KR102598460B1 - Vinegar comprising Chionoecetes opilio and manufacturing method thereof - Google Patents

Abstract

The present invention includes the steps of (a) preparing a snow crab extract; (b) a primary fermentation step in which sugar, yeast, and deep sea water are added to the crab extract and then fermented; (c) mixing chitosan powder; and (d) a secondary fermentation step of inoculating and fermenting acetic acid bacteria. It relates to a method for producing snow crab vinegar and snow crab vinegar produced according to the method.
The vinegar produced by the method of the present invention not only exhibits highly desirable taste and aroma by containing crab extract and chitosan powder, but is also characterized by increased calcium content and excellent antioxidant activity.

Description

Vinegar comprising Chionoecetes opilio and manufacturing method thereof}

The present invention includes the steps of (a) preparing a snow crab extract; (b) a primary fermentation step in which sugar, yeast, and deep sea water are added to the crab extract and then fermented; (c) mixing chitosan powder; and (d) a secondary fermentation step of inoculating and fermenting acetic acid bacteria. It relates to a method for producing snow crab vinegar and snow crab vinegar produced according to the method.

Vinegar, along with alcohol, is one of the fermented foods with the longest history in the human diet. It is an acidulant that enhances the taste of food and has a unique sour taste created during the fermentation process. Vinegar is not only used as a seasoning to add acidity when cooking food in both the East and the West, but is also widely used as a folk medicine (J Biosci Bioeng 90: 289-293, 2000). Vinegar contains various organic acids, sugars, amino acids and esters in addition to acetic acid, so it stimulates the appetite with its unique aroma and taste. As an alkaline food, it decomposes lipid peroxides that cause arteriosclerosis and thrombosis, preventing arteriosclerosis and releasing adrenal cortex hormones. Various physiological activities such as secretion, promotion of digestion and appetite, anti-tumor effect, reduction of body fat, recovery from fatigue and improvement of immune function have been reported (Korean J Food Sci Technol 30: 146-150, 1998).

Meanwhile, snow crab ( Chionoecetes opilio , opilio crab or opies) is a crab belonging to the swimming crab family, and mainly lives in waters 200-500m deep in the East Sea of Korea, the Otsuk Sea, Bering Sea, Alaska Sea, and the Southwestern Sea of Japan. It is a cold-water crab and has a carapace 13-15cm wide. Among various types of crab, its taste and aroma are considered the best, making it very popular.

Snow crab is a high-protein, low-calorie food with 85 kcal of calories and 17.4g (32%) of protein per 100g. The shell of snow crab is rich in chitosan, and the flesh of snow crab is rich in minerals such as protein and calcium. Chitosan contained in snow crab has been reported to have cholesterol-lowering effects, antibacterial and antiviral activities, and heavy metal excretion activities (Journal of Pharmacy and Pharmacology 2001, 53: 1047-1067). In other words, it is widely known that snow crab, which is rich in active ingredients such as calcium and chitosan, is nutritionally excellent, but no research has been done on how to produce functional vinegar using it as a main ingredient.

Against this background, the present inventors made diligent efforts to develop functional vinegar using snow crab, which has high food value. As a result, it was confirmed that vinegar containing snow crab had excellent taste and aroma, while increasing calcium content and antioxidant activity. By doing this, the present invention was completed.

One object of the present invention is (a) preparing a snow crab extract; (b) a primary fermentation step in which sugar, yeast, and deep sea water are added to the crab extract and then fermented; (c) mixing chitosan powder; and (d) a secondary fermentation step of inoculating and fermenting acetic acid bacteria.

Another object of the present invention is to provide snow crab vinegar prepared according to the above method.

This is explained in detail as follows. Meanwhile, each description and embodiment disclosed in the present invention may also be applied to each other description and embodiment. That is, all combinations of the various elements disclosed in the present invention fall within the scope of the present invention. Additionally, the scope of the present invention cannot be considered limited by the specific description described below.

One aspect of the present invention for achieving the above object includes the steps of (a) preparing a snow crab extract; (b) a primary fermentation step in which sugar, yeast, and deep sea water are added to the crab extract and then fermented; (c) mixing chitosan powder; and (d) a secondary fermentation step of inoculating and fermenting acetic acid bacteria.

