KR20170087322A

KR20170087322A - Method for preparing traditional vinegar comprising fermentation of natural whole grains giving rich flavor to Korean food

Info

Publication number: KR20170087322A
Application number: KR1020160007152A
Authority: KR
Inventors: 천지은; 김경옥; 백은종; 최용호; 허병석
Original assignee: 샘표 주식회사
Priority date: 2016-01-20
Filing date: 2016-01-20
Publication date: 2017-07-28

Abstract

The present invention relates to a fermented grain vinegar comprising a fermented grain, wherein the grain comprises at least one selected from the group consisting of barley, white rice, brown rice, sorghum and millet, wherein the vinegar has a free amino acid content of To 0.05% by weight to 0.2% by weight of a fermented grain vinegar and a process for producing the same.

Description

[0001] The present invention relates to a method for preparing a natural soybean fermented with natural flavor,

This specification discloses a fermented grain vinegar and a method for producing the same.

Vinegar can be classified into natural vinegar, alcoholic vinegar, and synthetic vinegar depending on the preparation method. Natural vinegar is obtained by alcohol fermentation and acetic acid fermentation under the static fermentation conditions by the conventional vinegar production method. The vinegar is obtained by fermentation of the fermented alcoholic beverages, and synthetic vinegar is obtained by fermentation of ginger acetic acid, water, spices, . Vinegar vinegar can produce vinegar with a variety of flavors and physiological functional ingredients from raw materials containing starch or saccharides.

The traditional vinegar manufacturing method is generally based on the disease blight method. Disease Happy fermentation method is fermented naturally under political fermentation condition and nutrition is excellent and characteristics of raw material remain, but alcohol fermentation and acetic acid fermentation proceed simultaneously, yield is low, and residual alcohol is high. In addition, due to the nature of fermentation, contamination by cellulase-producing strains may cause difficulties in industrialization due to problems such as cellulosic membrane formation, turbidity and quality deterioration due to contamination during aging.

Therefore, there is a demand for vinegar manufacturing technology with high fermentation yield and stable quality suitable for industrial production. In addition, there is a demand for vinegar having excellent nutrition and having various flavors.

Korean Patent Publication No. 2011-0111157

In view of the above, a problem to be solved by the present invention is to provide a natural vinegar having high amino acid content and containing nutrients such as vitamins and minerals and having excellent nutrition.

In another aspect, a problem to be solved by the present invention is to provide a natural vinegar having excellent flavor.

In another aspect, a problem to be solved by the present invention is to provide a method for producing a natural vinegar having a high fermentation yield and stable quality suitable for industrial production.

In one aspect of the present invention, there is provided a fermented grain vinegar comprising a fermented grain, wherein the grain comprises at least one selected from the group consisting of barley, white rice, brown rice, sorghum and millet, wherein the vinegar has a total amino acid content 0.1 to 0.6% by weight based on the weight of the fermented grain vinegar.

According to another aspect of the present invention, there is provided a method for producing a fermented grain vinegar, comprising the steps of: preparing a granulated saccharified liquid by adding a liquefying enzyme, a saccharifying enzyme and a proteolytic enzyme to the grain, adding yeast to the granulated saccharified liquid, Preparing a fermented product, and adding acetic acid to the first fermented product to produce a second fermented product by fermentation with acetic acid.

In one aspect, the present invention provides a natural vinegar having high amino acid content and high nutritional content containing components such as vitamins and minerals.

In another aspect, the present invention can provide natural vinegar having excellent flavor.

From another point of view, the present invention can provide a method for producing natural vinegar with stable fermentation yield and stable quality suitable for industrial production.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a diagram schematically showing a method for producing a fermented grain vinegar according to Example 1 of the present invention. Fig.
FIG. 2 is a graph showing the yield of acetic acid fermentation of the fermented grain vinegar according to Test Example 1.
Fig. 3 is a graph showing the results of sensory evaluation of fermented grain vinegar for each raw material according to Test Example 1. Fig.
FIG. 4 is a graph showing the yield of acetic acid fermentation of fermented cereal vinegar having different mixing ratios of raw materials according to Test Example 2. FIG.
Fig. 5 is a graph showing the results of sensory evaluation of fermented grain vinegar having different mixing ratios of raw materials according to Test Example 2. Fig.
FIG. 6 is a graph showing the saccharification yield of a granulated saccharified liquid according to Test Example 3 according to an enzyme decomposition reaction temperature. FIG.
7 is a graph showing the results of sensory evaluation of the granulated saccharified liquid according to Test Example 3 according to the temperature of the enzymatic decomposition reaction.
8 is a graph showing the saccharification yield of the saccharified liquid of the grain according to the addition amount of saccharifying enzyme according to Test Example 4. Fig.
9 is a graph showing the comparison of the free amino acid contents of the fermented grain vinegar and commercially available brown rice vinegar / grape vinegar according to Test Example 5.

Hereinafter, specific embodiments of the present application will be described in more detail. However, the techniques disclosed in this application are not limited to the embodiments described herein but may be embodied in other forms. 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. It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit and scope of the invention.

In the present specification, the term " fermented grain vinegar " means a natural vinegar produced through an alcohol fermentation process and an acetic acid fermentation process, and is different from a synthetic vinegar such as a vinegar or glacial acetic acid produced by fermentation of fermented alcohol.

