KR19990078887A - Grape vinegar produced by two stage-fermentation and process for production thereof - Google Patents
Grape vinegar produced by two stage-fermentation and process for production thereof Download PDFInfo
- Publication number
- KR19990078887A KR19990078887A KR1019990033988A KR19990033988A KR19990078887A KR 19990078887 A KR19990078887 A KR 19990078887A KR 1019990033988 A KR1019990033988 A KR 1019990033988A KR 19990033988 A KR19990033988 A KR 19990033988A KR 19990078887 A KR19990078887 A KR 19990078887A
- Authority
- KR
- South Korea
- Prior art keywords
- vinegar
- grape
- fermentation
- acid
- onion
- Prior art date
Links
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 180
- 239000000052 vinegar Substances 0.000 title claims abstract description 175
- 235000014787 Vitis vinifera Nutrition 0.000 title claims abstract description 154
- 235000009754 Vitis X bourquina Nutrition 0.000 title claims abstract description 150
- 235000012333 Vitis X labruscana Nutrition 0.000 title claims abstract description 150
- 238000000855 fermentation Methods 0.000 title claims abstract description 45
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 238000000034 method Methods 0.000 title claims description 10
- 240000006365 Vitis vinifera Species 0.000 title description 151
- 230000004151 fermentation Effects 0.000 claims abstract description 43
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 29
- 241000219094 Vitaceae Species 0.000 claims abstract description 15
- 235000021021 grapes Nutrition 0.000 claims abstract description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 9
- 241000219095 Vitis Species 0.000 claims abstract 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 64
- 235000019674 grape juice Nutrition 0.000 claims description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 241000589234 Acetobacter sp. Species 0.000 claims description 4
- 241000234282 Allium Species 0.000 abstract description 46
- 235000002732 Allium cepa var. cepa Nutrition 0.000 abstract description 46
- 150000007524 organic acids Chemical class 0.000 abstract description 16
- 150000001413 amino acids Chemical class 0.000 abstract description 15
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 14
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 7
- 239000004310 lactic acid Substances 0.000 abstract description 7
- 235000014655 lactic acid Nutrition 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 6
- 239000011734 sodium Substances 0.000 abstract description 5
- 239000010949 copper Substances 0.000 abstract description 4
- 229910052700 potassium Inorganic materials 0.000 abstract description 3
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 abstract description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 abstract description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 abstract description 2
- 229910052802 copper Inorganic materials 0.000 abstract description 2
- 229910052742 iron Inorganic materials 0.000 abstract description 2
- 239000011591 potassium Substances 0.000 abstract description 2
- 229910052708 sodium Inorganic materials 0.000 abstract description 2
- 239000011573 trace mineral Substances 0.000 abstract 1
- 235000013619 trace mineral Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 42
- 235000019441 ethanol Nutrition 0.000 description 23
- 229960000583 acetic acid Drugs 0.000 description 20
- 235000011054 acetic acid Nutrition 0.000 description 19
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 15
- 235000001014 amino acid Nutrition 0.000 description 14
- 229940024606 amino acid Drugs 0.000 description 14
- 239000002253 acid Substances 0.000 description 13
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 12
- 238000004458 analytical method Methods 0.000 description 10
- 239000000523 sample Substances 0.000 description 10
- 238000010521 absorption reaction Methods 0.000 description 7
- 235000000346 sugar Nutrition 0.000 description 7
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 229940093915 gynecological organic acid Drugs 0.000 description 6
- 235000005985 organic acids Nutrition 0.000 description 6
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 5
- 235000013339 cereals Nutrition 0.000 description 5
- 235000015165 citric acid Nutrition 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 235000002906 tartaric acid Nutrition 0.000 description 5
- 239000011975 tartaric acid Substances 0.000 description 5
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 4
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- HSFWRNGVRCDJHI-UHFFFAOYSA-N alpha-acetylene Natural products C#C HSFWRNGVRCDJHI-UHFFFAOYSA-N 0.000 description 4
- 238000005119 centrifugation Methods 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 125000002534 ethynyl group Chemical group [H]C#C* 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000006408 oxalic acid Nutrition 0.000 description 4
- 239000006228 supernatant Substances 0.000 description 4
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 3
- 230000001476 alcoholic effect Effects 0.000 description 3
- 235000005911 diet Nutrition 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 239000012528 membrane Substances 0.000 description 3
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 3
- 239000000049 pigment Substances 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- DCXYFEDJOCDNAF-UHFFFAOYSA-N Asparagine Natural products OC(=O)C(N)CC(N)=O DCXYFEDJOCDNAF-UHFFFAOYSA-N 0.000 description 2
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 2
- 239000004471 Glycine Substances 0.000 description 2
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 2
- DCXYFEDJOCDNAF-REOHCLBHSA-N L-asparagine Chemical compound OC(=O)[C@@H](N)CC(N)=O DCXYFEDJOCDNAF-REOHCLBHSA-N 0.000 description 2
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 2
- 239000004473 Threonine Substances 0.000 description 2
- 235000004279 alanine Nutrition 0.000 description 2
- 235000009582 asparagine Nutrition 0.000 description 2
- 229960001230 asparagine Drugs 0.000 description 2
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000010835 comparative analysis Methods 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 238000009313 farming Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013922 glutamic acid Nutrition 0.000 description 2
- 239000004220 glutamic acid Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 235000004252 protein component Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000011044 succinic acid Nutrition 0.000 description 2
- 239000001384 succinic acid Substances 0.000 description 2
