KR20190042329A - Manufacturing method of curcuma root brown rice vinegar using two stages fermentation - Google Patents

Abstract

The present invention relates to a preparation method of turmeric-brown rice vinegar using two-step fermentation, in which turmeric and brown rice are used as main ingredients and processes of alcohol fermentation and acetate fermentation are carried out under optimal conditions. The preparation method of the present invention comprises: a step a) of washing grains sufficiently macerating the grains in water, and then taking the soaked grains out to remove water therefrom, followed by grinding the same and adding water to knead the mixture and make paste, and then placing the paste into a container to make the same fermented until white fungus appears, wherein the fermented paste is dried for 28-30 days in a place having good ventilation and then ground to produce yeast; a step b) of washing brown rice, macerating the same in water for 24-26 hours and steaming the soaked brown rice in a steamer to prepare hard-boiled rice; a primary fermentation step c) of adding 2-5 parts by weight of yeast obtained in the step a), 20-30 parts by weight of the hard-boiled rice obtained in the step b), 2-10 parts by weight of turmeric, and 1-3 parts by weight of a malt, based on 100 parts by weight of hot water to the hot water, evenly mixing the above to produce a mixture, putting the mixture in a jar and fermenting the same at the temperature of 22-24°C for 6-8 days to yield an alcohol-fermented product; a second fermentation step d) of filtering the alcohol-fermented product of the primary fermentation obtained in the step c) through a filtering member to remove precipitate, adjusting alcohol concentration of the yielded liquid to 6-8%, and then putting the liquid into a container having a large surface area, and fermenting the same at 25-30°C for 2-3 months to yield an acetate-fermented product; a step e) of putting the acetate-fermented product of the secondary fermentation obtained in the step d) into a jar to age the same for 2-3 months to yield only aged liquid; and a step f) of putting the aged liquid obtained in the step e) into a sterilized glass bottle to perform heat treatment at 65-75°C for 25-35 minutes. The brown rice vinegar of the present invention is nutritious and has an excellent flavor.

Description

{Manufacturing method of curcuma root brown rice vinegar using two stages fermentation}

More particularly, the present invention relates to a method for producing koji rice vinegars by two-stage fermentation, and more particularly, to a method for producing koji rice vinegars by two-stage fermentation using alcoholic fermentation and acetic acid fermentation under optimal conditions, And a method for producing vinegar.

The sourness of the food is necessary for the stimulation of taste and the promotion of the appetite. The acidic components include inorganic acid and organic acid, and the sour taste is attributed to the dissociated acid molecule along with the hydrogen ion dissociated in the solution.

Organic acids generally show a refreshing sour taste. When food is cooked, sour taste is added using vinegar.

Vinegar is a seasoning containing acetic acid as a main component and contains organic acids, saccharides, amino acids and other components in addition to acetic acid, and acetic acid is produced by oxidizing alcohol in the raw material by acetic acid bacteria.

The bacterium suitable for food production should have a high growth rate and high acid production rate, a high yield and an acid resistance, and it is preferable not to produce acetic acid but also to produce various aromatic substances and not to oxidize acetic acid. As the bacteria having these characteristics, there are Acetobacter aceti , Acetobacter acetosus , Acetobacter shuzenbachii , Acetobacter pasteurianum , and the like.

In addition to acetic acid, vinegar contains various organic acids, sugars, amino acids, polyphenols and esters in addition to acetic acid. It stimulates food with its unique fragrance and taste and improves the preservation period of food, Various physiological activities such as prevention of adult diseases such as hypertension, reduction of body fat, fatigue recovery, protection of vitamin C in food ingredients, and improvement of immune function have been reported.

On the other hand, recently, as various effects of vinegar have been scientifically proven, it is becoming more and more widespread not only in the seasoned vinegar that produces acidity but also in various vinegar drinks.

In response to this situation, Korean Patent Laid-Open No. 10-2017-0058728 discloses a method for producing a functional fermented vinegar drink using an extract of Aronia.

The above technology relates to a method for producing a fermented vinegar drink, which extracts a large amount of effective ingredient of aronia through solvent extraction, and inoculates the microorganism with suitable microorganisms, thereby promoting alcohol and acetic acid fermentation, thereby having an excellent physiological activity .

However, since the above-mentioned technology is applied to solvent extraction method using ethanol as a solvent during extraction of active ingredient of Aronia, the yield is extremely low, and when it is consumed in large quantity, it may cause unbalance of nutrients, There is a problem that can occur.

Korean Patent Publication No. 10-2017-0058728 (published on May 29, 2017) Korean Patent Publication No. 10-2016-0075114 (published on June 29, 2016) Korean Registered Patent No. 10-1189661 (registered on April 4, 2012)

The inventors of the present invention have made intensive studies on a method of producing fermented vinegar having excellent taste and nutrients and found that the vinegar is produced by a two-stage fermentation method using raw materials such as uroguan and brown rice, The present invention has been accomplished by confirming that the polyphenol and flavonoide contents, which are functional ingredients, are high and thus have excellent antioxidative activities such as DPPH radical scavenging ability.

