KR101182145B1 - Preparation Methods of Vinegar and Vinegar Drink with Improved Fermentation Time, Yield and Sensory Attributes Using Liquid Glucose Derived from Corn - Google Patents

Abstract

The present invention provides a vinegar and vinegar beverage manufacturing method and vinegar and vinegar beverage prepared by the method. The present invention not only improves the fermentation time and fermentation yield of vinegar very efficiently through the use of liquid glucose derived from corn, but also has excellent functionality (particularly, taste with little fermentation odor generated by acetic acid fermentation). Vinegar and vinegar beverages with odor). In addition, the present invention can maximize the original taste of the fruit, improve the functionality and functionality and lower the rejection of the sour taste of vinegar, through the intake of vinegar or vinegar beverage, contribute to the public health and application in the vinegar-related industry This has the advantage of being possible.

Description

Preparation method of Vinegar and Vinegar Drink with Improved Fermentation Time, Yield and Sensory Attributes Using Liquid Glucose Derived from Corn}

The present invention relates to a method for producing fermentation time, fermentation yield and functionality of vinegar and vinegar beverage using a novel liquid glucose derived from corn.

Vinegar is one of the fermented foods that have been manufactured and used since ancient times regardless of East and West, and is a representative seasoning with sour taste easily used in daily life.

Vinegar is divided into fermented vinegar and synthetic vinegar according to the manufacturing method. Fermented vinegar refers to vinegar made by natural or artificial fermentation, and synthetic vinegar refers to vinegar made by diluting glacial acetic acid or acetic acid prepared by chemical reaction without fermentation process. Fermented vinegar is divided into natural fermented vinegar and alcohol fermented vinegar depending on the method of making. Natural fermented vinegar is made by fermenting alcohol to make alcohol and then acetic acid fermenting it again. Alcohol fermented vinegar is fermented acetic acid using ethyl alcohol having a purity of 99% or more as a raw material. In addition, vinegar is divided into two types according to the raw materials, it is divided into grain vinegar, fermented grain as raw material, fruit vinegar, fermented fruit as raw material.

These vinegars contain various organic acids and amino acids, which are involved in energy metabolism in the body, preventing the accumulation of lactic acid, a fatigue substance, and preventing the production of lipid peroxide, which causes diseases such as arteriosclerosis and thrombosis. It is also good for preventing obesity, skin health and beauty, as well as removing toxic and hangover. Other benefits include increased calcium absorption, relieving constipation, reducing eye fatigue, and increasing resistance.

Vinegar is divided into surface fermentation and deep fermentation according to the fermentation method. Surface fermentation refers to the vinegar fermentation in a stationary state after inoculating acetic acid bacteria of the genus Acetobacter in the medium. However, the surface fermentation can minimize the initial investment cost due to the simple fermentation equipment and can give a soft sour taste. However, it is difficult to control the fermentation conditions such as fermentation temperature and aeration rate according to the characteristics of acetic acid bacteria. There is a problem that the yield is low and the fermentation odor based on the resulting vinegar remains. Deep fermentation is able to control fermentation conditions such as fermentation temperature and aeration rate, so the fermentation period is shorter than surface fermentation, and the fermentation method can increase the yield and acidity of product, vinegar, or strong acidity. This is not satisfactory.

Recently, with increasing interest in the efficacy of vinegar, many people are trying to consume vinegar and vinegar beverages. As a result, a variety of products made with vinegar and vinegar drinks using various fruits and grains well known for their efficacy and functionality while lowering the sour taste of vinegar have been released, and many patent applications or registered patents have been released.

Due to the aftermath, vinegar and vinegar beverages are manufactured using various methods. For example, there is a method of preparing vinegar through surface fermentation after preparing alcohol fermentation broth using grains, but this requires long fermentation time, low fermentation yield, and poor functionality by producing fermentation odor. have. Another example is a method of preparing alcohol vinegar by deep fermentation after preparing an alcoholic fermentation broth using fruit raw materials for improving sensory function, but this also has problems of long time fermentation time and low fermentation yield.

Accordingly, there is a need for a novel method for producing a new vinegar and vinegar beverage having improved functionality and fermentation yield and fermentation yield.

