemum, India, and Wagyuum. It is mainly eaten raw and is also used for beverages, brewing, jams, dried fruit and canning.

In recent years, 12 kinds of components, such as triterpenoids and polyphenols, which are contained in apple peel, have been found to prevent cancer cell growth and kill cancer cells. Some of the components in the apple peel have been found to have liver and colon cancer and breast cancer growth inhibitory effects, which are partially involved in the anticancer action of the whole apple. In addition, past apples have been shown to reduce the number and size of tumor cells in laboratory studies, as well as in inhibiting cancer cells in tumors in mammalian tumors in mice (Liu RH, J. Agric. Food Chem). , 55 (11), 4366-4370, (2007)).

In general, polyphenols have an action of preventing oxidation, that is, an antioxidant function. The reason why polyphenols are attracting attention recently is that they are expected to contribute to maintaining health and preventing diseases by acting as antioxidants in vivo. In addition, polyphenols act to lower the level of cholesterol in the blood because it prevents the absorption of cholesterol into the digestive tract.

All substances such as catechins in green tea and chlorogenic acid, blueberries, strawberries, eggplants, grapes, black beans, and red and purple anthocyanin pigments such as red beans are all included in coffee. It is a polyphenol compound. In addition, polyphenol compounds are included in various kinds of natural products such as vegetables, fruits, cacao and red wine.

In general, phenolic compounds derived from blueberries and natural products and their oxides are constituents that contribute to the color and taste of foods and beverages using natural products. Recently, various physiological activities such as antioxidant, antimutation and anticancer and antihypertensive effects (Cliffe et al., J Agric. Food Chem., 42 (8), 1824-1828, (1994), Cook and Samman, Nutr. Biochem., 7, 66-76 (1996), Bocco et al., J. Agric Food Chem., 46 (6), 2123-2129 (1998), Wang, SY et al., J. Agric Food Chem., 49 (6), 2222-2227 (2001), Prior RL et al., J. Agric Food Chem., 46, 2686-2693 (1998))

Vinegar is one of the longest fermented foods in human diet with alcohol. Since ancient times, our nation has manufactured various kinds of vinegar at home and used it as seasoning, and recently it is recognized as a health food and diluted. Drink directly or use a variety of vinegar cakes, vinegar cocktails, eggs, soybeans and barmont beverages. In addition, the brewed vinegar, which has been used for a long time and is closely related to our diet, has a small amount of organic acids, free sugars, free amino acids and esters based on acetic acid produced by acetic acid fermentation. It is a fermented food containing a unique aroma and taste.

Vinegar has long been used for medicinal purposes such as circulatory system, immune function, and fatigue recovery. It is effective in preventing adult diseases such as arteriosclerosis and hypertension, cholesterol lowering effect, body fat reduction and fatigue recovery. In addition, the digestive organs to help digestion and increase the appetite effect, as well as added to various dishes to remove the sense of refreshment and bloat or was widely used as a function of natural antibacterial agents.

With regard to the fermented vinegar, the variety of available ingredients, along with the excellent quality, stability and interest in health have increased the consumer's interest in high-quality fermented vinegar. Attempts have been made to develop fermented vinegar with.

Therefore, the inventors of the present invention prepare a mixed fermented vinegar using a mixture of blueberries and apples, which contain a large amount of natural compounds and have excellent antioxidant properties, and are superior to conventional fermented vinegars. Compared to the present invention, the present invention has been found to have a very excellent efficacy, and a beverage composition including such fermented vinegar is not only excellent in antioxidant capacity but also excellent in functionality including taste and aroma.

It is an object of the present invention to provide a method for producing fermented vinegar with increased antioxidant capacity using raw fruits, concentrates or juices of blueberries and apples.

Another object of the present invention to provide a blueberry-apple mixed fermented vinegar prepared by the above production method.

Still another object of the present invention is to provide a beverage composition containing 2-10% by volume of the blueberry-apple mixture fermented vinegar and in harmony with taste, aroma and function.

The present invention as one aspect for achieving the above object,

1) preparing each juice by adjusting raw materials selected from the group consisting of fresh fruits, concentrates and juices of blueberries or apples to 8-18 brix degrees (° brix), respectively;

2) mixing the apple juice prepared in 1) with 10 to 90% by volume of the blueberry juice prepared in 1);

3) Saccharomyces cerevisiae ) R12 seed inoculated with 2 to 10% by weight fermentation temperature 20 ~ 35 ℃ and fermentation time 2 to 5 days;

4) 3) which was filtered off the produced alcohol fermentation inoculated bakteo Oh Shetty (Acetobater aceti) in acetonitrile; And

5) Fermentation temperature 20 ~ 40 ℃, agitation speed 80 ~ 200 rpm and the fermentation time, including the step of fermentation 5 to 15 days, more than 4% by volume of acetic acid and relates to a fermentation vinegar production method with enhanced antioxidant function.

