KR101292085B1 - A method of preparing for onion fermented-beverage - Google Patents

Abstract

The present invention is fermented onion juice, can produce malic acid, citric acid (citric acid) and succinic acid (succinic acid), very excellent ability to produce acetic acid from onion juice, It relates to a method for producing onion fermented beverages using Acetobacter tropicalis ( Acetobacter tropicalis ) which can enhance anticancer activity and antithrombotic activity in the fermented onion acetate acetic acid.
The production method of the present invention may not only produce a fermentation beverage having an acidity of 4% (v / v) or more by performing a fermentation process according to the optimum fermentation conditions of the microorganisms, and further minimize the duration of the fermentation beverage. The onion fermentation drink is completed by confirming the conditions that can be optimally controlled by the onion taste.

Description

A method of preparing onion fermented beverages {A METHOD OF PREPARING FOR ONION FERMENTED-BEVERAGE}

The present invention relates to a method for preparing onion fermented beverage using acetic acid fermentation strain.

Onion ( Allium cepa L.) is a perennial plant belonging to the monocotyledonous liliaceae, onion is a vegetable that can be grown as a crop suitable for a relatively cold climate.

Onion has a long history of cultivation and is one of the seasoned vegetables that are widely used around the world due to the characteristics of the fragrance ingredients, such as pepper, garlic. The unique smell of onion is not only effective in removing the bad smell and taste of meat, but also known to have an antiseptic effect and is mainly used as a spice in meat and other dishes. In addition, it is known that onions contain minerals such as calcium and phosphoric acid together with various vitamins.

Onions are mainly produced in the southern part of Korea, and most are produced between May and July. Harvested onions are mainly stored at low temperatures, and shipped at high demands, some of which are consumed for pickling or drying, but more than 90% of the yield is stored at low temperatures as raw. Domestic onion production has been steadily increasing since 1990. In 2005, the national production was 1,023,000 tons, which is about twice the garlic production.

To date, many studies on the physiological activity of onions have been conducted through animal experiments. The effects of cardiovascular disease prevention, thrombosis treatment, blood sugar lowering effect, antioxidant effect and detoxification effect of lead toxicity, antibacterial effect, anticancer effect, antioxidant and Studies on various bioactive functions, such as heavy metal removal effect, have been reported. Onion has been recognized as a health functional material by consumers by research on the various bioactive functions.

Onions are mostly boiled or roasted and used in various dishes for spices and seasonings. They are also used as processed snacks such as extruded snacks, seasonings, and soups. However, onions have low shelf life, and 10-20% of the total output is lost or used as compost due to the decay and softening of tissues during storage. In addition, onion is an enzyme called allinase, which is produced when onion cells are destroyed, acts on non-volatile odorless precursors to produce many volatile compounds containing sulfur. to be.

Some researches have been made on improving the storage characteristics and processing techniques of onions with low shelf life, and various drying processes have been applied for the powdering of onions, and there have been attempts to improve the shelf life through radiation treatment or fumigation treatment. There is no secure high storage. Therefore, in order to increase the consumption of onion is required to develop a method of using in the form of processed food that can be easily consumed by consumers.

In response to these demands, research is being conducted on new methods and products of onions. The product research on onions that has been conducted up to now is based on the research on the production of onion snacks and on the physical properties of extruded snacks using dried onion juice and dried onions. Research, research on separation of quercetin from onions, storage stability of dried onions, quality characteristics of bread with onion powder, and quality characteristics of strawberry jam with onion And the like have been reported.

Currently, domestic self-sufficiency rate of onions reaches 100%, and domestic production of onions is high, and various methods of using onions are required to promote consumption of onions with low shelf life.

Therefore, with respect to onions that can be produced in excess of domestic consumption, which requires the development of new forms of use for promoting consumption, the development of new foods and beverages with onions as an alternative to enhance its functionality Necessity is emerging.

It is an object of the present invention to provide a method for producing an onion fermentation drink using microorganisms that can not only increase the acidity of fermented products by fermenting onions but also improve the functionality of the existing onions.

In order to achieve the above object, the present invention is a method for producing an onion fermented beverage comprising the step of inoculating an acetobacter tropicalis strain in the onion and the step of fermenting the onion inoculated with the strain to produce an onion fermentation broth. It provides an onion fermented beverage prepared by.

Hereinafter, the present invention will be described in detail.

In the present specification, fermentation (fermentation) refers to a process in which microorganisms decompose organic matter using an enzyme that it has, and acetic acid fermentation refers to a fermentation process in which acetic acid is produced in a fermentation process in which microorganisms decompose organic matter.

Beverage in the present invention refers to a generic term of drinking to quench thirst or to enjoy the taste, it is intended to include vinegar, vinegar beverages and functional drinks. In addition, the fermented beverage refers to a beverage prepared by performing a fermentation process using a microorganism.

The functional beverage according to the present invention can be used to control the bio-defense rhythm of the beverage group or beverage composition to which the added value is imparted so that the function of the beverage acts on the specific purpose by physical, biochemical, biotechnological, Means a beverage which has been designed so that the body control function related to restoration and the like is sufficiently expressed in the living body.

In the present invention, the culture medium refers to a solid medium or a liquid medium containing nutrients necessary for growing animal cells, plant cells or bacteria, and the culture medium refers to cultured by inoculating a strain into a liquid medium.

The inventors of the present invention are excellent in acetic acid fermentation ability of onion juice, and while studying the microorganisms that can add functionality by fermenting onions, acetobacter tropicalis NO. 22 ( Acetobacter tropicalis NO. 22) inoculated with onion juice to fermentation, it was confirmed that the anticancer activity and the antithrombotic activity of the onion juice can be improved, furthermore, the acetobacter tropicalis NO. 22 ( Acetobacter tropicalis NO. The present invention was completed by identifying the optimum conditions for growth and acid production in 22) and preparing an excellent onion fermented beverage based on this.

In order to achieve the above object, the present invention is a method for producing an onion fermented beverage comprising the step of inoculating an acetobacter tropicalis strain in the onion and the step of fermenting the onion inoculated with the strain to produce an onion fermentation broth. It provides an onion fermented beverage prepared by.

The onion fermentation beverage production method comprises the steps of preparing an onion fermentation target solution; It may be a method for producing an onion fermentation drink comprising the step of inoculating the acetobacter tropicalis strain in the onion fermentation target solution and the step of fermenting the onion fermentation target solution inoculated with the strain to prepare an onion fermentation broth.

The acetobacter tropicalis strain is specifically isolated from the smelly peach, has acid producing ability, excellent acetic acid producing ability, acetic acid fermentation ability of onion, fermented onions malic acid (cilic acid), citric acid (citric acid) and succinic acid, as well as acetobacter tropical No. which can enhance anticancer activity and thrombus formation inhibitory ability in acetic acid onion ferment produced by acetic acid fermentation of the onion. 22 ( Acetobacter tropicalis No. 22).

