KR102176225B1 - A manufacturing methods for vinegar of Moringa coffee probiotics and the Moringa coffee probiotics vinegar thereof - Google Patents

Abstract

The present invention relates to a method for manufacturing Moringa vinegar and Moringa vinegar manufactured by the same. The method prepares Moringa which is manufactured by cutting, washing, and drying stems and leaves of the Moringa, depositing the same in refined rice wine after being dried in an ondol drying place, and aging the same at 28-30°C for 15-20 days; and an apple which is fermented with 100% fructooligosaccharide after washing and slicing the apple. Since the Moringa, the apple, brewed coffee manufactured by roasting green beans, and licorice are stored in a jar container, and are fermented and aged at room temperature for 7-10 days to separate low-acid Moringa vinegar. The present invention reduces sour taste and bitterness of the Moringa in comparison to conventional Moringa vinegar, prevents change of taste when sweet taste and soft taste are added to food, improves a consumer preference, and provides various excellent benefits to a human body with the Moringa, the apple, the brewed coffee, and the licorice prepared with aging, fermentation, and processing.

Description

TECHNICAL FIELD A manufacturing methods for vinegar of Moringa coffee probiotics and the Moringa coffee probiotics vinegar thereof

The present invention relates to a method of manufacturing Moringa coffee vinegar and Moringa coffee vinegar produced thereby, and in more detail, a secondary fermentation aging process with coffee beans and licorice roasted by aging and fermenting Moringa and apples Moringa coffee vinegar manufacturing method and manufacturing method that provide excellent benefits to the human body as well as improve consumer preference with sweet and soft taste while reducing acidity and bitterness than before, and manufactured by it Moringa coffee vinegar.

In the case of modern people, as adult diseases such as weight gain, arteriosclerosis, high blood pressure, and diabetes are rapidly increasing due to economic affluence and dietary change, interest in healthy foods that can help with the health of adult diseases is increasing rapidly. Various fermentation products are being researched and developed.

As described above, various products containing functional substances have been disclosed in healthy foods for preventing adult diseases. In particular, interest in healthy foods using tropical plants Moringa oleifera is increasing rapidly.

The moringa is a leguminous plant, and leaves and fruits as well as the whole tree are available for edible use, and it lives evenly in tropical and subtropical regions including northern India and the Philippines. Moringa contains a large amount of inorganic substances such as calcium, magnesium, potassium, phosphorus, sulfur, and glutathione, as well as small inorganic substances such as iron, zinc, copper, manganese, and selenium. Zeatin, quercetin, and beta -It is known to contain more than 90 nutrients such as 18 amino acids and vitamins in addition to functional trace elements such as sitosterol, caffeoylquinic acid and camphorol.

In addition, the moringa contains 7 times as much vitamin C as orange, 11 times as much spinach as vitamin A and 25 times as iron, 36 times as magnesium as in eggs, 14 times as calcium in milk, twice as much as black vinegar, and 30 times as R-amino acids in brown rice. It contains nutrients such as high cholesterol prevention, anti-inflammatory action, vision improvement, energy increase, blood pressure normalization, skin health recovery, digestive function improvement, immune system strengthening, atopy improvement, wrinkle and aging prevention, wound healing improvement, It has excellent effects in preventing tumors, normalizing blood sugar, and preventing ulcers, and is known as the best natural antioxidant because it has more than 46 antioxidants and more than 36 anti-inflammatory compounds.

Most of these moringa are imported from Southeast Asia. To extend the shelf life, the dried Moringa leaves are imported after harvesting, or they are imported in the form of powder or rings, so the content of nutrients is lower than that of raw Moringa leaves. Since it is taken together with or mixed with soy milk, milk, yogurt, yogurt, and honey to reduce bitterness, the intake method has very limited problems.

There are many studies to solve this problem and to efficiently ingest moringa. For example, Korean Patent Laid-Open No. 10-2013-0088224 discloses a method for preparing an extract from germinated Moringa seeds, Korean Patent Laid-Open No. 10 No. -2014-0143655 discloses a composition for treating or preventing cancer and a method of preparing an extract of Moringa leaves effective for anticancer, and Korean Patent No. 10-1193120 discloses a method of preparing tofu containing Moringa leaves.

