KR20130117052A - Fermented vinegar comprising dropwort and drinking vinegar using the same - Google Patents

Abstract

PURPOSE: Oenanthe stolonifera DC. vinegar and a vinegar drink are provided to alleviate hangover and to recover fatigue because the vinegar contains high content of asparaginic acid and to promote brain functions because the vinegar drink contains high content of gamma-aminobutyric acid (GABA), thereby being used as a functional drink. CONSTITUTION: A method for preparing Oenanthe stolonifera DC. vinegar comprises the steps of: washing and preparing Oenanthe stolonifera DC.; mixing Oenanthe stolonifera DC. with brown sugar or oligosaccharides in a weight ratio of 1:5-5:1; naturally fermenting the mixture at 15-25°C for 10-14 months and preparing a fermented Oenanthe stolonifera DC. liquid; inoculating yeast to the fermented liquid and performing alcohol fermentation; inoculating acetic acid bacteria to the alcohol-fermented liquid and performing acetic acid fermentation; filtering the acetic acid-fermented liquid; and sterilizing the filtered liquid. A vinegar drink contains 15-30 wt% of the Oenanthe stolonifera DC. vinegar and 3-8 wt% of a fermented liquid of Oenanthe stolonifera DC. [Reference numerals] (1) Weighing raw materials; (10) Third filtering; (11) Filling; (12) Sealing; (14) Cap sealing, pakcing; (15) Storing, shipping; (2) Mixing/melting/stirring; (3) Alcohol fermenting; (4) Acetic acid fermenting; (5) First filtering; (6) Second filtering; (7) Transporting/storoiong; (9,13) Cooling; (A1) Raw material (frozen material); (A2) Stocking and investigating; (BB) Water parsley extract (52bx); (CC) Thawing frozen material/natural defrosting for 24 hours; (DD) Water parsley extract (52bx) - 12bx diluting; (EE) Inspection of standardization: measuring sugar content, acidity and pH of mixture solution; (F1) Water; (F2) Purified water; (F3) Room temperature; (G1) Yeast; (G2,G4,G2,H4) Inoculating; (G3) Culturing yeast; (H1) Acetobacter; (H3) Culturing vinegar starter; (II) Packing material; (J1) Empty bottle, stopper; (J2) Washing empty bottle; (J3) Dehydrating; (KK) Cap sealing, box; (L1) Inspection of standardization: investigating total acid (w/v as acetic acide 5%-6%); (L10) Marking expiration date (3 years) 0000.00.00; (L2) Settling ,dividing, filtering (separating supernatant); (L3) Diatomite filtering #200 times, #500; (L4) Transport store to immediate sterilizing line; (L5) 90°C 40 sec; (L6) Cooling; (L7) 1.0 micrometer filter filtering; (L8) Automatically filling, filling temperature; (L9) Sealing with one touch stopper

Description

Fermented Vinegar and Drinking Vinegar Using It {Fermented vinegar comprising dropwort and drinking vinegar using the same}

The present invention relates to a buttercup fermented vinegar and a drinking vinegar using the same, the buttercup fermented vinegar and drinking vinegar contains a high content of aspartic acid having a hangover relief and fatigue recovery effect, the drinking vinegar is a neurotransmitter in addition to aspartic acid gaba ( γ-AminoButyric Acid, GABA) can be included as a high content to promote brain function, it can be usefully used as a functional beverage.

Vinegar is an edible acetic acid with 4 ~ 29% acetic acid content. It is a fermented food that has been manufactured for a long time, regardless of East or West. Vinegar can be divided into synthetic vinegar and brewing vinegar. Synthetic vinegar is prepared by diluting edible glacial acetic acid with water. Vinegar vinegar is produced by fermentation of grains or fruits with acetic acid.

Although vinegar is mainly used as a seasoning for souring food when cooked, it is also used in a variety of applications such as reducing the odor of fish, making the anthocyanin pigment more clear, and softening the meat.

In addition, vinegar is involved in the TCA circuit to accelerate the decomposition of lactic acid, which is good for restoring fatigue due to intense exercise, and is known to be useful for physiological control of human body such as arteriosclerosis and prevention of hypertension.

