KR101796770B1 - Manufacturing method of vinegar using tricuspidata fruits - Google Patents

Manufacturing method of vinegar using tricuspidata fruits Download PDF

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KR101796770B1
KR101796770B1 KR1020160031943A KR20160031943A KR101796770B1 KR 101796770 B1 KR101796770 B1 KR 101796770B1 KR 1020160031943 A KR1020160031943 A KR 1020160031943A KR 20160031943 A KR20160031943 A KR 20160031943A KR 101796770 B1 KR101796770 B1 KR 101796770B1
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vinegar
parts
sterilization
weight
fermentation
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KR20170108289A (en
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최병강
노치웅
이솜결
이영주
추성태
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신비의꾸지뽕열매식초 영농조합법인
농업회사법인 주식회사 이비채
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    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/42—Preservation of non-alcoholic beverages
    • A23L2/46—Preservation of non-alcoholic beverages by heating
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/68—Acidifying substances
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • 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
    • C12J1/04—Vinegar; Preparation or purification thereof from alcohol
    • 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
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health

Abstract

본 발명은 꾸지뽕 열매를 이용하여 식초음료를 제공하는 방법을 제공하기 위한 것으로서,
꾸지뽕 열매를 세척 및 착즙하는 과정,
착즙된 꾸지뽕 열매액을 효모에 의한 알코올 발효 및 초산균에 의한 초산발효를 시켜 식초액를 제조하는 과정과,
상기 발효로 제조된 식초를 여과시키는 과정과,
여과된 식초를 숙성시키는 과정과,
상기 숙성된 식초액 6 중량부에 대하여 세척된 액상과당 35∼45 중량부, 오디청 0.5∼1.5 중량부, 이소말토올리고당 0.3∼1 중량부, 폴리덱스트로스 0.2∼0.6 중량부, 벌꿀 0.2∼0.6 중량부, 인삼농축액 0.05∼0.12 중량부, 구연산 0.01∼0.03, 정제수 3.5∼4.5의 양으로 배합탱크에서 배합하는 과정과,
상기 배합물을 1차 여과시키고 살균탱크에서 살균하는 과정과,
살균 후 2차 내지 3차 여과 후 포장하는 과정과,
상기 포장된 상태를 후살균 및 냉각시키는 과정으로 이루어지는 것으로서 꾸지뽕에 많이 함유된 성분에다 부재료의 적절한 배합 및 처리로 맛이 좋고 건강에도 좋으며, 쉽게 섭취가 가능토록 한 것이다. The present invention provides a method for providing a vinegar drink using fruit,
The process of washing and juicing fruit,
Preparing a vinegar solution by alcohol fermentation by yeast and acetic acid fermentation by acetic acid bacterium,
Filtering the vinegar produced by the fermentation,
A process of aging the filtered vinegar,
About 6 to about 5 parts by weight of the aged vinegar solution, about 35 to about 45 parts by weight of washed liquid fructose, about 0.5 to about 1.5 parts by weight of ocher, about 0.3 to about 1 part by weight of isomaltooligosaccharide, about 0.2 to about 0.6 parts by weight of polydextrose, 0.05 to 0.12 parts by weight of ginseng concentrated solution, 0.01 to 0.03 parts of citric acid, and 3.5 to 4.5 parts of purified water in a mixing tank,
A step of primary filtration of the formulation and sterilization in a sterilization tank,
Sterilization, second to third filtration and packaging,
Sterilization and cooling after the packaged state, and it is preferable that the ingredients are contained in a lot of ingredients and the ingredients are well mixed and processed so that they are good in taste, good in health, and easy to be consumed.

Description

꾸지뽕 열매를 이용한 식초음료 제조방법{MANUFACTURING METHOD OF VINEGAR USING TRICUSPIDATA FRUITS} TECHNICAL FIELD [0001] The present invention relates to a method for manufacturing a vinegar drink using a cucumber fruit,

본 발명은 식초음료에 관한 것으로서, 특히 꾸지뽕 열매를 이용한 식초음료의 제조에 관한 것이다. The present invention relates to vinegar beverages, and more particularly to the production of vinegar beverages using fruit beans.

식초는 발효식품으로 신맛을 가지며 조리시의 기초 조미료 뿐만 아니라 식품방부제, 의약용으로 다양하게 이용되고 있다. Vinegar is a fermented food and has an acidic taste. It is widely used for food preservatives and medicines as well as basic seasonings for cooking.

