KR20100025053A - The manufacturing method of vinegar using mainly gastrodia elata blume, and its product - Google Patents

Abstract

PURPOSE: A natural fermentation vinegar using Gastrodia elata and a method for manufacturing the same are provided to improve preference and function. CONSTITUTION: A method for manufacturing natural fermentation vinegar using Gastrodia elata comprises: a step of pulverizing Gastrodia elata; a step of mixing sugar, water, and pulverized Gastrodia elata in Korean traditional pottery sealing with Korean paper; and a step of fermenting at 22°C-25°C. The ingredients contains 4L of water, 500ml of pulverized Gastrodia elata, and 900g of sugar.

Description

Natural fermentation vinegar and its manufacturing method using cheonmama as its main ingredient {the manufacturing method of vinegar using mainly Gastrodia elata Blume, and its product}

The present invention relates to a natural fermentation vinegar and its manufacturing method using cheonma as a main material, and more specifically, to introduce the cheonma for the first time in the vinegar production and to maximize the effective efficacy and use of cheonma by further preserving the effective ingredient, further In some cases, the present invention relates to natural fermented vinegar and its manufacturing method using cheonma as a main ingredient to further increase the value as a commodity by purifying the fragrance peculiar to cheonma besides nutrition by adding plum and brown root.

In modern times, the incidence of adult diseases such as cancer, hypertension and diabetes is increasing due to lack of exercise and westernization of dietary life. In order to solve this problem, as well as research on advanced medicine, there is a growing interest in natural substances and herbal medicines that enhance immunity and increase defense against diseases. Recently, researches to search for physiologically active substances from natural products have been actively conducted, and since natural materials have less toxicity and side effects than synthetic drugs, there is a great interest in functional food and natural new drug development using the same.

Therefore, the inventor has developed a new and effective health drink by combining traditional fermented vinegar, which has been used as a folk medicine for a long time, with herbal ingredients.

First, the outline | summary of the main material of this invention is demonstrated, and the meaning which each material has in this invention is revealed.

1. Characteristics, Composition and Efficacy of Chunma

天麻 (Gastrodia elata Blume) is a perennial parasitic herb belonging to Orchidaveae, and is a form of rhizome of cognate root plant. Temporarily leaves and roots, but degenerates, only roots develop, unable to take self-nutrition, symbiotic with Armillarilla mycelium belonging to the symbiotic fungus, and has tubers in the ground. It is named after the mummy that fell from the sky because there is no grass root. It is also called by other names such as Jeonjeon, Red Geun Gwidogwoo, Nanmo-cho, Jeongpungcho and Suzahae. It is a plant that does not have photosynthesis because it does not have green leaves, and it does not absorb the nutrients necessary for growth from the roots and relies on energy supply for the nutrients produced by the fungi parasitic. The method of breeding celestial horses is a sexual reproduction method that harvests and breeds when a flower garden appears on the ground in May-June, with 20-30 flowers at the end of the stem, and about 10,000 small fruits per pod, and mature chick horses on the ground. It is divided into nutrient breeding which divides and breeds the seedlings which are planted as a stallion and breeds them. Nowadays, artificial cultivation is possible, and the yield is increasing every year.

According to the basic herbology, Cheon-ma is one of the drugs that has the effect of stopping the spasms by restoring the breeze as a flat liver medicine (平肝 藥). It is said that it is applied to all kinds of abundance and Hanyeong, and is especially effective for headache and vertigo. In the field of physiology, etc., Ms. Jiyangyangya, Gu Bok-Ik, Gi-Yong-Yong, Kyung-Yong-Yong, So-Yong-Jong, Cho Yang-Ki通 血脈 Jangum-Vegan Guizhou, the main customs rain, but, Lee Yo-seul, Tung Wen Buan Hanshan bleeding limbs, quadriplegia, pediatric wind intercourse strong muscle cold chill, cold, gout, double arms忌), solitude instrument (보), Boro Chilsang (五 勞 七 傷) is recorded. In 神農 本草 기재, it is written as in 中 品, and it is said that the weakness is Pyeongseong nontoxic. “味辛 溫 主 味辛 溫 精 物 蟲 毒 惡氣 久服 益氣 力 長陰 肥 健 輕身 增 年” It is called a new medicine that treats the wind to the extent that it is called 定 風 草 in the Hyangjegbangbang. According to the name of the book to remove the swelling or boil, the side to treat the fullness, acidosis, bleeding. It also acts on the liver, stops cramping, lowers 肝 陽 and eliminates customs. In pharmacological experiments, it was found that Jinkyung, soothing appetite, and analgesia. I have dizziness and pain in my head, and I can't speak with a sensation of strokes, strokes, strokes, myasthenia, cramps on my limbs, etc. Also used to nervous breakdown. According to the drug pharmacist, the pharmacist of Chun-Ma said, "Chun-Ma is spicy and makes you feel dizzy. It also works well for children with epilepsy and involuntary birth." (天 麻 味辛 驅 頭眩 小兒 攣 及). This drug has a flat nature. It acts on the liver liver. Bury or burn in earlobe or soak in alcohol. This drug has the effect of coming out from the inside. The civilian has long been used to treat headaches, dizziness, hands and feet, paralysis, strokes, and seizures.

