KR20110088791A - Method for menufacture of schisandra chinensis vinegar - Google Patents

Abstract

PURPOSE: A method for manufacturing Schisandra chinensis vinegar is provided to contain functional ingredients and to improve the taste, flavor, and color of Schisandra chinensis. CONSTITUTION: A method for manufacturing Schisandra chinensis vinegar comprises: a step of adding sugar to Schisandra chinensis and maturing at 20-30°C for 25-35 days; a step of adding fiber lysis enzyme and performing lysis at 30-60°C and pH 3.0-7.5 for 3-7 hours; a step of juicing and maturing the Schisandra chinensis at 5-10°C for 150-180 days; a step of sterilizing at 55-65°C for 25-35 minutes; a step of adding purified water; a step of inoculating yeast to Schisandra chinensis and fermenting at 22-27°C for 40-60 days; a step of sterilizing 55-65°C for 25-35 minutes; a step of inoculating Acetobacter and fermenting; and a step of maturing at 5-12°C for 3-12 days.

Description

Method for manufacturing of Schizandra vinegar {Method for Menufacture of Schisandra chinensis Vinegar}

In the present invention, sugar is added to Schizandra chinensis, sugar-added Schizandra chinensis fermented first, and fibrinase is added to the fertilized Schizandra chinensis fermented enzymatically, and the enzymatic digested Schizandra chinensis, Secondary fermentation, secondary fermented Schizandra chinensis first, purified water is added to the first sterilized Schizandra chinensis, purified fermented Schizandra chinensis seedling yeast, fermented first, 1 fermented Schizandra chinensis By sterilizing tea, inoculating acetic acid bacteria in the second sterilized Schizandra chinensis and fermenting them in 3rd stage, the second fermented Schizandra chirin is a functional ingredient contained in Schizandrarin compared to Schizandra vinegar. (Schizandrin), Komisin (Gomisin) not only can contain more, but also relates to a method for producing schizandra vinegar, which can improve the intrinsic taste, aroma, color of Schizandra vinegar.

Schisandra chinensis (Schisandra chinensis) is a deciduous vine plant of the Schisandra chinensis, whose fruits are mostly round, ripened in red in August-September, contains 1 or 2 seeds, has a sour taste, and contains medicinal ingredients. Among them, it contains ingredients such as chizandrin, gomisin, citric, malic acid and citric acid, which make the heart stronger, lower blood pressure and boost immunity. It is known that it is effective in strengthening pulmonary function, coughing and thirst due to antitussive and expectorant action.

On the other hand, vinegar has been used as a seasoning which has been important in our daily life since it enhances the flavor of food with its sour taste.In the Chosun Dynasty, 『Bobo Forest Economy』, there are many bars that enhance the flavor after jang. It is indispensable to the home, and once made, it lasts long and saves money. '

These vinegars are divided into fermented vinegar (brewed vinegar) made by fermenting cereals, alcoholic beverages, or fruit juice, and synthetic vinegar made with glacial acetic acid or acetic acid. Fermented vinegar is an American apple vinegar (fermented apple vinegar) It is produced in many countries, such as cidervinegar, wine vinegar of France, fermented grape wine, malt vinegar of Germany and Germany, fermented wort, and Japanese sake vinegar of sake lees. It is deeply related to alcoholic beverages and fruits that are cultivated and harvested. Synthetic vinegar is diluted with glacial acetic acid or acetic acid with water and added amino acids or sugars to it, and it is mainly used in restaurants and restaurants. It inhibits the production of the lipid peroxide that causes it to prevent atherosclerosis, and corticosteroids It promotes secretion and regulates stress, and is effective in promoting digestion and appetite, while preventing fat by breaking down sugars and glycogen, which accumulate fat in the body. It is known to have various effects such as eliminating toxicity in the human body and eliminating hangovers.

Accordingly, countries around the world are developing various kinds of vinegar or conducting various studies according to their characteristics and eating habits.

For example, Korean Patent No. 10-0920334 (Ody vinegar and its manufacturing method and functional beverage containing vinegar vinegar) is to prepare a mulberry, sugar, mixed acid, pectinase, sulfite, yeast, purified water and acetic acid culture solution, After grinding the prepared Audi, sulfite was added, sugar was added to the milled Audi, purified water was added, and then pectinase and mixed acid were added.