식초는 제조법에 따라 합성식초와 양조식초로 나누며, 합성식초(빙초산)는 화학적인 방법으로 만들어진 것으로 합성식초에 포함된 화학 물질이 몸에 악영향을 미치는 것이 알려지면서 선진국에서는 빙초산을 독극물로 분류하고 있다. 양조식초는 천연 발효시킨 것으로서 쌀식초, 현미식초, 곡물식초, 맥아식초, 사과식초, 포도식초, 레드와인식초, 감식초, 발사믹식초, 허브식초 등이 있다. Vinegar is divided into synthetic vinegar and fermented vinegar according to the production method. Synthetic vinegar (glacial acetic acid) is made by a chemical method. Chemical substances contained in synthetic vinegar are known to adversely affect the body, and advanced countries classify glacial acetic acid as a poison . Vinegar is natural fermented rice vinegar, brown rice vinegar, grain vinegar, malt vinegar, apple vinegar, grape vinegar, red wine vinegar, persimmon vinegar, balsamic vinegar, herbal vinegar and so on.

양조식초는 건강과 미용의 효과가 뛰어나고 비만, 암, 성인병 등 각종 질병을 예방하는 효과가 있음이 밝혀지면서 음용으로도 많이 개발되고 있다. Brewing vinegar has been shown to be effective for health and beauty, and has been shown to be effective in preventing various diseases such as obesity, cancer, and adult diseases.

한편, 꾸지뽕은 뽕나무과에 속하는 낙엽활목소교목 또는 관목으로, 경엽에는 포풀린, 스타키드린 및 프롤린, 글루타메이트, 아르기닌, 아스파라긴산 등이 함유되어 있으며, 소염, 진통과 거풍작용, 및 습진, 유행성이하선염, 폐결핵, 만성요통, 타박상, 관절의 급성염좌, 급성 만성 간염 등의 치료효과 및 항암효과가 있다고 알려져 있다. 또한, 혈액순환에 도움을 주고, 해혈, 자궁암, 자궁근종의 치료 효과도 있다. 따라서, 꾸지뽕을 건강기능식품으로 음용하는 방법에 대하여 다양하게 연구가 진행 중에 있다. On the other hand, cucumber is a deciduous broad-leaved arboreous tree or shrub belonging to the mulberry tree. It contains poplin, stachydrin and proline, glutamate, arginine, aspartic acid and the like. , Chronic back pain, bruises, acute sprains of the joints, acute chronic hepatitis, and the like. In addition, it helps blood circulation, and also has the therapeutic effect of hematemesis, uterine cancer and uterine myoma. Therefore, various studies on the method of drinking cucumber as a health functional food are under way.

그 일예로서 국내등록특허 제10-1139032호“꾸지뽕 식초 제조 방법 및 이에 의해 제조된 꾸지뽕 식초”이 있다. As an example thereof, there is Korean Patent No. 10-1139032 entitled " Cucumber mint vinegar manufacturing method and coconut vinegar produced thereby ".

상기 선행문헌에 제시된 “꾸지뽕 식초 제조 방법 및 이에 의해 제조된 꾸지뽕 식초”는 꾸지뽕 나무를 이용한 것이으로서 지금까지의 꾸지뽕에 관한 식품특허의 대부분은 꾸지뽕 나무의 잎, 줄기, 뿌리, 껍질 등을 이용한 식품들이 많은 반면에 꾸지뽕의 열매를 이용한 식품들이 별로 없는 실정이다. In the above-mentioned prior art, " the method of manufacturing a cucumber vinegar and the cucumber vinegar produced thereby " is based on a cucumber tree, and most of the food patents related to cucumber are so far used as a food using the leaves, stem, roots, While there are few foods that use the fruit of cucumber.

그러나 꾸지뽕 열매에는 비타민B,B1,B2, 비타민 C, 리놀레인산, 포도당, 말토스, 후럭토스, 사과산, 레몬산 등 유용한 유기물질이 포함되어 있는 것으로 알려져 있는바 이러한 꾸지뽕 열매를 이용한 식초음료를 개발된다면 국민의 건강증진과 수요자의 많은 호응이 예상된다. However, it is known that cucumber fruit contains useful organic substances such as vitamin B, B1, B2, vitamin C, linoleic acid, glucose, maltose, fructose, malic acid and lemon acid. It is expected that the health promotion of the people and the demand of the consumers will be much appreciated.

