KR20090098577A - The method for making wild strawberry vinegar - Google Patents

Abstract

A method for manufacturing a Rubus crataegifolius vinegar is provided to produce the Rubus crataegifolius vinegar having functional ingredient of high content. A method for manufacturing a Rubus crataegifolius vinegar comprises: a step of adding 0.1~0.8%(w/v) of Saccharomyces cerevisae in Rubus crataegifolius juice; a step of saccharifying purple sweet potato to obtain the liquid of purple sweet potato; a step of adding 500~1,000ppm of Perilla sikokiana extract and the liquid of purple sweet potato; a step of adding 1.0~5.0%(v/v) of crude liquor and fermenting at 25~30°C for seven to ten days; a step of filtering and fermenting at 4~10°C for 30 to 60 days; a step of filtering and sterilizing; and a step of mixing the saccharified liquid of purple sweet potato with malt extract and saccharifying.

Description

Method of making wild strawberry vinegar {The method for making wild strawberry vinegar}

The present invention relates to a method for producing high quality raspberry vinegar. More specifically, 1. In order to suppress the propagation of harmful bacteria in raspberry juice as alcoholic fermentation step, after adding jasmine leaf extract to raspberry juice, and filtering, adding purple sweet potato saccharified liquid to adjust sugar content, and dried wine yeast ( Saccharomyces cerevisiae) inoculated in raspberry juice to proliferate by preparing the base liquor, and inoculated in the raspberry juice adjusted with the sweetness of purple sweet potato saccharification at 1.0 to 5.0% (v / v) at 7 to 25 ℃ Fermenting a certain amount of alcoholic fermentation broth as an aerobic fermentation step to prepare a seed, and inoculating the alcoholic fermentation broth with 5.0-10.0% (v / v) at 10 to 20 ° C. It is a method for producing raspberry vinegar consisting of the step of fermentation for 15 days, and the step of aging for 30 to 60 days at 4 to 10 ℃ after filtration and sterilization.

Raspberry (Rubus crataegifolius) is a deciduous broad-leaved sub-tree belonging to the family Rosaceae, reaching 2m in height, with white flowers in May-June, and spherical red fruits in June-July. Unlike the white powder, it is not wild in Korea and in the south of Hwanghaedo, Japan and China.

It is widely distributed in Yasan or mountainous areas in Korea, but especially in Gyeongsangnam-do.

Currently, most people misunderstand raspberries as bokbunja, but raspberries and bokbunja have distinct differences in nutritional aspects, plant systems, and cultivation methods, as shown in Table 1, Table 2, and Figures 1 and 2. In addition, until now, many processed foods and liquor products using bokbunja are known in Korea, but the development and commercialization of processed foods using raspberries are insignificant. This is because the cultivation of raspberries is limited and the production volume is small. This is because the selling price (15,000 ~ 20,000 won / kg) is expensive, because of this there is a limit to the development or production of products using raspberries.

Table 1

division content(%) Content (mg / 100g) protein Fat carbohydrate fibrin Vitamin C potassium sign Bokbunja 0.8 0.2 8.9 0.5 17 156 27 Mountain daughter doggystyle 1.3 0.4 6.7 2.7 28 130 31 source Rural Resources Development Institute "Food Ingredients Table"

Table 2

division Bokbunja Mountain daughter doggystyle kind Rosaceae coreanus species Roseaceae crataegifolius species stem Surface covered with white powder Reddish brown with no white powder Fruit Reddish-colored when ripe Red after maturity Breeding Burrowing Basin breeding

Currently, the production method of vinegar manufactured from fruit is as follows.

First, seedlings are prepared by inoculating acetic acid fermentation bacteria in fruit juice. Yeast is added to the fruit juice, followed by fermentation for the whole period, followed by the addition of seed vinegar to fermentation at 30 ° C. for 7-8 days to prepare vinegar.

On the other hand, in the prior art related to fruit vinegar, Korean Patent Publication No. 2002-0000183 relates to a method of preparing strawberry vinegar by putting fermentation of acetic acid after fermentation after adding primary yeast to strawberry juice. Korean Patent Laid-Open No. 2008-0005158 is a method of preparing bokbunja vinegar by inoculating seed vinegar into fermented bokbunja for 5-8 days. Korean Patent Laid-Open Publication No. 1999-007887 discloses a method of preparing vinegar obtained by fermenting grapes and fermenting vinegar and onion juice after alcohol fermentation.

However, according to various documents and data, there is a method for preparing vinegar using fruits and vegetables such as sardines, pears, persimmons, tangerines, strawberries, etc. However, the method for preparing vinegar using raspberries described in the present invention is still published. There is no bar.

Accordingly, in the present invention, as a result of continuous research to develop raspberry vinegar containing a lot of functional ingredients, even if the vinegar made of fruits until now as a raspberry does not produce a deterioration in quality, the raspberry vinegar thus prepared is The present invention has been completed by confirming that quality and palatability are not inferior to existing fruit vinegar.

The present invention is to develop a method for producing raspberry vinegar containing a lot of functional ingredients while maintaining the quality or more equivalent to the fruit vinegar prepared according to the existing manufacturing method.