As used herein, the term " free amino acid " refers to an amino acid that exists in the form of a single molecule, rather than an amino acid-linked form such as a peptide or protein.

In the present specification, " total acidity " refers to a value obtained by collecting 10 ml of a measurement target, adding distilled water thereto to dilute the concentrate to a concentration of 10% by volume, titration with 0.1N NaOH solution using phenolphthalein reagent as an indicator, can do.

In this equation, the amount of 0.1 N NaOH used is a value obtained by multiplying the volume (ml) of the 0.1 N NaOH solution used by the activity of 0.1 N NaOH.

In the present specification, " acetic acid fermentation yield "

In the above equation, the estimated total acidity can be calculated by the following equation.

In the above equation, the unit of glucose content of the granulated saccharified liquid is the weight percentage, and the hydrolysis ratio of acetic acid refers to the weight ratio of water added to the first fermented product at the time of acetic acid fermentation.

In the present specification, the " saccharification yield "

In this equation, the glucose content of the cereal and cereal glycosylated liquid was measured using HPLC. The measurement conditions are as follows. In the above formula, the unit of the glucose content of the granulated saccharified liquid and grain is% by weight.

Column: 300 mm in length, 4 mm in inside diameter, μ-Bondapak Carbohydrate column

Detector: RI

Mobile phase: acetonitrile: distilled water (80:20, w / w)

Flow rate: 1.0 ml / min

Column temperature: 25 ° C

The fermented grain vinegar according to an embodiment of the present invention may include fermented grains.

The grain may include at least one selected from the group consisting of barley, white rice, brown rice, sorghum and millet, and may include barley, white rice and brown rice, for example, barley, white rice, brown rice, And a flag. The above grains are mixed at a specific mixing ratio to be described later to give a remarkably excellent flavor and high vinegar content because of high amino acid content.

The grain may contain brown rice and barley at a ratio of 1: 5: 60 to 65 in terms of brown rice: barley weight ratio. Within this range, the vinegar production yield is excellent and the flavor can be excellent.

The grain may contain brown rice and white rice at a ratio of 1: 5: 30 to 35 in a brown rice: white rice weight ratio. Within this range, the vinegar production yield is excellent and the flavor can be excellent.

The grain may include barley and white rice at a ratio of 1: 0.4 to 0.6 in a weight ratio of barley: white rice.

Barley, white rice and brown rice at a weight ratio of 1: 5: 60 to 65: 30 to 35 of brown rice: barley: white rice. Within this range, the vinegar production yield is excellent and the flavor can be excellent.

The grain may include 40 to 65 parts by weight of white rice, 0.5 to 15 parts by weight of brown rice, 0.1 to 10 parts by weight of corn, and 0.1 to 10 parts by weight of corn, relative to 100 parts by weight of barley. For example, 100 parts by weight of barley For example, 45 to 60 parts by weight of white rice, 1.0 to 10 parts by weight of brown rice, 0.5 to 7 parts by weight of millet, and 0.5 to 7 parts by weight of water. For example, 46 to 58.5 parts by weight, 1.5 to 8.5 parts by weight of brown rice, 0.7 to 5.5 parts by weight of millet and 0.7 to 5.5 parts by weight of millet. Within this range, the vinegar production yield is excellent and the flavor can be excellent.

In an embodiment, the cereal comprises at least 40.0 parts by weight, at least 40.5 parts by weight, at least 41.0 parts by weight, at least 41.5 parts by weight, at least 42.0 parts by weight, at least 42.5 parts by weight, at least 43.0 parts by weight At least 43.5 parts by weight, at least 44.0 parts by weight, at least 44.5 parts by weight, at least 45.0 parts by weight, at least 45.5 parts by weight, at least 46.0 parts by weight, at least 46.5 parts by weight, at least 47.0 parts by weight, at least 47.5 parts by weight, at least 48.0 parts by weight At least 48.5 parts by weight, at least 49.0 parts by weight, at least 49.5 parts by weight, at least 50.0 parts by weight, at least 50.5 parts by weight, at least 51.0 parts by weight, at least 51.5 parts by weight, at least 52.0 parts by weight, at least 52.5 parts by weight, at least 53.0 parts by weight At least 53.5 parts by weight, at least 54.0 parts by weight, at least 54.5 parts by weight, at least 55.0 parts by weight, at least 55.5 parts by weight, at least 56.0 parts by weight, at least 56.5 parts by weight, at least 57.0 parts by weight, at least 57.5 parts by weight, Not more than 65.0 parts by weight, not more than 64.5 parts by weight, not more than 64.0 parts by weight, not more than 63.5 parts by weight, not more than 63.0 parts by weight Not more than 62.5 parts by weight, not more than 62.5 parts by weight, not more than 61.5 parts by weight, not more than 61.0 parts by weight, not more than 60.5 parts by weight, not more than 60.5 parts by weight, not more than 59.5 parts by weight, not more than 59.5 parts by weight, Less than 57.5 parts by weight, less than 57.5 parts by weight, less than 56.5 parts by weight, less than 56.0 parts by weight, less than 55.5 parts by weight, less than 55.0 parts by weight, less than 54.5 parts by weight, less than 54.0 parts by weight, less than 53.5 parts by weight, 52.5 parts by weight or less, 52.0 parts by weight or less, 51.5 parts by weight or less, 51.0 parts by weight or less, 50.5 parts by weight or less, 50.0 parts by weight or less, 49.5 parts by weight or less, 49.0 parts by weight or less, 48.5 parts by weight or less, 48.0 parts by weight Not more than 47.5 parts by weight, not more than 47.0 parts by weight, or not more than 46.5 parts by weight. Within this range, the vinegar production yield is excellent and the flavor can be excellent.

