KR20180011591A - Method of manufacturing persimmon vinegar with improved functionality and flavor - Google Patents

Abstract

Disclosed is a method for producing persimmon vinegar with improved functionality and aroma. According to an embodiment of the present invention, the method for producing the persimmon vinegar with improved functionality and aroma comprises the following steps: mixing ground permission with an additive solution which contains at least one selected from the group composed of a pear extract or an apple extract; carrying out alcohol fermentation by inoculating a yeast culture solution into the mixture solution; filtering the alcohol-ferment solution; and carrying out acetic fermentation by inoculating acetobacter into the filtered solution.

Description

TECHNICAL FIELD The present invention relates to a method for producing persimmon vinegar having improved functionality and flavor,

The present invention relates to a method for producing persimmon vinegar, and more particularly to a method for producing persimmon vinegar having improved functionality and flavor.

Vinegar is used not only for the seasoning of all foods with salt but also as a raw material for pickles, mayonnaise, ketchup and sauces.

Vinegar is classified into synthetic vinegar, which is produced by using glacial acetic acid, water, spices, and coloring materials, and fermented vinegar produced by fermentation of alcohol with acetic acid. In Korea, synthetic vinegar Were mainly produced and consumed.

Since then, the production of fermented vinegar using cereal, fruit, and alcohol has been made full-fledged due to the improvement of economic level. Recently, it has been consumed as an important seasoning for dietary life instead of synthetic vinegar which is reported to be harmful. Furthermore, recently, the health promotion effect including the metabolism control function has been reported, and the trend of the vinegar diversification and quality is remarkable.

With the improvement of the level of eating habits, vinegar has been widely regarded as a health food beyond the range of seasoning, and its typical example is the appearance of vinegar-containing beverages. Vinegar-containing beverages are derived from the nomination of the Vermont area for long-term consumption of honey and vinegar. In Japan, the vinegar market accounts for more than 95% of the vinegar vinegar market, and the market for bamont beverages has also been growing. As a result, the vinegar and vinegar drinks market in Korea will increase significantly in the future.

Fermented vinegar has attracted attention for various applications such as normalization of pH in the body, relieving fatigue, promoting metabolism, and exhausting waste products. However, even in case of vinegar produced under the same processing conditions, irritating odor is generated In addition to causing dissatisfaction of consumers, it is difficult to manage quality.

Korean Patent Laid-Open Publication No. 10-2016-0080441 (published on July 20, 2016)

The present invention is to provide a method for producing persimmon vinegar which can reduce odor-generating components generated during fermentation of persimmon vinegar to improve the flavor as well as increase the content of functional ingredients.

A method for producing a persimmon vinegar with improved functionality and flavor according to one embodiment of the present invention comprises the steps of mixing an additive liquid containing at least one selected from the group consisting of juice or apple juice with pulverized persimmons, , Filtering the alcohol fermentation broth, and inoculating the filtrate with acetic acid to inoculate the fermented acetic acid.

In addition, according to one embodiment of the present invention, the yeast culture solution can be prepared by adding fermivin to sugar water and then culturing for more than 1 hour.

According to an embodiment of the present invention, the alcohol fermentation is performed at a temperature of 23 to 27 DEG C for 6 to 8 days, and can be stirred more than 3 times a day.

According to an embodiment of the present invention, the acetic acid bacteria may be Acetobacter sp.

According to an embodiment of the present invention, the acetic acid fermentation may be performed at a temperature of 28 to 32 DEG C for 30 to 60 days.

According to an embodiment of the present invention, the additive liquid may be added in an amount of 5 to 15% by weight based on the total weight of the additive liquid and the additive liquid.

Also, according to an embodiment of the present invention, the sense may have 18 to 20 Brix, and the additive liquid may have 12 to 13 Brix.

Also, according to an embodiment of the present invention, the mixed liquid may have 17 to 18 Brix.

According to an embodiment of the present invention, the acetic acid fermentation broth may include any one or more antioxidants selected from the group consisting of chlorogenic acid, syringic acid, and gallic acid.