To prepare a mulberry juice having a sugar content of 23 to 25 ° Brix and an acidity of 4.2 to 4.4 pH, and to prepare the mulberry wine by spraying and fermenting yeast on the prepared mulberry juice and adding water The dilution is carried out, and acetic acid culture solution is added to the diluted odie wine, followed by fermentation and ripening.

The Republic of Korea Patent No. 10-0920334 is made of vinegar using Audi, but using a chemical tablet such as sugar, sulfite, there is a problem that the inherent taste and aroma of vinegar may be lowered.

The present invention is invented to solve the above situation and problem,

Sugar is added to the Schizandra chinensis, the first-aged Schizandra chinensis is added, and the fibrinolytic enzyme is added to the first-aged Schizandra chinensis, followed by enzymatic digestion. The first aged sterilized Schisandra chinensis, the first sterilized Schisandra chinensis, added purified water, inoculated with yeast in Schisandra chinensis added purified water and fermented first, and then the first fermented Schisandra chinensis secondary By inoculating acetic acid bacteria in the second sterilized Schizandra chinensis, and fermented a second time, and the second fermented Schizandrarin (Schizandrin), a functional ingredient contained in Schizandra vinegar compared to Schizandra vinegar In addition, it is an object of the present invention to provide a method for preparing Schizandra vinegar, which may contain more Gomisin as well as improve the intrinsic taste, aroma and color of Schizandra chinensis.

Method for producing a Schizandra vinegar according to the present invention for achieving the above object is a sugar addition and the first aging step (first step) and then aged after adding sugar to Schizandra; Schizandra fibrinolytic step (second step) of adding enzymatic digestion after adding fibrinolytic enzyme to the first aged Schizandra after adding sugar in the first step; A juice and a second ripening step (third step) for aging the second enzyme after enzymatic digestion in the second step; A first sterilization step (fourth step) of firstly sterilizing the Schizandra chinensis after ripening in the third step; Purified water addition step (Fifth step) of adding purified water to the first sterilized Schizandra in the fourth step; Yeast inoculation and primary fermentation step (sixth step) to inoculate the yeast after inoculating yeast with purified water added in the fifth step; A second sterilization step (seventh step) of secondly sterilizing the Schizandra chinensis fermented to the yeast in the sixth step; Acetic acid inoculation and second fermentation step (eighth step) of inoculating acetic acid in the second sterilized Schizandra chinensis after the second fermentation; In the ninth process, it is characterized in that the third aging step (ninth step) of the third fermentation of Schizandra fermented with acetic acid secondary fermentation.

Method for producing schizandra vinegar according to the present invention,

Not only the fruit of Schisandra chinensis but also the fruit of Schisandra chinensis and Schisandra chinensis stalks are mixed with the addition of fiber degrading enzyme, which breaks down Schisandra chinensis's fiber. (Gomisin) can be extracted more than the general production of Schizandra vinegar, the final product of Schizandrin, Gomisin (Schizandrin), as well as higher content of Schizandrin (Gomisin) as well as the unique taste of Schizandra , Aroma and color can be improved.

In addition, adding purified water until the sugar content of Schisandra chinensis consists of 25 to 27 Brix can not only inoculate a large amount of yeast, but it can prevent the economic cost more than necessary, and the inoculated yeast smoothly ferments Schisandra chinensis. It can improve the taste and aroma of the final product, Schisandra chinensis.

In addition, by inoculating acetic acid bacteria in the second sterilized Schizandra chinensis 1: 0.07 to 0.3 by weight, and then fermenting the secondary sterilized Schizandra chinensis for 2 to 3 days at 23 ~ 28 ℃ for not only smooth fermentation but also necessary As the esterification reaction does not proceed, the taste and aroma of the final product, Schisandra chinensis can be improved.

1 is a process flow diagram schematically showing a method for preparing schizandra vinegar prepared according to the present invention.

Hereinafter, the manufacturing method of Schizandra vinegar according to the present invention based on the accompanying drawings.

1 is a process flow diagram schematically showing a method for preparing schizandra vinegar prepared according to the present invention.

Method for producing schizandra vinegar according to the present invention,

1. Sugar addition and 1st aging process (1st process)

Sugar addition and the first aging process is the process of adding the sugar to the Schizandra chinensis first fermentation,

Sugar is added to Schisandra chinensis 1: 0.5 to 0.75 by weight and then aged first at 20-30 ℃ for 25-35 days.

