KR101813323B1

KR101813323B1 - Preparation method of vinegar composition using Cornu cervi and functional food using the same

Info

Publication number: KR101813323B1
Application number: KR1020150078484A
Authority: KR
Inventors: 이삼빈; 권순영
Original assignee: 계명대학교 산학협력단
Priority date: 2015-06-03
Filing date: 2015-06-03
Publication date: 2017-12-29
Also published as: KR20160142923A

Abstract

The present invention relates to a method for producing a vinegar composition using a green bean glaze and a functional food using the same, wherein the functional food is a blend of vinegar composition using a green bean glaze, fermented extract of a green bean glaze, It contains all of the nutrients such as calcium, which are not lost in the diapause. It also contains GABA, which has the effect of improving the brain function, And the overall taste is improved, so that it can be usefully used as a functional drinking vinegar.

Description

[0001] The present invention relates to a method for preparing a vinegar composition using a green alga, and a functional food using the same,

The present invention relates to a method for producing a vinegar composition using a green bean glaze, a method for producing a fermented product extracted from a green tea, a herbal medicine, and a functional food using the same.

Vinegar is an edible acetic acid with an acetic acid content of 4 ~ 29%. It is fermented food that has been produced long ago, both east and west. Vinegar can be divided into synthetic vinegar and brewing vinegar. Synthetic vinegar is prepared by diluting edible glacial acetic acid with water. Vinegar vinegar is produced by fermentation of grains or fruits with acetic acid.

Although vinegar is mainly used as a seasoning for souring food when cooked, it is also used in a variety of applications such as reducing the odor of fish, making the anthocyanin pigment more clear, and softening the meat. In addition, vinegar is known to be useful for regulating the physiology of the body, such as atherosclerosis and hypertension prevention, and is known to be useful for vinegar with improved functionality. have.

The antler is a non-osseous young horn on the head of a buck-tailed animal belonging to the deer, and the antler is already a bony horn. Both drugs are warm, flavorful, and similar in their use, but it is known that the biology of antler is superior to that of antler. Recently, the known pharmacological actions of the antler include the stimulation of development, hematopoiesis, and arteriosclerosis. In recent years, studies related to the physiological pathology of bones such as parasympathetic nervous system, hyperinsulinemic function, immune function enhancement and osteoporosis have been reported . There have also been studies on osteoporosis, osteoporosis, osteoporosis, osteoarthritis, and osteoporosis. Recently, it has been used in oriental medicine clinic as a prescription for improvement of arthritis in elderly people.

Since the currently available antler products use the antler extract, most of the antler after the extraction is discarded, so the overall utilization rate of antlers does not reach 30% by weight.

On the other hand, the antler is a very expensive herb medicine. It is useful if it is possible to develop a functional food using a relatively low price of a raspberry compared to a raspberry, while exhibiting a physiological activity similar to that of a raspberry. .

Korean Registered Patent No. 1133077 (Mar. 28, 2012)

It is an object of the present invention to provide a health food such as a vinegar using various kinds of functional foods such as a vinegar,

In order to accomplish the above object, the present invention provides a method for producing a dough, comprising the steps of: (1) extracting water and vinegar into a green oyster and extracting it at a high temperature; Adding vinegar to the extract of the first step and extracting it at room temperature (step 2); Centrifuging the extract of the second step (step 3); Adjusting pH by adding vinegar to the centrifuged sediment (step 4); Adding a proteolytic enzyme to the pH-adjusted reactant (Step 5); Adding the alcohol to the reactant in the fifth step (Step 6); And a step of mixing the reaction mixture of the sixth step and the supernatant of the third step (step 7).

The present invention also relates to a method for preparing a herbal medicine, comprising the steps of: (a) extracting at least one herbal medicine selected from the group consisting of green tea, And a step of adding monosodium glutamate (MSG), yeast extract and glucose to the hot-water extract and fermenting the fermented product with lactic acid bacteria (second step).

Also, the present invention provides a functional food comprising 20 to 80% by weight of the vinegar composition using the above-mentioned antler, and 20 to 80% by weight of the above-described antler and herbal extract-extracted fermented product.