Blueberries and apples used as raw materials in the present invention may use fresh fruit, concentrate or juice, and in the case of fresh fruit, it may be adjusted to the above-mentioned sugar through a process such as peeling, crushing and / or pressing to prepare fruit juice. .

At this time, the term "Brix" used in the present invention is a unit representing the sugar, represents the weight (g) of sugar contained in 100g of pure water, can be measured using a Brix hydrometer.

Preferably, each of the blueberry or apple juice prepared in step 1) may be further subjected to enzymatic treatment, pasteurization and / or filtration.

As can be seen above, in step 2) of the preparation method according to the present invention, Saccharomyces ( Saccharomyces ) as an alcoholic fermentation strain. cerevisiae ) R12 species is used, and the best alcohol content and yield can be obtained when the strain is used.

The 2) blueberry by the alcohol fermentation step of - when the alcoholic fermentation of apple juice mix generation, and inoculated with this conventional vinegar acid zymogen of acetonitrile bakteo Oh Shetty (Acetobater aceti). In this case, in addition to the acetobacter aceti strain, vinegar fermentation bacteria commonly available in the art may be used. Generally, acetic acid bacteria used for vinegar fermentation are Acetobacter aceti, Acetobacter oxydans, Acetobater viniaceti, Acetobater schutzenbachii, Acetobacter xylbatinoides (Acetobacer oxydans). xylinoides), acetobacter orleanense (Acetobater orleanense) is used for the fermentation of vinegar acid, but acetobacter aceti excellent in fermentation power and efficiency in the industry is commonly used. When the fermentation broth inoculated with such fermentation broth is subjected to acetic acid fermentation under the conditions of step 4), as shown in the following examples, blueberries having a very superior antioxidant activity compared to the blueberry-apple mixed juice before fermentation Apple mixed fermentation vinegar can be prepared.

In another aspect, the present invention provides a blueberry-apple mixed fermented vinegar prepared by the above method. Such mixed fermented vinegar is useful for preparing a beverage composition having excellent taste, aroma and function by the physical and antioxidant properties of blueberries and apples as raw materials.

Accordingly, in another aspect, the present invention provides a beverage composition in which the taste, aroma, and function are harmonized including the blueberry-apple mixed fermented vinegar.

In a preferred embodiment, the beverage composition of the taste, aroma and function provided by the present invention comprises 2 to 10% by weight of the fermented vinegar. If it contains less than 2% by weight, it is not effective in terms of taste, aroma and functionality, and adding more than 10% by weight is not only economical but also unsuitable in terms of taste, flavor and overall taste.

In another preferred embodiment, the beverage composition of the present invention may additionally include blueberries and apple juice, in order to enhance the antioxidant function, taste and aroma of the original purpose of the beverage, in which case it may have a particularly good effect.

Blueberry juice to be added is preferably included in the beverage composition of the present invention in 0.1 to 5% by weight as a concentrate (60 ° brix), 0.1 to 5% by weight as an apple juice (55 ° brix).

In another preferred aspect, the beverage composition of the present invention may further comprise a component selected from the group consisting of sugars, organic acids and blueberry flavors.

Although not limited thereto, the sugars may be, for example, one or more selected from the group consisting of high fructose, isomaltooligosaccharide, honey and polydextrose, the organic acid may be citric acid, for example, and the blueberry flavor may be natural or Synthetic blueberry flavors may be used and the beverage compositions of the present invention further comprise one or more of these sugars, organic acids and blueberry flavors. When these ingredients are included in the beverage composition of the present invention, the content is 2 to 10% by weight of high fructose, 2 to 10% by weight of isomalto oligosaccharides, 0.2 to 1% by weight of honey, and polydextrose 0.5, respectively, based on the total weight of the beverage. It is preferably in the range of -2.5% by weight, citric acid 0.1-0.5% by weight and blueberry flavor 0.1-0.5% by weight. In addition to these components, the beverage composition of the present invention may contain other components by improving taste, aroma and function, etc. in order to achieve the object of the present invention.

As can be seen in the following examples, the blueberry-apple mixed fermented vinegar and the beverage containing the same fermented by the manufacturing method of the present invention are superior to the conventional antioxidant vinegar, such as pomegranate, apple, etc. Show sensuality In addition, it can be seen that it shows a very excellent antioxidant activity compared to the mixed juice of unfermented blueberries and apples.

