KR101888160B1 - Method of vinegar using byproducts omiza agancy and product using thereof - Google Patents

Abstract

The present invention relates to a method for producing a vinegar using Omija Zhe Qing Guanji, comprising the steps of: extracting Omija Qing Guanji and purified water at a weight ratio of 1: 1 to 1: 4 to obtain an extract solution; Deg.] Bx, diluting the controlled leavening solution so that the alcohol is 5 to 6% after alcohol fermentation, inoculating 5 to 15% of acetic acid to 85 to 95% by weight of the diluted leaching solution And a fermentation step of acetic acid fermentation of the leach solution inoculated with the acetic acid bacterium.
In addition, the present invention provides a processed food prepared by using the vinegar obtained from the method of the above-mentioned method and the vinegar using the vinegar of the invention.

Description

TECHNICAL FIELD The present invention relates to a method for producing vinegar,

The present invention relates to vinegar and processed foods utilizing the same, and more particularly, to a vinegar and processed food using the same.

As the market for vinegar vinegar has expanded, many vinegar vinegar crops such as persimmon vinegar and apple vinegar have been released. Conventional methods for producing a vinegar vinegar are usually carried out in a two-stage fermentation process in which alcohol is fermented per the free sugars contained in the crop and acetic acid fermentation is performed using the produced alcohol as a substrate. These alcoholic fermentation and acetic acid fermentation of traditional brewing vinegar contain citric acid, essential amino acid, oxiogeacetic acid, various enzymes and various organic acids. Activation of citric acid cycle in cell, enhancement of chenodeoxycholic acid hormone secretion, It has been known that there are effects of control, suit, sterilization of harmful bacteria in the blood, promotion of excretion of waste products in the body, improvement of spleen and liver function, and as the demand for functional foods increases, the production of functional vinegar In fact.

However, unlike persimmons, apples, and grapes, it is difficult to ferment the omija itself because the omija and other crops lack the free sugar content of the fruit due to the lack of fermentable sugars available for fermentation. The present invention attempts to produce Omija vinegar using Omija Qing Guanji, which is not raw Omija.

Currently, there are 2,563ha of omija in the country, and 359ha in Jeonbuk, making 1,372M / T, 13.5% of the nation's production. The processing of omija was mainly used for the production of juice (299 tons, 73.1%) and beverages (53 tons, 13.0%). The juice consumed a long manufacturing period of more than 3 months and the sugar content was high, have.

In addition, the percentage of dry matter produced after the filtration of Omija blue is about 40% of that of the first raw Omija, which is partially used for the production of soft drinks, jams and tea (drinks). Recently, the production of Omija vinegar, which is known as a health food, has been used in the form of raw Omija and Gunomizi, and vinegar using Omija guji has not been fermented but added with vinegar.

Therefore, the present invention aims at contributing to farm household income through resource recycling by using Omiza Qing Guanji for the development of fermented vinegar.

Accordingly, the present invention provides a process for producing vinegar and a processed food using the same.

In order to solve the above-mentioned problems, the present invention provides a method for producing vinegar using Omija Cheng Guanji, comprising the steps of: extracting the Omija Cheng Guanji and purified water at a weight ratio of 1: 1 to 1: 4, Adjusting the sugar content of the leached liquid to 5 to 20 ° Bx; diluting the leached liquid with controlled sugar content so that the alcohol is 5 to 6% after fermentation with alcohol; adding acetic acid bacteria to 85 to 95% To 5% to 15% of the total weight of the vinegar, and the step of fermenting the leached solution with the acetic acid bacillus in an acetic acid fermentation step.

In the alcohol fermentation step, alcohol fermentation may be performed by adding 0.03 to 1% by weight of yeast to 99 to 99.97% by weight of the leached liquid with the sugar content adjusted.

Acetobacter pasteurianus JBARES-MG-3 can be used.

The acetic acid fermentation step may be performed at a temperature of 30 ° C. for 5 to 10 weeks in the oomycetes corn silage inoculated with the acetic acid bacteria.

In addition, the present invention provides a processed food prepared by using the vinegar of Omija Zheng Guanji prepared according to the above-described method and the vinegar using the vinaigrette of Omija Zheng.

The present invention relates to a process for preparing vinegar containing 1 to 4 times of purified water compared to that of Omija-Qing Guanji, which is characterized by 1.2 to 1.5 times higher sizzolidine content as a main pharmacological ingredient of Omija. And it is excellent in the sensory property in the preparation of the sauce.

