KR20080067539A - Manufacturing method for pear vinegar - Google Patents

Abstract

A method for preparing a pear vinegar is provided to mass-produce the pear vinegar from the pear, thereby enhancing preference of the vinegar and being helpful for health of a taker. A method for preparing a pear vinegar comprises the steps of: (a) after removing an injured portion of pear, washing it with water and eliminating moisture therefrom, crushing and compressing the pear to prepare a juice; (b) adding white sugar to the juice to have 20-24° Brix; (c) after adding 0.5-1 vol.% of dried yeast to the sugar-added juice, fermenting it at a temperature of 22-28 deg.C for 5-7 days under anaerobic condition; (d) sterilizing a fermented solution obtained from the step(c) at a temperature of 60-80 deg.C for 30-60 minutes; and (e) after inoculating 10 vol.% of vinegar including fungus bodies of acetic acid bacteria, which is prepared by inoculating 1 vol.% of cultured Acetobacter aceti into a filtrate solution of an alcohol fermented solution obtained from the step(d) and culturing it at a temperature of 27-33 deg.C for 2-4 days, into the alcohol fermented solution, culturing it at a temperature of 25-35 deg.C for 6-8 days under aerobic condition. Further, an alcohol content of fermented solution is 6 to 8%.

Description

MANUFACTURING METHOD FOR PEAR VINEGAR

1 is a process chart for explaining the manufacturing method of the vinegar according to the present invention.

<Explanation of symbols on main parts of the drawings>

S100: juice step S110: per step

S120: alcohol fermentation step S130: sterilization step

S140: acetic acid fermentation step

The present invention relates to a method for producing a vinegar, and more particularly, to a method for producing a vinegar that can produce a large amount of vinegar.

Vinegar is one of the fermented foods that has been manufactured and used for a long time regardless of East or West. Vinegar is directly edible as a seasoning, but also used in other foods such as pickles, it is also used as a preservative to prevent the corruption of food by using the antibacterial growth of vinegar.

These kinds of vinegar can be largely divided into two types: brewed vinegar prepared by fermenting grains, fruits, liquor, etc. as a main raw material, and synthetic vinegar made by diluting glacial acetic acid or acetic acid with drinking water.

Synthetic vinegar is colorless and transparent because dilute glacial acetic acid or acetic acid and add organic acid without fermentation process.

Brewed vinegar is produced by acetic acid fermentation, and the types of brewed vinegar include fruit vinegar, grain vinegar and spirit vinegar. Fruit vinegar is acetic acid fermented by mixing raw materials such as fruit wine, fruit juice, spirits and sugars, grain vinegar is acetic acid fermented liquid by mixing raw materials such as grain wine, grain saccharification liquid, alcohol and sugars, Alcohol vinegar is a solution of acetic acid fermentation by mixing raw materials such as alcohol, sugars and additives.

Vinegar is made from a liquid that can be converted to alcohol in a two-step process. Different types of liquids, including fruit juices and sugars, produce yeast and carbon dioxide by the action of yeast. The alcohol is then combined with oxygen in the air to form acetic acid and water under the action of Acetobacter bacteria. When vinegar is made, the inherent organic acids and esters contained in fruits and other raw materials give the vinegar many flavors and aromas. Edible vinegar contains about 4% acetic acid.

These vinegars are directly involved in human metabolism and play an important role in medicines such as fatigue recovery, arteriosclerosis and prevention of hypertension, removal of radioactive contaminants, and promotion of digestive absorption. In addition, vinegar is known to be effective in diet and beauty.

However, since the vinegar is mainly used to seasoning sour taste, in order to compensate for this taste, sweet taste should be added to it. Also, if you want a sweet and sour sauce, you must add mustard or red pepper powder. In addition to sugar, most of the mustard that is currently manufactured in Korea is a counterfeit manufactured using a food coloring, so if they are added, they cannot be good for health. In addition, when the red pepper powder is added, the food may not look neatly, and because the color is colored red, it is difficult to cook while maintaining the original color of the food.

