KR20080066294A - Red ginseng vinegar prepared by using extruded ginseng, beverage comprising the same and a preparation method thereof - Google Patents

Abstract

A method for preparing a red ginseng vinegar is provided to obtain the red ginseng vinegar with increased acidity and improved taste and flavor by acetic acid fermentation of red ginseng obtained by extrusion-molding of ginseng, thereby the obtained vinegar being utilized as a drink. A method for preparing a red ginseng vinegar comprises the steps of: (a) mixing red ginseng obtained by extrusion-molding of ginseng at a temperature of 110-130 deg.C with distilled water in a ratio of 1:3-10; and (b) after subjecting a mixture solution obtained from the step(a) to alcohol fermentation by adding 0.05-0.1 wt.% of yeast and 0.1-0.5 wt.% of malt thereto, inoculating 0.05-0.3 wt.% of Acetobacter aceti thereinto for second acetic acid fermentation. A red ginseng vinegar prepared by the method has improved acidity and flavor. A red ginseng vinegar drink comprises the red ginseng vinegar as an effective ingredient.

Description

Red ginseng vinegar using extruded ginseng, beverage containing same and manufacturing method thereof Red ginseng vinegar prepared by using extruded ginseng, beverage comprising the same and a preparation method

1 is a photograph showing the extruded ginseng of the present invention.

Figure 2 is a photograph showing a ginseng fermentation solution prepared using a natural fermentation method. Here, fermentation No. 1 is white ginseng fermentation broth, No. 2 fermentation broth is conventional red ginseng fermentation broth, No. 3 fermentation broth is 110 ℃ extruded ginseng fermentation broth, fermentation no.4 is 115 ℃ extruded ginseng fermentation broth, fermentation no.5 is 120 ℃ extruded ginseng fermentation broth, 6 fermentation broth is 130 ℃ extruded ginseng fermentation broth, and 7 fermentation broth is 110 ℃ extruded ginseng mixed fermentation solution.

Figure 3 is a graph showing the pH change according to the fermentation time of each ginseng fermentation when using the natural fermentation method.

Figure 4 is a graph showing the change in acidity according to the fermentation time of each ginseng fermentation when using natural fermentation method.

5 is a graph showing the change in sugar content according to the fermentation time of each ginseng fermentation when natural fermentation method is used.

Figure 6 is a graph showing the change in reducing sugar with the fermentation time of each ginseng fermentation when using the natural fermentation method.

Figure 7 is a graph showing the alcohol content change with the fermentation time of each ginseng fermentation when using natural fermentation method.

Figure 8 is a photograph showing a ginseng fermentation liquid prepared using the bottle-shaped fermentation method. Here, fermentation No. 1 is an extruded white ginseng fermentation solution (EG-SSF) inoculated with Acetobacter aceti , and fermentation solution No. 2 is an extruded white ginseng fermentation solution not inoculated with Acetobacter aceti (EG-SSF). NF), fermentation No. 3 is Acetobacter Red ginseng fermentation broth (RG-SSF) inoculated with aceti ) and fermentation broth No. 4 represent red ginseng fermentation broth (RG-NF) without inoculation with Acetobacter aceti .

Figure 9 is a graph showing the pH change according to the fermentation time of each ginseng fermentation when using the bottle-shaped fermentation method.

Figure 10 is a graph showing the change in acidity according to the fermentation time of each ginseng fermentation when using the bottle-shaped fermentation method.

Figure 11 is a graph showing the change in sugar content with the fermentation time of each ginseng fermentation when using the bottle-shaped fermentation method.

Figure 12 is a graph showing the change in reducing sugar according to the fermentation time of each ginseng fermentation when using the bottle-shaped fermentation method.

Figure 13 is a graph showing the alcohol content change with the fermentation time of each ginseng fermentation when using the bottle-shaped fermentation method.

