KR101790049B1 - Manufacture method of persimmon vinegar added persimmon leaf - Google Patents

Abstract

The present invention relates to a method for producing persimmon vinegar to which persimmon leaves are added, and Persimmon vinegar to which persimmon leaves are added. The method of manufacturing persimmon vinegar according to the present invention comprises the step of adding persimmon leaves prepared from persimmon leaves to a primary alcohol fermentation broth in a series of fermentation processes comprising alcohol fermentation and acetic acid fermentation, The content of the antioxidant component was increased and the taste and flavor and overall acceptability of persimmon leaves were improved compared with persimmon leaves added with persimmon leaves. The present invention can contribute to popularization of persimmon vinegar as a health functional food.

Description

{Manufacturing method of persimmon vinegar added persimmon leaf}

The present invention relates to persimmon vinegar to which persimmon leaves are added and a method for producing the persimmon vinegar.

It is a unique fruit tree of East Asia cultivated mainly in Korea, Japan or China. It is divided into three types: Sogoksi, Daeseong, Gojong, Bonbong, Such as persimmon and richness such as primeval, 野, 橫 野 plain and plain 核 無 no), and persimmon such as 禪 禪), . The major component of persimmon is saccharide, and its content is about 15 ~ 16%. The content of glucose, fructose and sugar is high, and there is a slight difference depending on persimmon and persimmon. Dioscrin is a component of tannin, which is called tannin. Diosprin is easily soluble because it is water-soluble. When acetaldehyde combines with the tannin component and becomes insoluble, the bitter taste disappears. The black spots in the persimmon or perianth are the deformation of tannin cells insolubilized by tannin. The persimmon is rich in vitamins A and C, and vitamin C contains about 30 to 50 mg in 100 g. It also contains pectin and carotenoids. The efficacy of persimmon has been mentioned in various documents such as Dongbu Bokhang and Hoseo Gangmok, and it is reported that it is effective for chronic diseases such as gastric ulcer and diabetes as well as efficacy for hypertension, arteriosclerosis and circulatory diseases.

The persimmon is mainly used for reproductive purposes, and is consumed in the form of hongsi (ripe persimmon) or dried persimmon in addition to the reproductive system. Dried persimmon is called dry (moisture: 25 ~ 30%) and semi-dry (moisture: 50%) by dryness. In addition, persimmon is used as a raw material for fertilizers, persimmon vinegar, etc., and is also produced in the form of processed products such as gum chips and persimmon spices. Recently, the cultivation area of sweet persimmon has been rapidly increasing due to the climate change and the development of the mountain area, and the sweet persimmon has an important place in the fruit industry. However, the consumption pattern of persimmon leaves has a traditional consumption pattern centered on Hongsu and Gogam, so that it is easily led to price collapse in overproduction. Therefore, in order to increase consumption of persimmon and achieve high added value, it is necessary to improve the appearance characteristics of persimmon, persimmon, gum chip, persimmon, etc., There is a need.

Persimmon vinegar made from such persimmon has been used in traditional folk remedies such as hangover removal, fatigue recovery and dressing, which have been produced and used in general farmhouses. Due to the recent rapid economic growth and a shift in awareness of the firmness, interest in traditional vinegar for natural materials has increased, and the traditional persimmon vinegar marketed as a commodity is shipped by natural fermentation that takes a long time to harvest. However, the tannin content, which is mostly contained in persimmon, becomes a substrate of polyphenol oxidase, which inhibits browning and alcohol fermentation, forms a complex with enzyme protein to produce colored precipitate, and is contaminated with germs and is unsanitary. The color of the product is discolored and the product is not only low in quality but also long-term fermentation for 56 months, which makes it difficult to mass-produce and preserve it, resulting in low economic efficiency.

In addition, persimmon leaves have been widely used since ancient times as it is known to be good for the treatment of hiccups, coughs, asthma, emphysema and the like. There have been reported many researches on quality characteristics, functionalities and physiological activities of components and effects of persimmon leaves such as antioxidant and antiallergic effects because they contain a large amount of total phenolic compounds and flavonoids.

Therefore, in the fermentation process of two stages for the production of persimmon vinegar, the present inventors not only can improve the content of the useful ingredient in persimmon vinegar by adding persimmon leaves prepared from persimmon leaves to the primary alcohol fermentation broth, The overall liking of the present invention is also improved, and the present invention has been completed on the basis thereof.

