KR101774110B1 - Blueberry premium production method of fermentation vinegar containing blueberry fermentation vinegar - Google Patents
Blueberry premium production method of fermentation vinegar containing blueberry fermentation vinegar Download PDFInfo
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- KR101774110B1 KR101774110B1 KR1020150152356A KR20150152356A KR101774110B1 KR 101774110 B1 KR101774110 B1 KR 101774110B1 KR 1020150152356 A KR1020150152356 A KR 1020150152356A KR 20150152356 A KR20150152356 A KR 20150152356A KR 101774110 B1 KR101774110 B1 KR 101774110B1
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- blueberry
- concentrate
- fermented vinegar
- vinegar
- premium
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Images
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2106—Bilberries, blueberries
Abstract
The present invention relates to a method for producing a blueberry fermented vinegar containing blueberry fermentation vinegar, and more particularly, to a method for producing a blueberry concentrated fermented vinegar, which comprises preparing a blueberry concentrate having a sugar content of 1 to 15 ° brix, 1 to 15 parts by weight of a yeast strain, fermenting the blueberry concentrate inoculated with the yeast strain at a temperature of 20 to 35 ° C for 3 to 10 days to produce an alcohol fermentation broth, Preparing a blueberry fermented vinegar by fermenting acetic acid for 3 to 20 days at a temperature of 20 to 40 ° C; and The blueberry fermented vinegar was mixed with the blueberry concentrate, the red grape concentrate, the golden apple concentrate, the blueberry concentrate, the pomegranate concentrate and the distillate concentrate And a blueberry premium fermented vinegar. The present invention also relates to a process for producing blueberry premium fermented vinegar containing the blueberry fermented vinegar.
The blueberry premium fermented vinegar prepared according to the present invention contains a useful ingredient contained in a fruit concentrate as well as a useful ingredient contained in blueberry by preparing a blueberry premium fermented vinegar by mixing various fruit concentrates with a blueberry fermented vinegar There is an effect that it can eat the ingredient which is insufficient in blueberry together.
Also, the blueberry premium fermented vinegar prepared according to the present invention has higher antioxidant activity than general fermented vinegar, and thus has antibacterial, anticancer, antiviral, antiallergic or anti-inflammatory activity effects.
Description
The present invention relates to a method for producing a blueberry fermented vinegar containing blueberry fermentation vinegar, and more particularly, to a method for producing a blueberry concentrated fermented vinegar, which comprises preparing a blueberry concentrate having a sugar content of 1 to 15 ° brix, 1 to 15 parts by weight of a yeast strain, fermenting the blueberry concentrate inoculated with the yeast strain at a temperature of 20 to 35 ° C for 3 to 10 days to produce an alcohol fermentation broth, Preparing a blueberry fermented vinegar by fermenting acetic acid for 3 to 20 days at a temperature of 20 to 40 ° C; and The blueberry fermented vinegar was mixed with the blueberry concentrate, the red grape concentrate, the golden apple concentrate, the blueberry concentrate, the pomegranate concentrate and the distillate concentrate And a blueberry premium fermented vinegar. The present invention also relates to a process for producing blueberry premium fermented vinegar containing the blueberry fermented vinegar.
Blueberries are native to North America, with more than 20 species known. There are also jade trees and wild chestnuts in Korea, and all of them can be eaten. Fruit is almost round, 1 ~ 1.5g in one, dark blue, reddish brown, black, with white powder on the surface. Because it has sweet and sour taste, it eats raw and makes jam, juice, canned food. The fruit of the pure gold tree that grows in Korea also has a large fruit depending on the individual.
Blueberries are sweet and sour, have a lot of vitamin A, and are good for night blindness. Vitamin C and E are good for brain function and help to improve memory and are effective in preventing dementia.
