KR102128350B1 - Manufacturing method for producing deodeok vinegar product using the deodeok extracts having high content of crude saponin and lobetyolin, and deodeok vinegar beverage composition - Google Patents

Abstract

A method for extracting hot water of deodeok with high irradiation saponin and lobetiolin, a method of manufacturing deodeok fermented vinegar using the same, and a composition of deodeok vinegar beverage using deodeok fermented vinegar, characterized by specifying the conditions of hot water treatment of deodeok to investigate Extract method for obtaining an extract containing high and lobetiolin, and applying the deodeok extract to vinegar so as to simultaneously obtain excellent effects of deodeok and fermented vinegar, but fermenting this with two steps of yeast and acetic acid bacteria to investigate saponin and lobetti It relates to a method for manufacturing a deodeok fermented vinegar containing olin at a high concentration, and a deodeok fermented vinegar beverage composition having excellent taste and aroma so as to be able to drink the deodeok fermented vinegar at all times and containing irradiated saponin and lobertioline.

Description

Deodeok vinegar beverage composition using deodeok fermented vinegar and method of producing deodeok fermented vinegar using the same method of producing deodeok fermented vinegar containing high irradiation saponin and lobetiolin {Manufacturing method for producing deodeok vinegar product using the deodeok extracts having high content of crude saponin and lobetyolin, and deodeok vinegar beverage composition}

The present invention relates to a method for extracting hot water of deodeok containing high irradiation saponin and lobetiolin, a method of manufacturing deodeok fermented vinegar using the same, and a composition of deodeok vinegar beverage utilizing deodeok fermented vinegar, and more specifically, irradiated saponin and The present invention relates to a method for extracting hot water of deodeok containing high irradiated saponin and high concentration of lothiolin, a method of manufacturing deodeok fermented vinegar using the same, and a composition of deodeok vinegar beverage utilizing deodeok fermented vinegar.

Deodeok( Codonopsis lanceolata ) is a perennial succulent herb belonging to the family of bellflowers, which use wild roots in the mountainous regions of Korea, China, and Japan, and has long been called as one of the five ginsengs with ginseng and has been widely used as food and herbal ingredients.

The main components of these deodeok include polyphenol, saponin, triterpene, steroid-based compound, polyacetylene, such as lobetyolin, and neutral lipids. Physiological activities such as hypercholesterolemia, antioxidant, antimutation, and antitumor have been reported, and research is being conducted to utilize it as a material for health functional food.

In addition, in oriental medicine, the deodeok has excellent effects such as small species, tonicity, antipyretic, expectorant, pear farming, recovery of disease, and promotion of milk secretion, and has been used for disease treatment purposes.

In addition, Deodeok is known to be rich in minerals such as iron, calcium, and phosphorus, as well as carbohydrates, proteins, and fats, and vitamins B1, B2, and has been mainly used for food, such as grilled, pickled, marinated, and marinated vegetables. Foods with antioxidant function by adding dodeok are appearing one after another.

On the other hand, fermented vinegar is a fermented food containing acetic acid as a main component and containing a small amount of organic acids, organic sugars, amino acids, and esters, and is used not only as a seasoning to give a sour taste when cooking food, but also foods such as salty and sweet It has the effect of suppressing the growth of harmful microorganisms in food due to its soft acidity, unique flavor, and strong acidity.

In addition, it can be easily decomposed aerobicly in vivo, can be easily converted into a necessary substance according to a physiological condition, and a trace amount of a metal is absorbed as a salt, and thus nutritional intake is recommended in recent years.

In addition, fermented vinegar has been used as a variety of health drinks as various functionalities such as preventing alcoholic liver damage, lowering blood pressure, anti-cholesterol action, post-meal blood sugar suppression, fatigue recovery, and sterilizing effects of food poisoning bacteria have been revealed.

Accordingly, the present invention was invented as a result of research and development to apply the above-mentioned deodeok to fermented vinegar, but to maximize its effect and to take it constantly.

Korean Registered Patent No. 10-1341552 Korean Patent Publication No. 10-2017-0109846

Therefore, the object of the present invention is to specify the hydrothermal treatment conditions of the deodeok to obtain an extract containing high irradiation saponin and lobetiolin, and to apply the deodeok extract to vinegar to simultaneously obtain excellent effects of deodeok and fermented vinegar. Ha, however, it is fermented in two stages with yeast and acetic acid bacteria to provide a method for manufacturing deodeok fermented vinegar containing high concentrations of irradiated saponin and lobetiolin, and has excellent taste and aroma and excellent deodorized saponin so that the deodeok fermented vinegar can be constantly consumed. It is to provide a deodeok fermented vinegar composition containing and lobetiolin.

