KR102334517B1 - Healthy soda using naturally fermented vinegar and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a soda manufacturing method including: (A) a step of preparing naturally fermented aronia vinegar by mixing 40 to 46 wt% of aronia fruit, 40 to 46 wt% of water, 1 to 10 wt% of sugar, and 1 to 10 wt% of dry yeast, naturally fermenting the mixture, and then aging the mixture; (B) a step of producing a primary mixture by mixing 30 to 50 wt% of naturally fermented aronia vinegar, 30 to 50 wt% of allulose, 10 to 20 wt% of lemon concentrate, 1 to 5 wt% of hibiscus concentrate, 0.1 to 1 wt% of steviol glycoside, 0.3 to 3 wt% of flavoring agent, and 0.1 to 1 wt% of citrus fruit extract and adding Jeju lava water to the primary mixture at a ratio of 1:8; (C) a step of sterilizing the mixture for 10 seconds to 1 minute at 95 to 100 degrees Celsius; (D) a step of cooling the sterilized mixture for 30 minutes to 1 hour at 5 to 15 degrees Celsius; (E) a step of filtering the cooled mixture through a mesh for solid composition removal; and (F) a step of injecting 0.1 to 1 wt% of carbon dioxide gas into the filtered mixture.

Description

Healthy soda using naturally fermented vinegar and manufacturing method thereof

The present invention relates to a healthy carbonated beverage using naturally fermented vinegar and a method for manufacturing the same.

In general, vinegar is manufactured through a two-step fermentation process in which sugar or starch-containing fruits and grains are used as raw materials, sugar is fermented into alcohol by yeast, and alcohol is oxidized to acetic acid by acetic acid bacteria.

Vinegar contains organic acids, amino acids, sugars, salts, and various nutritional substances, as well as acetic acid, which gives a sour taste. In addition, vinegar is used in various cooking because it has functions such as softening the taste of food by harmonizing with sweet and salty taste, adding a unique flavor, and softening the meat and reducing the fishy smell of fish. Recently, vinegar is manufactured for beverages, not for cooking, and is consumed for the purpose of recovering from fatigue, improving skin, and relieving stress.

Types of vinegar include alcohol vinegar made from alcohol and sugars, fruit vinegar made from fruit juice, and grain vinegar made from grains. This applies, and fruit vinegar includes persimmon vinegar and tangerine vinegar that contains 30% or more of fruit juice, and grain vinegar that contains more than 4% of grains. Since various ingredients are used in vinegar, research results related to the development of vinegar with improved functionality resulting from the added ingredients as well as the functionality of the vinegar itself are being reported.

The present invention is low sugar by utilizing fermented vinegar, and by blending fermented vinegar with a natural substitute sugar that is not absorbed into the body and natural flavor, you can feel the taste and flavor. An object of the present invention is to provide a healthy carbonated beverage using naturally fermented vinegar that can control blood sugar by content and a method for manufacturing the same.

On the other hand, the technical problems to be achieved in the present invention are not limited to the technical problems mentioned above, and other technical problems not mentioned are clearly to those of ordinary skill in the art to which the present invention belongs from the description below. can be understood

The method for producing a healthy soda using naturally fermented vinegar according to an embodiment of the present invention is (A) 40 to 46 wt% aronia fruit, 40 to 46 wt% water, 1 to 10 wt% sugar, and 1 to 10 wt% After mixing dry yeast, natural fermentation, and aging to prepare natural fermented aronia vinegar; (B) 30 to 50 wt% aronia naturally fermented vinegar, 30 to 50 wt% allulose, 10 to 20 wt% lemon concentrate, 1 to 5 wt% hibiscus concentrate, 0.1 to 1 wt% steviol glycoside, 0.3 to 3 Creating a mixture by mixing a weight % flavoring agent and 0.1 to 1 weight % citrus extract to form a first mixture, and adding Jeju lava water to the mixture in a weight ratio of 1:8 to the first mixture ; (C) sterilizing the mixture at 95 to 100° C. for 10 seconds to 1 minute; (D) cooling the sterilized mixture at 5 to 15° C. for 30 minutes to 1 hour; (E) filtering the cooled mixture through a mesh to remove the solid composition; And (F) injecting 0.1 to 1% by weight of carbon dioxide gas to the filtered mixture; may include

In addition, in the step (A), the natural fermentation can produce aronia naturally fermented vinegar fermented at room temperature for 2 months.