 The present inventors made diligent research efforts to discover methods for producing vinegar and vinegar beverages excellent in functionality while improving fermentation time and fermentation yield of vinegar. As a result, when alcoholic fermentation broth is prepared using liquid glucose derived from corn, alcohol fermentation broth and acetic acid bacteria are mixed to produce vinegar through a deep fermentation process. By clarifying this improvement, the present invention has been completed.

Accordingly, it is an object of the present invention to provide a novel vinegar production method.

Another object of the present invention to provide a vinegar prepared by the vinegar production method.

Still another object of the present invention is to provide a novel vinegar cooking method.

Another object of the present invention to provide a vinegar beverage prepared by the vinegar beverage manufacturing method.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

The present invention provides a vinegar manufacturing method comprising the following steps:

(a) inoculating yeast in an aqueous medium containing liquid glucose derived from corn ( Zea mays L. ) to ferment alcohol to obtain an alcohol fermentation broth; And

(b) fermenting deep alcohol by inoculating acetic acid bacteria into the aqueous fermentation broth obtained from step (a) or ii) alcohol in an aqueous medium containing fermentation broth and fruit concentrate.

The present inventors made diligent research efforts to discover methods for producing vinegar and producing vinegar beverages with improved functionality and improved fermentation time and fermentation yield of vinegar, and as a result, alcoholic fermentation broth using liquid glucose derived from corn. When the vinegar was prepared by mixing the alcohol fermentation broth and acetic acid bacteria prepared after the production of vinegar through the deep fermentation process, the vinegar fermentation time was hardly produced and the vinegar fermentation time and the fermentation yield were confirmed to be highly improved.

Referring to the manufacturing method of the present invention in detail for each step as follows.

The liquid glucose derived from corn used in the present invention refers to molasses obtained after hydrolyzing corn starch with an acid or an enzyme to prepare glucose, and used in the art as a hydrosugar.

The liquid glucose derived from corn is liquefied corn starch by mixing purified water and liquefied enzyme (eg, alpha-amylase); Glycosylation (eg, glucoamylase) and dry malt to add glycosylation; Enzyme deactivation, compression filtration, decolorization, ion purification and concentration; And crystallizing and concentrating the concentrated glucose.

In the art, when preparing vinegar from fruit concentrate, the fruit concentrate is mixed with yeast to prepare an alcohol (ethanol) fermentation broth, and when vinegar is prepared from grains (for example, rice or brown rice), after the saccharification process of grain concentrate. Mix with yeast to obtain an alcohol (ethanol) fermentation broth. However, the vinegar production method as described above not only obtains alcohol fermentation broth containing low concentrations of alcohol due to the characteristics of impurities or raw materials contained in the concentrate, but also low vinegar fermentation yield, long-term fermentation time and low functionality (fermentation odor). You will get vinegar with).

The present invention is a vinegar manufacturing method that can be obtained acetic acid in a short time fermentation time and high yield by using corn-derived liquid glucose as a raw material for vinegar, in particular, vinegar with very improved functional (for example, almost no fermentation odor) It is a novel vinegar manufacturing method that can be prepared.

The yeast strain used in the present invention may be any yeast strain as long as it is a yeast strain capable of producing alcohol (ethanol) using sugar as a carbon source.

According to a preferred embodiment, the yeast is mouses celebrity bicyclic a saccharide used in the present invention (Saccharomyces cerevisiae), mouses bar Janus (Saccharomyces bayanus) or saccharide in mouses Pas thoria Taunus (Saccharomyces pastorianus) a saccharide, and more preferably Preferably it is Saccharomyces cerevisiae or Saccharomyces bayanus , most preferably Saccharomyces cerevisiae .

In the specification of the present invention, the term “Brix” is a unit representing sugar, and means a weight (g) of sugar contained in 100 g of pure water, and is measured using a brix hydrometer or the like.

In the present invention, the aqueous medium in the step (a) is prepared by mixing the corn-derived liquid glucose, yeast fermentation nutrient and purified water, it is preferable to maintain the Brix of the medium (Brix) 20-35 Brix.

