KR102198438B1 - Method for producing apple balsamic vinegar - Google Patents

Abstract

The present invention relates to a method for preparing apple balsamic vinegar and to apple balsamic vinegar prepared by the method, wherein the method comprises the steps of: inducing alcohol fermentation by inoculating yeast in an apple honey mixture; preparing vinegar by inoculating acetic acid bacteria in the alcohol-fermented product for acetic acid fermentation; and mixing an apple concentrate with the prepared vinegar, followed by filtering and concentrating.

Description

Method for producing apple balsamic vinegar {Method for producing apple balsamic vinegar}

The present invention comprises the steps of (1) preparing a black tea mixture by mixing black tea leaves and sugar in water; (2) immersing the apple in the black tea mixture prepared in step (1), taking it out and pulverizing it to prepare a pulverized apple; (3) preparing a honey mixture by mixing Sisus powder with Manuka honey; (4) preparing an apple honey mixture by adding the honey mixture prepared in step (3) to the pulverized apple prepared in step (2); (5) adding sugar to the pulverized apple prepared in step (2), aging, and filtering to prepare an apple concentrate; (6) alcohol fermentation by inoculating yeast into the apple-honey mixture prepared in step (4); (7) preparing vinegar by inoculating acetic acid bacteria in the alcohol-fermented fermented product of step (6) and fermenting with acetic acid; And (8) mixing the apple concentrate prepared in step (5) with the vinegar prepared in step (7), filtering, and then concentrating the method for producing apple balsamic vinegar, and the It relates to apple balsamic vinegar prepared by the method.

In general, balsamic vinegar is mainly manufactured by using imported wine or fruit concentrate as the main ingredient, or by adding fruit to brewed vinegar to extract taste and aroma. Conventional commercial balsamic vinegar is manufactured by simply adding artificial flavors and colors to grape vinegar, and in particular, food additives such as flavoring agents, caramel colors, antioxidants, etc., which consumers do not like, are added.

Apple is the fruit of the apple tree, a perennial plant belonging to the genus Rosaceae Malus. It contains relatively little protein and fat, and is an alkaline fruit with a high content of vitamin A, vitamin C, and inorganic salts.

Apple's dietary fiber contains beneficial fibers such as pectin, which lowers blood cholesterol and blood sugar, and cellulose, lignin, and hemicellulose, which facilitates the stool function. Pectin, a water-soluble dietary fiber contained in apples, increases the viscosity of gastric juice, so the residence time is long, delaying the excretion of food from the stomach, and delaying the absorption of sugar in the small intestine, thereby suppressing a rapid rise in blood sugar.

The dietary fiber of apples in the intestine adsorbs cholesterol, bile acids, sodium, toxic substances, etc. and is sent to the large intestine along with other food debris. If there is a lot of fiber in the large intestine, bad bacteria are reduced and immune function increases, which is good for the human body. Organic acids are produced by lactic acid bacteria, which are bacteria, and intestinal movement becomes active. In particular, if there is a lot of dietary fiber in the intestine, it increases intestinal motility and shortens the elapsed time in the intestine to prevent constipation, and pectin secretes galacturonic acid in the intestine and inhibits fatty acid synthesis in the liver.

The red skin of apples contains polyphenolic antioxidants such as anthocyanins, and since anthocyanins play a role in preventing damage from active enzymes in the blood, anthocyanins enter the body and damage active enzymes when apples are eaten with the skin. Can reduce.

As such, apples are not only effective in lowering blood pressure, preventing arteriosclerosis, preventing diabetes, antioxidants, anti-cancer effects by dietary fiber, preventing obesity, and promoting immune function, but also showing high consumption because of good health and skin care. However, it is difficult to preserve the fresh flavor of apples for a long time due to the limitation of storage, and it is inconvenient to always consume due to seasonal limitations.

Korean Patent Registration No. 2099061 discloses a method of manufacturing audi balsamic vinegar, and Korean Patent Publication No. 2020-0038724 discloses a method of manufacturing crimson green apple vinegar, but it is different from the method of manufacturing apple balsamic vinegar of the present invention. Do.

The present invention is derived from the above requirements, and the present inventors optimize the production conditions such as apple pretreatment, fermentation, and blending ratio in order to prepare balsamic vinegar using apples, thereby producing apple balsamic vinegar having excellent quality and preference. By developing, the present invention was completed.

