KR101874330B1 - Production method of fermentation vinegar using balloon flower - Google Patents

Abstract

The present invention relates to a method for producing fermentation vinegar by using balloon flower root, wherein more specifically, a production period is reduced by performing acetic acid fermentation without alcohol fermentation by using a balloon flower root extract, extracted by roasting dried balloon flower root, and a balloon flower alcohol extract. The method for producing fermentation vinegar by using balloon flower comprises: a balloon flower root extract manufacturing process for roasting dried balloon flower root at 150-170°C for 20-40 minutes, adding 5-20 times water with respect to the volume of dried balloon flower root, extracting the same at 90-100°C for 1-3 hours, and filtering the same; a balloon flower alcohol extract manufacturing process for adjusting the alcohol concentration to be 6-24% by adding 5-20 times, with respect to the weight of dried balloon flower root, of fermentation alcohol having a concentration of 30-60% into the dried balloon flower, extracting the same while the same is left at room temperature for 10 to 70 hours, filtering the same, concentrating an extract, and removing alcohol; a malt extract manufacturing process for adding 10-30 times of water with respect to the volume of ground malt, heating the same at 105°C or higher for 30-60 minutes, extracting the same, and filtering the same; and a fermentation process for mixing the balloon flower root extract, the balloon flower extract, and the malt extract at the same volume ratio, adding acetic acid bacteria, and leaving the same at 27-35°C for 20-35 days.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fermented vinegar,

More particularly, the present invention relates to a method for producing fermented vinegar using a bellflower, and more particularly, to a method for producing a fermented vinegar by using a bellflower extract obtained by extracting dry bellflower and a bellflower obtained by fermenting acetic acid without alcohol fermentation using a bellflower extract, And a method for producing the fermented vinegar.

Vinegar is a typical traditional fermented food from east and west. It is produced by fermentation of various raw materials containing saccharides and starch by using microorganisms. Therefore, it has a unique flavor depending on the kind of raw materials, production method, fermentation method and contents of ingredients , The quality of vinegar is determined by various factors such as acetic acid content, volatile flavor component, trace amounts of various organic acids and amino acids, sugars and salts.

Depending on the raw material, vinegar may be alcohol vinegar made from alcohol or saccharides, fruit vinegar using fruit juice solution, or cereal vinegar using grains. Alcohol vinegar is also called main squeeze and is a high acid vinegar having a total acidity of 12% , And fruit vinegar contains persimmon vinegar and citrus pulp added with 30% or more of juice, and cereal vinegar containing more than 4% of cereals. The kinds of vinegar according to the manufacturing method are divided into synthetic vinegar which is prepared by diluting acetic acid and various sweeteners, and fermented vinegar by using cereal, apple, persimmon and the like, and the fermented vinegar is classified into fruit vinegar and grain vinegar.

Because vinegar is made of acetic acid as its main ingredient, it has a unique acidity and flavor. It is used not only as a seasoning that gives sour taste when cooking food, but also softens the taste of salty taste and sweet taste and gives unique flavor. In addition, it contains organic acids, saccharides, amino acids, etc., and can be easily decomposed aerobically in vivo. It can be easily converted into a necessary substance according to its physiological condition, and the required trace metals can be absorbed by salts. It is recommended to consume large quantities.

The physiological activities of vinegar are known to have effects of promoting digestion by promoting the secretion of digestive juice, relieving fatigue and hangover by decomposition of lactic acid, preventing cardiovascular diseases such as arteriosclerosis and hypertension due to lowering of cholesterol in blood, and reducing body fat . Studies on the functional properties of vinegar have been actively carried out in order to enhance its functionality by adding various materials. With regard to the production of functional vinegar, fruit and vegetable products such as figs, cucumbers, persimmons, apples, grapes, and other vinegar, cucumbers, buttercups, bamboo shoots, pine needles, omija, Vinegar and vinegar using various materials such as green tea, kelp, jujube, black garlic, hanbok, yacon, ginseng, thistle, and mushroom are actively researched and developed.

