KR102621242B1 - Kombucha vinegar containing Rubus coreanus and manufacturing method thereof - Google Patents

Abstract

The present invention relates to kombucha vinegar containing bokbunja and a method for producing the same. More specifically, it relates to a kombucha vinegar containing bokbunja prepared by mixing black tea alcohol extract and bokbunja sugar needle and then inoculating it with acetic acid bacteria and lactic acid bacteria, and a method for producing the same.
According to the manufacturing method of the present invention, the alcohol fermentation process can be omitted by not adding yeast when producing kombucha vinegar containing bokbunja, and no fermentation odor caused by yeast is produced, providing kombucha vinegar containing bokbunja with a clean taste. can do. The kombucha vinegar containing bokbunja adds the flavor of bokbunja and has the advantage of excellent antioxidant activity and acidity.

Description

Kombucha vinegar containing Rubus coreanus and manufacturing method thereof}

The present invention relates to kombucha vinegar containing bokbunja and a method for producing the same. More specifically, it relates to a kombucha vinegar containing bokbunja prepared by mixing black tea alcohol extract and bokbunja sugar needle and then inoculating it with acetic acid bacteria and lactic acid bacteria, and a method for producing the same.

Vinegar is a fermented food that has been used since ancient times both in the East and the West. It is a basic acidulant added to food and is also widely used as a pharmaceutical and cosmetic ingredient. This type of vinegar is manufactured by fermenting various raw materials containing sugars or starches using microorganisms with alcohol and acetic acid, and contains organic acids, amino acids, esters, and various nutrients, including acetic acid, which gives a sour taste. Vinegar has a strong sterilizing power, so it is not only used to preserve food, but is also effective in preventing adult diseases by increasing appetite, promoting secretion of digestive juices, lowering cholesterol and body fat, and is effective in relieving fatigue due to the breakdown of lactic acid and protecting vitamin C in food ingredients. It is reported to have such effects.

The domestic vinegar industry was dominated by low-cost synthetic vinegar made by diluting glacial acetic acid in the 1970s, and in the 1980s, consumption of brewed vinegar made by diluting alcohol and adding fruit juice and mineral salts increased. Since the 1990s, the production of natural brewed vinegar using 100% fruit without the use of additives has begun, and recently, it has been produced using ginseng, apples, onions, etc. through two-stage fermentation and parallel fermentation methods that enable mass production in a short period of time. Research on the development of various natural brewing vinegars is actively underway.

Recently, with economic growth and improved dietary culture, awareness of health has increased, and as harmful theories about synthetic vinegar have been raised, the need for fermented vinegar made from natural resources has increased. In addition, as the health benefits of vinegar become known, the demand for fermented vinegar is rapidly increasing, and at the same time, there is a tendency for it to become more advanced and diversified. To date, research on fermented vinegar using natural resources such as tangerines, persimmons, plums, and pears is being actively conducted.

Meanwhile, Rubus coreanus Miq. is a type of raspberry belonging to the Rosaceae family and is a perennial plant that produces hemispherical, dark red fruits. According to Donguibogam, bokbunja protects the kidneys and liver, brightens the eyes, and is known to be effective in strengthening the renal essence and treating loss of energy. Bokbunja is rich in nutrients such as phosphorus, iron, potassium, organic acids, and vitamin C, as well as useful components such as gallic acid, tannin, catechin, and quercetin, and has anticancer activity. It is reported to have various physiological activities such as immune-enhancing effects, antibacterial effects, and angiogenesis-inhibiting effects.

Bokbunja has been cultivated since 1993, and with the growth of the bokbunja market, more than 11,000 tons of fresh fruit are produced and distributed every year, becoming a source of income for many farmers. However, its use has become problematic due to the recent plunge in prices due to flood shipments and the decline in consumption of fruit wine, which is the main consumer market for bokbunja. To solve this problem, products using bokbunja have been developed, but only simple processed products such as chocolate, noodles, rice cakes, and bread have been proposed, and there is still no way to utilize the excessively produced bokbunja on a large scale. This is the situation.