- 235000021404 traditional food Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 241000589220 Acetobacter Species 0.000 description 1
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 1
- 240000006891 Artemisia vulgaris Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- CKLJMWTZIZZHCS-UWTATZPHSA-N D-aspartic acid Chemical compound OC(=O)[C@H](N)CC(O)=O CKLJMWTZIZZHCS-UWTATZPHSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 239000005909 Kieselgur Substances 0.000 description 1
- LEVWYRKDKASIDU-IMJSIDKUSA-N L-cystine Chemical compound [O-]C(=O)[C@@H]([NH3+])CSSC[C@H]([NH3+])C([O-])=O LEVWYRKDKASIDU-IMJSIDKUSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 description 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical group O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- -1 acetic acid Chemical class 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 238000005273 aeration Methods 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 239000000538 analytical sample Substances 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 238000000889 atomisation Methods 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000011088 calibration curve Methods 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000007979 citrate buffer Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 229960003067 cystine Drugs 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- QWPPOHNGKGFGJK-UHFFFAOYSA-N hypochlorous acid Chemical compound ClO QWPPOHNGKGFGJK-UHFFFAOYSA-N 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 235000008960 ketchup Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- FEMOMIGRRWSMCU-UHFFFAOYSA-N ninhydrin Chemical compound C1=CC=C2C(=O)C(O)(O)C(=O)C2=C1 FEMOMIGRRWSMCU-UHFFFAOYSA-N 0.000 description 1
- 238000010899 nucleation Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000001139 pH measurement Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 235000021422 persimmon vinegar Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 239000004474 valine Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/02—Vinegar; Preparation or purification thereof from wine
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
본 발명은 2단계 발효에 의한 포도식초 및 그 제조방법에 관한 것으로 씨를 제거하여 파쇄한 포도를 알콜발효시킨 후 다시 초산발효시키는 2단계 발효공정을 실시하여 단시간에 얻은 본 발명 포도식초와 이 포도식초에 양파즙을 첨가하여 얻은 포도양파식초는 유기산, 유리아미노산 및 구리, 철, 칼륨, 나트륨 등과 같은 미량성분을 다량 함유하고 이취(異臭)의 원인인 락트산은 소량 함유하는 뛰어난 효과가 있으므로 식품산업상 매우 유용한 발명인 것이다.The present invention relates to a grape vinegar by a two-step fermentation and a method for producing the same, the grape vinegar and the grape vinegar of the present invention obtained in a short time by performing a two-step fermentation process by removing the seeds and alcohol-fermentation of the crushed grapes alcohol again Grape onion vinegar obtained by the addition of onion juice to the organic acid, free amino acid and copper, iron, potassium, sodium, etc. It contains a large amount of trace elements, and lactic acid, which causes odor, has a good effect because it contains a small amount It is a very useful invention.
Description
본 발명은 2단계 발효에 의한 포도식초 및 그 제조방법에 관한 것이다. 더욱 상세하게는, 본 발명은 포도를 알콜발효시킨 후 다시 초산발효시켜 이취(異臭)와 이미(異味)가 없고 유기산, 유리아미노산 및 미량성분을 다량 함유하는 포도식초 및 그 제조방법에 관한 것이다.The present invention relates to grape vinegar and a method for producing the same by two-step fermentation. More specifically, the present invention relates to grape vinegar containing alcohol and fermentation of acetic acid and then fermenting acetic acid again, which is free of off-flavor and lipophilic acid, and contains a large amount of organic acid, free amino acid and trace components, and a method for producing the same.
식초는 동·서양을 막론하고 오랜 역사를 지니고 전해 내려온 발효식품이며 옛부터 우리 민족은 다양한 종류의 식초를 가정에서 제조하여 이용해 왔다. 식초는 소금과 함께 모든 음식의 조미에 이용될 뿐만 아니라 절임식품, 마요네즈, 케첩, 소스류 등의 제조원료로도 널리 사용되고 있다. 식초는 크게 합성식초와 양조식초로 분류되며 우리 나라의 경우 1960년대까지 저렴한 가격으로 강한 산미를 느낄 수 있는 합성식초가 주로 생산·소비되었다. 이후 경제수준의 향상으로 곡류, 과실 및 알콜 등을 이용한 양조식초의 생산이 본격화되었으며 최근에는 유해성이 보고되고 있는 합성식초를 대신해서 식생활에 중요 조미료로 소비되고 있다. 또한 식초의 체내 대사조절기능이 보고되면서 식초의 용도도 다양화되어 조미료 이외에 식초음료 등이 개발되고 있다. 이밖에 품질면에서도 식생활 향상으로 소비자의 기호성과 풍미를 충족시키는 고급화 추세를 보이고 있다.Vinegar is a fermented food that has been handed down for a long time in both East and West. Since ancient times, our nation has manufactured and used various kinds of vinegar at home. Vinegar is used not only as a seasoning for all foods with salt, but also as a raw material for pickles, mayonnaise, ketchup, sauces, and the like. Vinegar is largely classified into synthetic vinegar and brewed vinegar. In Korea, synthetic vinegar was produced and consumed by the 1960s. Since then, the production of brewed vinegar using grains, fruits, and alcohol has been in full swing due to the improvement of the economic level. Recently, instead of the synthetic vinegar, which is reported to be harmful, it is consumed as an important seasoning in the diet. In addition, as the metabolic control function of vinegar is reported, the use of vinegar is also diversified, vinegar beverages are being developed in addition to seasonings. In addition, in terms of quality, dietary trends have been advanced to satisfy consumers' tastes and flavors.
근래에 식생활의 서구화 경향으로 육류소비가 증가됨에 따라 식초의 소비는 꾸준히 증가되고 있다. 다량의 육류를 섭취하고 있는 서구권에서는 식초 소비량이 우리 나라의 4배에 달하고 있으며 포도식초는 포도의 대량생산지인 프랑스에서 포도주와 함께 오랜 역사를 가지고 육류를 중심으로 한 그곳 식문화에서 큰 부분을 차지하고 있다. 국내의 경우 포도식초는 사과식초, 감식초 등과 함께 과실식초 시장을 형성하고 있으며 일반 과실식초와 비교해서 포도의 영양성분과, 포도과피의 안토시아닌(anthocyanin)색소로 독특한 색상과 풍미가 있는 포도식초의 소비는 앞으로 계속 증가할 것이며 용도도 다양화 될 것으로 예상된다. 현재 콜레스테롤 저하 효과 등의 성인병 예방효과가 알려지면서 100% 포도과실만을 원료로 제조된 재래식 포도식초가 많이 시판되고 있으나 포도식초의 제조방법과 특성에 따른 연구는 거의 없는 실정이다.In recent years, the consumption of vinegar has steadily increased as meat consumption has increased due to the westernization of diet. In the western world, where a large amount of meat is consumed, vinegar consumption is four times higher than in our country, and grape vinegar has a long history with wine in France, the region where grapes are produced. . In Korea, grape vinegar forms the fruit vinegar market together with apple vinegar and persimmon vinegar, and consumption of grape vinegar with unique colors and flavors is due to the nutritional constituents of grapes and the anthocyanin pigment of grape skins compared to general fruit vinegars. Is expected to continue to grow in the future and to diversify its use. As the prevention of geriatric diseases such as cholesterol lowering effect is known, many conventional grape vinegars made from 100% grape fruit are commercially available, but little research has been made according to the method and characteristics of grape vinegar.