In the 1970s, the domestic vinegar market was dominated by synthetic vinegar made from glacial acetic acid. However, recently, the vinegar domestic market, which was only considered as a fermented seasoning, has recently been shown to have an effect on health and an effect on diet and skin care. As a result of consumer interest, various kinds of vinegar have been introduced since 2005, It has grown more than two times, and the board has changed. In Japan, where vinegar is popularized, annual consumption per capita is 4 ℓ per person. In Korea, vinegar consumption per person is 0.9 ℓ on average, but it is steadily increasing recently. As a result, each company started to market vinegar drinks using various raw materials such as persimmon vinegar, pomegranate, and red ginseng.

Therefore, the vinegar which was used simply for seasoning can be used as a functional material for vinegar drinks and snack products in the future, such as cellulose vinegar, cellulose material (dietary function, artificial skin material, speaker material, etc.) Calcium extraction and separation, and coloring of wood, and the vinegar industry is expected to be an industry with potential for development that can be widely used in the future.

Oenanthe stolonifera DC (Dropwort) is a perennial plant belonging to the Acanthopanidae family. It grows in a wetland where water can be supplied in a sufficient amount and is cultivated as a special crop in the farmhouse. The buttercup is a representative alkaline food containing flavonoids, vitamins, potassium, calcium and iron in terms of food and nutrition.

The buttercups contain 95% moisture, 2% crude protein, 0.3% crude lipid and 0.7% crude ash, and contain essential oils, myristic oils and myristic oils. In oriental medicine, it is known to be used for the treatment of fever, diuretic, jaundice and hypertension, or to be added to pharmaceutical preparations for post-drinking detoxification. According to the cultivation method, it is reported that the higher activity is observed in the parsley which is reared in the field compared with the parsley grown in the rice field. The buttercups are mainly used as vegetables and green juice. In this case, they are used as fermented processed products for long-term storage because of the problem of storage stability.

Meanwhile, Korean Patent Laid-Open Publication No. 2011-0045294 discloses a vinegar using a buttercups extract, which is obtained by adding a buttercup and a buttercups extract to a rice cake, a mixture of rice, glutinous rice, and flour, followed by fermentation and aging However, there is no initiation or suggestion for the fermentation starter using the natural fermentation broth and the vinegar used therefor.

Therefore, in the present invention, the buttercup fermentation broth is manufactured through natural fermentation, the buttercup fermentation vinegar using the buttercup fermentation broth, and the drinking vinegar using the buttercup fermentation vinegar are analyzed, and its constituents and characteristics are excellent, and the preference is further improved. An improved buttercup drinking vinegar was developed to complete the present invention.

An object of the present invention is to provide a method for producing buttercup fermented vinegar using the buttercup fermentation broth natural fermented and aged under specific conditions.

It is another object of the present invention to provide a buttercup fermented vinegar using the buttercup fermentation broth natural fermented and aged under specific conditions and a drinking vinegar using the buttercup fermented vinegar.

In order to achieve the above object, the present invention comprises the steps of preparing a flush with water; Mixing the buttercups with brown sugar or oligosaccharide as a leaching agent in a weight ratio of 1: 5 to 5: 1 in the washed and sterilized pottery; Preparing a buttercup fermentation broth by natural fermentation at 15-25 ° C. for 10-14 months; Inoculating the yeast fermentation broth with alcohol to ferment alcohol; Inoculating acetic acid bacteria in the alcohol fermented buttercup fermentation broth to acetic acid; And it provides a method of producing a buttercup fermented vinegar comprising the step of filtering and sterilizing the acetic acid fermented buttercup fermentation broth.

And aging the naturally fermented pulp of fermentation broth at a temperature of 4 to 6 ° C for 10 to 26 months in a refrigerated state.

The alcohol fermentation may be fermented for 3 to 5% by weight of the yeast (S. cerevisiae) fermentation temperature 30 ~ 35 ℃ and fermentation time 3-7 days.

The acetic acid fermentation may be inoculated with 5 to 10% by weight of acetic acid bacteria (Gluconobacter sp. KSH-B1) and fermented at a fermentation temperature of 30 to 35 ° C. and a fermentation time of 3 to 6 days.

The present invention also provides a buttercup fermented herb prepared by the above production method.