Features of the present invention for achieving the above object is (a) after washing the deodeok, cut to a size of 0.5 cm and dried in a 40-60° C. dryer for 13-30 hours to prepare a dried product (S1);

(b) After preliminarily pre-treating a mixture of 10-25 mL of water per 1 g of deodeok dried in step (a) in a 40-60° C. water tank for 10-60 minutes, and then 1-5 hours at 70-90° C. During the extraction, centrifugation to filter the supernatant (S2), including 1 ~ 20 Brix deodeok hot water extract or condensed to obtain saponponin and lobetiolin, which can be obtained by deconcentrate concentrations higher than that It is in the method of extracting hot water of the high-density deodeok.

And, another feature of the present invention (c) adding 5-30% of apple juice to the filtrate of step (b) and sterilizing at 80-95°C for 10-60 minutes (S3);

(d) inoculating Saccharomyces cerevisiae , a yeast pre-cultured in commercial YM medium, into the mixed solution sterilized in step (c) in an amount of 0.1 to 20% based on the volume of the mixed solution (S4);

(e) obtaining a fermentation broth containing 5% or more of the alcohol content by alcohol fermenting the composition solution inoculated with the yeast of the step (d) at a fermentation temperature of 25 to 45°C and a fermentation time of 12 to 120 hours;

(f) Acetobacter tropicalis DUIS-1701-KCTC13181BP, seeded by the inventors of the organization and deposited and deposited, was inoculated into acetic acid culture medium and shake cultured at 25-45°C at 100-300 rpm for 3-7 days. Inoculating one pre-culture solution with 1 to 30% by volume of the fermentation broth containing at least 5% alcohol in step (e) (S6);

(g) After performing step (f), fermentation with acetic acid in 25-40° C., fermentation time 5-25 days, shaking culture (100-300 rpm) (S7);

(h) sterilization of the acetic acid fermentation at 60-100° C. for 10-60 minutes and filtering with a 1.0 μm filter (S8) of deodeok fermented vinegar using deodeok extract containing high irradiation saponin and lobetiolin It is in the manufacturing method.

Meanwhile, the apple juice is used as it is in a juiced state or a concentrate is used.

Another feature of the present invention includes the fermentation product or the filtered sterilized fermentation product, which is subjected to step (g) or (h), in an amount of 0.1-99.9% by weight based on the total weight of the beverage composition, and the beverage composition other than the fermentation product or filtered sterilization fermentation product. To apple concentrate, liquid fructose, malto-oligosaccharides, citric acid, vitamin C and dietary fiber, the beverage composition using deodeok fermented vinegar to which one or more purified water is added.

The present invention having the configuration as described above, by extracting the deodeok under the optimum conditions, high concentrations of deduced saponin and lobetiline extracts containing alcohol fermentation and acetic acid fermentation, high concentrations of deduced saponin and robeti By manufacturing a liquid vinegar product containing olein, vinegar containing useful ingredients of Deodeok can be used, and by using these Deodeok fermented vinegar, it has the flavor and taste of Deodeok and is a useful ingredient of deodeok, irradiated saponin and lobetti It has the effect of facilitating the intake of functional active ingredients containing oline.