Vinegar is a fermented food that has been handed down with a long history both east and west. It is widely used for food preservatives and medicines as well as basic seasonings for cooking. The general definition of vinegar is that it is produced by fermenting microorganisms with saccharides or starch-rich cereals, fruits and liquors as main ingredients. The fermented brewed vinegar has the aroma of raw materials and the aroma produced during the fermentation process and contains various organic acids, saccharides, amino acids, esters and so on in addition to acetic acid and volatile and nonvolatile. Brewing vinegar is made by using yeast to make sugar into alcohol, and then converting the alcohol into acetic acid by using acetic acid bacteria again. After aging for about 6 months to 1 year, a good flavor such as high alcohol, acetaldehyde, And then clarified by filtration or using a cleaning agent such as casein, gelatin or bentonite. In order to prevent the vinegar from becoming turbid by the acetic acid bacteria again, it is heated at 60 캜 for several seconds and distributed.
Korean Patent Registration No. 10-0330341 (grape vinegar by fermentation in two stages) is a two-stage fermentation process in which grains removed from the grains are fermented by alcohol and fermented again by acetic acid, and the grape vinegar of the present invention obtained in a short time, Korean Patent Registration No. 10-0911108 (method for producing blueberry apple-blended juice fermented vinegar having excellent antioxidative ability and beverage composition using the same) relates to grape vinegar and onion juice obtained by adding onion juice to blueberry or apple The present invention relates to a method for producing fermented vinegar by fermenting the fermented milk after fermenting the fermented alcohol fermented by inoculating it with Saccharomyces cerevisiae, , The above conventional methods have only a constitution related to a method for producing vinegar using grape, blueberry or apple juice, A variety of fruit concentrate the fermented vinegar there is inconvenience that is not provided with a configuration for mixing.
In addition, Korean Patent Laid-Open Publication No. 10-2012-0122175 (method of producing vinegar drink) is a method of preparing a fermented vinegar by selecting from among raspberry, audi, nutritious red pepper, mulberry, mushroom, bokbunja, blueberry, The present invention relates to a method for preparing a mixed beverage by mixing various kinds of fermented vinegar and concentrated juice. However, the present invention has been made in view of the above problems, Other ingredients such as honey and lemon juice are introduced into the fermented vinegar, which makes it difficult to taste and flavor the fermented vinegar.
The object of the present invention is to provide consumers with blueberry premium fermented vinegar having high antioxidant activity and being easily ingested by all ages.
In addition, various fruit concentrates are mixed with blueberry fermented vinegar to produce blueberry premium fermented vinegar, so that not only useful ingredients contained in blueberry but also useful ingredients contained in fruit concentrate are contained, It has its purpose.
In order to accomplish the above object, the present invention provides a method for producing a blueberry fermented vinegar containing blueberry fermented vinegar, comprising the steps of: preparing a blueberry concentrate having a sugar content of 1 to 15 ° brix; Preparing an alcohol fermentation broth by alcohol fermentation at a temperature of 20 to 35 ° C for 3 to 10 days, adding 100 parts by weight of the alcohol fermentation broth obtained by fermenting the alcohol The method comprising the steps of: fermenting an alcoholic fermentation broth inoculated with the acetic acid strain at a temperature of 20 to 40 DEG C for 3 to 20 days by acetic acid fermentation to prepare a blueberry fermented vinegar; In the fermented vinegar, blueberry concentrate, red grape concentrate, Golden apple concentrate, purple concentrate, pomegranate concentrate, It characterized by comprising the step of producing a premium fermented vinegar.
The yeast strain Saccharomyces cerevisiae A strain is used.
The acetic acid strain Gluconobacter intermedius A strain is used.
The blueberry premium fermented vinegar may further contain 1 to 50 parts by weight of a blueberry fermented vinegar, 5 to 15 parts by weight of a blueberry concentrate, 5 to 15 parts by weight of a red wine concentrate, 5 to 20 parts by weight of a golden apple concentrate, 1 to 10 parts by weight of a pomegranate concentrate and 1 to 5 parts by weight of a distillate concentrate are mixed to prepare a premium fermented vinegar.
The blueberry premium fermented vinegar prepared according to the present invention contains a useful ingredient contained in a fruit concentrate as well as a useful ingredient contained in blueberry by preparing a blueberry premium fermented vinegar by mixing various fruit concentrates with a blueberry fermented vinegar There is an effect that the insufficient ingredient can be ingested together with the blueberry.
