KR20170000890A - Fermented alcoholic beverage using Jerusalem artichoke and method of manufacturing the same - Google Patents

Abstract

Provided are fermented wine using Helianthus tuberosus L., and a preparation method thereof. The fermented wine using Helianthus tuberosus L. holds excellent characteristics in aspects of sweetness, alcohol content, pH, total acid, total amino acid, free sugar, organic acid, volatile aromatic component, total phenolic compound content, and the like, and has excellent functional characteristics in general including color, aroma, flavor, and the like. The fermented wine using Helianthus tuberosus L. is prepared by fermenting a Helianthus tuberosus L. powder using inulinase-producing yeast.

Description

FIELD OF THE INVENTION The present invention relates to fermented potato fermented beverages,

The present invention relates to a fermented porcine potato fermented by using an inulinase producing yeast and a method for producing the same.

Piglet potatoes (Jerusalem artichoke, Scientific name = Helianthus tuberosus L.) are widely distributed in Korea as aquatic plants from the North America. Pig potato is a year-old plant, with sunflower-shaped flowers bloom in August-September, and at the end of October, when the outside temperature falls below 17 ℃, the flower grows and potato-shaped root fruit is produced in the ground. do. Pork potatoes are plants that grow spontaneously in the wild without sprouting and are also highly fertile.

The major component of the potatoes is inulin and its analogues, which make up about 15% of the total, and the most inulin-rich plant on the planet is pig potatoes. Inulin has been known to have excellent functionality such as blood glucose lowering, constipation improvement, intestinal disease prevention, serum cholesterol lowering, blood lipid lowering, and diet effect. In particular, inulin is known to be a natural insulin because of its strong hypoglycemic action.

This inulin is a low calorie polysaccharide that is not digested in the gastric juice and is only changed into fructose when it is degraded. In 1995, Bach-Knudsen and Hessov reported that inulin is not degraded by human in vivo digestive enzymes (Bach-Knudsen KE, Hessov I (1995) Recovery of inulin from Jerusalem artichoke (Helianthus tuberosus L.) in the small intestine of man. Br J Nutr, 74, 101-113). In particular, in this study, it was confirmed that inulin was not decomposed by confirming that inulin was detected in a human small intestine after ingesting potatoes. These results suggest that inulin does not increase blood sugar, and it has anti - obesity effect and possibility as dietary fiber.

Thus, research has focused on the functionality of inulin itself, which is a main component of porcine potatoes. However, there has been no research to develop inulin as a fructose, especially as an alcoholic beverage using this fructose.

It is an object of the present invention to provide a high-quality fermentation product using an active ingredient extracted from a potato.

It is another object of the present invention to provide a method for producing the porcine potato fermented product.

The objects of the present invention are not limited to the above-mentioned objects, and other objects not mentioned can be clearly understood by those skilled in the art from the following description.

According to an embodiment of the present invention, a porcine potato fermented product can be produced by fermenting a potato powder with an inulinase producing yeast.

According to another aspect of the present invention, there is provided a method for preparing a porcine potato fermentation product, comprising the steps of: adding and mixing pig potato powder in water; heating the pig potato powder to extract inulin; And inoculating the yeast-producing yeast to ferment the pig potato powder.

The inulinase producing yeast may be a strain of Pichia anomala JK04 (KACC93193P).

The inulinase producing yeast used in the present invention is cultured in a medium consisting of yeast extract, maltose, or glucose at about 30 ° C at about 150 rpm for 36 to 48 hours And centrifuged at about 8000 rpm for about 15 minutes to recover only the cells.

According to an embodiment of the present invention, there is provided a method for preparing a fermented porcine potato, comprising the steps of adding hot air-dried porcine potato powder to water and mixing the same, and heating the mixture at 70 to 90 ° C for about 15 minutes to extract the inulin from the potato powder Heating the resultant at a room temperature, adding the frozen money to a fermentation tank, and adding the sugar to the fermentation tank so as to have a sugar content of about 25 ° Brix; and adding about 10% (v / w) of the yeast cultured yeast seedlings cultured with inulinase alone, followed by fermentation at about 20 ° C for about 10 days.

The details of other embodiments are included in the detailed description and drawings.

