KR20190007329A - Onion vinegar and its preparation method - Google Patents

Abstract

The present invention relates to onion vinegar and a preparation method thereof. An onion concentrate, prepared by squeezing, filtering and concentrating onion, is inoculated with a yeast strain suitable for fermentation of onion to produce an alcohol fermented solution which is then subjected to the acetic acid fermentation by inoculating acetic acid bacteria thereto to prepare 100% onion vinegar. By diluting the onion vinegar with water or adding a food additive to produce a beverage composition containing onion vinegar, the present invention has an excellent effect of providing the onion vinegar and the preparation method thereof, which can effectively utilize onion showing high price fluctuation with difficulty in the storage.

Description

Onion vinegar and its preparation method [0002]

The present invention relates to onion vinegar and a process for producing the same. More particularly, the present invention relates to an onion concentrate obtained by juicing, filtering and concentrating onion, inoculating an excellent yeast strain and an acetic acid bacterium suitable for fermentation of onion to produce an onion vinegar by alcohol fermentation and acetic acid fermentation, And to produce an onion vinegar-containing beverage composition having excellent 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 produced by using glacial acetic acid, water, spices, and coloring materials and vinegar produced by fermentation of alcohol with acetic acid. In Korea, synthetic vinegar Were mainly produced and consumed. Since then, the production of brewed vinegar using cereals, fruits, and alcohol has been made full-fledged due to the improvement of the economy level. Recently, it has been consumed as an important seasoning in the diet 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 has been remarkable [Shim Gil Soon, Food Science, 17 (1), pp51 (1984)].

Onion (Allium cepaL.), Which is a speeding lily, is not only an important edible material with garlic, but also has a unique flavor and flavor and is widely used as a spice. Studies on the physiological activity and the medicinal effect of onion have been actively carried out. Therefore, antimicrobial effect, detoxification of heavy metals, decrease of blood cholesterol, anti-arteriosclerosis effect, antihypertensive effect, reduction of activity of carcinogenic substances, inhibition of enzymatic action of cancer cells , Increase in the activity of anticancer substances, and inhibition of the growth of mutant cancer cells have been confirmed [Seohwa, J.Korea Soc. Food Sci. Nutr. 28 (1), 94-99 (1999), and Park SJ, et al., J. Korea Soc. Food Nutr. 23 (5), 750-75 6 (1994)]. Onion is mainly cultivated in Korea, and it is an agricultural product whose price fluctuates according to cultivation area and crop situation. Therefore, countermeasures and storage methods for overproduction are becoming a big problem in overproduction. Recently, onion products such as onion rings and onion kangs have been sold, with about 15% of onion containing snacks. Patent Publication No. 2000-0000138 discloses a method for producing distilled liquor using onion juice. In addition, Patent Publication No. 2000-0049614 discloses a method for producing onion juice by removing the pungent taste and flavor inherent in onion by adding fructose or the like to the onion extract extracted from the onion twice by heat treatment. However, onion vinegar vinegar has not been known until now.

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 Vermont beverage market is also growing rapidly. Therefore, in order to cope with recent trend of not only increase of consumption of onion but also onion, vinegar was prepared by using onion, and concentrated onion vinegar beverage was prepared by diluting 4-5 times with cold water or hot water.

Accordingly, an object of the present invention is to provide an onion vinegar produced by fermenting an onion concentrate with a yeast strain and an acetic acid strain to perform two-stage fermentation, and a method for producing the same. Another object of the present invention is to provide an onion vinegar-containing beverage composition prepared by diluting the onion vinegar and mixing food additives with the onion vinegar.

The above object of the present invention is achieved by a method for producing an onion fermented by fermenting acetic acid in a fermenting alcohol by fermenting alcohol by inoculating yeast strain having excellent alcohol fermentation ability to a concentrated onion concentrate after removing the husks, And onion vinegar was prepared by adding high fructose, citric acid, sugar, seaweed calcium, honey, fruit concentrate or the like to the onion vinegar to produce an onion vinegar drink having a unique flavor and excellent sensory properties.

The present invention relates to an onion vinegar and a process for producing the same. The onion concentrate prepared by juicing, filtering and concentrating onions is inoculated with a yeast strain suitable for fermentation of an onion to produce an alcohol fermentation broth, To produce 100% onion vinegar, dilute the onion vinegar with water, or add a food additive to produce an onion vinegar-containing beverage composition, thereby making effective use of onions which are difficult to store and which are difficult to store. There is an excellent effect of providing a method.

As described in the above embodiments, the present invention provides an onion concentrate prepared by squeezing, filtering and concentrating onions which are hardly stored and difficult to store according to the situation of a crop, and a yeast strain and a lactic acid bacteria suitable for fermentation of onion are treated, The present invention is an extremely useful invention in the food manufacturing industry because it has an excellent effect of producing 100% onion vinegar by fermentation and providing an onion vinegar-containing beverage composition which can be used by being diluted with water or by adding food additives.