국내등록특허 제10-1139032호“꾸지뽕 식초 제조 방법 및 이에 의해 제조된 꾸지뽕 식초”Korean Patent No. 10-1139032 entitled " Cucumber mint vinegar manufacturing method and cuneiform vinegar manufactured by this method "

따라서 본 발명은 꾸지뽕 열매를 이용한 식초음료를 제공하는데 있다. Accordingly, the present invention provides a vinegar drink using fruit juice.

상기한 목적을 달성하기 위한 본 발명은 꾸지뽕 열매를 이용하여 식초음료를 제공하는 방법을 제공하기 위한 것으로서, In order to accomplish the above object, the present invention provides a method for providing a vinegar drink using fruit,

꾸지뽕 열매를 세척 및 착즙하는 과정, The process of washing and juicing fruit,

착즙된 꾸지뽕 열매액을 효모에 의한 알코올 발효 및 초산균에 의한 초산발효를 시켜 식초액를 제조하는 과정과, Preparing a vinegar solution by alcohol fermentation by yeast and acetic acid fermentation by acetic acid bacterium,

상기 발효로 제조된 식초를 여과시키는 과정과, Filtering the vinegar produced by the fermentation,

여과된 식초를 숙성시키는 과정과, A process of aging the filtered vinegar,

상기 숙성된 식초액 6 중량부에 대하여 세척된 액상과당 35∼45 중량부, 오디청 0.5∼1.5 중량부, 이소말토올리고당 0.3∼1 중량부, 폴리덱스트로스 0.2∼0.6 중량부, 벌꿀 0.2∼0.6 중량부, 인삼농축액 0.05∼0.12 중량부, 구연산 0.01∼0.03, 정제수 3.5∼4.5의 양으로 배합탱크에서 배합하는 과정과, About 6 to about 5 parts by weight of the aged vinegar solution, about 35 to about 45 parts by weight of washed liquid fructose, about 0.5 to about 1.5 parts by weight of ocher, about 0.3 to about 1 part by weight of isomaltooligosaccharide, about 0.2 to about 0.6 parts by weight of polydextrose, 0.05 to 0.12 parts by weight of ginseng concentrated solution, 0.01 to 0.03 parts of citric acid, and 3.5 to 4.5 parts of purified water in a mixing tank,

상기 배합물을 1차 여과시키고 살균탱크에서 살균하는 과정과, A step of primary filtration of the formulation and sterilization in a sterilization tank,

살균 후 2차 내지 3차 여과 후 포장하는 과정과, Sterilization, second to third filtration and packaging,

상기 포장된 상태를 후살균 및 냉각시키는 과정으로 이루어짐을 특징으로 한다. And sterilizing and cooling the packaged state.

본 발명은 비타민B,B1,B2, 비타민 C, 리놀레인산, 포도당, 말토스, 후럭토스, 사과산, 레몬산 등이 풍부한 꾸지뽕을 이용하여 건강, 체질개선, 다이어트 등에 효과가 있는 유익한 식초음료를 제조함으로써 건강증진에 도움을 준다. The present invention provides a beneficial vinegar drink which is effective for improving health, constitution, diet and the like by using cucurbitan which is rich in vitamin B, B1, B2, vitamin C, linoleic acid, glucose, maltose, fructose, malic acid, Thereby helping to promote health.

도 1은 본 발명의 실시 예에 따른 꾸지뽕 열매를 이용한 식초음료의 제조 공정도. BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram for manufacturing a vinegar drink using a coconut fruit according to an embodiment of the present invention; FIG.

이하 본 발명의 바람직한 실시 예를 상세히 설명한다. Hereinafter, preferred embodiments of the present invention will be described in detail.

본 발명은 꾸지뽕 열매를 주재료로 하여 식초음료를 제조하는 방법에 관한 것으로서 하기와 같은 과정으로 제조한다. The present invention relates to a method for producing a vinegar drink using a fruit as a main ingredient, and is manufactured by the following process.