The present invention relates to red ginseng vinegar using an extruded ginseng, a beverage containing the same and a method for producing the same, and more particularly, an acidity and a functional taste obtained by extruding acetic acid using an extruded ginseng obtained by extruding ginseng, that is, red ginseng. The present invention relates to an improved red ginseng vinegar and a beverage containing the same as an active ingredient and a method of preparing the same.

Panax ginseng CA Meyer is a perennial herb belonging to the genus Panax of Arelliaceae , and its root has been used for medicinal purposes as the ginseng (Ginseng radix). The processing form of ginseng is the first processing form that maintains the original shape as it is, red ginseng, white ginseng, taeguk ginseng, etc., and powder products such as powders, tablets and capsules manufactured by the second process, and products such as drinks, teas, and packs. Has been sold, but no fermented products have been developed for ginseng processed using the extrusion process.

Vinegar is traditionally closely related to dietary life. Brewed vinegar is a food composed of acetic acid produced by the action of acetic acid bacteria. As for the components of vinegar, acetic acid is the main ingredient and contains a small amount of organic acids, free sugars, amino acids and esters, and thus has a unique aroma and taste. Nam and Yu studies on the effects of ginseng components on acetic acid fermentation reported that free saponins and sucrose in ginseng ethanol extract inhibited acetic acid fermentation (Nam SH, Yu TJ.Study on the effect of Korean ginseng components on acetic acid fermentation.Korean J Ginseng Sci 4 (2): 121-132, 1980). Fermentation of acetic acid using fruit other than ginseng was carried out by setting the optimum conditions for acetic acid fermentation using plum (Son et al. 2003), acetic acid fermentation beverage using peach fruit (Kim et al. 1994), optimization of the optimum fermentation condition of persimmon vinegar ( Jeong et al. 1996) and optimization of persimmon vinegar fermentation conditions using persimmon peel (Kim et al. 2003) have not been studied extensively on acetic acid fermentation of ginseng. In particular, the pretreatment of ginseng, an acetic acid fermentation substrate, has not been conducted using extrusion molding as a pretreatment process for fermentation substrates.

The extrusion process is an efficient and economical process compared with other heat treatment processes because unit operations such as mixing, grinding, heating, molding and drying occur in a short time. Extrusion molding process can produce products with various characteristics because the properties of the desired product can be adjusted according to the raw material input speed, moisture content, screw rotation speed, the structure of the injection port, the screw arrangement. The application fields of the extrusion process are the low temperature to strengthen the heat-stable nutrients and functional ingredients by swelling the grain melt dough that has been gelatinized at a relatively low temperature below 100 ° C through the injection of carbonated foods, carbon dioxide gas or supercritical carbonic acid. It is widely applied to extrusion molding, gelatinization starch, organization of vegetable protein, pretreatment of oil extraction, sterilization, conversion of macromolecular biomass, biodegradable packaging agent, acceptance of vegetable cell wall, and intermediate product of busy.

Recently, it is applied to various industrial fields such as polymer plastics, food, feed, biological industry, pharmaceutical industry. Extrusion involves hydration, swelling, gelatinization, amorphous and dextrinization of starch, protein denaturation, intermolecular binding and organization, inactivation of enzymes, killing and sterilizing microorganisms, destroying toxic substances, removing odors, tissue swelling, density Control and browning reactions occur in a short time, which can be controlled by controlling the extrusion independent parameters. The extrusion molding independent variable can be adjusted according to the raw material feeding speed, water content, injection hole temperature, screw rotation speed, injection hole, screw arrangement, and the extrusion molding of various characteristics can be manufactured by controlling the independent variable.

There is a study by Roussel et al (1991) for optimizing the screw rotation speed and barrel temperature using an extrusion machine as a reactor for liquefying corn starch using the extrusion process. There has been a report (Grossmann et al. 1988) that the yield was improved by performing alcohol fermentation by gelatinizing cassava starch by the extrusion process. In recent years, alcohol fermentation of a substrate obtained by applying a critical carbonic acid injection molding process to sorghum has been reported to improve the ethanol fermentation yield significantly more than that of an unextruded sorghum (Zhan et at. 2006).