At this time, the Schisandra chinensis fruit and the stem of Schisandra chinensis, Schisandra chinensis fruit and Schisandra chinensis stem is characterized in that 1: 0.05 ~ 0.5 by weight.

Here, using a mixture of the fruit of Schisandra chinensis and Schisandra chinensis, not only to extract more of the functional ingredients contained in Schisandra chinensis and Schisandra chinensis (Schizandrin), Gomisin (Gomisin) To enhance the unique taste and aroma of Schisandra chinensis in the final product, Schisandra chinensis.

In addition, the functional ingredients contained in the Schisandra chinensis and Schisandra chinensis stem (Schizandrin), Gomisin (Gomisin) is a kind of lignan (lignan) is effective to protect the liver by preventing liver cell damage caused by toxic substances In addition, it promotes alcohol metabolism and has the effect of rapidly lowering the blood alcohol concentration.

In addition, mixing the fruit of Schizandra chinensis and Schizandra chinensis, but mixing Schisandra chinensis fruit and Schizandra stem 1: 0.05-0.5 by weight, is a functional ingredient contained in Schizandrarin and Schizandra chinensis (Schizandrin). Not only to extract more Gomisin, but also to enhance the unique taste and aroma of Schisandra chinensis in the final product, Schisandra chinensis.

In the above case, when the fruit of Schisandra chinensis and Schisandra chinensis were mixed, but the fruit of Schisandra chinensis and Schisandra chinensis were mixed at a weight less than 1: 0.05, the intrinsic of Schisandra chinensis in Schisandra chinensis, which is the final product, compared to the prepared Schisandra chinensis vinegar. Not only can the taste and aroma not be greatly improved, but more functional ingredients contained in Schisandra chinensis and Schisandra chinensis stems may not be extracted more, such as Schizandrin and Gomisin. When mixing the stems of Schisandra chinensis and Schisandra chinensis and Schisandra chinensis and Schisandra chinensis more than 1: 0.5 by weight, Schizandrin and Gomisin are functional ingredients contained in Schisandra chinensis and Schisandra chinensis. Can be extracted more, but the bitter taste is extracted from the stem of Schisandra chinensis from Schisandra chinensis, the final product. Co., taste and flavor can be reduced.

In addition, the sugar is added to Schisandra chinensis at a weight of 1: 0.5 to 0.75 in order to smoothly elute Schizandrin and Gomisin, which are the flavor, aroma, color and functional ingredients of Schisandra chinensis.

If the sugar is added to the Schizandra chinensis at a weight of less than 1: 0.5, Schizandrin and Gomisin, which are the taste, aroma, color and functional ingredients of Schizandra chinensis, cannot be eluted smoothly. When sugar is added to Schizandra chinensis at 1: 0.75 by weight, the fragrance, color, and functional ingredients of Schizandrarin and Gomisin can be eluted smoothly, but the sweetness increases. Taste may be degraded.

In addition, the primary aging of the sugar added Schisandra chinensis at 20 ~ 30 ℃ for 25 to 35 days is due to the osmotic pressure caused by the added sugar Schizandrin (Schizandrin), which is the taste, flavor, color and functional ingredients of Schisandra chinensis, This is to elute Gomisin smoothly.

If the sugar-added Schizandra chinensis was first aged at less than 25 ° C. for less than 25 days, osmotic pressure caused by the added sugar did not occur sufficiently, and thus Schizandrin, which is a taste, aroma, color and functional ingredient of Schizandra chinensis. ), It does not elute Gomisin smoothly, and when the sugar-added Schisandra chinensis was first aged at more than 30 ° C. for more than 35 days, the taste, aroma, Color and functional ingredients such as skizandrin and gomisin can be eluted smoothly, but it can be fermented by yeast or bacteria on the outer surface of Schisandra chinensis, which can produce alcohol components. Can be.

2. Schizandra fibrinolysis process (second process)

Schisandra chinensis is a process of degrading Schisandra chinensis by adding fibrinolytic enzyme to Schisandra chinensis fermented after sugar addition.

After adding the sugar in the first step, the fibrinolytic enzyme is added to the first aged Schizandra chinensis and then enzymatically decomposed at 30-60 ° C., pH 3.0-7.5 for 3-7 hours.

