KR20020056780A - Onion-vinegar and process for preperation thereof - Google Patents

Abstract

PURPOSE: Provided are onion-vinegar and its preparation process, thereby effectively using onion which is hardly stored and has fluctuation of price. CONSTITUTION: The preparation process of onion-vinegar comprises the steps of: washing and peeling onion, followed by juicing, filtering, concentrating and sterilizing it; adding Saccharomyces DJ97 having excellent fermentability to the onion juice for the alcohol-fermentation; and juicing and filtering the alcohol-fermentation solution then adding Acetobacter PA97 thereto. The onion-vinegar has pH 4-6 characteristically.

Description

Onion vinegar and its manufacturing method {Onion-vinegar and process for preperation

The present invention relates to onion vinegar and a method of manufacturing the same. More specifically, the present invention inoculates excellent yeast strains and acetic acid strains suitable for fermentation of onions to onion concentrates prepared by juice, filtration and concentration of onions to produce onion vinegar by alcohol fermentation and acetic acid fermentation and simple using the same. The present invention relates to producing an onion vinegar-containing beverage composition having excellent flavor.

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 produced by glacial acetic acid, water, spices, and colorants, and brewed vinegar produced by acetic acid fermentation of alcohol. In Korea, synthetic vinegar can be felt at low prices until the 1960s. Mainly produced and consumed. Since then, with the improvement of the economic level, the production of brewed vinegar using grains, fruits, and alcohol has been in earnest, and in recent years, it has been consumed as an important seasoning in the diet instead of synthetic vinegar, which is reported to be harmful. In addition, recently, health promotion effects including the regulation of metabolism have been reported, and the trend of diversification and sophistication of vinegar is clear.

Lily and speeding onion ( Allium cepa L.), along with garlic, is not only an important edible ingredient as a vegetable, but also widely used as a spice because of its unique aroma and flavor. Ongoing research on the physiological and medicinal effects of onions has been actively conducted. , Increasing the activity of anticancer substances and inhibiting the growth of mutant cancer cells have been confirmed [Seohwa, J.Korea Soc. Food Sci. Nutr. 28 (1), 94-99 (1999), Park Pyung Shim et al., J. Korea Soc. Food Nutr. 23 (5), 750-756 (1994). Most onions cultivated in Korea are newly produced varieties, and because of the very large price fluctuations depending on the cultivation area and crop conditions, consumption measures and storage methods for overproduction are emerging as a big problem. As a product using onions, processed snacks containing onions such as onion rings and onion tins contain about 15% of onions. Patent Publication No. 2000-0000138 discloses a method of preparing distilled spirit using onion juice. In addition, Korean Patent Publication No. 2000-0049614 discloses a method for preparing onion juice from which onion's characteristic spicy taste and aroma are removed by adding fructose and the like to onion extract extracted by heat-treating the onion twice. However, vinegar using onion has not been known so far.

With the improvement of dietary standards, vinegar has gained much attention as a health food beyond the seasoning range, and the representative example is the appearance of vinegar-containing beverages. Vinegar-based beverages are derived from the Vamont region's designation of long-term consumption of honey and vinegar. In Japan, the vinegar market accounts for more than 95% of vinegar, and the Barmont beverage market is growing rapidly. Therefore, in the present invention, in order to meet the recent trend as well as increase the consumption of onions prepared vinegar using onions, using this to prepare a concentrated onion vinegar drink that can be diluted 4-5 times in cold water or hot water.

Accordingly, an object of the present invention is to provide an onion vinegar prepared by two-step fermentation by treating the onion concentrate with yeast strain and acetic acid strain, and a method of manufacturing the same. Another object of the present invention is to provide an onion vinegar-containing beverage composition prepared by diluting the onion vinegar and mixing food additives thereto.

The object of the present invention is to remove the peel, washed and juiced, filtered and then inoculated yeast strain excellent alcohol fermentation power concentrated onion concentrate alcohol fermentation and inoculated acetic acid inoculated by acetic acid fermentation in this two-stage fermentation onion The vinegar was prepared by adding high fructose, citric acid, sugar, seaweed calcium, honey, fruit concentrate, etc. to the onion vinegar to achieve a unique flavor and excellent onion vinegar drink.

Hereinafter, the configuration of the present invention will be described in detail.

Figure 1A is a graph showing the change in pH and total acid during alcohol fermentation of onion juice prepared by concentration under reduced pressure to 15 Brix concentration.

