KR101986539B1 - Whey Makgeolli vinegar and its manufacturing method - Google Patents

Abstract

The present invention relates to a method for producing wheat rice wine, and more particularly, to a whey rice wine vinegar which has been developed so that whey having high nutrition and high functionality can be processed and used inexpensively.
The whey rice wine vinegar according to the present invention is prepared by cultivating an acetic acid strain in a liquid medium for 3 days at 30 ° C with shaking culture to prepare acetic acid bacteria; Filtering the whey rice wine fermented by adding whey to make an alcohol content of 6%; Mixing the prepared acetic acid bacterium with the formulated whey rice wine in an equal amount and culturing the shake culture at 30 ° C for 30 to 40 hours to produce a herbaceous plant; Mixing the prepared herbaceous plant with the formulated whey rice wine, adjusting the initial acidity to 2.5%, and conducting acetic acid fermentation at 30 ° C for 21 days; First fermenting the fermented acetic acid fermentation product and secondly filtering the fermented product to obtain a fermented acetic acid product; And sterilizing the obtained fermented product at 95 DEG C for 15 minutes, cooling and packing the fermented product. The present invention also provides whey rice wine vinegar.

Description

Whey Makgeolli vinegar and its manufacturing method

The present invention relates to a method for fermenting makgeolli made from whey with vinegar, and more particularly, to a method for producing vinegar by using only low-cost processing whey which can be utilized only after a low utilization or high cost processing is performed It is about how to efficiently utilize whey and make profits by processing into functional health food.

Whey is one of the byproducts obtained in the process of producing cheese, collectively refers to the remaining water-soluble portion of the milk concentrate, curd, which is a by-product containing various active ingredients. The above active ingredients include water-soluble proteins, lactose, minerals, vitamins, amino acids, lactic acid and enzymes. Due to various functional properties such as emulsification, foam formation, bubble formation, gelatinization and solubility, Recently, it has been highly evaluated as a new food ingredient and food additive. However, domestic cheese makers are operating as a small-scale ranch oil industry, and the wastewater treatment process is lacking due to the lack of infrastructure for secondary processing of whey.

Most whey processing technologies in Korea are mostly nutritional foods such as protein supplements using whey powder, dietary effect functional foods, and processed food additives (baking, tea, etc.). The whey powder should be processed in a secondary process and since the price line of the present whey powder (raw material form) is low, most of the cheap imported powder is in use because there is no business efficiency compared to the production cost for the second processing. In Korea, it is in the form of colostrum powder and enriched WPC, and is mainly sold as a functional ingredient related to the content indication of IGF, key growth, muscle development, etc. in the formulated milk powder, infant products, sports fitness products, and key growth related medicines.

Therefore, it is necessary to expand the application range of whey through the development of processing materials and new products that can treat large quantities of liquid type whey without pulverizing whey.

The vinegar market has a lot of diluted vinegar circulation, and the interest in traditional vinegar products is gradually increasing. Since modern society is interested in health foods that do not contain artificial colors, chemical seasonings and preservatives, various types of fermentation vinegar aptitude researches can be done to produce high quality vinegar to secure competitiveness. European and Japanese vinegar markets have traditionally undergone periods of aging such as fermented vinegar vinegar vinegar and balsamic vinegar (grape vinegar), as the consumption pattern of vinegar is increasing in the western countries as well as in Asia including Japan and China. The vinegar industry is dominated by luxury vinegar. Domestic vinegar is mostly fermented vinegar, fruit vinegar, and grain vinegar. However, high-quality fermented vinegar is being marketed as consumption patterns for health vinegar are changing. Although domestic consumption of vinegar was lower than other developed countries (OECD), improvement of quality of life improved the vinegar industry 's growth potential due to increased interest in vinegar due to development of health functional food industry.

Thistle is native to all parts of Korea, and when it blooms in summer and fall, it takes outpowder and dry it, and young outpost is used as herb. Thistle plants contain antibiotics, antimutagenic and immunostimulatory activities, including about 78 kinds of flavonoids with excellent physiological activities. Apigenin has physiological activities such as cancer prevention effect, neuroprotective effect, anti-inflammatory, anti- .

Korean Patent Registration No. 10-1583410 (December 31, 2015) Korean Patent Laid-Open Publication No. 10-2014-0047416 (April 24, 2014)

The inventor of the present invention has developed a new method of utilizing whey by processing whey with a high-quality fermented vinegar having a wide variety of consumers and a high utilization rate in order to overcome the above-mentioned conventional problems. In addition, as in the present invention, the makgeolli is manufactured by using whey and the vinegar is produced. In addition, by providing a vinegar to which thistle is added with a little use, it is possible to ingest a thistle of high nutrition which is difficult to ingest easily, and it is possible to manufacture a high quality fermented vinegar including the thistle. The present invention has been accomplished by utilizing high-nutrient resources rich in nutrients such as those described above.