Korean Patent Publication No. 10-1158105

An object of the present invention is to provide a method for producing persimmon vinegar to which persimmon leaves are added.

Another object of the present invention is to provide a persimmon plant added with the persimmon leaf tea produced by the above method.

However, the technical problem to be solved by the present invention is not limited to the above-mentioned problems, and other matters not mentioned can be clearly understood by those skilled in the art from the following description.

In order to accomplish the object of the present invention, the present invention provides a method for producing a fermented starch, comprising the steps of: And adding a persimmon leaf tea to the fermented primary alcohol, and then inoculating the herbaceous plant to obtain a secondary fermented acetic acid product, wherein the persimmon leaf tea is added.

In one embodiment of the present invention, the yeast may be Saccharomyces cerevisiae .

In another embodiment of the present invention, the step of obtaining the primary alcohol fermentation product comprises fermenting for 15 to 25 days to obtain a primary alcohol fermentation product having an alcohol concentration of 7 to 9% (v / v) .

In another embodiment of the present invention, the persimmon leaf tea harvests persimmon leaves from persimmon trees from April to July; Foraging the collected persimmon leaves at room temperature for 10 to 20 hours; The fried persimmon leaves are heated in a pot at a temperature of 180 to 270 캜 for 3 to 15 minutes and then kept at a temperature of 80 to 40 캜 for 5 to 15 minutes; The noted persimmon leaves are first dried at 80-120 ° C for 3-8 minutes; Drying the primary dried persimmon leaves at 60-80 < 0 > C for 50-70 minutes; And finishing the dried persimmon leaves in a pot at a temperature of 130 to 220 캜 for 8 to 12 minutes.

In addition, the present invention provides persimmon vinegar to which Persimmon leaf tea produced by the above method is added.

The method of manufacturing persimmon vinegar according to the present invention comprises the step of adding persimmon leaves prepared from persimmon leaves to a primary alcohol fermentation broth in a series of fermentation processes comprising alcohol fermentation and acetic acid fermentation, The content of the antioxidant component was increased and the taste and flavor and overall acceptability of persimmon leaves were improved compared with persimmon leaves added with persimmon leaves. The present invention can contribute to popularization of persimmon vinegar as a health functional food.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic diagram showing a brief manufacturing process of persimmon vinegar to which persimmon leaf tea is added.
FIG. 2 is a photograph showing a process for producing a primary alcohol fermented product for persimmon vinegar to which persimmon leaf tea is added according to an embodiment of the present invention.
FIG. 3 is a photograph showing the preparation of secondary acetic acid fermentation by adding a persimmon leaf tea to a primary alcohol fermentation product after completion of primary alcohol fermentation, wherein the persimmon leaf tea is a persimmon leaf tea prepared using leaves taken at different times.
FIG. 4 is a photograph of raw materials and finished form for manufacturing a persimmon leaf tea to be added to a primary alcohol fermentation product according to an embodiment of the present invention.

Throughout this specification, when a section is referred to as " including " an element, it does not exclude other elements unless specifically stated otherwise, but may include other elements. In addition, each step may be performed differently from the stated order unless explicitly stated in a specific order in the context. That is, each of the steps may be performed in the same or substantially the same as the specified order, or in the opposite order.

As one aspect of the present invention, the present invention provides a method for producing persimmon vinegar to which persimmon leaves are added. More specifically, yeast is inoculated into the pulverulent pulverized product, followed by primary alcohol fermentation to obtain a primary alcohol fermentation product, adding a persimmon leaf tea to the primary alcohol fermentation product, and inoculating the herbaceous plant to obtain a secondary acetic acid fermentation product The persimmon leaves are added to the persimmon leaves.

Each step will be detailed below.

1. Primary alcohol The fermented product  Steps to manufacture

First, a primary alcohol fermentation product is prepared to produce Persimmon vinegar to which the persimmon leaf tea of the present invention is added.

The persimmon used in the present invention was processed into persimmon vinegar and utilized. The senses used in the present invention are not limited, but preferably 'floating ( Diospyros kaki Thunb. cv. Fuyu 'varieties can be used.

The senses were washed, crushed and prepared in the form of a depressurized product. Specifically, in the present invention, " depressurized product " means that the senses are washed and then crushed, and the method for crushing the senses is not limited. When persimmon vinegar is used using the depressurized product, there is an advantage that mixing with yeast can be performed well and an effective fermentation product can be obtained.

