KR20180047239A - Method of manufacturing fermented vinegar by using extract from rudbeckia laciniata and cudrania tricuspidata bureau - Google Patents

Abstract

The present invention provides a method for manufacturing fermented vinegar using extracts from Rudbeckia laciniata and Cudrania Tricuspidata, wherein the method comprises the following steps: an extracting step of preparing a raw material extract by performing hot water extracting three or more Rudbeckia laciniata and Cudrania Tricuspidata for several times; a crushing step of crushing dried Rudbeckia laciniata and Cudrania Tricuspidata to prepare a raw material pulverized product; a mixing step of preparing a raw material mixture by mixing the raw material extract and the raw material pulverized product; a first fermentation step of fermenting the raw material mixture with alcohol using a yeast strain; and a second fermentation step in which the first fermented product is vinegar fermented using a vinegar strain. It is an object of the present invention to provide the method for manufacturing new fermented vinegar to maximize effective properties of the Rudbeckia laciniata and Cudrania Tricuspidata.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fermented vinegar and a fermented vinegar,

This technology is a technology in the field of food, and more specifically, relates to a technology for producing fermented vinegar using a new raw material combination.

Rudbeckia laciniata var. Hortensis is widely distributed throughout Korea, and has a juvenile sterile diet. The leaves are similar to the leaves of hemp, and are called three-leafed chrysanthemum. The leaves are split into new feathers, and the less they go up, the less they split. I eat the young seeds as the herb or eat it in the hungry thing or the hors d'oeuvre. It is delicious when we make soft leaf and bell pepper in order. It is soft without hair. The fragrance is clear and pure, the refreshing feeling is transmitted, the texture is good, the taste is sweet and chewy. It is used for watering because it is very watery, and it is used for the adoption of raw, raw, and gun. It is effective for gastrointestinal, cold, headache, dizziness and hypertension as a functional food of traditional foods. It has been widely used as a medicinal material because of its effect on antiviral activity, antimicrobial activity and anticancer activity.

Cudrania tricuspidata Bureau is not a mulberry, but it is said that it is called gojipong because it is like a mulberry. The tree has a bending and stretching nature, and a deadly material. Shinsho grows up to 12m in a year. Leaves are alternate and shape is round heart shape. When tearing leaf, it does not tear immediately and is elastic like rubber. The fruit is a walnut egg in the shape of a human brain structure with two walnuts on the side of a leaf, and the color is white. The fruit harvest is matured from mid-September to mid-October and is shipped frozen. Despite the fact that many researches have been carried out on the characteristics of woody trees, the development of new products has been on the rise because it was an unexplored area of product development.

Vinegar is the fermented seasoning with the longest history. It has been developed as a seasoning that adds flavor and fragrance to food, such as vinegar pickles and dressings. The vinegar market is diversifying and growing rapidly as vinegar, which is centered on seasoning, is being developed as a result of higher income levels and a healthy life. Drinking vinegar drinks are leading the vinegar market, and seasoning vinegar is also showing steady growth. Jomi vinegar is moved from the center of synthetic vinegar to fermented vinegar made from fruits, grains, etc., and the fermentation center of the fermentation center is improving its functionality by natural fermentation.

Acetic acid in fermented vinegar dissolves lactic acid to eliminate fatigue and decompose fat to prevent obesity. Citric acid and various organic acids, vitamins and minerals are effective in preventing adult diseases such as increasing immunity of the human body, suppressing cholesterol, and lowering blood pressure. In recent years, the vinegar diet is gaining popularity in the United States, Japan and other countries as well. Fermented vinegar is used for vinegar drinks, vinegar pickles, vinegar dressings, vinegar diets, and so on. The market for fermented vinegar with high functionality will continue to expand along with the increase in desire for well-being. Production and sales of fermented vinegar and vinegar drinks using cultivated crops will lead to higher sales and job creation for companies.

The present invention aims at providing a method for manufacturing a new fermented vinegar as an invention which is aimed at maximizing the effective characteristics of cucurbit and trifoliate chrysanthemum as described above.

