KR20160135628A

KR20160135628A - Manufacturing method of vinegar using aronia berry

Info

Publication number: KR20160135628A
Application number: KR1020150069676A
Authority: KR
Inventors: 나영석; 정인숙; 양선심
Original assignee: 나영석; 양선심; 정인숙
Priority date: 2015-05-18
Filing date: 2015-05-18
Publication date: 2016-11-28
Also published as: KR101690413B1

Abstract

The present invention relates to a method for preparing vinegar using aronia berries, which are less astringent, contains anthocyanin in abundance, and an excellent antioxidant effect. The method for preparing vinegar of the present invention comprises the following steps: spraying ethanol on aronia berries and then treating the resultant product at low temperatures; mixing 8-10 parts by weight of sugars, 15-25 parts by weight of water, and 0.5-1 part by weight of yeast with respect to 100 parts by weight of the low temperature treated aronia berries; alcohol fermenting the mixture at 25-30C for 20-25 days; aging the alcohol fermented liquid at 25-35C for 10-15 days; filtering the aged fermented liquid and then diluting the resultant product with purified water until alcohol content becomes 6-9%; acetic acid fermenting the diluted fermented liquid until the acidity of the fermented product becomes 3-9%; and aging the fermented liquid prepared through the acetic acid fermentation at low temperatures.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing vinegar,

The present invention relates to a method for producing vinegar using Aronia, and more particularly, to a method for producing vinegar using Aronia fruit, which has a low flavor and rich anthocyanin content using Aronia fruit, will be.

In general, vinegar is used as seasoning, which is important in our daily life for a long time because it gives a flavor of food with sour taste.

These vinegar prevent arteriosclerosis by inhibiting the production of lipid peroxidation which causes diseases such as arteriosclerosis and thrombosis, and also functions to regulate stress by promoting the secretion of adrenocorticotropic hormone, and also to promote digestion and appetite It is also known that it has a wide variety of effects such as eliminating obesity by decomposing sugar and glycogen, which accumulate fat in the body, and is good for skin health and beauty as well as eliminating toxicity in the body with strong sterilizing power and removing hangover ought.

As vinegar is known to be very useful for human body, it is becoming more and more popular in recent years not only as a seasoning but also as a functional drink for maintaining and promoting health.

According to this tendency, it is rich in various minerals such as brown rice vinegar which contains 8 kinds of essential amino acids in balance, persimmon vinegar which is rich in glucose, fructose and vitamin, various organic acid, potassium and iron, A variety of fermented vinegar has been developed and marketed, including vinegar, plum vinegar, which is rich in citron vinegar and citric acid, which is good for myocardial infarction and stroke prevention, and which has an excellent effect in fatigue recovery and pine needle vinegar .

On the other hand, Aronia mandschurica is a shrub native to North America. It belongs to the Rosaceae and has small, sour fruits, which ripen in late summer and fall immediately. Chokeberry fruit (Aronia berry) is to separate into two types according to the conventional color, the fruit is red chocolate berry that red indices; LA (scientific Aronia arbutifolia) and black chocolate berry that is black; hereinafter (scientific Aronia melanocarpa).

These Aronia fruits contain a large amount of saccharides (20%), anthocyanins, polyphenols, vitamins B1 and B2, pantothenic acid, and flavonoids. Among them, anthocyanin and polyphenol are known to help the blood circulation in the human body, to help the microvessel permeability, vascular resilience, normalization of blood pressure, and particularly to provide a positive effect on the microvascularity of the eye, . &Lt; / RTI >

As described above, the constituents of Aronia fruit are known to exhibit a useful effect on the human body, and many attempts have been made to obtain beverages or alcohol using Aronia fruit. However, as in the present invention, Have not yet been disclosed.

A number of technologies for producing vinegar from raw materials such as fruits and vegetables have been disclosed. In Patent Publication No. 1999-032875, 'Citrus vinegar manufacturing method' using citrus as a raw material, and '2001-0048410' A process for producing vinegar using melon, and a process for producing soybean vinegar in Patent Registration No. 10-368058.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above problems, and it is an object of the present invention to provide a method for producing vinegar using Aronia fruit, which has less antioxidant effect, .

In order to accomplish the above object, the present invention provides a method for producing vinegar using Aronia, comprising the steps of: spraying low-temperature treatment on Aronia fruit after spraying with ethanol, adding 8 to 10 parts per 100 parts by weight of the low- 15 to 25 parts by weight of water and 0.5 to 1 part by weight of yeast; fermenting the mixture to alcohol at 25 to 30 ° C for 20 to 25 days; heating the alcohol fermentation broth at 25 to 35 ° C to 10 Fermenting the diluted fermentation broth with acetic acid until the acidity of the fermentation product is 3 to 9%, and adding the diluted fermentation broth to the fermentation broth, And aging the fermentation broth prepared through the acetic acid fermentation step at a low temperature.