In one embodiment, the cereal comprises at least 0.5 part by weight, at least 1.0 part by weight, at least 1.5 parts by weight, at least 2.0 parts by weight, at least 2.5 parts by weight, at least 3.0 parts by weight, at least 3.5 parts by weight At least 4.0 parts by weight, at least 4.5 parts by weight, at least 5.0 parts by weight, at least 5.5 parts by weight, at least 6.0 parts by weight, at least 6.5 parts by weight, at least 7.0 parts by weight, at least 7.5 parts by weight, at least 8.0 parts by weight, at least 8.5 parts by weight At least 9.0 parts by weight, at least 9.5 parts by weight, at least 10 parts by weight, at least 10.5 parts by weight, at least 11.0 parts by weight, at least 11.5 parts by weight, at least 12.0 parts by weight, at least 12.5 parts by weight, at least 13.0 parts by weight, at least 13.5 parts by weight 14.0 weight parts or more, or 14.5 weight parts or more, 15.0 weight parts or less, 14.5 weight parts or less, 14.0 weight parts or less, 13.5 weight parts or less, 13.0 weight parts or less, 12.5 weight parts or less, 12.0 weight parts or less, 11.5 weight Not more than 11.0 parts by weight, not more than 10.5 parts by weight, not more than 10.0 parts by weight, not more than 9.5 parts by weight, not more than 9.0 parts by weight, Not more than 8.0 parts by weight, not more than 7.5 parts by weight, not more than 7.0 parts by weight, not more than 6.5 parts by weight, not more than 6.0 parts by weight, not more than 5.5 parts by weight, not more than 5.0 parts by weight, not more than 4.5 parts by weight, Not more than 3.0 parts by weight, not more than 2.5 parts by weight, not more than 2.0 parts by weight, not more than 1.5 parts by weight, or not more than 1.0 parts by weight. Within this range, the vinegar production yield is excellent and the flavor can be excellent.

In an embodiment, the cereal comprises at least 0.1 part by weight, at least 0.2 part by weight, at least 0.3 part by weight, at least 0.4 part by weight, at least 0.5 part by weight, at least 0.6 part by weight, at least 0.7 part by weight At least 0.8, at least 0.9, at least 1.0, at least 1.5, at least 2.0, at least 2.5, at least 3.0, at least 3.5, at least 4.0, at least 4.5, At least 5.0 parts by weight, at least 5.5 parts by weight, at least 6.0 parts by weight, at least 6.5 parts by weight, at least 7.0 parts by weight, at least 7.5 parts by weight, at least 8.0 parts by weight, at least 8.5 parts by weight, at least 9.0 parts by weight, or at least 9.5 parts by weight Not more than 10 parts by weight, not more than 9.5 parts by weight, not more than 9.0 parts by weight, not more than 8.5 parts by weight, not more than 8.0 parts by weight, not more than 7.5 parts by weight, not more than 7.0 parts by weight, not more than 6.5 parts by weight, Not more than 5.0 parts by weight, not more than 4.5 parts by weight, not more than 4.0 parts by weight, not more than 3.5 parts by weight, not more than 3.0 parts by weight, not more than 2.5 parts by weight, 2.0 Up to 1.5 parts by weight, up to 1.0 part by weight, up to 0.9 part by weight, up to 0.8 part by weight, up to 0.7 part by weight, up to 0.6 part by weight, up to 0.5 part by weight, up to 0.4 part by weight, up to 0.3 part by weight, By weight or less. Within this range, the vinegar production yield is excellent and the flavor can be excellent.

The vinegar has a total amino acid content of at least 0.05 wt%, at least 0.1 wt%, at least 0.15 wt%, at least 0.20 wt%, at least 0.25 wt%, at least 0.30 wt%, at least 0.35 wt% 0.75 wt.% Or less, 0.75 wt.% Or less, 0.70 wt.% Or less, 0.65 wt.% Or less, 0.60 wt.% Or less, 0.55 wt.% Or less, 0.50 wt.% Or less , 0.45 wt.%, 0.40 wt.% Or less, 0.35 wt.% Or less, 0.30 wt.% Or less, 0.25 wt.% Or less, 0.20 wt.% Or 0.15 wt.% Or less, Lt; / RTI > Within this range, nutrition can be excellent and the flavor can be excellent.