Kombucha, known domestically as black tea mushroom, is a fermented beverage obtained through fermentation by the symbiotic mycelium of bacteria and yeast, and its main ingredients are black tea and sugar. Kombucha originated from the Jin Dynasty of ancient China and is said to have been called "sacred tea" due to its high detoxifying and tonic effects. It was later introduced to Japan via Korea around 414 AD, and is currently sold mainly in Russia as "Tea Kvass". It is called by the name " and is widely consumed.

Many studies are being conducted regarding the physiological activity of kombucha and its impact on public health. Representative examples include various physiological activities such as antioxidant power through inhibition of free radical production, antibacterial and anticancer properties, wound healing effect, and liver function protection. It has been reported.

Korean Patent No. 10-0943024 discloses a method for manufacturing fermented vinegar using bokbunja, Korean Patent No. 10-0910655 discloses a vinegar drink using bokbunja and its manufacturing method, and Korean Patent Publication No. 10- No. 2014-0079168 discloses a method for producing a kombucha beverage using citron, but there is currently no known patent regarding the production of fermented kombucha vinegar using bokbunja.

Against this background, the present inventors have made extensive research efforts to develop fermented vinegar using natural resources. As a result, the alcohol fermentation process using yeast has been omitted, but the method of producing kombucha using bokbunja has been established to produce bokbunja without producing the fermented smell of yeast. The present invention was completed by producing kombucha vinegar containing Bokbunja, which has added flavor and at the same time has excellent antioxidant ability and acidity.

KR 10-0943024 B KR 10-0910655 B KR 10-2014-0079168 A

The purpose of the present invention is to provide a method for producing kombucha vinegar containing bokbunja.

Another object of the present invention is to provide kombucha vinegar containing bokbunja prepared by the above method.

In order to achieve the above object, the present invention includes the steps of a) preparing a black tea spirit extract; b) preparing a blend by adding bokbunja sugar syrup to the black tea alcohol extract; And c) inoculating acetic acid bacteria and lactic acid bacteria into the black tea alcohol extract and bokbunja sugar steep liquid mixture and fermenting it; providing a method for producing kombucha vinegar containing bokbunja, including a.

Additionally, the present invention provides kombucha vinegar containing bokbunja prepared by the above method.

According to the manufacturing method of the present invention, the alcohol fermentation process can be omitted by not adding yeast when producing kombucha vinegar containing bokbunja, and no fermentation odor caused by yeast is produced, providing kombucha vinegar containing bokbunja with a clean taste. can do.

Kombucha vinegar containing bokbunja according to the production method of the present invention has the advantage of adding the flavor of bokbunja and at the same time having excellent antioxidant activity and acidity.

Figures 1a to 1d show RSM (Response Surface Method) graphs according to various mixing ratios of black tea alcohol extract and bokbunja sugar steeping solution added when producing the bokbunja-containing kombucha vinegar of the present invention. Specifically, Figures 1A and 1B are RSM graphs showing the antioxidant capacity confirmed by the DPPH radical assay and the ABTS radical assay, respectively, Figure 1C showing the acidity, and Figure 1D showing the organic acid content.
Figure 2 is a flow chart schematically showing the manufacturing process of bokbunja-containing kombucha vinegar using 95% alcohol of the present invention.
Figure 3 is a photograph showing the aging of black tea alcohol extract added at various mixing ratios (10%, 15%, 20%) when producing kombucha vinegar containing bokbunja of the present invention.
Figure 4 shows bokbunja-containing kombucha undergoing fermentation by adding black tea alcohol extract (10%, 15%, 20%) and bokbunja syrup (5%, 7.5%, 10%) at various mixing ratios according to the manufacturing method of the present invention. This is a photo showing how vinegar is manufactured.
Figure 5 is a graph of the L-ascorbic acid standard for DPPH radical analysis (left) and the L-ascorbic acid standard graph for ABTS radical analysis for the analysis of antioxidant activity of bokbunja-containing kombucha vinegar prepared according to the production method of the present invention. It represents (right).