The aqueous medium in step (a) is preferably prepared by mixing 10-70% by weight of corn-derived liquid glucose and 1-20% by weight yeast fermentation nutrient source in purified water. More preferably, 15-60 wt% corn derived liquid sac sugar and 1-15 wt% yeast fermentation nutrient are mixed in purified water, and most preferably 20-50 wt% corn derived liquid sac sugar and 1-10 wt% yeast fermentation. An aqueous medium is prepared by mixing the nutrients with purified water.

The yeast fermentation nutrient source means a raw material containing hydrogen (H), oxygen (O), carbon (C), nitrogen (N), phosphoric acid (P) which is a basic material for the growth of yeast.

According to a preferred embodiment of the present invention, the yeast fermentation nutrient source used in the present invention comprises at least one component from the group consisting of hydrous glucose, ammonium phosphate, potassium phosphate, magnesium sulfate and yeast extract, more preferably Crystal glucose, ammonium phosphate, potassium phosphate, magnesium sulfate and yeast extract components.

More specifically, the yeast fermentation nutrient source is 1-10% by weight hydrous glucose, 1-10% by weight ammonium phosphate, 1-10% by weight potassium phosphate, 0.1-1% by weight magnesium sulfate, 1-10% by weight yeast extract And 60-93.9 wt% purified water.

Then, the fermentation of alcohol by inoculating yeast in an aqueous medium mixed with the corn-derived liquid glucose, yeast fermentation nutrient source and purified water. Preferably, the medium is inoculated with 1-10% by weight of yeast relative to the total weight of the aqueous medium, more preferably 1-7% by weight of yeast, most preferably 1-5% by weight with yeast Perform alcohol fermentation step.

Alcohol fermentation broth obtained in step (a) may be applied to remove the impurities in a conventional manner. The impurity removal may be carried out, for example, through activated carbon treatment, precipitation with bentonite and / or filter press filtration.

In the present invention, step (b) is carried out by inoculating acetic acid bacteria in an aqueous medium prepared by adding purified water to i) alcohol fermentation broth or ii) alcohol fermentation broth and fruit concentrate.

The fruit concentrate used in step (b) above is mainly used fruit from which the fruit residues are completely removed. If fruit residues are present, the long-term filtration process and vinegar fermentation liquor yield will be reduced. Fruit concentrates may be obtained by crushing (chopping) the purified water and enzymes, such as biscozyme (Viscozyme) to decompose the enzyme and then deactivate the enzyme, followed by compression filtration and concentration. The enzymatic step can be carried out, for example, by incubation at 40-45 ° C. for 1-2 hours, the enzyme deactivation can be carried out by heating at 80 ° C. for 30 minutes, and compression filtration and concentration are conventional. It can be obtained by carrying out the compression method, the filtration method and the concentration method.

According to a preferred embodiment of the present invention, the step (b) in the present invention may further perform the step of adjusting the alcohol concentration and acidity by adding purified water to the aqueous medium.

In the present invention, the alcohol concentration in the aqueous medium in the step (b) is maintained by adding purified water, acidity control can be maintained using vinegar.

More specifically, in the step (b), the purified water is added to the aqueous medium in which the alcoholic fermentation broth or the alcoholic fermentation broth and the fruit concentrate are obtained in the step (a) to maintain an alcohol concentration of 1-4 w / v%. After the solution was obtained, the acidity of the solution was adjusted to 4-7 w / v%, followed by inoculation with acetic acid bacteria, and aeration of 0.1-0.2 vvm at 30 ± 2 ° C. so as not to reduce the alcohol concentration below 0.5 w / v%. Deep fermentation can be carried out in semi-continuous deep fermentation or continuous fermentation in an adjustable fermentation tank.

Microbial culture is divided into liquid culture and solid culture depending on the type of medium. There are also batch culture, continuous culture, and fed-batch culture, depending on the method of feeding the substrate.

Liquid culture methods include a surface culture method and a submerged culture method.

Surface culture is a method of supplying oxygen to microorganisms by increasing oxygen movement from the gas-liquid interface to the liquid by increasing the surface area in contact with air and decreasing the depth compared to the volume of the culture medium in the incubator. to be. As a method of propagating microorganisms on the surface of the liquid, the membrane of the microorganism is always in contact with the air so that dissolved oxygen dissolved in the surface of the liquid can be used well. Surface culture does not agitate the medium or sparge the air.

