KR101808648B1 - Method for producing fermented wine and vinegar using fruits of Vaccinium virgatum and unpolished color rice - Google Patents

Abstract

The present invention relates to a method for manufacturing blueberry fermented liquor, fermented liquor manufactured by the same, and a method for manufacturing blueberry fermented vinegar wherein steamed blueberry liquid and a wild herb extract are added to the blueberry fermented liquor and then aged to manufacture blueberry fermented liquor. The method for manufacturing blueberry fermented liquor comprises the following steps: (a) soaking washed brown rice in water, steaming the brown rice, and cooking hard-boiled rice; (b) adding water to blueberries and manufacturing steamed blueberry liquid by heating, compressing, and filtering the blueberries; (c) manufacturing a wild herb extract by adding water to wild herb, obtained by mixing Zanthoxylum piperitum sprout, Saxifraga stolonifera, Euonymus alatus sprout, and Polygonum aviculare, and extracting and filtering the same; and (d) fermenting the mixture obtained by mixing the hard-boiled rice prepared in step (a), the steamed blueberry liquid prepared in step (b), the wild herb extract prepared in step (c), yeast powder, malt powder, pineapple, and water.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for producing fermented vinegar and fermented vinegar using blueberry fruit and colored brown rice,

The present invention relates to a process for producing a blueberry fermented milk having an enhanced antioxidative activity and a favorable taste, which is produced by using a colored brown rice, a blueberry boiled liquor, an artichoke extract, and pineapple, a method for producing a blueberry fermented product, Wherein the fermented blueberry fermented vinegar is prepared by adding a blueberry juice solution and a wild type extract to a fermentation broth and then aging the fermented vinegar.

The blueberry, a kind of bilberry, is distributed in 150 ~ 200 species mainly in the northern hemisphere, and has lowbush blueberry, highbush blueberry, rabbiteye blueberry, etc. Three varieties are dominant. Blueberries contain anthocyanin pigments, sugar, and pectin, which are symbolized in blue. They contain 4.5 g of dietary fiber per 100 g of blueberries and also contain calcium, iron and manganese.

Anthocyanin pigments contained in blueberries are effective in preventing cataracts, and are particularly effective in preventing retinitis and cataracts due to diabetes. As the recent rapid spread of mobile devices and computers increases the 'eye stress' and the consciousness of modern people to protect the eyes, blueberry anthocyanin glycosides'' nutrients of eyes' are rapidly emerging.

Black rice brown rice, a kind of colored rice, is also removed from its surface. It has higher dietary fiber content than vitamins and rich in nutrients such as vitamins and minerals. Black rice contains physiologically active ingredients such as polyphenols, flavonoids, anthocyanins, and γ-oryzanol, and they are known to exhibit antioxidative functions in vivo. Anthocyanin, which is a magenta pigment present in rice bran layer of black rice, is composed mainly of glycosides such as cyanidin-3-glucoside and malvidin-3-glucoside and has not only antioxidative activity but also antimicrobial activity, antimutagenic activity, And anti-aging effects.

Vinegar is the fermented seasoning with the longest history. It is a seasoning that adds flavor and fragrance to food. It has been developed by pickling vinegar and dressing. The timing of using vinegar in Korea is not known exactly. However, there is a saying that it will be a candle when the liquor is changed, and the origin and the recipe of candle seems to have been accompanied by the development of the mainstream. It is assumed that the vinegar was also in the same period because the brewing method had existed before the Three Kingdoms period.

The main ingredient of vinegar is acetic acid. Acetic acid or citric acid is carbonic acid. Vinegar contains 60 kinds of organic acids such as various amino acids, succinic acid, and tartaric acid. Vinegar also has the effect of preventing the breakdown of micronutrients when used in cooking other foods, as well as increasing digestion and absorption rate in the body. In addition, there are many organic acids involved in citric acid circuits such as citric acid, fumaric acid, α-ketoglutaric acid and succinic acid including acetic acid. , Promoting the metabolism of the role of physical strength and helps increase immunity can be said.

Korean Patent Laid-Open Publication No. 2016-0079734 discloses a method for producing a high-quality fermented juice using uncooked rice. Korean Patent No. 1176156 discloses a method for producing a purple fermented vinegar containing a purple corn bran ingredient. However, This method is different from the method for producing fermented vinegar and fermented vinegar using blueberry fruit and colored brown rice.

