KR102102995B1 - Manufacturing method of vinegar using black rice and sugar fermented liquor and vinegar manufactured thereby - Google Patents

Abstract

The present invention relates to a method for producing black rice vinegar using black rice and black rice vinegar obtained therefrom. In more detail, the present invention is to improve the preference and functionality of black rice vinegar by improving the preference and functionality by diluting the fermented product produced using black rice, adjusting sugar content and acidity with a sugar fermentation solution, and then fermenting with acetic acid. It is about.
According to the present invention, black vinegar prepared by adjusting the sugar acid ratio by using a sugar fermentation broth for fermented products produced using black rice increases color, improves palatability, preserves antioxidant power of black rice, and provides health benefits. You can.

Description

Manufacturing method of black rice vinegar using black rice and sugar fermentation liquid and black rice vinegar obtained therefrom {Manufacturing method of vinegar using black rice and sugar fermented liquor and vinegar manufactured thereby}

The present invention relates to a method for producing black rice vinegar using black rice and black rice vinegar obtained therefrom. In more detail, the present invention is to improve the preference and functionality of black rice vinegar and its manufacturing method by diluting the fermented product prepared using black rice, adjusting sugar content and acidity with a sugar fermentation solution, and then fermenting acetic acid to fermentation with acetic acid. It is about.

Vinegar is a seasoning with a unique sour taste and scent. It shows acidity containing 3 to 5% acetic acid and organic acids, amino acids, sugars, alcohols, esters, etc. The main ingredient is acetic acid, which has a characteristic sour taste. Vinegar contains more than 60 organic acids, such as acetic acid, citric acid, amino acids, and succinic acid, and acts as an accelerator to help the body absorb vitamins and minerals.

Black rice has a water-soluble pigment called anthocyanin and has a black color. Black rice contains anthocyanin 4 times more than black beans, and vitamin B and inorganic salts contain 5 times more than normal rice. Black rice includes protein, fiber, and minerals essential for the human body, vitamin B group, vitamin C, niacin, and carotene. Usually, black rice is mixed with small amounts of white rice to eat with rice or drink, drink, sikhye, noodles, It is used as sweets and rice cakes.

As a prior art related to the present invention, Patent Document 1 discloses a method for producing black rice vinegar by alcohol fermentation of black rice saccharification and acetic acid fermentation, and Patent Document 2 manufactures brown rice vinegar including brown rice fermentation and extract of Omija. Method is disclosed, and Patent Document 3 discloses a method for producing black rice vinegar by fermenting the alcoholic fermentation product with acetic acid after alcohol fermentation using black rice with yeast. However, a method of manufacturing black rice vinegar with improved palatability while preserving the functionality of black rice has not been disclosed, and thus a method for producing brown rice vinegar related thereto is required.

Korean Patent Publication No. 10-2017-0061344 Korean Patent Publication No. 10-2015-0137674 Korean Registered Patent No. 10-0816511

The present invention has been derived to solve the above problems, and the present inventors have adjusted the ratio of sugar in the fermented broth of black rice, mixed with fruit-derived sugar fermented broth, and fermented with acetic acid to preserve the functionality of black rice and improve the preference for black rice vinegar. The present invention was completed by providing it.

As described above, an object of the present invention is to provide a method for producing black rice vinegar with improved functionality and palatability.

Another object of the present invention is to provide black rice vinegar prepared by the above method.

Hereinafter, the present invention will be described in detail.

The present invention provides a method of manufacturing black rice vinegar by adjusting the sugar acid ratio of the black rice fermentation broth and mixing the sugar sugar fermentation broth with acetic acid to improve the palatability.

In addition, the present invention provides a black rice vinegar prepared according to the above method, having a soft sour taste and an increase in chromaticity.