Accordingly, it is an object of the present invention to provide a method for producing gilt-brown rice vinegar by two-stage fermentation, which is excellent in physicochemical properties of nutrients and excellent in sensory properties.

The composition of the present invention is characterized in that: a) the grain is washed and thoroughly soaked in water to remove moisture; and the moisture is removed, the powder is pulverized, water is kneaded to form a kneaded product, the kneaded product is placed in a container, The fermented dough is dried for 28 to 30 days in a well-windy atmosphere, and then pulverized to prepare koji; b) washing the brown rice and soaking it in water for 24 - 26 hours, and then steaming the rice so as to prepare a rice cake; c) 2 to 5 parts by weight of koji in step a), 20 to 30 parts by weight of the koji of step a), 2 to 10 parts by weight of corn, and 1 to 3 parts by weight of maltitol are added to the boiled water based on 100 parts by weight of boiled water, A first fermentation step in which the mixture is formed and then put in a jar and fermented at a temperature of 22 to 24 DEG C for 6 to 8 days to obtain an alcohol fermented product; d) After filtering the precipitate with the filtrate of the alcoholic fermented product after the first fermentation in the step c), the obtained solution is adjusted so that the alcohol concentration is 6 to 8% A second fermentation step of obtaining an acetic acid fermented product by fermentation at a temperature of 2 to 3 months; e) adding an acetic acid fermented product after the second fermentation in step d) to a jar and aging the mixture for 2 - 3 months to obtain a liquid aged solution only; And f) heating the aged solution of step e) in a sterilized glass bottle at a temperature of 65 to 75 ° C for 25 to 35 minutes.

The brewer of step b) is characterized in that it is cooled to a temperature of 35-40 ° C after siluetin, and the grain of step b) is selected from the group consisting of wheat, black rice, soybean, glutinous rice, barley, corn, , Joe and bean.

Meanwhile, in step c), boiled water may be prepared by adding 50-150 parts by weight of seaweed, either seaweed or both seaweeds or sea tangle, to 100 parts by weight of water, followed by boiling. In step e) Is aged at least once every 24 hours in the supernatant of the fermented acetic acid.

The two-step fermented rice gruel rice vinegar prepared by the method of the present invention having the above-

First, vinegar is produced by two stage fermentation method using raw materials such as urogum and brown rice, so that the kinds and contents of essential amino acids and non - essential amino acids are high,

Secondly, the content of total polyphenols and flavonoids which are functional ingredients is also high, so they have excellent antioxidative activities such as DPPH radical scavenging ability,

Third, fermented vinegar can be widely used not only as seasoning but also as a vinegar for beverage, and it can produce fermented vinegar under optimum conditions by applying the so-called two-stage fermentation process which is alcohol fermentation and acetic acid fermentation process, It is effective to provide vinegar with low and high acidity.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram showing a method for producing a fermented rice gruel in accordance with a preferred embodiment of the present invention. FIG.
FIG. 2 is a graph showing the total polyphenol and flavonoid contents between a Korean rice vinegar vinegar and a control group by two-stage fermentation according to a preferred embodiment of the present invention.
FIG. 3 is a graph showing the DPPH radical scavenging activity test results between the Uleuk brown rice vinegar and the control group by two-stage fermentation according to a preferred embodiment of the present invention.

The method for producing the fermented rice gruel in the two-stage fermentation of the present invention comprises:

a) The grain is washed and thoroughly soaked in water to remove the moisture. After the water is removed, it is pulverized, water is added and the batter is kneaded to form a kneaded product. The kneaded product is put into a container and fermented until white mold is formed. Drying in a windy place for 28 - 30 days followed by crushing to prepare yeast;

b) washing the brown rice and soaking it in water for 24 - 26 hours, and then steaming the rice so as to prepare a rice cake;

c) 2 to 5 parts by weight of koji in step a), 20 to 30 parts by weight of the koji of step a), 2 to 10 parts by weight of corn, and 1 to 3 parts by weight of maltitol are added to the boiled water based on 100 parts by weight of boiled water, A first fermentation step in which the mixture is formed and then put in a jar and fermented at a temperature of 22 to 24 DEG C for 6 to 8 days to obtain an alcohol fermented product;

d) After filtering the precipitate with the filtrate of the alcoholic fermented product after the first fermentation in the step c), the obtained solution is adjusted so that the alcohol concentration is 6 to 8% A second fermentation step of obtaining an acetic acid fermented product by fermentation at a temperature of 2 to 3 months;

e) adding an acetic acid fermented product after the second fermentation in step d) to a jar and aging the mixture for 2 - 3 months to obtain a liquid aged solution only; And

f) heating the aged solution of step e) in a sterilized glass bottle at a temperature of 65 to 75 ° C for 25 to 35 minutes, By producing vinegar by fermentation method, the kind and content of essential amino acid and non-essential amino acid are high and nutritionally excellent, and the total content of polyphenols and flavonoids as functional ingredients is also high. Thus, antioxidative activity such as DPPH radical scavenging ability is excellent, It can be used widely as a vinegar. It can produce fermentation vinegar under optimal conditions by separating alcohol fermentation and acetic acid fermentation into two stages, and can provide vinegar with low residual alcohol content and high acidity while maintaining excellent flavor and taste Technology.