Accordingly, an object of the present invention is to provide a method for producing a nutritious vinegar using whey.

An object of the present invention is, in another aspect,

Culturing the acetic acid strain in a liquid medium for 3 days at 30 DEG C to prepare acetic acid bacteria; Filtering the whey rice wine fermented by adding whey to make an alcohol content of 6%; Mixing the prepared acetic acid bacterium with the formulated whey rice wine in an equal amount and culturing the shake culture at 30 ° C for 30 to 40 hours to produce a herbaceous plant; Mixing the prepared herbaceous plant with the formulated whey rice wine, adjusting the initial acidity to 2.5%, and conducting acetic acid fermentation at 30 ° C for 21 days; First fermenting the fermented acetic acid fermentation product and secondly filtering the fermented product to obtain a fermented acetic acid product; Sterilizing the obtained fermented product at 95 DEG C for 15 minutes, cooling and packing the fermented product, and providing the whey rice wine vinegar.

It is still another object of the present invention to provide a method for producing acetic acid, which comprises culturing an acetic acid strain in a liquid medium for 3 days at 30 DEG C with shaking culture to prepare acetic acid bacteria; Filtering the whey rice wine fermented by adding whey to make an alcohol content of 6%; Mixing the prepared acetic acid bacterium with the formulated whey rice wine in an equal amount and culturing the shake culture at 30 ° C for 30 to 40 hours to produce a herbaceous plant; Mixing the prepared herbaceous plant with the formulated whey rice wine, adjusting the initial acidity to 2.5%, adding thistle powder to 1 to 3% by weight, and conducting acetic acid fermentation at 30 ° C for 21 days; First fermenting the fermented acetic acid fermentation product and secondly filtering the fermented product to obtain a fermented acetic acid product; And sterilizing the obtained fermented product at 95 DEG C for 15 minutes, cooling and packing the fermented product. The present invention also provides a method for producing whey rice wine vinegar containing thistle and whey rice wine vinegar.

In the case of using the method of manufacturing whey rice wine vinegar according to the present invention as described above, it is possible to produce wastes which are discarded and discarded by vinegar which can be ingested by anyone of all ages. In addition, it is possible to process whey which has not been utilized since the processing facility and maintenance cost are expensive for the conventional processing, so that it can be easily processed even at a small-scale factory at a low cost.

When the active ingredient is provided only as a mainstream, it is possible to ingest only some adults. However, by making the whey rice wine with fermentation vinegar, the consumable layer consumed can be increased, contributing to a new utilization method and waste income source for waste whey.

1 is a schematic view showing an overall process of a process for producing whey rice wine vinegar according to the present invention.
2 is a photograph of a culture for pure acetic acid-producing strains according to the present invention.
FIG. 3 is a graph showing changes in total acid during fermentation during fermentation according to the present invention.
4 is a graph showing changes in acidity of vinegar according to the fermentation period according to the present invention.
FIG. 5 is a graph showing changes in alcohol content of vinegar according to the fermentation period according to the present invention. FIG.
FIG. 6 is a graph showing the change in pH of vinegar according to the fermentation period according to the present invention.
7 is a graph showing changes in acidity of vinegar according to storage conditions according to the present invention.
FIG. 8 is a graph showing changes in alchohol content of vinegar according to storage conditions according to the present invention.
9 is a graph showing the pH change of vinegar according to storage conditions according to the present invention.
10 is a graph showing changes in total bacterial counts of vinegar according to storage conditions according to the present invention.
11 is a schematic view showing an overall process of a process for manufacturing whey rice wine according to the present invention.
12 is a process diagram of a whey rice wine vinegar according to the present invention.

The present invention, in one aspect,

a) culturing the acetic acid bacteria in a liquid medium;

b) filtering the prepared whey rice wine to produce an alcohol content of 6%;

c) adding the same amount of alcoholic fermentation broth and acetic acid to the herbicide;

d) mixing the same amount of herbicide with whey rice wine;

e) Acetic acid fermentation step;

f) stirring;

i) purifying and filtering;

j) sterilizing and cooling;

k) packaging;

And a method for producing the same.

Hereinafter, the vinegar prepared from whey rice wine according to the present invention will be described in more detail.

