KR20100050240A - Preparing method of watermelon vinegar and beverage composition containing watermelon vinegar - Google Patents

Abstract

PURPOSE: A manufacturing method of watermelon vinegar and a drink composition containing the watermelon vinegar are provided to effectively and economically use watermelons by manufacturing the watermelon vinegar without sugar. CONSTITUTION: A manufacturing method of watermelon vinegar comprises the following steps: performing an alcohol fermentation process by adding yeast to crushed watermelon; and performing an acetic acid fermentation process by adding acetobacter to the alcohol fermentation liquid. The amount of sweetness of the crushed watermelon is 10~14 degrees Brix. The yeast is saccharomyces kluyvery. The alcohol fermentation process is performed at 28~32 deg c for 20~28 hours. The acetobacter is acetobacter aceti cultivated at 28~32 deg c for 4~6 days. A drink composition containing the watermelon vinegar contains 3~10wt% of watermelon vinegar.

Description

Preparation method of watermelon vinegar and beverage composition containing watermelon vinegar prepared by the method {Preparing method of Watermelon vinegar and beverage composition containing Watermelon vinegar}

The present invention relates to a method for preparing watermelon vinegar and a beverage composition containing watermelon vinegar prepared by the method, and more specifically, to ferment alcohol by adding yeast to crushed watermelon, and adding acetic acid bacteria to the alcohol fermentation broth. It relates to a method for producing watermelon vinegar, characterized in that it comprises a step of acetic acid fermentation and a beverage composition containing watermelon vinegar and watermelon vinegar prepared by the above method.

Watermelon is a representative summer fruit that cools the heat in summer. It is called watermelon because it looks like watermelon and has a lot of water. Watermelon is known to have a diuretic effect because it contains glucose and fructose, which are well hydrated and absorbed, which helps to recover from fatigue, as well as an amino acid called citrulline, an intermediate metabolite of enzyme metabolism. . In addition, potassium is contained in a large amount of sodium because it is effective for people with hypertension. These watermelons belong to the summer fruits and vegetables, but due to the growing number of anniversary cultivation, they can be accessed throughout the year.

However, watermelons, which are still concentrated in the summer season, have low shelf-life and are concerned about price plunge during flood shipments. Therefore, there is an urgent need for measures to increase storage and utilize watermelons that are less commercial.

In a juice manufacturing study based on watermelon, Choi UH. Coll. Korean food Cult. Inst. 7: 373-402 (1997) selected vegetables, fruits, and herbs that are known to be effective for diseases. The taste and shelf life of beverages were reported, and Shin et al. (Shin Dong-hwa, Gu Young-jo, Kim Jung-ok, Min Byung-yong, Seo Ki-bong. Korean Journal of Food Science and Technology, Vol. 10 No. 2, p.215 ~ 223, (1978)) Among the products used, natural juice shows better preference than lactic fermentation products, and about 60% of the surveyed lactic acid fermentation products are similar to or better than the fruit nectar at the time, suggesting the possibility of commercialization. In addition to direct processing, Seo et al. (SeAH Young, Kang Hyun Ah, Jang Young Il, Jang Kyu Sup. Food Science and Biotechnology, Vol. 10, No. 1, p. 27 ~ 30, 2001) have applied reverse osmosis techniques to the concentration of watermelon juice. When applied, more than 95% of the free sugar was recovered, and the concentration was faster than 25 ° C. at 4 ° C. In addition, Hwang et al. (Hwang Young, Lee Ki-kwon, Jung Ki-tae, Go Bok-rae, Choi Dong-cheol, Choi Jung-sik, Eun Jong-bang. Korean Journal of Food Science and Technology, Vol. 36, No. 2, p. 226 ~ 232 (2004)) suggested that flavor enhancement for the industrialization of watermelon juice was carried out. In order to prepare the juice using extracts of Bokbunja and Schisandra chinensis. Most of the studies on the fermentation of watermelon juice were conducted on alcohol fermentation, and no study was conducted on the production of vinegar using acetic acid fermentation.

In addition to acetic acid, which is the basis of acidity, vinegar contains various organic acids, sugars, amino acids, and esters. Its unique flavor and taste stimulates appetite, and is effective in preventing adult diseases such as arteriosclerosis and high blood pressure. Reduction, fatigue recovery by lactic acid degradation, vitamin C in food ingredients. In particular, the fruit vinegar has the advantage that can highlight the existing healthy vinegar due to the unique fresh and sour taste of the fruit.

The purpose of the present invention is to focus on developing sports drinks containing watermelon vinegar, which focuses on energy supply and fatigue recovery function, whereas conventional sports drinks have been mainly researched and developed mainly on electrolyte diffusion, and recovers fatigue early. To develop a vinegar using watermelon to increase the absorption of calcium in the body, and to develop a sports drink containing it.

To solve the above problems,

The present invention provides a method for producing watermelon vinegar, comprising the step of fermenting alcohol by adding yeast to the crushed watermelon and acetic acid fermentation by adding acetic acid bacteria to the alcohol fermentation broth. do.

In another aspect, the present invention provides a watermelon vinegar prepared by the above method, and provides a beverage composition containing the watermelon vinegar.