먼저 주재료인 꾸지뽕 열매를 일정량 준비하여 세척하고, 아울러 부재료를 준히한다. 부재료는 액상과당, 오디청, 이소말토올리고당, 폴리덱스트로스, 벌꿀, 인삼농축액, 구연산, 정제수를 준비한다. First, prepare and wash a certain amount of fruit juice, which is the main ingredient, Cucurbitana, and make up the sub ingredient. Liquid fructooligosaccharide, ocher blue, isomaltooligosaccharide, polydextrose, honey, ginseng concentrate, citric acid, purified water are prepared.

본 발명에서 주재료 및 부재료의 양은 꾸지뽕 열매 10㎏(10 중량부) 정도를 기준으로 액상과당 35∼45 중량부, 오디청 0.5∼1.5 중량부, 이소말토올리고당 0.3∼1 중량부, 폴리덱스트로스 0.2∼0.6 중량부, 벌꿀 0.2∼0.6 중량부, 인삼농축액 0.05∼0.12 중량부, 구연산 0.01∼0.03, 정제수 3.5∼4.5의 양으로 준비한다. In the present invention, the amount of the main ingredient and the supplementary ingredient is 35 to 45 parts by weight of fructose, 0.5 to 1.5 parts by weight of liquid odor, 0.3 to 1 part by weight of isomaltooligosaccharide, 0.2 to 0.6 parts by weight of polydextrose based on 10 kg (10 parts by weight) 0.2 to 0.6 parts by weight of honey, 0.05 to 0.12 parts by weight of ginseng concentrated solution, 0.01 to 0.03 of citric acid, and 3.5 to 4.5 of purified water.

상기 준비된 주재료인 꾸지뽕 열매는 세척 후 착즙한다. 착즙은 꾸지뽕 열매를 부직포에 싸고 착즙기로 착즙할 수 있다. The prepared main material, Cucumber fruit, is washed and juiced. Juice can be juiced in a juicer wrapping the fruit in a nonwoven fabric.

착즙된 꾸지뽕 열매액은 발효시키는 과정를 수행한다. 발효과정은 효모에 의한 알코올 발효 및 초산균에 의한 초산발효의 과정으로 이루어진다. The fruit juice is processed by fermentation. The fermentation process consists of alcohol fermentation by yeast and acetic acid fermentation by acetic acid bacteria.

먼저 효모발효는 착즙된 꾸지뽕 열매액을 담금용기에 넣으며, 아울러 효모가 배양된 원료도 담금용기에 투입하고 24시간 정도 1차 담금과정을 거친다. 그 후 2차로 효모를 투입하고 60시간 정도 2차 담금과정으로 이루어진다. First, yeast fermentation is carried out by putting the juice of cured fruit juice into the fermentation vessel, adding the raw material cultivated by the yeast to the fermentation vessel and subjecting it to a first fermentation process for about 24 hours. Then, the yeast is put into the second step and the process of the second dipping is performed for about 60 hours.

다음으로 초산발효는 효모발효가 끝난 액과 초산균을 발효조에 넣어 4∼5일 정도 발효시킴으로 이루어진다. 초산발효에 의해 효모발효에서 생성된 알코올이 초산으로 바뀌면서 식초가 된다. Next, acetic acid fermentation is carried out by fermenting yeast fermented liquid and acetic acid bacteria in a fermenter for about 4 to 5 days. Acetic acid is converted into acetic acid by the alcohol produced in fermentation by yeast fermentation, resulting in vinegar.

상기와 같이 효모발효 및 초산발효가 끝난 식초액은 여과시킨다. 여과는 원심력 및 규조토 여과기로 깨끗하게 여과할 수 있다. The yeast fermentation and acetic acid fermented vinegar solution are filtered as described above. The filtration can be cleanly filtered with centrifugal force and a diatomaceous earth filter.

여과가 된 식초를 숙성탱크로 이송하여 일정기간 숙성하게 되며, 숙성시간은 정해지지 않으나 2∼3일 정도 숙성할 수 있으며 그 이상도 숙성탱크에서 보관하면서 필요에 따라 적정량만큼 사용할 수 있다. 숙성과정을 거치게 되면 최초 꾸지뽕 열매 10㎏에 대하여 수율이 60％로서 꾸지뽕 열매 식초액은 6㎏ 정도가 된다. The filtered vinegar is transferred to the aging tank and matured for a certain period of time. The aging time is not fixed but can be aged for about 2 to 3 days. The aged tank can be stored in the aging tank and used in an appropriate amount as needed. When the fermentation process is completed, the yield is 60% with respect to the first 10 g of cucurbitaceous fruit, and the vinegar solution is about 6 kg.