Also, the blueberry premium fermented vinegar prepared according to the present invention has higher antioxidant activity than general fermented vinegar, and thus has antibacterial, anticancer, antiviral, antiallergic or anti-inflammatory activity effects.
1 is a graph showing the results of alcohol fermentation of a blueberry concentrate.
2 is a graph showing the results of acetic acid fermentation of an alcoholic fermentation broth.
The present invention relates to a process for producing a blueberry premium fermented vinegar containing blueberry fermented vinegar.
A method for preparing a blueberry fermented vinegar containing blueberry fermented vinegar comprises the steps of preparing a concentrated blueberry concentrate having a sugar content of 1 to 15 ° brix and inoculating 1 to 15 parts by weight of a yeast strain with respect to 100 parts by weight of the concentrated blueberry concentrate Preparing an alcohol fermentation broth by alcohol fermentation at a temperature of 20 to 35 DEG C for 3 to 10 days in the blueberry concentrate inoculated with the yeast strain; Preparing a blueberry fermented vinegar by fermenting acetic acid for 3 to 20 days at a temperature of 20 to 40 ° C. and cultivating the blueberry fermented vinegar in a blueberry concentrate , Red grape concentrate, Golden apple concentrate, blueberry concentrate, pomegranate concentrate and distillate concentrate to prepare blueberry premium fermented vinegar Step.
The yeast strain Saccharomyces cerevisiae It is preferable to use a strain.
The acetic acid strain Gluconobacter intermedius It is preferable to use a strain.
The blueberry premium fermented vinegar may further contain 1 to 50 parts by weight of a blueberry fermented vinegar, 5 to 15 parts by weight of a blueberry concentrate, 5 to 15 parts by weight of a red wine concentrate, 5 to 20 parts by weight of a golden apple concentrate, 1 to 10 parts by weight of a pomegranate concentrate, and 1 to 5 parts by weight of a distillate concentrate are mixed to prepare a premium fermented vinegar.
The concentrate used in the present invention is preferably a blueberry concentrate, red grape concentrate, Golden apple concentrate, purple concentrate, pomegranate concentrate and distillate concentrate, and the concentrate is preferably purchased or manufactured in the market. When using the commercially available concentrate, a concentrate having a sugar content of 60 to 70 ° brix is purchased, diluted to a sugar content of 1 to 15 ° brix, and then used in the manufacture of blueberry fermented vinegar and blueberry premium fermented vinegar It is more preferable to use it as a blueberry concentrate, a red grape concentrate, a Golden apple concentrate, a citron concentrate, a pomegranate concentrate and a distillate concentrate, which are preferably in a range of 12.5 to 14.5 ° brix.
In order to prepare the blueberry concentrate, red grape concentrate, Golden apple concentrate, citrus concentrate, pomegranate concentrate and distillate concentrate, each fruit is added to a juicer and extracted at a temperature of 60 to 80 ° C To 6 hours, and more preferably at a temperature of 60 to 80 占 폚 for 2 to 4 hours. If the above-mentioned fruit extract is heated at a temperature higher than 80 ° C for more than 6 hours, the fruit juice contained in the fruit extract may be destroyed, and the fruit extract is heated to a temperature of less than 60 ° C for less than 1 hour , The sugar content and viscosity are insignificant for use in the present invention.
The fruit concentrate prepared by heating is preferably cooled at a temperature of 1 to 10 ° C. If the cooling temperature of the fruit concentrate prepared by heating exceeds 10 ° C, it takes a long time to cool and the possibility of contamination increases.
In addition, the fruit concentrate prepared above preferably has a sugar content of 1 to 15 ° brix, and most preferably a concentrate having a sugar content of 12.5 to 14.5 ° brix.
In addition, 1 to 10 parts by weight of one or more of sugar, starch syrup, or honey may be added to 100 parts by weight of the fruit extract to be heated to improve sugar content and viscosity.