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. The following terms are defined in consideration of the functions in the embodiments of the present invention, which may vary depending on the intention of the user, the intention or the custom of the operator. Therefore, the definition should be based on the contents throughout this specification.

Whey is one of the byproducts obtained during the cheese manufacturing process and is largely discarded as the remaining water soluble fraction of the milk concentrate curd. However, as the nutritional and functional characteristics of whey are highlighted, it is highly valued as a new food ingredient and food additive. However, domestic cheese makers are operating as a small-scale ranch oil industry, and the wastewater is being wastewater treated due to lack of infrastructure for secondary processing of whey.

At present, the method of using whey in Korea is to carry out a secondary processing step by using whey powder, and since the price line of the whey powder (raw material form) is low in the current market, there is no commerciality to the production cost for the second processing Most of them use cheaper imported powder, so the whey produced in Korea is not available.

In order to solve the above problems, the makgeolli added with whey is low in processing cost for utilizing whey and can be produced in a small scale farmhouse.

Preparing whey rice wine

The whey rice wine is prepared by mixing 100 parts by weight of the raw wheat rice, 150 parts by weight of water, 5 to 8 parts by weight of lactic acid and 10 parts by weight of yeast, fermenting at 23 to 27 ° C for 70 to 74 hours, step;

200 parts by weight of the prepared rice cake was mixed with 300 parts by weight of whey and 100 parts by weight of the master was washed with water, immersed and raised to prepare a rice cake. The resulting mixture was added with 0.3% Fermenting the mixture at 23 to 27 ° C for 70 to 74 hours, stirring the mixture at intervals of 12 hours;

Adding 400 parts by weight of the rice flour and 500 parts by weight of the whey to the mixture, adding 0.3% by weight of the crude enzyme to the mixture, fermenting the mixture at 23 to 27 ° C for 9 to 11 days,

And storing the fermented product obtained in the step of two stages of fermentation in a refrigerator at 4 to 10 ° C to produce whey rice wine.

The whey is pasteurized at 60 to 64 ° C for 25 to 35 minutes and then stored at 3 to 5 ° C in a refrigerator. The whey is mixed with 50 to 100% whey, and 50 to 99% Is prepared by mixing with water.

3 kg of rice is washed with water and then immersed for 5 to 6 hours and dehydrated for 2 to 3 hours to increase the temperature for 30 to 50 minutes and cooled to a temperature of 33 to 37 ° C, And then the mixture was inoculated into a foxglove and cultured. After 10 to 12 hours of inversion, the bacteria were vigorously proliferated. When the temperature was more than 40 ° C, the flask was inoculated with 1.3 ~ 1.7 kg each, and cultivate them at intervals of 3 ~ 4 hours to prevent overheating of the product temperature by repeating the maintenance and replacement. After that, when the spore is formed, it is taken out from the state office and allowed to cool. ℃ and prepare it for the production of whey rice wine.

Cultivation of acetic acid bacteria

The acetic acid bacteria used for the fermentation of acetic acid were collected from the stored vetchs collected from the food microbiology laboratory of the Department of Food Science and Technology, Sunchon National University and the acetic acid was purified from the collected vinegar.

Table 1 shows the plate culture media for the separation of superior acetic acid-producing bacteria for whey vinegar production, and Table 2 shows the liquid culture media for separation. That is, the plate medium for the isolation of acetic acid-producing bacteria was sterilized by high pressure at 121 ° C for 15 minutes after removing the ethanol, cooled to 45 ° C, and sterilized by adding the deionized aseptically to a plate medium in Petri dish. For the culture medium for the growth of whey vinegar, medium containing yeast extract 1%, glucose 5%, acetic acid 2% and whey alcohol content 7% was used.

The composition of the preservation medium for the finally selected acetic acid-producing strains is shown in Table 3. The medium was sterilized at 121 DEG C for 15 minutes under high pressure, and then the separated acetic acid bacteria were inoculated and cultured at 30 DEG C for 48 hours. Respectively.

The thus-selected acetic acid strain was inoculated into 100 ml of sterilized liquid medium at 121 DEG C for 15 minutes, shaken at 30 DEG C for 24 hours in a shaking incubator (150 rpm), and then the culture was increased to 300 mL, For 3 days to prepare acetic acid bacteria.

Vinegar can also be produced by using acetic acid bacteria distributed on the market together with the aforementioned acetic acid bacteria.