이에 본 발명자들은 포도식초 제조방법을 알콜발효와 초산발효 2단계로 구분하여 단기간에 포도식초를 제조하고 혈청콜레스테롤 저하 효과가 있는 것으로 보고 된 양파즙을 상기 제조한 포도식초에 첨가한 포도양파식초를 제조한 후 시판되고 있는 재래적인 방법의 포도식초와 품질을 비교·분석하여 본 발명의 포도식초 및 포도양파식초가 고품질임을 확인하므로써 본 발명을 완성하였다.The present inventors divided the grape vinegar production method into two stages of alcohol fermentation and acetic acid fermentation to produce grape vinegar in a short period of time and grape onion vinegar added onion grape juice reported to have a serum cholesterol lowering effect to the prepared grape vinegar The present invention was completed by comparing and analyzing the quality of grape vinegar and conventional grapevine vinegar of the present invention after manufacturing and confirming that the grape vinegar and grape onion vinegar of the present invention are of high quality.
따라서, 본 발명의 목적은 포도를 알콜발효 후 다시 초산발효시켜 이취(異臭)와 이미(異味)가 없으며 유기산, 유리아미노산, 미량성분이 풍부한 포도식초를 제공함에 있다. 본 발명의 다른 목적은 상기 포도식초에 혈청콜레스테롤 저하효과가 있는 양파즙을 첨가한 포도양파식초를 제공함에 있다. 본 발명의 또 다른 목적은 상기 포도식초와 포도양파식초를 단시간에 대량생산할 수 있는 제조방법을 제공함에 있다.Accordingly, an object of the present invention is to give a grape vinegar rich in organic acids, free amino acids, trace components without the odor and odor by acetic acid fermentation again after alcohol fermentation. Another object of the present invention is to provide a grape onion vinegar added onion juice having a serum cholesterol lowering effect to the grape vinegar. Still another object of the present invention is to provide a method for mass production of the grape vinegar and grape onion vinegar in a short time.
본 발명의 상기 목적은 씨를 제거한 포도의 착즙여액으로부터 준비한 주모 및 종초를 씨를 제거하고 파쇄한 포도에 첨가하고 알콜발효 후 다시 초산발효시켜 본 발명 포도식초를 얻고 이 포도식초에 양파즙을 첨가하여 포도양파식초를제조한 다음 포도와 포도양파식초의 이화학적 특성과 유기산, 유리아미노산 및 미량성분을 각각 조사한 후 시판되고 있는 포도식초 제품과 비교하여 그 품질을 평가하므로써 달성하였다.The above object of the present invention is to remove the seed and the seedling and the vinegar prepared from the juice of the grapes from which the seeds are removed, added to the crushed grapes and fermented acetic acid again after alcoholic fermentation to obtain the present invention vinegar vinegar and add onion juice to this grape vinegar Onion vinegar was prepared, and then the physicochemical properties of grapes and grape onion vinegar were investigated, and their quality was compared with those of commercial grape vinegar.
이하, 본 발명의 구성 및 작용을 설명한다.Hereinafter, the configuration and operation of the present invention.
도 1은 본 발명 포도식초를 발효시키는 동안 당 및 알콜 함량의 변화를 나타낸다.Figure 1 shows the changes in sugar and alcohol content during the fermentation of the grapevine vinegar of the present invention.
도 2는 본 발명 포도식초를 발효시키는 동안 pH 및 총산의 변화를 나타낸다.Figure 2 shows the change in pH and total acid during the fermentation of grape vinegar of the present invention.
본 발명은 씨를 제거한 포도 착즙여액을 살균한 후 사카로스마이세스 세레비지아에 YJK20(Sacchromyces cerevisiaeYJK20)을 접종하고 배양하여 주모를 준비하고 종초는 알콜발효한 포도즙에 아세토박터 속 PA97(Acetobacter sp. PA97)을 접종하고 배양하여 준비하는 단계; 씨를 제거하여 파쇄한 포도에 상기 준비한 주모를 접종하여 1단계로 알콜발효한 후 종초를 접종하고 2단계로 초산발효하여 본 발명 포도식초를 제조하는 단계; 상기 제조한 포도식초에 양파즙을 첨가하여 포도양파식초를 제조하는 단계; 상기 제조한 포도양파식초와 포도식초는 원심분리한 후 침전물을 제거한 상징액의 알콜함량을 측정하고 미량알콜 분석하며 pH 측정, 총산측정 및 색상과 탁도를 조사하여 본 발명 포도식초와 포도양파식초의 이화학적 특성을 조사하는 단계; 시판중인 포도식초의 이화학적 특성을 상기와 동일한 방법으로 조사한 후 상기 조사한 본 발명 포도식초와 포도양파식초의 이화학적 특성과 비교하는 단계; 본 발명 포도식초원액과 포도양파식초원액내 유지성분과 색소 및 단백질 성분을 제거한 다음 포도식초와 포도양파식초내 함유되어 있는 유기산 즉, 옥살산, 말산, 시트르산, 타르타르산, 숙신산, 락트산 및 아세트산을 분석하여 시판중인 포도식초내에 함유된 유기산들과 비교하는 단계; 본 발명 포도식초와 포도양파식초액내에서 단백질을 제거한 후 막여과한 여액을 아미노산 자동분석하여 유리아미노산을 분석하고 시판중인 포도식초내에 함유된 유리아미노산과 비교하는 단계 및; 본 발명 포도식초와 포도양파식초액에 분해제를 가하여 완전히 분해시킨 후 원자흡수 스펙트로포토메터로 미량성분을 분석하고 시판중인 포도식초에 함유된 미량성분과 비교하는 단계로 구성된다.The present invention sterilizes the grape juice filtrate from which the seeds are removed, inoculates Sacchromyces cerevisiae YJK20 (Sacchromyces cerevisiae YJK20) and incubates the preparation of the mother's wort. Inoculating and preparing PA97); Seeding the crushed grapes by removing the seed and inoculated with alcohol prepared in one step, inoculated with seed vinegar and acetic acid fermentation in two steps to prepare the grape vinegar of the present invention; Preparing onion grape vinegar by adding onion juice to the prepared grape vinegar; The grape grape vinegar and grape vinegar prepared above were centrifuged to measure the alcohol content of the supernatant from which the precipitate was removed, microalcohol analysis, pH measurement, total acidity measurement, and color and turbidity of the present invention. Examining the peculiarities; Investigating the physicochemical properties of commercially available grape vinegar in the same manner as described above and comparing the physicochemical properties of the investigated grape vinegar and grape onion vinegar; The present invention removes the fat, pigment and protein components from the grape vinegar and grape onion vinegar, and then analyzes the organic acids, oxalic acid, malic acid, citric acid, tartaric acid, succinic acid, lactic acid and acetic acid contained in grape vinegar and grape onion vinegar. Comparing with organic acids contained in commercial grape vinegar; After removing the protein in the grape vinegar and grape vinegar vinegar solution of the present invention, the membrane filtrate is analyzed by amino acid automatic analysis of the free amino acid and compared with the free amino acid contained in the commercial grape vinegar; The present invention is composed of the steps of adding a disintegrating agent to the grape vinegar and grape onion vinegar solution to completely decompose and analyze the trace components with atomic absorption spectrophotometer and compare with the trace components contained in the commercial grape vinegar.