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned needs, and an object of the present invention is to provide a composition containing a large amount of a physiologically active substance such as anthocyanin pigment and flavonoid to produce blueberries having various functions such as eyesight protection, antioxidative action, antiinflammatory action, In order to produce highly functional fermented soybean and fermented vinegar with raw soy sauce extract and colored brown rice as its main ingredients, it is necessary to optimize the production conditions such as pretreatment, mixing ratio and fermentation, to produce DPPH radical scavenging ability and nitrite scavenging antioxidant The present invention also provides a method for producing high-performance blueberry fermented beverages and fermented vinegar, wherein the fermented vinegar is improved in quality and taste by improving the quality and flavor.

In order to solve the above problems, the present invention provides a method for producing a rice cake, comprising the steps of: (a) preparing a rice cake by adding washed rice brown to water; (b) adding water to the blueberry, heating, pressing and filtering to prepare a blueberry juice solution; (c) adding water to a Japanese yam (yamaya) mixed with an order of a superfine tree, a yam shore, an arrowhead, and a mackerel; And (d) mixing the prepared hot pepper, the prepared blueberry drink liquid prepared in step (b), and the methanol extract prepared in step (c) with koji powder, malt flour, pineapple and water And fermenting the mixture. The present invention also provides a method for producing the blueberry fermented wine.

The present invention also provides a fermented blueberry produced by the above method.

The present invention also provides a process for preparing blueberry fermented vinegar, which comprises adding the blueberry juice solution and the extract of Sanjiao to the blueberry fermentation broth and aging the mixture.

The blueberry fermentation liquor and the blueberry fermentation vinegar of the present invention can be produced by mixing a physiologically active substance such as natural pigments and flavonoids derived from a material and a high-functional fermentation vinegar and fermented vinegar having various functions such as sight protection, antioxidation, anti- . In addition, it is possible to provide a fermented vinegar and a fermented vinegar which are more preferred by consumers because of their excellent antioxidative activity and excellent sensory properties while containing a large amount of phenolic compounds and flavonoids by optimizing the production method.

1 is a diagram illustrating a process for producing blueberry fermented beverage and blueberry fermented vinegar of the present invention.

In order to achieve the object of the present invention,

(a) washing the washed brown rice with water and then adding it to produce a rice cake;

(b) adding water to the blueberry, heating, pressing and filtering to prepare a blueberry juice solution;

(c) adding water to a Japanese yam (yamaya) mixed with an order of a superfine tree, a yam shore, an arrowhead, and a mackerel; And

(d) a mixture of the high fat meal prepared in step (a), the blueberry boiled liquid prepared in step (b), and the methanol extract prepared in step (c) and a mixture of yeast powder, malt flour, pineapple and water And a step of fermenting the fermented blueberry.

In the method for producing a blueberry fermented beverage of the present invention, the brown rice of the step (a) may be at least one brown rice selected from the group consisting of black brown rice, honghyun rice and green brown rice, and preferably black rice brown rice.

In addition, in the method for producing the blueberry fermented beverage of the present invention, the blueberry beverage of the step (b) is preferably added to the blueberry at a ratio of 0.8-1.2: 0.8-1.2 weight of water and then heated for 20-40 minutes And further preferably by adding water to the blueberry at a weight ratio of 1: 1, heating it for 30 minutes, and compressing and filtering it. Pretreatment of blueberries under the above conditions improves sour taste unique to blueberries and makes it easier to extract effective components of blueberries in the production of fermented beverages, It was possible to manufacture the fermented milk with further improved fermentation.

In addition, in the method for producing the blueberry fermented beverage of the present invention, the extract of the step (c) is preferably in the order of 2.5 to 3.5: 1.8 to 2.2: 1.8 to 2.2: 2.5 (W: v), water is extracted at 90 to 100 ° C for 20 to 30 minutes, and the mixture is filtered. Preferably, (W: v) at a ratio of 1: 5 (w: v) to the artificial leaves mixed with 3: 2: 2: 3 by weight, followed by extraction at 95 ° C for 20 to 30 minutes Followed by filtration. Production of the fermented soybean milk using the extract of the wild strawberry produced under the above conditions further enhanced the functional ingredient and antioxidant activity of the fermented soybean oil, and improved the sensory characteristics such as flavor and taste.

Also, in the method for producing the blueberry fermented beverage of the present invention, the yeast powder in the step (d) is preferably prepared by drying and pulverizing 8 to 12 kg of washed wheat, adding 1.6 to 2.4 L of water, Preferably at 25 to 35 ° C for 16 to 24 days and then dried. More preferably, 10 kg of washed wheat is dried and pulverized, and 2 L of water is added thereto. The resulting dough is stirred at 30 ° C. for 20 days Followed by fermentation and drying.

