KR102147647B1 - Powder vinegar and method for manufacturing the same - Google Patents

Abstract

The vinegar prepared by the production method according to the present invention has the effect of suppressing the characteristic liquor aroma and the thick taste caused by alcohol fermentation, and nevertheless, does not cause a decrease in the flavor of the vinegar itself.

Description

Vinegar and method for manufacturing the same {Powder vinegar and method for manufacturing the same}

The present invention relates to vinegar and a method for preparing the same.

Vinegar is a fermented food that has a long history in both East and West, and is one of the important seasonings closely related to diet along with soy sauce and miso. Vinegar is produced through alcohol fermentation, acetic acid fermentation, etc. of various raw materials containing sugar or starch using microorganisms. Vinegar prepared in this way can be said to be a complex acidity seasoning and health food containing various nutritional substances including various organic acids, amino acids, ethers, etc. as a main component of acetic acid that gives off sour taste.

In addition, vinegar is widely used not only as a food preservation effect, but also as a food fragrance or therapeutic agent. In general, vinegar not only improves the taste of food itself, but also reduces saltiness and neutralizes fat. In addition, vinegar is widely known as a good raw material for treating various adult diseases. Compounds such as organic acids and amino acids contained in these vinegars increase resistance to diseases and are absorbed in the stomach to improve acidic constitution.

Specifically, vinegar contains compounds such as volatile/nonvolatile organic acids, sugars, amino acids, esters, etc. other than acetic acid, so it has a taste that stimulates appetite, and is easily decomposed in biological tissues and calories faster than other calorie sources. It is known as a stamina food that produces. In particular, natural fermented vinegar is recognized as a functional food as research on the effects of preventing adult diseases such as arteriosclerosis and hypertension, sterilizing effect of food poisoning bacteria, lowering cholesterol, reducing body fat and recovering from fatigue, etc., has been recognized as a functional food and is being developed for various uses. have.

However, such fermented vinegar undergoes an alcoholic fermentation process during the manufacturing process.At this time, due to the alcohol component or an adduct produced by reacting with the alcohol (a component formed by the esterification reaction of an acetic acid component and an alcohol component, etc.), There is a problem that the thick taste that appears is strong. Therefore, various methods have been studied to solve this problem.

For example, in KR10-2013-0121465A, it was attempted to suppress the thick taste caused by alcohol fermentation by using chitosan oligosaccharide. However, chitosan oligosaccharides used to suppress the unpleasant taste may be suitable for seedlings, but mixing with vinegar is not preferable due to the nature of vinegar.

In addition, KR10-2007-0014260 discloses a method of manufacturing an adsorbent for beverages prepared using chitosan, but the adsorbent derived from chitosan can be dissolved in a strong acid, making it difficult to separate and thus cannot be used.

Therefore, there is a need for a study on a method of manufacturing vinegar that can suppress alcoholic fermentation and unpleasant taste and does not reduce the flavor of vinegar.

KR10-1910005B1 (2018.10.15.)

It is an object of the present invention to provide a vinegar and a method for producing the same, with the characteristic alcoholic fermentation of alcoholic scent and harsh taste suppressed.

Another object of the present invention is to provide a vinegar that does not cause a decrease in the flavor of the vinegar itself, and a method for producing the same, even though the characteristic liquor aroma and thick taste by alcohol fermentation are suppressed.

The method for producing vinegar according to the present invention comprises: a) fermentation material including any one or two or more selected from brown rice, apples and aronia, yeast, and water are mixed by alcohol fermentation of a primary fermentation product. Preparing, b) removing solids from the primary fermentation to obtain a fermentation broth, c) mixing the fermentation broth and mulberry under conditions in which alcohol fermentation is inhibited, and allowing it to stand for a predetermined period of time, and then separating and fermenting the mulberry. Obtaining a purified liquid, and d) preparing a second fermented product by fermenting a second mixture in which the fermentation purified liquid and acetic acid bacteria are mixed with acetic acid.

In an example of the present invention, step c) may be performed at 0 to 10°C.

In an example of the present invention, the predetermined time in step c) may be 6 to 48 hours.

In one example of the present invention, the oak tree may be prepared by heat-treating a mixture of the oak tree and water, and then obtaining the heat-treated oak tree.