Domestic studies on spermatozoa extracts on the coronary circulation function of neurostable extracts or powders on the neurostable effect, on the lipid components of high-cholesterol rats, antithrombotic and antiplatelet activity, and quality characteristics of bread containing cheonma powder Studies on the general components and functionalities of cheon-ma, the changes in the characteristics of cheon-ma's food composition and drying methods, and anti-ischemic dementia activity of cheon-ma. Since September 1, 2000, it has been approved as a food raw material, and development of processed foods has been active.

Studies show that the common constituents of cheonma are crude protein 7.0%, ash 3.2%, crude fat 0.5%, crude fiber 3.9%, and carbohydrate 72.9%, and other studies report that 87.9% soluble nitrogen content. Inorganic constituents of Chunma were found to contain K, Ca, Na, Mg, and Fe in the order of increased dry cheonma, and K, P, Ca, Mg, Na, Fe in order of freeze-dried cheonma. In particular, Mg is said to reduce blood pressure and promote the excretion of Na.

Since the research on the analysis of ash analysis of horseshoe was conducted in 1920, the first report was to identify vanillyl alcohol, a needle material, in 1958. In 1969, eight phosphors were detected in ether extract fraction of Chunma. Five sterols (campesterol, cholesterol, β-sitosterol, -spinasterol, and stigmasterol) were analyzed in 1974, and in 1797, 4- (β-D-, a new phenolic glucoside, was the first active substance of Chunma. Glucopyranosyloxy) benzyl alcohol (Gastrodin) was isolated and 4-hydroxybenzyl alcohol, 4-hydroxybenzaldehyde, succinic acid, citric acid, sucrose, β-sitosterol and daucosterol were isolated. In 1980, phenolic compounds bis (4-hydroxybenzyl) methane, bis (4-hydroxybenzyl) ether, 4-ethoxymethylphenyl 4-hydroxybenzylether, 4-ethoxymethylphenol, and 3,4-dihydroxybenzaldehyde were separated from raw corn. Glucoside bis (4-hydroxybenzyl) -ether mono-β-D-glucopyranoside (gastrodioside) was isolated and its structure was also identified, and phenolic compounds 4-hydroxybenzyl methyl ether, 4- (4-hydroxybenzyloxy) denzyl methyl ether, Bis (4-hydroxybenzyl) ether, 4- (β-D-glucopyranosyloxy) benzyl alcohol (Gastrodin) and tris [4- (β-D-glucopyranosyloxy) benzyl] crtrate (parishin) were isolated. In 1995, 2,4-bis (4-hydroxybenzyl) phenol was isolated, and in 1996, parishin derivatives parishin B and parishin C were isolated. In 1997 and 1998, 4,4'-hydroxybenzyl sulfoxide and 3-O- (4 ' -(4-hydroxybenzyl) -β-sitosterol and 4- [4 '-(4'-hydroxybenzyloxy) benzyloxy] benzyl methyl ether were isolated in 1997 by continuous distillation extraction system. Twenty-five volatile odorants were studied.In 2000, squalene, β-sitosterol, linoleic & palmitic acid mixtures were isolated, and the special active ingredients of Chunma were reported to have antithrombotic, antioxidant and anticonvulsive effects. .

