KR102088098B1 - A method for manufacturing of non-heat pineapple fermentation vinegar - Google Patents

Abstract

The present invention relates to a method for preparing non-heated pineapple fermented vinegar, and further provides a beverage containing the non-heated pineapple fermented vinegar prepared by the method and a non-heated pineapple fermented vinegar prepared by the method.
Specifically, by being prepared by the non-heating method, the antioxidant activity is improved compared to the control group containing the vinegar prepared by the conventional heating method, has the starch dehydrogenase inhibitory activity as the control, protease activity and lipolytic enzyme It relates to a method for producing a non-heated pineapple fermented vinegar with improved inhibitory activity,
Pineapple fruit is used, but when the fruit is processed, the active ingredient of the pineapple is maintained as it is not heat-treated, it can provide effective vinegar effective pineapple,
This unheated pineapple fermented vinegar is diluted with purified pineapple and pineapple concentrate in purified water, inoculated with Saccharomyces cerevisiae KSH-Y141029 (Accession No. KCTC12702BP) strain and inoculated at 20-35 ° C incubator. The alcohol fermentation broth was prepared by culturing for 10 days, and the fermentation broth was fermented, and then the strain was inoculated with Gluconobacter intermedius KSH-B141031 (Accession No. KCTC12701BP) to only pure fermentation broth. It is prepared by shaking culture (50-200 rpm) for 3-20 days in a 40 ℃ shaking incubator.

Description

Manufacturing method of unheated pineapple fermented vinegar {A METHOD FOR MANUFACTURING OF NON-HEAT PINEAPPLE FERMENTATION VINEGAR}

The present invention relates to a method for preparing non-heated pineapple fermented vinegar, and further provides a beverage containing the non-heated pineapple fermented vinegar prepared by the method and a non-heated pineapple fermented vinegar prepared by the method.

Specifically, the non-heating method has a sugar content of 4.5 ± 1.0 and acidity of 7.0 ± 0.5, the antioxidant activity is improved compared to the control group containing vinegar prepared by the conventional heating method, as much as the starch degrading enzyme The present invention relates to a method for producing unheated pineapple fermented vinegar, which has inhibitory activity and has improved protease activity and lipase inhibitory activity.

Pineapple fruit is used, but when the fruit is processed, the active ingredient of the pineapple is maintained as the heat treatment is not possible can provide effective vinegar, effective pineapple,

This non-heated pineapple fermented vinegar is diluted with purified pineapple and pineapple concentrate in purified water, inoculated with Saccharomyces cerevisiae KSH-Y141029 (Accession No. KCTC12702BP) strain, and then inoculated at 3 to 20 ° C incubator. After fermentation for 10 days, alcohol fermentation broth was prepared, and the fermentation broth after fermentation was extracted. Gluconobacter intermedius ( Gluconobacter intermedius KSH-B141031) (Accession No. KCTC12701BP) was inoculated with the strain to 20 to pure fermentation broth only. It is prepared by shaking culture (50-200 rpm) for 3-20 days in a 40 ℃ shaking incubator.

Pineapple is a fruit that is consumed by people all over the world. It is high in sugar and contains a lot of vitamin A, vitamin C and vitamin B. Fresh pulp is eaten or cooked to make dough, jelly, candy, juice, alcohol, vinegar, etc.

These pineapples are rich in vitamin C, which is a representative antioxidant component, to boost immunity and prevent diseases such as colds, as well as abundant citric acid, which is a component of vitamin B1 and fatigue recovery agents, which is helpful for fatigue recovery.

In addition, pineapple is a low-calorie fruit that is only 23kcal per 100g, so it is good for diet, and because it is rich in various nutritional ingredients as well as fiber, it helps to feel full.

In addition, pineapple contains vitamin C, a major nutrient for synthesizing collagen in the skin, thus maintaining skin elasticity and moisturizing, and inhibiting the production of melanin pigments that cause spots and freckles. do.

In addition, the acidic citric acid of pineapple stimulates appetite, promotes appetite, and contains abundant bromelain, an enzyme that breaks down protein. It also acts as a softener.

In addition, the rich fiber contained in pineapple improves the intestinal environment and promotes activity in the human body, and is effective in improving and preventing constipation.

In addition, 100g of pineapple contains manganese, which is equivalent to 40% of the daily recommended amount of adults, it is effective in preventing osteoporosis of the elderly as well as skeletal formation of growing children.

In addition, the bromelain component contained in the pineapple has a strong anti-inflammatory action, and is known to help suppress inflammation, as well as relieve inflammatory diseases such as respiratory inflammation and arthritis and quenching colitis.