According to one embodiment of the present invention, a method for preparing tripeak and chrysanthemum fermented vinegar comprises: an extraction step of preparing a raw material extract by hot water extraction of three leaves chrysanthemum and cilantrope, a dried triple-leaf chrysanthemum and a cryoprotectant, A fermentation step in which the raw material mixture is fermented by using a yeast strain, and a fermentation step in which the fermented material is fermented into a vinegar strain And a second fermentation step in which the vinegar is fermented.

The three-leaf chrysanthemum in the extraction step and the crushing step may be a leaf part, and the ripening step in the extraction step and the crushing step may be leaf, stem or fruit part.

The yeast strain may contain accharomyces cerevisiae ex-bayanus. In addition, the vinegar strain may include Acetobacter pasteurianus (KCTC 12289) and Acetobacter orleanensis (KCTC 12329).

According to the present invention, it is possible to develop a variety of differentiated foods having excellent flavor and taste by enhancing functionalities such as antioxidative effect of cucumber mint vinegar and using chrysanthemum vinegar to produce chrysanthemum flavor It is expected.

1 is a flow chart conceptually showing a method of manufacturing a fermented vinegar according to an embodiment of the present invention.
2 is a photograph showing a fermentation vessel used for vinegar fermentation according to an embodiment of the present invention.
FIG. 3 is a graph showing the amount of total phenol compounds according to each sample. FIG.
FIG. 4 is a graph showing total flavonoid contents according to each sample. FIG.
FIG. 5 is a graph showing DPPH radical scavenging activity according to each sample.
FIG. 6 is a graph showing the reduction power according to each sample.
FIG. 7 is a graph showing the results of analysis of hydroxyl radical scavenging activity according to each sample.
FIG. 8 is a graph showing the results of analysis of the α-amylase inhibitory effect according to each sample.
FIG. 9 is a graph showing the results of analysis of the inhibitory activity of? -Glucosidase according to each sample.

The present invention will now be described in detail with reference to the accompanying drawings and embodiments thereof, with reference to the accompanying drawings. However, the following explanations are only illustrative explanations for explaining the food composition, and the technical idea of the present invention is not limited by the following description, and the technical idea of the present invention is defined by the following claims.

1 is a flow chart conceptually showing a method of manufacturing a fermented vinegar according to an embodiment of the present invention.

Referring to FIG. 1, the ground water and the extract solution of the three-leaf chrysanthemum and the cilantro powder are prepared. Alcohol concentration before fermentation is adjusted to 9% and initial acidity is adjusted to 1%. The alcohol concentration can be prepared by the same process as that of the conventional makgeolli. Fermented fermented product is inoculated with acetic acid and naturally fermented at a temperature of 30 DEG C or higher for 90 days or more. The natural fermented product can be produced by fermenting vinegar after being filtered and aged at room temperature for 6 months or more.

Hereinafter, specific materials and fermentation will be described.

[material]

1. Cuddling

The cucurbitum used in this experiment was harvested in Yeongam organic farm. The fruit was harvested in September and stored in the refrigerator. The stem and leaf were harvested at the beginning of April. Respectively.

2. Three leaves chrysanthemum

The three - leaf chrysanthemum used in this experiment was harvested in Yeongam Organic Farm in September, and it was purchased and dried using agricultural dryer.

3. Reagents

H ₂ O ₂ , NaCl, 5 mM p, NaCl, NaOH, ethanol, PCA medium, Bacto agar, Peptone, Na ₂ CO ₃ , NaNO ₂ , AlCl _3, methanol, phosphate buffer solution, Potassium ferricyanide, Trichloroacetic acid, Sodium salicylate, FeSO ₄ -nitrophenyl-α-D-glucopyranoside, α-glucosidase and the like were used.

4. Alcohol fermentation seeds

The yeast used is Saccharomyces cerevisiae ex - female (Montreal, QC, Canada) Dried yeast was activated with 40 ml of distilled water at 40 to 43 ° C.