The method of manufacturing vinegar according to an example of the present invention may further include e) mixing and drying the secondary fermented product and edible carrier powder to prepare powdered vinegar.

The vinegar produced by the production method according to the present invention has the effect of suppressing the characteristic alcoholic aroma and the tasteless taste caused by alcohol fermentation.

The vinegar prepared by the production method according to the present invention has an effect of not causing a decrease in the flavor of the vinegar itself, even though the characteristic liquor aroma and thick taste by alcohol fermentation are suppressed.

Even if the effects are not explicitly mentioned in the present invention, the effects described in the specification expected by the technical features of the present invention and the inherent effects thereof are treated as described in the specification of the present invention.

Hereinafter, vinegar according to the present invention and a method of manufacturing the same will be described in detail.

Unless there are other definitions in the technical and scientific terms used in the present specification, they have the meanings commonly understood by those of ordinary skill in the art to which this invention belongs, and the gist of the present invention is unnecessarily described in the following description. Descriptions of known functions and configurations that may be obscure will be omitted.

The singular form of terms used in the present specification may be interpreted as including the plural form unless otherwise indicated.

Unless otherwise defined, the unit of% used in this specification means% by weight.

Since conventional natural vinegar involves alcoholic fermentation during the fermentation process, alcoholic compounds or adducts formed by reacting with alcoholic compounds and other components generated at this time cause liquor aroma and thick taste in the final prepared vinegar. There was. In addition, in the case of vinegar manufactured using grains or malt, there is a problem that the so-called makgeolli flavor and makgeolli taste are deeper.

Accordingly, the present invention provides a vinegar and a method of manufacturing the same, which significantly suppresses the liquor flavor and the harsh taste, and maintains the flavor of the vinegar's original aroma and taste.

The method for producing vinegar according to the present invention comprises: a) fermentation material including any one or two or more selected from brown rice, apples and aronia, yeast, and water are mixed by alcohol fermentation of a primary fermentation product. Preparing, b) removing solids from the primary fermentation to obtain a fermentation broth, c) mixing the fermentation broth and mulberry under conditions in which alcohol fermentation is inhibited, and allowing it to stand for a predetermined period of time, and then separating and fermenting the mulberry. Obtaining a purified liquid, and d) preparing a second fermented product by fermenting a second mixture in which the fermentation purified liquid and acetic acid bacteria are mixed with acetic acid.

In step a), the fermentation material may be selected from brown rice, aronia and apple.

When brown rice is used as the fermentation material, brown rice itself or brown rice soaked in water may be used, but it is preferably used as brown rice. Brown rice refers to commonly known ones, and it is fine if it is manufactured by a known means of cooking rice using brown rice. As a specific example, brown rice can be prepared by heating a mixture of brown rice and water, and it is preferable to use a method for producing godubap. At this time, the mixing ratio of brown rice and water may be a ratio used in a conventional method for preparing rice, and for example, a 2:1-5 weight ratio may be mentioned. However, this has been described as a specific example, and the present invention is not necessarily limited thereto.

When aronia or apple is used as the fermenting material, aronia juice or apple juice prepared by squeezing into a juice form may be used. For the method of preparing the juice, it is safe to refer to known literature.

In step a), the weight ratio for each component of the first mixture is not limited as it can be appropriately adjusted as long as it can be fermented with alcohol, and for example, 10 to 200 parts by weight of fermented material and yeast 1 It may be to 30 parts by weight, specifically 20 to 100 parts by weight of fermentation material and 2 to 25 parts by weight of yeast. However, this has been described as a specific example, and the present invention is not necessarily limited thereto.

In step a), the alcohol fermentation conditions may be those in which the primary mixture can be alcohol fermented. As a specific example, the fermentation temperature may be 10 to 40°C, specifically 15 to 25°C, the fermentation time may be 2 to 50 days, specifically 3 to 40 days, and the relative humidity may be 50 to 90%. It is also advisable to prevent the passage of oxygen under anaerobic conditions such as oxygen or to have a lower oxygen fraction compared to the atmosphere so that alcohol fermentation can take place well. However, this has been described as a specific example, and the present invention is not necessarily limited thereto.