In addition, the present invention is a drinking vinegar containing 15 to 30% by weight of the buttercup fermented vinegar and 3 to 8% by weight of the buttercup fermentation broth based on the total weight of the drinking vinegar, the buttercup fermented vinegar is the buttercup fermented vinegar of claim 5 , The buttercup fermentation broth is prepared by washing the buttercup; Mixing the buttercups with brown sugar or oligosaccharide as a leaching agent in a weight ratio of 1: 5 to 5: 1 in the washed and sterilized pottery; Preparing a buttercup fermentation broth by natural fermentation at 15-25 ° C. for 10-14 months; And it provides a drinking vinegar, characterized in that the fermented broth produced by fermenting the naturally fermented buttercup fermentation broth at the temperature of 4 ~ 6 ℃ 10 to 26 months of aging.

Drinking vinegar according to the present invention may further comprise any one or two or more components selected from the group consisting of sugars, berry concentrate, vitamins, organic acids and flavors.

Drinking vinegar according to the present invention is 15 to 30% by weight of parsley vinegar, 3 to 8% by weight of parsley fermentation, 45-55% by weight sugar, 0.1-0.2% by weight berry concentrate, vitamins 0.1 To 0.2 wt%, organic acid 0.3 to 0.8 wt%, fragrance 0.1 to 0.5 wt%, and the balance of water.

The sugar can be selected from the group consisting of liquid fructose, isomaltooligosaccharide, honey and polydextrose, wherein the berry concentrate is black currant concentrate, cranberry concentrate, blueberry concentrate, acaiberry concentrate, raspberry concentrate, strawberry concentrate and blackberry It may be selected from the group consisting of the concentrate, the vitamins may be selected from vitamin C or nicotinamide.

Buttercup fermented vinegar prepared by the method of the present invention and the buttercup fermented drinking vinegar using the buttercup fermented vinegar contains a high content of aspartic acid to exhibit hangover and fatigue recovery effect, buttercup fermented drinking vinegar is a neurotransmitter Including GaGa (γ-AminoButyric Acid, GABA) in a high content can promote brain function, it can be usefully used as a functional beverage.

Figure 1 is a schematic diagram showing the manufacturing process of drinking vinegar using buttercup fermented vinegar.

The present invention comprises the steps of preparing a flush with water; Mixing the buttercups with brown sugar or oligosaccharide as a leaching agent in a weight ratio of 1: 5 to 5: 1, preferably in a weight ratio of 1: 1; Preparing a buttercup fermentation broth by natural fermentation at 15-25 ° C. for 10-14 months; Inoculating the yeast fermentation broth with alcohol to ferment alcohol; Inoculating acetic acid bacteria in the alcohol fermented buttercup fermentation broth to acetic acid; And it provides a method of producing a buttercup fermented vinegar comprising the step of filtering and sterilizing the acetic acid fermented buttercup fermentation broth.

The parsley used in the present invention can be used regardless of the kind, but it is more preferable to use the parsley. When fermentation and aging are carried out using brown sugar or oligosaccharide as the precipitating agent, the sensory characteristics such as color, flavor, taste and viscosity of the buttery fermentation broth are excellent.

When the natural fermentation is fermented for less than 10 months, there is a problem that the active ingredient is not eluted and strengthened sufficiently. On the other hand, when fermentation is performed for more than 14 months, the buttercups are retreated and the flavor decreases and the yield of the extract decreases Problems can arise.

And aging the naturally fermented pulp of fermentation broth at a temperature of 4 to 6 ° C for 10 to 26 months in a refrigerated state. When the fermentation broth, which is the leaching solution, is separately stored in the refrigerator, the fermentation liquid is absorbed again into the persimmon solid when the fermentation liquid is continuously aged at room temperature together with the persimmon solid, thereby decreasing the extraction yield and decreasing the taste of the persimmon leaf. This can be caused by the problem of decreasing Through the aging process, the reducing sugar content increased and the sensory preference such as taste and viscosity increased. In addition, the color and taste of the fermentation broth are softened through the above-mentioned aging process and the viscosity is decreased, thereby increasing the preference as a product.

When the fermentation is aged for less than 10 months, the flavor of the fermentation broth is insufficient. On the other hand, when the fermentation broth is aged for more than 26 months, the functional active component may decrease.