With regard to the production of fermented vinegar with enhanced functionality, there has been filed a patent application (Japanese Patent Laid-Open No. 10-2016-0101318) for producing a fermented vinegar to which a pharmacological component and antioxidative function are imparted. In the prior invention, The mixture was mixed with the extract and fermented for 5 to 7 days to prepare medicinal rice makgeolli. After mixing 5% by weight of the bellflower extract and 10% by weight of the acetic acid bacteria, the herb was prepared for 7 to 10 days, And fermented for 6 months after fermenting for 80 ~ 90 days, and then fermenting for 6 months. In this case, fermentation period of at least 9 months is required, and fermentation of makgeolli, acetic acid Fermentation, filtration, and aging.

Fermented vinegar is usually made by growing acetic acid bacteria, an aerobic bacterium that oxidizes alcohol to produce acetic acid, in a fermentation substrate. In this case, alcohol for fermentation is essential for proliferation of acetic acid bacteria. Therefore, in order to produce a traditional vinegar, alcohol fermentation precedes alcohol fermentation, so vinegar fermentation is performed by continuous fermentation of alcohol fermentation and acetic acid fermentation. That is, it is produced through a two-step fermentation process in which sugar is fermented into alcohol by yeast using fruits or cereals containing sugar or starch as a raw material, and alcohol is oxidized to acetic acid by acetic acid bacteria. In this case, it takes 5 to 10 days for alcohol fermentation, and it takes at least one month to several months for acetic acid fermentation, so that it takes at least 44 days to manufacture fermented vinegar.

It is an object of the present invention to propose a method for obtaining an effective ingredient of a bellflower and a process for producing a fermented vinegar using the bellflower which can ferment acetic acid without alcohol fermentation and produce vinegar within 20 to 35 days after fermentation .

In order to achieve the above objects, the present invention relates to a process for preparing a dried platycodon at a temperature of 150 to 170 ° C for 20 to 40 minutes, adding 5 to 20 times of water to the volume of the dried platycodon at a temperature of 90 to 100 ° C for 1 to 3 hours, A bellflower extract manufacturing process; The dried blooming flower was extracted with 30 ~ 60% concentration of fermented alcohol at a temperature of 5 ~ 20 times the weight and allowed to stand at room temperature for 10 ~ 70 hours and then filtered. The extract was concentrated to remove alcohol to adjust the concentration to 6 ~ 24% Bloom flower extract manufacturing process; 10 to 30 times water volume of pulverized malt was added, and the mixture was heated at 105 ° C or higher for 30 to 60 minutes to extract and then filtered to prepare malt extract; And a fermentation process in which the bellflower extract, Bellflower flower extract and malt extract are mixed in an equal volume to volume and fermentation is carried out for 20 to 35 days at 27 to 35 ° C by adding acetic acid bacteria to the fermented vinegar Of the present invention.

The dried bellflower flowers were dried in a drier at 40 to 65 ° C for 3 to 6 hours. Acetobacter pasterianus A8 was used for the dried bellflower flowers, and the bellflower extract , Bellflower corn extract and malt extract are mixed in an amount equivalent to the volume, and vitamin C is added in an amount of 0.01 to 1.0% by weight.

The present invention also relates to a process for preparing a bellflower extract, which comprises filtering the dried bellflower at a temperature of 150 to 170 ° C for 20 to 40 minutes, adding 5 to 20 times of water to the volume of the bellflower, extracting the mixture at 90 to 100 ° C for 1 to 3 hours, The dried blooming flower was extracted with 30 ~ 60% concentration of fermented alcohol at a temperature of 5 ~ 20 times the weight and allowed to stand at room temperature for 10 ~ 70 hours and then filtered. The extract was concentrated to remove alcohol to adjust the concentration to 6 ~ 24% Blooming flower extract; 10 to 30 times water volume of pulverized malt was added, and the mixture was heated at 105 ° C or higher for 30 to 60 minutes to extract and then filtered to prepare malt extract; And bloom extract, bloom, and malt extract were mixed in the same volume ratio, and then the fermentation broth was added at a temperature of 27 to 35 ° C. for 10 to 15 days after adding acetic acid to the concentrate, % To 5 to 30% of the total volume of the fermentation broth, and fermenting the fermentation broth for 20 to 25 days. The present invention also provides a method for producing fermented vinegar using the broth.

The fermented vinegar using the platycodon according to the present invention can be produced by mixing the extract of the respective plants with the extract of malt extract, And the vinegar is fermented for 20 to 35 days, so that vinegar can be produced in a short period of time.

