KR20160012542A - Method for producing drink including composition obtained by acetic acid fermentation composition using Sea Buckthorn and the drink thereby - Google Patents

Abstract

The present invention relates to a method for manufacturing a beverage containing an acetic acid fermentation composition by using Hippophae rhamnoides, and an acetic acid fermentation composition obtained by the same. The method for manufacturing a beverage containing an acetic acid fermentation composition by using Hippophae rhamnoides includes the following steps: (1) performing alcohol fermentation with respect to a first mixture including grains, a Hippophae rhamnoides leaf extract, koji, improved yeast, and water; (2) performing acetic acid fermentation with respect to a second mixture including the alcohol fermentation product obtained in step (1), a vinegar starter, and juice of Hippophae rhamnoides fruit; and (3) mixing the acetic acid fermentation composition obtained in step (2), a fruit extract, sugars, citric acid, caramel pigments, and water. According to the present invention, the first mixture includes 2 parts by weight of the Hippophae rhamnoides leaf extract with respect to 100 parts by weight of the grains. The second mixture includes 6 volume% of the juice of Hippophae rhamnoides fruit with respect to a total 100 volume% of the second mixture. The purpose of the present invention is to enable a user to utilize various active ingredients of Hippophae rhamnoides.

Description

TECHNICAL FIELD The present invention relates to a method for producing a fermented acetic acid fermented composition, and a method for producing the fermented acetic acid fermented composition,

The present invention relates to a method for producing a beverage containing an acetic acid fermented composition using a vitamin tree, and a beverage containing the acetic acid fermented composition obtained therefrom, which can utilize various active ingredients contained in the vitamin tree, The present invention relates to a process for producing a health drink containing the acetic acid fermentation composition and a beverage obtained therefrom.

Vinegar is a fermented acetic acid composition made by fermenting alcohol and fermenting various raw materials containing saccharides with microorganisms, and it is a fermented food which has been used from the east and the west. Vinegar is a fermented food that imparts acidity (sourness). It is not only closely related to our diet, but also has been widely used in cooking, such as reducing the fishy fish and softening the meat. In recent years, interest in health has increased and vinegar has been reported to regulate the metabolic function of vinegar. Vinegar has attracted attention as a health food as well as a function of seasoning. In recent years, sake of vinegar is reduced and sweet juice is added to dilute in water Healthy drinks made in a state of easy drinking are being proposed.

Vitamin tree is a deciduous broad-leaved shrub belonging to the bamboo tree family. It is also known as a living tree. Its scientific name is Hippophae rhamnoides L. and its name is Sea buckthorn. Russia, China and Japan are called Siberian pineapples, sage and sajee, respectively. Recently, it has been known that it has excellent nutritional value and physiologically active substance in leaf, fruit bark, etc.

Recently, the nutritional and physiological efficacy of vitamin trees has been emphasized, and vitamin trees have been widely used as food, cosmetics, etc. However, systematic studies on vinegar drinks using vitamin trees have been lacking, Research is needed.

It is an object of the present invention to provide a method for producing a beverage containing a fermented acetic acid fermented composition (vinegar) having a high flavor and a high degree of acceptability, which can utilize various effective ingredients contained in vitamin trees, and a beverage obtained therefrom .

In order to accomplish the object of the present invention, there is provided a method for producing a beverage containing a fermented acetic acid composition using a vitamin tree, comprising the steps of: (1) fermenting a first mixture comprising cereal, vitamin leaf extract, koji, modified yeast and water; (2) acetic acid fermentation of the second mixture comprising the alcoholic fermentation product, the herbicide and the vitamin Nut fruit juice obtained in the step (1); And (3) a step of blending the acetic acid fermented composition, the fruit concentrate, the saccharide, the citric acid, the caramel color and water obtained in the step (2), wherein the content of the vitamin tree leaf extract contained in the first mixture is 100 weight% , And the content of vitamin Nut fruit juice contained in the second mixture is 6 vol% based on 100 vol% of the total amount of the second mixture.