According to the report on clinical effects on cheonma, glycosides in foods increase reactivity and increase body absorption. Especially, clearing glycosides such as amygdalin and coumarin glycosides and phenolic glycosides are released so that these toxic groups are released after decomposition. It is known that this is not good. In the group to which 5% cheonma was added, β-glucosidase, an enzyme that decomposes glycosides as well as cellobiose sugars, showed high levels, indicating the necessity of controlling cheonma intake. However, the results of weight gain, dietary intake or feed efficiency were examined to evaluate the stability, indicating that there was no problem in stability due to the ingestion of the horse. In addition, ρ-hydroxybenzyl alcohol and gastrodin, which were extracted from cheonma, were found to be effective in inhibiting brain cell death. Observed systolic blood pressure after oral administration of cheonma concentrate to spontaneous rats to observe the change of mean arterial pressure in SD rats, and the effect of rabbit bleeding on blood vessels and ACE (Angiotensin Converting Enzyme) inhibition in Vitro. The hypotensive effect of about% was demonstrated and it was studied that ACE inhibitory activity is not through direct vasorelaxation. Chunma has an antioxidant effect that inhibits the oxidative damage of activating enzymes, which protects protein synthesis from free radicals and protects the enzymes involved in protein synthesis by H ₂ O ₂ . It has been reported that it can be applied to refractory palsy diseases caused by motor neuron disorder. In addition, it has been reported to treat the headache, neuralgia and epilepsy of the horses, and antioxidant and Gama Amino Butyric Acde (GABA) neurotransmitter control and anticonvulsant effect. In addition, the intensity of all sensory properties for taste and odor in raw horses was the highest, and it was studied to decrease with heat or drying.

As such Chunma with excellent efficacy and many active ingredients, many active ingredients are gone through the process of hot air drying, rapid freeze drying or heating. The natural and scientific acetic acid fermentation of herbal ingredients such as raw horses, raw plums, and raw fishes, which are not heated or dried, purifies the inherent aromas of Chunma and activates the effective efficacy of each herbal medicine in a small amount. It was selected as the main material of the present invention for the purpose of development.

2. Characteristics, ingredients and efficacy of plum

Plum tree (Prunus mume Sieb. Et Zucc) is a deciduous broad-leaved arboreous tree belonging to the Rosaceae family. Originated from the mountainous region of Sichuan and Hubei of China, it is widely distributed in Korea, China, and Japan. Flowers bloom before leaves in April and ripen in June-July.

The use of medicinal herbs of plum is called omae (烏梅), and the immature fruit of plum is smoked and smoked. Plums are hand-grilled (羞 藥), the temper is warm, not poisonous, taste is sour and steamed. It is effective in the prevention of pneumonia, intestinal branch, astringent hemostasis, Saengjingegal, and Ahoehoe, and has antibacterial activity, fatigue recovery and appetite. It is known to have detoxification and detoxification effects. It is an alkaline food containing a large amount of organic acids such as citric acid, malic acid, oxalic acid, succinic acid, fumaric acid and rutin.

Previously, the physicochemical properties of plum meat and plum juice were studied, the changes of fragrance components and organic acids during the maturation of plum, and the development of functional drinks containing plum extract were studied. For the efficacy of ume, the antioxidant active substance of ume, the study of pure separation of Rutin and the antimicrobial activity of ume, and the effect on the growth of food poisoning-inducing bacteria, the effect of ume component on cancer cell proliferation, The effects of antioxidant system and lipid peroxidation on rats were studied. In this process, citric acid, beta-carotene, vitamin E, etc. are effective in adult diseases such as aging and anti-cancer, and the extract of plum has been reported to be effective for hepatocellular damage caused by alcohol. In addition, there were studies on the antimicrobial properties and food preservation effects of plum extract.

Therefore, the plum drink has already been developed a lot in the market, but in the present invention was selected as a material that can increase the efficacy of vinegar while purifying the unique scent of cheonma, this combination is the first.

3. Brown root  Properties, ingredients and efficacy

Brown root is named Pueraria thunbergiana Benth (= Pueraria lobata Ohwil) and is the root of the perennial deciduous plant of the legume family. It is a vine plant that grows in all areas of the mountain and blooms in August. Roots store starch, so they make brown powder, stalks for young, and squeeze ribs. According to the herbology, brown root is a sea medicinal herb that is flat and tastes sweet and spicy. It mainly enters the stomach and exerts its effects, such as haejugeum (解肌 發表), Jeonjigalgal (除煩 止渴), lifting branch (升 揚 止瀉), clear heat detoxification (淸 熱 解毒) action to release the poison In modern times, hypertension is commonly used for ankylosing pain (pain) and angina due to coronary atherosclerosis. Puerarin, xyloside, daidzein, β-sitosterol, arackin acid and a large amount of starch of isoflavones contained in the roots significantly enlarge the heart and cerebrovascular system, and improve coronary and cerebral blood flow to relieve vessel and muscle spasms. Giving, lowering blood pressure, and lowering blood sugar is also effective.

