KR102151573B1 - Herb vinegar and manufacturing method thereof - Google Patents

Abstract

The present invention comprises the steps of preparing a herbal powder or herbal concentrate; Fermenting the prepared herbal powder or herbal concentrate with godubap, yeast, onion juice, grains, and purified water; And acetic acid fermentation by adding seed seeds to the fermented alcohol obtained through the fermentation; thereby containing a large amount of the active ingredient of the herb, and having a high polyphenol content and organoleptic excellent herbal vinegar and its manufacturing method. About.

Description

Herb vinegar and its manufacturing method {HERB VINEGAR AND MANUFACTURING METHOD THEREOF}

The present invention relates to herbal vinegar and its manufacturing method.

Vinegar is one of the fermented foods that have been manufactured and used for a long time in both East and West, and is a seasoning that is easily used in everyday life. Vinegar is usually divided into brewed vinegar and synthetic vinegar according to the recipe. Brewed vinegar refers to vinegar that has been naturally fermented with acetic acid, and synthetic vinegar is colorless and transparent by diluting glacial acetic acid or acetic acid and adding organic acid without fermentation.

Brewed vinegar is classified into various types depending on the raw material, and it is called grain vinegar when grain is used as a raw material, and fruit vinegar when fruits are used as raw materials. According to the method of making, it is divided into natural brewed vinegar and alcohol brewed vinegar. Natural brewed vinegar is made by fermenting alcohol to make alcohol and then fermenting it with acetic acid. Alcohol brewed vinegar is fermented with acetic acid using ethyl alcohol of 99% or higher purity as a raw material. A mixture of naturally fermented natural brewed vinegar and alcoholic spirit is called mixed brewed vinegar. However, the best vinegar for the body is natural brewed vinegar, that is, 100% naturally fermented brewed vinegar.

These vinegars are involved in energy metabolism in the body by the organic acids and amino acids contained therein, preventing the accumulation of fatigue substances, and preventing the formation of lipid peroxide that causes diseases such as atherosclerosis and thrombosis. In addition, it prevents obesity, is good for skin health and beauty, and is also effective in removing toxicity in the human body and removing hangovers.

However, the vinegar that is currently sold on the market is a fast alcohol brewed vinegar and does not contain enough vitamins and organic acids that natural vinegar requires, so its efficacy is inferior. So, research is being conducted to develop natural vinegars using various ingredients that are good for health.

On the other hand, herbs are useful herbal plants for humans whose flowers, seeds, stems, leaves, and roots are used for medicine, cooking, flavoring, sterilization, and insecticide, and have the effect of curing or preventing diseases, as well as the taste of food and cooking. As a natural material that is receiving a lot of attention and attention today, which is used not only for fruit and fragrance, but also for nutrition, there is a need to develop more diverse products using it.

For example, as in Korean Patent Registration No. 0923410, a method for manufacturing herbal vinegar and its herbal vinegar have been recently developed, but as described above, the demand for herbal vinegar and a method for manufacturing the herbal vinegar having utility as described above continues.

Korean Patent Publication No. 0923410

An object of the present invention is to provide a herbal vinegar and a method of manufacturing the same, which contains a large amount of active ingredients of herbs, and has high active oxygen absorption capacity and antioxidant capacity due to high polyphenol content.

1. Preparing herbal powder or herbal concentrate; Fermenting the prepared herbal powder or herbal concentrate with godubap, yeast, onion juice, grains, and purified water; And acetic acid fermentation by adding seed to the fermented alcohol obtained through the fermentation.

2. The method for manufacturing herbal vinegar according to the above 1, further comprising adding 2 to 7 parts by weight of the herb powder or the herb concentrate to the acetic acid fermented product obtained through the acetic acid fermentation step based on the acetic acid fermentation product.

3. The method of 1 above, wherein the herbal powder or herbal concentrate is prepared including at least one of peppermint and lemongrass.

4. The method of 1 above, wherein the herbal concentrate is obtained by extracting and concentrating the herbal powder with hot water.

5. In the above 1, the alcohol fermentation step is herb powder or herb concentrate 0.15 to 1.5% by weight godubap 18 to 30% by weight, grain 0.2 to 3% by weight, yeast 0.4 to 7.5% by weight, onion juice 0.1 to 0.5% by weight And to ferment by mixing 60 to 80% by weight of purified water, herbal vinegar production method.