Accordingly, in the present invention, the pineapple-based pineapple vinegar and drink foods containing the same have been produced. In particular, the pineapple vinegar is not only to provide the flavor of simple pineapple, but fermented foods by vinegar as the main composition of the beverage, fermented food The antioxidant activity and enzyme activity of the drinker (consumer) to provide together.

In the past, a beverage containing pineapple as a main composition was seen in the market, and in particular, there is a method of preparing pineapple donchimi drink of Korea Food Research Institute described in Korean Patent Publication No. 10-1478026, and pineapple donchimi drink prepared accordingly. .

The above technique relates to a method of preparing a Dongchimi beverage using pineapple and a pineapple Dongchimi beverage prepared according to the same, and immersing the washed radish in brine; Dehydrating the pickled radish and mixing with the submaterial; Preparing a pineapple mixture by mixing purified water, pineapple, sugar, and salt; Mixing the mixture with a pineapple mixture; Aging the mixed solution and then filtering; And by filling the filtered filtrate in the container and sterilization, there is no unique off-flavor generated in the Dongchimi produced only by radish and can provide the Dongchimi excellent in taste and aroma in the form of a beverage.

However, the conventional pineapple drink as described above is not based on vinegar, which is a fermented food.

Regarding a pineapple drink based on fermented foods, a method for preparing vinegar drink of Patent Publication No. 10-2012-0122175 has been described.

The technique, the container washing step of selecting a large container for cleaning the vinegar drink to clean; 11-13% by weight of 100% fermented vinegar made by secondary fermentation of the raw materials in the washed container, 8-11% by weight of concentrated fruit juice, 6-8% by weight of organic sugar, 1-2% by weight of honey, lemon juice 0.1- Adding 1% by weight of 68-73% by weight of purified water and mixing the raw material of the mixed beverage to stir until the organic sugar is completely dissolved; Mixed drink filtration step of filtering the blended blended drink by the double filter using activated carbon and microfiber; A metering and container input step of measuring the filtered mixed beverage and putting it into a standard container in a sterile facility; A sealing and inspection step of sealing the mixed beverage added to the container and inspecting the sealed state of the product and the presence of foreign substances; A storage and shipment step of storing the inspected vinegar beverage in a cool warehouse without direct sunlight and then shipping the same; The present invention relates to a method of manufacturing a vinegar beverage consisting of vinegar and fruit, which provides a functional drink that is beneficial to the human body. By combining high-quality concentrated fruit juice and lemon juice, you can drink scented drinks like natural fruit juice. Long-term preservation is possible even without using an antimicrobial agent, and is intended to provide an aromatic drink because the fruit juice and honey lemon juice is mixed with fermented vinegar.

At this time, as a concentrated fruit juice in the above technique, apple, pear, strawberry, grape, plum, bokbunja, pineapple, blueberry is used selectively, and when you want to use the color according to the characteristics of the raw material sweet and highly transparent pear concentrate It describes the use of.

However, the technique is different from the present invention which the applicant intends to propose because there is no association between pineapple and vinegar, and in particular, the concentrated fruit juice of the technique generally uses a heating method, and thus the present application using pineapple vinegar as a non-heating method. Is different.

In addition, the use of vinegar describes the use of 100% fermented vinegar, which is fermented from raw materials and fermented first to make alcohol (wine), and then fermented with acetic acid bacteria to the alcohol.

The conventional vinegar is not manufactured at home, but in the case of producing in large quantities, a heating method is adopted for the purpose of sterilization to remove foreign substances, which is different from the present invention proposed by the present applicant.

On the other hand, Patent Publication No. 10-1227366 discloses an environmentally friendly apple vinegar manufacturing method and an environmentally friendly apple vinegar produced by the method.

The technique involves washing green apples that are not related to pineapple vinegar but not removed, chopped 2-4 equally with a knife, and then chopped; Grinding the sliced apple using a colloid mill; Adding lactic acid bacteria to the pulverized apple ground liquid to remove various bacteria, and then adding yeast to ferment alcohol; Fermenting the alcohol fermented apple fermentation broth by mixing one or more selected from the group consisting of acetic acid bacteria and naturally-fermented apple vinegar; Decanter treating the fermented apple cider vinegar and then mixing 3-7% by weight of rub barb juice, a natural browning inhibitor; And sterilizing the apple vinegar using a high voltage pulse and filling the container, or filling the container with apple vinegar and ultra-high pressure sterilization.