Acetobacter tropicalis strain No. 22 ( Acetobacter tropicalis No. 22) was deposited on December 18, 2009 with the Korea Microorganism Conservation Center located on the 2nd floor of Yurim Building, 361-221 Hongje 1-dong, Seodaemun-gu, Seoul, Korea, and was given accession number KFCC 11476P.

When the acetobacter tropicalis strain is inoculated into onions, the onion fermentation broth may be prepared through acetic acid fermentation, but for more efficient beverage production, the acetobacter tropicalis strain may be prepared in an onion fermentation broth processed with onion for fermentation beverage. It can be inoculated.

The preparing of the onion fermentation target solution may be performed by a method including any one selected from the group consisting of a process of preparing an onion juice solution and a process of preparing an onion hot water extract by juice of onions, and removing odors. In order to further heat treatment any one selected from the group consisting of the onion juice and onion hot water extract.

The process of preparing the onion juice solution may be carried out by a method of producing onion juice or onion juice by juice the onion in a conventional juice method. The process of preparing the onion juice solution, for example, the process of peeling, washing and cutting the onion; The washed onion may be pulverized with a pulverizer and a process including pulverizing the pulverized onion. The pulverization may be performed using a mixer such as a green juice, and the pulverizing process may be performed using a nonwoven fabric or centrifugal. Separator may be used.

The process of preparing the onion hot water extract may be performed by a method including, for example, cutting onions and adding water to the cut onions and heating them, and more specifically, cutting onions; The cut onion is put in a net, and 500 ml of water is added based on 1 kg of onion, and then 10 minutes to 30 ° C in a temperature range of 110 ° C to 130 ° C, preferably 115 ° C to 125 ° C, and more preferably 120 ° C. Hydrothermal extraction for minutes, preferably 15 minutes to 25 minutes, more preferably 20 minutes; The process of preparing the onion hot water extract by mixing the hot water extract obtained through the process of extracting the onion and the hot water extraction process obtained by the extraction process and extracting the juice from the net or put the onion in the net extraction process It can be carried out by a method comprising, the process of juice can be used using a non-woven fabric or a centrifuge. The onion hydrothermal extract obtained through the process of preparing the onion hydrothermal extract is about 10 brix of sugar content corresponding to onion juice, and can obtain an onion hydrothermal extract of about 1 kg per onion.

The process of heat-treating any one selected from the group consisting of the onion juice and the onion hot water extract is 100 ℃ to 140 ℃, preferably 105 ℃ to any one selected from the group consisting of the onion juice and the onion hot water extract 1 minute to 20 minutes, preferably 5 minutes to 15 minutes, more preferably 7 minutes to 12 minutes at 130 ° C, more preferably 110 ° C to 120 ° C, and the onion-specific process by the above process Off-flavor of can be eliminated.

The preparing of the onion fermentation target solution may include extracting the onion juice and the onion hydrothermal extract from any one selected from the group consisting of a process of preparing an onion juice by extracting the onion and extracting the onion hydrothermal extract. The method may further include heat treating any one selected. The preparing of the onion fermentation target solution further comprises the step of removing the insoluble material after any one selected from the group consisting of a process of preparing an onion juice solution by preparing an onion juice by juice of onions and a process of preparing an onion hydrothermal extract solution. The insoluble material removing step may be performed by any one selected from the group consisting of the onion juice solution and the onion hydrothermal extract solution or the onion juice solution that performs the heat treatment process and the onion juice solution that performs the heat treatment process. Any one selected from the group consisting of can be carried out by the method of centrifugation. The centrifugation method may be performed using a centrifuge. When using the centrifuge, the centrifugation conditions are 8,000 to 12,000xg, preferably 9,000xg to 11,000xg, more preferably 9,500xg to 10,500xg and 10 minutes to 45 minutes, preferably 20 minutes to 40 minutes, More preferably, it may be 25 to 35 minutes.

In any one selected from the group consisting of the heat-treated onion juice and the heat-treated onion hot water extract, bacteria and yeast may be present to inhibit acetic acid fermentation and lower the quality of the product, thereby removing the bacteria and yeast. In order to inoculate the acetobacter tropicalis strain to any one selected from the group consisting of the onion juice solution and the onion hot water extract may be further sterilized.

The sterilization step is a low temperature long time (LTLT) sterilization for about 30 minutes at 63 ℃ to 65 ℃, high temperature short time, sterilization for 15 to 30 seconds at 72 ℃ to 75 ℃ HTST) and ultra high temperature sterilization (UHT) for 1 to 3 seconds at 120 ° C to 150 ° C. In order to sterilize contaminated bacteria as much as possible while minimizing browning of raw materials, To sterilization may be performed at from 130 ° C. to 130 ° C., preferably at 121 ° C. for 10 to 20 minutes, preferably for 15 minutes.

In addition, the strain is the acid production efficiency is best when the ethanol concentration is 4% (v / v) compared to the total fermentation target solution, the step of preparing the onion fermentation target solution to the ethanol concentration of the fermentation target solution 3% (v / v) to 5% (v / v), preferably 3.5% (v / v) to 4.9% (v / v), more preferably 3.7% (v / v) to the total liquid The method may further include adjusting the ethanol concentration to be 4.7% (v / v).

The process of adjusting the ethanol concentration is any one selected from the group consisting of the fermentation target solution, specifically the onion juice and the onion hot water extract, so that the ethanol concentration is adjusted to the concentration, the onion juice solution subjected to the heat treatment process and Method of adding ethanol to any one selected from the group consisting of onion hot water extract having undergone the heat treatment process and the onion juice solution having the sterilization process and onion hot water extract having the sterilization process Or inoculating yeast, specifically Saccharomyces cerevisiae , into the fermentation broth to undergo fermentation to adjust the ethanol concentration to the concentration, and then removing the saccharomyces servizier. It can be done by the method. Said saccharomyces serbizi strain is one example of Saccharomyces serbizi KCCM 7913 ( Saccharomyces cerevisiae .

In addition, the strain growth efficiency and acid production efficiency of the strain when the glucose (glucose) concentration of 2.5% (v / v) to 3% (v / v), specifically 2.5% (v / v) compared to the total fermentation target solution Since the best, the step of preparing the onion fermentation target solution is to adjust the glucose concentration so that the glucose concentration of the fermentation target solution is 2.5% (v / v) to 3.0% (v / v) relative to the total fermentation target solution The process may further include.

The process of adjusting the glucose concentration is any one selected from the group consisting of the fermentation target solution, specifically the onion juice solution and the onion hydrothermal extract solution, the onion juice solution performing the heat treatment process and the onion heat treatment process The method of adding glucose to adjust the concentration to any one selected from the group consisting of hot water extract and the onion juice solution performing the sterilization process and the onion hot water extract performing the sterilization process to adjust the concentration. can do.

Inoculating the acetobacter tropicalis strain in the onion fermentation target solution may be performed by inoculating or adding the acetobacter tropicalis strain to the onion fermentation target solution. Inoculation or addition of the strain may be carried out by inoculating the strain itself or adding a culture medium of the strain or a culture medium of the strain.