본 발명에서 사용한 포도는 경북 경산에서 재배된 것을 농가에서 직접 구입하여 사용하였으며 비교분석에 사용한 시판포도식초 2종은 대창 양조 영농조합법인에서 제조한 채약산 포도식초와 밀알식품에서 제조하고 입장농협에서 판매하는 거봉포도식초를 구입하여 각각 시료로 사용하였다.The grapes used in the present invention were grown in Gyeongsangbuk-do and purchased directly from the farmhouse, and two commercial grape vinegars used in the comparative analysis were prepared from Chaechaesan grape vinegar and wheat grain food prepared by Daechang Brewing Cooperative Corporation, Geobong grape vinegar was sold and used as a sample.
본 발명에서 사용한 사카로마이세스 세레비지아에 YJK20(Saccharomyces cerevisiaeYJK20)과 아세토박터 속 PA97(Acetobactersp. PA97)은 경북과학대학 전통식품연구소에서 보관중인 균주를 분양받아 사용하였다. Saccharomyces cerevisiae YJK20 ( Saccharomyces cerevisiae YJK20) and Acetobacter genus PA97 ( Acetobacter sp. PA97) used in the present invention were used by receiving the strains stored in the Institute of Traditional Food Research at Kyungpook National University of Science.
이하, 본 발명의 구체적인 방법을 실시예를 들어 상세히 설명하고자 하지만 본 발명의 권리범위는 이들 실시예에만 한정되는 것은 아니다.Hereinafter, the specific method 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 : 포도식초 제조Example 1 Grape Vinegar Preparation
제 1공정 : 주모 및 종초1st process: Main hair and seed
포도의 씨를 제거한 다음 착즙한 여액을 살균한 후 경북과학대학 전통식품연구소에서 보관중인 사카로마이세스 세레비지아에 YJK20(Saccharomyces cerevisiaeYJK20)을 접종하여 25℃, 150rpm으로 38시간 배양하여 5%(w/v)를 주모로 사용하였으며 종초는 포도착즙액을 알콜발효하여 아세토박터 속 PA97(Acetobactersp. PA97)을 접종하고 30℃, 200rpm으로 72시간 배양하여 10%(v/v)를 종초로 사용하였다.After removing the seed of grapes, sterilized the filtrate and inoculated YJK20 ( Saccharomyces cerevisiae YJK20) to Saccharomyces cerevisiae , which is stored at the Institute of Traditional Food Research, Kyungpook National University of Science. w / v) was used as the main hair, and the seed was inoculated with grape juice to inoculate with Acetobacter sp. PA97 ( Acetobacter sp. PA97) and incubated at 30 ° C and 200 rpm for 72 hours to make 10% (v / v) as seed. Used.
제 2공정 : 2단계 발효에 의한 포도식초 제조Second Process: Grape Vinegar Production by Two Stage Fermentation
본 공정에서는 포도의 부패된 부위를 제거하고 수세한 포도 10kg을 알콜 및 초산발효를 2단계로 구분하여 실시함으로써 식초를 제조하였다. 즉, 1단계 알콜발효는 씨를 제거 후 블렌더 믹서(blender mixer)로 파쇄한 상태에서 제 1공정에서 준비한 주모 500mL을 접종하여 25℃ 항온 배양기에서 간헐적으로 교반하면서 5일간 알콜발효를 행하여 착즙 후 주박을 제거하고 알콜함량 5.9%의 여액을 얻었다. 2단계 초산발효는 포도 알콜발효액 5L에 종초 500mL을 접종하고 25℃의 working volumn 4L의 발효조(Korea Fermentor Co., Ltd KF-51)에서 25℃에서 초산균의 증식에 따라 통기량을 조절하면서 6일간 초산발효하여 원심분리 후 침전물을 제거한 상등액을 분석시료로 사용하였다.In this step, the vinegar was prepared by removing the decayed portions of the grapes and washing the washed 10kg grapes with alcohol and acetic acid in two stages. That is, in the first stage of alcohol fermentation, seed was inoculated with 500 mL prepared in the first step in the state of being crushed with a blender mixer, and then fermented with alcohol for 5 days while stirring intermittently in a 25 ° C incubator. Removed to obtain a filtrate of 5.9% alcohol content. Two-stage acetic acid fermentation was inoculated with 5 ml of grape alcohol fermentation broth and inoculated with 500 mL of seed, followed by adjusting the aeration rate according to the growth of acetic acid bacteria at 25 ° C in a fermenter (Korea Fermentor Co., Ltd KF-51) at 25 ° C. The supernatant from which the precipitate was removed after centrifugation by acetic acid fermentation was used as analytical sample.
실시예 2 : 포도양파식초 제조Example 2 Preparation of Grape Onion Vinegar
본 실시예에서는 상기 실시예 1의 제 1공정과 제 2공정에서 알콜발효 및 초산발효에 의한 2단계 발효에 의해 얻어진 포도식초에 양파즙 3%(v/v)를 첨가하여 포도양파식초를 제조하였다.In this embodiment, grape onion vinegar is prepared by adding 3% (v / v) of onion juice to grape vinegar obtained by two-step fermentation by alcoholic and acetic acid fermentation in the first and second steps of Example 1. It was.