In order to solve the above problems, the present invention comprises the steps of (1) preparing a black tea mixture by mixing black tea leaves and sugar in water; (2) immersing the apple in the black tea mixture prepared in step (1), taking it out and pulverizing it to prepare a pulverized apple; (3) preparing a honey mixture by mixing Sisus powder with Manuka honey; (4) preparing an apple honey mixture by adding the honey mixture prepared in step (3) to the pulverized apple prepared in step (2); (5) adding sugar to the pulverized apple prepared in step (2), aging, and filtering to prepare an apple concentrate; (6) alcohol fermentation by inoculating yeast into the apple-honey mixture prepared in step (4); (7) preparing vinegar by inoculating acetic acid bacteria in the alcohol-fermented fermented product of step (6) and fermenting with acetic acid; And (8) mixing the vinegar prepared in step (7) with the apple concentrate prepared in step (5), filtering, and then concentrating the method for preparing apple balsamic vinegar. do.

In addition, the present invention provides an apple balsamic vinegar prepared by the above method.

The apple balsamic vinegar of the present invention does not use chemical additives, but is used only as a natural material, and has excellent organoleptic properties, so that the balsamic vinegar more preferred by consumers can be provided.

In order to achieve the object of the present invention, the present invention

(1) preparing a black tea mixture by mixing black tea leaves and sugar with water;

(2) immersing the apple in the black tea mixture prepared in step (1), taking it out and pulverizing it to prepare a pulverized apple;

(3) preparing a honey mixture by mixing Sisus powder with Manuka honey;

(4) preparing an apple honey mixture by adding the honey mixture prepared in step (3) to the pulverized apple prepared in step (2);

(5) adding sugar to the pulverized apple prepared in step (2), aging, and filtering to prepare an apple concentrate;

(6) alcohol fermentation by inoculating yeast into the apple-honey mixture prepared in step (4);

(7) preparing vinegar by inoculating acetic acid bacteria in the alcohol-fermented fermented product of step (6) and fermenting with acetic acid; And

(8) It provides a method for producing apple balsamic vinegar, characterized in that it comprises the step of mixing the apple concentrate prepared in step (5) with the vinegar prepared in step (7), filtering, and then concentrating it. .

In the method for producing apple balsamic vinegar of the present invention, the black tea mixture in step (1) may be prepared by mixing 80 to 120 g of black tea leaves and 80 to 120 g of sugar in 8 to 12 L of water, and further Preferably, it can be prepared by mixing 100 g of black tea leaves and 100 g of sugar in 10 L of water. The immersion of apples in the black tea mixture prepared under the conditions as described above could be pretreated with apples with improved taste while well harmonized with the flavor of apples.

In addition, in the method for producing apple balsamic vinegar of the present invention, the apple pulverized product of step (2) is preferably immersed in the black tea mixture at 20-25° C. for 5-7 hours, and then taken out and pulverized. And more preferably 10 kg of apples may be immersed in a black tea mixture at 20 to 25° C. for 6 hours, then taken out and pulverized. Pretreatment of apples under the conditions as described above could prepare apples with excellent taste and aroma while removing green scent of apples.

In addition, in the method for producing apple balsamic vinegar of the present invention, the honey mixture in step (3) may be prepared by mixing 8 to 12 g of Sisus powder with 0.8 to 1.2 kg of Manuka honey, and more preferably Can be prepared by mixing 10 g of Sisus powder with 1 kg of Manuka honey. The honey mixture prepared under the above conditions was able to improve flavor while harmonizing with the taste of apples and supplementing the insufficient sweetness of apples.

In addition, in the method for producing apple balsamic vinegar of the present invention, step (4) is preferably an apple honey mixture of 18 to 22 brix by adding a honey mixture to the crushed apple, more preferably apple By adding a honey mixture to the pulverized product, a 20 brix apple honey mixture can be prepared. To prepare an apple-honey mixture under the same conditions as described above, it was possible to prepare a mixture having a sugar content suitable for alcohol fermentation.

In addition, in the method for producing apple balsamic vinegar of the present invention, the apple concentrate in step (5) is preferably added to the crushed apple in a weight ratio of 0.8 to 1.2: 0.8 to 1.2 by adding sugar at 20 to 25°C. After aging for 12 days, it may be prepared by filtration, and more preferably, sugar is added to the pulverized apple in a weight ratio of 1:1, aged at 20 to 25°C for 10 days, and then filtered. To prepare the concentrate under the same conditions as described above, it was possible to prepare a concentrate capable of improving the umami taste because it blended well with vinegar.

In addition, in the method for producing apple balsamic vinegar of the present invention, the alcohol fermentation of step (6) may be preferably carried out at 22 to 28° C. for 10 to 20 days, more preferably at 25° C. for 15 days. I can. Fermentation under the above conditions was appropriate because the alcohol content was produced at about 10%, and no abnormal fermentation occurred, so that the fermentation could be performed so as to have excellent flavor and taste.

