KR100999113B1 - Manufacturing method for Pear vinegar using electron beam - Google Patents

Abstract

The present invention relates to a method for producing a vinegar using an electron beam, and in particular, a juice step of forming a pear juice by washing and then crushing / compressing the pear; Adding a sugar to the pear juice formed in the juice step to increase the sugar content to 20 ~ 25 ° Brix; Adding an yeast 0.5-1% (v / v) to the fermented pear juice, and an alcohol fermentation step of culturing for 4 to 5 days under anaerobic conditions at 23 to 25 ° C .; Acetic acid fermentation step inoculated 20% (v / v) of the vinegar to alcohol fermentation complete pear juice and incubated for 10 to 30 days in aerobic conditions of 30 ℃; A maturation step of filtering acetic acid fermentation complete pear juice and refrigeration at 4 ℃; Sterilization step of irradiating the electron beam to the aged pear juice; consisting of, sterilizing by irradiating the electron beam has the effect of suppressing abnormal fermentation and does not change the unique characteristics of the vinegar itself.

Vinegar, sterilization, pear, yeast, medium, alcohol fermentation, acetic acid fermentation, electron beam sterilization

Description

Manufacturing method for Pear Vinegar using electron beam {Manufacturing method for Pear vinegar using electron beam}

The present invention relates to a method for producing a cabbage vinegar using an electron beam, and more particularly to a method for producing a cabbage vinegar using an electron beam that can suppress abnormal fermentation without changing the characteristics of the vinegar itself.

Vinegar is one of the fermented foods that has been manufactured and used since ancient times, regardless of the East or West. Vinegar is directly edible as a seasoning, but also used in other foods such as pickles, it is also used as a preservative to prevent the corruption of food by using the antibacterial growth of vinegar. These vinegars are directly involved in human metabolism and play an important role in medicines such as fatigue recovery, arteriosclerosis and prevention of hypertension, removal of radioactive contaminants, and promotion of digestive absorption. In addition, vinegar is known to be effective in diet and beauty.

The vinegar can be divided into two types: vinegar, fermented with grains, fruits, liquor, etc., and synthetic vinegar made by diluting glacial acetic acid or acetic acid with drinking water.

Synthetic vinegar is colorless and transparent because dilute glacial acetic acid or acetic acid and add organic acid without fermentation process.

Brewed vinegar is produced by acetic acid fermentation, and the types of brewed vinegar include fruit vinegar, grain vinegar and spirit vinegar. Fruit vinegar is acetic acid fermented by mixing raw materials such as fruit wine, fruit juice, spirits and sugars, grain vinegar is acetic acid fermented liquid by mixing raw materials such as grain wine, grain saccharification liquid, alcohol and sugars, Alcohol vinegar is a solution of acetic acid fermentation by mixing raw materials such as alcohol, sugars and additives.

In order to manufacture the brewed vinegar as described above is subjected to a sterilization process, until now to use this heat treatment method such as boiling water sterilization.

However, heat treatment methods such as boiling water sterilization have problems such as the requirement of heating time, heat transfer from the heat transfer surface, nonuniformity of heating, difficulty in temperature control, and the quality by browning of food, change of flavor and decomposition of nutrients. It will be accompanied by problems such as deterioration.

The present invention has been made to solve the above problems of the prior art, to provide a method for producing a vinegar using an electron beam that suppresses abnormal fermentation by changing the sterilization by irradiation with an electron beam and does not change the unique characteristics of the vinegar itself. There is a purpose.

Method for producing a vinegar using an electron beam according to the present invention for solving the above problems is the juice step of forming a pear juice by washing and then crushing / compressing the pear; Adding a sugar to the pear juice formed in the juice step to increase the sugar content to 20 ~ 25 ° Brix; Adding an yeast 0.5-1% (v / v) to the fermented pear juice, and an alcohol fermentation step of culturing for 4 to 5 days under anaerobic conditions at 23 to 25 ° C .; Acetic acid fermentation step inoculated 20% (v / v) of the vinegar to alcohol fermentation complete pear juice and incubated for 10 to 30 days in aerobic conditions of 30 ℃; A maturation step of filtering acetic acid fermentation complete pear juice and refrigeration at 4 ℃; It consists of a sterilization step of irradiating the electron beam to the mature pear juice.

The vinegar production method using the electron beam according to the present invention configured as described above can not only suppress abnormal fermentation of vinegar by sterilizing by irradiating the electron beam, but also maintain the quality of fermented vinegar and enable long-term storage of vinegar. There is an advantage to this.

