KR19990073560A - Apple Vinegar produced by two stage fermentation and process for production thereof - Google Patents
Apple Vinegar produced by two stage fermentation and process for production thereof Download PDFInfo
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- KR19990073560A KR19990073560A KR1019990030087A KR19990030087A KR19990073560A KR 19990073560 A KR19990073560 A KR 19990073560A KR 1019990030087 A KR1019990030087 A KR 1019990030087A KR 19990030087 A KR19990030087 A KR 19990030087A KR 19990073560 A KR19990073560 A KR 19990073560A
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Classifications
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F41—WEAPONS
- F41A—FUNCTIONAL FEATURES OR DETAILS COMMON TO BOTH SMALLARMS AND ORDNANCE, e.g. CANNONS; MOUNTINGS FOR SMALLARMS OR ORDNANCE
- F41A19/00—Firing or trigger mechanisms; Cocking mechanisms
- F41A19/58—Electric firing mechanisms
- F41A19/59—Electromechanical firing mechanisms, i.e. the mechanical striker element being propelled or released by electric means
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F41—WEAPONS
- F41A—FUNCTIONAL FEATURES OR DETAILS COMMON TO BOTH SMALLARMS AND ORDNANCE, e.g. CANNONS; MOUNTINGS FOR SMALLARMS OR ORDNANCE
- F41A19/00—Firing or trigger mechanisms; Cocking mechanisms
- F41A19/55—Fluid-operated firing mechanisms
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F41—WEAPONS
- F41A—FUNCTIONAL FEATURES OR DETAILS COMMON TO BOTH SMALLARMS AND ORDNANCE, e.g. CANNONS; MOUNTINGS FOR SMALLARMS OR ORDNANCE
- F41A35/00—Accessories or details not otherwise provided for
Abstract
본 발명은 2단계 발효에 의해 제조한 사과식초 및 그 제조방법에 관한 것으로, 본 발명은 파쇄한 사과를 알콜발효시킨 후 다시 초산발효시키는 2단계 발효공정을 실시하여 유기산, 유리아미노산 및 구리, 철, 칼륨, 나트륨 등과 같은 미량성분을 다량 함유하는 사과식초를 단시간에 제조하는 뛰어난 효과가 있다.The present invention relates to an apple cider vinegar prepared by two-step fermentation, and a method for producing the same. The present invention performs an organic acid, free amino acid and copper, iron by performing a two-step fermentation process of acetic acid fermentation of alcohol after crushed apples There is an excellent effect of producing apple cider vinegar containing a large amount of trace ingredients, such as potassium and sodium in a short time.
Description
본 발명은 2단계 발효법에 의한 사과식초 및 그 제조방법에 관한 것이다. 더욱상세하게는, 본 발명은 사과 100%를 알콜발효 후 다시 초산발효시켜 유기산, 유리아미노산 및 미량성분을 다량 함유하는 사과식초 및 그 제조방법에 관한 것이다.The present invention relates to apple cider vinegar by a two-step fermentation method and a method for producing the same. More specifically, the present invention relates to apple cider vinegar containing a large amount of organic acid, free amino acid and trace components by alcohol-fermenting 100% of apples after alcoholic fermentation, and a method for producing the same.
사과는 국내 과일 중에서 생산과 소비가 가장 많고 1900년 이후 가격상승 및 농산물 수입 자유화에 따른 대체작목으로 선정되면서 재배면적이 매년 증가되고 있다. 국내 사과 생산량의 85 ~ 90% 정도는 생과로 소비되며 10 ~ 15%는 상품성이 떨어지는 중품이하의 것으로 쥬스 등의 가공용 원료로 이용되고 있다. 하지만 과실의 비대가 왕성한 8 ~ 9월, 장마, 태풍 등의 영향으로 35 ~ 40% 정도의 중화품이 발생되어 재배농가에 막대한 경제적 손실을 초래하고 있는 실정이다.Apples have the largest production and consumption among domestic fruits, and since 1900, they have been selected as alternative crops due to price increases and liberalization of agricultural imports. 85 ~ 90% of domestic apple production is consumed as raw fruit, and 10 ~ 15% is less than intermediate product, which is less commercially available, and is used as raw material for processing juice. However, in August-September, when the fruit was oversized, heavy rains, typhoons, etc., caused 35-40% of neutralized products, causing huge economic losses to growers.