1B is a graph showing changes in pH and total acid during alcohol fermentation of onion juice liquid with sugar added to adjust the concentration to 15 brix.

Figure 2 is a graph showing the change in pH and total acid during the fermentation of acetic acid in onion juice.

The present invention is to remove the skin, washing and juice to concentrate the filtered onion filtrate; Inoculating three different types of yeast strains into the extracts concentrated under reduced pressure and concentrated concentration of the onion juice, shaking culture, selecting strains having the highest alcohol fermentation power, and culturing acetic acid bacteria; Fermenting alcohol by inoculating yeast Saccharomyces DJ97 having excellent alcohol fermentation power to the juice of juice and concentrate; Inoculating acetic acid acetobacter PA97 in the alcohol fermentation broth to produce acetic acid fermentation to prepare onion vinegar; The onion vinegar 1-40% by weight, high fructose 10-50% by weight, citric acid 0.5-10% by weight, sugar 5-10% by weight, seaweed calcium 0.1-0.5% by weight, honey 0-5% by weight, fruit concentrate 5-5% Preparing onion vinegar beverage by adding 30% by weight; After measuring the sugar content, color, brownness, turbidity, organic acids and free sugars of the onion vinegar beverage and investigate the alcohol content, the sensory evaluation is carried out to prepare the onion vinegar beverage having a unique flavor and excellent sensory.

As the fruit concentrate of the present invention, other fruit concentrates such as apple concentrate and grape concentrate may be used.

The onion vinegar beverage of the present invention can be diluted with 4 to 5 times water for drinking.

Hereinafter, specific examples of the present invention will be described in detail with reference to Examples, but the scope of the present invention is not limited thereto.

Example 1 Preparation of Onion Vinegar

Purchasing onions produced in 2000 in Muan area, Jeonnam, randomly screened, peeled and extracted with a juicer after washing with water, filtered filtrate was concentrated by rotary vacuum evaporator at 60 ± 1 ℃ and used for alcohol fermentation. It was.

In order to screen strains with high alcohol activity among yeast strains S. cerevisiae R12, S. cerevisiae YJK20 and S. kluyveri DJ97, concentrated extracts were concentrated under reduced pressure to 15 Brix, onion extract was filtrated 15 brix Inoculated with 10% (w / v) of each hair seed to the bargain extract to be kept until 30 ℃, 60 hours shaking culture at 100rpm was measured alcohol content change. Table 1 shows the results of measuring the changes of sugar content and alcohol content during alcohol fermentation in each strain treatment.

Changes in Sugar and Alcohol Contents by Different Strains Strain concentration Bodang Sugar concentration (Brix) (%) Alcohol(%) Sugar concentration (Brix) (%) Alcohol(%) S.cerevisiae R12 4.6 7.0 4.4 7.5 S. cerevisiae YJK20 6.0 7.5 4.6 7.4 S. Kluyveri DJ97 5.8 7.4 4.2 7.6

The alcohol contents of R12, YJK20 and DJ97 were 7.5, 7.4 and 7.6% in the decompression concentration section, respectively, and 7.0, 7.5 and 7.4% in the supplemental section, respectively. After concentration and supplementation, each sugar content showed a tendency to decrease gradually in all three treatments, and alcohol content gradually increased with time. Among the three strains, Saccharomyces DJ97 treatment showed the highest alcohol content of 7.4 and 7.6% at 48 hours after fermentation. In this way, the selected Sacchromyces . Kluyveri DJ97 (KCTC 8842P) strain having high alcohol content and excellent alcohol fermentation power was used as the alcohol strain. The strain was inoculated into yeast extract (yeast extract 1%), peptone (peptone) 2%, agar (agar) 2% slope medium and incubated at 28 ℃ for 24 hours and used while refrigerated at 4 ℃.

Acetobacter PA97 ( Acetobacter sp. PA97) was distributed from Keimyung University Food Industry Research Institute as an acetic acid bacterium and cultured at 30 ° C. for 72 hours in the medium composition of Table 2, and then refrigerated at 4 ° C.