In addition, in step (B), the flavoring agent may include 0.1 to 1% by weight of a natural lemon-lime flavoring agent, 0.1 to 1% by weight of a natural ginger flavoring flavoring agent, and 0.1 to 1% by weight of a natural citron flavoring flavoring agent. have.

On the other hand, healthy soda using naturally fermented vinegar according to an embodiment of the present invention is 30 to 50 wt% aronia naturally fermented vinegar, 30 to 50 wt% allulose, 10 to 20 wt% lemon concentrate, 1 to 5 wt% Hibiscus concentrate, 1 to 5% by weight carbon dioxide gas, 0.1 to 1% by weight steviol glycosides, 0.3 to 3% by weight flavoring agent, 0.1 to 1% by weight citrus extract, and the remaining Jeju lava water may be included.

In addition, the flavoring agent may include 0.1 to 1% by weight of a natural lemon-lime flavoring agent, 0.1 to 1% by weight of a natural ginger flavoring flavoring agent, and 0.1 to 1% by weight of a natural citron flavoring flavoring agent.

According to an embodiment of the present invention, it is low sugar by using fermented vinegar, and it is possible to feel the taste and flavor by mixing the fermented vinegar with a natural substitute sugar that is not absorbed into the body and natural flavor, and the characteristic flavor of fermented vinegar is hardly felt. At the same time, it is possible to control blood sugar with a low sugar content.

On the other hand, the effects obtainable in the present invention are not limited to the above-mentioned effects, and other effects not mentioned will be clearly understood by those of ordinary skill in the art to which the present invention belongs from the following description. will be able

1 is a flowchart illustrating a method of manufacturing a healthy carbonated beverage using naturally fermented vinegar according to an embodiment of the present invention.

Hereinafter, an embodiment of the present invention will be described in more detail with reference to the accompanying drawings. Embodiments of the present invention may be modified in various forms, and the scope of the present invention should not be construed as being limited to the following embodiments. This embodiment is provided to more completely explain the present invention to those of ordinary skill in the art. Accordingly, the shapes of elements in the drawings are exaggerated to emphasize a clearer description.

The configuration of the invention for clarifying the solution to the problem to be solved by the present invention will be described in detail with reference to the accompanying drawings based on a preferred embodiment of the present invention, but the same in assigning reference numbers to the components of the drawings For the components, even if they are on different drawings, the same reference numbers are given, and it is noted in advance that the components of other drawings can be cited when necessary in the description of the drawings.

1 is a flowchart illustrating a method of manufacturing a healthy carbonated beverage using naturally fermented vinegar according to an embodiment of the present invention.

Referring to Figure 1, the method for producing a healthy soda using naturally fermented vinegar according to an embodiment of the present invention includes a naturally fermented vinegar production step (S10), a mixture generation step (S20), a sterilization step (S30), and a cooling step. (S40), a filtration step (S50), and may include a carbon dioxide injection step (S60).

In the naturally fermented vinegar manufacturing step (S10), natural fermented aronia vinegar is prepared using aronia fruit.

In the natural fermentation vinegar manufacturing step (S10), the prepared aronia fruit is mixed with water in a 1:1 weight ratio to prepare a base solution, and after mixing 1 to 10% by weight sugar and 1 to 10% by weight dry yeast in the base solution , It can be naturally fermented for 2 months and then aged for at least 1 month to produce naturally fermented aronia vinegar.

Here, the natural fermentation may be carried out by maintaining it at room temperature, and the aging may be carried out by maintaining it for at least one month.

It is preferable to use the pulverized aronia fruit to increase fermentation efficiency.