Hereinafter, an embodiment of a method of producing a cabbage vinegar using an electron beam according to the present invention will be described.

The method of producing a cabbage vinegar using the electron beam according to the present invention is composed of a juice step, a loading step, an alcohol fermentation step, an acetic acid fermentation step, a aging step and a sterilization step.

The juice step is a step of forming a pear juice by crushing / compressing the pears using a grinding machine after washing the pears.

The loading step is to add sugar to the pear juice made in the juice extraction step to increase the sugar content to 20 ~ 25 ° Brix.

The alcohol fermentation step is a step of adding yeast 0.5 ~ 1% (v / v) to the pear juice and incubated for 4 to 5 days under anaerobic conditions of 23 ~ 25 ℃. The yeast used at this stage is inoculated in a medium consisting of peptone, yeast extract, malt extract and glucose and incubated for 4-5 days at 23 ~ 27 ℃. Saccharomyces cerevisiae.

및 아세트산으로 이루어진 배지를 멸균하고 이 배지에 에탄올을 첨가한 후 아세토박터 아세티(Acetobacter aceti)를 1~2백금이 접종하여 인큐베이터에서 4~6일간 진탕배양함으로써 얻어진다.The acetic acid fermentation step is inoculated with 20% (v / v) of the seed vinegar in alcoholic fermentation complete pear juice and incubated for 10 to 30 days under aerobic conditions at 30 ℃. The seed solution used in this step is distilled water, glucose (glucose), glycerin (glycerin), yeast extract (ethanol), ethanol,

And sterilizing the medium consisting of acetic acid, adding ethanol to the medium, and then inoculating 1 to 2 platinum of Acetobacter aceti, followed by shaking culture in an incubator for 4 to 6 days.

The aging step is a step of filtering the fermentation of acetic acid complete fermentation and refrigeration at 4 ℃ for a certain period.

The sterilization step is a step of irradiating the electron beam to the mature pear juice.

In the above, the method of manufacturing a cabbage vinegar using the electron beam according to the present invention has been described in general. Hereinafter, specific examples will be described in detail to help the understanding.

1. Juice Extraction Stage

The pear (11.9 ~ 12.8 ° Brix) used to manufacture the vinegar in the present invention is the one harvested in Naju City, Jeonnam in October 2007 is stored at -4 ℃. Wash this ship 3 ~ 4 times with running water and crush it with a mill.

Saccharomyces cerevisiae was used as a yeast used for fruit alcohol fermentation.

The medium for culturing Saccharomyces cerevisiae consists of Peptone, Yeast extract, Malt extract and Glucose. Sterilized by autoclave at 15 ° C. Then, the precultured for 1 day at 25 ℃ was inoculated into the medium and fermented at 25 ℃ 4-5 days.

As the strain required for acetic acid fermentation, Acetobacter aceti was used. Here, the medium for culturing acetobacter aceti (Acetobacter aceti) may be used liquid medium or solid medium, the conditions of the liquid medium and the solid medium is as follows.

0.02부피% 및 아세트산 1.0부피%로 이루어진다.The liquid medium is 0.5% by volume of glucose, 1.0% by weight of glycerin, 0.5% by weight of yeast extract, 5.0% by weight of ethanol,

0.02 volume% and acetic acid 1.0 volume%.

1.0부피%, 에탄올 3.0부피%, 및 agar 1.5부피%로 이루어진다.Solid medium is 3.0% glucose by distilled water, 0.5% yeast extract,

1.0 volume%, ethanol 3.0 volume%, and agar 1.5 volume%.

Hereinafter, the medium made as described above is sterilized by autoclave at 121 ° C. for 15 minutes. Inoculated with acetobacter aceti (Acetobacter aceti) pre-cultivated in a solid medium of the sterilized medium is selected to excellent acetic acid bacteria. Selected acetobacter aceti (Acetobacter aceti) is inoculated 1 ~ 2 platinum in the liquid medium, and the seed solution is obtained by shaking culture in a shaking incubator (25 ℃, 150rpm) for 5 days.

2. Alcohol fermentation stage

After sugar was added to the juice of 11.9 to 12.8 ° Brix and the sugar concentration was reached to 20 ° Brix, Saccharomyces cerevisiae was added at 0.5% by volume to the juice, and this was 25 ° C. Incubate for 4-5 days in anaerobic conditions to allow alcohol fermentation.

Here, the applicant observed the change of sugar and alcohol concentration generated during the fermentation for 6 days after alcohol fermentation.