Therefore, development of the vinegar which can add the taste other than sour taste, and does not need to use unnecessary sugar, mustard, etc. is desired.

The domestic vinegar market is mainly composed of synthetic vinegar diluted and seasoned with glacial acetic acid in the 1970s, and the problem of residual toxicity of heavy metals in synthetic vinegar has emerged. Recently, vinegar is recognized as a health functional drink due to the activation of the well-being industry. As a result, the utilization rate of fruit vinegar, grain vinegar, etc., which is brewed, is gradually increasing, and the production and consumption of brewed vinegar is increasing as a traditional food using this.

In addition, the changing trend of the vinegar is expected to emerge as a high value-added industry including health and functionality, with the recent interest in the well-being industry.

The present invention in response to the above requirements to produce a large amount of vinegar using the pear to improve the taste and nutrition of the vinegar by harmonizing taste and nutrition, the production of a vinegar to make the health benefits of the intake The purpose is to provide a method.

Features of the present invention for achieving the above object,

A squeezing step of removing the injured part of the belly, washing and then removing the water and then crushing and compressing the juice; A preservation step of preserving 20-24 ° Brix while adding white sugar to the juice of the juice; An alcoholic fermentation step of adding 0.5-1% (v / v) of dry yeast to the juice obtained and fermented under anaerobic conditions at 22-28 ° C. for 5-7 days; Sterilization step of sterilization of the fermentation is complete fermentation broth 30 ~ 60 minutes at 60 ~ 80 ℃; And inoculated with alcoholic fermentation broth 10% (v / v) characterized in that the acetic acid fermentation step of performing acetic acid fermentation incubated in aerobic conditions for 6-8 days at 25 ~ 35 ℃.

Here, the fermentation broth is completed the fermentation is 6-8% alcohol content.

Here, the vinegar is prepared by inoculating 1% (v / v) of acetobacter aceti, which is the acetobacterium cultured in the filtrate of the alcoholic fermentation broth, and incubating it for 2-4 days at 27-33 ° C. do.

Hereinafter, described in detail with reference to the accompanying drawings the manufacturing method of the vinegar according to the present invention.

In the following description of the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the subject matter of the present invention, the detailed description thereof will be omitted. Terms to be described later are terms defined in consideration of functions in the present invention, and may be changed according to intentions or customs of users or operators. Therefore, the definition should be made based on the contents throughout the specification.

1 is a process chart for explaining a method for producing a vinegar according to the present invention.

Before describing the present invention, the features of the ship are as follows.

First of all, pears are Naju, Jeonnam region, which are the main source of potassium, calcium, sodium, and magnesium, accounting for 74%, phosphorus, lactic acid, etc., which are about 25% strong alkaline foods, and vitamin B1 and B2 compared to apples. It is somewhat higher in content and less in vitamin C.

Pear has effects such as expectoration, branch office, relieving asthma, fever, haemorrhage, and resolving poisoning. Recently, the effect on chronic obstructive pulmonary disease (COPD) has been reported, and it is known to have anticancer effect by heart disease and catechin. .

Pear has been mainly consumed as fruit, but in recent years, its role as an additive or processed product has increased, and it is used to give flavors and refreshing feelings to bae-kimchi, liquor, meat sauce, etc. in connection with the manufacture of traditional foods.

Referring to Figure 1, the method for producing a cabbage vinegar according to the present invention, by removing the water from the wound area of the pear and then removing the water after crushing and squeezing the juice step (S100) and the juice of the juice white juice Addition step (S110) and preserved in 20 ~ 24 ° Brix while adding the added yeast 0.5 ~ 1% (v / v) to the added juice, anaerobic conditions for 5 to 7 days at 22 ~ 28 ℃ Alcohol fermentation step (S120) to ferment in, sterilization step (S130) for 30-60 minutes sterilization of fermentation complete fermentation broth at 60 ~ 80 ℃, and inoculated 10% (v / v) seed to alcohol fermentation broth 25 It consists of acetic acid fermentation step (S140) to perform acetic acid fermentation incubated in aerobic conditions for 6-8 days at ~ 35 ℃. Here, the fermentation broth that has been fermented has an alcohol content of 6 to 8%. Here, the vinegar is prepared by inoculating 1% (v / v) of acetobacter aceti, which is the acetosan bacterium cultured in the filtrate of alcoholic fermentation broth, and incubating it for 2-4 days at 27-33 ° C.