Figure 1 is a flow diagram schematically showing the process of manufacturing the beverage using the fermented vinegar and fermentation products of the deodeok hot water extraction process and deodeok hot water extract according to the present invention.
2 is a diagram showing the moisture content of deodeok by drying time at 50 (significant error, p <0.05).
Figure 3 is a surface response to the extraction yield (yield: 40-45-50%) according to the extraction temperature, extraction time and solvent ratio.
Figure 4 is a surface response to the irradiated saponin content (irradiated saponin content: 0.17-0.14-0.11%) according to the extraction temperature, extraction time and solvent ratio.
Figure 5 is a reaction surface diagram for the lobetiolin content (lobetiolin content: 24-28-32 g / mL) of the deodeok extract according to the extraction temperature, extraction time and solvent ratio.
FIG. 6 is a superimposing reaction surface diagram for optimization of irradiated ponin and lobeoline content for setting the optimum extraction conditions of the deodeok, and the overlapped portion (shaded portion) is predicted as the optimal extraction condition range.
7 is a reaction surface and contour showing the effect of fermentation temperature and fermentation time on the acidity of deodeok fermented vinegar .
8 is a reaction surface and contour showing the effect of fermentation temperature and fermentation time on the pH of the fermented vinegar .
9 is a reaction surface and contour showing the effect of fermentation temperature and fermentation time on the irradiation ponin content of deodeok fermented vinegar .
Figure 10 is a reaction surface and contour showing the effect of fermentation temperature and fermentation time on the lothiolin content of deodeok fermented vinegar.
11 is a reaction surface and contour showing the effect of fermentation temperature and fermentation time on the acetic acid content of deodeok fermented vinegar.
12 is a superimposing reaction surface diagram for optimization of acidity, lobetiline and acetic acid content for setting the optimum fermentation conditions for deodeok fermented vinegar, where the overlapped portion (shaded portion) is predicted as a range of optimal fermentation condition Will.
13 is a view showing the sensory characteristics of the Deodeok fermented vinegar beverage composition test example.

Hereinafter, embodiments of the present invention will be described in more detail with reference to the accompanying drawings. However, the following examples are merely illustrative of the present invention, and the contents of the present invention are not limited to the following examples.

Deodeok hot water extraction method according to the present invention, as shown in Figure 1,

(A) after washing the deodeok, cut to a size of 0.5 cm in thickness and dried in a 40-60° C. dryer for 13-30 hours to prepare a dried product (S1);

(b) After preliminarily pre-treating a mixture of 10-25 mL of water per 1 g of deodeok dried in step (a) in a 40-60° C. water tank for 10-60 minutes, and then 1-5 hours at 70-90° C. While extracting, and centrifuging to filter the supernatant (S2); It is configured to include.

And, the method of manufacturing fermented vinegar according to the present invention as shown in Figure 1

(c) adding 5-30% of apple juice to the filtrate of step (b) and sterilizing at 80-95°C for 10-60 minutes (S3);

(d) inoculating Saccharomyces cerevisiae , a yeast pre-cultured in commercial YM medium, into the mixed solution sterilized in step (c) in an amount of 0.1 to 20% based on the volume of the mixed solution (S4);

(e) obtaining a fermentation broth containing 5% or more of the alcohol content by alcohol fermenting the composition solution inoculated with the yeast of the step (d) at a fermentation temperature of 25 to 45°C and a fermentation time of 12 to 120 hours;

(f) Acetobacter tropicalis DUIS-1701-KCTC13181BP, seeded by the inventors of the organization and deposited and deposited, was inoculated into acetic acid culture medium and shake cultured at 25-45°C at 100-300 rpm for 3-7 days. Inoculating one pre-culture solution with 1 to 30% by volume of the fermentation broth containing at least 5% alcohol in step (e) (S6);

(g) After performing step (f), fermentation with acetic acid in 25-40° C., fermentation time 5-25 days, shaking culture (100-300 rpm) (S7);

(h) sterilizing the acetic acid fermentation product at 60-100° C. for 10-60 minutes and filtering with a 1.0 μm filter (S8).

On the other hand, in the step S2, the mixture to which 12 mL of water is added per 1 g of dry duode is preferably subjected to ultrasonic treatment for 30 minutes at 50°C. By ultrasonic treatment under the above conditions, it was possible to further improve the extraction yield of the extract and the content of useful components of the deodeok. In addition, in the preliminary experiments, the present inventors performed ultrasonic extraction after extraction with hot water compared to the deodeok extract only subjected to hot water extraction to facilitate extraction of deodeok and further increase the content of irradiated saponins and lobetiolin, useful components of deodeok in the extract. It was confirmed that it can be improved.

The beverage composition using the deodeok fermented vinegar of the present invention contains 0.1-99.9% by weight of the total composition of the beverage composition, which contains the fermented product or the filtered sterilized fermented product in step (g) or (h), and the beverage composition is In addition to the filtered sterilized fermentation product, one or more of apple concentrate, liquid fructose, malto-oligosaccharide, citric acid, vitamin C, dietary fiber, and purified water are added.