1A is a graph showing changes in pH and total acid during fermentation of an onion juice having a concentration adjusted to 15 brix by concentration under reduced pressure.
1B is a graph showing changes in pH and total acid during alcohol fermentation of onion juice having a concentration adjusted to 15 brix with the addition of sugar.
2 is a graph showing changes in pH and total acid during fermentation of an onion juice with acetic acid.

The present invention relates to a method for purifying an onion wastewater comprising the steps of removing a shell, washing and juicing and concentrating the filtered onion wastewater; Culturing the onion juice concentrate in an extract obtained by concentrating and concentrating the onion juice with different strains of different yeast strains and cultivating the strains by shaking to select strains having the best alcohol fermentation ability and culturing the bacteria; Fermenting an alcoholic fermenting yeast Saccharomyces DJ97, a yeast strain having excellent alcohol fermentation ability, on juice and concentrated onion juice; Acetobacter PA97 is inoculated into the alcoholic fermentation broth and fermented with acetic acid to produce onion vinegar; The present invention relates to a method for producing a fruit concentrate comprising the steps of: 1 to 40% by weight of onion vinegar, 10 to 50% by weight of high fructose, 0.5 to 10% by weight of citric acid, 5 to 10% Adding 30% by weight of water to make an onion vinegar drink; Measuring the sugar content, chromaticity, brownness, turbidity, organic acid and free sugar of the onion vinegar drink, and analyzing the alcohol content thereof, and then performing sensory evaluation to prepare an onion vinegar drink having a unique flavor and excellent sensory characteristics.

The fruit concentrate of the present invention can be used as fruit concentrate such as apple concentrate, grape concentrate and the like.

The onion vinegar drink according to the present invention can be diluted with 4 to 5 times of water to be consumed.

Hereinafter, specific methods of the present invention will be described in detail by way of examples, but the scope of the present invention is not limited thereto.

Example 1: Preparation of onion vinegar

The 2000 onions produced in Muan, Jeollanam region were randomly selected, and the shells were removed. The extracts were washed with water and extracted into a juicer. The filtrate was concentrated by rotary vacuum evaporator at 60 ± 1 ℃ and alcohol fermentation Respectively.

Yeast strain S. S. cerevisiae R12, S. S. cerevisiae < / RTI > In order to screen out strains with high alcohol activity in kluyveriDJ97, concentrated extracts of onion juice concentrate were concentrated under reduced pressure to 15 Brix, and onion extracts were sieved to 15 bricks to obtain 10% (w / v) and incubated at 30 ° C for 60 hours with shaking at 100 rpm. Alcohol content changes were measured. Table 1 shows the results of measuring changes in sugar content and alcohol content during alcohol fermentation in each strain.

Table 1. Changes in sugar and alcohol content by different strains

The alcohol contents of R12, YJK20 and DJ97 were 7.5, 7.4 and 7.6% in the depressurization concentration section, respectively, and 7.0, 7.5 and 7.4% in the subsistence interval, respectively. Concentrations of sugars were gradually decreased in all treatments and alcohol content gradually increased with time. At 48 hours after fermentation, the alcohol content of Sakaorumisis DJ97 among the three strains was the highest at 7.4 and 7.6%, respectively. Saccharomyces sp. DJ97 (KCTC 8842P), which has high alcohol content and high alcoholic fermentability, was used as an alcohol strain. The strain was inoculated on a slurry medium containing yeast extract (yeast extract 1%), peptone 2% and agar 2%, cultured at 28 ° C for 24 hours, and stored at 4 ° C in a refrigerator.

As acetic acid bacteria, Acetobacter PA97 (Acetobacter sp.PA97) was distributed from Keimyung University Food Industry Research Institute, and cultured at 30 ° C for 72 hours in the medium composition shown in Table 2, followed by refrigerated storage at 4 ° C.

Table 2. Composition of medium for cultivation of acetic acid aceto-bacter PA97

Step 1. Cultivation of male and female seeds

The onion was crushed, the sugar concentration was increased to 15 brix, and the mixture was sterilized with 151b for 15 minutes. Then, Saccharomyces sp. DJ97 (Sacchromyces. KluyveriDJ97) was inoculated with the selected strain, and cultured at 28 ° C for 38 hours at 100 rpm Respectively.

After fermentation of onion alcohol, sugar, alcohol and acetic acid were added, and the acetic acid acetoobacter PA97 (Acetobacter sp.PA97) was cultured at 30 DEG C and 200 rpm for 72 hours.

Step 2. Manufacture of alcoholic fermentation broth

Onions were crushed, juiced, concentrated to a sugar concentration of 15 brix, sterilized with 151b for 15 minutes, 10% prepared from the second step, 10% added, and subjected to alcoholysis at 30 ° C and 100 rpm for 60 hours The fermentation was carried out. The alcoholic fermentation broth was squeezed, filtered and the residue was removed to obtain a filtrate.

Step 3. Production of acetic acid fermentation broth

The filtrate was mixed with 10% of herbs and fermented in a fermenter (Ltd, KF-5, Korea fermentor Co.) for 8 days at 30 ° C and 250 rpm. The supernatant obtained by centrifuging each fermentation broth was used as an analytical sample, and the alcohol content and the yield were measured.

