KR20180019283A - Wine and vinegar with high taste and flavor and functionality from mixtures of kiwi-fruit, persimmon and wild grapes, and preparation method thereof - Google Patents

Abstract

The present invention relates to a mixed wine and a fermented vinegar using kiwifruits, persimmons, and Korean wild grapes, which have enhanced flavors and functionalities; and a preparation method of the same. More specifically, the present invention provides a mixed wine and a fermented vinegar using kiwifruits, persimmons, and Korean wild grapes, which have enhanced flavors due to improved aroma and taste, and have enhanced functionalities such as antioxidant activity and effects of alleviating diabetes and obesity; and a preparation method of the same. The mixed wine of kiwifruits, persimmons, and Korean wild grapes according to the present invention has reduced sour taste, well-harmonized flavors, and improved aroma, and thus provides enhanced flavors and excellent palatability; and has improved antioxidant activity and effects of alleviating diabetes and obesity due to enhanced content of polyphenols (tannin) and anthocyanins, and thus has enhanced functionalities. The mixed fermented vinegar and vinegar beverage using kiwifruits, persimmons, and Korean wild grapes according to the present invention have excellent palatability due to enhanced taste and aroma, and due to enhanced content of polyphenols and anthocyanins, have significantly enhanced functionalities such as antioxidant activity and effects of alleviating diabetes and obesity.

Description

TECHNICAL FIELD The present invention relates to a fermented vinegar and a method for producing the fermented vinegar, and a method for producing the fermented vinegar, }

The present invention relates to a mixed wine of witch hazel, persimmon and horse mackerel having enhanced flavor and functionality, and a fermented vinegar and a method for producing the same. More particularly, the present invention relates to an improved flavor and taste and an improved antioxidative activity, A fermented vinegar, and a process for producing the same.

Wine is collectively referred to as fruit wine. In the case of foreign countries, wine is commonly called, but in the case of domestic, it refers to alcoholic drinks made from plants and fruits. Wine gives a unique color, flavor and flavor depending on the type of plant and fruit that is the material. If the taste and flavor harmonize well, it is evaluated as a fine wine with excellent flavor. Especially, the flavor of wine is one of the most important factors that determine the quality and the taste of the product.

In recent years, attempts have been made to develop a technique for producing a wine having alcoholic fermentation and functionality by using functional fruits and medicaments having strong functionality (medicinal properties) such as bokbunja, omija, blueberry, mulberry, and kiwifruit (Patent No. 873,717 And Patent No. 200,328). These fruits and hydrangeas often have strong peculiar tastes or a lack of specific tastes, making it difficult to produce excellent quality wines with well-balanced flavors. In order to overcome such a problem, attempts have been made to prepare wines by blending several fruits and hydrangeas to complement colors and flavors (Patent No. 10-1239243), but there is still a lack of flavor Production of excellent quality wine was difficult. Therefore, it is still required to develop a manufacturing technique of a mixed wine having a good flavor and an improved flavor and taste, which is excellent in functionality and flavor.

Vinegar is the oldest seasoning used by mankind together with salt. In recent years, consumption of vinegar has been increasing due to its role as a functional food. Recently, the vinegar market is becoming more sophisticated and diversified due to the change of vinegar consumption pattern due to the improvement of diet. With the launch of vinegar drinks and concentrated liquid beverages, which began with the launch of LG Mai Bin in 1995, the variety of products has been on the rise and the vinegar production using apples, persimmons, and other fruits has been attempted. Although vinegar has a total acidity of 4% or more, the concept of beverage has been spreading beyond the concept of seasoning. Recently, it has been emphasized that acetic acid beverage having fruit characteristics rather than high acetic acid production is more valuable. It has an effect of inhibiting the growth of harmful microorganisms in the food due to the unique strong acidity. It has also been reported that drinking vinegar for a long period of time has therapeutic effects on hypertension, obesity, arteriosclerosis, diabetes and allergic rhinitis. In the case of vinegar prepared by one stage fermentation through acetic acid fermentation from alcohol such as wine, the fermentation period is shortened in vinegar production, and the vinegar having high quality can be produced by maintaining the flavor and functionality of the wine.

It is grown in the southern coast of Korea and Jeju Island. Hayward varieties are the dominant species of the fruit, and fruits that are eaten after harvest. It is rich in organic acids such as sugar, citric acid, and malic acid, and is rich in acidity and strong acidity. It is also rich in dietary fiber (lactic acid) and contains vitamin C, vitamin E It contains a high content of calcium, magnesium, phosphorus and other minerals. It also contains physiologically active substances such as chlorophyll, carotenoid, polyphenol and flavonoid. However, since it is a respiratory ascending fruit, it has a disadvantage that it loses its commerciality easily because it rapidly softens in the storage and distribution process, and the development of the processed product is continuously demanded. When wine is produced by using kiwifruit, the acidity is high due to the high acidity during alcohol fermentation, and there is a disadvantage that the produced wine has a strong acidity and the tannin content is low, so the body of the taste is light and the flavor is not abundant. A wine having a phenol component could not be obtained.

The taste is very sweet, it is easy to process and store, it can be eaten or eaten in other foods, but it has a tannin ingredient called Diosfrin. Such wines are rarely made using the senses as a main ingredient because of their sweet taste.

It is a deciduous vine plant of grape and contains 10 times more potassium, calcium, iron, phosphorus, organic acid and vitamin than grape. It is known that it has anti-inflammatory effect. It was not rich in flavor and was not treated as high quality wine.

 Therefore, it is still required to develop a high-quality wine and fermented vinegar having excellent functionalities and improved taste and flavor with excellent flavor using a mixed material of functional fruits and hydrangeas and a method for producing the same.

As a result of continuous research in order to meet the demand in the prior art, the inventors of the present invention found that a mixed culture of Saccharomyces cerevisiae and Kazakhstania esigua was used as a fermentation seed, It has been confirmed that when the wine is fermented to produce a wine, the taste and flavor are enhanced, the flavor is enriched, and high-quality wines having enhanced functions such as antioxidative activity, diabetes and obesity improvement effect are obtained, and the present invention has been completed .