As described above, the porcine potato fermented juice according to the present invention and the preparation method thereof have excellent properties in sugar content, alcohol, pH, total acid, total amino acid, free sugar, organic acid, volatile flavor component, total phenolic compound content, Flavor, flavor and the like, and a process for producing the same.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a graph illustrating changes in sugar content according to fermentation time of a porcine potato fermented according to an embodiment of the present invention. FIG.
FIG. 2 is a graph showing changes in reducing sugar according to fermentation time of a fermented potato fermented according to an embodiment of the present invention. FIG.
FIG. 3 is a graph showing changes in alcohol according to fermentation time of a fermented potato fermented according to an embodiment of the present invention.
FIG. 4 is a graph showing changes in pH according to fermentation time of a porcine potato fermented according to an embodiment of the present invention.
FIG. 5 is a graph showing change in total acid according to fermentation time of a fermented potato fermented according to an embodiment of the present invention.
FIG. 6 is a graph showing changes in total amino acids according to fermentation time of a fermented potato fermented according to an embodiment of the present invention.
FIG. 7 is a graph illustrating changes in viable cell count according to fermentation time of a fermented potato fermented according to an embodiment of the present invention.
FIG. 8 is a graph showing the content of total phenolic compounds in a porcine potato fermented according to an embodiment of the present invention. FIG.
FIG. 9 is a graph showing turbidity and color of porcine potatoes after completion of fermentation at 660 nm and 420 nm, respectively, according to an embodiment of the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention, and the manner of achieving them, will be apparent from and elucidated with reference to the embodiments described hereinafter in conjunction with the accompanying drawings. The present invention may, however, be embodied in many different forms and should not be construed as being limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. Is provided to fully convey the scope of the invention to those skilled in the art, and the invention is only defined by the scope of the claims.

Example 1 Preparation of Pork Potato Fermented Juice

<1-1> Materials

Pork potato (purchased from Gimcheon) was dried in hot air for 2 days at 45 ℃ in a drier and pulverized to powder. After that, the potato powder of pork was kept at 4 ℃ for cold storage. The inulin content of pig potato powder was 48.19wt%. In the case of the phenolic compounds, the gallic acid equivalent and the tannic acid equivalent of the potato powder were 1.92 ± 0.02 mg and 4.20 ± 0.03 mg, respectively.

&Lt; 1-2 > Strain used and culture conditions

An inulinase producing yeast strain was used to produce a porcine potato fermented according to an embodiment of the present invention. Inulinase plays a role in converting inulin into fructose. As the inulinae-producing yeast strain of this Example, a novel strain isolated from a traditional yeast strain (saccharifying power of 300 SP / g or higher, Song Kook Song, Gwangju, Korea) was used. The isolated strain was named Pichia anomala JK04 (KACC93193P) and received the accession number on March 10, 2014 from the National Institute of Agricultural Science and Technology (KACC). Table 1 below shows the type and composition of the medium for culturing the strain of this Example. The culture medium containing the strain was subjected to shaked culture at about 30 ° C at about 150 rpm for 36 to 48 hours and then centrifuged at about 8000 rpm for about 15 minutes (Vision Scientific CO., VS-24SMTi, Bucheon, Korea ), And only the cells were recovered and used in the experiment.

Strain badge Composition (%, w / v) Pichia anomala JK04 (KACC93193P) Yeast extract 1.0 Maltose 2.0

<1-3> Preparation of Pork Potato Fermented Juice

500 g of hot-air dried pork potato powder was added to 3 L of water, and the mixture was heated to 70 to 90 ° C., preferably 80 ° C., for about 15 minutes to extract inulin. The thus frozen pellets were added to a 15 L fermenter and sugar was added thereto to obtain a sugar content of about 25 ° Brix. Subsequently, about 10% (v / w) seed culture of the cell wall was inoculated only with Pichia anomala JK04 (KACC93193P), and fermentation was carried out at about 20 ° C for about 10 days.

Example 2. Verification of efficacy of potato sweet potatoes

<2-1> Analysis of fermentation characteristics

In the process of producing the porcine potato fermented wine of the present invention, the degree of sugar (Brix), reducing sugar, alcohol, pH, and viable cell count were measured during fermentation. Total acid contents and total amino acid contents were expressed as lactic acid and glycine contents, respectively.

&Lt; 2-2 >

The free sugar, organic acid and amino acid composition of the porcine potato fermented beverage according to the present invention were analyzed.