In one embodiment of the present invention, preparing and diluting the alcoholic fermentation product of black rice; Adjusting the sugar acid ratio by adding a sugar fermentation broth; And it characterized in that it comprises the step of fermenting acetic acid by inoculating acetic acid bacteria, it provided a method for producing black rice vinegar. In this embodiment, the sugar acid ratio is 20: 0.5 to 5: 2, preferably 10: 1, the sugar content is 40 to 10 ° Bx, more preferably 10 ° Bx, and the acidity is 1 to 4%, the Dilution is carried out to 10 to 2% and more preferably to 6%, the black rice has a black rice: white rice content of 50:50 to 100: 0, the acetic acid fermentation is carried out for 2 to 4 weeks, the Any one selected from the group consisting of Acetobacter Pasteurianus, Acetobacter Aceti, A. oxydans and Acetobacter A. schutzenbachii during acetic acid fermentation Characterized in that using a strain, it provided a method for producing black rice vinegar.

In another embodiment of the present invention, black rice vinegar was provided according to the method of the present invention. In the above embodiment, the black rice vinegar has a malic acid or citric acid content increased by 1.5 times or 50 times or more compared to vinegar prepared without a sugar fermentation broth, thereby exhibiting a mild sour taste. Provided.

In the present invention, "sugar content (sugar content)" refers to the amount of sweet carbohydrates contained in food as a percentage of the food, and is usually expressed in units of Bx (Brix).

In the present invention, "acidity (acidity)" refers to the degree of acidity as a value indicating the degree of sour taste in fruits such as citrus, and refers to the acid content (in the case of fruit, the proportion of organic acids contained in juice). It is expressed as a percentage (%).

In the present invention, "sugar acid ratio" means a value obtained by dividing the sugar content (sugar content) by the acidity (acid content), that is, the ratio of sour to sweet.

In the present invention, "Omija (Schisandra chinensis)" is about 1 cm in diameter in the shape of a ball and has a dark red color. The fruit contains 1 to 2 red juice and reddish brown seeds. It has 5 flavors of sweet, sour, bitter, salty, and spicy, and strong acidity among them. Omija grows mainly in the Taebaeksan area and is also produced in Korea, Japan, Sakhalin Island, and China. Omija contains ingredients such as cyzandrine, gomisin, citral, malic acid, and citric acid to strengthen the heart, lower blood pressure, and increase immunity. Recently, fermented liquor fermented with fructose such as sugar is used as a drink.

In the present invention, "aronia (aronia)" is the fruit of a deciduous shrub of the Aronia (Aronia melanocarpa) rosacea, taxonomically, as a plant-based pizza plant, dicotyledonous, rosacea, rosaceae, P. aeraceae Although it is native to North America, it is currently gaining popularity in Europe, and it is cultivated with increasing interest in Korea. In particular, Aaronia contains physiologically active substances that exhibit various antioxidant effects, and has been applied to general foods such as beverages and foods, health functional foods, and quasi-drugs.

In the present invention, "Cubid mulberry" is a fruit of the Cudwig mulberry tree, and the Cudwig mulberry tree is a deciduous tree belonging to the Mulberry family, which is called Gudwig mulberry, Good thorn tree, Bow mulberry. On the other hand, the fruit of the Cudrania tree is round with fruit and is about 2.5cm in diameter, matures in red from September to October, and the flesh is sweet and edible. The fruit contains useful organic substances such as vitamin B, B1, B2, vitamin C, linoleic acid, glucose, maltose, fructose, malic acid, and lemon acid, and the stem skin is effective for lung cancer, colon cancer, skin cancer, and uterine cancer. It is reported that it contains a large amount of ingredients. Cudrania contains a flavonoid that is known to have anti-cancer effects, and is widely used since ancient times in Donguibogam, medicinal sensation, and native herb trees.

In one embodiment of the present invention, it was confirmed that the black rice vinegar prepared by alcohol fermentation of black rice according to the present invention and adjusting the sugar acid ratio by adding the sugar fermentation solution of fruit to preserve the antioxidant activity compared to the control. (Figures 1 and 2).

The black rice vinegar prepared according to the present invention had excellent brightness and reduced redness and yellowness compared to the control (Table 8).

According to the present invention, black vinegar prepared by adjusting the sugar acid ratio by using a sugar fermentation broth for fermented products produced using black rice increases color, improves palatability, preserves antioxidant power of black rice, and provides health benefits. You can.