The alcohol fermentation can be performed by inoculating 3 to 5% by weight of yeast (S. cerevisiae, KCTC 18224P) and fermenting at a fermentation temperature of 30 to 35 ° C and a fermentation time of 3 to 7 days. At this time, if alcohol fermentation is performed out of the fermentation condition, alcohol production may be difficult.

The acetic acid fermentation can be carried out by inoculating 5 to 10% by weight of acetic acid bacteria (Gluconobacter sp. KSH-B1, KCTC 18223P) and fermenting at a fermentation temperature of 30 to 35 ° C and a fermentation time of 3 to 6 days. At this time, if the acetic acid fermentation is performed after the fermentation condition is exceeded, the fermentation may be difficult and the acidity may not be sufficiently raised.

The present invention also provides a buttercup fermented herb prepared by the above production method.

The buttercup fermented herb contains a high content of 34% aspartic acid having a hangover and fatigue recovery effect.

In addition, the present invention is a drinking vinegar containing 15 to 30% by weight of the buttercup fermented vinegar and 3 to 8% by weight of the buttercup fermentation broth based on the total weight of the drinking vinegar, the buttercup fermented vinegar is the above-mentioned buttercup fermented vinegar, The buttercup fermentation broth is prepared by washing the buttercup; Mixing the buttercups with brown sugar or oligosaccharide as a leaching agent in a weight ratio of 1: 5 to 5: 1 in the washed and sterilized pottery; Preparing a buttercup fermentation broth by natural fermentation at 15-25 ° C. for 10-14 months; And it provides a drinking vinegar, characterized in that the fermented broth produced by fermenting the naturally fermented buttercup fermentation broth at the temperature of 4 ~ 6 ℃ 10 to 26 months of aging.

The drinking vinegar may further include any one or two or more components selected from the group consisting of sugars, berry concentrate, vitamins, organic acids and flavors.

15-30% by weight of buttercup fermented vinegar, 3-8% by weight of buttercup fermentation broth, 45-55% by weight sugar, 0.1-0.2% by weight berry concentrate, 0.1-0.2% by weight based on the total weight of drinking vinegar according to the present invention %, Organic acid 0.3-0.8%, fragrance 0.1-0.5% by weight and the balance of water.

The sugar can be selected from the group consisting of liquid fructose, isomaltooligosaccharide, honey and polydextrose, wherein the berry concentrate is black currant concentrate, cranberry concentrate, blueberry concentrate, acaiberry concentrate, raspberry concentrate, strawberry concentrate and blackberry It may be selected from the group consisting of the concentrate, the vitamins may be selected from vitamin C or nicotinic acid amide, the organic acid may be citric acid.

The buttercup fermented drinking vinegar can promote brain function by containing a high content of neurotransmitter gaba (γ-AminoButyric Acid, GABA) in addition to aspartic acid.

Hereinafter, the present invention will be described in more detail with reference to the following Examples and Experimental Examples. However, the present invention is not limited by these Examples and Experimental Examples.

Example 1 Preparation of Buttercup Fermented Herb

1. Preparation of Buttercup Fermentation Broth

The clean watercorns harvested from Jung Dae-ri, Gyeongnam-myeon, Bissan, Daegu were cleaned, washed and sterilized in pots, and brown sugar as an immersion agent was mixed in a weight ratio of 1: 1. The buttercups dipped in sugar were allowed to stand at room temperature (15 to 25 ° C) for one year, and the oily components in the raw materials were eluted by osmotic pressure, and at the same time, natural fermentation was allowed to occur, thereby producing a buttery fermentation broth. Only the fermented broth was transferred to a storage container and kept in a refrigerated room at 4 ° C for 2 years to obtain a fermented broth.

2. Preparation of Buttercup Fermented Herb

The buttercup fermented vinegar was prepared as shown in FIG. 1 using the above-mentioned buttercup fermentation broth. That is, the buttercup fermentation broth (52 ㅀ brix) was diluted to 12 ㅀ brix at room temperature with purified water, and then inoculated with yeast to perform alcohol fermentation, and inoculated with acetic acid bacteria to perform acetic acid fermentation. At this time, the total acid was adjusted to 5 to 6 wt% as acetic acid. Thereafter, the supernatant was filtered through primary filtration to remove the precipitate from the fermentation mixture, and then secondary filtration was performed through diatomite filtration (# 200, # 500). After two filtrations, the supernatant obtained was instantly sterilized at 90 ° C. for 40 seconds, cooled, and subjected to tertiary filtration using a 1.0 micrometer filter to prepare a pulp-fermenter.