Studies on extrusion molding of fresh ginseng have been carried out to study the drying process for red ginseng of red ginseng, and to study the influence and optimization of extrusion process variables according to red ginseng. Ha and Ryu) have been studied.

The high temperature, high pressure, and high shear forces generated during the extrusion process facilitate the extraction of the water-soluble components, thereby increasing the solubility. Ryu and Remon reported that the extraction yield of fresh ginseng extruded at the injection port temperature 130 ℃, water content 15%, and screw rotation speed 250 rpm was improved by about 2 times compared to raw ginseng. It was. In addition, the extrusion process is a processing process at high temperature and high pressure and the shearing force of screw rotation acts on the raw material, resulting in the gelatinization of starch along with the destruction of the cell wall. Has been studied, but the study of alcohol and acetic acid fermentation using extruded ginseng has not been conducted.

Accordingly, the present inventors fermented by investigating changes of pH, sugar content, reducing sugar content, acidity (organic acid content) and alcohol content while fermenting acetic acid using white ginseng, red ginseng, and extruded red ginseng, which have been emulsified through extrusion molding, as fermentation substrates, respectively. By comparing the aptitude, alcohol content of acetic acid fermentation and the characteristics of acetic acid fermentation solution, red ginseng vinegar with high acidity and excellent sensory quality such as taste and aroma was prepared by using extruded ginseng, that is, acetic acid fermentation using red ginseng substrate. The present invention was completed by preparing vinegar beverages.

Accordingly, an object of the present invention is to provide a red ginseng vinegar having a high acidity and excellent sensory beauty produced using extruded ginseng.

It is another object of the present invention to provide a beverage containing red ginseng vinegar having high acidity and excellent sensory beauty prepared using extruded ginseng.

Another object of the present invention is to provide a high acidity and excellent sensory taste of red ginseng vinegar prepared using extruded ginseng and a method for producing a beverage containing the same.

The purpose of the present invention is to examine the changes of pH, sugar content, reducing sugar content, acidity (organic acid content) and alcohol content while fermenting acetic acid using white ginseng, red ginseng and extruded ginseng as fermentation substrates, respectively, and fermentation aptitude, acetic acid fermentation alcohol. By comparing the content and characteristics of acetic acid fermentation solution, extruded ginseng, that is, red ginseng vinegar having high acidity and excellent sensory qualities such as taste and aroma, was produced by using acetic acid fermentation using red ginseng substrate, and using it to prepare red ginseng type beverage It was.

The present invention provides a red ginseng vinegar, a beverage containing the same and a method for producing the same using extruded ginseng.

In the present invention, the manufacturing method of red ginseng vinegar using the extruded ginseng may use a conventionally known vinegar manufacturing method except that extruded ginseng is used. However, more preferably, the following two production methods can be used.

First, red ginseng vinegar was added by adding 0.05-0.1% by weight of yeast and 0.1-0.5% by weight of yeast to a mixture of red ginseng and distilled water obtained by extruding ginseng at 110 to 130 ° C in a ratio of 1: 3 to 10. Can be prepared.

In addition, 0.1-0.5% by weight of yeast and 0.3-1.0% by weight of yeast were added to the mixed solution of red ginseng and distilled water obtained by extruding the ginseng at 110 to 130 ° C. at a ratio of 1: 3 to 10 to obtain primary alcohol fermentation. Acetobacter after acetobacter aceti ) Red ginseng vinegar can be prepared by inoculating 0.05 to 0.3% by weight of secondary acetic acid.

Hereinafter, one specific example of the present invention will be described in detail, but the scope of the present invention is not limited thereto.

Experimental Example  1: using white ginseng, red ginseng and extruded ginseng To natural fermentation  According to ingredients

Ginseng Extrusion

The ginseng used in the present invention used four-year-old white ginseng powder and four-year-old red ginseng powder products of Dongjin Pharm. At this time, the water content of each sample was measured as 7.85% white ginseng powder and 5.27% red ginseng powder. White ginseng powder of Dongjin Pharm. The starch to increase the starch content was used Kwwon corn starch of Samyang Genex.