Composition of medium for culturing acetic acid acetobacter PA97 Liquid medium (%) Yeast extract 0.5 Glucose 0.5 Glycerol 1.0 MgSO4 0.02 EtOH 5.0 Acetic acid 1.0 pH 3.5

First step. Cultivation of stem and seed

After crushing the onion and juice, the sugar concentration was concentrated to 15 briquettes, sterilized with 151b for 15 minutes, inoculated with the selected strain Sacchromyces DJ97 (Sacchromyces . Kluyveri DJ97), and incubated for 38 hours at 100 rpm at 28 ° C. Used.

In addition, sugar, alcohol and acetic acid were added after onion alcohol fermentation, and the acetic acid acetobacter PA97 ( Acetobacter sp. PA97) was incubated at 30 ° C. and 200 rpm for 72 hours to use as a seed.

Second step. Alcohol Fermentation Liquid Preparation

After crushing the onions and juice them, concentrate them to a sugar concentration of 15 briquettes, sterilize for 15 minutes at 151b, and then add 10% of the broccoli prepared in the second step. Let. The alcohol fermentation broth was juiced, filtered and the residue was removed to obtain a filtrate.

Third step. Acetic Acid Fermentation Solution

10% of the vinegar was mixed with the filtrate and placed in a fermenter (Ltd, KF-5, Korea fermentor Co.) and fermented at 250 ° C. at 30 ° C. for 8 days. Using the supernatant obtained by centrifuging each fermentation broth as an analytical sample, the alcohol content and the acid value were measured.

Fourth step. Measurement of pH and Total Acid of Onion Vinegar of the Present Invention

Measured using a Ph meter (Metrohm 691, Swiss), the total acid was neutralized titration with 0.1N NaOH solution to convert to acetic acid content.

Changes of pH and total acid during alcohol fermentation and acetic acid fermentation of onions are shown in FIGS. 1 and 2. The pH during alcohol fermentation was initially 5.47, but gradually decreased with the passage of fermentation time, and was 4.48 after 5 days of fermentation. On fermentation of acetic acid, the pH of onion was initially 4.56, but gradually decreased to 3.72 after 9 days of fermentation. Total acid increased slowly at 1.10% of the initial fermentation of acetic acid, and reached 5.30 after completion of the final fermentation.

As a result, onion vinegar with a total pH of 5.30 was prepared without using any additives using only 100% onion as a raw material. Onion vinegar was prepared using this 100% onion vinegar.

Example 2 Preparation of Onion Vinegar Beverage and Investigation of Sensory Characteristics

First step. Preparation of Onion Vinegar Beverage

The onion onion vinegar beverage (onion vinegar barmont) of the present invention was prepared using the 100% onion vinegar prepared in Example 1.

As shown in Tables 3 and 4, the vinegar content (%), citric acid content (%), and fructose content (%), which have the greatest influence on the taste of onion vinegar beverages, were set as 16 sections by the central synthesis plan. Onion vinegar beverages were prepared under the respective preparation conditions, and the optimum blending ratio was set by examining sensory properties.

Treatment Levels in Experimental Models xi Processing conditions level -2 -One 0 +1 +2 X1 Onion vinegar content (%) 10 15 20 25 30 X2 Acetic acid (%) 0.3 0.4 0.5 0.6 0.7 X3 Fructose content (%) 30 35 40 45 50

Optimal Mixture Ratio of Onion Vinegar Beverage Experiment number Onion Vinegar Content (%) Acetic acid (%) Fructose (%) One 10 (-1) 0.4 (-1) 35 (-1) 2 10 (-1) 0.4 (-1) 45 (+1) 3 10 (-1) 0.6 (+1) 35 (-1) 4 10 (-1) 0.6 (+1) 45 (+1) 5 25 (+1) 0.3 (-1) 35 (-1) 6 25 (+1) 0.3 (-1) 45 (+1) 7 25 (+1) 0.6 (+1) 35 (-1) 8 25 (+1) 0.6 (+1) 45 (+1) 9 20 (0) 0.5 (0) 40 (0) 10 20 (0) 0.5 (0) 40 (0) 11 10 (-2) 0.5 (0) 40 (0) 12 30 (+2) 0.5 (0) 40 (0) 13 20 (0) 0.3 (-2) 40 (0) 14 20 (0) 0.7 (+2) 40 (0) 15 20 (0) 0.5 (0) 30 (-2) 16 20 (0) 0.5 (0) 50 (+2)

Onion vinegar was prepared by adding 5.5% by weight of onion vinegar, 8% by weight of sugar, 0.25% by weight of seaweed calcium, 0.15% of CMC, 5% of honey, 5% of apple concentrate, and 13% of water.