5. Vinegar seeds

Acetobacter pasteurianus KCTC 12289, Acetobacter orleanensis KCTC12329 was purchased from Korea Research Institute of Bioscience and Biotechnology, and Acetobacter Selective medium ((1% yeast extract, 5 % glucose, 3% ethanol, 3% CaCO 3,) and then inoculated to a culture 30 ℃ 52 time was used.

[ Alcohol fermentation ]

Alcoholic fermentation was made by fermenting at 25 ℃ for 9 days in Muan - ri 's martial arts. The fermented makkolli was used as a sample by controlling the alcohol concentration to 9% through the process of sifting. Table 1 shows the blending ratios for the production of fermented vinegar using Trifolium chrysanthemum and Cucumber japonica.

[Vinegar fermentation]

2 is a photograph showing a fermentation vessel used for vinegar fermentation according to an embodiment of the present invention. Referring to FIG. 2, the fermentation vessel is equipped with a filter in the lid so that oxygen can pass through the vessel as shown in FIG.

The natural fermentation method was selected for the vinegar fermentation. Acetobacter pasteurianus KCTC 12289 and Acetobacter orleanensis KCTC12329 was added at a concentration of 1 × 10 ⁹ cells / ml and 2% of the culture medium was added. The cells were cultured at an initial pH of 5.0 and a fermentation temperature of 30 ° C. During the first 5 days of fermentation, the cells were agitated 1-2 times / day for propagation of the bacterium. After the fermentation for 85 days, the fermentation process was analyzed.

The fermentation broth was purchased from Korea Research Institute of Bioscience and Biotechnology Center, Acetobacter orleanensis, Acetobacter pasteurianus Were cultured at 27 ° C for 2 days to 3 days after plating on 200 μl of Acetobacter selective medium (1% yeast extract, 5% glucose, 3% ethanol, 3% CaCO ₃ )

Hereinafter, the method for preparing the three-leaf chrysanthemum and the fermented vinegar according to one embodiment of the present invention will be described in detail with reference to specific examples.

Example

Example  One

The samples harvested from Yeongam Organic Farm (Cajon fruit, leaves, stems and leaves of Chrysanthemum) were dried for 15 hours at 50 ° C after being sun dried for one day in an agricultural product dryer. The dried chrysanthemum chrysanthemum and its fruits, leaves and stems were refrigerated and stored at room temperature for 1 hour. 300 g of the stationary sample was extracted for 3 hours in 10 L of boiling water. The extracted samples were separated and extracted again in 10 L of boiling water for 3 hours. The extracted extracts were used as samples while refrigerated.

The extract was mixed with hot water, and 0.5 kg of the sample was pulverized into 4.5 L of the extract. After mixing the extracted and pulverized samples, yeast cells were added to perform alcohol fermentation. The initial pH and incubation temperature were adjusted to 1.0% of initial acidity and 9% of alcohol content and fermented at 30 ℃ for more than 90 days.

Evaluation of characteristics according to each sample

Various characteristics were evaluated for fermented vinegar produced through the same fermentation process as in Example 1 for each of the five samples as follows. Table 2 below shows the five sample mixing ratios.

1. Free sugar and organic acid analysis

The results of analysis of organic acid content of fermented vinegar under optimum conditions are shown in Table 3. Citric acid, lactic acid, acetic acid, malic acid, shikimic acid and fumaric acid. The major organic acids were acetic acid and citric acid. Acetic acid was similar to citric acid and acetic aid in the control with no added sample. lactic acid was also detected in all samples, and it was slightly higher in the control group and other similar contents. The acetic acid content was high in the addition of cucurbitan fruit. Acetic acid showed the highest content of 39016.97mg / L in the fruit of 0.5kg of cucurbit fruit, and 854.61 ~ 1760.47mg / l of Shikimic acid in the fruit of Cucurbitaceae. In the control, cucumber fruit and stem were added It was not detected in the prototype. Organic sugar contents of glucose, fructose and mannitol were confirmed. Glucose showed 21324.56 mg / L, and it did not appear in Control and Cryptomeria.