The extruder used to make red ginseng by extruding white ginseng powder is a self-made experimental twin screw extruder (THK21T, Inchon Machinery Co. Korea) .The screw diameter of the extruder is 29.0 mm, and the ratio of diameter and length (L / D 25: 1 was used.

20% water content, screw rotation speed 250 rpm, raw material injection rate 140 g / min, injection hole diameter 1 in experiments to determine the alcohol and acetic acid fermentation characteristics of the extruded white ginseng according to the water content and the injection port temperature of the ginseng extrusion molding The ginseng was fixed at mm, and the barrel temperature was adjusted to 110 ° C, 115 ° C, 120 ° C, and 130 ° C, and white ginseng was extruded at each temperature. The diameter of the injection port was fixed at 3.0 mm. On the other hand, in order to increase the starch content, a sample mixed with white ginseng and starch in a 50:50 ratio was extruded at 110 ° C.

Each extruded product was dried at 80 ° C for 4 hours and then pulverized with a pulverizer (FM-681, Hanil, Korea) and tested using particles having a particle size less than 35 mesh (Testing sieve, Chunggye Sanggong Co. Korea). Was performed (FIG. 1).

Natural Fermentation Liquid  Sample Preparation

White ginseng, red ginseng, 110 ℃ extruded white ginseng, 115 ℃ extruded white ginseng, 120 ℃ extruded white ginseng, 130 ℃ extruded white ginseng, 110 ℃ white ginseng and corn starch. Ratio 1: 5) 2.5 g of yeast ( Saccharomyses serevisae ) and yeast ( Aspergillus) usani or Lhyzopus japonicus ) 6.5g was added. The addition liquid was left to ferment for 30 days at 27 degreeC.

Samples were taken at the interval of 5 days after the start of fermentation, and the sample was analyzed by taking only the supernatant by centrifugation at 4 ° C. and 7000 rpm for 40 minutes.

Each fermentation broth obtained after 30 days of fermentation is shown in FIG. 2. At this time, fermentation No. 1 is white ginseng fermentation broth, fermentation No. 2 is fermentation broth using red ginseng prepared by the conventional method, fermentation no. 3 is 110 ° C extruded white ginseng fermentation solution, fermentation No. 4 is 115 ° C extruded white ginseng fermentation solution, fermentation no. 5 is 120 ° C Extruded white ginseng fermentation broth, fermentation No. 6 is 130 ℃ Extruded white ginseng fermentation broth, fermentation No. 7 is a fermentation broth using 110 ℃ extruded white ginseng and starch.

pH

The pH of the fermentation broth was measured using a Microprocessor pH Meter (HANNA instruments. PH 213).

As a result, pH did not show a big difference at the start of fermentation. Up to 15 days after the start of fermentation, the pH of the extruded white ginseng and red ginseng fermented broth was significantly decreased, and the pH of the white ginseng was lower than the fermented broth of extruded white and red ginseng. At 30 days of fermentation, the pHs were similar, and the red ginseng fermentation solution had the highest pH. The fermentation broth except for white ginseng fermentation broth was drastically lowered to 5 days, and the white ginseng fermentation broth continued to decrease in pH for 30 days of fermentation (Fig. 3).

Acidity

Acidity was measured according to the food method. Dilute 10 mL of the fermentation broth 10 times with distilled water, take 20 mL of the diluted fermentation broth, add 0.5 mL of 1% Phenophthalen alcohol, and titrate with 0.1 N NaOH solution to maintain pale red color for 30 seconds. The consumption at the time point was measured and converted into the following formula.