Second step. Measurement of sugar content of the present invention onion vinegar beverage

The sugar content was measured using a refractometer (N1, Atago Co., Japan).

Third step. Color Measurement of Onion Vinegar Beverage of the Present Invention

Chromaticity is expressed as L (whiteness), a (redness), and b (yellowness) by a colorimeter (Chromameter, Model CR-300, CT-310, Minolta Co., Japan).

Fourth step. Brownness and Turbidity Measurement of the Onion Vinegar Beverage of the Present Invention

The measurement of brownness was carried out by diluting the sample solution by 5 times, using a spectrophotometer (shimadzu UV-1601 PC, Japan) at 420 nm, and the measurement of turbidity by taking a sample and measuring the absorbance at 660 nm.

5th step. Analysis of Free Sugars and Organic Acids of Onion Vinegar Beverage of the Invention

Free sugar, free sugar and organic acid analysis were analyzed by adding lipid components with hexane in onion vinegar stock solution and removing pigment and protein components with 0.45㎛ membrane fillter and Sep-pak C ₁₈ . The free sugar was analyzed by HPLC with RI detector and distilled water using a Aminex Carbohydrate HPX 42-A column (Waters co.) As a mobile phase (flow rate 0.6ml / min.).

Step 6. Alcohol Analysis of the Onion Vinegar Beverage of the Invention

In alcohol analysis, 1 ml of n-amyl alcohol was added to 100 ml of the sample supernatant, and 100 ml of deionized water was added thereto, followed by heating and distillation. 20 ml of the distillate was analyzed by gas chromatograph (Shimadzu GC14A).

After concentrating the onion and fermentation of alcohol, alcohol components are shown in Table 5. In the concentrated and supplemental treatments, five alcohols were detected: acetylaldehyde (acetaldehyde), ethanol (Ethanol), n-propanol, n-propanol, isobutanol and isoamylalcohol, but methanol was concentrated. Detected only in the treatment, the ethanol content used for acetic acid fermentation was high in the concentrated treatment.

Alcohol content of fermented onions Alcohol Onion liquor Concentration (%) Bodang Acetaldehyde 10.09 19.14 Methanol 14.40 - ethanol** 6.78 5.75 n-propanol 52.25 55.53 Isobutanol 119.89 26.72 Isoamyl Alcohol 135.12 65.12 Total ** 6.81 5.78 [Note] ** Unit:%

Step 7. Sensory test of the present invention onion vinegar beverage

Sensory quality test was carried out five times by diluting the same onion concentrated beverage five times after fully understanding the knowledge and evaluation criteria of onion barmont for food processing and graduate students, and then performing the sensory test five times. Odor, overall acceptability was evaluated as 5 points.

Step 8. Shelf life test of the present invention onion vinegar beverage

Concentrated beverages were prepared, sterilized, and then packaged in 620g PET bottles and left at room temperature and 37 ° C to examine total bacterial counts and quality changes at weekly intervals for stability.

As described in the above embodiment, the present invention is a two-step process by treating yeast strain and acetic acid strain suitable for the fermentation of onions in onion concentrate prepared by juice, filtration and concentration of onions that are difficult to store and difficult to store according to the situation of the crop It is a very useful invention in the food manufacturing industry because it has an excellent effect of producing a 100% onion vinegar by fermentation and using it to drink onion vinegar-containing beverage composition that can be diluted in water or added to food additives for drinking.

Claims (4)

(a) extracting the peeled onion after washing with a juicer, filtering and concentrating and sterilizing; (b) adding alcohol fermentation of Saccharomysis DJ97 strain having excellent alcohol fermentation power to onion juice of (a); (c) The method for producing onion vinegar, characterized in that the alcoholic fermentation broth of (b) is juiced and filtered, followed by acetic acid fermentation by adding acetic acid fermentation strain Acetobacter PA97. Onion vinegar prepared by the method of claim 1, characterized in that the pH of 4-6. Onion vinegar-containing beverage composition comprising the onion vinegar of claim 2 as an active ingredient According to claim 3, wherein the beverage composition is 1-40% by weight of onion vinegar, 10-50% by weight high fructose, 0.5-10% by weight citric acid, 5-10% by weight sugar, 0.1-0.5% by weight seaweed calcium, 0 honey An onion vinegar-containing beverage composition comprising -5 wt% to 5 wt% of fruit concentrate.