In order to analyze the volatile flavor components of the potato fermented pork of the present invention, a method of collecting flavor components was used. Specifically, fragrance components were collected by head-space method using SPME fiber (50/30 um DVB / CAR / PDMS, Supelco, Bellefonte, PA, USA). SPME fibers were desorbed at 240 ° C for 1 hour using a gas chromatograph (GC) before adsorbing the fragrance components. Add 5 mL of sample to a 20 mL SPME vial (23 × 75 mm, Bellefonte, PA, USA), add 25% (w / v) NaCl to help extract the fragrance, screw cap) (PTFE / Silicone Septa 18 mm, 35 Shore A, Bellefonte, PA, USA). The prepared sample was kept at 60 캜 and stirred for 20 minutes by a magnetic stirrer to make the volatile components equilibrate in the head space of the SPME glass bottle. The SPME fibers were injected and the fragrance components were adsorbed onto the SPME fibers for 20 minutes under the same conditions. After injecting the SPME fiber into the gas chromatograph, the fragrance components were collected after holding the fragrance component for 30 minutes. Table 2 shows the analytical conditions of a gas chromatograph-mass spectrometer (GC-MS) used for analyzing the volatile flavor components of the potato fermented pork of the present invention. The database or library used here was Wiley9Nist0.8 (WIley9Nist0.8 Library, mass spectral search program, version 5.0, USA).

parameter Analysis condition Instrument Agilent 7890A Column DB-WAX (60 m × Φ 0.25 mm × 0.25 μm, Agilent) Column temp. 240 ° C (5 min) -> 240 ° C (2 min) -> 220 ° C (2 ° C / min) Carrier gas He (1 mL / min) Inlet temp. 240 ℃ Split ratio 20: 1 Detector Agilent 5975C inert XL MSD with Triple-Axis Detector

In order to analyze the turbidity and color of the porcine potato fermenter of the present invention, the absorbance of the fermented porcine potato fermenter was measured. Absorbance was measured at 660 nm with a UV-visible spectrometer (Shimazdu Co., UV-1601, Kyoto, Japan) and at 420 nm with a yellow color.

In order to conduct the sensory evaluation of the porcine potato fermented beverages of the present invention, 17 sensory agents interested in this study were selected from the students of the food science department of Kyungpook National University, , Scent, taste, and general preference were used to conduct the 5-point scale. Here, the sensory scores were divided into 5 (very good), 4 (good, good), 3 (fair, fair), 2 (bad, bad), and 1 (very bad, very bad) .

Experimental Example 1 Characterization of Pork Potato Fermented by Fermentation Process

<1-1> Change in sugar content (° Brix)

Porky potato powder was fermented using Pichia anomala JK04 (KACC93193P), an inulinase producing yeast of the present invention, and the change of sugar content was measured. BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a graph illustrating changes in sugar content according to fermentation time of a porcine potato fermented according to an embodiment of the present invention. FIG. As shown in FIG. 1, as the fermentation progressed at an initial sugar content of 24.6 ° Brix, the sugar content was converted into alcohol and the sugar content tended to decrease. The sugar reduction rate was found to be large in the 3rd to 4th day of fermentation. On the last day, the sugar content was 10.8 ° Brix.

<1-2> Changes in reducing sugar

Inulin and sucrose are nonreducing and are hydrolyzed by the enzyme Pichia anomala JK04 (KACC93193P), an enzyme that produces inulinase, to produce glucose or fructose fructose) is produced. Reducing sugar is used because yeast is used for alcohol fermentation, so it decreases as fermentation progresses and alcohol is produced.

Changes in reducing sugar were measured by fermenting pig potato powder using Pichia anomala JK04 (KACC93193P), an inulinase producing yeast of the present invention. FIG. 2 is a graph showing changes in reducing sugar according to fermentation time of a fermented potato fermented according to an embodiment of the present invention. FIG. As shown in FIG. 2, reducing sugar increased in the first day to two days from the initial reducing sugar of 2.86 mg / mL, and the reducing sugar tended to decrease as fermentation progressed.

In this experiment, the maximum reducing sugar content was measured as 126.27 mg / mL on day 2. The final 10 day reducing sugar content was measured as 10.63 mg / mL, and most of the reducing sugar was consumed.