Submerged culture is a culture method in which air is sparged from the bottom of a fermentor and simultaneously stirred to atomize the air to promote oxygen dissolution. More oxygen may be delivered in the medium than oxygen dissolution by spontaneous diffusion through the surface of the medium top. This method uniformly distributes the microorganisms present in the culture, promotes heat transfer, facilitates pH adjustment, and is advantageous for maintaining a uniform medium concentration in the incubator. In deep cultures, a stock solution is added, the term "stock solution" means acetic acid nutrients in deep cultures. Preferably, the feed solution added in the deep fermentation step in the present invention means a solution in which purified water is mixed with i) alcohol fermentation broth obtained in step (a) or ii) alcohol fermentation broth and fruit concentrate.

According to a preferred embodiment of the present invention, acetic acid fermentation in the present invention uses the deep culture of the liquid culture method, more preferably the present invention performs acetic acid fermentation by continuous culture or semi-continuous culture method while deep culture. .

The present invention is deep fermentation (cultivation) using corn-derived liquid glucose as a raw material for vinegar, so as to yield a higher yield (acetic acid) for a shorter fermentation time than the vinegar manufacturing method prepared from the fruit or grain used in the art It is possible to prepare vinegar with almost no fermentation odor (see Figure 2 of the present invention).

In addition, in the step (b), when the purified water is added to the alcohol fermentation broth obtained in the step (a) or the aqueous medium in which the fruit concentrate is mixed with the alcohol fermentation broth, the alcohol concentration is preferably in the range of 1-4 w / v%. However, if the alcohol concentration is less than 1 w / v%, the yield may be lowered or the fermentation should be stopped due to acetic acid contamination of Acetobacter spp. Strain, and if it exceeds 4 w / v%, the high alcohol concentration may be caused. As a result, the growth of acetic acid bacteria may not progress in the genus Acetobacter .

Chosangyun used in the present invention is acetonitrile bakteo Oh Shetty (Acetobacter aceti), acetonitrile in bakteo celebrity bicyclic (Acetobacter cerevisiae), acetonitrile bakteo fertilization nonjen sheath (Acetobacter cibinongensis), acetonitrile bakteo S. tunen sheath (Acetobacter estunensis), acetonitrile bakteo Indonesian N-Sys (Acetobacter indonesiensis), acetonitrile bakteo requester Pacific Enschede (Acetobacter liquefaciens), acetonitrile bakteo Rover you N-Sys (Acetobacter lovaniensis), acetonitrile bakteo words room (Acetobacter malorum, acetonitrile bakteo nitrogen nipi presence (Acetobacter nitrogenifigens), acetonitrile bakteo O Enigma (Acetobacter oeni , Acetobacter orientalis , Acetobacter orleanensis , Acetobacter pasteurianus , Acetobacter peroxydans , Acetobacter pomorum ( Acetobacter pomorum ) , Acetobacter Shijii ( Ace tobacter syzygii), acetonitrile bakteo trophy faecalis (Acetobacter tropicalis) or gluconic acetonitrile bakteo xylene Linus (Gluconacetobacter xylinus) is that the bacteria are preferred. More preferably acetonitrile bakteo Oh Shetty, acetonitrile bakteo rise linen sheath, acetonitrile bakteo Pas terrier Taunus or gluconic Conacetobacter xylinus , even more preferably acetobacter acety or gluconacetobacter xylinus , most preferably acetobacter acety .

According to a preferred embodiment of the present invention, the amount of acetic acid inoculated in step (b) in the present invention is 1-10% by weight, more preferably 2-5% by weight, most preferably, based on the total medium weight. Is 3-4% by weight.

The vinegar fermentation broth obtained in the above step (b) in the present invention may be applied to the step of removing impurities in a conventional manner. The impurity removal may be carried out, for example, through activated carbon treatment, precipitation using bentonite, and / or filter press filtration.

The present invention may include fruit concentrates and acidity regulators in the vinegar fermentation broth to improve functionality, and may include a functional raw material for imparting functionality.

The fruit concentrate, acidity regulator and functional raw material used in the present invention may be any product that is commercially produced and distributed.