1 relates to a result of measuring the polyphenol content (unit, ppm) in black rice vinegar prepared according to the present invention.
Figure 2 relates to the results of measuring the DPPH scavenging activity (unit,%) of black rice vinegar prepared according to the present invention.

Hereinafter, examples will be described in detail to help understanding of the present invention. However, the following examples are merely illustrative of the contents of the present invention, and the scope of the present invention is not limited to the following examples. The embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art.

Example 1. Preparation of black rice fermentation broth

After washing and drying the black rice, steamed with high-pressure steam to luxurious the starch particles, made godubap and used as a fermentation medium. The conditions of use of the used black rice are shown in Table 1 below.

division Black rice content White rice content Black rice 100 100% 0% Black rice 50 50% 50% Black rice 0 0% 100%

Water and yeast were mixed with the godubap, and primary fermentation was performed at 25 to 30 ° C for 7 days. The fermentation broth was prepared in 6% dilution using alcohol.

Example 2. Preparation of sugar fermentation broth

A sugar fermentation broth was prepared using Omija, Aronia, and Cudrania. 1 kg of the fruit was placed in a water tank immersion tank, washed with clean water, dehydrated, and then cut or ground to a size of 5 to 10 cm to prepare a pulverized product, and then put it in a fermentation tank.

Separately, 50g of rice bran and 50g of wheat bran were steam sterilized, cooled to room temperature, 7g of brown sugar was added, 4g of Aspergillus niger as fermentation strain, 4g of Aspergillus oryzae , And 8 g of Saccharomyces cerevisiae. Subsequently, after incubation at 25-35 ° C. for 36 hours, 400 g of sterile purified water was added to prepare a sugar fermentation broth.

The fermented liquor of Schisandra chinensis was 57.9 ° Bx sugar, with a total acidity of 0.92%.

The prepared Aaronia sugar fermentation broth has a sugar content of 58.4 ° Bx and a total acidity of 0.43%.

The manufactured Cudrania sugar fermentation broth has a sugar content of 49.8 ° Bx and a total acidity of 0.41%.

Example 3. Preparation of black rice vinegar

3-1. Manufacturing method

After adding the fermentation broth prepared according to Example 2 as a fermentation broth and the black rice fermentation according to Example 1 to adjust the sugar acid ratio (10: 1, sugar content 10 ° Bx, acidity 1%), acetic acid bacteria 1 to 5% After inoculation, acetic acid fermentation was performed at 50 to 60% relative humidity and 25 to 30 ° C for 5 to 30 days to prepare black rice vinegar. As the acetic acid bacteria, A. Pasteurianus, A. aceti, A. oxydans, and A. schutzenbachii were used.

In the control, acetic acid fermentation was performed without adding sugar fermentation liquid to the fermentation broth of black rice.

3-2. Quality analysis

Quality analysis of black rice vinegar prepared according to Example 3-1 was performed as follows.

The sugar content was measured using a digital sugar meter (Atago, PR201 Palette Refractometer, ATAGO Co., Japan).

The acidity was indicated by adding 0.1% phenolphthalein indicator to 10 ml of the sample and titrating with 0.1 N NaOH solution to convert the amount of NaOH solution consumed into lactic acid (%).

The pH was measured using a pH meter (Model HM-50G TOADKK, Japan).

The chromaticity (L, lightness), color (a, redness, redness), and saturation (b, chromaticity, yellowness) using a colorimeter (Minolta Spectrophotometer CM-3500d, Minolta Co. Ltd., Tokyo, Japan) It was measured. Specifically, 5 mL of Aaronia powder sample was taken to measure chromaticity, and the three measured values were averaged to compare the L value (brightness), a value (color), and b value (saturation). At this time, the L value of the calibration plate used was 11.32, the a value was 0.12, and the b value was 1.43.

The results of the quality analysis of the Aaronia powder are shown in Tables 2 to 5 below (Table 2-Control; Table 3-Fermented sugar of Schisandra chinensis; Table 4-Fermentation solution of Aronia sugar; Table 5-Fermentation solution of Cudrania sugar).