According to the method of manufacturing a persimmon vinegar with improved functionality and flavor according to an embodiment of the present invention, perspex is produced by adding persimmon juice or apple juice to reduce the content of acetoin, The flavor can be improved by increasing the content of isoamyl acetate (C ₇ H ₁₄ O ₂ ) having flavor. In addition, the content of antioxidants such as chlorogenic acid, syringic acid and gallic acid can be increased to improve the functionality.

FIG. 1 is a graph showing the alcohol content according to fermentation time in an alcohol fermentation process in a method for producing persimmon vinegar according to an embodiment of the present invention.
2 is a graph showing total acidity of Persimmon vinegar according to an embodiment of the present invention.
3 is a graph showing the pH of Persimmon vinegar according to an embodiment of the present invention.
4 is a graph comparing the content of acetoin and isoamyl acetate contained in persimmon vinegar according to an embodiment of the present invention.
5 is a graph showing total phenol contents of Persimmon vinegar according to an embodiment of the present invention.
6 is a graph showing the antioxidative activity of persimmon 20 times diluted solution according to an embodiment of the present invention.
Fig. 7 is a photograph showing the antibacterial activity against B. cereus of 8% acetic acid.
FIG. 8 is a photograph showing the antimicrobial activity against B. cereus of persimmon vinegar.
FIG. 9 is a photograph showing an antibacterial activity against B. cereus of Persimmon vinegar prepared by mixing persimmon with apple juice according to an embodiment of the present invention.
10 is a photograph showing the antibacterial activity against B. cereus of Persimmon vinegar prepared by mixing persimmon juice according to an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings. The following embodiments are provided to fully convey the spirit of the present invention to a person having ordinary skill in the art to which the present invention belongs. The present invention is not limited to the embodiments shown herein but may be embodied in other forms. For the sake of clarity, the drawings are not drawn to scale, and the size of the elements may be slightly exaggerated to facilitate understanding.

According to the method for producing persimmon vinegar having improved functionality and flavor according to an embodiment of the present invention, an addition liquid containing any one or more selected from the group consisting of juice or apple juice is pulverized, and the yeast culture liquid is inoculated into the mixture The alcohol fermentation solution is filtered, and the filtrate is inoculated with acetic acid to ferment the acetic acid to produce a persimmon vinegar.

For example, it is preferable to use a persimmon leaf to make a persimmon vinegar. For example, the senses may use a variable orientation.

The senses may be pulverized after being washed, and after the pulverization, the sugar content of the senses is measured. At this time, the sweetness of the persimmon may have 18 to 20 Brix.

Thereafter, the additive liquid containing the juice or apple juice may be mixed with the pulverized persimmon.

The juice or apple juice may be used to remove odor and improve flavor of persimmon vinegar according to an embodiment of the present invention, as well as to enhance the content of antioxidants in persimmon vinegar.

For example, the additive liquid may be a juice or apple juice having 12 to 13 Brix.

Thus, the mixed solution obtained by mixing the pulverized mixture and the additive liquid may have a particle size of 17 to 18 Brix.

For example, the additive liquid may be added in an amount of 5 to 15% by weight based on the total weight of the additive liquid and the additive liquid.

If the content of the additive liquid is less than 5% by weight, it is difficult to remove the offensive odor sufficiently. If the content of the additive liquid is more than 15% by weight, the sweetness of the persimmon vinegar is lowered, and sufficient vinegar fermentation can not be performed. .

At this time, for example, the yeast culture solution may be prepared by adding Fermivin as yeast to sugar water, and then culturing it for 1 hour or more. For example, 30 g of sugar is added to 200 ml of water, 20 g of fermivin is added to sugar water and incubated for 1 hour, followed by inoculation in an amount of 200 ml per 20 kg of the mixture.

FIG. 1 is a graph showing the alcohol content according to fermentation time in an alcohol fermentation process in a method for producing persimmon vinegar according to an embodiment of the present invention.

For example, the alcohol fermentation is performed at a temperature of 23 to 27 DEG C for 6 to 8 days, and the fermentation is carried out three times a day.

It can be seen that the alcohol fermentation of the above mixed liquid obtained by mixing pear juice or apple juice does not greatly differ from the alcohol fermentation rate and the alcohol content according to the fermentation time as compared with the conventional fermentation without the additive liquid.