The results of analysis of free sugar content of fermented vinegar under optimum conditions are shown in Table 4. In the control group, the free sugars were not detected, whereas the mannitol was not detected in the group B treated with cucumber leaves. The highest concentration of glucose was 21,324.56 mg / L in the C test group and 23,889.73 mg / L in the fructose group. Relatively low values were observed in the test group added with three leaves chrysanthemum.

2. Free amino acid analysis

Table 13 shows the results of analysis of the free amino acids of the fermented vinegar using the extract of Trifolium chrysanthemum and Curcuma longa. The major free amino acids were alanine, GABA, glycine, valine, leucine and proline. Amino acid content was higher in the fermented vinegar added with cucumber japonica and trifolium chrysanthemum than in the control. Especially, the highest value was 3,337.11 mg / L in the fermented vinegar added with trifolium chrysanthemum. On the other hand, in the case of control A, the test was 1,651.36 mg / L, which was 50% of the D test. Val, Tyr, Thr, Met, Phe, Ile, Leu and Lys.

3. Total phenolic compounds (TPC)

Plant-derived phenolic compounds are substances that inhibit the oxidation of lipids, and there are simple phenols, phenolic acids, and flavonoids. It is also known to be effective against antibacterial, antiallergic, anticancer, and antioxidant. The total phenolic content was 84.96 mg GAE / 100 mL in the control (A), 163.18 mg GAE / 100 mL in the berry fruit (B), 246.23 mg GAE / 100 mL in the mixed vinegar ) 250.78 mg GAE / 100 mL, and T. chrysanthemum vinegar (C) 271.93 mg GAE / 100 mL.

Phenolic compounds are very important in terms of their antioxidant properties, especially because of their ability to remove hydroxyl groups. In addition, it has an effect of reducing oxidative stress. FIG. 3 is a graph showing the amount of total phenol compounds according to each sample. FIG. As shown in FIG. 3, the total phenol content in the test group added with the leaves of Cryptomeria japonica and Cryptomeria japonica as the samples C, D and E was high, which was twice as high as that in the control (A) And the highest value of C test was 3 times higher than that of the control. Actual antioxidant test results showed correlation with total phenol content analysis in DPPH radical scavenging activity.

4. Total flavonoid content

Flavonoid components are also antioxidants that are attracting attention as physiological activity. It is known that a hydrogen atom is donated to a free radical to exert an antioxidative action by inhibiting the generation of free radicals such as active oxygen excessively produced by oxidative stress in vivo. The content of flavonoids of three leaves chrysanthemum and Cjimipon fermented vinegar was relatively higher than that of cucurbitan fruit and cucumber leaf. FIG. 4 is a graph showing total flavonoid contents according to each sample. FIG. As shown in FIG. 4, the content of flavonoids was D (25.24 mg / 100g)> B (20.29 mg / 100g)> E (11.22 mg / 100g)> C (8.43 mg / The content of total phenolic compounds was high in the leaves of Chrysanthemum morifolium, whereas the content of total flavonoids was high in the B and D test groups with fruit and leaf.

5. DPPH radical scavenging activity

 When DPPH radicals are reduced by electrons or hydrogen by using ascorbic acid and tocopherol, polyhydroxyl aromatic compounds and aromatic amines to form stable molecules, DPPH radicals are decomposed from various natural materials by using the principle of discoloration of purple, And it is widely used because it can measure the antioxidant ability easily. FIG. 5 is a graph showing DPPH radical scavenging activity according to each sample. As can be seen from FIG. 5, DPPH radical activity is higher than that of control A. In DPPH radical scavenging activity, 85.23%, 96.27%, 94.16% and 94.42% of test group B (cucumber powdery vinegar), C (three leaf chrysanthemum vinegar) and D (cucumber leaf vinegar) %, Which is higher than the target level of 80%, which is more than 2 times higher than the control (A) level of 40%.

