KR20120021531A - Method for producing environment-friendly apple vinegar and environment-friendly apple vinegar produced by the same - Google Patents

Abstract

PURPOSE: A method for producing eco-friendly apple vinegar is provided to prevent browning without additives and damage of functional ingredients and nutrient. CONSTITUTION: A method for producing eco-friendly apple vinegar without additives comprises: a step of washing apples and cutting the apples into 2-4 sections; a step of pulverizing the apples using a colloid mill; a step of removing bacteria and adding yeast for alcohol fermentation; a step of mixing the acetobacter or naturally fermented apple vinegar to the apple fermented liquid; a step of decanting the fermented apple vinegar and mixing with 3-7 wt% of rhubarb juice; and a step of sterilizing the apple vinegar by high voltage pulse.

Description

Method for producing environmentally-friendly apple vinegar and environmentally-friendly apple vinegar manufactured by the above-mentioned method {Method for producing environment-friendly apple vinegar and environment-friendly apple vinegar produced by the same}

The present invention relates to a method for producing green apple cider vinegar, wherein browning is prevented using an eco-friendly apple passing day, and no additive is added, and an eco-friendly apple cider vinegar prepared by the method.

Korea's eco-friendly agriculture was fostered in earnest with the establishment of the Environmental Agriculture Division in 1994.In the midst of globalization and liberalization, eco-friendly agriculture was established as a growth engine for future agriculture, and eco-friendly agricultural resource management and eco-friendly farming practices were nurtured. And various policy programs such as the expansion of eco-friendly agricultural product consumption, and eco-friendly agricultural products are showing rapid growth every year due to increasing demand for safe agricultural products.

Vinegar is an edible acetic acid with 4 ~ 29% acetic acid and is a fermented food that has been manufactured for a long time. Vinegar can be largely divided into synthetic vinegar and brewed vinegar, synthetic vinegar is prepared by diluting the edible glacial acetic acid in water, brewed vinegar is produced by acetic acid fermentation of grain or fruit.

Vinegar is mainly used as a seasoning to give a sour taste when cooking food, but in addition, it is used for a variety of uses, such as reducing the fishy smell of fish, sharpening anthocyanin pigments, light meat. In addition, vinegar is known to be useful for physiological control of the human body, such as by promoting the decomposition of lactic acid to participate in the TCA circuit, fatigue recovery by intense exercise, prevention of arteriosclerosis and hypertension.

In the 1970s, the domestic vinegar market was dominated by synthetic vinegar made from glacial acetic acid. Recently, the domestic market of vinegar, which was considered only as fermented seasoning, has recently been known to be effective in increasing health care and diet and skin care. Since 2005, various kinds of vinegar have emerged as botched water. The market has changed by more than doubling. In Japan, where vinegar is popular, the annual intake of per capita reaches 4 ℓ. In Korea, vinegar per capita intake is 0.9 ℓ on average, but it is increasing steadily recently. Accordingly, each company has begun to market the drinking vinegar beverages using various raw materials such as persimmon vinegar, pomegranate, red ginseng. In particular, in order to eliminate the inconvenience of diluting and drinking a lot of products in the form of drink immediately available to market, the development of vinegar fermenting various natural products is also actively progressing.

Therefore, vinegar used simply for seasoning is powder vinegar that can be used as functional material in vinegar beverages and snack products, cellulose material produced by acetic acid bacteria (diet function, artificial skin material, speaker material, etc.), confectionery and baking, Developed for the extraction and separation of calcium and coloring of wood, the vinegar industry is expected to be an industry with potential for development that can be widely used in the future.

The total production of apples in China is about 350,000 tons in 2005, which is decreasing every year due to Chinese imports. In the case of apples of domestic specialties, they can be distributed at a relatively high price as a pastry, but in the case of heavy goods, it is not easy to find the demand. In developed countries, fruit processing rate is over 40%, but Korea is less than 10%, and the level of fruit processing technology is quite low.

As a natural product for browning inhibition, Rhubarb is called Rhubarb. It is originated from southern Siberia, and it is a perennial plant with strong cold resistance and is named Rheum rhaponticum L. Rubab is known to be particularly rich in oxalic acid. Oxalic acid chelates copper at the active site of polyphenol oxidase to inhibit the activity of polyphenol oxidase, thereby preventing browning of fruit vegetables. The oxalic acid is reported to contain about 0.2-0.7% by weight, depending on the variety and harvesting time of the rubab.

A decanter for improving dispersibility is a type of inclined continuous centrifuge which is a type of device that performs classification, filtration, dehydration, sedimentation, concentration, etc. using centrifugal force.

As a method for improving food preservation in the food industry, most of them use a physical method such as heating operation or drying, freezing, or a chemical method by adding a food preservative. Among them, the heat treatment method, which has been widely used to improve the preservation of foods, is used to destroy components due to heat, change of tissues, change of taste and color, loss of nutrients and fragrance components, and formation of new compounds by covalent bonding. Etc., accompanied by deterioration of food quality. In order to solve these problems, new technologies for non-thermal treatment using high-field pulses, vibrating magnetic field pulses, optical pulses, and ultrahigh pressures, which can replace conventional methods, have been studied.