The present invention relates to a method for preparing watermelon vinegar and a beverage composition by inoculating a yeast strain suitable for watermelon fermentation without crushing watermelon and preparing alcohol fermentation broth, and inoculating acetic acid strain to fermented acetic acid to inoculate 100% watermelon. By preparing vinegar and adding the watermelon vinegar to prepare a beverage composition containing watermelon vinegar, it is possible to efficiently utilize watermelon that has a large price change and difficult to store.

The present invention is a method for producing watermelon vinegar,

It provides a method of producing watermelon vinegar, comprising the step of fermenting alcohol by adding yeast to the crushed watermelon and acetic acid fermentation by adding acetic acid bacteria to the alcoholic fermentation broth.

The sugar content of crushed watermelon in the present invention is 10 ~ 14 ° Brix, the yeast is Saccharomyces kluyvery ( Saccharomyces kluyvery ), it can be alcohol fermented at 28 ~ 32 ℃ 20 to 28 hours.

In the present invention, the acetic acid bacterium is Acetobacter aceti ( Acetobacter aceti ) and incubated for 4-6 days at 28 ~ 32 ℃ used as a seed, and added to the alcohol fermentation broth 5 ~ 9 days at 28 ~ 32 ℃ It can be fermented.

The present invention provides a watermelon vinegar prepared by the above method.

The present invention also provides a beverage composition containing the watermelon vinegar.

In the present invention, the beverage composition is liquid fructose, polydextrose, pear concentrate, honey, citric acid, calcium lactate, vitamin C, watermelon fragrance, pigment, sodium citrate, stebitene fresh, nicotinic acid amide, royal jelly extract, L-menthol and purified water It may include.

The beverage composition containing the watermelon vinegar may contain 3 to 10% by weight watermelon vinegar, relative to the total weight of the beverage composition.

Hereinafter, a method for preparing watermelon vinegar and a beverage composition containing watermelon vinegar prepared using the present invention will be described in detail.

The present invention inoculates a yeast strain suitable for watermelon fermentation without crushing watermelon to prepare alcohol fermentation broth, and then inoculated acetic acid strain to fermented acetic acid to prepare 100% watermelon vinegar, using the watermelon vinegar By preparing a beverage composition containing watermelon vinegar, it is possible to efficiently utilize watermelons with large price fluctuations that are difficult to store.

The present invention prepares watermelon vinegar using a two-stage fermentation method comprising the step of fermenting alcohol by adding yeast to the crushed watermelon and adding acetic acid bacteria to the alcohol fermentation broth,

The sugar content of the crushed watermelon in the present invention is 10 ~ 14 ° Brix, the yeast is Saccharomyces Kluiberry, alcohol can be fermented for 20 to 28 hours at 28 ~ 32 ℃. Preferably, the sugar content of the crushed watermelon is 11.5 ° Brix, the yeast is Saccharomyces kluyvery DJ97 (KCTC8842P), and alcohol fermentation is possible at 30 ° C. for 24 hours.

In the present invention, the acetic acid bacterium is acetobacter aceti and is used as a seed by incubating at 28-32 ° C. for 4-6 days, and the seed may be added to an alcoholic fermentation broth for 5-9 days at 28-32 ° C. . Preferably, the acetic acid is Acetobacter aceti (acetobacter aceti) and incubated at 30 ℃ for 5 days to use as a seed, the seed can be added to alcohol fermentation broth can be fermented acetic acid at 30 ℃ for 7 days.

The present invention provides a watermelon composition prepared by the above method, and also provides a beverage composition containing the watermelon vinegar.

In the present invention, the beverage composition is watermelon vinegar and liquid fructose, polydextrose, pear concentrate, honey, citric acid, calcium lactate, vitamin C, watermelon flavor, pigment, sodium citrate, stebitene fresh, nicotinic acid amide, royal jelly extract, L- Menthol and purified water.

In addition, the beverage composition is compared to the total weight of the beverage composition, watermelon vinegar 3-10% by weight, liquid fructose 10-16% by weight, polydextrose 0.5-1.5% by weight, pear concentrate 0.5-1.0% by weight, honey 0.1-1.0% by weight, 0.05 to 0.15 wt% citric acid, 0.01 to 0.03 wt% calcium lactate, 0.02 to 0.06 wt% vitamin C, 0.1 to 0.4 wt% watermelon flavor, 0.01 to 0.07 wt% pigment, 0.1 wt% sodium citrate, 0.02 wt% stebitene fresh , 0.01% by weight of nicotinic acid amide, 0.01% by weight of royal jelly extract, 0.0005% by weight of L-menthol, and the balance of purified water.

Preferably, the beverage composition is 5% by weight of watermelon vinegar, 12% by weight of liquid fructose, 1% by weight of polydextrose, 0.73% by weight of pear concentrate, 0.5% by weight of honey, 0.1% by weight of citric acid, calcium lactate 0.02 Weight%, vitamin C 0.04 weight%, watermelon flavor 0.2 weight%, pigment 0.05 weight%, sodium citrate 0.1 weight%, stebitene fresh 0.02 weight%, nicotinic acid amide 0.01 weight%, royal jelly extract 0.01 weight%, L-menthol 0.0005% by weight and purified water 80.2195% by weight.