Accordingly, an object of the present invention is to provide a high-quality, high-quality food having improved flavor and flavor by using a mixed bacterium of Saccharomyces cerevisiae and Kazakstania esigua and having improved flavor and antioxidant activity, And to provide a method for producing a mixed wine of cherry, persimmon and persimmon.

It is another object of the present invention to provide a flavor enhancer which is improved in flavor and flavor by fermenting using a mixed microorganism of Saccharomyces cerevisiae and Kazakstania esigua, and has improved flavor and functional properties such as antioxidant activity, diabetes and obesity improvement effect And to provide an enhanced high-quality mixed wine of cherry, persimmon and mustard.

It is another object of the present invention to provide a method for producing a high quality kiwifruit, persimmon and persimmon which has improved flavor and flavor obtained by acetic acid fermentation of the mixed wine of cherry, persimmon and mackerel, and has improved flavor and antioxidant activity, Mixed fermented vinegar and vinegar drink.

In order to achieve the object of the present invention,

I) feeding a mixed juice consisting of 50 to 80% by weight of persimmon, 10 to 20% by weight of persimmon and 10 to 30% by weight of persimmon by means of 22 to 26 Bricks;

Ii) providing a bacterium of Saccharomyces cerevisiae and Kazakhstania asiatica;

Iii) fermenting the seed mixture at a temperature of 14 to 22 ° C for at least 14 days by inoculating the seeds with the seed mixture; And

And iv) aging the fermentation broth at a low temperature of 10 to 20 DEG C for at least 21 days, wherein the fermented broth has an enhanced flavor and functionality.

The method for producing the wine of the present invention may further include a step of filtrating and filling if necessary.

Step i): Providing mixed nectar

In the production method of the present invention, the mixed juice comprises 50 to 80% by weight of persimmon, 10 to 20% by weight and 10 to 30% by weight of corn.

The stamina of kiwifruit are made with high sugar content. Specifically, it is preferable to wash the kiwifruit in flowing water, remove the water, and use it for 15-20 days at 6 ~ 10 ° C. However, it is not limited thereto.

In case of the mixed fruit juice, the content of the kiwifruit is preferably from 50 to 80% by weight. When the content is less than 50% by weight, the specific flavor of the kiwifruit decreases. When the content exceeds 80% by weight, the color taste of the wine is insufficient, .

The senses use a sense of flavor at the beginning of harvest. It has a relatively high content of tannin, which reduces sour taste (lowering of acidity) caused by the kiwifruit and increases the water-soluble polyphenol content, thereby enhancing the antioxidant activity. The content of persimmon in the mixed juice is preferably 10 to 20% by weight. When the content is less than 10% by weight, the effect of reducing the sour taste derived from the kiwifruit is insufficient. When the content is more than 20% by weight, do.

Mauro uses deep purple ripe fruit. It has a high content of polyphenols (tannins) and anthocyanins to enhance the antioxidant activity, anti-diabetic activity, and antiobesity activity of wine, and enhances flavor by adding purple color tone and flavor, I will. In case of the mixed juice, the content of the nut is preferably 10 to 30% by weight. When the nut is less than 10% by weight, the purple color tone and flavor are insufficient and the increase of the polyphenol content is not sufficient. It has a high content of acidity and strong antimicrobial activity due to the fungus, so that the fermentation of wine may be delayed.

Mixed fruit juice can be obtained by crushing the above-mentioned quail, persimmon and mud individually or together with a blender or the like.

The complementary sugar is added to the mixed juice to adjust to a brix of 22-26. The saccharide commonly used is used for the donating, and the saccharide is not particularly limited. Less than 22 Bricks produce less alcohol, and over 26 Bricks, the increase in osmotic pressure reduces the amount of alcohol produced.

If desired, the mixed juice may be filtered to remove solids. The filtration can be performed using conventional filtration equipment used for wine production, and for example, cheese close (filtration membrane used in cheese production) can be used.

Mixed juice can also be sterilized. The sterilization can be performed by heat treatment at 60 to 100 ° C for 15 to 30 minutes. When sterilized at 60 ° C for less than 15 minutes, sterilization of germs may be insufficient. When sterilized at 100 ° C for more than 30 minutes, Can be destroyed.

Ii) Fermented seed  offer

Saccharomyces cerevisiae and Kazakhstania esigua are provided.

Saccharomyces cerevisiae can be used as a strain of Saccharomyces cerevisiae , which is usually used as a fruit-fermenting yeast strain. Preferably, as exemplified in the examples, the Y28 strain [Accession No. KACC93227P] is added to Saccharomyces cerevisiae, which is excellent in resistance to abataceptic, acid resistance, alcohol resistance and sulfurous acid resistance and alcohol productivity, separated by the present inventors use. The Y28 strain of Saccharomyces cerevisiae showed a viability (OD 600nm) of 3.72 at a sugar concentration of 30%, a survival rate of 24.8% at an alcohol concentration of 10%, a survival rate of 80.9% at a pH of 3, And a survival rate of 80% or less at 400 mg / L.

Kazachstania esigua is known as a yeast strain used for the fermentation of sourdough used in bread production. It has not been previously known that the Kazakhstania esigua strain can promote flavor during wine production.

In the present invention, Kazakstania etchia seedlings are preferably selected from the group consisting of Kazakstania asiatica CCSY27 strain having excellent acid resistance, resistance to alcoholysis, alcohol resistance and alcohol efficacy separated by the present inventors as exemplified in the examples [ Accession No. KACC93119P]. The survival rate of the CCSY27 strain was 84.7% at pH 3, and the survival rate (OD 600nm) was 4.77 at the sugar concentration of 30%. The survival rate was 42.8% at the alcohol concentration of 10% L to 90% survival rate.

In another patent (No. 1350796), the inventors of the present invention have disclosed that the CCSY27 strain of Kazakhstania esigua has the characteristics of making makgeolli and having the characteristics of probiotics, so that the makgeolli having superior characteristics can be produced. However, The surprising discovery that the flavor can be enhanced when used in combination with the bacterium is confirmed by the present inventors.