<1-3> Changes in Alcohol

According to the alcohol fermentation equation of Gay-Lussac in Equation 1 below, one glucose molecule is converted into two molecules of ethanol and two molecules of carbon dioxide gas to make alcohol fermentation.

[Formula 1]

Alcohol is a product that remains after the yeast has obtained the energy needed for growth and proliferation from glucose through fermentation under anaerobic conditions.

Alcohol change was measured by fermenting the potato powder with Pichia anomala JK04 (KACC93193P) which is an inulinase producing yeast of the present invention. FIG. 3 is a graph showing changes in alcohol according to fermentation time of a fermented potato fermented according to an embodiment of the present invention. As shown in FIG. 3, as the whole fermentation progressed, the sugar content was decreased and the alcohol content was increased. This was also in agreement with the sugar reduction pattern of the potato fermented pork (see FIG. 1).

On the 1st day, the alcohol production was 0 to 0.2% (v / v), but the alcohol production was remarkable on the 2nd day.

At the end of fermentation, the alcohol content was measured as 10.6% (v / v), indicating a high alcohol production.

<1-4> Changes in pH and total acid

The pH of the potato fermented pork directly affects the color, flavor, oxidation, microbiological safety, and protein stability, which is an important factor in overall quality. Most yeasts produce organic acids during fermentation, thereby increasing their acidity. When the fermentation broth is contaminated with lactic acid bacteria, the acidity increases abnormally to 7 to 10. The pH is measured by measuring the amount of dissociated hydrogen ions as a hydrogen ion concentration, and the total acid is a concentration of the total acid, which indicates the amount of both dissociated and not dissociated. Although the dissociated acid is 10 times more potent than the non-dissociated acid, most acids in the fermentation yield less than 1% of dissociation, so the amount of total acidity, or total acid, that affects the taste .

Changes in pH and total acid were measured while fermenting the potato powder with Pichia anomala JK04 (KACC93193P), an inulinase producing yeast of the present invention. FIGS. 4 and 5 are graphs showing changes in pH and total acid according to fermentation time of a fermented potato fermented according to an embodiment of the present invention, respectively. As shown in FIG. 4, the pH of the whole pellet was in the range of pH 6.47 before inoculation, and the pH was decreased by various organic acids generated as the fermentation proceeded.

The acidity of the experimental group continued to increase until the end of fermentation, but the pH increased from 5.43 to 5.60 on the 2nd and 3rd day of fermentation because the amino acids, proteins and organic acid salts contained in the samples buffered.

<1-5> Changes in Total Amino Acids

Yeast uses the absorbed amino acids for growth and biosynthes essential amino acids necessary for growth. Some of the amino acids are used by yeast, and the remainder remain as a constituent of the fermented milk.

Changes in total amino acids were measured by fermenting the potato powder with Pichia anomala JK04 (KACC93193P) which is an inulinase producing yeast of the present invention. FIG. 6 is a graph showing changes in total amino acids according to fermentation time of a fermented potato fermented according to an embodiment of the present invention.

As shown in FIG. 6, since the amino acid necessary for growth was not present in the fermentation from the beginning of fermentation, the content of total amino acid was increased because the essential amino acid was biosynthesized from the beginning, and the amino acid content of the final 10 days was measured to be 0.72 mg / mL .

<1-6>  Changes in viable cell count

The yeast growth period can be broadly divided into a large number of stages, a stopper, and an extinction device. When the sugar content is less than 20% (w / v), the yeast progresses actively through the algebraic and stationary stages to achieve quick and complete fermentation.

Porky potato powder was fermented using Pichia anomala JK04 (KACC93193P), an inulinase producing yeast of the present invention, and the change of viable cell count was measured. FIG. 7 is a graph illustrating changes in viable cell count according to fermentation time of a fermented potato fermented according to an embodiment of the present invention. As shown in FIG. 7, the sugar content increased and the number of viable cells increased as the reducing sugar and alcohol content increased at the beginning of fermentation.

The number of viable cells in the experimental group was the highest at 8.24 log CFU / mL on day 5, and then decreased to 7.70 log CFU / mL on day 10.

EXPERIMENTAL EXAMPLE 2 Physicochemical Properties of Pork Potato Fermented Juice after Fermentation

< 2-1> General characteristics of fermented potatoes

Table 3 below shows the general characteristics of the inventive porcine potato fermented product after fermentation has ended.