Hereinafter, a method for producing Uleum brown rice vinegar by two-stage fermentation according to a preferred embodiment of the present invention will be described in detail.

In the step a), the grain is washed and thoroughly soaked in water to remove moisture. After the moisture is removed, the mixture is pulverized, and water is added thereto. The batter is kneaded to form a kneaded product. The kneaded product is then placed in a container. The kneaded product is fermented until a white fungus is formed. The kneaded water is dried for 28 to 30 days in an airy place, and then crushed to prepare yeast.

The grain may be at least one selected from the group consisting of wheat, black rice, soybean, glutinous rice, rice, barley, corn, sorghum, barley and soybean. Preferably, the cereal is selected from the group consisting of β- It is reasonable to use barley which is rich in the main substance.

Meanwhile, the kneaded product is put into a container and fermented until a white fungus is formed. Herein, the white fungus is also referred to as 'Aspergillus', and amylase, maltase, cellulase and protein A proteinase and the like. Among them, the action of the amylase, that is, the power to decompose starch into sugar, is released, so that the fermentation is in an optimum state when the white fungus is consumed.

In addition, a container for fermenting the kneaded product is preferably a pot, but the present invention is not limited thereto, and a brass bowl, which is a suitable means for maintaining a constant temperature, may be used.

The fermented kneaded product is dried for 28 to 30 days in a well-ventilated place, so that the elution of the active ingredient contained in the cereal can proceed easily.

At this time, when the kneaded product is dried for more than 30 days, the molecular structure may be deformed to various active ingredients, and when the molecular structure is deformed to the active ingredient, If the kneaded product is dried for less than 28 days, the water can not be completely removed and the bacteria can be propagated.

The dried kneaded product is pulverized to form yeast. The kneading size of the kneaded product is preferably about the size of bean sprouts or acorn eggs. Of course, the crushing size of the kneaded product is only a preferred embodiment, and it is apparent that the crushing size can be variously changed according to external environmental conditions.

The reason for forming the yeast by pulverizing the kneaded product is that the yeast that has been fermented is sufficiently propagated to the inside of the yeast and becomes yellowish white or grayish white, and has a unique flavor of the yeast, and is produced by the propagation of various kinds of fungi and yeast It has enzymes containing various enzymes and wheat itself, and many yeasts are also present so that they act as spermatozoa of yeast, so that it is easy to elute these enzymes in use.

In step b), the brown rice is washed and immersed in water for 24 to 26 hours, and the rice is steamed to prepare a rice cake.

The brown rice is rice that has been harvested by drying and threshing the rice and then removing the rice husk by using a machine and the like, and most of the carbohydrate is contained and the vitamin B ₁ is contained in a large amount. In addition, brown rice has better shelf life than white rice, has less harmful or microbial harm, and has almost no loss of nutrients due to the whitening, and is rich in fat, protein, and vitamin B ₁ · B ₂ as compared with white beef.

On the other hand, brown rice, which is immersed in water, is steamed in a syrup to form a rice cake. The reason why the brown rice is steamed is to actively perform various enzymatic actions.

As a further embodiment, when the rice cake is formed, a step of cooling the brown rice at a temperature of 35 ° C to 40 ° C may be further performed. The cooling process is a process for promoting the activity of the yeast. When the temperature is more than 40 캜, the moisture in the rice is completely evaporated. When the temperature is lower than 35 캜, the activation mechanism of the yeast is markedly lowered.

The step c) is a first fermentation step, wherein 2 to 5 parts by weight of koji of step a), 20 to 30 parts by weight of the rice balls of step b), 2 to 10 parts by weight of koi, based on 100 parts by weight of the boiled water, And 1 part by weight to 3 parts by weight of malt are added to the above-mentioned distilled water and mixed evenly to form a mixture. The mixture is then put into a jar and fermented at a temperature of 22 to 24 ° C for 6 to 8 days to obtain an alcoholic fermented product.

Herein, it is known that Ulgum, which is one of the main ingredients of the present invention, is effective for gastric secretion promotion, diuretic action, detoxifying function, anticancer, anti-inflammatory action and antioxidative action, and curcumin and similar substances Also known as functional food. In particular, it has been known that curmimine inhibits platelet aggregation not only in vivo but also in vitro. In addition, it is known that cofumin inhibits platelet aggregation not only in vivo but also in vitro, antioxidant, anticancer, antiinflammatory, antiviral, hypolipidemic and antiinflammatory action, Lactam antibiotics, which inhibit squalene synthase, which is involved in the biosynthesis of cholesterol, and beta-lactam antibiotics, which are effective in the liver and nervous system by lowering the cholesterol level accumulated in the liver.