Cultivation of the seed culture of Saccharomyces cerevisiae and Kazakhstania agucia is carried out by a conventional method known to these species.

Step iii): Fermentation

The mixed juice from step i) is inoculated and fermented with the seeds prepared in step ii).

The culture medium of Saccharomyces cerevisiae and Kazakhstania etchiae is inoculated at 2.5% ~ 5.0% (v / v), respectively. When the inoculum amount is less than 2.5%, the fermentation rate is delayed. When the inoculation amount is 5.0% or more, the fermentation rate is not correlated with economic efficiency.

The fermentation conditions are fermented at a temperature of 14 ~ 22 ℃ for more than 14 days. Below 14 ° C, the fermentation rate is delayed, while above 22 ° C the fermentation rate increases but rancidity may occur. If the period is less than 14 days, alcohol production and flavor are not enough.

Step iv): Aging

The fermentation liquid from step iii) is aged.

The ripening condition is aged for 21 days at low temperature of 10 ~ 20 ℃. When the temperature is less than 10 ° C, the amount of the perfume component may be reduced. When the temperature exceeds 20 ° C, germs may be generated.

If necessary, filtration and / or sterilization of the produced wine may be further included to fill the wine bottle. The microfilter is used for filtration, and the filling of the wine bottle is performed by a conventional method.

The mixed wines of azalea, persimmon and mulberry produced according to the production method of the present invention are excellent in harmony of taste and excellent in flavor due to improved flavor, resulting in remarkable increase in taste (Test Examples 2 and 3) Activity and improvement of diabetes and obesity are markedly improved, and the functionalities are also excellent (Test Examples 3 and 4).

According to another object of the present invention, there is provided a fermented product obtained by fermenting with a mixed microorganism of Saccharomyces cerevisiae and Kazakhstania esigua, wherein the flavor and flavor are improved and the flavor is enhanced and the antioxidative activity, diabetes and obesity improvement effect It offers a high quality of the same functionality and enhanced mixed wines of persimmon, persimmon and mustard.

Saccharomyces cerevisiae, Kazakhstania esigua, fermentation, quail, persimmon, and cabbage are as defined above.

According to another object of the present invention, there is provided a high-quality kiwi fruit which is improved in flavor and flavor obtained by fermentation with acetic acid fermented from the above-mentioned mixed wine of cherry, persimmon and mulberry and has improved flavor and improved functionality such as antioxidant activity, , Persimmon fermented vinegar, and vinegar drinks.

The mixed fermented vinegar according to the present invention is obtained by mixing the fermentation liquid from step iii) or the wine from step iv) with an equal amount of the mixed juice of step i) to adjust the alcohol concentration to 5 to 6% (v / v), and then acetic acid is inoculated and acetic acid fermentation is carried out so that the acetic acid content becomes 5 to 6% (v / v).

The alcohol concentration for acetic acid fermentation is preferably 5 to 6% (v / v). If the alcohol concentration is less than 5%, the amount of acetic acid is insufficient. If the alcohol concentration is more than 6%, the growth of acetic acid-producing bacteria is inhibited by the antibacterial effect of alcohol, and acetic acid fermentation does not occur smoothly.

As the acetic acid bacteria, it is possible to use a strain having an excellent acetic acid producing ability, preferably Acetobacter pasteurianus ) can be used. Acetic acid fermentation is carried out at 30 to 35 ° C so that the acetic acid content is 5 to 6% (v / v). If the fermentation temperature is lower than 30 ° C, the acetic acid growth may be delayed and the acetic acid production may be delayed. If the fermentation temperature is higher than 35 ° C, the acetic acid growth may be delayed and the acetic acid fermentation may be delayed. The acetic acid fermentation period is until the acetic acid content reaches 5 ~ 6% (v / v), and it is usually 30 days or more. If the fermentation period is less than 30 days, the acetic acid content may be less than 5%.

If necessary, the mixed solution is sterilized at 80 to 100 ° C and inoculated with acetic acid bacteria. If the sterilization temperature is less than 80 ° C, the yeast strain used for alcohol fermentation will survive and alcohol fermentation will be continuously induced to retard the fermentation of acetic acid. If the sterilization temperature is higher than 100 ° C, nutrients that are weak in heat treatment may be destroyed.

The mixed vinegar drink of cherry, persimmon and mackerel according to the present invention is prepared by adding purified water to a mixed fermented vinegar of zinnia, persimmon and mulberry to adjust the acetic acid content to 0.5 to 1.0% (v / v). If necessary, centrifuging the mixed fermentation vinegar before addition of purified water may further include the step of obtaining a supernatant. If necessary, it may further include a step of adding at least one additive selected from the group consisting of tablet, oligosaccharide, honey, salt, citric acid, vitamins, amino acids and the like. In addition, the mixed vinegar drink of cherry, persimmon and mulberry can be sterilized at 80 to 100 ° C by filling in a bottle or a retort pouch.

The mixed fermented vinegar and vinegar drink according to the present invention, as in the case of the wine according to the present invention, is well balanced in flavor, promotes flavor and is excellent in flavor, resulting in remarkable increase in taste Example 9 and Table 5), the antioxidative activity and the improvement effect of diabetes and obesity were remarkably improved, and the functionalities were also excellent (Test Examples 6 to 8).

According to the present invention, the mixed wine of cherry, persimmon and mackerel has an excellent palatability due to reduced sourness, harmonious taste, improved flavor and improved flavor, and enhanced content of polyphenols (tannins) and anthocyanins, Diabetes and obesity improvement effect is improved and the functionality is enhanced.

In addition, the method of the present invention for producing a mixed wine of cherry, persimmon and mackerel can be carried out by fermenting a mixture of Saccharomyces cerevisiae and Kazakstania esigua with a fermentation broth to enhance flavor, Using the mixed nectar of persimmon and mulberry, the taste is well harmonized, the color is improved, the antioxidative activity, diabetes and obesity improvement effect are improved, and high quality wine having enhanced functionality is produced.

