KR20090041083A - A manufacturing method of green tea vinegar - Google Patents

A manufacturing method of green tea vinegar Download PDF

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Publication number
KR20090041083A
KR20090041083A KR1020070106605A KR20070106605A KR20090041083A KR 20090041083 A KR20090041083 A KR 20090041083A KR 1020070106605 A KR1020070106605 A KR 1020070106605A KR 20070106605 A KR20070106605 A KR 20070106605A KR 20090041083 A KR20090041083 A KR 20090041083A
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KR
South Korea
Prior art keywords
green tea
vinegar
acetobacter
spawn
fermentation
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KR1020070106605A
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Korean (ko)
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김재두
유상훈
최정영
최정효
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유상훈
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Priority to KR1020070106605A priority Critical patent/KR20090041083A/en
Publication of KR20090041083A publication Critical patent/KR20090041083A/en

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    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12JVINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00Vinegar; Preparation or purification thereof
    • C12J1/04Vinegar; Preparation or purification thereof from alcohol
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12RPROCESSES USING MICROORGANISMS
    • C12R1/00Processes using microorganisms
    • C12R1/01Processes using microorganisms using bacteria or actinomycetales
    • C12R1/02Acetobacter
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12RPROCESSES USING MICROORGANISMS
    • C12R1/00Processes using microorganisms
    • C12R1/645Processes using microorganisms using fungi
    • C12R1/66Aspergillus
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12RPROCESSES USING MICROORGANISMS
    • C12R1/00Processes using microorganisms
    • C12R1/645Processes using microorganisms using fungi
    • C12R1/85Saccharomyces

Abstract

A method of manufacturing green tea vinegar is provided to reduce astringent tastes, to increase organic acid content, and to reduce the content of tannin by using various strains. A method of manufacturing green tea vinegar comprises the steps of: culturing Aspergillus Kawachii in a strain growth medium including malt extract, sugar and peptone to prepare spawn; sterilizing after mixing green tea (10%), green tea (10%), and purified water; inoculating the spawn (5%) in the sterilization mixture and alcohol-fermenting them at 28-30°C for 4-7 days; after alcohol fermentation, removing the spawn through filtering; inoculating acetobacter including Acetobacter aceti, Acetobacter oxydans or Acetobacter schuzenbachii and fermenting them at 28-30°C for 14 days; terminating the acetic acid fermentation when the acidity is 4% or greater; separating supernatant and precipitate from the vinegar by aging them at a low temperature for 3-4 weeks; and sterilizing the supernatant at 65-80°C for 30-60 minutes by filtering the supernatant.

Description

A manufacturing method of green tea vinegar

The present invention relates to a green tea vinegar with reduced astringent taste as a main ingredient of green tea as a natural raw material, and a method for producing the same. The present invention relates to an alcohol fermentation of green tea as a strain that can be used as a seed, and a method for producing green tea vinegar.

In general, green tea is one of the world's three favorite beverages with coffee and cocoa. It is a long-lived drink that lives up to 108 years of age and is widely eaten in 160 countries.

Green tea is known for its potent antioxidant activity, a low-density protein (Oxid LDL) that causes intravascular cholesterol accumulation and atherosclerosis, and has been shown to reduce cholesterol and reabsorption of cholesterol in plasma and liver. Anti-obesity effect ( Int . J. Sci . Vitaminol . (Tokyo), 1986 (32), 613 ~ 622), antibacterial activity ( Nippon Saikingaku Zasshi, 1990 (45), 516 ~ 566), hypotensive effect (Life Sci . , 1998 (63), 275 ~ 283), and other biological activities and effects such as platelet aggregation inhibition and anticancer activity have been reported.

However, when drinking green tea as it is, it is inconvenient to drink because of its strong astringent taste, tannin, which is one of the green tea ingredients. .

In general, vinegar is an edible acetic acid of 4 ~ 29% acetic acid, divided into vinegar using natural fermentation and synthetic vinegar added with artificially produced synthetic acetic acid. Previously, the concept of spices was strong, but now the various effects of vinegar (1945 The 19th, 1953, and 1964 Nobel Prizes in Physiology and Medicine were given the limelight as a well-being healthy drink.