식초는 동서양을 막론하고 대표적인 조미료로서 우리나라에서도 장류 다음으로 많이 애용되고 있으며 최근에 경제성장과 더블어 식생활 문화가 향상되면서 식초는 단순한 조미료의 기능 뿐만 아니라 건강식품으로도 관심이 높아지고 있다. 옛부터 우리나라의 가정에서는 전통적인 병행복발효방법으로 다양한 식초를 제조하여 조리에 이용하였으며 당질과 유기산이 풍부한 사과를 식초제조에 널리 이용하였다. 그러나 1970년대부터 대량 생산되어 시판되고 있는 사과식초는 주정을 희석하여 사과과즙 30% 정도를 첨가하여 생산된 제품으로서 100% 사과과즙을 이용한 미국산 사과식초의 수입과 식초시장의 고급화 추세 등은 소비자 기호도에 부응할 수 있는 사과식초의 개발을 필요로하고 있다.Vinegar is one of the most popular seasonings in Korea as the representative seasoning in both East and West. After the recent economic growth and the improvement of the food culture, vinegar has gained interest not only as a simple seasoning but also as a health food. Since ancient times, domestic families have used various parallel vinegars for cooking and used them for cooking, and apples rich in sugar and organic acids have been widely used in the production of vinegar. However, apple cider vinegar, which has been mass-produced and marketed since the 1970s, is produced by diluting alcohol and adding about 30% of apple juice. We need development of apple cider vinegar to meet.
과실을 이용한 식초제조에 관해서는 Jeong이 감과실을 이용하여 단기간에 대량 생산이 가능한 감식초의 제조방법에 대해 보고하였으며 유자식초, 매실식초, 배식초 등도 보고되었다. Hwang 등은 낙과를 이용한 간이사과식초제조에 관한 연구를 하였으나 당류 등의 부원료를 일체 사용하지 않은 사과식초에 관한 연구는 현재까지 없는 실정이다. 그 뿐만 아니라 종래의 사과식초 제조과정에 의하면 3주 이상의 장기 발효기간이 요구되어왔다.As for the production of vinegar using fruit, Jeong reported a method of producing persimmon vinegar that can be mass-produced in a short time using persimmon fruit, and citron vinegar, plum vinegar, and vinegar were also reported. Hwang et al. Conducted research on the production of simple apple vinegar using larch, but there are no studies on apple cider vinegar without any supplementary ingredients such as sugar. Not only that, according to the conventional apple vinegar manufacturing process, a long fermentation period of 3 weeks or more has been required.
본 발명자들은 상품성이 떨어지는 사과의 효율적 활용을 의하여 알콜발효 후 다시 초산발효를 수행하는 2단계 발효법에 의해 사과식초를 제조하고 이를 시판중인 사과식초와 품질을 비교하여 주정, 당류 등 일체의 부원료를 사용하지 않은 사과식초의 품질을 검토하므로써 본 발명을 완성하였다.The present inventors manufacture apple cider vinegar by a two-step fermentation method that performs acetic acid fermentation again after alcoholic fermentation by efficient utilization of apples with poor commerciality, and compares the quality with commercially available apple cider vinegar and uses any auxiliary ingredients such as alcohol and sugars. The present invention was completed by examining the quality of apple cider vinegar.
따라서, 본 발명의 목적은 사과 100%를 알콜발효 후 다시 초산발효시켜 유기산, 유리아미노산, 미량성분이 풍부한 사과식초를 제공함에 있다. 본 발명의 다른 목적은 상기 사과식초의 2주 애내의 단기간에 걸친 제조방법을 제공함에 있다.Accordingly, an object of the present invention is to give an apple vinegar rich in organic acids, free amino acids, trace components by acetic acid fermentation again after alcohol fermentation 100% apples. Another object of the present invention to provide a method for producing a short period of time within two weeks of the apple cider vinegar.
본 발명의 상기 목적은 사과착즙액으로부터 준비한 주모 및 종초를 파쇄한 사과에 첨가하고 알콜발효 후 다시 초산발효시켜 본 발명 사과식초를 제조한 후 제조한 사과식초의 이화학적 특성과 유기산, 유리아미노산 및 미량선분을 각각 조사한 후 시판되고 있는 사과식초 제품과 비교하여 그 품질을 평가하므로써 달성하였다.The above object of the present invention is added to the crushed apple prepared by the jujube and vinegar prepared from the juice of apple juice and fermentation of acetic acid after alcohol fermentation to produce the apple cider vinegar of the present invention and the physicochemical properties and organic acids, free amino acids and This was achieved by investigating each trace line and evaluating its quality compared to commercially available apple cider vinegar products.
이하, 본 발명의 구성 및 작용을 설명한다.Hereinafter, the configuration and operation of the present invention.
도 1은 파쇄한 사과를 알콜발효시키는 동안 알콜함량과 당농도의 변화를 나타낸 그래프이다.1 is a graph showing the change in alcohol content and sugar concentration during alcohol fermentation of crushed apples.
도 2는 알콜발효시킨 사과파쇄액을 초산발시키는 동안 총산함량과 pH 변화를 나타낸 그래프이다.Figure 2 is a graph showing the total acid content and pH change during the alcoholic acid fermentation apple crushed apple juice.