Here, the content of each of the aronia fruit and water may be comprised of 40 to 46% by weight.

Here, aronia is a fruit of a deciduous shrub of the Rosaceae, and Poland is the largest producer, but it is also cultivated in many recent times in Korea. Aronia is rich in polyphenols, which are antioxidants, and anthocyanins are also twice as high as blueberries. In addition to various vitamins that help with oxidation, it also contains abundant minerals such as potassium, calcium, and magnesium. Continuous consumption of aronia fruit can prevent diabetes and lower cholesterol.

On the other hand, the naturally fermented vinegar prepared in this way has effects such as promotion of digestion, recovery from fatigue, inhibition of aging, blood circulation, relieving stress, and decomposition of body fat. In addition. According to a study, when 15 ml of naturally fermented vinegar per day was consumed for 12 weeks, visceral fat decreased by ^{5 cm 2 on average.} (Study conducted with 175 people, Mizkan)

In the mixture generation step (S20), 30 to 50 wt% aronia naturally fermented vinegar, 30 to 50 wt% allulose, 10 to 20 wt% lemon concentrate, 1 to 5 wt% hibiscus concentrate, 0.1 to 1 wt% steviol glycoside , 0.3 to 3% by weight of a flavoring agent, and 0.1 to 1% by weight of citrus extract to form a primary mixture, and to the primary mixture, Jeju lava water is added in a weight ratio of 1:8 to the mixture, can create

Here, the mixing can be mixed homogeneously by putting each composition in a stirrer at 4000 to 6000 rpm, preferably at 4500 to 5500 rpm, for 5 to 15 minutes.

Here, allulose is a C-3 epimer of D-fructose, and is a natural sugar component present in extremely trace amounts in raisins, figs, wheat, etc., has 70% sweetness compared to sugar, but contains 0 kcal to calorie per g As 0.2 kcal, it is only 0% to 5% of sugar (4 kcal/g), so it is a sweetener that can replace sugar.

In addition, lemon is a fruit of an evergreen small arboreous lemon tree in the rutaceae family, and is known as a synonym for sour taste. Lemon concentrate contains vitamin C, multivitamin group B, calcium, iron, magnesium, and fiber. Lemon is also known as a diet food because it burns fat, flushes out toxins and gives a feeling of fullness.

In addition, hibiscus is one of the angiosperms belonging to the mallow family, and the flower is large, trumpet-shaped, has five or more petals, and the color ranges from white to pink, red, and purple, and is 4 to 18 cm wide. Hibiscus lowers cholesterol levels in the body and is known to have beneficial lipid-lowering properties for people with blood sugar disorders. In addition, hibiscus contains 100 times more anthocyanins than strawberries, which removes waste products from the blood vessels, and the hydroxycitric acid component in hibiscus can control metabolism and prevent excessive fat absorption.

In general, stevioside is a generic term for compounds that are 200 times sweeter than sugar, contained in the plant Stevia rebaudiana, and more precisely means steviol glycoside. Steviol glycoside contains stevioside and rebaudioside A as main sweetening ingredients, and rebaudioside C and dulcoside as other ingredients. Steviol is an aglycone except for the sugar moiety in these compounds.

The flavoring agent allows the flavor to be expressed in the carbonated beverage to be manufactured, and a flavoring agent having a natural ingredient flavor may be used as a natural or artificial flavoring.

Here, the flavoring agent contains 0.1 to 1% by weight of natural lemon-lime flavoring agent, 0.1 to 1% by weight natural ginger flavoring agent, and 0.1 to 1% by weight natural citron flavoring agent. , can reduce the rejection reaction when ingesting beverages.

On the other hand, for the harmonious taste of each raw material (fermented vinegar, hibiscus, lemon concentrate) used in the present invention, it is necessary to arrange the fragrance in consideration of the characteristics of each raw material. The bitter smell of ginger opposes the sour smell of vinegar, and it suppresses the smell of fermented vinegar. In particular, it is a very important element for the senses because it captures the sour and sweet taste at the end.