실시예 3 : 본 발명 포도식초의 이화학적 특성Example 3 Physicochemical Properties of Grape Vinegar of the Invention
본 발명 포도식초의 알콜함량은 배양액을 원심분리 후 상징액을 증류하여 알콜 하이드로메터(alcohol hydrometer)로 측정한 값을 Gay Lussac Table로 환산하여 산출하였으며 미량알콜 분석은 산화법을 사용하여 측정하였다. pH는 pH 메터(Metrohm 691, Swiss)를 사용하여 측정하였으며, 총산은 시료 10mL를 취하여 증류수를 가하여 100mL로 정용한 다음 20mL를 취해 페놀프탈레인(Phenolphtalein)을 지시약으로 하여 0.1N NaOH 용액으로 중화적정하여 초산함량(%)으로 환산하였다. 색상은 시료 20mL를 취해 3,000rpm에서 15분간 원심분리한 상징액을 색도계(Chrometer, Moder CR-300, CT310, Minolta Co., Japan)에 의하여 L(백색도), a(적색도), b(황색도) 및 ΔE(색차)로 나타내었다. 탁도는 일정량의 시료를 취하여 660nm에서 흡광도로 나타내었다. 당도는 굴절당도계를 이용하여 。Brix로 나타냈다. 실험결과, 도 1에 포도과즙(12。Brix)을 원료로 1단계 알콜발효를 행한 후 당도 및 알콜함량 변화를 나타냈다. 당도는 초기당도 11.9。Brix에서 발효 1일, 2일에 큰 폭으로 감소하여 발효 3일에 5。Brix를 나타내었다. 알콜함량은 발효 2일에 급격하게 증가하여 5.41%를 나타내었으며 발효 3일에 5.93%로 최고치를 나타낸 이후 점차 감소하는 경향을 보였다. 도 2는 포도과즙을 1차 알콜발효시킨 후 종초를 접종하여 2단계 초산발효를 행한결과 초기 총산 0.78%에서 발효 3일째까지 큰 변화가 없었으나 이후 큰 폭으로 증가하여 발효 4일에 5.37%의 총산함량을 나타내었다. pH는 초기 pH 3.59에서 점차 감소하여 발효 6일째에 pH 3.21이 되었으며 발효 6일 이후 총산 및 pH의 변화는 없었다.The alcohol content of the grape vinegar of the present invention was calculated by distilling the supernatant after centrifugation of the culture medium, and the value measured by alcohol hydrometer was converted into Gay Lussac Table, and the microalcohol analysis was measured using an oxidation method. The pH was measured using a pH meter (Metrohm 691, Swiss), and the total acid was sampled with 10 mL of sample and distilled water, and then adjusted to 100 mL. Converted to (%). For color, 20 ml of sample was taken and centrifuged at 3,000 rpm for 15 minutes using a colorimeter (Chrometer, Moder CR-300, CT310, Minolta Co., Japan) using L (whiteness), a (redness), b (yellowness). ) And ΔE (color difference). Turbidity was measured as absorbance at 660 nm with a certain amount of samples taken. The sugar content was expressed as .Brix using a refractometer. As a result, in Fig. 1, the grape juice (12 ° Brix) as a raw material after the first step of alcohol fermentation showed a change in sugar content and alcohol content. The sugar content was significantly reduced at 11.9 ° Brix at initial sugar content at 1 and 2 days of fermentation, and showed 5 ° Brix at 3 days of fermentation. The alcohol content increased sharply on the second day of fermentation to 5.41% and gradually decreased after peaking at 5.93% on the third day of fermentation. Figure 2 shows that after the first alcoholic fermentation of grape juice, seed inoculation was carried out in two stages of acetic acid fermentation, and as a result, there was no significant change from 0.78% of the total acidity to the third day of fermentation. The total acid content is shown. The pH gradually decreased from the initial pH of 3.59 to pH 3.21 on the 6th day of fermentation and there was no change of total acid and pH after 6 days of fermentation.
비교실시예 1 : 본 발명 포도식초, 포도양파식초 및 시판 포도식초의 이화학적 특성 비교Comparative Example 1 Comparison of Physicochemical Properties of Invention Grape Vinegar, Grape Onion Vinegar and Commercial Grape Vinegar
본 비교실시예에서는 실시예 1에서 알콜발효 및 초산발효 2단계 과정으로 발효시켜 제조한 본 발명 포도식초 A 제품과 실시예 2에서 제조한 포도양파식초 B 제품 및 시판 포도식초 C와 D 제품의 이화학적 특성을 상기 실시예 3과 동일한 방법으로 조사하여 상호비교 분석하였다. 실험결과, 표 1에 나타낸 바와 같이 당의 함량은 시판 포도식초 D제품이 5.41。Brix로 다른 제품에 비해 다소 높았으며, 2단계 발효로 제조된 본 발명 포도식초 A 제품과 포도양파식초 B 제품은 각각 5.13, 4.98。Brix였다. 잔류알콜함량은 시판 포도식초 C 제품에서 0.23%로 비교적 높게 나타났으며, 본 발명 포도식초 A제품과 본 발명 포도양파식초 B 제품에서는 잔류알콜이 검출되지 않았다. pH는 유사한 수준으로 나타났으나 시판 포도식초인 D제품이 pH 2.93으로 가장 낮았다. 총산은 시료에 따라 많은 차이를 보여 2단계 발효법으로 제조한 본 발명 포도식초 A 제품은 총산함량 5.37%, 양파즙을 첨가해서 제조한 포도양파식초 B 제품은 5.16%였으며 시판 포도식초 D 제품은 6.36%로 다른 제품에 비해서 높았다. 색상은 본 발명 포도식초 A 제품과 포도양파식초 B 제품, 시판 포도식초 C 제품은 유사한 수준의 L, a, b값을 나타낸 반면, 시판 포도식초 D 제품은 L값과 b값이 타제품에 비해 상당히 높았다(표 2). 또한 탁도는 시판 포도식초 C제품에서 0.095로 현저하게 낮았으며 본 발명 시판 포도식초 D 제품에서 가장 높았다(표 2). 이는 일반 양조포도식초가 포도과즙 30% 정도를 첨가하여 최종제품을 규조토 및 초미세여과를 거치는 반면, 본 발명 포도식초 A제품과 포도양파식초 B의 경우 포도를 주원료로 원심분리에 의한 여과방법으로 생산된 것에 기인한 것으로 사료된다.In this comparative example, the catabolism of grape vinegar A product of the present invention prepared by fermentation by alcohol fermentation and acetic acid fermentation in Example 1, grape grape vinegar B product prepared in Example 2, and commercial grape vinegar C and D products The mechanical properties were examined in the same manner as in Example 3, and compared. As a result, as shown in Table 1, the sugar content of commercially available grape vinegar D products was slightly higher than that of other products as 5.41。 