In particular, Patent No. 10-1681421 discloses a method of manufacturing moringa vinegar, which is a step of preparing Moringa tea after washing Moringa leaves (A), preparing persimmon vinegar (B), After placing the moringa tea from step (a) in a cotton bag and placing it in a fermentation container, pouring the persimmon vinegar from step (b) to immerse the moringa tea (c), persimmon vinegar immersed in the moringa tea from step (c) The step (D) of aging the vinegar for 40 days, the step of separating the moringa vinegar after the aging of the step (D) (E); because Moringa vinegar is manufactured, Moringa, which is very beneficial to modern people, is added to various foods. I made it possible.

However, the conventional method for producing Moringa vinegar uses Moringa tea, which uses only Moringa leaves and cannot use Moringa stems, and the Moringa leaves are repeatedly roasted at high temperatures to make tea. Because it is used as tea while steamed or steamed, the nutrients of moringa are destroyed in the process of making tea rather than fermentation. Rather, the taste and aroma of moringa become stronger, and the acidity and bitterness of moringa vinegar become stronger. There was a limitation in the satisfaction of use because there were no additional benefits other than the benefit of the human body provided by Moringa as well as the problem of bottle-type taste and other benefits provided by Moringa.

[Document 1] Korean Patent Registration No. 10-1681421 (registered on November 24, 2016) [Document 2] Korean Patent Registration No. 10-1845613 (registered on March 29, 2018)

The present invention was invented to solve all the problems of the prior art, and cooked various foods through a secondary fermentation aging process with roasted coffee beans and licorice obtained by aging Moringa leaves and stems and fermenting apples. By manufacturing moringa coffee vinegar of low acidity that can be used in the past, it reduces the sour and bitter tastes than before, while preventing the change of taste when added to food with a sweet and soft taste, improving consumer's preference as well as providing various benefits to the human body. The purpose is to provide moringa coffee vinegar that makes it even better.

The present invention for achieving this object is an apple fermentation step of preparing an apple by fermentation treatment, a moringa aging step of preparing by aging moringa, and the aging moringa 17.8-20% by weight, fermented apple 57.9 Second fermentation aging step of secondary fermentation and aging at room temperature for 7 to 10 days by placing ~62% by weight, 20 to 22% by weight of roasted coffee beans, and 0.1 to 0.2% by weight of licorice in a jar container. It is characterized in that it is manufactured in a moringa vinegar separation step of separating moringa coffee vinegar from fermented and aged contents.

According to the present invention, the apple fermentation step includes washing the apples, precipitating the washed apples in citric acid for 10 to 15 minutes for sterilization, cutting the sterilized apples into slices, and cutting the slices. It is prepared by mixing 35-65 parts by weight of fructooligosaccharide at 100% concentration based on 100 weight of one apple and fermenting it for 15-20 days at room temperature. Here, in order to simply ferment vinegar, other sugars other than fructooligosaccharide can be used, but it is appropriate to use fructooligosaccharide in order to manufacture probiotics.

According to the present invention, the moringa aging step includes cutting the moringa leaves and washing them, and placing the washed moringa leaves so that they do not touch the floor inside the ondol drying site where the inflow of outside air is blocked. Drying for 20 to 24 hours at ℃, drying for 20 to 24 hours by allowing the inflow of outside air in the ondol drying site, and drying the dried moringa in sunlight for 25 to 30 minutes, and , It is characterized in that it is prepared in the step of precipitating the dried moringa in the sake and aging it at 28 to 30° C. for 15 to 20 days.

The present invention is to provide a moringa coffee vinegar prepared with a low acidity of pH 4.5 to 5.0 by the above-described Moringa coffee vinegar production method.