Thereafter, the fermentation broth of the fermented alcohol is filtered using a filter cloth. Acetic acid is inoculated into the filtrate thus prepared, and acetic acid is fermented to produce persimmon vinegar.

For example, the acetic acid bacteria may be Acetobacter sp.

For example, the acetic acid fermentation can be carried out at a temperature of 28 to 32 DEG C for 30 to 60 days. When the acetic acid fermentation broth is completely formed on the surface of the acetic acid fermentation broth at this time, the acetic acid fermentation broth is stirred.

2 is a graph showing total acidity of Persimmon vinegar according to an embodiment of the present invention. 3 is a graph showing the pH of Persimmon vinegar according to an embodiment of the present invention.

2 and 3, in the case of conventional persimmon vinegar without added pear juice or apple juice, the total acidity is about 8%, and in case of persimmon vinegar added with juice according to an embodiment of the present invention, about 7.6% , And persimmon vinegar added with apple juice is about 8%.

In the case of conventional persimmon vinegar without added pear juice or apple juice, the pH value is about 3.4. In case of persimmon vinegar added with juice according to an embodiment of the present invention and persimmon vinegar added with apple juice, .

That is, the persimmon vinegar prepared according to the method of manufacturing persimmon vinegar according to one embodiment of the present invention in which the vinegar or apple juice is added in comparison with the conventional persimmon vinegar shows similar acidity and pH, so that the performance as a vinegar is not deteriorated .

4 is a graph comparing the content of acetoin and isoamyl acetate contained in persimmon vinegar according to an embodiment of the present invention.

FIG. 4 is a graph showing the results of analyzing the fragrance component of persimmon vinegar. Particularly, the content of acetoin and the content of isoamyl acetate (isoamyl acetate, C ₇ H ₁₄ O ₂ ) was measured and shown.

In general, acetoin is mainly obtained as a fermentation product and is known as a main cause of the odor as a directional substance. It is effective to reduce the content of acetone to reduce odor.

Also, isoamyl acetate (C ₇ H ₁₄ O ₂ ) may be named as 1-butanol, 3-methyl-, acetate, and fruit aroma, especially banana are known to have a banana and pear flavor.

The analysis of the aroma component in the persimmon vinegar can be carried out under the following conditions of GC, SPME, MS.

※ Gas chromatography conditions

- system: Thermo Scientific Trace 1310 Gas chromatograph

- column: Thermo Scientific TG-5 ms 30 m x 0.25 mm x 0.25 m

- flow gas: He,

- flow rate: 1 ml / min.

- Split mode: splitless

- sample injection: 1 [mu] l, Inlet temp. : 230

※ SPME conditions (Solid phase microextraction (SUPELCO, 65μm PDMS / DVB) conditions)

- Fiber condition temp .: 250, Agitation temp .: 90 ° C

- Incubation time: 10 min., Extraction time: 5 min.

- Desorb time: 1 min.

- Gradient

Rate (° C / min) Temp. (占 폚) Hold time (min) - 40 4 10 250 5

※ Mass spectrometry conditions

- System: Thermo Scientific ISQ single quadrupole MS

- Mass range: 40450

Ionization mode: electron ionization (EI)

- Transfer line temp .: 250, Ion source temp. : 230 ° C

As a result, the persimmon vinegar prepared by adding the apple juice or the juice showed a significant decrease in the acetoin content and the isoamyl acetate component capable of improving the flavor was greatly increased. In particular, the content of isoamyl acetate having an orientation is remarkably increased when a juice is added.

5 is a graph showing total phenol contents of Persimmon vinegar according to an embodiment of the present invention. 6 is a graph showing the antioxidative activity of persimmon 20 times diluted solution according to an embodiment of the present invention.

It is generally known that the antioxidant capacity increases as the total phenolic compound content increases. 5 and 6, it can be seen that, in the case of persimmon vinegar prepared by adding pancreatic juice, the total phenol content and antioxidative activity are somewhat reduced compared with the conventional persimmon vinegar prepared without adding them. However, The total phenolic content and antioxidant activity of persimmon vinegar were significantly increased.