The inoculation amount of the strain was 7.5 x 10 ⁶ CFU / mL to 1.5 x 10 ⁷ CFU / mL or 0.8 x 10 ⁷ CFU / mL to 1.25 x 10 ⁷ CFU / mL or 0.9 x 10 ⁷ CFU / based on the onion fermentation broth. but may not be limited to mL to 1.2 × 10 ⁷ CFU / mL.

Fermenting the onion fermentation target solution inoculated with the strain to prepare the onion fermentation broth may be performed under certain conditions.

The fermentation may be carried out at 20 to 40 ℃, preferably 25 to 35 ℃, more preferably 27 to 33 ℃ and pH 2 to pH 4, preferably pH 3 to pH 3.8 conditions.

In addition, since the strain is significantly increased fermentation efficiency under aeration conditions rather than anaerobic conditions, the step of preparing the fermentation broth is preferably carried out under aeration conditions, for example, aeration conditions are 0.5 vvm to 1.5 vvm or 0.5 vvm To 1.2 vvm conditions and agitation speed conditions of 300 rpm to 700 rpm. The vvm refers to a unit in which 1L of air is introduced into the fermenter for 1 minute.

In addition, the step of preparing the fermentation broth may further include the process of adding at least one selected from the group consisting of yeast extract and corn steep liquor during the fermentation process of onion fermentation solution.

The yeast extract (Yesat Extract) is a separation of the extract by a method such as self-digestion after separating and purifying the edible yeast strain, it is used as a natural additive of liquid, powder, granules or paste-like material. The corn steep liquor (CSL) refers to a liquid by-product produced during soaking during the production of liquid or corn starch by grinding corn, and is also referred to as corn starch leachate.

When the added ingredient is a yeast extract, the amount of yeast extract may be 0.05% (w / v) to 1.05% (w / v) relative to the entire fermentation broth. When the addition amount of the yeast extract is less than 0.05% (w / v) can not exhibit the effect of increasing the acidity, and when the addition amount of the yeast extract is more than 1.05% (w / v) acidity despite the addition of the yeast extract The increase in acidity is very slow due to the increase in resistance, which may be economically undesirable.

When the added ingredient is corn steep liquor, the amount of corn steep liquor is 0.05% (v / v) to 0.65% (v / v), preferably 0.1% (v / v) to 0.25, based on the total fermentation broth. may be% (v / v). When the addition amount of the corn steep liquor is less than 0.05% (v / v) can not exhibit the effect of increasing the acidity, and when the addition amount of the corn steep liquor is more than 0.65% (v / v) also added to the corn steep liquor Nevertheless, the increase in acidity is very slow due to the resistance action due to the increase in acidity, which may not be economically desirable. In addition, the production of acid is preferably 0.1% (v / v) to 0.25% (v / v) in consideration of the overall flavor associated with the side, taste and color.

The onion fermentation beverage manufacturing method is in addition to the step of preparing the onion fermentation broth in addition to and mixing the onion fermentation broth with at least one selected from the group consisting of apple juice, beta-cyclodextrin and apple flavor and / or diluting the onion fermentation broth It may further comprise a step.

Adding and mixing the at least one selected from the group consisting of apple juice, beta-cyclodextrin and apple flavor to the onion fermentation broth is preferably at least one selected from the group consisting of apple juice, beta-cyclodextrin and apple flavor to the onion fermentation broth. And adding and mixing one or more selected from the group consisting of fructose and oligosaccharide, or adding and mixing apple juice, fructose, beta-cyclodextrin, oligosaccharide and apple flavor.

The step of adding and mixing the apple juice, fructose, beta-cyclodextrin, oligosaccharide and apple flavor may be added in combination with the ingredients in connection with the functional improvement of the fermentation broth.

For example, the content of the components of the final onion fermented beverage prepared by diluting the onion fermentation broth and adding the additive material is 82.5 to 87.5 weight ratio of onion fermentation broth, 9 to 11 weight ratio of apple juice, 1.5 to 2.5 weight fructose, based on weight. Weight ratio, beta-cyclodextrin 1.5 weight ratio to 2.5 weight ratio, oligosaccharide 0.8 weight ratio to 1.2 weight ratio and apple flavor 0.25 weight ratio to 0.35 weight ratio, preferably 84 to 86 weight ratio of onion fermentation broth, 9 to 11 weight ratio of apple juice, 1.5 weight ratio of fructose To 2.5 weight ratio, beta-cyclodextrin 1.5 weight ratio to 2.5 weight ratio, oligosaccharide 0.9 weight ratio to 1.1 weight ratio and apple flavor 0.27 weight ratio to 0.32 weight ratio.

Dilution of the onion fermentation broth may be performed by adding purified water to the onion fermentation broth and mixing the mixture, and 10 wt% of the onion fermentation broth based on the weight ratio of the purified water in order to improve the functionality of the fermentation broth and maintain the functionality of the fermentation broth. To 200 weight ratio, preferably 50 to 150 weight ratio may be added, but is not limited thereto.

The onion fermentation beverage manufacturing method may be performed after the fermentation process, to further remove the insoluble solids generated, to further filter the filter using filter paper or filter cloth or non-woven fabric to improve the quality of the final product. have.

The present invention also relates to an onion fermented beverage prepared by the production method of the present invention.

The onion fermented beverage according to the present invention contains various minerals and organic acids and is not only nutritionally superior, but also maintains various physiological activities such as anticancer activity and antithrombotic activity, and is highly functional.

In particular, when preparing an onion beverage by using a manufacturing method using an existing acetic acid strain or without considering the optimum conditions of the strain of the present invention, acidity (acidity) is 4% which is the standard of brewing vinegar required by the Food and Drug Administration standard While less than the acidity of, when producing an onion beverage by the production method of the present invention using the strain of the present invention can produce a fermented beverage of more than 4% acidity.

Therefore, since the brewing vinegar can be manufactured according to the manufacturing method of the present invention, the manufacturing method of the present invention can be applied as a method for manufacturing the brewing vinegar.

According to the production method of the present invention, since it is possible to produce a variety of onion fermented beverages, such as brewed vinegar of 4% or more acidity, vinegar drinks prepared using brewed vinegar, fermented beverages of less than 4% acidity, the production method is required It can be applied to produce a variety of beverages by adjusting the acidity using appropriate conditions depending on the type of the final beverage.

As described above, the acetobacter tropicalis NO. Onion drink prepared by the method for preparing an onion fermented beverage using Actetobacter tropicalis NO. 22 may be prepared using the acetobacter tropicalis NO. 22 not only improved functionality such as anticancer activity and antithrombotic activity, but also the method described above. Since it uses the optimum acid production condition and growth condition of 22, it is economically advantageous because it can efficiently produce fermentation broth of more than 4% acidity, which is the standard of vinegar, which is required by the Korea Food and Drug Administration. Since the onion fermentation drink with improved taste can be prepared by adding an additive in consideration of sweetness, overall taste, and the method of the present invention, the method of the present invention produces various products related to onions, including the production of high functional drinks using onion vinegar and onions. In addition, the industrial use value will be very high in that it will activate the health food market using domestically produced agricultural products, create new demand for Korean agricultural products, and induce high added value.