Acidity (%) = V × F × A × D × 100 / S

V: 0.1 N-NaOH titration consumption

F: Titer of 0.1 N-NaOH solution (1.002)

A: amount of organic acid corresponding to 1 mL of 0.1 N-NaOH solution (0.0060)

D: Dilution factor (10 times)

S: Sample (10 mL)

In general, the acidity of fermentation broth increased rapidly up to 5 days after fermentation. Thereafter, the acidity of red ginseng fermentation solution was not significant. The acidity of white ginseng fermentation broth was increased up to 10 days after fermentation and there was no significant increase thereafter. The acidity of white ginseng with different extrusion temperatures was increased after 20 days, and the acidity of white ginseng fermentation solution extruded at 120 ° C. was 4.45% at 30 days after the start of fermentation (FIG. 4).

Sugar content

The sugar content of the fermentation broth was measured using an ATAGO N1 (Hand REFRACTOMETER, Japan) analog sugar meter.

The sugar content of ginseng fermentation broth decreased until 5 days after fermentation. After 5 days of fermentation, there was no significant change. The initial sugar content of the white ginseng extruded fermentation broth mixed with starch was the highest, followed by red ginseng fermentation broth, extruded white ginseng fermentation broth, and white ginseng fermentation broth. The maximum reduction of sugar content up to 5 days of fermentation was the greatest in the extruded fermentation broth mixed with white ginseng and starch, and the largest decrease in the mixed extrudates of white ginseng and starch. The final sugar content of white ginseng was the largest, followed by fermentation broth of red ginseng and extruded white ginseng, and fermentation broth of white ginseng and starch mixed extrusion molding (FIG. 5).

Reducing Sugar Content

Reducing sugar content was quantified by the dinitrosalicylic acid (DNS) method. Fill 3 mL of the fermentation broth with 100 mL, add 6 mL of DNS reagent to 2 mL of the diluted sample solution, bathe in boiling water for 5 minutes, cool to room temperature with running water, fill with 50 mL again with distilled water, and absorbance at 550 nm. Measured.

The content of reducing sugar was highest in white ginseng and starch mixed extruded fermentation broth before fermentation, followed by red ginseng fermentation broth, extruded white ginseng fermentation broth, and white ginseng fermentation broth. Among the extruded white ginseng fermented broth, the extruded white ginseng fermented broth was the largest at 115 ° C. By 5 days of fermentation, there was a significant reduction in reducing sugar content overall, after which it remained unchanged. The final reducing sugar content in the fermentation time 30 days was the largest 120 ℃ extruded white ginseng fermentation broth, the lowest white ginseng and starch mixed extrusion molding (Fig. 6).

Alcohol content

Alcohol content was measured by applying the liquor analysis method and the redox method according to the liquor analysis regulation of the National Tax Agency. After mixing 1 mL of fermentation broth, 1 g of calcium carbonate, and 200 mL of distilled water, the distillate is filled with 70 to 80 mL by heating distillation, and then filled with 100 mL using distilled water. 1 mL of distillate was mixed with 2 mL of 0.2N potassium dichromate solution and 1 mL of concentrated H ₂ SO _4, and then reacted in a cold dark for 1 hour, and then absorbance was measured at 590 nm.

The alcohol content of the fermentation broth increased rapidly up to 5 days of fermentation, after which there was no significant change. Final fermentation broth alcohol content of 30 days of fermentation time was highest in the extruded white ginseng fermentation broth mixed with starch, and the lowest alcohol content was white ginseng fermentation liquid extruded at 110 ° C. The final alcohol content of the extruded white ginseng fermentation broth was the highest in the extruded white ginseng fermentation broth at 115 ° C. (FIG. 7).

Sensory evaluation

Sensory evaluation was performed on each of the 30-day fermentation broth prepared above.

The sensory evaluation was performed by randomly extracting 10 men and women aged 20 to 50 years and using 9-point grades (9 = best; 8 = very good; 7 = usually good; 6 = slightly good; 5 = good or not hate; 4 = a little hate; 3 = usually hate; 2 = very hate; 1 = most hate). Sensory evaluation results are shown in Table 1 below. Most of the subjects of sensory evaluation evaluated that the taste and aroma of the fermentation broth using the extruded white ginseng of the present invention were superior to the fermentation broth using the conventional red ginseng.