In addition, the present invention can develop a customized value-added product by utilizing the local specialty product, Omiza Guidance, to activate the local economy and enhance the competitiveness by making local special products.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a diagram illustrating a method for producing a vinegar using an omija zhangjiji according to an embodiment of the present invention.
FIG. 2 is a photograph of a process for producing vinegar using Omija Zheng Guanji according to an embodiment of the present invention.
FIG. 3 is a photograph showing examples of vinegar and processed foods that can be prepared using the vinegar according to an embodiment of the present invention.

The present invention provides a method for producing vinegar using the omija zhangjiji and a processed food using the same.

The method for producing vinegar of the present invention comprises the step of leaching Omija Zheng culture, the step of controlling sugar content, and the step of alcohol fermentation. Dilution step, inoculation step of acetic acid bacteria, and acetic acid fermentation step.

In the step of leaching the Omijaiche bean gruel, it is preferable that the weight ratio of Omija Seonggeonji to purified water is 1: 1 to 1: 4, and the leaching is performed at room temperature for 24 hours. More preferably, the weight ratio is 1: 1 to 1: 2 Do. If the weight ratio is less than 1: 1, the amount of the leaching solution may be decreased, which may increase the cost, which may be uneconomical. If the weight ratio is more than 1: 4, the acidity may decrease.

In the sugar content adjustment step, the leached water of the leached Omija Zhe Qing Guanji is filtered, and then the leach solution is poured with sugar to adjust the sugar content to 5-20 ° Bx and more preferably 15 ° Bx. When the sugar content is less than 5 ° Bx, the sugar content may become close to 0 ° Bx after acetic acid fermentation, resulting in a problem in that the sensory properties may decrease. In addition, excessive functional sugar may be added to 20 ° Bx to decrease health function.

In the alcohol fermentation step and the dilution step, 0.03 to 1 wt% of yeast is added to 99 to 99.97 wt% of the leached liquid with the sugar content adjusted, and after fermentation at 25 ° C for 10 to 15 days, alcohol fermentation is filtered, So that the alcohol concentration is 5 to 6%. If the alcohol concentration is less than 5%, alcohol required for acetic acid fermentation by the acetic acid bacteria may not be sufficient. If the alcohol concentration is more than 6%, the acidity may be excessively increased compared to the sugar content and the sensory property may be decreased.

In the inoculation of the acetic acid germ and the acetic acid fermentation step, it is preferable to inoculate 5 to 15% of the acetic acid in 85 to 95% by weight of the diluted leachate, and then ferment for 5 to 10 weeks, more preferably 10% After inoculation, fermentation can be carried out at 30 ° C until the acidity reaches 4% or more.

Acetic acid bacteria is an absolute aerobic bacterium that requires oxygen. It refers to a bacterium that produces acetic acid by oxidizing ethanol. It is called a self-isolating bacterium (JBARES-MG-3, registered strains, 4-5 weeks) , And it is preferable to use the self-isolated bacterium as the acetic acid bacterium according to the present invention. The self-isolated bacterium may be an Acetobacter gene registered in the NCBI gene bank pasteurianus JBARES-MG-3 (Registered number: KX622697, base number: 1347bp), and has the following nucleotide sequence.

[Nucleotide sequence of self-isolated bacteria]

GTTGGGCTGGGCACTCTAGAGAGACTGCCGGTGACAAGCCGGAGGAAGGTGGGGATGACGTCAAGTCCTCATGGCCCTTATGTCCTGGGCTACACACGTGCTACAATGGCGGTGACAGTGGGAAGCTAGGTGGTGACACCATGCTGATCTCTAAAAGCCGTCTCAGTTCGGATTGCACTCTGCAACTCGAGTGCATGAAGGTGGAATCGCTAGTAATCGCGGATCAGCATGCCGCGGTGAATACGTTCCCGGGCCTTGTACACACCGCCCGTCACACCATGGGAGTTGGTTTGACCTTAAGCCGGTGAGCGAACCGCAAGGA

The present invention also provides a vinegar prepared by the above method and a processed food using the vinegar. FIG. 3 shows an example of vinegar and processed foods that can be prepared using the vinegar according to an embodiment of the present invention, and it can be utilized in various sources.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of the present invention will be described with reference to the accompanying drawings. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.

< Example  1> Vinegar production using fermentation technology

The quality of vinegar was evaluated by using omija - chung guinea, yeast, and acetic acid bacteria.