Wherein the vinegar has a free amino acid content of at least 0.01 wt%, at least 0.02 wt%, at least 0.03 wt%, at least 0.04 wt%, at least 0.05 wt%, at least 0.06 wt%, at least 0.07 wt% At least 0.19% by weight, at least 0.19% by weight, at least 0.11% by weight, at least 0.12% by weight, at least 0.13% by weight, at least 0.14% by weight, at least 0.15% by weight, at least 0.16% by weight, at least 0.17% 0.29 wt.% Or less, 0.28 wt.% Or less, 0.27 wt.% Or less, 0.26 wt.% Or less, 0.25 wt.% Or less, 0.24 wt.% Or less, 0.23 wt.% Or less 0.12 weight% or less, 0.21 weight% or less, 0.20 weight% or less, 0.19 weight% or less, 0.18 weight% or less, 0.17 weight% or less, 0.16 weight% or less, 0.15 weight% or less, 0.14 weight% or less, , 0.12 wt% or less, 0.11 wt% or less, 0.10 wt% or less, 0.09 wt% or less, 0.08 wt% or less, 0.07 wt% or less, or 0.06 wt% For example, from 0.05% by weight to 0.20% by weight. Within this range, nutrition is excellent and the flavor can be excellent.

Especially, the above free amino acids are rich in Asp, Ser, Gly, Thr, Val, leu, His and Cys and rich in Taste, Phe, Arg and Lys. Can be expressed. The vinegar comprises at least 30% by weight, at least 31% by weight, at least 32% by weight, at least 33% by weight, at least 34% by weight of the total amino acids of free amino acids as free amino acids in a total content of Asp, Ser, Gly, Thr, Val, leu, At least 35 weight percent, at least 36 weight percent, at least 37 weight percent, at least 38 weight percent, at least 39 weight percent, at least 40 weight percent, at least 50 weight percent, at least 49 weight percent, at least 48 weight percent , 47 wt% or less, 46 wt% or less, 45 wt% or less, 44 wt% or less, or 43 wt% or less. For example, the vinegar may contain from 30% to 50%, such as from 35% to 45%, by weight, of the total amino acids of the total amino acids as free amino acids, such as Asp, Ser, Gly, Thr, Val, leu, His, %, For example from 40% to 45% by weight. Within this range, richness and sweetness can be abundant. The vinegar comprises 10% or more, 11% or more, 12% or more, 13% or more, 14% or more, 15% or more by weight of Tyr, Phe, Arg and Lys as total amino acids, Or more, 16 wt% or more, 17 wt% or more, 18 wt% or more, 19 wt% or more, 20 wt% or more, 45 wt% or less, 43 wt% or less, 41 wt% or less, 39 wt% or less, 37 Up to 35 weight percent, or up to 33 weight percent. For example, the vinegar may contain from 10% to 45%, such as from 15% to 25%, such as from 20% to as much as 20% by weight, of total amino acids of Tyr, Phe, Arg and Lys as total amino acids, 25% by weight. Within this range, a clean flavor can be exhibited. The vinegar contains the free amino acids of Asp, Ser, Gly, Thr, Val, leu, His, Cys, Tyr, Phe, Arg and Lys in the above-mentioned contents to give a rich flavor, Complex flavor can be expressed.

The vinegar may have a total acidity of 4% or more, 5% or more, or 6% or more, 8% or less, 7% or 6% or less, for example, 5% to 7%. Within the above-mentioned range, appropriate acidity can be exhibited as vinegar, and a desirable flavor can be exhibited.

1 is a schematic view illustrating a method of manufacturing a fermented grain vinegar according to an embodiment of the present invention. 1, a method for producing a fermented grain vinegar according to an embodiment of the present invention is a method for producing a fermented grain vinegar according to embodiments of the present invention, wherein a liquefying enzyme, a saccharifying enzyme and a protease are added Preparing a first fermented product by fermenting alcohol by adding yeast to the granulated saccharified liquid, and adding acetic acid to the first fermented product to ferment the fermented acetic acid to produce a second fermented product . Since alcohol fermentation and acetic acid fermentation are performed separately, the fermentation yield is high and the residual alcohol concentration is low, which makes it suitable for industrial mass production and can produce vinegar of uniform quality.

Liquefaction enzymes and saccharification enzymes can be added to the cereal to produce a granulated saccharified liquid. Enzyme treatment can be performed before fermentation to increase the content of amino acids, free amino acids, minerals, vitamins and the like. Through this, vinegar having excellent nutrition and remarkable flavor can be produced.

The liquefying enzyme, saccharifying enzyme and proteolytic enzyme may be used in an amount of 0.05 to 1.0% (v / w), for example, 0.1 to 0.5% (v / w) based on the total weight of the grain. In an embodiment, the liquefying enzyme, saccharifying enzyme and proteolytic enzyme are present in an amount of not less than 0.05% (v / w), not less than 0.10% (v / w), not less than 0.15% (v / (v / w), not less than 0.25% (v / w), not less than 0.30% (v / w), not less than 0.35% (v / (V / w) or more, 0.70% (v / w) or more, 0.75% (v / (v / w), not less than 0.80% (v / w), not less than 0.85% (v / w), not less than 0.90% (v / w), or not less than 0.95% (v / (v / w), not more than 0.95% (v / w), not more than 0.90% (v / w), not more than 0.85% (v / (v / w), not more than 0.65% (v / w), not more than 0.60% (v / w), not more than 0.55% (v / ) Or less, 0.40% (v / w) or less, 0.35% (v / w) or less, 0.30% (v / w) or less, 0.25% (v / (v / w) or less, or 0.10% (v / w) or less. The yield of glycation in which the granulated glycated liquid is produced within the above range is excellent, and the enzyme decomposition reaction can sufficiently take place.