본 발명은 사과를 착즙한 여액에 사카로스마이세스 세레비지아에 R12(Sacchromyces cerevisiae R12)를 접종하고 진탕배양하여 주모를 준비하고 종초는 사과 착즙액을 알콜발효하여 아세토박터 속 PA97(Acetobacter sp. PA97)을 접종하고 진탕배양하여 준비하는 단계; 파쇄한 사과에 상기 준비한 주모를 접종하여 1단계로 알콜발효한 후 종초를 접종하고 2단계로 초산발효하여 사과 100%로 이루어진 본 발명 사과식초를 제조하는 단계; 상기 제조한 사과 100%로 이루어진 본 발명 사과식초를 원심분리한 후 침전물을 제거한 상징액의 알콜함량 측정, 미량알콜 분석, pH 측정, 총산측정 및 색상과 탁도를 조사하여 본 발명 사과식초의 이화학적 특성을 조사하는 단계; 시판중인 사과식초의 이화학적 특성을 상기와 동일한 방법으로 조사한 후 상기 조사한 본 발명 사과식초의 이화학적 특성과 비교하는 단계; 본 발명 사과식초원액내 유지성분과 색소 및 단백질 성분을 제거한 다음 사과식초내 함유되어 있는 유기산 즉, 옥살산, 말산, 시트르산, 타르타르산, 숙신산, 락트산 및 아세트산을 분석하여 시판중인 사과식초내에 함유된 유기산들과 비교하는 단계; 본 발명 사과식초액내에서 단백질을 제거한 후 막여과한 여액을 닌히드린법으로 아미노산 자동분석하여 유리아미노산을 분석하고 시판중인 사과식초내에 함유된 유리아미노산과 비교하는 단계 및; 본 발명 사과식초액에 분해제를 가하여 완전히 분해시킨 후 원자흡수 스펙트럼포토메터로 미량성분을 분석하고 시판중인 사과식초에 함유된 미량성분과 비교하는 단계로 구성된다.The present invention is inoculated Sacchromyces cerevisiae R12 (Sacchromyces cerevisiae R12) in the filtrate of the apple juice and shaking culture to prepare the master mother and the seed is alcoholic fermentation of the juice of apple juice PA97 (Acetobacter sp. PA97) inoculation and shaking culture to prepare; Inoculating the crushed apple with the prepared main hair, alcohol fermentation in one step, seed inoculation and acetic acid fermentation in two steps to prepare the apple cider vinegar of the present invention consisting of 100% apple; Physicochemical characteristics of the apple cider vinegar by centrifuging the apple cider vinegar of the present invention prepared by centrifugation and then examining the alcohol content, trace alcohol analysis, pH measurement, total acid measurement and color and turbidity of the supernatant from which precipitates were removed Investigating; Investigating the physicochemical properties of commercial apple cider vinegar in the same manner as described above and comparing the physicochemical properties of the apple cider vinegar of the present invention; The organic acids contained in commercial apple cider vinegar by removing the oil and fat components and pigments and protein components of the apple cider vinegar, and then analyzing the organic acids contained in the apple cider vinegar, oxalic acid, malic acid, citric acid, tartaric acid, succinic acid, lactic acid and acetic acid Comparing with; After removing the protein in the apple vinegar solution of the present invention, the membrane filtrate is analyzed by amino acid automatic analysis by ninhydrin method to analyze the free amino acid and compared with the free amino acid contained in commercial apple vinegar; After the decomposition of the apple cider vinegar solution of the present invention is completely decomposed, it is composed of the steps of analyzing the trace components with atomic absorption spectrophotometer and comparing with the trace components contained in commercial apple vinegar.
본 발명에서 사용한 사과는 1997년 경북 성주에서 생산된 Fuji 품종으로 농가에서 직접 구매하여 사용하였으며 시판 사과식초 4종은 삼화식품에서 제조한 삼화 사과식초, 청정원에서 제조한 화영 사과식초, 오뚜기에서 제조한 오뚜기 2배 사과식초와 오뚜기 사과식초이며 백화점에서 구입하여 각각 시료로 사용하였다.The apples used in the present invention were Fuji varieties produced in Seongju, Gyeongbuk in 1997, and were directly purchased from farmers. Ottogi double apple cider vinegar and Ottogi apple vinegar was purchased from the department store and used as a sample.
본 발명에서 사용한 사카로마이세스 세레비지아에 R12(Saccharomyces cerevisiae R12)와 아세토박터 속 PA97(Acetobacter sp. PA97)은 경북과학대학 전통식품연구소에서 보관중인 균주를 분양받아 사용하였다.Saccharomyces cerevisiae R12 (Saccharomyces cerevisiae R12) and Acetobacter genus PA97 (Acetobacter sp. PA97) used in the present invention were used as a strain stored in the Traditional Food Research Institute of Kyungpook National University of Science.