Hereinafter, an embodiment and an experimental example of a method for preparing watermelon vinegar and a beverage composition containing watermelon vinegar prepared using the present invention will be examined. However, the following Examples and Experimental Examples are intended to describe the invention in more detail, but the scope of the present invention is not limited thereto.

First, the manufacturing method of watermelon vinegar is demonstrated.

≪ Example 1 >

1. Experimental Materials

In this experiment, the watermelon produced in 2008 was purchased, and the flesh part was crushed and used as a sample. The sweetness of the watermelon used was 11.5 ° Brix.

2. Alcohol fermentation

Saccharomyces kluyvery DJ97 (KCTC8842P) was inoculated into the crushed watermelon of 1. and then fermented for 24 hours in a constant temperature incubator (HB-102L, Hanbaek Co., Korea). That is, the sugar content of the crushed watermelon was 11.5 ° Brix, and 10% of the yeast solution (based on 100% of the crushed watermelon) was added to the crushed watermelon, followed by culturing at 30 ° C. for 24 hours for alcohol fermentation.

3. Acetic acid fermentation

The watermelon alcohol fermentation broth (alcohol content of 5%) was inoculated with Acetobacter aceti incubated for 5 days at 30 ° C. with acetic acid and fermented acetic acid under conditions of 30 ° C. for 1 to 11 days. That is, 10% of the seed vinegar (based on 100% watermelon alcohol fermentation broth) was inoculated in watermelon alcohol fermentation broth and then cultured at 200 rpm at 30 ° C to prepare watermelon vinegar.

<Example 2>

Watermelon vinegar was prepared in the same manner as in Example 1, but watermelon vinegar was prepared by using crushed watermelon having a sugar content of 12 ° Brix by adding pear juice to crushed watermelon.

<Example 3>

Watermelon vinegar was prepared in the same manner as in Example 1, but watermelon vinegar was prepared by adding pear juice to the crushed watermelon and using the crushed watermelon whose sugar content was 14 ° Brix.

Next, a method of preparing a beverage composition containing watermelon vinegar will be described.

 <Example 4>

Various beverage compositions were added to the watermelon vinegar prepared in Example 1 to prepare a beverage composition containing watermelon vinegar.

The beverage composition is 5% by weight watermelon vinegar, 12% by weight of liquid fructose, 1% by weight of polydextrose, pear concentrate 0.73% by weight, honey 0.5% by weight, citric acid 0.1% by weight, calcium lactate 0.02% by weight, vitamin C 0.04 wt%, watermelon flavor 0.2 wt%, pigment 0.05 wt%, sodium citrate 0.1 wt%, stebitene fresh 0.02 wt%, nicotinic acid amide 0.01 wt%, royal jelly extract 0.01 wt%, L-menthol 0.0005 wt% and glass A beverage composition containing watermelon vinegar was prepared to have a content ratio of part by weight of purified water.

Example 5

A drink composition containing watermelon vinegar was prepared in the same manner as in Example 4, but a drink composition containing watermelon vinegar was prepared by changing the content of purified water and containing 3% by weight of watermelon vinegar to the total weight of the drink composition.

<Example 6>

A drink composition containing watermelon vinegar was prepared in the same manner as in Example 4, but a drink composition containing watermelon vinegar was prepared by containing 4% by weight of watermelon vinegar and changing the content of purified water.

<Example 7>

A drink composition containing watermelon vinegar was prepared in the same manner as in Example 4, but a drink composition containing watermelon vinegar was prepared by varying the content of purified water and containing 6% by weight of watermelon vinegar relative to the total weight of the drink composition.

<Example 8>

A drink composition containing watermelon vinegar was prepared in the same manner as in Example 4, but a drink composition containing watermelon vinegar was prepared by containing 10 wt% of liquid fructose relative to the total weight of the drink composition and changing the content of purified water.

Example 9

A drink composition containing watermelon vinegar was prepared in the same manner as in Example 4, but a drink composition containing watermelon vinegar was prepared by containing 12 wt% of liquid fructose relative to the total weight of the drink composition and changing the content of purified water.

<Example 10>

A drink composition containing watermelon vinegar was prepared in the same manner as in Example 4, but a drink composition containing watermelon vinegar was prepared by containing 14 wt% of liquid fructose relative to the total weight of the drink composition and changing the content of purified water.

<Example 11>

A drink composition containing watermelon vinegar was prepared in the same manner as in Example 4, but a drink composition containing watermelon vinegar was prepared by containing 16 wt% of liquid fructose relative to the total weight of the drink composition and changing the content of purified water.

<Example 12>

A drink composition containing watermelon vinegar was prepared in the same manner as in Example 4, but a drink composition containing watermelon vinegar was prepared by varying the content of purified water and containing 0.1% by weight of watermelon flavor based on the total weight of the drink composition.

Example 13

A drink composition containing watermelon vinegar was prepared in the same manner as in Example 4, but a drink composition containing watermelon vinegar was prepared by varying the content of purified water and containing 0.2% by weight of watermelon flavor based on the total weight of the drink composition.

