KR101349123B1 - Manufacturing ethod of natural brewing vinegar for Farm scale and brewing vinegar manufactured thereby - Google Patents

Abstract

The present invention relates to a method for producing natural brewed vinegar by means of fermentation of acetic acid by using sour syrup prepared with four types of yeast. The natural brewing vinegar production method according to the present invention is a long-term fermentation by separating the alcohol fermentation and acetic acid fermentation by selecting the acetic acid bacteria and the alcohol-producing yeast separated from the fermentation vinegar and improved the process of the conventional parallel double fermentation method Already that can occur as a process, it overcomes the disadvantages of off-flavor and provides a method for producing a farm-type natural brewed vinegar with remarkably high acetic acid production rate and excellent quality. Therefore, the present invention provides a natural brewed vinegar with a high content of acetic acid that acts on the production of corticosteroids to help relieve stress, thereby exerting the effect of protecting and maintaining the health of modern people suffering from pollution and stress.

Description

Farming-type natural vinegar production method and brewing vinegar using the same {Manufacturing ethod of natural brewing vinegar for Farm scale and brewing vinegar manufactured}

The present invention relates to a high-quality natural brewing vinegar manufacturing method, and more particularly, a method of producing well-being natural brewing vinegar with excellent quality through the selection of high-acid-producing acetic acid bacteria and alcohol production yeast separated from fermented vinegar and improved process of parallel fermentation method. To provide.

Vinegar is a fermented food that has been used for a long time regardless of the East and West. It is used not only as a basic seasoning but also as a food preservative and a medicine for cooking. The general definition of vinegar is made by fermentation with microorganisms using sugars, starch-rich grains, fruits, liquor as main ingredients. The definition of vinegar under the Food Sanitation Law refers to brewed vinegar (brewed vinegar) brewed from alcoholic cereal beverages or fruits and synthetic vinegar (synthetic vinegar) made from glacial acetic acid or acetic acid.

Brewed vinegar made from fermentation has aroma of raw materials and aromas generated during the fermentation process, and contains not only acetic acid but also various volatile and nonvolatile organic acids, sugars, amino acids, esters, and the like. The brewed vinegar produced in Korea is fermented with vinegar, which is fermented with rice vinegar made from rice, as well as sake vinegar and apple juice fermented with alcohol. Apple cider vinegar, malt vinegar made from wort.

Brewed vinegar uses yeast to make sugar into alcohol, acetic acid bacteria (the genus Acetobacter ), and alcohol to acetic acid, which are then aged for about 6 months to 1 year. It is prepared by making a good flavor such as higher alcohols, acetaldehyde, acid, etc., and then clearing it by filtration or using a clarifier such as casein, gelatin, bentonite. In addition, in order to prevent the vinegar from becoming turbid by acetic acid bacteria again, it is heated after heating at 60 to 65 for 30 minutes. Synthetic vinegar is a dilution of glacial acetic acid with water and seasoning. Glacial acetic acid is acetic acid made from petroleum and then chemically oxidized to produce acetic acid. Therefore, there is no nutritional component other than acetic acid component, and unlike brewed vinegar, it is strongly acidic and almost no fragrance component.

Recently, the domestic vinegar market sales are increasing due to the rising demand for healthy vinegar by women and workers in their 20s and 40s. In the case of conventional parallel fermentation, there is a difficulty in producing high-quality natural brewed vinegar because there is a problem that the yield is low and the quality control is difficult due to the long-term fermentation process.

Therefore, the present inventors have already studied high quality natural brewed vinegar with low off-flavor incidence and high yield, and can produce high quality natural brewed vinegar with excellent acetic acid production ability through static acetic acid fermentation method using acetic acid bacteria isolated from conventional vinegar. It was found that the present invention was completed.

Accordingly, an object of the present invention is to provide a method for producing natural vinegar with high acetic acid production rate and excellent quality.