The method may further include adjusting the alcohol content of the alcohol fermentation product obtained in the step (1) to 5% (v / v) before the step (2).

Acetic acid fermentation can be accomplished by political fermentation.

The content of the acetic acid fermentation composition in step (3) may be 20 to 30% by volume based on 100% by volume of the total amount of the beverage containing the acetic acid fermentation composition using the vitamin tree.

A beverage containing the acetic acid fermentation composition using the vitamin tree prepared as described above can be obtained.

The sugar content of the acetic acid fermentation composition-containing beverage may be 12 to 18 Brix.

The acidity of the acetic acid fermentation composition-containing beverage may be 0.4 to 0.5.

According to the present invention, it is possible to provide a method for producing a beverage containing a fermented acetic acid composition having improved flavor while utilizing various active ingredients contained in a vitamin tree, and a beverage containing the fermented acetic acid composition obtained therefrom.

FIG. 1 shows a method for producing a vitamin tree leaf extract.
FIG. 2 shows a method for producing vitamin Nut fruit juice.
Fig. 3 shows a method for producing a vinegar producing sake.
FIG. 4 shows a method for preparing vitamin wood vinegar to which vitamin nut fruit juice is added.
Fig. 5 shows a method for producing a vatamin vinegar beverage.

As used herein, the term "cereal" refers to whole grains such as rice, wheat, barley, corn, oats and the like.

As used herein, the term " Sea Buckthorn "is a plant corresponding to the scientific name " Hippophae rhamnoides"

As used herein, the term "koji" means the cultivation of koji bacteria (Aspergillus genus) in rice, barley, soybean or wheat bran as a raw material.

As used herein, the term " alcohol fermentation "is a fermentation in which a saccharide is decomposed into alcohols and carbon dioxide by microorganisms in the absence of oxygen to produce an alcohol, and is also referred to as fermentation. The reaction formula is as follows.

Reaction formula: C ₆ H ₁₂ O ₆ ? 2CH ₃ CH ₂ OH + 2CO ₂

As used herein, the term " Vinegar Starter "refers to a candle which is a species used to soak vinegar fills. In general fermentation, it is expanded and cultivated from a pure culture. However, in the manufacture of candy, a part of the fermentation terminated liquid is left as a seed or it is often used as a normal fermentation.

As used herein, the term "fruit juice" means juice obtained by juicing fruit, and is also referred to as juice.

As used herein, the term " acetic acid fermentation "is a kind of oxidative fermentation, which is a process for aerobic oxidation of alcohol by the action of acetic acid bacteria (acetic acid bacteria) using oxygen in the air to produce acetic acid through acetaldehyde, Used for vinegar brewing. The process of alcohol oxidation involves the following two steps.

(I) CH ₃ CH ₂ OH -> CH ₃ CHO

_{(Ⅱ) CH 3 CHO → CH} 3 COOH

As used herein, the term "fruit" refers to the fruit that people make for food, and any fruit is irrelevant if the concentrate is combined with vinegar to improve flavor.

The term " saccharide " as used herein means a compound having a relatively small molecular weight in carbohydrates, which is dissolved in water to give a sweet taste, and is classified into monosaccharides, disaccharides and polysaccharides depending on the number of molecules constituting the sugar.

The term " dry yeast " as used herein means that the yeast is in a dry state.

The beverage containing the acetic acid fermentation composition according to the present invention is characterized in that the leaf extract of the vitamin tree is included in the alcohol fermentation step and the fruit juice of the vitamin tree is included in the acetic acid fermentation step. That is, the method for producing a beverage containing a fermented acetic acid composition according to the present invention comprises

(1) alcohol fermentation of a first mixture comprising cereal, vitamin leaf extract, koji, modified yeast and water; (2) acetic acid fermentation of the second mixture comprising the alcoholic fermentation product, the herbicide and the vitamin Nut fruit juice obtained in the step (1); And (3) blending the acetic acid fermentation composition, fruit concentrate, saccharide, citric acid, caramel color and water obtained in the step (2).