In the conventional vinegar production, since most of the concentrate is used, when heat is applied to make the concentrate with the fruit, there is a problem that the nutrients or active ingredients contained in the fruit are destroyed.

Accordingly, the present inventors conceived a method of manufacturing vinegar without applying heat to fruit, but the above technique includes a process of crushing apples without applying heat, thereby causing concern about destruction of nutrients. Is still there.

That is, even if heat is not applied to the fruit, if there is too much impact, there is a concern about the destruction of nutrients.

In addition, the technique does not describe a process that can remove residual residues in the vinegar manufacturing process, despite the use of fruit.

However, there is also described a method for producing vinegar in a manner that does not irritate the fruit and do not apply heat, as in the method for producing fruit fermented vinegar disclosed in the Patent Publication No. 10-2016-0060298

Since the above technologies are mostly specialized in producing a small amount, the manufacturing process is inevitably different from the process proposed in the present invention.

That is, as a process of controlling the sugar content of the fruit and stirring it, it is virtually impossible to apply the fruit pretreatment process described in conventional techniques such as this technique to a technique specialized in the manufacture of a large amount of vinegar such as the present application.

Patent Registration No. 10-1478026 (2015.01.02. Notification) Published Patent Publication No. 10-2012-0122175 (2012.11.07.) Patent Registration No. 10-1227366 (January 29, 2013) Publication No. 10-2016-0060298 (2016.05.30.)

An object of the present invention relates to a method for producing a non-heated pineapple fermented vinegar, and further to providing a beverage containing the non-heated pineapple fermented vinegar prepared by the method and a non-heated pineapple fermented vinegar prepared by the method. .

Another object of the present invention, the non-heating method has a sugar content of 4.5 ± 1.0 and acidity 7.0 ± 0.5, the antioxidant activity is improved compared to the control group containing vinegar prepared by the conventional heating method, The present invention relates to a method for preparing unheated pineapple fermented vinegar, which has starch dehydrogenase inhibitory activity and has improved protease activity and lipase inhibitory activity.

Pineapple fruit is used, but when the fruit is processed, the active ingredient of the pineapple is maintained as the heat treatment is not possible can provide effective vinegar, effective pineapple,

This unheated pineapple fermented vinegar is diluted with purified pineapple and pineapple concentrate in purified water, inoculated with Saccharomyces cerevisiae KSH-Y141029 (Accession No. KCTC12702BP) strain and inoculated at 20-35 ° C incubator. The alcohol fermentation broth was prepared by culturing for 10 days, and the fermentation broth was fermented, and then the strain was inoculated with Gluconobacter intermedius KSH-B141031 (Accession No. KCTC12701BP) to only pure fermentation broth. The present invention provides a method for preparing unheated pineapple fermented vinegar, which is prepared by shaking culture (50-200 rpm) in a 40 ° C shaking incubator.

In order to achieve the object as described above, the method for producing a non-heated pineapple fermented vinegar according to the present invention, after fermentation of alcohol using agricultural products, concentrates and ground water as a material, after performing the juice and acetic acid fermentation, It is characterized by being manufactured without sterilization through three times of filtration.

At this time, the manufacturing method,

(a) preparing and storing pineapple produce, cutting it,

(b) prepare and store pineapple concentrate,

(c) chlorine disinfect the groundwater,

Alcohol fermentation is a mixture of agricultural products, concentrates and ground water.

In addition, 10 to 30 parts by weight of agricultural products based on 100 parts by weight of unheated pineapple fermented vinegar, 15 to 20 parts by weight based on 100 parts by weight of non-heated pineapple fermented vinegar are mixed, and diluted with ground water. It characterized in that the manufacturing.

In addition, the alcoholic fermentation was inoculated with Saccharomyces cerevisiae KSH-Y141029 (Accession No. KCTC12702BP) strain to the mixture, and incubated for 3 days in an incubator (culture room) having a condition of 20 ° C to 35 ° C. Characterized in that.

At this time, the Saccharomyces cerevisiae ( Saccharomyces cerevisiae KSH-Y141029) (Accession No. KCTC12702BP) strain is characterized by using 1 to 15 parts by weight relative to 100 parts by weight of agricultural products.

In addition, the alcoholic fermentation of the alcoholic fermentation broth is characterized in that to filter out the residue by agricultural products.

In addition, the acetic acid fermentation is inoculated with 1 to 15 parts by weight of Gluconobacter intermedius KSH-B141031 (Accession No. KCTC12701BP) strain relative to 100 parts by weight of the alcoholic fermentation broth, shaking having a condition of 20 to 40 ℃ It is characterized in that it is carried out by shaking culture in 3 to 20 days at 50 ~ 200rpm in an incubator.