Here, the addition of the fibrinolytic enzyme to the first ripened Schizandra chinensis after the addition of the sugar is to decompose the fiber of Schizandra chizandrin (Schizandrin), Gomisin (Schizandrin) and functional ingredients To extract more.

At this time, the fibrinolytic enzyme is added to the first ripened Schisandra chinensis after adding the sugar is cellulase (Cellulase), Arabanase (Arabanase), β-1,4-glucanase (β-1,4-glucanase) It is characterized in that any one of.

In addition, the fibrinolytic enzymes (Cellulase), Arabanase, β-1,4-glucanase (β-1,4-glucanase), which are added to Schisandra chinensis fermented after the addition of the sugar. Can be obtained commercially or by using a known protein purification method from Aspergillus aculeatus producing the enzyme.

Then, after adding the sugar and adding the fibrinase to the first-aged schisandra chinensis, enzymatic digestion at 30-60 ° C. and pH 3.0-7.5 for 3-7 hours promotes the reaction of the added fibrinase. Not only to smoothly extract the taste, aroma, color and functional ingredients of Schizandra chinensis, but also to ensure stability in the process of extracting taste, aroma, color and functional ingredients.

In addition, it is preferable to add the fibrinase to the first-aged schisandra chinensis after adding the sugar, and then stirred or aerated in the process of enzymatic degradation at 30 ~ 60 ℃, pH 3.0 ~ 7.5 for 3 to 7 hours, Stirring or venting during enzymatic digestion not only facilitates the reaction of fibrinolytic enzymes but also releases gases such as carbon dioxide generated during enzymatic digestion to the outside, resulting in the taste and aroma of the final product, Schisandra chinensis. The fall can be prevented.

3. Juice and secondary ripening process (3rd process)

The juice and secondary aging process is a process of aging the second enzyme after the enzymatically digested Schizandra chinensis,

After scavenging Schizandra chinensis in the second step, it is matured for 2 to 150 days for 5 to 10 ℃.

Then, it is preferable to juice the enzyme-enzymatic Schizandra using a strainer of 200 ~ 500 mesh.

Here, the juice of the enzymatically digested Schisandra chinensis using a strainer of 200 ~ 500 mesh is to remove the undissolved fiber from the enzymatically digested Schisandra chinensis so that there is no foreign body when ingesting Schisandra chinensis, the final product.

If the enzymatically digested Schisandra chinensis extract is less than 200 mesh, the juice can not be removed, and the ingestion of Schizandra vinegar, which is the final product, can cause a foreign body to feel a sense of sensation. When the Schisandra chinensis sieved using a mesh of more than 500 mesh, although it is possible to sufficiently remove the undecomposed fiber by using a strainer of 200 ~ 500 mesh, the process of juice may take more time and economic cost than necessary.

Then, the second enzyme aging for 5 days at 150 ~ 180 days at 5 ~ 10 ℃ after the enzymatically digested Schizandra chinensis is to improve the taste, aroma, color of Schizandra vinegar, which is the final product.

If the second enzyme is aged for less than 150 days at less than 5 ° C. after the enzymatically digested Schisandra chinensis extract, the taste, aroma, and color of the final product Schisandra chinensis may not be stabilized. After enzymatically digested Schisandra chinensis larvae are matured for more than 180 days at more than 10 ° C, not only can the harmful microorganisms and microorganisms in the juiced Schisandra chinensis grow, but also abnormal fermentation is prevented by This can reduce the taste, aroma, and color of the final product, Schisandra chinensis.

4. First Sterilization Process (4th Process)

The first sterilization process is the process of first sterilization of Schizandra chinensis after the second ripening,

After the juice in the third step, the second aged aged Schisandra chinensis first sterilization for 25 to 35 minutes at 55 ~ 65 ℃.

Here, the first sterilization of the schisandra chinensis after the second ripening at 55 ~ 65 ℃ 25-35 minutes sterilization is aged without destroying or deteriorating the functional ingredients and inherent taste, aroma, and color contained in the schisandra This is to remove harmful bacteria and microorganisms in Schizandra chinensis.