The present invention relates to a method for producing raspberry vinegar. More specifically, 1. Alcohol fermentation step: 1) adding 0.1 to 0.8% (w / v) dry wine yeast (Saccharomyces cerevisae) to wild strawberry juice to prepare a base liquor, 2) saccharified sweet potato by saccharifying sweet potato Obtaining a liquid, 3) adding 500-1,000 ppm of the cotyledon extract to the juice obtained by compressing the raspberries to suppress harmful bacteria propagation, and then adjusting the sweetness to 12-20 Brix by adding a purple sweet potato saccharification solution, 4) Fermentation of sugar content to 1.0 ~ 5.0% (v / v) added to the lower liquor to ferment for 7-10 days at 25-30 ℃ 5) After aging for 30-60 days at 4-10 ℃ and 2 Acetic acid fermentation of alcoholic fermentation broth 1) Inoculation of acetic acid bacterium (Acetobacter sp.) In alcohol fermentation broth to prepare a seed, 2) 5 to 10% (v / v) of the prepared seedlings after adding 20 ~ 25 ℃ Fermentation in 10-15 days, 3) filtering and sterilizing the fermentation solution, 4 The fermentation broth is aged at 4 to 10 ° C. for 30 to 60 days.

Raspberry juice: The raspberry juice of the present invention was grown in Sangdong-myeon, Gimhae-si, Gyeongnam, after removing foreign matters, and then stored at -10 ° C and thawed at room temperature to compress to obtain a juice.

Purple Sweet Potato Saccharification Solution: Purple sweet potato grown in Korea Cranberry Distribution Division (Haenam-gun, Jeonnam), washed and cut, added at a rate of 5L malt extract per 10kg, and saccharified until the sugar content is 20-40 Brix at 60-80 ℃. And then filtered.

Self-leaflet extract: The self-leaflet of the present invention has been used as a first-aid medicine for external anemia, fainting, etc. since ancient times. In particular, perillaldehyde, the main component of leaflet extract, is a fat-soluble oil-based ingredient with a unique aroma and is used as a natural preservative in some processed foods due to its strong bactericidal effect. Extracting leaflet extract is concentrated under reduced pressure after heating to reflux at about 70 ℃ using ethanol as a solvent.

The purified leaflet extract contains about 2% by weight of perillaldehyde, about 0.1% by weight of perillketone, and about 0.03% by weight of isoperillketone.

Preparation of base liquor: After adding purple sweet potato fermentation broth to raspberry juice and adjusting the sugar content to 20 ~ 30Brix, add 0.1 ~ 0.8% (w / v) dry wine yeast, and seal it for 7 ~ 10 days at 25 ~ 30 ℃. Ferment.

Preparation of seed: After inoculation of acetic acid bacteria (Actobacter sp.) In the fermentation broth completed alcohol fermentation, it is fermented for 2-6 days at 25-30 ℃.

The present invention provides a raspberry vinegar containing a lot of functionality that satisfies the quality standards of the existing fruit vinegar. Raspberry vinegar of the present invention can be commercialized as raspberry functional vinegar by increasing the content of the functional ingredient in the vinegar without compromising the quality of traditional vinegar.

The present invention will be described in more detail by the following. However, these are not limited by the scope of the invention as an embodiment of the present invention.

Example 1 Preparation of Alcohol Fermentation Solution

1) Preparation of purple sweet potato saccharified liquid

After washing 10kg of purple sweet potato, cut it into proper size, add 5L of malt extract, and saccharify it at 70 ℃ until it becomes 25 ~ 30Brix, and then filter it to obtain a clear solution. Approximately 28 brix)

2) Preparation of Foliar Extract

Put 1 kg of the dead leaves removed in a 2 L round flask with a cooling tube, 500 mL of 70% ethanol (mixed 98% ethanol 70ml in 30ml water), and heated at 70 ℃ for 5 hours, filtered The filtrate is then concentrated under reduced pressure until it reaches about 50 mL (at this time, the amount of solids is about 40 Brix).

3) Production of base liquor

1L of raspberry juice is placed in a 2L brown glass bottle, and then 0.5 g of cotyledon extract is added and left for about 1 hour after stirring. The purple sweet potato sugar fermentation solution was added to adjust the sugar content to 20 Brix, 5g of dried wine and yeast was added, and then the maggots were blocked and fermented at 25 ° C for 7 days.

3) fermentation

40L of raspberry juice was added to the fermentation vat, 20g of the cotyledon extract, and then stirred,

Leave for about 1 hour. Add purple sweet potato saccharification here to reduce the sugar content to 15 Brix

After adjusting to put the base 1L, the fermenter is sealed and fermented at 25 ℃ for 10 days.

Example 2 Preparation of Acetic Acid Fermentation Broth

1) Preparation of seed

Acetobacter sp. Is inoculated into 3 L of alcohol fermentation broth and fermented at 30 ° C. for 4 days.

2) fermentation

40L alcohol fermentation broth is placed in a fermentation vessel, and 3L of seed vinegar is inoculated and fermented at 25 ° C for 10 days. (Acetic acid fermentation is an aerobic fermentation, so the vent of fermenter should be opened to allow air to flow smoothly.)