Specifically, the beverage composition is 5-50% by weight of the fermentation product or the filtered sterilized fermentation product having undergone steps (g) or (h) based on the total weight of the beverage composition, apple juice (1 to 90 brix) 1 to 20% by weight, sugar 1 -10% by weight, 0.1 to 10% by weight of citric acid, 0.01 to 10% by weight of vitamin C, 0.1 to 10% by weight of dietary fiber, and 30 to 90% by weight of water (purified water).(S9)

The Deodeok fermented vinegar beverage according to the composition ratio is heat-sterilized at 60 to 100° C. for 10 to 60 minutes and then filtered through a 1.0 μm filter filter to complete the beverage.

This embodiment of the present invention will be described in detail below.

1. Deodeok drying

material

The deodeok used in the present invention was cultivated in Gyeongsan and was used while purchasing deodeok collected in January 2017 and refrigerated.

Review of Deodeok's drying time

In order to examine the drying time of the deodeok, the deodeok was washed, cut to a thickness of 0.5 cm, and dried in a 50°C dryer to measure the moisture content every hour by atmospheric pressure drying. The result of measuring the moisture content of Deodeok according to the drying time is shown in FIG. 2. Deodeok had a sharp decrease in moisture content until 17 hours, but there was no significant difference in moisture content after 0.4 hours, after 18 hours. Therefore, the drying time of Deodeok was set to 18 hours, and the dried one was used in the following procedure.

2. The Duck Hydrothermal extraction

The analysis for optimizing the extraction conditions of Deodeok using hot water was designed according to the central composite design of the response surface methodology. The extraction conditions that could affect the extraction were set as each independent variable as shown in Table 1, and the experimental results, extraction yield and irradiated ponin content, were set as reaction variables. For the response surface regression analysis, a SAS (statistical analysis system) program was used, and the characteristics of the variables and the optimal fermentation conditions corresponding thereto were expressed as a four-dimensional response surface using a Mathematica program. After setting the range of each independent variable as shown in Table 1 according to the central synthesis planning method, 19 types of extraction conditions were set as shown in Table 2, and deodeok was extracted. The extraction time (X ₁ ), extraction temperature (X ₂ ), and solvent ratio (X ₃ ) were set as independent variables, and regression equations for each dependent variable were obtained to determine the mutual influence of the independent variables and the optimal extraction conditions in the extraction conditions. .

In Table 1 below, the conditions for extracting hot water indicate the conditions for extracting hot water after pre-treatment with ultrasonic waves at 50° C. for 30 minutes for a mixture of 12 mL of water per 1 g of dry dug.

Extraction yield

The extraction yield of the Deodeok extract was measured by taking the extract in water in which the constant weight was obtained, drying it at 105°C, and measuring its weight to represent the extraction yield as a percentage of the amount of building used in the preparation of the extract.

Table 3 shows the results of investigating the reaction variable values according to the extraction conditions according to the reaction conditions of the reaction surface analysis method. The extraction yield after extraction was in the range of 35.01 to 71.53%, and the regression equation based on this is shown in Table 4. The R-squared value for the extraction yield was 0.9574, showing high reliability, and the p- value was within 1% (Table 4). From the influence on the extraction conditions, it was confirmed that the solvent ratio showed a significance level within 1%, and the extraction temperature and time showed a significance level within 10% (Table 5). As a result of the regression analysis predicted by the response surface model according to the extraction conditions, the normal point appeared as a saddle point. As a result of calculating the optimum point, the maximum value of the extraction yield was 71.45%, and the extraction condition at this time was 10.83 mL/g of solvent. The temperature was 72.68°C and the extraction time was 3.59 hours (Table 6). The reaction surface for these extraction yield values is shown in FIG. 3.

Saponin Content measurement

Irradiated saponin content in the extract and fermentation was quantified according to the normal-butanol extraction method. The oil-soluble component was removed by repeatedly extracting 30 mL of the sample twice with 30 mL of diethylether. Subsequently, 30 mL of water-saturated butanol was added and repeatedly extracted three times, and then collected in a pre-weighed concentration flask, concentrated under reduced pressure, and weighed at 105°C to obtain the irradiation saponin content.