It is preferable that 1 to 15 parts by weight of yeast strains are inoculated to 100 parts by weight of a blueberry concentrate having a sugar content of 1 to 15 degrees brix and incubated at a temperature of 20 to 35 DEG C for 3 to 10 days to ferment alcohol. At this time, there is no limitation on the kind of the yeast strain used for alcohol fermentation of the blueberry concentrate, but Saccharomyces it is preferable to use a strain of S. cerevisiae KSHY-141029.
In addition, when the yeast strains are inoculated into the blueberry concentrate in an amount of less than 1 part by weight and alcohol fermentation is carried out, the yeast strains are less likely to be fermented than the blueberry concentrate, and the yeast strain is added to the blueberry concentrate in an amount exceeding 15 parts by weight , The yeast strains are inoculated into the above-mentioned blueberry concentrate more than necessary, which is unfavorable because of an uneconomical problem, and the fermentation time is shortened, which may be undesirable for producing vinegar There is a problem.
When the blueberry concentrate inoculated with the yeast strain is cultured at a temperature lower than 20 캜 for 3 to 10 days, the yeast strain may not be fermented due to the temperature lower than the temperature at which the yeast strain is active. The yeast strain, Is cultivated at a temperature exceeding 35 캜 for 3 to 10 days, the fermentation of the fermented vinegar is improved due to the high activity of the yeast strain due to the high temperature. However, when the fermented vinegar is produced by using the fermented vinegar, There is a problem that can be caused.
As shown in FIG. 1, the alcoholic fermented blueberry concentrate showed an increase in alcohol content over time. After the alcohol fermentation, the content of alcohol was 6 to 7% or the concentration of the blueberry concentrate It is preferable to conduct the acetic acid fermentation.
1 to 15 parts by weight of acetic acid is inoculated to 100 parts by weight of the fermented alcohol fermented with alcohol, incubated at 20 to 40 ° C for 3 to 20 days with shaking at 50 to 200 rpm, and acetic acid fermented to produce blueberry fermented vinegar . At this time, there is no limitation on the kind of the acetic acid bacteria, Gluconobacter inermedius It is preferable to conduct acetic acid fermentation using KSH-B141031.
When the fermented vinegar is prepared by inoculating less than 1 part by weight of the acetic acid bacterium with respect to 100 parts by weight of the alcoholic fermented alcoholic fermentation broth, the amount of the acetic acid bacterium is significantly smaller than the amount of the alcoholic fermentation broth, And when fermenting vinegar is prepared by inoculating more than 15 parts by weight of the acetic acid bacterium with respect to 100 parts by weight of the alcoholic fermented alcoholic fermentation broth, it is uneconomical because it requires more acetic acid bacteria than necessary.
When the alcohol fermentation broth inoculated with the above-mentioned acetic acid bacterium is shake-cultured at less than 50 rpm for 3 to 20 days at a temperature of less than 20 캜, the temperature is low and the speed of rpm for shaking culture is low, so that fermentation is difficult to be smoothly performed. Is cultured at a temperature exceeding 40 ° C for more than 200rpm for more than 200rpm, the activity of the lactic acid bacteria increases due to the high culture temperature. However, when the fermentation broth is inactivated due to the high temperature, And the rpm for shaking culture is so fast that the contact time of the fermented broth and the fermentation broth of alcohol is short and fermentation may not be performed well, which is not preferable.
As shown in FIG. 1, it can be confirmed that the content of acetic acid in the fermented alcohol fermented with acetic acid is increased with time, and when the content of acetic acid is 5 to 6% after acetic acid fermentation, It is preferable to produce blueberry premium fermented vinegar.
The fermented acetic acid fermented vinegar is referred to as a blueberry fermented vinegar, and the blueberry fermented vinegar may be used to prepare blueberry premium fermented vinegar. The fruit concentrate to be mixed with the blueberry fermented vinegar is not limited However, it is preferable to prepare blueberry premium fermented vinegar by mixing one or more of blueberry concentrate, red grape concentrate, Golden apple concentrate, purple concentrate, pomegranate concentrate or distillate concentrate.