Sensory evaluation results Fermentation broth 1 Fermentation broth 2 Fermentation broth 3 Fermentation No. 4 5 fermentation broth Fermentation broth 6 Fermentation No. 7 flavor 4.3 5.4 8.3 8.2 8.5 8.3 7.5 incense 3.9 5.3 8.6 8.6 8.7 8.4 7.6 color 3.8 6.4 8.3 8.0 8.4 8.0 7.1 Overall preference 4.0 5.7 8.4 8.3 8.5 8.2 7.4

Experimental Example  2: extruded white ginseng Parallel fermentation  Fermentation broth component investigation

Ginseng Extrusion

Ginseng used 4 years old red ginseng powder (MC 5.27%) from Dongjin Pharm. White ginseng powder (MC 7.85%) of Dongjin Pharm. The yeast used in the fermentation was a bio-least product from Korea Enzyme Co., Ltd., which was modified from Aspergillus usani and Lhyzopus japonicus , and the yeast is Saccharomyces sere enclosed with bio-least. gaeryangpum of the visa (Saccharomyses serevisae) was used. The strain used for acetic acid fermentation was used by acquiring Acetobacter aceti (Accession No .: KCTC1010), which was sold by KCTC.

White ginseng was extruded at a water content of 20%, a screw rotation speed of 250 rpm, a raw material injection amount of 140 g / min, an injection hole diameter of 1 mm, and a barrel temperature of 120 ° C.

Parallel Fermentation Liquid  Sample Preparation

After mixing 500 g of the extruded sample and 2500 g of distilled water, 5 g of yeast ( Saccharomyses serevisae ) and Nuruk ( Aspergillus) usani , Lhyzopus japonicus ) was inoculated and fermented for 15 days. After 10 days of fermentation, Acetobacter was added to the red ginseng fermentation broth and the extruded white ginseng fermentation broth. aceti ) 3 g (3 days culture) were inoculated. The extruded white ginseng fermentation solution inoculated with Acetobacter aceti was named EG-SSF, and the red ginseng fermentation solution was RG-SSF. The red ginseng fermentation broth (hereinafter referred to as RG-NF) and the extruded white ginseng fermentation broth (hereinafter referred to as EG-NF) that were fermented without inoculation with Acetobacter aceti were used as controls.

Samples were taken at the interval of 5 days after the start of fermentation, and the sample was analyzed by taking only the supernatant by centrifugation at 4 ° C. and 7000 rpm for 40 minutes.

Each fermentation broth obtained after 15 days of fermentation is shown in FIG. 8. Fermentation No. 1 is EG-SSF, Fermentation No. 2 is EG-NF, Fermentation No. 3 is RG-SSF, Fermentation No. 4 is RG-NF.

pH

The pH of the fermentation broth was measured using a Microprocessor pH Meter (HANNA instruments. PH 213).

As a result, the pH of the fermentation broth was drastically decreased by 5 days of fermentation time. The pH increased from 5 to 10 days of fermentation, but decreased rapidly at 15 days of fermentation. Final pH was lower in fermentation broth inoculated with Acetobacter aceti than in the control (FIG. 9).

Acidity

Acidity was measured according to the food method. Dilute 10 mL of the fermentation broth 10 times with distilled water, take 20 mL of the diluted fermentation broth, add 0.5 mL of 1% Phenophthalen alcohol, and titrate with 0.1 N NaOH solution to maintain pale red color for 30 seconds. The consumption at the time point was measured and converted into the following formula.