When adding a liquefying enzyme, saccharifying enzyme and proteolytic enzyme to the cereal grains to prepare a saccharified saccharified liquid (enzyme treatment), the enzyme treatment temperature may be 50 ° C to 85 ° C, for example, 55 ° C to 85 ° C.

The enzyme treatment may include liquefaction treatment by adding liquefying enzyme, and saccharification treatment by adding saccharifying enzyme and proteolytic enzyme. The liquefaction treatment may be carried out at 60 ° C to 85 ° C, for example, at 75 ° C to 85 ° C, and the saccharification treatment may be performed at 50 ° C to 75 ° C, for example, 55 ° C to 65 ° C. Within the above temperature range, the saccharification yield of the saccharified saccharified liquid is high, and the flavor of the final vinegar produced, for example, the fragrant aroma and the sweet aroma may be high.

The enzyme treatment may be total 4 to 24 hours, for example 10 to 18 hours. For example, the liquefaction treatment may be performed for 2 to 6 hours, for example 4 hours, and the saccharification treatment may be carried out for 2 to 18 hours, for example 6 to 15 hours, for example 12 hours Can be performed.

In embodiments, the method may include immersing the grains in water prior to the enzyme treatment, grinding them, and adding the liquefying enzymes, saccharifying enzymes and proteolytic enzymes to the ground grains.

The immersion may be carried out at 20 캜 to 25 캜, for example, at 24 캜 to 26 캜, for example, at 25 캜 for 3 hours to 12 hours.

In an embodiment, the enzyme reaction may be performed after mixing 100 to 300% (v / w) of purified water with respect to the total weight of the grain. For example, the purified water may be added prior to adding the liquefying enzyme.

In an embodiment, the enzymatic treatment may be followed by an enzymatic reaction, followed by cooling to room temperature to produce a granulated saccharified liquid.

The liquefaction enzyme may be alpha -amylase, and the saccharifying enzyme may be selected from glucoamylase and beta-amylase, for example, glucoamylase. The proteolytic enzyme may be an endo-protase, an exo-protease or a mixture thereof, for example, a flavorzyme.

In a specific example, yeast may be added to the granulated saccharified liquid to ferment alcohol to produce the first fermented product.

The yeast may be used in an amount of 0.01 to 3% (v / w), for example, 0.1 to 1% (v / w) based on the total weight of the saccharified liquid. In an embodiment, the yeast is present in an amount of at least 0.01% (v / w), at least 0.02% (v / w), at least 0.03% (v / Or more, 0.05% (v / w) or more, 0.06% (v / w) or more, 0.07% (v / w) or more, 0.08% (v / (v / w) or more, 0.20% (v / w) or more, 0.30% (v / w) or more, 0.40% (v / w) or more, 0.50% (V / w) or more, 0.80% (v / w) or more, 0.90% (v / w) or more, 1.0% (v / w) or more, 1.5% (v / w) or more, or 2.5% (v / w) or more, 3.0% (v / w) or less, 2.5% , Not more than 1.0% (v / w), not more than 0.90% (v / w), not more than 0.80% (v / w), not more than 0.70% (v / (v / w), not more than 0.40% (v / w), not more than 0.30% (v / w), not more than 0.20% (v / w), not more than 0.10% , Not more than 0.08% (v / w), not more than 0.07% (v / w), not more than 0.06% (v / w), not more than 0.05% / w) or less and 0.02% (v / w) or less.

The yeast may be added and allowed to stand at 26 ° C to 34 ° C, for example, at 28 ° C to 32 ° C for 3 to 7 days to perform alcohol fermentation. The first fermented product produced through alcohol fermentation can be used in acetic acid fermentation by taking only liquid phase using, for example, a decanter type continuous separator.

In a specific example, the first fermented product obtained by adding the yeast to alcohol fermentation may be cooled to room temperature and used in the fermentation of acetic acid.

The above Saccharomyces cerevisiae cerevisiae), saccharose in my process bar Janus (Saccharomyces bayanus), and it may be selected from saccharose in my process Pas thoria Taunus (Saccharomyces pastorianus), for example, be a saccharide as MY process three Levy jiae.

The first fermentation product may have an alcohol content of 10 to 20% by weight, for example, 10 to 15% by weight. The acidity of the final vinegar produced within the above range can be an appropriate level, and the flavor and flavor can be excellent.

The second fermented product can be prepared by adding acetic acid to the first fermented product and fermenting it with acetic acid.

Adding acetic acid to the first fermentation product, mixing the first fermentation product with purified water, and adding acetic acid bacteria.

(V / w) of purified water is mixed with the total weight of the first fermented product and 0.1 to 1% (v / w) of acetic acid is added to the total weight of the first fermented product and the purified water mixture have. (V / w), greater than 0.02% (v / w), greater than 0.03% (v / w), greater than 0.04% (v / at least 0.07% v / w, at least 0.08% v / w, at least 0.09% v / w, at least 0.10% v / w, at least 0.20% v / ) Or more, 0.30% (v / w), 0.40% (v / w), 0.50% (v / w), 0.60% (v / (v / w) or more, 0.90% (v / w) or more, 1.0% (v / w) or more, 1.5% (V / w), not more than 3.0% (v / w), not more than 2.5% (v / w), not more than 2.0% (v / w), not more than 0.80% (v / w), not more than 0.70% (v / w), not more than 0.60% (v / w), not more than 0.50% (V / w), 0.08% (v / w) or less, 0.07% (v / w) or less, (v / w), not more than 0.06% (v / w), not more than 0.05% (v / w), not more than 0.04% (v / Or less.