The cereal grains contained in the first mixture may include, but are not limited to, rice, wheat, barley, corn, oats, and the like. Preferably, the cereal is rice and may include both white rice and brown rice.

The Vitamin tree leaf extract contained in the first mixture was extracted by removing impurities from selected vitamin tree leaves, drying, pulverizing and using ethyl alcohol as a solvent. Preferably 70% ethyl alcohol is used as the solvent. The extraction is preferably carried out twice, and the primary extract and the secondary extract are mixed and concentrated under reduced pressure, preferably having a sugar content of about 30 Brix. The content of the vitamin tree leaf extract contained in the first mixture is about 2 parts by weight based on 100 parts by weight of cereals.

Aspergillus oryzae, Aspergillus kawauchi and Aspergillus nigaer, Aspergillus awamori, Aspergillus usamii, and the like, which are propagated in cereals to make modified koji contained in the first mixture, It is preferably Hwanggukjun.

The first mixture is fermented with alcohol to inoculate dry yeast, preferably Saccharomyces cerevisiae.

The alcohol content of the substance produced by alcohol fermentation of the first mixture (hereinafter "alcohol fermentation product") is about 14% (v / v), filtered and stored in a refrigerator at about 4 캜. Step (i. E., An acetic acid fermentation step). It is preferred that the alcohol content of the alcohol fermentation product contained in the second mixture during acetic acid fermentation is adjusted to about 5% (v / v).

The bacteria belonging to the genus Acetobacter are suitable as the acetic acid bacteria used for the herbicide contained in the second mixture, and most preferable is Acetobacter aceti. The content of the seeds contained in the second mixture is preferably about 400% by volume based on 100% by volume of the total amount of the second mixture.

The Vitamin Nut fruit juice contained in the second mixture is squeezed by pressing the fruit of the vitamin tree, treated with pectinase, purified and heat-treated to promote enzyme deactivation. Filter through a filter cloth and concentrate under reduced pressure to about 50 Brix. The content of vitamin Nut fruit juice contained in the second mixture is preferably about 6% by volume based on 100% by volume of the total amount of the second mixture.

The acetic acid fermentation in the present invention is preferably carried out by a static fermentation method.

The static fermentation method is a fermentation method in which a fermentation raw material and a herb are added to a fermentation tank to produce a film on the surface of the liquid.

In the production of the beverage containing the acetic acid fermentation composition according to the present invention, the acetic acid fermentation composition is formulated in an amount of about 20 to 30% by volume in a total beverage volume of 100% by volume. And preferably about 25% by volume.

The fruit concentrate mixed with the acetic acid fermentation composition-containing beverage according to the present invention may be any concentrate such as apple, persimmon, buckwheat or tangerine, as long as it can improve the flavor when mixed with vinegar. But is not limited thereto. A concentrate of two or more fruits may also be used. Preferably, an apple concentrate can be used. The sugar content is preferably about 55 Brix, but the sugar content can be appropriately controlled. The fruit concentrate preferably contains about 5 to 9% by volume at 100% by volume of the total beverage.

The saccharide compounded in the beverage containing the acetic acid fermentation composition according to the present invention may contain both monosaccharides, disaccharides and polysaccharides. The beverage herein preferably comprises high fructose, sucrose and oligosaccharides. The content of high fructose is suitably about 16 to 20% by volume in the whole beverage, the content of sucrose is about 9 to 15% by volume, the content of oligosaccharide is 5 to 6% by volume, and the content thereof can be appropriately controlled.

The content of citric acid incorporated in the acetic acid fermentation composition-containing beverage according to the present invention is preferably about 0.45 to 0.5% by volume, and can be appropriately adjusted.

The caramel coloring matter compounded in the beverage containing the acetic acid fermentation composition according to the present invention may suffice as a caramel coloring matter generally used in the food industry. The content thereof is suitably about 0.02% by volume and can be appropriately adjusted.

The sugar content of the beverage containing acetic acid fermentation composition according to the present invention is preferably about 12 to 18 Brix, more preferably about 14 Brix.

The acidity of the beverage containing the acetic acid fermentation composition according to the present invention is preferably about 0.4 to 0.5, more preferably about 0.45.