In a preferred embodiment, the schematic diagram of the manufacturing process of the beverage according to the present invention is as shown in FIG.

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

Example  1: Strain Selection for Alcohol Fermentation

In order to select yeasts suitable for alcohol fermentation of the blueberry-apple juice mixture, the present inventors inoculated five kinds of yeasts preselected and stored in the blueberry juice solution (13 ° brix), followed by incubation temperature of 30 ° C. and shaking speed of 120 rpm. Strains were cultured daily for the highest alcohol content and fermentation yield.

The alcohol content was measured by centrifuging the fermented broth according to the fermentation conditions, taking 100 mL of the supernatant, distilling alcohol from the alcohol distillation apparatus, and measuring the alcohol content using a spirit meter.

In addition, the acidity was measured by neutralizing titration with 0.1 N sodium hydroxide solution and converted to acetic acid content (%). The initial concentration and the residual sugar content of the fermentation broth were measured using a portable refractometer (Brix 0-32%, Nippon Optical Works Co., Japan). In addition, alcohol yield was calculated | required by the following formula.

Figure 112007072408631-pat00001

As a result of investigating the alcohol content and alcohol yield, Saccharomyces cerevisiae R12 was higher than other strains with alcohol content of 5.8% by volume and alcohol yield of 87.48%, followed by Saccharomyces cerevisiae. OMK showed 5.6% alcohol content and 84.46% alcohol yield.

The physicochemical characteristics of the alcoholic fermentation broth did not differ significantly among the strains. Therefore, Saccharomyces cerevisiae, which has the highest alcohol content and alcohol yield,   R12 was selected and used for alcohol fermentation for vinegar production of the blueberry-apple juice mixture.

Figure 112007072408631-pat00002

Example  2 : Blueberries  Of apple juice and apple juice

To investigate the effects of blueberry addition on alcohol fermentation, blueberry juice was added to apple juice (13 ° brix) at concentrations of 0, 20, 40, 50, 60 and 80% by volume, respectively, and Saccharomyces cerevisiae. on The results of the alcohol content change while inoculating R12 and alcohol fermentation are shown in Table 2.

Figure 112007072408631-pat00003

As the amount of blueberry juice added was lower, the alcohol content increased to 60% by volume and the alcohol content was the highest at 7.0%, but was decreased at the lower amount. The pH, total acid and residual sugar content of the physicochemical experiments increased with the addition of blueberry juice.

In the 100% addition of blueberry juice, the high acidity of the juice itself and the antioxidant and antimicrobial substances affect the alcohol fermentation. Therefore, in the subsequent test, the alcoholic fermentation was performed with the addition amount of blueberry juice to 60% by volume for the fermentation of the blueberry-apple juice mixture.

Example  3: alcohol fermentation optimization monitoring

For the vinegar preparation of blueberry-apple juice mixture, alcohol fermentation, which is the first step, was experimented according to the central synthesis plan of Table 3, and a SAR (SAS) program was used for the reaction surface analysis.

Alcohol fermentation is inoculated with a mixture of blueberry juice and apple juice in a ratio of 60: 40% by volume to inoculate 2 to 10% by volume, preferably 5% by volume, of the precultured hair follicles. The fermentation temperature (X 1 ), the initial concentration (X 2 ) and the fermentation time (X 3 ) set as independent variables are respectively encoded into five levels (-2, -1, 0, 1, 2) (Table 3), respectively. The experiment was conducted under 16 conditions. The reaction variables related to the quality characteristics of alcohol fermentation were used for regression analysis as alcohol content (Y 1 ) and acidity (Y 2 ). In addition, the effect of fermentation conditions on fermentation characteristics was analyzed by four-dimensional response surface analysis using the Mathematica program based on the predicted model equation.

Figure 112007072408631-pat00004

Test according to fermentation temperature (20 ~ 40 ℃), initial concentration (9 ~ 17 ° brix) and fermentation time (1 ~ 5 days), which are the main independent variables in primary alcohol fermentation for vinegar fermentation of blueberry-apple juice mixture The test results were obtained as shown in Table 4, and the response surface regression analysis showed the alcohol content of 1.8 to 9.4%. As a result of the response surface regression analysis, as shown in Table 5, R 2 of the regression equation was 0.9567. Significance was 0.0019 and was found to be significant within 1%.

R 2 of the response surface regression equation for the change of acidity according to alcohol fermentation condition was 0.9735, and the significance was recognized at the significance level within 1% (Table 5).

Figure 112007072408631-pat00005

Figure 112007072408631-pat00006

As the initial concentration increased, the alcohol content also showed a tendency to increase, and the fermentation temperature showed the highest content in the 25 ~ 30 ℃ range (Table 6).

