KR20190131913A - The method for manufacturing vinegar by using honey and pollen, and vinegar manufacturing by the method - Google Patents

Abstract

The present invention relates to a vinegar manufacturing method using honey and pollen and, more specifically, to a vinegar, which is manufactured by using the honey, carries out alcohol fermentation by using honey and pollen together, in the short term to make alcohol concentration suitable for acetic acid fermentation, and is with enhanced taste because of having rich flavor and not having high sugar after the acetic acid fermentation, and to a manufacturing method of the vinegar.

Description

Vinegar manufacturing method using honey and pollen and vinegar manufactured by the above method {THE METHOD FOR MANUFACTURING VINEGAR BY USING HONEY AND POLLEN, AND VINEGAR MANUFACTURING BY THE METHOD}

The present invention relates to a vinegar production method using honey and pollen. More specifically, vinegar is produced using honey, but alcohol and fermentation are carried out by using honey and pollen together so that the alcohol concentration is suitable for acetic acid fermentation in a short period of time. It relates to a method for producing vinegar.

Vinegar is used as a major seasoning in various foods because it has a sour taste to enhance the flavor of food and has a sterilizing function to keep food for a long time with strong acidity.

Looking at the function of vinegar, (1) vinegar is active metabolism. In other words, various organic acids in vinegar such as citric acid, succinic acid and malic acid are active in metabolism of our body. Especially citric acid helps to be discharged out of the body when lactic acid is accumulated in the body by physical or mental labor. do. Therefore, the fatigue recovery effect is excellent. (2) Vinegar stimulates the appetite. The sour taste of the vinegar stimulates the salivary glands, stimulates appetite, and promotes the secretion of gastric juice to help digestion. (3) Vinegar prevents osteoporosis and stones. Recently, as the function of the vinegar is known, consumption of vinegar is increasing for skin beauty, health improvement, diet, etc., and consumers' demand for vinegar using various natural ingredients is increasing rather than synthetic vinegar, which poses a hazard.

On the other hand, honey is the main ingredient of glucose and fructose, and other vitamins, minerals, proteins, amino acids, enzymes and other nutrients are good food for nutritional supplements of patients and growing children. In addition, because it has the effects of preventing constipation, fatigue, treatment and prevention of bronchial diseases, supply of diabetes mellitus, prevention and treatment of anemia, it is widely used as a raw material of food as a natural sweetener. This is because honey absorbs faster than sucrose and its sweetness is 1.5 to 2 times higher than that of sucrose.

Pollen (花粉) is a kind of germ cell from flower surgery, and has been used for the treatment of chronic diarrhea and boil and skin eczema since it was recognized for its excellent antibacterial effect and reducing cotton cloth. Nowadays, it is widely used for cosmetic raw materials, medical treatments, and external skin preparations. Pollen is also known to contain substances that regulate the activity of each part of the body, facilitate metabolism, and promote the growth of plants and animals.

Among them, bee pollen is a lump of pollen, bee saliva and honey, and contains many vitamins and minerals essential to the human body. In addition, it possesses natural anti-oxidant effects, inhibits the health inhibitory activity that causes degenerative diseases and other diseases, and is known to be effective in neurological disorders, arteriosclerosis, and intestinal action.

There have been proposed methods for preparing vinegar using honey having various nutrients, but vinegar with high sugar content is produced due to the nature of honey, or odor occurs during fermentation of honey, resulting in poor taste. .

Therefore, the applicant has devised a method for producing vinegar using honey and pollen. When the vinegar is prepared using honey, it is intended to provide a method of preparing vinegar using honey and pollen with improved sweetness and flavor.

Hereinafter, looking at the prior art, the Republic of Korea Patent Publication No. 10-1995-0002549 discloses a method for producing nutritious vinegar using honey. Although honey is diluted with water, alcohol fermentation and acetic acid fermentation are used to produce nutritious vinegar, but the characteristics of vinegar and honey fermentation using honey and pollen are not described.

1. Republic of Korea Patent Publication No. 10-1995-0002549 (1996.09.17.)

The technical problem of the present invention is to provide a method for producing vinegar using honey and pollen.

In addition, even when using honey and pollen is to provide a method of producing vinegar that can be utilized in food by having a proper sugar and acidity.

In addition, honey and pollen are combined to provide a method for producing a flavor-rich vinegar.

In addition, to provide a method of producing a vinegar gently adjusted acidity and flavor using rice water.

In order to solve the above problems, the method for producing vinegar using honey and pollen of the present invention, the mixture of 3 to 7 parts by weight of pollen to 10 to 15 parts by weight of honey, by adding rice water to 19-23 Brix alcohol fermentation material Preparing a; 10 to 15 parts by weight of yeast is added to 100 parts by weight of the alcohol fermentation material, and alcohol fermentation is performed for 10 to 14 days to obtain an alcohol fermentation product having an alcohol content of 10 to 14%; Adding acetic acid bacteria 25 to 35 parts by weight to 100 parts by weight of the alcoholic fermentation product, acetic acid fermentation for 35 to 45 days to obtain acetic acid fermentation product; And filtering the acetic acid fermentation to obtain vinegar and aging for 24 to 48 hours at 4 ~ 5 ℃.