Raw brown root is good for fever with alcohol poison and jaundice with red wine, so that it is better for redness and inability to go out. Galgok, a fruit, has an effect on diarrhea enough to `` make diarrhea more than 10 years old. '' Galacti, a sesame flower, has a unique sweetness and is known to have detoxifying effects on various poisonings, including poison from alcohol. Galla is a good for those who have diarrhea or unusually swollen stomachs because they act to make the intestines strong and clean. The powdered galbun is alternated and makes urine go out well.

As a study of the roots, there was a study on the effect of the extract of 미치는 on the mass production, physiological activity, and toxic oxygen-producing enzyme system of ethanolic liver injury rats. Iii), the effect on sedation has been studied, and there is also a study on the availability of feed. In addition, it has been reported that the antioxidant effect of reeds on edible fats and oils, and puerarin, a type of isoflavone isolated from reeds, promotes the absorption of glucose into adipose tissue and exerts anti-diabetic effects.

Therefore, although the development of beverages for brown roots has been made in various ways, in the present invention, Korean herbs were selected and studied as ingredients that can purify the inverse aroma of Cheonma and enhance the efficacy of vinegar as a Korean herbal medicine. Is the first time.

On the other hand, vinegar is a synthetic vinegar made by mixing glacial acetic acid, water, spices, colorants, etc. without undergoing the fermentation process and brewing vinegar produced through the alcohol fermentation and acetic acid fermentation of starch or sugar according to the manufacturing method. Brewed vinegar contains not only healthy acetic acid but also various bioactive substances according to various organic acids, sugars, amino acids, etc. and fermentation methods. Acetic acid, citric acid, and the like contained in vinegar have been used for a long time as a health food because it breaks down the lactic acid that causes fatigue. This prevents the overproduction of pyruvic acid and promotes degradation in the Krebs cycle, which inhibits miscarriage.

The domestic vinegar market was mainly made up of synthetic vinegar made by diluting glacial acetic acid in the 1970s, and the consumption of brewed vinegar produced by diluting alcohol from the 1980s and adding some fruit juice and inorganic salt increased sharply. Representing apple cider vinegar from the 1990s, various kinds of vinegar such as plum vinegar, red vinegar, and black vinegar have been popularized. The current patent applications of vinegar include mugwort vinegar (patent publication 1994-027780) five grain vinegar (patent publication 1994-035860) calcium vinegar (patent publication 1986-004489), three hundred vinegar vinegar (patent publication 1993-020084), yulmu vinegar (patent publication) Honey vinegar (patent publication 1995-002549), pine needle vinegar (patent publication 1995-035434) ganoderma lucidum vinegar (patent publication 1995-048051) aloe vinegar (patent publication 1995-053558), persimmon vinegar (patent publication 1997-058166) , 1997-058167) Mugunghwa Vinegar (Patent Publication 1995-023657), Garlic Vinegar (Patent Publication 1995-025054), Pumpkin Vinegar (Patent Publication-1995-020101) Eggshell Vinegar (Patent Publication 1996-026772) Citrus Vinegar (Patent Publication) 1996-032875) Onion vinegar (Patent publication 2002-0056780), Ginkgo vinegar (Patent publication 2004-0063183) Fig vinegar (Patent publication 2006-0091479) Colored barley vinegar (Patent publication 2006-0027160) Fish vinegar (Patent publication 2001-0102660) ), Situation mushroom vinegar (Patent Publication 2004-0087547), and the like.

In the present invention, the above-described materials are first introduced into natural fermented vinegar to maximize the utilization and effective functionality of each material.

The present invention is to develop a nature-friendly vinegar drink that can be excellent in functionality and satisfying the taste, Cheonma produced by natural fermentation method with the main raw material and adding plums and roots, etc. We present the scientific data of vinegar production method and present basic data for industrialization such as ingredient analysis, antioxidant activity and sensory test of natural fermented vinegar.

The present invention as described above is characterized in that the natural fermentation vinegar obtained by natural fermentation using cheonmama as a material.

More specifically,

Crushing the horse's shell;

Putting the above ground liquor together with sugar and water into a conventional pottery and then sealing it with paper without a lid;

Characterizing the natural fermentation vinegar comprising; step of natural fermentation in well-ventilated shade of 22 ℃ ~ 25 ℃.