The present invention has the characteristics of high morphine activity because of high content of total phenolic compounds and high antioxidative activity.

FIG. 1 shows total phenolic compounds and flavonoid contents in Platycodon grandiflorum extracts with different degree of bitterness.
FIG. 2 shows DPPH radical scavenging activity of Platycodon grandiflorum extract with different degrees of sourness.
Fig. 3 shows cholesterol adsorption activity of Platycodon grandiflorum extract with different degrees of sourness.
FIG. 4 shows total phenolic compounds, flavonoids, and anthocyanin contents of the Solanum tuberculosis extract.
FIG. 5 shows the DPPH radical scavenging activity of the borax solution.
FIG. 6 shows the cholesterol adsorption activity of the borax extract.
Figure 7 shows changes in acidity during fermentation of vinegar to which Platycodon grandiflorum extract and Platycodon grandiflorum extract were added.
Fig. 8 shows changes in total phenolic compounds during fermentation of vinegar to which Platycodon grandiflorum extract and Platycodon grandiflorum extract were added.
9 shows changes in DPPH radical scavenging activity of vinegar to which Platycodon grandiflorum extract and Platycodon grandiflorum extract were added.

Hereinafter, a method for preparing fermented vinegar using the present invention will be described in more detail with reference to the following examples and experimental examples. The examples and experimental examples are intended to illustrate the gist of the present invention and thus the scope of the present invention is not limited thereto.

The process for preparing fermented vinegar using the present invention comprises a step of preparing a bellflower extract, a step of preparing a bellflower seed extract, a process of producing a malt extract, and a fermentation process. First, the bellflower extract is prepared by slicing the bellflower into pieces, drying the bellflower at 150-170 ° C. for 20-40 minutes, adding 5-20 times water to the total volume, ° C for 1 to 3 hours to produce a filtered bellflower extract. The reason for the heat treatment such as the treatment of the bellflower is to destroy the plant cell wall so that the effective ingredient contained in the bellflower can be easily eluted.

Next, the blooming flower extract is extracted from purple blooming flower, washed thoroughly in flowing water, and then dried using a drier at 40 to 65 ° C for 3 to 6 hours. In order to improve the dissolution of pigment and active ingredient, the bloom flower extract is extracted using a mixture of water and fermented alcohol, and the concentration of fermented alcohol is adjusted to be 30 to 60%. Add 30 ~ 60% of fermented alcohol to dried blooming flower at 5 ~ 20 times the weight, extract at the room temperature for 10 ~ 70 hours and filter. The filtered extract is concentrated to remove the alcohol to prepare a bellflower seed extract having a concentration of 6 to 24%.

When the blooming flower is picked and dried, the coloring matter and the active ingredient can be easily extracted only by adding a certain concentration of the alcohol to the extract in the process of standing.

Next, we describe the malt extract manufacturing process. 10 to 30 times of water is added to the volume of pulverized malt, and the mixture is heated at 105 DEG C or higher for 30 to 60 minutes to extract the filtered malt extract. Malt extract is added to provide a nutrient source of acetic acid bacteria in fermentation of vinegar. It plays a role of supplementing nutritional resources of bellflower and bellflower flowers, so it can be used just to make a small amount of concentration. % May be mixed and diluted before use. However, when the concentration of the malt extract is high, the taste and flavor of the malt is so strong that the flavor and aroma unique to the platycodon may be weakened, so that it is preferable that the concentration is such that the rate of fermentation is not affected.

Finally, the fermentation process was performed by mixing the malt extract and water in the ratio of 1 ~ 0.2: 0 ~ 0.8 in the same amount of the mixture of the bellflower extract and the bellflower extract, 5% by weight based on the total volume of the fermented product is added. Fermentation is a process for producing vinegar by fermentation at 27 to 35 ° C for 20 to 35 days. Acetobacter pasterianus A8 is used as the acetic acid bacteria used in the present invention, and the malt extract is inoculated 1 to 3 days before fermentation, and the seed culture is used for vinegar fermentation.

The blooming flower extract thus produced exhibits a deep blue color, and when fermentation is completed, the red color is expressed by acidity as acetic acid production increases. However, as a method to prevent the discoloration of the bloom flower pigment extract by oxidation due to fermentation, it is possible to keep the bloom flower color more stable by adding vitamin C, which is a natural substance that acts as an antioxidant. The addition of vitamin C to the total volume of the fermentation broth is preferably in the range of 0.01 to 1.0%. As already known, vitamin C is a representative natural antioxidant and it is acidic, which prevents discoloration of phloem phloem in the initial fermentation broth and also contributes to stabilize the pigment by lowering the acidity.