1 is acetobacter tropicalis according to the initial ethanol concentration according to an embodiment of the present invention ( Acetobacter tropicalis ) No. 22 is a graph showing the acidity change of the culture medium. In FIG. 3, * means an initial ethanol concentration of 3%, and ● means an initial ethanol concentration of 4%, ▲ means an initial ethanol concentration of 5%, ◆ indicates an initial ethanol concentration of 6 % Means, ■ means that the initial ethanol concentration is 7%.
Figure 2 is an Acetobacter tropicalis No. according to an embodiment of the present invention. In the fermentation of onion juice using 22 to prepare a fermentation broth, the effect of the initial acetic acid concentration was shown, Figure 2a shows the acetobacter Tropicalis ( Actobacter) according to the culture period tropicalis ) No. 22 is a graph showing the growth rate of the above, Figure 2b is a graph showing the acidity change of the fermentation broth according to the fermentation period, ● and ○ means the initial acetic acid concentration is 0%, ◆ and ◇ is the initial acetic acid concentration 1 % And ▲ and △ means the initial acetic acid concentration is 2%, ■ and □ means the initial acetic acid concentration is 3%, * means the initial acetic acid concentration is 4%.
Figure 3 is Acetobacter tropicalis No. according to an embodiment of the present invention. In the fermentation of onion juice using 22 to prepare a fermentation broth, it shows the effect of the initial glucose (glucose) concentration, Figure 3a is acetobacter tropicalis ( Acetobacter tropicalis ) according to the culture period for each initial glucose concentration No . Figure 22 is a graph showing the growth degree, Figure 3b is a graph showing the acidity change of the fermentation broth according to the fermentation period for each initial glucose concentration, the numerical value shown in the figure means the glucose concentration (w / v).
Figure 4 is Acetobacter tropicalis No. according to an embodiment of the present invention. In the fermentation of the onion juice using 22 to prepare a fermentation broth, it is a graph comparing the growth and acid production of the strain in the anaerobic conditions (flask) and aeration (fermentor) through the air.
FIG. 5 shows Acetobacter tropicalis No. 1 according to one embodiment of the present invention. FIG. In the fermentation of onion juice using 22 to prepare a fermentation broth, a graph for confirming the effect of fed-batch culture using yeast extract, the number 1 is the case of adding 4% ethanol in the middle of the culture, the number 2 Is when 2% ethanol and 1% glucose are added, the number 3 is when 2% ethanol, 1% glucose and 0.05% yeast extract are added, and the number 4 is 2% ethanol, 1% glucose And 0.5% yeast extract was added, and the number 5 shows the case where 2% ethanol and 0.5% yeast extract were added.
Figure 6 is Acetobacter tropicalis No. according to an embodiment of the present invention. In the fermentation of onion juice using 22 to prepare a fermentation broth, a graph for confirming the effect of fed-batch culture with corn steep liquor, the number 1 is 2% ethanol and 0.05 in the middle of the culture % Corn steep liquor is added, number 2 is the addition of 1% ethanol and 0.2% corn steep liquor, number 3 is the addition of 1% ethanol and 0.2% corn steep liquor, and number 4 is 1 % Ethanol and 0.2% corn steep liquor were added, number 5 is for 1% ethanol and 0.15% corn steep liquor, number 6 is for 1% ethanol and 0.3% corn steep liquor, Figure 7 shows the addition of 1% ethanol and 0.4% corn steep liquor.

Hereinafter, examples will be given to more specifically describe the present invention. However, the following examples are merely illustrated to help the understanding of the present invention, and may be modified in various forms, and the scope of the present invention is not limited to the following examples.

< Example  1> Isolation and Identification of Acetic Acid Strains

Put the fallen and peach in an airtight container at 30 ℃ for 5 days, take the fallen and peach liquid at the time of sour smell, dilute by serial dilution, and contain 1% CaCO ₃ (glucose 3g). , beef extract 1g, ethanol 4 ml, CaCO ₃ 1g, agar 1.5g and distilled water 88.3 ml). The smeared agar plate (agar plate) is incubated for 3 days at 30 ℃, and then isolate the strain forming a transparent ring, a total of 23 weeks of acetic acid isolates, of which the best growth and acetic acid production of the acetic acid of onion No 22. strains were selected, which are expected to have good fermentation capacity.

Morphological analysis of the strain, more specifically, analysis of the form through an optical microscope, Gram stain kit (Gram stain kit BD Co., USA), mobility test, catalase test (Biomrieux Co., France), spore staining, decarboxylase test , MR test, VP test, oxidase test, indole test and gelatin test were performed, and the results are shown in Table 1.

Characteristics No.22 Source peach Morphology, Shape Bacillus Gram-stain Gram voice Motility test - Catalase test + Spore Dyeing - Decarboxylase test - MR test - VP test - Oxidase test - Indole test - Gelatin test -

As shown in Table 1, the No 22 strain was bacillus, was gram-negative, had no motility, and was identified as spore-free by spore staining. In addition, the catalase test showed a positive response. In addition, the decarboxylase test, MR test, VP test, oxidase test, indole test and gelatin test were all negative, confirming that they have the characteristics of acetic acid bacterium ( Acetobacter spp.).

The nucleotide sequence of the 16S rRNA gene was determined and analyzed for identification by the molecular genetic characteristics of the No 22.

As a result, the isolated strain No. 1 with the highest acetic acid production capacity was found. Acetobacter tropicalis LMG 1663 and Acetobacter for 22 tropicalis NRIC 0312 isolate No. The sequence of 16S rRNA gene of 39 showed high homology of 98%, respectively. 22 strain is Acetobacter tropicalis ) was finally identified.

No. last identified as the Acetobacter Tropicalis. 22 to Acetobacter Tropicalism No. It was named 22 and was deposited on December 18, 2009 at the Korea Microorganism Conservation Center located on the 2nd floor of Yurim Building, 361-221 Hongje 1-dong, Seodaemun-gu, Seoul, Korea, and was given accession number KFCC 11476P.

< Example  2> acetobacter Tropicalis No . Analysis of 22 Optimal Acid Generation Conditions

2-1 Acetic acid according to the initial ethanol concentration Generation

Acetobacter Tropicalis No. 22 was inoculated in GYP medium (1.5 g of glucose, 0.3 g of Peptone, 0.2 g of Yeast extract, 3 ml of ethanol, 1 g of Acetic acid and 94 ml of distilled water), and then grown on a shaker incubator for 3 days at 160 rpm and 30 ° C. To prepare a culture solution.

After adding the culture solution to the GYP medium so that the final concentration was 3%, 10 ml of the culture solution was taken every two days, and the concentration of ethanol (v / v) in the culture solution was 3%, 4%, 5% and 6%. After ethanol was added, the cells were incubated at 30 ° C. for 10 days. The acidity of the culture solution by the culture is shown in FIG. Acidity in this example is determined by the volume of 0.1N NaOH (NaOH / kg equivalent) used to neutralize 10 ml of the culture with the titratable acidity (%) to neutralize acetic acid.