The composition prepared by mixing the vinegar composition using the polygonatum according to the present invention and the fermented product of the extract of the green tea extract and the herbal medicine at an optimum ratio is not merely an extract of the green tea extract but completely decomposes the proteolytic enzyme and thus abandons the nutritional components of the green tea such as calcium , And the functional substance GABA having the brain function improving effect is added by adding the fermented product of the mushroom and the hwanggi lactic acid, and the overall preference is improved, so that it can be usefully used as the functional drinking vinegar.

1 is a diagram illustrating a process for preparing a vinegar composition according to the present invention, a fermented product of a green tea extract and a herbal extract, and a vinegar composition prepared by mixing the same.
FIG. 2 shows the result of analysis of tyrosine content by enzyme reaction according to heat treatment time in the composition of the vinegar vinegar according to the present invention.
Figure 3 shows the results of analysis of pH and acidity changes of the vinegar vinegar composition according to the present invention.
FIG. 4 shows the results of GABA content analysis of the vinegar vinegar composition according to the present invention.
FIG. 5 shows the results of analysis of pH and acidity changes of the fermented product extracted from the green tea herb and medicinal herb without added nutrients.
Fig. 6 shows the results of analysis of pH and acidity changes of the fermented product extracted with the nutrient source from the green tea leaves and the medicinal herb.
FIG. 7 shows the results of analysis of GABA content of the fermented product extracted with the nutrient source and the extract of the herbal medicine.
Figure 8 relates to a prototype product which is a mixture of the pergolly vinegar composition, which is the final product according to the present invention, and the fermented product extracted from both green and blue crabs.

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

The present inventors have studied to develop a functional food vinegar having improved physiological activity similar to that of antler, but utilizing the relatively inexpensive waxy part of the product without any part to discard it, The inventors of the present invention have completed the present invention by confirming that not only GABA having calcium content and brain function improving effect but also overall taste is enhanced in a composition obtained by mixing the fermented product of lactic acid, lactic acid, lactic acid and fermented product of lactic acid and lactic acid .

The present invention relates to a method for preparing a starch, Adding vinegar to the extract of the first step and extracting it at room temperature (step 2); Centrifuging the extract of the second step (step 3); Adjusting pH by adding vinegar to the centrifuged sediment (step 4); Adding a proteolytic enzyme to the pH-adjusted reactant (Step 5); Adding the alcohol to the reactant in the fifth step (Step 6); And a step of mixing the reaction mixture of the sixth step and the supernatant of the third step (step 7).

And the step of fermenting lactic acid after the seventh step.

In the lactic acid fermentation, 1 to 10 parts by weight of the above prepared vinegar vinegar composition is diluted with water, and calcium alginate is added. Then 100 parts by weight of the diluted vinegar vinegar composition is mixed with 1 to 3 parts by weight of monosodium glutamate (MSG) 0.25 to 1 part by weight of the extract and 1 to 3 parts by weight of glucose can be added and fermentation can be carried out at 25 to 40 ° C for 1 to 10 days by using lactic acid bacteria, preferably Lactobacillus plantarum K154.

In the first step, 10 to 100 parts by weight of water and 10 to 100 parts by weight of vinegar are added to 1 part by weight of the greening oil, and the mixture is extracted at a high temperature of 100 to 130 ° C. If the above condition is exceeded, the problem that the protein content is decreased may be caused.

In the second step, 20 to 200 parts by weight of vinegar may be added to 100 parts by weight of the extract of the first step, followed by extraction at room temperature. If the above conditions are exceeded, the problem of decreasing the inorganic content may be caused.

The centrifugation may be performed at 10,000 to 15,000 rpm for 5 to 30 minutes. If the condition is exceeded, the problem of state change of the extract may be caused.

In the fourth step, 10 to 100 parts by weight of vinegar may be added to 100 parts by weight of the centrifuged sediment, and the pH may be adjusted by adding an acid. If the above conditions are exceeded, the content of the mineral may be low or the enzyme reaction may be inhibited, which may cause problems.

The protease may be selected from the group consisting of pepsin, trypsin, papain and bromelain, but is not limited thereto.

50 to 100 parts by weight of the alcohol may be added to 100 parts by weight of the reactant of the fifth step. If the above condition is exceeded, the alcohol content is low and the content of the solid content extractant may be low, which may cause problems.

10 to 90% by weight of the supernatant of the third step and 10 to 90% by weight of the reactant of the fifth step may be mixed. If the above condition is exceeded, the palatability depending on the taste component of the alcohol extract may be lowered, resulting in a problem.