Brix, and the grape vinegar A products and grape onion vinegar B products of the present invention prepared by two-step fermentation were respectively 5.13 and 4.98。 Brix. Residual alcohol content was relatively high as 0.23% in the commercial grape vinegar C products, residual alcohol was not detected in the grape vinegar A product of the present invention and grape grape vinegar B product of the present invention. The pH level was similar, but the commercial grape vinegar D product was the lowest at pH 2.93. Total acid showed a lot of difference according to the sample. The grape vinegar A product of the present invention prepared by the two-step fermentation method was 5.37% of total acid content, 5.16% of grape onion vinegar B product prepared by adding onion juice and 6.36 of commercial grape vinegar D product. % Higher than other products. The color of grape vinegar A product, grape onion vinegar B product, and commercial grape vinegar C product of the present invention showed similar levels of L, a, and b value, whereas the commercial grape vinegar D product had significantly higher L and b values than other products. High (Table 2). In addition, turbidity was significantly low in the commercial grape vinegar C product was 0.095, the highest in the commercial grape vinegar D product of the present invention (Table 2). The general vinegar vinegar is added to about 30% grape juice, the final product is diatomaceous earth and ultra-filtration, while the grape vinegar A product of the present invention and grape vinegar vinegar B as a filtration method by centrifugation It is believed to be due to the production.
비교실시예 2 : 본 발명 포도식초, 포도양파식초 및 시판 포도식초내 유기산 분석Comparative Example 2 Analysis of Organic Acid in Grape Vinegar, Grape Onion Vinegar and Commercial Grape Vinegar
본 발명 포도식초, 포도양파식초 및 시판 포도식초의 유기산 분석은 포도식초 원액을 헥산(hexane)으로 유지성분을 제거한 후 0.45μm 막필터(membrane filter)와 Sep-pak C18여과로 색소 및 단백질 성분을 제거한 다음 분석하였다. 사용된 기기 및 조건은 HPLC (Waters Co.), μ-Bondapak C18column, column oven 온도 40℃, 이동상(mobile phase)으로 희석수(distilled water), 유속 0.6mL/min, 주입 부피 5㎕, RI 검출기(detector)를 이용하였다. 또한 동일한 분석조건으로 옥살산, 시트르산, 타르타르산, 숙신산, 락트산, 아세트산 표준품의 검량곡선을 작성하여 각 유기산을 정량하였다. 실험결과, 포도식초의 유기산으로는 옥살산, 타르타르산, 락트산, 아세트산, 시트르산, 숙신산이 검출되었으며 분석결과는 표 3에 나타낸 바와 같다. 각 식초에 함유된 유기산중 아세트산 함량은 4.3 ~ 5.3%로 주된 유기산 성분으로 나타났으며 이밖에 유기산 함량은 제품에 따라 차이가 있어서, 시트르산의 경우 본 발명 포도식초 A제품과 시판 포도식초 C제품에서 비교적 높은 함량이었다. 아세트산을 비롯한 유기산은 식초의 산미와 감미를 형성하여 식초 품질에 중요한 영향을 미쳤다. 타르타르산 함량은 본 발명 포도식초 A제품에서 340.0, 본 발명 포도양파식초 B제품에서 316.7, 시판 포도식초 C제품에서 322.6, 시판 포도식초 D제품에서 391.7mg%로 각 제품간에 큰 차이는 없었다. 식초의 이취 원인으로 보고되고 있는 락트산 함량은 시판 포도식초 D 제품이 277.4mg%로 타제품에 비해 뚜렷하게 높아 전반적인 기호성에 영향을 미쳐 상품의 품질저하를 가져올 것으로 사료되었다.The organic acid analysis of the grape vinegar, grape onion vinegar and commercial grape vinegar of the present invention is to remove the fat and oil components of the grape vinegar solution with hexane and then remove the pigment and protein components by 0.45μm membrane filter and Sep-pak C 18 filtration. And then analyzed. Instruments and conditions used were HPLC (Waters Co.), μ-Bondapak C 18 column, column oven temperature 40 ° C., distilled water in mobile phase, flow rate 0.6 mL / min, injection volume 5 μl, RI detector was used. In addition, calibration curves of oxalic 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, oxalic acid, tartaric acid, lactic acid, acetic acid, citric acid and succinic acid were detected as organic acids of grape vinegar, and the analysis results are shown in Table 3. Acetic acid content of the organic acid contained in each vinegar was 4.3 ~ 5.3% of the main organic acid components and the organic acid content is different depending on the product, citric acid in the present invention grape vinegar A product and commercial grape vinegar C product It was a relatively high content. Organic acids, including acetic acid, formed the acidity and sweetness of vinegar and had a significant impact on vinegar quality. The tartaric acid content was 340.0 in the grapevine vinegar A product of the present invention, 316.7 in the grape grape vinegar B product of the present invention, 322.6 in the commercial grape vinegar C product, and 391.7 mg% in the commercial grape vinegar D product. The lactic acid content reported as the odor of vinegar is 277.4mg% of commercial grape vinegar D products, which is markedly higher than other products, which may affect overall palatability and result in deterioration of product quality.
