KR20190042433A - A vinegar composition comprising camellia flower extract or the powder of camellia flower extract and a method for preparing the same - Google Patents

Abstract

The present invention relates to a method of preparing a vinegar composition including a camellia extract and/or a camellia extract powder and a vinegar composition prepared thereby. The method of preparing a vinegar composition including a camellia extract and/or a camellia extract powder comprises the following steps of: mixing a camellia extract obtained by extracting camellia with hot water for one to three hours at a vacuum condition of 55 cmHg to 60 cmHg and at a temperature of 75±5°C, refined sugar, yeast and purified water, and performing alcohol fermentation on the mixture at 25 to 30°C; measuring an alcohol concentration of a camellia extract alcohol fermentation liquid obtained by the alcohol fermentation, mixing purified water thereto such that the alcohol concentration becomes 4 to 8%, and additionally adding Acetobacter sp. to the mixture; and performing superacid fermentation on the mixture at 25 to 30°C. According to the present invention, prepared vinegar has clearer red color compared to vinegar obtained by other methods, and a flavor and taste of camellia are harmonized in the vinegar so as to have a refined taste and content of a bioactive ingredient superior to that of vinegar obtained by other methods, thereby having excellent effects in health.

Description

 [0001] The present invention relates to a vinegar composition containing a camellia flower extract or a camellia flower extract and a method for preparing the same,

The present invention relates to a vinegar composition comprising a camellia flower extract and / or a camellia flower extract powder and a method for producing the same.

Camellia is very strong in sea breeze and base and grows in coastal areas such as Gochang, Haenam, Wando, Kangjin, Yeosu, Gwangyang, Geoje, Daechung, South coast and Jeju island. Although there are many kinds of camellia in many countries around the world, Camellia japonica grows in harmony with sea breeze, so the color of the blooming flowers is beautiful, fresh, and fragrant.

Camellia is an evergreen broad-leaved tree belonging to the tea family. Most grow up to about 7m. Large ones are sometimes said to grow up to 20 meters. The thick leaf surface is glazed, and the back of the pale green is glazed. There are sawtooths on the edge of the leaf and it looks like a wave. The flower runs without peduncle at the end of branch or leaf axil. Most of them bloom with five petals, but occasionally they bloom with seven sheets of flowers. The fruit is opened in the shape of a tall green droplet at night and then ripened into brown and spread into three branches. There is a seed in it that looks like a little big pine nut. It blooms from November to November, and the camellia leaves are blooming in the middle of March and go until April. The camellia is dark red and the wide leaves are dark green. Moreover, when the camellia flower is blooming, the white, late white snow will bring harmonious beauty, calmness and beauty. Camellia is a flower that will open if it is half open. At the time of the flowering, the five petals and the stamen are stuck together and are not scattered but fall easily. In Japan and China, camellia grows wild, but Jeju island camellia flowers start to bloom in October due to the warm climate of Jeju Island and the sea breeze. Deep, thick, leafy leaves are attached to the branches in a slightly different shape, The color of the flower is colorful, clear, and has a faint aroma.

On the other hand, the camellia flower has a beautiful color and excellent fragrance, so that it has been patented (Korean Patent Publication No. 1020080025955) for using it for ornamental purposes or extracting the fragrant ingredient and used as perfume (Korean Patent Publication No. 1020080025955) ) Exist.

Korean Patent Publication No. 10-2016-0034606 discloses a method for producing fermented vinegar using an acacia flower as a main ingredient, but fermented vinegar whose main ingredient is a camellia flower extract has not been known yet.

 Therefore, there is a need for a fermented vinegar composition having a function of sufficiently retaining antioxidant components of camellia as much as possible.

The present invention has been made in view of the above needs, and an object of the present invention is to provide a fermented vinegar composition having a function of sufficiently retaining antioxidant components and the like.

Another object of the present invention is to provide a method for preparing a fermented vinegar composition having a function of sufficiently retaining antioxidant components and the like.