In addition, in the process for producing the blueberry fermented beverage of the present invention, the mixture of step (d) preferably contains 8 to 12 kg of sweet potatoes, 4 to 6 kg of blueberry boiled liquor, 4 to 6 liters of artichoke extract, 8 kg, malt powder 7 to 8 kg, pineapple 1.6 to 2.4 kg, and water 40 to 50 L, and more preferably 10 kg of rice cake, 5 kg of blueberry drink liquid, 5 L of artichoke extract, kg, malt powder 7.5 kg, pineapple 2 kg, and water 45 L can be mixed. The fermented liquor prepared at the above materials and mixing ratios is advantageous in that the flavor and taste of the fermented liquor can be further improved due to the lavish taste rather than the roughness. However, when the added amount of the ingredients exceeds the above range, the fermented liquor tastes tasteless and bitter There is a problem that the degree of preference decreases.

Further, in the method for producing blueberry fermented beverage of the present invention, the fermentation in step (d) may preferably be performed at 35 to 45 ° C for 10 to 15 days, more preferably at 10 to 15 days Can be fermented for a while. When the fermentation was carried out under the above temperature and time conditions, the fermentation broth having an alcohol content of about 8 to 12% and having excellent sour taste could be produced. However, if the fermentation condition is out of the above range, There is a problem that the merchantability of the product is deteriorated.

The method for producing the blueberry fermented liquor according to the present invention, more specifically,

(a) washing the washed brown rice with water and then adding it to produce a rice cake;

(b) adding water to the blueberry at a ratio of 0.8 to 1.2: 0.8 to 1.2, and then heating the mixture for 20 to 40 minutes, followed by compression and filtration to prepare a blueberry juice solution;

(c) water of 0.8-1.2: 4 ~ 6 (w: v (v)) is added to the yam yam which is mixed with the order of chestnut trees, ), Extracting the mixture at 90 to 100 ° C for 20 to 30 minutes, and filtering the mixture to prepare an extract of the family Tyrophagus; And

(d) 8 to 12 kg of the prepared rice cake of the step (a), 4 to 6 kg of the blueberry boiled liquid prepared in the step (b), 4 to 6 L of the methanol extract prepared in the step (c) Fermenting a mixture of 7 to 8 kg of powder, 7 to 8 kg of malt flour, 1.6 to 2.4 kg of pineapple and 40 to 50 L of water at 35 to 45 ° C for 10 to 15 days,

More specifically,

(a) washing the washed brown rice with water and then adding it to produce a rice cake;

(b) adding water to the blueberry in a weight ratio of 1: 1, heating the mixture for 30 minutes, pressing and filtering to prepare a blueberry juice solution;

(w: v) at a ratio of 1: 5 (w: v) to the artificial yam (yam) mixed with 3: 2: 2: Lt; / RTI > for a few minutes, and filtering to produce an elongate extract; And

(d) 10 kg of the prepared rice cake prepared in the step (a), 5 kg of the blueberry boiled liquor prepared in the step (b), 5 liters of the methanol extract prepared in the step (c), 7.5 kg of malachite powder, 7.5 kg, 2 kg of pineapple and 45 L of water may be fermented at 40 DEG C for 10 to 15 days.

The present invention also provides a fermented blueberry produced by the above method.

The present invention also provides a process for preparing blueberry fermented vinegar, which comprises adding the blueberry juice solution and the wild strawberry extract to the blueberry fermentation broth and aging the mixture.

In the method for producing the blueberry fermented vinegar of the present invention, the blueberry boiled liquor and the artichoke extract are the same as those used for producing the blueberry fermented liquor.

More specifically, the method of producing blueberry fermented vinegar according to the present invention is characterized in that the blueberry boiled liquor and the wild leek extract are mixed at a ratio of 7: 9: 0.8-1.2: 0.8-1.2 volume, To 18 months. More specifically, the blueberry fermentation broth can be prepared by mixing the blueberry boiled liquor and the wild leek extract at an 8: 1: 1 volume ratio and aging at 10 ° C for 12 months. The vinegar prepared by aging under the above conditions could be made into a vinegar having a deep flavor and flavor with a smooth and proper sour taste as the ingredients tasted well.

In addition, in the method for producing the blueberry fermented vinegar of the present invention,Acetobacter malorum), And can be aged. When inoculated with herbaceous or acetic acid bacteria, it may be aged at 27 ~ 33 ° C for 60 ~ 100 days and be made into vinegar.

Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Manufacturing example  One: Blueberries + Black brown rice + Manufacture of fermented soybean extract

(a) 15 kg of black brown rice (black brown rice) was washed and water was added for 7 to 8 hours. Then, rice husk was added to the rice cooker and brown rice rice cake was prepared.