<Example 14>

A drink composition containing watermelon vinegar was prepared in the same manner as in Example 4, but a drink composition containing watermelon vinegar was prepared by varying the content of purified water and containing 0.3% by weight of watermelon flavor based on the total weight of the drink composition.

<Example 15>

A drink composition containing watermelon vinegar was prepared in the same manner as in Example 4, but a drink composition containing watermelon vinegar was prepared by containing watermelon weight 0.4% by weight based on the total weight of the drink composition and changing the content of purified water.

<Example 16>

A drink composition containing watermelon vinegar was prepared in the same manner as in Example 4, but a drink composition containing watermelon vinegar was prepared by changing the content of purified water to 0.01 wt% of the total weight of the drink composition.

<Example 17>

A drink composition containing watermelon vinegar was prepared in the same manner as in Example 4, but a drink composition containing watermelon vinegar was prepared by varying the content of purified water and containing 0.03% by weight of pigment relative to the total weight of the drink composition.

&Lt; Example 18 >

A drink composition containing watermelon vinegar was prepared in the same manner as in Example 4, but a drink composition containing watermelon vinegar was prepared by varying the content of purified water and containing 0.05% by weight of pigment relative to the total weight of the drink composition.

&Lt; Example 19 >

A drink composition containing watermelon vinegar was prepared in the same manner as in Example 4, but a drink composition containing watermelon vinegar was prepared by containing 0.07% by weight of pigment based on the total weight of the drink composition and changing the content of purified water.

In addition to the above embodiments, it is believed that the other beverage composition may be carried out with different mixing ratios, and thus, the details of the embodiments will be omitted.

Hereinafter, the experimental examples regarding the watermelon vinegar and the beverage composition containing the watermelon vinegar manufactured using the above embodiments will be examined. First, the equipment and conditions for determining quality characteristics will be described.

1. Sugar and reducing sugar content

Refractive sugar (Hand refractometer, ATAGO, Japan) was used for the sugar content, and the reducing sugar content was measured by DNS method by taking a supernatant after centrifuging the sample.

2. Mechanical chromaticity

The mechanical chromaticity of the sample was expressed as Huter type whiteness (L), redness (a) and yellowness (b) values using a color difference meter (Chromameter, CR-310, Minolta Co., Japan).

3. Alcohol content

The distillate was received while distilling 100 mL of sample liquid, measured by a spirit meter, and corrected by the Gay-Lussac temperature calibration ring.

4. pH and total acidity

Measured by a pH meter (691 pH meter, Metrohm, Swiss), the total acidity was converted to acetic acid by neutralization titration with 0.1 N-NaOH solution.

5. Brownness and Turbidity

Brown and turbidity was measured using a spectrophotometer (UV Spectrophotometer 1601, Japan). Brownness was measured for absorbance at 420nm, turbidity was measured for absorbance at 660nm.

6. Free Sugars and Organic Acid Content

Free sugar and organic acid samples were analyzed by 0.45㎛ membrane filter under the conditions shown in Table 1 below.

TABLE 1 HPLC Operating Conditions

Condition Reducing sugar Organic acid Instrument Shimadzu Shimadzu column NH2 Sunfire C18 menstruum 85% acetonitrile H ₂ 0 pH 2.4 (adjusting with H ₂ SO ₄ ) Flow rate 1.0 mL / min 0.5 mL / min Checker RI UV 210nm Volume injected 20 μl 20 μl

7. Anion and Cation Analysis

When anion and cation analysis, the sample was analyzed under the following conditions by treating 0.45㎛ membrane filter.

<Table 2> Ion Chromatography Operation Conditions

Condition Negative ion Cation Instrument metrohm IC metrohm IC column Metrosep A Supp 5, 150 × 4 mm, 7 μm Metrosep C2 150, 150 × 4 mm, 7 μm Checker 732 IC 732 IC Mobile phase 1.0 ml / min 0.5 ml / min Flow rate 0.9 ml / min 1.0 ml / min menstruum 3.2mM sodium carbonate + 1mM sodium bicarbonate 4mM tartaric acid + 1mM dipicolinic acid

Experimental Example 1 Quality Characteristics of Alcohol Fermentation

1. Measurement of pH, reducing sugars and alcohol content

For alcohol fermentation of watermelon, the sugar content of watermelon itself was about 11.5 ° Brix, and to prepare it, pear juice was added to prepare 12 ° Brix and 14 ° Brix and used for alcohol fermentation, respectively (see Examples 1 to 3). ). After 24 hours of alcohol fermentation, the pH, reducing sugar, and alcohol content were measured.

In other words, pH was 4.23 ~ 4.25, and there was no big difference according to initial sugar. In the case of reducing sugar, the initial sugar content was low as 60.46 mg% at 11.5 ° Brix, and the initial sugar was as high as 596.25 mg% at 14 ° Brix. It is considered that most of the sugars contained in watermelons are used for alcohol fermentation when the alcohol is fermented only by watermelon itself, and when the initial sugars of 12 and 14 ° Brix are added, the pear juice is added. It is believed that some have not been used for alcohol fermentation. Alcohol content according to the initial sugar content was found to be 5.1% for 11.5 ° Brix, 5.2% for 12 ° Brix, and 6.2% for 14 ° Brix. .