이하, 본 발명의 구체적인 발명을 실시예를 들어 상세히 설명하고자 하지만 본 발명의 권리범위는 이들 실시예에만 한정되는 것은 아니다.Hereinafter, specific embodiments of the present invention will be described in detail with reference to Examples, but the scope of the present invention is not limited only to these Examples.
실시예 1: 사과식초제조Example 1 Apple Vinegar Preparation
제 1공정: 주모 및 종초준비Step 1: Prepare the seedling and seed
사과를 착즙하여 여액을 살균한 후 경북과학대학 전통식품연구소에 보관중인 사카로마이세스 세레비지아에 R12(Saccharomyces cerevisiae R12)를 접종하여 25℃, 150rpm으로 38시간 진탕배양하여 5%(w/v)를 주모로 사용하였으며 종초는 사과 착즙액을 알콜발효하여 아세토박터 속 PA97(Acetobacter sp. PA97)을 접종하고 30℃, 200rpm으로 72시간 진탕배양하여 10%(v/v)를 종초로 사용하였다.After sterilizing the filtrate by juice, apples were inoculated with S12 (Saccharomyces cerevisiae R12) in Saccharomyces cerevisiae, which is stored at the Institute of Traditional Food Research, Kyungpook National University of Science. v) was used as the main hair, and the seed was inoculated with apple juice to inoculate PA97 (Acetobacter sp. PA97) in acetobacter, and incubated at 30 ° C and 200 rpm for 72 hours for 10 hours (v / v). It was.
제 2공정: 2단계 발효에 의한 사과식초 제조Second step: apple cider vinegar by two-step fermentation
부패된 부위를 제거하고 수세한 사과 5kg을 원료로 사용하여 알콜 및 초산발효를 2단계로 구분하여 실시하므로써 식초를 제조하였다. 즉, 1단계 알콜발효는 사과를 블렌더로 파쇄한 후 주모 250mL를 접종하여 25℃ 항온 배양기에서 간헐적으로 교반하면서 5일간 알콜발효를 행하여 착즙 후 주박은 제거하고 알콜함량 5%의 여액을 얻었으며, 2단계 초산발효는 사과 알콜발효액 3L에 종초 300mL를 접종하고 25℃의 working volume 4L의 발효기(KF-5L, Korea Fermentor Co. Korea)에서 초산균의 증식에 따라 통기량을 조절하면서 6일간 초산발효하여 사과 식초를 제조하였다. 이 사과 식초를 원심분리 후 침전물을 제거한 상징액을 분석시료로 사용하였다.The vinegar was prepared by removing the decayed parts and using alcohol washed 5kg as a raw material and dividing the alcohol and acetic acid in two stages. That is, in the first stage of alcohol fermentation, apples were crushed with a blender, inoculated with 250 mL of seedlings, and alcohol fermentation was performed for 5 days with intermittent stirring in a 25 ° C. incubator, after which juice was removed and a filtrate of 5% alcohol content was obtained. In the second stage of acetic acid fermentation, inoculate 300 mL of 3L apple alcoholic fermentation broth and fermentate acetic acid for 6 days while controlling the aeration rate according to the growth of acetic acid bacteria in a fermentor (KF-5L, Korea Fermentor Co. Korea) at 25 ℃ working volume. Apple cider vinegar was prepared. This apple vinegar was centrifuged and the supernatant liquid from which the precipitate was removed was used as an analytical sample.