In the step a), the yeast can be used as long as alcohol fermentation is performed, and for example, it may be used in a manufacturing method such as alcohol (makgeolli, etc.). When such yeast is used, it is possible to give vinegar not only a sour taste, but also a deep and rich taste. However, in the case of using koji, as side effects of increasing liquor flavor and thick taste due to alcohol fermentation may occur, step c) to solve this problem is performed later.

By performing step b) before step c) is performed, the fermentation broth can be obtained by separating and removing the solid material formed from the fermentation material from the primary fermentation product. Since alcohol fermentation should be suppressed as much as possible in step c), which is performed later, solids corresponding to nutrients that increase fermentation of yeast in step b) must be removed first. Means for removing solids from the primary fermentation are various methods, which are well known and are not very limited. As an example, various methods such as a filtration method or a method of taking a supernatant by centrifugation may be mentioned.

The step c) is a means for removing the characteristic liquor aroma and harsh taste caused by the fermentation of yeast and alcohol.By mixing the mulberry with the fermentation broth and leaving it for a predetermined time, various compounds that cause liquor aroma and thick taste are adsorbed and removed by the mulberry. do. At this time, the environment in which various compounds that cause liquor flavor and unpleasant taste are adsorbed should be conditions in which fermentation is inhibited. If the step c) is not carried out under conditions in which fermentation is inhibited, even the compounds related to the fermentation product generated during the fermentation process may be adsorbed and removed, resulting in a problem of reducing the flavor of the vinegar's natural aroma and taste. I can.

In addition, by performing the step c), the active ingredients contained in the oak tree are extracted to the outside to further reduce the liquor aroma and the thick taste of the final prepared vinegar, and the aroma and taste may be further improved.

Furthermore, by performing the step c), the growth environment of the bacteria is improved during the fermentation process, thereby improving the fermentation efficiency by improving the fermentation efficiency, reducing the probability of occurrence of side effects due to long-term fermentation, and performing a process with excellent reproducibility. can do.

The conditions under which the fermentation is inhibited may be a condition in which fermentation does not substantially proceed, but preferably 10°C or less, specifically 0 to 10°C, more preferably 0 to 5°C.

In the step c), the method of adsorbing and removing various compounds that cause liquor aroma and unpleasant taste may be a method of separating and removing the mulberry after a predetermined time is waited for a sufficient adsorption reaction to proceed. , To obtain a fermentation purified liquid in this way. At this time, there are various methods for separating the oak tree, and this is not very limited because it is well known. As an example, various methods such as a filtration method or a method of taking a supernatant by centrifugation may be mentioned.

The time for allowing the sufficient adsorption reaction to proceed is not limited and may be, for example, 6 to 48 hours. However, this has been described as a preferred example, and the present invention is not necessarily limited thereto.

The mulberry tree may be a mulberry, that is, a mulberry bark, may be a mulberry from which the mulberry was removed, or a mixture of these.

It may be preferable that the oak tree is heat-treated in an aqueous phase. As a specific example, the oak tree may be prepared by heat-treating a mixture of the oak tree and water, and then obtaining a heat-treated oak tree. If this is satisfied, it is possible to prevent the problem that the color of the fermented purified liquid is discolored by the oak tree. In addition, liquor aroma and thick taste of the final prepared vinegar may be further reduced, and aroma and taste may be further improved.

As long as the size of the oak tree is easy to separate and the adsorption efficiency is higher than an appropriate level, for example, 1 to 10 cm, specifically 2 to 8 cm may be mentioned, but the present invention is not limited thereto.

As described above, step c) of adsorbing and removing various compounds that cause liquor aroma and thick taste by using oak trees should be performed after the first fermentation process in step a) and before the second fermentation process in step d). do. For example, if step c) is performed during the first fermentation process of step a), or step c) is performed during the second fermentation process of step d), even the compounds related to the fermentation products produced in the fermentation process are adsorbed together. Because it can be removed, there is a problem that the flavor and flavor of the vinegar are reduced.

Step d) is a step of acetic acid fermentation of the fermentation purified liquid obtained in step c), and a specific method of acetic acid fermentation may be performed using an acetic acid fermentation method in a commonly known vinegar production method.