If the first sterilization of the second-aged ripe Schisandra chinensis after less than 55 minutes in less than 25 minutes, the functional ingredients and inherent taste, aroma, and color of the Schizandra do not destroy or deteriorate, but the second ripening Not only cannot remove the harmful bacteria and microorganisms in the Schizandra chinensis, but also in the third step, it is unable to remove the alcohol component denatured by the harmful bacteria and microorganisms in Schizandra chinensis, and the second ripened Schizandra chinensis after the juice at 65 ℃ In the case of the first sterilization for more than 35 minutes, the harmful bacteria and microorganisms in the second-aged Schisandra chinensis can be removed and the alcohol components denatured by the harmful bacteria and microorganisms in Schisandra chinensis are removed. Inherent taste, aroma and color may be destroyed or degraded.

5. Purified water addition process (5th process)

Purified water addition process is a process of adding purified water to the first sterilized Schizandra,

In the fourth step, purified water is added to the first sterilized Schizandra chinensis.

At this time, the purified water is added to the first sterilized Schizandra chinensis, characterized in that to add purified water until the sugar content of Schizandra 25 to 27 Brix.

Here, the addition of purified water until the sugar content of Schizandra chinensis is from 25 to 27 Brix is to improve the taste and aroma of Schizandra vinegar, which is the final product by fermenting Schisandra chinensis seed.

If the sugar content of Schizandra chinensis added with purified water is less than 25 Brix, yeast inoculated in the following 6th step may not ferment Schizandra smoothly and the taste and aroma of Schizandra chinensis, the final product, may be lowered. If the sugar content of Schizandra chinensis is more than 27 Brix, the 6th process below will inoculate a large amount of yeast for smooth fermentation. Taste and aroma may be degraded.

6. Yeast vaccination and primary fermentation process (sixth process)

Yeast inoculation and the first fermentation process is a step of inoculating yeast into the Schizandra chinensis with purified water, followed by the first fermentation.

After inoculating yeast in Schizandra chinensis added purified water in the fifth step, the fermentation is first performed at 22-27 ° C. for 40-60 days.

At this time, the yeast inoculated in the purified Schisandra chinensis added is characterized in that inoculated at 1: 0.01 ~ 0.1 by weight.

Here, the yeast inoculated with purified water added Schisandra chinensis 1: 1 to 0.01 to 0.1 by weight is the fermented Schisandra chinensis added purified water due to the inoculated yeast to improve the taste and flavor of the final product Schisandra chinensis To do so.

If the yeast inoculated into the purified Schisandra chinensis was added less than 1: 0.01 by weight, the taste and aroma of the final product Schisandra chinensis could not be reduced because the fermented Schisandra chinensis was not fermented smoothly. Yeast inoculated in Schisandra chinensis with purified water is more than 1: 0.1 by weight, and the taste and aroma of Schisandra chinensis may decrease due to the inoculated yeast more than necessary.

In addition, the yeast inoculated in the purified Schisandra chinensis added yeast is yeast cultured in a liquid medium or yeast added to the commercially obtained powder yeast, yeast is a low-temperature yeast manufactured by LALLEMAND Canada commercially available LALVIN (EC-1118) or Sacchromyces cerevisiae.

In particular, the number of bacteria of yeast or purified yeast cultured in the liquid medium is preferably 1 × 10 ⁴ ~ 1 × 10 ⁶ per ml.

The first fermentation at 22-27 ° C. for 40-60 days after inoculating yeast with the purified water-added Schizandra chinensis seedlings is carried out with a smoother fermentation of the yeast inoculated with Schizandra chinensis. To improve the fragrance.

If the first fermentation of less than 40 days at 22 ℃ after inoculating yeast in the purified Schisandra chinensis was added, the yeast inoculated in the purified Schisandra chinensis was not able to ferment smoothly taste of the final product Schisandra chinensis The fragrance may be lowered, and if the primary fermentation is carried out for more than 60 days at 27 ° C. after inoculating yeast with the purified water added Schisandra chinensis inoculated with purified water added Schisandra chinensis fermented more than necessary to give a sour taste. Increasingly, the taste and aroma of the final product, Schisandra chinensis, may decrease.

7. Second sterilization process (7th process)

The second sterilization process is a process of secondly sterilizing Schisandra chinensis fermented in yeast.

In the sixth step, Schisandra chinensis fermented in yeast is secondarily sterilized at 55-65 ° C. for 25-35 minutes.