As a result, the sugar content decreased rapidly as the alcohol fermentation progressed, while the alcohol concentration increased in inverse proportion. After 2 days of alcohol fermentation, the sugar and alcohol concentration changed most severely, and after 5-6 days of alcohol fermentation, there was little change in sugar and alcohol concentration. Therefore, it was concluded that fermentation for 4 ~ 5 days is the most effective during alcohol fermentation. This data is shown in Table 1 below.

<Table 1> Changes in sugar (° Brix) and alcohol concentration (%) according to alcohol fermentation

3. Acetic acid fermentation stage and ripening stage

The alcoholic fermentation of the pear juice was inoculated with 20% by volume of the seed solution, which was incubated for 10 to 30 days at 30 ℃ aerobic conditions. The cultured pear juice was filtered through a filter having a 2um eye to remove the residue, and then aged at 4 ° C for a certain period of time.

Here, the present inventors investigated the effect of alcohol concentration on acid production during fermentation of acetic acid using alcohol fermented pear juice.

To this end, acetic acid was fermented by dividing the alcohol concentration into 6%, 8%, and 10%. In the case of the raw material with 6% alcohol concentration at the initial fermentation, the yield was 48% after 7 days. The pear juice containing 8% alcohol had the highest total yield of 8.5% and 60% after fermentation under the same conditions. On the other hand, in case of 10% alcoholic juice, the total acid content was 6.8% and the yield was the lowest at 35%.

Acid-producing bacteria generally produce high concentrations of acetic acid in high alcohol concentrations, but Acetobacter aceti used in this experiment is considered to have low total acid production and yield because of its low resistance at high alcohol concentrations.

Therefore, when using acetic acid bacteria for vinegar production, it is most efficient to use acetic acid resistant strains or fermentation of acetic acid at 6-8% alcohol concentration as shown in this study.

This data is shown in Table 1 below.

<Figure 2> Change in Total Acid (%) by Acetic Acid Fermentation

4. Sterilization Step

In order to irradiate the electron beam to the fermentation of acetic acid fermentation Applicant utilized the electron beam of Korea Atomic Energy Research Institute.

The experiment was conducted by dividing 0.3 [Mev], 1 [Mev], 2 [Mev] into the energy of the electron beam, and the electron beam dose was divided into 3 [Kgy], 5 [Kgy], and 10 [Kgy]. It was conducted in accordance with the food-related electron beam irradiation standards.

[Table 1] Irradiation conditions by electron beam energy and dose (√, Irradiation)

For liquid foods including vinegar, the size of the sample should not exceed 19cm [L] x 19cm [W] due to the characteristics of the Korea Atomic Energy Research Institute's electron beam equipment. Should not exceed Therefore, when sterilizing liquids using an electron beam, a sterilization pack [9 cm (L) x 7 cm (W) x 0.5 cm (H)] was packaged in a sealed package to produce about 40 ml of each pack. In addition, since the energy of 2 [Mev] or more is not significantly affected by the thickness [H] of the sample, about 250 ml of each sample was placed in a 500 ml PET bottle and examined for each condition.

After the sterilization by applying an electron beam to the fermentation of acetic acid fermentation as described above, the applicant analyzed the sterilization effect and various active ingredients, and also performed a sensory test.

1. Sterilization effect analysis

The standard number of bacteria is the number of mesophilic bacteria that can develop in the standard agar medium among the bacteria present in the sample. In water testing, the number of bacteria is called the general bacterial count. In particular, this method usually coagulates the specimen and standard agar medium in a Petri dish to calculate the number of viable cells in the sample from the colony number of the bacteria generated after the culture.

All doses of 0.3 Mev, 3Kgy or more of the general bacteria were not found, and the sterilization effect was confirmed.

[Table 2] General bacterial count after electron beam irradiation (/ ml)

2. Organic Acid Analysis

Pass the vinegar through Sep-pak C18 activated with 10 mL methanol, discard the first 2 mL, filter the solution with a membrane filter, and perform organic acid analysis using high performance liquid chromatography. The instrument used was HPLC and detection was carried out at 210 nm using a UV detector. R ² of the analysis conditions as oxalic, ciric, tartaric, malic, succinin, and calibration curve creating a calibration curve by analyzing the lactic acid reference standards, each in four different concentrations (mg / 100mL) were all set equal to or more than 0.99.

Looking at the composition of the organic acid, oxalic acid was not detected under all conditions, and the detected amount of each organic acid was not statistically significant. Acetic acid was the most abundant among organic acids, followed by malic acid, lactic acid and citric acid. This is the same for both the treated group (electron beam irradiation) and the untreated group. Only a small increase in energy content of citric acid was found at 0.3.