Example 2: Preparation of Buttercup Fermented Drinking Vinegar

Using the buttercup fermented vinegar of Example 1 was prepared drinking vinegar with the composition shown in Table 1. That is, 20% by weight of fermented parsley vinegar and 5.8% by weight of parsley fermented vinegar were added to drinking vinegar, and the scent was prepared by adding 2-4 times water according to your preference. The composition was developed.

Raw material name Compounding ratio (w / w,%) Liquid fructose 36.50 Buttercup Fermented Candle 20.00 Isomaltooligosaccharide 5.00 Parsley fermentation liquid 5.83 honey 1.50 Polydextrose 4.00 Black Concentrate Concentrate 0.14 Vitamin C 0.12 Nicotinic acid amide 0.03 Anhydrous citric acid 0.50 Molasses flavor 0.30 Purified water 26.08 Sum 100.00

Experimental Example 1: Organic Acid Analysis

Using the previously prepared buttercup fermentation broth, buttercup fermentation vinegar, drinking vinegar and commercial vinegar vinegar [Saengju vinegar] as samples, 1g of the sample was stirred with 100mL distilled water, centrifuged at 3000rpm for 30 minutes, and the supernatant was filtered through HPLC. It was quantified by (Waters 1695). The column used was Capcellmpak C18 (UG120) (150 × 4.6, 5μm), the detector was UV detector (Waters series 2487, 210nm), and the mobile phase was solvent A (50mM sodium hexasulfonate, 20mM H ₃ PO ₄ ) and solvent B (distilled H ₂ O) was analyzed under the conditions of a solvent transfer rate of 1.0 mL / min, sample injection amount 10μL, column temperature 25 ℃ by the gradient method.

Unit: μg / mL Buttercup
Fermentation liquid Buttercup
Fermented Drinking Vinegar Cornus vinegar
(Commercially available) Acetic acid 5718.95 47727.15 9446.49 48803.62 Citric acid 526.57 ND 5135.72 ND Lactic acid 14459.48 ND ND 1113.55 Malian 2015.69 769.43 34556.10 1092.11 Oxalic acid 1745.37 74.60 88.81 69.81 Suche mountain ND ND ND ND total 24466.06 48598.18 49227.12 51079.09

  As a result of the organic acid analysis, the acidity of the buttercup fermentation broth, buttercup fermentation vinegar and drinking vinegar was 2.5, 4.9 and 4.9%, respectively. Vinegar (commercially available) was acetic acid, and buttercup drinking vinegar was malic acid, and the main organic acid contained was different according to the manufacturing method.

Experimental Example 2: Free Sugar Analysis

Using the previously prepared buttercup fermentation broth, buttercup fermentation vinegar, drinking vinegar and commercial Sansu vinegar [Saengju vinegar] as samples, 5 g of sample was diluted with 25 mL of distilled water and 50 mL of acetonitrile, followed by centrifugation at 3000 rpm for 15 minutes, and the supernatant. Was filtered and quantified by HPLC (Waters 1695). The column used was Sugar-pakTM1 (6.5 × 300nm), RI detector was used as detector, and mobile phase was 0.55 mL / min solvent transfer rate using 0.5g EDTA in 1L water, sample injection volume 5μL, column temperature 90 The analysis was carried out under the condition of ℃.

Unit: g / 100g Buttercup
Fermentation liquid Buttercup
Fermented Drinking Vinegar Cornus vinegar
(Commercially available) Fructose 20.40 0.20 22.19 0.37 Sucrose ND 0.31 2.59 0.07 Glucose 20.20 ND 15.74 0.47 Maltose ND 0.34 2.96 0.06 total 40.60 0.85 43.48 0.97

As a result of the analysis of organic sugar, the contents of fructose and glucose were high in the buttercup fermentation broth aged for 3 years, and sucrose was not detected. In the fermented vinegar, the content of free sugar was similar to that of cornus vinegar, and the fructose and glucose were about 22% and 16%, respectively, in drinking vinegar containing 20% by weight of parsley and 5.8% by weight of fermented broth. .