실시예 2: 본 발명 식초의 이화학적 특성Example 2: Physicochemical Properties of Invention Vinegar
본 발명 식초의 알콜함량은 배양액을 원심분리한 후 상징액을 증류하여 알콜 하이드로메터(alcohol hydrometer)로 측정한 값을 Gay Lussac Table로 환산하여 산출하였으며 미량알콜분석은 산화법을 사용하여 측정하였다. pH는 pH 메터(Metrohm 691, Swiss)를 사용하여 측정하였으며 총산은 0.1N NaoH 용액으로 중화적정하여 초산함량(%)으로 환산하였다. 색상은 색도계(Chromameter, Model CR-300, CT310, Minolta Co., Japan)에 의하여 L(백색도), a(적색도), b(황색도)로 나타내었으며, 탁도는 일정량의 시료를 취하여 660nm에서 흡광도로 나타내었다. 당도는 굴절당도계를 이용하여 。Brix로 나타냈다. 실험결과, 사과식초 제조 전에 파쇄한 사과는 당도 12。Brix, pH 4.12, 총산 0.43%였다. 이를 원료로 사용하여 알콜발효 및 초산발효 2단계 과정으로 사과식초 제조중 1단계 알콜발효과정의 당도 및 알콜함량의 변화는 도 1에 나타낸 바와 같았다. 주모 접종 후 초기 당도 11.8。Brix에서 발효 1일째에 8.0。Brix로 급격히 감소하였으며 시간이 경과함에 따라 서서히 감소하여 발효 5일에 4.8。Brix를 나타내었다. 알콜함량의 변화는 발효 1일째부터 서서히 증가하여 발효 5일째에 5.0%를 나타내었다. 1단계 알콜발효 후 주박을 분리한 알콜발효 여액을 기질로 2단계 초산발효 중 pH 및 총산의 변화는 도 2에 나타낸 바와 같았다. 종초를 접종한 후 pH 및 총산은 0.98%였으며 pH 3.69로 나타났다. 발효시간이 경과함에 따라 총산함량은 조금씩 증가하여 3일째부터 3.3%로 빠르게 증가하여 발효 5일에 5.8%를 나타내었으며 pH는 발효가 진행됨에 따라 조금씩 감소하여 6일째에 발효가 정지되었음을 알 수 있었다.The alcohol content of the vinegar of the present invention was calculated by distilling the supernatant after centrifugation of the culture solution, and the value measured by an alcohol hydrometer was calculated in the Gay Lussac Table, and the microalcohol analysis was measured using an oxidation method. pH was measured using a pH meter (Metrohm 691, Swiss) and the total acid was neutralized with 0.1N NaoH solution and converted to acetic acid content (%). The color was expressed as L (whiteness), a (redness), and b (yellowness) by a colorimeter (Chromameter, Model CR-300, CT310, Minolta Co., Japan). Absorbance is shown. The sugar content was expressed as .Brix using a refractometer. As a result, apples crushed before apple cider vinegar production had a sugar content of 12 ° Brix, pH 4.12, and a total acidity of 0.43%. Using this as a raw material, alcohol and fermentation of acetic acid in two stages of apple vinegar production in step 1 of the alcohol fermentation effect and the change in alcohol content was as shown in FIG. After the inoculation, the initial sugar content was rapidly decreased from 11.8。 Brix to 8.0。 Brix on the first day of fermentation, and gradually decreased over time to 4.8。 Brix on the fifth day of fermentation. The change in alcohol content gradually increased from day 1 of fermentation to 5.0% at day 5 of fermentation. Changes of pH and total acid during the two-step acetic acid fermentation using the alcoholic fermentation filtrate separated from the gourd after the one-step alcohol fermentation were shown in FIG. 2. After inoculation, pH and total acidity were 0.98% and pH was 3.69. As the fermentation time passed, the total acid content increased little by little, rapidly increasing from 3.3 days to 3.3%, showing 5.8% on the 5th day of fermentation, and the pH decreased slightly as the fermentation progressed. .
비교실시예 1: 본 발명 사과식초와 시판 식초의 이화학적 특성 비교Comparative Example 1 Comparison of Physicochemical Properties of Invention Apple Vinegar and Commercial Vinegar
실시예 1에서 설탕, 알콜 등 일체의 부원료를 사용하지 않고 알콜발효 및 초산발효 2단계 과정으로 발효시킨 사과 100%로 제조한 본 발명 사과식초 A 제품과 일반적으로 5%로 희석된 주정에 사과과즙 30% 정도를 첨가하여 초산발효에 의해 생산된 시판 사과식초 4종 B, C, D, E 제품의 이화학적 특성을 상기 실시예 2와 동일한 방법으로 조사하여 상호비교 분석하였다. 실험결과, 표 1에 나타낸 바와 같이 본 발명 사과식초 A 제품의 잔류당 함량이 5.0。Brix로 시판제품에 비해서 낮았으며 잔류알콜은 검출되지 않았다. 따라서 잔류알콜이 검출되지 않은 본 발명 사과식초 A 제품의 초산발효가 가장 완전하게 진행되었으며 시판식초 C 제품과 시판식초 E 제품은 잔류당과 잔류알콜함량이 높아서 초산발효가 완전하게 되지 않은 것으로 추측되었다. pH는 2단계 발효로 제조된 본 발명 사과식초 A 제품에서 가장 높게 나타났으나 총산은 시료에 따라 많은 차이가 있어서 본 발명 사과식초 A 제품이 가장 낮고 2배식초인 D 제품은 총산 함량이 14.13%로 다른 제품과 뚜렷한 차이를 보였다. 이와 같이 제품의 종류가 동일한 식초인 경우에도 총산 함량이 다른 것은 제조방법에 따른 차이이며 국내식초규격인 총산 ??량 4 ~ 20%에는 모두가 적합하였다. 식초의 색상은 표 2에 나타낸 바와 같이 본 발명 사과식초 A 제품이 타제품에 비해서 L 값이 매우 낮고 b값과 탁도가 높게 나타났다. 이는 일반 양조사과식초가 사과과즙 30%정도를 첨가하여 최종제품을 규조토 및 초미세 여과를 하여 생산되는 점과 본 발명 사과식초 A 제품의 경우 사과만 100% 사용하였고 원심분리에 의한 여과방법에 따른 차이로 사료되었다.Apple vinegar A product of the present invention made from 100% of apples fermented by the alcohol fermentation and acetic acid fermentation two-step process without using any subsidiary ingredients such as sugar and alcohol in Example 1 and apple juice in spirits diluted generally 5% The physicochemical properties of four commercially available apple vinegars B, C, D, and E products produced by acetic acid fermentation by the addition of about 30% were investigated in the same manner as in Example 2, and mutually analyzed. As a result, as shown in Table 1, the residual sugar content of the apple cider vinegar A product of the