KR20090061114A - Health functional chrysanthemun vinegar ane process for preparation thereof - Google Patents

Abstract

A health functional Chrysanthemun Vinegar is provided to smell Chrysanthemun Vinegar, drink active ingredient, and enhance health by the activation of antioxidation. A method for manufacturing a Chrysanthemun Vinegar comprises: a step of collecting Chrysanthemun and drying for 24 hours; a step of mixing Chrysanthemun and white brown sugar in a ratio of 60-40 and adding purified water of same weight; a step of nature-fermenting at 25-30°C for 10 days; a step of inoculating pure acetobacter aceti liquid medium in fermented material; and a step of stirring at 30°C for three days.

Description

Health functional chrysanthemum vinegar and its manufacturing method {Health Functional Chrysanthemun Vinegar ane Process for Preparation Technical}

The present invention relates to a chrysanthemum vinegar and a method for manufacturing the same, inoculate a certain amount of acetic acid into the chrysanthemum and inoculate a certain amount of acetic acid strain to increase the rate of fermentation of acetic acid, to produce a chrysanthemum flavored vinegar, the chrysanthemum vinegar of the present invention Is a chrysanthemum vinegar with enhanced health functionalities through antioxidant activity verification.

Vinegar, which is a technical field of the present invention, is a fermented food that has been manufactured for a long time regardless of the East and the West. In recent years, many kinds of vinegar are made using various raw materials, and the variety is also very diverse. Vinegar preparation can be classified into vinegar produced by acetic acid fermentation of starch and alcohol, and synthetic vinegar prepared using glacial acetic acid, water, spices and coloring agents. Brewed vinegar includes rice, sake lees, lemon, apple, grapes and persimmon depending on the raw materials.It contains acetic acid produced by acetic acid fermentation and contains a small amount of volatile or nonvolatile organic acids, sugars, amino acids and esters. It has a unique aroma and sour taste. The domestic acetic acid content of vinegar is 2.6% or more, and in Europe, only vinegar of more than 4% acetic acid is edible. Currently, domestic vinegar is alcohol, which contains more than 4% of grains, grain vinegar and juice What contains more than 30% is marketed as fruit vinegar. Vinegar is mainly used as a seasoning to give a sour taste when cooking food, but it is used for a variety of uses, such as reducing the fishy smell of fish, making anthocyanin-based pigments clearer, and tender meat. In addition, vinegar is involved in the TCA circuit to promote the decomposition of lactic acid, which is good for fatigue recovery by intense exercise, and it is also useful for physiological control of the human body such as prevention of arteriosclerosis and hypertension. The development of the vinegar is made actively.

Chrysanthemum which is a raw material of the health functional chrysanthemum vinegar and the manufacturing method of the present invention is known to be very useful for fatigue recovery, such as to relieve headache and eye fatigue, and to remove liver toxicity. The herbaceous tree said that wearing chrysanthemums is good for blood, lightens the body, does not grow old, makes the stomach comfortable, helps the intestines, and evens limbs. Due to this efficacy of chrysanthemum, the development of the chrysanthemum vinegar of the present invention is to provide a health functional food which is very useful for stressful modern people.

The present invention provides a healthy functional chrysanthemum vinegar and its manufacturing method by inoculating purified acetic acid strain after natural fermentation by adding heavy white sugar to chrysanthemum, and a method of preparing the same. Is the same as

First, the present state of the technology of vinegar production, natural vinegar manufacturing method using Korean vinegar (Korean Patent Registration No. 0393682), vinegar production method using citron fruit juice (Korea Patent Registration No. 0516359), situation mushroom vinegar and its Manufacturing Method (Korean Patent Registration No. 0500161), Manufacturing Method of Persimmon Vinegar Using Red Persimmon (Korean Patent Registration No. 0237109), Vinegar Drink Fermented with Pine Needles and Manufacturing Method thereof (Korean Patent Application No. 02-0002390), Bank Vinegar manufacturing method and its vinegar and beverages using the same (Korean Patent Application No. 03-0000490), brewed vinegar having a novel use as an extraction solvent for extracting Gaba and brewed vinegar containing Gaba (Korea Patent Application No. 04-0008501), but a variety of natural fermentation technology has been reported, but until now there is no development of vinegar using chrysanthemum.

The development of technology using chrysanthemum is the compound having antiviral activity and chrysanthemum extract (Korean Patent Registration No. 0512096), chrysanthemum tea composition (Korean Patent Registration No. 0557832), antistress chrysanthemum yogurt manufacturing method (Korea Patent Registration No. 0379904), functional stress-relieving beverage using chrysanthemum extract (Korean patent registration No. 0278203), chrysanthemum tea tea bag (Korean patent registration No. 0354088), manufacturing method of liquor containing chrysanthemum as the main ingredient (Korean Patent Application No. 98-0042454) It is mainly developed as a tea, etc., and there is no development of chrysanthemum vinegar that enhances antioxidant activity.