In addition, although hibiscus has a strong sour taste in nature, when citron flavor is used, it changes to a sweet and sour taste, and synergy can be expected by using hibiscus and citron flavor together.

In addition, lemon also has a sour taste, but unlike vinegar, it has a refreshing taste unique to the fruit rather than tangy. Adding a lime flavor that is less sour than lemon and has a sweeter taste will enhance the overall sour taste of the drink. can be harmonized with

Citrus extracts are known to be non-toxic, non-corrosive, non-volatile, 100% ecological and biodegradable, and therefore are mainly used as natural food preservatives. Citrus extracts have the effect of improving body fat and lipid metabolism as well as whitening and antioxidant effects.

Also, Baranul Jeju Water refers to seawater that has been filtered by the basalt layer over a long period of time and seeps into the land underground. Because general seawater, deep sea water, and lava seawater all have their origins in seawater, the common major minerals (Mg, Ca, etc.) are similar. contains Jeju lava water contains rare minerals and is a unique water resource in Jeju that has useful functions such as prevention of adult diseases.

Thereafter, in the sterilization step (S30), the sterilization treatment is performed on the mixture mixed in the stirrer at 95 to 100° C. for 10 seconds to 1 minute.

Here, by maintaining the sterilization process at 95 to 100° C. for 10 seconds to 1 minute, it is possible to preserve the maximum capacity by maintaining the nutrients of the solution as much as possible and reducing the evaporation amount.

In the cooling step (S40), the temperature of the mixture that has undergone the sterilization process is reduced to 5 to 15 °C, and cooling can be performed for 30 minutes to 1 hour.

In the filtration step (S50), the mixture that has undergone the cooling process may be filtered through a filter (0.2mm mesh network) to remove the solid deposits in the mixture.

Thereafter, in the carbon dioxide gas injection step ( S60 ), 0.1 to 1 wt % of carbon dioxide gas is injected into the filtered mixture, and the final carbonated beverage can be prepared by packaging it.

Hereinafter, the present invention will be described in detail by way of Examples. However, the following examples only illustrate the present invention, and the content of the present invention is not limited to the following examples.

<Example>

Aronia naturally fermented vinegar 15ml, allulose 20ml, lemon concentrate 5ml, hibiscus concentrate 0.5ml, carbon dioxide 1.5ml, steviol glycoside 0.1g, flavoring agent 0.3g, citrus extract and the rest of Jeju lava water are combined to produce the above-mentioned manufacturing process carbonated beverages were prepared.

<Comparative Example 1>

A carbonated beverage was prepared in the same manner as in Example except that commercially available alcoholic vinegar was used.

<Comparative Example 2>

A carbonated beverage was prepared in the same manner as in Example except that no flavoring agent was used.

<Comparative Example 3>

A carbonated beverage was prepared in the same manner as in Example except that lemon concentrate was not used.

<Comparative Example 4>

A carbonated beverage was prepared in the same manner as in Example except that the hibiscus concentrate was not used.

<Comparative Example 5>

A carbonated beverage was prepared in the same manner as in Example, except that the carbonation process was not performed.

<Taste evaluation>

After tasting the prepared Examples and Comparative Examples 1 to 5 by an evaluation group consisting of 100 people, the sensory taste and smell were evaluated. The values shown in Table 1 below are based on a five-point scale, and correspond to 1 point: poor, 2 points: slightly poor, 3 points: average, 4 points: slightly good, and 5 points: very good.

sample taste incense overall sign Example 4.6 4.5 4.6 Comparative Example 1 3.8 3.7 3.6 Comparative Example 2 3.5 3.0 3.1 Comparative Example 3 3.7 3.6 3.6 Comparative Example 4 3.8 3.7 3.8 Comparative Example 5 3.0 3.3 3.0

That is, the carbonated beverage according to the embodiment of the present invention received a good evaluation from the evaluation group by adjusting the taste and flavor according to the mixing ratio of each composition. Therefore, it is confirmed that there was opposition from the evaluation team.