Here, the second sterilization of Schisandra chinensis fermented in yeast for 25 to 35 minutes at 55 ~ 65 ℃ is a primary ingredient without destroying or deteriorating the functional ingredients and inherent taste, aroma, and color contained in Schisandra chinensis This is to remove the yeast in the fermented Schizandra chinensis and to ferment the acetic acid bacteria inoculated in the eighth step smoothly.

If the first fermented Schisandra chinensis fermented in yeast for less than 25 minutes at less than 25 minutes, the functional ingredients and inherent taste, aroma, and color contained in Schisandra chinensis are not destroyed or degraded, but the first fermented The yeasts in Schizandrae Fructus may not be removed, and the taste, aroma, and color of the final product Schizandra vinegar may be degraded. Secondary sterilization in excess of 35 minutes can remove yeast in the primary fermented Schizandra chinensis, but the functional ingredients and inherent taste, aroma and color contained in Schizandra can be destroyed or degraded.

8. Acetic acid inoculation and secondary fermentation process (8th process)

Acetic acid inoculation and secondary fermentation process is a step of inoculating acetic acid bacteria in the second sterilized Schisandra chinensis fermentation,

Fermented after inoculating acetic acid bacteria in the second sterilized Schizandra chinensis in the seventh step.

At this time, the acetic acid bacteria inoculated in the second sterilized Schizandra is characterized in that the fermentation for 3-6 days at 23 ~ 28 ℃ after inoculation at 1: 0.07 ~ 0.3 by weight.

Here, inoculating the second sterilized Schizandra chinensis at 1: 0.07-0.3 by weight and then fermenting the secondary bacteria at 23-28 ° C. for 3-6 days is smoothly fermented by the bacteria sterilized by Schiz ... This is to improve the taste and aroma of the product Schisandra chinensis.

If the second sterilized Schisandra chinensis inoculated with acetic acid bacteria less than 1: 0.07 by weight, and then fermented for less than 3 days at less than 23 ℃, Schisandra chinensis is the final product, Omija vinegar is not fermented smoothly The taste and aroma of the may be lowered, when the second sterilized Schizandra chinensis inoculated with acetic acid bacteria more than 1: 0.3 by weight and then fermented more than 6 days at more than 28 ℃ due to the esterification more than necessary final The taste and aroma of the product, Schisandra chinensis, may decrease.

In addition, inoculating acetic acid bacteria in the secondary fermented Schisandra chinensis, it is preferable to stir while injecting air in the process of fermentation.

In addition, the acetic acid bacteria inoculated in the second sterilized Schizandra chinensis is Acetobacter aceti (Acetobacter aceti, KCCM 12654), which was distributed at the Korea Microorganism Conservation Center (KCCM), and the cultured acetobacter aceti is used by culturing the liquid medium. It is preferable.

9. 3rd aging process (9th process)

Tertiary ripening process is a process of ripening Schisandra chinensis fermented second with acetic acid bacteria,

Schisandra chinensis fermented by acetic acid in the ninth step is aged for 3 to 12 days at 5 ~ 12 ℃.

Here, the third fermentation of Schisandra chinensis fermented by acetic acid secondary at 5 ~ 12 ℃ for 3 to 12 days is the alcohol (alcohol) component in the Schisandra chinensis (acid) changes to stabilize the esterification reaction is the final product This is to improve the taste and aroma of Schisandra chinensis.

If the fermented Schisandra chinensis fermented with acetic acid secondary to less than 3 days at less than 3 days, the esterification reaction is not stabilized, the taste and aroma of the final product Schizandra vinegar may be lowered. When the third fermented Schisandra chinensis fermented more than 12 days at more than 12 ℃ for more than 12 days the esterification reaction can not be stabilized, the taste and aroma of the final product Omija vinegar may be lowered.

Addition of sugar and the first ripening step (first step), Schizandra fibrinolysis step (second step), juice and second ripening step (third step), first sterilization step (fourth step), purified water addition Process (5th process), yeast inoculation and 1st fermentation process (6th process), 2nd sterilization process (7th process), acetic acid inoculation and 2nd fermentation process (8th process), 3rd aging process (9th process) Schizandra chinensis produced through the process is called Schizandra vinegar.