3) Filtration, Sterilization and Aging

The fermentation broth is filtered with 10um and 1um membrane filter press, the filtrate is put into a pre-sterilized fermenter and steam sterilized at 80 ° C for 30 minutes (if the remaining acetic acid bacteria, yeast, etc. are not killed, the fermentation proceeds continuously. It is a source of quality deterioration such as acidity, flavor, etc.), and put into a sterilized fermenter and aged for 30 days at 10 ° C. (The effect of aging is a process for precipitation and removal of organic substances such as insoluble tannin and tartaric acid. )

4) Bottling

The aged vinegar supernatant is filtered through a 1um membrane filter and filled into pre-washed sterilized vials.

<Test Example 1> Component Analysis

Component analysis was performed using wild strawberry vinegar prepared and prepared in <Example 2>, and the results were as shown in Table 3.

(Table 3) Component Analysis Table

Item result Item result Ethanol (%) (v / v) 0.21 Aspartic Acid (mg / L) 821 Total acidity (%) (w / v) 5.62 Alanine (mg / L) 9.8 % Per total (w / v) 0.81 Cystine (mg / L) 2.6 Tannins (mg / L) 56.4 Aspartic Acid (mg / L) 6.3 Tartaric Acid (%) (w / v) 0.28 pH 2.65 Citric Acid (%) (w / v) 0.32

* Ethanol: The fermentation broth was distilled off and measured at 15 ° C. using a spirit meter.

* Total acidity: titrated with 0.1N-NaOH and converted to acetic acid.

* Total sugar: measured by reducing sugar test method (according to reducing sugar test method of General Test Method of Food Code)

* Tartaric acid and citric acid: The oil and fat component of the sample was removed with chloroform, filtered through a 0.45 um membrane filter, and measured by high performance liquid chromatography. Measurement conditions are shown in Table 4.

Table 4 High-Speed Liquid Chromatography Conditions

column Novapak C18 (5um, 3.9X150mm) Column temperature 40 ℃ Detector RI (Differential Refractive Index Detector), Detector Temperature 40 ℃ Flow 0.4mL / min Injection volume 5 uL

The results of Table 3 show that vinegar prepared from raspberries was not different from components of vinegar prepared from other fruits. From the above, it can be concluded that the acidity and sweetness of vinegar prepared from raspberries will not be affected.

Test Example 2 Sensory Test

The sensory test of the vinegar prepared according to the present invention <Example 2> was carried out. The test was conducted with 5 professional sensory test personnel and 10 members of persimmon group. The evaluation methods were best (7 points), very good (6 points), good (5 points), and moderate (4 points) for each item. ), It was not bad (3 points), bad (2 points), very bad (1 point), and the average value was described.

Table 5 Sensory Test Result Table

Item color flavor incense Overall preference value 4.87 6.33 5.28 5.50

* Overall Rating = (Color (Score) + Taste (Score) + Fragrance (Score)) / 3

As shown in Table 5, the color, taste, aroma and overall preference of raspberry vinegar showed more than average preference.

Claims (4)

1. Alcohol fermentation step: 1) adding 0.1 to 0.8% (w / v) dry wine yeast (Saccharomyces cerevisae) to the raspberry juice to prepare the base liquor, 2) saccharifying the cooked purple sweet potato to obtain sweet potato saccharified liquid 3) Adjusting sweetness to 12-20 Brix by adding purple sweet potato saccharified liquid to 500 ~ 1,000ppm P. oleracea extract in the fruit juice obtained by compressing raspberries in order to suppress harmful bacteria propagation. Fermentation at 1.0 to 5.0% (v / v) of fruit juice to fermentation at 25 to 30 ° C. for 7 to 10 days. 5) aging at 4 to 10 ° C. for 30 to 60 days. 1) Inoculating acetic acid bacteria (Acetobacter sp.) To the alcohol fermentation broth to prepare a seed, 2) 5 to 10% (v / v) of the prepared seed after the addition of 10-15 at 20-25 ℃ Fermentation daily, 3) filtering and sterilizing the fermentation broth, 4) sterilized fermentation broth. Raspberry vinegar manufacturing method characterized in that consisting of the step of aging for 30 to 60 days at 4-10 ℃. The method for preparing raspberry vinegar according to claim 1, wherein the purple sweet potato saccharified solution is added at a rate of 5 L of malt extract per 10 kg of purple sweet potato cut after washing, and saccharified at 60 to 80 ° C until the sugar content is 20 to 40 Brix. . The method for producing raspberry vinegar according to claim 1, wherein the foliar extract of claim 1 is obtained by extracting 70% ethanol (mixed with 98% ethanol at 70 ml in a 30 ml ratio of water) at 70 ° C. with a solid content of 30 to 50 Brix. The seed vinegar of claim 1 is inoculated with acetic acid bacterium (Actobacter sp.) In a fermentation broth in which alcoholic fermentation is completed, followed by fermentation at 25-30 ° C. for 2 to 6 days.