In order to achieve the above object, the present invention provides a method for producing a camellia flower, which comprises mixing Camellia sinensis extract obtained by hot water extraction at 75 ± 5 ° C. for 1 to 3 hours under vacuum condition (55 cmHg to 60 cmHg), pure white sugar, yeast and purified water, Alcohol fermentation is carried out, and alcohol concentration of the alcoholic fermentation broth obtained through the alcohol fermentation is measured, and then the purified water is mixed so that the alcohol concentration is 4 to 8%. Then, acetic acid bacteria (Acetobacter sp.) Is further added, Lt; RTI ID = 0.0 > C, < / RTI >

In one embodiment of the present invention, it is preferable that the powder of Camellia japonica extract prepared by freeze-drying or spray-drying is further added to the acetic acid fermentation step, but not limited thereto.

In another embodiment of the present invention, it is preferable that the method further comprises the step of fermenting the acetic acid fermentation broth after 5 to 10 < 0 > C for 1 to 3 months after the acetic acid fermentation.

In addition, the present invention relates to a method for producing a fermented soybean flour, which comprises fermenting alcohol by mixing Camellia japonica extract with hot water for 1 to 3 hours at 75 ± 5 ° C under vacuum condition (55 cmHg to 60 cmHg), sugarcane, yeast and purified water, The present invention provides a vinegar composition comprising a camellia flower extract obtained by mixing an aqueous solution of an alcoholic fermentation broth with an alcohol concentration of 4 to 8%, adding acetic acid bacteria (Acetobacter sp.) And fermenting acetic acid .

The lyophilized powder of the present invention can be produced by adopting a general freeze-drying method in addition to the specific methods described in Examples 1-2 below,

The lyophilized raw material may be finely crushed using a chopper, and pulverized and pulverized using a crusher to a primary 120 mesh. After the second 200 mesh is crushed to form a powder, the crushed powder may be put into a PE container, sealed, packed and stored, but the present invention is not limited thereto.

In addition to the step of pulverizing by spray drying described in the following Example 2-2, a method of preparing the spray-drying furnace powder of the present invention is a method in which a certain amount of purified water is mixed with a camellia extract and dextrin, For 30 minutes, spraying and drying the pasteurized mixture to powder, putting the powder into a container (PE), vacuum packing and storing.

The camellia vinegar of the present invention has a clear and clear red color, a less reddish tinge and a slightly tender flavor and a mild taste, compared with the vinegar obtained by another method. Especially, the camellia flower flavor and harmonious taste harmonize with each other, , The overall sensory evaluation showed superior preference to other samples, and the content of physiologically active ingredient was superior to other extracting methods and thus had a good effect on health.

1 is a schematic view of a vinegar manufacturing process using a camellia flower extract,
2 is a schematic view of a vinegar manufacturing process using a camellia flower extract and a camellia flower extract powder.

The present invention will now be described in more detail by way of non-limiting examples. The following examples are intended to illustrate the present invention and the scope of the present invention is not to be construed as being limited by the following examples.

Example 1; Extraction conditions of camellia

Three kinds of extracted samples were obtained as follows.

1) Sample 1: Pressure extraction system

To 10kg of camellia collected from a village in Namwon - eup, Seogwipo City, 30 liters of water was added and extracted at 1.2 to 1.5 atm and at 120 ℃ for 2 hours to obtain a camellia flower extract.

2) Sample 2: no pressure extraction method

30 liters of water was added to 10 kg of camellia collected from a village located in Namwon-eup, Seogwipo City, and the extract was extracted at normal temperature for about 2 hours at 103 ° C to obtain a camphor flower extract.

3) Sample 3: vacuum low temperature extraction system

To 10 kg of camellia collected from a village located in Namwon-eup, Seogwipo City, 30 liters of water was added and extracted for 2 hours at 75 ° C under vacuum (55cmHg ~ 60cmHg) to obtain a Camellia japonica extract.