Experimental Section General characteristics Soluble solid
(° Brix) Alcohol
(%, v / v) pH Total acid
(mg / mL) Total amino acid
(mg / mL) JK04 10.8 11.6 4.91 5.54 0.72

(JK04 = P. anomala JK04)

In this experiment, the alcohol content was 11.6% (v / v), indicating that the alcohol fermentation proceeded properly. pH was measured as 4.91 and total acid was measured as 5.54 mg / ml.

<2-2> Free sugar composition

When inulin is hydrolyzed, it produces inulinooligosaccharides, FOS, sucrose, glucose, and fructose with various degrees of polymerization. The monosaccharide is also reduced and is detected in the form of sorbitol in clucose, mannitol in fructose and sugar alcohol in sorbitol. In general, pentose, which is not available to yeast, can also be classified as reducing sugar. However, since pentose exists in a bound state in molecules of small sugars, polysaccharides, and glycosides, There is little content of reducing sugar.

As a result of fermentation of porcine potato powder using Pichia anomala JK04 (KACC93193P) which is an inulinase producing yeast of the present invention, the free sugar content of the porcine potato fermented according to the present invention is shown in Table 4.

Experimental Section Free sugar content (mg / mL) Inulin
(GF _n ) 1-Kestose
(GF ₂ ) Sucrose
(GF) Glucose
(G) Fructose
(F) Xylose Mannitol JK04 29.26 ND 1.24 0.59 7.83 ND 4.81

(JK04 = P. anomala JK04, ND = not detected)

In the present experiment, inulin was quantified to be as low as 29.26 mg / mL, because of its excellent inulinase activity. Pentose, xylose, is present in the form of hemicellulose and is generally not fermented by yeast. In this experimental example, xylose was not detected, which was not measured because xylose was present in the bound state.

<2-3> Organic acid composition

The organic acid is divided into volatile acid and fixed acid, and the fixed acid is the remaining acid except hydric acid. Acetic acid accounts for most of the dissipation, and formic acid, butyric acid, and propionic acid. If there are too few organic acids, there is no acidity, and if it is too much, it becomes a sore state that can not eat. The organic acids contained in the soup are mostly produced by the proliferation and fermentation of yeast, and succinic acid, malic acid, and lactic acid occupy about 80% of the total fermented soup. Citric acid, acetic acid, and the like.

In this experiment, the porcine potato powder was fermented using Pichia anomala JK04 (KACC93193P), an inulinase producing yeast, and the organic acid content of the porcine potato fermented according to the present invention was as shown in Table 5.

Experimental Section Organic acid content (mg / mL) Oxalic
acid Citric
acid Tartaric
acid Malic
acid Succinic
acid Lactic
acid Acetic
acid Propionic
acid JK04 22.43 11.96 13.37 0.08 3.76 9.64 1.76 0.42

(JK04 = P. anomala JK04, ND = not detected)

The contents of 8 kinds of organic acids were analyzed and all types of organic acids were detected.

The total organic acid content was 63.42 mg / mL and many organic acids were detected.

<2-4> Composition of amino acid composition

Yeast uses ammonium ions and sugars to synthesize the amino acids needed for growth, but already in the gut, amino acids help to grow and ferment yeast. Most amino acids are used to grow yeast. However, since yeast can not use proline as a nitrogen source in the absence of oxygen, amino acids in the soup are consumed almost exclusively with proline. However, at the end of fermentation, the amino acids in the yeast cells are released by the self - digestion of the killed yeast cells, and the amino acids in the fermented milk are increased again. Amino acid is a component that imparts a rich taste to alcohol. When it is produced too much, it causes a tastful taste that seems to be ovoid, and it decreases the quality of essential amino acid. Some of the amino acids are deaminated and decarboxylated by yeast, resulting in various products such as keto acids and alcohols.