6. In the above 5, wherein the godubap is 23 to 26% by weight, herbal vinegar manufacturing method.

7. In the above 5, wherein the yeast is 4.5 to 6% by weight, herbal vinegar manufacturing method.

8. The method of 1 above, wherein the seed is fermented by inoculating acetic acid bacteria RIC-V into some of the fermented alcoholic beverages.

9. Herbal vinegar prepared by the method of any one of the above 1 to 8.

Herbal vinegar and its manufacturing method according to embodiments of the present invention contain a large amount of the active ingredient of the herb, and the polyphenol content is high, and it is also excellent organoleptic.

1 is a flowchart schematically illustrating a method of manufacturing herbal vinegar according to embodiments of the present invention.

Exemplary embodiments of the present invention include preparing a herbal powder or herbal concentrate; Fermenting the prepared herbal powder or herbal concentrate with godubap, yeast, onion juice, grains, and purified water; And acetic acid fermentation by adding seed seeds to the fermented alcohol obtained through the fermentation. By including, it is possible to provide a herbal vinegar and a method of manufacturing the same, which contains a large amount of the active ingredient of the herb, has a high polyphenol content, and is organoleptic.

1 schematically shows a method of manufacturing herbal vinegar according to an embodiment of the present invention. Hereinafter, a method of manufacturing herbal vinegar according to an embodiment of the present invention will be described in detail with reference to the drawings. However, this is only an example and the present invention is not limited thereto.

Herbal vinegar manufacturing method according to an embodiment of the present invention, as shown in Figure 1, includes the step of preparing a herbal powder or herbal concentrate.

Herb is a plant whose leaves and stems are used for edible and medicinal purposes, or as aroma and flavor. It contains carbohydrates, minerals, vitamins, amino acids, etc. to strengthen immune function, and also as a digestive, tonic, anti-inflammatory, and anticancer agent. It is widely known as a plant useful to humans because it is available.

In some embodiments, the herb is effective for mental fatigue, depression, and neurotic seizures, and ingredients that keep it cold when it is hot and warm when it is cold prevent the outflow of mucus and help fever and sweating, as well as colds, asthma, and bronchitis. , Cholera, pneumonia, pulmonary tuberculosis, food poisoning, and peppermint known to be effective in neuralgia, etc.; And niacin, vitamin A, beta-carotene, sweetness, iron, calcium, potassium, vitamin B, vitamin C, and other nutrients, and is known to have abdominal pain, diarrhea, headache, fever, and sterilization. It may include at least one.

In addition, non-limiting examples of the herbs include rosemary, rose herb, lavender, chamomile, jasmine, passiflora, borage, craisage, anika, spatium, sweet bay, thyme, and the like.

In the present invention, a herb containing a large amount of the useful ingredients is powdered and used through washing, cutting, drying and grinding processes.

The washing process is performed to remove physical foreign matters derived from raw materials and reduce biological and chemical hazards to an acceptable level required in the food field, and may be performed, for example, by washing the herbal raw materials under running water.

The cutting process is performed to increase the drying efficiency by increasing the surface area of the herbal raw material reacting to the hot air, and the washed herbal raw material is cut into a size of 2 to 3 cm.

The drying process is to reduce the water activity of the herbal raw material to suppress the metabolism of microorganisms and to improve the storage properties. For example, the herbal raw material can be dried using a hot air dryer.

The pulverization process is a process of pulverizing and pulverizing the dried herb raw material through the above drying process to increase the effect of physical diffusion, penetration, elution, and energy transfer, and to increase the reaction area to increase chemical reaction efficiency. .

In addition, in the present invention, a herbal concentrate prepared by extracting and concentrating the herbal powder prepared through the above processes with hot water may be used.

The hot water extraction may be a method commonly used in the art, for example, by mixing the aqueous solution obtained by eluting the water-soluble component of the herb using hot water as a solvent and filtering the remaining solid content with the distilled aqueous solution. I can.

Next, the hot water extract can be reduced to below atmospheric pressure in a sealed environment to lower the boiling point of water and evaporate to concentrate, thereby preparing a herbal concentrate.