Whey rice wine preparation and herb production stage

For the production of vinegar with a total acid content of 6% or more, the whey rice wine is filtered and the alcohol content is adjusted to 6%. In order to make the quality of wheat rice wine uniform and to make uniform vinegar, purified water is added to the circumference to perform the composition step of adjusting the frequency.

As described above, whey rice wine having an alcohol content of 6% was mixed with an equal amount of acetic acid bacteria and cultured at 30 ° C for 30 to 40 hours to produce a herbaceous plant.

Acetic acid fermentation

The vinegar was prepared by adding the herb prepared in the refrigerated whey rice wine and adjusting the initial acidity to 2.5%, followed by fermentation with acetic acid at 30 ° C for 21 days to prepare vinegar.

In the case of producing vinegar using whey rice wine as described above, 97 to 99% by weight of a mixture of whey and rice wine with thistle powder and 1 to 3% by weight of thistle powder are added to the mixture, To make vinegar with added thistle and whey.

When the thistle powder is added in an amount of less than 1 wt%, the effect of thistle is insignificant. When the thistle powder is added in an amount of more than 3 wt%, the unit cost is high and the flavor and taste of the thistle powder is stronger to the consumer, .

The thistle is native to the whole country, and it is used after drying in summer and autumn by taking flower outcrop, and young outpost is used as herb. Thistle plants contain antibiotics, antimutagenic and immunostimulatory activities, including about 78 kinds of flavonoids with excellent physiological activities. Apigenin has physiological activities such as cancer prevention effect, neuroprotective effect, anti-inflammatory, anti- .

When the thistle plant is dried and pulverized into powder, and when the mixture of the herb and the whey rice wine prepared for the acetic acid fermentation is 100% by weight, the thistle powder is added in an amount of 3% by weight and the acetic acid fermentation is carried out. It can be made with whey rice wine vinegar containing a functional thistle powder.

The above mixture of whey and seeds is subjected to acetic acid fermentation at 28 to 30 ° C for 21 days.

In order to establish the fermentation conditions of the above acetic acid, both the static culture and the shake culture were carried out to compare the acetic acid production ability.

In order to investigate the effect of acetic acid on the production of acetic acid in political culture and shaking culture, the results of acetic acid production were compared with each other by the culture method. The amount of acetic acid produced by shaking culture was 2.03% immediately after immersion and increased rapidly from 4 days after immersion. The acidity decreased after reaching the maximum acidity of 5.49% after 12 days immersion, The content was 2.06% and increased from the 4th day of fermentation to reach the maximum acidity of 5.42% at 16 days of immersion. The acetic acid production ability according to the culture method was much faster than that in the stationary culture, and the time to peak acidity was greatly shortened. However, on the 16th day of fermentation, total acid contents showed similar contents. In the case of mass production, it is disadvantageous that the method of selecting the shaking culture method and the equipment cost are very high.

Therefore, it is considered that the most preferable acetic acid production data according to the present invention need to be selected according to the workplace environment in order to design commercialization methods.

Purification and Filtration

Acetic acid fermented vinegar is difficult to store for a long time because there are many impurities. Purification is carried out in order to clear the vinegar produced by the above-mentioned alcohol. In the present invention, the first impurities are removed by centrifugation, and then the impurities are filtered out through filtration to collect only clear vinegar. However, it is also possible to use other methods because there is no change in the quality even when the purifying method for other vinegar manufacturing is performed.

Sterilization and cooling

The clear vinegar that has undergone refinement and filtration performs a sterilization process. The storage time of the vinegar was increased and sterilization was carried out at 95 캜 for 15 minutes so that the quality was kept constant. The vinegar thus sterilized is rapidly cooled to 4 ° C to produce vinegar.

Packaging and storage

The sterilized and cooled vinegar is stored in sterilized packaging. The above-mentioned storage method has a feature that it can be stored for a long period of time without changing the quality of both the refrigerator and the room temperature. The storage capacity as described above was tested as shown in FIGS. 8, 9 and 10 by experimenting quality characteristics according to storage conditions.