<Table 3> Organic acid composition (a) untreated group, (b) treated group (average)

3. Free Sugar Analysis

Breeding vinegar is pretreated under the same conditions as organic acid analysis and analyzed by HPLC. The column is used for the carbohydrate analysis column, and the detector is detected by the RI detector under the conditions of 45 ℃ for the column oven, 80% acetonitrile for the mobile phase, and 2.9mL / min for the flow rate. This analysis condition to analyze at 5 different concentrations of fructose, glucose, sucrose, maltose standards each create a calibration curve, and r ² are all set equal to or more than 0.99.

Sucrose and maltose were not observed in all treatments and controls. Although fructose was found to contain about 10% more than glucose, fructose and glucose contents were not statistically significant under all conditions.

In the case of No. 5 vinegar (1Mev / 5Kgy), the content of glucose was partially reduced, but similar patterns were not observed at the same dose of other energy levels. see.

<Table 4> Composition of free sugar (a) untreated group, (b) treated group (average)

4. Amino Acid Analysis

Preserved by pre-treatment under the same conditions as in the analysis of organic acids, while refrigerated, the sample is left for 10 minutes at room temperature, and then injected into HPLC to analyze amino acids. The column was the sodium cation exchage column, and the solvent was sodium eluent A Na315 and sodium eluent B Na740.The solvent was flowed up to 8 minutes only, A and B were linear gradients up to 24 minutes, and solvent B was flowed for 4 minutes after 24 minutes. Solvent rate is analyzed under the conditions of 0.44 mL / min. The amino acids separated by HPLC are reacted with ninhyrin in a post-culumn reaction module and then detected at 570 nm using a UV detector. A mixed amino acid standard reagent containing 2.75 g / 100 g of amino acid was analyzed under the same conditions, and the amino acid was quantified by comparing the area of the sample with that of the standard reagent.

Among free amino acids, high content of Alanine and Arginine, but low content of other amino acids can be regarded as the difference in the content of each amino acid in food. In addition, the free amino acid was not significantly different from the treatment group and the control group.

When comparing the mean of the treatment group and the control group, some types such as Glysine or Glutamic acid tended to be lowered in the treatment group, but there was no statistically significant difference.

Table 5 Free Amino Acid Composition

(Unit: mg / 100g)

5. Sensory test

The vinegar was centrifuged at 8,000 rpm for 30 minutes to remove particles containing yeast cells, stored at 4 ° C. for 10 days, and then aged. In order to conduct the sensory evaluation, 20 students with excellent discrimination in taste, aroma and color were selected by the panel, and the panel evaluated the color, taste and aroma preference scores from 0 (very bad) to 10 (very good). It was.

When the sterilization effect is desired using the electron beam, the most problematic problem is the change of color. When sterilization experiments were performed using conventional electron beams such as beef or sausage, the red color tended to change, but in the case of liquids, the color change could not be confirmed.

[Table 6] Sensory test

Claims (4)

Washing the pear and then crushing / compressing the juice to form pear juice; Adding a sugar to the pear juice formed in the juice step to increase the sugar content to 20 ~ 25 ° Brix; Adding an yeast 0.5-1% (v / v) to the fermented pear juice, and an alcohol fermentation step of culturing for 4 to 5 days under anaerobic conditions at 23 to 25 ° C .; Acetic acid fermentation step inoculated 20% (v / v) of the vinegar to alcohol fermentation complete pear juice and incubated for 10 to 30 days in aerobic conditions of 30 ℃; A maturation step of filtering the fermented acetic acid and refrigerated it; Sterilization step of irradiating the electron beam to the mature pear juice; The seed solution is distilled water, glucose (Glucose), glycerin (Glycerin), yeast extract (Yeast extract), ethanol,

And sterilizing the medium consisting of acetic acid, adding ethanol to the medium, and inoculating 1 to 2 platinum of Acetobacter aceti, followed by shaking culture in an incubator for 4 to 6 days. Vinegar manufacturing method. delete The method according to claim 1, The yeast is inoculated in a medium consisting of peptone (Peptone), yeast extract (Yeast extract), malt extract (Malt extract) and glucose (Glucose) and Saccharomyces sere cultured for 4 to 5 days at 23 ~ 27 ℃ Vichy (Saccharomyces cerevisiae) characterized in that the method for producing a vinegar using an electron beam. delete