<Evaluation of blood sugar>

After tasting the prepared Examples and Comparative Examples 1 and 2 in a fasting state in the morning to diabetic patients consisting of 100 people, blood glucose levels were measured before tasting, 30 minutes after tasting, and 1 hour after tasting, respectively. As a result, it was confirmed that the blood sugar level was the lowest in Example 1 30 minutes after the tasting and 1 hour after the tasting.

sample before tasting 30 minutes after tasting 1 hour after tasting Example 115 116 95 Comparative Example 1 115 152 150 Comparative Example 2 115 119 110 Comparative Example 3 115 130 128 Comparative Example 4 115 132 129 Comparative Example 5 115 118 108

That is, the carbonated beverage according to an embodiment of the present invention actually lowers the blood sugar level of the diabetic population through the combination of naturally fermented vinegar that helps in blood sugar control and auxiliary ingredients (lemon, hibiscus, etc.) that prevent the blood sugar level from rising rapidly. proven to be effective.

The above detailed description is illustrative of the present invention. In addition, the above description shows and describes preferred embodiments of the present invention, and the present invention can be used in various other combinations, modifications, and environments. That is, changes or modifications are possible within the scope of the concept of the invention disclosed herein, the scope equivalent to the written disclosure, and/or within the scope of skill or knowledge in the art. The written embodiment describes the best state for implementing the technical idea of the present invention, and various changes required in specific application fields and uses of the present invention are possible. Accordingly, the detailed description of the present invention is not intended to limit the present invention to the disclosed embodiments. Also, the appended claims should be construed to include other embodiments.

Claims (5)

(A) 40 to 46% by weight of aronia fruit, 40 to 46% by weight of water, 1 to 10% by weight sugar and 1 to 10% by weight of dry yeast are mixed, then naturally fermented and aged to obtain aronia naturally fermented vinegar manufacturing;
(B) 30 to 50 wt% aronia naturally fermented vinegar, 30 to 50 wt% allulose, 10 to 20 wt% lemon concentrate, 1 to 5 wt% hibiscus concentrate, 0.1 to 1 wt% steviol glycoside, 0.3 to 3 creating a first mixture by mixing a weight % flavoring agent, and 0.1 to 1 weight % citrus extract, and adding Jeju lava water in a weight ratio of 1:8 to the first mixture to create a mixture;
(C) sterilizing the mixture at 95 to 100° C. for 10 seconds to 1 minute;
(D) cooling the sterilized mixture at 5 to 15° C. for 30 minutes to 1 hour;
(E) filtering the cooled mixture through a mesh net to remove the solid composition; and
(F) injecting 0.1 to 1% by weight of carbon dioxide gas to the filtered mixture; A carbonated beverage manufacturing method comprising a.
According to claim 1,
In step (A),
The natural fermentation is a carbonated beverage manufacturing method for producing naturally fermented aronia vinegar fermented at room temperature for 2 months.
3. The method of claim 2,
In step (B),
The flavoring agent is a carbonated beverage manufacturing method comprising 0.1 to 1% by weight of a natural lemon lime flavoring flavoring agent, 0.1 to 1% by weight of a natural ginger flavoring flavoring agent, and 0.1 to 1% by weight of a natural citron flavoring flavoring agent.
30-50 wt% Aronia Natural Fermentation Vinegar, 30-50 wt% Allulose, 10-20 wt% Lemon Concentrate, 1-5 wt% Hibiscus Concentrate, 1-5 wt% Carbon Dioxide, 0.1-1 wt% Steviol A healthy carbonated beverage comprising glycosides, 0.3 to 3% by weight flavoring agent, 0.1 to 1% by weight citrus extract, and the remainder of Jeju lava water.
5. The method of claim 4,
The flavoring agent is a healthy carbonated beverage comprising 0.1 to 1% by weight of a natural lemon-lime flavoring agent, 0.1 to 1% by weight of a natural ginger flavoring flavoring agent, and 0.1 to 1% by weight of a natural citron flavoring flavoring agent.

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