≪ Example 1 >

- Vinegar made with whey rice wine (WV-1)

500 g of the prepared entry, 750 ml of water, 0.5% of lactic acid, and 50 ml of yeast are mixed and fermented at 25 to 72 hours with stirring at intervals of 12 hours to prepare mastermothers. Next, 2000 g of the rice, 3000 ml of 100% whey, and 0.3% of purified enzyme were mixed with 1000 ml of the above prepared rumen and fermented for 25 to 72 hours, stirred at intervals of 12 hours, . Next, 4000 g of the rice, 5000 ml of 100% whey, and 0.3% of purified enzyme were mixed in the prepared syrup, and the mixture was fermented at 25 for 10 days for two stages of immersion. Next, the fermented product obtained in the step of 2-step soaking is stored in 4 to prepare whey rice wine. The prepared whey rice wine is filtered to form an alcohol content of 6%. Incubate cultivated acetic acid bacteria in the same volume of whey rice wine and incubate for 30 to 36 hours with shaking. The cultured fermented acacia bacterium was added to the refrigerated whey rice wine, and the initial acidity was adjusted to 2.5%, and acetic acid fermentation was performed for 30 to 21 days to prepare vinegar. The acetic acid fermented vinegar was centrifuged, filtered, filtered and sterilized at 95 for 15 minutes to prepare whey vinegar.

≪ Example 2 >

- Vinegar made from whey rice wine with thistle (WV-2)

The whey rice added with thistle was prepared by adding acetic acid bacteria cultivated in the wheat rice wine that was stored in the refrigerator, adjusting the initial acidity to 2.5%, adding the thistle powder to 3 wt%, and performing the fermentation with acetic acid for 30 days to prepare vinegar , And the rest of the procedure is the same as that of the first embodiment.

<Comparative Example>

- Vinegar made from makgeolli (MV-1)

The process was performed in the same manner as in Example 1 except that the alcoholic beverage was prepared at a content of alcohol of 6% by using general makgeolli sold on the market instead of whey rice wine.

<Experimental Example 1>

- Analysis of physicochemical characteristics

As shown in FIG. 2 and Table 4, the strains producing acetic acid were isolated as shown in the examples of the present invention, and the isolated strains were used as acetic acid fermentation strains which had been used previously, and their physicochemical characteristics of whey fermented vinegar Respectively.

In order to select the strains with excellent acetic acid production ability, 10 strains isolated from whey rice wine were added to the basic medium for vinegar fermentation and incubated at 0 ℃ for 3 days. same. That is, the acetic acid productivity of the 10 strains was expressed as a percentage relative to the acetic acid content of IWV-03 strain as 100. IWV-1 and IWV-4 strains were 92.35 and 93.20%, respectively. Therefore, the IWV-03 strain, which was recognized to have the highest acetic acid production ability as compared with the other strains, was used as an example of excellent strains of whey vinegar fermentation.

1) Determination of titratable acidity

The total acid content of whey vinegar during fermentation of the whey vinegar was determined by centrifuging the sample, taking 2 mL of the supernatant, neutralizing with 0.1N NaOH solution with 0.1% phenolphthalein as the indicator, and calculating acidity (%) as acetic acid, The concentration of acetic acid was calculated as 0.006 g of 0.1 N NaOH (1 mL), and acetic acid was converted to percentage (%) by the following equation.

The changes in acidity of whey vinegar and whey vinegar added with thistle during fermentation period are shown in Fig. The initial acidity of each sample was adjusted to about 2.5% and the vinegar was immersed in the solution. Changes in acidity with increasing fermentation time increased from the 4th day of fermentation and the acetic acid content increased until 21st day of fermentation. The acidity of the sample was higher in the vinegar prepared from general rice wine used as a control than in the 6th day of fermentation until the 14th day of fermentation. However, the content of vinegar prepared from whey rice wine was the highest at 14th day. On the 21st day after the end of fermentation, the acidity of the vinegar prepared with whey rice wine and thistle-added whey rice wine was 5.6% and 5.2%, which was higher than that of common vinegar made with rice wine. These results showed that the acetic acid fermentation of makgeolli added with whey was proceeded normally, and it was confirmed as a suitable material for vinegar production.

2) Alcohol analysis

Alcohol analysis was performed by GC (gas chromatography). In other words, 50 mL of sample was centrifuged at 3,600 rpm for 30 minutes, and 1 mL of the supernatant was applied to 100 mL of distilled water. Then, the alcohol content was measured by GC. The column used was Carbonpack B / 5% 3 M (L) × 4 mm (Ø). 60, final temp. 150, program rate 5 / min, and carrier gas N ₂ .

The results of measuring the change of alcohol content according to fermentation period of whey vinegar and whey vinegar added with thistle were as shown in Fig. On the first day after fermentation, the alcohol content of wheat rice wine and thistle - added whey rice wine was higher than that of general rice wine. Also, the alcohol content of vinegar made with whey rice wine and thistle - added whey rice wine was consistently higher than that of regular rice wine during fermentation period of 21 days. On the 21st day after fermentation, the content of alcohol was found to be 1.6% in whey rice wine, 1.8% in whey rice wine made with whey rice, and 0.7% in vinegar made in general rice wine. Alcohol is a substance that is converted to acetic acid through fermentation. However, a high alcohol content does not always produce a large amount of acetic acid. This is because the degree of fermentation varies depending on the fermentation environment and fermentation conditions. Therefore, alcohol content of vinegar prepared from general rice wine was lower than that of other two samples, but acetic acid content was not higher than that of two samples.