In the case of watermelon, since the sugar content of watermelon itself is about 5%, it is judged that it is better not to give sugar to give an image of 100% watermelon vinegar.

Table 3 Results of pH, Reducing Sugar and Alcohol Contents in Alcohol Fermentation with Different Initial Sugars

Sugar (° Brix) 11.5 12 14 pH 4.23 4.23 4.25 Reducing Sugar Content (mg%) 60.46 235.33 596.25 Alcohol content (%) 5.1 5.2 6.2

2. Mechanical chromaticity

The color values of the watermelon alcohol fermentation broth according to the initial sugar were as shown in Table 4 below. In other words, whiteness was 92.55 ~ 92.88, redness was -0.69 ~ -0.62, and yellowness was 8.08 ~ 8.13, which showed no significant difference according to the initial sugar content.

Table 4 Mechanical Color Results of Watermelon Alcohol Fermentation with Different Initial Sugars

Sugar (° Brix) 11.5 12 14 Whiteness 92.55 ± 0.01 92.88 ± 0.04 92.84 ± 0.02 Redness -0.62 ± 0.03 -0.65 ± 0.03 -0.69 ± 0.01 Yellow road 8.08 ± 0.00 8.10 ± 0.01 8.13 ± 0.01

(Whiteness degree (white +100 ↔ 0 black), Redness degree (red +100 ↔ 0↔ -80 green), Yellowness degree (yellow +100 ↔ 0↔ -80 blue))

Experimental Example 2 Quality Characteristics According to Acetic Acid Fermentation Conditions

1. Experimental plan for establishing acetic acid fermentation conditions

In order to set the acetic acid fermentation conditions for the preparation of watermelon vinegar, the experimental plan as shown in Table 5 was established. In other words, it was intended to establish optimal acetic acid fermentation conditions by establishing a central synthetic experimental plan for initial acidity (1.0, 1.5, 2.0, 2.5, 3.0) and fermentation date (3, 5, 7, 9, 11) that affect acetic acid fermentation. .

<Table 5> Steps for the Design of Optimum Conditions for Watermelon Acetic Acid Fermentation

Fermentation condition step -2 -One 0 One 2 Initial pH (%) 1.0 1.5 2.0 2.5 3.0 Fermentation time (day) 3 5 7 9 11

2. Total acidity measurement

Based on the central synthesis experimental design method of Table 5, after dividing the watermelon into 10 sections as shown in Table 6 below, the total acidity was measured. In other words, the initial acidity was 1.0% and the highest was 4.42% on the 7th day of fermentation, and the initial acidity was 3% and the low was 3.71% on the 7th day of fermentation.

As a result of regression analysis using the SAS program based on the results of Table 6, it is shown in Table 7 below. R2 of the regression equation was 0.9038, and the significance was recognized within the significance level within 5%. As a result of drawing a graph based on the regression equation, it was as shown in FIGS. 2 and 3. In other words, the initial acidity was 1.0 ~ 1.5% and the total acidity was high at the fermentation day 6-9 days.

<Table 6> Total Acidity Measurement Results According to Initial Acidity and Fermentation Time

 Experiment number Condition  Total acidity (%) Initial pH (%) Fermentation time (day) One 2.5 (1) 5 (1) 3.36 2 2.5 (1) 9 (-1) 3.84 3 1.5 (-1) 5 (1) 4.20 4 1.5 (-1) 9 (-1) 4.29 5 2.0 (0) 7 (0) 3.85 6 2.0 (0) 7 (0) 3.81 7 3.0 (2) 7 (0) 3.71 8 1.0 (-2) 7 (0) 4.42 9 2.0 (0) 11 (2) 3.80 10 2.0 (0) 3 (-2) 2.37

TABLE 7 Polynomials for Total Acidity Calculated by Response Surface Analysis

reaction Quadratic polynomial Correction factor valence Total acidity (%) Y = 3.438140-1.822738X1 + 0.654792X2 + 0.172143X12 + 0.097500X1X2-0.050491X22 0.9038 0.0367

¹⁾ X ₁ : initial acidity (%), X ₂ : fermentation time (day)

3. Review of optimum acetic acid fermentation conditions

The optimum acetic acid fermentation conditions were predicted based on the regression equation. That is, the total acidity was 4.59% when the initial acidity was 1.00% and the fermentation date was 7.31. In addition, acetic acid fermentation conditions were more affected by the fermentation date than the initial acidity, as shown in Table 9 below.

<Table 8> Prediction of Optimum Acetic Acid Fermentation Conditions Based on Secondary Polynomials

reaction Condition Predicted value shape Initial pH (%) Fermentation time (day) Total acidity (%) 2.31 3.19 2.44 (minimum) Saddle 1.00 7.31 4.59 (maximum value)

<Table 9> Effect analysis of total acidity of acetic acid fermentation conditions

Condition F-B Total acidity Initial pH (%) 3.12 Fermentation time (day) 7.77 ^**

( ^** Significant at 5% level)

Experimental Example 3 Setting Optimal Fermentation Conditions

In order to establish the fermentation condition of watermelon vinegar, the results of the reaction surface analysis according to the initial acidity and fermentation date showed that the fermentation date was more affected than the initial acidity. The characteristics and the optimum fermentation date were set to set the conditions for fermenting watermelon vinegar.