Meanwhile, the existing fruit processed food market is mostly made by removing the peel of the fruit, so it is not possible to consume various nutrients contained in the peel. In addition, when the apple is processed while being processed using peeling, cutting, cutting, and splitting, the microorganism may be contaminated due to damage to the tissue and exposed to air on the cut surface. Compared to apples in the raw state, there is a drawback that the storage and stability are significantly reduced. Therefore, the research of the optimum eco-friendly processing technology is urgently needed for the high-quality processing of eco-friendly apple products.

Korean Patent Registration No. 0780653 discloses a non-heat-treated concentrated vinegar and its manufacturing method, Korean Patent Publication No. 2010-0008231 discloses a manufacturing method of fruit vinegar or grain vinegar, but passed through the environment-friendly apple of the present invention It is different from the production method of fermentation control vinegar of work treatment technology, browning prevention and non-heat treatment.

The present invention has been made in accordance with the above requirements, the present invention in view of the above points to remove the skin with an optimal eco-friendly processing technology in order to produce high-quality eco-friendly apple processed products using eco-friendly apples and non-products The purpose of this study was to develop fresh, eco-friendly apple cider vinegar that has no browning and no additives.

In order to solve the above problems, the present invention provides a method for producing fresh eco-friendly apple cider vinegar that is suppressed browning with natural plants and no additives are added and non-heated.

The present invention also provides an eco-friendly apple cider vinegar produced by the above method.

According to the present invention, the eco-friendly apple cider vinegar of the present invention can produce apple cider vinegar without browning. In addition, in order to make up for the shortcomings of the loss of flavor and aroma of apple cider vinegar by heat treatment, the apple passing days are sterilized using a non-heat sterilization method, which does not destroy various vitamins, nutrients and functional ingredients, and the fresh taste and aroma It can provide fresh apples with high freshness and palatable green apple vinegar. In addition, by using the non-commodity of the apple can increase the added value of the apple can contribute to stabilization of income of growers.

1 is an evaluation of the preference of the apple juice according to the type and amount of browning inhibitor.
Figure 2 is a comparison of the average particle size according to the method of juice and peeling apples.
Fig. 3 is a slice of apples containing the peel and then rubbed the apples mixed with rubaba juice and apples (control) without mixing the rub (juice) using juicing, crushing, cutting and milling respectively and stored at room temperature for 24 hours While observing the precipitation form of apple juice.
Figure 4 shows the production rate of the hourly precipitation layer of apple juice according to the juice method of juicing, crushing, cutting and milling.
Delta BS: Delta Backscattering (△ BS% / min)
FIG. 5 shows the apple juice containing 5% (v / v) of rubab juice and the apple juice without ultra high pressure, and the apple juice without ultra high pressure at 4 ° C. for 27 days. The total bacterial count was measured while storing.
control-free: no ruby juice, no high pressure
control 100 MPa: No Lubba juice, 100 MPa for 3 minutes
control 200 MPa: Lubab juice free, ultra high pressure for 3 minutes at 200 MPa
control 400 MPa: Lubab juice free, ultra high pressure for 3 minutes at 400 MPa
control 550 MPa: No Lubab juice, ultra high pressure for 3 minutes at 550 MPa
Rhu 5% Radish: Added 5% (v / v) rubab juice, ultra-high pressure
Rhu 5% 100 MPa: Adds 5% (v / v) rububa juice, ultra high pressure for 3 minutes at 100 MPa
Rhu 5% 200 MPa: Add 5% (v / v) rububa juice, ultra high pressure for 3 minutes at 200 MPa
Rhu 5% 400 MPa: Add 5% (v / v) rububa juice, ultra high pressure for 3 minutes at 400 MPa
Rhu 5% 550 MPa: Added 5% (v / v) rubab juice, ultra high pressure for 3 minutes at 550 MPa
Figure 6 shows the alcohol content change of apple juice according to the fermentation conditions.
Natural: Natural Fermentation
Saccharomyces sp: Fermented with Saccharomyces cervisiae IFO2346
Lactobacillus sp: Fermented with Lactobacillus acidophilus KCTC

In order to achieve the object of the present invention,

(a) rinsing the green apples without peeling, dividing 2-4 equally with a knife, and then crushing them;

(b) crushing the sliced apple using a colloid mill;

(c) adding lactic acid bacteria to the pulverized apple ground liquid to remove various bacteria, and then adding yeast to alcohol fermentation;

(d) fermenting acetic acid by mixing one or more selected from the group consisting of acetic acid bacteria and natural fermented apple vinegar to the alcohol fermented apple fermentation broth;

(e) decantering the fermented apple cider vinegar of step (d) and then mixing 3-7 wt% of rubba juice, a natural browning inhibitor; And

(f) browning is prevented, including the step of sterilizing the apple vinegar of step (e) using a high voltage pulse and filling the container or filling the container with apple vinegar and ultra-high pressure sterilization, and no additive is added. It provides a method of producing an environmentally friendly apple vinegar.