In this case, the grinding liquid may further include at least one of the grinding materials of the plums from which the roots and seeds of the shells are removed, in addition to the pulverized ground horses. In this case, the mixing ratio of each component added is characterized in that the ratio of 4L of water, 500ml of crushed horsetail, 500ml of ground grinding of the root of the roots, 500ml of ground-dried plum, and 900g of sugar.

The present invention is also characterized in that the natural fermentation vinegar produced by any one of the above methods.

According to the present invention, it is possible to obtain a natural-friendly vinegar that can maximize the utility of natural materials such as cheonma and excellent functionality and satisfactory palatability.

Hereinafter, the present invention will be described in detail with specific experimental examples.

I. Experimental Materials and Methods

1. Experimental Materials

Gastrodia used in this experiment elata Blume) were purchased a sophomore Saint Pegasus Pegasus Farm grown in North Gyeongsang Yeongyang County yuseonggil, plum (Prunus mume Sieb. et Zucc) is a pesticide-free ume, Pueraria , grown in Pohang Kicheongsan Botanical Garden. thunbergiana Benth) used 10-year-old roots grown at the Pohang Kicheongsan Botanical Garden. Sugar used organic sugar made from Terabom Co., Ltd. 100% sugar of sugar from sugar of brazil.

Chunma, plums and roots were selected and then washed in water to remove dust and debris. Cinnabars and roots were ground in a blender. The plums were seeded, mixed with other raw materials, and crushed with a shredder. The shredding liquid was placed in a conventional pottery and sealed with a double layer of Hanji, and then kept in a well-ventilated shade at 22 ℃ to 25 ℃ without a lid, and fermented for 100 days. Four types of natural fermented vinegar beverages were used, including the fermentation process and the sample Cheonma (referred to as A below) prepared for preliminary experiments such as sweetness, taste, and acidity. Samples A and B consist of only horses, and the amount of horses consists of half of A (hereinafter referred to as B), while sample C contains plum juice added to the horses (referred to as C below), and sample D Root juice is added (referred to as D below) to the horse. The composition of the sample is shown in Table 1.

2. Experimental method

1) Monosaccharide, disaccharide content measurement

① Preparation of test solution

About 5 g of the sample was precisely weighed into a 50 mL volumetric flask and dissolved in 25 mL of water. The solution was filled with acetonitrile to 50 mL, and the resultant was filtered with 0.45 μl membrane filter to prepare a test solution.

② Preparation of Standard Solution

Fructose, glucose, maltose, sucrose, and lactose standards were precisely weighed in a 100 mL volumetric flask, dissolved in 50 mL of water, filled with acetonitrile, and diluted to 100 mL. The sugar content of the sample was analyzed under the conditions as shown in Table 2 using HPLC (High Performance Liquid Chromatograph).

2) Reducing Sugar Content

Reducing sugar content was centrifuged (3,000rpm, 10min) and the supernatant was filtered by suction only with filter paper (Whatman No. 4) and then measured as the sample solution according to the Somogi-Nelson method (8). Sample solution A solution in 1 mL (anhydrous Na ₂ HPO _4, 25g, Rochelle salt 25g, NaHCO ₃ 20g, anhydrous Na ₂ solution prepared by dissolving SO ₄ 200g of distilled water 1L) and solution B (CuSO _{4 ·} H ₂ O 30g and 4 drops of dark liquid was dissolved in a distilled water, 200mL of sulfuric acid) of 25: a solution to 1mL 20 bungan heating was added mixed in a first, cooling after the solution C _{{(Ammonium Molybdate (NH 4)} 6 Mo 7 O 24 · 4H 2 O After dissolving 25 g in 450 mL of distilled water containing 21 mL of concentrated sulfuric acid, 3 g of sodium arsenate and dibasic (Na ₂ HAsO _{4 ·} 7H ₂ O) were dissolved in 25 mL of distilled water, _and fixed at 500 mL. After adding at room temperature, mixed with 5 mL of distilled water, measured the absorbance at 520 nm using a spectrophotometer (Hitachi U-3010, Japan), and calculated the content of glucose by the calibration curve of glucose (dried for 24 hours at 105 ° C). The content is shown.

3) Ethanol content measurement

Total alcohol quantification was performed by adding 200 mL of deionized water to 20 mL of each sample according to the AOAC method, distilling with water vapor, and receiving 20 mL of the initial effluent using GC (shimazu 2010) under the following conditions (Table 3).