In the first step, 30 to 70% by weight of the greening oil and 30 to 70% by weight of the yellowing oil and 30 to 70% by weight of the greening oil can be hydrothermally extracted at 70 to 120 ° C for 2 to 4 days. There may be a problem.

In the second step, 1 to 5 parts by weight of monosodium glutamate (MSG), 0.25 to 1 part by weight of yeast extract and 1 to 5 parts by weight of glucose are added to 100 parts by weight of the hydrothermal extract and lactic acid bacteria, preferably lactobacillus plantarum, Can be fermented at 25 to 40 DEG C for 3 to 10 days. If the above conditions are exceeded, the functional material may not be produced through fermentation, which may cause problems.

The functional food may be provided in various forms, but it may be preferably a drinking vinegar, and the drinking vinegar may further include one or two or more ingredients selected from the group consisting of saccharides, berry concentrates, vitamins, organic acids and fragrances can do.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the present invention is not limited by these examples.

Example 1 Preparation of Vinegar Composition Using a Green Tea

1. Preparation of vinegar composition

100 g of green beans, 2 L of water and 80 mL of apple vinegar were added and sterilized at 121 캜 for 30 minutes, followed by blending with 2 L of apple vinegar. Thereafter, the mixture was allowed to stand at room temperature for 2 weeks, and ultrasonicated for 8 times. The reaction was then centrifuged at 8,000 rpm for 15 minutes to prepare supernatant. 20 mL of vinegar was added to the precipitate, which was obtained by centrifuging, and pH was adjusted by adding 3N HCl. The pH-adjusted reactants were treated with pepsin and enzymatically treated at 37 ° C for 1 hour, 2 hours, and 6 hours, respectively. The enzyme-treated reaction product was added at a weight ratio of 1: 1 by weight, and the mixture was treated at 30 DEG C for 24 hours to prepare an extract of alcoholic beverages. The above supernatant was mixed with the above-mentioned extract of alcoholic beverages to prepare a vinegar composition using a green tea extract.

2. Protein content

Quantitative analysis was performed using a dyeing reagent to measure protein content. To the supernatant (100 μL) obtained by centrifuging the fermentation water extract, 5 mL of the dyeing reagent was added, and the reaction was carried out at room temperature for 30 minutes, and the absorbance was measured at 595 nm. The standard curve was prepared so that the final concentration was 0, 200, 400, 600, 800 ㎍ / mL solution, and a certain amount of the solution was prepared. The absorbance was measured at 595 nm in the same manner as above.

As a result, as shown in Table 1 below, the pH value of 4.2 was 0.131 at 0 hour and the highest value was 0.689 at 1 hour reaction time, and the value decreased as the enzyme reaction time was increased. At pH 2.0, it was 4.465 at 0 h and decreased to 0.12 at 1 h. It was also found that the value did not change even when the reaction time increased.

Protein content (mg / mL) Time (hour) 0 One 2 6 Heat treatment O Heat treatment x pH 4.2 0.131 + - 0.01 0.060 0.01 0.689 + 0.07 0.564 ± 0.05 0.470 + 0.02 pH 2.0 4.465 ± 0.09 0.754 + 0.03 0.120 + - 0.01 0.107 0.07 0.151 ± 0.00

3. Tyrosine content

The content of tyrosine was measured using a folin reagent. 0.7 mL of 0.44 M trichloroacetic acid (0.7 mL) was added to the supernatant obtained by centrifugation (1,500 g, 20 min) of the extract. The reaction was carried out at 37 ° C for 30 minutes and then centrifuged at 1,500 g for 10 minutes to remove the precipitate. 2.5 mL of 0.55 M Na ₂ CO ₃ and 0.5 mL of phenol reagent were added to 1 mL of the recovered supernatant, and the absorbance at 660 nm was measured at 37 ° C for 30 minutes.

As a result, the tyrosine contents increased to 42.2, 143.63, 165.38 and 213.88 mg% at the time of 0 hours, 1 hour, 2 hours and 6 hours at pH 4.2, respectively, as shown in FIG. 2, , 177.07, 268.23 and 271.6 mg%, respectively. Therefore, it was found that the tyrosine content was higher when the pH was adjusted to 2.0.

4. Change of state through enzymatic reaction with heat treatment time

When the pepsin enzyme treatment was performed using the gelatin solid, the color became darker when the pH was adjusted to 2.0. After the reaction, the gelatin solid reacted and changed to transparent state. At this time, it was confirmed that there was no change with the reaction time.