More preferably, the method for producing apple cider vinegar of the present invention,

(a) washing the green apples which have not been peeled off, chopped into three pieces with a knife, and finely chopped;

(b) crushing the sliced apple using a colloid mill;

(c) adding lactic acid bacteria to the pulverized apple ground liquid to remove various bacteria, and then adding yeast to alcohol fermentation;

(d) fermenting acetic acid by mixing one or more selected from the group consisting of acetic acid bacteria and natural fermented apple vinegar to the alcohol fermented apple fermentation broth;

(e) decantering the fermented apple vinegar of step (d) and then mixing 5% by weight of rubab juice, a natural browning inhibitor; And

(f) sterilizing the apple vinegar of step (e) by using a high voltage pulse (pulse) and filling the container or apple vinegar in the container may include the step of ultra-high pressure sterilization.

In the method of the present invention, it is preferable to use an environmentally friendly apple without removing the shell. Traditional fruit processed food market is mostly made by removing the skin of the fruit, so it is not possible to consume the various nutrients contained in the skin. However, in one embodiment of the present invention it can be seen that the juice of the whole apple including the peel of the apple juice in terms of nutritional properties and processability. In addition, the juice containing the bark was found that the average particle size is reduced by 40% or more than the case of juice without the bark (see Example 2).

The method of the present invention includes the step of juice using the colloid mill, it was confirmed that the milling juice method using the colloid mill can obtain the most fine apple particles compared to other juice methods. In addition, the method of juice with colloid mill was found to have the most even dispersibility and dispersion safety (see Example 2).

In the method of the present invention, the addition of the yeast in step (c) may add 1 to 3% (v / v) of the yeast, based on the apple grinding liquid, preferably 2% (v / v) May be, but is not limited thereto. In addition, the yeast may add Saccharomyces cerevisiae , but is not limited thereto. Fermentation of apple ground liquid using yeast could maximize the overall acceptability in sensory evaluation compared to natural fermentation and lactic acid fermentation (see Example 6).

In the method of the present invention, the alcohol fermentation of the step (c) may be carried out for 5 to 20 days, preferably for 5 days, since the fermentation force is reduced starting from 5 days (execution See example 5).

In addition, the alcohol content of the apple fermentation broth by alcohol fermentation of step (c) can be produced in about 2 to 9%, producing soft fermentation broth by stopping alcohol production at 2 to 3% or stopping alcohol production at 5 to 6%. It can be prepared as a hard fermentation broth, but is not limited thereto.

In the method of the present invention, the acetic acid bacteria contained in the acetic acid bacteria and natural fermentation apple vinegar of step (d) is Gluconaceobacter ( Gluconaceobacter sp .) and Acetobacter xylinum , but may not be limited to one or more acetic acid bacteria selected from the group consisting of.

In addition, the natural fermentation apple vinegar of step (d) is characterized by starting acetic acid fermentation when mixed with alcohol fermented apple fermentation broth as acetic acid bacteria present.

In addition, when acetic acid is added during the fermentation of acetic acid in step (d), 1 to 3% (v / v) may be added based on the apple fermentation broth or apple fermentation broth + natural fermentation apple vinegar, preferably 2% (v). / v) may be added, but is not limited thereto.

In addition, the acetic acid fermentation of step (d) may be carried out for 25 to 35 days, preferably for 30 days, but is not limited thereto, when fermenting balsamic vinegar is to be fermented for 1 to 3 years. May be, but is not limited thereto. When fermented for 1 ~ 3 years to produce balsamic vinegar, acetic acid evaporates and a vinegar having a high viscosity of 5-6% and a sugar content of 65% or more can be obtained, which can be used for jams, condiments and sauces.

In the method of the present invention, the decanter treatment of step (e) is characterized in that homogenizing for 8-12 minutes under conditions of 1,000 ~ 4,000 rpm, preferably the decanter treatment is 1,000 ~ It is characterized in that homogenizing for 10 minutes at 4,000 rpm conditions. Decanter (decanter) for improving the dispersibility can be stabilized by a simple physical treatment and can be usefully applied at the completion stage in the manufacturing process of additive-free apple vinegar (see Example 3).

In the method of the present invention, the natural browning inhibitor of step (e) rububa juice is characterized in that the juice prepared by juice only 100% rubab. Natural browning inhibitor of the present invention may be, but not limited to, rub, rhubarb, orange, lemon, plum, pineapple, red paprika, yellow paprika, bell pepper, sugar, salt or vinegar. By adding 5% or more of rubab juice to the apple juice, it was possible to maximize the overall preference of taste, color, and smell while effectively preventing enzymatic browning (see Example 1).

In the method of the present invention, the non-heat sterilization is characterized in that sterilization using a pulse or ultra-high pressure treatment. The non-heat sterilization of the present invention may be a technique of Hurdle Technology which is multi-step treatment by combining physical non-heat sterilization, chemical non-heat sterilization and various obstacles (physical / chemical treatment). Physical non-heat sterilization includes ultra-high pressure, high voltage pulse magnetic field, optical pulse, vibration magnetic field, irradiation and ultraviolet sterilization, and chemical non-heat sterilization includes sterilization method using ozone, carbon dioxide, bacteriocin and cell wall enzyme, but is not limited thereto. . Preferably, the non-heat sterilization is sterilization using high voltage pulse or sterilization using ultra high pressure. When sterilization using high-voltage pulses, high-voltage pulses of 35 kV / cm–50 kV / cm and 2 to 8 pulses (pulse duration 2.5 ㎲) were applied to apple vinegar. 1000000), where the temperature of apple cider vinegar is instantaneous at 22 ° C. When sterilized by ultra high pressure and sterilized for more than 400 MPa for 3 minutes, microorganisms remain below 10 ¹ CFU / mL even after 4 weeks, and have a fresh taste and aroma as compared to heat sterilized apple vinegar. As a result, the non-heating sterilization treatment is performed in a short time compared to the conventional sterilization technique, thereby minimizing the cooking flavor, maintaining the taste and aroma, and changing the color, thereby preparing fresh apple vinegar (see Example 4).