In addition, in the method for producing apple balsamic vinegar of the present invention, the acetic acid fermentation in step (7) may be preferably carried out at 25 to 35 °C for 45 to 60 days, more preferably 45 to 60 at 30 °C. Can be done for days. Acetic acid fermentation under the above conditions could be prepared with vinegar having an appropriate sour taste and enhanced deep taste and flavor.

In addition, in the method for producing apple balsamic vinegar of the present invention, the mixing of step (8) is preferably mixed with vinegar in an apple concentrate in a weight ratio of 0.8 to 1.2: 0.8 to 1.2, more preferably in vinegar. The apple concentrate can be mixed in a 1:1 weight ratio. Mixing under the same conditions as described above could be prepared as balsamic vinegar having a softer and richer taste while the taste of the vinegar and the concentrate were well harmonized.

The method for producing apple balsamic vinegar of the present invention, more specifically

(1) preparing a black tea mixture by mixing 80 to 120 g of black tea leaves and 80 to 120 g of sugar in 8 to 12 L of water;

(2) immersing 8 to 12 kg of apples in the black tea mixture prepared in step (1) for 5 to 7 hours at 20 to 25°C, taking out and pulverizing to prepare a crushed apple;

(3) preparing a honey mixture by mixing 8-12 g of Sisus powder with 0.8-1.2 kg of Manuka honey;

(4) preparing an apple honey mixture of 18 to 22 brix by adding the honey mixture prepared in the step (3) to the pulverized apple prepared in step (2);

(5) adding sugar to the pulverized apple prepared in step (2) at a weight ratio of 0.8 to 1.2: 0.8 to 1.2, aging at 20 to 25°C for 8 to 12 days, and filtering to prepare an apple concentrate ;

(6) inoculating yeast into the apple-honey mixture prepared in step (4) and performing alcohol fermentation at 22-28°C for 10-20 days;

(7) preparing vinegar by inoculating acetic acid bacteria in the alcohol-fermented fermented product of step (6) and fermenting with acetic acid for 45 to 60 days at 25 to 35°C; And

(8) mixing the apple concentrate prepared in step (5) with the vinegar prepared in step (7) at a weight ratio of 0.8 to 1.2: 0.8 to 1.2, filtering, and then concentrating,

More specifically

(1) preparing a black tea mixture by mixing 100 g of black tea leaves and 100 g of sugar in 10 L of water;

(2) immersing 10 kg of apples in the black tea mixture prepared in step (1) at 20 to 25° C. for 6 hours, taking out and pulverizing to prepare a crushed apple;

(3) preparing a honey mixture by mixing 10 g of Sisus powder with 1 kg of Manuka honey;

(4) preparing a 20 brix apple-honey mixture by adding the honey mixture prepared in step (3) to the pulverized apple prepared in step (2);

(5) adding sugar to the pulverized apple prepared in step (2) at a weight ratio of 1:1, aging at 20 to 25°C for 10 days, and filtering to prepare an apple concentrate;

(6) inoculating yeast into the apple-honey mixture prepared in step (4) and fermenting alcohol at 25° C. for 15 days;

(7) preparing vinegar by inoculating acetic acid bacteria in the alcohol-fermented fermented product of step (6) and fermenting with acetic acid for 45 to 60 days at 30°C; And

(8) mixing the apple concentrate prepared in step (5) with the vinegar prepared in step (7) at a ratio of 1:1 by weight, filtering, and then concentrating it.

The present invention also provides apple balsamic vinegar prepared by the above method.

Hereinafter, preparation examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples are only illustrative of the present invention, and the content of the present invention is not limited to the following Preparation Examples and Examples.

Preparation Example 1. Apple balsamic vinegar

(1) A black tea mixture was prepared by mixing 100 g of creamy gray black tea leaves and 100 g of sugar in 10 L of purified water.

(2) After washing, peeling and slicing, 10 kg of apples from which seeds were removed were immersed in the black tea mixture prepared in step (1) for 6 hours at 20 to 25° C., taken out and pulverized to prepare a pulverized apple.

(3) A honey mixture was prepared by mixing 10 g of Sisus powder with 1 kg of Manuka honey.

(4) A mixture of 20 brix of apple honey was prepared by adding the honey mixture prepared in step (3) to the pulverized apple prepared in step (2).

(5) Sugar was added to the pulverized apple prepared in step (2) at a weight ratio of 1:1, aged at 20 to 25°C for 10 days, and filtered to prepare an apple concentrate.