In one embodiment, the first fermented product may be used by adding a buffer before adding purified water and acetic acid bacteria.

The buffer may be used to adjust the acidity to about 1% to allow acetic acid to be fermented by acetic acid. The acidity can be adjusted, for example, to 0.7 to 1.3%, for example 0.8 to 1.2%, for example 1%. Acetic acid bacteria can perform acetic acid fermentation within the above range.

The buffer may be selected from those conventionally used in the technical field of vinegar, so long as it can control the acidity to about 1%. For example, conventional vinegar or already prepared fermented grain vinegar may be used, but is not limited thereto.

Acetic acid is added to the first fermentation product and the second fermentation product can be produced by acetic acid fermentation under aerobic conditions at 26 to 34 ° C, for example, 28 to 32 ° C for 5-7 days.

The acetic acid fermentation can be performed by adding acetic acid to the first fermentation product and performing aeration in order to perform the fermentation under aerobic conditions. For example, ventilation can be done with 1 VVM (volume of air added to liquid volume per minute).

The acetic acid bacteria may be, for example, Acetobacter aceti .

The second fermented product after the acetic acid fermentation may further include sterilization and filtration. Industrial production may further include, but is not limited to, the above sterilization and post-filtration packaging.

Hereinafter, the constitution and effects of the present invention will be described in more detail with reference to examples, comparative examples and test examples. However, these examples, comparative examples and test examples are provided for illustrative purposes only in order to facilitate understanding of the present invention, and the scope and scope of the present invention are not limited by the following examples, comparative examples and test examples.

[Test Example 1] Preparation and sensory evaluation of fermented grain vinegar using a single grain

After preparing pure fermented single grain vinegar using a single grain, the yield of acetic acid fermentation was measured and the flavor was sensory evaluated

At this time, eight grains were used in the preparation of pure fermented single vinegar, namely rice, brown rice, black rice, barley, buckwheat, millet, chrysanthemum and sorghum. Enzymes and microorganisms used for fermentation are liquefied enzymes (Novozymes, Termamyl classic), saccharogenic enzymes (Novozymes, AMG 300L) and yeast ( Saccharomyces The cerevisiae, ㈜ Sempio Food Technology Research Institute held strains), chosangyun (Acetobacter aceti, ㈜ Sempio Food Technology Research Institute holds strain) were used.

Specifically, each grain is immersed in water at 25 DEG C for 4 hours and pulverized. (V / w) of liquefying enzyme (Novozymes, Termamyl classic) was added to the weight of each grain, and the mixture was stirred After that, the crushed grains are mixed. (Novozymes, AMG 300L) and 0.06% (v / w) proteolytic enzyme (Novozymes (v / w)) relative to the weight of the grains after liquefaction at 85 ° C for 4 hours, , Flavourzyme 500L) was added, saccharified at 60 ° C for 12 hours, and cooled to room temperature to prepare a single grain saccharified liquid. 1% (v / w) yeast ( Saccharomyces < RTI ID = 0.0 > S. cerevisiae ) was inoculated and subjected to fermentation with constant alcohol at 30 DEG C for 72 hours to prepare a first fermented product. The first fermented product after alcohol fermentation was separated into a liquid phase and a solid phase by using a decanter type continuous separator to obtain a liquid phase only. To the first fermented product thus separated, 100% (v / w) of purified water was diluted with respect to the total weight of the first fermented product and 10% (v / w) of the fermented vinegar as a buffer was added thereto to adjust the acidity to 1% Respectively. 1% (v / w) of acetic acid bacteria ( Acetobacter ) was added to the total weight of the diluted and acid- aceti) inoculation to manufacture a single fermentation of grain vinegar 8 go through the acetic acid fermentation process for the 30 ℃, 72 sigan aerobic conditions (1VVM).

The yield of acetic acid fermentation of single fermented grain vinegar is shown in Fig. The yields of acetic acid fermentation of seven grains except white rice, brown rice, black rice, barley, millet, chrysanthemum and sorghum were over 90%.

The evaluation team consisting of 20 males and 25 females aged 25 to 45 years tasted each of the fermented grain vinegar and rated 0 as the best for the clean taste, richness, sour taste, Six - point scale evaluation was performed. The average value of the evaluation results was calculated and shown as a sensory evaluation result of Fig. Fermentation yield and sensory evaluation results of rice, brown rice, barley, millet, and sorghum were all significantly higher.

[Test Example 2] Acetic acid fermentation yield and sensory evaluation according to grain mixing ratio

The grain mixture is prepared in the mixing ratio shown in Table 1 below, which is immersed in water at 25 DEG C for 4 hours and pulverized. (V / w) of liquefying enzyme (Novozymes, Termamyl classic) was added to the weight of each grain, and the mixture was stirred , And crushed grains are mixed. (Novozymes, AMG 300L) and 0.06% (v / w) proteolytic enzyme (Novozymes (v / w)) relative to the weight of the grains after liquefaction at 85 ° C for 4 hours, , Flavourzyme 500L) was added, saccharified at 60 ° C for 12 hours, and then cooled to room temperature to prepare a granulated saccharified liquid.

