KR101478195B1 - Producing Method of Honey Vinegar - Google Patents

Abstract

The present invention relates to honey vinegar and a method for producing the honey vinegar, and more particularly to a honey vinegar containing fermented acetic acid of an alcohol fermented product produced from honey and a method for producing the same. The method comprises: a first dipping step of a first honey mixture liquid in which first honey, yeast and lactic acid are mixed; Preparing a second honey mixture by mixing the first honeycomb and the second honey produced in the first dipping step; A second dipping step of the second honey mixture liquid; A compression filtration step of the second carrier to be produced in the second absorption step; Low temperature aging step; And an acetic acid fermentation step. The present invention can provide a honeycomb vinegar having an appropriate sugar content and a soft flavor.

Description

{Producing Method of Honey Vinegar}

The present invention relates to honey vinegar and a process for producing the same.

Looking at the function of vinegar, (1) vinegar makes metabolism active. In other words, various organic acids such as citric acid, succinic acid, and malic acid are known to energize the metabolism of our bodies. In particular, citric acid is a substance which is released from the body when lactic acid, Help function. Therefore, the fatigue recovery effect is excellent. (2) Vinegar arouses appetite. In other words, the sourness of vinegar stimulates the salivary glands, stimulates appetite, promotes the secretion of gastric juice helps digestion well. (3) Vinegar prevents osteoporosis and stones. Recently, as the function of these vinegar is known, the consumption of vinegar is increasing for skin beauty, health improvement, diet, etc., and the demand for vinegar using various natural materials is increasing rather than the synthetic vinegar for which harmfulness has been raised.

Honey is mainly composed of glucose and fructose. It has nutrients such as vitamins, minerals, proteins, amino acids and enzymes and it is good for nutritional supplementation of patients and growing children. It is used for preventing constipation, restoring fatigue, Diabetic glycogen supply, prevention and treatment of anemia, and beauty effect, as well as being a natural sweetener harmless to human body physiological functions, and is widely used as a raw material for foods. This is because honey has a faster absorption rate than sucrose and has a sweetness of 1.5 to 2 times that of sucrose, the main component of honey. In general, honey is added as a raw material for baking and confectionery using these characteristics, and is used as a sweetener in fruit wine, simmered fish, and roast meat.

Accordingly, it is an object of the present invention to provide a honey vinegar and a method for producing the honey vinegar, which can contribute to health while maintaining the nutrients and flavor of honey using natural honey.

In order to solve the above problems,

The present invention provides honeyed vinegar which provides an nutrient and a soft flavor of honey by fermenting an alcoholic beverage of honey with acetic acid.

Another object of the present invention is to provide a food composition containing the honeycomb vinegar as an active ingredient.

It is still another object of the present invention to provide a method for producing the honeycomb vinegar.

According to an aspect of the present invention,

And an acetic acid fermented product of an alcoholic fermented product produced from honey,

Wherein the alcohol fermented product is made of a first honey and a second honey,

Wherein the sugar content of the first honey and the second honey is different from each other.

According to another aspect of the present invention,

And a food composition containing the honeycomb vinegar as an active ingredient.

According to yet another aspect of the present invention,

A first dipping step of fermenting the first honey mixture liquid in which the first honey, yeast and lactic acid are mixed at 25 to 40 캜 for 2 to 4 days;

Preparing a second honey mixture by mixing the first honeycomb and the second honey produced in the first dipping step;

A second dipping step of fermenting the second honey mixture at 25 to 35 DEG C for 4 to 12 days;

A compression filtration step of the second carrier to be produced in the second absorption step;

A low temperature aging step of aging the filtrate, which is filtered in the compression filtration step, at 5 to 15 DEG C for 3 to 10 days; And

And fermenting the fermented acetic acid into fermented alcohol obtained in the low temperature aging step and fermenting the fermented product at 25 to 30 DEG C for 2 to 14 days.

In the first honey mixture, the yeast is selected from the group consisting of Saccharomyces banyus, Saccharomyces sake, Saccharomyces cerevisiae, Saccharomyces bayanus, Saccharomyces cerevisiae Fermivin, Saccharomyces fermentati, Flor Sherry, and Sacchaomyces cerevisiae Fermivin.

The sugar content of the first honey may be between 5 and 15 Bricks. Also, the sugar content of the honey in the second honey mixture may be 20 to 30 bricks.