The herbal powder and herbal concentrate prepared through the above processes can be sealed and packaged and stored as necessary to prevent chemical and physical changes due to external contamination and reactions such as moisture and oxygen in the air, microorganisms, insects, and foreign matter. In addition, the hermetically packaged herbal powder or herbal concentrate can be used in the preparation of herbal vinegar according to the present invention.

The content of the herbal powder and the herbal concentrate is not particularly limited, but may be included in an amount of 0.15 to 1.5% by weight based on the total weight of the fermented alcohol produced in the fermentation step to be described later.

The herbal powder and herbal concentrate may sufficiently exhibit the efficacy of the herb in the above content range.

According to one embodiment of the present invention, it includes the step of fermenting the herb powder or herbal concentrate mixed with godubap, yeast, onion juice, grains, and purified water.

In some embodiments, prior to mixing, the mixing may include a selecting step of removing the inedible portions of the godubap, yeast, onion juice, and grain, and a washing step of removing foreign substances with running water.

In exemplary embodiments, the mixing may be performed by stirring at a speed of 50 to 300 rpm. In addition, the mixing may be carried out over 1 to 5 minutes.

The fermentation refers to fermentation in which sugars are decomposed into alcohol (for example, ethanol) and carbon dioxide by microorganisms to produce alcohol, and the alcohol fermented product prepared through the fermentation step of generating alcohol has an ethanol content of 6 to It is preferably 9% by weight, but is not limited thereto.

If the ethanol content of the fermented product containing alcohol is less than 6% by weight, the desired amount of acetic acid may not be obtained in the acetic acid fermentation step.If the ethanol content exceeds 9% by weight, it adversely affects the growth of acetic acid bacteria or some alcohol Since it is not oxidized and may remain in the vinegar, the ethanol content is preferably formed within the above range. More preferably, the ethanol content may be 6 to 7% by weight in order to increase the acetic acid content after acetic acid fermentation to 4% by weight or more.

In the present invention, godubap is typically used to reduce the time required for fermentation when making sikhye or sake, and may be prepared through a method commonly used in the art, for example, brown rice from 10 to 24 After immersing for a period of time, water may be removed, heated with steam at 100° C. for 60 to 100 minutes, and then steamed for 30 minutes.

Godubap may be included in an amount of 18 to 30% by weight based on the total weight of the fermented alcoholic beverage, and may be included in an amount of 23 to 26% by weight in terms of forming the ethanol content of the fermented alcohol in a preferred range of 6 to 9% by weight.

Nuruk refers to a fungus that has an enzyme that makes alcoholic beverages grown on cereals.

The yeast is used as a fermenting agent in the present invention, and those commonly used in the art may be used without limitation, but for example, whole wheat and water are mixed in a weight ratio of 80:20, and the mixed dough is wrapped with a cotton cloth to form the yeast. After putting it in a mold for manufacturing and chopping it to the extent that there are no gaps between particles, the molded yeast put in the mold may have been cultivated for 12 to 18 days at 25 to 45°C by placing straw on the container and putting it to block light.

Nuruk may be included in an amount of 0.4 to 7.5% by weight based on the total weight of the fermented alcoholic product, and may be included in an amount of 4.5 to 6% by weight in order to form the ethanol content of the fermented alcoholic product in a preferred range of 6 to 9%.

The grain used in the present invention means that yeast is soaked in lukewarm water, and may be prepared by mixing, for example, yeast and water in a weight ratio of 3:1.

In the present invention, the grain may be used as a fermenting agent, and may be contained in an amount of 0.2 to 3% by weight based on the total weight of the fermented alcohol. If the content is less than 0.2% by weight, fermentation may not occur, and if the content is more than 3%, fermentation proceeds excessively, or grains remain in the prepared vinegar, which may degrade the quality of vinegar.

In the present invention, the onion juice may be contained in an amount of 0.1 to 0.5% by weight based on the total weight of the fermented alcoholic product, and the ethanol content of the fermented alcoholic product may be contained in an amount of 0.3 to 0.5% by weight in terms of forming a preferable range of 6 to 9% by weight. I can.

In addition, in the fermentation step of producing alcohol, the herbal powder or herbal concentrate, godubap, koji, onion juice, and grain, and purified water are mixed together.

The purified water may be included in an amount of 60 to 80% by weight based on the total weight of the fermented alcohol. Purified water is included in the above range so that other substances are well mixed, and the content of ethanol can be prevented from being excessively increased or decreased.