The analysis of total phenol content and antioxidant ability in persimmon vinegar can be performed through the following experimental methods.

※ Total phenol

- Fifty μl of Folin-ciocalteau and 100 μl of saturated Na ₂ CO ₃ solution were added to 400 μl of the test solution, and the solution was allowed to stand at room temperature for 1 hour and absorbance was measured at 725 nm. Tannic acid was used as a standard reagent.

※ Antioxidant ability

The DPPH radical scavenging activity was calculated by measuring the absorbance at 517 nm after reacting 2 ml of DPPH reagent and 200 μl of persimmon vinegar at room temperature for 5 minutes.

For example, persimmon vinegars produced according to the method of manufacturing persimmon vinegar according to an embodiment of the present invention include chlorogenic acid, syringic acid, gallic acid, which are one kind of antioxidant.

The contents of chlorogenic acid, syringic acid and gallic acid according to the examples were measured and are shown in Table 2 below.

Example  One

After washing and crushing 18kg of 18Brix of 19Brix, 2kg of juice was mixed with the pulverized liquid. 30 20 g of sugar is added to 200 ml of water, and 20 g of Fermivin is added to sugar water. After culturing for 1 hour, 200 ml of yeast culture solution is inoculated into a mixture of sugar and water. The mixture is stirred for 3 times at 25 ° C for 7 days to perform alcohol fermentation . Then, the filtrate was filtered with filter paper, and then Acetobacter sp. 0.2% (2 ml) was inoculated and agar fermentation was carried out for 30 days with stirring at 30 at all times when the germ layer was formed on the surface of the fermentation liquid. The contents of chlorogenic acid, syringic acid and gallic acid in the acetic acid fermentation broth were measured three times (Examples 1-1 to 1-3) and are shown in Table 2 below.

Example  2

The procedure of Example 1 was repeated except that apple juice was mixed instead of the above-mentioned juice. The contents of chlorogenic acid, syringic acid and gallic acid in the acetic acid fermentation broth were measured three times (Examples 2-1 to 2-3) and are shown in Table 2 below.

Comparative Example  One

The procedure of Example 1 was repeated except that the redness was washed and pulverized to 20 kg and the juice was not mixed. The contents of chlorogenic acid, syringic acid and gallic acid in the acetic acid fermentation broth were measured three times (Comparative Examples 1-1 to 1-3), and the results are shown in Table 2 below.

klorogenic acid 신화산 gallic acid Example 1-1 1.09 1047.15 44.95 Examples 1-2 1.11 1033.49 45.24 Example 1-3 1.08 1040.50 45.59 Example 2-1 5.06 1361.90 76.30 Example 2-2 5.04 1376.73 74.27 Example 2-3 5.13 1385.35 75.53 Comparative Example 1-1 0.46 930.00 48.44 Comparative Example 1-2 0.43 1077.63 48.97 Comparative Example 1-3 0.46 1104.31 49.32

The concentration of chlorogenic acid, syringic acid and gallic acid after filtration of the acetic acid fermentation broth can be measured under the following conditions of LC and MS.

※ LC conditions (Liquid chromatography conditions)

- system: Thermo Scientific Ultimate 3000 UHPLC

- column: Thermo Scientific Hypersil GOLD C18 (50 x 2.1 mm, 1.9 um)

- mobile phase A: Water with 0.1% formic acid and 5 mM ammonium acetate

- mobile phase B: methanol

- flow rate: 250 / / min.

- column temp .: 30

- sample injection: 5 μl

- Gradient

Time (min.) A (%) B (%) 0 98 2 One 98 2 6.5 5 95 7.5 5 95 8.0 98 2 10.0 98 2

* MS conditions (mass spectrometry conditions)

- System: Thermo Scientific Exclusive Plus Orbitrap MS

- Method: full MS scan

- Mass range: 80500

- Ion mode: positive ion

- Resolution: 70,000

- Ion source: Heated electrospray ionization (H-ESI)

- Spray voltage: 35000v

- Capillary Temp .: 320

- Vaporizer Temp .: 200

- Sheath gas: 40

- Auxillary gas: 10

- Sweep gas: 1

Fig. 7 is a photograph showing the antibacterial activity against B. cereus of 8% acetic acid. FIG. 8 is a photograph showing the antimicrobial activity against B. cereus of persimmon vinegar. FIG. 9 is a photograph showing an antibacterial activity against B. cereus of Persimmon vinegar prepared by mixing persimmon with apple juice according to an embodiment of the present invention. 10 is a photograph showing the antibacterial activity against B. cereus of Persimmon vinegar prepared by mixing persimmon juice according to an embodiment of the present invention.