In addition, the Schizandra vinegar is filled and distributed in a container made of various materials such as glass and synthetic resin through a cooling process.

In addition, the present invention will be described in more detail with reference to the following Examples. It will be apparent to those skilled in the art, however, that the following examples are illustrative of the present invention only and do not limit the scope of the present invention. That is, a simple modification or change of the present invention can be easily performed by those skilled in the art, and all such modifications and alterations can be considered to be included in the scope of the present invention.

Example: Schizandra vinegar prepared according to the present invention

After mixing 90 kg of Schisandra chinensis and 10 kg of Schisandra chinensis stem, 60 kg of sugar was added, and sugar-added Schisandra chinensis was first aged at 25 ° C. for 30 days, and fibrinolytic enzyme was first fermented to Schisandra chinensis. After adding phosphorus cellulase (Cellulase), the enzyme was enzymatically digested at 40 ° C. and pH 6.5 for 5 hours, and the enzymatic Omija was juiced in a 350 mesh strainer, and the extracted Omija was aged for 2 days at 8 ° C. for 160 days, and then secondary. The aged Schisandra chinensis was first sterilized at 60 ° C. for 30 minutes, and purified water was added to the first sterilized Schisandra chinensis until the sugar content of Schisandra chinensis was 26 Brix. After the first fermentation at 25 ℃ for 50 days, the first fermented Schisandra chinensis secondary sterilization at 60 ℃ for 30 minutes, and the second sterilized Omija inoculated with 1: 0.1 by weight relative to the weight after 4 days at 25 ℃ Second fermentation, secondary with acetic acid bacteria Schisandra chinensis in the hyodoen 8 ℃ is aged nine days tertiary.

Comparative Example: Schizandra vinegar prepared according to a general method

60 kg of sugar was added to 100 kg of Schisandra chinensis fruit, and the sugar-added Schisandra chinensis was matured at 25 ° C. for 90 days, and purified water was added to the aged Schisandra chinensis until the sugar content of Schisandra chinensis was 30 Brix. Inoculated with yeast in the added Schisandra chinensis 1: 0.05 by weight, followed by primary fermentation at 25 ° C. for 50 days, and inoculated with acetic acid bacteria in the fermented Schisandra chinensis at 1: 0.4 by weight, then 2 days at 30 ° C. for 2 days. Ferment.

Experiment 1: sensory test

Schizandra vinegar prepared according to the present invention (Example) and Schizandra vinegar prepared according to the general method (comparative example) sensory test agent (30 people (15 men, 15 women) with sensory test experience more than 2 years) The sensory test was carried out by dividing the taste, aroma, color, and overall preference into a sensory test (five-point measurement method; 1: very bad, 2: bad, 3: normal, 4: good, 5: very good). The results are shown in Table 1.

flavor incense color Overall preference Example 4 5 4 5 Comparative example 2 3 2 3

As can be seen from Table 1, in all items of the sensory test, the Example shows a higher score than the comparative example.

Here, in the taste, aroma, color, and overall preference of all items, the example shows a higher score than the comparative example, not only the fruit of Schisandra chinensis but also the mixture of Schisandra chinensis fruit and Schisandra chinensis, as well as the fiber of Schisandra chinensis. This was because the intrinsic taste, aroma, and color of Schizandra chinensis were extracted more by the addition of cellulase, which is a decomposing element, than Schizandra chinensis.

Experiment 2: Analysis of Schizandrin and Gomisin Content

Schizandra vinegar prepared according to the present invention (Example) and Schizandra vinegar prepared according to a general method (comparative) were analyzed using high performance liquid chromatography (HPLC), 515 pump, Waters, USA .

Here, Waters (Waters Sunfire (C18, 5 μm, 4.6 × 150 mm)) was used as the column used in the high performance liquid chromatography, and a detector was used as a UV detector. In addition, the chromatogram was obtained at a wavelength of 252nm, the composition of the mobile phase was 55% acetonitrile and 45% water developed in an isocratic without changing the composition, the flow rate was maintained at 1.0 ㎖ / min.

The standard sample of Schizandrin was dissolved in 20 mg of 70% methanol, and then injected in 10 μl of HPLC at 1000 ppm for 20 minutes. Example or comparative example was a syringe filter (Syringe filter, Minisart). After filtration using RC15, 0.45 μm, Sartorius, Germany), 10 μl was injected into HPLC and developed for 20 minutes, and the maximum values thereof are shown in Table 2. This was also repeated three times.