The quality characteristics of watermelon vinegar according to the fermentation date were as shown in Table 10 below. In other words, the total acidity increased as the fermentation date increased, but decreased after 7 days, and the pH decreased by 7 days after the fermentation date. Brown, turbidity, and reducing sugar did not show any significant difference according to the fermentation date. Therefore, in order to produce a high total acidity vinegar, fermented for 7 days after seed inoculation was good.

<Table 10> Quality Characteristics of Watermelon Vinegar by Fermentation Time

 Fermentation time (day) Quality characteristics Total acidity (%) pH Brownness (at 420 nm) Turbidity (at 660 nm)) Reducing Equivalent (mg%) One 1.05 4.05 0.21 0.04 300.58 3 2.65 3.66 0.20 0.03 301.57 5 4.40 3.51 0.18 0.02 280.18 7 4.45 3.42 0.19 0.03 304.43 9 4.28 3.57 0.19 0.02 308.76 11 3.74 3.57 0.18 0.02 313.00

Experimental Example 4 Variation of Quality Characteristics According to Manufacturing Process of Optimum Watermelon Vinegar

1. Measurement of sugar, reducing sugar, alcohol content, pH and total acidity and color

The changes in the quality characteristics of watermelon vinegar were investigated. Table 11 below shows the measurement results of the sugar, reducing sugar, alcohol content, pH and total acidity of the crushed watermelon, watermelon alcohol fermentation and acetic acid fermentation.

The sugar content of the crushed watermelon was 11.5 ° Brix, and 4 ° Brix was found in the watermelon alcohol fermentation solution and acetic acid fermentation solution. However, it was considered that the sugar content was high due to the refraction caused by alcohol and acetic acid due to the refractive sugar meter. As a result of measuring reducing sugar content, crushed watermelon was found to be 5604.80 mg%, and alcohol fermentation broth was 80.91 mg%, indicating that the reducing sugar of watermelon was almost used for alcohol fermentation. The alcohol content was 5% by watermelon alcohol fermentation, and the alcohol content was not measured at the time of acetic acid fermentation, and most of the alcohol was used for acetic acid fermentation. The total acidity was 0.07% in the crushed watermelon, which was almost acidic, 0.46% after alcohol fermentation, and 4.45% after acetic acid fermentation.

As a result of measuring the value of whiteness, redness and yellowness according to the watermelon vinegar manufacturing process, it was as Table 12 below. That is, in the case of whiteness, the crushed watermelon was found to be 38.95, 92.05 for the watermelon alcohol fermentation broth, and 95.98 for the acetic acid fermentation broth. The redness was 11.31 for the crushed watermelon and -0.94 for the alcoholic fermentation broth and -1.78 for the acetic acid fermentation broth. In case of yellowness, crushed watermelon was 18.00, alcohol fermentation was 8.97 and acetic acid fermentation was 11.33.

In Figure 4 is a photograph showing the change in color in the process of manufacturing watermelon vinegar, the finished watermelon vinegar is shown in FIG.

<Table 11> Changes in Quality Characteristics of Watermelon Vinegar

Shredded Watermelon Alcohol fermentation broth Acetic acid fermentation broth Sugar (° Brix) 11.5 4 4 Reducing Sugar (mg%) 5604.80 80.91 300.53 Alcohol content (%) 0 5 - pH 6.67 4.09 3.42 Total acidity (%) 0.07 0.46 4.45

<Table 12> Measurement results of mechanical chromaticity according to the manufacturing process of watermelon vinegar

Shredded Watermelon Alcohol fermentation broth Acetic acid fermentation broth Whiteness 38.95 92.05 95.98 Redness 11.31 -0.94 -1.78 Yellow road 18.00 8.97 11.33

(Whiteness degree (white +100 ↔ 0 black), Redness degree (red +100 ↔ 0↔ -80 green), Yellowness degree (yellow +100 ↔ 0↔ -80 blue))

2. Free sugar and organic acid content change

The changes in free sugar content according to the watermelon vinegar production process are shown in Table 13 below. Watermelon was found to be sugar, glucose and fructose, and crushed watermelon was higher in order of fructose, sugar and glucose. The alcohol fermentation broth showed a low glucose level of 7.26 mg% and the acetic acid fermentation broth showed a low total free sugar content of 75.34 mg%.

The change of the organic acid content according to the watermelon vinegar production process is shown in Table 14 below. Tartaric acid, malic acid, acetic acid and citric acid were detected in the organic acid of the crushed watermelon. The total content was 351.48 mg%, which was slightly lower than other fruits. Appeared. In the case of watermelon vinegar, acetic acid content was the highest at 3720.99 mg%, followed by malic acid, lactic acid, succinic acid, and citric acid.