Yeast is inoculated into the depressant to proceed with primary alcohol fermentation. In this case, the yeast may be yeast itself or yeast culture solution, and it is sufficient that the microorganism induces alcohol fermentation. But are not limited to, Saccharomyces sp . Strain can be used as the kind of yeast and can be, for example, Saccharomyces cervisiea .

In the present invention, " alcohol fermentation " means fermentation in which a saccharide is decomposed into alcohols and carbon dioxide by microorganisms in the absence of oxygen to produce an alcohol. The term " fermentation " refers to a process of decomposing an organic substance with a microorganism or an enzyme thereof to obtain a substance useful to humans, and the substance produced by the fermentation process is referred to as a fermentation product or a fermentation product. More specifically, the term " primary alcohol fermentation product " in the present invention refers to the filtrate which remains after filtration of the fermentation period of the fermentation period of the fermentation product inoculated with the yeast, and the fermentation of the fermented product. Preferably, the primary alcohol fermentation period is for 10 to 30 days, more preferably for 15 to 25 days, but is not limited thereto.

In addition, during the primary alcohol fermentation period, the layer separation is carried out by the pulverized powdered mulch and the filtrate. In the present invention, the primary alcohol fermented product is filtered through the precipitated or suspended fermented mulch, It can be used as a state. As an example, the fermentation of the fermentation was carried out at room temperature by inoculating Sakaromis seribisia to the pulverized material, and the fermentation process was carried out to confirm that the fermentation broth and the filtrate were separated from each other and the primary alcohol fermentation After completion of the filtration, the remaining liquid phase was separated to obtain a primary alcohol fermentation product. At this time, the time point at which the layer separation occurred was from about 15 days to 25 days after the primary alcohol fermentation, and when the period was over, the layer separation was destroyed, and it became difficult to separate the fermentation broth and the filtrate. It may be difficult to manufacture.

The weight loss product used to produce the primary fermented alcohol may be 25 to 55 kg, more preferably 35 to 45 kg, and the inoculated yeast may be 3 to 15 g, more preferably 5 to 10 g But are not limited thereto. In one embodiment, 8 kg of yeast were inoculated with 40 kg of the sweet-berry crushed product and fermented with alcohol for 15 to 20 days to obtain about 20 L of a primary alcohol fermentation product.

The primary alcohol fermentation product may be in a liquid phase of 10 to 30 L, more preferably 15 to 25 L, but is not limited thereto.

Also, the alcohol concentration of the primary alcohol fermented by alcohol fermentation may be 4 to 12% (w / w), more preferably 7 to 9% (w / w) But the present invention is not limited to this and can provide a condition in which an oil component of the persimmon leaf tea added thereafter can be sufficiently extracted. For example, the alcohol concentration of the primary alcohol fermentation product may be 8.2% (v / v).

2. Step of adding safflower tea

 A persimmon leaf tea containing a large amount of an oil component is added to the fermented primary alcohol produced above. This step contributes to increase the content of antioxidant components such as polyphenols in persimmon vinegar while reducing the bitter taste unique to persimmon leaves.

The " persimmon leaf tea " used in the present invention may be a car made of persimmon leaves collected from April to July as a raw material.

Specifically, the persimmon leaves take persimmon leaves from persimmon trees from April to July,

The collected persimmon leaves were falsified at room temperature for 10 to 20 hours,

The fried persimmon leaves are sowed in a pot at a temperature of 180 to 270 ° C for 3 to 15 minutes and then kept at a temperature of 80 to 40 ° C for 5 to 15 minutes,

The remnant persimmon is first dried at 80-120 < 0 > C for 3-8 minutes,

The primary dried persimmon leaves are dried at 60-80 < 0 > C for 50-70 minutes,

And then finishing the dried second persimmon leaves in a pot at a temperature of 130 to 220 캜 for 8 to 12 minutes.

In the present invention, the above-mentioned " counterfeiting " means that the plant which becomes the raw material of the tea is wilted. Forgery can promote the reduction of moisture in the persimmon leaf, thereby reducing the function of cell walls that interfere with cell tissue. Thus, various active substances including polyphenols react with polyphenol oxidizing enzymes to activate their functions have. The forgery can be carried out in shade, specifically in a shaded room at a humidity of 70% or more and at room temperature of 20 to 30 DEG C, more specifically, at a shaded room at room temperature of 20 to 30 DEG C at a humidity of 70% For 10 to 20 hours, for example, at a humidity of 70% or more, in a shaded room at room temperature of 25 DEG C for 16 hours.