As a result, the irradiation saponin of the extract under each extraction condition was found to be in the range of 0.09 to 0.17% (Table 3), and the regression formula based on this is shown in Table 4. The R-squared value for irradiated saponin was 0.9373, showing high reliability, and the p- value was within 1% (Table 4). In the effect of the extraction conditions, it was confirmed that irradiated saponin had a greater effect on the solvent ratio than the extraction temperature and extraction time (Table 5). As a result of the regression analysis predicted by the response surface model according to the extraction conditions, the normal point was the saddle point. As a result of calculating the optimum point, the maximum value of irradiated saponin was 0.17%, and the extraction conditions at this time were 10.90 mL/g solvent, 72.03°C extraction temperature, and 3.72 hours extraction time (Table 6). The response surface for these irradiated saponin values is shown in FIG. 4.

Lobetiolin Content analysis

For analysis of the extract and fermentation of lobetiline, the sample was filtered through a 0.45 μm membrane filter and analyzed by HPLC (2695 Alliance HPLC, Waters, USA). As a column, a Juptier Prot eo 9 0 Å column (250×4.6 mm, 4 μm Phenomenex, USA) was used, and 0.1% acetic acid in acetonitrile (A) and deionized water (B) were used as mobile phases. Mobile phase ratios (A:B) range from 15:85 (0 min) to 35:65 (25 min), 95:5 (40 min), 95:5 (50 min), 15:85 (55 min), 15 It was measured by sequentially changing to :85 (60 min), and the flow rate was measured at PDA 267 nm for 60 minutes at 0.5 mL/min.

As a result of the measurement, lobetiline of each extract was shown in the range of 17.04 to 32.82 µg/mL (Table 3), and the regression equation based on this is shown in Table 4. The R-squared value for lobetiolin was 0.9791, showing high reliability, and the p- value showed a significance level within 1% (Table 4). From the effect on the extraction condition, the effect on the extraction condition was found to affect all the extraction conditions in the case of lobetiline (Table 5). The regression analysis predicted by the response surface model according to the extraction conditions showed that the peak was the maximum. As a result of calculating the optimum point, the maximum value of lobetiline was 32.44 µg/mL, and the extraction conditions at this time were 11.20 mL/g of solvent ratio, 65.32°C of extraction temperature, and 3.17 hours of extraction time (Table 6). The reaction surface for these lobetiolin values is shown in FIG. 5.

Prediction of optimal extraction conditions

In order to set the optimum extraction condition of the deodeok, the optimum extraction conditions that satisfy the irradiated saponin content and the lobetiline content of the deodeok are the maximum, and the results of superimposing each reaction surface are shown in Tables 7 and 6 Did. The optimum conditions for the extraction of Deodeok hot water were solvent ratio 10~13 mL/g, extraction time 2~4 hours, extraction temperature 70~80℃.

Extraction condition Predicted range Solvent ratio (mL/g) 12 (10-13) Extraction time (hours) 3 (2-4) Extraction temperature (℃) 75 (70-80)

Empirical test of optimal extraction conditions

Optimal extraction conditions predicted by superimposing the reaction surface of each component Solvent ratio 12 mL/g in Table 7, extraction time 3 h, extraction temperature, and actual extraction and experiment at 75°C. The accuracy of the model was verified by comparing (Table 8). As a result, the lobetiline content under optimal extraction conditions was measured to be higher than the predicted value, and the rest of the items showed a slightly lower measured value than the predicted value.

Deodeok Extract Predicted value (A) Measured value (B) B/A (%) Extraction yield 67.98 58.05 85.39 Irradiation content (%) 0.23 0.21 91.30 Robetiolin content (g/mL) 23.03 34.54 149.96

3. Alcohol fermentation using deodeok extract

Alcohol fermentation is performed by adding 0%, 5%, 10%, 15%, 20%, 25%, 30% of apple concentrate (65 brix) in a volume ratio to the deodeok extract (5.0 brix) extracted under the optimum extraction conditions. It was used as a basic medium. After sterilizing each of them at 90°C for 30 minutes, inoculate the culture solution of Saccharomyces cerevisiae pre-cultured on a commercial YM medium in a sterilized mixed solution at 3% by volume, and inoculate at 30°C for 5 days The sugar content, alcohol content, etc. during alcohol fermentation were measured while standing still, and the fermentation progress was compared.

Alcohol content measurement

The alcohol content is centrifuged at 8,000 rpm in an alcoholic fermentation broth in a centrifuge (VS-24SMTi, Vision Co., Ltd., Daejeon, Korea), and then the supernatant is distilled to give a distillation system at 15°C (211-DK-12, Daekwang, Seoul, Korea) to calculate the Gay Lussac table.