3) pH measurement

The pH was measured using a pH meter. That is, 20 mL of sample was taken and measured using a pH meter.

The pH change of whey vinegar and whey vinegar added with thistle during fermentation period is shown in FIG. PH was 3.45 ~ 3.56 immediately after vinegar production. PH of vinegar samples prepared with whey rice wine with thistle was the highest, and pH of vinegar samples made with ordinary rice wine was lowest. The pH of the vinegar prepared with general rice wine was 3.40, the pH of the vinegar prepared with whey rice wine was 3.51, and the pH of vinegar prepared with whey rice wine was 3.78. And showed a tendency to decrease gradually until day. It has been reported that the pH tends to decrease steadily in contrast to the increase in total acid during the fermentation period, but it is not exactly the same.

4) Chromaticity measurement

The color of whey vinegar was analyzed as follows. In other words, the sample was centrifuged, and the supernatant was filtered. A predetermined amount of the filtrate was taken and Hunter values L, a and b values were measured using a colorimeter (super color sp-80, Tokyo, Denshoku, JAPAN).

The colorimetric results of whey vinegar and thistle-added whey vinegar are shown in Table 5. The L value of lightness was 77.35, which was the highest in vinegar made with whey rice wine and the lowest value of vinegar made with whey rice added with thistle was 64.37. The value of a showing redness was the highest value of vinegar made with whey rice added with thistle and 14.08. The vinegar made with whey rice wine and common rice wine showed 1.58 and 2.31, respectively, and the a value of vinegar made with whey rice added with thistle There was a very different comparison. The b value indicating yellowness was also 94.79 in the vinegar made with whey rice added with thistle and 4 times more than 24.34 and 22.44 in vinegar made with whey rice wine and common rice wine. As a result, the L value (brightness) did not show a big difference, but a (redness) and b (yellowness) values showed a large difference. It is considered that this is due to the addition of thistle powder which can affect the chromaticity.

5) Free sugar analysis

Free sugar components were analyzed according to the method of Wilson. After centrifugation (3,000 × g, 30 min), the supernatant was centrifuged, and the supernatant was centrifuged. The supernatant was centrifuged (Whatman No. 2), purified with Sep-pak C _18, and then analyzed by HPLC using a 0.45 μm membrane filter (Millipore Co., USA). The content was determined using an external standard method And the HPLC conditions are the same as those of the free sugar analysis in Table 6. &lt; tb &gt;&lt; TABLE &gt;

The free sugar content of vinegar is equal to the free sugar content of vinegar in Table 7. The free sugars of whey vinegar were found to contain 0.43 mg of glucose, 118.69 mg of fructose, 7229.87 mg of α-lactose, 3% of whey, 40.92 mg of glucose, 2243.07 mg of fructose and 8047.59 mg of α- Of free sugars were detected as 1558.11 mg% of α-lactose. The major free sugars were α-lactose in all three varieties. Total free sugar content of wheat bran thistle vinegar was 7348.99 mg%, whey thistle vinegar 10331.58 mg% and makgeolli vinegar 1558.11 mg% Rice wine and vinegar. During fermentation of the vinegar, α-lactose is decomposed into glucose and galactose. In the case of whey thistle vinegar, the content of glucose increases with the addition of thistle powder.

6) Analysis of inorganic components

The inorganic components were analyzed by pretreatment by the wet decomposition method and the analysis conditions are shown in Table 8. In other words, 10 mL of concentrated nitric acid was added to 0.5 mL of the sample, and the mixture was heated at a low temperature for the first time, gradually decomposed while being heated to a high temperature (Bichi distillation unit B-324) And the filtrate was used as a sample for analysis. The quantitative determination of each inorganic component was carried out using standard atomic absorption spectrophotometer (Perkin Elmer Analyst 300, USA), and standard concentration curve of each element was prepared at 1, 3 and 5 ppm.