The present invention blocks oxygen by mixing herb powder or herbal concentrate with godubap, yeast, onion juice, grain, and purified water to block oxygen and ferment at 25°C or higher for about 10 days, thereby producing alcohol in the mixed fermented product to produce fermented alcoholic beverage. Can be obtained.

The fermented alcoholic beverage may include, for example, sake lees produced in the alcohol fermentation process. Sake lees may have a foul odor and may contain yeast.

In some embodiments, sake lees may be removed from the fermented alcoholic beverage. By removing the sake lees, the odor caused by the sake lees can be removed, and the odor caused by the additional fermentation of koji bacteria contained in the sake lees can be removed.

Referring to FIG. 1, a method of manufacturing herbal vinegar according to an embodiment of the present invention includes adding seed vinegar to the fermented alcohol to ferment with acetic acid.

In the herbal vinegar production method of the present invention, acetic acid fermentation is a step in which acetic acid bacteria grow in an aerobic environment by feeding alcohol to oxidize alcohol to produce acetic acid, that is, vinegar. For example, acetic acid (acetic acid) may be produced through a reaction in which ethanol reacts with oxygen to produce acetic acid and water.

The seeds used in the present invention may be prepared by fermenting ethanol with acetic acid bacteria RIC-V (A. sp. RIC-V, Acetobacter pomorum). In addition, some of the fermented alcohol may be fermented by inoculating acetic acid bacteria RIC-V. The acidity of the seed is preferably 4% or more, but is not limited thereto.

In general, when 5% by weight of acetic acid bacteria RIC-V is inoculated into a completely sterilized sample containing 5% by weight of ethanol and fermented in a shaking incubator at about 30°C and about 150 rpm, it takes about 7 to 11 days to reach the highest acidity. This may take up to a day. In addition, when RIC-V is inoculated and fermented in unripe fruit juice, it can ferment from about 0.6% initial acidity to about 5.38% final acidity.

According to some embodiments, a fermented product containing about 5% by weight or more of ethanol and having an initial acidity of about 0.6% or more may be prepared by the ethanol fermentation, and thus fermented vinegar is prepared by inoculating the fermented product with RIC-V. can do.

In exemplary embodiments, even if the fermented alcoholic beverage contains an herbal component, acetic acid fermentation may be performed by RIC-V.

In some embodiments, the seed seeds may be added in an amount of 18 to 23% by weight based on the total weight of the fermented alcohol in order to sufficiently ferment the fermented alcohol with acetic acid.

According to some embodiments, the acetic acid fermentation may be performed for about 14 days at a temperature of about 30° C. after adding the seed seeds to the fermented alcohol. In this case, the acetic acid content of the fermented vinegar may be about 4% by weight or more, but is not limited thereto.

If necessary, it may further include the step of adding 2 to 7 parts by weight of the herbal powder or herbal concentrate to the acetic acid fermentation obtained through the acetic acid fermentation step based on 100 parts by weight of the acetic acid fermentation. The polyphenol content can be increased and acidity can be increased by adding the herbal powder or herbal concentrate to the acetic acid fermented product in the above amount.

If the content of herb powder or herbal concentrate is less than 2 parts by weight, the increase in the content of polyphenol and acidity is insignificant, and if it exceeds 7 parts by weight, the herb powder floats in the prepared vinegar or the flavor of the herb ingredient is excessively mixed. This can reduce the quality of vinegar.

In some embodiments, the herbal concentrate may be a mixed herbal concentrate extracted from peppermint, lemongrass, rosemary, sweet bay, and thyme. The mixed herb concentrate has excellent compatibility between peppermint vinegar and lemongrass vinegar and flavor, and may improve the polyphenol content of peppermint vinegar and lemongrass vinegar.

If necessary, the herbal vinegar production method according to the present invention can complete the production of herbal vinegar by removing solids through a filter having a mesh of 0.9 μm or less after completion of acetic acid fermentation, and sterilizing at high temperature for 5 minutes at 80° C. or higher. .

According to an exemplary embodiment of the present invention, preparing the herbal powder or herbal concentrate, fermenting the prepared herbal powder or herbal concentrate with godubap, yeast, onion juice, grain and purified water, and fermenting through the fermentation. Through the step of acetic acid fermentation by adding seed vinegar to the obtained fermented alcohol, it is possible to obtain herbal vinegar that contains a large amount of the active ingredients of the herb, has a high polyphenol content, and is organoleptic.