The sugar content of the alcoholic fermentation broth, pH And Acidity measurement

The sugar content was measured using a digital refractometer (PR-101, ATAGO Co., Tokyo, Japan), and the pH was measured using a pH meter (Mettler-Torledo AG 8603 Schwerzenbach Switzerland), and the appropriate acidity was 0.1 N-NaOH. After titration to pH 8.3, the consumption of 0.1N-NaOH solution consumed in titration was converted to acetic acid content and expressed as total acid content (%, v/v).

Review of alcohol fermentation conditions of Deodeok extract

In the case of the deodeok extract (5.0 brix) extracted from this name, there is a shortage of sugar, so there is a limit to proceeding with alcohol fermentation and acetic acid fermentation. Therefore, the results of alcohol fermentation by adding the apple concentrate to each concentration in consideration of the fermentation power and taste as a sugar source in the deodeok extract are shown in Table 9.

When the apple extract was not added to the deodeok extract, the alcohol content was 1%, and as the amount increased, the alcohol content increased and the alcohol content decreased when 20% was added. When 15% of apple concentrate is added, the alcohol content appears to be 7.0%, so it is highly likely to reach more than 4% of the vinegar product specification acidity. In subsequent experiments, 15% of apple concentrate was added to the deodeok extract for alcohol fermentation and acetic acid fermentation. Proceeded.

4. Acetic acid fermentation for the production of deodeok vinegar

The acetic acid fermentation experiment design, analysis, and optimization analysis for the production of deodeok fermented vinegar were designed according to the central synthetic design of the response surface methodology. Fermentation conditions that can affect acetic acid fermentation were set as each independent variable as shown in Table 10, and the experimental results, acetic acid production amount, pH, irradiated saponin, and lobetiolin content were set as reaction variables. ANOVA test and regression analysis were used to determine the optimum conditions for fermentation of deodeok vinegar. The suitability of the model was verified by F test, and correlation analysis between variables was performed.

variable Display Variable code value -2 -One 0 One 2 Fermentation time (day) X ₁ 6 10 13 16 19 Fermentation temperature (℃) X ₂ 26 28 30 32 34

Optimization of acetic acid fermentation conditions for the production of deodeok fermented vinegar

15% of apple concentrate (65° brix) is added to the extract of Deodeok, and the alcoholic acid acetobacter tropicalis DUIS-1701-KCTC13181BP is added to the alcoholic fermentation solution containing 5% or more of alcohol. % Fermentation was performed by inoculation. Table 12~15 show the results of investigating the reaction variable values according to the fermentation conditions using the reaction surface analysis method.

After fermentation, the acidity of deodeok vinegar was in the range of 1.96~5.42% (Table 12), and the regression formula based on this is shown in Table 13. The R-squared for acidity was 0.8435, which showed high reliability, and the p- value was within 1% (Table 13). It was confirmed that the effect on the fermentation condition had more effect on the fermentation time than the fermentation temperature (Table 14). As a result of the regression analysis predicted by the response surface model according to the fermentation conditions, the normal point was shown as the minimum point, and as a result of calculating the optimum point, the maximum value of the acidity was 5.55%, and the fermentation condition was 30.41°C and 17.97 days (Table 15) ). The reaction surface for these acidity values is shown in FIG. 7.

After fermentation, the pH of the deodeok vinegar ranged from 3.27 to 3.66 (Table 12), and the regression formula based on this is shown in Table 13. The R-squared value for pH was 0.8897, showing high reliability, and the p- value showed a significance level within 1% (Table 13). It was confirmed that the effect on the fermentation condition had more effect on the fermentation time than the fermentation temperature (Table 14). As a result of the regression analysis predicted by the response surface model according to the fermentation conditions, the normal point appeared as a saddle point, and as a result of calculating the optimum point, the minimum value of pH was 3.70, and the fermentation condition was 28.32°C and 6.56 days (Table 15). The reaction surface for these pH values is shown in FIG. 8.