Acidity (%) = V × F × A × D × 100 / S

V: 0.1 N-NaOH titration consumption

F: Titer of 0.1 N-NaOH solution (1.002)

A: amount of organic acid corresponding to 1 mL of 0.1 N-NaOH solution (0.0060)

D: Dilution factor (10 times)

S: Sample (10 mL)

The acidity of the fermentation broth increased during the fermentation time as a whole, and the increase was higher than that of the red ginseng fermentation broth. By 10 days of fermentation, the acidity of red ginseng fermentation solution was higher than that of extruded white ginseng fermentation broth, and the acidity of acetobacter aceti after 10 days of fermentation was higher than that of fermentation broth inoculated with Acetobacter aceti The increase was large. Final pH was shown in the order of EG-SSF, RG-SSF, RG-NF, EG-NF (Fig. 10).

Sugar content

The sugar content of the fermentation broth was measured using an ATAGO N1 (Hand REFRACTOMETER, Japan) analog sugar meter.

As a result, red ginseng fermentation solution was higher than extruded white ginseng fermentation solution at the start of fermentation. The red ginseng fermentation solution showed a decrease in sugar content up to 5 days of fermentation time, and the extruded white ginseng fermentation solution showed a decrease in sugar content up to 10 days of fermentation time. From 10 to 15 days of fermentation, the sugar content of the extruded white ginseng fermentation broth increased and the sugar content of the red ginseng fermentation broth was not significantly changed. The increase in sugar content of the extruded white ginseng fermentation broth from 10 days to 15 days of fermentation was greater than that of the fermented broth not inoculated with the extruded white ginseng fermented with Acetobacter aceti (Fig. 11).

Reducing Sugar Content

Reducing sugar content was quantified by the dinitrosalicylic acid (DNS) method. Fill 3 mL of the fermentation broth with 100 mL, add 6 mL of DNS reagent to 2 mL of the diluted sample solution, bathe in boiling water for 5 minutes, cool to room temperature with running water, fill with 50 mL again with distilled water, and absorbance at 550 nm. Measured.

At the start of fermentation, the content of reducing sugar was higher than that of red ginseng fermentation liquid, and the change of reducing sugar content with fermentation time decreased rapidly until 5 days after fermentation. After 10 days of fermentation, the extruded white ginseng fermented solution was slightly decreased, and the reduction sugar content of red ginseng fermented broth was not significantly changed. Acetobacter The contents of reducing sugars in the fermentation broth from 10 to 15 days of inoculation were not changed significantly. The final reducing sugar content was the highest RG-SSF, the lowest reducing sugar content was confirmed as EG-NF (Fig. 12).

Alcohol content

Alcohol content was measured by applying the liquor analysis method and the redox method according to the liquor analysis regulation of the National Tax Agency. After mixing 1 mL of fermentation broth, 1 g of calcium carbonate and 200 mL of distilled water, the distillate is filled with 70 ~ 80 mL by heating distillation, and then filled with 100 mL using distilled water. 1 mL of distillate was mixed with 2 mL of 0.2 N potassium dichromate solution and 1 mL of concentrated H 2 SO 4, and then reacted in a cold dark for 1 hour, and then absorbance was measured at 590 nm.

The alcohol content of the fermentation broth rapidly increased until 5 days after fermentation. The alcohol content at 5 days of fermentation did not show a significant difference between the red ginseng fermentation broth and the extruded white ginseng fermentation broth. From 5 to 10 days of fermentation, the alcohol content of all fermentation broths decreased, and the extent of the decrease was greater than that of red ginseng fermentation broth. From 10 to 15 days of fermentation, the alcohol content of EG-NF increased only, and the rest of fermentation broth decreased slightly. The final alcohol content at 15 days of fermentation was high in the order of EG-NF, EG-SSF, RG-SSF, RG-NF (Fig. 13).

Sensory evaluation

Sensory evaluation was carried out on each of the 15-day fermentation broth prepared above.

The sensory evaluation was performed by randomly extracting 10 men and women aged 20 to 50 years and using 9-point grades (9 = best; 8 = very good; 7 = usually good; 6 = slightly good; 5 = good or not hate; 4 = a little hate; 3 = usually hate; 2 = very hate; 1 = most hate). Sensory evaluation results are shown in Table 2 below. Most of the subjects of sensory evaluation evaluated that the taste and aroma of the fermentation broth using the extruded white ginseng of the present invention were superior to the fermentation broth using the conventional red ginseng.