The optimum alcohol production conditions were the fermentation temperature of 27.20 ° C, initial concentration of 16.77 ° brix, and fermentation time of 3.34 days. The acidity is the saddle point of the predicted normal point, so the result of ridge analysis showed that the minimum acidity conditions were fermentation temperature of 29.19 ℃, initial concentration of 9.15 ° brix, and fermentation time of 3.52 days.

Figure 112007072408631-pat00007

As shown in Table 7, the effect of fermentation conditions on alcohol content was more affected by fermentation temperature and initial concentration than fermentation time, and the change of acidity during alcohol fermentation was most affected by initial concentration. There was little effect of temperature and fermentation time.

Figure 112007072408631-pat00008

As a result of analyzing the alcohol content change according to the alcohol fermentation by the four-dimensional reaction surface under the experimental conditions designed by the central synthesis plan, the saddle shape as shown in FIG.

In view of the above results, the optimum conditions for the low alcohol content and acidity for the production of vinegar using blueberry-apple blended juice were 7% of alcohol content at fermentation temperature 30 ℃, initial sugar content 13 ° brix and fermentation time 3 days. More than% were generated. That is, sufficient alcohol concentration was produced to prepare blueberry vinegar by alcohol fermentation under optimum fermentation conditions using blueberry juice.

Example  4 : Blueberries -Optic juice mixture acetic acid optimization monitoring

Alcohol fermentation was carried out under the conditions of the fermentation temperature of 30 ℃, the initial sugar content of 13 ° brix and the fermentation time of 3 days, the alcohol fermentation conditions of Example 3 to obtain an alcohol content of 7% by volume or more, the fermentation of acetic acid was tested.

Blueberry-acid fermentation of apple juice mixture is usually in the chosangyun (Acetobacter fermented to an alcohol content of 7% by volume or more after the alcoholic fermentation aceti ) is inoculated in 2 ~ 10% by volume, preferably 10% by volume inoculated by fermentation by conditions, acetic acid content, mechanical color, total flavonoids and reducing sugar content is measured based on the value Fermentation conditions were set.

The two-step acetic acid fermentation conditions were carried out under 16 experimental conditions, respectively, set by fermentation temperature (X 1 ), stirring speed (X 2 ) and fermentation time (X 3 ). After one-step alcohol fermentation under optimum conditions set by response surface analysis, the fermentation broth was adjusted to an initial acidity of 1.0% to inoculate pre-cultivated seed vinegar and fermented acetic acid.

The fermentation temperature, agitation speed, and fermentation time set as factor variables were encoded into 5 levels (-2, -1, 0, 1, 2), respectively, and a central synthesis plan was established as shown in Table 8, and tested under 16 conditions. .

Figure 112007072408631-pat00009

Example  5: Blueberries -Measurement of Acidity of Apple Juice Acetic Acid Fermentation Solution

The acidity of the acetic acid fermentation broth was measured in the same manner as in Example 1.

The fermentation temperature (20 ~ 40 ℃), stirring speed (80 ~ 200rpm) and fermentation time (3 ~ 11 days) were followed by acetic acid fermentation.

Results of acidity values according to fermentation conditions are shown in Table 9. Under each condition, the acidity of blueberry vinegar ranged from 1.25 to 4.77%, and the response surface regression equation for acidity is shown in Table 10. R 2 was found to be high at 0.9691, and significance was recognized at a level within 1%. The peak was predicted as saddle point and the maximum value was 5.22%.

The fermentation conditions were predicted by acidity, fermentation temperature 29.15 ℃, stirring speed 103.41 rpm and fermentation time 10.15 days (Table 11).

The total acid content of acetic acid was most affected by fermentation time, followed by fermentation temperature and fermentation time (Table 12). In addition, as shown in Figure 3, the reaction surface for acidity, the longer the fermentation time was found to increase the acidity, the stirring rate was found to be almost unaffected.

Example  6: Blueberries Measurement of Mechanical Color of Apple Juice Acetic Acid Fermentation

Mechanical chromaticity measurement is carried out using a color difference meter (chromometer, model CR-300, CT310, Minolta, Japan) to measure the color value L (white), a value (red) and b value (yellow) of Hunt. It was. The L, a, and b values of the standard white board used were 100.01, 0.01, and 0.06, respectively.

The results of acidity and mechanical chromaticity according to fermentation conditions are shown in Table 9.

Under each condition, the acidity of blueberry vinegar ranged from 1.25 to 4.77%, and the lightness (L value) ranged from 20.37 to 24.80, and the redness (a value) ranged from 60.18 to 65.92 (b value). Was 34.06 ~ 40.84 and showed the chromaticity value of Hunt.