Vinegar obtained through this fermentation process is vinegar having an acidity of 5% or less. In order to further increase the acidity of the vinegar and to ensure that the distinctive color of the blooming flower remains, it is appropriate to further add the blooming flower extract during the fermentation process. The first fermentation is carried out for about 10 to 15 days, followed by the removal of the alcohol by concentrating the blooming flower extract. When the final alcohol concentration is adjusted to be in the range of 6 to 15%, adding 5 to 30% of the total volume of the fermentation broth and further fermentation for 20 to 25 days will complete the vinegar having relatively higher acidity and exhibiting the color of the blooming flower .

The vinegar prepared according to the present invention has an advantage that the time required for alcohol fermentation can be reduced since the alcoholic fermentation process is not performed due to the use of the bellflower extract. In addition, the material can be stored more easily than when using Rhizoma Rhizoma and its antioxidant activity is further increased by 20 to 40 minutes of dry heat treatment.

Example 1) Preparation of bellflower extract

The dried bellflower was placed in a container having a diameter of 28 cm. The inside temperature of the container was maintained at 160 짹 5 캜, and the mixture was subjected to dry heat treatment while being stirred for 20 and 30 minutes. At this time, the sample which had been subjected to 20 minutes of squeezing and the sample of 30 minutes of squeezing were taken as a strong squeezing sample. The dried bellflower was used as a control, and 10 times as much water as water was added to each of the bellflowers of each degree of brewing. After 20 minutes of boiling, the temperature was adjusted to about 95 ° C for 1 hour and 10 minutes, Was used as an extract.

Experimental Example 1) Total phenolic compounds and flavonoid contents according to degree of bellflowering

The phenol hydroxyl group of the polyphenol compound binds to a free radical to form a stabilized phenoxy radical of a resonance structure to directly eliminate free radicals or indirectly remove free radicals together with an antioxidant enzyme to produce antioxidative effect, It has been reported that it has a physiological activity function such as antibacterial activity.

The total phenolic compound content in the extract prepared after adjusting the degree of squeezing of the bellflower was determined by adding 0.5 mL of Foline-Ciocalteau reagent to 1 mL of the sample solution or the filtered solution, and after 3 minutes, 10% Na ₂ CO ₃ solution 0.5 mL, and the mixture was allowed to stand in a dark room at room temperature for 1 hour. Absorbance was measured at 760 nm using a spectrophotometer. The calibration curve was obtained by analyzing gallic acid (Sigma Chemical Co.) The content of total phenolic compounds was calculated. For the content of flavonoid, 50 μL of 1 N NaOH was added to 50 μL of sample solution, 200 μL of diethylene glycol was mixed, vortexed, incubated at 37 ° C for 5 minutes, and the absorbance was measured at 420 nm. At this time, the total flavonoid content was calculated from a calibration curve obtained using rutin (Sigma Co., Ltd., St. Louis, MO, USA) as a reference material.

Figure 1 shows the results of measurement of the total phenolic compounds and flavonoid contents of the rosemary extract. The contents of total phenolic compounds were 112.66 μg / mL in the untreated group and 138.25 μg / mL and 184.53 μg / mL in the medium and strong extracts, respectively, . On the other hand, the total flavonoid content was 52.03 ~ 57.27 μg / mL, and the tendency of the flavor intensity of the sample was not confirmed.

When the plant is heat-treated, the bound polyphenol compound which forms a covalent bond with the insoluble polymer in the cell wall of the plant is liberated as a free polyphenol by heat treatment, and the elution becomes easy, or the phenolic compound of some polymer It has been reported that free and bound polyphenol compounds are converted into polyphenols. The total phenolic compound content of the samples subjected to the roughening treatment was higher than that of the untreated sample, and the higher the roughening treatment strength, the higher the content of the phenolic compounds was. When the roughening treatment was carried out, And the elution of active ingredient is more advantageous due to destruction of plant cell wall.