Example 2 Preparation of Fermented Lactic Acid Using a Vinegar Vinegar Composition

1. Preparation of fermented lactic acid using vinegar composition

Water was added to the vinegar composition prepared in Example 1 to dilute it 4 times and 0.5 part by weight of seaweed calcium was added to the diluted vinegar composition. The initial pH was adjusted to 4.5, and then 0-1% , 2% by weight of MSG and 0-0.5% by weight of yeast extract. The lactic acid bacteria starter ( Lactobacillus plantarum K154, 1%) was inoculated therein and then fermented at 30 ° C for 7 days to prepare lactic acid fermented product.

2. Number of living cells

The viable cell count was obtained by adding 9 mL of sterilized water to 1 g of the fermented product, and laminating it at 10 ⁴ , 10 ⁵ , and 10 ⁶ times in a stepwise manner. The resultant was plated in an amount of 20 μL on an MRS broth agar medium and then cultured in a constant temperature incubator at 25 ° C. to 30 ° C. for 24 hours The number of viable cells was expressed as CFU (colony forming unit) / mL.

As a result, as shown in Table 2, it was found that the highest value was 7.9 × ^{10 8} CFU / mL on the first day of fermentation, and it was found that the viable cell number decreased with fermentation time to 8.8 × 10 ⁷ CFU / mL on the 7th day of fermentation.

Number of living cells (CFU / mL) Fermentation time (days) 0 One 3 5 7 3.6 × 10 ⁷ 7.9 × 10 ⁸ 3.1 x 10 ⁸ 1.3 x 10 ⁸ 8.8 × 10 ⁷

2. pH and acidity analysis

The pH of the fermented product was measured using a pH meter (420A +, Thermo Orion, USA) and 9 mL of distilled water was mixed with 1 mL of the fermented product. Titratable acidity was determined by adding 9 mL of distilled water to 1 mL of sample, and converting the amount consumed with 0.1 N NaOH into lactic acid content (%, v / w) until pH reached 8.3 with a pH meter.

As shown in FIG. 3, when the composition of the vinegar vinegar was diluted 5 times with water, the pH value was 5 at 0 day of fermentation and slightly decreased with the fermentation time. I could. The acidity increased from 0.6% on the 0th day of fermentation to 0.5% on the 7th day of fermentation and then decreased.

3. Analysis of GABA content by TLC

TLC development was performed in a rectangular chamber (30x25x10 cm) and silica gel TLC plates were cut into 10x20 cm size (FIG. 8). MSG 0.25 - 1% by weight and GABA 0.25 - 1% by weight were used as a standard for comparing the degree of MSG degradation and GABA production. The developing solvent was mixed at a ratio of n-butanol: glacial acetic acid: distilled water = 3: 1: 1 and saturated at room temperature for 4 hours or more. Each sample was dispensed with 2 μL at a position 20 mm from the end of the TLC plate and the sample interval was maintained at 13 mm. The TLC plate sample was dried and then developed. After the development, the developed TLC plate was dried at 50 ° C in a dry oven. The dried TLC plate was spiked with 0.2% ninhydrin, and color developed in a 100 ° C drying oven for 5-10 min. The GABA spot was confirmed.

As a result, as shown in FIG. 4, the GABA spot at 0.5% was confirmed on the 7th day of fermentation, and MSG was also converted to GABA.

Example 3 Preparation of Fermented Lactic Acid Using Fermented Extract of Green Tea and Herb Medicine

1. Preparation of Fermented Lactic Acid Using Extracted Fermented Extract of Green Tea and Herb Medicine

To 1.5 L of water, 50 g of a green color was added, and the mixture was heated at 90 ° C for 3 days to prepare a hot water extract. To 1.5 L of water, 50 g of green tea, 10 g of Hwanggi or two kinds of green tea were added, and the mixture was heated at 90 ° C for 3 days to prepare a hot water extract of herbal medicine. 1.5% by weight of glucose, 1.5% by weight of MSG and 0.5% by weight of yeast extract were added to each of the above hot-water extracts, and then lactic acid bacteria starter ( Lactobacillus plantarum , 1%) was inoculated, followed by fermentation at 30 ° C for 7 days, A fermentation product was prepared.