The present invention relates to kombucha vinegar containing bokbunja and a method for producing the same. More specifically, it relates to a kombucha vinegar containing bokbunja prepared by mixing black tea alcohol extract and bokbunja sugar needle and then inoculating it with acetic acid bacteria and lactic acid bacteria, and a method for producing the same.

In one aspect, the present invention includes the steps of a) preparing a black tea spirit extract; b) preparing a blend by adding bokbunja sugar syrup to the black tea alcohol extract; And c) inoculating acetic acid bacteria and lactic acid bacteria into the black tea alcohol extract and bokbunja sugar steep liquid mixture and fermenting it; providing a method for producing kombucha vinegar containing bokbunja, including a.

The term "Kombucha" used in this specification is a fermented black tea beverage. It is one of the traditional Russian fermented beverages made by adding bacteria called tea fungus to black tea extract and fermenting it. In Korea, it is known as black tea mushroom. It is a fermented beverage. Specifically, kombucha fermented drinks can be produced by adding sugar (sugar) to black tea or/and green tea, inoculating tea fungus as a fermenting agent, and subjecting the beverage to alcohol fermentation by yeast and acetic acid fermentation by acetic acid bacteria.

'Tea fungus', a starter involved in the kombucha fermentation, refers to a membrane-shaped cellulose mass, which contains various yeasts and acetic acid bacteria and performs characteristic alcohol and acetic acid fermentation.

As used herein, the term "vinegar" is a liquid seasoning and is a representative fermented food containing organic acids, sugars, amino acids, and esters, and has a unique aroma and sour taste. Vinegar is manufactured through alcohol and acetic acid fermentation of various raw materials containing sugars or starches using microorganisms. Vinegar has a strong sterilizing power, so it is not only used to preserve food, but is also effective in preventing adult diseases by increasing appetite, promoting secretion of digestive juices, lowering cholesterol and body fat, and is effective in relieving fatigue due to the breakdown of lactic acid and protecting vitamin C in food ingredients. It is reported to have such effects.

As used herein, the term " Rubus coreanus Miq." is a type of raspberry belonging to the Rosaceae family and is a perennial plant that produces hemispherical, dark red fruits. Bokbunja contains nutrients such as phosphorus, iron, potassium, organic acids, and vitamin C, and is known to contain large amounts of polyphenols and flavonoids as bioactive substances.

In the method for producing kombucha vinegar containing bokbunja of the present invention, step a) is a step of preparing a black tea alcohol extract, adding black tea leaves to 95% fermented alcohol and maturing for a predetermined period to prepare a black tea alcohol extract. It's a step.

Specifically, the black tea alcohol extract in step a) is not limited thereto, but contains 5 to 20% (w/v), 7 to 15% (w/v) of black tea leaves, based on the volume of 95% fermented alcohol. It can be prepared by adding 9 to 12% (w/v), or 10% (w/v).

In addition, the black tea alcohol extract in step a) is not limited thereto, but can be prepared by adding black tea leaves to 95% fermented alcohol and then aging for 1 to 5 days, 2 to 4 days, or 3 days.

In addition, the black tea alcohol extract in step a) is not limited to this, but after adding black tea leaves to 95% fermented alcohol, water is added at 1: 0.1 to 0.5 (v/v), 1: based on the volume of 95% fermented alcohol. It can be added in a mixing ratio of 0.15 to 0.4 (v/v), 1:0.2 to 0.3 (v/v), or 1:0.25.

In the method for producing kombucha vinegar containing bokbunja of the present invention, step b) is a step of preparing a blend of black tea alcohol extract and bokbunja sugar steeping liquid, by adding bokbunja sugar steeping liquid to the black tea alcohol extract prepared in step a). This is the mixing step.