In addition, the filtration consists of primary filtration, secondary filtration and tertiary filtration,

The primary filtration is characterized in that it is carried out in an environment of 3300rpm using a Delcanta centrifuge.

At this time, the secondary filtration is characterized in that the centrifugal filtration at 7400rpm environment is carried out at a higher rpm than the primary filtration.

In addition, after transporting and storing the secondary filtrate in which the secondary filtration is performed, it is characterized in that the third filtration to filter through a filter having a size of 50㎛.

In addition, it features a non-heated pineapple fermented vinegar prepared through the above-described manufacturing method.

On the other hand, the beverage containing the non-heated pineapple fermented vinegar prepared by the above-described manufacturing method, can be prepared in a beverage, such as liquid type, jelly type, dust floating type, during the manufacturing process of each beverage, the ratio according to the present invention It characterized in that it comprises a method for producing thermal pineapple fermented vinegar.

According to the method of manufacturing the non-heated pineapple fermented vinegar according to the present invention, the beverage containing the non-heated pineapple fermented vinegar prepared by the method and the non-heated pineapple fermented vinegar prepared by the method,

(a) antioxidant activity is improved compared to a control containing vinegar prepared by a conventional heating method,

(b) has a starch dehydrogenase inhibitory activity as much as the control, and has an effect of improving protease activity and lipase inhibitory activity.

In addition, by preparing a fermented vinegar using pineapple, providing the effective effect of the pineapple to the intake, but do not destroy the active ingredient of the pineapple as the heat is not applied because the sterilization treatment is not performed during the manufacturing process, As both fruits and concentrates are used, the fruit is simply cut, so nutrients are not destroyed, and the nutrients contained in the fruits are destroyed even if the nutrients in the concentrates are destroyed during the preparation of the concentrates. It has the effect of taking enough nutrients according to the active ingredient.

Figure 1 shows a method for producing a non-heated pineapple fermented vinegar according to the present invention.
2 is a graph showing a characteristic change according to alcohol fermentation during the process of preparing the non-heated pineapple fermented vinegar according to the present invention.
Figure 3 is a graph showing the characteristic change according to the fermentation of acetic acid during the process of preparing the non-heated pineapple fermented vinegar according to the present invention.
Figure 4 shows the results of evaluation of the sugar concentration after alcohol fermentation based on the content of pineapple concentrate in the non-heated pineapple fermented vinegar according to the present invention.

The terms or words used in this specification and claims should not be construed as being limited to the common or dictionary meanings, and the inventors can appropriately define the concept of terms in order to best describe their invention. Based on the principle, it should be interpreted as meaning and concept corresponding to the technical idea of the present invention.

Therefore, the matters described in the embodiments and drawings described herein are only the most preferred embodiments of the present invention and do not represent all of the technical idea of the present invention, and various equivalents may be substituted for them at the time of the present application. It should be understood that there may be water and variations.

Before describing the present invention with reference to the drawings, it is not shown or specifically described for the matters that are not necessary to reveal the gist of the present invention, that is, can be obviously added to those skilled in the art. Make a note.

The present invention relates to a method for preparing non-heated pineapple fermented vinegar, and further provides a beverage containing the non-heated pineapple fermented vinegar prepared by the method and a non-heated pineapple fermented vinegar prepared by the method.

Specifically, the non-heating method has a sugar content of 4.5 ± 1.0 and acidity of 7.0 ± 0.5, the antioxidant activity is improved compared to the control group containing vinegar prepared by the conventional heating method, as much as the starch degrading enzyme The present invention relates to a method for producing unheated pineapple fermented vinegar, which has inhibitory activity and has improved protease activity and lipase inhibitory activity.

Pineapple fruit is used, but when the fruit is processed, the active ingredient of the pineapple is maintained as the heat treatment is not possible can provide effective vinegar, effective pineapple,

This non-heated pineapple fermented vinegar is diluted with purified pineapple and pineapple concentrate in purified water, inoculated with Saccharomyces cerevisiae KSH-Y141029 (Accession No. KCTC12702BP) strain, and then inoculated at 3 to 20 ° C incubator. Alcohol fermentation broth was prepared by culturing for 10 days, and the fermentation broth after fermentation was extracted. Gluconobacter intermedius KSH-B141031 (Accession No. KCTC12701BP) was inoculated to pure fermentation broth only to inoculate 20-40. It is prepared by shaking culture (50 ~ 200rpm) in a shaking shaking incubator for 3 to 20 days.