Control Total acidity (%) pH Sugar content
(° Bx) Before fermentation 1 week 2 weeks 3 weeks 4 weeks Before fermentation 1 week 2 weeks 3 weeks 4 weeks Before fermentation 1 week 2 weeks 3 weeks 4 weeks Black rice 100 0.20 1.98 3.4 3.92 4.11 4.42 3.37 3.20 3.24 3.15 3.60 3.40 3.40 3.50 3.60 Black rice 50 0.17 1.81 2.3 2.81 3.29 4.38 3.30 3.29 3.30 3.17 3.80 3.40 3.40 3.60 3.60 Black rice 0 0.13 1.01 1.0 5.30 5.57 4.45 3.28 3.45 2.94 2.83 4.00 3.40 3.30 3.70 3.60

Schisandra Total acidity (%) pH Sugar content
(° Bx) Before fermentation 1 week 2 weeks 3 weeks 4 weeks Before fermentation 1 week 2 weeks 3 weeks 4 weeks Before fermentation 1 week 2 weeks 3 weeks 4 weeks Black rice 100 0.20 1.31 1.88 3.51 3.56 4.42 3.24 3.01 2.96 2.87 3.60 10.6 10.2 10.2 10.0 Black rice 50 0.17 4.12 5.07 4.68 4.48 4.38 2.92 2.60 2.60 2.66 3.80 10.8 10.8 10.8 10.4 Black rice 0 0.13 1.56 1.93 2.25 2.31 4.45 3.12 3.03 3.03 2.79 4.00 10.4 10.8 10.1 10.1

Aronia Total acidity (%) pH Sugar content (° Bx) Before fermentation 1 week 2 weeks 3 weeks 4 weeks Before fermentation 1 week 2 weeks 3 weeks 4 weeks Before fermentation 1 week 2 weeks 3 weeks 4 weeks Black rice
100 0.20 2.40 3.65 5.35 5.29 4.42 3.22 3.07 2.89 2.78 3.60 10.8 10.8 11.1 10.9 Black rice 50 0.17 4.27 5.48 5.06 4.01 4.38 2.90 2.81 2.71 2.78 3.80 10.7 10.6 10.4 10.1 Black rice
0 0.13 1.41 2.78 3.40 3.87 4.45 3.31 2.98 2.84 2.81 4.00 10.4 10.3 10.1 10.4

Cudrania Total acidity (%) pH Sugar content (° Bx) Before fermentation 1 week 2 weeks 3 weeks 4 weeks Before fermentation 1 week 2 weeks 3 weeks 4 weeks Before fermentation 1 week 2 weeks 3 weeks 4 weeks Black rice
100 0.20 4.55 5.68 4.34 3.81 4.42 3.00 2.92 2.93 2.89 3.60 10.5 10.3 9.90 9.70 Black rice 50 0.17 4.98 5.72 5.80 4.92 4.38 2.90 2.87 2.83 2.79 3.80 10.3 10.1 10.1 10.0 Black rice
0 0.13 4.16 5.31 5.55 5.72 4.45 2.92 2.87 3.04 2.72 4.00 10.4 10.5 10.6 10.6

As a result of the quality analysis, it was confirmed that the acidity and pH of black rice 50, preferably black rice 100, were higher than black rice 0.

As a result of the quality analysis, the quality of Aaronia was superior to that of Cudrania, and the quality of black rice vinegar using Omija sugar fermentation broth was superior to that of Aaronia in that it had the proper acidity, proper pH, and proper sugar content.

As a result of the quality analysis, in the case of a treatment prepared by adding 50% of black rice, the fermentation period that reached 4% or more of total acidity was the shortest at 2 weeks.

3-3. Active analysis

The antioxidant activity of black rice vinegar prepared according to Example 3-1 was measured. Acetic acid fermentation was performed for 4 weeks (hereinafter the same conditions).

The total polyphenol content was measured using the Folin-Denis method. 1 mg of the sample was dissolved in 1 mL of distilled water, 2 mL of the 2-fold diluted Folin reagent was added to 2 mL of the diluted solution diluted 10 times, and mixed and left for 3 minutes. Then, 2 mL of 10% Na ₂ CO ₃ was slowly added. After the mixture was left for 1 hour, the absorbance was measured at 700 nm using a UV / Vis spectrophotometer (UVIKON 922, Kontron, Italy). The total polyphenol content was obtained from the standard curve prepared using tannic acid.