The mixed fermented vinegar and vinegar drink of the present invention of persimmon, persimmon and mulberry of the present invention has an improved taste and flavor and is excellent in palatability, and the content of polyphenols and anthocyanins is enhanced, so that the functionalities such as antioxidant activity, diabetes and obesity improvement effect are remarkably improved great. In particular, the fermented vinegar according to the present invention has purple-based color and taste and can be used as a substitute for rosé wine-based balsamic vinegar, which is preferred by consumers in recent years.

According to the present invention, the mixed wines of kiwi, persimmon and mulberry, fermented vinegar and vinegar drinks can be used as a high-value processed product of the azalea and the mulberry, have.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a photograph of a mixed wine of cherry, persimmon and horse mackerel prepared according to the production method of the present invention.
Figure 2 shows the water-soluble phenolic and water-soluble anthocyanins content of the mixed wine of cherry, persimmon and mulberry according to the present invention. Figure 2a shows the water soluble phenolic content and Figure 2b shows the water soluble anthocyanin content.
FIG. 3 shows the antioxidant activity of the mixed wine of cherry, persimmon and mulberry according to the present invention. FIG. 3A shows the DPPH radical scavenging activity, FIG. 3B shows the ABTS radical scavenging activity, FIG. 3C shows the OH radical scavenging activity, and FIG. 3D shows the reducing power (FRAP).
FIG. 4 is a photograph of a mixed fermented vinegar of cherry, persimmon and mulberry according to the present invention.
Fig. 5 shows the water-soluble phenolic compounds and water-soluble anthocyanins content of the fermented vinegar mixed with cherry, persimmon and mulberry according to the present invention. Figure 5a shows the water soluble phenolic content and Figure 5b shows the water soluble anthocyanin content.
FIG. 6 shows the antioxidant activity of mixed fermented vinegar of cherry, persimmon and mulberry according to the present invention. FIG. 6A shows the DPPH radical scavenging activity, FIG. 6B shows the ABTS radical scavenging activity, FIG. 6C shows the OH radical scavenging activity, and FIG. 6D shows the reducing power (FRAP).
FIG. 7 shows digestive enzyme inhibitory activity of mixed fermented vinegar of cherry, persimmon and mulberry according to the present invention. Figure 7a shows the alpha-glucosidase inhibitory activity and Figure 7b shows the pancreatic lipase inhibitory activity.

The present invention will be described in more detail by the following examples. These examples are for illustrating the present invention, and the scope of the present invention should not be limited by them.

Manufacturing example  One: Cherry , A mixture of persimmon and marjoram wine  Produce

<Mixed juice preparation>

After washing three times with water flowing through the zander (Gyeongnam, Sacheon City), the water was removed and prepared at 6 ~ 10 ℃ for 15 ~ 20 days, and immature starch with high tannin content and high tannin content was prepared. &Lt; / RTI &gt; three times, and then the water was removed. The ready - made kiwifruit and Daebong were crushed with a blender to obtain juice of each of the kiwifruit and the.

Mugwort was purchased in the form of an extract (30 Brics) and purchased from Hamyeong Agricultural Cooperative Federation.

The prepared kiwi fruit juice, molasses juice, and mulberry extract were mixed at the same weight as shown in Table 1, followed by addition of white sugar, and the mixture was prepared to be 24 bricks to prepare a mixed juice.

Comparative Example 1 Comparative Example 2 Example 1 Example 2 Example 3 Cherry juice 2,000 ml 1,400 ml 1,400 ml 1,200 ml 1,000 ml Bongseong juice - 600 ml 400 ml 400 ml 400 ml Mulberry extract - - 200 ml 400 ml 600 ml Sum 2,000 ml 2,000 ml 2,000 ml 2,000 ml 2,000 ml

&Lt; Preparation of fermented seedlings &

Saccharomyces cerevisiae strain Y28 and Kazachstania esigua (strain &lt; RTI ID = 0.0 &gt; exigua CCSY27 strain was inoculated 2.5% in each 100 ml of fruit juice and cultured at 30 ° C for 48 hours to prepare a fermentation broth culture.

<Fermentation and Aging>

After 2.5% (50 mL) of each of the fermented broth cultures prepared in Comparative Examples 1, 2, and 1 to 3 prepared above was inoculated, the fermented broth was fermented at 20 ° C for 14 days, , And the filtered fermentation broth was put into a new fermentation vessel and aged at about 18 ° C for 21 days to complete the preparation of a mixed wine of persimmon, persimmon and horse radish. The result is shown in FIG.

Samples were taken at 14 and 35 days during the fermentation and aging of the five wines prepared in Preparation Example 1 and filtered through a 0.45 mu m membrane filtration filter (Dismic-25CS, Toyoroshikaisha, Ltd.) .

Test Example  1: Physicochemical properties

The contents of pH, acidity, brix, reducing sugar and alcohol were analyzed for the five kinds of fruit wine (Comparative Examples 1 and 2 and Examples 1 to 3) prepared in Production Example.

The pH was measured by the use of a pH meter (model 3510, Jenway, UK) in 50 ml of sample, and the acidity was determined by consuming 0.1 N NaOH to neutralize 10 ml of sample with 0.1 N NaOH solution to pH 8.3 ± 0.1 (N-1a, Atago Co., Tokyo, Japan). Reducing sugar was measured by the DNS method. The alcohol content was measured with a sample 100 The same amount of distilled water was added to distilled water, followed by distillation. The distilled water was distilled and measured by using an umbilical system and corrected by using a Gay Luccac Table. All measured results are shown in Table 2.