비교실시예 3 : 본 발명 포도식초, 포도양파식초 및 시판 포도식초의 유리아미노산Comparative Example 3 Free Amino Acids of Grape Vinegar, Grape Onion Vinegar and Commercial Grape Vinegar of the Present Invention
본 발명 포도식초, 포도양파식초 및 시판 포도식초의 유리아미노산의 정량은 시료 10mL에 에탄올 30mL을 가한 다음 하룻밤 실온에 방치시켜 단백질을 침전·제거한 다음 상징액을 3,000rpm에서 10분간 원심분리시킨 후 상징액만 취하여 중탕가열하여 건조시켰다. 이것을 pH 2.2의 시트레이트 버퍼 10mL를 가하여 희석시킨 후 0.45μm 막여과(membrane filter)로 여과한 여액을 닌히드린(ninhydrin)법으로 아미노산 자동분석기(amino acid autoanalyzer; LKB 4150, alpha autoanalyzer, Ultrapac 11 cation exchange resin)을 이용해서 분석하였다. 실험결과, 표 4에서 총 유리아미노산의 함량은 9.21∼15.59 mg%로 제품에 따라 차이가 있었다. 시판 포도식초인 D제품이 15.59 mg%로 가장 높았고 포도양파식초 B 제품에서도 12.00 mg%로 높은 편이었다. 각 식초에 함유된 아미노산의 조성도 차이가 있어서, 본 발명 포도식초 A 제품은 아스파라긴 함량이 6.72 mg%로 높은 반면 동일한 2단계 발효로 제조된 포도양파식초 B 제품은 알라닌이 7.13 mg%로 높았다. 총 유리아미노산 함량이 높았던 시판 포도식초 D 제품은 글루타민산, 쓰레오닌, 글라이신의 함량이 높았다.In order to quantify the free amino acid of grape vinegar, grape onion vinegar and commercial grape vinegar of the present invention, 30 mL of ethanol was added to 10 mL of sample, and then allowed to stand at room temperature overnight to precipitate and remove the protein, followed by centrifugation of the supernatant at 3,000 rpm for 10 minutes. It was taken, heated in a hot water and dried. Dilute this solution by adding 10 mL of citrate buffer at pH 2.2, and filter the filtrate with 0.45 μm membrane filter using amino acid autoanalyzer (LKB 4150, alpha autoanalyzer, Ultrapac 11 cation) by ninhydrin method. exchange resin). As a result, in Table 4, the total free amino acid content was 9.21-15.59 mg%, which was different depending on the product. Commercial grape vinegar D product was the highest at 15.59 mg% and grape onion vinegar B product was the highest at 12.00 mg%. Since the composition of the amino acids contained in each vinegar is different, the grapevine vinegar A product of the present invention had a high asparagine content of 6.72 mg%, while the grape onion vinegar B product prepared by the same two-step fermentation had a high alanine of 7.13 mg%. Commercial grape vinegar D, which had a high total free amino acid content, was high in glutamic acid, threonine, and glycine.
비교실시예 4 : 본 발명 포도식초, 포도양파식초 및 시판 포도식초의 미량성분 분석Comparative Example 4 Analysis of Trace Components of Grape Vinegar, Grape Onion Vinegar and Commercial Grape Vinegar of the Present Invention
본 발명 포도식초, 포도양파식초 및 시판 포도식초의 용액 100mL에 분해제(HClO4: H2SO4: H2O2= 9: 2: 5, v/v) 25mL을 가하여 낮은 온도에서 서서히 가열하여 완전하게 분해한 후 여과시켜 100mL로 정용하였다. 이를 시료로 원자 흡광 스펙트로포토메터(atomic absorption Spectrophotometer; spectra A-800, Varian Co.)를 사용하여 표 5의 조건으로 분석하였다. 실험결과, 각 식초에서 Cu는 0.25ppm이하, Fe의 함량은 5.6ppm 이하로 나타났다(표 6). K의 함량은 모든 식초에서 상당히 높게 나타났으며 특히, 본 발명 A 제품에서는 871.39ppm으로 다른 식초에 비해서 매우 높았다. 본 발명에서 2단계 발효로 제조한 포도식초 A 제품은 포도양파식초 B제품보다 K, Na, Cu 함량이 높게 나타났으며 Na 함량은 시판포도식초 C 제품에서 특이적으로 높았다.25 mL of a disintegrating agent (HClO 4 : H 2 SO 4 : H 2 O 2 = 9: 2: 5, v / v) was added to 100 mL of the solution of grape vinegar, grape onion vinegar and commercial grape vinegar of the present invention and slowly heated at low temperature. After complete decomposition, the resulting mixture was filtered and purified to 100 mL. The sample was analyzed under the conditions of Table 5 using an atomic absorption spectrophotometer (spectra A-800, Varian Co.). As a result, Cu was 0.25ppm or less and Fe content was 5.6ppm or less in each vinegar (Table 6). The content of K was considerably high in all vinegars, especially 871.39 ppm in product A of the present invention, which was much higher than other vinegars. In the present invention, grape vinegar A product prepared by two-step fermentation showed higher K, Na, Cu content than grape onion vinegar B product, and Na content was particularly high in commercial grape vinegar C products.
이상, 상기 실시예와 비교실시예를 통하여 설명한 바와 같이, 씨를 제거하여 파쇄한 포도를 알콜발효시킨 후 다시 초산발효시키는 2단계 발효공정을 실시하여 단시간에 얻은 본 발명 포도식초와 이 포도식초에 양파즙을 첨가하여 얻은 포도양파식초는 유기산, 유리아미노산 및 구리, 철, 칼륨, 나트륨 등과 같은 미량성분을 다량 함유하고 이취의 원인인 락트산은 소량 함유하는 뛰어난 효과가 있으므로 식품산업상 매우 유용한 발명인 것이다.As described above through the above Examples and Comparative Examples, the grape vinegar of the present invention obtained in a short time by carrying out a two-step fermentation process by removing the seeds and alcohol-fermented and then acetic acid-fermented again grapes and onions in the grape vinegar Grape onion vinegar obtained by the addition of juice contains a large amount of organic acids, free amino acids and trace components such as copper, iron, potassium, sodium and the like, and lactic acid, which is a cause of off-flavor, has an excellent effect because it has an excellent effect in the food industry.