To date, various kinds of vinegars such as apple (Korean patent 10-2005-0062728) and persimmon (Korean patent 10-1992-0019925) have been developed, but there have been no examples of using green tea as a fermentation substrate.

In general, vinegar can be produced by fast brewing method, but when it is produced by fermentation method, various organic acids are produced (current status and development plan of fermentation industry, Korea Advanced Institute of Science and Technology, 2004) to produce high quality vinegar.

It is an object of the present invention to provide a vinegar and a method for preparing the same, which is easy to eat and drink, with less tannin content and less organic acid content.

The present invention inoculates green tea seedlings and produces green tea vinegar using acetic acid bacterium, wherein the green tea refers to other extracting methods of green tea and green tea, including dried green tea leaves (hot water extraction, alcohol extraction). Refers to the liquid and liquid powder extracted by.

In addition, the configuration of the present invention, it is preferable to maintain the green tea (5 to 20%), carbon source (5 to 20%), spawn (0.5 to 10%), acetic acid bacteria (0.5 to 5%).

Description of the manufacturing method of the green tea vinegar of the present invention is as follows.

As described in the above embodiment, the present invention uses green tea and various strains to reduce the content of tannin and increase the amount of organic acids. It can be used as a new source of income for farmers by increasing the utilization of the green tea.

Example 1 Aspergillus Species green tea vinegar manufacturing method using spp )

Spawn preparation step: Prepare spawn using white rice ( Aspergillus Kawachii ).

The medium for preparing the seed is prepared by using the strain growth medium containing malt extract, sugar, peptone.

Sterilization: Sterilize with green tea (10%), rice (10%) and purified water.

Alcohol fermentation step: Inoculate spawn (5%) and ferment alcohol at 28 ~ 30 ℃ for 4 ~ 7 days.

Filtration step: After alcohol fermentation, the seed is removed by filtration.

Acetic acid fermentation step: Inoculate acetic acid bacteria and fermentate acetic acid at 28 ~ 30 ℃ for about 14 days.

Acetobacter to inoculate is Acetobacter aceti ( Acetobacter aceti ), Acetobacter oxydans ) and Acetobacter schuzenbachii ) and the like.

Fermentation of acetic acid is terminated when fermentation of acetic acid is over 4% by using the Food Code Test method of the Korea Food and Drug Administration.

Ripening stage: After fermentation is completed, the supernatant and sediment are separated from the fermented vinegar for 3-4 weeks at low temperature.

Sterilization step: The supernatant is filtered to sterilize for 30 to 60 minutes at 65 ~ 80 ℃ to prepare the final green tea vinegar.

In addition, the carbon source used for green tea vinegar can be other carbon sources such as wheat, barley, corn, potatoes, sweet potatoes, etc. (Example 3).

Example 2. Method of Making Green Tea Vinegar Using Yeast ( Sccharomyces )

Spawn preparation step: Prepare the spawn using the yeast ( Sccharomyces ).

The medium for preparing the seed is prepared by using the strain growth medium containing yeast extract, sugar, peptone.

Sterilization: Sterilization: Sterilize with green tea (10%), rice (10%) and purified water.

Alcohol fermentation step: Inoculate spawn (5%) and ferment alcohol at 28 ~ 30 ℃ for 4 ~ 7 days.

Filtration step: After alcohol fermentation, the seed is removed by filtration.

Natural acetic acid fermentation step: When the mixture is stirred for about two months to allow the natural acetic acid to multiply by stirring the air through 28 ℃ ~ 30 ℃ to produce acetic acid. If acetic acid bacteria are used, vinegar is prepared by stirring for about 14 days using the acetic acid bacteria mentioned in Example 1.

Acetic acid fermentation is terminated when fermentation of acetic acid is over 4% by using the Food Code Test method of the Korea Food and Drug Administration.

Ripening stage: After fermentation is completed, the supernatant and sediment are separated from the fermented vinegar for 3-4 weeks at low temperature.

Sterilization step: The supernatant is filtered to sterilize for 30 to 60 minutes at 65 ~ 80 ℃ to prepare the final green tea vinegar.

Example 3 Measurement of Vinegar Content According to Carbon Source (%)

In addition to rice used as a carbon source, vinegar content (Food and Drug Administration, Food Code) was measured using wheat, barley, corn, potatoes, and sweet potatoes.