The acetic acid bacteria may be selected from the group consisting of Acetobacter pasteurlanus , Acetobacter aceti , Acetobacter oxydans Acetobacter < RTI ID = 0.0 > liquefaciens , Acetobacter xylinum ) and acetic acid bacteria ( Acetobacter suboxydans ).

The present invention can provide a honeycomb vinegar composed of ingredients safe to human body as compared with synthetic vinegar because honey is used as a raw material.

In addition, the present invention can provide honeyed vinegar having nutrients and flavor of honey, and the honey vinegar according to the present invention can be utilized as various types of food composition, and thus can be used as a health functional food , Food and beverage development, and processed foods.

In addition, the present invention promotes the growth of yeast in the dipping process, thereby reducing the alcohol fermentation time of honey, thereby improving the productivity of honey vinegar.

Further, by the development of honey vinegar using honey as a raw material, the present invention can be expected to increase the value added of the bee keeping product and increase consumption.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic view illustrating a method for producing honeycomb vinegar according to an embodiment of the present invention.

Hereinafter, the present invention will be described in more detail.

The present invention provides honey vinegar and a process for producing the same. As used herein, "honey vinegar" means a vinegar made from honey. More specifically, the honey vinegar comprises an acetic acid fermented product of an alcohol fermented product made from honey, wherein the alcohol fermented product is made of first and second honeys having different sugar contents, and the sugar content of the first honey is the second It may be lower than the sugar content of honey.

The method for producing honeycomb vinegar comprises: a dipping step; Compression filtration step; Low temperature aging step; And an acetic acid fermentation step. A step of preparing a honey mixture; And a feeding and sterilization step.

More specifically, referring to FIG. 1, the immersion step comprises a first immersion step and a second immersion step.

In the first dipping step, the first honey mixture is prepared by mixing the first honey, the yeast, and the lactic acid, and then the first honey mixture is fermented to produce the first mixture. The first dipping step promotes the propagation of yeast at a low sugar content so as to reduce the fermentation time of the honey in the second dipping stage and sufficient fermentation can be performed to provide a honey dessert vinegar having proper sugar content, can do.

The first honey may be at least one selected from the group consisting of acacia honey, honey, sour honey, honeycomb, honey and chrysanthemum, and may preferably be a mixture of acacia honey and miscellaneous honey. The first honey mixture is diluted with water and adjusted to a sugar content of 5 to 15 brix, preferably 8 to 12 brix. If the sugar content is out of the above range, the growth rate of the yeast is delayed and the sugar content of the finally obtained honey vinegar may be increased, which is not preferable.

The yeast can be used without limitation as long as it is a yeast used for alcohol fermentation, preferably Saccharomyces sp. banyus ), Saccharomyces ( Saccharomyces sake), Serenity busy in Saccharomyces Roman Isis (Saccharomyces cerevisiae), Saccharomyces Roman Isis Bar Janus (Saccharomyces bayanus , Saccharomyces, fermentati , Flor Sherry, Sacchaomyces, cerevisiae Fermivin ), and more preferably at least one selected from the group consisting of perimin. The yeast to the first honey is added in a ratio of 1: 0.01 to 1: 5 (g / L), and the yeast to lactic acid is used in a ratio of 1: 0.1 to 1:10 (g / ml).

The first honey mixture is yeast nutrients (phosphate, _{ammonium, (NH 4) 2 HPO 4} , ammonium sulfate _{((NH 4) 2 SO 4} )), peptone (Peptone), pH adjusting agents, fruit juice (grape juice, blueberry Etc.), and the like, preferably further adding ammonium dihydrogen phosphate. The additive is included in an amount of 0.01 to 10 parts by weight based on 100 parts by weight of the first honey mixture.

The first immersion step is fermented at 25 to 40 DEG C for 2 to 4 days, preferably at 25 to 30 DEG C for 3 days.

The manufacturing method may further include a step of preparing the second honey mixture after the first dipping step. The preparation of the second honey mixture solution is prepared by mixing the second honey with the first carrier solution prepared in the first dipping step. The kind of the second honey is the same as the honey mentioned above, and may be the same or different honey as the first honey, and the sugar content is 25 to 45 Bricks. The sugar content of the honey in the second honey mixture is adjusted to 20-30 bricks, more preferably 25-30 bricks.