Next, a preparation example of the acetic acid fermentation composition and a beverage containing the same according to the present invention will be described. However, the scope of the present invention is not limited thereto, and the scope of the composition which can be easily changed by a person skilled in the art Are also included in the present invention.

Production Example 1: Preparation of Vitamin tree leaf extract

Vitamin tree leaves were selected to remove impurities, and the water content in the far-infrared ray dryer was adjusted to 10% or less, followed by pulverization to pass through a 40-mesh sieve. The extract was firstly extracted with 70% ethyl alcohol, which corresponds to 8 times the weight of the crushed vitamins, at 90 ° C. for 4 hours, and then the extract was separated and further purified with 70% ethyl alcohol corresponding to 6 times of the raw material at 90 ° C. Secondary extraction was performed for 2 hours. The primary extract and the secondary extract were mixed and then concentrated under reduced pressure at 50 占 폚 to give a Brix of 30. The production procedure of the vitamin tree leaf extract is shown in Fig.

Production Example 2: Preparation of Vitamin Nut fruit juice

The fruit of vitamins which were incompletely mature was selected and removed, and pressed juice was obtained by pressing. The crude juice was treated with 0.01% pectinase (Rapidase C80 Max, Blsion) and reacted at 45 ° C for 6 hours. Then, the enzyme was heat-treated at 90 ° C for 30 minutes and then filtered through a 300-mesh filter cloth. The filtered juice solution was concentrated under reduced pressure to 50 Brix. The production procedure of vitamin Nut fruit juice is shown in Fig.

Production Example 3: Preparation of sake (alcohol fermentation product) for producing vinegar

70% of white rice and 30% of brown rice were mixed to produce alcohol. The amino acid level of fermentation broth was 2.0% or more. 2.8 ㎏ of white rice was washed with tap water until clear water was obtained and then immersed for 4 hours. 1.2 ㎏ of brown rice was immersed for 12 hours and then drained in a stainless steel mesh for about 1 hour. Then, (YAEGAKI MS-15, Japan) and steamed for 40 minutes.

As shown in Table 1, the modified koji is 4% of the total amount of rice, and rice koji is added to the rice koji as shown in Table 1. The rice koji was cooled to about 35 ° C at room temperature using a cooling fan (YAEGAKI-YW30, Japan) 10% and dry yeast ( Saccharomyces cerevisiae (Fermivin, France)) was added 0.2% (w / w) of the material amount and the amount of water was changed to 200% Alcohol fermentation was performed. The manufacturing procedure of the vinegar manufacturing sake is shown in Fig.

Constituent Brown rice
(g) White rice
(g) Vitamin tree leaf extract
(g) Rice koji
(g) Improved Nuruk
(g) Dried yeast
(g) water
(l) 1,200 2,800 80 400 160 24 8

Production Example 4: Acetic Acid Bacteria Fermentation

Acetobaccter aceti (IFO 3284) bacteria, which had been pre-cultured in the Korean Microorganism Conservation Center, were used as the strain for fermentation of herbaceous plants. 200 ml of Nakayama liquid medium prepared as shown in Table 2 was placed in a 500 ml Erlenmeyer flask And sterilized at 121 DEG C for 20 minutes. The acetic acid and ethanol contained in the medium were prepared by cooling the sterilized medium to 60 ° C and then adding 2% acetic acid and 4% ethanol using a vinegar having an acidity of 10%. One platinum loop of acetic acid bacteria was inoculated thereon and the mixture was fermented at 32 ° C for 2 days. The formed membrane was shaken and turbid in the solution and used as a seed.

ingredient Content (w / v%) Glucose 0.5 glycerin 1.0 peptone 0.2 Yeast extract 0.2 MgSO _4. 7H ₂ O 0.01 ethanol 4.0 Acetic acid 2.0 Sterilized water 92.09

Production Example 5: Preparation of vitamin wood vinegar

In order to increase the fermentation efficiency and maintain the proper temperature in the production of vitamin wood vinegar, the inside of the square styrofoam box (38 × 27 × 15 cm) was coated with 0.05 mm polypropylene film. As a sample, one control sample and SBV 6 supplemented with 6% by weight of vitamin Nut fruit juice were prepared based on the total amount of 100% by weight. The specific compounding ratio is shown in Table 3. The alcohol content of the vinegar preparation was adjusted from 14% to 5%, and the degree of superabsorption was adjusted to 1.5%. Using 8 L of SBV 6 as a substrate, acetic acid fermentation was carried out at 32 DEG C for 30 days as shown in FIG.