The snow crab ( Chionoecetes opilio ) of the present invention is a crustacean of the Decapod order and the water crab family, and mainly lives in cold water below 3°C. Among the various types of crab caught in Korea, it is known to be the most delicious, and not only the meat but also the intestines of the crab are eaten. The shell of snow crab is rich in chitin and chitosan, and the flesh of snow crab is known to be rich in protein, calcium, and nucleic acid components, so research on food development using snow crab is actively underway. The snow crab of the present invention is a different species of crustacean from king crab, hair crab, king crab, red snow crab, snow crab, or blue crab, and the terms cannot be used interchangeably.

The snow crab of the present invention includes all living, moving, dead, frozen, or dried snow crabs, and the method of obtaining it is not limited, such as directly collecting snow crabs or purchasing and using commercially available snow crabs. The snow crab of the present invention includes all edible meat, shell, intestines, and by-products of snow crab.

In the present invention, the term "extract" refers to the active ingredient contained in the extraction raw material by contacting the solvent and the extraction raw material under specific conditions. If the component contained in the raw material can be separated, it is included regardless of the extraction method or type of active ingredient. You can. For example, it may include those obtained by extracting components soluble in the solvent from raw materials using water or an organic solvent, and those obtained by extracting only specific components of the raw materials, such as oil. The extract can be obtained by drying and powdering, or by various conventionally known extraction methods such as hot water extraction and ethanol extraction. The extract is selected from the group consisting of water, anhydrous or hydrous lower alcohols having 1 to 4 carbon atoms, acetone, petroleum ether, ethyl acetate, butyl acetate, trichloromethane, dichloromethane, chloroform, hexane, and 1,3-butylene glycol. It can be extracted with one or more solvents.

The snow crab extract of the present invention may be obtained by mixing snow crab with deep sea water and heating it to 100°C to 120°C. Specifically, by adding 3 times the volume of deep sea water to the prepared snow crab, the mixture is heated to 100°C to 120°C. It may be manufactured by heating at 120°C for 3 hours and then removing the crab, but is not limited to this.

The deep ocean water of the present invention is seawater from a depth of 200 m or less, and the deep ocean water intake areas in Korea include the East Sea, Goseong, Yangyang, Ulleung, and Jeongdongjin. It is also called deep water for short. It is rich in minerals, there is little concern about contamination during the extraction process, and it is known to be the cleanest drinking water that can be collected on Earth. Deep water in a strict sense refers to deep water with a salinity of 35ppt, which is a seawater resource that originates in Greenland and circulates through the Atlantic, Indian, and Pacific Oceans every 2,000 years. However, in the present invention, deep ocean water with the salt removed was used. The method of obtaining the deep sea water of the present invention is not limited, such as collecting it directly or purchasing and using commercially available deep sea water.

The method for producing snow crab vinegar of the present invention includes (b) a primary fermentation step of adding sugar, yeast, and deep sea water to the snow crab extract and then fermenting, based on 100 parts by weight of the snow crab extract, 50 to 70 parts by weight of sugar, yeast 1 to 5 parts by weight and 80 to 90 parts by weight of deep sea water may be added and fermented at 25°C to 35°C for 5 to 10 days. Specifically, based on 100 parts by weight of crab extract, 60 parts by weight of sugar, 3 parts by weight of yeast ( Saccharomyces cerevisiae ), and 85 parts by weight of deep sea water were added and mixed, and then fermented at 25 to 30°C for 7 days. It is not limited to this. The primary fermentation step is an aerobic fermentation, and the container containing the fermented product must be shaken frequently to ensure oxygen is supplied.

Chitosan of the present invention is a linear polysaccharide composed of D-glucosamine and N-acetylglucosamine, and is a substance processed by deacetylating chitin contained in crustaceans to make it easily absorbed by the human body. Chitosan is known for its antibacterial, blood sugar control, cholesterol reduction, and anticancer effects. The form of chitosan of the present invention is not limited, but may be used in powder form. Chitosan of the present invention can be obtained by using commercially available products or by methods such as chemical extraction, enzymatic extraction, and microbial fermentation, but is not limited thereto.

The method for producing snow crab vinegar of the present invention includes the step of (c) mixing chitosan powder, specifically, mixing 2 to 4 parts by weight of chitosan powder based on 100 parts by weight of the primary fermentation product obtained in step (b). It may be, and more specifically, it may be mixing 3 parts by weight of chitosan powder, but it is not limited thereto.