The acetic acid bacteria may be used various acetic acid bacteria such as bacteria that oxidize alcohols such as Acetobacter genus to make acetic acid, bacteria that oxidize glucose such as Gluconobacter genus to make gluconic acid or keto acid, and preferably use alcohols such as Acetobacter genus. Examples are bacteria that oxidize to produce acetic acid. Specific examples of the genus Acetobacter include A. aceti, A. liquefaciens , A. pasteurianus , A. hansenii , and the like. However, in addition to this, of course, various types of acetic acid bacteria can be used.

In step d), the weight ratio of each component of the fermentation purified liquid and the secondary mixture in which the acetic acid bacteria are mixed may be sufficient as long as the acetic acid fermentation can proceed. When a seed plant containing acetic acid bacteria is used as the acetic acid bacteria, the seed plant may be used in an amount of 0.1 to 10 parts by weight based on 100 parts by weight of the fermentation purified liquid. In addition, it goes without saying that water or the like may be further mixed with the secondary mixture according to conditions such as alcohol fermentation degree of the fermentation purified liquid.

In step d), the acetic acid fermentation condition may be any condition in which the secondary mixture can be fermented with acetic acid. As a specific example, the fermentation temperature may be 10 to 40°C, specifically 15 to 25°C, and the relative humidity may be 50 to 90%. The fermentation time is a matter that can be properly adjusted to the extent that the required acidity is reached, and may be, for example, 15 to 100 days, specifically 20 to 60 days. In addition, it is good to have aerobic conditions so that acetic acid fermentation can occur well. However, this has been described as a specific example, and the present invention is not necessarily limited thereto.

The vinegar prepared by the production method according to the present invention is powdered vinegar, that is, powdered vinegar can also be prepared. For example, the method for producing vinegar according to the present invention may further include e) mixing and drying the secondary fermented product and the edible carrier powder to prepare powdered vinegar.

In step e), various methods such as natural drying, hot air drying, and freeze drying may be used for drying. Natural drying may mean leaving it at room temperature, and hot air drying may mean performing at 30 to 80°C. In addition, in the case of lyophilization, the freezing temperature may be -30 to -80°C, the drying pressure may be 0.1 to 100 torr, and the freezing and drying times may be 5 to 30 hours independently of each other. However, this has been described as a specific example, and the present invention is not necessarily limited thereto.

The specific type of the edible carrier powder may be any known in the method for producing powdered vinegar, such as maltodextrin, modified lipophilic starch, cyclodextrin, and gum. It may include any one or two or more selected from the like. However, this has been described as a preferred example, and the present invention is not necessarily limited thereto.

In addition, the step of pulverizing powdered vinegar after step e) may be further performed, for example, powdered vinegar may be prepared by pulverizing so that the average particle diameter of the secondary fermentation is 100 μm or less, specifically 1 to 100 μm. have.

The vinegar prepared by the above-described method may be used for various purposes, such as foods such as beverages or ingredients (seasonings, etc.) for preparing foods in addition to direct intake.

Hereinafter, the present invention will be described in detail through examples, but these are for explaining the present invention in more detail, and the scope of the present invention is not limited by the following examples.

<The first fermented product manufacturing process>

Brown rice and water were mixed at a weight ratio of 2:3 and heated at 120° C. for 60 minutes to prepare brown rice godubap. The brown rice godubap and koji powder (Hwawangsan acid koji) were mixed in a weight ratio of 10:1 and cultured at 25°C for 30 hours to prepare a culture.

The first mixture obtained by mixing the culture and water in a weight ratio of 1:3 was placed in a jar, and alcohol fermented for 3 days at 25°C in a sealed anaerobic atmosphere to prepare a first fermented product.

<Step of obtaining fermentation liquid>

The first fermented product was passed through a filter paper to separate and remove the solid to obtain a fermentation broth.

<Step of obtaining fermentation purified liquid>

After crushing the oak tree to a size of 5 cm, it was washed cleanly to prepare a oak tree chip.

The paper mulberry chips were put into a jar containing the fermentation broth, sealed, and allowed to stand at 3°C for 12 hours. Subsequently, the mixture in the jar was filtered through a filter paper to separate and remove the oak chips to obtain a fermentation purified liquid.