The second dipping step is a step of fermenting the second honey mixture liquid at 25 to 35 DEG C for 4 to 12 days to ferment alcohol for 10 to 12 days, preferably at 25 to 30 DEG C.

The compression filtration step may be performed by squeezing the second carrier and filtering it using a paper filter.

The aging step ages the filtrate at 5 to 15 DEG C, preferably 10 to 15 DEG C for 3 to 10 days. The aging step can clear the color of the alcohol fermentation product, and provide a soft flavor and fermentation odor. Honey vinegar, which has undergone such an aging step, can provide a soft flavor and improve taste.

And sterilizing the alcohol fermentation product after the aging step by maintaining the alcohol fermentation product at 70 to 90 DEG C, preferably 90 DEG C for 5 to 10 minutes.

The sugar content of the fermented alcohol produced by the above method may be 15 brix or less and the alcohol content may be 10% or less.

In the acetic acid fermentation step, acetic acid is injected into the alcohol fermentation product, and acetic acid fermentation is carried out at 25 to 30 DEG C for 2 to 14 days. The prepared honeycomb vinegar may exhibit an acidity of 2 to 3.

The acetic acid bacteria may be selected from the group consisting of Acetobacter pasteurlanus , Acetobacter aceti , Acetobacter oxydans Acetobacter < RTI ID = 0.0 > liquefaciens , Acetobacter xylinum ) and acetic acid bacteria ( Acetobacter suboxydans ), preferably Acetobacter pesteurianus . The acetic acid bacteria may be added in an amount of 10 ml per liter of the fermented alcohol.

The acetic acid fermentation step may further include a feeding and sterilization step, and the sterilization step may be performed using conventionally known vinegar sterilization conditions.

The present invention provides a food composition comprising honey vinegar according to the present invention. The food composition may be a vinegar drink and a vinegar sauce.

The vinegar drink may contain honeycomb vinegar as an active ingredient, and may further comprise ingredients applicable to other beverage compositions. More specifically, it may include vegetable concentrate, cereal, purified water, herb, tablet, sweetener, viscosity controlling agent, fragrance, preservative, organic acid and the like.

For example, the fruit concentrate may be apple, black rice, brown rice, blueberry, marine oil, wild grape, grape, bramble, lemon, citron, pomegranate, grapefruit, strawberry, peach, pear, plum, pineapple and the like. The vegetable concentrate may be green vegetables, onions, carrots, wormwood, sweet potatoes, potatoes, and the like. The cereals may be black rice, brown rice, barley, white rice, wheat, wheat, sesame, buckwheat, sorghum, corn, soybean, The sweetener may be D-sorbitol, xylitol, fructose, sugar, glucose, maltose, fructose, sucralose, and the like. The organic acid may be citric acid, DL-malic acid, tartaric acid, lactic acid, and the like. The viscosity controlling agent may be gellan gum, guar gum, sodium alginate, and the like. The preservative may be sodium benzoate, p-methylbenzoic acid, p-ethylbenzoic acid, p-propylbenzoic acid, and the like.

The vinegar sauce includes honeycomb vinegar as an active ingredient, and may further include ingredients applicable to other food sources. More specifically, it can be salad dressings, tomato ketchup, mayonnaise, oil, herbs, spices, seasonings, fruit concentrates, tablets, sweeteners, viscosity controlling agents, perfumes, preservatives, organic acids and the like.

Hereinafter, the present invention will be described in detail with reference to examples and comparative examples. This is for the purpose of illustrating the present invention, and thus the scope of the present invention is not limited thereto.

[ Example  One]

1. Manufacture of alcoholic fermentation broth

(1) First honey mixture

30 L of honey is mixed with fermentation tank, diluted with 350 ml of water, and the sugar content of honey is adjusted to 10 bricks. To the honey, 50 g of yeast (Lapari) was added and uniformly mixed. Then, 250 ml of lactic acid and (NH ₄ ) ₂ HPO ₄ Were added and mixed to prepare a first honey mixture.

(2) First immersion step

The first honey mixture was fermented at 25 DEG C for 3 days to prepare a first stock solution.