The inorganic component content of the vinegar is the same as that of the inorganic component analysis shown in Table 9. The inorganic components of vinegar varied depending on the addition of whey rice wine and thistle powder. In the case of whey vinegar, the contents of calcium, magnesium and calcium were 205.75 mg%, potassium 9.69 mg%, sodium 5.17 mg% and magnesium 0.84 mg%, respectively. In case of whey thistle vinegar, calcium 252.93 mg%, potassium 15.62 mg%, sodium 3.67 mg% mg of magnesium, 173.08 mg of calcium, 7.70 mg of potassium, 2.82 mg of sodium and 0.55 mg of magnesium in the case of makgeolli vinegar. In addition, trace amounts of iron and zinc were detected as 0.02 mg% to 0.03 mg% and 0.02%, respectively. As a result of the analysis of inorganic components of whey, calcium, potassium, magnesium, iron, and zinc showed high tendency in the order of the study results, showing similar tendency to this study, but the content of each inorganic component was slightly different. This is thought to be due to differences in the additives used in the vinegar manufacturing process, fermentation environment and fermentation conditions.

7) Free amino acid analysis

Amino acid analysis of whey vinegar was analyzed by Ohara and Ariyosh. In other words, 20 g of the sample was added with distilled water, ground with a homogenizer, stirred and leached, and then 100 mL of the solution was centrifuged. 10 mL of the supernatant was taken, and 25 mg of sulfosalicylic acid was added thereto. The supernatant was filtered with a 0.45 ㎛ membrane filter, and the filtrate was analyzed under the same conditions as the amino acid analysis conditions in Table 10 using an amino acid automatic analyzer.

Table 11 shows the free amino acid analysis results of whey vinegar and whey vinegar added with thistle. Total free amino acid content of wheat rice wine was 5,905.19 mg%, wheat rice wine made with whey rice wine was 4,762.97 mg% and common rice wine vinegar was 4529.71 mg%. The essential amino acid content was 2,061.34 mg% of vinegar made with whey rice wine, 1,818.12 mg% of vinegar made with whey rice added with thistle, 1,484.20 mg% of vinegar made with common rice wine, accounting for 38.1%, 34.9% and 32.7% And also showed high amino acid content in whey - added samples. Whey contains a large amount of whey proteins, a functional ingredient. Therefore, it is considered that the whey proteins having such a function have been converted into amino acids through acetic acid fermentation, and the amino acids having such a function can be included in whey vinegar and nutritional value can be obtained. The contents of alanine and glutamic acid were 1,051.79 mg% and 573.36 mg%, respectively. Leucine, lysine, valine and threonine were the highest in the order of 6 essential amino acids.

<Sensory Evaluation>

The sensory evaluation of vinegar was carried out by a panel of 20 participants. The flavor, color, taste, and overall preference of the vinegar were evaluated using a 9-point scale. Scoring criteria are very good; 9 points, normal; 5 points, very bad; 1 point. The number of samples was changed every 2 hours and the same panel was repeated 3 times. The average score was obtained except for the highest score and the lowest score at each iteration. The sensory evaluation results were tested by means of Duncan's multiple range test (15).

The results of sensory evaluation of vinegar are shown in Table 12. Whey thistle vinegar 7.00, whey vinegar 6.20, and makgeolli vinegar 6.20 were the most preferred, and whey vinegar and makgeolli vinegar were the same. 8.25, 7.00, 5,90 incense was the highest in whey thistle vinegar, followed by whey vinegar and makgeolli vinegar. The taste was 7.45, 6.95, 6.30, and the whey thistle vinegar was the highest, followed by whey vinegar and rice wine vinegar. For the overall preference, whey thistle vinegar added with thistle showed the highest preference at 7.30, followed by whey vinegar at 6.90 and makgeolli vinegar at 6.05. That is, the addition of whey rice wine and thistle showed higher overall preference than vinegar made with makgeolli.

<Experimental Example 2>

- Analysis of quality characteristics

In order to measure the quality characteristics of whey vinegar according to the storage conditions of the present invention, whey vinegar after 21 days of fermentation was stored at 4 ° C and 30 ° C for 30 days, respectively, and pH, total acidity, And the quality characteristics of vinegar were measured. The pH, total acidity and alcohol content were measured by the same method as that used for evaluating physicochemical properties of vinegar, and viable cell count was measured by plate agar culture method. In other words, viable cell counts were determined by counting the number of colonies by selecting a plate of 30 ~ 100 colonies after culturing on a Nutrient agar medium at 37 ° C for 24 hours and multiplying the dilution factor by the number of microorganisms per unit volume.