Hereinafter, preferred embodiments are presented to aid the understanding of the present invention, but these examples are only illustrative of the present invention and do not limit the scope of the appended claims, and examples within the scope and spirit of the present invention It is obvious to those skilled in the art that various changes and modifications are possible, and it is natural that such modifications and modifications fall within the scope of the appended claims.

Example 1 to 8

Lemongrass and peppermint were washed with water to remove foreign substances, cut into a size of 3 cm, dried using a hot air dryer, and pulverized with a grinder to pulverize lemongrass and peppermint.

In a fermentation container, the prepared lemongrass powder or peppermint powder and godubap, yeast, onion juice, grain and purified water are mixed in the mixing ratio shown in Table 1, and fermentation is performed to generate alcohol for 15 days in a constant temperature room at 25°C. Got it.

The acetic acid fermentation was performed at 30° C. for 14 days by adding 20% of the fermented alcohol to the fermented alcohol based on the weight of the fermented alcohol. As a seed plant, RIC-V acetate was inoculated into 200 ml of fermented alcohol with an alcohol concentration of 5.3%, and cultured at 30°C and 150 rpm in a shaking incubator with an acidity of 5% or more. After the acetic acid fermentation was completed, herbal vinegar having an acetic acid content of 4% or more was completed, and the solids were sterilized at 100° C. for 5 minutes through a filter having a 0.9 μm size mesh to complete the production of herbal vinegar.

Comparative example 1 and 2

It was prepared in the same manner as in Examples, except that lemongrass powder or peppermint powder was not used.

division Purified water
(ml) Godubap
(g) yeast
(g) Number of grains (g)
(Yeast: Water = 3: 1) Peppermint
(g) Lemongrass
(g) Onion juice
(g) Example 1 4000 1000 200 100 10 - 10 Example 2 4000 1000 200 100 30 - 10 Example 3 4000 1000 200 100 50 - 10 Example 4 4000 1000 200 100 - 10 10 Example 5 4000 1000 200 100 - 30 10 Example 6 4000 1000 200 100 - 50 10 Example 7 2500 1000 200 100 50 - 10 Example 8 2500 1000 200 100 50 10 Comparative Example 1 4000 1000 200 100 - - 10 Comparative Example 2 2500 1000 200 100 - - 10

Example 9 to 20

According to Table 2 below, peppermint powder or lemongrass powder was immersed in the herbal vinegar of Examples 2, 5, 7 or 8 for a certain period of time to prepare herbal powder immersed herbal vinegar.

Example 21 to 34

A mixed herbal powder comprising 10 g of peppermint powder, 10 g of lemongrass powder, 55 g of rosemary powder, 10 g of sweet bay powder, and 15 g of thyme powder was prepared.

The solution obtained by eluting the water-soluble component of the mixed herb powder with 1000 g of hot water at a temperature of 75° C. is mixed with the distilled solution and the solution obtained by filtration of the remaining solid after elution, and the mixed solution is concentrated to 100 g through reduced pressure distillation. Was prepared.

Herb vinegar with mixed herb concentrate was prepared by adding the mixed herb concentrate corresponding to the weight% of Table 2 to the herb vinegar of Examples 2, 5, 7 or 8.

division Herbal vinegar Peppermint powder (wt%) Lemongrass powder (wt%) Immersion time Mixed Herb Concentrate (wt%) Example 9 Example 2 3 - 1 hours - Example 10 - 4 weeks - Example 11 5 - 1 hours - Example 12 - 4 weeks - Example 13 Example 5 - 3 1 hours - Example 14 - 4 weeks - Example 15 - 5 1 hours - Example 16 - 4 weeks - Example 17 Example 7 3 - 1 hours - Example 18 5 - 1 hours - Example 19 Example 8 - 3 1 hours - Example 20 - 5 1 hours - Example 21 Example 2 - - - One Example 22 - - - 2 Example 23 - - - 3 Example 24 - - - 4 Example 25 Example 5 - - - One Example 26 - - - 2 Example 27 - - - 3 Example 28 - - - 4 Example 29 Example 7 - - - One Example 30 - - - 2 Example 31 - - - 3 Example 32 Example 8 - - - One Example 33 - - - 2 Example 34 - - - 3