In order to achieve the above object, the present invention comprises the steps of increasing and saccharifying grain raw material; Alcohol fermentation by adding yeast; And complete production method of farm-type natural brewing vinegar comprising the step of acetic acid fermentation using the acetic acid bacteria separated from the fermented vinegar.

The present invention has already solved the problem of low odor generation and low yield and showed very high acetic acid production effect through the two-step fermentation method of fermenting acetic acid after alcoholic fermentation using acetic acid bacteria isolated from fermented vinegar. Acetic acid, which plays an important role in the production of corticosteroids, helps to protect and maintain the health of modern people suffering from pollution and stress. In addition, only acetic acid inhibits the action of enzymes that break down carbohydrates, such as sugar lactose into glucose, to lower blood sugar. In addition, acetic acid with high acetic acid content can be used to suppress obesity. Insulin resistance type 2 diabetic patients can have an excellent effect on lowering blood sugar when ingested, and the effect of lowering blood pressure can prevent and alleviate the symptoms of hypertension such as tinnitus (earring) and inversion (stiff shoulders). Will be obtained.

1 is a graph showing the growth and acid production capacity of acetic acid bacteria isolated from fermented vinegar.
Figure 2 shows a traditional vinegar manufacturing process (conventional type) by parallel fermentation.
3 is Natural brewed vinegar manufacturing process (improved) is shown.
4 is a graph showing the change in total acidity according to acetic acid fermentation period.
5 is a graph showing the pH change according to the fermentation period of acetic acid.
Figure 6 shows the results of color difference analysis according to the fermentation period of acetic acid.

Hereinafter, the present invention will be described in detail.

In the present invention, 1) preparing and washing the grain (raw material) and cooked to increase the steamed rice, mixed with water to prepare a saccharified solution; 2) adding yeast to the saccharification liquid to perform alcohol fermentation; And 3) inoculating acetic acid bacteria isolated from the fermented vinegar to filtered the alcohol fermented product to perform acetic acid fermentation.

The cooker washes the grain (raw material) until clear water comes out, and soaked at 10 ~ 60 ℃, preferably 30 ~ 40 ℃ 6 ~ 24 hours to absorb enough water and then drain the water for 1 to 3 hours Only raw materials that have been processed can be used to increase the saccharification power and reduce the time for fermentation. It is common to steam the steamer or steam in steamer. The raw material is first increased in strong heat and then increased in medium or low heat for 20 to 30 minutes after 30-40 minutes. At this time, the rice becomes transparent and chewed. If it doesn't taste uncooked, it's ripe.

The saccharified liquid is prepared by mixing 3 to 5 times water with respect to the total weight of grains (raw material) in the soybean rice for 6 to 24 hours of saccharification at 50 to 60 ° C. It is difficult, and when it exceeds 24 hours, since the change of effect is insignificant, it is preferable to saccharify on the said conditions.

The alcohol fermentation is a kind of carbohydrate decomposition by microorganisms, and finally produces ethanol and carbon dioxide from sugars or polysaccharides. Along with lactic acid fermentation, it is a representative of fermentation and is a general reaction of microorganisms or plant systems. Yeast is the organism that runs this characteristically strong. The main part of the reaction is common to glycolysis, and the sugars become phosphate esters, which are broken down and oxidized into two molecules of trios phosphate to form two ATPs resulting in pyruvic acid. This releases carbon dioxide, becomes acetaldehyde, and alcohol is produced and terminated by a reduction that supplements the oxidation of the stomach. Alcohol fermentation is usually measured by measuring carbon dioxide released by a pressure gauge, fermentation tube or the like, or by quantifying the alcohol collected by steam distillation.

Alcohol fermentation is a pre-fermentation of acetic acid fermentation for the production of vinegar, it is important to select the alcohol fermentation strains in order to perform alcohol fermentation, in the present invention, any alcohol fermentation strain is acceptable, but Saccharomyces cerevisia high alcohol yield Saccharomyces cerevisiae ) GRJ, Zigosacchromyces JK99 and Saccharomyces kluyveri ) DJ97, Brewing Association No. 9 is preferred.