In the present invention, the term " curcuma " aromatica salisb ), Boraulgum ( Extract : curcuma zedoria roscoe ), autumn 금 ( curd : curcuma longa linne ) may be used.

The boiled water refers to boiling water having a boiling point of 100 ° C or higher, and 2 to 5 parts by weight of the koji obtained in the step a), 20 to 30 parts by weight of the boiled water obtained in the step b) 2 to 10 parts by weight of corn, and 1 to 3 parts by weight of maltitol are added to the hot water and mixed evenly.

When the nutrient is added in an amount of more than 5 parts by weight, excessive fermentation, that is, overaging may occur. When the nutrient is less than 2 parts by weight, the enzyme activity is insufficient and the fermentation proceeds smoothly It does not.

If the content of the rice cake is more than 30 parts by weight, the fermentation in the subsequent process (secondary fermentation) is not performed well. If the rice cake is less than 20 parts by weight, various enzymes do not readily act.

In addition, when the content is more than 10 parts by weight, the content of the component is more than necessary and is unprecedented. When the content of the component is less than 2 parts by weight, the antioxidant activity and other properties are poor.

If the malt content is more than 3 parts by weight, the fermented vinegar may contain unnecessary saccharides in the final fermented vinegar due to excessive saccharide content, If it is less than the content, the glycation mechanism for converting the carbohydrate into the sugar does not sufficiently proceed.

As a further example, the boiled water may be obtained by adding 50 to 150 parts by weight of seaweeds of any one or both of seaweed or kelp to 100 parts by weight of water, followed by boiling.

If the amount of the seaweed is more than 150 parts by weight based on 100 parts by weight of water, the viscosity becomes excessive. If the amount of the seaweed is less than 50 parts by weight, the release of the active ingredient contained in the seaweed is insignificant.

On the other hand, the mixture is firstly fermented in order to induce glycation by producing and decomposing an enzyme contained in the mixture. When the fermentation temperature of the mixture is higher than 24 캜, the fermentation is not completed and the merchantability is lowered. When the fermentation temperature of the mixture is lower than 22 캜 The fermentation mechanism may not proceed.

The primary fermentation step as described above produces various organic acids during the fermentation process, thereby changing the irritating sour taste of acetic acid into a sour taste that is soft and refreshing and stabilizes the pH.

The step d) is a second fermentation step in which the precipitate is filtered through the filtrate of the alcohol fermented through the first fermentation in the step c), and the obtained solution is adjusted to have an alcohol concentration of 6-8% Fermented for 2 to 3 months at a temperature of 25 to 30 DEG C to obtain a fermented acetic acid.

The reason why the secondary fermentation is performed in the step d) is that the saccharification and the alcohol fermentation, which are characteristics of the fermentation during the alcohol fermentation process, are performed in parallel, and a high concentration of alcohol is produced. When a high concentration of sugar is produced at one time, the secondary fermentation step is performed after the first fermentation step because the growth of the fermenting yeast is inhibited.

On the other hand, in order to perform the secondary fermentation, the alcohol fermentation product is first filtered through a squeeze member to remove precipitates and various sludge to obtain a liquid syrup. In one embodiment, the squeeze member may be any one selected from sieve, face plate, and hemp sphere.

The obtained liquid liquor is adjusted to have an alcohol concentration of 6% to 8%, followed by acetic acid fermentation.

A sterilization process may be further performed before the acetic acid fermentation. By performing the above-mentioned sterilization process, it is possible to sterilize or inhibit the destruction of remaining enzymes, yeast and germs of the alcohol, and allow the acetic acid bacteria to undergo normal acetic acid fermentation without being inhibited by yeast or bacteria upon acetic acid fermentation.

Meanwhile, in order to proceed with the acetic acid fermentation, the juice whose alcohol concentration is controlled is put into a large container and fermented at a temperature of 25 ° C to 30 ° C for 2 months to 3 months to obtain a fermented acetic acid product. If the fermentation is carried out at a temperature higher than 30 ° C, the fermentation starting temperature is too low to form the fermentation broth, and thus the taste of the final fermented vinegar is remarkably deteriorated. When fermenting the fermentation broth at a temperature lower than 25 ° C As fermentation start temperature increases, sour taste material is produced during the fermentation process, and the pH of the final vinegar is high as high acidity. In addition, when fermenting the liquid for more than 3 months, it is overcooked and lost its value as a commodity. Moreover, when fermenting the juice for less than 2 months, the fermentation does not progress due to the extinction of the enzyme and the yeast.