As used herein, the term "bokbunja sugar extract" is a bokbunja sugar extract obtained by adding sugars such as honey, sugar, starch syrup, etc. to bokbunja and steeping it for a certain period of time. It is manufactured through a sugar needle processing process commonly known in the art. It can be.

Specifically, the combination of black tea alcohol extract and bokbunja sugar steep liquid in step b) is not limited thereto, but is 5 to 10% (v/v) of bokbunja sugar steep liquid based on the volume of the black tea alcohol extract prepared in step a). , can be prepared by adding and mixing in an amount of 6 to 9% (v/v), 7 to 8.5% (v/v), or 7.5 to 8.2% (v/v).

In addition, when preparing the black tea alcohol extract and bokbunja sugar steep liquid combination in step b), but not limited thereto, the black tea alcohol extract is diluted with black tea alcohol extract with 10% alcohol content by adding water to the black tea alcohol extract in step a). Thus, it can be used to prepare a mixture.

In the method for producing kombucha vinegar containing bokbunja of the present invention, step c) is a step of fermenting the black tea alcohol extract and bokbunja sugar steep liquid mixture, and acetic acid bacteria are added to the black tea alcohol extract and bokbunja sugar steep liquid mixture prepared in step b). and fermentation by inoculating lactic acid bacteria.

Specifically, in step c), acetic acid bacteria and lactic acid bacteria are not limited thereto, but are inoculated in an amount of 0.1 to 2 g, 0.5 to 1.5 g, or 1 g per L based on the volume of the black tea spirit extract and bokbunja sugar steep solution mixture. It can be.

The acetic acid bacteria are not limited thereto, but may be Acetobacter pasteurianus SRCM101388.

Additionally, the lactic acid bacteria may be, but are not limited to, L. acidophilus, L. casei, L. paracasei, and L. plantarum .

Additionally, fermentation in step c) is not limited thereto, but may be performed under temperature conditions of 25°C to 35°C, 27°C to 33°C, 29°C to 31°C, or 30°C.

Additionally, fermentation in step c) is not limited thereto, but may be performed for 10 to 20 days, 12 to 16 days, 13 to 15 days, or 14 days.

Additionally, it is preferable not to add yeast in the fermentation of step c).

In another aspect, the present invention provides kombucha vinegar containing bokbunja prepared by the above production method.

In the present invention, each of the “bokbunja”, “kombucha”, and “vinegar” is as described above.

Kombucha vinegar containing bokbunja, manufactured by mixing black tea alcohol extract and bokbunja sugar needle liquid according to the above manufacturing method, and then inoculating acetic acid bacteria and lactic acid bacteria, does not add yeast during production, so the alcohol fermentation process can be omitted, and the alcohol fermentation process can be omitted. It has a clean taste as it does not produce any fermentation odor. In addition, the kombucha vinegar containing bokbunja has the advantage of adding the flavor of bokbunja and at the same time having excellent antioxidant activity and acidity.

Hereinafter, the configuration and effects of the present invention will be described in more detail through examples. These examples are only for illustrating the present invention, and the scope of the present invention is not limited by these examples.

Experimental Example 1: Setting mixing ratio for producing kombucha vinegar containing bokbunja

The concentration of black tea in alcohol (10%, 15%, and 20%), the concentration of bokbunja sugar syrup in the mixture (5%, 7.5%, and 10%), and the presence or absence of yeast were determined and then determined. A total of 18 mixing ratios were set (Table 1) through Central Composite Design (CCD), and fermentation was performed as in Preparation Example 1 below.

Experimental Example 2: Selection of optimal mixing ratio after analysis of vinegar characteristics through CCD

For a total of 18 mixing ratios set in Experimental Example 1, three responses as characteristics of vinegar, namely, antioxidant capacity, acidity, and organic acid content, were analyzed using CCD (Central Composite Design). After setting the mixing ratio through CCD analysis and conducting fermentation at the set mixing ratio, we attempted to manufacture kombucha vinegar containing bokbunja with high antioxidant activity, acidity, and organic acid content.

