KR101958171B1 - Method for manufacturing of fruit vinegar based on natural fermentation vingar - Google Patents

Abstract

The present invention relates to a natural fermented pineapple vinegar and a process for producing the same, and more specifically, to a method for producing a natural fermented pineapple vinegar which comprises inoculating and fermenting acetic acid with various saccharides and added various sanayas, Fermented pineapple vinegar and its production method. The natural fermented pineapple vinegar of the present invention can be prepared by fermenting various kinds of artificial sweet potatoes containing a large amount of natural physiologically active substances and then adding the pineapple to the above-described grounds to further ferment and thereby effectively utilize the nutritional components of the sanjayo and pineapple It is a very useful invention in the food industry.

Description

TECHNICAL FIELD [0001] The present invention relates to a method of producing fruit vinegar from natural fermented vinegar,

More particularly, the present invention relates to a process for producing fruit vinegar based on natural fermented vinegar, and more particularly, to a method for producing fruit vinegar by inoculating and fermenting a variety of sanayas with various kinds of sweet potatoes and added soy sauce, A sliced or juiced liquid, and a fermented broth of Sanayasai, and further fermenting the natural fermented vinegar.

Vinegar is usually produced through a two-step fermentation process in which sugar is fermented into alcohol by yeast using fruits and cereals containing sugar or starch, and the alcohol is oxidized to acetic acid by acetic acid.

Vinegar contains organic acids, amino acids, sugars, salts, and various nutrients as well as acetic acid, which gives sour taste. Various aromatic esters of aromatics act according to raw materials. In addition, vinegar is harmonized with sweetness and salty taste to soften the taste of the food, add a unique flavor, soften the meat and reduce the fishy fish, and so on. In recent years, vinegar has been produced as a drink for non-cooked beverages, and it is also used for the purpose of restoring fatigue, improving skin and relieving stress.

Alcoholic and vinegar-based alcohol vinegar, fruit vinegar using fruit juice solution, and grain vinegar using grains. Alcohol vinegar is also called as main squeeze, and high-acid vinegar with a total acidity of 12% Fruit vinegar contains persimmon vinegar and citrus pulp added with 30% or more of juice, and cereal vinegar containing more than 4% of grain. Studies on the development of vinegar with improved functionalities due to added functionalities of the vinegar itself as well as the added ingredients have been reported.

KR 10-1346763 B KR 10-2012-0122175 A KR 10-2016-0027629 A

The present invention provides a method for producing fruit vinegar based on natural fermented vinegar prepared by natural fermentation of an acid herb and fruit to effectively utilize the permanent ingredient of the fruit such as pineapple and the physiologically active ingredient of various acid herbs .

In order to solve the above-mentioned problems, the present invention relates to a method for producing a starch by inoculating and fermenting acanthobacteria with a saccharide and an acid (acid) added thereto and adding a fruit such as pineapple to the prepared starch, And fermenting the natural fermented vinegar.

Preferably, the fermentation for preparing the seeds is carried out for 6 to 6 years.

The above-mentioned sanayasoba is a variety of products such as buttermilk, wormwood, shiitake mushroom, carrot, bellflower, tea tree, hedgehog, apricot tree, palm cactus, pine, mulberry, persimmon, lobster, cloud mushroom, , Duckweed, horse mackerel, wolfberry, quince, water seaweed, plum, dandelion, pear, barley, apple, saury, ginger, chrysanthemum, sperm, aloe, horsetail, cucumber, cucumber, burdock, citron, kite , Anchovy, scallion, kale, tangerine, tomato, potato, mushroom, grape and pumpkin.

The pineapple is preferably a pineapple slice or juice.

Also, the present invention provides a natural fermented vinegar produced by the method of the present invention.

The natural fermented vinegar of the present invention can be produced by fermenting various kinds of artificial sweet potatoes containing a large amount of natural physiologically active substances and then adding the pineapple to the ground to further ferment the nutrients of the fruits such as artificial fats and pineapples It is a very useful invention in the food industry because it is suitable for effective use.

FIG. 1 schematically shows a manufacturing process of a natural fermented pineapple vinegar of Sanayasya according to an embodiment of the present invention.
FIG. 2 is a photograph of a product of a Sanya natural fermented pineapple vinegar according to an embodiment of the present invention.
FIG. 3 is a photograph showing a product of a wild type fermented black vinegar according to another embodiment of the present invention.

Hereinafter, the present invention will be described in detail.

In order to further improve the functionality and the functionality of the pineapple vinegar prepared by fermenting pineapple by adding pineapple to the main pineapple, the inventors of the present invention have found that, instead of the main pineapple, Respectively.