숙성과정을 거친 식초액은 그냥 먹기는 어려운 상태이며 배합탱크에서 상기 준비된 부재료들 즉 액상과당, 오디청, 이소말토올리고당, 폴리덱스트로스, 벌꿀, 인삼농축액, 구연산, 정제수와 배합을 한다. The vinegar that has undergone the aging process is difficult to eat. In the mixing tank, the prepared components are mixed with liquid fructose, ocher blue, isomaltooligosaccharide, polydextrose, honey, ginseng concentrate, citric acid and purified water.

배합비율은 최초 10㎏ 꾸지뽕 열매가 숙성과정에 의해 수율이 60％가 되는 수치에 의한 식초액 6㎏(6 중량부) 양에 대하여 액상과당 35∼45 중량부, 오디청 0.5∼1.5 중량부, 이소말토올리고당 0.3∼1 중량부, 폴리덱스트로스 0.2∼0.6 중량부, 벌꿀 0.2∼0.6 중량부, 인삼농축액 0.05∼0.12 중량부, 구연산 0.01∼0.03, 정제수 3.5∼4.5의 배합비율로 배합한다. The blending ratio is from 35 to 45 parts by weight of liquid fructose, from 0.5 to 1.5 parts by weight of rhizome, from 0.5 to 1.5 parts by weight of fructose, from the amount of 6 kg (6 parts by weight) of the vinegar solution obtained by the yield of 60% 0.3 to 1 part by weight of isomaltooligosaccharide, 0.2 to 0.6 part by weight of polydextrose, 0.2 to 0.6 part by weight of honey, 0.05 to 0.1 part by weight of ginseng concentrated solution, 0.01 to 0.03 of citric acid and 3.5 to 4.5 of purified water.

배합탱크는 많은 양의 식초액과 식초액의 양에 따른 상기 비율로 혼합되는 부재료의 원활한 혼합이 이루어질 수 있도록 교반기가 설치하는 것이 바람직하다. 부재료는 폴리덱스트로스와 구연산이 분말형태이며 나머지는 액상으로서 배합탱크에서 교반기의 교반작동으로 비교적 혼합이 원활하게 이루어진다. It is preferable that the mixing tank is provided with a stirrer so as to smoothly mix the raw materials to be mixed in the above ratio according to the amount of vinegar solution and vinegar solution in large amounts. Polydextrose and citric acid are in the form of powder and the remainder are in the form of liquid, and mixing is smoothly performed by stirring operation of the stirrer in the mixing tank.

부재료 중 이소말토올리고당과 액상과당은 최종으로 제조될 꾸지뽕 열매 식초의 단맛 조정을 위한 것으로 사용된다. The isomaltooligosaccharide and the liquid fructose in the ingredient are used for the sweetness control of the final cured fruit vinegar to be produced.

오디청은 오디에 포함된 간장과 신장의 기능을 좋게 하며 갈증을 해소하고 마음을 편하게 하여 불면증과 건망증에도 효과가 있으며, 혈당 및 콜레스테롤 저하 효과가 있다고 알려져 있다. Odi Cheong is good for the functions of liver and kidney included in the Audi, relieves thirst and relieves the mind, is effective for insomnia and forgetfulness, and has blood glucose and cholesterol lowering effect.

인삼농축액은 면역력 증진, 피로회복, 기억력개선, 혈행개선, 항산화 등에 도움을 줄 수 있는 성분이 많이 함유되어 있다. The ginseng concentrate contains a lot of ingredients that can help improve immunity, restore fatigue, improve memory, improve circulation, and antioxidation.

폴리덱스트로스는 식이섬유를 65% 이상 함유하고 있으며, 섭취시 배변활동을 원활하게 하는 기능을 가진다. Polydextrose contains more than 65% dietary fiber and has a function to smooth out bowel movement during ingestion.

벌꿀도 단맛에도 관여하지만 벌꿀은 항박테리아, 항바이러스, 항균 물질이 많이 함유하고 있고, 피로회복, 생리작용에 효과 등 좋은 성분이 포함되게 하기 위함이다. Honey is also involved in the sweetness, but honey contains antibacterial, antiviral, and antimicrobial substances, and is intended to contain good ingredients such as fatigue and physiological effects.