(3) Second immersion step

The honey was diluted with water, and the sugar content of honey was adjusted to 26.8 brix. The mixture was added to the fermentation tank having the first stock solution and mixed to prepare a second honey mixture. The final sugar content of the second honey mixture was 20 bricks. The second honey mixture was fermented by anaerobic alcohol at 25 ° C for 10 days to prepare a second carrier. The alcohol concentration of the second carrier is 10%.

The second carrier was squeezed and filtered using a paper filter. Next, the filtrate was placed in a fermenter and the mixture was aged at 10 ° C for 5 days at a low temperature to obtain an alcohol fermented product. The final alcohol content of the fermented alcohol is 8% and the sugar content is 10 bricks.

2. Vinegar production

(1) Culture of acetic acid bacteria

Create a badge (based on 500ml)

Peptone, 2.5 g (yeast extract) and 150 ml of distilled water were mixed in a 500 ml Erlenmeyer flask. The flask was sealed with a foil and sterilized in an autoclave at 121 ° C for 15 minutes. Next, in a clean bench, the contents of a 500 ml Erlenmeyer flask were poured into a 1 L Erlenmeyer flask (mixture of 12.5 g of mannitol and 350 ml of tertiary distilled water) and homogeneously shaken. 5 ml of the prepared culture medium was placed in a 15 ml tube and cooled at room temperature.

Seed culture

When the medium contained in the 15 ml tube is cooled, acetic acid bacteria are inoculated ( Acetobacter pasteurlanus KCCM 32413), and cultured at 26 DEG C for 24 hours while shaking homogenously at 100 rpm.

Cultivation

The seed culture was added to a 1 L Erlenmeyer flask and cultured at 26 DEG C and 100 rpm for 24 hours. Next, after the absorption spectrophotometer was set at 600 mm, it was further cultured until the OD value was 0.8.

(2) Acetic acid fermentation

The alcohol fermentation product prepared above was adjusted to have an alcohol content of 8.0%, and after sterilization, 1 L of the alcohol fermentation product was added to the main cultured Acetobacter pasteurlanus (KCCM 32413) was inoculated with 10 ml / L of acetic acid and fermented for 15 days while maintaining the temperature at 26 ° C. Alcohol, sugar content, pH, acetic acid, fructose and glucose of the honeycomb vinegar were measured and shown in Table 1.

[ Example  2]

Acetic acid was fermented in the same manner as in Example 1 except that 20 ml of the cultured acetic acid bacteria was inoculated. Alcohol, sugar content, pH, acetic acid, fructose and glucose of the honeycomb vinegar were measured and shown in Table 1.

[ Example  3]

Acetic acid was fermented in the same manner as in Example 1, except that 30 ml of the cultured acetic acid bacteria was inoculated. Alcohol, sugar content, pH, acetic acid, fructose and glucose of the honeycomb vinegar were measured and shown in Table 1.

[ Comparative Example  One]

Honey vinegar was prepared in the same manner as in Example 1, except that the alcohol fermentation product was prepared without undergoing a low temperature aging process.

Configuration Example 1 Example 2 Example 3 ** Control Alcohol(%) 0 0 1.3 2.8 Brix ( ^o Bx) 6.07 5.72 5.47
4.3
Acidity 2.5 1.8 1.8 0.5 pH 3.76 3.77 3.57 4.13 Acetic acid
(ppm) 1465.43 1015.43 989.01 339.90 Fructose
(g / l) 45.80 38.26
22.89
3.60 Glucose
(g / l) 9.528 6.904 3.937 0.238

** Control: The fermented alcohol of Example 1 in which acetic acid fermentation was not carried out was kept at constant temperature under the same conditions as the acetic acid fermentation step.

As shown in Table 1, in the honeycomb vinegar of Examples 1 and 2, no alcohol was measured after the acetic acid fermentation. It can be seen that the acidity of Examples 1 to 3 treated with acetic acid bacteria was greatly increased as compared with the control. In addition, acetic acid, fructose and glucose were abruptly increased compared with the control.

[ Example  4]: Honey vinegar  Manufacture of Soso

Honey vinegar sauce was prepared from the honeycomb vinegar of Examples 1 to 3 with the ingredients shown in Table 2 below, and the sugar content, pH, and acidity were compared and shown in Table 3.