In the step of low temperature treatment after spraying ethanol on the Aronia fruit, the ethanol is sprayed to the Aronia fruit at a concentration of 10 to 18%, followed by low-temperature treatment at 2 to 4 ° C for 2 to 3 days, The fruit of Aronia is redispersed with 20-27% ethanol and then treated at 2 ~ 4 ℃ for 2 ~ 3 days.

The mixing step is characterized in that 0.01 to 0.3 parts by weight of yeast is further inoculated to 100 parts by weight of the Aronia fruit.

The acetic acid fermentation step is characterized in that the diluted fermentation broth is fermented at 25 to 35 ° C for 15 to 25 days.

The low-temperature aging may be performed by aging the fermentation broth prepared through the acetic acid fermentation step at 5 to 10 ° C for 21 to 25 days.

And filtering and sterilizing the low-temperature aged fermentation broth.

The present invention has an excellent antioxidant effect and antioxidant effect because it has a low flavor and rich anthocyanin content.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram showing a manufacturing process of a vinegar producing method using Aronia fruit according to the present invention. FIG.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

The method for producing vinegar using the Aronia according to the present invention comprises steps S1, S2, S3, S4, S5, Acetic acid fermentation step (S6), low temperature aging step (S7), filtration and sterilization step (S8).

(1) low temperature treatment after ethanol spraying

Aronia berries are sprayed with ethanol at a concentration of 10% to 18%, followed by cold treatment at 2 to 4 ° C for 2 to 3 days. The first low-temperature treated Aronia fruit is redispersed with 20-27% ethanol and then treated at 2-4 ℃ for 2 ~ 3 days. This process has the effect of reducing the sweet taste of Aronia vinegar and increasing the sensuality.

(2) Mixing step

A process for preparing a fermentation mixture for alcohol fermentation comprises mixing 8 to 10 parts by weight, 15 to 25 parts by weight of water and 0.5 to 1 part by weight of koji per 100 parts by weight of the Aronia fruit.

First, the initial sugar content (10 ~ 13 Brix) of the second low temperature treated Aronia fruit is measured and adjusted to an initial sugar content of 23 ~ 25 Brix. When the sugar content is less than 23 Brix, the alcohol concentration may be insufficient, and there may be a problem that acidosis is caused by the bacteria in the early stage of alcohol fermentation. When the sugar content exceeds 25 Brix, the alcohol concentration becomes too high , The sugar can not be sufficiently fermented, resulting in an excessively sweet taste remaining in the resulting vinegar.

Then, water is added, and yeast is inoculated.

The sugar may be glucose or sugar.

The yeast means that the fungus having the alcohol-producing enzyme is propagated in the grains. The yeast is divided into a large country (the leaven of yeast) and a soup (rice cake yeast). The country is a leaven with scattered grains of grains. The soup is made up of powdered grain, a rough country of grain, It refers to the transnational. The fungus that grows in the body is a fermentative type geared to the inside. Rhizopus nigricans or hairy fungi belong to it. The fungus that grows in the country is a respiratory type that grows only on the surface. It belongs to Aspergillus oryzae . The yeast used in the present invention includes any yeast in the art.

The water is preferably boiled and cooled. This is for eliminating the germs present in the water, and if the germs are present, fermentation may not be performed smoothly.

The mixture may be further inoculated with 0.01 to 0.3 parts by weight, preferably 0.2 part by weight, of yeast per 100 parts by weight of the aronia fruit. This can reduce the smell of yeast from alcohol fermentation.

(3) Alcohol fermentation step

The mixture is placed in a fermentation vessel, and the fermentation vessel is closed with the lid closed. The fermentation vessel is fermented at 25 to 30 ° C for 20 to 25 days to prepare an fermentation broth.

In this process, the sugar in the mixture is fermented by the yeast and alcohol and carbon dioxide are generated. In order to discharge the carbon dioxide produced in the fermentation vessel to the outside and to prevent the outside air from flowing into the fermentation vessel Install an air lock on the lid of the fermentation vessel.

During the fermentation, the fermentation broth in the fermentation vessel is agitated 2 to 3 times a day to uniformly ferment the fermentation broth.

(4) Aging step

A process for improving the flavor of an Aronia and retarding sourness of vinegar, wherein the Aronia alcohol fermentation broth is aged at 25 to 35 ° C for 10 to 15 days.

(5) filtering the fermentation broth and diluting it with purified water

The aged fermentation broth is filtered by gently pressing the fermentation broth with a filter, and purified water is added to the fermentation broth to dilute the fermented broth to a final alcohol content of 6 to 9%, preferably 8%.

When the alcohol content of the fermentation broth is less than 6%, the amount of alcohol available to the fermentation broth is small, which affects the fermentation of the fermentation broth. Further, many sugar components of the fermentation broth inhibit the fermentation of the fermentation broth and lower the concentration of acetic acid. When the alcohol content exceeds 8%, the yeast participating in the alcohol fermentation maximizes the activity and inhibits the fermentation of the acetic acid bacteria so that the normal acetic acid fermentation does not occur.

(6) Acetic acid fermentation step

The diluted fermentation broth is fermented for 15 to 25 days at 25 to 35 DEG C with acetic acid until the fermentation product has an acidity of 3 to 9%.