Sensory evaluation results Fermentation broth 1 Fermentation broth 2 Fermentation broth 3 Fermentation No. 4 flavor 8.7 8.5 5.1 5.3 incense 8.3 8.1 5.3 5.0 color 8.1 8.3 4.9 6.1 Overall preference 8.4 8.3 5.1 5.5

Example  1: Preparation of Red Ginseng Vinegar Using Extrusion

White ginseng was extruded at a water content of 20%, a screw rotation speed of 250 rpm, a raw material injection amount of 140 g / min, an injection hole diameter of 1 mm, and a barrel temperature of 120 ° C.

After mixing 500 g of the extruded product and 2500 mL of distilled water, 5 g of yeast ( Saccharomyses serevisae ) and Nuruk ( Aspergillus) usani , Lhyzopus japonicus ) was inoculated and fermented at 27 ° C. Acetobacter in the fermentation broth 10 days after fermentation aceti ) 3 mL was inoculated. After that, fermented for 5 more days to prepare red ginseng vinegar.

Production Example  1 to 3: Of red ginseng vinegar beverage  Produce

The red ginseng vinegar beverage was prepared in the blending ratio as shown in Table 3 using the extruded white ginseng, that is, red ginseng using red ginseng prepared in Example 1.

Red ginseng vinegar beverage composition ratio (unit: weight%) division Preparation Example 1 Preparation Example 2 Preparation Example 3 Red Ginseng Vinegar 3 20 30 Liquid fructose 10 10 10 honey 0.5 0.5 0.5 Vitamin c 0.03 0.03 0.03 Purified water Remaining amount Remaining amount Remaining amount

Experimental Example  3: Of red ginseng vinegar beverage  Sensory evaluation

Sensory evaluation was performed on each of the red ginseng vinegar beverages prepared above.

The sensory evaluation was performed by randomly extracting 10 men and women aged 20 to 50 years and using 9-point grades (9 = best; 8 = very good; 7 = usually good; 6 = slightly good; 5 = good or not hate; 4 = a little hate; 3 = usually hate; 2 = very hate; 1 = most hate). Sensory evaluation results are shown in Table 4 below.

Sensory evaluation results Preparation Example 1 Preparation Example 2 Preparation Example 3 flavor 7.5 8.6 7.9 incense 8.0 8.4 8.0 color 7.3 8.7 8.7 Overall preference 7.6 8.6 8.2

As described above, the red ginseng vinegar using the extruded ginseng of the present invention, a beverage containing the same, and a method for preparing the same are extruded ginseng obtained by extruding ginseng, ie, red ginseng as a main ingredient, and the acidity is increased and the sensory beauty is improved. It is a very useful invention in the food industry because it provides an excellent red ginseng vinegar and provides a red ginseng vinegar beverage composition by using the red ginseng vinegar as a beverage material.

Claims (4)

It is characterized in that the fermentation of acetic acid by adding 0.05 to 0.1% by weight of yeast and 0.1 to 0.5% by weight of yeast to a mixed solution of red ginseng and distilled water obtained by extrusion molding ginseng at 110 to 130 ° C. in a ratio of 1: 3 to 10. Preparation method of red ginseng vinegar. First alcohol fermentation was performed by adding 0.1-0.5% by weight of yeast and 0.3-1.0% by weight of yeast to a mixed solution of red ginseng and distilled water obtained by extrusion molding ginseng at 110 to 130 ° C in a ratio of 1: 3 to 10. Acetobacter aceti ) Red ginseng vinegar characterized in that the second fermentation by inoculating 0.05 ~ 0.3% by weight. Red ginseng vinegar prepared by the manufacturing method of claim 1 or 2, wherein the acidity and sensuality are improved. Red ginseng vinegar beverage containing red ginseng vinegar of claim 3 as an active ingredient.

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