"Fruit concentrate" used in the present invention is apple concentrate, pear concentrate, peach concentrate, citrus concentrate, Hallabong concentrate, grape concentrate, persimmon concentrate, bokbunja concentrate, mulberry concentrate, plum concentrate, kiwi concentrate, jujube concentrate, apricot concentrate , May comprise one or more concentrates from the group consisting of plum concentrate, blueberry concentrate, pineapple concentrate, banana concentrate and pomegranate concentrate.

Preferably, the present invention is 10-50% by weight of fruit concentrate and 1-5% by weight of acidity to the total weight to provide a fresh sour and sweet taste for the purpose of improving the functionality in the vinegar fermentation solution prepared in step (b) The vinegar may be prepared by mixing a 1-5 wt.% Functional raw material with respect to the total weight for the purpose of providing a regulator. The fruit concentrates, acidity regulators and functional ingredients can be used depending on the purpose of the product, and may be used to change the raw material used according to the purpose of the product.

According to a preferred embodiment of the present invention, the present invention further comprises the step of adding at least one additive selected from the group consisting of fruit concentrate, acidity regulator and functional raw material to the vinegar fermentation, more preferably fruit concentrate, The method may further include adding at least two additives selected from the group consisting of an acidity regulator and a functional ingredient, and most preferably, adding all of the fruit concentrate, the acidity regulator, and the functional ingredient additive to the vinegar fermentation broth.

The term "acidity regulator" in the context of the present invention means an additive that changes the acidity (pH) of food.

Preferably, the acidity regulator in the present specification is citric acid (citric acid), trisodium citrate (trisodium citrate), potassium citrate, DL- perlic acid (DL-Malic acid), glucono delta lactone (glucono lactone), gluconic acid (Gluconic Acid), Calcium Gluconate, Sodium DL-Malate, Sodium Hydroxide, Potassium Hydroxide, Calcium Hydroxide, Calcium Hydroxide, Adipic Acid acid, Sodium monophosphate (Monosodium Phosphate), Sodium diphosphate (Disodium Phosphate), Sodium triphosphate (Trisodium Phosphate), Monoammonium Phosphate, Diammonium Phosphate, Monopotassium Phosphate Dipotassium Phosphate, Tripotassium Phosphate, Calcium Monophosphate, Monocalcium Phosphate, Dicalcium Phosphate, Tricalcium Phosphate, Lactic Acid, Calcium Lactate Calcium Carbonate, L-Tartaric Acid, Bicarbonate Sodium carbonate (sodium bicarbonate), ammonium bicarbonate (ammonium bicarbonate), sodium carbonate (light, medium ash; sodium carbonate), magnesium carbonate (potasium carbonate), fumaric acid (fumaric acid) ), Succinic Acid or Potassium Aluminum Sulfate (Ammonium Potassium Sulfate), more preferably citric acid, trisodium citrate, potassium citrate, even more preferably citric acid or trisodium citrate, most preferably Is citric acid.

In the specification of the present invention, the term "functional raw material" refers to a raw material that exhibits a bioregulatory effect when taken as a raw material of animal, plant, or microbial origin as it is processed. Bioregulatory functions include, for example, promoting digestion, suppressing constipation, enhancing immune function, inhibiting aging, preventing and recovering from diseases, and controlling rhythm in the body.

Preferably, the functional raw materials used in the present invention are ginseng, red ginseng, chlorophyll-containing plants or terpines such as spirulina / chlorella, phenols such as green tea extracts, aloe vera leaves (aloe products) or propolis extracts, and oil-containing omega-3 fatty acids. Fatty acids or lipids such as (EPA / DHA-containing products), fats and oils containing gamma linolenic acid, lecithin, squalene, vegetable sterols and vegetable sterols, shark liver oils containing alkoxyglycerols (fats containing alkoxyglycerols) or octacosanols, glucosamine, N -Acetylglucosamine, mucopolysaccharide-protein, dietary fiber (Guar Gum / Guar Glycolysate, Glucomannan, Oats, Indigestible, Maltodextrin, Soy Dietary Fiber, Barley Mushroom, Wheat Diet Fiber, Barley Fiber, Arabian Gum, Corn Bran, inulin / chicory extract, chaff peel, polydextrose, fenugreek seed), aloe gel (aloe product), ganoderma lucidum fruit extract Consisting of water, pomegranate extract, plum extract, sugars or carbohydrates such as chitosan / chitooligosaccharides or fructooligosaccharides, fermented microorganisms such as probiotics (lactic acid bacteria-containing products) or red yeast rice, amino acids or proteins such as soy protein and royal jelly At least one component selected from the group, more preferably at least one component selected from the group consisting of polydextrose, maltodextrin, soybean dietary fiber, wheat dietary fiber, barley fiber pomegranate extract and plum extract, even more preferred Preferably it comprises at least one component selected from the group consisting of polydextrose, maltodextrin, soybean dietary fiber, pomegranate extract and plum extract, and most preferably comprises a polydextrose and pomegranate extract component.