The alcohol fermentation process is preferably fermented for 10 to 20 days at 30 to 35 ℃ to obtain an alcohol content of 10 to 20%.

However, the alcohol obtained may include a process of diluting the alcohol concentration to 5 to 10% by diluting with distilled water. This is because acetic acid is difficult to grow if the alcohol concentration is not in the range of 5-10%.

In addition, the yeast is preferably added 0.1 to 0.5 parts by weight with respect to 100 parts by weight of grains (raw material), if the yeast addition amount is less than 0.1 parts by weight difficult to achieve the expected effect, if more than 0.5 parts by weight of the effect of the change is insignificant It is preferable to carry out on condition of the said range.

The acetic acid fermentation is a type of oxidative fermentation, a process of producing acetic acid through acetaldehyde by aerobic oxidation of alcohol by the action of acetic acid bacteria using oxygen in the air.

In other words, the reaction of microorganisms to oxidize ethyl alcohol to produce acetic acid, which is aerobic acetaldehyde by alcohol hydrogenation enzyme, and then acetic acid by aldehyde dehydrogenase. Fermentation bacteria are resistant to high concentrations of alcohol, it is preferable to use a bacterium having a property of fast growing and acid resistance and not excessively oxidizing acetic acid produced once.

Acetic acid bacteria in the present invention is inoculated in an amount of 0.1 to 2 parts by weight based on 100 parts by weight of alcohol fermented products and fermented at 15 to 35 ℃, preferably 10 to 16 days at 20 to 30 ℃ the optimum growth temperature of 20 When the temperature is in the range of ˜30 ° C. and less than 15 ° C. or above 35 ° C., the propagation power of acetic acid bacteria is rapidly weakened, and thus the temperature in the above range is preferable. In addition, if the addition amount of acetic acid bacteria is less than 0.1 parts by weight, the fermentation is not made sufficiently, it is difficult to achieve the expected effect, if it is more than 2 parts by weight is inefficient in consideration of production costs, it is preferable to carry out within the above range.

In the present invention, acetic acid bacteria isolated from fermented vinegar were used (Table 1). As a result of analyzing the organic acids of the four kinds of acetic acid fermentation (Table 6), malic acid and citric acid were around 300, 100 mg% before acetic acid fermentation. It can be seen that the acetic acid is relatively increased as the progress is not detected, the present invention is expected to exert a very beneficial effect on the modern people suffering from pollution or stress due to the high production rate of acetic acid that makes corticosteroids to relieve stress do.

In the above and the following description, the acetic acid bacteria used in the fermentation of acetic acid in the present invention is Yeast extract 0.5%, Glucose 0.5%, Glycerin 1.0%, MgSO ₄ H ₂ O 0.02%, ethanol 8.0% and Acetic acid 1.0% Firstly separated using a separation medium containing a pH of 3.5, and calcium separated from each bacteria on a GYC agar plate containing 5g glucose, 1g yeast extract, 3g CaCO ₃ and 2g agar per 30 ℃ at 30 ℃ Secondary separation was confirmed by the presence of clear zone formation due to carbonate decomposition, the OD value of 0.00001 to 0.16% at 1-6 days of cultivation at 660nm absorbance when incubated at 30 ℃, 6.5% acid production capacity on the 6th day of culture It is limited.

In addition, the acetic acid bacterium had a Gram-negative, non-spore-forming and non-motility single bacilli, and the optimum growth temperature was 30 ° C., and pH was 4.0.

In addition, the fermentation method of acetic acid is a political fermentation method and a stirred fermentation method, which is mainly used for the production of seasonings in large enterprises, the fermentation period has the advantage of shortening, but the flavor is lost and the cause of quality degradation due to browning phenomenon due to the air injection. Therefore, the present invention provides a method for producing an excellent brewed vinegar by natural fermentation under stationary fermentation conditions, excellent nutritional properties and a lot of characteristics of the raw material to survive the flavor of grains.