Hereinafter will be described in detail the embodiment to help a specific understanding of the production method of the vinegar according to the present invention.

<< Example >>

First, remove the wound site of Naju Shinbae, and clean and then remove the water and then crushed by using a crusher, using a compress to squeezed juice (S100).

Then, while slowly adding white sugar to the juice of juice, the sugar content is measured by using a sugar meter and is assigned to 20 to 24 ° Brix (S110). At this time, a sugar meter used for measuring the sugar content was used as a portable brix meter (model: RA-250, 0-60%, Kyoto Electronics Manufacturing Co., Ltd., Japan).

Then, 0.5 ~ 1% (v / v) of dry yeast (Dry yeast) is added to the juice obtained, and fermented under anaerobic conditions for 6 days at 25 ℃ (S120). Here, the fermentation is stopped when the alcohol content is 6-8%, the alcohol content is measured by distilling the supernatant of the fermentation broth, Digital Refractomemte (Model: PET-109, 0) -45w / w%, ATAGO Co., Ltd., Japan).

When fermentation is complete, sterilize the fermentation broth complete fermentation for 30 to 60 minutes at 60 ~ 80 ℃ (S130).

Inoculate 1% (v / v) of Acetobacter aceti, acetobacterium cultured in the filtrate of alcoholic fermentation broth, and incubate at 30 ° C. for 3 days to prepare a seed. v / v) is inoculated to perform acetic acid fermentation incubated in aerobic conditions for 7 days at 30 ℃.

After that, the sterilized fermentation broth is filtered through a micro-filter (Micro-sieve) and packaged.

Therefore, by using the Shingo pear, a special product of Naju, Jeonnam, it is possible to produce a large amount of natural fermented vinegar of uniform quality by combining traditional methods.

According to the manufacturing method of the present invention the vinegar which is configured as described above, by producing a large amount of vinegar by using the pear to improve the taste and nutrition of the vinegar to improve the taste of vinegar, you can see the health benefits of the intake There is an advantage.

As those skilled in the art would realize, the described embodiments may be modified in various ways, all without departing from the spirit or scope of the present invention. It is to be understood, however, that the present invention is not limited to the specific forms referred to in the description, but rather includes all modifications, equivalents, and substitutions within the spirit and scope of the invention as defined by the appended claims. Should be.

Claims (3)

A squeezing step of removing the injured part of the belly, washing and then removing the water and then crushing and compressing the juice; A preservation step of preserving 20-24 ° Brix while adding white sugar to the juice of the juice; An alcoholic fermentation step of adding 0.5-1% (v / v) of dry yeast to the juice obtained and fermented under anaerobic conditions at 22-28 ° C. for 5-7 days; Sterilization step of sterilization of the fermentation is complete fermentation broth 30 ~ 60 minutes at 60 ~ 80 ℃; And Inoculating 10% (v / v) of the seed in the alcohol fermentation broth, characterized in that the acetic acid fermentation step of performing acetic acid fermentation incubated in aerobic conditions for 6 to 8 days at 25 ~ 35 ℃. The method of claim 1, Fermentation broth is completed fermentation, A method of producing a vinegar, characterized in that the alcohol content is 6 ~ 8%. The method of claim 1, The seeds are, Inoculated with acetobacter aceti (Acetobacter aceti), which is cultured in the filtrate of the alcoholic fermentation broth 1% (v / v) by inoculation for 1-4 (27/33 ℃) for two to four days cultured vinegar Manufacturing method.

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