As shown in FIG. 1, the acidity is increased when the initial ethanol concentration is 4% (v / v) compared to the case where the initial ethanol concentration is 3% (v / v), and the acetic acid production ability is significantly increased. Confirmed. On the other hand, when the initial ethanol concentration of 5% (v / v) and 6% (v / v) it was confirmed that the acidity is lower. Therefore, it was confirmed that the optimum acid production conditions when the initial ethanol concentration is 4% (v / v).

2-2 acetic acid according to the initial acidity Generation

Acetobacter Tropicalis No. 22 was added to the medium adjusted by adding acetic acid to 0%, 1%, 2%, 3% and 4% of the initial acidity of the medium prepared by adding 3% ethanol to the GYP medium of Example 2-1, respectively. The strain was incubated at 30 ° C. for 10 days in the same manner as in Example 1-3. The results of the growth and total acid of the bacteria by the culture are shown in Figure 2.

As shown in FIG. 2, the lower the initial acidity, the more active the growth of the bacteria, and the higher the final acid production was confirmed. More specifically, as shown in Figure 2a, the higher the initial acidity was confirmed that the growth of the bacteria significantly reduced. In addition, as confirmed in Figure 2b, the higher the initial acidity, the total acid content is sensitively reduced, the acidity was highest when the initial acidity is 1% until the 7th day of culture, but acetic acid is not added from the 8th day of culture The final acidity was highest in the non-cultured group, and the highest acidity was found in the experimental group without adding acetic acid on the 10th day, and the highest acid production was found.

From the above results, it was confirmed that when acetic acid is produced using the strain of the present invention, it is most preferable not to artificially add acid to the fermentation target material.

2-3 initial glucose  Acetic acid by concentration Generation

Acetobacter Tropicalis No. 22 glucose concentration (w / v) was added to 0%, 0.5%, 1%, 1.5%, 2%, 2.5 in modified GYP medium with 4% (v / v) ethanol and initial acidity adjusted to zero. The strains were cultured at 30 ° C. for 10 days in the same manner as in Example 2-1 in the medium adjusted by adding glucose to%, 3%, 6% and 8%, respectively. 3 shows the results of the growth of the bacteria and the total acid by the culture.

As shown in FIG. 3A, in relation to the growth rate of the bacteria, the growth of the bacteria was sufficiently performed before 5 days only when the initial glucose concentration was 2.0% to 3.0%, and in the other ranges, 5 days had elapsed after 10 days. It was found that the bacteria continued to grow until they reached work. Since the rapid increase of the cells is directly related to the economic effect on the efficient fermentation, especially in the manufacturing process, it was confirmed that the glucose concentration is preferably 2.0% to 3.0%. In particular, when the initial glucose concentration is 2.5%, not only the growth of the bacteria is sufficiently made within 5 days, O.D. It was confirmed to be the best in the number of cells using the value.

In addition, as shown in FIG. 3b, in relation to the growth of the bacteria, sufficient acid is produced before 10 days only when the initial glucose concentration is 2.5% to 3.0%, and in the other range, 10 days have elapsed. The bacteria continued to produce acid until they reached day 15. Acid production of bacteria can be an indicator of fermentation progress in acetic acid fermentation. The fact that acid production takes place in a short period of time means that the time for acetic acid fermentation can be shortened. It is related. Therefore, it was confirmed that the glucose concentration is preferably 2.5% to 3.0%. In particular, when the initial glucose concentration is 2.5%, not only enough acid is produced within 8 days, but also the highest acid production ability among the experimental groups to which glucose was added based on the highest peak of acid production was the best as fermentation conditions. It was confirmed.

When producing acetic acid using the strain of the present invention from the above results, the glucose concentration in the fermentation target material should be adjusted to 2.0% to 3.0%, preferably 2.5% to 3.0%, more preferably 2.5% in the optimum conditions It was found that acetic acid could be produced.

2-4 Aeration  Acetic acid Generation

After removing the peel of the onion, washed and cut finely to grind juice with a juicer to prepare the onion juice, heat treatment at 110 ℃ 10 minutes. The heat-treated onion juice was centrifuged at 10,000 x g for 30 minutes to remove insoluble materials, thereby preparing onion juice.

150 mL of the onion juice was added to a 500 mL Ernmeyer Erlenmeyer flask, and Acetobacter tropicalis No. 1 was added to the onion juice in the same manner as in Example 2-1. After inoculating 22, the Erlenmeyer flask was incubated with stirring while restricting the aeration of the Erlenmeyer flask.

On the other hand, 150 mL of the onion juice solution in a fermenter (fermentor) and put into acetobacter Tropical No. 22 was inoculated and incubated. However, the fermenter was cultured under aeration conditions of 1vvm.

Ethanol concentration of the onion juice was adjusted to 4% (v / v).

As a result of culturing with different aeration conditions, the results of the growth and total acid of the bacteria by the culture are shown in FIG. 4.

As shown in FIG. 4, it was confirmed that when fermentation was performed under aeration conditions, the growth of bacteria and the production of acid, that is, the production of vinegar were remarkably excellent. In particular, the acidity was found to be characterized by the highest acidity corresponding to about 3.3% in two days of culture in aeration conditions.

From the above results, it was confirmed that when acetic acid is produced using the strain of the present invention, fermentation is carried out using the fermentation conditions as aeration conditions, in terms of shortening the fermentation period and the efficiency of acetic acid production.

2-5 yeast extract is added Oil price formula  Acetic acid when incubating Generation

Onion juice was prepared by the method of Example 2-4.

The onion juice was shaken and fermented to a saccharomyces cerevisiae in a Erlenmeyer flask with KCCM 7913 ( Saccharomyces cerevisiae ) until the ethanol concentration reached 4%.

When the ethanol concentration was 4% based on the onion juice as a whole, the fermentation was stopped, and aseptic centrifugation to remove the yeast, and then the onion juice was transferred to the sterilized fermentation tank. In the onion juice of the fermenter in the same manner as in Example 2-1, acetobacter tropicalis No. After the inoculation of 22, the culture was carried out under aeration conditions at agitation speed of 600 rpm and 1 vvm. 5 shows the results of the growth of the bacteria and the total acid by the culture.

As shown in FIG. 5, the growth of the cells was completed in 4 days of culture, and the maximum acidity reached 3.4% in 2 days of culture. As confirmed in Example 2-4, it was confirmed that the fermentation effect in aeration conditions is remarkably excellent in terms of shortening the fermentation period and the efficiency of acetic acid production. Fermentation efficiency for the initial alcohol concentration for the acidity produced was calculated to be 65.18%.

On the other hand, according to the Food and Drug Administration standard, in the case of brewed vinegar must meet the acidity of more than 4%, the experiment by fed-batch culture using yeast extract for the production of brewed vinegar by the strain of the present invention The results were measured.