구연산은 분말형태로서 제조될 식초음료의 산도를 조절하기 위한 것이며 본 발명의 꾸지뽕 열매식초의 산도는 pH는 3.5∼4로 하는 것이 최적이다. Citric acid is for controlling the acidity of the vinegar beverage to be produced as a powder form, and the pH of the vinegar of the present invention is optimally adjusted to 3.5 to 4.

정제수는 숙성된 식초액에 대하여 희석시켜 농도를 조절함으로써 음용 가능토록 한다. Purified water should be diluted with respect to the vinegar solution to make it soluble by controlling its concentration.

상기 꾸지뽕 열매 식초액 6㎏에 대한 부재료의 배합비율은 최종적으로 제조될 식초음료 섭취시 건강과 맛을 모두 살릴 수 있는 최적의 배합비율로서 본 출원인의 많은 실험결과로 도출된 것이다. The compounding ratio of 6 kg of the vinegar solution of coconut juice was derived from the results of many experiments of the present applicant as an optimum mixing ratio that can save both health and taste when ingesting vinegar drink to be finally produced.

한편 상기 숙성된 식초액과 부재료를 배합탱크에서 배합된 배합물은 1차 여과시킨 후 살균탱크에서 살균처리를 한다. 이때 여과필터는 공극이 200㎛ 이하로 하는 것이 바람직하다. On the other hand, the combination of the aged vinegar solution and the sub ingredient in the mixing tank is firstly filtered and sterilized in a sterilization tank. At this time, it is preferable that the pore size of the filtration filter is 200 mu m or less.

살균방식은 HTST(High Temperature Short Time, 고온단시간 살균법)살균법으로 하는 것이 바람직하다. HTST살균법은 저온살균법의 대표적인 살균법으로서 본 발명에서는 살균기의 온도는 95∼110℃, 살균시간은 10∼20초, 유속량은 1,500∼2,000ℓ/hr로 하는 것이 최적이다. The sterilization method is preferably a HTST (high temperature short time sterilization) sterilization method. The HTST sterilization method is a typical sterilization method of the pasteurization method. In the present invention, it is optimal that the temperature of the sterilizer is 95 to 110 DEG C, the sterilization time is 10 to 20 seconds, and the flow rate is 1,500 to 2,000 liter / hr.

HTST살균법은 저온살균법이지만 LTLT(Low Temperature Long Time, 저온장시간살균법)살균법에 비하여 높은 온도에 살균하므로 High Temperature라는 정의한다.  The HTST sterilization method is a pasteurization method but it is defined as High Temperature because it is sterilized at a higher temperature than the LTLT (Low Temperature Long Time Sterilization) method.

상기 과정을 거치면 꾸지뽕 열매를 이용한 식초음료로 되는바 다음의 추가단계를 거치게 된다. After the above process, the vinegar beverage using the fruit of the fruit is taken and the next step is performed.

즉 상기와 같이 살균과정까지 끝난 후에는 2차 내지 3차 여과 후 주액기를 통하여 포장 용기에 주입 및 실링을 하는 과정을 수행한다. 2차 내지 3차 여과시의 여과필터의 공극도 200㎛ 이하로 하고, 주액기의 온도는 90∼95℃, 주액품(식초음료)의 온도는 75℃ 내외로 설정하는 것이 적당하다. That is, after the sterilization process is completed as described above, the process of injecting and sealing into the packaging container through the main liquor is performed after the second to third filtration. It is appropriate to set the pore size of the filtration filter at the time of the secondary to tertiary filtration to be 200 mu m or less, the temperature of the main liquid machine at 90 to 95 DEG C, and the temperature of the liquid for sake (vinegar drink) at 75 DEG C or less.

그리고 상기 포장된 상태를 후살균 및 냉각시키는 과정을 거친다. And then sterilizing and cooling the packaged state.

후살균은 후살균기 내부를 이송시키면서 살균되게 하되 살균기 내부의 온도는 85∼95℃, 살균시간은 10∼20분 정도가 적당하다. 살균방식은 고온의 물을 분사하는 방식으로 진행할 수 있다. After sterilization, sterilize the inside of the sterilizer by transferring it inside. The temperature inside the sterilizer is 85 ~ 95 ℃ and the sterilization time is about 10 ~ 20 minutes. The sterilization process can proceed by spraying hot water.