More preferably, the method for producing apple vinegar of the present invention,

(a) washing the environmentally friendly apples not removed from the shells, dividing into 2-4 pieces with a knife, and then slicing finely;

(b) crushing the sliced apple using a colloid mill;

(c) adding lactic acid bacteria to the pulverized apple ground liquid to remove various bacteria, and then adding Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) to 1 to 3% (v / v) based on apple ground liquid, Alcohol fermentation for 20 days;

(d) Gluconaceobacter in the alcohol fermented apple fermentation broth ( Gluconaceobacter) sp .) and acetobacter xylinum ( acetobacter xylinum ) by mixing at least one acetic acid selected from the group consisting of acetic acid fermentation for 25 to 35 days;

(e) a rubab prepared by decanter treatment of the fermented apple cider vinegar of step (d) for 8 to 12 minutes under conditions of 1,000 to 4,000 rpm, followed by juice of 100% rubab, which is a natural browning inhibitor. Mixing 3-7% by weight of juice; And

(f) Sterilizing the apple vinegar of step (e) by using a high voltage pulse of 35 kV / cm ~ 50 kV / cm and filled into the container or filled with apple vinegar in the container 400 ~ 550 It may include a step of ultra-high pressure sterilization by processing for 2 to 4 minutes at a pressure of MPa,

Most preferably

(a) washing the green apples which have not been peeled off, chopped into three pieces with a knife, and finely chopped;

(b) crushing the sliced apple using a colloid mill;

(c) lactic acid bacteria were added to the pulverized apple ground liquid to remove various bacteria, and then fermented alcohol for 5 days by adding 2% (v / v) of Saccharomyces cerevisiae based on the apple ground. Doing;

(d) Gluconaceobacter in the alcohol fermented apple fermentation broth ( Gluconaceobacter) sp .) and acetic acid bacteria consisting of acetobacter xylinum (acetobacter xylinum ) and the step of acetic acid fermentation for 30 days;

(e) Rubba juice 5 prepared by decanter treatment to homogenize the fermented apple vinegar of step (d) for 10 minutes under conditions of 1,000 to 4,000 rpm, and then extract 100% rubab as a natural browning inhibitor. Mixing wt%; And

(f) Sterilizing the apple vinegar of step (e) by using a high voltage pulse of 35 kV / cm ~ 50 kV / cm and filled into the container or filled with apple vinegar in the container 400 ~ 550 It may include a step of ultra-high pressure sterilization by processing for 2 to 4 minutes at a pressure of MPa.

The present invention also provides an eco-friendly apple cider vinegar, wherein browning produced by the method of the present invention is prevented and no additive is added.

The present invention is also viscous environmentally friendly balsamic vinegar in which a part of acetic acid is evaporated by ripening the eco-friendly apple cider vinegar produced by the method of the present invention in a refrigerator at 0 ° C. to 5 ° C. or a storage state of 5 ° C. or more. To provide. The aging may be performed in a refrigerator at 0 ° C. to 5 ° C. or at a storage state of 5 ° C. or higher, preferably 5 ° C. to 10 ° C., and the aging period is at least 1 month, preferably 1 month to 3 months. Can be.

Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.

Materials and Methods

end. Experimental material

Apple adverbs used in the present invention were apples that were grown in 2007 or 2008 in the budget area, and were purchased at the budget trolling union store. The purchased apples were packaged in a 10 kg paper box and used as samples while being stored in a cold warehouse maintained at 5 ± 2 ° C. (85-90% RH). The pH of the apple was 3.92 ± 0.05 and the soluble solids content was 14.5 ± 0.2 Brix. In addition, yeast and lactic acid bacteria for alcohol fermentation were respectively obtained from Saccharomyces cerevisiae ( Saccharo m yces) provided by Korea Food Research Institute. cervisiae IFO2346) and Lactobacillus acidophilus KCTC were used. In addition, eco-friendly organic apple vinegar provided by participating companies (Isarang Farming Association of Gyeongsangbuk-do) was used for processing aptitude test.

I. Experiment method

1) particle size analysis

The particle size analysis of apple juice according to each type of juicer was performed using a laser particle size analyzer (LS 13 320, BECKMAN COULTER, USA).

2) Sedimentation and Dispersibility Measurement

Sedimentation and dispersion stability were analyzed qualitatively and quantitatively by Turbiscan (Turbiscan AGS, Formalation, France) using apple juice as a stock solution.

3) pH

 pH was measured using a pH meter (inoLab pH Level 2, WTW, Germany).

4) sugar content

It was measured using a digital sugar meter (Atago, PR-101, Japan) at room temperature.