Red grapes contain a large amount of flavonoids and phenolic compounds that reduce the risk of cancer and heart disease. They are effective in anti-inflammatory and antiallergic effects. Resveratrol in phenolic compounds prevents DNA damage and promotes DNA recovery. It is known to be effective in reducing the rate of cancer cell metastasis and is effective in preventing the risk of geriatric diseases.
Citric acid is rich in citric acid and organic acids, and is effective in restoring fatigue. Pomegranate contains citric acid, a component of organic acids. It contains water-soluble vitamins, tannins, and estrogen components to prevent colds and prevent menopausal disorders. It is rich in A, C, tannin, potassium and magnesium, so it has the effect of preventing hypertension and lowering the rate of increase of blood alcohol.
The blueberry premium fermented vinegar comprises 1 to 50 parts by weight of the blueberry fermented vinegar, 5 to 15 parts by weight of blueberry concentrate, 5 to 15 parts by weight of red wine concentrate, 5 to 20 parts by weight of golden apple concentrate, To 10 parts by weight, 1 to 10 parts by weight of a pomegranate concentrate, and 1 to 5 parts by weight of a distillate concentrate.
The blueberry premium fermentation vinegar is preferably prepared at a temperature of 1 to 15 ° C. to prevent the taste and flavor of the blueberry premium fermentation vinegar from being lowered by the temperature.
Hereinafter, a method for producing a fermented starch containing a blueberry concentrated fermented vinegar will be described in detail with reference to the following Examples and Experimental Examples. It is apparent to those skilled in the art, however, that the following examples and experimental examples are presented to aid understanding of the present invention, and that the present invention is not limited to the following examples and experimental examples.
Example
Example 1: Production of blueberry fermented vinegar
1 to 15 [deg.] Brix of sucrose is inoculated with 1 to 15 parts by weight of yeast strain Saccharomyces cerevisiae KSHY-141029 and cultured at a temperature of 20 to 35 ° C for 3 to 10 days to ferment alcohol. To the alcohol fermented alcohol fermentation broth,
Example 2: Production of blueberry premium fermented vinegar using blueberry fermented vinegar
The fermented blueberry vinegar prepared in Example 1 was used to prepare a premium fermented vinegar. The premium fermented vinegar comprises 1 to 50 parts by weight of a blueberry fermented vinegar, 5 to 15 parts by weight of a blueberry concentrate, 5 to 15 parts by weight of a red grape concentrate, 5 to 20 parts by weight of a golden apple concentrate, 1 to 10 parts by weight of a green apple concentrate, 1 to 10 parts by weight of a pomegranate concentrate and 1 to 5 parts by weight of a distillate concentrate are mixed to prepare a blueberry premium fermented vinegar.
Experimental Example
Experimental Example 1: Antioxidant activity of blueberry fermented vinegar and blueberry premium fermented vinegar
In order to measure the antioxidative activity by various antioxidant substances contained in the blueberry fermentation vinegar and the blueberry premium fermentation vinegar prepared according to Examples 1 and 2, total anthocyanin content, total polyphenol content and total flavonoid content were measured After the measurement, it is preferable to measure the antioxidant activity accordingly.
1) Determination of antioxidant content
The total anthocyanin content of the blueberry fermentation vinegar and the blueberry premium fermentation vinegar prepared according to Examples 1 and 2 was measured by adding 3.6 ml of pH 1.0 buffer to 0.4 ml of the prepared blueberry fermentation vinegar or blueberry premium fermentation vinegar (0.2 M KCl + 0.2 M HCl) and pH 4.5 buffer (0.2 M potassium phosphate + 0.1 M citric acid), and then measure the absorbance at 510 nm and 700 nm. The measured total anthocyanin content is calculated using the molar extinction coefficient of cyanidin-3-glucoside (? = 26900 L · M-1 · cm -1).
The total polyphenol content of the blueberry fermentation vinegar and blueberry premium fermentation vinegar prepared according to Examples 1 and 2 is preferably determined by colorimetric determination by the Folin-Denis method. 1 ml of the phenol reagent was added to 1 ml of the blueberry fermentation vinegar prepared according to Examples 1 and 2, and the mixture was allowed to stand for 3 minutes. Thereafter, 1 ml of 10% Na2CO3 was added, After standing, absorbance is measured at 700 nm. The standard curve is drawn as a gallic acid solution and the total polyphenol content is expressed as a percentage or percentage of the amount of the raw material used.