Example  1. Manufacturing method of unheated pineapple fermented vinegar

Figure 1 shows a method for producing a non-heated pineapple fermented vinegar according to the present invention.

Referring to Figure 1 of the accompanying drawings, in the method for producing a non-heated pineapple fermented vinegar according to the present invention is produced using agricultural products (fruit), concentrate (liquid) and ground water.

At this time, since the sterilization is not performed as a main feature in the present invention, the pineapple fermentation vinegar can be prepared by a non-heating method, and thus the active ingredient contained in the pineapple fermentation vinegar is preserved without being destroyed, and the nutrients of the pineapples are taken up by the ingestor. To consume

In addition, the material used to prepare pineapple fermented vinegar, conventionally used only fruit or concentrate, in this case, if only fruit is used to disinfect or destroy the nutrients by disinfecting or crushed, and using only concentrates Since there was a problem that heat is applied in the manufacturing process of the concentrate, nutrients are destroyed,

In the present invention, in addition to using the concentrate, pineapple fruit as the main material, the crushed pineapple fruit to the extent of cutting only so that the nutrients are maintained, and sterilization is not carried out can be preserved nutrients as an effective ingredient Make sure

In addition, even if the pre-treatment of the pineapple is crushed only to the extent of cutting, because the juice process, it is possible to remove the residue, the pure liquid state can be filtered to provide a vinegar that does not precipitate the residue have.

The method for producing a non-heated pineapple fermented vinegar according to the present invention,

First, prepare pineapple produce (hereinafter referred to as 'product') (S1), and stores the produce (S2).

The agricultural product is subjected to a process such as cutting to a red pepper size through the agricultural product crushing step (S3), wherein the crushing in the agricultural product crushing step (S3) is preferably pretreated to the extent that the nutrients contained in the agricultural product are not destroyed.

Next, a concentrated solution (hereinafter referred to as 'concentrate') prepared using pineapple is prepared and prepared (S1a), and the concentrate is stored (S2a).

At this time, the preparation of the concentrate may be carried out a variety of methods conventionally performed. However, it is preferable to employ a method of preparing pineapple as a concentrate without applying heat by squeezing juice using a juicer. This may be possible because of the nature of pineapple nature.

At this time, the concentration of the concentrate is to be 1 to 15 brix.

Finally, the chlorinated groundwater is prepared (S1b), and the groundwater is stored in a tank or a water tank (S2b).

During the above process, the agricultural product uses 10 to 30 parts by weight based on 100 parts by weight of the total amount of unheated pineapple fermented vinegar.

The prepared and crushed agricultural products are mixed with the concentrate of 1 to 15 brix, and the groundwater is diluted to prepare a mixture, wherein the concentrate uses 15 to 20 parts by weight based on 100 parts by weight of the total amount of unheated pineapple fermented vinegar.

Saccharomyces cerevisiae KSH-Y141029 (Accession No. KCTC12702BP) strain deposited in this mixture is inoculated to perform the alcohol fermentation step (S4).

At this time, the deposited Saccharomyces cerevisiae ( Saccharomyces cerevisiae KSH-Y141029) (Accession No. KCTC12702BP) strain is used 1 to 15 parts by weight relative to 100 parts by weight of agricultural products,

Incubate for 3 to 4 days in an incubator (culture room) having a condition of 20 ℃ to 35 ℃.

The stationary culture means the in vitro culture of cells cultured in a state where the culture vessel is left without stirring, shaking, or perfusion.

At this time, the characteristics of the alcohol fermentation broth appearing through the alcohol fermentation step (S4) refer to Figure 2 of the accompanying drawings.

Figure 2 is a graph showing the characteristic change according to the alcohol fermentation during the process of preparing the non-heated pineapple fermented vinegar according to the present invention.

According to Figure 2 of the accompanying drawings, the sugar concentration (Sugar centent) and alcohol content (Alcohol content) according to the fermentation time (Fermentation time), when the fermentation time less than 3 days, the soybean concentration is relatively less than the sugar concentration , Because the sugar concentration is high, sweetness is strong, not suitable for vinegar fermentation,

Since the sugar concentration is relatively lower and the alcohol concentration is higher than 3 days, fermentation for alcohol production can be performed.

The optimal alcohol fermentation time is 3 days.

After the alcohol fermentation step (S4) is carried out as described above, the alcohol fermentation solution to juice through the juice step (S5).