Experimental example

1. Analysis of polyphenol content

200 μL of herbal vinegar of Examples and Comparative Examples and 1800 μL of distilled water were mixed, 200 μL of Folin-Ciocalteau's phenol reagent was added, mixed well, and reacted at room temperature for 5 minutes. Then, 2M Na ₂ CO ₃ 400 μL was added and mixed, and then distilled water was added to adjust to 4 mL. After reacting this solution for 1 hour in a dark place at room temperature, absorbance was measured at 725 nm, and the total phenol content (μg gallic acid equivalents (GAE) was compared with a calibration curve using gallic acid (Sigma Chemical Co., St Louis, MO, USA). )/mL) are shown in Tables 3 and 4 below.

2. Antioxidant effect evaluation

The antioxidant effects of herbal vinegars of Examples 1 to 8 and Comparative Examples were evaluated through ABST free free radical scavenging activity experiments.

To prepare the test solution, 7mM ABTS and 2.45mM K ₂ S ₂ O ₈ (potassium persulfate) were added to distilled water, and ABTS cation (ABTS ⁺ ) was generated by incubating for 16 hours at room temperature. Then, when the same amount was mixed with the 2.45 mM K ₂ S ₂ O ₈ buffer, the ABTS test solution was prepared by diluting the absorbance value at 734 nm to 0.70 (±0.02).

The same amount of ABTS test solution was added to the herbal vinegar of Examples and Comparative Examples, and the absorbance value was measured 6 minutes later. Table 3 shows the degree (%) of reduced absorbance compared to the absorbance of the control group (2.45mM K ₂ S ₂ O ₈ buffer).

Polyphenol content (GAE/mL) ABTS radical scavenging activity (%) Example 1 331.5 76.0 Example 2 346.3 78.2 Example 3 354.0 80.4 Example 4 364.0 77.2 Example 5 372.8 80.7 Example 6 409.8 88.0 Example 7 517.5 85.6 Example 8 593.1 91.6 Comparative Example 1 305.6 66.3 Comparative Example 2 490.9 70.3

Referring to Table 3, it was found that the ABTS radical scavenging activity value increased as the polyphenol content increased, indicating that the polyphenol content and the antioxidant power of vinegar had a positive correlation.

In addition, with respect to Examples 1 to 6 and Comparative Example 1 using 4 L of purified water, the polyphenol content and ABTS radical scavenging activity values of the herbal vinegars of Examples 1 to 6 containing peppermint or lemongrass components were found in Comparative Example 1. It was higher than vinegar. In addition, for Examples 7, 8 and Comparative Example 2 using 2.5 L of purified water, the polyphenol content and ABTS radical scavenging activity values of the herbal vinegar of Examples 7 and 8 containing peppermint or lemongrass components were similarly compared. It was higher than that of vinegar in 2.

Therefore, it was found that the polyphenol content and antioxidant effect of the vinegar prepared by containing the herbal component increased.

In addition, in the case of Examples 7 and 8 using 2.5 L of purified water, it was found that the polyphenol content and antioxidant power were increased compared to Examples 3 and 6 using 4 L of purified water.

Example Polyphenol content (GAE/mL) Example 9 374.0 Example 10 376.2 Example 11 388.8 Example 12 403.8 Example 13 599.0 Example 14 605.3 Example 15 715.4 Example 16 751.7 Example 17 550.8 Example 18 590.8 Example 19 825.5 Example 20 895.7 Example 21 702.1 Example 22 1048.3 Example 23 1331.2 Example 24 1748.8 Example 25 731.2 Example 26 1082.7 Example 27 1356.5 Example 28 1778.9 Example 29 853.2 Example 30 1147.8 Example 31 1392.0 Example 32 877.6 Example 33 1162.3 Example 34 1410.2

Referring to Table 4, the herbal vinegar of Examples 9 to 20 prepared by immersing the herb powder additionally contained a large amount of polyphenol compared to the herbal vinegar of Examples 2, 5, 7 and 8, which was not so. In addition, when a large amount of herb powder was immersed, the content of polyphenols increased.

With respect to the herbal vinegar of Examples 9 to 16, the poly(Examples 9, 11, 13 and 15) and 4 weeks of soaking the herb powder for 1 hour (Examples 10, 12, 14 and 16) It was found that the phenol content did not change significantly. Therefore, it was found that polyphenols could be sufficiently eluted from the herb powder by immersing the herb powder for about 1 hour.

