KR20120131353A - Functional drink including ginger vinegar and method thereof - Google Patents

Abstract

PURPOSE: Functional beverage using ginger vinegar, and a producing method thereof are provided to ferment ginger alcoholic drink with an acetobacter to produce the beverage with the flavor and taste of ginger. CONSTITUTION: A producing method of functional beverage using ginger vinegar comprises the following steps: mixing rice koji, lactic acid, and yeast to obtain yeast mash; adding more rice koji, ginger powder, and lactic acid into the yeast mach for firstly fermenting; adding hard boiled rice, puffed rice, and malt for secondly fermenting; adding more puffed rice or hard boiled rice for thirdly fermenting; adding more puffed rice and ginger concentrate for fourthly fermenting; adding oligosaccharide for aging; sterilizing the obtained aged liquid, and injecting an acetobacter for the acetic acid fermentation; filtering and sterilizing the acetic acid fermented liquid, and adding a ginger flavoring agent to the obtained ginger vinegar; and diluting the mixture before adding saccharide, carbonic acid, a Rubi Fructus extract, pectin, or calcium chloride. [Reference numerals] (AA) Dissolving sugar in drinking water; (BB) Inserting vinegar and a Rubi Fructus extract; (CC) Inserting ground ginger(0%, 0.1%, 0.5%), and stirring the mixture for 30 minutes; (DD) Removing ground ginger; (EE) Injecting carbonic acid using a carbonated water generator

Description

Functional drink using ginger vinegar and its manufacturing method {FUNCTIONAL DRINK INCLUDING GINGER VINEGAR AND METHOD THEREOF}

The present invention relates to a method for producing a functional beverage using ginger vinegar and to a functional beverage produced by the method, specifically, ginger powder is mixed with oligosaccharides and then aged to prepare ginger wine after fermentation thereof to produce vinegar It relates to a method for producing a functional beverage which is then prepared and to a functional beverage produced thereby. The method according to the present invention can prepare a functional drink excellent in flavors and flavors added to ginger as well as rich in antioxidant components and bioactive substances of ginger.

Vinegar is the best seasoning of mankind with salt. Vinegar is made by fermenting grains or fruits after alcohol fermentation, acetic acid fermentation, and since then, countless vinegars with various cooking characteristics have been produced. Vinegar has long been used as a basic seasoning to enrich the diet, but in recent years, a lot of people drink vinegar to be conscious of their health. In other words, using vinegar to manufacture a variety of functional beverages as well as processed foods.

In particular, organic acids, the main components of vinegar, strengthen fatigue and intestinal function. The organic acid can maintain the balance of bactericidal activity and gut bacteria and promote metabolism, so it is effective against obesity and can be used to relieve stress. The effect of vinegar is to reduce salt intake to prevent various adult diseases (hypertension and atherosclerosis), to recover from fatigue and detoxification, and to help digestion. In addition, it is said to be good for skin beauty effect by removing waste products.

The vinegar beverage market, which is a hot summer and well-being craze, began to be released in 2005, targeting the drinking red vinegar. did. The vinegar beverage market, which was only 7.6 billion won in 2005, recorded a fivefold increase in sales to 43 billion won in 2006. Since then, the variety of well-being beverages has been launched, but the growth of the vinegar beverage market seems to be slowing down. The vinegar beverage market, which amounted to about 42.4 billion won in 2009, formed a market of 44.1 billion won, down 2% from the previous year.

Ginger retains its fragrance as well as various pharmacological ingredients for the human body. Ginger ( Zingiber officitiale Roscoe) is a perennial plant belonging to the family Zingiberaceae. The root is mainly edible and is a spice with a distinctive spiciness and aroma. Ginger flavors are classified into oleoresin, which contains essential oils and pungent ingredients. Essential oils are effective in treating colds, headaches, arthritis, and psychotherapy. Gingerol, gingerer, and shogaol, which are spicy ingredients of oleoresin, have high antioxidant effects. In addition, these fractions are effective in activating the function of natural killer cells (NK cells) to enhance immunity and cleanse the blood contamination that causes all diseases. Ginger's core effect is to increase the number of white blood cells to promote blood activity, increase immunity, and help the gastrointestinal circulatory blood circulation to promote gastrointestinal activity, increasing digestive absorption. Ginger's ginger ingredient promotes bile to eliminate cholesterol in the blood. It increases body temperature as well as prevents aging and promotes sweating, urination, and bowel movements. It is effective in purifying (toxic) and in the case of excessive accumulation of energy, helping blood circulation and enhancing vitality of cells in the body. As such, ginger has antioxidant activity, antimicrobial action, serum cholesterol lowering effect, tumor suppression, anti-inflammatory action.