According to another aspect of the present invention, the present invention provides vinegar produced by the above production method.

Since the present invention is manufactured using the vinegar production method described above, the common content between the two is omitted in order to avoid excessive complexity of the present specification.

According to another aspect of the present invention, the present invention provides a vinegar beverage manufacturing method further comprising the step of mixing the sugar with the vinegar prepared by the manufacturing method.

Sugars used in the present invention is a raw material added to reduce the rejection of the vinegar sour taste, sugars such as white sugar, brown sugar or brown sugar, glucose such as liquid glucose, refined glucose, hydrous glucose or anhydrous glucose, liquid fructose Or fructose such as fructose, syrup such as syrup, malt syrup, flour syrup, or syrup, such as molasses syrup or maple syrup, dextrin and fructooligosaccharide, isomaltooligosaccharide, galactooligosaccharide, malto oligosaccharide or Oligosaccharides such as mixed oligosaccharides.

Preferably, the sugars used in the present invention are liquid fructose, oligosaccharides, and reduced sugars derived from corn, and the mixing ratio of the sugars is 10-40% by weight of the total weight of liquid fructose, and 5-20% by weight of the total weight of oligosaccharide. Reduced sugar is added by mixing 5-20% by weight based on the total weight.

The vinegar beverage prepared by the method of the present invention is subjected to instant sterilization through a heat exchanger at 70-90 ° C., and then filtered through a filter of 0.1-3 μm 1-4 times and then cooled to 50-70 ° C. To fill.

Since the present invention is manufactured using the vinegar production method described above, the common content between the two is omitted in order to avoid excessive complexity of the present specification.

According to another aspect of the present invention, the present invention provides a vinegar beverage prepared by additionally performing the step of mixing the sugar with the vinegar prepared by the manufacturing method.

Since the present invention is produced using the vinegar and the vinegar beverage manufacturing method, the common content between them is omitted in order to avoid excessive complexity of the present specification.

The features and advantages of the present invention are summarized as follows:

(Iii) The present invention provides a vinegar and vinegar beverage manufacturing method and vinegar and vinegar beverage prepared by the method.

(Ii) The present invention not only improves the fermentation time and the fermentation yield of vinegar very efficiently through the use of liquid glucose derived from corn, but also has excellent functionality with little fermentation odor generated by acetic acid fermentation (particularly, It is possible to make vinegar and vinegar beverages with taste and odor.

(Iii) In addition, the present invention can maximize the original taste of the fruit, and contribute to the national health and vinegar-related industries by ingesting vinegar or vinegar beverage by improving the organoleptic function and functionality and lowering the rejection of the vinegar sour taste There is an advantage in that the application is possible.

1 is a result of measuring the change of Brix, pH and alcohol content while performing alcohol fermentation using liquid glucose and yeast fermentation nutrients derived from corn. When alcohol (ethanol) fermentation was performed by mixing liquid glucose derived from corn and yeast, an alcohol fermentation broth containing 14 w / v% alcohol was obtained at 108 hours of culture.
2 is a mixture of vinegar and purified water in an alcoholic fermentation broth obtained from a mixture of liquid glucose and yeast fermentation nutrient, followed by deep fermentation, ethanol content, total acidity, feeding rate (L / hr), and GK (Gross Keep). This is the result of measuring the change of). When acetic acid fermentation with alcohol fermentation broth obtained after alcohol fermentation using liquid glucose derived from corn, acetic acid at a concentration of 12.9 w / v% was obtained within 72 hours after the start of the culture.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .

Example

Throughout this specification, "%" used to denote the concentration of a particular substance is intended to include solids / solids (wt / wt), solid / liquid (wt / The liquid / liquid is (vol / vol)%.

Example 1: Alcohol Fermentation Step

350 kg of liquid glucose derived from corn (82 Brix, Co., Ltd.) and 50 kg of yeast fermentation nutrient source (water-containing glucose, ammonium phosphate, potassium phosphate, magnesium sulfate, and yeast extract were added to 600 kg of purified water, and the same raw materials and The fermented yeast fermentation broth 3 ㎏ ( Saccharomyces cerevisiae , Biological Resource Center) was inoculated and fermented at 28 ° C. for 3 days to obtain an alcoholic fermentation broth.

The alcohol (ie, ethanol) concentration in the obtained alcoholic fermentation broth was measured, and the concentration was 14 w / v (weight / volume)%. After treating 0.05% by weight of activated carbon to the obtained alcoholic fermentation broth, 3% by weight of bentonite was added, followed by filter press filtration to obtain a fermentation solution from which impurities were removed.

Figure 1 shows the change of Brix, pH and alcohol content of the fermentation broth measured while performing the alcohol fermentation.

Example 2: Deep Fermentation Step

The alcohol fermentation broth obtained in Example 1 was diluted with purified water to 4.0 w / v%, and the acidity of the mixture was adjusted to 6 w / v% using acetic acid, followed by Acetobacter aceti (biomass). The fermentation broth was inoculated with 3.5% by weight based on the total weight.

Transfer the mixed liquid of alcohol concentration and acidity to the deep fermentation tube, maintain the temperature in the deep fermentation tube at a temperature of 30 ℃, aeration conditions of 0.1-0.2 vvm (volume of air per volume of culture medium per minute) Continuous fermentation was carried out while supplying the mixed solution so that the alcohol concentration of the core fermentation broth was maintained at 0.6 ± 0.2 w / v%. In case of continuous fermentation, the stock solution was added to allow acetic acid bacteria to ferment.

As can be seen in Figure 2, the acidity (i.e., acetic acid content) increased sharply from about 10 hours of deep fermentation by this manufacturing method, and showed an acidity of about 12.6 w / v% at about 60 hours of deep fermentation. Deep fermentation showed an acidity of 12.9 w / v% from about 72 hours to 120 hours. Based on these results, the researchers found that high concentrations of acetic acid could be obtained during short acetic acid fermentation when corn-derived liquid glucose was used, rather than fruit or grain concentrates commonly used in the art. .

In addition, the acidity of the vinegar fermentation broth finally obtained by continuous fermentation of about 120 hours was 12.9 w / v%, the residual alcohol concentration was about 0 w / v% (Fig. 2). After treating 0.05 weight% of activated carbon with the obtained vinegar fermentation liquid, bentonite was added, and filter press filtration was performed to remove impurities.

The change in alcohol content, total acidity and GK (Gross Keep; sum of acidity and alcohol concentration) of the vinegar fermentation broth measured while performing the deep fermentation is shown in FIG. 2.

Example 3: Subsidiary Material Mixing and Acidity Adjustment

Apple concentrate (China) was used as a commercially available fruit concentrate used for the purpose of improving sensory function, citric acid was used as the acidity regulator, and pomegranate concentrate (Iran or Taiwan) commercially available was used for the purpose of imparting functionality. Polydextrose (dietary fiber) was used. 15% by weight of apple concentrate, 1% by weight of citric acid, 20% by weight of pomegranate, and 2% by weight of polydextrose were added to the vinegar fermentation solution obtained in Example 2, and then purified water was added thereto to give a pH of 4.5 w / v%. Pomegranate vinegar was prepared.

Pomegranate vinegar was subjected to instant sterilization through a heat exchanger at 80 ° C. and then filtered through a 1 μm microfiltration filter to remove impurities.

Example 4: Vinegar Beverage Preparation

To the pomegranate vinegar prepared in Example 3 was added 18% by weight of liquid fructose, 7% by weight per reduced rice, 5% by weight of oligosaccharide, and purified water was added to prepare a pomegranate vinegar drink with acidity of 2.5 w / v%.

Pomegranate vinegar beverages were subjected to instant sterilization through a heat exchanger at 80 ° C. and then filtered through a microfiltration filter of 1 μm and 0.5 μm to remove impurities.