In the present invention, the stems and leaves of Moringa are cut, washed, and dried, but after drying in an ondol drying site, the moringa and the apples are washed and sliced and then precipitated in Cheongju and aged for 15 to 20 days at 28 to 30°C. Prepare an apple fermented with 100% fructo-oligosaccharide, place the moringa, apple, and green coffee beans roasted in a jar container, ferment and ripen at room temperature for 7-10 days, and then By separating the linga coffee vinegar, compared to the conventional Moringa vinegar, it reduces the sourness and bitterness of Moringa, while preventing the change of taste when added to food with a sweet and soft taste, improving consumer's preference, as well as prepared by fermentation processing. Moringa and apples, coffee beans, licorice, and fermentation products made during the manufacturing process will provide excellent benefits to the human body.

1 is a view showing a manufacturing process sequence of the present invention.

The present invention uses the stems and leaves of Moringa, which contains various nutrients and functional health ingredients and is known as the best natural antioxidant source, low-calorie alkaline food, apples, coffee beans with a soft and subtle scent as well as antioxidant activity, and licorice. It is to provide a method of manufacturing low acidity moringa coffee vinegar.

Hereinafter, a method of manufacturing moringa coffee vinegar of the present invention will be described in detail with reference to FIG. 1 of the accompanying drawings.

That is, the method of manufacturing Moringa coffee vinegar of the present invention includes an apple fermentation step (S1) for preparing by fermenting an apple as shown in FIG. 1, a Moringa aging step (S2) for preparing by aging Moringa, and The aged moringa 17.8-20% by weight, fermented apples 57.9-62% by weight, coffee beans roasted with green coffee beans 20-22% by weight, licorice 0.1-0.2% by weight in a jar container at room temperature for 7-10 days It consists of a second fermentation aging step (S3) of aging the second fermentation and a moringa coffee vinegar separation step (S4) of separating the desired Moringa coffee vinegar from the contents of the second fermentation aging.

1. Apple fermentation step (S1)

Apples are alkaline foods that are low in calories and contain a lot of good ingredients. Dietary fiber reduces harmful cholesterol in blood vessels and increases beneficial cholesterol to prevent arteriosclerosis, and potassium helps prevent and treat high blood pressure by releasing salts in the body. Pectin, a water-soluble dietary fiber, also reduces malignant cholesterol, suppressing rapid blood pressure rise, and phenolic acid neutralizes unstable harmful oxygen in the body to prevent stroke. In addition, quercetin contained in apples strengthens lung function and contains a large amount of organic acids that remove fatigue substances and vitamin C, which is good for skin beauty.

Explaining the process of fermenting such apples, first, ripe apples with a lot of sugar are selected and cleaned with purified water.

And after wiping the water of the washed apple, it is allowed to settle in citric acid for 10 to 15 minutes. At this time, the citric acid sterilizes the apple and removes the residual pesticide of the apple. In addition, disinfection using soju for disinfection is also performed.

Apples washed and sterilized in this way are slashed to a thickness of 1 to 1.5 cm or less together with the peel.In order to effectively ferment the apples, it is desirable to cut them not too thick and remove the seeds inside the apple due to bitter taste. .

The slide-cut apples are mixed with 100% fructo-oligosaccharide instead of sugar and fermented at room temperature for 15 to 20 days.At this time, considering the difference in the sugar content of apples, 100% fructo-oligosaccharide 30 per 100 weight of apples It was confirmed that the fermentation treatment was best performed by mixing ~80 parts by weight and putting the fermentation treatment period of 15 to 20 days at room temperature, as flactooligosaccharide was well absorbed into the apple. Fructooligosaccharides simply reminding seconds

The 100% fructooligosaccharide is widely distributed in plants such as asparagus, onion, pork potato or honey among natural products obtained from nature, and is widely distributed in plants such as intestinal bifidobacteria, inhibiting harmful bacteria in the intestine, improving bowel activity, helping calcium absorption, etc. It has an excellent health function effect, has a low sweetness of about 25 to 50% of sugar, does not affect blood sugar level even when ingested in the body, and is not decomposed by digestive enzymes, so research as a diet for diabetics is actively progressing. It is known as a health-oriented sugar material and is adopted in the present invention.

