KR101465248B1 - Organic vinegar using fruits, leaves and stems of Mulberry and manufacturing process thereof - Google Patents

Abstract

The present invention relates to organic vinegar using mulberry trees, and more particularly, to an organic vinegar using mulberry trees, mulberry leaves, and upper mulberry trees, and a method for producing the same, comprising: preparing organic vinegars using mulberry trees, mulberry leaves, and upper leaves; Analyzing the pH, acidity, sugar content and alcohol content and antioxidant ability of the organic vinegar; The present invention has been accomplished through the step of evaluating and evaluating the organic vinegar, and the present invention has been made to provide an organic vinegar using mulberry tree, mulberry leaf, and upper limb and has a high taste and aroma, There is an excellent effect of supplying vinegar.

Description

TECHNICAL FIELD The present invention relates to an organic vinegar and an organic vinegar,

The present invention relates to organic vinegar using mulberry, and more particularly, to an organic vinegar using an extract of mulberry, mulberry leaf, and branching mulberry, and a method for producing the same.

Mulberry (Mulberry, Morus alba L.) is native to temperate and subtropical regions, with more than 30 varieties distributed around the world. In Korea, three kinds of mountains, white pagodas and street pagodas are grown. Leaves are used to grow silkworms. Fruits are called orchids, and they are eaten by dipping or boiling. Mulberry was also used as a medicinal material. Mulberry leaf was called mulberry leaf and was used as a remedy for symptoms such as fever, toughening, headache, seawater, eye disease, edema, and each mouth. Mulberry fruit has many kinds of sugar, and it contains organic acid, mucus, vitamins B1, B2, C, etc. It is known that it has diuretic effect, shrinkage and tonic action. Mulberry branch, a branch of the mulberry tree, is known to be good for rheumatoid arthritis, degenerative arthritis, frozen shoulder, and neck disk.

As a conventional technique using mulberry, Korean Patent Laid-Open No. 10-2012-0076197 discloses a composition for inhibiting acetylcholinesterase containing mulberry fruit extract. Korean Patent No. 10-1172677 discloses a method for producing makgeolli containing mulberry extract. Korean Patent Laid-Open No. 10-2011-0093340 discloses rice cakes made from mulberry juice. Korean Patent Laid-Open No. 10-2010-0138596 discloses a beverage manufacturing method using an audi. Korean Patent Laid-Open No. 10-2010-0110222 discloses a health drink using mulberry branches. Korean Patent No. 10-1119883 discloses a method for producing conventional miso using mulberry leaf, mulberry stem and mulberry root shell.

Vinegar (vinegar) is an edible acetic acid with an acetic acid content of 4 ~ 29%. It is a fermented food that has been produced from ancient times, both east and west. Vinegar can be divided into synthetic vinegar and brewed vinegar. Synthetic vinegar is produced by diluting edible glacial acetic acid with water. Brewing vinegar is produced by acetic acid fermentation of grains or fruits. Vinegar is mainly used as a seasoning for souring food when cooked, but it is also used for a variety of purposes such as reducing the odor of fish, increasing the clarity of anthocyanin-based pigments, and softening meat. In addition, vinegar is involved in the TCA circuit to accelerate the decomposition of lactic acid, fatigue recovery by radical exercise is good for the prevention of arteriosclerosis and hypertension is also known to be useful for physiological control of the body.

Recently, the vinegar domestic market has been known to have an effect on health, diet and skin care, and the vinegar market has grown more than twice as many kinds of vinegar have been gathered by the attention of consumers. Vinegar drinks using various raw materials such as persimmon vinegar, pomegranate, and red ginseng have been launched, and vinegar fermented with various natural products has been actively developed.

As a conventional technique for producing vinegar, a beverage composition containing a grape wine vinegar has been disclosed in Korean Patent Laid-open No. 10-2011-0041831. Korean Patent Laid-Open No. 10-2011-0048535 discloses a health drink in which corn oil is immersed in edible vinegar, and Korean Patent Laid-Open No. 10-2011-0049451 discloses a functional drink using ginger vinegar. Korean Patent Laid-Open No. 10-2011-0049450 discloses a process for producing vinegar containing an active ingredient of ginger. Korean Patent Laid-Open No. 10-2011-0040192 discloses a method for producing vinegar drinks. Korean Patent Laid-Open No. 10-2012-0138148 discloses organic vinegar using yacon. Korean Patent Laid-Open No. 10-2011-0053618 discloses a method for producing vinegar using fish. Korean Patent No. 10-1110277 discloses a method for producing brown rice vinegar.