Specifically, CCD analysis creates an RSM (Response Surface Method) graph with a desine expert according to three responses (Figures 1a to 1d), and based on this, three responses (responses), namely, antioxidant activity, acidity, and organic acid We attempted to select the optimal mixing ratio of kombucha vinegar containing bokbunja, which had excellent values in terms of content. At this time, antioxidant capacity was measured using two methods: ABTS radical assay and DPPH radical assay.

As shown in Figures 1A to 1D, the numerical values showed different patterns depending on the measurement method. Based on this, the concentration of black tea in the alcohol is 20%, the concentration of bokbunja is 10%, and the concentration of kombucha vinegar (A; see Table 2) containing bokbunja with added yeast and black tea in the alcohol is 10%, and the concentration of bokbunja is 10%. A total of two Bokbunja Kombucha vinegars (B; see Table 3) with no yeast added were selected.

Tables 2 and 3 below show the three expected responses of the selected mixing ratios. Specifically, in Table 2 below, the concentration of black tea in the alcohol is 20%, the concentration of bokbunja is 10%, and the expected values of acidity, DPPH, and organic acid content of kombucha vinegar (A) containing bokbunja with yeast added are shown. In addition, Table 3 below shows the expected values of acidity, DPPH, and organic acid content of Bokbunja Kombucha (B), in which the concentration of black tea in the alcohol is 10%, the concentration of Bokbunja is 8%, and no yeast is added.

Below, in order to confirm that the results were similar to those of CCD, fermentation was performed once more with the same mixing ratio and fermentation conditions of the selected bokbunja kombucha vinegar.

Preparation Example 1: Fermentation of kombucha vinegar containing bokbunja according to mixing ratio

To manufacture kombucha vinegar containing bokbunja, black tea is added to fermented alcohol, aged, and black tea alcohol diluted to 10% concentration is mixed with bokbunja sugar needle solution to remove acetic acid bacteria (Fermentation Microorganism Industry Promotion Agency, Acetobacter pasteurianus SRCM101388) and lactic acid bacteria (Danisco® VEGE 011). LYO; L. acidophilus, L. casei, L. paracasei, L. plantarum ) and yeast were inoculated and fermented (Figure 2).

Kombucha vinegar containing bokbunja was specifically prepared through steps 1 to 3 below.

Step 1: Black tea spirit maturation (making black tea spirit extract)

Black tea leaves were added in mixing ratios of 10%, 15%, and 20% based on the total weight (w/v) of 95% fermented alcohol. To ensure that the black tea leaves were completely submerged in 95% fermented alcohol, water was added at a mixing ratio of 1/4 based on the total weight of the fermented alcohol. Afterwards, it was aged for 3 days (Figure 3).

Step 2: Dilute black tea alcohol extract and mix bokbunja sugar syrup

A 10% black tea alcohol extract was prepared by pouring water based on the total weight of the 95% black tea alcohol extract obtained by aging in step 1 above. Based on the total weight (v/v) of the 10% black tea alcohol extract prepared above, bokbunja sugar syrup was added in mixing ratios of 5%, 7.5%, and 10%, and the final volume was 500 ml.

Step 3: Inoculation and Fermentation

Acetic acid bacteria and lactic acid bacteria were each inoculated at 0.5 g/500 ml into the black tea alcohol extract and bokbunja sugar steep liquid mixture prepared in step 2, and yeast was inoculated or not inoculated at 0.3 g/500 ml. After inoculation or non-inoculation, fermentation was performed at 30°C for 2 weeks while shaking at 60 rpm to prevent acid film formation (Figure 4).