(Unit: ml) Sample Vinegar manufacturing sake
(Alcohol content 5%) Vitamin tree fruit juice Herb Total amount SBV 6 7,120 480 400 8,000

Preparation Example 6: Preparation of vitamin wood vinegar drink

Vitamin tree vinegar beverage was prepared by the method of FIG. 5 using the vitamin vinegar SBV 6 prepared according to Preparation Example 5 as the base of vinegar beverage. Three additions were made with 20%, 25% and 30% by volume of SBV 6 in the vinegar drink, respectively. SBV 6, apple concentrate, high fructose, sucrose, oligosaccharide, citric acid and caramel colorant were added and purified water was added so that the total amount was 100% by volume. Table 4 shows the blending ratio of specific vitamins and vinegar drinks. The sugar content of the apple concentrate was 55 Brix. Filtered through a filter, and then heat-treated at 60 DEG C for 30 minutes and cooled at room temperature.

(unit: %) ingredient Vinegar drink A Vinegar drink B Vinegar drinks C SBV 6 30 25 20 Apple concentrate 5 8 9 High fructose 20 15 16 Sucrose 10 15 9 oligosaccharide 0.5 6 6 Citric acid 0.5 0.45 0.45 Caramel color 0.02 0.02 0.02 Purified water 33.98 30.53 39.53 all 100 100 100

Vitamin tree leaf extract and components of fruit juice

Vitamin tree fruit juice was 90.10% moisture, crude protein was 0.80%, crude protein was 1.9%, crude protein was 1.60%, crude fat was 2.20%, crude protein was 0.50% and crude fiber was 11.80% 1.20% of crude fat, 0.60% of wheat, and 7.30% of crude fiber.

The total free amino acid content of Vitamin tree leaf extract was 345.94 ㎎% and vitamin Nut fruit juice was 442.14 ㎎%.

The total content of organic acids contained about 342 ㎎% of vitamin N fruit juice and about 50 ㎎% of leaves, and the fruit juice was about 8.3 times more than the leaves.

The total content of volatile alcohols was found to be 39.28 ppm in 10 kinds of vitamins and 22.97 ppm in 8 kinds of vitamins.

Physicochemical Properties of Vinegar Prepared with Vitamin Tree Leaf Extract

Vitamin tree leaf vinegar extracts were prepared by adding 2% vitamin tree leaf extract to 70% of white rice and 30% of brown rice, and then analyzed the quality of vinegar preparation for fermentation for 1 week. pH 3.32, titratable acidity of 5.3, amino acid of 2.6, alcohol content of 14.1% and sugar content of 3.4 Brix.

Physicochemical properties of vitamin V fruit juice vinegar

Table 5 shows the results of analysis of changes in alcohol content during the fermentation period of vitamins nut juice added vinegar. Before vinegar acid fermentation, 5.1% was present and 0.27% after fermentation. The acidity was 1.58% before acetic acid fermentation and 5.26% after fermentation. The content of amino acids was 137.45 ㎎% and the content of organic acids was 6585.80 ㎎%. Free sugar content was 2323.26 ㎎%. Volatile alcohols were detected at 728.43 ppm.

Alcohol Acidity Free amino acid Organic acids Free sugar Volatile alcohols 0.27% 5.26% 137.45 mg% 6585.80 mg% 2323.26 mg% 728.43 ppm

Physicochemical properties of vitamin vinegar drinks

The acidity and sugar content of vitamins and vinegar beverages were analyzed in the same manner as the method for analyzing the physicochemical properties of vitamin vinegar.