Analysis item Fermentation time (days) 0 14 35 Comparative Example 1 pH 3.38 3.43 3.49 Acidity (%, lactic acid) 2.09 2.41 2.34 Briggs (°) 24.00 10.00 10.00 Reducing sugar (g / L) 101.69 8.60 7.46 Alcohol (%, v / v) 0.00 11.00 11.00 Comparative Example 2 pH 3.44 3.43 3.52 Acidity (%, lactic acid) 1.48 1.84 1.89 Briggs (°) 24.00 9.40 9.20 Reducing sugar (g / L) 138.55 8.98 8.27 Alcohol (%, v / v) 0.00 11.00 11.00 Example 1 pH 3.40 3.42 3.50 Acidity (%, lactic acid) 1.60 1.89 1.91 Briggs (°) 24.00 9.40 9.40 Reducing sugar (g / L) 145.21 8.97 7.78 Alcohol (%, v / v) 0.00 11.00 11.00 Example 2 pH 3.42 3.43 3.51 Acidity (%, lactic acid) 1.58 1.82 1.91 Briggs (°) 24.00 9.20 9.20 Reducing sugar (g / L) 120.17 8.15 7.33 Alcohol (%, v / v) 0.00 11.00 11.00 Example 3 pH 3.42 3.43 3.51 Acidity (%, lactic acid) 1.58 1.82 1.91 Briggs (°) 24.00 9.20 9.20 Reducing sugar (g / L) 120.17 8.15 7.33 Alcohol (%, v / v) 0.00 11.00 11.00

As shown in the above Table 2, it can be confirmed that other excellent physico-chemical properties such as alcohol content are maintained in the mixed wines of cherry, persimmon and mackerel (Examples 1 to 3) according to the present invention. Especially, the optimum pH of the wine is 3.3 ~ 3.6, and the total acid content is low, so that the sour taste is appropriately reduced and the taste is well harmonized.

Test Example  2: Cherry , A mixture of persimmon and marjoram Of wine  Palatability evaluation

The palatability evaluation was performed on the five wines prepared in Preparation Example 1 above.

<Preparing wine for evaluation>

The 5 wines which had been aged were centrifuged, filtered with 0.45 ㎛ membrane filter, and stored at 8 ~ 12 ℃ for one day.

&Lt; Evaluation of palatability &

In order to conduct palatability evaluation, OMM, a member of the Agricultural Cooperative Law, explained to the students of Gyeongnam University of Science and Technology and undergraduates the sensory evaluation sample, purpose, and considerations for evaluation. The final 20 panelists were selected as panels. The taste, flavor, color, and overall acceptability were evaluated from 1 (very bad) to 5 (very good), and the results were shown in Table 3.

wine Evaluation items Remarks flavor incense color Overall likelihood Comparative Example 1 3.58 3.77 3.32 3.56 Strong sour, lack flavor and color Comparative Example 2 3.66 3.75 3.30 3.52 Sour is weaker than Comparative Example 1 but lacks flavor and color Example 1 4.21 4.08 4.02 4.14 Sour, sweet and bitter tastes are uncomfortable, the taste is harmonious, the flavor is rich, and the flavor is luxurious and purple. Example 2 4.44 4.12 4.32 4.33 Example 3 4.36 4.08 4.30 4.37

As shown in Table 3, it was found that the mixed wines of the cherry, persimmon and mulberry according to the present invention (Examples 1 to 3) were higher in taste and flavor than the Comparative Examples 1 and 2, have. Especially, in the case of the taste, the sour taste, the sweet taste and the pungent taste are well balanced, the taste is harmonious, the fragrance is abundant, and the flavor is excellent, so that the overall preference is remarkably improved.

1, it can be seen that the wines of Examples 1 to 3 according to the present invention are superior to those of color-rich grape wines.

Test Example  3: Cherry , A mixture of persimmon and marjoram Of wine  Water-soluble polyphenols and anthocyanins

Soluble polyphenols and anthocyanins were measured for the five wines prepared in Preparation Example 1 (Comparative Examples 1 and 2 and Examples 1 to 3).

The water-soluble polyphenol content was measured by Folin-Denis method. After each wine was centrifuged, the sample was filtered through a 0.45 ㎛ membrane filter (Dismic-25CS, Toyoroshikaisha, Tokyo, Japan) and diluted with 0.5 mL of sample and 0.5 mL of 25% Na ₂ CO ₃ solution And the mixture is allowed to stand for 3 minutes. After addition of 0.25 mL of 2N Folin-Ciocalteu phenol reagent, the mixture was incubated at room temperature for 1 hour to develop color. The color developed blue was measured for absorbance at 750 nm using a spectrophotometer (Spectronic 2D). At this time, the content of polyphenol was determined from a standard curve prepared using gallic acid, and the result is shown in FIG.

As can be seen in Fig. 2a, the water soluble polyphenol contents of the examples remained high compared to the comparative examples 1 and 2. Thus, it can be seen that the wines of the examples have a high content of polyphenols and a good balance of the heavy tannins.

The content of water-soluble anthocyanins was quantitatively determined by the Lambert-Beer law proposed by Francis (Crit. Rev. Food Sci. Nutr., 1989, 28: 273-314). The wines of Examples 1 to 3 were centrifuged, and 1 ml of the supernatant was dispensed into a 10 mm quartz cell with a thickness of 530 nm, and then anthocyanin content was determined as follows. Each experiment was repeated three times and expressed as a mean value.

Soluble anthocyanin =

Absorbance ( OD530nm ) ÷ 98.2 (Absorption coefficient of anthocyanin)

As can be seen in Fig. 2b, the water-soluble anthocyanin content increased as the ratio of myrrh increased. From these results, it can be seen that the water-soluble anthocyanin content of the wine can be increased when the mugwort is added, and that the content of anthocyanin in the third embodiment is remarkably high.

Test Example  4. Cherry , A mixture of persimmon and marjoram Of wine  Antioxidant activity

The antioxidative activity of each of the wines prepared in Preparation Example 1 was assayed by analyzing DPPH radical scavenging activity, ABTs radical scavenging activity, hydroxyl (OH) radical scavenging activity and FRAP reducing ability.

&Lt; DPPH radical scavenging activity >

DPPH radical scavenging activity was measured to confirm antioxidant activity.

DPPH (1,1-diphenyl-2-picrylhydrazyl, sigma D9132, FW 393.4 C18H12N5O6) is a very stable radical and a violet compound exhibiting a specific absorbance at 525 nm.