5) pH

Acidity was titrated by AOAC titration, and weighed exactly 10 g of the sample, and 25 mL of distilled water was added and titrated with 0.1 N-NaOH until the pH was 8.4. At this time, the amount of 0.1N-NaOH consumed was recorded and converted into malic acid and expressed as the total acid content (%).

6) Turbidity

Absorbance at 660 nm was measured using a spectrophotometer (Jasco, V-530, Japan).

7) Chromaticity

L (lightness), a (redness / greenness), and b (yellowness / blueness) were measured using a color difference meter (Color Quest, Hunter Lab, USA).

8) Sensory Evaluation of Apple Juice by Alcohol Fermentation Method

The fermentation method of apple juice to be used for the sensory test according to alcohol fermentation method first washed the apple well, and then juiced with a juicer, and then lactic acid bacteria were added to the apple juice to remove any germs other than the yeast used in the preparation of the juice solution. After the removal was completed, 2% (v / v) of yeast and lactic acid bacteria were inoculated to the apple juice, and fermented at 25 ° C. and 35 ° C. for 20 days. In the sensory test, 8 to 12 sensory personnel were selected in the park, and nine points were evaluated for evaluation items such as color, aroma, and overall preference.In the case of sweet and sour, the intensity of sweet and sour was evaluated on a nine-point scale. It was.

9) Sensory test of apple vinegar

According to the five-point scale, 30 people were selected for color, aroma, taste, precipitation, and overall preference, and sensory evaluation of apple vinegar was conducted. A score of 1 was very disliked, 2 was disliked, 3 was normal, 4 was good, and 5 was very good.

All. Eco Apple cider vinegar  Manufacturing method

(a) After washing the eco-friendly apple without peeling, cut into 3 pieces with a knife, and chopped into pieces using a fruit divider.

(b) The sliced apples were ground using a colloid mill.

(c) after adding lactic acid bacteria to the pulverized apple ground liquid to remove various bacteria, Saccharomyces ( Saccharomyces) cervisiae IFO2346) was added alcohol fermentation for 5 days by adding 2% (v / v) to the apple ground liquid.

(d) Gluconaceobacter in the alcohol fermented apple fermentation broth ( Gluconaceobacter) sp .) and Acetobacter xylinum were fermented with acetic acid for 30 days.

(e) After the decanter treatment of the fermented apple vinegar of step (d) for 10 minutes at 1000 ~ 4000 rpm (5% by weight) was mixed with a natural browning inhibitor.

(f) Sterilize the apple cider vinegar in step (e) using a high voltage pulse of 35 kV / cm? 50 kV / cm and 2 to 8 pulses (pulse duration 2.5 ㎲) and fill the container Apple fermentation broth was filled in a container and sterilized by ultra high pressure treatment at 400 MPa for 3 minutes.

Example  One: Lubab  Determination of titration amount of juice

In order to evaluate the palatability of apple juice by adding browning agent, the browning agent-free control group was group A, the vitamin C 0.1% group most commonly used as browning inhibitor was group B, the group 0.5% group was C, and Rubba juice 3.3% added group recommended in the invention was classified into D group, 5.0% added group, E group, and 10% added group, respectively, to evaluate taste, color, aroma, and overall taste score out of 5 ( Table 1).

Experimental group used for evaluation of palatability by adding browning inhibitor division Contents Group A Control (No Browning Agent) Group B Apple Juice with Vitamin C 0.1% Group C Apple Juice with Vitamin C 0.5% D group Apple juice added with RUBAB 3.3% E group Apple juice added with 5% Rubab F group Apple juice with 10% Rubba

Figure 1 shows the sensory evaluation results for the taste, color, aroma and overall acceptability by the browning agent added, the control group was used as a browning agent untreated group. As a result, in the taste group, the rubab added group obtained a very high evaluation score compared to the other groups, showing a significant difference from the other groups, and the vitamin C added group obtained a lower evaluation result than the control group. In addition, the lower the level of rub bar juice, the higher the evaluation result, which is very high acidity of browning inhibitors, the low evaluation results due to excessive acidity increase even by the addition of a small amount of vitamin C. In color, the browning agent treatment was able to maintain the original color than the control group, and thus high evaluation results were obtained. In other words, the addition of browning inhibitor prevented the enzymatic browning reaction, and thus obtained a good sensory evaluation result.

 In addition, there was no significant difference between the control group, vitamin C supplementation group, and rubab addition group. However, the addition of low concentration of rubab showed the highest sensory evaluation result.

In the general preference evaluation, very high sensory evaluation result was obtained in the group of 0.5% vitamin C supplementation and the low concentration of rubab juice (less than 5%). As a result, at least 5% of rubab juice was added to the apple juice, which effectively prevented enzymatic browning, while maximizing the overall taste, color, and smell.

Example  2: Test of aptitude of apple according to the method of juice and the presence of skin

Apple juice was subjected to process suitability test divided into eight groups according to the juice method and the presence of peel (Table 2).