However, none of the above-mentioned patent publications discloses or suggests any method for producing organic vinegar using the mulberry fruit orchard, mulberry leaf,

Accordingly, it is an object of the present invention to provide an organic vinegar using mulberry leaves, mulberry leaves, and upper limbs which are excellent in taste and aroma and can promote antioxidative action.

Another object of the present invention is to provide a method for producing the organic vinegar using mulberry.

The above object of the present invention is achieved by a method for producing organic vinegar, comprising: preparing organic vinegar using mulberry oak, mulberry leaf, Analyzing the pH, acidity, sugar content and alcohol content and antioxidant ability of the organic vinegar; The above organic vinegar was subjected to sensory evaluation and evaluation.

The present invention has an effect of providing organic vinegar using mulberry, and has an excellent effect of supplying organic vinegar having high taste, aroma, color preference and excellent antioxidant ability.

Hereinafter, the present invention will be described in detail with reference to examples.

In the present invention, organic means raw materials which are not cultivated without spraying pesticide, or raw materials in which no pesticide ingredient remains.

Material preparation

Organic mulberry trees used in this experiment were cultivated in organic farming in Chilsung - myeon, Goesan - gun, Chungbuk Province.

Example : Production of organic vinegar derived from mulberry of the present invention

Step 1: Odyssey and mulberry leaf fermentation

Mulberry leaves, and sugar were mixed at a weight ratio of 1: 1: 1, and the mixture was immersed in a jar and fermented at room temperature for 2 to 3 weeks.

Second Step: Mulberry leaf  Produce

The obtained mulberry leaf fermentation broth was hydrolyzed to a sugar content of 25 ° Brix and fermentation was conducted for 2 weeks by adding 1 g of a commercially available yeast (Saccharomyces cerevisiae) strain to 4 L of the fermentation broth . Alcohol content of 12 ~ 13% was mixed with alcohol to make alcohol content 6 ~ 8%.

Step 3: Audi, mulberry leaves and Sangji  Produce

Organic rice for cooking was washed with water for 3 hours and then steamed for 1 hour. 3 L of water was added to 10 L of water, and the mixture was boiled for 2 hours to prepare an upper limb extract. The mixture was mixed at a ratio of 4: 1: 0.5 by weight of alfalfa, mulberry leaf and yeast. The ginger was separated from the alcohol produced as a result of the alcohol fermentation, and water was added so that the alcohol content was 7 to 8%.

Step 4: Organic vinegar manufacturing

The above-obtained mulberry leaf mulberry leaf and mulberry leaf mulberry leaf were mixed and immersed in a jar, and then 20% by weight of the common total mulberry (vinegar starter, Acetobacter sp.) Was added to the jar After mixing, the temperature was maintained at 30 to 35 ° C. Acetic acid fermentation was carried out for 30 days with stirring every 2 days to prepare vinegar having a pH of 4 or more and an alcohol content of less than 1%. The vinegar obtained above was filtered and aged at 15 ° C for 3 to 6 months to complete an organic vinegar derived from mulberry. As a control, we used the non - inoculated acetic acid mulberry, mulberry leaf and upper fermentation broth.

Comparative Example : Comparative Example  Vinegar manufacturing

In the above examples, vinegar was prepared without adding the mulberry tree's mulberry leaves, mulberry leaves, and upper leaves (hereinafter, referred to as 'comparative vinegar').

Experimental Example  1: Organic vinegar of the present invention pH , Acidity, sugar content and alcohol content

The pH was measured using a pH meter (MP 220 pH meter, UK). The acidity was determined by diluting 100 mL of the sample with distilled water, adding 1% phenolphthalein indicator, and titrating with 0.1N NaOH solution. Brix degree was measured by reflex sugar meter (W.S.R.O-90, Japan). Alcohol content was measured by distillation of 100 mL of sample according to AOAC method and then using a syringe system (PAL-34S, Atago, Japan) at 15 ° C.