The mixing ratio of the 100% fructooligosaccharide may vary depending on the sugar content of the apple. For example, when the sugar content of an apple is low, the ratio of the apple and the 100% fructooligosaccharide may be mixed at 1:1, and when the sugar content of the apple is high, the ratio of the apple and the 100% fructooligosaccharide is increased by 3 :1 can be mixed.

If necessary, white sugar may be used in place of the 100% fructooligosaccharide.

2. Moringa aging step (S2)

Moringa oleifera, a tropical plant, is a large amount of inorganic substances such as calcium, magnesium, potassium, phosphorus, sulfur, and glutathione, inorganic substances such as iron, zinc, copper, manganese and selenium, zeatin, quercetin, It contains over 90 nutrients such as functional trace elements such as beta-sitosterol, caffeoylquinic acid and camphorol, and 18 amino acids and vitamins, as well as preventing high cholesterol, anti-inflammatory action, improving vision, increasing energy, and normalizing blood pressure. , Skin health recovery, digestive function improvement, immune system strengthening, atopy improvement, wrinkles and aging prevention, wound healing improvement, tumor prevention, blood sugar normalization and ulcer prevention, excellent effects, 46 kinds of antioxidants and more than 36 kinds of anti-inflammatory It has a mixture that makes it one of the best natural antioxidants.

When explaining the process of aging the moringa, the moringa leaves are prepared, cut to a predetermined length, and washed with purified water. Washing after cutting has the purpose of cleaning well, but it is possible to change the order. In addition, according to the drying process to be described later, the moringa leaves are cut and washed and then dried, but this sequence may also be performed by washing the moringa leaves, cutting them after drying, or cutting, drying, and washing the moringa leaves.

Here, in the present invention, the reason why Moringa leaves are preferably used in the manufacturing process of the present invention is because the nutrients of Moringa leaves are higher than Moringa stems as a result of experimental studies of the present inventors, but beneficial ingredients in Moringa stems are found. If necessary, you can cut the moringa stem and add it along with the moringa leaves.

Therefore, hereinafter referred to as'moringa' does not necessarily exclude Moringa stems, but it will be understood that it mainly corresponds to Moringa leaves.

Place the cleaned moringa leaves inside an ondol-style drying room, but place them so that they do not touch the floor, and dry them at 30 to 35°C for 20 to 24 hours with the inflow of outside air blocked. do.

At this time, the reason for placing the Moringa leaves is to prevent the stems and leaves of Moringa from sticking to each other and being damaged by the moisture of Moringa.

In particular, when using the above-mentioned ondol type drying plant, it is hygienic compared to conventional drying on outdoor roads or on vinyl, reducing costs compared to the conventional mechanical drying method, and considering the electricity situation in Southeast Asia where Moringa is cultivated and collected. This is the preferred way.

In this way, after the inflow of external air to the ondol drying site is blocked, it is dried again for 20 to 24 hours with the door or window open to allow the inflow of external air to the ondol drying site.

After drying in an ondol drying place like this, let the moringa dry in the sun again for 25 to 30 minutes while hanging the moringa outdoors.

As described above, the reason for drying the moringa leaves is that when there is a lot of moisture, it plays a role of diluting, so that sugar must be continuously added, so that the state of the dried moringa leaves is the result of the present invention, which is the fermentation of vinegar. That is, the reason why the moringa leaves are dried as in the present invention is that the vinegar fermentation process in the absence of moisture is superior to the case in which there is moisture.

It is also possible to consider using the Moringa leaves in a powder form without cutting them as described in the previous process. However, this powder processing has a high degree of destruction of the nutrients of Moringa, so in order to use the natural state of the plant It is not preferred in the invention.

The moringa leaves dried in this way were found to be best subjected to the aging treatment when the moringa leaves were settled in Cheongju and aged at 28~30℃ for 15~20 days.

Cheongju is a traditional liquor made from grain. It is made by inoculating cooked rice with malt and yeast to saccharify. This cheongju captures the odor of Moringa and promotes the maturation of Moringa. The contained Orijebrin component penetrates into the moringa, giving it a fatigue-relieving agent that helps blood circulation smoothly.