present invention was 5.0. Brix, which was lower than that of commercial products, and no residual alcohol was detected. Therefore, acetic acid fermentation of the apple cider vinegar A product of the present invention in which residual alcohol was not detected was most completely progressed, and commercial vinegar C product and commercial vinegar E product had high residual sugar and residual alcohol. . pH was highest in the apple cider vinegar A product of the present invention prepared by the two-step fermentation, but total acidity varies greatly depending on the sample, so the product D of the apple cider vinegar A product of the present invention is the lowest and the double vinegar is 14.13%. There was a marked difference from other products. In this way, even in the case of the same type of vinegar, the total acid content is different depending on the manufacturing method, and all were suitable for the total vinegar standard 4 ~ 20% of the domestic vinegar standard. As shown in Table 2, the color of the vinegar of the apple cider vinegar A product of the present invention was very low in L value, b value and turbidity were higher than other products. This is because the general brewing vinegar adds about 30% of apple juice, and the final product is produced by diatomaceous earth and ultra-fine filtration, and the apple cider vinegar A product of the present invention uses only 100% of apples according to the filtration method by centrifugation. It was considered a difference.
비교실시예 2: 본 발명 사과식초와 시판 사과식초내 유기산 분석Comparative Example 2 Analysis of Organic Acid in Apple Vinegar and Commercial Apple Vinegar
본 발명 사과식초 A 제품 원액과 시판되는 사과식초를 헥산(hexane)으로 유지성분을 제거한 후 0.45㎛ 막 필터(membrane filter)와 Sep-pak C18여과로 색소 및 단백질 성분을 제거한 다음 분석하였다. 각 시료는 HPLC(Water-600, Wates Co., U.S.A), μ-Bondapak C18column과 mobile phase로 희석수를 이용하여 유동비(flow rate) 0.6mL/min., 주입부피(injection volumn) 5㎕, RI 검출기에서 분석하였다. 또한 동일한 분석조건으로 옥살산 말산, 구연산, 타르타르산, 숙신산, 락트산, 아세트산 표준품의 검량곡선을 작성하여 각각의 유기산을 정량하였다. 실험결과, 표 3은 유기산을 분석한 결과로써 옥살산, 타르타르산, 말산, 시트르산, 락트산, 아세트산, 숙신산이 검출되었다. 각각의 사과식초에서 아세트산 함량은 1.3% ~ 10.7%로 유기산의 주된 성분으로 나타났다. 사과에 풍부한 말산의 함량은 일체의 첨가물을 사용하지 않은 사과 100%로 이루어진 본 발명 사과식초 A 제품이 427.1mg%로 가장 높았고 B, C, D 제품은 각각 83.2, 37.2, 36.8, 12.3mg%로 A제품과 뚜렷한 차이를 보였다. 따라서 말산의 함량으로부터 사과식초에 함유된 사과과즙 함량을 간접적으로 추정함이 가능하였다. 즉, 말산의 함량이 높을수록 사과의 첨가량이 많은 것으로 사료된다. 락트산의 함량은 42.1 ~ 229.7mg%로 2단계 발효에 의한 A제품에서 가장 낮았다. 시판 사과식초 제품에서 락트산의 함량이 높게 나타난 것은 식초의 총산 및 비중을 고려한 첨가물의 사용 때문인 것으로 사료된다. 따라서 이를 사과식초의 품질지표로 고려할 때 본 발명 사과식초 A 제품은 타제품에 비해 말산과 시트르산 함량이 현저하게 높았다.The stock solution of the apple cider vinegar A product of the present invention and the commercially available apple vinegar were removed with a hexane (hexane), followed by removal of the pigment and protein components by 0.45 μm membrane filter and Sep-pak C 18 filtration. Each sample was purified using HPLC (Water-600, Wates Co., USA), μ-Bondapak C 18 column and dilution water in mobile phase, flow rate 0.6mL / min, injection volume 5 Μl, analyzed on RI detector. In addition, calibration curves of oxalic acid malic acid, citric acid, tartaric acid, succinic acid, lactic acid, and acetic acid standards were prepared under the same analysis conditions to quantify each organic acid. As a result of the analysis, Table 3 shows oxalic acid, tartaric acid, malic acid, citric acid, lactic acid, acetic acid and succinic acid. The acetic acid content of each apple cider vinegar ranged from 1.3% to 10.7%, making it a major component of organic acids. The content of malic acid abundant in apple was highest in apple vinegar A product of the present invention (427.1 mg%) consisting of 100% apple without any additives, and 83,2, 37.2, 36.8, and 12.3 mg% of B, C, and D products, respectively. It showed a clear difference from A product. Therefore, it was possible to indirectly estimate the apple juice content contained in apple cider vinegar from the content of malic acid. In other words, the higher the amount of malic acid, the more apples are added. The content of lactic acid was 42.1 ~ 229.7mg%, which was the lowest in A product by two-stage fermentation. The high content of lactic acid in commercial apple cider vinegar may be due to the use of additives considering total acidity and specific gravity of vinegar. Therefore, when considering this as a quality indicator of apple cider vinegar, the apple cider vinegar A product of the present invention had a significantly higher content of malic acid and citric acid than other products.