After fermentation, Irradiated Phonin of Deodeok Vinegar appeared in the range of 0.35~0.44% (Table 12), and the regression formula based on this is shown in Table 13. The R-squared value for acidity was 0.7029, showing high reliability, and the p- value was within 10% (Table 13). It was confirmed that the effect on the fermentation condition had more effect on the fermentation time than the fermentation temperature (Table 14). As a result of the regression analysis predicted by the response surface model according to the fermentation conditions, the normal point was the maximum point, and as a result of calculating the optimum point, the maximum value of irradiated saponin was 0.43%, and the fermentation condition was 30.34℃ and 6.02 days (Table) 15). The response surface for these irradiated saponin values is shown in FIG. 9.

After fermentation, the lobetiolin content of deodeok vinegar was in the range of 14.68 to 21.47 µg/mL (Table 12), and the regression formula based on this is shown in Table 13. The R-squared value for the lobetiline content was 0.7290, and the p- value showed a significance level within 10% (Table 13). In the effect on fermentation conditions, both the fermentation temperature and fermentation time showed significant levels within 5% (Table 14). As a result of the regression analysis predicted by the response surface model according to the fermentation conditions, the normal point appeared as a saddle point, and as a result of calculating the optimal point, the maximum value of lobetiline content was 17.55㎍/mL, and the fermentation condition was 32.43℃, 16.77 Work (Table 15). The reaction surface for these levotiolin content values is shown in FIG. 10.

Acetic acid( acetic acid ) Content analysis

The analysis of acetic acid content of the fermented acetic acid was analyzed using HPLC (Waters, 2695 Alliance HPLC, USA). The sample was analyzed by HPLC by filtration through a 0.45 μm membrane filter. Analysis conditions are Aminex 5 mM sulfuric acid was analyzed at PDA 214 nm at a flow rate of 0.6 mL/min using an HPX-87H (7.5×300 mm, BIO-RAD Laboratories, USA) column.

After fermentation, the acetic acid content of deodeok vinegar was in the range of 1.91~5.14% (Table 12), and the regression formula based on this is shown in Table 13. The R-squared for the ginseng content was 0.8401 (Table 14). In the effect on the fermentation conditions, the fermentation time was greater than the fermentation temperature (Table 15). As a result of the regression analysis predicted by the response surface model according to the fermentation conditions, the peak was shown as the minimum, and as a result of calculating the optimum point, the maximum value of acetic acid content was 5.26%, and the fermentation conditions were 30.61℃ and 17.93 days (Table) 15). The reaction surface for these acetic acid content values is shown in FIG. 11.

Prediction and empirical test of optimum fermentation conditions

To optimize the vinegar fermentation of Deodeok, the optimal extraction condition range was predicted by superimposing the 4-dimensional reaction surface by setting the acetic acid content considered as an important quality factor of the acetic acid fermentation solution to the maximum and the pH to the minimum. In addition, after setting an arbitrary point in the predicted range and substituting it into the regression equation, the predicted values were verified by comparing experimental values obtained through actual experiments under the same conditions.

In order to set the optimum fermentation conditions for the deodeok fermented vinegar, the reaction surfaces of each component are superimposed and shown in FIG. 12. As a result of combining the reaction surfaces of the maximum or optimum values derived from the optimum fermentation conditions for each item in one drawing, the picture of the reaction surfaces of 4 items such as acidity, reducing sugar, lobetyolin and acetic acid content is completely or partially suitable, and the matching parts The range of each independent variable was read and set as the range of optimum fermentation conditions. The optimum condition range that can be set from this reaction surface is the dark part in FIG. 12, and the optimum fermentation condition for the deodeok fermented vinegar was predicted to be a fermentation temperature of 32°C and a fermentation time of 17 days.

Empirical test of optimum fermentation conditions

The accuracy of the model was verified by comparing the predicted value with the actual experimental value by performing an actual fermentation experiment under the predicted fermentation conditions (fermentation temperature 32°C, fermentation time 17 days) by superimposing the reaction surface of each component ( Table 16). As a result, most of them were found to be at a similar level, and the measured values of acidity, lobetiline, and acetic acid content at the optimum conditions were slightly lower than the predicted values.

5. Drinks using deodeok fermented vinegar

The preparation of the beverage using deodeok fermented vinegar was conducted several times through preliminary experiments, the test solution was prepared according to the mixing ratio shown in Table 17, and 30 sensory test agents were selected for this test solution to perform the sensory test.