Examples 1-2; Powdering of camellia extract

  The liquid extracts of Samples 1 to 3 obtained in Example 1-1 were freeze-dried in a freezer at a temperature of 35 to 45 ° C and then lowered to 0.01 to 0.05 mmHg in a freeze dryer to sublimate the water ≪ / RTI >

Example 2: Spray drying method of extract of camellia flower

Example 2-1; Extraction conditions of camellia

Three kinds of extracted samples were obtained as follows.

1) Sample 1: Pressure extraction system

To 10kg of camellia collected from a village in Namwon - eup, Seogwipo City, 30 liters of water was added and extracted at 1.2 to 1.5 atm and at 120 ℃ for 2 hours to obtain a camellia flower extract.

2) Sample 2: no pressure extraction method

30 liters of water was added to 10 kg of camellia collected from a village located in Namwon-eup, Seogwipo City, and the extract was extracted at normal temperature for about 2 hours at 103 ° C to obtain a camphor flower extract.

3) Sample 3: vacuum low temperature extraction system

To 10 kg of camellia collected from a village located in Namwon-eup, Seogwipo City, 30 liters of water was added and extracted for 2 hours at 75 ° C under vacuum (55cmHg ~ 60cmHg) to obtain a Camellia japonica extract.

Examples 2-2; Powdering by spray drying of camellia extract

Was pulverized using the spray drying method of Samples 1 to 3 obtained in Example 2-1.

The conditions of the spray drying are performed while injecting the homogenized solution at 20 to 40 ml / min using a spray dryer having an inlet air temperature of 150 to 180 ° C, an outlet air temperature of 80 to 100 ° C and an atomizer speed of 15000 to 25000 rpm, Powder of camellia extract was obtained by spray drying.

Comparative Example

Patent Publication No. 10-2009-0050931, and the like, and the cut camellia was soaked in 6% sodium chloride aqueous solution heated at about 100 ° C for 1 minute, Was dried in a hot air drying chamber at 35 DEG C and pulverized to prepare a camellia flower powder.

Experimental Example 1: Solubility test of camphor flower powder in water

The solution of the sample 3 according to the present invention prepared in Examples 1 and 2 and the powder obtained from the above Comparative Example were added in amounts of 1.5 g each, and the lid was closed. The solubility was measured in a vibrating body under conditions of 170 rpm and vertical vibration amplitude of 7 cm.

After the vibration was performed for 20 seconds, the supernatant of each test group was poured into another container and the remaining amount was observed. The powders of Examples 1 and 2 according to the present invention were completely dissolved in the powder after 20 seconds of vibration and after about 27 seconds, Was about 6 times as high as that of the comparative example or 4.5 times as high as that of the control.

Example  3; Production method of vinegar using camphor flower extract

Manufacturing example  One

i) Camellia sinensis extract

   Samples 1, 2 and 3 obtained from Example 1 were used for the extract of camellia.

ii) Camellia extract Alcohol fermentation

   One sample (Camellia 33%, purified water 67%) of the three kinds of camellia extracts obtained in Example 1 obtained in i) above was mixed with 40%, 24% (by weight) and Saccharomyces cerevisiae 1 2% and purified water 34 ~ 35% were weighed and fermented at 25 ~ 30 ℃ for several days (about 7-10 days depending on temperature, aeration amount and agitation time and frequency). At the early stage of fermentation, the air was well circulated once or twice a day, shaking the jar, increasing the amount of the aeration to facilitate the oxygen supply, and the fermentation temperature was 25 to 30 ° C.