The oxygen and sugar content of the vinegar drinks A, B and C are shown in Table 6.

Sample Acidity (%) Brix Vinegar drink A 0.50 0.04 ^b 18 ± 1.50 ^b Vinegar drink B 0.45 + 0.03 ^a 14 ± 1.16 ^a Vinegar drinks C 0.40 + 0.02 ^a 12 ± 1.04 ^a

Mean of three measurements ± standard deviation

The ^ab mean value with different subscripts in the table is significantly different at the 5% significance level by Duncan's multiple range test.

Table 7 shows the sensory evaluation results for three samples of vitamin-vinegar vinegar drinks, color, aroma, taste and overall acceptability.

The color was evaluated to be similar to all three samples with a similar rating of 4.1, which I think is a good evaluation of color with the addition of caramel coloring to give a brownish color in vinegar drinks.

In the fragrance, vinegar drink A> vinegar drink B> vinegar drink C were the highest in that order and all were evaluated as 'fairly good'. These results suggest that the sweetness of vinegar drink A is 18 Brix and the acidity is 0.5%.

In terms of taste, vinegar drink B> vinegar drink C> vinegar drink A was ranked high, and vinegar drink B having a sugar content of 14 Brix and an acidity of 0.45% was the most excellent in sensory properties, In addition to the seasoning function as a beverage, vitamin vinegar showed potential as a beverage after receiving 4.7 points.

In general preference, vinegar drink B> vinegar drink C> vinegar drink A was ranked high, and vinegar drink B was 4.7 points higher than 'fairly good'. Vitamin tree vinegar showed potential as a beverage besides seasoning function.

Sample
Sensory evaluation ^One) color Scent flavor Comprehensive preference map Vinegar drink A 4.10 ± 0.64 3.80 0.55 4.10 ± 0.40 ^a 3.90 + - 0.55 ^a Vinegar drink B 4.10 ± 0.64 3.70 ± 0.65 4.50 ± 0.51 ^b 4.70 + - 0.47 ^c Vinegar drinks C 4.10 ± 0.85 3.50 + - 0.76 4.20 ± 0.77 ^a 4.20 ± 0.61 ^b

Mean of three measurements ± standard deviation

The ^ac mean values with different subscripts in the table are significantly different at the 5% significance level by Duncan's multiple range test.

¹⁾ 5 points: Very good

4 points: fairly good

3 points: Normal

2 points: fairly bad

1 point: very bad

Claims (7)

A method for producing a beverage containing an acetic acid fermentation composition using a vitamin tree,
(1) alcohol fermentation of a first mixture comprising cereal, vitamin leaf extract, koji, modified yeast and water;
(2) acetic acid fermentation of the second mixture comprising the alcoholic fermentation product, the herbicide and the vitamin Nut fruit juice obtained in the step (1); And
(3) blending the acetic acid fermentation composition, fruit concentrate, saccharide, citric acid, caramel color and water obtained in the step (2)
Lt; / RTI >
The content of the vitamin tree leaf extract contained in the first mixture is 2 parts by weight based on 100 parts by weight of cereals,
Wherein the content of vitamin Nut fruit juice contained in the second mixture is 6 vol% based on 100 vol% of the total amount of the second mixture. 2. The method of claim 1, further comprising adjusting the alcohol content of the alcohol fermentation product obtained in step (1) to 5% (v / v) before step (2). The method according to claim 1, wherein acetic acid fermentation is performed by static fermentation. The method according to claim 1, wherein the content of the acetic acid fermentation composition-containing beverage containing 100% by volume of the vitamin tree is 20 to 30% by volume. A beverage containing an acetic acid fermentation composition using a vitamin tree produced by the method according to any one of claims 1 to 4. The acetic acid fermented composition-containing beverage according to claim 5, wherein the sugar content of the acetic acid fermentation composition-containing beverage is 12 to 18 Brix. The acetic acid fermentation composition-containing beverage according to claim 5, wherein the acidity of the beverage containing the acetic acid fermentation composition is 0.4 to 0.5.

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