Step 4. Measuring pH and total acid of onion vinegar of the present invention

Ph meter (Metrohm 691, Swiss). Total acid was neutralized with 0.1N NaOH solution and converted into acetic acid content.

The changes in pH and total acid during alcohol fermentation and acetic acid fermentation of onion are shown in FIGS. 1 and 2. During alcohol fermentation, the pH was 5.47 at the beginning, but gradually decreased with the elapse of fermentation time and was 4.48 after 5 days of fermentation. On the acetic acid fermentation, the pH of the onion was initially 4.56 but gradually decreased to 3.72 after 9 days of fermentation. Total acid gradually increased from 1.10% at the beginning of acetic acid fermentation and reached 5.30 after completion of the final fermentation.

As a result, onion vinegar having a total acidic pH of 5.30 could be prepared using only 100% onion as a raw material without using any additives. Onion vinegar drinks were prepared using these 100% onion vinegar.

Example 2: Preparation and sensory evaluation of onion vinegar drink

Step 1. Manufacture of onion vinegar drinks

The onion vinegar drink (onion vinegar barmont) of the present invention was prepared using the 100% onion vinegar prepared in Example 1 above.

As shown in Tables 3 and 4, the onion vinegar content (%), citric acid content (%) and fructose content (%), which have the greatest effect on the taste of onion vinegar drinks, Onion vinegar beverages were prepared under the conditions of each condition and their sensory characteristics were investigated.

Table 3. Levels of treatment in experimental models

Table 4. Optimum mixing ratio of onion vinegar drink main ingredient

Onion vinegar drinks were prepared by adding 5.5% by weight of onion vinegar, 8% by weight of sugar, 0.25% by weight of seaweed calcium, 0.15% of CMC, 5% of honey, 5% of apple concentrate and 13% of water.

Step 2. The present invention relates to a method for measuring the sugar content of an onion vinegar drink

The sugar content was measured using a refractometer (N1, Atago Co., Japan).

Step 3. The present invention relates to a method for measuring the color of an onion vinegar drink

The chromaticity is represented by L (whiteness), a (redness), and b (yellowness) by a colorimeter (Chromameter, Model CR-300, CT-310, Minolta Co., Japan).

Step 4. Browniness and turbidity measurement of onion vinegar drink of the present invention

The degree of brownness was measured at 420 nm using a spectrophotometer (shimadzu UV-1601 PC, Japan) and the turbidity was measured at 660 nm using a 5-fold dilution of the sample solution.

Step 5. Analysis of Free Sugar and Organic Acid of Onion Vinegar Beverage

Analysis of free sugars and free sugars and organic acids were performed by removing the lipid components with hexane and removing the pigment and protein components with 0.45 μm membrane filler and Sep-pak C 18. At this time, the free sugar was analyzed by HPLC using an Aminex Carbohydrate HPX 42-A column (Waters co.) With RI detector and distilled water at a flow rate of 0.6 ml / min.

Step 6. Alcohol analysis of onion vinegar drinks

For alcohol analysis, 1 ml of n-amyl alcohol was added as an internal standard substance to 100 ml of the sample supernatant, 100 ml of deionized water was added, and the mixture was heated and distilled. 20 ml of the distillate was analyzed with a gas chromatograph (Shimadzu GC14A). Table 5 shows the concentration of onion and alcohol content after fermentation of alcohol. Five different alcohols (acetaldehyde, ethanol, n-propanol, isobutanol, and isoamylalcohol) were detected in the concentrated and the treated samples, The concentration of ethanol used in the fermentation of acetic acid was higher in the concentrate treatments.

Table 5. Alcohol content of fermented onions

Step 7. Sensory Evaluation of Onion Vinegar Beverage of the Invention

Sensory quality tests were conducted on food processing and graduate students. The knowledge and evaluation criteria of onion baemont were studied, and the same onion concentrated drink was diluted 5 times with 5 times repeated sensory tests. The color, flavor and taste , Smell, and general preference.

Step 8. The present invention relates to the storage stability test of onion vinegar drinks

The concentrate was sterilized and packed in PET bottles at 620g. After incubation at room temperature and 37 ℃, the total bacterial counts and quality changes were investigated at 1 week intervals.

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Claims (4)

(a) extracting the onion from which the skin has been removed after washing with a juicer, filtering and concentrating and sterilizing the onion;
(b) adding alcoholic fermenting alcohol to the onion juice of step (a) by adding a strain of Sukaroma isolis DJ97, which has excellent alcohol fermentation ability;
(c) culturing the alcohol fermentation broth of (b) by squeezing and filtering, and then adding acetic acid fermentation strain Acetobacter PA97 to ferment the acetic acid, thereby producing an onion vinegar. 6. An onion vinegar prepared by the method of claim 1 and characterized by a pH of 4-6.
An onion vinegar-containing beverage composition characterized by containing the onion vinegar according to claim 2 as an active ingredient The beverage composition according to claim 3, wherein the beverage composition comprises 1 to 40% by weight of onion vinegar, 10 to 50% by weight of high fructose, 0.5 to 10% by weight of citric acid, 5 to 10% To 5% by weight of a fruit concentrate, and 5 to 30% by weight of a fruit concentrate.

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