Experimental Example  2: Antioxidant test of organic vinegar of the present invention

DPPH radical scavenging activity, ABTS + radical scavenging activity and reducing power were examined to confirm the antioxidative properties of the organic vinegar of the present invention prepared in the examples.

2-1 DPPH Radical  Scavenging activity

The DPPH radical scavenging activity was slightly modified by the Blois method to determine the radical scavenging activity. The sample was diluted 10-fold, centrifuged, and the supernatant was prepared by filtration through a 0.45 μm membrane filter. 0.2 mL of the sample was diluted with ethanol and 0.8 mL of a 1.5 × 10 M DPPH (1,1-diphenyl-2-picryl-hydrazyl) solution was uniformly mixed with a vortex. Absorbance was measured at 525 nm after preventing 30 minutes at room temperature. The blank experiment was carried out by taking 0.2 mL of distilled water instead of the sample.

As a result, DPPH radical scavenging activity of the organic vinegar of the present invention was increased from 34.62% to 78.24% in the initial stage of fermentation, and the DPPH radical scavenging activity of the control was increased from 31.85% to 75.24% in the initial fermentation stage to 75.24% .

2-2 ABTS + Radical  Scavenging activity

For the ABTS + radical scavenging activity, each sample was diluted 10-fold, centrifuged, and 0.1 mL of the sample and 0.9 mL of ABTS + solution were mixed, shaken for 30 seconds, reacted for 3 minutes, and absorbance was measured at 732 nm. Absorbance was determined using distilled water as a control and expressed as a percentage (%).

As a result, the ABTS + radical scavenging activity of the organic vinegar of the present invention was increased from 24.65% to 80.54% in the initial stage of fermentation, and the ABTS + radical scavenging activity of the control was in the early stage of fermentation from 22.14% to 75.28% .

2-3 Reducing power

Sodium phosphate buffer (2.5 mL, 200 mM, pH 6.6) and 1% potassium ferricyanide (2.5 mL) were added to 2.5 mL of the sample solution prepared by diluting the sample 10 times by centrifugation to examine the reducing power of the organic vinegar. Were mixed and placed in an incubator at 50 ° C for 20 minutes. To the resulting mixture was added trichloroacetic acid (2.5 mL, 10%, w / v) and centrifuged at 3000 rpm for 10 minutes. Add 5 mL of deionized water and 1 mL of 1% ferric chloride to 5 mL of the supernatant. And the absorbance was measured at 700 nm using a UV-spectrometer (Shimadzu UV-1601, Japan).

As a result, the reducing power of the organic vinegar of the present invention was increased from 0.54 to 0.62, and the reducing power of the control was 0.50 to 0.56.

Experimental Example  3: Sensory evaluation of organic vinegar of the present invention

In order to carry out the sensory evaluation of the organic vinegar of the present invention, 20 members of the Chungwon University were selected, and the panel was composed of experts having the ability to identify the quality difference by explaining the experimental purpose and the evaluation item and performing sufficient training . The sensory evaluation method was carried out using the 5 point likelihood test method (1 point: very bad, 5 points: very good).

As a result, the organic vinegar of the present invention showed higher color, flavor, taste, degree of precipitation, and overall acceptability than the control.

Claims (2)

Mulberry leaves, and sugar at a weight ratio of 1: 1: 1 and then fermenting the mixture to prepare a fermentation broth;
Adding to the fermentation broth and adjusting sugar content to 25 ° Brix, adding saccharomyces sp., Fermenting alcohol to produce an almond mulberry leaf having an alcohol content of 6 to 8%;
Adding 3 Kg of upper limb to 10 L of water and boiling to prepare upper limb extract;
Adding the above-mentioned upper body extract to a mixture of olive oil, mulberry leaf and yeast at a weight ratio of 4: 1: 0.5, and then fermenting the alcohol at room temperature to produce an olive mulberry leaf having an alcohol content of 7 to 8%;
After dipping the mulberry leaf mulberry leaf and the mulberry leaf mulberry obtained in the above step into a jar and adding 20% by weight of the total mulberry leaf acetoobacter sp. (Acetobacter sp.), And fermenting the mixture to produce a vinegar having an alcohol content of less than 1%. A mulberry vinegar having improved antioxidant function and palatability prepared according to the method of claim 1.