iii) Acacia fermentation of Camellia sinensis extract

   The ethanol concentration of the alcoholic fermentation broth of the extract of Camellia sinensis obtained in the step ii) is measured and the purified water is mixed so that the alcohol concentration is 4 to 8%. In addition, 3 to 8% of Acetobacter sp. Was further added, transferred to a container easily ventilated, allowed to stand at 25 to 30 캜 and acetic acid fermented. Since alcoholic acetic acid fermentation is an oxidation reaction, it requires a large amount of oxygen during the fermentation process. Therefore, fermentation is carried out using a large surface container in order to increase the amount of aeration, and fermentation produces 4% or more of acetic acid production over 20 to 30 days Respectively.

iv) Vinegar solution  percolation Sterilization , And packaging

  The vinegar fermentation broth obtained from iii) was sterilized and filtered using a diatomaceous earth filtering or filtering device, and the vinegar solution was filtered. The filtrate and the filtered vinegar solution were packed in a suitable container.

Sensory test

The vinegar extracts of the camphor flower extract prepared in Preparation Example 1 of Example 3 were subjected to sensory tests on 20 or more adult and expert panelists, each of 20 male and female. The sensory test was provided with a questionnaire for tasting experiment and anonymity test. The test was conducted in a free way for 10 minutes in the tasting room for 1 hour for 4 persons and 5 hours for 100 minutes.

The sensory test was carried out in accordance with the color, flavor, taste and overall evaluation clause in the 5-step symbol scale method (5 points: very good, 4 points: good, 3 points: normal, 2 points: bad, 1 point: very bad) , Aroma, taste, and overall evaluation, the higher the number, the higher the preference.

color incense flavor Overall assessment Sample 1 2.2 ± 0.2 2.0 ± 0.2 1.9 ± 0.4 2.0 ± 0.2 Sample 2 2.9 ± 0.2 2.3 ± 0.2 2.6 ± 0.3 2.7 ± 0.2 Sample 3 3.5 ± 0.1 3.6 ± 0.3 3.3 ± 0.2 3.4 ± 0.2

The values in Table 1 are mean values ± standard deviation.

Example  4; Production method of vinegar using camphor flower extract and camphor flower extract powder

Manufacturing example  One:

i) Camellia sinensis extract and camellia sinensis extract powder

   The extract of Camellia sinensis was the sample 3 obtained from Example 1 above.

  The powder of the camellia extract was the sample 3 obtained from the above Example 1-2.

ii) Camellia extract Alcohol fermentation

    (Weight ratio), yeast (Sacchromyces cerevisiae) 1 to 2%, purified water 34 to 45% by weight, and the sample 3 (camphor flower 33%, purified water 67%) obtained in Example 1 above, 35% were weighed, and alcohol fermentation was carried out at 25 to 30 ° C for several days (about 7 to 10 days depending on the temperature, aeration amount and agitation time and frequency). At the early stage of fermentation, the air was well circulated once or twice a day, shaking the jar, increasing the amount of the aeration to facilitate the oxygen supply, and the fermentation temperature was 25 to 30 ° C.

iii) Acacia fermentation of Camellia sinensis extract

The ethanol concentration of the alcoholic fermentation broth of the extract of Camellia sinensis obtained in the step ii) is measured and the purified water is mixed so that the alcohol concentration is 4 to 8%. Further, 2% of Camellia sinensis extract powder and 3 to 8% of Acetobacter sp. Were added to the sample 3 obtained in Example 1-2, transferred to a container easily ventilated, RTI ID = 0.0 > C < / RTI > Since alcoholic acetic acid fermentation is an oxidation reaction, it requires a large amount of oxygen during the fermentation process. Therefore, fermentation is carried out using a large surface container in order to increase the amount of aeration, and fermentation produces 4% or more of acetic acid production over 20 to 30 days Respectively.

iv) Aging of acetic acid fermentation broth

The acetic acid fermentation broth obtained from iii) above was fermented for 1 to 3 months at a low temperature warehouse at 5 to 10 캜. In the course of aging, the irritating odor of acetic acid, flavor, flavor, and undegraded protein, pectin, etc. are precipitated to facilitate filtration and purification.

v) Vinegar solution  percolation Sterilization , And packaging

   The fermented vinegar fermentation liquid obtained from iv) was sterilized by using a diatomaceous earth filtering or filtering apparatus and impurities were removed, and the vinegar solution was filtered. The filtered and filtered vinegar solution was packed in a suitable container.