The method for producing crab vinegar of the present invention includes (d) a secondary fermentation step of inoculating and fermenting acetic acid bacteria. The secondary fermentation step may be inoculating the mixture obtained in step (c) with 0.1 to 8% (v/v) of acetic acid bacteria (Acetobacter sp.) and then fermenting at 25°C to 35°C for 15 to 40 days. Specifically, the mixture may be inoculated with 5% of Acetobacter aceti and then fermented with acetic acid at 30°C for 21 days, but is not limited thereto. The secondary fermentation step is an aerobic fermentation, and the container containing the fermented product must be shaken frequently to ensure oxygen is supplied.

Another aspect of the present invention provides snow crab vinegar prepared according to the above method.

It was confirmed that the snow crab vinegar of the present invention has excellent aroma and taste compared to commercially available vinegar by containing snow crab extract (Experimental Example 1), and that the calcium content is significantly increased (Experimental Example 2). In addition, it was confirmed that the antioxidant activity was superior to that of regular vinegar or the comparative example vinegar not containing chitosan powder (Experimental Example 3).

The vinegar produced by the method of the present invention not only exhibits highly desirable taste and aroma by containing crab extract and chitosan powder, but is also characterized by increased calcium content and excellent antioxidant activity.

Hereinafter, the present invention will be described in more detail through examples. However, these examples are for illustrative purposes only and the scope of the present invention is not limited to these examples.

Preparation Example 1. Preparation of snow crab vinegar using snow crab extract

Production Example 1-1. Preparation of snow crab extract

Uncooked raw snow crab was washed and trimmed, cut into appropriate sizes, and then about three times the volume of deep sea water was added and heated at 100°C to 120°C for 3 hours. After heating, the snow crab was removed to obtain a snow crab extract.

Production Example 1-2. Production of vinegar

Based on 100 parts by weight of the snow crab extract obtained in Preparation Example 1-1, 60 parts by weight of sugar, 3 parts by weight of yeast ( Saccharomyces cerevisiae ), and 85 parts by weight of deep sea water were added and mixed well. Afterwards, primary alcohol fermentation was carried out at 25 to 30°C for 7 days, and the primary fermentation product was obtained by shaking once every 2-3 days to ensure oxygen supply. Afterwards, 3 parts by weight of chitosan powder was added based on 100 parts by weight of the primary fermentation material and mixed well. After inoculating the mixture with 5% of Acetobacter aceti , secondary acetic acid fermentation was performed at 30°C for 21 days. . The secondary fermentation was similarly shaken every 2-3 days to ensure oxygen supply.

After secondary fermentation, impurities were removed and filtered to prepare snow crab vinegar of the example.

Preparation Example 2. Comparative Example Preparation of vinegar

In order to compare and evaluate the effect of snow crab vinegar prepared by the method of the present invention, brewed vinegar of Comparative Example 1, which is generally distributed on the market, was prepared. Other processes were performed in the same manner as the snow crab vinegar of Example, but chitosan was added before secondary fermentation. Vinegar of Comparative Example 2 containing no powder was prepared.

Experimental Example 1. Sensory evaluation

In order to evaluate the preference of snow crab vinegar prepared by the method of the present invention, a comparative sensory evaluation was conducted on the vinegars of Examples and Comparative Examples.

The sensory test was conducted on 24 adult men and women in their 20s and 50s. Specifically, 6 people in each group were evenly distributed by age and gender, and the vinegars of the Examples and Comparative Examples of the present invention were provided to determine color, scent, and Taste and overall preference were evaluated. A 10-point rating method was used for the rating, with the higher the preference, the higher the score. After consuming a sip of vinegar, evaluating each item, rinsing the mouth with water, 5 minutes later, consuming another vinegar, and repeating the evaluation.

division color incense taste overall preference Example 7.5 8.9 9.1 8.7 Comparative Example 1 8.9 7.3 8.3 8.0 Comparative Example 2 7.8 8.8 9.0 8.6

As shown in Table 1, in the case of the vinegar of Comparative Example 1, which did not contain crab extract, it was confirmed that the aroma and taste were significantly inferior to those of the Example. However, in the case of the vinegar of Comparative Example 2, which did not contain chitosan powder, it was confirmed that the overall preference was not significantly different from that of the vinegar of Example prepared by the method of the present invention. In other words, it was found that chitosan powder contained in vinegar did not have a significant effect on the taste and aroma of vinegar.