Since the experiment is to confirm the additional acidity increase condition by the fed-batch culture method, the acidity of the culture solution by the strain of the present invention was carried out from the time point 4 days after the culture is no longer increased.

After 4 days of inoculation, when only 4% (v / v) of ethanol was added (arrow number 1 in FIG. 5), the ethanol content was decreased, but the acidity did not change, and the acetobacter trophy Callis No. 22 was found to consume ethanol but not acid. In addition, even when the ethanol 2% (v / v) and glucose 1% (v / v) was added 6 days after the inoculation (Fig. 5 arrow number 2) there is almost no change in acidity change Confirmed.

When 7 days after inoculation, 2% (v / v) of ethanol, 1% (v / v) of glucose and 0.05% (w / v) of yeast extract were added (arrow number 3 in FIG. 5). Was increased from 3.67% to 4.31%. Accordingly, at 8 days after inoculation, 2% (v / v) of ethanol, 1% (v / v) of glucose and 0.5% (w / v) of yeast extract were added (arrow number 4 in FIG. 5). After 9 days of inoculation, ethanol 2% (v / v) and yeast extract 0.5% (w / v) were added (arrow number 5 in FIG. 5), and finally 12 days after inoculation. As time passed, the acidity of the final onion fermentation broth increased to 6.65%, and the ethanol consumption and sugar consumption were found to increase actively as a result of ethanol content and reducing sugar content.

From the results, acetobacter tropicalis No. 1 through fed-batch culture using yeast extract (yeast extract). Improving the acid production capacity of 22 established a process that could allow the production of onion fermented brewed vinegar from onion juice as well as onion fermented beverages. Specifically, by supplying ethanol and glucose, which are carbon sources, after 4 days of inoculation, which is the time when the number of acidity and the number of cells reaches an almost highest level, the increase in acidity, that is, the production of acid, is improved. There is a limit, and 4 days after the inoculation, which is the time when the bacteria are sufficiently grown, it was confirmed that the supply of the yeast extract is required.

2-6 corn Immersion liquid  Adding Oil price formula  Acetic acid when incubating Generation

Based on the results of Example 2-5, the addition of corn steep liquor was confirmed the ability to produce acetic acid when fed-batch culture. Onion juice to check the ability to produce acetic acid was used onion juice prepared in the method of Example 2-4.

After adding ethanol such that the ethanol concentration is 4% (v / v) based on the whole onion juice solution, the acetobacter tropicalis No. 22 was inoculated by the method of Example 2-1 and cultured by the method of Example 2-5. 6 shows the results of the growth of the bacteria and the total acid by the culture.

As shown in FIG. 6, the acidity tendency was increased when 2% (v / v) of ethanol and 0.05% corn steep liquor were added after 3 days of inoculation (arrow number 1 in FIG. 6). This was not confirmed, and the acidity was increased to 4.1% by the 5th day of culture, and in the above conditions, Acetobacter Tropicalis No. 22 was found to consume ethanol but not high acid production rate. In addition, when 5 and 6 days after inoculation, 1% (v / v) of ethanol and 0.2% (v / v) of corn steep liquor were added (arrow numbers 2 and 3 in FIG. 6), Acidity continued to increase, and at 7 and 8 days post inoculation, 1% (v / v) ethanol and 0.2% (v / v) and 1% (v / v) and corn steep When 0.15% (v / v) of the liquid was added (arrow numbers 2 and 3 in FIG. 6), respectively, the acidity was continuously increased, and the acidity was confirmed to be about 5.6% at 8 days of culture.

From the results, acetobacter tropicalis No. 1 through fed-batch culture using corn steep liquor (CSL). Improving the acid production capacity of 22 established a process that could allow the production of onion fermented brewed vinegar from onion juice as well as onion fermented beverages. However, when the corn steep liquor is contained in an amount greater than 0.25% (v / v) based on the total composition, the flavor and flavor of the fermented beverage or vinegar may be impaired due to the unique flavor and taste of the corn steep liquor. It was confirmed that the content of the immersion liquid is preferably 0.1 (v / v) to 0.25% (v / v).

< Example  3> Analysis of Organic Acid Composition of Onion Acetate Fermentation Solution

After removing the peel of the onion, washed and cut finely to grind juice with a juicer to prepare the onion juice, heat treatment at 110 ℃ 10 minutes. The heat-treated onion juice was centrifuged at 10,000 x g for 30 minutes to remove insoluble materials, thereby preparing onion juice.

The acetobacter tropicalis No. 1 of Example 1 was added to 1,000 ml of the onion juice solution. After inoculating 22 of the pre-culture solution to 3% (v / v), and incubated for 10 days at aeration conditions of agitation speed 600 rpm and 1vvm. Acetobacter Tropicalis No. The organic acid producing ability of 22 was measured.

More specifically, high performance liquid chromatography (HPLC) was performed under the conditions of Table 2 below.

Used equipment Agilent 1200 sereies Analytical column Sep-pak C18 (Waters Co.) Detector UV detector (210 nm) Flow rate 1.0 mL / min Sample volume 10 μL Mobile phase A solution containing 20 mM NaHPO ₄ in 1% acetonitril adjusted to pH with phosphoric acid

The results of high performance liquid chromatography analysis performed under the conditions of Table 2 are shown in Table 3 by comparing the organic acid content of the onion juice before fermentation and the organic acid content of the onion fermentation drink after fermentation. In Table 3, ND means that the corresponding organic acid was not detected.

Organic acid Unfermented Onion Juice (w / v,%) Onion fermentation broth fermented with acetic acid bacteria (w / v,%) Malic acid 0.18 0.69 Legacy ND ND Acetic acid ND 4.5 Citric acid 0.04 0.7 Suche mountain 0.01 0.62 Fumaric acid 0.0006 ND Oxalic acid ND 0.01 Tartaric acid ND 0.09

As shown in Table 3, in the case of onion juice before fermentation, the content of malic acid was the highest, but acetic acid that was not detected before fermentation after fermentation contained the most, so that the acetobacter tropicalis No. . It was confirmed again that the acetic acid production capacity of 22 was very good.

In addition, the content of malic acid was increased by 0.51%, citric acid and succinic acid were also increased, and oxalic acid and tartaric acid, which were not detected at all before fermentation, were also detected. 22 was found to have acid production capacity for acetic acid, citric acid, succinic acid, oxalic acid and tartaric acid as well.

< Example  4> Biological Activity of Onion Acetate Fermentation Solution

In 1,000 ml of onion juice of Example 3, Acetobacter Tropicalis No. 22 of the preculture was inoculated to 3% (v / v), and then cultured under aeration conditions of agitation rate 600 rpm and 1vvm. After culturing to the final acidity of 1% acetic acid fermentation of the onion juice solution was measured for the anticancer activity and antithrombotic activity against the cancer cells of the fermentation broth and the onion juice of 1% final acidity.