4) organic acid ( acetic acid , oxalic acid , malic acid Content measurement

For organic acid quantification, the supernatant obtained by centrifuging a certain amount of sample (8,000rpm, 10min) was filtered through a 0.45㎛ membrane filter, adsorbed onto an anion exchange resin column (Amberlite IRA-400), washed several times with distilled water to remove sugars. After removing the pigment and protein components with Sep-pak C ₁₈ cartridge was used as a sample for ion chromatography (IC) analysis. Standard reagents were acetic acid, citric acid, lactic acid, malic acid and succinic acid from Sigma. The analysis conditions are shown in Table 4.

3. Antioxidant Activity

One) Electron donating ability  Measure

In order to confirm the free radical scavenging effect that causes oxidative stress, the electron-donating ability or the radical-scavenging activity of the astrophyllium was measured by the Blois method. 1.6 mL of 0.4 mM DPPH solution was added to 1 mL of each sample. After vortex mixing for 10 seconds, the reaction was carried out at 37 ° C. for 30 minutes, and the reaction solution was measured at 517 nm using a spectrophotometer. DPPH scavenging ability was expressed as a percentage of the absorbance difference between the control and the control at 517 nm divided by the absorbance of the control. The control was measured for absorbance by adding a solvent in which the sample was dissolved instead of the sample solution.

2) Nitrite Resolution

The nitrite degrading activity of natural fermented vinegar beverage was measured according to the method of Kato et al. Each sample was dissolved in tertiary distilled water at a concentration of 1,000 ppm and used for the experiment. 1 mL of sample was added to 1 mL of 1 mM NaNO ₂ solution, and pH 1.2, 3.0, and 6.0 buffers were added thereto to make a final volume of 10 mL. 1 mL of the reaction solution obtained by reaction at 37 ° C. for 1 hour was added, and 5 mL of 2% acetic acid solution was added thereto, followed by Griess reagent (1% sulfanilic acid: 1% naphthylamine = 1: 1) dissolved in 30% acetic acid solution. 0.4 mL of the solution was added to the mixture, and the mixture was left at room temperature for 15 minutes, and then absorbance was measured at 520 nm using an absorption spectrophotometer. The blank test was performed in the same manner by adding 0.4 mL of distilled water instead of the Griess reagent. Nitrite scavenging ability was expressed as a percentage of the absorbance difference between the control and the control at 520 nm divided by the absorbance of the control. The control group measured the absorbance by adding a solvent in which the sample was dissolved instead of the sample solution.

3) SOD  ( Superoxide dismutase Similar activity measurement

Superoxide dismutase-like activity was measured by the method of Murklund and Marklund. In other words, add 3 mL of tris-HCl buffer (50 mM tris + 10 mM EDTA) and 0.2 mL of 7.2 mM pyrogallol, adjusted to pH 8.5, for 10 minutes at room temperature, and then add 1 mL of 1 N HCl. The reaction was stopped and the absorbance was measured at 420 nm. Superoxide dismutase activity was expressed as {1- (absorbance of sample addition / absorption of sample addition)} × 100.

4. Sensory evaluation

The sensory evaluation was conducted for 10 people in their 20s and 40s. The 20s age group was conducted with 10 students of the Department of Oriental Medicine Biofood Pharmacy, Daegu Haany University, and the 40s age group was selected with 5 points scoring method for 10 residents of Pohang. Cheonma's natural fermented vinegar beverage was used by diluting B, C, and D to 25% and 50%, respectively, and the sugar content was already adjusted for the palatability of the beverage. Only. Evaluation items were examined for color, aroma, taste, and general preference.

5. Data Analysis

The experimental results were expressed as mean ± standard deviation per experimental group using the SPSS statistical program.

II. Results and Discussion

1. Component Analysis Results

One) Solid content  And pH  Measurement result

The basic components, solids and pH of the samples used in this study are shown in Table 5.

2) monosaccharide, disaccharide content

The monosaccharide and disaccharide contents in the sample are shown in Table 6. The monosaccharides fructose and glucose were high in all four samples, especially fructose and glucose monosaccharides were 6.170 and 8.814 mg / mL in samples B and C. Contents of 4.614 and 5.621 mg / mL were higher than those of Samples A and C. The saccharide value of the whole sample was 9.76 in sample A, 13.03 in sample B, 13.48 in sample C, and 11.61 g / 100 g in sample D. The sugar value of sample C, which had a relatively high amount of monosaccharides, was the highest.

