KR20160060298A - Process for preparing fruit fermentation vinegar - Google Patents

Abstract

The present invention relates to a manufacturing method of fruit fermented vinegar and, more specifically, to a manufacturing method of fruit fermented vinegar, which removes stimulating and bitter taste of vinegar, with improved functionality. The manufacturing method comprises: a selection step for selecting obtained fruits; a sugar degree setting step; a stirring step for overturning the fruits stored in a jar; a confirmation step for stirring the inside of the jar, in the case of a sugar degree less than or equal to 9-12 brix; a separation step for separating the fruits and liquid through a filtration net; a fermentation step for storing the same in a state of covering a non-woven fabric on the top of the separated liquid, and repeating a process of covering the non-woven fabric, after stirring the liquid in the case of the formation of an acid film on the top of the liquid; and a completion step of separating the liquid and residues, and storing the same in a vinegar storage container.

Description

PROCESS FOR PREPARING FRUIT FERMENTATION VINEGAR [0002]

More particularly, the present invention relates to a method for producing fermented fruit vinegar, which is fermented using only raw fruits and sugar, thereby stimulating vinegar and eliminating bitter taste and improving the sensory properties.

The method of producing vinegar by fermentation is divided into the steps of performing alcohol fermentation to fruit concentrate or cereal concentrate and performing surface fermentation or deep fermentation by inoculating acetic acid bacteria (usually Acetobacter genus microorganism) into the resulting alcohol fermentation broth do. The microorganism of the genus Acetobacter is grown using ethanol as a carbon source and an energy source.

Surface fermentation refers to the fermentation of vinegar fermented in a stationary state after inoculating the medium with acetic acid bacteria (usually Acetobacter microorganism). Surface fermentation is simple because it has a simple fermentation facility and can minimize the initial investment cost and can produce a mild sour taste. However, since it is difficult to control the fermentation conditions such as the fermentation temperature and the aeration amount suitable for the characteristics of the acetic acid bacteria, prolonged fermentation time is required, There is a problem that the fermentation odor corresponding to the vinegar obtained remains. In deep fermentation, fermentation conditions such as fermentation temperature and aeration amount can be controlled, so that the fermentation period is shorter than that of surface fermentation, and the yield and acidity of the product, that is, vinegar, can be increased. However, since the product exhibits a strong sour taste, There is an unsatisfactory problem.

Korean Patent Laid-Open Publication No. 10-2004-0026532 discloses a method for producing vinegar by fermenting alcohol and fermenting alcohol using purple sweet potato. Korean Patent Registration No. 10-0458607 discloses a method for fermenting alcohol and fermenting acetic acid And Korean Patent Registration No. 10-0341284 discloses a method for producing potato vinegar by performing alcohol fermentation and acetic acid fermentation.

However, in the case of the vinegar obtained by the above-described conventional methods, when performing surface fermentation after alcohol fermentation, proper fermentation conditions are difficult to meet and the fermentation residue remains in the final product, and the acidity and yield are low, The vinegar has a strong sour taste, so the sensibility is not satisfactory.

SUMMARY OF THE INVENTION The present invention has been made in view of the above circumstances and an object of the present invention is to provide a method of fermenting vinegar by fermenting the fermented product using only raw fruit and sugar, The present invention also provides a method of manufacturing a fruit fermented vinegar which enables the flavor of fruit to be effectively felt.

In order to accomplish the above object, the present invention provides a method for preparing a fermented fruit, which comprises: a step of washing harvested fruit with drinking water for 2-3 times to remove foreign matter and water, Checking the sugar content of the selected fruit and setting the sugar content to 20 to 80 parts by weight of sugar in 100 parts by weight of the fruit contained in the pot when the sugar content is in the range of 17 to 27 brix; A stirring step of storing fruit and sugar in a jar, keeping the top of the jar in an open state and storing the juice in an inner chamber blocked from the outside, and turning up and down the fruit contained in the jar once a day for 2 to 3 days; After the stirring step, the upper end of the jar is sealed and kept at a temperature of 21 to 26 ° C for 25 to 30 days while being shut off from the outside, and the upper end of the sealed jar is opened once every 2-3 days, And if the sugar content is 9-12 brix or less, stir the inside of the jar; Separating the fruit and the liquid through the filter net by releasing the sealing of the upper end of the pot when the alcohol concentration is 4 to 7% by volume; The nonwoven fabric is stored on the separated liquid through the separation step at a temperature of 28 to 30 DEG C and the nonwoven fabric is taken out once every 2 to 3 days to check whether an acid film is formed on the liquid. Followed by repeating the process of covering the nonwoven fabric again for one year; And a finishing step of finishing the nonwoven fabric after the fermentation step, separating the liquid and the residue from the nonwoven fabric and storing the separated liquid into a separate vinegar storage container.