In order to naturally ferment the diluted Aronia fermentation broth by naturally occurring vinegar microorganisms or to shorten the fermentation period, inoculation with Acetobacter sp. And fermentation for a certain period gives Aronia vinegar. At this time, natural fermentation is preferable.

The acetic acid bacteria refer to whole bacteria that oxidize ethanol to produce acetic acid. Acetobacter sp. Or Acetobacter aceti is preferable in the present invention, but the present invention is not limited thereto. , A strain belonging to the genus Acetic acid can be used.

The fermentation period is preferably 15 to 25 days, and fermentation is preferably carried out under aerobic conditions. In order to further shorten the period of acetic acid fermentation, it is preferable to continuously supply oxygen at a temperature of 25 to 35 DEG C, more preferably 30 DEG C, at which the growth of acetic acid bacteria is most active.

(7) aging the fermentation broth prepared through the acetic acid fermentation step at a low temperature for 5 to 10 ° C for 21 to 25 days

A process for finishing the oxidation of the fermentation broth of Aronia and adding the unique flavor and taste of Aronia vinegar, the supernatant of Aronia vinegar prepared through the acetic acid fermentation step is taken out and transferred to a separate aging vessel, Mature for 21 ~ 25 days at low temperature.

(8) Filtration and sterilization process

The fermentation broth after aging is filtered and sterilized at 55 to 65 ° C for 15 to 25 minutes, preferably at 60 ° C for 20 minutes, in order to stop fermentation and commercialize the bacteria remaining in Aronia vinegar. When sterilized at high temperature, nutrients can be destroyed, and alcohol components can be volatilized.

Production Example: Preparation of vinegar using Aronia fruit

1 Kg of frozen Aronia fruit is selected and sprayed using ethanol with an alcohol content of 15% and then subjected to a first cold treatment at a temperature of 2 to 4 ° C. The first low temperature treated Aronia fruit was sprayed with ethanol having an alcohol content of 24% and subjected to second low temperature treatment at a temperature of 2 to 4 ° C.

The initial sugar content of 1 Kg of low-temperature treated Aronia fruit was measured and 200 g of sugar was added to obtain a sugar content of 23 to 25 Brix. 200 ml of water was added to the fruit, and 80 g of yeast and 20 g of yeast were inoculated.

The mixture in which the yeast and yeast were inoculated was placed in a fermentation vessel, and the fermentation vessel was fermented at 25 to 30 DEG C for 20 days in a state that the lid of the fermentation vessel was closed to prepare an aqueous fermentation broth.

The fermentation broth was aged at 25-35 ° C. for 14 days. The aged fermentation broth was filtered with a filter. Purified water was added to the fermentation broth and diluted to a final alcohol content of 8%.

The diluted fermentation broth was spontaneously fermented at 25-35 ° C for 21 days until the pH of the fermentation product became 3-8%. The fermentation broth prepared through the acetic acid fermentation step was aged at 5 to 10 ° C for 21 days at a low temperature, and then filtered and sterilized at 60 ° C for 20 minutes to obtain Aronia vinegar.

The shoots produced by the above-mentioned production method using the Aruonia fruit have a less brittleness and an anthocyanin content so that they have excellent antioxidative effect.

Claims

Spraying ethanol on the Aronia fruit and then treating it at low temperature;
Mixing 8 to 10 parts by weight of water, 15 to 25 parts by weight of water, and 0.5 to 1 part by weight of koji with respect to 100 parts by weight of the low-temperature treated aronia fruit;
Fermenting the mixture at 25 to 30 DEG C for 20 to 25 days;
Aging the alcoholic fermentation broth at 25 to 35 DEG C for 10 to 15 days;
Filtering the aged fermentation broth and diluting it with purified water to an alcohol content of 6 to 9%;
Fermenting the diluted fermentation broth with acetic acid until the fermentation product has an acidity of 3 to 9%; And
And aging the fermentation broth prepared through the acetic acid fermentation step at low temperature.

The method according to claim 1,
In the step of low temperature treatment after spraying ethanol on the Aronia fruit, the ethanol is sprayed to the Aronia fruit at a concentration of 10 to 18%, followed by low-temperature treatment at 2 to 4 ° C for 2 to 3 days, The method of manufacturing a vinegar using Aronia according to claim 1, wherein the Aronia fruit is re-divided into ethanol with a concentration of 20 to 27%, followed by low-temperature treatment at 2 to 4 ° C for 2 to 3 days.

The method according to claim 1,
Wherein the mixing step comprises adding 0.01 to 0.3 parts by weight of yeast to 100 parts by weight of the Aronia fruit.

The method according to claim 1,
Wherein the diluted fermentation broth is fermented at 25 to 35 DEG C for 15 to 25 days.

The method according to claim 1,
Wherein the low temperature aging step comprises aging the fermentation broth prepared through the acetic acid fermentation step at 5 to 10 DEG C for 21 to 25 days.

The method according to claim 1,
Further comprising the step of filtering and sterilizing the low-temperature aged fermented Aronia fermentation broth.