Results of response surface regression on chromaticity are shown in Table 10. L value of R 2 was 0.8201, a value of R 2 was 0.8918, b value of R 2 was 0.8587, and a value and b value were recognized at significance level within 10%.

In case of L value, the highest value of 25.14 was obtained when the fermentation temperature was 25.82 ℃, the stirring speed was 181.52 rpm, and the fermentation time was 4.64 days, and the a and b values in Table 11 were 24.47 ℃ and 33.91 and the stirring speed was 108.47 and 153.41 rpm respectively. And fermentation time of 9.58 days and 9.27 days, the highest values of 65.05 and 41.28.

As shown in Table 12, the color of vinegar was more affected by the fermentation temperature and time than the stirring speed.

Figure 112007072408631-pat00010

Figure 112007072408631-pat00011

Figure 112007072408631-pat00012

Figure 112007072408631-pat00013

Example  7: Blueberries -Apple juice of acetic acid fermentation Total Flavonoids  Content measurement

The total flavonoid content of acetic acid fermentation broth was diluted 10-fold by fermented sample, 1.0 mL of this sample was taken in a test tube, 10 mL of diethylen glycol was added, and 0.1 mL of 1N sodium hydroxide (NaOH) was mixed. After reacting for 1 hour in a water bath, the absorbance was measured at 420 nm. In the blank test, distilled water was treated in the same manner instead of the sample solution, and a standard curve was prepared using quercetin (Sigma, USA), and the total flavonoid content was obtained from the test. The total flavonoid content according to the fermentation conditions is shown in Table 13.

In each condition, the total flavonoid content ranged from 100.3 to 127.2 mg%.

As a result of measuring total flavonoid content for 16 conditions in acetic acid fermentation, R 2 was 0.9403, and significance was recognized within 1% (Table 14). The maximum flavonoid content at the time of acetic acid fermentation was at fermentation temperature of 36.47 ° C., stirring speed of 142.64 rpm, and fermentation time of 8.05 days (Table 15). The most significant factor affecting the change of total flavonoid content during acetic acid fermentation was fermentation temperature, followed by fermentation time and stirring speed (Table 16).

Example  8 : Blueberries -Determination of Reducing Sugar Content in Acetic Acid Fermented Apple Juice

Reducing sugar content of acetic acid fermentation broth was measured by DNS (dinitrosalicylic acid) method. That is, 0.5 mL of the DNS reagent was added to 0.5 mL of the fermentation broth, heated at 95 ° C. for 5 minutes to develop color, cooled at room temperature, and 4 mL of distilled water was added to measure absorbance at 540 nm. The content was converted into glucose amount using a standard calibration curve. The result of reducing sugar content according to fermentation conditions is shown in Table 13.

Reducing sugar content in each condition was 400.3 ~ 544.3mg% value. R 2 of the reducing sugar was 0.9465, and the significance was recognized within 1% (Table 14). Reducing sugar content was the highest as 561.62mg% at fermentation temperature of 38.55 ℃, stirring speed of 164.49 rpm and fermentation time of 8.27 days (Table 15). The most influential factor on reducing sugar content was the fermentation temperature (Table 16).

Figure 112007072408631-pat00014

Figure 112007072408631-pat00015

Figure 112007072408631-pat00016

Figure 112007072408631-pat00017

Example  9: according to fermentation conditions Blueberries -Apple acetic acid fermentation Antioxidant  Characteristic investigation

In order to investigate the effects of fermentation temperature, stirring speed and fermentation time on the antioxidant properties, 16 sections were fermented according to the central synthesis plan and the antioxidant properties were investigated.

Example  9-1: Total Phenolic Compound Content

The total phenolic compound content was colorimetrically determined according to the Folin-Denis method. In other words, 1 ml of a sample of Folin-Ciocalteu (Folin-Ciocalteu) was added thereto, mixed, and after 3 minutes, 1 mL of 10% by volume of Na 2 CO 3 was shaken and left at room temperature for 1 hour to measure absorbance at 700 nm. The control was treated in the same manner by adding distilled water instead of the sample. At this time, tannic acid was prepared at a concentration of 5-50 µg / ml as a standard material and used for preparing a calibration curve.

The results of measuring the total phenolic compound content of the fermented acetic acid fermented under each condition are shown in Table 17. The reaction surface regression analysis using each result and the regression equation for each dependent (reaction) variable, that is, the total phenolic compound content, are shown in Table 18. The optimum fermentation conditions and antioxidant properties for each variable were predicted in Table 19. The F-values of the dependent variables are shown in Table 20.