(b) 10 kg of selected Korean wheat flour was washed, dried in the sun, pulverized, and 2 L of water was kneaded. The dough was rolled into a circular shape, put in a closed place at 30 ° C for 20 days, fermented, dried at room temperature (20 to 25 ° C) for one month, pulverized and fogged for 4 to 5 days to prepare a yeast powder.

(c) Peel barley (barley) is washed in water and stored in a watery bag at a temperature of 10 to 20 ° C for 3 to 5 days in a shady place to sprout, followed by natural drying and pulverization to produce malt Powder.

(d) Put the harvested blueberries and bottled water in a weight ratio of 50:50 into a heating container, boil for about 30 minutes, cool to room temperature (20 to 25 ° C), press with a press, Respectively.

(w: v) at a ratio of 1: 5 (w: v) to an artificial yam (yam) mixed with 3: 2: 2: And then filtered to produce the extract of Sanjiao.

(f) 10 kg of the brown rice powder prepared in the step (a), 7.5 kg of the koji powder prepared in the step (b), 7.5 kg of the malt flour prepared in the step (c) 5 kg of the blueberry juice and 5 liters of the produced Sanjia extract, 2 kg of pineapple and 45 liters of the water prepared in step (e) were put in a jar, the jar entrance was covered with gauze so that air was circulated, And fermented for 10 ~ 15 days and then filtered to produce 8 ~ 12% alcohol.

Manufacturing example  2: Blueberries + Hong Hyun-mi + Manufacture of fermented soybean extract

A fermentation broth was prepared using the brown rice husk prepared by using the red rice husk prepared without using the black rice brown during the preparation of the brown rice rice cake in the step (a).

Manufacturing example  3: Blueberries + Rice brown rice + Manufacture of fermented soybean extract

A fermentation broth was prepared using the brown rice husk prepared by using the green rice husk instead of the black brown rice in the preparation of the brown rice rice cake in the step (a).

Comparative Example  One: Blueberries + Black brown rice  Use of fermented beverage

A fermentation broth was prepared by the method of Preparation Example 1, except that in step (f), 5 L of water was added to the fermented broth without addition of the extract of the wild flower.

Comparative Example  2: Blueberries + Black brown rice + Manufacture of fermented soybean extract

The fermented juice was prepared by the method of Preparation Example 1, except that in the production of the wild strawberry extract of step (e) 1: 5 (w: v), and the mixture was extracted at 95 ° C for 20 to 30 minutes. Then, the filtered yeast extract was used to prepare a fermentation broth.

Comparative Example  3: Blueberries + Black brown rice + Manufacture of fermented soybean extract

The fermented juice was prepared by the method of Preparation Example 1 except that bottled water was added to the yamatsu mixed with 2: 3: 3: 2 weight ratio of the order of the early pine trees, 1: 5 (w: v), and the mixture was extracted at 95 ° C for 20 to 30 minutes, and then filtered to obtain a fermented soybean milk.

Manufacturing example  4: Blueberries + Black brown rice + Production of fermented vinegar using artificial soybean extract

The blueberry juice solution obtained in step (d) of Preparation Example 1 and the wild strawberry extract solution prepared in Step (e) of Preparation Example 1 were mixed at a volume ratio of 8: 1: 1 to the prepared fermented juice of Preparation Example 1, ℃) for 1 year to ferment vinegar.

Manufacturing example  5: Blueberries + Hong Hyun-mi + Production of fermented vinegar using artificial soybean extract

The blueberry boiled liquid of step (d) of Preparation Example 1 and the wild strawberry extract of Step (e) of Preparation Example 1 were mixed at a volume ratio of 8: 1: 1 to the prepared fermented product of Preparation Example 2, ℃) for 1 year to ferment vinegar.

Manufacturing example  6: Blueberries + Rice brown rice + Production of fermented vinegar using artificial soybean extract

The blueberry boiled liquor from step (d) of Preparation Example 1 and the wild strawberry extract from Step (e) of Preparation Example 1 were mixed in a volume ratio of 8: 1: 1 to the prepared fermented product of Preparation Example 3, ℃) for 1 year to ferment vinegar.

Comparative Example  4: Blueberries + Black brown rice  Manufacture fermented vinegar for use

The blueberry boiled liquor from step (d) of Preparation Example 1 and the wild strawberry extract from Step (e) of Preparation Example 1 were mixed at a volume ratio of 8: 1: 1 to the prepared fermented product of Comparative Example 1, ℃) for 1 year to ferment vinegar.