The total amount of polycarbonate in the blueberry fermentation vinegar and the blueberry premium fermentation vinegar prepared according to Examples 1 and 2 was measured by adding the prepared blueberry fermentation vinegar or blueberry premium fermentation vinegar to a concentration of 10.0 mg / , 100 ml of 10% aluminum nitrate, 100 μl of 1M potassium acetate and 4.3 ml of 80% ethanol are added in this order. The reaction is carried out at room temperature for 40 minutes, and the absorbance is measured at 415 nm. The measured results are based on a quercetin standard calibration curve, and the flavonoid content is quantified.
The content of antioxidants in the blueberry fermented vinegar and blueberry premium fermented vinegar prepared according to Examples 1 and 2 is shown in Table 1 above. The antioxidant content of the blueberry fermented vinegar and blueberry premium fermented vinegar prepared according to Examples 1 and 2 was 2.92 ± 0.23 mg / 100 ml, and the total anthocyanin content of the fermented blueberry fermented vinegar And the total polyphenol content and total flavonoid content of the blueberry fermented vinegar were higher than those of blueberry fermented vinegar.
2) Antioxidant activity measurement
The DPPH radical scavenging activity was measured using a sample comprising blueberry fermentation vinegar or blueberry premium fermentation vinegar prepared according to Examples 1 and 2, and the electron donating ability of the sample was measured using α, α'-diphenyl- it is preferable to measure by the method using? -pycrylhydrazyl (DPPH). The DPPH radical scavenging activity was determined by dissolving 12 mg of DPPH reagent in 100 ml of absolute ethanol, adding 50% ethanol solution to adjust the absorbance of the DPPH solution to about 1.0 at 517 nm, and then adding the prepared blueberry fermentation vinegar or blue 0.5 ml of a sample made of Berry premium fermented vinegar and 5 ml of a DPPH solution are mixed and the absorbance is measured.
The ABTS radical scavenging activity was measured using a sample made of the blueberry fermentation vinegar or blueberry premium fermentation vinegar prepared according to Examples 1 and 2 above. The ABTS radical scavenging ability was measured by mixing 7.2 mM ABTS solution dissolved in distilled water and 2.6 mM potassium persulfate solution in a ratio of 1: 1, and the solution was allowed to stand at room temperature for 12 to 16 hours. The absorbance at 734 nm was 0.7 to 0.8 Lt; / RTI > 0.1 ml of the blueberry fermented vinegar or blueberry premium vinegar diluted 10-fold with 3.9 ml of the diluted ABTS diluted solution is mixed, reacted for exactly 1 minute, and then measured at an absorbance of 734 nm.
The nitrite scavenging activity was measured using a sample made of the blueberry fermentation vinegar or the blueberry premium fermentation vinegar prepared according to Examples 1 and 2 above. 1 ml of 1 mM sodium nitrite solution was added to 1 ml of the blue berries fermented vinegar or blueberry premium vinegar, and 0.1 N HCl and 0.1 M citric acid buffer (pH 3.0) were added to make the total volume of the
The reducing power was measured using a sample made of the blueberry fermentation vinegar or the blueberry premium fermentation vinegar prepared according to the above Example 1 and Example 2. [ 0.5 ml of 0.2 M sodium phosphate buffer (pH 6.6) and 0.5 ml of 0.1% potassium ferricyanide were mixed with 0.5 ml of the sample solution comprising the blueberry fermentation vinegar or blueberry premium fermentation vinegar prepared above, and the mixture was reacted at 50 ° C for 20 minutes After which 2.5 ml of 10% trichloroacetic acid is added. The reaction solution is centrifuged at 3,000 rpm for 10 minutes, 2.5 ml of distilled water and 0.5 ml of 1% ferric chloride are added to 2.5 ml of supernatant, and the absorbance of the reaction solution is measured at 700 nm.