In recent years, interest in ginger fermented liquor has increased to highlight the functionality of ginger. In particular, since ginger contains a large amount of starch, it is possible to ferment alcohol using a yeast monosaccharide obtained through the saccharification process. However, in the production process, such as by-products or alcohol that has passed the expiration date, oxidation proceeds and vinegar may be produced. Ginger can generally be used as it is fresh, but ginger has a disadvantage of poor storage capacity because it is juicy and sensitive to temperature. Therefore, the development of functional products as well as new processing technology to increase the added value of ginger is required.

Therefore, if the alcohol is converted to vinegar and then converted into vinegar, the functional beverage using the same may increase the added value, contribute to the diversification of the product using ginger, increase the functionality and develop a competitive functional food. More recently, the incidence of adult diseases such as the circulatory system, branching system, digestive system, and mental nervous system has been steadily increasing due to the westernization of dietary life, and as one of the approaches for preventing diseases, scientific research on functional foods has become active. In addition to the red and symbolic functions, the company is active in the development of various functional foods and product launches, focusing on bioregulatory functions (control of biological rhythms, biological defense, obesity prevention, aging control, disease recovery, etc.).

Pharmacological foods or functional foods are one of the fastest growing areas in the world, and the global market is estimated to be $ 2-6 billion, and is expected to be $ 50 billion in 2010 (Danone Institute, 2002). . If consumers are more concerned about health prevention, the market in the related industries is expected to maintain high growth. Food and beverage products account for 6.31% of the domestic manufacturing industry. As of 2000, the food industry's total sales amounted to 32.34 trillion won, including 26.92 trillion won for foodstuffs and 6.56 trillion won for beverages including alcoholic beverages. Recently, the market size of functional drinks and teas has grown to 20% of the total, and the patent applications of functional drinks and teas are continuously increasing. This is a global phenomenon, not only in Korea, but this trend is expected to continue. Existing traditional ginger processed products remain at the primary processing level such as ginger blue, compacted ginger and ginger powder, but there is a need to develop food additives that can increase the added value of ginger or functional processed foods that increase the pharmacological efficacy. .

Therefore, the present inventors prepare a ginger wine using ginger to make the ginger with the above-mentioned efficacy easily in our diet, and then fermented with acetic acid bacteria to produce a functional beverage, thereby producing a functional beverage in which the flavor and taste of ginger are combined. The present invention has been completed based on this.

The main object of the present invention is to inoculate acetic acid bacteria by acetic acid fermentation of ginger wine to provide a method for producing a functional ginger vinegar beverage having a unique antibacterial effect of ginger.

In addition, another object of the present invention to provide a functional beverage using ginger vinegar having a health promoting effect as well as the taste and aroma of the ginger prepared by the method for producing a functional beverage using the ginger vinegar.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

Method for producing a functional beverage using ginger vinegar of the present invention comprises the steps of preparing juju by mixing the incoming rice, lactic acid and yeast; Mixing immersed rice, ginger powder, and lactic acid in the main hair in one step; After the first stage of the immersion step, the step of immersing the two stages by mixing the gourd rice, puffed rice and yeast; After the two-stage immersion step, immersing the three-stage by adding puffed rice or gourd rice; Immersing four stages by adding the expanded rice and ginger concentrate after the three stages immersion step; Aging by adding oligosaccharides after the four step immersion step; Inoculating acetic acid bacteria into the aging solution to perform acetic acid fermentation; and filtering and sterilizing the acetic acid fermentation broth; It provides a method for producing a functional beverage using ginger vinegar comprising the step of adding ginger flavor to the sterilized ginger vinegar.