In addition, the cheongju makes the vinegar close to the natural taste during microbial fermentation, so that the taste of vinegar is softened and the flavor of the vinegar is good, unlike Makgeolli vinegar, which has a pungent scent. ,

3. Second fermentation aging stage

Add coffee beans and licorice to the moringa and fermented apples aged in Cheongju to undergo the secondary fermentation and aging process.

That is, 17.8 to 20% by weight of moringa matured in the sake, 57.9 to 62% by weight of fermented apples, 20 to 22% by weight of coffee beans roasted with green coffee beans, and 0.1 to 0.2% by weight of licorice are put in a jar container. It is the secondary fermentation ripening at room temperature for ~10 days.

When added to less than 17.8-20% by weight of moringa matured in the sake, the benefit to the human body decreases, and when added in excess, the bitter taste of moringa is strong, and when used as vinegar added to food, the taste of food is improved. Since there is a problem of deformation, it is most preferable to add 17.8 to 20% by weight.

When the fermented apple is added in an amount less than 57.9 to 62% by weight, it is difficult to form the acidity of vinegar with low acidity, and when it is added in excess, the acidity of the vinegar becomes strong, so that it is 57.9 to 62% by weight to prepare low acidity vinegar. It is most preferred to add in %.

The ground coffee is a roasted process of green coffee beans, and there are research results that lower depression and improve memory when ingesting 2 to 4 cups a day, strengthening heart function by caffeine, lowering the risk of diabetes, and It has the effect of lowering uric acid levels and is known to significantly lower the risk of developing cell cancer.

If such coffee beans are added in an amount of less than 20 to 22% by weight, the effectiveness of the coffee decreases, and the neutralizing role of the sour and bitter tastes decreases by the coffee, and if it is added in excess, the coffee's aroma becomes stronger and the amount of caffeine increases. It is most preferable to add it in an amount of 20 to 22% by weight, since there is a risk of becoming.

Licorice is known to remove active oxygen and neutralize toxicity, improve skin diseases and prevent adult diseases, vascular health and anticancer effects, relieve muscle pain and liver health, relieve stress and relieve pain, as well as give sweet taste.

If such licorice is added in an amount of less than 0.1 to 0.2% by weight, the efficacy of licorice, especially sweetness, decreases, and if it is added in excess, the aroma or sweetness of licorice increases too much, so it is most preferable to add it in 0.1 to 0.2% by weight. Do.

As described above, the moringa, fermented apples, and green coffee beans are roasted, and licorice is placed in a traditional jar container and fermented and aged for 7 to 10 days at room temperature. It was confirmed that fermentation is well done with vinegar of low acidity.

4. Moringa Vinegar Separation Step

As described above, when the secondary fermentation and aging process is completed in the jar container, the contents of the jar container are removed, but the ingredients are left to separate only the moringa coffee vinegar to be obtained by the present invention.

As described above, the moringa coffee vinegar of the present invention prepared by the above-described manufacturing method has a low acidity of pH 4.5 to 5.0 and reduces sourness and bitterness compared to the conventional Moringa vinegar, and increases sweet and soft taste to prevent modification of taste when added to food. While improving consumer preference, various benefits to the human body by moringa, apples, coffee beans, and licorice, especially Moringa aging, and apples through two fermentation processes, will further enhance the benefits of the human body. .

[Example 1]

After washing the apples, precipitating them in citric acid for 10 minutes, sterilizing them, cutting them into slices, mixing them with 100% fructo-oligosaccharide, fermenting them at room temperature for 18 days, and then cutting 60% by weight of fermented apples prepared by cutting the stems and leaves of Moringa together and washing them. And, in an ondol drying room that blocked the inflow of external air, it was placed in an ondol drying room and fermented for 22 hours at 32℃, dried again for 22 hours to allow inflow of external air, and dried in sunlight for 30 minutes to prepare fermented moringa 19.8% by weight, The green coffee beans were roasted, 20% by weight of coffee beans and 0.2% by weight of licorice were placed in a jar container and subjected to secondary fermentation at room temperature for 10 days to obtain a low acidity moringa coffee vinegar.