Once (Au) 2 times (Au) 3 times (Au) Average (Au) Standard Sample 0.4 0.6 0.5 0.4 Example 1.8 1.7 2.2 1.9 Comparative example 1.3 1.1 1.5 1.3

In addition, the standard sample of Gomisin was dissolved in 20 mg of 70% methanol, and then, 10 μl was injected into HPLC at 1000 ppm, and then developed for 20 minutes. , 0.45 μm, Sartorius, Germany) was filtered and 10 μl was injected into HPLC and developed for 20 minutes, and the maximum values thereof are shown in Table 3. This was also repeated three times.

Once (Au) 2 times (Au) 3 times (Au) Average (Au) Standard Sample 0.2 0.3 0.25 0.25 Example 1.3 1.1 1.5 1.3 Comparative example 0.5 0.7 0.6 0.6

Here, as can be seen through Table 2 and Table 3, the content of the skizandrin (Schizandrin) and Gomisin (Gomisin) in the Example compared to the comparative example is higher.

Compared with the comparative example, the high content of Schizandrin and Gomisin is not only used in the fruits of Schisandra chinensis but also used in the mixture of Schisandra chinensis and Schisandra chinensis stems. Cellulase was added to decompose the fiber of Schisandra chinensis (Schizandrin) and Gomisin contained in Schisandra chinensis more extracts than the comparative example.

Claims (6)

Sugar addition and primary aging step (first step) of adding sugar to Schisandra chinensis 1: 0.5 to 0.75 by weight and then aging at 20 to 30 ° C. for 25 to 35 days;
After adding the sugar in the first step, after adding the fibrinolytic enzyme to the first-aged schisandra chinensis, Schisandra chinensis fiber decomposing process for 3 to 7 hours at 30 ~ 60 ℃, pH 3.0 ~ 7.5 (second step) and;
Juice and second ripening step (third step) of squeezing Schizandra chinensis in the second step, followed by secondary aging at 5-10 ° C. for 150-180 days;
A first sterilization step (fourth step) of sterilizing the second ripened schizandra at 55-65 ° C. for 25-35 minutes after the juice in the third step;
Purified water addition step (Fifth step) of adding purified water to the first sterilized Schizandra in the fourth step;
Yeast inoculation and primary fermentation step (6th step) inoculated with yeast in Schizandra chinensis added purified water in the fifth step and fermented at 22-27 ° C. for 40-60 days
A second sterilization step (seventh step) of secondly sterilizing the Schizandra chinensis fermented to the yeast in the sixth step at 55 to 65 ° C. for 25 to 35 minutes;
Acetic acid inoculation and second fermentation step (eighth step) of inoculating acetic acid in the second sterilized Schizandra chinensis after the second fermentation;
Method of producing Schisandra chinensis, characterized in that consisting of a third fermentation step (ninth step) of the third fermented Schisandra chinensis fermented by acetic acid in the ninth process 3 to 12 days at 5 ~ 12 ℃.
The method of claim 1,
Schizandra chinensis in the first step is the fruit of Schisandra chinensis and Schisandra chinensis stems, Schisandra chinensis vinegar characterized in that the mixture of Schisandra chinensis and Schisandra chinensis 1: 1.
The method of claim 1,
After the addition of sugar in the second step, the fibrinolytic enzyme added to the first ripened Schisandra chinensis is cellulase (Cellulase), Arabanase (Arabanase), β-1,4-glucanase (β-1,4- glucanase) any one of the method of producing schizandra vinegar.
The method of claim 1,
The purified water is added to the first sterilized Schizandra chinensis in the fifth step, the method of producing Schizandra vinegar, characterized in that the purified water is added until the sugar content of Schizandra is 25 ~ 27 Brix.
The method of claim 1,
Yeast inoculated in Schizandra added purified water in the sixth step is a method of producing Schizandra vinegar, characterized in that inoculated by 1: 0.01 to 0.1 by weight.
The method of claim 1,
Acetic acid bacteria inoculated in the second sterilized schizandra in the eighth step is inoculated at 1: 0.07 ~ 0.3 by weight and then fermented at 23-28 ℃ for 3-6 days vinegar vinegar production method.

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