In addition, the manufacturing method of the functional beverage using the ginger vinegar of the present invention provides a method characterized in that the ginger powder and oligosaccharides in the first stage of the soaking step by mixing and aging for 24 hours and then added.

In addition, the present invention provides a method for producing a functional beverage using ginger vinegar further comprising the step of sterilizing the aged liquid obtained through the four-stage immersion step.

In addition, the present invention provides a method for producing a functional beverage using ginger vinegar further comprising the step of diluting, sweetening and sterilizing the blend.

In addition, the present invention provides a functional beverage using ginger vinegar prepared by the manufacturing method.

The one-stage immersion step is added after the ginger powder is mixed with oligosaccharides and aged for 24 hours. This is to prevent the added ginger does not affect the fermentation of Cheongju, because it is possible to solve the problem that the growth of yeast is suppressed by the strong antioxidant action of the ginger component is not properly fermented liquor. Ginger powder is 1 to 3% by weight relative to the organism and preferably 2% by weight is appropriate. Oligosaccharides and water may be added in combination for sufficient fermentation.

The four-stage immersion step can add ginger flavor and taste by adding ginger concentrate. The reason why ginger is added as a concentrate is that the ginger powder becomes post-fermentation, which affects the whole fermentation process, but the ginger concentrate is flavored but not post-fermented.

In the aging step, oligosaccharides may be added to ripen at 2 to 5 days at 20 to 25 ℃, preferably 22 ℃.

The fermentation temperature of ginger wine of the present invention is preferably 22 to 24 ℃, it is preferable to stir for 3 minutes at intervals of 8 hours in each fermentation step.

Puffed rice used for this invention means what was processed in the state which made the starch alpha by heating rice. In general, if left still while making a gourd rice, the alpha (a) starch is returned to the original beta starch to prevent it to remove the moisture of the rice rapidly to keep the rice in the alpha state. Since water is less about 30 to 40% of the weight of the rice compared to the general soybean rice, when used in the present invention it is necessary to increase the water supply a little more than in the general sake manufacturing process.

The aging solution obtained in the aging step may include a method of filtering by a filter press using a vacuum continuous drum filter or a diatomaceous earth pad.

Acetic acid bacteria used as a starter in the acetic acid fermentation step is Acetobacter aceti . It is preferable to inoculate, in this case, the acetic acid bacterium concentration is appropriate from 10 ³ CFU / ㎖ to 10 ⁶ CFU / ㎖, preferably 10 ³ CFU / ㎖. In addition, in order to accelerate acetic acid fermentation and increase the activity of vinegar bacteria, acetic acid fermentation proceeds rapidly when the acidity is adjusted to 2% to shorten the time for preparing vinegar. To this end, acetic acid may be added after 2% fermentation. Acetic acid fermentation temperature is appropriate 25 ~ 45 ℃ and the optimum growth temperature of acetic acid bacteria is preferably maintained at 30 ℃, when lower than 25 ℃ may be delayed the acetic acid fermentation process, when higher than 45 ℃ acetic acid kills acetic acid There is a problem that fermentation is not performed properly.

In the sterilization step of the acetic acid fermentation broth to kill the acetic acid bacteria can prevent the modification of the flavor and aroma of ginger vinegar prepared by the present invention.

In the ginger flavoring step, the blended ginger may be prepared to combine the flavor and aroma of ginger. After dissolving sugar in drinking water, add ginger vinegar or bokbunja extract prepared by the present invention. Add 0.1% to 1.0% of liver ginger, preferably 0.5%, and stir, and remove the ginger after savoring its taste and aroma. If the concentration of ginger is higher than 1.0%, the ginger flavor is too strong and there is a sense of rejection when drinking, so it is not suitable as a functional drink, and if it is lower than 0.1%, it is weak enough to detect the ginger flavor, making it difficult to properly use the flavor and aroma as a ginger drink. have. Bokbunja extract can be added to add the active ingredient and aroma and taste contained in bokbunja.