The present invention relates to a process for the leaching of Omijaiche bean juice, a step of controlling sugar content, and an alcohol fermentation step. Examples 1 to 4 were prepared under the same conditions as in Table 1 through dilution step, acetic acid inoculation step and acetic acid fermentation step.

division Omiza Qing Guanji: Purified Water Sugar content Alcohol fermentation period Alcohol concentration after dilution Acetic acid bacteria Acetic acid fermentation period Example 1 1: 1 15 ° Bx 14 days 6% Acetobacter  pasteurianus 7 weeks Example 2 1: 2 15 ° Bx 14 days 6% Acetobacter  pasteurianus 7 weeks Example 3 1: 3 15 ° Bx 14 days 6% Acetobacter  pasteurianus 7 weeks Example 4 1: 4 15 ° Bx 14 days 6% Acetobacter  pasteurianus 7 weeks

( Test Example  One) Omija Chung  Major component analysis of dry matter extract

ingredient Schisandrin Schisandrol B Schisandrine r-Schisandrin Polyphenol
content
(ppm) Raw omija
(mg / g) 3.61 ± 0.01 1.24 ± 0.00 2.33 ± 0.05 3.25 + 0.02 7584 ± 3.01 Omiza Qing Guanji
(mg / g) 2.55 ± 0.00 0.81 ± 0.00 1.30 ± 0.03 1.99 ± 0.00 4401 + - 2.90

Referring to the results of Table 2 above, it can be seen that the major component of the Omija Zheng Guoji leach solution is similar to that of raw Omiza.

( Test Example  2) addition Purified water  By rate Omija Chung  Changes in quality of dried seaweed extract

Table 3 shows the change in the quality of the Omija Zheng Guoji leaching solution by the ratio of the added purified water.

division Total acidity (%) Brix (° Bx) Color Brightness (L) Redness (a) Yellow color (b) Example 1 1.46 19.0 61.4 37.4 7.51 Example 2 1.07 11.6 79.5 22.8 3.14 Example 3 0.82 8.1 86.3 15.9 1.94 Example 4 0.67 6.2 88.2 12.5 1.77

Referring to the above Table 3, it can be seen that the total acidity and sugar content are most excellent in Example 1 in which the ratio of Omija Cheng Guanji is the highest, and that the lower the ratio of Omija Cheng Guanji is, the lower the total acidity and sugar content there was.

( Test Example  3) Alcohol  After fermentation Omija Chung  Changes in quality of dried seaweed extract

Table 4 shows the change in the quality of the Omijaocheon juice extract after alcohol fermentation.

division Total acidity
(%) Sugar content
(° Bx) Color Yield (%) ^*
(ml) Alcohol
content(%) Total phenol content
((ug / ml)) brightness
(L) Redness
(a) Yellowness
(b) Example 1 1.35 7.2 45.7 43.1 15.3 31.5
(630) 11.9 97.0 ± 0.65 Example 2 1.06 6.3 65.5 34.7  8.9 60.0
(1,200) 10.1 80.5 + 1.36 Example 3 0.81 5.9 75.2 26.5  5.8 65.0
(1,300) 8.6 62.8 ± 0.31 Example 4 0.66 5.8 79.5 22.2  4.9 95.0
(1,900) 7.7 53.1 ± 2.75

Referring to the above results, after the fermentation, the final amount (based on 2 kg), the degree of redness and yellowness after alcohol fermentation increased and the color became thicker. After alcohol fermentation, the sugar content was reduced to 1/2 and the degree of redness and yellowness increased, It can be seen that it has gone dark.

( Test Example  4) Omija Chung  Quality change after acetic acid fermentation of dried gruel

Table 5 shows changes in quality after acetic acid fermentation of Omiza Cheong Guoji leach solution.

division Total acidity
(%) Sugar content
(° Bx) pH Total phenol content
(ug / ml)) Example 1 5.06 3.0 3.02 53.5 ± 0.55 Example 2 4.38 3.2 2.71 38.1 ± 0.30 Example 3 4.06 3.1 2.71 33.5 ± 0.46 Example 4 4.10 3.2 2.84 25.3 ± 0.05

Referring to the above results, it was found that the total acidity was increased to 4% or more after the acetic acid fermentation, and the sugar content was about 3 ° Bx.