In addition, in the case of the herbal vinegar with the herbal concentrate of Examples 21 to 34 prepared by adding the herbal concentrate, it was found that the polyphenol content was improved, and the polyphenol content increased as the added amount of the herbal concentrate increased. Could

2. Sensory evaluation of preference

Sensory evaluation of the following preference was also performed on the herbal vinegar prepared according to the above Examples and Comparative Examples.

The preference and sensory evaluation was performed by a group of 40 randomly recruited regardless of age and sex.

1) Evaluation of preference of herbal vinegar and herbal vinegar

The vinegars of Examples 2 and 5 and Comparative Example 1 were sampled by the test group, and then voted for the vinegar that they felt as excellent overall, as shown in Table 5 below.

vinegar Number of votes (persons, out of 40 people, multiple responses possible) Example 2 13 Example 5 20 Comparative Example 1 7

Referring to Table 5, the preference of the herbal vinegar of Examples 2 and 5 containing peppermint or lemongrass components was higher than that of the vinegar of Comparative Example 1 not containing the herbal component. Therefore, it was found that herbal vinegar has superior flavor compared to vinegar containing no herbs.

2) Peppermint powder Immersion Peppermint vinegar's preference rating

After having the test group taste the peppermint vinegar of Examples 2, 10, and 12, they were asked to vote for the vinegar that they felt as excellent overall, and are shown in Table 6 below.

vinegar Number of votes (persons, out of 40 people, multiple responses possible) Example 2 0 Example 10 14 Example 12 28

Referring to Table 6, the peppermint vinegar of Examples 10 and 12 additionally immersed in peppermint powder after acetic acid fermentation showed higher preference than the peppermint vinegar of Example 2 not additionally immersed in peppermint powder. Therefore, it was found that peppermint vinegar containing additional peppermint components by additionally immersing peppermint powder has superior flavor. In addition, it was found that the vinegar of Example 12 in which 5% by weight of peppermint powder was immersed relative to the total weight of the vinegar had a better flavor than the vinegar of Example 10 in which 3% by weight of peppermint powder was immersed.

3) Lemongrass powder Immersion Peppermint vinegar's preference rating

After having the test group taste the peppermint vinegar of Examples 5, 14, and 16, they were asked to vote for the vinegar that they felt as excellent overall, and are shown in Table 7 below.

vinegar Number of votes (persons, out of 40 people, multiple responses possible) Example 5 0 Example 14 40 Example 16 32

Referring to Table 7, it was found that the lemongrass vinegar of Examples 14 and 16 additionally immersed in lemongrass powder after acetic acid fermentation was higher than the vinegar of Example 5 in which the lemongrass powder was not additionally immersed. Therefore, it was found that the flavor of lemongrass vinegar increased as the lemongrass powder was additionally immersed.

In addition, the vinegar of Example 14 in which 3% by weight of lemongrass powder was immersed relative to the total weight of vinegar showed higher preference than the vinegar of Example 16 in which 5% by weight of lemongrass powder was immersed. Therefore, it was found that when about 3% by weight of lemongrass powder was immersed, lemongrass vinegar without reluctance could be prepared because the aroma and taste of lemongrass was not excessively added.

Claims (9)

Preparing an herbal powder of at least one of peppermint and lemongrass;
Mixing the prepared herbal powder 30g, godubap 1000g, grain 100g, yeast 200g, onion juice 10g, and purified water 4000mL, fermenting at 25°C for 15 days;
Adding 20 parts by weight of seed seeds based on 100 parts by weight of the fermented alcohol to the fermented alcohol obtained through fermentation and fermenting with acetic acid for 14 days at 30°C; And
A mixed herb concentrate obtained by hot water extraction of mixed herb powder including 10 g of peppermint powder, 10 g of lemongrass powder, 55 g of rosemary powder, 10 g of sweet bay powder and 15 g of thyme powder to the acetic acid fermented product obtained through the acetic acid fermentation step was added to 100 weight of the acetic acid fermented product. Including the step of adding 4 parts by weight based on parts,
The seed is fermented by inoculating acetic acid bacterium RIC-V in some of the fermented alcoholic beverages. delete delete delete delete delete delete delete delete

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