1% (v / w) yeast ( Saccharomyces S. cerevisiae ) was inoculated and subjected to fermentation with constant alcohol at 30 DEG C for 72 hours to prepare a first fermented product. The first fermented product after alcohol fermentation was separated into a liquid phase and a solid phase by using a decanter type continuous separator to obtain a liquid phase only. To the first fermented product thus separated, 100% (v / w) of purified water was diluted with respect to the total weight of the first fermented product and 10% (v / w) of the fermented vinegar as a buffer was added thereto to adjust the acidity to 1% Respectively. 1% (v / w) of acetic acid bacteria ( Acetobacter ) was added to the total weight of the diluted and acid- aceti) inoculation to prepare a fermented grain vinegar for 30 ℃, 72 times through the acetic acid fermentation process of the aerobic condition (1VVM).

Grain (content: parts by weight) Fermented grain vinegar (a) Fermented grain vinegar (b) barley 2.65 60.06 White rice 35.36 35.36 Brown rice 60.06 2.65 Sorghum 1.16 1.16 millet 0.77 0.77

The yield of acetic acid fermentation of the two fermented grain vinegar (a) and fermented grain vinegar (b) is shown in FIG. 4, and the sensory evaluation result is shown in FIG. The sensory evaluation was carried out on the same basis by the same evaluation method as in Test Example 1. [

From the results of FIG. 4, there was no significant difference in the yield of acetic acid fermentation according to the content of raw material. However, from the result of FIG. 5, the sensory evaluation showed that the preference of fermented grain vinegar (b) ).

[Test Example 3] Evaluation of glycation yield and sensory evaluation according to enzyme decomposition reaction temperature

The wheat, white rice, brown rice, millet, and sorghum were immersed in water at 25 ° C for 4 hours at a mixing ratio according to the fermented grain vinegar (b) of Test Example 2 and pulverized to obtain 181% (v / w) of purified water is heated to 85 ° C, and 0.35% (v / w) liquefaction enzyme (Novozymes, Termamyl classic) is added to the weight of each grain. After stirring, the ground cereals are mixed. (Novozymes, AMG 300L) and 0.06% (v / w) of grains were added to each mixture after liquefaction at 85 ° C for 4 hours, followed by cooling to 30 ° C and 60 ° C, w) of proteolytic enzyme (Novozymes, Flavourzyme 500L) is added. The saccharification treatment temperature was divided into the experimental group of 30 ° C and the experimental group of 60 ° C for 12 hours and then the granulated saccharified liquid was prepared and cooled to room temperature.

The yield of the saccharified liquid of the grain is shown in Fig. 6, and the saccharified liquid of the grain was filtered to obtain 0 to 5 points in terms of sweet aroma, fragrant aroma, rag grain, (0 being the weakest and 5 being the strongest). The results are shown in FIG.

From the results shown in Fig. 6, it can be seen that the saccharification yield of the saccharified saccharide solution subjected to the enzyme decomposition at 60 캜 is about 3.9 times higher than that of the saccharified saccharification solution subjected to the enzyme decomposition at 30 캜. In the industrial production of fermented grain vinegar, the saccharification yield of the raw material is an important factor influencing the alcohol fermentation yield, the quality characteristics of the pure fermented grain vinegar, and the unit cost of the fermentation, and when the enzyme digestion is performed within the range of 50 캜 to 85 캜 It can be seen that the industrial fermentation yield, quality and manufacturing cost are remarkably advantageous.

Also, from the results of Fig. 7, it was found that the grain smell of the grain hydrolyzate obtained by enzymatic decomposition at 60-85 캜 showed high fragrance, sweet flavor and overall preference.

[Test Example 4] The saccharification yield according to the addition amount of the saccharifying enzyme

Barley, white rice, brown rice, millet, and sorghum were immersed in water at 25 캜 for 4 hours at a mixing ratio according to the fermented grain vinegar (b) of Test Example 2 and pulverized. (V / w) liquefying enzyme (Novozymes, Termamyl classic) relative to the weight of each grain was added, and the mixture was stirred. Then, 181% (v / w) Mix crushed grains. After liquefaction at 85 ° C for 4 hours, the mixture was cooled to 60 ° C, and saccharification enzymes (Novozymes, AMG 300L), calcium carbonate After mixing with 0.06% (v / w) of proteolytic enzyme (Novozymes, Flavourzyme 500L), the mixture was enzymatically digested at 60 ° C for 12 hours. The yield of saccharification according to the amount of saccharification enzyme added is shown in Fig.

The results of FIG. 8 show that the saccharification yield according to the addition amount of the saccharifying enzyme in the enzymatic degradation reaction process did not show a significant difference with respect to the addition of a certain level or more. Therefore, when 0.6% or more of the raw material is used, there is no significant increase in the saccharification yield depending on the saccharification enzyme amount, which is advantageous from the economical viewpoint.

[Test Example 5] Evaluation of acidity, total amino acid and free amino acid content

The acidity, total amino acid and free amino acid content of the fermented grain vinegar (b), commercially available brown rice vinegar, and commercially available rice gruel vinegar (rice gruel: brown rice, glutinous rice, barley, Respectively.