(6) Yeast ( Saccharomyces cerevisiae ) was inoculated with 0.05% (w/w) to the apple honey mixture prepared in step (4), followed by alcohol fermentation at 25° C. for 15 days.

(7) Acetobacter aceti was inoculated with the alcohol fermented fermented product of step (6) with 5% (v/v) compared to the alcohol fermented product, and acetic acid fermented at 30° C. for 45 to 60 days to prepare vinegar.

(8) The apple concentrate prepared in step (5) was mixed with the vinegar prepared in step (7) at a ratio of 1:1 by weight, filtered, and then concentrated.

Comparative Example 1. Apple balsamic vinegar

(1) After washing, peeling and slicing, 10 kg of apples with seeds removed were crushed to prepare a pulverized apple.

(2) Acacia honey was added to the pulverized apple prepared in step (1) to prepare a 20 brix apple honey mixture.

(3) Sugar was added to the pulverized apple prepared in step (1) at a weight ratio of 1:1, aged at 20 to 25°C for 10 days, and filtered to prepare an apple concentrate.

(4) Yeast ( Saccharomyces cerevisiae ) was inoculated with 0.05% (w/w) to the apple-honey mixture prepared in step (2), followed by alcohol fermentation at 25° C. for 15 days.

(5) Acetobacter aceti was inoculated with 5% (v/v) compared to the alcohol fermented product to the alcohol fermented fermented product of step (4), and acetic acid fermented at 30° C. for 45 to 60 days to prepare vinegar.

(6) The apple concentrate prepared in step (3) was mixed with the vinegar prepared in step (5) at a ratio of 1:1, filtered, and concentrated.

Comparative Example 2. Apple balsamic vinegar

(1) After washing, peeling and slicing, 10 kg of apples with seeds removed were crushed to prepare a pulverized apple.

(2) Apple balsamic vinegar was prepared in the same manner as in steps (3) to (8) of Preparation Example 1 using the pulverized apple prepared in step (1).

Comparative Example 3. Apple balsamic vinegar

Apple balsamic vinegar was prepared by the method of Preparation Example 1, but without using the cissus powder in step (3), apple balsamic vinegar was prepared.

Comparative Example 4. Apple balsamic vinegar

(1) 150 g of creamy gray black tea leaves and 50 g of sugar were mixed in 10 L of purified water to prepare a black tea mixture.

(2) After washing, peeling and slicing, 10 kg of apples from which seeds were removed were immersed in the black tea mixture prepared in step (1) for 10 hours at 20 to 25° C., taken out and pulverized to prepare a pulverized apple.

(3) A honey mixture was prepared by mixing 20 g of Sisus powder with 1 kg of Manuka honey.

(4) A mixture of 20 brix of apple honey was prepared by adding the honey mixture prepared in step (3) to the pulverized apple prepared in step (2).

(5) Sugar was added to the pulverized apple prepared in step (2) at a weight ratio of 1:1, aged at 20 to 25°C for 5 days, and filtered to prepare an apple concentrate.

(6) Yeast ( Saccharomyces cerevisiae ) was inoculated with 0.05% (w/w) to the apple-honey mixture prepared in step (4), followed by alcohol fermentation at 25° C. for 5 days.

(7) Acetobacter aceti was inoculated with the alcohol fermented fermented product of step (6) with 5% (v/v) compared to the alcohol fermented product, and acetic acid fermented at 30° C. for 30 days to prepare vinegar.

(8) The apple concentrate prepared in step (5) was mixed with the vinegar prepared in step (7) at a weight ratio of 1.5:0.5, filtered, and then concentrated.

Example 1. Quality characteristics of apple balsamic vinegar according to the type of subsidiary material

The results of measuring total acidity and antioxidant activity with apple balsamic vinegar prepared by the method of Preparation Example 1 and apple balsamic vinegar of Comparative Examples 1 to 3 are shown in Table 2 below.

Submaterial comparison division black tea Manuka Honey Sisus Manufacturing Example 1 ○ ○ ○ Comparative Example 1 × × × Comparative Example 2 × ○ ○ Comparative Example 3 ○ ○ ×

As a result, in the case of the antioxidant activity of diluted balsamic vinegar, the apple balsamic vinegar of Preparation Example 1 showed the highest DPPH radical scavenging activity compared to the comparative examples, and the total acidity was also the highest.