In the present invention, the method further comprises the step of adding a fermentation broth between the step of obtaining the acetic acid fermentation and the aging step, wherein the fermentation broth is fermented by inoculating Lactobacillus brevis in the pollen extract It is characterized by.

In the present invention, the yeast, Saccharomyces cerevisiae ( Saccharomyces cerevisiae ), Saccharomyces bayanus , Saccharomyces carlsbergensis ( Saccharomyces carlsbergensis ) using one species Characterized in that.

Moreover, this invention provides the vinegar manufactured by the manufacturing method described above in order to solve said subject.

The method of preparing vinegar using honey and pollen according to an embodiment of the present invention has the effect of providing vinegar rich in flavor and acidity using honey and pollen.

In addition, by preparing vinegar using a pot that was not utilized as a material of vinegar, there is an effect that can be consumed nutrients of honey and pollen through vinegar.

1 is a view showing a method for producing vinegar using honey and pollen of the present invention.
2 is a view showing the alcohol content of vinegar using honey and pollen of the present invention.
Figure 3 is a view showing the sugar content of vinegar using honey and pollen of the present invention.
4 is a view showing the acidity of the vinegar using the honey and pollen of the present invention.

Hereinafter, the present invention will be described in more detail with reference to the accompanying drawings and examples.

The terms or words used in this specification and claims should not be construed as being limited to the common or dictionary meanings, and the inventors may appropriately define the concept of terms in order to best describe their own invention. Based on the principle, it should be interpreted as meaning and concept corresponding to the technical idea of the present invention.

Therefore, the matters described in the embodiments, reference examples, and drawings described herein are only the most preferable examples of the present invention, and do not represent all of the technical ideas of the present invention. It should be understood that there may be various equivalents and variations in the range.

Example 1. Method of producing vinegar using honey and pollen

1) preparing alcohol fermentation material

Prepare honey, pollen and rice water. Honey was purchased from Daewoo Yangbong Farming Co., Ltd., and pollen was prepared by collecting pollen collected from flowers by kneading the bee with saliva and honey. As for the rice water, it is preferable to discard the water which washed the rice first, and to use the rice water which was washed second.

The reason why the rice water is used is that the rice water contains the water-soluble nutrients of the rice, and can absorb and remove the odor generated during the alcoholic fermentation of honey.

The pollen is preferably used to be powdered to 100 ~ 300mesh through a crushing process so that it can be mixed well with honey, but may be used by omitting the grinding process.

Mix honey and pollen. Mix 3 to 10 parts by weight of pollen and mix with 10 to 15 parts of honey. Rice water is mixed with a mixture of honey and pollen and stirred to prepare an alcohol fermentation material with a sugar content of 19-30 Brix.

Preferably, the alcohol fermentation material is mixed with 3 to 7 parts by weight of pollen to 10 parts of honey, and mixed with rice water to prepare an alcohol fermentation material so that the sugar content is 19 ~ 23 Brix.

2) step of alcohol fermentation

Saccharomyces cerevisiae is mixed with the alcohol fermentation material ( Saccharomyces cerevisiae ) by alcohol fermentation for 10-14 days to obtain an alcohol fermentation product. The fermentation temperature may be fermented at 22 ~ 27 ℃, preferably ferment for 10 days while maintaining a temperature of 25 ~ 26 ℃.

Strains used for alcohol fermentation are not limited to Saccharomyces cerevisiae , Saccharomyces bayanus , Saccharomyces carlsbergensis strains Can be. The use of Saccharomyces cerevisiae is good to enhance the fermentation odor.

The strain may be fermented by inoculating 10 to 15 parts by weight of strain in 100 parts by weight of alcohol fermentation material during alcohol fermentation. Preferably, 100 parts by weight of the alcohol fermentation material is inoculated with 10 parts by weight of the strain is preferably alcohol fermentation for 10 days.

3) obtaining acetic acid fermentation

The fermentation of acetic acid is inoculated by inoculating 25 to 35 parts by weight of 100% by weight of alcohol fermented alcohol fermented product to obtain acetic acid fermented product. Acetic acid fermentation is preferably carried out at 30 to 35 ℃ 35 to 45 days. After acetic acid fermentation, acetic acid fermentation can be carried out so that the total acidity is 3.5-11%, and the acetic acid fermentation period can be adjusted within 35 to 45 days depending on the final acidity of the target vinegar.

At this time, the seed is prepared by inoculating acetic acid bacteria ( Acetobacter pasterurianus ATCC ) in commercial live rice wine after shaking culture fermentation. Fresh Makgeolli is stored for 2 to 3 days at room temperature without sterilization, and then the precipitate is settled. Use only Makgeolli of clear upper part, inoculate with acetic acid bacteria and ferment by shaking culture to use as seed.

Chosangyun is not limited to (Acetobacter pasterurianus ATCC), can be used at least one selected from Acetobacter schutzenbachii, Acetobacter aceti, Gluconobacter liquefaciens , Acetobacter orleanensis, Acetobacter curvum.