Classification of experimental groups according to the method of juice and the presence or absence of skin division Contents With and without shell A Juicing with Juicer U B Crushing using Extruder U C Cutting with Mixer U D Milling using colloid mill U E Juicing with Juicer radish F Crushing using Extruder radish G Cutting with Mixer radish H Milling using colloid mill radish

end. Particle size

The average particle size was compared after juice of apples according to the juice method and the presence or absence of peeling (FIG. 2). As can be seen in Figure 2, the juice containing the bark was found that the average particle size is reduced by more than 40% than the case of juice without the bark. In the case of crushing juice using an extruder, there was no significant change in particle size according to the presence or absence of shell. However, in all other methods, it was found that the inclusion of the shells significantly reduced the particle size. The reason is that when peeling the juice, it is difficult to be ground to a small particle size due to the sliding phenomenon between the apples. However, in the case of crushing juice, slipping was not found, and thus a constant particle size was obtained regardless of the peeling.

Due to the nature of apple juice, juice of whole apples, including skins, was found to be advantageous in terms of nutritional properties and processability. In addition, the juicing juice method showed a particle size of about 154.8 ㎛, and the crushing juice had an average particle size of 309.6 μm, a cutting juice of 557.1 μm, and a milling juice of 100.8 μm. Could know. Therefore, in the particle size, it was confirmed that the milling juice method using the colloid mill can obtain the finest apple particles.

I. Sedimentation degree measurement

Using only the experimental group A (juicing), B (crushing), C (cutting), D (milling) group including the peel stored at room temperature for 24 hours while observing the precipitation form of the apple juice is shown in Figure 3. As a result, A (juicing) group was observed precipitation of about 7 mm in 1 hour, B (crushing) group was also observed precipitation of about 20 mm in 4 hours. In the case of the C (cutting) group, the particle size was too large to be crushed to show the form of porridge did not have the form of vinegar. However, in the case of the D (milling) group, it was found that almost no precipitation occurred for 24 hours compared to the group A and B.

All. Sedimentary  Generation speed

The production rate of the hourly precipitation layer is shown in FIG. 4. When juiced by the juicer (group A), it was found that precipitation occurred at a very high initial rate (sedimentation rate: 0.1248 ΔBS% / min). When juiced with green juice and mixer, the precipitation rate was lower than that of juicing, but it was found that it precipitated steadily over time. In the case of colloidal mill, the precipitation rate was very low compared to other juicers, and the precipitation rate was 0.0002 △ BS% / min. The juicer settled 624 times, green juice 7 times, and mixer 3 times faster. Therefore, the method of juice with colloid mill showed the most even dispersibility and dispersion safety.

Example  3: Dekent  Apple following processing Juice  Precipitation Degree and Quality Characteristics

The precipitation and quality characteristics of apple juice were investigated according to the decant treatment conditions (1,000, 2,000, 3,000, 4,000 rpm) (Table 3).

In order to apply the decant principle to the apple juice, it was centrifuged at 1000, 2000, 3000, 4000 rpm and then the supernatant was taken and tested. The pH of the control group was 4.30 and the sample centrifuged was 4.29, and the sugar content was not significantly different between 14.8 Brix and 14.9 Brix. The acidity was also the same at 1.20%, and the turbidity was the highest as the control at 1.80. After centrifugation, the turbidity decreased to 0.09, 0.07, 0.05, and 0.05 as the rpm increased to 1,000, 2,000, 3,000, and 4,000. The lowest L value was 35.31 in the sample centrifuged at 4,000 rpm, the control group was 44.41 in the sample centrifuged at 38.00, 2,000 rpm, and 47.42 was in the sample centrifuged at 3,000 rpm. The highest L value was 55.92. The value of a was close to blue in the range of -3.81 to -1.87 except for 12.56 of the control, the value of b was 56.50 for the control, and the centrifuged samples showed values of 1.75 to 3.88. Therefore, the decant can be stabilized by simple physical treatment and can be usefully applied at the completion stage in the apple vinegar manufacturing process.

Comparison of Quality Characteristics According to Decant Treatment after Apple Juice Control 1,000 rpm 2,000 rpm 3,000 rpm 4,000 rpm pH 4.30 4.29 4.29 4.29 4.29 Sugar (Brix) 14.8 14.9 14.9 14.9 14.9 PH (%) 1.20 1.20 1.20 1.20 1.20 Turbidity 1.80 0.09 0.07 0.05 0.05
Chromaticity L 38.00 55.92 44.41 47.42 35.31 a 12.56 -3.81 -2.83 -2.90 -1.87 b 56.50 3.88 2.82 1.75 3.71

Example  4: Sterilization method

(1) Sterilization using high voltage pulse

The finished apple vinegar has a pulse width of 1 microsecond DC voltage to physically destroy the cell membrane of the microorganism. If the pulse width is short in the liquid, the movement speed of ions is slower than the electrons, and microorganisms in the liquid are momentarily placed under high voltage. In microbial cells, the transmembrane potential is increased in and out of cells, and the cell membranes are compressed or punctured by charges in and out of the cell membranes to kill microorganisms. Put the finished apple vinegar into the chamber and operate the high voltage pulse generator to apply instantaneous high voltage between foods. When walking gave a high voltage pulse of the apple vinegar voltage strength 35 kV / cm? 50 kV / cm, 2 ~ 8 pulse (pulse duration 2.5 ㎲) microorganism (Saccharomyces. Cerevisiae) is reduced (1/1000000 to 6 log in comparison to the initial Apple cider vinegar temperature is 22 ℃. Compared to the conventional sterilization method, the short-time non-heating sterilization process can minimize the cooking flavor and produce fresh apple cider vinegar.