<Table 13> Changes in free sugar content according to watermelon vinegar manufacturing process (unit: mg%)

Shredded Watermelon Alcohol fermentation broth Acetic acid fermentation broth Sugar 4434.33 61.62 12.35 glucose 2603.43 7.26 16.88 fruit sugar 5896.63 62.16 46.11 Total 12,934.39 131.04 75.34

<Table 14> Changes in Organic Acid Content by Watermelon Vinegar (Unit:%)

Shredded Watermelon Alcohol fermentation broth Acetic acid fermentation broth Tartaric acid 82.60 - - Malic acid 241.73 28.66 247.36 Lactic acid - - 167.70 Acetic acid 17.95 - 3720.99 Citric acid 9.20 8.19 2.06 Succinic acid - 37.29 76.03 Total 351.48 74.14 4214.14

Experimental Example 5 Quality Comparison with Other Fruit Vinegars

1. Comparison of pH and Acidity

The pH and acidity of watermelon vinegar are shown in Table 15 below in comparison with the pH and acidity of apple vinegar and persimmon vinegar (University apple cider vinegar, University citrus vinegar manufactured by Kyungpook National University of Science Food Factory). Watermelon vinegar has a slightly higher pH and lower acidity than apple and vinegar. This is due to fermentation with watermelon alone without adding other sugars to watermelon vinegar, so the acidity of watermelon itself is almost low, and the pH is higher than that of other vinegars.

Table 15 Comparison of pH and Acidity

Watermelon vinegar Apple cider vinegar Persimmon Vinegar pH 3.42 3.24 3.12 Acidity (%) 4.45 5.60 5.82

2. Comparison of free sugars and organic acids

As a result of comparing the free sugar content of watermelon vinegar, apple vinegar and persimmon vinegar, it was as Table 16 below. That is, watermelon vinegar, apple cider vinegar and persimmon vinegar were higher in fructose than other sugars.

In addition, as a result of comparing the organic acid content of watermelon vinegar, apple vinegar and persimmon vinegar, it was as Table 17 below. The acetic acid content of watermelon vinegar was 3720.99 mg%, 4528.51 mg% of apple vinegar, and 4726.64 mg% of persimmon vinegar, which showed slightly lower acetic acid content of watermelon vinegar. In the sugar content, most of the other fruit vinegar was produced by vinegar at 14 ° Brix or more, while watermelon vinegar was determined to be 11.5 ° Brix to make vinegar only with the sugar content of watermelon itself. Malic acid, which is high in apple cider vinegar, was also high in watermelon vinegar (247.36 mg%).

<Table 16> Comparison of free sugar content (unit: mg%)

Watermelon vinegar Apple cider vinegar Persimmon Vinegar Sugar 12.35 - 61.64 glucose 16.88 85.82 40.69 fruit sugar 46.11 242.82 196.42 Total 75.34 328.64 298.75

Table 17.Comparative Organic Acid Content (Unit: mg%)

Watermelon vinegar Apple cider vinegar Persimmon Vinegar Tartaric acid - 33.35 - Malic acid 247.36 386.74 30.28 Lactic acid 167.70 40.62 - Acetic acid 3720.99 4528.51 4726.64 Citric acid 2.06 81.64 23.82 Succinic acid 76.03 57.82 51.92 Total 4214.14 5128.68 4832.66

3. Ion Material Comparison

The results of comparing the ionic substances of vinegar are shown in Tables 18 and 19 below. Inorganic anion materials are shown in Table 18. Watermelon vinegar was found to be higher in inorganic anion materials than apple and vinegar. Watermelon vinegar was high in fluoride, chloride and phosphate ions. Cationic substances are shown in Table 19. Watermelon vinegar was found to have a high content of potassium and magnesium ions, and inorganic cationic substances were higher than apple vinegar.

Therefore, watermelon vinegar contains more electrolyte material than other fruit vinegar, which may play a role as an electrolyte source. Vinegar is produced when fatigued and accelerates the decomposition of lactic acid that causes aging. As it can be helpful, it could be developed in the form of sports drink to quench thirst.

Table 18 Comparison of inorganic anionic substances in ppm

Watermelon vinegar Apple cider vinegar Persimmon Vinegar Fluoride 118.47 8.32 18.56 Chloride 144.54 138.87 - Nitrite - - - Nitrate 4.17 2.93 7.82 Phosphate 222.66 108.88 366.57 Sulfate 65.67 56.96 41.51 Total 555.51 315.96 434.46

Table 19 Comparison of inorganic cationic substances in ppm

Watermelon vinegar Apple cider vinegar Persimmon Vinegar Sodium 9.71 57.55 51.25 Ammonium 6.15 34.85 - Potassium 1649.64 380.92 1891.83 Calcium 23.49 63.92 64.57 Magnesium 119.08 13.34 67.27 Total 1808.07 550.58 2074.92

Experimental Example 6 Setting the Optimal Mixing Ratio of the Drink Composition Containing Watermelon Vinegar

Using the beverage composition prepared based on Example 4 was tested for the preference for setting the optimal blending ratio of the beverage composition containing watermelon vinegar in the following experiment.

The following palatability test (sensory test) was performed by selecting 20 experienced subjects of sensory test, and the results obtained by averaging these 20 palatability scores to the second decimal place based on the 5-point scale method.

1.Comparison of Preference According to Vinegar Content

After adding only the content of watermelon vinegar to the basic blending ratio of the beverage composition according to Example 4 (see Examples 4 to 7), the overall acceptability was examined. As a result, as shown in Table 20, when the vinegar content is 5% by weight, the overall acceptability was high. In the case of watermelon vinegar, the acidity was lower than that of other vinegars, so adding about 5% by weight was excellent sensory.