The present invention is to develop in the form of vinegar that can easily ingest the useful components of chrysanthemum. Chrysanthemum, which is a material of the present invention, has an antimicrobial effect, and thus has difficulty in acetic acid fermentation, difficulty in raising acidity to an appropriate concentration, and difficulty in standardizing color and manufacturing processes of products. In addition, various vinegar products have been developed using plant resources, but it is an important issue to identify functional effects for differentiation.

In the present invention, in order to solve the problems described above in the health functional chrysanthemum vinegar and its manufacturing method is to complete the following problem solving means.

The chrysanthemum used in the present invention was harvested and used without pollution in the vicinity of Andong-si, Gyeongbuk, and washed with purified water and dried in the shade for 24 hours, put in a container while maintaining the moisture content of 80% , Chrysanthemum: Heavy white sugar is mixed at a ratio of 60:40, and purified water of the same weight as the mixed amount of chrysanthemum and heavy white sugar is added. After fermentation of the fermentation broth obtained by filtering the fermentation broth, the fermentation broth obtained by filtration was inoculated with Acetobacter aceti strain culture solution having excellent acetic acid fermentation capacity. The total acidity, pH, color, sugar and sensory test of the fermented chrysanthemum vinegar are carried out, and the antioxidant function is tested to complete the health functional chrysanthemum vinegar and its manufacturing method.

The functional chrysanthemum vinegar and its manufacturing method according to the present invention can develop the effect of chrysanthemum into a food called vinegar, such as to relieve headache and eye fatigue, and to eliminate liver toxicity, and to easily and conveniently ingest useful ingredients of chrysanthemum. In addition, the chrysanthemum has the advantage of long-term storage, chrysanthemum vinegar of the present invention has been proven antioxidant activity can contribute to the improvement of national health, the development of chrysanthemum vinegar promotes the consumption of chrysanthemum, the new income of chrysanthemum farmers Developed as a crop, it is an excellent invention that can help the profit of chrysanthemum farmers.

Referring to the health functional vinegar using the chrysanthemum of the present invention and a manufacturing method thereof in detail.

In the health functional chrysanthemum vinegar and its manufacturing method of the present invention, the chrysanthemum was collected and used without pollution in the vicinity of Andong-si, Gyeongbuk, and the chrysanthemum from which foreign substances were removed was washed with purified water and dried in the shade, and the white / white sugar Put it in and ferment naturally. Inoculate purely isolated acetic acid strains into naturally fermented chrysanthemum fermentation broth.

Although this invention is demonstrated concretely below, the scope of the present invention is not limited only to these examples and a composition ratio.

<Example> Preparation of health functional vinegar using chrysanthemum

In preparing the chrysanthemum vinegar, the chrysanthemum was harvested that was grown in pollution-free in Andong-si, Gyeongbuk, the chrysanthemum pre-treatment step of washing the chrysanthemum removed with purified water and dried for 24 hours in the shade to maintain 80% moisture content; Put the chrysanthemum in each of the two fermentation vessels, mixed with chrysanthemum: heavy white sugar at a ratio of 60:40, and then put purified water of the same weight as the mixed amount of chrysanthemum and heavy white sugar, and naturally fermenting at 25 ~ 30 ℃ for 10 days ; 100g of distilled water 0.5g yeast extract, 0.5g glucose, 1.0g glycerin, glycerine 1.0g, 0.02g MgSO4, 7H2O, 5.0g ethanol, 1.0g acetic acid Sterilizing with an autoclave at 15 ° C. for two to prepare two acetic acid culture mediums; Acetobacter aceti KCTC 12290, KCTC 1010 strains purchased from the Korea Research Institute of Bioscience and Biotechnology were inoculated into each of the culture broths of each platinum solution and then incubated in a shaking incubator at 30 ° C. and 150 rpm for 3 days. Culturing the acetic acid strain for use; Putting each of the cultured KCTC 12290 and 10 mL KCTC 1010 acetic acid bacteria culture medium into the fermentation broth, respectively, and stirred at 30-35 ° C. 10 times once every 6 hours for 15 to 20 days to ferment chrysanthemum acetate; The chrysanthemum fermentation product obtained in the acetic acid fermentation process is separated from the residue for 10 minutes in a 5,000rpm centrifuge, and then passed through a 0.45㎛ membrane filter to complete the chrysanthemum vinegar in which the residue is removed.

Chrysanthemum vinegar prepared in the present invention was measured and analyzed a variety of items in terms of food. The chromaticity measurement, which is an important sensory characteristic when drinking chrysanthemum vinegar, was expressed as L value (brightness), a value (redness), and b value (yellowness) using a color difference meter (Minolta, CR-200, Japan). At this time, the value of the standard white plate was L value 93.92, a value 0.03, and b value 1.53. The pH of chrysanthemum vinegar was measured using a pH meter (IStex, 740P), the sugar content was measured by a portable sugar meter (ATAGO, N-1E), and the total acidity was measured by adding 2 to 3 drops of phenolphthalein indicator into the chrysanthemum vinegar sample and stirring it. Titrate with N NaOH solution and find mL of 0.1N NaOH solution consumed.