Accordingly, the present invention relates to a method for producing a fermented natural fermented vinegar, which comprises a step of inoculating and fermenting acetic acid with a saccharide and an acid (acid) added to the saccharide, and then fermenting the natural fermented vinegar by adding pineapple to the thus- The present invention provides a method for producing fruit vinegar.

As a preferred embodiment, it is preferable to use the millet to be pulverized to increase the fermentation efficiency. The above-mentioned sanayasoba is a variety of products such as buttermilk, wormwood, shiitake mushroom, carrot, bellflower, tea tree, hedgehog, apricot tree, palm cactus, pine, mulberry, persimmon, lobster, cloud mushroom, , Duckweed, horse mackerel, wolfberry, quince, water seaweed, plum, dandelion, pear, barley, apple, saury, ginger, chrysanthemum, sperm, aloe, horsetail, cucumber, cucumber, burdock, citron, kite , Chestnut, chestnut, kale, tangerine, tomato, potato, mung bean, grape and pumpkin, but is not limited thereto.

The sanayasaccharide added with sugar and acid is used as a culture medium for fermentation, and the culture medium preferably contains 10 to 50% by weight of sanayasya. It was added to induce high acetic acid fermentation at the time of fermentation, and added to prevent contamination of early germs. The sugar may be, for example, sugar, and the acid may be vinegar. In a preferred embodiment, sugar can be added in an amount of 15 to 20% by weight, and in the case of an acid, 0.5 to 1.0% by weight of vinegar can be added.

The acetic acid is preferably Acetobacter aceti. In a preferred embodiment of the present invention, a culture solution of acetic acid acetoacetic acid is inoculated in an amount of, for example, 1 to 5% by weight. The method for obtaining the strain is obvious to those skilled in the art. For example, the strain may be purchased from the Korean Microorganism Conservation Center. As a preferred embodiment, it is preferable that the acetic acid fermentation strain is inoculated with acetic acid fermentation broth in a sterilization medium containing 5% by weight of ethanol, 1% by weight of acetic acid and 0.1% by weight of yeast extract, and incubated at 30 DEG C for 3 days Do.

Preferably, the fermentation for preparing the seeds is carried out for 6 to 6 years. After the powder is prepared, pineapple is added to the mixture to further ferment, thereby producing the pineapple vinegar of the present invention. Additional fermentation with pineapple may be performed, for example, for 1 to 6 months.

The mixture amount of the pineapple and the pineapple may be, for example, 50 to 80% by weight of the pineapple and 20 to 50% by weight of the pineapple. Preferably, the pineapple is a pineapple juice solution with or without fiber.

The vinegar prepared by the above-mentioned method contains a large amount of useful pharmacologically active ingredients of various acid herbicides as compared with vinegar using syrups, and thus has excellent functionality and sensibility.

Accordingly, the present invention provides a natural fermented pineapple vinegar produced by the method of the present invention.

The natural fermented pineapple vinegar of the present invention can be used in the cooking process of food, and can be diluted with water or carbonated water and can be used as it is. When diluted with water or carbonated water, it may contain 10-15% of the natural fermented pineapple vinegar of the present invention, but is not limited thereto.

Hereinafter, the present invention will be described in more detail with reference to specific examples. The following examples illustrate one preferred embodiment of the present invention. The present invention relates to pineapple vinegar of natural fermentation of Sanayasya, but the present invention can be applied to various fruits in addition to pineapple. Accordingly, But is not limited thereto.

[Example]

Example 1

Acetobacter aceti culture broth was inoculated with 200 ml of sterilization medium containing 5% of ethanol (95% alcohol), 1% of acetic acid and 0.1% of yeast extract, and cultured at 30 ° C for 3 days to recover the culture medium . 30% by weight of a mixture containing 15% by weight of sugar and 0.7% by weight of vinegar, and 30% by weight of a mixture of 30% Dandelion, pear, barley, apple, sorghum, ginger, chrysanthemum, scabbard, aloe, acorns, mung bean, 1% by weight of the culture broth is inoculated in a fermentation medium containing crushed cucumbers, burdock, citron, kite, gingko mushroom, plantain, chinese cabbage, zucchini, kelp, tangerine, tomato, And fermented at 25 캜 for 6 months. 20% by weight of the pineapple juice solution in which fibrin has been removed and the 80% by weight of the prepared seeds were mixed and fermented at 25 ° C for 6 months.

Example 2

The natural fermented pineapple vinegar of the present invention was prepared in the same manner as in Example 1, except that the initial fermentation period was one year.