Specifically, each of the wines was filtered through a 0.45 μm filter, diluted 50 times with distilled water, and then 0.2 ml of a DPPH solution having a concentration of 1.5 × 10 ^-4 M was added thereto. The vortex ). The mixture was allowed to stand at room temperature for 30 minutes, and the absorbance was measured at 525 nm. In the negative control experiment, 0.2 ml of distilled water was used instead of the sample. The DPPH radical scavenging activity was expressed as a percentage (%) calculated according to the following formula, and the results are shown in Figure 3a:

DPPH radical scavenging activity (%) =

[1- (negative control absorbance / experimental absorbance)] × 100

As shown in FIG. 3A, the DPPH radical scavenging activity of the cherry, persimmon and mulberry mixed wines (Examples 1 to 3) according to the present invention is much improved as compared with the comparative example.

<ABTs radical scavenging activity>

ABTs radical scavenging activity was measured and antioxidant activity was confirmed.

ABTs (2,2'-azino-bis-3-ethylbenzthiazoline-6-sulfonic acid cation) scavenging activity is a method of examining the antioxidant activity of 2-azino-arsenic according to the degree of color reduction. The antioxidant activity of ABTs (ABTs + 2-carboxylic acid) was measured by the antioxidant activity of the samples. ) Is discarded and discolored in cyan. At this time, the degree of elimination of the ABTs cations (ABTs +) can be known by measuring the absorbance, and the discoloration reaction is completed within 1 minute, so that the measurement can be performed in a short time.

Specifically, 5 ml of 7 mM ABTs reagent (sigma 1888) and 5 ml of 140 mM K2S2O8 (FW 270.3, Sigma 9392) were mixed and allowed to stand in the dark for 14 to 16 hours. The mixture was mixed with anhydrous methanol at a ratio of about 1:88, The ABTs solution was adjusted so that the absorbance value of the control was 0.7 ± 0.02. Each of the wines was diluted 100 times with distilled water, and then 0.1 ml of ABT solution was mixed with 0.9 ml of ABT solution. The mixture was shaken for 30 seconds, reacted for 3 minutes, and absorbance was measured at 732 nm. Negative control experiments were carried out with 80% methanol instead of samples. The ABTs radical scavenging activity was expressed as a percentage (%) by the following formula and the results are shown in Figure 3b:

ABTs radical scavenging activity (%)

= [1- (negative control absorbance / experiment absorbance)] × 100

As shown in FIG. 3B, it can be seen that the cherry, persimmon and mulberry mixed wines of Examples 1 to 3 have higher ABTs radical scavenging activity than the wines of Comparative Examples 1 and 2.

<Hydroxyl radical scavenging activity>

Hydroxyl (OH) radical scavenging activity was measured and the antioxidant activity was assayed.

Specifically, 0.2 ml of 10 mM FeSO ₄ 7H ₂ O-EDTA, 0.2 ml of 10 mM 2-deoxyribose, 0.2 ml of 10 mM H ₂ O ₂ , and 1.4 ml of each wine diluted 50 times with distilled water were mixed Then, the mixture was reacted at 37 ° C for 4 hours. 1 ml of 1% thiobarbituric acid / distilled water and 2.8% trichloroacetic acid / distilled water were added to the mixture, and the mixture was heated at 100 ° C for 20 minutes After cooling, the absorbance was measured at 520 nm. Negative control was used as a PBS (1L reference _{NaCl 8.76g, NaH 2 PO 4 0.11g} , Na 2 HPO 4 0.596g) in place of analysis sample. The hydroxyl radical scavenging activity was expressed as a percentage (%) in absorbance difference between the addition of the sample solution and the no addition, and the results are shown in FIG. 3c.

As shown in FIG. 3C, the OH radical scavenging activities of the cherry, persimmon and mulberry mixed wines (Examples 1 to 3) according to the present invention were higher than those of the comparative examples. In particular, it can be confirmed that the activity of Example 3 is three times or more higher than that of Comparative Examples 1 and 2. [

<Measurement of FRAP reduction power>

Antioxidant activity was assayed by measuring the FRAP reducing power.

The reductive power analysis was performed by using Liu et al. Based on FRAP (Ferric Reducing Antioxidant Power).

Specifically, in the FRAP reduction assay, 10 mM 2,4,6-tripyridyl-s-triazine (TPTZ, T1253, C18H12N6, MW312.33) dissolved in 40 mM acetate buffer (pH 3.6) ) And 20 mM FeCl ₃ (F7134, MW 162.20) were prepared, and these acetate buffer, TPTZ solution and FeCl ₃ solution were mixed at a ratio of 10: 1: 1 (v / v / v) .

Each of the wines was diluted 50 times with distilled water and 0.1 ml was added to the 96-well plate together with 0.9 ml of the reaction solution. The reaction was allowed to proceed for 15 minutes, and the reaction was carried out using a microplate reader (Biorad 3055, Sweden) nm, and the results are shown in Fig.

As shown in FIG. 3D, it was confirmed that the reducing power of the cherry, persimmon and mulberry mixed wines (Examples 1 to 3) according to the present invention is much higher than that of Comparative Example.

From the above results, it can be seen that the cherry, persimmon and mulberry mixed wines according to the present invention have an enhanced antioxidative activity.

Manufacturing example  2: Cherry , Preparation of persimmon fermented vinegar

To each of 5 wines (1,000 ml) fermented / aged for 35 days in Production Example 1, the same amount (1,000 ml) of each mixed juice (Table 1, Comparative Examples 1 and 2 and Examples 1 to 3) was added and mixed The mixture was sterilized at 80 DEG C for 30 minutes and cooled to room temperature (25 DEG C) to prepare five kinds of mixed liquid (alcohol concentration 5.5%) for vinegar fermentation (Comparative Examples 3 to 4 and Examples 5 to 6).

The acetic acid fermenting bacteria were inoculated 5.0 ml (5 ml) into 100 ml of the fermentation broth of kiwi alcohol (alcohol concentration 5.5%) of Acetobacter pustulium strain A8 (Cho, et al., Korean Journal of Food Science and Technology, 2013, 45: 252-256) And cultured at 35 DEG C for 48 hours.

Fermented vinegar was prepared by inoculating acetic acid fermenting bacteria with 5.0% (100 ml) of each mixture solution and fermenting at a temperature of 35 ° C for 30 days (Comparative Examples 3 to 4 and Examples 5 to 6) Is shown in Fig.