Experimental Example  3: buttercup Fermented  And Drinking vinegar  Free Amino Acid Analysis

Using a buttercup fermentation broth, buttercup fermented vinegar, drinking vinegar, and commercial aquatic vinegar [SaengSaeng Co., Ltd.] prepared as above, take a certain amount of sample, completely dry it, make a derivative with PITC (phenylisothiocyanate), and make solvent A (140mM). NaHAc, 0.1% TEA, 6% CH ₃ CN, pH6.1), centrifuged and then used as a sample. The column used was Waters Nova-Pak C18 4μm (3.9 × 300mm), the detector used UV detector (HP 1100 Series, 254nm), and the mobile phase was solvent A and solvent B (60% CH ₃ CN) using gradient solvent. The analysis was performed under conditions of a moving speed of 1.0 mL / min, a sample injection amount of 10 μL, and a column temperature of 46 ° C.

Unit: μg / mL Buttercup
Fermentation liquid Buttercup
Fermented Drinking Vinegar Cornus vinegar
(Commercially available) CYS 0 0 0 0 ASP 162.96 4.01 11.37 3.30 GLU 36.78 0.42 2.51 0.18 ASN 0 0.08 2.05 2.13 SER 31.11 0.09 2.59 0.09 GLN 11.61 0.08 0.62 0.17 GLY 24.47 0.23 3.33 0.26 HIS 15.37 0.32 2.59 0.32 ARG 36.79 1.77 10.92 3.56 THR 31.85 0.40 3.76 0.53 ALA 68.92 0.25 6.16 0.33 GABA 57.92 0.18 14.88 0.21 PRO 28.99 0.24 6.91 0.22 TYR 42.48 0.60 5.06 0.45 VAL 50.41 0.94 4.76 0.43 MET 8.98 1.11 1.12 1.16 CYE2 0 0.25 0 0 ILE 36.33 0.30 3.04 0.33 LEU 51.16 0.24 4.55 0.41 PHE 34.52 0.37 3.00 0.06 TRP 13.03 0 7.19 4.28 LYS 24.96 0 2.45 0 total 768.63 11.88 98.86 18.42

As a result of free amino acid analysis, aspartic acid (ASP) is the main component in the sample except for the buttercup vinegar, as shown in Table 4, containing 20% in the buttercup fermentation broth, 35% in the buttercup fermented vinegar, 11% buttercup drinking vinegar and 20% corn cob vinegar. Appeared to be. Buttercup vinegar is the main ingredient of GABA 19%. Aspartic acid (ASP), which has high contents in buttercup fermented vinegar and drinking vinegar, is known to have a hangover and fatigue recovery effect. In addition, GABA is produced by the catalysis of glutamate decarboxylase from L-glutamic acid (GLU), and mainly in animals, activates blood flow in the brain as an inhibitory neurotransmitter of the central nervous system. It is known to promote the metabolism of brain cells, increase blood pressure and alcohol metabolism by increasing oxygen supply.

Experimental Example 4: Analysis of total amino acids of buttercup fermented vinegar and drinking vinegar

Using a previously prepared buttercup fermentation broth, buttercup fermentation vinegar, drinking vinegar and commercial aquatic vinegar [Saengju vinegar] as a sample, a certain amount of the sample was taken and completely dried and hydrolyzed with hydrochloric acid (HCl) at 110 ℃ for 24 hours. . PITC (phenylisothiocyanate) derivatives were made and the sample was completely dried, dissolved in 200 μL of solvent A (140 mM NaHAc, 0.1% TEA, 6% CH ₃ CN, pH 6.1), centrifuged and used as a sample. Analysis conditions are the same as the above free amino acid analysis conditions.