Experimental example 2) DPPH radical scavenging activity depending on degree of bellflowering

DPPH (1,1-Diphenyl-2-picrylhydrazyl) radical scavenging activity is shown by the electron donating activity against DPPH, and the purple reagent is based on the principle that the higher the antioxidant activity of the sample, the more discolored. 100 μL of a DPPH solution adjusted to a concentration of 1.5 × 10 ^-4 M with ethanol and 100 μL of a sample were mixed and reacted at room temperature for 20 minutes. Absorbance was measured at 525 nm using a spectrophotometer, and a sample The absorbance ratio of the additive was calculated in%.

FIG. 2 shows that DPPH radical scavenging activity of Platycodon grandiflorum extract with different degree of souring treatment was measured. As DPPH radical scavenging activity was increased, DPPH radical scavenging activity was also significantly increased to 8.80 ~ 20.23% at 5 g / L concentration The activity increased from 18.55 to 36.49% at the concentration of 10 g / L, which was twice the concentration of the sample. The DPPH radical scavenging activity was the lowest in the untreated extracts at the concentration of 50 g / L or less and the highest in the strong extracts.

Experimental Example 3: Cholesterol adsorption activity according to the degree of blooming of the bellflower

Cholesterol adsorption capacity was measured by kit reagent (AM 202-k, Asan Pharm., Seoul, Korea) using the method of Soh et al. (2003). 50 μL of cholesterol (300 mg / dL) was added to 1 mL of the sample solution, reacted at 25 ° C for 20 minutes, and then 50 μL of 0.1 M hexadecyl-trimethylammonium bromide (Sigma Co., St Louis, MO, USA) Lt; / RTI > for 15 minutes. 200 μL of the supernatant was added and 1.5 mL of the enzyme solution was added and mixed. The mixture was reacted at 37 ° C. for 5 minutes and then absorbance was measured at 500 nm. The absorbance ratio of the sample-added group to the sample-added group showed cholesterol adsorption activity .

The results of measuring the cholesterol adsorption activity of Platycodon grandiflorum extract according to the presence or absence of tillering are shown in FIG. The cholesterol adsorption activity of the borage extracts without sample treatment at the sample concentration of 100 g / L was 38.96% and the extracts of medium and heavy extracts were 43.55% and 54.33%, respectively. The borax extract had higher cholesterol adsorption activity and lower cholesterol adsorption activity than the control group.

Example 2) Preparation of blooming flower seed extract

To 20 g of dried blooming flower, 2 L of 10, 30 and 60% alcohol was added, and the mixture was allowed to stand at room temperature for 60 hours. Then, the filtrate was filtered and used as a test for the activity of the bloom.

Experimental Example 4: Total phenol compounds, flavonoids and anthocyanin content of bellflower seed extracts

The total amount of the phenol compounds and flavonoids was determined in the same manner as in Experimental Example 1. The total anthocyanin content was measured by modifying the pH differential method (AOAC, 2005). Add 10 μL of the diluted sample to 96-well plate, add 2.5 μM potassium chloride buffer (pH 1.0) and 190 μL of 400 mM sodium acetate buffer (pH 4.5), and repeat absorbance at 510 nm and 700 nm three times, respectively Respectively. The standard material was calculated by modifying the monomeric anthocyanin pigment method from the molecular weight (MW) and molar extinction coefficient (ε = 26,900 M -1 cm -1) of cyaniding-3-glucoside equivalents.

FIG. 4 shows the results of measurement of total phenolic compounds, flavonoids, and anthocyanin contents of the seedlings of Bellflower according to the concentration of the alcohol. Total phenolic compounds and flavonoid contents were significant in order of 60% alcohol extract> 30% alcohol extract> 10% alcohol extract. Anthocyanin content was not significantly different between 10% extract (0.01 mg / L) and 30% extract (0.02 mg / L), but 60% extract was 0.13 mg / Respectively.

The extract of Aronia has been reported to have a high antioxidative activity due to the total anthocyanin content and the total phenolic compound content. From this point of view, it is considered that the extraction with 60% alcohol is more advantageous for the elution of the active ingredient than the extraction with 10% and 30% alcohol.