Experimental Example 2. Calcium content measurement

Vinegar is a food rich in acetic acid. Acetic acid promotes calcium absorption, so vinegar is known to be helpful for bone health. Accordingly, the calcium content of the snow crab vinegar of the present invention, which contains calcium-rich snow crab as the main ingredient, was compared and evaluated. Specifically, 40 ml of 70% nitric acid and 10 ml of 30% hydrogen peroxide were added to 15 ml of each vinegar, and then stirred in a plate heater. Afterwards, the calcium content was measured using inductively coupled plasma atomic emission spectroscopy (ICP-OES).

Calcium (Ca ²⁺ ) content (mg/100g) Example 14 Comparative Example 1 6 Comparative Example 2 13

As shown in Table 2 above, the calcium content of the ordinary vinegar of Comparative Example 1, which does not contain crab extract, was 6 mg/100g, compared to the vinegar of the example prepared by the method of the present invention, and the calcium content was significantly different. confirmed. This is interpreted to be a result of the inclusion of snow crab, which is rich in calcium, and the abundance of calcium contained in the snow crab vinegar of the present invention also increases its absorption rate due to acetic acid, another component of vinegar, after ingestion, thereby contributing to bone health. You can.

Experimental Example 3. Confirmation of antioxidant activity

In order to confirm the antioxidant activity of the crab vinegar of the present invention, DPPH free radical scavenging activity was measured by the Blois method. Specifically, 2 ml of a methanol solution containing 100 μm DPPH was added to 100 μl of each vinegar, shaken, left at room temperature for 10 minutes, and the absorbance was measured at 517 nm using a spectrophotometer.

DPPH free radical scavenging activity (%) Example 71.8±2.45 Comparative Example 1 45.1±1.69 Comparative Example 2 59.3±0.98

As a result, the antioxidant activity of the snow crab vinegar of the example of the present invention was about 71.8%, which was very significant compared to the 45.1% of the general vinegar that does not contain snow crab. In addition, in the case of the vinegar of Comparative Example 2 prepared without chitosan powder, it was confirmed that the antioxidant activity was lower at 59.3% compared to the snow crab vinegar of the present invention containing chitosan powder.

From the above description, those skilled in the art to which the present invention pertains will understand that the present invention can be implemented in other specific forms without changing its technical idea or essential features. In this regard, the embodiments described above should be understood in all respects as illustrative and not restrictive. The scope of the present invention should be construed as including the meaning and scope of the patent claims described below rather than the detailed description above, and all changes or modified forms derived from the equivalent concept thereof are included in the scope of the present invention.

Claims (7)

(a) preparing a snow crab extract;
(b) a primary fermentation step in which sugar, yeast, and deep sea water are added to the crab extract and then fermented;
(c) mixing chitosan powder; and
(d) A method for producing vinegar, including a secondary fermentation step of inoculating and fermenting acetic acid bacteria,
The snow crab extract (a) was obtained by mixing snow crab with deep ocean water and heating it to 100°C to 120°C,
The snow crab includes the flesh, shell, intestines, and by-products of edible snow crab,
The shell of the snow crab contains chitin and chitosan, and the flesh contains protein, calcium, and nucleic acid,
In the first fermentation step (b), based on 100 parts by weight of crab extract, 50 to 70 parts by weight of sugar, 1 to 5 parts by weight of yeast, and 80 to 90 parts by weight of deep sea water are added, and 5 to 10 parts by weight at 25°C to 35°C. A method of producing vinegar, which involves fermenting for several days.
delete delete According to paragraph 1,
The mixing step (c) is a method of producing vinegar, wherein 2 to 4 parts by weight of chitosan powder is mixed based on 100 parts by weight of the primary fermentation product obtained in step (b).
According to paragraph 1,
The (d) secondary fermentation step is to inoculate the mixture obtained in step (c) with 0.1 to 8% (v/v) of acetic acid bacteria and then ferment at 25°C to 35°C for 15 to 40 days. Manufacturing method.
Snow crab vinegar manufactured by the manufacturing method of paragraph 1.
The snow crab vinegar according to claim 6, wherein the snow crab vinegar has an increased calcium content.