Fermented grain vinegar (b) Commercial brown rice vinegar Commercial pickled vinegar Total acidity (%) 5.10 5.25 5.00 Free amino acids (% by weight) 0.129 0.018 0.078 Total amino acids (% by weight) 0.418 0.080 0.397

In the results of Table 2, the total acidity of the fermented grain vinegar (b) was not significantly different from that of commercially available grain vinegar. However, free amino acid content was about 1.7 ~ 7 times higher and total amino acid content was about 1 ~ 5 times higher. In addition, in the results of FIG. 9, it can be confirmed that the fermented grain vinegar (b) contains a high content of free amino acid showing sweetness, sourness, richness and bitterness, respectively, and shows a rich flavor as compared with commercially available grain vinegar.

Claims

A fermented grain vinegar comprising fermented grains,
Wherein the grain comprises at least one selected from the group consisting of barley, white rice, brown rice, sorghum and millet,
Wherein the vinegar has a free amino acid content of 0.05 to 0.2% by weight based on the total weight of the vinegar.

The method according to claim 1,
A fermented grain vinegar having a total acidity of 5% to 7%.

The method according to claim 1,
A fermented grain vinegar having a total amino acid content of 0.1% to 0.6% by weight based on the total weight of the vinegar.

The method according to claim 1,
Wherein the grain comprises barley, white rice and brown rice in a ratio of 1: 5: 60 to 65: 30 to 35 in weight ratio of brown rice: barley: white rice.

The method according to claim 1,
Wherein the grain comprises 40 to 65 parts by weight of white rice, 0.5 to 15 parts by weight of brown rice, 0.1 to 10 parts by weight of millet, and 0.1 to 10 parts by weight of corn relative to 100 parts by weight of barley.

A method of producing a fermented grain vinegar according to any one of claims 1 to 5,
A liquefying enzyme, a saccharifying enzyme, and a proteolytic enzyme are added to the above-mentioned grains and an enzyme reaction is carried out to prepare a saccharifying liquid,
Adding yeast to the granulated saccharide solution to ferment alcohol to produce a first fermented product, and
And adding acetic acid to the first fermented product to ferment the acetic acid to produce a second fermented product.

The method according to claim 6,
Wherein the liquefying enzyme, saccharifying enzyme and proteolytic enzyme are used in an amount of 0.1 to 0.5% (v / w) based on the total weight of the grain.

The method according to claim 6,
Wherein the enzyme reaction is carried out at a temperature of from 50 캜 to 85 캜.

The method according to claim 6,
The method for producing the saccharified liquid of the present invention is characterized in that the grains are immersed in water and pulverized, and liquefying enzymes, saccharifying enzymes and proteolytic enzymes are added to carry out an enzymatic reaction.

The method according to claim 6,
Wherein the yeast is used in an amount of 0.1 to 1% (v / w) based on the total weight of the granulated saccharide solution.

The method according to claim 6,
Wherein the enzyme reaction comprises adding 100 to 300% (v / w) of purified water to the cereal grains based on the total weight of the cereal grains.

The method according to claim 6,
Wherein the first fermented product has an alcohol content of 10 to 20 wt% based on the total weight of the first fermented product.

The method according to claim 6,
(V / w) of purified water relative to the total weight of the first fermented product before adding the acetic acid to the first fermented product.

14. The method of claim 13,
Wherein 0.1 to 1% (v / w) of acetic acid is used for the total weight of the first fermented product and the purified water mixture.

The method according to claim 6,
The yeast MY access to three saccharide Levy jiae (Saccharomyces cerevisiae), saccharose in my process bar Janus (Saccharomyces bayanus) and a fermentation method for producing a grain vinegar is selected from Saccharomyces access to my Paz Astoria Augustine (Saccharomyces pastorianus).

The method according to claim 6,
Wherein the acetic acid is Acetobacter aceti.

The method according to claim 6,
Wherein the liquefying enzyme is alpha -amylase and the saccharifying enzyme is glucoamylase or beta-amylase.

The method according to claim 6,
Wherein the proteolytic enzyme is endo-protase, exo-protease or a mixture thereof.

Adding a liquefying enzyme, a saccharifying enzyme, and a proteolytic enzyme to the grains to produce an enzyme saccharified liquid,
Wherein the cereal comprises at least one selected from the group consisting of barley, white rice, brown rice, sorghum and millet.

20. The method of claim 19,
Wherein the cereal comprises 40 to 65 parts by weight of white rice, 0.5 to 15 parts by weight of brown rice, 0.1 to 10 parts by weight of millet, and 0.1 to 10 parts by weight of corn relative to 100 parts by weight of barley.

20. The method of claim 19,
Wherein the liquefying enzyme, saccharifying enzyme and proteolytic enzyme are used in an amount of 0.1 to 0.5% (v / w) based on the total weight of the grain.

20. The method of claim 19,
Wherein the grains are immersed in water, pulverized, and then liquefied, saccharified, and proteolytic enzymes are added to cause the enzymatic reaction.

20. The method of claim 19,
And adding 100 to 300% (v / w) of purified water to the cereal grains based on the total weight of the cereal grains to perform an enzyme reaction.

19. The method according to claim 19,
Wherein the enzymatic reaction is carried out at 50 to 85 캜.