As described above, the acetic acid fermented product is rich in nutrients beneficial to the human body, such as dietary fiber, vitamin B, and digestive enzymes. Such nutritional components can be obtained through appropriate raw material blending conditions and fermentation conditions, . ≪ / RTI >

In step e), the fermented acetic acid after the secondary fermentation is put into a jar and aged for 2 to 3 months, and then only a liquid aged solution is obtained.

The acetic acid fermented product forms a thin film on the surface of the fermented product distributed in the air, and the fermented acetic acid is aged to drop the membrane. The aging period is preferably from 2 months to 3 months. If the aging period exceeds 3 months, the ripening period will be overcrowded and the merchantability will be lowered. If the aging period is less than 2 months, a normal aging mechanism will not be performed .

In addition, the acetic acid fermented product may be stirred at least once every 24 hours for the supernatant of the fermented acetic acid to prevent spreading of a new cottage during aging.

In step f), the aging solution in step e) is placed in a sterilized glass bottle and heat-treated at a temperature of 65 to 75 캜 for 25 to 35 minutes, that is, the aging solution is disinfected.

The koji-koji vinegar produced through the process described above is formed through the mechanism of converting the alcohol component contained in the mixture into vinegar due to the increase of the acidity of the koji during fermentation in the jar.

Hereinafter, the present invention will be described more specifically with reference to Examples and Experimental Examples.

[Example 1] Preparation of Uleum brown rice vinegar

Brown rice was washed in water for 24 hours, and then cooked and chilled. Then, put the hot pepper, prepared nuruk, kelp, and malt into hot water, mix it well, clean it and sterilize it, put it in a jar, cover the entrance with cotton rag, tighten it with rubber band to prevent air from passing through it, cover it, (7 days) to maintain the lowest temperature change.

After the alcohol fermentation, the residue was separated and the alcohol content was diluted to 6%. The juice was put into a jar, and the entrance was closed with acupuncture and acetic acid fermentation (2 - 3 months, around 30 ℃) was applied.

[Example 2] Preparation of brown rice vinegar

Brown rice was washed in water for 24 hours, and then cooked and chilled. Then, the hot pepper, prepared nuruk, and malt were put in hot water and mixed thoroughly. Then they were put in a sterilized jar and covered with a cotton swab and covered with a rubber band to prevent air from passing through. (7 days) in order to maintain the lowest temperature change.

After alcohol fermentation was completed, the remaining residue was separated and the brown rice, diluted to 6% of alcohol content, was placed in the jar, and the entrance was blocked with cottonseed and acetic acid fermentation (2 - 3 months, around 30 ℃) was applied.

[Example 3] Preparation of seaweed brown rice vinegar

Brown rice was washed in water for 24 hours, and then cooked and chilled. Then, the sea bream and the kelp are boiled in water and boiled in seaweed water, mixed thoroughly, washed and sterilized in a jar. The mouth is covered with a cotton cloth. The bag is tightly wrapped with a rubber band so that air does not pass through. (Alcoholic fermentation (7 days)) was placed in the place where the temperature change was the lowest to maintain the constant temperature (room temperature 22 - 24 ° C).

After alcohol fermentation was completed, the remaining residue was separated and the brown rice, diluted to 6% of alcohol content, was placed in the jar, and the entrance was blocked with cottonseed and acetic acid fermentation (2 - 3 months, around 30 ℃) was applied.

[Comparative Example] Preparation of vinegar black vinegar

The black rice was washed and water was added for 24 hours. Then, put the hot pepper and prepared chopped pear, koji, and malt into hot water and mix well. Then put it in a disinfected jar and cover the entrance with a cotton swab, cover it with a rubber band to prevent air from passing through it, cover it with a bed, (7 days) to maintain the lowest temperature change.

After the alcohol fermentation, the residue was separated and the alcohol content was diluted to 6%. The juice was put into a jar, and the entrance was closed with acupuncture and acetic acid fermentation (2 - 3 months, around 30 ℃) was applied.

[Experimental Example 1] Measurement of pH, total acidity, sugar content, and chromaticity

The results of chemical analysis of the pH, total acidity, sugar content and color of the fermented vinegar obtained through the two-step fermentation prepared in Examples and Comparative Examples are shown in Table 1 below.

division Example 1 Example 2 Example 3 Comparative Example pH 3.3 ± 0.0 3.4 ± 0.0 3.4 ± 0.0 3.3 ± 0.0 Total acidity (%)
(Total acidity) 4.1 ± 0.0 ^d 4.2 ± 0.0 ^c 4.7 ± 0.1 ^b 5.1 ± 0.1 ^a Sugar content
(° BX)
(Sugar content) 6.3 ± 0.0 ^c 5.3 ± 0.0 ^d 7.1 ± 0.0 ^a 6.83 ± 0.1 ^b Hunter's color (L)
(Chromaticity) 77.1 ± 1.1 ^b 78.6 ± 2.4 ^a 75.6 ± 1.3 ^c 72.1 ± 2.3 ^d a 0.9 ± 0.0 ^b 0.3 ± 0.1 ^c 0.8 ± 0.0 ^b 9.0 ± 0.8 ^a b 3.3 ± 0.3 ^b 0.5 ± 0.3 ^d 4.0 ± 0.5 ^a 2.2 ± 0.5 ^c

1) ^{a- d} Mean ± SD with different superscripts in the same row are significantly different (p <0.05) by Duncan's multiple range test.