3) reducing sugar content

The results of analyzing the reducing sugar content of the samples are shown in Table 7. As shown in Table 5, the highest reducing sugar content of sample C was 13.53 mg / 100 mL, followed by sample A at 10.79 mg / 100 mL, sample B at 9.17 mg / 100 mL, and sample D at 7.20 mg / mL. The lowest content was shown as 100 mL.

4) Ethanol Content

The alcohol content of Cheonma's naturally fermented vinegar drink is shown in Table 8. Sample A had an alcohol content of 0% and sample C had the highest alcohol concentration of 6.4%. The alcohol content of samples B and D was 1.2% and 3.6%, respectively.

5) organic acid ( acetic acid , oxalic acid , malic acid ) content

Table 9 shows the results of the analysis of organic acids in natural fermented vinegar beverages. No oxalic acid was detected in all samples A, B, C, and D. A contained high amounts of acetic and citirc acid. Samples B, C, and D contained high amounts of acetic acid and lactic acid. The total organic acid content was higher in order of Sample A> Sample B> Sample C> Sample D, showing 4,577.46, 3,089.30, 2,593.33, and 1,946.80 mg / 100mL, respectively. Citric acid was not specifically detected in sample B.

2. Antioxidant Activity Result

One) Electron donating ability  activation

The specific results of the DPPH radical scavenging activity of the samples are shown in Fig. It is shown as 1. As the concentration of the sample increased, it showed a high electron donating ability. In particular, Sample B showed an electron donating ability of 25.25% at a concentration of 1%, and a high antioxidant activity of 97% and 98% at concentrations of 10% and 50%. DPPH radical scavenging activity at 10% concentration was 47.64% in sample A, 97% in B, 43.88% in C, and 13.03% in D, showing the highest antioxidant activity in B. DPPH radical scavenging activity at 50% high concentration was 97%, 98%, 88.14% in samples A, B, and C, which showed high antioxidant activity of more than 85%. However, Sample D showed an antioxidant activity of 19.63%, which was lower than that of Samples A, B, and C.

2) nitrite resolution

Nitrite, which is present in foods, is highly toxic in itself, but is known to react with secondary amines to produce nitrosoamine, a potent carcinogen.

In this experiment, the nitrite scavenging ability was investigated by the reaction of pH 1.2, pH 3.0, and pH 6.0 of natural fermentation vinegar beverages. 2, 3, and 4 are shown. At pH 1.2, the nitrite scavenging ability was increased as the concentration of the sample increased. At 50% concentration, the nitrite scavenging ability was high at 41.23% and 54.63%, respectively. At pH 3.0, nitrite scavenging ability was 51.11% and 53.96% at 100% high concentration. At pH 6.0, sample D was 25.18% at 100%, but samples A, B, and C Showed little nitrite scavenging activity.

Nitrite scavenging ability of each pH tended to increase in proportion to each sample concentration, and lower pH showed higher nitrite scavenging ability. These results are consistent with previous reports that the nitrite scavenging ability is higher at lower pH due to the dependence of pH on the nitrite scavenging activity of C. vulgaris and Mugwort and pine needle extract.

3) SOD ( Superoxide dismutase ) Similar activity

One of the antioxidant enzymes, superoxide dismutase (SOD), is an enzyme that catalyzes the conversion of reducing oxygen species harmful to cells to hydrogen peroxide. H ₂ O ₂ produced by SOD is a harmless water molecule and oxygen molecule by peroxidase or catalase. It is known to protect the living body from oxygen injury by converting to.

The results of the measurement of SOD (superoxide dismutase) -like activity according to the concentrations of the samples are shown in Fig. 5 is shown. Sample D showed the highest activity at 10% concentration in Samples A to D, with 12.85%, 24.08%, 19.51% and 43.83%, respectively. At A concentration of 50%, Sample A showed the highest activity of 82.41%, Sample B of 96.63%, Sample C showed the lowest activity of 55.61%, and Sample D showed similar trend to Sample A of 89.26%. Indicated.

3. Sensory evaluation results

The results of sensory evaluation on the natural fermented vinegar drink of Cheonma are shown in Table 10 and Table 11.

Sensory evaluation in 20s (Table 8) showed a higher preference at 50% concentration than 25% concentration. For color at 50% concentration, sample B received the highest score, while sample C showed the best in aroma, taste and overall acceptability.

Sensory test results for 40's (Table 9) 25% concentration of natural fermented vinegar beverages showed higher preference than 50% concentration, which is the opposite of 20s age group. At the 25% concentration, sample A showed the highest color, aroma, taste, and overall acceptability, and sample A showed the highest score in the remaining items except color at 50% concentration.