Further, in the sugar content setting step, 0.2 to 0.8 parts by weight of salt is added to 100 parts by weight of fruit.

According to the present invention, the fermentation using only the raw fruit and the sugar can be combined with the appropriate temperature condition and continuous management to stimulate the vinegar, reduce the bitter taste, contribute to the enhancement of the sensuality, It will help to relieve discomfort caused by the god of vinegar.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram showing a method of manufacturing a fruit fermented vinegar according to the present invention. FIG.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the following description of the present invention, detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.

It is to be understood that the following terms are defined in consideration of the functions of the present invention and these terms may vary depending on the intention or custom of the manufacturer or manufacturer of the product, It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.

FIG. 1 is a block diagram showing a method for producing fruit fermented vinegar according to the present invention, and FIG. 1 is a block diagram showing a method for producing fermented vinegar according to the present invention. (S30) in which fruit is stored in a jar, a stirring step (S30) in which the fruit contained in the jar is turned upside down, a confirmation step (S40) in which alcohol is formed, A fermentation step (S60) for fermenting the liquid, and a completion step (S70) for separating the liquid and the residue from each other.

Hereinafter, the process for producing fermented fruit vinegar of the present invention will be described in more detail in one step.

1. Selection step S10

The harvested fruit is washed with drinking water 2-3 times to remove foreign matter and water to select the fruit for vinegar production. It is preferable to remove the foreign matter or hard stalks attached to the fruit at this time, , It is difficult to complete washing, and the fermentation time may be increased due to germs and the filtration may be difficult.

Here, the fruit includes strawberries, peaches, apples, pears, persimmons and the like, preferably strawberries or peaches.

2. The sugar content setting step (S20)

Check the sugar content of the fruit using a sugar-checker that has been washed and removed from the stalks. At this time, when the average sugar content of the fruit is 17 ~ 27 brix, the fruit and the sugar are mixed and accommodated in the jar.

Here, it is preferable to mix 20 to 80 parts by weight of the sugar with respect to 100 parts by weight of fruit contained in the pot.

In addition, it is preferable to add 0.2 to 0.8 part by weight of salt to 100 parts by weight of the fruit contained in the pot to inhibit the propagation of germs in the fermentation process, thereby allowing minerals to be contained in the finished vinegar, To be able to obtain.

If the salt is less than 0.2 part by weight, the effect of inhibiting the propagation of the germs is deteriorated. If the salt is more than 0.8 part by weight, the salt may interfere with the fermentation, so that the salt is preferably added in an amount of 0.2 to 0.8 part by weight based on 100 parts by weight of the fruit .

Here, it would be more effective to use sun salt rather than refined salt for added salt.

3. Stirring step (S30)

Keep the top of the jar which is mixed with fruit and sugar open and keep it in the inside room which is blocked from the outside and turn upside down the fruit in the jar once a day for 2-3 days.

At this time, it is preferable to turn over the fruit while preventing damage to the fruit as much as possible. This is because when the pulp breaks down, the turbidity becomes dark and the separation of the liquid and the pulp progressing is not performed smoothly.

4. Confirmation step (S40)

The upper end of the jar is sealed and kept at a temperature of 21 ~ 26 ℃ for 25 ~ 30 days while being shut off from the outside. The upper end of the jar sealed once every 2 ~ 3 days is opened so that the sugar content and alcohol formation .

At this time, when the sugar content of the inside of the pot is 9-12 brix or less, it is preferable to stir the inside of the pot.

5. Separation step (S50)

After the confirmation step, if the alcohol concentration of the liquid in the object inside the jar is 4 to 7 vol%, the upper end of the jar is unsealed and filtered through the filter net to separate only the liquid and separate the liquid in a separate container.

6. Fermentation step (S60)

The nonwoven fabric is stored on the liquid separated through the separation step at a temperature of 28 to 30 DEG C and the nonwoven fabric is taken out once every 2 to 3 days to check whether an acid film is formed on the liquid. And the process of covering the nonwoven fabric again is repeated for one year.

7. Completion step (S70)

The nonwoven fabric is taken out and the liquid contained in the container and the sludge that has settled on the bottom of the container are filtered through a filter net of 300 mesh or more to obtain a clear fermented vinegar and the fermented vinegar is received in a separate vinegar storage container. At this time, the filtered liquid may be sterilized by the UV sterilization method and then housed in a vinegar container.