 The functional beverage of the present invention can be prepared in a beverage type of known form. Preferably, the carbonated water may be injected using a carbonated water maker to prepare the sparkling type. In addition, 0.1 to 0.5% of ginger vinegar, preferably 0.35% of ginger vinegar, which is not injected with carbonic acid, is dissolved in 0.1 to 1 wt% pectin, preferably 1 wt% of pectin, and then 0.05 to 1 wt% calcium chloride, preferably Gelling can be made by adding 0.05 wt% of calcium chloride to prepare a gel type functional ginger beverage. Functional gel type beverages are not only convenient for controlling the flowability of the added gel, but also can be easily consumed by young and old, especially children and the silver generation by using the cheer pack as a packaging material.

Sugars used in the present invention include sugar, sugar, starch syrup, honey and the like, which has a sweet taste and has a tonic effect. The sugars used in the functional beverage of the present invention is 20 to 30 wt%, can be used alone or in combination, and the ratio of ingredients can be appropriately adjusted according to preference.

The present invention minimizes the waste from the oxidation of alcohol by acetic acid fermentation of alcohol prepared using ginger, and functional drinks using ginger vinegar excellent in flavor and flavor of ginger as well as functionalities such as immunity strengthening and antioxidant effect. Can provide.

Further, according to the production method of the functional beverage with ginger vinegar of the present invention as a starter chosangyun (Acetobacter Since the initial inoculation of aceti ), it is possible to manufacture vinegar in a very small amount compared to the conventional fermentation process, so it is economical and the growth of decay bacteria can be produced very effectively functional drinks.

1 shows a manufacturing process of a ginger beverage (ginger sparkling) according to the present invention.
Figure 2 shows the manufacturing process of the ginger drink of the gel type according to the present invention.

Hereinafter, the present invention will be described in more detail with reference to Examples.

It is to be understood by those skilled in the art that these embodiments are only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .

Example  One

3.333% of imported rice, 0.002% of lactic acid, and 0.002% of yeast are mixed, and 5 days of pulp is prepared with 4% of water supply. A mixture of oligosaccharides and ginger powder is mixed for 24 hours to produce 2% of ginger powder, 18.333% of imitation rice, 0.013% of lactic acid, and immersed in 1 stage for 5 days with 30% of water supply. 50% by weight of rice, 9.333% of expanded rice, 2.866% of yeast are mixed and immersed in two stages with 120% by weight of water. Three stages are immersed in 9.333% of expanded rice and 26.666% of water in 1 day. Ginger concentrate is added to 9.333% by volume of expanded rice and immersed in 4 stages with 26.666% by weight of water for 1 day. 16.666% content of oligosaccharides are added and aged at 22 ° C. for 2-5 days. Acetobacter aceti . ) Was inoculated with acetic acid fermentation at 30 ° C. for 30 days, and then filtered and sterilized to prepare ginger vinegar. Ginger vinegar and bokbunja extract prepared above was added to drinking water in which sugar was dissolved, and 0.1% of ground ginger was added thereto and stirred. Ginger was seasoned after removing the flavor and injecting carbonic acid into the carbonated water maker to prepare ginger vinegar sparkling.

Example  2

1 wt% pectin was dissolved in 0.35% of ginger vinegar prepared in the same manner as in Example 1, followed by gelation by addition of 0.05 wt% calcium chloride. The gel was completed at the refrigeration temperature and the gel was uniformed with a mixer to prepare a functional beverage using a gel-type ginger vinegar.

Experimental Example  1: using ginger vinegar Sparkling  Beverage manufacturing

Ginger vinegar prepared by the present invention was used to prepare a functional sparkling beverage containing amino acids, fat free, cholesterol free, dietary fiber and impart a refreshing feeling. After fermentation with acetic acid using unpasteurized ginger makgeolli, the following experiment was conducted using ginger vinegar with 6% acidity. Sucrose (Cheil Jedang), Bokbunja Extract (Bokbun Resource Prime, Bohae), and Ginger (Seosan Ginger) were used for the taste of ginger. The bokbunja extract used in this experiment was chosen to give red sorrel to the soda, and to give the functionality of bokbunja. Composition ratios of the raw materials used in this experiment are shown in Table 1 below.

As shown in FIG. 1, 80 g of sugar was dissolved in 1000 g of drinking water, and then 30 g of ginger vinegar and 15 g of bokbunja extract were dissolved. Peeled ginger 0.1%, 0.5% and then added to the ginger flavor and filtered to obtain a clear liquid. Carbonic acid gas was inject | poured here using the carbonic acid injector.