The total phenolic compound content for each fermentation product is shown in Table 17. R 2 of the regression equation of the fermentation broth for the total phenolic compound content was 0.8810 and was significant at 5% significance level. The peak point predicted was the maximum point and the maximum value was predicted to be 148.62 mg%, wherein the fermentation conditions were the fermentation temperature of 29.56 ° C., the fermentation time of 10.07 days and the stirring rate of pH 137.71 rpm.

As shown in Table 20, the total phenolic compound content of the fermentation broth was shown to be affected in the order of fermentation time, fermentation temperature, and stirring speed. there was.

Example  9-2: Electron donating ability  exam

Antioxidants prevent the progress of oxidation by transferring electrons to free radicals such as R- and ROO- produced during the oxidation of lipids. Electron donating ability is used as a measure to inhibit oxidation by donating electrons to free radicals.

The electron donating ability (EDA) test of the DPPH method was measured using diphenylpicrylhydyl (α, α-diphenyl-β-picrylhydazyl, DPPH). In other words, after dissolving 12 mg of DPPH reagent in 100 mL of absolute ethanol, add 100 mL of distilled water, adjust the absorbance of the DPPH solution to about 1.0 at 517 nm using 50 vol% ethanol solution as a control, and then take 5 ml of this solution. After mixing with ml and allowed to stand at room temperature for 10 minutes, the absorbance was measured at 517nm to indicate the difference in absorbance between the sample addition and the no addition as a percentage (%) as the electron donating ability.

The measurement results of the electron donating ability test values for the fermented acetic acid fermented under each condition are shown in Table 17. Using these results, the response surface regression analysis was performed, and the regression equations for each dependent (response) variable, that is, DPPH value, are shown in Table 18. Also, the optimum fermentation conditions and antioxidant properties of each variable were predicted and shown in Table 19. The F-values of the dependent variables are shown in Table 20.

R 2 in the regression equation of the fermentation broth for DPPH radical scavenging ability of the fermentation broth was 0.8869 and was significant at 5% significance level. The predicted peak point was the saddle point, and the maximum value was predicted to be 92.89%, wherein the fermentation conditions were fermentation temperature of 31.18 ° C, fermentation time of 9.07 days and stirring speed of 107.61 rpm. As shown in Table 20, DPPH radical scavenging ability of the fermentation broth was similarly affected at all three variables: fermentation temperature, fermentation time and stirring speed.

Example  9-3: Nitrite Scavenging power

Nitrite scavenging ability was measured according to the method of Gray and Dugan. That is, each sample was added to 1 mL of 1 mM nitrous acid (NaNO 2) solution, the pH of the reaction solution was adjusted to 1.2 using 0.1 M hydrochloric acid (HC, pH 1.2), and the total amount was 10 ml. After reacting the solution for 1 hour at 37 ° C, 1 mL of each reaction solution was taken, and 5 mL of 2% acetic acid solution and Griess reagent (1 volume% sulfonic acid each prepared with 30 vol% acetic acid) 0.4 ml of sulfanilic acid) and 1 volume% naphthylamine in a 1: 1 ratio were added) and mixed well. After standing at room temperature for 15 minutes, the absorbance was measured at 520 nm, and the amount of residual nitrite was calculated and shown as follows.

Figure 112007072408631-pat00018

Table 17 shows the measurement results of nitrite scavenging ability of the fermented acetic acid fermented under each condition. Response surface regression was performed on these results, and the regression equations for each dependent (reaction) variable, that is, the DPPH value, are shown in Table 18. The optimum fermentation conditions and antioxidant properties for each variable were predicted and shown in Table 19. The F-values of the dependent variables are shown in Table 20.

R 2 in the regression equation of the fermentation broth to the nitrite scavenging ability of the fermentation broth was 0.9278, and significance was recognized at a level within 5%. The predicted peak of the nitrite scavenging ability of the fermentation broth was the saddle point, with a maximum of 94.17%.

At this time, the fermentation conditions were fermentation temperature of 30.29 ℃, fermentation time 11.68 days and stirring speed 117.60 rpm. As a result of analyzing four-dimensional reaction surface for nitrite scavenging ability, it was confirmed that nitrite scavenging ability increased with increasing fermentation temperature. The effect of fermentation conditions on the nitrite scavenging ability of the fermentation broth was most affected by the fermentation temperature as shown in Table 20, and the effect on the rest of the fermentation broth was small.

As a result, acetic acid fermentation under optimum conditions in all items of all antioxidant properties showed better results than that of mixed juice.