Hereinafter, the present invention will be described in more detail with reference to Examples and Test Examples, but the present invention is not limited only to these examples.

EXAMPLES Preparation of Natural Brewed Vinegar

1.Semi, capital increase and saccharification process

2.5kg of rice was washed several times with ground water, soaked at 30 ~ 35 ℃ for 24 hours, soaked to absorb water sufficiently, and then prepared by dipping for 2 hours. Four times of water was added and then saccharified at 55 ° C for 12 hours.

2. Alcohol fermentation process

Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) using a cultured GRJ was added 0.3 parts by weight to 100 parts by weight of the saccharified solution and incubated for 72 hours at 25 ℃ alcohol fermentation.

3. Politic Acetic Acid Fermentation Process

The alcoholic fermentation broth was filtered with a nonwoven fabric, and 0.5 parts by weight of the native acetic acid-producing acetic acid separated from the fermentation vinegar was added to 100 parts by weight of the alcoholic fermentation broth and placed in a conventional jar without glaze.

4. In the same manner as above, Zagosacchromyces JK99, Saccharomyces kluyveri DJ97, and Brewing Association No. 9 proceed with alcohol fermentation and political acetic acid fermentation in two steps. Natural brewed vinegar made from several kinds of alcoholic fermentation yeast was prepared.

Test Example 1 Acetic Acid Bacteria Separation

In order to separate the acetic acid bacteria from the fermented vinegar, 10 strains of the native acid production were isolated using the separation medium of Table 1. For the second separation, the strains were observed on the GYC agar (5 g glucose, 1 g yeast extract, 3 g CaCO ₃ , 2 g agar / L, 30 ° C) plate to determine the clear zone formation due to the decomposition of calcium carbonate around the isolate. Were screened.

Liquid medium Components Concentration (%) Yeast extract 0.5 Glucose 0.5 Glycerin 1.0 MgSO ₄ .H ₂ O 0.02 Ethanol 8.0 Acetic acid 1.0 pH 3.5

For rapid culture of farm-type vinegar, selected strains were cultured to measure growth and acid production at absorbance of 660 nm. Among the selected strains, as shown in FIG. 1, the growth rate was increased to 0.16 on the 5th day of culture and the acid generation ability was the highest (6.5) on the 6th day of culture, and then the strains showing the tendency to fall thereafter were selected. It was used as an acetic acid bacterium in the manufacture of farm-type brewed vinegar.

Test Example 2 Analysis of Alcohol Fermentation Characteristics According to Various Yeasts

As shown in Table 2, Takju was prepared from four types of yeast, and the general components of each yeast were analyzed. Commercially available strains are Takju using S. cerevisiae GRJ, Zigosacchromyces JK99 and S. kluyveri DJ97, Brewing Association No. 9. Prepared. Takju was made by rice, leaven, water, etc., and made for 10 days. Put the same amount of water and half the leaven in Jiebab, stir well and store for 5 ~ 10 days at 20 ℃. When the sake is mature, spread the sieve in a jar, pour out the sieve, put it in a sieve, pour water, and roughly filter rice grains. Crushed to get a hazy drink.

1. Analysis of General Components of Yeast

The alcohol content was the highest in S. cerevisiae GRJ yeast (14.3% ) and the titratable acidity was less than 0.6% in all four species.