Samples for the following assays were prepared by filtering the above-prepared five fermented vinegar with a 0.45 mu m filter.

Test Example  5: Physicochemical properties of fermented vinegar

The analysis of the contents of pH, acidity, brix, reducing sugar and alcohol for each of the five fermented vinegar prepared above (Comparative Examples 3 to 4 and Examples 5 to 6) was carried out in the same manner as in Test Example 1, The results are shown in Table 4.

Analysis item Fermentation 30 days Comparative Example 3 pH 2.88 Acidity (%) 5.62 Briggs (°) 11.8 Reducing sugar (g / L) 2.32 Alcohol(%) 0.4 Comparative Example 4 pH 2.90 Acidity (%) 5.63 Briggs (°) 12.4 Reducing sugar (g / L) 3.06 Alcohol(%) 0.4 Example 4 pH 2.85 Acidity (%) 5.62 Briggs (°) 12.20 Reducing sugar (g / L) 2.41 Alcohol(%) 0.4 Example 5 pH 2.86 Acidity (%) 5.64 Briggs (°) 12.4 Reducing sugar (g / L) 2.21 Alcohol(%) 0.3 Example 6 pH 2.89 Acidity (%) 5.63 Briggs (°) 12.4 Reducing sugar (g / L) 2.33 Alcohol(%) 0.3

As shown in Table 4 above, the fermented vinegar of the cherry, persimmon and mulberry mixture according to the present invention (Examples 4 to 6) produced 5.5% or more of the acidity (acetic acid) in the same manner as the cherry vinegar of Comparative Example 3, It can be confirmed that the characteristics of the present invention are maintained.

Test Example  6: Water-soluble polyphenol and anthocyanin content of fermented vinegar

The water-soluble polyphenol and anthocyanin contents were measured for each of the five fermented vinegar prepared in Production Example 2 (Examples 4 to 6 and Comparative Examples 3 and 4) in the same manner as in Test Example 3, 5a and 5b.

As shown in Fig. 5 (a), the content of water-soluble polyphenol was increased as the ratio of water droplets was increased, and the content of water-soluble polyphenols was increased after fermentation before the fermentation. From these results, it can be seen that the water soluble polyphenol content of vinegar can be increased upon addition of the horseradish, and in Examples 5 and 6, the content of polyphenol is remarkably increased and the taste is well harmonized.

As can be seen in Fig. 5b, the water-soluble anthocyanin content was increased as the ratio of the fungus increased. From these results, it can be seen that the water-soluble anthocyanin content of the vinegar can be increased upon addition of the horseradish, and in Examples 5 and 6, the content of anthocyanin is remarkably increased and the color feeling is remarkably improved.

Test Example  7. Antioxidant activity of fermented vinegar

The DPPH radical scavenging activity, the ABTs radical scavenging activity, the hydroxyl (OH) radical scavenging activity and the FRAP reducing power of each of the fermented vinegar prepared in Production Example 2 were measured in the same manner as in Test Example 4, Are shown in Figs. 6A to 6D.

&Lt; DPPH radical scavenging activity >

As shown in FIG. 6A, the DPPH radical scavenging activity of the mixed fermented vinegar of persimmon, persimmon and mulberry according to the present invention was improved as compared with those of Comparative Examples 3 and 4, and the fermentation vinegar of Examples 5 and 6 was significantly improved .

<ABTs radical scavenging activity>

As shown in FIG. 6B, the mixed fermented vinegar of the cherry, persimmon and mulberry according to the present invention had higher ABTs radical scavenging activity than the comparative examples 3 and 4, The fermented vinegar of Examples 5 and 6 exhibited more than three times the enhanced activity.

<Hydroxyl radical scavenging activity>

As shown in FIG. 6C, the OH radical scavenging activity of the mixed fermented vinegar of the present invention was higher than that of Comparative Examples 3 and 4, and the fermented vinegar of Examples 5 and 6 was significantly improved Lt; / RTI &gt; activity.

<Measurement of FRAP reduction power>

As shown in FIG. 6D, the reducing power of the mixed fermented vinegar of the present invention was much higher than that of the fermented vinegar of the comparative examples. In particular, the fermented vinegar of Examples 5 and 6 exhibited remarkably enhanced activity .

From the above results, it can be seen that the mixed fermented vinegar of cherry, persimmon and mulberry according to the present invention has an enhanced antioxidative activity.

Test Example  8. Digestive enzyme inhibitory activity of fermented vinegar

The digestive enzyme inhibitory activity of the five kinds of fermented vinegar prepared in Preparative Example 2 was shown to be an inhibitory activity of alpha-glucosidase and an inhibitory activity of pancreatic lipase The results are shown in Fig.

&Lt; Alpha-Glucosidase Inhibitory Activity >

The α-glucosidase inhibitory activity of each fermented vinegar was determined by centrifugation, followed by filtration with a 0.45 μm filter to obtain 50 μl of a 10-fold diluted sample, 50 μl of α-glucosidase (0.5 U / ml) mM sodium phosphate buffer solution (pH 6.8) were mixed and preliminarily reacted at 37 ° C for 10 minutes. Then, 100 μl of p -NPG (5 mM) dissolved in sodium phosphate buffer solution (pH 6.8) was added and the mixture was reacted at 37 ° C. for 10 minutes. After the final reaction was stopped by adding 0.75 ml of Na ₂ CO ₃ (100 mM) to the reaction solution, the absorbance was measured at 420 nm using a spectrophotometer. The results are shown in FIG. 7A.

As shown in Fig. 7A, the alpha-glucosidase inhibitory activities of the fermented vinegar according to the present invention (Examples 4 to 6) were higher than those of the fermented vinegar of Comparative Examples 3 and 4, Significantly improved. In particular, in the case of Examples 5 and 6, it can be confirmed that the enzymatic inhibitory activity was enhanced by about 5-fold and 10-fold over the fermentation of Comparative Examples 3 and 4.