2) L: Degree of lightness, a: Degree of redness, b: Degree of yellowness

As shown in Table 1, the pH was in the range of 3.3 to 3.4, and the total acidity was significantly different (4.0 to 5.1%), with the highest concentration of pear black rice vinegar (p <0.05) . All of the four kinds of vinegar were low acidity vinegar with a total acid content of 4.0 - 5.1%. Vinegar is the main component of acetic acid produced by the action of acetic acid bacteria during the brewing process and is a guide for fermentation management. Vinegar can be divided into 4-5% low acidity, 6-7% general acidity, 12-14% double acidity and 18-19% three vinegar depending on acidity. Low acidity vinegar has low acidity , And the sourness is so soft that it gives the taste and flavor of the food. The alpine vinegar (titanic acidity of more than 10%) has advantages such as transportation cost and saving of storage space in factories and catering establishments that already use vinegar And has been consumed in large quantities. Therefore, the four kinds of vinegar of this experiment will be effective in increasing taste and aroma when used mainly in making sour food at home or business.

The sugar content of the vinegar of Examples 1 to 3 using the two-stage fermentation showed a significant difference of 5.3 to 7.1 ° Bx, and in particular, the seaweed brown rice vinegar was a mixture of seaweed, brown algae and alginic acid, fucoidan, lamiranin and mannitol The polysaccharide component is abundant, and the white powder on the dried kelp surface is mannitol, which is considered to be higher in sweetness than other vinegar. However, the sugar content of the four kinds of vinegar in this experiment is not generally high. In the vinegar preparation, the sugar content of the raw material is changed into the acid by the action of the acetic acid bacterium during the fermentation process so that the sugar content in the vinegar is very small, It is judged to be involved in the harmony of sannyma. In the case of black rice vinegar, sugar was not added during vinegar production, but it was considered that the sugar content of vinegar was increased by adding a certain amount of vinegar.

As a result of measuring the color of brown rice vinegar using 2 stage fermentation, the lightness of brown rice vinegar was the highest with 72.1 - 78.6 of lightness, 0.3 - 9.0 of redness and 0.5 - 4.0 of yellowness, and the degree of redness was higher than that of black rice anthocyanin pigment (P <0.05), respectively. Yellowness of brown rice vinegar was the highest and brown rice vinegar was lowest (p <0.05). In particular, the yellowness of yellow color is due to the presence of large amounts of carotenoid pigments, β-carotene and fucoxanthin, in brown seaweed, such as seaweed or sea tangle, and the difference in yellowness due to the brown matter produced during heating. In addition, these results showed lower brightness and lower degree of yellowness as compared with those of apple vinegar, which were 90.41 - 99.01 in lightness, -2.21 ~ -0.78 in redness and 7.71 - 28.46 in yellowness. Respectively. Compared with the culture method, the lightness was lower than the agitation culture, and the lightness was similar to that of the stationary culture, but the redness was higher and the yellowness was also lower. Therefore, the color of vinegar seems to be different according to fermentation method, microorganism culture method and food ingredients.

[Experimental Example 2] Free amino acid content measurement

The results of measurement of the free amino acid content of the fermented vinegar obtained through the two-step fermentation prepared in Examples and Comparative Examples are shown in Table 2 below.