2. Number of living cells

The viable cell count was determined by adding 9 mL of sterilized water to 1 g of the fermented product, and laminating it in steps of 10 ⁴ , 10 ⁵ , and 10 ⁶ to 20 μL on an MRS broth agar medium. The cells were cultured in a constant temperature incubator at 25 ° C. to 30 ° C. for 24 hours The number of viable cells was expressed as CFU (colony forming unit) / mL.

As a result, as shown in the following Table 3 nutrient sources (glucose, yeast extract) For the control group without addition of the fermentation 1 day each 4.7x10 ^8, 1.5x10 ^7, 9.5x10 ⁸ bacteria in the extraction condition with the overgrown antler and milk vetch to CFU / mL And on the 7th day of fermentation, the number of bacteria decreased sharply in all the conditions except for the antler. On the first day of fermentation, the number of bacteria was maintained at 10 ⁹ CFU / mL in the experimental group supplemented with nutrient source, and high bacterial counts were maintained until the third day of fermentation. Therefore, it was found that the higher bacterial count was maintained under the condition of adding the nutrient source to the control group.

Number of living cells (CFU / mL) Fermentation time (days) 0 One 3 5 7 Control group
(No nutritional supplement) Tapestry 3.6 × 10 ⁷ 4.7 × 10 ⁸ 3.0 × 10 ⁸ 1.7 x 10 ⁸ 1.3 x 10 ⁸ Greaves + Emperor 1.5 x 10 ⁷ 8.0 × 10 ⁶ 3.7 × 10 ⁶ 2.4 × 10 ⁶ Crabbeat + 9.5 × 10 ⁸ 1.1 x 10 ⁸ 8.8 × 10 ⁷ 8.3 × 10 ⁷ Experimental group
(Nutritional supplement) Tapestry 1.8 × 10 ⁹ 2.0 × 10 ⁹ 3.1 × 10 ⁹ 3.8 × 10 ⁸ Greaves + Emperor 2.3 × 10 ⁹ 3.2 × 10 ⁹ 3.7 × 10 ⁸ 3.6 × 10 ⁸ Crabbeat + 1.6 × 10 ⁹ 1.5 x 10 ⁹ 4.6 × 10 ⁸ 2.6 x 10 ⁸

3. pH and acidity analysis

As shown in FIG. 5, the pH values of the fermented products of the Lactobacillus lactic acid fermented product, the Lactobacillus acidus and the Lactobacillus acidus lactic acid fermented product were 0, 7.27, 7.32 and 7.13, respectively, The fermented extracts showed the lowest pH of 5.41, 6.81 and 6.19 on the 7th day of fermentation, respectively. The fermented extracts showed the lowest value and the pH decreased with fermentation time. In the case of acidity, it was found that all three conditions were 0.03, 0.04 and 0.03% on the 0th day of fermentation, and that it was slightly increased to 0.16, 0.03 and 0.05% on the 7th day of fermentation, .

As shown in Fig. 6, the fermented products of the fermented product of Lactic acid, Lactic acid + Lactic acid and Lactic acid + lactic acid + lactic acid + lactic acid + Lactobacillus lactic acid with nutrient source showed pH 6.17, 6.16 and 6.13 on the 0th day of fermentation, respectively. On the 7th day of fermentation, pH was 4.48, 4.5 and 4.48, respectively. In the case of acidity, 0.14, 0.15 and 0.16%, respectively, were found on the 0th day of fermentation, and the pH decreased and the acidity increased when the nutrient source was added at the 1st day of fermentation at 1.13, 0.93 and 1.08%, respectively.

4. Analysis of GABA content by TLC

TLC development was performed in a rectangular chamber (30x25x10 cm), and silica gel TLC plate was cut into a size of 10x20 cm (FIG. 8). MSG 0.25-1% and GABA 0.25-1% were used as standards for the comparison of MSG degradation and GABA production. The developing solvent was mixed at a ratio of n-butanol: glacial acetic acid: distilled water = 3: 1: 1 and saturated at room temperature for 4 hours or more. For each sample, 2 μL was placed at 20 mm from the end of the TLC plate, and the sample interval was maintained at 13 mm. The TLC plate sample was dried and then developed. After the development, the developed TLC plate was dried at 50 ° C in a dry oven. 0.2% ninhydrin was sprayed onto the dried TLC plate, and GABA spot was observed after color development for 5 - 10 minutes in 100 ° C dry oven.