Table 1. Comparison of Vinegar Content Using Carbon Sources

Carbon source (10%) Vinegar content (%) rice 4.23 ± 0.10 wheat 4.13 ± 0.11 barley 4.20 ± 0.19 corn 4.10 ± 0.10 potato 4.15 ± 0.13 sweet potato 4.11 ± 0.10

In the production of green tea vinegar, the content of vinegar according to the carbon source was measured as shown in Table 1 to confirm that each carbon source can be used as a carbon source in the vinegar production, and rice showed the highest vinegar content among the carbon sources.

Experimental Example 1: Experiment for Measuring the Content of Tannin

Tannin content in green tea was measured by HPLC (SHISEIDO NANOSPACE SI-2).

Table 2. Tannin measurement conditions

Condition Column Hiq Sil C 18 4.6x150mm Solvent 20mmole KH 2 PO 4 : tetrahydrofuran: acetonitrile = 86: 2: 12 Detector UV 280nm Flow rate 1.0ml / min Injection volume 10 μl

Green tea pulverized test group (green tea, alcohol fermentation solution using white soup, alcohol fermentation solution using yeast, green tea vinegar fermented with white soup, green tea vinegar fermented with yeast) and 60 milligrams respectively and 100mg of concentrated green tea after alcohol fermentation After acetic acid fermentation, 80 ml of distilled water at 80 ° C. was added to 100 mg of concentrated green tea vinegar, followed by extraction for 30 minutes in an 80 ° C. water bath, followed by filtration with filter paper NO.2. Take 25 ml of the filtered solution, add the same amount of chloroform and repeat the process of collecting the aqueous layer three times to remove lipids and pigments, and then add ethyl acetate. The ethyl acetate layer was separated, concentrated under reduced pressure using a vacuum condenser, and dissolved in 5 ml of methanol. This extract was columned (C 18 sepak) and analyzed by HPLC.

Table 3. Tannin Contents of Green Tea and Green Tea Vinegar

Test group Tannin content (g%) green tea 14.12 ± 0.06 Alcohol fermentation solution using white soup 7.82 ± 0.24 Alcohol Fermentation Solution Using Yeast 7.95 ± 0.32 Green tea vinegar fermented with white soup 7.81 ± 0.65 Green tea vinegar fermented with yeast 7.94 ± 0.22

As shown in Table 3, the amount of tannin contained in the green tea and green tea vinegar was confirmed that the content of tannin was reduced by about 50% after alcohol fermentation using spawn, and the content of tannin after the fermentation of acetic acid. Could not confirm this shrinkage. Therefore, it was confirmed that the spawn used in alcohol fermentation reduced the content of tannin while proceeding the fermentation of green tea.

The strain used as a spawn through Experimental Example 1 greatly reduces the tannin content of green tea during the alcohol fermentation process. Unlike the conventional green tea, the produced vinegar is reduced by about 50% in the content of tannin, resulting in astringent taste. It is characterized by easy food and drink.

Experimental Example 2 Measurement of Organic Acid Content (%)

The organic acid content of green tea vinegar was GC (Hewelett Packard 5890 series, USA) and the detector was a flame ionization detector (FID).

Organic acid content analysis was carried out by taking 5g of fast-paced green tea vinegar, fermented green tea vinegar and yeast green tea vinegar, dried at 60 ° C, and then methyl esterified with 12% sulfuric acid (H 2 SO 4 ) / methanol ( Methylester, extracted with chloroform, fractions and dehydrated with anhydrous sodium sulfate (NaSO 4 ). After dehydration, it is concentrated under reduced pressure at 40 ° C. The analytical conditions are shown in Table 5, and the results of the analysis are shown in Table 6.

Table 5. Organic acid content analysis condition

Condition Column Supelo wax 10 (60mX0.32mm LD) Oven temperature 100 ℃ FID temperature 240 ℃ Carrier gas N 2 gas Flow rate 1.0ml / min Injection volume 10 μl

Table 6. Organic Acid Content of Green Tea Vinegar (%)

Organic acid High-speed vinegar with spirits Green tea vinegar fermented with white soup Green tea vinegar fermented with yeast Acetic acid 4.12 ± 0.12 4.41 ± 0.16 4.23 ± 0.10 Citric acid 0.62 ± 0.20 0.89 ± 0.21 0.87 ± 0.17 Malic acid 0.82 ± 0.16 1.20 ± 0.21 1.20 ± 0.19 Succinic acid 0.29 ± 0.17 0.28 ± 0.15 0.29 ± 0.20

As shown in the results of Table 6, organic acids other than acetic acid were detected, and no change in succinic acid was observed. However, in the green tea vinegar (Test Groups 2 and 3), the concentrations of citric acid and malic acid were high. It was confirmed that increased. Therefore, it was confirmed that the organic acid content of green tea vinegar by fermentation was increased by the alcoholic fermentation by the seed.