6. Reducing power

The ability to convert to Fe ^{3 +} - Fe ^{2 +} was measured to determine the reducing power. FIG. 6 is a graph showing the reduction power according to each sample. As shown in FIG. 6, OD value was the highest at 1.52 ± 0.45 in the test group (C) supplemented with three leaves chrysanthemum, which was 2.5 times higher than 0.66 ± 0.25 in the control. The leaf showed higher reducing power compared to the fruit of cucumber mushroom, and the trifoliate chrysanthemum leaves showed higher reducing power.

7. Hydroxyl radical scavenging activity of vinegars

FIG. 7 is a graph showing the results of analysis of hydroxyl radical scavenging activity according to each sample. Hydroxyl radicals are the most toxic active oxygen and are the main cause of intractable diseases such as aging and cancer. Active oxygen is dangerous because it damages our body. When active oxygen oxidizes strongly in the body, cells, proteins, and DNA are damaged, resulting in abnormalities in cell structure and function signaling system. It also damages the body 's genes, oxidizes lipids, and produces oxidized cholesterol. It also causes cancer, diabetes, heart disease, hypertension and other diseases, as well as promoting aging. The greater the amount of active oxygen, the greater the denaturation and damage of the cells, and eventually the disease. As shown in FIG. 7, 97.85% and 95.22% of the scavenging activity was observed in the control (A) and the test (B), respectively.

 8. α-Amylase inhibition activity of vinegars

It is a method of using α-amylase and α-glucosidae inhibitory activity in the method of treating diabetes. Inhibitors of alpha-amylase and alpha-glucosidase inhibit intestinal enzymes and reduce the degradation of complex carbohydrates, thereby delaying glucose uptake and reducing postprandial glucose uptake following carbohydrate ingestion. FIG. 8 is a graph showing the results of analysis of the α-amylase inhibitory effect according to each sample. Referring to FIG. 8, no significant difference was found in the five test periods, and both showed a high inhibition rate of 80% or more. It was found that the fermented vinegar prepared in this experiment could be used as an effective beverage for diabetic patients when it was developed as a drinking vinegar after eating.

9. α-Glucosidase inhibition activity of vinegars

α-Glucosidase converts sugars degraded by α-amylase into monosaccharides. The inhibition of enzyme activity is known to delay the saccharide hydrolysis and absorption process and thus limit the postprandial concentration. Α-Glucosidase inhibitors have also been shown to be useful in the treatment of type 2 diabetes. FIG. 9 is a graph showing the results of analysis of the inhibitory activity of? -Glucosidase according to each sample. As shown in FIG. 9, the inhibitory activity of the control group was 67%, indicating that the effect was remarkable even with general rice wine vinegar alone. In particular, when the fruit was added, the effect was almost 100% And it is thought that it is necessary to investigate this. The leaves of Chrysanthemum morifolium were also inhibited more than 90%.

Claims (5)

An extracting step of extracting a raw material extract by hot water extraction of three leaves chrysanthemum and cucurbitan a plurality of times;
A pulverizing step of pulverizing the dried three-leaf chrysanthemum and cucumber powder to prepare a raw material pulverized product;
A mixing step of mixing the raw material extract and the crushed raw material to prepare a raw material mixture;
A first fermentation step of fermenting the raw material mixture with alcohol using a yeast strain; And
And a second fermentation step of fermenting the first fermented product with vinegar using a vinegar strain.
The method according to claim 1,
Wherein the triple-leaf mums of the extracting step and the crushing step are leaf parts.
The method according to claim 1,
Wherein the extracting step and the crushing step are a leaf, a stem or a fruit part.
The method according to claim 1,
Wherein the yeast strain is accharomyces cerevisiae ex-bayanus.
The method according to claim 1,
Wherein the vinegar strain comprises Acetobacter pasteurianus (KCTC 12289) and Acetobacter orleanensis (KCTC 12329).

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