As a result, as shown in FIG. 7, in the control group, MSG was not converted to GABA but remained MSG as the fermentation time passed. However, in the experimental group, the GABA spot began to appear from the third day of fermentation, and the GABA content 1%. &Lt; / RTI >

5. Total polyphenol content measurement

Total polyphenol content was measured by AOAC method. Take 60 μL of the solution diluted by concentration, add 60 μL of the Folin reagent (2 times diluted solution), allow to stand for 3 minutes, add 60 μL of 10% Na ₂ CO ₃ solution, microplate reader (Epoch, Biotek Intst., Winooski, VT, USA) at 700 nm. Prepare gallic acid 0.1% (w / v) as a standard curve with distilled water and make final concentrations of 0, 20, 40, 60, 80, and 100 ㎍ / mL solutions. Absorbance was measured.

As a result, as shown in Table 4, the total polyphenol content was the highest at 3.1 mg / mL in the fermented product extracted with both the antioxidant and antioxidant fermentation products. I could.

Total polyphenol content (mg / mL) Fermentation time (days) 0 7 Tapestry 3.07 2.73 Greaves + Emperor 3.10 3.14 Crabbeat + 2.90 3.39

6. Measurement of flavonoid content

The total flavonoid content in the samples was measured using Nieva Moreno et al. After mixing 0.1 mL of each sample extract and 0.9 mL of 80% ethanol, 0.1 mL of 10% ALUMINUM NITRATE and 1 M potassium acetate, and 4.3 mL of 80% ethanol were added to 0.5 mL of the mixture. The mixture was allowed to stand at room temperature for 40 minutes, Absorbance was measured. Prepare quercetin 0.1% (w / v) as a standard curve with distilled water and make final concentrations of 0, 50, 100, 150, and 200 ㎍ / mL. Measure the absorbance at 415 nm Respectively.

As a result, the content of flavonoid decreased as the fermentation proceeded, as shown in Table 5 below. The content of the flavonoid was 21.36 and 21.08 mg / mL,

Flavonoid content (mg / mL) Fermentation time (days) 0 7 Tapestry 20.24 19.59 Greaves + Emperor 21.36 17.38 Crabbeat + 21.08 18.11

7. Sensory Evaluation

Twenty students and researchers from Keimyung University Food Engineering Department were selected as sensual agents and their color, flavor, flavor, fermented smell intensity, texture, Sensory evaluation of overall acceptability was performed.

As a result, the degree of preference for color was 4.57 and 4.85 in the fermented product of green tea, fermented product of antioxidant and lactic acid, and 4.42 in the fermented product of lactic acid and lactic acid, respectively, as shown in Table 6. In the taste, the fermented product of lactic acid, lactic acid and lactic acid was 3.85, 4.71 and 4.85, respectively. The fermented product of lactic acid and lactic acid was lower than that of lactic acid and lactic acid fermented product. It was judged that there was a difference in preference because the fragrance of the lactic acid fermented with the odorous odor of the antler of the antler was added to the antler of the antler.

The fermented product was 4.85, the fermented product of lactic acid and lactic acid was 5.00 and the fermented product of lactic acid and lactic acid was 5.28. The fermentation intensity of the fermented product of Lactic acid, Lactic acid and Lactic acid was 4.14, 4.42 and 4.71 respectively. The overall preference was 3.42 for the lactic acid lactic acid fermented product, 3.71 for the fermented product of the antler and hwanggi lactic acid, and 3.85 for the antler fermented product.

When the sensory evaluation results were comprehensively considered through color, taste, flavor, fermentation intensity and overall preference,

Tapestry Greaves + Emperor Crabbeat + color 4.42 ± 1.13 4.57 ± 0.97 4.85 ± 1.06 flavor 3.85 ± 1.21 4.71 ± 1.38 4.85 ± 0.69 incense 4.85 ± 0.37 5.00 + - 0.57 5.28 ± 0.95 Fermentation intensity 4.14 + 1.21 4.42 ± 1.13 4.71 ± 0.75 Overall likelihood 4.28 ± 1.25 5.14 ± 1.46 5.00 ± 0.81

< Example 4> Composition of green vinegar vinegar and extracts The fermented product Blended Manufacturing of food products

1. Preparation of Foods Blended with Green Tea Vinegar Composition and Fermented Extracts from Green Tea

The prepared preparae composition (I) prepared by dissolving calcium and protein at the maximum and the extracted fermented product (II) prepared by using the above prepared green bean curd and bamboo shoot were mixed at a weight ratio of 1: 1 to prepare a prototype as shown in FIG. The results are shown in Table 7 below.