In the present invention, " scooping " means roasting and cooking to a degree that the car is not burned without adding water in a hot pot. The bake can be baked in a pot at a temperature of 180 to 270 ° C for 3 to 15 minutes, and specifically at a temperature of 200 to 250 ° C for 5 to 10 minutes. In this case, if the heat of the pot is not evenly distributed to the persimmon leaves, it is preferable that the moisture is not sufficiently discharged out of the persimmon leaves, and the nutrient oxidation may occur due to excessive oxidase activity. In addition, it is preferable that the pot is completely cooked evenly in the first sake when the temperature of the pot is low.

The persimmon leaves may be kept at a temperature of 80 to 40 DEG C for 5 to 15 minutes.

The persimmon finished with the above-mentioned notes was firstly dried at 80 to 120 ° C for 3 to 8 minutes,

The primary dried persimmon leaves are secondarily dried at 60 to 80 DEG C for 50 to 70 minutes,

The dried persimmon leaves can be finely ground in a pot at 130 to 220 ° C for 8 to 12 minutes.

By carrying out the above-mentioned kneading, moisture generated outside the persimmon leaves can be removed during the drying process. The recrystallization may be repeated 2 to 5 times, but is not limited thereto.

In the present invention, the finishing may be performed at a temperature of 130 to 220 캜 for 8 to 12 minutes, for example, at a temperature of 150 to 200 캜 for 10 minutes.

In the present invention, adding the persimmon leaf tea to the fermented primary alcohol means adding the persimmon leaf tea produced according to the above-described method for preparing persimmon leaf tea, and may further include persimmon leaf tea extract. In addition, the persimmon leaf tea may be added to the primary alcohol fermentation product by 10 to 30% (weight) or 15 to 25% (weight), but the present invention is not limited thereto.

3. Herb  Secondary acetic acid by addition The fermented product  Steps to manufacture

In the present invention, to prepare Persimmon vinegar to which persimmon leaves are added, a second plant acetic acid fermentation product is prepared by adding a herbicide to the primary alcohol fermentation product to which the persimmon leaf tea is added as described above.

In the present invention, " acetic acid fermentation " means a reaction in which alcohol is oxidized to form acetic acid. The term " fermentation " refers to a process of decomposing an organic substance with a microorganism or an enzyme thereof to obtain a substance useful to humans, and the substance produced by the fermentation process is referred to as a fermentation product or a fermentation product. More specifically, the term " secondary acetic acid fermentation product " in the present invention refers to a liquid phase obtained by adding a herbicide to a primary alcohol fermentation product to which persimmon leaves are added, followed by fermentation. Preferably, the secondary acetic acid fermentation period is for 40 to 80 days, more preferably for 50 to 70 days, but is not limited thereto. In one embodiment, it may be acetic acid fermentation for 60 days.

The endosperm added to the mixture of the primary alcohol fermented product and the persimmon leaf tea may be 1 to 3 L or 1.5 to 2.5 L, but is not limited thereto. As a specific example of the present invention, 20 L of the persimmon leaf tea was added to 20 L of the primary alcohol fermentation product, and then 2 L of the herbal tea was added thereto, followed by fermentation for a certain period of time. Were prepared.

 In another aspect of the present invention, the present invention provides a persimmon plant added with persimmon leaf tea produced by the above method.

The content of the polyphenol component was higher in Persimmon vinegar added Persimmon leaf tea according to the present invention than Persimmon vinegar prepared by adding persimmon leaves. The amount of the polyphenol ingredient was higher in the Persimmon vinegar added after the primary alcohol fermentation, And still contained a high proportion (see Tables 3 and 4).

 In the present invention, the polyphenol may be, for example, Catechin, Kempferol, or Quercetin.