Comparative Example  5: Blueberries + Black brown rice + Production of fermented vinegar using artificial soybean extract

The blueberry boiled liquid of step (d) of Preparation Example 1 and the wild strawberry extract of Step (e) of Preparation Example 1 were mixed at a volume ratio of 8: 1: 1 to the prepared fermented milk of Comparative Example 2, ℃) for 1 year to make fermented vinegar.

Comparative Example  6: Blueberries + Black brown rice + Production of fermented vinegar using artificial soybean extract

The blueberry boiled liquid of step (d) of Preparation Example 1 and the wild strawberry extract of Step (e) of Preparation Example 1 were mixed in a volume ratio of 8: 1: 1 to the prepared fermented product of Comparative Example 3, ℃) for 1 year to make fermented vinegar.

Example  1: Determination of total phenolic compound content

The total phenolic compound content was analyzed according to the Folin-Denis method. Add 1 mL of Folin &Ciocalteau's Phenol reagent to 1 mL of this sample solution, add 1 mL of Folin &Ciocalteau's Phenol reagent, and shake at 27 ° C. Lt; / RTI > After 5 minutes, 1 mL of NaCO ₃ saturated solution was added, and the mixture was allowed to stand at room temperature for 1 hour, and the absorbance was measured with a spectrophotometer (UV-1650PC, SHIMADZU) at 640 nm. The contents of phenol compounds were determined by using calibration curves using concentrations of catechin, chlorogenic acid and tannic acid.

Total phenolic compound content measurement sample Total Phenol Content (ppm) Catechin Chlorogenic acid Tannic acid

Fermented wine Production Example 1 65.2 ± 1.5 142.5 ± 2.8 74.2 ± 2.4 Production Example 2 58.9 ± 2.0 134.2 ± 5.0 60.2 ± 2.0 Production Example 3 50.2 ± 1.5 112.5 ± 2.4 54.7 ± 0.8 Comparative Example 1 21.5 ± 0.8 52.6 ± 2.2 32.2 ± 0.9 Comparative Example 2 30.2 ± 1.0 87.4 ± 5.0 41.2 ± 1.6 Comparative Example 3 45.3 ± 2.0 111.2 ± 4.1 50.4 ± 1.0

Fermented vinegar Production Example 4 88.6 ± 3.3 174.5 ± 2.6 93.3 ± 4.5 Production Example 5 78.7 ± 3.2 155.4 ± 3.4 82.6 ± 3.1 Production Example 6 74.2 ± 2.5 144.6 ± 3.5 70.4 ± 2.8 Comparative Example 4 37.5 ± 2.3 63.9 ± 3.5 45.3 ± 3.1 Comparative Example 5 42.4 ± 2.1 104.2 ± 2.5 56.8 ± 1.8 Comparative Example 6 62.5 ± 2.0 136.5 ± 4.5 68.5 ± 2.1

The total phenolic compound content of the fermented soybean paste and fermented vinegar is shown in Table 1. As can be seen from Table 1, the content of Preparation Example 1 in the case of the fermented soybean product and that of the fermented vinegar were the highest in the total phenol content determined by chlorogenic acid, and the content of Comparative Example 1 And the fermented vinegar of Comparative Example 4 contained the lowest phenolic compound. Therefore, the total phenol content of the fermented vinegar and fermented vinegar prepared by mixing blueberry and artichoke extract and colored brown rice, especially black brown rice, was the highest.

Example  2: total flavonoid content

The total flavonoid content was determined by diluting each of the fermented vinegar and fermented vinegar to 1/10 concentration. Take 1.0 mL of the sample in a test tube, add 10 mL of diethylen glycol, and mix well. Again, 0.1 mL of 1N NaOH was mixed well and reacted in a water bath at 37 ° C for 1 hour, and the absorbance was measured at 420 nm. For the blank test, 50% methanol solution was treated in place of the sample solution, and the standard curve was prepared using Nalinjin (Sigma Co., USA), and the total flavonoid content was determined from this.

Total flavonoid content sample Total flavonoid content (ppm)

Fermented wine Production Example 1 24.1 ± 0.7 Production Example 2 22.7 ± 0.6 Production Example 3 17.2 ± 0.9 Comparative Example 1 10.8 ± 0.3 Comparative Example 2 14.7 ± 0.4 Comparative Example 3 17.8 ± 0.8

Fermented vinegar Production Example 4 31.2 ± 1.4 Production Example 5 27.6 ± 2.7 Production Example 6 20.2 ± 1.8 Comparative Example 4 15.8 ± 0.2 Comparative Example 5 17.8 ± 0.5 Comparative Example 6 21.7 ± 0.9

The total flavonoid content of the fermented soy sauce and fermented vinegar is shown in Table 2. As can be seen from Table 2, the content of flavonoids was the highest in Preparation Example 1 in the case of fermented beverages and that in Preparation Example 4 in the case of fermented vinegar, while the comparative examples showed relatively low flavonoid contents. In particular, the fermented product of Comparative Example 1 and the fermented vinegar of Comparative Example 4, which were prepared without using the extract of Sanjiao extract, showed the lowest flavonoid content. Therefore, the total flavonoid contents of blueberry and wild strawberry extract and fermented vinegar and fermented vinegar prepared by mixing colored brown rice, especially black brown rice, were the highest.