Total Acidity and Antioxidant Activity of Apple Balsamic Vinegar by Subsidiary Type division Total acidity (%) DPPH radical scavenging activity (%) Manufacturing Example 1 7.4 78.9 Comparative Example 1 6.8 60.2 Comparative Example 2 7.0 65.0 Comparative Example 3 7.1 67.8

In addition, each balsamic vinegar was diluted according to preference, and after tasting, the preference was evaluated. The sensory test was conducted on 30 adult males and females, and a 5-point preference scale method was used, which is 1 point very bad, 2 points bad, 3 points normal, 4 points good, and 5 points very good by classifying the acceptability.

Sensory evaluation of apple balsamic vinegar according to the type of subsidiary material division incense flavor Overall preference map Manufacturing Example 1 4.24 3.90 4.04 Comparative Example 1 3.20 3.38 3.30 Comparative Example 2 3.92 3.48 3.50 Comparative Example 3 4.00 3.52 3.62

As a result, in all items, the balsamic vinegar of Preparation Example 1 exhibited a higher score than the balsamic vinegar of Comparative Examples, and thus, preparing vinegar using an apple-honey mixture pretreated with a subsidiary material as in Preparation Example 1 improved preference. It was confirmed that it could be made.

Example 2. Sensory evaluation of apple balsamic vinegar according to manufacturing conditions

Table 4 shows the results of a sensory test in the same manner as in Example 1 with the apple balsamic vinegar prepared by the method of Preparation Example 1 and the apple balsamic vinegar of Comparative Example 4.

Sensory evaluation of apple balsamic vinegar according to manufacturing conditions division incense flavor Overall preference map Manufacturing Example 1 4.24 3.90 4.04 Comparative Example 4 4.06 3.58 3.60

As a result, the apple balsamic vinegar prepared under the manufacturing conditions of Preparation Example 1 showed a higher score than the apple balsamic vinegar of Comparative Example 4, and the vinegar was prepared by mixing, pre-treating, and fermenting the ingredients under the conditions of 1. It was confirmed that the soft taste was further improved, and that it could be prepared with vinegar having excellent palatability.

Claims (5)

(1) preparing a black tea mixture by mixing 80 to 120 g of black tea leaves and 80 to 120 g of sugar in 8 to 12 L of water;
(2) immersing 8 to 12 kg of apples in the black tea mixture prepared in step (1) for 5 to 7 hours at 20 to 25°C, taking out and pulverizing to prepare a crushed apple;
(3) preparing a honey mixture by mixing 8-12 g of Sisus powder with 0.8-1.2 kg of Manuka honey;
(4) preparing an apple honey mixture of 18 to 22 brix by adding the honey mixture prepared in the step (3) to the pulverized apple prepared in step (2);
(5) adding sugar to the pulverized apple prepared in step (2), aging, and filtering to prepare an apple concentrate;
(6) alcohol fermentation by inoculating yeast into the apple-honey mixture prepared in step (4);
(7) preparing vinegar by inoculating acetic acid bacteria in the alcohol-fermented fermented product of step (6) and fermenting acetic acid; And
(8) A method for producing apple balsamic vinegar, characterized in that it comprises the step of mixing the vinegar prepared in step (7) with the apple concentrate prepared in step (5), filtering, and then concentrating. delete delete The method of claim 1,
(1) preparing a black tea mixture by mixing 80 to 120 g of black tea leaves and 80 to 120 g of sugar in 8 to 12 L of water;
(2) immersing 8 to 12 kg of apples in the black tea mixture prepared in step (1) for 5 to 7 hours at 20 to 25°C, taking out and pulverizing to prepare a crushed apple;
(3) preparing a honey mixture by mixing 8-12 g of Sisus powder with 0.8-1.2 kg of Manuka honey;
(4) preparing an apple honey mixture of 18 to 22 brix by adding the honey mixture prepared in the step (3) to the pulverized apple prepared in step (2);
(5) adding sugar to the pulverized apple prepared in step (2) at a weight ratio of 0.8 to 1.2: 0.8 to 1.2, aging at 20 to 25°C for 8 to 12 days, and filtering to prepare an apple concentrate ;
(6) inoculating yeast into the apple-honey mixture prepared in step (4) and performing alcohol fermentation at 22-28°C for 10-20 days;
(7) preparing vinegar by inoculating acetic acid bacteria in the alcohol-fermented fermented product of step (6) and fermenting with acetic acid for 45 to 60 days at 25 to 35°C; And
(8) mixing the apple concentrate prepared in step (5) with the vinegar prepared in step (7) at a weight ratio of 0.8 to 1.2: 0.8 to 1.2, filtered, and then concentrated. How to prepare apple balsamic vinegar Apple balsamic vinegar prepared by the method of claim 1 or 4.