DPPH radical scavenging activity was measured according to the existing method (Biosis, 1958). After adding 5 mL of DPPH to 0.5 mL of the sample, and reacting for 30 minutes in the dark at room temperature, the absorbance was measured at 517 nm to calculate the inhibition rate by Equation 1 below.

Equation 1

ABTS (2,2'-azinobis [3-ethylbenzothiazoline-6-sulfonic acid] -diammonium salt) radical scavenging ability was measured as follows. After forming ABTS cations by leaving 7.4 mM ABTS and 2.6 mM potassium persulphate in the cow for one day, molar extinction coefficient (ε = 3.6 x 10 ⁴ M ^-1 cm) so that the absorbance value is 1.4 to 1.5 at 735 nm. ^It was diluted with distilled water using ^-1 ). To 1 mL of the diluted ABTS solution, 50 µl of a sample diluted 50-fold with ethanol was added to measure the change in absorbance after exactly 30 minutes. The scavenging activity of ABTS radicals was expressed in mg TE (Trolox equivalent antioxidant capacity) / g ER (extract residue).

The polyphenol content, DPPH scavenging activity and FRAP measurement results related to antioxidant activity are shown in Tables 6 and 7 below.

Amount added
(%) Polyphenol (ppm) DPPH scavenging activity (%) Control
(Black rice) Black rice
+ Control
(Black rice) Black rice
+ Schisandra Aronia Cudrania Schisandra Aronia Cudrania Black rice 100 239.3 317.5 290.6 326.6 72.5 84.6 76.2 73.0 Black rice 50 213.4 262.6 271.1 253.0 61.6 61.7 68.4 59.5 Black rice 0 208.2 231.3 235.3 266.5 29.8 44.8 57.6 50.1

Addition amount (%) FRAP (ppm) Control Black rice
+ Schisandra Aronia Cudrania Black rice 100 227.0 247.3 274.7 241.0 Black rice 50 149.3 159.2 178.7 168.8 Black rice 0 27.0 87.0 106.6 108.8

As a result of the measurement of antioxidant activity, the use of sugar fermentation broth with a high content of black rice increased the antioxidant activity, and the highest antioxidant activity when using Omija.

3-4. Chromaticity

The chromaticity of black rice vinegar prepared according to Example 3-1 was measured.

* As the content of black rice increased, the brightness and yellowness of black rice vinegar decreased, and the redness increased. Particularly, when the fermented liquor of Omija was used, the brightness of the rice was high and the redness was high, so the chromaticity of the esophagus was the best (Table 8).

Amount added
(%) Control (black rice) Black rice
+ Schisandra Aronia Cudrania brightness
(L ^* ) Redness
(a ^* ) Yellowness
(b ^* ) brightness
(L ^* ) Redness
(a ^* ) Yellowness
(b ^* ) brightness
(L ^* ) Redness
(a ^* ) Yellowness
(b ^* ) brightness
(L ^* ) Redness
(a ^* ) Yellowness
(b ^* ) Black rice 100 91.9 5.22 8.58 89.1 9.35 11.24 90.8 7.41 10.48 92.8 3.90 16.27 Black rice 50 96.1 2.29 6.60 92.6 6.87 10.27 95.3 4.20 8.50 95.4 0.17 14.32 Black rice 0 99.4 -0.23 3.91 95.5 3.75 8.04 97.9 1.03 5.98 97.0 -1.25 13.74

3-5. Sensory test

The sensory test was conducted by selecting 20 skilled personnel (25-40 years old, female), explaining the purpose of the experiment and evaluation items, and conducting training more than 10 times. The preference of color, taste, and aroma was evaluated by a 5-point scale method in which a score from 0 (very bad) to 5 (very good) was expressed. Only the samples subjected to acetic acid fermentation for 4 weeks were evaluated (Table 9).