냉각은 냉각기 내부를 이송시키면서 급냉하되 냉각기의 냉각온도는 35∼45℃, 냉각시간은 1∼5분 정도가 적당하다. 냉각에 의해 식초음료의 온도가 급속으로 40℃ 정도가 되는데 이러한 환경의 급격한 변화에 따라 멸균효과와 함께 손으로 잡을 수 있어 취급이 용이해지며, 맛도 좋아진다. 급냉방식은 냉각수를 분사하는 방식으로 진행할 수 있다. The cooling is carried out while transferring the inside of the cooler. The cooling temperature of the cooler is suitably 35 to 45 ° C and the cooling time is 1 to 5 minutes. The temperature of the vinegar drink rapidly becomes about 40 ° C by cooling. With the sudden change of the environment, the sterilization effect can be caught by hand with ease, and the handling is facilitated and the taste is improved. The quenching method can be carried out by injecting cooling water.

상기와 같이 본 발명은 꾸지뽕 열매를 식초음료로 개발하여 꾸지뽕에 많이 함유된 성분에다 부재료의 적절한 배합 및 처리로 맛이 좋고 건강에도 좋으며, 쉽게 섭취가 가능하게 된다. As described above, the present invention has developed a vinegar drink as a vinegar drink, and thus it has a good taste, good health, and can be easily ingested by appropriately compounding and treating the ingredient contained in a lot of ingredients.

상술한 본 발명의 설명에서는 구체적인 실시 예에 관해 설명하였으나, 여러 가지 변형이 본 발명의 범위에서 벗어나지 않고 실시할 수 있다. 따라서 본 발명의 범위는 설명된 실시 예에 의하여 정할 것이 아니고 특허청구범위 및 그 특허청구범위와 균등한 것에 의해 정해 져야 한다. While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments. Therefore, the scope of the present invention should not be limited by the described embodiments, but should be determined by the scope of claims and equivalents thereof.

본 발명은 꾸지뽕 열매를 이용한 식초음료의 제조에 이용될 수 있다. The present invention can be applied to the production of vinegar beverages using fruit orchards.

Claims (3)