Experimental Example 5) DPPH radical scavenging activity of the extract of Bellflower seedlings

The DPPH radical scavenging activity was measured in order to measure the antioxidative activity of the extract of Bellflower seedlings with different percentages (10%, 30% and 60%) of water to water. DPPH radical scavenging activity tended to increase in a concentration dependent manner in all three samples, from 12.11 to 15.81% at a concentration of 0.5 g / L and from 84.93 to 89.95% at a concentration of 10 g / L. The DPPH radical scavenging activity was highest in the 60% ethanol extract at the same sample concentration, followed by 10% ethanol extract and 30% ethanol extract.

Experimental Example 6: Cholesterol adsorption activity of the extract of Bellflower seedlings

The cholesterol-adsorbing activity of the borax powder extract according to the ratio of alcohol added was evaluated in the same manner as in Experimental Example 3, and the results are shown in FIG. The cholesterol adsorption activity of 10% alcohol extract was 31.77%, 30% alcohol extract was 19.43% and 60% alcohol extract was 80.66%. These results suggest that 60% alcohol extract has higher cholesterol absorption than 10% alcohol extract and 30% alcohol extract. The cholesterol adsorption activity of bloom extract tended to be consistent with antioxidant activity.

Example 3) Preparation of bellflower vinegar

The vinegar was prepared by fermenting 3 L of algae extract, Bellflower seed extract and malt extract. Malt extract and 12% alcohol extract were mixed 1: 1 in control (VC) Platycodon grandiflorum extract was mixed with 2: 1: 1 to prepare vinegar vinegar (VP). A mixture of malt extract, purified water and 24% alcohol extract (2: 1: 1) was used as a blossom blooming flower vinegar (VF) Were divided into four groups by dividing them into vinegar vinegar (VPF). In each sample, 5% of Acetobacter pasterianus strain A8 was cultivated at 30 ℃ for 20 days.

Experimental Example 7) Changes in acidity during fermentation of Bellini vinegar

The pH of the vinegar was adjusted to 10 times by adding purified water to the vinegar, and then 50 mL of the filtered solution was analyzed using an automatic gauge (G20 compact titrator, Mettler toledo, Grefensee, Switzerland). The results of analyzing changes in acidity while vinegar was fermented for 20 days by varying the ingredients added to the blotch extract and the blotch flower extract are shown in FIG. The acidity of the fermented substrate before inoculation of the acetic acid bacteria ranged from 0.09 to 0.13%, which was the lowest in the VC group, and the highest in the VPF group, which was obtained by mixing the blooming flower seed extract and the flower seed extract. As the fermentation period elapsed, the acidity tended to increase gradually. On the 8th day of fermentation, the content of VC was 1.54%, while the content of bloom extract was 2.35% Low content. The acidity gradually increased, and on the 20th day of fermentation, the VP group showed the highest level of 4.78%, which was about 20% higher than that of the VC group and the VPF group was 4.60% higher than the VF group containing only the flower seed extract. There was no significant difference between the two groups.

Total acid is an important indicator for the vinegar standard. The total acid standard of domestic vinegar is 4.0 ~ 20.0 w / v (persimmon vinegar 2.6 or more) as acetic acid. In the result of this experiment, %, And the fermentation of the vinegar containing only the bloom blossom extract was slow.

Experimental Example 8: Changes in Total Phenolic Compounds during Fermentation of Bellflower Vinegar

Changes in the content of total polyphenol compounds in vinegar prepared by using different kinds of bellflower extracts are shown in FIG. The content of total phenolic compounds was decreased to 22.29 mg / 100 g in the VC group before fermentation, but increased by adding the bellflower extract to 27.30 mg / 100 g in the VP group containing the bellflower extract and about 18.3% , 6.9% in the VF group and 21.75% in the VPF group. In the VC group, there was no significant difference until the 8th day of fermentation, but it decreased significantly after 12th day of fermentation. However, the decrease of total phenolic compound was not significant until the 8th day of fermentation. mg / 100 g remained. VP, which had a higher initial content than the VC group, decreased about 7.8% after 20 days of fermentation to 25.16 mg / 100 g. In the VPF group containing both bellflower and bellflower extracts, the highest total phenolic compound content was 26.49 mg / 100 g after fermentation.

The total phenolic compound content tended to decrease during fermentation of vinegar, but it was expected to play an important role as an active ingredient even after vinegar fermentation, Respectively.