(2) ultra high pressure sterilization

(a) total bacteria

In order to confirm the microbiological safety of the apple juice after ultra high pressure treatment, the total bacterial count was measured while storing at low temperature of 4 ° C. for 27 days (FIG. 5). In the control group not treated with ultra high pressure, the number of bacteria increased significantly from the initial 1.37 × 10 ² CFU / mL to 3.3 × 10 ⁴ CFU / mL after 4 weeks, and the apple juice solution containing the natural anti-browning agent Rubba juice Increased from initial 5.0 × 10 ² CFU / mL to 3.05 × 10 ⁴ CFU / mL. Juices treated with 100 MPa and 200 MPa air pressure increased to 1.24 × 10 ⁴ CFU / mL and 1.9 × 10 ³ CFU / mL after 4 weeks at 6.1 × 10 CFU / mL and 9.6 × 10 CFU / mL, respectively. In the 100 and 200 MPa treatment groups, the RUBA was increased from 3.3 × 10 CFU / mL and 5.2 × 10 CFU / mL to 1.115 × 10 ⁴ CFU / mL and 1.05 × 10 ³ CFU / mL. The total bacterial counts of apple juice at 400 MPa and 550 MPa were increased from 5.0 × 10 ⁰ CFU / mL to 2.3 × 10 CFU / mL and 1.0 × 10 CFU / mL, respectively. the apple juice was added to the initial solution was increased 1.0 × 10 CFU / mL, 3.0 × 10 4 weeks at ^{0 CFU / mL 1.5 × 10 CFU} / mL, 1.0 × 10 CFU / mL. Therefore, the apple juice solution treated at 400 MPa or more did not increase significantly during storage period, and it was found that the average of 10 ¹ CFU / mL was maintained even after 4 weeks. From this result, it could be seen that the ultra-high pressure treatment effectively inhibits the growth of decaying microorganisms only when maintaining the conditions of 400 MPa or more (Fig. 5).

(b) Sensory tests according to sterilization methods

Although heat sterilization is the most commonly used sterilization method or heat treatment, there is a disadvantage of fresh taste and aroma loss. Apple vinegar prepared and stored with different sterilization methods (heat treatment at 80 ° C for 1 minute, and high pressure treatment at 400 MPa for 3 minutes) to compensate for the disadvantages of heat sterilization and to ensure product safety. Table 4 shows the sensory evaluation results performed on the first day.

As can be seen from the sensory evaluation results, the ultrahigh pressure sterilization method obtained better evaluation in all aspects than the heat treatment sterilization method, and there was a big difference between the two methods. In particular, the fresh taste and aroma of apple cider vinegar was not alive, showing a very good palatability. Therefore, in order to secure product safety from decaying microorganisms in the manufacture of organic apple vinegar, it is judged that it can be replaced by ultra-high pressure treatment, which is one of the new non-heating technologies.

Sensory test by sterilization method
Experimental group Measurement item Taste Color Flavor Total acceptability A 2 One 2 2 B 5 4 4 4

1: very bad, 2: bad, 3: moderate, 4: good, 5: very good

Example  5: apple according to alcohol fermentation conditions Juice  Alcohol content

The alcohol content of apple juice with different alcohol fermentation conditions is shown in FIG. 6. After crushing eco-friendly apples, 2% (v / v) yeast and lactic acid bacteria were inoculated into the apple juice, and the fermentation of apples was carried out at 25 ℃ and lactic acid fermentation at 35 ℃. The alcohol content of the solution was analyzed. As a result, on the 5th day of fermentation, the alcohol content was 2.1% in the natural fermentation group and 2.2% in the yeast fermentation group, but there was almost no lactic acid fermentation group. The natural fermentation group showed the highest alcohol content among the experimental groups at 3.2% on the 10th day of fermentation, after which there was almost no change. The yeast fermentation group showed an alcohol content of 2.5% on the 10th day of fermentation, and hardly changed afterwards. And it was found that the fermentation power is reduced starting from the fermentation 5 days in all fermentation groups (Fig. 6).

Example  6: apples according to alcohol fermentation conditions Juice  Sensory evaluation

Sensory evaluation of apple juice with different alcoholic fermentation conditions is shown in Table 5. Samples were selected on day 20 of fermentation and subjected to sensory tests. As a result, the appearance and color of yeast fermentation group was the highest with 8 points, and the sweetness intensity was highest with the yeast fermentation group with 7 points. In addition, the sour strength was lowest in the yeast fermentation group and the natural fermentation group, and the highest in the lactic acid fermentation group (7 points). The alcohol intensity was higher in the natural and yeast fermentation groups than in the lactic acid fermentation group with 7 points and 3 points, respectively. The overall preference was highest in the yeast fermentation group with 9 points, with 7 points in the natural fermentation group and 5 points in the lactic acid fermentation group. The yeast fermentation group showed the best sensory evaluation due to the strong sweetness compared to the natural fermentation and lactic acid fermentation groups.