7 and 10, an experiment was conducted to confirm the antimicrobial activity of persimmon vinegar prepared according to the method of manufacturing persimmon vinegar according to an embodiment of the present invention.

The activity of each bacterium in the acetic acid fermentation broth prepared according to Example 1, Example 2 and Comparative Example 1 was examined.

The acetic acid fermentation broth prepared in Example 1, Example 2 and Comparative Example 1 was a vinegar having an 8% concentration, and Comparative Example 2 was 8% acetic acid. And the antimicrobial activity was measured.

E. coli 0157 Salmonella Shigella S.aureus B.cereus Listeria Example 1 18.2 mm 24.5 mm 24.1 mm 12.2 mm 23.2 mm 24.4 mm Example 2 20.6 mm 26.1 mm 26.4 mm 13.0 mm 24.9 mm 28.0 mm Comparative Example 1 18.6 mm 23.8 mm 26.7 mm 12.0 mm 22.7 mm 28.5 mm Comparative Example 2 21.5 mm 29.0 mm 25.6 mm 16.3 mm 21.7 mm 27.8mm

The respective values in Table 4 are obtained by placing the fermentation broth and acetic acid according to Example 1, Example 2, Comparative Example 1 and Comparative Example 2 in a medium in which each bacterium was cultured, .

Referring to Table 4, persimmon vinegar prepared according to the method of manufacturing persimmon vinegar according to the embodiments of the present invention has antimicrobial activity that is not significantly different from the comparative examples.

In conclusion, according to the persimmon vinegar producing method of the present invention, there is no significant difference in characteristics compared to the conventional persimmon vinegar producing method. However, it is possible to improve the flavor by reducing the odor of persimmon vinegar produced, It can be understood that the functionality can be improved.

While the present invention has been described with reference to exemplary embodiments, it is to be understood that the invention is not limited thereto. Those skilled in the art will readily obviate modifications and variations within the spirit and scope of the appended claims. It will be understood that various changes and modifications may be made therein without departing from the spirit and scope of the invention.

Claims (9)

Mixing an additive liquid containing at least one selected from the group consisting of juice or apple juice with a crushed sensation;
A step of inoculating an yeast culture solution into a mixed solution to ferment alcohol;
Filtering the alcohol fermentation broth; And
And a step of fermenting acetic acid by inoculating the filtrate with acetic acid to obtain a functional and flavor-improving persimmon plant. The method according to claim 1,
The yeast culture solution is prepared by adding fermivin to sugar water and culturing the yeast culture for 1 hour or more. The method according to claim 1,
The alcohol fermentation is carried out at a temperature of 23 to 27 DEG C for 6 to 8 days,
A method of producing a persimmon vinegar having improved functionality and flavor, which is stirred at least three times a day. The method according to claim 1,
Wherein said acetic acid is Acetobacter sp. The method according to claim 1,
Wherein the acetic acid fermentation is carried out at a temperature of 28 to 32 DEG C for 30 to 60 days. The method according to claim 1,
Wherein the additive liquid is added in an amount of 5 to 15% by weight based on the total weight of the additive liquid and the additive liquid. The method according to claim 1,
Wherein the senses have 18 to 20 Brix and the additive liquid has a Brix of 12 to 13 Brix. 8. The method of claim 7,
Wherein the mixed solution has a boiling point of 17 to 18 Brix. The method according to claim 1,
Wherein the acetic acid fermentation broth comprises any one or more antioxidants selected from the group consisting of chlorogenic acid, syringic acid, gallic acid, and the like.

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