Alcohol content (%) Sugar content ( ^o Brix) Titratable acidity (%) pH DJ97 12.4 ± 0.0 ¹⁾ 12.1 ± 0.1 0.59 + 0.03 4.0 ± 0.0 JK99 14.1 ± 0.0 11.3 ± 0.0 0.49 + 0.02 4.3 ± 0.1 GRJ 14.3 ± 0.0 10.7 ± 0.2 0.48 ± 0.00 4.3 ± 0.0 Association No. 9 13.0 ± 0.0 10.8 ± 0.0 0.47 ± 0.03 4.2 ± 0.0

¹⁾ Values are mean ± SD

2. Color difference analysis

Hunter's color value Turbidity Brown color L (100) a (0.06) b (-0.16) JK99 83.7 ± 0.0 ¹⁾ -2.4 ± 0.0 20.8 ± 0.0 0.08 ± 0.0 0.50 0.0 GRJ 73.9 ± 0.0 -1.6 ± 0.0 18.1 ± 0.0 0.19 ± 0.0 0.60 ± 0.0 Association 9 84.3 ± 0.0 -2.2 ± 0.0 19.5 ± 0.0 0.08 ± 0.0 0.46 ± 0.0 DJ97 85.8 ± 0.0 -2.5 ± 0.0 20.1 ± 0.0 0.07 ± 0.0 0.46 ± 0.0

¹⁾ Values are mean ± SD

As a result of analysis using a color difference meter (Ultrascan PRP, Hunter Lab, Reston, VA, USA), whiteness (L value) and brownness (b value) showed the lowest GRJ yeast and similar trends in other yeasts.

3. Free Sugar Analysis

Free sugar (mg%) Fructose Glucose Sucrose Maltose DJ97 55 205 0 151 JK99 50 160 0 135 GRJ 64 342 0 148 Association No. 9 61 406 0 75

The results of analysis using HPLC for the analysis of free sugar content of Takju prepared by using the four types of yeast were shown in Table 4.

As shown in Table 4, the glucose free sugar content contained in Takju was high in all four yeasts (160-406 mg%), and no sucrose was detected at all.

[Test Example 3] Acetic Acid Fermentation Quality Characteristics by Political Culture

1. pH change

As shown in FIG. 4, the titratable acidity increased rapidly until the 14th day of fermentation and then decreased after the 16th day of fermentation.

2. Color difference analysis

In the color difference analysis results according to the fermentation period, as shown in FIG. 6, as the fermentation period passes, the transition from whiteness (L value) to yellowness (b value) is possible, and thus, black vinegar development through long-term storage and ripening is possible. It was judged that.

3. Analysis of organic acid according to fermentation period

Strain Organic acid
(mg%) Fermentation time (days) 0 7 14 16 GRJ Oxalic acid 48 17 0 0 Tartaric acid 63 41 40 28 Malic acid 253 0 0 0 Lactic acid 724 713 487 330 Acetic acid 786 3,596 6,508 6,382 Citric acid 116 0 0 0 DJ97 Oxalic acid 46 48 33 38 Tartaric acid 69 58 51 21 Malic acid 306 0 0 0 Lactic acid 736 728 564 443 Acetic acid 864 4,035 6,810 6,712 Citric acid 143 0 0 0 Association No. 9 Oxalic acid 39 32 31 31 Tartaric acid 60 57 0 0 Malic acid 314 0 0 0 Lactic acid 786 719 613 365 Acetic acid 618 3,682 7,087 6,890 Citric acid 92 0 0 0 JK99 Oxalic acid 45 49 42 49 Tartaric acid 56 51 55 2 Malic acid 263 0 0 0 Lactic acid 635 607 605 337 Acetic acid 702 3,539 6,793 6,890 Citric acid 82 0 0 0

Analysis of the organic acids of the four kinds of acetic acid fermentation showed that malic acid and citric acid were around 300 and 100 mg% before acetic acid fermentation, but the acetic acid increased rapidly without fermentation. It can be seen that.