Figure 112007072408631-pat00019

Figure 112007072408631-pat00020

Figure 112007072408631-pat00021

Figure 112007072408631-pat00022

Antioxidant activity  Prediction of Optimal Fermentation Conditions for Characteristics

In order to set fermentation conditions with good antioxidant properties, the four-dimensional reaction surface of the total phenolic compound content, electron donating ability and nitrite quenching ability of the fermentation broth was superimposed (FIG. 3). As a result, the optimum fermentation range was 25 ~ 35 ℃ fermentation temperature, 9 ~ 12 days fermentation time, stirring speed 110 ~ 135rpm as shown in Table 21. Thus, the fermentation temperature 30 ℃, fermentation time 10 days, stirring speed 120rpm expected from the optimum point was predicted by any fermentation conditions.

In other words, for the production of blueberry vinegar Saccharomyces ( Saccharomyces) cerevisiae ) Blueberry juice (60%) was adjusted to 13 ° Brix using R12 and fermented at 28 ° C for 3 days to adjust the primary culture solution with alcohol content of more than 7% to 1% and then to normal vinegar Acetobacter inoculated to a culture as jongcho aceti 10 days by fermentation in a fermentation temperature of 30 ℃ and the stirring speed 120 rpm pH above 4.5% blueberry - it was possible to mix apple juice vinegar production.

Figure 112007072408631-pat00023

Example  10: Produced under optimum fermentation conditions Blueberries -Comparison of Antioxidant Properties of Apple Vinegar with Other Vinegars

The blueberry-apple mixed fruit juice fermented vinegar having excellent antioxidant properties under the optimum conditions of the above example was prepared, and the results of comparing the antioxidant properties between similar fruit vinegar and commercially available vinegar are shown in Table 22.

Figure 112007072408631-pat00024

All of the vinegar and the raw material before fermentation showed excellent antioxidant properties, so that the fermentation vinegar with excellent antioxidant properties can be produced when treated with the appropriate fermentation conditions of the present invention.

Example  11: 제조 Preparation of beverage composition according to the present invention

As a beverage composition containing the blueberry-apple mixed juice vinegar prepared under the optimum conditions in the above embodiment, the composition of Experimental Examples 1 to 8 in Table 23 below by the method of manufacturing a beverage according to the present invention Prepared.

Figure 112007072408631-pat00025

Example  12: sensory evaluation

The beverages of the experimental example prepared in the eight sections prepared as shown in Table 23 of Example 11 were subjected to five times of sensory evaluation based on the five-point scale method to the 25 sensory evaluation agents and evaluated the results. It is shown in Table 24 below. The significance test at this time was t-test (p <0.05).

Figure 112007072408631-pat00026

In the results of Table 24, beverages with overall acceptability of 4 or more were 2 to 10% by weight of fermented vinegar, 0.1 to 0.5% by weight of blueberry juice concentrate (60 ° Brix) and 0.1 to 1.0% by weight of apple juice concentrate (55 ° Brix). It can be seen that it contains%. In addition, the beverage may include one or more selected from high fructose, isomaltooligosaccharide, honey and polydextrose as a saccharide used to prepare a beverage, and may include citric acid and blueberry flavor as organic acids. When these ingredients are included, the content is 2 to 10% by weight high fructose, 2 to 10% by weight isomalto oligosaccharide, 0.2 to 1% by weight honey, 0.5 to 2.5% by weight polycitrose, and 0.1 to citric acid, respectively, based on the total weight of the beverage 0.5% by weight, blueberry flavor is preferably in the range of 0.1 to 0.5% by weight.

Although the beverage compositions of Experimental Example 1, Experimental Examples 7 and 8 were poor in overall preference and most items, the beverage compositions of Experimental Examples 2 to 6 were judged to be excellent in overall preference without significant difference. Therefore, the beverage according to Experimental Examples 2 to 6 of the present invention may be referred to as a beverage having excellent antioxidant function as well as taste and aroma.

The manufacturing method of the present invention and the blueberry-apple mixed fermented vinegar prepared according to the present invention can provide a beverage having excellent taste, aroma as well as an antioxidant function compared to conventional fermented vinegar and blueberry-apple mixed fruit juice, Very useful.

1 is a manufacturing process of the beverage according to the present invention.

FIG. 2 is a reaction surface plot of alcohol content at a constant value (alcohol content 5, 6 and 7%) as a function of fermentation temperature, fermentation time and initial concentration in alcohol fermentation of blueberry-apple juice mixture.

Figure 3 shows the reaction surface for acidity at a constant value (acidity 2, 3 and 4%) as a function of fermentation temperature, fermentation time, initial concentration in acetic acid fermentation of blueberry-apple juice mixture.