<Table 20> Overall acceptability according to the content of watermelon vinegar

Vinegar content (% by weight) 3 4 5 6 Overall preference 2.33 3.24 4.56 3.50

2. Comparison of Acceptability According to Liquid Fructose Content

After adding only the liquid fructose content to the basic composition ratio of the beverage composition according to Example 4 (see Examples 8 to 11), the overall acceptability of the drink containing watermelon vinegar was measured, and as shown in Table 21 below. That is, in the case of the drink containing watermelon vinegar, the overall acceptability was high when the liquid fructose content was 12% by weight.

<Table 21> Overall acceptability according to liquid fructose content

Liquid fructose content (% by weight) 10 12 14 16 Overall preference 3.45 4.36 3.64 2.95

3. Comparison of preference according to the amount of watermelon flavor added

After adding only the amount of watermelon flavor added to the basic composition of the beverage composition according to Example 4 (see Examples 12 to 15), the overall acceptability of the drink containing watermelon vinegar was measured as shown in Table 22 below. That is, in the case of the drink containing watermelon vinegar, the overall preference was high when the amount of flavor added is 0.20% by weight.

<Table 22> Overall preference according to the amount of watermelon flavor added

Watermelon flavor addition amount (% by weight) 0.10 0.20 0.30 0.40 Overall preference 3.65 4.46 3.90 3.25

4. Comparison of preference according to the amount of pigment added

After adding only the content of the pigment to the basic formulation of the beverage composition according to Example 4 (see Examples 16 to 19), the overall acceptability of the drink containing watermelon vinegar was measured as shown in Table 23 below. In other words, as a result of evaluating the overall acceptability of the color, the addition of 0.05% by weight of the pigment was found to be suitable for the color of the watermelon.

<Table 23> Overall preference according to the amount of pigment added

Pigment addition amount (% by weight) 0.01 0.03 0.05 0.07 Overall preference 3.02 3.15 3.89 3.48

5. Optimal blending ratio of beverages containing watermelon vinegar

Table 24 shows the optimum blending ratio of the beverage composition containing watermelon vinegar through the taste test.

Table 24: Optimal Formulation of Drinks Containing Watermelon Vinegar

Content (% by weight) Remarks Watermelon vinegar 5 Liquid fructose 12 76 ° Brix Polydextrose One Pear Concentrate 0.73 69 ° Brix honey 0.5 78 ° Brix Citric acid 0.1 Calcium lactate 0.02 Vitamin c 0.04 Watermelon flavor 0.2 Namyoung Hooded Net Watermelon Incense Pigment 0.05 Namyoung Hdnet Red Shade N-2533 Sodium citrate 0.1 Stevie Ten fresh 0.02 Nicotinic acid amide 0.01 Royal Jelly Extract 0.01 L-menthol 0.0005 Purified water 80.2195 Whole 100

The present invention, unlike the production of vinegar using fruit, etc., provides the production of vinegar using watermelon and a functional beverage including the same, enabling efficient use of watermelon and satisfying the demands of the consumer through mass production. It is expected to maximize profits and ultimately contribute to the national industrial development.

1 shows a manufacturing process of watermelon vinegar.

2 is a graph showing the results of the total acidity according to the initial acidity and fermentation time, based on the total acidity measurement results of Table 6 and the secondary polynomials of Table 7.

FIG. 3 is a three-dimensional graph of FIG. 2.

Figure 4 shows the chromaticity change according to the watermelon vinegar manufacturing process.

Figure 5 shows the commercialized form of the finished watermelon vinegar.

Claims (7)

In the manufacturing method of watermelon vinegar, (1) fermenting alcohol by adding yeast to the crushed watermelon, and (2) a method of producing watermelon vinegar, comprising the step of acetic acid fermentation by adding acetic acid bacteria to the alcohol fermentation broth. The method of claim 1, wherein the crushed watermelon has a sugar content of 10 to 14 ° Brix, and the yeast is Saccharomyces cloverberry, and the method of producing watermelon vinegar is characterized by alcohol fermentation at 28 to 32 ° C for 20 to 28 hours. . According to claim 1, Acetic acid bacteria are acetobacter aceti and incubated for 4-6 days at 28 ~ 32 ℃ to use as a seed, and adding the seed to the alcohol fermentation broth acetic acid fermentation at 28 ~ 32 ℃ 5-9 days Watermelon vinegar production method characterized in that. Watermelon vinegar prepared by the method of any one of claims 1 to 3. A beverage composition comprising the watermelon vinegar of claim 4. The method according to claim 5, which comprises liquid fructose, polydextrose, pear concentrate, honey, citric acid, calcium lactate, vitamin C, watermelon flavor, pigment, sodium citrate, stebitene fresh, nicotinic acid amide, royal jelly extract, L-menthol and purified water Drink composition containing watermelon vinegar, characterized in that. The beverage composition containing watermelon vinegar according to claim 5, wherein the composition contains watermelon vinegar in an amount of 3 to 10% by weight based on the total weight of the beverage composition.

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