Therefore, according to the present invention, it is possible to manufacture a high-quality brewed vinegar with high acetic acid production ability and high acetic acid content, thereby protecting the health and health of modern people suffering from pollution and stress due to acetic acid acting to produce corticosteroids that act on stress relief. It is possible to exert a beneficial effect on maintenance. In addition, only acetic acid inhibits the action of enzymes that break down carbohydrates, such as sugar lactose into glucose, to lower blood sugar, and the effect of inhibiting obesity by taking vinegar with superior acetic acid content is effective. Insulin resistance type 2 diabetics can have excellent blood sugar lowering effect when ingested. Also, due to the excellent blood pressure lowering effect of acetic acid, it is possible to prevent and alleviate the symptoms of hypertension such as tinnitus (earring) and reversed phase (stiff shoulder). You will get the effect.

Claims (6)

Washing the grain raw material, immersing in water, followed by water draining process, and then cooking the cooked bean powder by mixing with water to prepare a saccharified solution;
Alcohol fermented yeast selected from S. cerevisiae GRJ, Zigosacchromyces JK99, S. kluyveri DJ97 and Brewing Association No. 9 in the saccharified solution. 0.1 to 0.5 parts by weight based on 100 parts by weight of grain raw materials and alcohol fermentation at 30 to 35 ℃ for 10 to 20 days, 250 to 320 mg of malic acid, 40 to 120 mg of citric acid and 600 to 870 mg of acetic acid Preparing an alcohol fermentation broth comprising; And
After filtering the alcoholic fermentation broth, 0.1-2 parts by weight of acetic acid bacteria was added to 100 parts by weight of the alcoholic fermentation broth, followed by fermentation of acetic acid for 10 days to 16 days at 20-30 ° C., wherein the malic acid and citric acid were not detected in the organic acid. And acetic acid to prepare acetic acid fermentation broth increased to 6,000 to 7,000 mg%.
The acetic acid bacteria containing yeast extract 0.5%, Glucose 0.5%, Glycerin 1.0%, MgSO ₄ · H ₂ O 0.02%, ethanol 8.0% and Acetic acid 1.0% from the fermentation vinegar and high pH using a separation medium having a pH of 3.5 The organic acid-producing strains were first isolated, and clear zone formation was determined by the decomposition of calcium carbonate of each isolate on a GYC agar plate containing 5g glucose, 1g yeast extract, 3g CaCO ₃ and 2g agar at 30 ° C. Confirmed that the second separation, the OD value of 0.001 to 0.16% on day 1-6 of culture at 660nm absorbance at 30 ° C, showing 6.5% acid production capacity on day 6 of culture,
A method for producing farm-type natural vinegar with excellent acetic acid production ability.
2. The method of claim 1, wherein the grain raw material is rice, barley, corn, buckwheat, rice, barley, wheat, crude or barley, or a mixture thereof.
The method according to claim 1, wherein the saccharified liquid is immersed for 12 to 24 hours at 30 ~ 40 ℃ after washing the grain raw material to sufficiently absorb water, and then subjected to the water extraction process for 1 to 3 hours, and then added to grains of steamed gourd rice ( Raw materials) A method for producing a farm-type natural brewing vinegar with excellent acetic acid production capacity, characterized in that the mixture is 3 to 5 times water based on the total weight and saccharified for 6 to 24 hours at 50 ~ 60 ℃.
The method of claim 1, wherein the alcohol fermentation is characterized in that to obtain an alcohol fermentation broth having an alcohol content of 10 to 20% and diluting the obtained alcohol fermentation broth with distilled water comprising diluting the alcohol concentration to 5 to 10%. A method of producing a farm-type natural brewed vinegar excellent in acetic acid generating ability.
The method of claim 1, wherein the acetic acid bacteria is a farm-type natural brewing vinegar excellent in acetic acid production ability, characterized in that the gram negative, non-spore-forming and non-motile.
According to claim 1, The acetic acid fermentation is added to the acetic acid strain 0.1 to 0.5 parts by weight based on 100 parts by weight of the alcoholic fermentation broth in a conventional unglazed jar fermentation at 30 ℃ 14-14 days by stationary method A method for producing a farm-type natural brewed vinegar excellent in acetic acid producing ability, characterized in that.

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