Total acid content (%) = (0.1 N NaOH consumption mL × dilution factor × 0.006) ÷ 10 × 100

Chromaticity Measurement of Chrysanthemum Vinegar Item L value a value b value Commercial Brewed Vinegar 83.92 2.03 5.53 KCTC 12290 Chrysanthemum Vinegar 54.78 5.10 38.51 KCTC 1010 Chrysanthemum Vinegar 52.84 6.54 42.31

As shown in Table 1, the chromaticity measurement results of commercial brewed vinegar and chrysanthemum vinegar showed that the color of all chrysanthemum vinegar was darker than commercial vinegar, and chrysanthemum using KCTC 1010 strain compared to acetic acid strain KCTC 12290 Vinegar has a high redness and yellowness value, which can further enhance appetite.

PH, total acidity and sugar content of chrysanthemum vinegar Item pH Total% Brix Commercial Brewed Vinegar 2.5 2.86 12 KCTC 12290 Chrysanthemum Vinegar 3.06 3.15 14 KCTC 1010 Chrysanthemum Vinegar 4.50 4.11 15

Table 2 shows the results of measuring the pH, total acidity and sugar content of commercial brewed vinegar and chrysanthemum vinegar prepared in the present invention. Chrysanthemum vinegar was found to be slightly acidic than commercial vinegar, and total acidity and sugar were relatively high, indicating that chrysanthemum vinegar was better than commercial vinegar.

For the sensory evaluation of the chrysanthemum vinegar prepared in the present invention, each sample was consumed by 20 female college students, and then color, chrysanthemum, vinegar flavor, sweetness, sourness, overall taste, etc. were evaluated by the 5-point scoring method (Table 3). . For accurate evaluation, the mouth was rinsed thoroughly with water after drinking the sample, and then the next sample was consumed (janggyeong type, palatability of food, opening statement, 1975).

Sensory Test of Chrysanthemum Vinegar Item color Chrysanthemum Vinegar sweetness Sour taste Overall preference Commercial Brewed Vinegar 4.7 0 4.4 4.1 4.6 4.6 KCTC 12290 Chrysanthemum Vinegar 4.1 4.7 4.3 4.3 4.3 4.8 KCTC 1010 Chrysanthemum Vinegar 4.3 4.8 4.3 4.6 4.1 4.9

As shown in Table 3, the sensory test results of chrysanthemum vinegar showed high values of commercial brewed vinegar in color and sour taste, but the chrysanthemum flavor, sweetness and overall preference showed higher values of chrysanthemum vinegar compared to commercial brewed vinegar. Vinegar showed high consumer preference.

Antioxidant experiments were conducted to verify the health functionalities of the chrysanthemum vinegar prepared in the present invention. First, a superoxide dismutase (SOD) -like activity measurement experiment of chrysanthemum vinegar was carried out. In this method, 0.4 mL of ethyl alcohol was added to 0.4 mL of sample, stirred, and 10.4 mL of Tris-HCl buffer solution and 0.8 mL of 7.3 mM Pyrogallol were added again. Stir. After reacting for 10 minutes at 25 ° C, adding 0.4 mL of 1N-HCl and stirring the absorbance at 420 nm, the acetic acid strains KCTC 12290 and KCTC 1010 showed high values of 83.9% and 81.8%, respectively. Its ability was high and the antioxidant effect was shown to be excellent (Table 4).

SOD-like activity measurement experiment of chrysanthemum vinegar division 1 time Episode 2 3rd time medium SOD-like activity (%) No addition 0.174 0.174 0.176 0.174 - KCTC 12290 Chrysanthemum Vinegar 0.0282 0.0279 0.0281 0.0280 83.9 KCTC 1010 Chrysanthemum Vinegar 0.0312 0.0321 0.0314 0.0316 81.8

For the antioxidant verification of chrysanthemum vinegar, an electron donating ability measurement experiment was conducted. A mixture of 5 mL of ethyl alcohol and 1 mL of chrysanthemum vinegar was used as a sample. After 3 mL of DPPH was added to 6 mL of the sample, the mixture was left to stir for 30 minutes, and then absorbance was measured at 517 nm. The antioxidant activity was found to be excellent (Table 5). Acetic acid strain KCTC 1010 showed slightly higher electron donating ability than KCTC 12290.

Electronic donation ability measurement experiment of chrysanthemum vinegar division 1 time Episode 2 3rd time Average Electron donating ability (%) No addition 0.39 0.44 0.45 0.42 - KCTC 12290 Chrysanthemum Vinegar 0.072 0.071 0.074 0.072 82.9 KCTC 1010 Chrysanthemum Vinegar 0.067 0.059 0.064 0.063 85.0

Claims (2)

After harvesting chrysanthemum grown in pollution-free, chrysanthemum: chongbaek sugar is mixed at a ratio of 60: 40, and purified water with equal weight of chrysanthemum and cinnamon sugar is fermented naturally, and then inoculated with pure acetic acid liquid culture medium with excellent acetic acid production ability. Chrysanthemum vinegar production method characterized in that the fermentation. Chrysanthemum vinegar prepared according to the method of claim 1.