division Example 1 Example 2 Example 3 Comparative Example Essential amino acid
(necessary
amino acid) Threonine 34.0 ± 0.1 ^a 25.0 + - 0.1 ^c 26.5 ± 0.0 ^b 13.9 ± 0.0 ^d Valine 41.1 ± 0.2 ^a 30.6 ± 0.1 ^c 32.0 ± 0.1 ^b 20.2 ± 0.2 ^d Methionine 6.0 ± 0.1 ^b 5.0 ± 0.0 ^b 6.3 ± 0.0 ^a 1.9 ± 0.1 ^d Isoleucine 29.6 ± 0.3 ^a 20.3 ± 0.0 ^c 22.9 ± 0.2 ^b 12.2 ± 0.2 ^d Leucine 40.5 ± 0.1 ^a 23.9 ± 0.0 ^c 38.3 ± 0.1 ^b 20.5 ± 0.1 ^d Phenyllalanine 11.5 ± 0.0 ^b 11.0 + 0.0 ^b 15.3 + 0.0 ^a 7.4 ± 0.0 ^c Lysine 39.2 ± 0.1 ^a 30.8 ± 0.0 ^c 35.5 ± 0.2 ^b 14.2 ± 0.1 ^d Sum 201.9 ^a 146.6 ^c 176.8 ^b 90.3 ^d Nonessential amino acid
(Non mandatory
amino acid) Aspartic acid 38.3 ± 0.1 ^a 31.4 ± 0.0 ^b 38.7 ± 0.2 ^a 18.8 ± 0.0 ^c Glutamic acid 128.1 ± 0.5 ^a 116.2 ± 0.1 ^b 112.4 ± 0.4 ^b 95.0 0.0 ^c Proline 33.9 ± 0.1 ^b 35.6 ± 0.0 ^a 33.3 ± 0.1 ^b 27.8 ± 0.0 ^c Tyrosine 19.7 ± 0.0 ^b 13.9 ± 0.0 ^c 22.3 + 0.1 ^a 7.3 ± 0.3 ^d Histidine 27.1 + - 0.0 ^a 15.0 + 0.0 ^b 15.2 ± 0.0 ^b 9.1 ± 0.0 ^c Arginine 1.1 ± 0.0 ^d 6.2 ± 0.1 ^a 3.9 ± 0.0 ^b 2.2 ± 0.0 ^c Sum 248.2 ^a 218.3 ^c 225.8 ^b 160.2 ^d Amino acid derivative
(amino acid
derivative) Glycine 37.8 ± 0.1 ^a 32.8 ± 0.1 ^b 31.9 ± 0.1 ^b 22.3 + - 0.1 ^c Alanine 99.3 + 0.4 ^a 70.5 ± 0.0 ^b 65.6 ± 0.2 ^c 46.8 ± 0.3 ^d Serine 31.1 + 0.0 ^a 20.0 0.0 ^c 26.1 ± 0.0 ^b 16.0 ± 0.0 ^d Sum 168.2 ^a 123.3 ^b 123.6 ^b 85.1 ^c total 619.0 ^a 488.2 ^c 526.2 ^b 335.6 ^d

2) ^{a- d} Mean ± SD with different superscripts in the same row are significantly different (p <0.05) by Duncan's multple range test.

As shown in Table 2, the total free amino acid content of the four kinds of vinegar was the highest with 619.0 mg / 100 ml of Ureung brown rice vinegar, and the highest value was obtained with seaweed brown rice vinegar (526.2 mg / 100 ml), brown rice vinegar / 100ml), and black rice vinegar (335.6mg / 100ml). The amino acid of vinegar originates from raw materials, and about 20 kinds of free amino acids are reported to be detected in academia, and it is known that it affects taste depending on the kind.

On the other hand, the essential amino acid contents were the highest in order of valine, leucine, lysine, threonine, isoleucine, and methionine in the order of ugly brown rice vinegar, and grain vinegar contained more than vinegar black vinegar. The content of phenyllalanine was the highest in seaweed brown rice vinegar (p <0.05). These results suggest that the seaweed or sea tangle is high in protein content due to the large number of essential amino acids and high free amino acid content.

The content of glutamic acid and aspartic acid was higher than that of non - essential amino acids. The content of glutamic acid was the highest in Korean rice vinegar, 128.1㎎ / 100ml, and the content of brown rice vinegar and seaweed brown rice vinegar was similar. Respectively.

Aspartic acid was the most abundant in seaweed brown rice vinegar and Korean rice vinegar, and the content of black vinegar was the lowest (p <0.05). The other amino acids were found to contain a large amount of urea brown rice vinegar, especially alanine (46.8 - 99.3mg / 100ml) in all four species (p <0.05).

In the case of brown rice vinegar, the amount of amino acid contained in brown rice was eluted in the process of producing brown rice vinegar, and the content of glutamic acid and proline was more than that of brown rice vinegar. In this experiment, the content of isoleucine, non-essential amino acids and aspartic acid and glutamic acid in essential amino acids were higher than that of other vinegar. It is judged to be the result.

[Experimental Example 3] Measurement of total polyphenol and flavonoid content

Polyphenol compounds have been reported to be a major contributor to antioxidant activity by protecting DNA that is damaged by exposure to reactive oxygen species and protecting cell-forming proteins and enzymes. Polyphenols in fruits and vegetables are in a strongly bound state and can not be easily absorbed. Alcohol has the advantage of being in a water-soluble state and improving the bioavailability, and alcohol-derived products also have antioxidative effects due to polyphenol compounds Can be expected. Total polyphenol and flavonoid content analysis is a simple and rapid method to measure the content of related components such as phenolic acid, simple phenol and flavonoid which can prevent the oxidation of lipids, proteins and nucleic acids in living body. It is widely used as a method to test the health functional quality components of fruits, vegetables and processed products.