Experimental Example 3: Acute Oral Administration of Green Tea Vinegar

Acute toxicity test was performed using 6-week-old SD rats. The final green tea vinegar made from white and yeast was powdered using a vacuum condenser, and then suspended in 0.5% methylcellulose solution in three SD rats per group, and orally administered twice at a dose of 1 g / kg / 15 ml. . After administration of the test substance, the mortality, weight change, and clinical symptoms of the animals were observed. Hematological and hematological examinations were performed. Necropsy was performed to observe abdominal and thoracic organ abnormalities.

As a result, no clinical symptoms or dead animals were observed in all animals treated with the test substance, and no toxic changes were observed in weight changes, blood tests, hemobiochemical tests, and autopsies. In addition, the green tea of the present invention in the actual organs such as brain, stomach, large intestine, heart, lung, spleen, kidney, liver, skin, etc. in the result of comparison through the microscopic observation of the experimental group to which the green tea vinegar of the present invention and the control group not administered It was confirmed that no toxicity to vinegar. In addition, the green tea vinegar of the present invention did not show a toxic change up to 5g / kg.

Accordingly, the green tea vinegar of the present invention was determined to be a safe substance.

1 is a green tea vinegar production chart.

Claims (1)

  1. Green tea with white soup ( aspergillus Method for preparing green tea vinegar fermented with Kawachii ) or Saccaromyses
    [Claim 2]
    According to claim 1, Acetobacter Acetobacter (acetobacter) aceti ), Acetobacter oxydans ), Acetobacter schuzenbachii )
    [Claim 3]
    According to claim 1, Green tea vinegar production using barley, wheat, corn, potatoes, sweet potatoes in addition to rice as a carbon source
    [Claim 4]
    According to claim 1, wherein the green tea of 5 to 20% (w / v), carbon source 5 to 20% (w / v), spawn 0.5 to 10% (w / v) and acetic acid of 0.5 to 5% (w / v) use
    [ Claim 5 ]
    The food product of Claims 1 and 2 obtained using green tea vinegar.
KR1020070106605A 2007-10-23 2007-10-23 A manufacturing method of green tea vinegar KR20090041083A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2943354A1 (en) * 2009-03-18 2010-09-24 Ecosystem Preparing alcoholic composition made of tea comprises alcoholic fermentation of tea infusion with sugar and fermentation microorganisms, adding dry plant material in the infusion, before, during and/or after fermentation, and recovering
CN104745443A (en) * 2015-03-24 2015-07-01 武汉亚太调味食品有限公司 Tea vinegar and production method thereof
KR20160073090A (en) 2014-12-16 2016-06-24 다오영농조합법인 Green tea seed fermentation liquid and manufacturing method thereof, green tea vinegar using thereof and manufacturing method thereof
CN108034610A (en) * 2018-01-04 2018-05-15 四川缪氏现代农业发展有限公司 Grape vinegar aoxidizes acetic acid bacteria and its application

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2943354A1 (en) * 2009-03-18 2010-09-24 Ecosystem Preparing alcoholic composition made of tea comprises alcoholic fermentation of tea infusion with sugar and fermentation microorganisms, adding dry plant material in the infusion, before, during and/or after fermentation, and recovering
KR20160073090A (en) 2014-12-16 2016-06-24 다오영농조합법인 Green tea seed fermentation liquid and manufacturing method thereof, green tea vinegar using thereof and manufacturing method thereof
CN104745443A (en) * 2015-03-24 2015-07-01 武汉亚太调味食品有限公司 Tea vinegar and production method thereof
CN108034610A (en) * 2018-01-04 2018-05-15 四川缪氏现代农业发展有限公司 Grape vinegar aoxidizes acetic acid bacteria and its application

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