The results of the antioxidative activity measurement of the blueberry fermentation vinegar or the blueberry premium fermentation vinegar prepared according to Examples 1 and 2 were as shown in Table 2 above.
The DPPH radical scavenging activity of the blueberry fermentation vinegar or blueberry premium fermentation vinegar was measured to be 88.58 ± 0.21% higher than that of blueberry fermented vinegar. The control value of 100 ppm ascorbic acid acid was 81.4 ± 1.25%.
In the case of ABTS radical scavenging ability of the blueberry fermentation vinegar and blueberry premium fermentation vinegar, the blueberry fermentation vinegar and blueberry premium fermentation vinegar showed significantly higher ABTS radical scavenging ability than ascorbic acid used as the control group, It can be confirmed that the blueberry premium fermented vinegar has higher activity than the blueberry fermented vinegar.
It was also confirmed that the ABTS radical scavenging ability was significantly higher than the DPPH radical scavenging ability and that the ABTS radical scavenging ability was higher than the DPPH radical scavenging ability even in the conventional experiment using vinegar and vinegar drink As a result, it can be confirmed that this experiment shows similar results.
The blueberry fermentation vinegar or blueberry premium fermentation vinegar showed nitrite scavenging activity of 97.16 ± 0.46%, and the blueberry premium fermentation vinegar was 97.72 ± 0.00% , Which is significantly higher than the ascorbic acid used as the control group. Even in the reducing power, the absorbance value itself indicates the reducing power of the sample, and the material having a high reducing power shows a high absorbance value. The reducing power of the blueberry fermentation vinegar and the blueberry premium fermentation vinegar showed high activity similar to the control group of 100 ppm ascorbic acid.
Experimental Example 2: Physicochemical properties of blueberry fermented vinegar and premium fermented vinegar
The physicochemical properties of organic acid, anthocyanin, flavonoid and isoflavone on the blueberry fermentation vinegar and the premium fermentation vinegar prepared according to Examples 1 and 2 were measured.
For the analysis of organic acids, the samples were passed through a Sep-pack C18 cartridge and then filtered through a 0.45 μm memvrane filter and analyzed by HPLC. The analytical conditions of the organic acid were analyzed by using Aminex® HPX-87H (7.5 × 300 mm, 9 μm, BIO-RAD Laboratories, USA) with 5 mM sulfuric acid at a flow rate of 0.6 ml / min. All standards were used as products from Sigma-Aldrich Co. (St, Louis, MO, USA).
Anthocyanin analysis was performed by filtering each sample with a 0.45 μm membrane filter and then measuring the content of anthocyanin pigment by HPLC. The HPLC analysis conditions were as follows: Venusil XBP C18 (4.6 × 250 mm, 5 μm, Agela Technologies Inc, USA) A (4.5% formic acid in H2O) and solvent B (100% ACN) (linear gradient elution from A to B 45 min), flow rate 0.7 ml / min, injection volume 20, and detector PDA 520 nm.
Flavoid analysis is performed by filtering the sample through a 0.45 μm membrane filter and then analyzing it by HPLC. The analytical column was Kromasil C18 (4.6 × 250 mm, 5 μm), the detection wavelength was 280 nm, the column temperature was 30 ° C., and the flow rate of the mobile phase was 1.0 ml / min. The HPLC mobile phase was a solvent A (MeOH: Water: Acetic acid = 5: 9.25: 2.5) and a solvent B (MeOH: Water: Acetic acid = 95: 2.5: 2.5). The analytical instrument was a Waters HPLC 2695 Alliance System (Milford, MA, USA) equipped with a Waters 996 Photodiode Array detector and Empower software.
For isoflavone analysis, the sample was filtered through a 0.45 μm membrane filter and analyzed by HPLC. The analytical column was X-Bridge C18 (4.6 × 250 mm, 5 μm), the detection wavelength was 260 nm, the column temperature was 40 ° C., and the flow rate of the mobile phase was divided ml / min. The HPLC mobile phase was composed of solvent A (0.1% acetic acid in water) and solvent B (0.1% acetic acid in ACN). The analytical instrument was a Waters HPLC 2695 Alliance System (Milford, MA, USA) equipped with a waters 996 Photodiode Array detector and Empower software.