The results of consumer inspection of the beverages prepared according to the blended test examples in Table 17 are shown in Table 18 and FIG. 13. In color, 16% of deodeok fermented vinegar and 6% of apple concentrate were highest at 7.4, and the aroma was also highest when 16% of deodeok fermented vinegar was added. The sweetness was higher in the samples with 20% deodeok fermented vinegar and 4% apple concentrate, but there was no significant difference from the samples with 18% deodeok fermented vinegar and 5% apple concentrate. Sour taste was highest when 20% deodeok fermented vinegar and 4% apple concentrate were added, but there was no significant difference from all test solutions. In the overall taste, the test example with 18% of deodeok fermented vinegar and 5% of apple concentrate was high, but showed similar values without significant difference from test examples 3 and 4. In the overall preference, the test example with the addition of 18% deodeok fermented vinegar and 4% apple concentrate was the highest. 14, test liquids 4 and 5 were found to be good in terms of flavor, taste, and preference. Therefore, the Deodeok fermented vinegar beverage was formulated with a composition of Test Solution 4.

Testing the physicochemical properties of beverages

Table 19 shows the results of examining the physicochemical properties of the Deodeok fermented vinegar beverage prepared according to the compositional ratio of the composition of Test Example 4 in Table 17.

Korea Research Institute of Bioscience and Biotechnology KCTC13181BP 20170104

Claims (7)

delete (A) after washing the deodeok, cut to a size of 0.5 cm in thickness and dried in a 40-60° C. dryer for 13-30 hours to prepare a dried product (S1);
(b) After preliminarily pre-treating a mixture of 10-25 mL of water per 1 g of deodeok dried in step (a) in a 40-60° C. water tank for 10-60 minutes, and then 1-5 hours at 70-90° C. While extracting, and centrifuging to filter the supernatant (S2);
(c) adding apple juice to the filtrate of step (b) in 5 to 30% by volume, sterilizing at 80-95° C. for 10-60 minutes (S3);
(d) inoculating Saccharomyces cerevisiae , a yeast pre-cultured in commercial YM medium, into the mixed solution sterilized in step (c) in an amount of 0.1 to 20% based on the volume of the mixed solution (S4);
(e) obtaining a fermentation broth containing 5% or more of the alcohol content by alcohol fermenting the composition solution inoculated with the yeast of the step (d) at a fermentation temperature of 25 to 45°C and a fermentation time of 12 to 120 hours;
(f) Acetobacter tropicalis (acetobacter tropicalis DUIS-1701-KCTC13181BP) was inoculated with acetic acid bacteria culture medium and cultured for 3-7 days at 100-300 rpm at 25-45°C and shake cultured for 3-7 days. Inoculating 1 to 30% by volume of the fermentation broth containing at least 5% alcohol (S6);
(g) After performing step (f), 25-40° C., fermentation time 5-25 days, shaking and incubating at 100-300 rpm for acetic acid fermentation (S7); irradiated saponin and lobetiolin, comprising Method for manufacturing deodeok fermented vinegar using a high content of deodeok extract. [3] The method of claim 2, wherein the apple juice is used as it is in a juice state or a concentrate is used. The method of claim 2, wherein the acetic acid fermentation at 60-100 ℃ 10-60 minutes pasteurized and filtered with a 1.0 ㎛ filter (S8), characterized in that it further comprises irradiation saponin and lobetiolin high content Method for manufacturing deodeok fermented vinegar using deodeok extract. A beverage composition using a deodeok fermented vinegar, characterized in that the deodeok fermented vinegar prepared according to any one of claims 2 to 4 comprises 0.1-99.9 wt% of the total weight of the beverage composition. Beverage composition 5-50% by weight of deodeok fermented vinegar prepared according to any one of claims 2 to 4 based on total weight, 1 to 20% by weight of apple juice of 1 to 90 brix, 1 to 10% by weight sugar, 0.1 to 10% by weight citric acid %, vitamin C 0.01 ~ 10% by weight, dietary fiber 0.1 ~ 10% by weight, 30-90% by weight of purified water, characterized in that the composition comprising a deodeok fermented vinegar. The method of claim 6, wherein the beverage composition utilizing the deodeok fermented vinegar is a beverage using a deodeok fermented vinegar, characterized in that it is prepared by passing through a 1.0㎛ filter filter after heat sterilization at 60 ~ 100 ℃ for 10-60 minutes Composition.

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