Unit: μg / mL Buttercup
Fermentation liquid Buttercup
Fermented Drinking Vinegar Cornus vinegar
(Commercially available) ASP + ASN 20.20 17.05 6.86 41.30 GLU + GLN 12.84 38.27 8.82 20.47 SER 7.23 9.41 2.31 7.04 GLY 15.91 13.75 6.84 6.65 HIS 3.91 3.75 0.60 1.68 ARG 2.21 3.70 0.0 3.16 THR 6.57 8.83 1.75 5.69 ALA 14.35 25.70 4.63 11.01 GABA 10.54 7.80 2.59 3.43 PRO 15.50 19.63 6.28 7.69 TYR 0.0 1.90 0.0 1.05 VAL 9.94 12.36 3.44 4.78 MET 3.02 2.84 1.24 1.31 ILE 5.47 7.72 1.35 3.67 LEU 7.20 10.57 1.75 5.00 PHE 5.85 4.80 1.15 2.62 LYS 3.84 4.77 0.61 2.48 total 144.58 192.85 50.22 129.02

As a result of total amino acid content analysis, glycine (GLY), alanine (ALA), proline (PRO), asparagine (ASN) and aspartic acid (ASP), glutamine (GLN) and glutamic acid (GLU) are the main components in common Appeared.

While the present invention has been particularly shown and described with reference to specific embodiments thereof, those skilled in the art will appreciate that such specific embodiments are merely preferred embodiments and that the scope of the present invention is not limited thereby. something to do. It is therefore intended that the scope of the invention be defined by the claims appended hereto and their equivalents.

Korea Biotechnology Research Institute KCTC18223P 20110915 Korea Biotechnology Research Institute KCTC18224P 20110915

Claims (11)

Washing and preparing buttercups;
Mixing the buttercups with brown sugar or oligosaccharide as a leaching agent in a weight ratio of 1: 5 to 5: 1 in the washed and sterilized pottery;
Preparing a buttercup fermentation broth by natural fermentation at 15-25 ° C. for 10-14 months;
Inoculating the yeast fermentation broth with alcohol to ferment alcohol;
Inoculating acetic acid bacteria in the alcohol fermented buttercup fermentation broth to acetic acid; And
Filtering and sterilizing the acetic acid fermented buttercup fermentation broth
Method of producing buttercup fermented vinegar comprising a. The method of claim 1, further comprising the step of aging while fermenting the naturally fermented buttercup fermentation broth at a temperature of 4 ~ 6 ℃ for 10 to 26 months. The method of claim 1 or 2, wherein the alcohol fermentation of the buttercup fermented herb characterized in that the fermentation of the fermentation temperature 30 ~ 35 ℃ and fermentation time 3-7 days by inoculating 3 ~ 5% by weight of yeast (S. cerevisiae) Manufacturing method. The fermentation of acetic acid is inoculated with 5 to 10% by weight of acetic acid bacteria (Gluconobacter sp. Method for producing buttercup fermented vinegar. The buttercup fermented herb prepared by the manufacturing method of Claim 1 or 2. As a drinking vinegar comprising 15 to 30% by weight of buttercup fermented vinegar and 3 to 8% by weight of buttercup fermentation broth based on the total weight of the drinking vinegar,
The buttercup fermented vinegar is the buttercup fermented vinegar of claim 5,
The buttercup fermentation broth is prepared by washing the buttercup; Mixing the buttercups with brown sugar or oligosaccharide as a leaching agent in a weight ratio of 1: 5 to 5: 1 in the washed and sterilized pottery; Preparing a buttercup fermentation broth by natural fermentation at 15-25 ° C. for 10-14 months; Drinking vinegar, characterized in that the fermented broth produced by fermenting the fermented broth and fermented broth at a temperature of 4 ~ 6 ℃ for 10-26 months of aging. The drinking vinegar of claim 6, further comprising any one or two or more components selected from the group consisting of sugars, berry concentrates, vitamins, organic acids, and flavors. The method according to claim 7, 15 to 30% by weight of the buttercup fermented vinegar, 3 to 8% by weight of buttercup fermentation broth, 45-55% by weight sugar, 0.1 to 0.2% by weight of berry concentrate, 0.1 to 0.2 based on the total weight of the drinking vinegar Drinking vinegar comprising a wt%, organic acid 0.3 to 0.8 wt%, fragrance 0.1 to 0.5 wt% and the balance of water. The drinking vinegar of claim 8, wherein the sugar is selected from the group consisting of liquid fructose, isomaltooligosaccharide, honey and polydextrose. The vinegar of claim 8, wherein the berry concentrate is selected from the group consisting of black currant concentrate, cranberry concentrate, blueberry concentrate, acai berry concentrate, raspberry concentrate, strawberry concentrate and blackberry concentrate. The drinking vinegar of claim 8, wherein the vitamins are selected from vitamin C or nicotinic acid amide.

Images