In the present invention, the term "catechin" as used herein refers to various catechins such as carcinogenesis inhibitors, atherosclerosis, inhibition of blood pressure rise, prevention of thrombosis, antiviral, anti- obesity, antidiabetic, antibacterial, detoxifying action, Free radical elimination, a fundamental element of catechin's antioxidant activity and aging, has a stronger active oxygen removal effect than vitamin C and vitamin E. The above-mentioned "chemerol" is a substance having strong antioxidative action, and has anticancer, antiviral and antioxidant effect, and platelet in blood and prevention of oxidation of low density lipoprotein (LDL) to prevent arteriosclerosis. The above-mentioned "quercetin" is an antioxidant substance, and has an effect of lowering blood pressure and strengthening capillary blood vessels.

In addition, the persimmon vinegar added with the persimmon leaf tea of the present invention was superior in sensory characteristics such as flavor, fragrance, texture, aesthetic appearance and overall taste as compared with Persimmon vinegar to which persimmon leaves were added. It was confirmed that not only the oiliness was increased but also the degree of preference was excellent (see Table 7)

Therefore, the persimmon vinegar to which the persimmon leaf tea of the present invention is added has a technical significance in that it can reduce the bitter taste unique to the persimmon leaves, thereby enhancing the preference degree, and exhibiting superior antioxidative effects compared with the conventional persimmon vinegar while maintaining the superior quality of persimmon vinegar. have.

Hereinafter, preferred embodiments of the present invention will be described in order to facilitate understanding of the present invention. However, the following examples are provided only for the purpose of easier understanding of the present invention, and the present invention is not limited by the following examples.

< Example  1> Preparation of persimmon vinegar using persimmon fruit

<1-1> Preparation of materials

As the materials used to make persimmon vinegar, periodical persimmon leaves and leaves were used and their harvesting times were collected 5 times before flowering, during flowering, and after flowering. Each of the materials used in the production of persimmon vinegar of the present invention was classified into a diospyros kaki Thunb. cv. Fuyu 'cultivars. The 'floating' trees were selected for their selection of pest-free flora.

Sampling time and site division Date of collection Collection site Other Primary April 26 Leaves, branches Before flowering Secondary May 18 Leaves, branches and flowers bloom Third June 09 Leaves, branches, fruits After flowering Fourth June 23 Leaves, branches, fruits After flowering 5th July 14 Leaves, branches, fruits After flowering

<1- 2> Persimmon leaves  Produce

Persimmon leaves were prepared from persimmon leaves.

Specifically, in the sloping perspectives and circles located in Daesan-myeon, Changwon-si, Gyeongsang, ' Diospyros kaki Thunb. cv. From 2 to 5 o'clock on a clear day from the Fuyu 'cultivar, persimmon leaves were collected. The persimmon leaves collected from May to July were forged (sown or unfolded) for 16 hours in a shaded room at room temperature of 25 ° C. At this time, the persimmon leaves were lightly turned over every hour. The persimmon leaves that were forged for 16 hours were put into a tumbling pot heated at a high temperature of about 200 to 250 ° C. for about 20 to 30 g, and were quickly moved for 5 to 10 minutes so that heat could be evenly transferred without burning. The digestion was repeated 2 to 5 times. The persimmon leaves that had been completely dried were kept at 70 to 50 ° C for 10 minutes. The persimmon leaves were gently rubbed like a ball to make the moisture content uniform and destruct the cell tissues so that the components contained in the persimmon leaves could be well- .

The persimmon leaves were first dried for 5 minutes at 100 ° C. and then for 60 minutes at 70 ° C. The persimmon leaves were dried at 150 to 200 ° C. for 10 minutes to remove odor and moisture. To improve taste and flavor. This was kept at 0 ° C and low temperature after sealing until used in the next experiment.

<1-3> Primary alcohol for the production of persimmon vinegar Fermented  Produce

To prepare fermented primary alcohol fermentation products using the materials prepared in Example 1-1.

First, for the preparation of the fermented primary alcohol fermented product, the persimmon fruit was washed and disrupted. To 40 kg of the pulp product, saccharomyces cerevisiae cervisiea ), and alcohol fermentation was carried out at room temperature for 20 days. It was confirmed that the fermented primary alcohol after fermentation had been separated into a sludge (sludge, persimmons) and a liquid (filtrate), and then the sludge was removed by being juiced.

The results of the investigation of the components at this time are shown in Table 2.