꾸지뽕 열매를 세척 및 착즙하는 과정,
착즙된 꾸지뽕 열매액을 효모에 의한 알코올 발효 및 초산균에 의한 초산발효를 시켜 식초액를 제조하되,
효모발효는 착즙된 꾸지뽕 열매액을 담금용기에 넣고 효모가 배양된 원료를 담금용기에 투입하고 24시간 1차 담금과정을 거친 후 2차로 효모를 투입하고 60시간 2차 담금과정을 통하여 이루어지도록 하고,
초산발효는 효모발효가 끝난 액과 초산균을 발효조에 넣어 4∼5일 발효시킴으로 초산발효에 의해 효모발효에서 생성된 알코올이 초산으로 바뀌면서 식초가 되게 하는 과정과,
상기 효모발효 및 초산발효로 제조된 식초를 여과시키는 과정과,
여과된 식초를 숙성시키는 과정과,
상기 숙성된 식초액 6 중량부에 대하여 세척된 액상과당 35∼45 중량부, 오디청 0.5∼1.5 중량부, 이소말토올리고당 0.3∼1 중량부, 폴리덱스트로스 0.2∼0.6 중량부, 벌꿀 0.2∼0.6 중량부, 인삼농축액 0.05∼0.12 중량부, 구연산 0.01∼0.03, 정제수 3.5∼4.5의 양으로 배합탱크에서 배합하는 과정과,
상기 배합물을 1차 여과시키고 살균탱크에서 살균하되, 살균처리는 살균탱크에서 이루어지며, 살균방식은 HTST(High Temperature Short Time, 고온단시간 살균법)살균법으로 하되, 살균기의 온도는 95∼110℃, 살균시간은 10∼20초, 유속량은 1,500∼2,000ℓ/hr로 하는 과정과,
살균 후 2차 내지 3차 여과 후 포장하되, 포장은 90∼95℃의 온도로 설정된 주액기를 통하여 포장 용기에 주입 및 실링을 하는 과정과,
상기 포장된 상태를 후살균 및 급냉각시키되, 후살균은 후살균기 내부를 이송시키면서 살균되게 하되 살균기 내부의 온도는 85∼95℃, 살균시간은 10∼20분으로 하고, 급냉각은 냉각기 내부를 이송시키면서 급냉하되 냉각기의 냉각온도는 35∼45℃, 냉각시간은 1∼5분으로 하는 과정으로 이루어짐을 특징으로 하는 꾸지뽕 열매를 이용한 식초음료 제조방법. The process of washing and juicing fruit,
The vinegar solution is prepared by alcohol fermentation by yeast and acetic acid fermentation by acetic acid bacteria,
Yeast fermentation is carried out by putting the juice of cured fruit juice into a container for immersion, introducing the cultivated raw material into the container, immersing the yeast for 24 hours in a primary immersion process, introducing the yeast in a secondary phase, and performing a secondary immersion process for 60 hours ,
Acetic acid fermentation is a process in which yeast fermented liquid and acetic acid bacteria are fermented for 4 to 5 days in a fermentation tank so that the alcohol produced in yeast fermentation by acetic acid fermentation turns into acetic acid to become vinegar,
Filtering the vinegar produced by the yeast fermentation and acetic acid fermentation,
A process of aging the filtered vinegar,
About 6 to about 5 parts by weight of the aged vinegar solution, about 35 to about 45 parts by weight of washed liquid fructose, about 0.5 to about 1.5 parts by weight of ocher, about 0.3 to about 1 part by weight of isomaltooligosaccharide, about 0.2 to about 0.6 parts by weight of polydextrose, 0.05 to 0.12 parts by weight of ginseng concentrated solution, 0.01 to 0.03 parts of citric acid, and 3.5 to 4.5 parts of purified water in a mixing tank,
The combination is firstly filtered and sterilized in a sterilization tank, the sterilization process is carried out in a sterilization tank, the sterilization method is HTST (High Temperature Short Time) sterilization method, the temperature of the sterilizer is 95-110 DEG C , The sterilization time is 10 to 20 seconds, the flow rate is 1,500 to 2,000 L / hr,
After the sterilization, the filter is packed after the second to third filtration, and the packaging is performed by injecting and sealing the packaging container through a main liquor set at a temperature of 90 to 95 캜,
After sterilization and quenching of the packaged state, post-sterilization is carried out while transferring the inside of the post-sterilizer, the temperature inside the sterilizer is 85 to 95 ° C and the sterilization time is 10 to 20 minutes. Wherein the cooling temperature of the cooler is 35 to 45 캜 and the cooling time is 1 to 5 minutes. 삭제delete 삭제delete
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KR102043402B1 (en) 2019-09-05 2019-11-12 최창업 Cudrania tricuspidata fruits dressing and method for producing the same
KR20210007102A (en) 2019-07-10 2021-01-20 대한민국(농촌진흥청장) Cudrania tricuspidata fruit-fermented vinegar with antiobesity and antihyperlipidemic effect and producing method thereof

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KR102267347B1 (en) * 2019-11-12 2021-06-22 대한민국 Acetobacter pasteurianus B7 and manufacturing method of fermented Kujippong vinegar using the same
KR102267359B1 (en) * 2019-11-12 2021-06-22 대한민국 Acetobacter pasteurianus A37 and manufacturing method of fermented Kujippong vinegar using the same

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KR101289872B1 (en) * 2011-11-28 2013-08-13 함평꾸지뽕영농조합법인 Method for manufacturing vinegar containing Cudrania tricuspidata
KR101463979B1 (en) 2014-02-14 2014-11-26 영암유기영농조합법인 drink using Cudrania tricuspidata and Angelica keiskei, manufacturing method thereof

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KR101463979B1 (en) 2014-02-14 2014-11-26 영암유기영농조합법인 drink using Cudrania tricuspidata and Angelica keiskei, manufacturing method thereof

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Publication number Priority date Publication date Assignee Title
KR20210007102A (en) 2019-07-10 2021-01-20 대한민국(농촌진흥청장) Cudrania tricuspidata fruit-fermented vinegar with antiobesity and antihyperlipidemic effect and producing method thereof
KR102043402B1 (en) 2019-09-05 2019-11-12 최창업 Cudrania tricuspidata fruits dressing and method for producing the same

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