<Pancreatic Lipase Inhibitory Activity>

The pancreatic lipase inhibitory activity was determined by centrifuging each fermentation vinegar, filtering with a 0.45 탆 filter, 50 쨉 l of a 10-fold diluted sample, 50 쨉 l of a lipase (1.0 U / ml) enzyme solution and 200 袖 m sodium phosphate buffer (pH 6.8) were mixed and pre-reacted at 37 占 폚 for 10 minutes. After reacting, 100 μl of p -NPB (5 mM) dissolved in sodium phosphate buffer solution was added and reacted for 10 minutes in the same manner. Then, 0.75 ml of 100 mM Na ₂ CO ₃ was added to terminate the reaction and the absorbance was measured at 420 nm. The difference in absorbance between the addition of the sample solution and the non-addition solution is shown in FIG. 7B as a percentage (%).

As shown in FIG. 7B, it was confirmed that the fermentation vinegar according to the present invention (Examples 4 to 6) had much higher pancreatic lipase inhibitory activity than the fermented vinegar of Comparative Examples 3 and 4. In particular, in Examples 5 and 6, it was confirmed that the enzymatic inhibitory activity was improved by about 6-fold and 20-fold more than before the fermentation of Comparative Examples 3 and 4.

From the above results, it can be seen that the mixed fermented vinegar of cherry, persimmon and mulberry according to the present invention exhibits excellent digestive enzyme inhibitory activity, thereby improving diabetic and obesity improving effects.

Test Example  9. Sensory Evaluation of Fermented Vinegar

For the sensory evaluation of the fermented vinegar prepared in Preparation Example 2, each fermented vinegar was diluted 5 times with distilled water to adjust its acidity to about 1.0%, and the sensory evaluation was carried out.

In order to carry out the sensory test, OMM, a member of the Agricultural Cooperative Law, explained to the students and graduate students of Kyungnam University of Science and Technology about the samples before the evaluation of sensory evaluation, the purpose of evaluation, The final 20 panelists were selected as panels. The taste, flavor, color, and overall acceptability of the panel were evaluated with scores ranging from 1 (very bad) to 5 (very good), and the results were shown in Table 5.

Fermented vinegar Sensory evaluation item Remarks flavor incense color Overall likelihood Comparative Example 3 3.32 3.66 3.04 3.27 Relatively strong sourness Comparative Example 4 3.46 3.61 2.98 3.11 Similar to Comparative Example 3, but strong in bitter taste Example 4 3.80 3.70 3.70 3.86 Sour, sweet and bitter tastes are uneven, rich in flavor and excellent in color Example 5 4.02 3.81 4.11 4.12 Example 6 3.99 3.88 4.08 4.09

As shown in Table 5, all of the fermented vinegar mixed with persimmon, persimmon and mulberry according to the present invention had higher scores on all items of color, taste and aroma than Comparative Examples 3 and 4, indicating that palatability was improved. Especially, in the case of the taste, the sourness, the sweetness and the pungent taste are uniformly mixed, the fragrance is rich, and the color feeling is excellent, so that the overall preference is greatly improved.

Agricultural Biotechnology Research Institute KACC93227P 20150507 Agricultural Biotechnology Research Institute KACC93119P 20110325

Claims (9)

I) feeding a mixed juice consisting of 50 to 80% by weight of persimmon, 10 to 20% by weight of persimmon and 10 to 30% by weight of persimmon by means of 22 to 26 Bricks;
Ii) providing a bacterium of Saccharomyces cerevisiae and Kazakhstania asiatica;
Iii) fermenting the seed mixture at a temperature of 14 to 22 ° C for at least 14 days by inoculating the seeds with the seed mixture; And
Iv) aging the fermentation broth at a low temperature of 10 to 20 占 폚 for more than 21 days, wherein the fermented broth has an enhanced flavor and functionality.
2. The method according to claim 1, wherein the strain Saccharomyces cerevisiae is Saccharomyces cerevisiae strain Y28 (accession number: KACC93227P), and the strain of Kazakstania esigua is strain Saccharomyces cerevisiae CCSY27 (accession number: KACC93119P). &Lt; / RTI &gt;&lt; RTI ID = 0.0 &gt; 11. &lt; / RTI &gt;
A mixed wine of cherry, persimmon and marinara, prepared according to claim 1 or 2 and having enhanced flavor and functionality.
4. The method according to claim 3, wherein the enhanced flavor refers to the enhancement of taste and flavor, and the enhanced functionality refers to the enhancement of the content of polyphenols and anthocyanins, and the promotion of an antioxidant activity, diabetes and obesity improvement effect And a functional mixture of wine, persimmon and persimmon.
Mixed wines of zucchini, persimmon and muller, which have been fermented using a mixture of Saccharomyces cerevisiae and Kazakhstania esigua, with enhanced flavor and functionality.
[Claim 6] The method according to claim 5, wherein the strain Saccharomyces cerevisiae is Saccharomyces cerevisiae strain Y28 (accession number: KACC93227P), and the strain of Kazakhstania esigua is Saccharomyces cerevisiae CCSY27 strain (accession number: &Lt; RTI ID = 0.0 &gt; KACC93119P). &Lt; / RTI &gt;
Mixed fermentation of kiwifruit, persimmon and mulberry, which is obtained by fermenting acetic acid fermentation of a mixed wine of cherry, persimmon and mulberry according to claim 5 and having enhanced flavor and flavor and having improved antioxidative, diabetic and obesity-improving functions vinegar.
A method for producing a fermented vinegar, which comprises adding a purified water to a fermented vinegar of a cherry, a persimmon and a mulberry according to claim 7 to adjust the acetic acid content to 0.5-1.0% (v / v), and the taste and flavor are improved to improve the flavor, Diabetic and obesity improvement effect Mixed vinegar drink with enhanced function of cherry, persimmon and mulberry.
Mixing the fermentation liquid from step iii) of claim 1 or the wine from step iv) of claim 1 with an equal amount of the mixed juice of step i) of claim 1,
A method for producing a fermented vinegar, comprising the step of fermenting acetic acid such that the acetic acid content is 5 to 6% (v / v) by inoculation with acetic acid to enhance flavor and functionality.

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