비교실시예 3: 본 발명 사과식초와 시판 사과식초내 유리아미노산 분석Comparative Example 3 Analysis of Free Amino Acids in Apple Vinegar and Commercial Apple Vinegar
본 발명 사과식초와 시판 사과식초 각각의 시료 10mL에 에탄올 30mL를 가한 다음 하룻밤 실온에 방치시켜 단백질을 침전, 제거한 다음 상징액을 3,000rpm에서 10분간 원심분리시킨 후 다시 상징액만 취하여 중탕가열하여 건조시켰다. 이것을 pH 2.2의 시트레이트 버퍼로 여과한 여액을 닌히드린법으로 아미노산 자동분석기(amino acid autoanalyzer(LKB 4150), alpha autoanalyzer, Ultrapac 11 cation exchange resin, LKB Co., Swiss)를 이용해서 분석하였다. 실험결과, 표 4에 나타낸 바와 같이 유리아미노산 함량은 1.64 ~ 21.97mg/%로 2단계 발효에 의해 제조한 100% 사과로 이루어진 본 발명 사과식초 A 제품이 가장 높았으며 시판 사과식초 B, C, E 제품의 경우 유리아미노산 함량이 4.5mg%이하로 현격하게 낮았다. 또한 아미노산 조성에 있어서도 식초의 종류에 따라 차이가 있어서, 본 발명 사과식초 A제품에서는 티로신(Tyrosine)이, 시판 사과식초 B, C, D 제품에서는 아스파르트산이, E 제품에서는 시스틴(Cystine)의 함량이 높았다. 식초에 함유된 유리아미노산 함량은 식초의 종류에 따라 큰 차이가 있어서, 화이트 식초의 경우 총 유리아미노산 함량이 5mg%내외에 불과하다.30 mL of ethanol was added to 10 mL of each sample of apple cider vinegar and commercially available apple vinegar, and then allowed to stand overnight at room temperature to precipitate and remove the protein, followed by centrifugation of the supernatant at 3,000 rpm for 10 minutes, followed by taking only the supernatant and drying it with a heated bath. The filtrate, which was filtered through citrate buffer of pH 2.2, was analyzed by ninhydrin using an amino acid autoanalyzer (LKB 4150), alpha autoanalyzer, Ultrapac 11 cation exchange resin, LKB Co., Swiss. As a result, as shown in Table 4, the free amino acid content of the present invention is 1.64 ~ 21.97mg /% apple cider vinegar A product consisting of 100% apples produced by the two-step fermentation, commercial apple vinegar B, C, E In the case of the product, the content of free amino acid was significantly lower than 4.5 mg%. In addition, the amino acid composition also differs depending on the type of vinegar. Tyrosine is used in the apple vinegar A product of the present invention, aspartic acid is used in the commercial apple vinegar B, C, and D products, and cystine is used in the E product. High. The content of free amino acids in vinegar varies greatly depending on the type of vinegar, so that the total free amino acid content of white vinegar is only about 5 mg%.