Composition (% by weight) 4-1 4-2 4-3 Honey vinegar
Example 1 Example 2 Example 3 40 50 60 Apple concentrate 40 30 20 Purified water To 100 To 100 To 100

Configuration 4-1 4-2 4-3 Brix ( ^o Bx) 32.91 25.28 18.66 pH 3.68 3.81 3.92 Acidity (0.1 N NaOH consumption)
2.5 2.6 2.7

[ Example  5]: Honey vinegar  Manufacturing of beverages

Honey vinegar drink was prepared by mixing ingredients shown in Table 4 below. Honey vinegar drink was sterilized at 80 ℃ for 15 min and cooled. The sensory evaluation was performed on 50 adult males and females. In Table 5, the values of sensory evaluation items of taste, aroma, color, and preference are values obtained by dividing the sum of the scores of the panels by the number of panels and rounded off to the second decimal place. The lower the value of fermentation, the better the sensuality.

Composition (% by weight)
Honey vinegar drink 5-1 5-2 5-3 5-4 Honey vinegar
Example 1 Example 2 Example 3 Comparative Example 1 10 10 10 10 Apple concentrate 10 10 10 10 lemon One One One One Vitamin C One One One One Purified water To 100 To 100 To 100 To 100

Configuration
Honey vinegar drink 5-1 5-2 5-3 5-4 Flavor 6.7 6.9 6.0 5.3 sweetness 5.2 5.3 5.6 5.5 color 6.9 6.1 6.3 5.6 Fermentation 2.1 2.5 3.0 3.6 Likelihood 6.7 6.5 6.3 5.9

As shown in Table 5, it was confirmed that honeycomb vinegar produced by alcohol fermentation produced at low temperature was superior in flavor, fermentation odor, and taste than honeycomb vinegar (5-4) not subjected to low temperature aging have.

Claims (16)

delete delete delete delete delete delete A first dipping step of fermenting the first honey mixture liquid in which the first honey, yeast and lactic acid are mixed at 25 to 40 캜 for 2 to 4 days;
Preparing a second honey mixture by mixing the first honeycomb and the second honey produced in the first dipping step;
A second dipping step of fermenting the second honey mixture at 25 to 35 DEG C for 4 to 12 days;
A compression filtration step of the second carrier to be produced in the second absorption step;
A low temperature aging step of aging the filtrate, which is filtered in the compression filtration step, at 5 to 15 DEG C for 3 to 10 days; And
And fermenting the fermented alcohols obtained in the low temperature aging step to ferment the fermented product at 25 to 30 DEG C for 2 to 14 days.
8. The method of claim 7,
Wherein the first honey and the second honey are at least one selected from the group consisting of acacia honey, chestnut honey, sorghum honey, honey honey, sour honey and chrysanthemum.
8. The method of claim 7,
The yeast may be Saccharomyces sp. banyus ), Saccharomyces ( Saccharomyces sake), Serenity busy in Saccharomyces Roman Isis (Saccharomyces cerevisiae), Saccharomyces Roman Isis Bar Janus (Saccharomyces bayanus , Saccharomyces, fermentati , Flor Sherry and Sacchaomyces cerevisiae Fermivin ). ≪ / RTI >
8. The method of claim 7,
Wherein the ratio of yeast to first honey in the first honey mixture is 1: 0.01 to 1: 5 (g / L).
8. The method of claim 7,
Wherein the ratio of yeast to lactic acid in the first honey mixture is 1: 0.1 to 1:10 (g / ml).
8. The method of claim 7,
Wherein the sugar content of the first honey is 5 to 15 Bricks.
8. The method of claim 7,
Wherein the sugar content of the second honey is 20 to 30 Bricks.
8. The method of claim 7,
The first honey mixture was prepared by dissolving ammonium di-ammonium ((NH ₄ ) ₂ HPO ₄ ) ≪ / RTI > further comprising the steps of:
8. The method of claim 7,
The acetonitrile is chosangyun bakteo wave Uriah Stephen Augustine (Acetobacter pasteurlanus , Acetobacter aceti), acetonitrile bakteo oxy thiooxidans (Acetobacter oxydans), acetonitrile in bakteo Riku Pacific Enschede (Acetobacter liquefaciens , Acetobacter schutzenbachii ), Acetobacter xylinum ) and Acetobacter radiata ( Acetobacter suboxydans ). < / RTI >
8. The method of claim 7,
Wherein the ratio of the alcohol fermentation product to the acetic acid bacteria in the acetic acid fermentation step is 1: 0.01 to 10 ml / L.

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