In this juice step (S5) to filter out the residue of agricultural products contained in the alcoholic fermentation solution, for this purpose juice step (S5) to juice using a juice cloth, paper or the like, or to juice using a juicer.

Acetic acid fermentation was inoculated by inoculating 1 to 15 parts by weight of Gluconobacter intermedius KSH-B141031 (Accession No. KCTC12701BP) strain against 100 parts by weight of the pure liquid alcoholic fermentation broth obtained as the juice step (S5) was completed. Acetic acid fermentation step (S6) to perform is performed.

At this time, the acetic acid fermentation step (S6) is carried out by shaking culture in a shaking incubator having a condition of 20 to 40 ℃ 3 to 20 days at 50 ~ 200rpm.

Preferably, acetic acid fermentation step (S6) may be carried out by shaking culture for 4 days at 180 rpm in a shaking incubator having a condition of 30 ℃.

The characteristics of the acetic acid fermentation solution prepared through the acetic acid fermentation step (S6) can be referred to Figure 3 of the accompanying drawings.

3 is a graph showing a characteristic change according to the fermentation of acetic acid during the process of preparing the non-heated pineapple fermented vinegar according to the present invention.

Referring to FIG. 3 of the accompanying drawings, depending on the fermentation time (fermentation time), acetic acid fermentation broth appeared to decrease alcohol content (Ticotablet content), titratable acidity (Titratable acidity) was found to increase.

That is, considering that the optimum acidity of vinegar is generally 5% to 7%, the fermentation time of 4 days with a proper acidity of about 6% was found to be suitable as the fermentation time of acetic acid, and the alcohol concentration was also suitable for vinegar. appear.

In addition, when preparing vinegar using a pineapple as in the present invention, because the sugar specific to pineapple must be removed, alcohol fermentation is performed, because the alcohol concentration increases during alcohol fermentation (see Fig. 2), in order to catch this Depending on the fermentation time, acetic acid fermentation, which reduces the alcohol content, should be carried out to catch the alcohol concentration.

In other words, in the production of vinegar using pineapple, the process of alcohol fermentation and acetic acid fermentation can be said to be essential.

As described above, the acetic acid fermentation solution obtained as the acetic acid fermentation step (S6) is performed is filtered three times (S7 to S10) to be finally packaged (S11).

This primary filtration step (S7) is a step of filtering the fermentation of acetic acid in the environment of 3300rpm using a Delcanta centrifuge to filter the residue that could not be removed in the juice step (S5).

In addition, the secondary filtration step (S8), by filtering the primary filtrate filtered in the primary filtration step (S7) in the environment of 7400rpm using the same centrifuge or a separate centrifugal filter (S7) ) To filter out unfiltered debris.

In this secondary filtration step (S8), because the filter is not filtered in the primary filtration step (S7) should be filtered, so that the rpm is applied harder.

When the secondary filtration step (S8) is performed as described above, the secondary filtrate is transferred using a pipe or a pipe through a transfer and storage step (S9), stored in a separate tank, and then the third filtration step ( S10) through the net (filter) having a size of 50㎛ through the final filter to be filtered with pineapple fermented vinegar.

The non-heated pineapple fermented vinegar prepared as described above looks at the effect of having compared to the fermented vinegar prepared by the conventional heating method through [Table 1] and [Table 2] below.

At this time, as a heating method, the Heat-1 group and the Heat-2 group were used. The Heat-1 group was a control heated while sterilization, and the Heat-2 group was used to prepare the concentrate in the vinegar prepared using only the concentrate. It is a heated control.

Total phenolic content
(mg / 100 mL) Total flavonoid content
(mg / 100 mL) ABTS radical scavenging activity (%) DPPH radical scavenging activity (%) Nitrite scavenging activity (%) Pine apple Non-heat 228.03 ± 0.43 6.21 ± 0.23 78.43 ± 0.30 86.63 ± 0.19 74.88 ± 0.12 Heat-1 229.25 ± 0.31 5.86 ± 0.74 77.26 ± 0.34 86.47 ± 0.13 71.01 ± 0.23 Heat-2 229.08 ± 0.28 5.84 ± 0.27 77.21 ± 0.16 85.87 ± 0.11 71.21 ± 0.17

Referring to the results of [Table 1], phenolic content tended to decrease in non-heating method and flavonoid content tended to increase in non-heating method.

In addition, each scavenging activity was measured by a conventional measuring method, ABTS radical scavenging ability, DPPH radical scavenging ability and Nitrite scavenging ability was increased in the non-heating method, the overall antioxidant activity measurement results are non-heat activity (Non-heat) Appeared to be high.