Hereinafter, the present invention will be understood through examples and comparative examples.

(Example)

The harvested peaches were washed three times with drinking water to remove foreign matter and water, and the average sugar content of the peaches to be housed in the jar was measured and found to be 23 brix. 80 parts by weight of sugar was added to 100 parts by weight of peach, and the top of the pot was opened and stored in the inner chamber blocked from the outside.

After peeling the peach in the jar once or twice a day for 2 to 3 days, the upper end of the jar was sealed and kept at a temperature of 23 ° C for 30 days in a sealed state.

At this time, the upper end of the jar sealed once every two days was opened to check the sugar content and alcohol formation inside. On the day when the measured sugar content was measured as 11 brix, the interior of the jar was stirred once to mix the objects in the jar. On the 30th day, the alcohol concentration was measured as 4% The object inside the jar was separated through a filter net.

The liquid obtained through the separation process was housed in a separate container. The liquid was stored at a temperature of 28 ° C in a state that the nonwoven fabric was covered on the upper side of the liquid. The nonwoven fabric was taken out once every three days to determine whether an acid film was formed on the liquid When the acid film was formed, the solution was stirred to mix the acid film with the liquid, and then the nonwoven fabric was covered and stored for one year.

Then, the nonwoven fabric was taken out, and the liquid contained in the container and the sludge that had settled on the bottom of the container were filtered through a filter screen of 350 mesh to obtain a clear fermented vinegar, and the fermented vinegar was received in a separate vinegar storage container.

(Comparative Example 1)

The peach and sugar were mixed in a ratio of 1: 1.

However, the sugar content of the prepared vinegar was so high that it was not suitable for vinegar production.

(Comparative Example 2)

The nonwoven fabric was prepared in the same manner as in the above example, and the nonwoven fabric was stored at 35 DEG C in a covered state.

However, it was altered during the fermentation process.

(Comparative Example 3)

When the average sugar content of the selected peaches was measured to be 25 brix, 50 parts by weight of sugar was added to 100 parts by weight of the fruit, and the mixture was stored in the jar. In the confirmation step, After 20 days of storage, the upper part of the sealed jar was opened every two days to check the internal sugar content and alcohol formation. However, there was a problem in achieving smooth surface fermentation because satisfactory alcohol concentration could not be obtained.

The salt added in the sugar content setting step of the present invention is preferably sun-dried salt because the produced vinegar contains a richer amount of minerals in the sun-salt than the mineral-refined salt.

In addition, the present invention can improve the sensuality while minimizing the irritating taste of vinegar, and rich in the flavor of the fruit differentiated from the conventional vinegar, by using natural fruit and sugar alone to obtain vinegar by natural fermentation It is possible to reduce discomfort due to sour taste when consumed.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be < RTI ID = 0.0 > illustrative, < / RTI > Therefore, the scope of the present invention is not limited to the above-described embodiments, but should be determined by equivalents to the claims, as well as the following claims.

Claims (2)

The harvested fruit is washed with drinking water 2-3 times to remove foreign matter and water, and then screened;
Checking the sugar content of the selected fruit and setting the sugar content to 20 to 80 parts by weight of sugar in 100 parts by weight of the fruit contained in the pot when the sugar content is in the range of 17 to 27 brix;
A stirring step of storing fruit and sugar in a jar, keeping the top of the jar in an open state and storing the juice in an inner chamber blocked from the outside, and turning up and down the fruit contained in the jar once a day for 2 to 3 days;
After the stirring step, the upper end of the jar is sealed and kept at a temperature of 21 to 26 ° C for 25 to 30 days while being shut off from the outside, and the upper end of the sealed jar is opened once every 2-3 days, And if the sugar content is 9-12 brix or less, stir the inside of the jar;
Separating the fruit and the liquid through the filter net by releasing the sealing of the upper end of the pot when the alcohol concentration is 4 to 7% by volume;
The nonwoven fabric is stored on the separated liquid through the separation step at a temperature of 28 to 30 DEG C and the nonwoven fabric is taken out once every 2 to 3 days to check whether an acid film is formed on the liquid. Followed by repeating the process of covering the nonwoven fabric again for one year;
And a step of removing the liquid and the residue from the nonwoven fabric after the fermentation step and storing the liquid and the residue in a separate vinegar storage container.
The method according to claim 1,
And 0.2 to 0.8 parts by weight of salt is added to 100 parts by weight of fruit in the sugar content setting step.

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