<Secondary fermented product manufacturing process>

A second mixture in which the fermentation purified liquid and seed vinegar (natural brown rice vinegar, Gyeongbuk Nutrition) were mixed at a weight ratio of 20:1 was put into a jar and fermented with acetic acid for 20 days at 30° C. and an aerobic atmosphere to prepare a second fermented product.

In Example 1, vinegar was prepared in the same manner as in Example 1, except that the stationary temperature was changed to 25°C instead of 3°C in the fermentation purification liquid obtaining process to proceed with the fermentation.

In Example 1, vinegar was prepared in the same manner as in Example 1, except that the heat-treated mulberry chips were used in the following mulberry heat treatment process instead of the mulberry chips.

<Paper tree heat treatment process>

After pulverizing the oak tree to a size of 5 cm, a mixture of the mixture of the oak tree chips and water prepared by washing cleanly at a weight ratio of 1:5 was placed in a container, heated, and boiled for 3 hours. Then, after sufficiently natural cooling, heat-treated black oak chips were obtained from water.

In Example 1, vinegar in the same manner as in Example 1, except that the first mixture in which apple juice, yeast and water were mixed in a weight ratio of 10:1:11 was used instead of the first mixture in the first fermentation production process. Was prepared.

The apple juice was 100% apple juice obtained by compressing raw apples.

In Example 1, the same method as in Example 1, except that the first mixture in which aronia juice, yeast and water were mixed in a weight ratio of 10:1:11 was used instead of the first mixture in the first fermentation production process To prepare vinegar.

After homogenizing the mixture of vinegar, maltodextrin and cyclodextrin prepared in Example 1 at a weight ratio of 10:1:5 with a homogenizer, it was sufficiently hot air dried at 50°C to prepare powdered vinegar.

[Comparative Example 1]

In Example 1, except that the fermented product of the second fermentation production process was used directly as the fermentation broth of the fermentation broth obtaining process without going through the fermentation purification broth acquisition process, that is, except that the oak tree was not used, and Example 1 Vinegar was prepared in the same way.

[Comparative Example 2]

In Comparative Example 1, vinegar was prepared in the same manner as in Comparative Example 1, except that the first fermentation product production process was changed to the first fermentation product production process including the following fermentation purification liquid obtaining process instead of the first fermentation product production process.

<Primary fermentation production process including fermentation and purification liquid obtaining process>

The first mixture in which the culture of Example 1 and water were mixed in a ratio of 1:1 was put into a jar, and the paper mulberry chips of Example 1 were added and sealed. Subsequently, the jar was sealed and alcohol fermented at 25° C. for 20 days to prepare a first fermented product.

Further, in the process of obtaining fermentation broth performed later, the oak chips were also separated and removed.

[Comparative Example 3]

In Comparative Example 1, vinegar was prepared in the same manner as in Comparative Example 1, except for changing to a second fermentation product manufacturing process including the following fermentation purification liquid obtaining process instead of the second fermentation production process.

<Secondary fermentation production process including fermentation and purification liquid obtaining process>

A secondary mixture in which the first fermented product of Example 1 and seed vinegar (natural brown rice vinegar, Gyeongbuk Nutrition) were mixed at a weight ratio of 20:1 was put in a jar, and the paper mulberry chips of Example 1 were added to the jar. Subsequently, after fermentation with acetic acid for 40 days in an aerobic atmosphere and 25° C., the mixture in the jar was separated and removed through a filter paper to prepare a secondary fermented product.

[Experimental Example 1]

<Sensory evaluation>

In order to evaluate the items of the vinegar prepared in Examples 1 to 3 and Comparative Examples 1 to 3, the vinegar suppression of liquor aroma and thick taste, flavor retention, acidity strength, and discoloration resistance of the vinegar's original aroma and taste , The sensory evaluation method of the following 5-point method was used, and the results are shown in Table 1 below.

Specifically, the experimenter who participated in the sensory evaluation targets a total of 50 men and women consisting of adolescents 12-17 years old and adults over 18 years old, and the alcohol flavor of each vinegar and the taste of vinegar suppression, the natural taste of vinegar (flavor) The items for retention and sour taste were evaluated, and the evaluation was repeated three times in total. (It was repeated three times per individual and calculated and applied as the average, and two decimal places as the average of the item values for the total number of people Applied by rounding from) At this time, the blind evaluation method was adopted as information on the method of manufacturing each vinegar was not given.