( Test Example  5) Omija Chung  Changes of main constituents of vinegar after acetic acid fermentation

Table 6 shows the results of statistical treatment of vinegar changes in vinegar after the acetic acid fermentation of Omijaecheon juice leachate with Duncan's multiple range test (DMRT) of 0.05.

 (Unit: mu g / g) division Schisandrin Schisandrol B Schisandrine r-Schisandrin Example 1 10.47 a 4.34 a 3.85 a 3.38 a Example 2  9.63 b 4.25 b 3.83 ab 3.35 ab Example 3  8.09 c 4.04 d 3.74 c 3.35 b Example 4  8.19 c 4.12 c 3.78 bc 3.34 b

It can be seen from the above results that there is a difference in principal components according to the added amount of purified water, and that the Schisandrin content is high in Examples 1 and 2 in which the weight ratio of Omisajeon purpurea to purified water is 1: 1 and 1: 2.

< Example > Omija Chung  Manufacture of sauce vinegar application source

As shown in Table 7 below, sauces utilizing omizaucheng guinea vinegar were prepared.

division Omiza Qing Guanji
Vinegar (g) Omija Chung (g) The oligosaccharide (g) Example 5 0 75 5 Example 6 16 59 5 Example 7 32 43 5 Example 8 48 27 5 Example 9 64 11 5

( Test Example  6) Omija Chung  Gujung vinegar sauce quality characteristics

Table 8 shows the quality characteristics of the vinegar sauce prepared with the above ratio.

division Acidity (%) Sugar content (˚Bx) pH Chromaticity Polyphenol content
(ug / ml) Brightness (L) Redness (a) Yellow color (b) Example 5 3.26 56.2 2.72 77.6 15.4 19.6 165.4 ± 0.97 Example 6 3.42 45.8 2.73 69.7 31.0 20.2 124.5 ± 0.25 Example 7 3.71 35.4 2.73 60.9 41.7 22.2 97.1 ± 0.53 Example 8 4.03 25.2 2.74 53.1 50.4 25.2 76.5 ± 2.39 Example 9 4.15 15.2 2.74 46.9 56.0 28.2 49.9 ± 0.20

The acidity of the vinegar stock solution was 4.36%, the sugar content was 3.8 ° Bx, the pH was 2.72, and the polyphenol content was 35.57 ppm. Referring to Table 8, it can be seen that the content of polyphenols increased with the addition of Omija blue.

( Test Example  7) Concentration Omija Chung  Quality change of Gujee vinegar sauce

Table 9 shows changes in the quality of concentrated vinegar sauce vinegar sauce.

division After concentration Sensuality Acidity (%) Sugar content
(° Bx) pH Viscosity (cP) color flavor incense Overall
Likelihood Example 5 3.42 86.5 2.53 - 4.0 3.9 3.9 3.9 b Example 6 3.74 74.7 2.62 2846.9 3.9 4.3 4.1 4.1 ab Example 7 5.93 67.9 2.61 374.9 4.0 4.4 4.1 4.3 a Example 8 5.76 50.8 2.65 10 3.9 4.0 4.0 3.9 b Example 9 4.99 31.4 2.78 10 3.9 3.6 4.0 3.8 c

Referring to the above table, the acidity and the sugar content after the concentration were increased and the sensory characteristics were excellent. However, the preference of Example 7 including 32 g of vinegar, 43 g of Omija blue, and 5 g of oligosaccharide was the highest.

< Example > Omija Chung  Types of starch used in sauces using Guji Vinegar

As shown in Table 10 below, Examples 10 to 13 were prepared by varying the starch type in the sauce using Omija Zheng Guoji vinegar.

division Vinegar content Starch Example 10 40% Potato starch 0.2g Example 11 40% Xanthan gum 0.2 g Example 12 40% Tapioca 0.2g Example 13 40% Pectin 0.2g

( Test Example  8) Starch type Omija Chung  Changes in quality of sauce using Gujee vinegar

Table 11 shows the results of analyzing the quality change before and after concentration by concentrating the sources of the starch types at 60 캜.

division
Concentrate before After concentration Total acidity (%) Sugar content pH Viscosity (cp) Total acidity (%) Sugar content pH Viscosity (cp) Example 10
3.26 38.5 2.83 13.00 3.66 71.3 2.64 354.92 Example 11
3.23 38.5 2.87 14.00 3.50 70.1 2.61 614.87 Example 12
3.22 38.5 2.86 5.00 4.24 70.3 2.61 114.98 Example 13
3.22 38.5 2.84 9.00 3.90 70.6 2.61 89.98

Referring to Table 11, it was found that the viscosity of the source after the concentration was the most excellent for the potato starch and xanthan gum, but it was found that it is preferable to adjust the viscosity of the source by selecting the potato starch which is not suitable for the source, have.