As a result of fermenting the potato powder with Pichia anomala JK04 (KACC93193P), an inulinase producing yeast, the content of constituent amino acids of the potato fermented according to the present invention is shown in Table 6.

amino acid Content (μg / mL) Aspartic acid 983.46 Threonine ND Serine 19.36 Glutamic acid 418.13 Glycine 38.09 Alanine 299.59 Cysteine ND Valine 39.18 Methionine 17.17 Isoleucine 7.24 Leucine 24.22 Tyrosine 59.63 Phenylalanine 32.34 Lysine 25.58 NH ₃ 66.74 Histidine 7.49 Arginine ND Proline 1200.67

(ND = not detected)

Aspartic acid was found to be high at 983.46 μg / mL in this experiment and threonine, cysteine and arginine were not detected. Ammonia was detected as 66.48 μg / mL in this experiment.

<2-5> Volatile Flavor Components

The flavor of fermented beans is a very important factor in determining the quality of fermented beans. Flavor components are known to be produced in raw materials or during the fermentation process. Factors affecting the formation of aroma components include environmental conditions such as soil and climate, pH, fermentation temperature, fermentation conditions such as yeast, and brewing methods. The flavor of the fermented beverage may include esters, aldehydes, ketones, terpenes, norisoprenoids, acids, alcohols, sulfur compounds, ), And the flavor of the fermented beverage is formed by the combined action of different compounds. Various organic acids and fatty acids are combined with alcohol by enzymes in yeast cells to produce esters. A higher alcohol is an alcohol with three or more carbons. It is usually called fusel oil. When the content is low, it forms a unique fragrance to make the fermentation product complex. However, when it is too much, it becomes irritating, It can have a bad effect. In addition, fugel oil is produced by the reaction of sugars and amino acids or by yeast during alcohol fermentation. Examples of the solvent include iso-propyl alcohol, n-propyl alcohol, iso-butyl alcohol, and iso-amyl alcohol. Aldehydes are substances that are formed by the oxidation of alcohol, such as formaldehyde and acetaldehyde. Acetaldehyde is a common substance in alcohol. When the amount of the dissipation is large, it becomes rough and bitter, and it can smell the ethyl acetate which is similar to the acetone odor. Ethyl acetate (ethyl acetate) is a component that affects the flavor. When it is small, it gives a positive effect on the flavor, but when it is large, the flavor is not good. Ethyl acetate is produced by the reaction of acetic acid with ethanol, or by the enzymes of yeast during alcohol fermentation. The amount of ethyl acetate varies depending on the species of yeast. Methanol is not a normal by-product of alcohol fermentation, but is a component produced by the hydrolysis of pectin by pectin methylesterase present in the fruit.

The volatile flavor components of the porcine potato fermented according to the present invention are shown in Table 7 as a result of fermenting the potato powder with Pichia anomala JK04 (KACC93193P), an inulinase producing yeast.

Peak no. Compound Experimental Section Pichia anomala JK04 One Acetaldehyde 0.025 2 Methyl acetate ND 3 Ethyl acetate 8.924 4 Diethyl acetal 0.154 5 Ethyl N-methylcarbamate ND 6 Isobutyl acetate 0.104 7 Ethyl butyrate ND 8 n-Propyl alcohol 0.069 9 Isobutyl alcohol 1.129 10 Isoamyl acetate 0.039 11 n-Butyl alcohol ND 12 Isoamyl alcohol 1.457 13 Ethyl hexanoate ND 14 n-Hexyl acetate ND 15 Ethyl lactate ND 16 n-Hexyl alcohol ND 17 n-Heptyl acetate ND 18 3-Ethoxy-1-propanol ND 19 Ethyl octanoate ND 20 Acetic acid 0.298 21 n-Heptyl alcohol ND 22 Isobutanoic acid ND 23 n-Butanoic acid ND 24 Isopentanoic acid ND 25 Active pentanoic acid ND 26 Methyl salicylate 0.012 27 3,4-Dimethylbenzaldehyde ND 28 2-Phenylethyl acetate 0.041 29 n-Hexanoic acid 0.015 30 Ethyl hydrocinnamate ND 31 Phenylethyl alcohol 0.487 32 Carbolic acid 0.01 33 4-Hydroxynonanoic acid lactone 0.008 34 n-Octanoic acid ND 35 2-Ethylhexyl salicylate 0.007 36 2,4-Di-tert-butylphenol 0.013

(ND = not detected, unit = peak area (%))

Among the 16 esters, 2 aldehydes, 7 acids, 8 alcohols, 2 phenols, and 1 acetal, 17 species were detected in this experiment. It can be seen that the fragrance is relatively uncomplicated because the number of fragrance components is relatively small. Especially, ethyl acetate was detected much more than other fragrance components.