Treatment flavor incense color Full preference diagram Control Black rice 100 Comparative Example 1 3.0 3.5 3.5 3.3 Black rice 50 Comparative Example 2 3.2 3.6 3.4 3.4 Black rice 0 Comparative Example 3 3.3 3.4 3.2 3.3 Schisandra Black rice 100 Experimental Example 1 4.3 3.5 4.4 4.1 Black rice 50 Experimental Example 2 3.7 3.4 3.8 3.6 Black rice 0 Experimental Example 3 3.6 3.5 3.6 3.6 Aronia Black rice 100 Experimental Example 4 3.2 3.3 3.5 3.3 Black rice 50 Experimental Example 5 3.5 3.4 3.2 3.4 Black rice 0 Experimental Example 6 3.3 3.5 2.9 3.2 Cudrania Black rice 100 Experimental Example 7 3.5 3.5 3.1 3.3 Black rice 50 Experimental Example 8 3.4 3.6 2.5 3.2 Black rice 0 Experimental Example 9 3.3 3.4 2.4 3.0

* Preference: 5 points (very good), 4 points (good), 3 points (normal), 2 points (bad), 1 point (very bad)

In the case of Experimental Example 1, which had the highest palatability by performing sensory evaluation on taste, aroma, and color, the chromaticity was superior to that of Comparative Example and other experimental examples, and the total acidity was close to 4%, indicating a higher preference for taste.

3-6. Organic acid content

Among the black rice vinegars prepared according to Example 3-1, the organic acid content of black rice vinegars prepared using a fermented liquor of Omija having the highest palatability and antioxidant capacity was measured (Table 10, unit%).

division Schisandra contrast Black rice 100 Black rice 50 Black rice 0 Black rice 100 Black rice 50 Black rice 0 Total acidity 4.93 5.46 5.66 5.88 5.52 4.16 Tartaric acid
(tartaric acid)  0.068  0.083  0.195  0.150  0.250  0.164 Apple
(malic acid)  0.271  0.580  0.622  0.180  0.152  0.021 Lactic acid
(lactic acid)  1.041  0.186  0.150  0.609  0.486  0.451 Acetic acid
(acetic acid) 91.24 92.79 93.26 97.05 97.64 96.08 Citric acid
(citric acid)  5.382  4.799  4.236  0.090  0.067  0.146 Sum 98.01 98.44 98.46 98.08 98.60 96.86

As a result of analyzing the organic acid content, it was confirmed that acetic acid content accounted for more than 90%, and black rice vinegar (control) without sugar fermentation solution had an acetic acid content of 96% or more. In particular, it was confirmed that in the case of black rice vinegar to which the Omija sugar fermentation solution was added, the content of malic acid and citric acid showing high sour taste in addition to acetic acid as a main component was high.

As described above, the present invention is a very useful invention in the food industry because the soft sour taste of vinegar is increased by using the fermented broth and sugar fermented broth to improve the palatability and preserve the antioxidant functionality.

Claims (9)

Preparing and diluting an alcoholic fermentation product of black rice;
Adjusting the sugar acid ratio by adding a sugar fermentation broth; And
As a method for producing black rice vinegar, characterized in that it comprises the step of fermenting acetic acid by inoculating acetic acid bacteria,
The sugar fermentation broth is prepared by fermentation using a mixed strain comprising Aspergillus nigers, Aspergillus orizae and Saccharomyces cerevisiae to any one selected from the group consisting of Aronia, Omija and Cudrania Features,
The acetic acid bacteria are characterized by being a complex strain of Acetobacter Pasteurianus, Acetobacter oxidans, and Acetobacter Schutzenbachii,
The sugar acid ratio is 10: 1, the sugar content is 20 ° Bx and the acidity is 1%,
The black rice has a black rice: white rice content of 50:50 to 100: 0,
The acetic acid fermentation is characterized in that carried out for 2 to 4 weeks, the production method of black rice vinegar.
delete delete According to claim 1,
The dilution is characterized in that carried out to 6%, the production method of black rice vinegar.
delete delete delete Black rice vinegar prepared by the method of claim 1 or 4.
The method of claim 8,
The vinegar is malic acid (malic acid) or citric acid (citric acid) content is increased by more than 1.5 times or 50 times, characterized in that it exhibits a soft sour taste, black rice vinegar.

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