In Table 1, it was confirmed that the non-heating method was superior to the Heat-1 group and the Heat-2 group, and thus, the test was performed on the Heat-1 group.

Protease activity
(unit) Lipase inhibition activity
(%) α-Amylase inhibition activity
(%) Pine apple Non-heat 34.55 ± 0.65 44.33 ± 1.61 99.35 ± 0.11 Heat-1 29.36 ± 0.47 22.59 ± 0.62 99.27 ± 0.17 Pepsin 21.66 ± 0.28

Starch enzyme inhibitory activity through the results of Table 2, the activity of both the conventional heating method (Heat-1) and the non-heating method (Non-heat) according to the present invention was high.

However, the protease activity and the lipolytic enzyme inhibitory activity were higher in the non-heating method according to the present invention, and in particular, the proteolytic activity was higher than that of the Pepsin treatment group, and the non-heating pineapple prepared according to the present invention. The fermentation vinegar was found to be excellent.

As a result, the non-heated pineapple fermented vinegar is thought to have an adjuvant role in helping proteolytic enzyme activity and to inhibit fat and starch degrading enzyme activity and thus have an anti-obesity effect.

On the other hand, the applicant of the sensory evaluation for 10 to 30 parts by weight of agricultural products compared to 100 parts by weight of the total amount of the non-heated pineapple fermented vinegar used to prepare the unheated pineapple fermented vinegar;

Similarly, the evaluation of the characteristics of the fermented vinegar with respect to 15 to 20 parts by weight of the concentrate compared to 100 parts by weight of the total amount of fermented vinegar was performed.

Sensory Evaluation on the Weight of Pineapple Agricultural Products

The sensory evaluation was conducted on a total of 50 panelists in their 30s to 50s who could objectively comment on the flavor of pineapple.

At this time, the opinion of sensory evaluation was carried out on a 5-point scale, and it became a positive evaluation opinion toward 5 points.

And pineapple fermented vinegar using the manufacturing method described above, was prepared by adding agricultural products in accordance with the conditions of the following [Table 3].

Agricultural product content
(Part by weight) Opinion 5 Pineapple flavor is not at all (3.25 ± 0.2) 10 Poor flavor of pineapple (4.09 ± 0.41) 15 Good but strong sour characteristic of vinegar (4.18 ± 0.17) 20 Good (4.31 ± 0.1) 25 Good (4.37 ± 0.34) 30 Good (4.54 ± 0.14) 35 Strong sour taste of pineapple, good aroma (3.91 ± 0.11) Control Good, but the sourness peculiar to vinegar is present, but it is thought to be because it is vinegar and the inconvenience is small (4.12 ± 0.32)

Based on the results of Table 3, the experimental group having a total score of 4 or more, pineapple produce should include at least 10 parts by weight relative to 100 parts by weight of the total amount of unheated pineapple fermented vinegar, and it is not preferable to exceed 30 parts by weight. Turned out to be.

This is based on an evaluation result of 4.12 ± 0.32, compared to the control pineapple vinegar commonly available on the market, which is why it would be desirable to use at least a significant evaluation result for the control group.

<Evaluation of Pineapple Concentrate>

The experiment was based on 30 parts by weight of pineapple farm products ranked the highest in the sensory evaluation. That is, 30 parts by weight of agricultural products are contained based on 100 parts by weight of fermented vinegar, 10 to 30 parts by weight of pineapple concentrate was performed, and the reason for not exceeding 30 parts by weight of concentrate is that the content of the concentrate exceeds the content of agricultural products. This is because the concentration of sugar may increase due to the nature of the concentrate, and the sweetness of the fermented vinegar may finally become strong.

(Sugar concentration evaluation result)

Based on the manufacturing method of the non-heated pineapple fermented vinegar as described above, the sugar content after alcohol fermentation (Sugar content) was evaluated for the experimental group each containing 10 to 30 parts by weight of pineapple concentrate compared to 100 parts by weight of non-heated pineapple fermented vinegar. .

This is the same as Figure 4 of the accompanying drawings.

Figure 4 shows the results of evaluation of the sugar concentration after alcohol fermentation based on the content of pineapple concentrate in the non-heated pineapple fermented vinegar according to the present invention.

Referring to Figure 4 of the accompanying drawings, the sugar content (Sugar content) appeared to increase rapidly from the case where the content of the concentrate exceeds 20 parts by weight, which corresponds to the level of the second day of alcohol fermentation sweetness of vinegar There is a fear of increasing too much.