<2-6> Total phenolic compound content

Phenolic compounds constitute pigment and tannin materials and are very important in sensory function and technical aspects. That is, it has a large effect on color and flavor, and it is also used for purification of the fermentation broth because it coagulates the protein. These components act biochemically as antioxidants in the body and have the effect of delaying and preventing chronic diseases such as heart disease, cancer, aging and arteriosclerosis. Non-flavonoids are phenolic acid-based substances that do not have a flavonoid structure, such as benzoic acid, cinnamic acid, hydroxycinnamic acid, acid. From a sensory point of view, these substances do not show any special flavor, but they can be precursors of volatile phenols by the action of certain microorganisms. There are animal-like ethyl phenol and ethyl gaiacol, stimulant guacine painted vinyl phenol and vinyl gaiacol. Tyrosol, a honey flavor-like aroma, is made by changing the yeast's tyrosine during alcohol fermentation. Coumarin can be seen as a derivative of cinnamic acid, a component of oak that is found in the form of bitter glycosides in wood, or in an acidic aglycone state in naturally dried trees.

As a result of fermenting the potato powder with Pichia anomala JK04 (KACC93193P), which is an yeast producing yeast extract, the total phenolic compound of the potato fermented by the present invention The content is shown in FIG. Conversion quantification values are expressed in μg GAE (gallic acid equivalent) and TAE (tannic acid equivalent) per mL, and control indicates unfrozen potato powder before centrifugation. First, the content of total phenolic compounds in the control was measured as 293.61 μg GAE / mL and 641.71 μg TAE / mL. After the fermentation, the total phenolic compound content of the experimental group was higher than that of the control.

<2-7> Turbidity and color accuracy

In order to measure the turbidity and color of the fermented porcine potato fermented according to an embodiment of the present invention, turbidity was measured at 660 nm and color was measured at 420 nm indicating yellow color. The results were as shown in FIG. In this experiment, turbidity and color value were high and dark color was observed.

<2-8> Sensory characteristics

The main taste of wine is sweet, sour, salty, bitter and spicy, and it is called "5". Sweetness is unfermented sugar, fermentation by-product glycerol, low-molecular amino acid and sweetness, while acidity is produced by organic acid. The bitter taste is mainly caused by amino acids, inorganic salts, and alcohols having a large molecular weight. The complex flavor of a complex subtle flavor that combines sweetness, sourness, bitter taste, and aroma is involved in amino acids, organic acids, and nucleic acids, and is typically caused by MSG, succinic acid, and glycine. Adding sweetness to a salty taste makes it feel more sweet. Adding a sour taste to a salty taste results in a contrast phenomenon that increases the salty taste. Sweetness and sourness, and sweetness and bitter taste, cancel each other to weaken the taste.

The color, flavor, taste, and general preference are important factors in determining the commercial value of alcoholic beverages. Table 17 shows the results of the 5-point scale method of 17 sensory agents of the present invention. The experimental group received good scores for color, aroma, taste, and overall acceptability.

Experimental Section Sensory score Color Flavor Taste Overall preference JK04 3.59 ^b ± 0.87 3.53 ^a ± 1.23 2.82 ^ab ± 1.07 3.06 ^b ± 0.75

(JK04 = P. anomala JK04)

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, You will understand. It is therefore to be understood that the above-described embodiments are illustrative in all aspects and not restrictive.

National Institute of Agricultural Science KACC93193P 20140310

Claims (6)

A porcine potato fermented product prepared by fermenting potato powder with inulinase producing yeast. The method according to claim 1,
Wherein the inulinase producing yeast is Pichia anomala JK04 (KACC93193P). The method according to claim 1,
The piglet potato powder prepared by adding the pig potato powder to water and then heat-treated at 70 to 90 ° C for inulin extraction and inoculating the yeast producing inulinase. Mixing the water with the potato powder of pigs and mixing them;
Heating the pig potato powder to extract inulin; And
And inoculating the yeast with yeast producing inulinase to ferment the pig potato powder. 5. The method of claim 4,
The inulinase producing yeast may be selected from the group consisting of Pichia anomala JK04 (KACC93193P). 5. The method according to claim 4,
Cooling the resultant to room temperature; And a step of adding to the resulting frozen product.

Images