Fermented vinegar
premium
Fermented vinegar
Fermented vinegar
premium
Fermented vinegar
The physicochemical properties of the blueberry fermentation vinegar and the blueberry premium fermentation vinegar were as shown in Tables 3 to 6 above.
Acetic acid, which is a substance index of the organic acid content of vinegar, was 1545.67 ± 16.05 mg / 100ml in the blueberry fermentation vinegar, and the content of citric acid, malic acid, sussicnic acid And lactic acid, respectively.
The content of cyanidin-3-O-glucoside among the three components of anthocyanin was 0.25 ± 0.03 μg / ml of blueberry fermented vinegar and 1.98 ± 0.08 μg / ml of blueberry premium fermented vinegar, and pelargonidin-3-O-glucoside And malvidin-3-O-galactoside, respectively.
The content of rutin among the four flavonoids was 113.59 ± 7.95 ㎍ / ㎖ of blueberry fermented vinegar and 182.38 ± 7.89 ㎍ / ㎖ of blueberry premium fermented vinegar. The content of rutin was significantly higher than that of caffeic acid, quercetin and resveratrol . ≪ / RTI >
Of the four isoflavones, the components of daidzein and genistein were not detected in blueberry fermented vinegar, but daidzein and genistein were detected in blueberry premium fermented vinegar. This indicates that blueberry premium fermented vinegar It can be seen that the isoflavone components of the useful components contained in the concentrate were mixed and detected by mixing the berry concentrate, the red grape concentrate, the golden apple concentrate, the citron concentrate, the pomegranate concentrate and the distillate concentrate.
Claims (4)
The method for preparing blueberry premium fermented vinegar comprises: preparing a blueberry concentrate having a sugar content of 1 to 15 ° brix;
Inoculating 1 to 15 parts by weight of Saccharomyces cerevisiae yeast strain with respect to 100 parts by weight of the prepared blueberry concentrate;
Preparing an alcoholic fermentation broth by fermenting the blueberry concentrate inoculated with the yeast strain at a temperature of 20 to 35 DEG C for 3 to 10 days with alcohol;
Inoculating 1 to 15 parts by weight of Gluconobacter intermedius acetic acid with 100 parts by weight of the alcoholic fermentation broth when the alcohol content of the fermented alcohol fermented by alcohol is 6 to 7%;
Culturing the alcoholic fermentation broth inoculated with the acetic acid strain at a temperature of 20 to 40 DEG C for 3 to 20 days with shaking at 50 to 200 rpm and fermenting acetic acid until the acetic acid content reaches 5 to 6% to prepare blueberry fermented vinegar ; And
And the fruit extract is heated at a temperature of 60 to 80 ° C for 2 to 4 hours to prepare a blueberry concentrate, a red grape, a red grape, Concentrate, golden apple concentrate, clarion concentrate, pomegranate concentrate and distillate concentrate,
When heating the fruit extract, 1 to 10 parts by weight of one or more of sugar, starch syrup, or honey is added to 100 parts by weight of each of the fruit extracts to improve the sugar content and viscosity to have a sugar content of 12.5 to 14.5 ° brix After the fruit concentrate was prepared,
Mixing the blueberry fermented vinegar with each of the blueberry concentrate, red grape concentrate, Golden apple concentrate, blueberry concentrate, pomegranate concentrate and distillate concentrate to prepare blueberry premium fermented vinegar. A process for producing blueberry premium fermented vinegar containing fermented vinegar.
The premium fermented vinegar comprises 1 to 50 parts by weight of a blueberry fermented vinegar, 5 to 15 parts by weight of a blueberry concentrate, 5 to 15 parts by weight of a red grape concentrate, 5 to 20 parts by weight of a golden apple concentrate, 1 to 10 parts by weight of a green apple concentrate, 1 to 10 parts by weight of a pomegranate concentrate, and 1 to 5 parts by weight of a distillate concentrate are mixed to prepare a premium fermented vinegar, wherein the fermented blueberry fermented vinegar is prepared.
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