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 intended to illustrate rather than limit the scope of the present invention, and the scope of the technical idea of the present invention is not limited by these embodiments. 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.

<110> Chonbuk-do Agricultural Research and Extension Services <120> Method of vinegar using byproducts omiza agancy and product using          the <130> DHP16-320 <150> KR 16/0062046 <151> 2016-05-20 <160> 1 <170> KoPatentin 3.0 <210> 1 <211> 1347 <212> RNA <213> Unknown <220> <223> 16S ribosomal RNA gene of Acetobacter pasteurianus strain          JBARES-MG-3 <400> 1 tgcaagtcgc acgaaggttt cggccttagt ggcggacggg tgagtaacgc gtaggtatct 60 atccatgggt gggggataac actgggaaac tggtgctaat accgcatgac acctgagggt 120 caaaggcgca agtcgcctgt ggaggagcct gcgtttgatt agctagttgg tggggtaaag 180 gcctaccaag gcgatgatca atagctggtt tgagaggatg atcagccaca ctgggactga 240 gacacggccc agactcctac gggaggcagc agtggggaat attggacaat gggggcaacc 300 ctgatccagc aatgccgcgt gtgtgaagaa ggtcttcgga ttgtaaagca ctttcgacgg 360 gt; taatacgaag ggggctagcg ttgctcggaa tgactgggcg taaagggcgt gtaggcggtt 480 tgtacagtca gatgtgaaat ccccgggctt aacctgggag ctgcatttga tacgtgcaga 540 ctagagtgtg agagagggtt gtggaattcc cagtgtagag gtgaaattcg tagatattgg 600 gaagaacacc ggtggcgaag gcggcaacct ggctcattac tgacgctgag gcgcgaaagc 660 gtgggagca aacaggatta gataccctgg tagtccacgc tgtaaacgat gtgtgctaga 720 tgttgggtga cttagtcatt cagtgtcgca gttaacgcgt taagcacacc gcctggggag 780 tacggccgca aggttgaaac tcaaaggaat tgacgggggc ccgcacaagc ggtggagcat 840 gtggtttaat tcgaagcaac gcgcagaacc ttaccagggc ttgaatgtag aggctgcaag 900 cagagatgtt tgtttcccgc aagggacctc taacacaggt gctgcatggc tgtcgtcagc 960 tcgtgtcgtg agatgttggg ttaagtcccg caacgagcgc aacccctatc tttagttgcc 1020 atcaggttgg gctgggcact ctagagagac tgccggtgac aagccggagg aaggtgggga 1080 tgacgtcaag tcctcatggc ccttatgtcc tgggctacac acgtgctaca atggcggtga 1140 cagtgggaag ctaggtggtg acaccatgct gatctctaaa agccgtctca gttcggattg 1200 cactctgcaa ctcgagtgca tgaaggtgga atcgctagta atcgcggatc agcatgccgc 1260 ggtgaatacg ttcccgggcc ttgtacacac cgcccgtcac accatgggag ttggtttgac 1320 cttaagccgg tgagcgaacc gcaagga 1347

Claims (6)

As a method for producing vinegar using an omija zhangjiji,
Extracting the Omija-Qing Guanji and purified water at a weight ratio of 1: 2 to obtain an extract solution;
Adjusting the sugar content of the leach solution to 15 ° Bx;
Adding 0.03 to 1% by weight of yeast to 99 to 99.97% by weight of the controlled sugar content, diluting the fermented milk to an alcohol concentration of 6% after fermentation at 25 ° C for 14 days;
Inoculating 10% of Acetobacter pasteurianus JBARES-MG-3 (NCBI KX622697) with 90% by weight of the diluted leachate; And
And fermenting the fermented broth with the fermented acetic acid to an acetic acid fermented at 30 ° C. for 7 weeks until the acidity reaches 4% or more. According to the method of producing vinegar,
Wherein the vinegar has an acidity of 4.38% and a sugar content of 3.2 ° Bx.
Production method of vinegar using. delete delete delete A vinegar obtained by using the guinea pig of Omija Zeng produced according to claim 1. A processed food produced using the vinegar according to claim 5.

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