4-1 Measurement of anticancer activity

Cell lines for measuring anticancer activity were lung cancer cell lines and colon cancer cell lines. Specifically, A-549 (human lung carcinoma), SK-MES-1 (human lung carcinoma), DLD-1 (human colon adenocarcinoma) and Caco- 2 (human colon adenocarcinoma) was used. Culture of the cells was performed using RPMI1640 medium of Gibco (Life Technologies, Inc., USA) and medium containing 10% fetal bovine serum (FBS, heat inactivated) and 1% penicillin-streptomycin in DMEM and MEM medium, respectively. Was carried out in an incubator at 37 ° C. and 5% CO ₂ .

The anticancer activity of the tumor cell line was measured by MTT (3- (4,5-dimethylthiazol-2-yl) -2,5-diphenyltetrazolium bromide) assay.

Specifically, after adjusting each tumor cell line to 2 × 10 ⁵ cells / mL concentration, 100 μL inoculated in 96 well plate and incubated in the incubator for 24 hours at 37 ℃ and 5% CO ₂ conditions, the onion Juice and onion fermentation broth samples were inoculated at 100 μL and incubated for 48 hours.

Four hours before the end of the incubation, 50 μL of MTT solution (0.5 mg / mL) was added to each well, followed by further incubation for 4 hours to induce formazan formation. To dissolve this, dimethyl sulfoxide (DMSO) was added to each well. After adding 100 μL, the plate was stirred for 20 minutes in a plate shaker, and the absorbance was measured at 570 nm with a multi-well scanning spectrophotometer (microlate autoreader, Bio-Tek instrument, USA). The anticancer activity was evaluated by the cell growth inhibition rate according to the absorbance. When the cell growth inhibition rate was 50% or more, the anticancer activity was confirmed. The cell growth inhibition rate was calculated by Equation 1 below.

The measurement results are shown in Table 4 below.

Unfermented onion juice Onion fermentation broth fermented with acetic acid bacteria A-549 79% 96% SK-MES-1 60% 95% DLD-1 76% 96% Caco-2 66% 97%

As shown in Table 4, the acetobacter tropicalis No. Fermentation with 22 was found to significantly increase the anticancer activity.

More specifically, in relation to lung cancer cell lines A549 and SK-MES-1, onion juice solution showed a 79% proliferation inhibitory effect on A549 cells, whereas onion fermentation broth showed a 96% proliferation inhibitory effect The effect was improved, and the growth inhibitory activity of onion juice on SK-MES-1 cells was 60%, but the onion fermentation broth showed a significantly elevated 95% anti-cancer activity.

In addition, in relation to colon cancer cells DLD-1 and Caco-2, onion juice before fermentation showed a proliferation inhibitory effect of 76% and 66% for DLD-1 and Caco-2 cells, respectively. Both colon cancer cells showed high anticancer activity of more than 95%, and the effect of remarkable anticancer activity was confirmed.

4-2. Platelet aggregation inhibitory activity

Coagulation is the process by which a number of coagulation factors are activated and finally make a clot by converting fibrinogen into fibrin. In the blood coagulation process, there are endogenous pathways caused by damage to blood vessel walls and extraneous pathways caused by trauma.

Therefore, thrombus generation inhibitory activity is attributable to activated partial thromboplastin time (APTT), thrombin time (TT) and extrinsic pathwat, which are measures of inhibitory activity due to endogenous pathways. Prothrombin time (PT) and fibrinogen (FIB) were measured using a blood coagulation analyzer (CLOT-2S, SEAC SRL., Italy).

Specifically, an onion fermentation broth was prepared by the method of Example 4-1, and the measurement was performed after adding the sample to 0.1 mL and 0.01 mL in Rat plasma (IRT-N, Innovative research, 3.8% Na citrate). , 5 to 10 minutes incubation at 37 ℃, was carried out by measuring the coagulation time, the results are shown in Table 5 below.

APTT (sec) TT (sec) PT (sec) FIB (mg / Dl) Rat plasma 62.4 31.5 22.6 100 Onion Juice (0.1ml) 63.2 31.3 23.0 101 Onion Fermentation Broth (0.1ml) Vmax Vmax Vmax 36 Onion Fermentation Broth (0.01ml) 71.7 30.1 23.0 104

Activated partial thromboplastin time (APTT), thrombin time (TT), and prothrombin time (PT) are assessed as having antithrombotic function at higher levels, and fibrinogen (FIB) as anti-thrombotic function at lower levels. .

As shown in Table 5, in the case of onion juice, APTT, TT and PT and FIB contents were found to be almost similar to the control group, showing little antithrombotic function, whereas onion acetic acid fermentation broth showed significantly high antithrombotic function. It was confirmed that there is. In particular, the APTT 160 seconds or more, TT 240 seconds or more PT and 33 seconds or more time was found to be very excellent anti-thrombotic function, the onion acetate fermentation broth 10% of onion juice When added to 0.01 ml corresponding to Onion juice showed similar activity, the acetobacter tropicalis No. 22 was found to impart significantly elevated antithrombotic function to onions through fermentation.

< Example  5> Improve the acceptability of onion fermented beverages

5-1. Preference measurement

In Example 4, the onion fermentation beverage, which was confirmed to have excellent functionality, and the degree of acceptance of the existing brewed vinegar were measured.

More specifically, the experiment is based on the sour taste, fermentation odor based on the sensory characteristics of vinegar for onion vinegar (experimental group) and commercial brewing vinegar (control group, Chungjeongwon Co., Ltd.) having a pH of 4 or more prepared in Example 2-4 Sensory evaluation was performed for strength, raw odor intensity, raw odor acceptivity and overall acceptability.

The container of each sample was marked with three digits selected from the random number table, and the presentation order was randomly presented using Microsoft Office Excel 2007 (MIcrosoft Inc., USA). In the sensory evaluation, provided with a spitting cup of purified water (20 ± 2 ° C) to rinse the mouth between the sample and the sample, reducing confusion and desensitization with the whole sample due to the strong characteristics of the sample before the sample is evaluated. In order to do this, a sufficient mouth rinse was performed three times.

The sensory evaluation was conducted in a 1: 1 interview in the student lounge of Asan Engineering Hall, Ewha Womans University, and evaluated in order of sour taste, fermentation odor intensity, raw odor intensity, raw odor preference and overall acceptability. In the measurement evaluation, one point was evaluated as 'very bad' using a rank-rating scale of a five point scale, and five points were evaluated as 'very good', and the results are shown in Table 6.

Sour taste Fermentation Raw material Material odor symbol Overall preference Control group 3.45 2.50 2.35 2.90 2.95 Experimental group 2.75 2.70 2.85 2.90 3.00

As shown in Table 6, the strength of the sour taste of the commercial brewed vinegar was higher than the onion vinegar of the present invention, the fermentation odor of the present invention was slightly higher than the commercial vinegar of 2.5 points 2.7. It was able to recognize raw odor due to onions, and it was confirmed to be superior to commercial vinegar in terms of preference. While commercially brewed vinegar added monosaccharides and starch, onion vinegar of the present invention is the result of sensory test without adding anything onion vinegar is excellent in terms of preference because the off-flavor of onion during the culture is removed It was judged. However, the necessity of follow-up research to improve preferences was raised.