Investigation of components of primary alcohol fermentation products division Fermentation period Alcohol concentration (%) Total Acid Content (%) Juice yield (%) Primary alcohol fermentation product 20 days 8.2 0.5 61.9

<1-4> Secondary acetic acid for the production of persimmon vinegar Fermented  Produce

Secondary acetic acid fermentation was carried out by adding 20% (weight ratio) of the fresh leaf prepared in Example 1-1 and the persimmon leaf tea of Example 1-2 to 20 L of the primary alcohol fermentation product prepared in Example 1-3.

More specifically, 20% (weight ratio) of fresh persimmon leaves or persimmon leaves was added to the primary alcohol fermentation product, and 2 L of herbaceous plant was inoculated, followed by 2 months of acetic acid fermentation at room temperature. Of persimmon leaves and persimmon leaves were added.

< Experimental Example  1> Polyphenols of persimmon vinegar ( Polyphenol ) Content analysis

The polyphenol content of the persimmon vinegar of the present invention was examined to confirm its functionality.

Concretely, persimmon vinegar with persimmon leaves prepared according to Example 1 and persimmon vinegar to which persimmon leaves were added was prepared as a sample. Then, the content of catechin, Kempferol, and quercetin in polyphenol was investigated by high performance liquid chromatography (HPLC). HPLC was performed on a Nova-Pak C ₁₈ column (300 × 3.9 mm, ID, 4 μm Dimethyloctadecylsilyl-boned amorphous silica, Waters, Calif.) Equipped with a Spectra 200 programmable wavelength UV detector. Miliford, Mass.) Was used, and the detection wavelength was 210 nm, the column temperature was 30 ° C, and the flow rate was 1.2 mL / min. Persimmon vinegar with persimmon leaves prepared in Example 1 and persimmon vinegar added with persimmon leaves were used as experimental groups.

As shown in Tables 3 and 4, the catechin content of persimmon leaves added with persimmon leaves was 30.18 ppm, which was 4 times higher than that of persimmon leaves added with persimmon leaves, and that of persimmon leaves added with persimmon leaves was 8.05 ppm The content of quercetin in persimmon leaves added with persimmon leaves was 7.88 ppm, which was 6 times higher than that of persimmon leaves added with persimmon leaves (July) (Table 3 and 4).

Therefore, there is a difference in the content of polyphenols contained in persimmon vinegar (secondary acetic acid fermented product added with persimmon leaf tea) prepared by adding persimmon leaf tea and persimmon vinegar prepared by adding persimmon leaf (secondary ferric acid added with persimmon leaf) Respectively. That is, persimmon vinegar supplemented with persimmon leaves was found to have a high content of various types of polyphenols as compared with Persimmon vinegar to which persimmon leaves were added.

Ingredients of secondary acetic acid fermented product (Persimmon vinegar supplemented with persimmon leaf tea) prepared by adding persimmon leaves (irradiation period: 2 months after secondary acetic acid fermentation) Classification (ppm) Potted Leaf Collection Period Practice April In May June In July Catechin 0.91 1.68 20.40 25.29 30.18 Quercetin 0.00 0.05 0.41 1.83 7.88 Kaempferol 0.01 0.04 0.32 1.54 8.05

Components of secondary acetic acid fermented product (persimmon with added persimmon leaves) prepared by adding persimmon leaves (irradiation period: 2 months after secondary acetic acid fermentation) Classification (ppm) Potted Leaf Collection Period Practice April In May June In July Catechin 0.91 0.47 5.40 10.91 20.66 Quercetin 0.00 0.02 0.14 0.64 1.28 Kaempferol 0.01 0.01 0.10 0.39 1.65

< Experimental Example  2> Investigation of organic acid composition of persimmon vinegar

In order to confirm the functionalities of persimmon vinegar of the present invention, the contents and contents of organic acids were examined.

Concretely, persimmon vinegar with persimmon leaves prepared according to Example 1 and persimmon vinegar to which persimmon leaves were added was prepared as a sample. Then, the contents of acetic acid and ascorbic acid in organic acids were investigated by HPLC (High Performance Liquid Chromatography). HPLC was performed on a Nova-Pak C ₁₈ column (300 × 3.9 mm, ID, 4 μm Dimethyloctadecylsilyl-boned amorphous silica, Waters, Calif.) Equipped with a Spectra 200 programmable wavelength UV detector. Miliford, Mass.) Was used, and the detection wavelength was 210 nm, the column temperature was 30 ° C, and the flow rate was 1.2 mL / min. Persimmon vinegar with persimmon leaves prepared in Example 1 and persimmon vinegar added with persimmon leaves were used as experimental groups.