Example 3

The natural fermented pineapple vinegar of the present invention was prepared in the same manner as in Example 1, except that the initial fermentation period was 3 years.

Example 4

The natural fermented pineapple vinegar of the present invention was prepared in the same manner as in Example 1, except that the initial fermentation period was 6 years.

Example 5

The pineapple vinegar of the present invention was prepared in the same manner as in Example 1, except that pineapple juice containing fibrin was used.

Example 6

The pineapple vinegar of the present invention was prepared in the same manner as in Example 2, except that pineapple juice containing fibrin was used.

Example 7

The natural yamaya pineapple vinegar of the present invention was prepared in the same manner as in Example 3, except that the pineapple juice solution containing fibrin was used.

Example 8

The pineapple vinegar of the present invention was prepared in the same manner as in Example 4, except that pineapple juice containing fibrin was used.

Comparative Example 1

Pineapple vinegar was prepared in the same manner as in Example 1 except that commercial vinegar was used as a starting material.

Comparative Example 2

Pineapple vinegar was prepared in the same manner as in Example 5, except that commercial vinegar was used as the starting material.

Experimental Example

The pineapple vinegar prepared in Examples 1 to 8 and Comparative Example 1 and Comparative Example 2 was prepared as a beverage diluted with water to 10%. The prepared vinegar drink was tasted in a sensory evaluation unit composed of 20 persons, and then the sensibility of each item was evaluated. The values shown in Table 1 below are based on the 5-point scaling method. 1 point: poor, 2 points: slightly worse, 3 points: normal, 4 points: slightly better, and 5 points: very good.

sample color flavor incense End Totally
Likelihood Example 1 4.0 4.1 3.8 4.1 4.0 Example 2 4.2 4.3 4.0 4.3 4.1 Example 3 4.3 4.3 4.3 4.4 4.3 Example 4 4.5 4.6 4.6 4.6 4.6 Example 5 3.6 4.0 3.9 3.6 3.8 Example 6 3.6 4.1 4.0 3.7 3.9 Example 7 3.8 4.2 4.1 3.9 4.1 Example 8 4.1 4.4 4.3 4.1 4.3 Comparative Example 1 2.8 2.6 2.5 2.4 2.6 Comparative Example 2 2.6 2.3 2.2 2.3 2.4

As shown in the above Table 1, the beverages prepared from the vinegar of Examples 1 to 8 of the present invention had color, taste, flavor, whorl and overall acceptability as compared with the beverage prepared from Comparative Example 1 and Comparative Example 2 I received a remarkably excellent evaluation. In addition, the color, taste, flavor, chewiness and overall acceptability of the pineapple juice increased as the initial fermentation period elapsed, and the pineapple juice showed better overall sensory properties than those containing no cellulose.

In another embodiment of the present invention, in order to maximize enzymes in fermented vinegar instead of fermentation by adding fruit such as pineapple, a vinegar fermentation solution may be added at the beginning of fermentation to produce vinegar. At this time, it is preferable that the raw material is added at a ratio of about 15% to about 25% of the raw material fermented milk to 75% to 85% of the raw material fermented raw material, more preferably about 81.2% Sugar can be added by about 0.3%.

Claims (5)

15% by weight of sucrose and 0.7% by weight of vinegar, 30% by weight of a raw material for the production of hay, and fermenting the fermentation broth at 25 ° C for 6 years to prepare a raw material;
Mixing the pineapple juice with the prepared pineapple juice to naturally ferment, and mixing the 50 to 80% by weight of the pineapple juice with 20 to 50% by weight of the pineapple juice,
The Acetobacter aceti culture broth was prepared by inoculating an acetic acid fermentation broth into 200 ml of a sterilization medium containing 5% by weight of ethanol, 1% by weight of acetic acid and 0.1% by weight of yeast extract, and culturing at 30 ° C for 3 days.
The pineapple juice solution is one in which fibrin is removed,
The above-mentioned sanayasoba is a variety of products such as buttermilk, wormwood, shiitake mushroom, carrot, bellflower, tea tree, hedgehog, apricot tree, palm cactus, pine, mulberry, persimmon, lobster, cloud mushroom, , Duckweed, horse mackerel, wolfberry, quince, water seaweed, plum, dandelion, pear, barley, apple, saury, ginger, chinese herb, herb, aloe, herringbone, cucumber, cucumber, burdock, citron, kite Wherein the natural fermented vinegar is selected from the group consisting of anchovy, kelp, kale, tangerine, tomato, garlic, mung bean, grape and pumpkin. delete delete delete delete

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