Example  3: DPPH Radical Scatters

Antioxidant activity was measured by hydrogen electron donating ability. Samples of various concentrations were diluted with a methanol (or DMSO) solvent, and 900 μl of DPPH solution (100 μM) and 100 μl of each sample were mixed and stirred. This mixture was reacted in a dark place for 30 minutes and absorbance was measured at 517 nm. The hydrogen electron donating ability was evaluated by repeating each experiment three times and then calculating the degree of decrease in absorbance of the control by the following equation.

An = (A ₀ -A) / A ₀ 100

An: Antioxidant activity against DPPH radical scavenging activity (%)

A ₀ : Absorbance of DPPH solution without added sample

A: The absorbance of DPPH in the reaction solution and the absorbance of the sample

DPPH radical scavenging ability (%) sample DPPH radical scavenging ability (%) 1/128 1/64 1/32 1/16 1/8

Fermented wine Production Example 1 9.6 ± 0.2 16.8 ± 0.8 30.2 ± 0.8 47.5 ± 0.9 67.8 ± 0.9 Production Example 2 8.4 ± 0.1 15.6 ± 1.0 24.2 ± 1.6 42.5 ± 1.1 62.5 ± 0.5 Production Example 3 7.0 ± 0.5 12.5 ± 0.8 20.5 ± 2.2 35.6 ± 1.5 55.7 ± 0.8 Comparative Example 1 3.5 ± 0.3 7.6 ± 0.5 14.5 ± 0.8 22.4 ± 0.7 35.8 ± 0.8 Comparative Example 2 7.0 ± 0.4 10.2 ± 0.6 18.5 ± 0.9 27.5 ± 0.4 42.8 ± 1.4 Comparative Example 3 7.2 ± 0.1 11.8 ± 0.1 20.5 ± 0.4 33.5 ± 0.7 50.7 ± 2.3

Fermented vinegar Production Example 4 10.3 ± 0.7 19.4 ± 1.5 36.0 ± 1.0 58.1 ± 0.2 82.4 ± 0.2 Production Example 5 9.4 ± 0.3 17.5 ± 0.8 32.2 ± 1.1 54.8 ± 0.1 80.5 ± 0.3 Production Example 6 7.5 ± 0.2 15.5 ± 0.2 25.4 ± 3.1 48.5 ± 1.2 71.3 ± 0.8 Comparative Example 4 4.8 ± 0.4 9.4 ± 0.8 18.5 ± 0.4 33.8 ± 1.4 59.7 ± 0.8 Comparative Example 5 6.8 ± 0.9 12.5 ± 0.1 22.4 ± 0.8 38.7 ± 1.2 65.5 ± 1.1 Comparative Example 6 7.8 ± 0.5 14.5 ± 0.2 26.2 ± 2.1 47.2 ± 2.5 70.2 ± 0.5

The DPPH radical scavenging activity of the fermented vinegar and the fermented vinegar prepared by the methods of Examples and Comparative Examples was measured in the above Table 3. The fermented vinegar of Preparation Example 4 exhibited a high activity as 82.4% at the concentration of 1/8 of the diluted sample and the lowest value of Comparative Example 4 was obtained. In the fermented product, the fermentation product of Preparation Example 1 showed the highest DPPH radical scavenging ability, and Comparative Example 1 showed the lowest activity. Therefore, the extracts of blueberry and wild strawberry, and the fermented vinegar containing fermented vinegar and colored brown rice, especially black brown rice, showed high DPPH radical scavenging activity and high antioxidant ability.

Example  4: nitrite Scatters  exam

As an alternative method for determining the antioxidant activity, nitrite scavenging activity was measured by adding 40 μl of a sample diluted 1/10 to 20 μl of 1 mM NaNO ₂ and 0.1 μl of 0.1N HCl (pH 1.2) or 0.2M citrate buffer citrate buffer, pH 4.2) or 140 μl of 0.2 M citrate buffer (pH 6.0) to adjust the volume to 200 μl. The reaction solution was reacted in a constant temperature water bath at 37 ° C for 1 hour and then 1000 μl of 2% acetic acid and 1% of a Griess reagent (1% sulfanilic acid and 1% naphthylamine prepared with 30% acetic acid) ), 80 μl of the mixture was added, mixed well and incubated at room temperature for 15 minutes. The absorbance at 520 nm was measured to determine the nitrite scavenging ability as follows.