Calcium (mg%) Protein (mg%) pH Acidity (%) Gaba (%) I + II 414 42.03 3.9 6.3 0.9%

2. Sensory Evaluation

The sensory evaluation was carried out by comparing the final mixture with the non - mixed green tea vinegar composition. Twenty students and researchers from Keimyung University Food Engineering Department were selected as sensual agents and their color, flavor, flavor, fermented smell intensity, texture, Sensory evaluation of overall acceptability was performed.

As a result, the color preference was 4.42 and 4.50 in the final mixed solution and the unglazed green vinegar composition, respectively, as shown in Table 8. In the taste, the final mixture was 4.85 and the unglazed green vinegar composition was 4.21. The odor of the peculiar odor of the green crab was judged to be different because there was not much smell in the final mixture.

The flavor was 3.95 for the final mixture and 3.75 for the vinegar composition. The fermentation strength of the final mixture and non - blended green vinegar composition were 3.70 and 3.55, respectively. The overall acceptability was 4.94 for the final mixture and 4.28 for the vinegar composition.

When the sensory evaluation results were comprehensively considered through color, taste, aroma, fermentation intensity and general preference, the final mixture was the highest.

Composition of green vinegar vinegar (Ⅰ) The final mixture (I + II) color 4.50 ± 1.07 4.42 ± 0.88 flavor 4.21 ± 1.11 4.85 ± 1.27 incense 3.75 0.35 3.95 + - 0.43 Fermentation intensity 3.55 ± 1.21 3.70 ± 1.01 Overall likelihood 4.28 ± 1.17 4.94 ± 1.21

While the present invention has been particularly shown and described with reference to specific embodiments thereof, those skilled in the art will appreciate that such specific embodiments are merely preferred embodiments and that the scope of the present invention is not limited thereby. something to do. It is therefore intended that the scope of the invention be defined by the claims appended hereto and their equivalents.

Claims

Adding water and vinegar to the green oyster and extracting it at a high temperature (first step);
Adding vinegar to the extract of the first step and extracting it at room temperature (step 2);
Centrifuging the extract of the second step (step 3);
Adjusting pH by adding vinegar to the centrifuged sediment (step 4);
Adding a proteolytic enzyme to the pH-adjusted reactant (Step 5);
Adding the alcohol to the reactant in the fifth step (Step 6); And
Mixing the supernatant of the third step with the reactant of the sixth step (step 7)
&Lt; RTI ID = 0.0 > 1, < / RTI >

[6] The method according to claim 1, further comprising the step of fermenting lactic acid after the seventh step.

[2] The method according to claim 1, wherein the first step comprises 10 to 100 parts by weight of water and 10 to 100 parts by weight of vinegar per 1 part by weight of the greening angle, followed by high temperature extraction at 100 to 130 ° C. .

[2] The method of claim 1, wherein the second step comprises adding 20 to 200 parts by weight of vinegar to 100 parts by weight of the extract of the first step, and then extracting the mixture at room temperature.

The method according to claim 1, wherein the centrifugation is performed at 10,000 to 15,000 rpm for 5 to 30 minutes.

The method according to claim 1, wherein the fourth step comprises adding 10 to 100 parts by weight of vinegar to 100 parts by weight of the centrifuged sediment, and then adjusting the pH by adding an acid.

[Claim 2] The method according to claim 1, wherein the protease is selected from the group consisting of pepsin, trypsin, papain and bummelain.

[2] The method of claim 1, wherein 50 to 100 parts by weight of alcohol is added to 100 parts by weight of the reactant in the fifth step.

The method of claim 1, wherein 10 to 90% by weight of the supernatant of the third step and 10 to 90% by weight of the reactant of the sixth step are mixed.

delete

From 20 to 80% by weight of a vinegar composition using a green algae prepared according to claim 1; And
(MSG), yeast extract and glucose are added to the hot-water extract, and 20 to 80% by weight of the fermented product extracted with lactic acid bacteria and the extract of the herbal medicine-derived fermented product Functional foods included.