-Sensory test

Five educated panels were subjected to sensory evaluation of ginger sparkling. The evaluation of each characteristic was evaluated by the 7-point scale method, and the strength was weakened to 1, and the strength was increased to 7.

As shown in Table 2, there was no difference in physicochemical changes depending on the concentration of carbon dioxide and ginger. However, in the sensory test, the concentration of ginger was 0.5%. If the concentration of ginger was higher than 0.5%, the preference was low because of the strong ginger flavor, and if it was lower than 0.5%, the ginger flavor was not felt well. In addition, when the concentration of ginger vinegar was increased, the sour taste was strong and the refreshing feeling was low, and when the concentration of vinegar was lowered, the sour taste was lowered and it was not valuable as a product.

Experimental Example  2: Preparation of Gel Type Beverage Using Ginger Vinegar

Using the ginger vinegar prepared according to the present invention, a functional gel type beverage containing amino acid-containing, fat-free, cholesterol-free, and dietary fiber was prepared. Ginger vinegar used the vinegar fermented by this invention. Sucrose (Cheil Jedang), Bokbunja Extract (Bokbun Resource Prime, Bohae), and Ginger (Seosan Ginger) were purchased and used. LMP (low methoxyl pectin, esterification degree: 22-27%, Cargill) was used as a gelling agent and calcium chloride was used as a gel promoter. The composition ratio of the raw materials used in this experiment is shown in Table 3 below.

As shown in FIG. 2, 35 g of ginger vinegar (6%), 80 g of sugar, 15 g of bokbunja extract, and 5 g of minced ginger were mixed with 1000 g of drinking water. The composition ratio of each composition was composed by finding the point that is determined to be optimal through the sensory test. 10 g of pectin was mixed in the liquid primary mixture, and 0.25 g of calcium chloride was added thereto. At this time, a gel network was formed between ginger vinegar, pectin, and calcium chloride to obtain moisture.

-Sensory test

Sensory evaluation of gel beverages using ginger vinegar was conducted on five educated panelists. The evaluation of each characteristic was evaluated by the 7-point scale method, and the strength was weakened to 1, and the strength was increased to 7.

Drinking ginger vinegar The most important key in the manufacture of gel drinks is to collect most of the moisture using a minimum amount of gelling agent to have a gel structure. It must have the same physical properties. In this study, the concentrations of vinegar were 0.3%, 0.35%, and 0.4%, respectively, and the sour taste was compared. The gelation ability was observed when 1% pectin was added to examine the gelling ability. However, the fluidity felt in the mouth was observed that the structure of the gel became stronger when 0.4% vinegar was added, and the leakage of water in the cup test was observed in the gel added with 0.3% vinegar. Therefore, 0.35% was found to be the optimal vinegar concentration.

Claims (5)

a) mixing the incoming rice, lactic acid, and yeast to prepare a main hair;
b) immersing one stage by mixing the incoming rice, ginger powder and lactic acid in the main hair prepared in step a);
c) immersing two stages by mixing the gourd rice, puffed rice and yeast after step b);
d) immersing three stages by adding puffed rice or gourd rice after step c);
e) immersing four stages by adding puffed rice and ginger concentrate after step d);
f) aging by adding oligosaccharide after step e);
g) inoculating acetic acid bacteria into the aging solution obtained in step f) to perform acetic acid fermentation;
h) filtering and sterilizing the acetic acid fermentation broth obtained in step g); And
i) Method of producing a functional beverage using ginger vinegar, characterized in that the step consisting of adding ginger flavor to the ginger vinegar obtained in step h).
2. The method of claim 1, wherein the ginger powder in step b) is a mixture of ginger powder and oligosaccharides and aged for 24 hours.
The method of claim 1, further comprising sterilizing the aged liquid obtained in step f).
The method of claim 1, further comprising diluting the compound obtained in step i) and adding sugar, carbonic acid, bokbunja extract, pectin or calcium chloride.
Functional drink using ginger vinegar, characterized in that produced by the method of any one of claims 1 to 4.

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