On the other hand, when the content of the concentrate is less than 15 parts by weight, the sweetness is too controlled to increase the sour taste of the vinegar.

Therefore, it was confirmed that the content of the concentrate is preferably 15 to 20 parts by weight relative to 100 parts by weight of the total amount of unheated pineapple fermented vinegar.

However, since the decrease in the case where the content of the concentrate is less than 15 parts by weight is significant compared to the increase, the following experiment was further performed.

(Antioxidant Evaluation)

Antioxidant activity was evaluated by evaluating DHHP radical scavenging activity, that is, DHHP radical scavenging activity by setting the content of the concentrate to 14 to 21 parts by weight, which can be referred to [Table 4].

Concentrate content
(Part by weight) 14 15 16 17 18 19 20 21 DPPH radical scavenging activity (%) 86.31 ± 0.02 86.54 ± 0.1 86.6 ± 0.06 86.61 ± 0.11 86.61 ± 0.12 86.62 ± 0.08 86.63 ± 0.19 87.1
± 0.14

Referring to the results of Table 4, DHHP radical scavenging ability was evaluated to be the highest when the content of the concentrate is 21 parts by weight, but when referring to FIG. 4, it is not preferable to set the content of the concentrate to 21 parts by weight. It was confirmed that up to 20 parts by weight of the total amount of thermal pineapple fermented vinegar was suitable up to 20 parts by weight,

When the concentration of the concentrate was 14 parts by weight, the DHHP radical scavenging ability was lower than that of the heated DHHP radical scavenging ability (see Table 1). It was found to be the most appropriate.

Example  2. Beverages containing unheated pineapple fermented vinegar

Beverages prepared using the non-heated pineapple fermented vinegar described in Example 1, all conventional beverages may fall into the category.

Such beverages may fall into the category of beverages diluted with water, as well as beverages containing separate fruits and beverages containing jelly type or dried foods.

For a method of preparing such a beverage, reference may be made to a conventional method of preparing respective beverages, except that the method of preparing unheated pineapple fermented vinegar according to Example 1 may be included in the middle of a beverage manufacturing method. Those skilled in the art will fully understand.

What has been described above with reference to the drawings describes only the main matters of the present invention, and it is obvious that the present invention is not limited to the configuration of the drawings as long as various designs are possible within the technical scope.

Claims (12)

After fermentation of alcohol with agricultural products, concentrates and ground water as a material, after juice extraction and acetic acid fermentation, it is manufactured without sterilization through three filtrations,
(a) prepare, store and cut pineapple produce;
(b) prepare and store pineapple concentrate,
(c) chlorine disinfect the groundwater,
Alcoholic fermentation of a mixture of agricultural products, concentrate and groundwater,
Based on 100 parts by weight of non-heated pineapple fermented vinegar, 10 to 30 parts by weight of the concentrate prepared from 1 to 15 brix is mixed with 15 to 20 parts by weight based on 100 parts by weight of non-heated pineapple fermented vinegar, and diluted with groundwater to prepare a mixture. ,
The alcoholic fermentation was inoculated with Saccharomyces cerevisiae KSH-Y141029 (Accession No. KCTC12702BP) strain to the mixture, followed by standing incubation for 3 days in an incubator (culture room) having a condition of 20 ℃ to 35 ℃,
Saccharomyces cerevisiae ( Saccharomyces cerevisiae KSH-Y141029) (Accession No. KCTC12702BP) strain is used 1 to 15 parts by weight relative to 100 parts by weight of agricultural products,
The alcoholic fermentation of the alcoholic fermentation broth to filter the residue by agricultural products,
The acetic acid fermentation was inoculated with 1 to 15 parts by weight of Gluconobacter intermedius KSH-B141031 (Accession No. KCTC12701BP) strain against 100 parts by weight of the alcoholic fermentation broth, in a shaking incubator having a condition of 20 to 40 ° C. It is carried out by shaking culture for 3 to 20 days at 50 ~ 200rpm,
The filtration consists of primary filtration, secondary filtration and tertiary filtration, wherein the primary filtration is performed in an environment of 3300 rpm using a Delcanta centrifuge,
The secondary filtration is performed at a higher rpm than the primary filtration by filtration in an environment of 7400rpm using a centrifuge,
After transporting and storing the secondary filtrate in which the secondary filtration has been performed, characterized in that to perform a third filtration to filter through a filter having a size of 50㎛, unheated pineapple fermentation vinegar manufacturing method.
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