Sensory Evaluation of Apple Juice by Fermentation Method Metric Exterior color Sweetness strength Sour strength Alcohol strength Overall Symbol Natural fermentation 5 4 5 4 7 7 Yeast fermentation 8 8 7 3 7 9 Lactic Acid Fermentation 6 6 3 7 3 5

Yeast Fermentation: Saccharomyces Yeast Bacteria cervisiae Fermentation using IFO2346)

Lactic Acid Fermentation: Lactobacillus Lactobacillus acidophilus Fermentation using KCTC)

Example  7: Sensory test of apple vinegar

Sensory test results of apple vinegar prepared by the method of the present invention are shown in Table 6. The control group (A) is a commercial apple cider vinegar commercially available, the present invention (B) shows the evaluation of environmentally friendly apple vinegar color, aroma, taste, degree of precipitation and overall preference of 5 out of 5 points.

As can be seen in Table 6, in terms of flavor did not show a significant difference with commercially available apple vinegar, the preference for the color and taste of the eco-friendly apple vinegar of the present invention showed a better preference. In the degree of precipitation, the apple vinegar by the decant treatment of the present invention received a higher score, and the environmental preference apple vinegar showed a higher preference than the conventional apple vinegar in the overall preference.

Sensory evaluation division Sensory evaluation color incense flavor Sedimentation degree Overall preference Control (A) 3.54 3.44 3.24 3.24 3.34 Eco-Friendly Apple Vinegar (B) 3.88 3.50 4.02 4.16 4.06

Claims (10)

(a) rinsing the green apples without peeling, dividing 2-4 equally with a knife, and then crushing them;
(b) crushing the sliced apple using a colloid mill;
(c) adding lactic acid bacteria to the pulverized apple ground liquid to remove various bacteria, and then adding yeast to alcohol fermentation;
(d) fermenting acetic acid by mixing one or more selected from the group consisting of acetic acid bacteria and natural fermented apple vinegar to the alcohol fermented apple fermentation broth;
(e) decantering the fermented apple cider vinegar of step (d) and then mixing 3-7 wt% of rubba juice, a natural browning inhibitor; And
(f) browning is prevented, including the step of sterilizing the apple vinegar of step (e) using a high voltage pulse and filling the container or filling the container with apple vinegar and ultra-high pressure sterilization, and no additive is added. Non-friendly method of manufacturing apple cider vinegar. According to claim 1, wherein the alcohol fermentation of step (c) Saccharomyces ( Saccharomyces cerevisiae ) 1 to 3% (v / v) of the apple grinding solution by adding a method for producing eco-friendly apple vinegar, characterized in that performed for 5 to 20 days. The method of claim 1, wherein the acetic acid bacteria contained in the acetic acid bacteria and natural fermentation apple vinegar of step (d) is Gluconaceobacter ( Gluconaceobacter) sp .) and acetobacter xylinum ( Acetobacter xylinum ) is one or more acetic acid bacteria selected from the group consisting of apple green vinegar manufacturing method characterized in that. The method of claim 1, wherein the decanter treatment of step (e) is homogenized for 8-12 minutes under conditions of 1,000 to 4,000 rpm. The method of claim 1, wherein the rubab juice of step (e) is a method for producing apple vinegar, characterized in that the juice produced by juice only 100% rubab. The method of claim 1, wherein the voltage intensity of the high voltage pulse of the step (f) is 35 kV / cm ~ 50 kV / cm manufacturing method of eco-friendly apple cider vinegar. The method of claim 1, wherein the ultra-high pressure sterilization of the step (f) is a method for producing apple vinegar, characterized in that the treatment for 2 to 4 minutes at a pressure of 400 ~ 550 MPa. The method of claim 1,
(a) washing the green apples which have not been peeled off, chopped into three pieces with a knife, and finely chopped;
(b) crushing the sliced apple using a colloid mill;
(c) lactic acid bacteria were added to the pulverized apple ground liquid to remove various bacteria, and then fermented alcohol for 5 days by adding 2% (v / v) of Saccharomyces cerevisiae based on the apple ground. Doing;
(d) Gluconaceobacter in the alcohol fermented apple fermentation broth ( Gluconaceobacter) sp .) and acetic acid bacteria consisting of acetobacter xylinum (acetobacter xylinum ) and the step of acetic acid fermentation for 30 days;
(e) Rubba juice 5 prepared by decanter treatment to homogenize the fermented apple vinegar of step (d) for 10 minutes under conditions of 1,000 to 4,000 rpm, and then extract 100% rubab as a natural browning inhibitor. Mixing wt%; And
(f) Sterilizing the apple vinegar of step (e) by using a high voltage pulse of 35 kV / cm ~ 50 kV / cm and filled into the container or filled with apple vinegar in the container 400 ~ 550 Method of producing an eco-friendly apple cider vinegar is prevented browning, including the step of ultra-high pressure sterilization by treatment for 2 to 4 minutes at a pressure of MPa. An eco-friendly apple cider vinegar prepared by the method of any one of claims 1 to 8, wherein browning is prevented and no additive is added. Eco-friendly balsamic viscous evaporated part of the acetic acid by ripening the eco-friendly apple cider vinegar produced by the method of any one of claims 1 to 8 in a refrigerator at 0 ° C ~ 5 ° C or storage state of 5 ° C or more. Balsamic) Vinegar.

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