Figure 4 shows the superimposing of the response value of the reaction surface analysis on the antioxidant characteristics of the blueberry-apple mixed fruit juice fermentation vinegar as the characteristics of fermentation temperature, fermentation time, stirring speed.

Claims (6)

1) preparing each juice by adjusting raw materials selected from the group consisting of fresh fruits, concentrates and juices of blueberries or apples to 8-18 brix degrees (° brix), respectively;
2) mixing the apple juice prepared in 1) with 10 to 90% by volume of the blueberry juice prepared in 1);
3) Saccharomyces cerevisiae ) R12 seed inoculated with 2 to 10% by weight fermentation temperature 20 ~ 35 ℃ and fermentation time 2 to 5 days;
4) 3) which was filtered off the produced alcohol fermentation inoculated bakteo Oh Shetty (Acetobater aceti) in acetonitrile; And
5) fermentation temperature 20 ~ 40 ℃, stirring speed 80 ~ 200 rpm and fermentation time 5 to 15 days comprising the step of fermentation,
Blueberry-apple mixed fermented vinegar production method with an acetic acid content of 4% by volume or more and an increased antioxidant function.
Blueberry-apple mixed fermented vinegar prepared by the method of claim 1.
The blueberry-apple mixed fermented vinegar of claim 2, comprising 2 to 10% by weight based on the total weight of the composition, a beverage composition of harmony of taste, flavor and antioxidant function.
4. The beverage composition of claim 3, further comprising 0.1-0.5% by weight of blueberry juice concentrate (60 ° Brix) and 0.1-1.0% by weight of apple juice concentrate (55 ° Brix).
The method of claim 3 or 4, further comprising at least one component selected from the group consisting of sugars, organic acids and blueberry flavors, wherein the sugars are composed of high fructose, isomalt oligosaccharides, honey and polydextrose. At least one selected from the group, wherein the organic acid is citric acid beverage composition.
According to claim 5, 2 to 10% by weight of high fructose, 2 to 10% by weight of isomalto oligosaccharide, 0.2 to 1% by weight of honey, 0.5 to 2.5% by weight of polydextrose, 0.1 to 0.5% by weight of citric acid, based on the total weight of the beverage composition And blueberry flavor 0.1 to 0.5 wt%.
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CN102940291A (en) * 2012-12-10 2013-02-27 李建刚 Apple vinegar beverage
KR101426505B1 (en) 2012-12-27 2014-08-07 충청대학 산학협력단 Vinegar beberage using jujube and fruit juice
CN104921215A (en) * 2015-05-25 2015-09-23 大兴安岭百盛蓝莓科技开发有限公司 Method for increasing the content of flavor substances in blueberry juice
KR20160074937A (en) 2014-12-19 2016-06-29 농업회사법인 주식회사 담양블루베리 Method preparing blueberry jam
KR20160116664A (en) 2015-03-31 2016-10-10 농업회사법인 주식회사 생생초 The manufacturing method of fermentation vinegar using sevenberry concentration solution and beverage base composition containing sevenberry fermentation vinegar
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KR101701636B1 (en) 2015-10-01 2017-02-02 박호근 Method for health food using linseed and berries and linseed and rice bran
KR20180061454A (en) 2016-11-28 2018-06-08 농업회사법인모닝팜 주식회사 Process for preparing vinegar using blueberry
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Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102940291A (en) * 2012-12-10 2013-02-27 李建刚 Apple vinegar beverage
KR101426505B1 (en) 2012-12-27 2014-08-07 충청대학 산학협력단 Vinegar beberage using jujube and fruit juice
KR20160074937A (en) 2014-12-19 2016-06-29 농업회사법인 주식회사 담양블루베리 Method preparing blueberry jam
KR20160116664A (en) 2015-03-31 2016-10-10 농업회사법인 주식회사 생생초 The manufacturing method of fermentation vinegar using sevenberry concentration solution and beverage base composition containing sevenberry fermentation vinegar
CN104921215A (en) * 2015-05-25 2015-09-23 大兴安岭百盛蓝莓科技开发有限公司 Method for increasing the content of flavor substances in blueberry juice
KR20170000022A (en) 2015-06-22 2017-01-02 한경대학교 산학협력단 Method for preparing choke-berry vinegar and choke-berry vinegar prepared therefrom
KR101701636B1 (en) 2015-10-01 2017-02-02 박호근 Method for health food using linseed and berries and linseed and rice bran
KR20180061454A (en) 2016-11-28 2018-06-08 농업회사법인모닝팜 주식회사 Process for preparing vinegar using blueberry
KR20200045762A (en) 2018-10-23 2020-05-06 고창군 Fermentation beverage composition of rubus coreanus containing pine bud

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