Results of acidity, alcohol content and pH change with storage time are shown in FIGS. 7, 8 and 9. In the case of acidity, all samples increased slightly after fermentation. The acidity of the samples stored at room temperature (30) was higher than that of samples stored at refrigeration (4). The pH of vinegar prepared with whey rice wine was 7.1% and 6.3%, respectively. The acidity of vinegar prepared with whey rice added with thistle was 6.7% and 6.2%, respectively. The lowest content of vinegar was 6.3% and 6.0%, respectively. Changes in alcohol content slightly decreased after fermentation, and this was also the result of the fermentation process of vinegar. The changes in the alcohol content by storage condition showed a similar pattern of decreasing patterns of stored samples at room temperature (30) and stored at refrigeration (4). No alcohol content was observed at all samples at 30 days of storage. In the case of pH, the storage conditions of the sample stored at room temperature (30) and the sample stored at refrigeration (4) were similar, and the pH value during storage was also maintained constant. The pH of sample identification showed the highest pH value at the end of fermentation

The vinegar prepared with whey rice wine added with thistle was higher than the vinegar prepared with whey rice wine and common rice wine.

The change in total bacterial counts of vinegar according to storage conditions is shown in Fig. Immediately after the end of fermentation, the total bacterial counts of each sample were 10.19 log cfu / ml of vinegar prepared with whey rice wine, 10.22 log cfu / ml of vinegar prepared with whey rice added with thistle, and 10.39 log cfu / ml of vinegar prepared with common rice wine, And decreased from 7.82 log cfu / ml to 8.13 log cfu / ml at 30 days of storage. These results suggest that the concentration of acetic acid increased to 5% or more as the main fermentation and post - fermentation process progressed, which made microbial growth difficult. The decrease in the number of samples stored at room temperature (30) and the sample stored at refrigerator (4) tended to be similar, and the difference in sample identification was not significant.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the present invention as defined by the following claims It can be understood that

Claims (5)

delete Culturing the acetic acid strain in a liquid medium for 3 days at 30 DEG C to prepare acetic acid bacteria;
Filtering the whey rice wine fermented by adding whey to make an alcohol content of 6%;
Mixing the prepared acetic acid bacterium with the formulated whey rice wine in an equal amount and culturing the shake culture at 30 ° C for 30 to 40 hours to produce a herbaceous plant;
Mixing the prepared herbaceous plant with the formulated whey rice wine, adjusting the initial acidity to 2.5%, adding thistle powder to 1 to 3% by weight, and conducting acetic acid fermentation at 30 ° C for 21 days;
First fermenting the fermented acetic acid fermentation product and secondly filtering the fermented product to obtain a fermented acetic acid product;
Sterilizing the obtained fermented product at 95 DEG C for 15 minutes, cooling and packaging the fermented product,
In the step of preparing the acetic acid bacteria, the acetic acid bacteria are selected from the collected vinegar and selected,
The plate medium for separating the bacteria and the bacteria was composed of glucose 50 g / L, yeast extract 10 g / L, CaCO ₃ 30 g / L, ethanol 40 g / L and agar 25 g / L, / L, 10 g / L of yeast extract, 20 g / L of acetic acid and 70 g / L of whey rice wine. The medium for culture of acetic acid bacteria is composed of yeast extract 1%, glucose 5%, acetic acid 2% And the preservation medium for the selected acetic acid-producing strains consisted of glucose 50 g / L, yeast extract 10 g / L, whey rice wine 40 g / L and agar 25 g / L,
The whey-
Mixing 100 parts by weight of water, 150 parts by weight of water, 5 to 8 parts by weight of lactic acid and 10 parts by weight of yeast, fermenting at 23 to 27 DEG C for 70 to 74 hours, stirring at intervals of 12 hours,
200 parts by weight of the prepared rice cake was mixed with 300 parts by weight of whey and 100 parts by weight of the master was washed with water, immersed and raised to prepare a rice cake. The resulting mixture was added with 0.3% Fermenting the mixture at 23 to 27 ° C for 70 to 74 hours, stirring the mixture at intervals of 12 hours;
Adding 400 parts by weight of the rice flour and 500 parts by weight of the whey to the mixture, adding 0.3% by weight of the crude enzyme to the mixture, fermenting the mixture at 23 to 27 ° C for 9 to 11 days,
And fermenting the fermentation product obtained in the step of two stages of fermentation at 4 to 10 DEG C,
The whey is pasteurized at 60 to 64 ° C for 25 to 35 minutes and then stored in a refrigerator at 3 to 5 ° C to prepare 50 to 100% by weight of the whey, Wherein the whey is prepared by mixing 50 to 99% by weight of whey with water. delete delete A wheygum rice wine vinegar produced according to the method of claim 2.

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