Manufacturing example  2:

The composition and dose of the process of Preparation Example 1 were the same, but the powder of the camellia extract used was the sample 3 powder obtained from the above Example 2-2.

Comparative Example :

And the composition and the like of the preparation example 1 are the same, but the powder of the camellia flower extract, as described in the comparative example,

Patent Publication No. 10-2009-0050931, and the like, and the cut camellia was soaked in 6% sodium chloride aqueous solution heated at about 100 ° C for 1 minute, Was dried in a hot air drying chamber at 35 DEG C and crushed to prepare a camellia flower powder.

Sensory test

The vinegar prepared by further comprising the lyophilized and spray dried powder of the present invention prepared in Production Examples 1 to 3 of Example 3 and the powder prepared in Comparative Examples was subjected to sensory evaluation.

Taste, color, smell, and overall acceptability of the vinegar prepared in Preparation Examples 1 to 3 of the present invention were measured and evaluated using the 5-point scale method. The results are shown in Table 1 below.

Production Example 1 (freeze-drying) Production Example 2 (spray drying) Production Example 3 (Comparative Example) flavor 4.5 ± 0.1 4.2 ± 0.2 3.7 ± 0.2 Color 4.5 ± 0.2 4.0 ± 0.1 3.6 ± 0.1 smell 4.4 ± 0.1 3.9 ± 0.1 3.7 ± 0.2 Overall likelihood 4.5 ± 0.1 4.1 ± 0.1 3.7 ± 0.1

As shown in the above Table 2, the vinegar of Production Examples 1 and 2 according to the present invention was particularly superior to the comparative example in terms of color sensitivity, and it was considered that there was a significant difference in the overall acceptability as compared with Comparative Example, The vinegar of Preparation Example 1 showed excellent results in taste, color, odor, and overall taste as compared with the Comparative Example, and it was found that the vinegar of Preparation Example 1 had superiority to each part as compared with that of Preparation Example 2 .

Example  5: Analysis of Total Polyphenol Content and Antioxidant Activity of Three Species of Camellia sinensis

The following experiment was conducted using the three kinds of extract samples obtained in Example 1.

In the following experiment, Extract A is Sample 1, Extract B is Sample 2, and Extract C is Sample 3.

Total polyphenol content analysis

200 μL of the sample solution and 1800 μL of distilled water were mixed and 200 μL of Folin-Ciocalteau's phenol reagent was added thereto, followed by reaction at room temperature for 5 minutes. 2M Na ₂ CO ₃ 400 μL was added to the mixture, and the mixture was adjusted to 4 mL with distilled water. The solution was reacted at room temperature for 1 hour, and the absorbance at 725 nm was measured. The total phenol content was compared with the calibration curve using gallic acid (Sigma Chemical Co., St Louis, MO, USA) GAE) / mL.

ABTS free radical scavenging activity

To prepare the test solution, 7 mM ABTs and 2.45 mM potassium persulfate were added to the distilled water and incubated at room temperature for 16 hours to generate ABTs cations (ABTs ⁺ ). 2.45 mM potassium persulfate buffer was diluted so that the absorbance value was 0.70 (± 0.02) when it was mixed with the same amount of potassium persulfate buffer at 734 nm. Then, the same amount of diluted ABTs ⁺ solution was added to various concentrations of the sample, and the absorbance was measured after 6 minutes. The degree of decrease in absorbance compared to the absorbance of the control (2.45 mM potassium persulfate buffer) was expressed in%.