N (%) = [1- (A-C) / B] 100

N: nitrite scavenging ability

A: After adding 1 mM NaNO ₂ to the sample for 1 hour, absorbance

B: 1 mM NaNO ₂ Absorbance

C: Control absorbance

Nitrite scavenging ability (%) sample Nitrite scavenging ability (%)

Fermented wine Production Example 1 58.7 ± 1.4 Production Example 2 50.2 ± 2.0 Production Example 3 46.8 ± 0.9 Comparative Example 1 32.5 ± 2.2 Comparative Example 2 36.8 ± 0.8 Comparative Example 3 42.5 ± 0.6

Fermented vinegar Production Example 4 69.3 ± 2.1 Production Example 5 60.8 ± 1.5 Production Example 6 54.7 ± 1.8 Comparative Example 4 40.5 ± 2.2 Comparative Example 5 45.5 ± 1.2 Comparative Example 6 52.7 ± 0.8

The nitrite scavenging ability of the fermented vinegar and the fermented vinegar prepared by the methods of Examples and Comparative Examples is shown in Table 4 above. As can be seen from Table 4, the fermented product of Preparation Example 1 showed the highest elimination ability in the case of the fermented product, whereas the product of Comparative Example 1 showed the lowest elimination ability. In case of fermented vinegar, the fermented vinegar of Preparation Example 4 exhibited the highest elimination ability and Comparative Example 4 which did not use the extract of Sanjiao extract showed the lowest elimination ability.

Example  5: Investigation of general characteristics of fermented vinegar

The characteristics of sugar content, pH, and EC of fermented vinegar were investigated. The sugar content was measured by a sugar content meter (ATAGA, Japan) and the acidity was measured by the titration method. The 10 mL of 10-fold dilution of the fermented vinegar solution was placed in a test tube, 2 ~ 3 drops of phenolphthalein solution was added, The amount of the solution added was converted into acidity. pH and EC were measured by pH and EC meter (HANNA, Europe).

Investigation of general characteristics of fermented vinegar sample Brix Acidity pH EC Production Example 4 12.9 4.77 3.7 1.31 Production Example 5 12.8 4.70 3.8 1.27 Production Example 6 12.4 4.66 3.7 1.27 Comparative Example 4 12.8 4.28 3.4 0.76 Comparative Example 5 12.4 4.47 3.6 0.99 Comparative Example 6 12.5 4.52 3.6 1.11

The measurement results of the general characteristics of the fermented vinegar are shown in Table 5 above. As shown in Table 5, the sugar content and pH did not show any significant difference in all the vinegar, but the acidity and conductivity of the preparation examples were higher than those of the comparative examples.

Example  6: Sensory properties

The sensory evaluation was performed on a total of 80 persons with 30 normal housewives, 30 adult males, and 20 ordinary females over 65 years of age. The color, flavor, taste and overall preference were classified into 1 point: very bad, 2 points : 5 points: Very bad, 3 points: Average, 4 points: Good, 5 points: Very good.

Sensory test sample color incense flavor Comprehensive preference map

Fermented wine Production Example 1 4.3 4.5 4.3 4.4 Production Example 2 4.2 4.3 4.2 4.2 Production Example 3 4.1 4.1 4.0 4.1 Comparative Example 1 3.8 3.8 3.4 3.6 Comparative Example 2 4.0 3.9 3.6 3.9 Comparative Example 3 4.1 4.1 3.9 4.0

Fermented vinegar Production Example 4 4.5 4.5 4.4 4.5 Production Example 5 4.4 4.4 4.4 4.4 Production Example 6 4.2 4.1 4.2 4.2 Comparative Example 1 4.0 3.6 3.5 3.8 Comparative Example 2 4.2 4.0 3.8 4.0 Comparative Example 3 4.3 4.2 4.2 4.2

As can be seen from Table 6, the fermented beans of the preparation examples were higher in color, flavor, taste and overall acceptability than those of the comparative examples, and the fermented beverage of Preparation Example 1 showed the highest score . In addition, the fermented vinegar of the fermented vinegar was generally higher than the fermented vinegar of the comparative examples. In particular, the fermented vinegar of Preparation Example 4 was more preferred by the evaluators. Therefore, it was found that the sensory properties of the fermented vinegar and the fermented vinegar prepared by mixing the blueberry and the artichoke extract and the colored brown rice, especially black brown rice, were significantly improved.