III. Summary of results

In this study, the component analysis and antioxidant activity of beverages including cheonma natural fermented vinegar, cheonma plum mixed natural fermented vinegar, and cheonma 칡 mixed natural fermented vinegar were tested and sensory tests were performed.

The monosaccharides fructose and glucose were high in all samples. The sugars for all samples were 9.76 in Sample A, 13.03 in Sample B, 13.48 in Sample C, and 11.61 g / 100 g in Sample D. The relatively high saccharide value of sample C was the highest.

2. As a result of analyzing the reducing sugar content of the sample, the highest reducing sugar content of Sample C was 13.53 mg / 100mL, followed by Sample A at 10.79, Sample B at 9.17 mg / 100mL, and Sample D at 7.20 mg / 100mL. With the lowest content.

3. The alcohol content in the sample was shown in the order of C, D, B, A. A had an alcohol content of 0% and sample C had the highest alcohol concentration of 6.4%.

4. As a result of analysis of organic acid in natural fermentation vinegar beverage, oxalic acid was not detected in sample A, B, C, and D. Sample A had high content of acetic acid and citirc acid, and samples B, C and D were Was high in Acetic acid and Lactic acid. The total organic acid content was higher in order of Sample A> Sample B> Sample C> Sample D, showing 4,577.46, 3,089.30, 2,593.33, and 1,946.80 mg / 100mL, respectively. Citric acid was not specifically detected in sample B.

5. DPPH radical scavenging activity of the sample As a result of the increase of the concentration of the sample, the electron donating ability tended to increase, and sample B showed the highest antioxidant activity. It is estimated that the antioxidant activity of cheonma itself combined with the antioxidant activity of vinegar.

6. As a result of investigating the nitrite scavenging ability according to the concentration of the sample, the nitrite scavenging activity showed higher as the concentration of the sample was increased. Nitrite scavenging ability was 51.11% and 53.96% at 100% concentration of sample at pH 3.0, and nitrite scavenging ability was insignificant at 100% at pH 6.0.

7. As a result of measuring SOD (Superoxide dismutase) -like activity by concentration of sample, sample D showed the highest activity as 43.83% at 10% concentration. And at 50% concentration, sample B showed the highest activity as 96.63%. This is a positive test result that can be seen that the functionality of the vinegar drink using cheonma.

8. The sensory test results of natural fermentation vinegar drink showed different results according to age group. In the 20s, the preference was higher at 50% concentration than at 25% concentration, and sample B received the highest score in color at 50% concentration, and sample C was the best in aroma, taste, and overall preference. . According to the sensory test conducted in 40's, 25% Cheonma spontaneous fermented vinegar beverage showed higher preference than 50% concentration, and at 25% concentration, color, aroma, taste, and overall preference were highest in Sample A. . This suggests that people in their twenties prefer dark beverages with high acidity, and those in their forties prefer late acid beverages. The stand was characterized by a higher preference for vinegar made only from the horse itself. The results showed that the sensation of volatile fragrance of raw horses improved significantly in the vinegar-injection effect tablet. In particular, it opened the possibility that healthy beverages could be developed using only pure herbal ingredients by controlling sugar content and acetic acid fermentation without adding other additives such as citric acid or apple juice, and further research is needed.

Claims (5)

Characterized in that it is obtained by natural fermentation using cheonmama as a material, A method for producing natural fermented vinegar whose main ingredient is cheonma. The method of claim 1, Crushing the horse's shell; Putting the above ground liquor together with sugar and water into a conventional pottery and then sealing it with paper without a lid; Characterized in that it comprises; natural fermentation in a well-ventilated shade of 22 ℃ ~ 25 ℃, A method for producing natural fermented vinegar whose main ingredient is cheonma. The method of claim 2, The grinding liquid is characterized in that at least any one of the grinding material of the plum from which the roots and seeds of the shell are removed, in addition to the pulverized ground horse, A method for producing natural fermented vinegar whose main ingredient is cheonma. The method of claim 3, The mixing ratio of each component to be added is a ratio of water 4L, crushed horse crushed water 500ml, crushed crushed crushed root 500ml, seeded plum 500ml, sugar 900g, A method for producing natural fermented vinegar whose main ingredient is cheonma. It is produced by the manufacturing method of any one of claims 1 to 4, Naturally fermented vinegar whose main ingredient is Cheonma.