비교실시예 4:본 발명 사과식초와 시판 사과식초내 미량성분분석Comparative Example 4: Analysis of Trace Components in Apple Vinegar and Commercial Apple Vinegar
본 발명 사과식초용액과 시판 사과식초용액 100mL에 각각 분해제(HClO)4: H2SO4:H2O2=9:2:5, v/v) 25mL를 가하여 낮은 온도에서 서서히 가열하여 완전하게 분해한 후 여과시켜 100mL로 정용하였다. 이를 시료로 원자 흡수 스펙트로포토메터(atomic absorption spectrophotometer; S-pectra A-800, Varian Co., Japan)를 사용하여 분석하였다. 실험결과, 표 5에 나타낸 바와 같이 각 식초에서 Cu는 1.15ppm이하, Fe의 함량은 3.68 ppm이하로 나타났다. K의 함량은 모든 식초에서 상당히 높게 나타났으며 특히 본 발명 사과식초 A제품에서는 436.89ppm으로 다른 식초에 비해서 매우 높았다. 본 발명 사과식초 A 제품에서는 Na이 검출되지 않았으나 이밖에 타제품에서는 10ppm 이하로 함유된 것으로 나타났으며 이는 사과 식초제조시 부재료의 사용 및 원료의 차이에 의한 것으로 사료된다.To 100 mL of the apple cider vinegar solution and commercially available apple vinegar solution, 25 mL of a disintegrating agent (HClO) 4 : H 2 SO 4 : H 2 O 2 = 9: 2: 5, v / v) was added thereto, followed by gradual heating at low temperature. After digestion, the filtrate was filtered to 100 mL. This was analyzed using an atomic absorption spectrophotometer (S-pectra A-800, Varian Co., Japan) as a sample. As a result, as shown in Table 5, Cu in each vinegar was 1.15 ppm or less, and Fe content was 3.68 ppm or less. The content of K was considerably high in all vinegars, especially in the apple cider vinegar A product of the present invention, which was 436.89 ppm, which was much higher than other vinegars. In the apple cider vinegar A product of the present invention, Na was not detected, but other products were found to be contained less than 10ppm, which may be due to the difference in the use of raw materials and raw materials in the production of apple cider vinegar.
이상, 상기 실시예와 비교실시예를 통하여 설명한 바와 같이, 파쇄한 사과를 알콜발효시킨 후 다시 초산발효시키는 2단계 발효공정을 실시하여 사과 100% 만으로 단기간에 제조한 본 발명의 사과식초는 유기산, 유리아미노산 및 구리, 철, 칼륨, 나트륨 등과 같은 미량성분을 다량 함유하는 뛰어난 효과가 있으므로 식품산업상 매우 유용한 발명인 것이다.As described above, the apple cider vinegar of the present invention prepared in only a short period of time by performing a two-step fermentation process of acetic acid fermentation and then acetic acid fermentation of the crushed apples as described above, the apple cider vinegar is organic acid, It is a very useful invention in the food industry because it has an excellent effect of containing a large amount of free amino acids and trace components such as copper, iron, potassium, sodium and the like.
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|---|---|---|---|---|
| KR101160231B1 (en) * | 2009-08-21 | 2012-06-26 | 대구대학교 산학협력단 | A method for preparing Eucommia ulmoides vinegar composition |
| KR101227366B1 (en) * | 2010-08-06 | 2013-01-29 | 한국식품연구원 | Method for producing environment-friendly apple vinegar and environment-friendly apple vinegar produced by the same |
| KR20150083624A (en) * | 2014-01-10 | 2015-07-20 | 청송군 | Media for manufacturing apple vinegar comprising dalgi mineral water and apple vinegar manufactured using the same |
| CN113293085A (en) * | 2021-05-26 | 2021-08-24 | 统一企业(中国)投资有限公司昆山研究开发中心 | Preparation method of apple vinegar and product prepared by preparation method |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030085799A (en) * | 2002-05-02 | 2003-11-07 | (주)부광대나무식품 | Manufacture method of vinegar from bamboo |
-
1999
- 1999-07-23 KR KR1019990030087A patent/KR100330340B1/en not_active IP Right Cessation
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101160231B1 (en) * | 2009-08-21 | 2012-06-26 | 대구대학교 산학협력단 | A method for preparing Eucommia ulmoides vinegar composition |
| KR101227366B1 (en) * | 2010-08-06 | 2013-01-29 | 한국식품연구원 | Method for producing environment-friendly apple vinegar and environment-friendly apple vinegar produced by the same |
| KR20150083624A (en) * | 2014-01-10 | 2015-07-20 | 청송군 | Media for manufacturing apple vinegar comprising dalgi mineral water and apple vinegar manufactured using the same |
| CN113293085A (en) * | 2021-05-26 | 2021-08-24 | 统一企业(中国)投资有限公司昆山研究开发中心 | Preparation method of apple vinegar and product prepared by preparation method |
| CN113293085B (en) * | 2021-05-26 | 2022-07-22 | 统一企业(中国)投资有限公司昆山研究开发中心 | Preparation method of apple vinegar and product prepared by preparation method |
Also Published As
| Publication number | Publication date |
|---|---|
| KR100330340B1 (en) | 2002-04-01 |
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