Test Example 1: Sensory Test

The pomegranate vinegar beverage prepared in Example 4 was used as an experimental group, and the vinegar beverage and fruit prepared by performing alcohol fermentation and surface fermentation using grain as a main ingredient as a control group were prepared by alcohol fermentation and deep fermentation. A vinegar beverage was selected and sensory tests were performed on the experimental group and the control group.

Twenty-nine housewife panels were diluted four-fold in the vinegar of the experimental group and the vinegar of the control group to drink to the housewife panel to perform the sensory test on a 1-7 point scale and the results are shown in Table 1 below.

The evaluation items were the appearance taste, taste taste, aftertaste taste, color suitability, sweetness suitability, sourness suitability and overall preference of the vinegar beverage. In addition, purchase preference was evaluated after the completion of the sensory test.

* Goodness of fit 1): If each property is a suitable degree, it is marked as [4 = suitable], but if the mean is significant (α = 0.05) greater than 4.0, it is [4 <strong], if it is small, [4> weak]. Display.

As shown in Table 1, when the vinegar is produced through alcohol fermentation and acetic acid fermentation (deep fermentation) using corn-derived liquid glucose as raw material, the functional (especially, reduced to the fermentation odor than vinegar prepared from raw grain or fruit) Vinegar due to the improvement of taste) was found to be very improved.

Claims (8)

Vinegar manufacturing method comprising the following steps:
(a) inoculating yeast in an aqueous medium containing liquid glucose derived from corn ( Zea mays L. ) to ferment alcohol to obtain an alcohol fermentation broth; And
(b) adjusting the aqueous medium containing i) alcohol fermentation broth obtained from step (a) or ii) alcohol fermentation broth and fruit concentrate to an alcohol concentration of 1-4 w / v% and an acidity of 4-7 w / v%. After that, inoculating acetic acid bacteria on the aqueous medium to deep fermentation.
The method of claim 1, wherein in said step (a) yeast, characterized in that the MICE celebrity bicyclic as Saccharomyces (Saccharomyces cerevisiae), mouses bar Janus (Saccharomyces bayanus) or mouses Pas thoria Taunus (Saccharomyces pastorianus) a saccharide in Saccharomyces Way.
The method of claim 1, wherein the aqueous medium in step (a) comprises at least one component from the group consisting of hydrous glucose, ammonium phosphate, potassium phosphate, magnesium sulfate and yeast extract.
The method of claim 1 wherein the aqueous medium in step (a) comprises 1-10% by weight of yeast.
The method of claim 1, wherein in said step (b) chosangyun is acetonitrile bakteo Oh Shetty (Acetobacter aceti), acetonitrile bakteo celebrity bicyclic on (Acetobacter cerevisiae), acetonitrile bakteo fertilization nonjen sheath (Acetobacter cibinongensis), acetonitrile bakteo S. tunen sheath (Acetobacter estunensis), acetonitrile bakteo Indonesian N-Sys (Acetobacter indonesiensis), acetonitrile bakteo requester Pacifico Enschede (Acetobacter liquefaciens), acetonitrile bakteo Roba your N-Sys (Acetobacter lovaniensis), acetonitrile bakteo Malo Room (Acetobacter malorum, acetonitrile bakteo nitrogen nipi Jens (Acetobacter nitrogenifigens ) , Acetobacter oeni , Acetobacter orientalis , Acetobacter orleanensis , Acetobacter pasteurianus , Acetobacter peroxydans , Acetobacter peroxydans acetonitrile bakteo Formosan Room (Acetobacter pomorum), acetonitrile night Message GE (Acetobacter syzygii), acetonitrile bakteo trophy faecalis (Acetobacter tropicalis), gluconate characterized in that acetonitrile bakteo xylene Linus (Acetobacter xylinus) gyunin.
The method of claim 1, wherein the method further comprises adding to the vinegar fermentation solution one or more additives selected from the group consisting of fruit concentrates, acidity regulators and functional ingredients.
Vinegar prepared by the method of any one of claims 1 to 6.
A vinegar beverage prepared by mixing saccharides with vinegar prepared by the method of any one of claims 1 to 6.

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