Example  7: Sensory evaluation according to ingredients ratio

(Comparative Examples 7 and 8) prepared by the method of Production Example 1 and the method of Preparation Example 1, except that the fermentation liquor was prepared by varying the compounding ratio of step (f) Fermented vinegar and fermented vinegar (Comparative Examples 9 and 10) prepared by the method of Production Example 4 and prepared by varying the ingredients ratio of the fermented beverage, blueberry boiled liquor and wild flower extract were subjected to sensory evaluation in the same manner as in Example 6 And the sensory evaluation of fermented soybean paste and fermented vinegar were carried out separately.

Compounding ratio The proportion of the fermented beverage material Production Example 1 Comparative Example 7 Comparative Example 8 Highball (kg) 10 7 13 Nourishing powder (kg) 7.5 8.5 6.5 Malt Flour (kg) 7.5 6.5 8.5 Blueberry steaming liquid (kg) 5 7 3 Artichoke extract (L) 5 7 3 Pineapple (kg) 2 One 3 Bottled water (L) 45 45 45 The ratio of fermented vinegar (v: v: v) material Production Example 4 Comparative Example 9 Comparative Example 10 Fermented wine 8 8 8 Blueberries One 1.5 0.5 Sanjiao extract One 0.5 1.5

As a result, as can be seen from Table 8, the fermented juices produced in the blend ratio of Preparation Example 1 showed higher preference than those of Comparative Examples 7 and 8 in the fermented juice. In the fermented vinegar, Vinegar showed high preference in color, aroma, taste and overall preference.

Sensory evaluation according to the ingredients ratio division color incense flavor Comprehensive preference map Production Example 1 4.3 4.5 4.3 4.4 Comparative Example 7 4.0 3.9 3.8 3.9 Comparative Example 8 4.1 3.8 3.8 3.9 Production Example 4 4.5 4.5 4.4 4.5 Comparative Example 9 4.2 4.0 3.9 4.0 Comparative Example 10 4.1 4.1 3.8 3.9

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims.

Claims (6)

(a) washing the washed brown rice with water and then adding it to produce a rice cake;
(b) adding water to the blueberry, heating, pressing and filtering to prepare a blueberry juice solution;
(c) adding water to a Japanese yam (yamaya) mixed with an order of a superfine tree, a yam shore, an arrowhead, and a mackerel; And
(d) a mixture of the high fat meal prepared in step (a), the blueberry boiled liquid prepared in step (b), and the methanol extract prepared in step (c) and a mixture of yeast powder, malt flour, pineapple and water And a step of fermenting the fermented blueberry. [Claim 2] The method according to claim 1, wherein the brown rice in step (a) is at least one brown rice selected from the group consisting of black brown rice, honghyunmi and green brown rice. [3] The method according to claim 1, wherein in step (c), a mixture of 2.5 to 3.5: 1.8 to 2.2: 1.8 to 2.2: 2.5 to 3.5% And then extracting and filtering the mixture to prepare a blueberry fermented beverage. The method according to claim 1,
(a) washing the washed brown rice with water and then adding it to produce a rice cake;
(b) adding water to the blueberry at a ratio of 0.8 to 1.2: 0.8 to 1.2, and then heating the mixture for 20 to 40 minutes, followed by compression and filtration to prepare a blueberry juice solution;
(c) water of 0.8-1.2: 4 ~ 6 (w: v (v)) is added to the yam yam which is mixed with the order of chestnut trees, ), Extracting the mixture at 90 to 100 ° C for 20 to 30 minutes, and filtering the mixture to prepare an extract of the family Tyrophagus; And
(d) 8 to 12 kg of the prepared rice cake of the step (a), 4 to 6 kg of the blueberry boiled liquid prepared in the step (b), 4 to 6 L of the methanol extract prepared in the step (c) Fermenting the mixture obtained by mixing 7 to 8 kg of powder, 7 to 8 kg of malt flour, 1.6 to 2.4 kg of pineapple and 40 to 50 L of water at 35 to 45 ° C for 10 to 15 days ≪ / RTI > A blueberry fermented beverage produced by the method of any one of claims 1 to 4. A blueberry steaming liquid prepared by adding water to a blueberry, heating, pressing and filtering the blueberry fermentation product of claim 5; A method for producing blueberry fermented vinegar, which comprises adding water to an artificial sweetener mixed with an artificial sweetener and a mixture of artichokes, followed by extraction and filtration; .

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