Experimental Example 9: Changes of DPPH radical scavenging activity during fermentation of Platycodon grandiflorum

The DPPH radical scavenging activity was measured by taking samples at intervals of 4 days while fermenting the vinegar using the bellflower extract, and the results are shown in FIG.

The DPPH radical scavenging activity during the fermentation period of vinegar ranged from 40.99 to 53.50% (Fig. 9). In the VC group fermented with malt extract, the initial activity of fermentation was 46.50%, which was significantly decreased after 4 days of fermentation, and the activity was again increased to the highest level of 48.69% at 16th day of fermentation. The DPPH radical scavenging activity of the final fermented vinegar was 40.99%. This tendency was also the same in the VF group prepared with the bloom flower extract, indicating that the DPPH radical scavenging activity before fermentation was 47.04%, which was decreased, and 46.94% and 46.76% on the 12th and 16th days of fermentation, respectively, Day, the activity decreased to 44.67%. In the VPF group, which had the highest DPPH radical scavenging activity, there was no significant difference in activity from 4th to 12th day of fermentation, but the highest activity was 50.06% at 16th day of fermentation and 49.89% at 20th day of fermentation. Respectively.

DPPH radical scavenging activity tended to be consistent with the reports that these compounds contribute to the antioxidative activity of the samples because of higher activity in the total phenolic compounds and in the samples with the added flavonoid extracts.

The foregoing description is merely illustrative of the technical idea of the present invention, and various changes and modifications may be made by those skilled in the art without departing from the essential characteristics of the present invention. Therefore, the embodiments disclosed in the present invention are not intended to limit the scope of the present invention but to limit the scope of the technical idea of the present invention. The scope of protection of the present invention should be construed according to the following claims, and all technical ideas within the scope of equivalents should be construed as falling within the scope of the present invention.

Claims (5)

Dried bellflower at a temperature of 150 to 170 ° C for 20 to 40 minutes, adding 5 to 20 times of water to the volume, extracting the mixture at 90 to 100 ° C for 1 to 3 hours, and filtering the bellflower extract;
The dried blooming flower was extracted with 30 ~ 60% concentration of fermented alcohol at a temperature of 5 ~ 20 times the weight and allowed to stand at room temperature for 10 ~ 70 hours and then filtered. The extract was concentrated to remove alcohol to adjust the concentration to 6 ~ 24% Blooming flower extract;
10 to 30 times water volume of pulverized malt was added, and the mixture was heated at 105 ° C or higher for 30 to 60 minutes to extract and then filtered to prepare malt extract; And
And fermenting the fermentation vinegar using the bellflower, wherein the bellflower extract, the bellflower extract and the malt extract are mixed in an equal volume to the volume, and the fermentation process is carried out by adding fermented bacteria to the fermented fermented product at 27 to 35 ° C for 20 to 35 days. ≪ / RTI > The method according to claim 1,
The method of manufacturing a fermented vinegar using the bellflower, wherein the dried bellflower is dried in a drier at 40 to 65 ° C for 3 to 6 hours after removing the blossom of the bellflower flower in the manufacturing process of the bellflower extract. The method according to claim 1,
Wherein the acetic acid is Acetobacter pasterianus A8. The method according to claim 1,
Wherein the fermentation process comprises mixing the bellflower extract, the bellflower seed extract, and the malt extract in an equal volume to the volume, and adding 0.01 to 1.0% of vitamin C to the total volume of the mixed solution. Dried bellflower at a temperature of 150 to 170 ° C for 20 to 40 minutes, adding 5 to 20 times of water to the volume, extracting the mixture at 90 to 100 ° C for 1 to 3 hours, and filtering the bellflower extract;
The dried blooming flower was extracted with 30 ~ 60% concentration of fermented alcohol at a temperature of 5 ~ 20 times the weight and allowed to stand at room temperature for 10 ~ 70 hours and then filtered. The extract was concentrated to remove alcohol to adjust the concentration to 6 ~ 24% Blooming flower extract;
10 to 30 times water volume of pulverized malt was added, and the mixture was heated at 105 ° C or higher for 30 to 60 minutes to extract and then filtered to prepare malt extract; And
After the fermentation at 27 to 35 ° C for 10 to 15 days, the Rhizoma extract was concentrated to a concentration of 6 to 15% To 5 to 30% of the total volume of the fermentation broth, and fermenting the fermentation broth for 20 to 25 days.

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