[Example 2]

In Example 1, moringa coffee vinegar was prepared under the same conditions by increasing the proportion of moringa to 39.8% by weight of moringa matured in sake and 40% by weight of fermented apples.

[Example 3]

In Example 1, Moringa coffee vinegar was prepared using white wine instead of sake for the aging of Moringa.

Next, a sensory test was conducted on Moringa coffee vinegar of low acidity prepared according to Examples 1,2 and 3 as described above. A blind test was conducted on 15 ordinary people, and the score was strong in sour taste, bitter taste, and sweet and soft taste (◆). It is in the middle (□). It was evaluated as weak (◎).

[Table 1] is the sensory test results of Moringa coffee vinegar. As a result of the experiment, Moringa coffee vinegar of low acidity prepared by the manufacturing method of the present invention was evaluated that the acidity and bitterness were weak (12 to 13 people), and the sweet and soft taste was strong (14 people), whereas in Example 2 In the case, the bitter taste is strong (9 people), the sour taste and sweet and soft taste are normal (7-9 people), and in the case of Example 3, the bitter taste is slightly weaker (11 people), but the sour taste is slightly stronger (8 people). Became.

Moringa coffee vinegar sensory test results Sour taste bitterness Sweet and soft taste Example 1 ◆() □(2 people) ◎(13 people) ◆() □(3 people) ◎(12 people) ◆(14 people) □(1 person) ◎() Example 2 ◆() □(7 people) ◎(8 people) ◆(13 people) □(2 people) ◎() ◆() □(9 people) ◎(6 people) Example 3 ◆(8 people) □(4 people) ◎(3 people) ◆() □(4 people) ◎(11 people) ◆(1 person) □(5 people) ◎(9 people)

As a result of the above experiment, Moringa coffee vinegar of the present invention reduces sour and bitter taste and enhances sweet and soft taste, and has no effect on changing the taste of food in most food cooking, and adds flavor of food. Various nutrients from linga, apples, coffee beans and licorice, as well as ingredients made in the fermentation process of these, maximize benefits to the human body, such as prevention of adult diseases, so it will be said to have high commercial value.

Claims (5)

An apple fermentation step in which apples are fermented to prepare,
Moringa aging step, which is prepared by aging moringa,
The aged moringa 17.8 to 20% by weight, the fermented apples 57.9 to 62% by weight, 20 to 22% by weight of roasted coffee beans, and 0.1 to 0.2% by weight of licorice in a jar container for 7 to 10 days A second fermentation aging step of aging the second fermentation at room temperature, and,
Moringa coffee vinegar production method, characterized in that prepared by separating the desired Moringa coffee vinegar from the secondary fermentation aged contents. The method of claim 1,
The apple fermentation step,
Washing the apples,
Precipitating the washed apples in citric acid for 10 to 15 minutes for sterilization, and
The step of slicing the sterilized apple and,
Moringa coffee vinegar production method, characterized in that prepared by mixing 35-65 parts by weight of fructooligosaccharide at a concentration of 100% with respect to the weight of 100 of the sliced apples and fermenting for 15-20 days at room temperature.
The method of claim 1,
The moringa aging step,
Cutting and washing the moringa leaves,
Drying the washed moringa; and
Moringa coffee vinegar production method, characterized in that the step of precipitating the washed and dried moringa in the sake and aging for 15 to 20 days at 28 to 30 ℃. The method of claim 3,
Drying the washed Moringa,
The step of drying the washed Moringa leaves at 30~35℃ for 20~24 hours by hanging them so that they do not touch the floor inside the ondol drying area where the inflow of outside air is blocked,
Drying again for 20 to 24 hours by allowing the inflow of external air in the ondol drying site, and,
Moringa coffee vinegar production method, characterized in that prepared by drying the dried moringa in sunlight for 25 to 30 minutes.
Moringa coffee vinegar prepared with a low acidity of pH 4.5 to 5.0 by any one of claims 1 to 4 moringa coffee vinegar production method.

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