ORAC assay

The standard solution for the calibration curve was diluted to 25.0, 50.0, 100, and 200 μM by adding trophic buffer (Sigma Chemical Co.) to phosphate buffer solution. The antioxidant activity was measured by adding 150 μL of a 26 mM fluorescent standard solution to 25 μL of a sample and a standard solution, adding 25 μL of 136 mM 2,2'-azobis (2-methylpropionamidine) dihydrochloride as a peroxide radical inducer, , and the absorbance was measured every 2 minutes for 1 hour at emission 538 nm. Antioxidant activity was expressed as μM trolox equivalents (TE) compared to the calibration curve.

The results of Example 5 are as follows.

1) Total polyphenol content analysis

The total polyphenol contents of extracts A, B, and C were 778.8, 1164.6, and 1353.4 ㎍ GAE / mL, respectively.

sample Ug gallic acid equivalents (GAE) / mL Extract A (Sample 1) 778.8 ± 9.7 Extract B (Sample 2) 1164.6 ± 12.7 Extract C (Sample 3) 1353.4 ± 13.2

Table 3 is a table for total polyphenol content analysis. Extracts A, B, and C correspond to Samples 1, 2, and 3 of Example 1, respectively.

2) ABTS radical scavenging activity

ABTS radical scavenging activity of extracts A, B, and C showed the scavenging activity of 66.0, 74.5, and 78.6% at sample concentrations of 1.25%, 46.3%, 57.7%, and 63.9%, respectively.

sample ABTS radical scavenging activity (%)  at 1.25%  at 2.5% Extract A (Sample 1) 46.3 ± 4.5 66.0 ± 1.2 Extract B (Sample 2) 57.7 ± 1.1 74.5 ± 0.0 Extract C (Sample 3) 63.9 ± 0.8 78.6 ± 0.9 Positive control group at 25 / / ml ascorbic acid 100.0 0.0

Table 4 is a table for ABTS radical scavenging activity. Extracts A, B and C correspond to Samples 1, 2, and 3 of Example 1, respectively.

3) Oxygen radical absorbance capacity (ORAC) assay

ORAC assay analysis of extracts A, B, and C showed 163.0, 196.3, and 245.6 μM TE at 1% concentration, respectively.

sample Sample concentration (%) μM TE Extract A (Sample 1) One 163.0 + - 5.6 Extract B (Sample 2) One 196.3 ± 7.2 Extract C (Sample 3) One 245.6 ± 12.7

Table 5 is a table for the ORAC assay. Extracts A, B, and C correspond to Samples 1, 2, and 3 of Example 1, respectively.

Claims (5)

The camellia flower was subjected to alcohol fermentation at 25 to 30 ° C by mixing the camellia flower extract obtained by hot water extraction (55 cmHg to 60 cmHg) at 75 ± 5 ° C. for 1 to 3 hours, Measuring the alcohol concentration of the obtained alcohol fermentation broth, mixing the purified water so that the alcohol concentration is 4 to 8%, further adding acetic acid bacteria (Acetobacter sp.) And conducting acetic acid fermentation at 25 to 30 캜 A method for producing a vinegar composition comprising a camellia extract. [Claim 6] The method according to claim 1, wherein the powder of Camellia sinica is further added to the acetic acid fermentation step by lyophilization or spray drying. [Claim 2] The method according to claim 1, wherein the acetic acid fermentation solution is further fermented at 5-10 DEG C for 1-3 months after the acetic acid fermentation. Gt; The camellia flower was subjected to alcohol fermentation by mixing the camellia flower extract, white sugar, yeast and purified water obtained by subjecting the camellia flower to hot water extraction (55cmHg to 60cmHg) at 75 ± 5 ° C for 1 to 3 hours, and the alcoholic fermentation liquid And the mixture is mixed with purified water so that the alcohol concentration is 4 to 8%, then the acetic acid bacteria (Acetobacter sp.) Is further added, and the acetic acid fermentation is performed. [Claim 5] The vinegar composition of claim 4, wherein the composition further comprises a camphor flower extract powder by lyophilization or spray drying.

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