Claims (2)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019990033988A KR100330341B1 (en) | 1999-08-17 | 1999-08-17 | Grape vinegar produced by two stage-fermentation |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019990033988A KR100330341B1 (en) | 1999-08-17 | 1999-08-17 | Grape vinegar produced by two stage-fermentation |
Publications (2)
Publication Number | Publication Date |
---|---|
KR19990078887A true KR19990078887A (en) | 1999-11-05 |
KR100330341B1 KR100330341B1 (en) | 2002-04-01 |
Family
ID=37479239
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1019990033988A KR100330341B1 (en) | 1999-08-17 | 1999-08-17 | Grape vinegar produced by two stage-fermentation |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR100330341B1 (en) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100517062B1 (en) * | 2000-12-29 | 2005-09-26 | 현대영농조합법인 | Onion-vinegar and process for preperation thereof |
KR100746591B1 (en) * | 2006-07-11 | 2007-08-08 | 한국원자력연구원 | A natural antioxide functional pear-grape vinegar and manufacturing method therof |
KR100910655B1 (en) * | 2007-10-16 | 2009-08-05 | 전라북도 고창군 | Bokbunja Vinegar Beverage Using Rubus coreanum and Manufacturing Method Thereof |
KR101416174B1 (en) * | 2012-12-28 | 2014-07-14 | 한경수 | Grape vinegar having an anti-cancer effect and the method for preparing the same |
WO2019240506A1 (en) * | 2018-06-15 | 2019-12-19 | 비네코 농업회사법인 주식회사 | Method for preparing grape wine vinegar and grape wine vinegar using same |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN100419063C (en) * | 2006-11-22 | 2008-09-17 | 郭翔 | Preparation method of grape vinegar |
KR101137833B1 (en) * | 2008-12-08 | 2012-04-20 | 영농조합법인 가람솔 | High Quality Vineager and method of preparing thereof using the fine apple juses |
KR101677436B1 (en) | 2014-12-02 | 2016-11-18 | 이종화 | Method for manufacturing natural fermented vinegar and the vinegar manufactured by the method |
KR102139892B1 (en) * | 2019-11-04 | 2020-07-30 | 김주만 | The Method of Manufacturing Functional Vinegar |
-
1999
- 1999-08-17 KR KR1019990033988A patent/KR100330341B1/en not_active IP Right Cessation
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100517062B1 (en) * | 2000-12-29 | 2005-09-26 | 현대영농조합법인 | Onion-vinegar and process for preperation thereof |
KR100746591B1 (en) * | 2006-07-11 | 2007-08-08 | 한국원자력연구원 | A natural antioxide functional pear-grape vinegar and manufacturing method therof |
KR100910655B1 (en) * | 2007-10-16 | 2009-08-05 | 전라북도 고창군 | Bokbunja Vinegar Beverage Using Rubus coreanum and Manufacturing Method Thereof |
KR101416174B1 (en) * | 2012-12-28 | 2014-07-14 | 한경수 | Grape vinegar having an anti-cancer effect and the method for preparing the same |
WO2019240506A1 (en) * | 2018-06-15 | 2019-12-19 | 비네코 농업회사법인 주식회사 | Method for preparing grape wine vinegar and grape wine vinegar using same |
CN111601874A (en) * | 2018-06-15 | 2020-08-28 | 飞耐克农业有限公司 | Preparation method of wine vinegar and wine vinegar using same |
US11535820B2 (en) | 2018-06-15 | 2022-12-27 | Vineko Argo Co., Ltd. | Manufacturing method of grape wine vinegar, and grape wine vinegar using by the same |
Also Published As
Publication number | Publication date |
---|---|
KR100330341B1 (en) | 2002-04-01 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR101980477B1 (en) | Method for producing Makgeolli using silver skin of coffee | |
KR20030039696A (en) | Method of nuruk preparation for brewing korean traditional liquor and jeju folklore liquor-making using the nuruk thereof | |
KR101160231B1 (en) | A method for preparing Eucommia ulmoides vinegar composition | |
KR100330341B1 (en) | Grape vinegar produced by two stage-fermentation | |
KR101806812B1 (en) | Method for producing water-clear Makgeolli using shiitake, cinnamon, plum and ginger | |
CN115093918A (en) | Hovenia acerba tea wine and brewing method thereof | |
KR20120102478A (en) | Functional wine vinegar by using sanmeoruh wine and method for preparing the same and beverage composition comprising sanmeoruh wine vinegar | |
KR101372588B1 (en) | A preparing method of blended type vineger | |
Chun et al. | Manufacture and quality evaluation of purple sweet potato Makgeolli vinegar using a 2-stage fermentation | |
KR101137833B1 (en) | High Quality Vineager and method of preparing thereof using the fine apple juses | |
KR20180009984A (en) | Wine of aronia melanocarpa with improved flavor and mathod for manufacturing thereof | |
KR20010044585A (en) | Methods for brewing wine by using grain and fruit | |
KR20030015424A (en) | The physiofunctional fermented liquor with purple sweet potato and the producing method of therof | |
KR100330340B1 (en) | Apple Vinegar produced by two stage fermentation | |
KR20200092178A (en) | Acetobacter pasteurianus BGK2018 Strain having High Acetic acid Production Ability and Method for Producing Fermented Vinegar using the same | |
KR100980190B1 (en) | The method for making wild strawberry vinegar | |
KR20040026532A (en) | A vinegar prepared from purple sweet potato using two step fermentation and a method for preparing thereof | |
KR100517062B1 (en) | Onion-vinegar and process for preperation thereof | |
KR101200339B1 (en) | Wine utilizing the fruits of Pinkpap Borisu and method thereof | |
JP6839165B2 (en) | Method for producing distilled liquor using indole-producing yeast and method for producing indole-producing yeast and its breeding method | |
KR19990078825A (en) | Rice vinegar produced by two stage-fermentation and process for production thereof | |
KR100361647B1 (en) | Vinegar using strawberry of low grade and process for producing the same | |
KR20090061114A (en) | Health functional chrysanthemun vinegar ane process for preparation thereof | |
KR100237109B1 (en) | A process of persimmon vinegar using astringent persimmon | |
KR20190084917A (en) | Manufacturing method of vinegar using black rice and sugar fermented liquor and vinegar manufactured thereby |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A201 | Request for examination | ||
E902 | Notification of reason for refusal | ||
E701 | Decision to grant or registration of patent right | ||
GRNT | Written decision to grant | ||
FPAY | Annual fee payment |
Payment date: 20130308 Year of fee payment: 12 |
|
FPAY | Annual fee payment |
Payment date: 20140313 Year of fee payment: 13 |
|
FPAY | Annual fee payment |
Payment date: 20150310 Year of fee payment: 14 |
|
EXPY | Expiration of term |