As shown in Tables 5 and 6, the content of total organic acids in Persimmon vinegar to which persimmon leaves were added was 3.65%, which was 1.3 times higher than Persimmon leaves added with Persimmon leaves (July) (Tables 5 and 6).

The total acid content of persimmon vinegar showed a tendency to decrease slightly compared with the conventional persimmon vinegar prepared by adding Persimmon leaf. The total acid content was used as a measure to determine the quality of persimmon vinegar. The persimmon vinegar of the present invention was found to maintain excellent quality while containing a large amount of useful components of persimmon leaves.

The organic acid component of the secondary acetic acid fermented product (Persimmon vinegar with persimmon leaf tea) prepared by adding persimmon leaves tea (irradiation period: 2 months after secondary acetic acid fermentation) Classification (ppm) Potted Leaf Collection Period Practice April In May June In July Acetic Acid (%) 3.50 3.49 3.34 3.65 3.53 Ascorbic Acid (mg / 100g) 0.00 0.00 0.25 0.24 0.84 Total (%) 3.61 3.74 3.47 3.57 3.69

The organic acid component of the secondary acetic acid fermented product (persimmon with added persimmon leaves) prepared by adding persimmon leaves (irradiation period: 2 months after secondary acetic acid fermentation) Classification (ppm) Potted Leaf Collection Period Practice April In May June In July Acetic Acid (%) 3.50 3.12 2.96 2.79 2.64 Ascorbic Acid (mg / 100g) 0.00 0.01 0.27 0.23 0.65 Total (%) 3.61 3.37 3.09 2.90 2.77

< Experimental Example  3> Sensory Evaluation of Persimmon Vinegar Added Persimmon Leaf Tea

The sensory evaluation of the persimmon leaves added with persimmon leaves prepared in Example 1 and persimmon leaves added with persimmon leaves were carried out.

Specifically, the total of 20 adults, 10 from each adult male and female, were divided into 5 items with taste, incense, texture, aesthetics, and total likelihood, and the 5-point symbol scale method (5: very good, 4: , 2: not good, 1: not very good). The average values were calculated, and the results are shown in Table 7.

flavor incense Texture Aesthetics Overall likelihood Persimmon with added persimmon leaves 3.2 3.0 3.5 3.4 3.3 Persimmon with persimmon tea added 4.7 4.7 4.3 4.5 4.6

As shown in Table 7, the persimmon vinegar to which the persimmon leaf tea according to the present invention was added was highly evaluated in terms of most evaluation items (taste, flavor, texture, aesthetics, overall taste) Respectively. From these results, it was confirmed that the safflower tea was smoother than the persimmon leaves, and the bitter taste unique to the persimmon leaves was reduced.

Claims (5)

Obtaining a primary alcohol fermentation product by inoculation with yeast in a pulverized product, followed by primary alcohol fermentation; And
Adding persimmon leaves to the primary alcohol fermentation product, and then inoculating the herbaceous plant to obtain a secondary fermented acetic acid product,
The persimmon leaves take persimmon leaves from persimmon trees from April to July,
The collected persimmon leaves were falsified at room temperature for 10 to 20 hours,
The fried persimmon leaves are sowed in a pot at a temperature of 180 to 270 ° C for 3 to 15 minutes and then kept at a temperature of 80 to 40 ° C for 5 to 15 minutes,
The remnant persimmon is first dried at 80-120 &lt; 0 &gt; C for 3-8 minutes,
The primary dried persimmon leaves are dried at 60-80 &lt; 0 &gt; C for 50-70 minutes,
And drying the dried persimmon leaves in a pot at a temperature of 130 to 220 캜 for 8 to 12 minutes, wherein the persimmon leaf tea is added. The method according to claim 1,
Wherein the yeast is a Saccharomyces MRS serie non jiae (Saccharomyces cervisiea ), persimmon leaf tea . The method according to claim 1,
Wherein the step of obtaining the primary alcohol fermentation product comprises fermenting for 15 to 25 days to obtain a primary alcohol fermentation product having an alcohol concentration of 7 to 9% (v / v) Method of manufacturing persimmon vinegar. delete A persimmon vinegar supplemented with the persimmon leaf tea produced by the method of claim 1.

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