As a specific evaluation method for the above-mentioned alcohol flavor and harsh taste suppression items, after each vinegar is tasted, a case in which the most intense liquor flavor and thick taste are selected among them, and this is based on 1 point. Therefore, it was evaluated as relatively suppressing the degree of liquor flavor and thick taste in the order of 2, 3, 4, 5.

As a specific evaluation method for the flavor retention items for the natural aroma and taste of the vinegar, each of the vinegars was tasted, and among them, the vinegar taste was the most heterogeneous and the vinegar flavor was the lowest. The case where it is thought was selected, and based on this point, it was evaluated as relatively improving the natural taste of vinegar in the order of 2, 3, 4, 5.

As a specific evaluation method for the acidity strength item, after all of the vinegars are tasted, a case in which the least sour taste appears among them is selected, and this is relatively 2, 3, and It was evaluated as increasing the intensity of sour taste in the order of 4 and 5.

Inhibition of liquor aroma and thick taste Maintaining the flavor of vinegar Sour strength Example 1 4.5 4.3 4.1 Example 2 4.4 1.9 4.0 Example 3 4.8 4.7 4.1 Comparative Example 1 1.0 4.5 1.0 Comparative Example 2 4.6 1.6 3.8 Comparative Example 3 4.5 1.0 1.8

In Table 1, when the items for alcohol flavor and harsh taste suppression, vinegar original taste retention, and acidity strength all satisfy 4 points or more, it was the case of Example 1, Example 1, Example 2, and Comparative Example As can be seen from comparison with Comparative Examples 1 to 3, the difference in values for each item was large according to the time of use of the oak tree and the fermentation conditions when using the oak tree. Specifically, from the comparison of Examples 1 and 2 and the comparison of Examples 1, 2, and 3, the value of the vinegar's original taste and flavor retention items should be used under conditions in which alcohol fermentation is suppressed. It can be seen that this is improved. In addition, from the comparison between Example 1 and Comparative Example 1, it can be seen that the use of the oak tree improves the value of items for suppression of liquor aroma and harsh taste and acidity.

In addition, in the case of Example 3, compared to Example 1, it can be seen that the item values for the suppression of liquor aroma and the tastelessness and the flavor retention of the vinegar were further improved.

<Evaluation of the degree of discoloration>

In addition, the items on the discoloration resistance of the vinegar prepared in Example 1, Example 3, and Comparative Example 1 were evaluated visually.

As a result, compared to the vinegar of Comparative Example 1 in which the oak tree was not used, the vinegar of Example 1 in which the oak tree was used was such that color change was observed with the naked eye. On the other hand, compared to Comparative Example 1 in which the oak tree was not used, the vinegar of Example 3 was not significantly different to the extent that it was difficult to identify with the naked eye.

Claims (6)

a) preparing a first fermented product by alcohol-fermenting a first mixture of fermented material, yeast, and water containing any one or two or more selected from brown rice, apples, and aronia
b) removing solids from the primary fermented product to obtain a fermentation broth
c) mixing the fermentation broth and black oak under conditions in which alcoholic fermentation is inhibited, and after standing at 0 to 10°C for a predetermined period of time, separating the oak to obtain a fermentation purified liquid and
d) acetic acid fermentation of the second mixture in which the fermentation purified liquid and acetic acid bacteria are mixed to prepare a second fermented product,
In the step c), the oak tree is prepared including the step of heat-treating the mixture of the oak tree and water from which the oak tree is removed, and then obtaining the heat-treated oak tree,
In the step c), the method for producing vinegar, characterized in that the liquor flavor and the thick taste are removed by the oak tree. delete The method of claim 1,
The predetermined time in step c) is 6 to 48 hours for the production of vinegar. delete The method of claim 1,
e) preparing powdered vinegar by mixing and drying the secondary fermented product and edible carrier powder
A method for producing vinegar further comprising a. Vinegar prepared by the method for producing vinegar according to any one of claims 1, 3 and 5.