5-2. Improved sign

As confirmed in Example 5-1, the onion fermentation vinegar of the present invention, while minimizing the taste of the onion itself, while maintaining the maximum functionality of the onion fermentation drink for commercialization, the onion in the onion fermentation drink It is required to limit peculiar taste and to improve palatability.

As a result of examining other vegetable juices or fruit juices to be mixed together for the purpose of limiting the smell of onions remaining in the onion fermented beverage among carrots, sweet potatoes, pears, grapes, tangerines and apples, which are mainly grown in Korean farms, When mixed, it was confirmed that not only the onion odor was reduced as much as possible but also appropriately harmonized with the flavor and taste of the onion.

The apple juice is prepared by the method of preparing the fruit juice, washing the skin after peeling or washing it with a peel, cutting it to a suitable size, pulverizing with a grinder, and juice by using a nonwoven fabric. .

The final product was prepared by adding apple flavor, beta-cyclodextrin, oligosaccharide and fructose together with the apple juice, and the optimum composition ratio was determined through sensory evaluation by varying the content of onion vinegar fermentation solution and apple juice in the composition of the product. .

More specifically, the apple juice, oligosaccharides and liquid fructose and the like was purchased from CJ Food Inc (Korea), the beta cyclodextrin was purchased from BK Bio Co (Korea), the apple flavor is JEY'S F.I. It was purchased from Inc. (Korea). The experiment was performed by mixing the ingredients of the onion fermentation vinegar used in Example 5-1 with the ingredients of Table 7 the day before, and then performing a sensory test on the prepared onion fermented beverage.

In the compositions of Table 7 below, each figure means% by weight. The remaining content means the amount of purified water. The prepared product was stored in a 4 ° C. refrigerator and removed from the refrigerator 10 minutes before the experiment, and stored in an ice box containing ice, and placed in a disposable plastic container (4.5 cm in diameter and 5.5 cm in height) about 30 mL immediately before the test. Prepared to have a time temperature of 5.5 ± 1 ° C. The containers of each sample were marked with three digits selected from the random number table, and the presentation order was randomly presented using Microsoft Office Excel 2007 (MIcrosoft Inc., USA). In the sensory evaluation, provided with a spit cup with purified water (20 ± 2 ° C) to rinse the mouth between the sample and the sample to reduce confusion and slowness of feeling with the whole sample before the sample is evaluated. In order to do this, a sufficient mouth rinse was performed three times.

Onion Vinegar Apple juice fruit sugar Beta-cyclodextrin oligosaccharide Apple flavor One 50 25 2 One 0.8 0.10 2 80 5 2 1.5 One 0.15 3 85 10 2 2 One 0.3 4 90 5 2 1.5 One 0.15

The sensory evaluation was conducted in a 1: 1 interview in the student lounge of Asan Engineering Hall, Ewha Womans University, and evaluated in order of overall preference, sweetness, apple flavor, and onion flavor. The overall acceptability was evaluated by using the Rank-rating scale on a 10-point scale, with 1 point being 'not very good' and 10 being 'very good'.The degree of sweetness, apple flavor, and onion flavor were 11 points. Just about right scale was used. The characteristic strength of each item was just about right in the middle of the scale, and Much Too Week was evaluated as weak characteristic strength, and Much too strong was evaluated as strong characteristic strength. First, in the general preference evaluation, all three samples were tasted while rinsing, and then the scores were ranked in the order of high overall preference, and the sample number was written in the corresponding column, and only one sample number was written in one column. . After evaluating the overall preference, we took a five-minute rest period and evaluated the following three items.The presented sample was evaluated from the left sample, and the sweetness, the apple flavor, and the onion for one sample were evaluated. A Monadic evaluation procedure was used to evaluate the degree of flavor at one time, and the measurements for overall acceptability are shown in Table 8 below. The evaluated results were analyzed by analysis of variance (ANOVA) in order to verify a significant difference in overall acceptability between samples, and Duncan's multiple range test (α = 0.05) was performed according to the results. The sweetness, apple flavor, and onion flavor were calculated as 0 for Just about right, -5 for Much Too Week, and +5 for Much Too Week. For statistical analysis, SPSS for Windows 14.0 (SPSS Inc., Chicago, IL, USA) was used.

No One 2 3 4 Evaluation 7.02 ^b 5.21 ^b 7.88 ^a 7.21 ^a

As shown in Table 8, as a result of experiments varying the amount of fermented onion juice and the amount of apple juice, the measured value for onion flavor at 3 was slightly higher, but the overall preference was the best, and the overall preference was 3 No. 1 sample was found to be the best, and in terms of functionality of this beverage, No. 3 contained the most fermented onion fermentation solution, which was confirmed to be excellent.

Korea Microorganism Conservation Center (Domestic) KFCC11476 20091218

Claims (8)

Preparing an onion fermentation target solution; An onion comprising inoculating the onion fermentation broth with an acetobacter tropicalis KFCC 11476P having an accession number KFCC 11476P and preparing an onion fermentation broth by fermenting the onion fermentation broth with the strain inoculated; Process for preparing fermented beverages. The method of claim 1,
The step of preparing the onion fermentation target solution is a method of producing an onion fermentation drink, characterized in that it comprises any one selected from the group consisting of the process of preparing the onion juice solution by the juice of the onion and the process of producing the onion hot water extract. The method of claim 1,
The preparing of the onion fermentation target solution may include adjusting the ethanol concentration of the fermentation target solution to 3.5% (v / v) to 4.9% (v / v) of the fermentation target solution and glucose concentration. Method for producing an onion fermented beverage, characterized in that further comprising the step of adjusting the glucose concentration to 2.5% (v / v) to 3.0% (v / v) relative to the total fermentation broth. The method of claim 1,
The preparing of the onion fermentation broth is an onion fermentation beverage, characterized in that the fermentation of the onion fermentation target solution is carried out at a temperature condition of 27 to 33 ° C., aeration condition of 0.5 vvm to 1.2 vvm, and a stirring speed condition of 300 rpm to 700 rpm. Manufacturing method. The method of claim 1,
The preparing the onion fermentation broth further comprises the step of adding at least one selected from the group consisting of yeast extract and corn steep liquor during the fermentation of the onion fermentation target solution. The method of claim 1,
Apple onion, beta-cyclodextrin and apple flavor to the onion fermentation broth further comprises the step of adding at least one selected from the group consisting of and mixing the onion fermentation beverage manufacturing method. The method according to claim 6,
The content ratio of the components is an onion fermentation broth 82.5 to 87.5 weight ratio, apple juice 9 to 11 weight ratio, beta-cyclodextrin 1.5 to 2.5 weight ratio and apple flavor 0.25 to 0.35 weight ratio based on the weight of each component. Onion fermented beverage prepared by the method of claim 1.

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