Example 1: Analysis of antioxidant activity, acidity and organic acid content of kombucha vinegar containing bokbunja

In Preparation Example 1, kombucha vinegar containing bokbunja was prepared at the selected mixing ratio, fermentation was performed, and antioxidant activity, acidity, and organic acid content were analyzed and compared with the expected value of CCD. Specifically, the CCD analysis results confirmed in Experimental Example 2 above were compared and analyzed for three characteristics, antioxidant activity, acidity, and organic acid content of the actual kombucha vinegar containing bokbunja. Through this, we ultimately attempted to select the optimal mixing ratio for producing kombucha vinegar containing bokbunja.

Example 1-1: Measurement of antioxidant capacity

The antioxidant activity of bokbunja-containing kombucha vinegar A (see Table 2) was lower than the expected value of CCD, but the antioxidant activity of bokbunja kombucha vinegar B (see Table 3) was confirmed to be very close to the expected value of CCD (Figure 5 and Table 4).

The mixing ratio of kombucha vinegar B containing bokbunja was selected based on the value measured by DPPH radical assay, and it was confirmed that the CCD expected value and actual value were almost similar. In addition, it was confirmed that the value measured by ABTS radical assay was also high. Table 4 below shows the radical scavenging ability values measured by the ABTS radical analysis method and the DPPH radical analysis method.

Example 1-2: Acidity measurement

When compared to the expected value of CCD, it was confirmed that bokbunja-containing kombucha vinegar B (see Table 3) showed more similar values than bokbunja-containing kombucha vinegar A (see Table 2). Table 5 below shows the total acidity (%) measured using NaOH.

Example 1-3: Measurement of organic acid content

The organic acids found in kombucha vinegar containing bokbunja are oxalic acid, lactic acid, and acetic acid, and it was confirmed that acetic acid contained the most.

When compared to the expected value of CCD, it was confirmed that bokbunja-containing kombucha vinegar B (see Table 3) showed more similar values than bokbunja-containing kombucha vinegar A (see Table 2). Table 6 below specifically shows the content (mg/100 ml) of organic acids contained in bokbunja-containing kombucha vinegar B.

In conclusion, the two mixing ratios selected through CCD (A: 20% black tea alcohol extract, 10% bokbunja sugar syrup, yeast added; B: 10% black tea alcohol extract, 8% bokbunja sugar syrup, no yeast added) Fermentation of two types of bokbunja-containing kombucha vinegar was carried out, and when compared to the expected value of CCD after the end of fermentation, bokbunja-containing kombucha vinegar A (see Table 2; yeast added) was higher than bokbunja-containing kombucha vinegar A (see Table 2; yeast added). It was confirmed that the antioxidant capacity, acidity, and organic acid content values of (see Table 3; no yeast added) were close to or higher than the expected values calculated by CCD.

Claims (9)

a) Black tea alcohol extract is added to black tea leaves in an amount of 5 to 20% (w/v) based on the volume of 95% fermented alcohol, and after adding black tea leaves, water is added to 1:1 based on the volume of 95% fermented alcohol. Preparing by adding more at a mixing ratio of 0.1 to 0.5 (v/v) and then aging for 1 to 5 days;
b) Add water to the black tea alcohol extract in step a) and add bokbunja sugar needle solution to the black tea alcohol extract diluted with the black tea alcohol extract with 10% alcohol content in an amount of 8 to 8.2% (v/v) based on the volume of the black tea alcohol extract. ) to prepare the combination by adding the amount of; and
c) Yeast is not added to the black tea alcohol extract and bokbunja sugar steeping liquid mixture, and acetic acid bacteria and lactic acid bacteria are inoculated in an amount of 0.5 to 2 g per L based on the volume of the black tea alcohol extract and bokbunja sugar steeping liquid mixture at a temperature of 30°C. A method for producing kombucha vinegar containing bokbunja, comprising fermenting for 14 days under conditions.
delete delete delete delete delete delete delete Kombucha vinegar containing bokbunja, prepared by the first method.