The results of analysis of total polyphenol and flavonoid contents of brown rice vinegar using 2 stage fermentation are shown in FIG. 2, the total polyphenol content was 54.7 mg GAE / 100 ml, and the seaweed brown rice vinegar was 48.4 mg GAE / 100 ml. Total flavonoid content of black vinegar was 9.09 mg CE / 100 ml, and brown vinegar was 0.62 mg CE / 100 ml. In addition to curcumin, antioxidants and cytoprotective actives, demethoxycurcumin, bisdemethoxycurcumin, cyclocurcumin, and calebin are present in the roots and stem, and plant sterols and β-sitosterol, zingiberene, campesterol, stigmasterol and α-phellandrene And 4.2% to 5.5% of the total, and it is shown that it contains ρ-tolymethyl carbinol and other fatty oil, starch, and fructose, which have a dendritic effect. In addition, many abundant ingredients such as chlorogenic acid, rutin, procyanidins, catechin, epicatechin, arbutin (4-hydroxyphenyl-β-D-glucopyranoside) and polyphenols and flavonoids Of the total.

[Experimental Example 4] DPPH radical scavenging activity experiment

DPPH uses antioxidant substances from various natural materials by utilizing the principle that dark purple is discolored as it is reduced by forming irreversibly stable molecules by receiving electrons or hydrogen by using ascorbic acid and tocopherol, polyhydroxy aromatic compounds and aromatic amines Is widely used. The results of analyzing DPPH radical scavenging activity of four kinds of vinegar using two stage fermentation are shown in FIG. 3, the DPPH radical scavenging activity of the four kinds of vinegar was found to be 76%, which is the highest in the scavenging activity of Ureung brown rice vinegar, in proportion to the total polyphenol content. The vinegar black rice vinegar, seaweed brown rice vinegar, Followed by vinegar (p <0.05). That is, DPPH radical scavenging activity was different depending on the total polyphenol content in each vinegar.

In addition, it can be confirmed from this experiment that a compound having a high content of polyphenol and flavonoid compound as well as a low acidity vinegar has a strong antioxidative activity. Antioxidative substances obtained from natural products are mainly polyphenols and flavonoid compounds, and caffeic acid, chlorogenic acid and gentistic acid are known to have strong antioxidative effects. Therefore, the free radical scavenging activity is different according to the contents of antioxidants in the four vinegar of this experiment.

As a result, the best physicochemical properties of the fermented vinegar and the high content of essential amino acid and non - essential amino acid as low acidity vinegar were found. In addition, because of high total polyphenol and flavonoid content, antioxidative activity such as DPPH radical scavenging ability is also excellent, and it is widely used as a vinegar industry not only for seasoning but also for beverage vinegar industry. If the market is enlarged, it is used as functional fermented vinegar for improving public health. Will contribute to the development of the processing industry.

Claims (5)

a) The grain is washed and thoroughly soaked in water to remove the moisture. After the water is removed, it is pulverized, water is added and the batter is kneaded to form a kneaded product. The kneaded product is put into a container and fermented until white mold is formed. Drying in a windy place for 28 - 30 days followed by crushing to prepare yeast;
b) washing the brown rice and soaking it in water for 24 - 26 hours, and then steaming the rice so as to prepare a rice cake;
c) 2 to 5 parts by weight of koji in step a), 20 to 30 parts by weight of the koji of step a), 2 to 10 parts by weight of corn, and 1 to 3 parts by weight of maltitol are added to the boiled water based on 100 parts by weight of boiled water, A first fermentation step in which the mixture is formed and then put in a jar and fermented at a temperature of 22 to 24 DEG C for 6 to 8 days to obtain an alcohol fermented product;
d) After filtering the precipitate with the filtrate of the alcoholic fermented product after the first fermentation in the step c), the obtained solution is adjusted so that the alcohol concentration is 6 to 8% A second fermentation step of obtaining an acetic acid fermented product by fermentation at a temperature of 2 to 3 months;
e) adding an acetic acid fermented product after the second fermentation in step d) to a jar and aging the mixture for 2 - 3 months to obtain a liquid aged solution only; And
f) adding the fermented liquid of step e) to a sterilized glass bottle and heating the mixture at a temperature of 65 to 75 ° C for 25 to 35 minutes. Way. The method according to claim 1,
Wherein the high-boiled rice in step b) is cooled to a temperature of 35 to 40 占 폚 after the siluchin, and wherein the fermented rice bran is fermented at a temperature of 35 to 40 占 폚. The method according to claim 1,
Wherein the grain in step b) is at least one selected from wheat, black rice, soybean, glutinous rice, rice, barley, corn, sorghum, jaw and soybean. The method according to claim 1,
Wherein the water of step (c) is obtained by adding 50-150 parts by weight of seaweed, either seaweed or both seaweeds or seaweed, to 100 parts by weight of water, followed by boiling. The method according to claim 1,
Wherein the supernatant of the fermented acetic acid is agitated at least once every 24 hours during the aging of the acetic acid fermented product of step e).

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