In addition, the seeds are acetic acid bacteria 3-7% (v / v), ethanol 3-5%, glucose 1-3g, yeast extract 0.1-1.0g, peptone 4-6g, KH₂PO₄ 0.7- 0.9g, K₂HPO₄ · 3H₂O may be obtained through the incubation for 20 to 25 ℃, 24 to 72 hours in a medium containing 0.3 to 0.4 g.

In addition, if necessary, the process may further include sterilizing the alcoholic fermentation broth at 80 to 100 ° C. After sterilization, acetic acid bacteria can be inoculated. If the sterilization temperature is less than 80 ℃ yeast strain used for alcohol fermentation to survive alcohol fermentation can be delayed continuously, if the fermentation of acetic acid may be delayed, if the temperature is higher than 100 ℃ may be destroyed nutrients weak to heat treatment.

4) filtering and aging after acetic acid fermentation

After vinegar fermentation of acetic acid is completed, the husks of beeswax or pollen contained in honey are removed, and only intact vinegar is obtained. The obtained vinegar is aged at 4-5 ° C. for 2-3 days. At this time, the acetic acid fermentation may be filtered to 0.45um ~ 0.6um.

Example 2 vinegar production method using honey and pollen

Prepared in the same manner as in Preparation Example 1, after mixing alcohol by fermentation 1 part by weight of water to prepare vinegar.

Example 3. Method of producing vinegar using honey and pollen

Prepared by the production method of Example 1, further comprising the step of adding the fermentation broth between the step of obtaining acetic acid fermentation and the aging step.

The fermented fermentation broth is fermented by inoculating Lactobacillus brevis ( Lactobacillus brevis ) in the pollen extract, the extract of the pollen is a method of extracting the pollen by a low-pressure decompression method, but the method of extracting the pollen extract is not limited thereto, There are a variety of ways to extract your own flavor.

When fermentation of fermentation broth is added to filtered vinegar after acetic acid fermentation, the fermentation extract using fermented with Lactobacillus brevis is very high in antioxidant activity compared to other lactobacillus. The effect is increased.

At this time, it is preferable to add the pollen fermentation broth 1 to 4 parts by weight based on 100 parts by weight of acetic acid fermentation broth. In this case, the unique flavor and aroma of pollen is alive, which greatly enhances the sensory characteristics.

The vinegar using honey and pollen of the present invention has a high DPOD radical scavenging effect and total polyphenol content as well as a very high SOD-like activity by adding such fermentation broth.

Comparative Example 1

Prepared by the manufacturing method of Example 1, using only honey and rice water. Diluted rice water with honey, adjusted to 21 Brix and proceeded to alcohol fermentation.

Comparative Example 2

Prepared by the manufacturing method of Example 1, using only honey and rice flour, diluted with water adjusted to 21Brix alcohol fermentation was carried out. (3 parts by weight of rice flour was mixed with 10 parts by weight of honey)

Comparative Example 3

It was prepared by the preparation method of Example 1, using only honey and water. The water was diluted with honey, adjusted to 21 Brix, and alcohol fermentation proceeded.

<Example 1>

Prepared according to the production method of Example 1, 3 parts by weight of pollen was mixed with 10 parts by weight of honey, rice water was mixed to adjust to 21 Brix and alcohol fermentation was carried out.

<Example 2>

Prepared by the manufacturing method of Example 2, 3 parts by weight of pollen was mixed with 10 parts of honey, adjusted to 21Brix by adding rice water to proceed to alcohol fermentation, and then mixed by 1 part by weight of water.

Comparative Examples 1 to 3, Examples 1 and 2 were carried out alcohol fermentation for 10 days by adding 10 parts by weight of yeast to 100 parts by weight of alcohol fermentation material in the step of obtaining an alcohol fermentation, to obtain acetic acid fermentation 30 parts by weight of acetic acid bacteria was added to 100 parts by weight of alcoholic fermentation, and the fermentation was carried out for 40 days, followed by aging for 36 hours at 4 ° C. in the step of aging.

Experimental Example 1. Physicochemical Properties of Vinegar Using Honey and Pollen

An experiment was conducted to find out the physicochemical properties of the vinegar prepared by the preparation method according to the present invention. In this experiment, when honey and rice water were used (Comparative Example 1), when honey, rice flour and water were used (Comparative Example 2), when vinegar was prepared using honey and water (Comparative Example 3), honey, rice Alcohol content, sugar content and total acidity were confirmed for the case of using hot water and pollen (Example 1) and the case of using honey, rice water, water and pollen (Example 2).

The total acidity was measured by neutralization titration of vinegar with 0.1 N-NaOH solution, and the sugar content was used by using a refractometer (0-32% ATAGO HAND REFRACTOMETER JAPAN).

Alc
(%) days Comparative Example 1 Comparative Example 2 Comparative Example 3 Example 1 Example 2 5 4.20 4.08 4.08 8.06 8.40 10 5.98 6.72 6.72 11.63 10.54

Sugar content
(Brix) days Comparative Example 1 Comparative Example 2 Comparative Example 3 Example 1 Example 2 6 13.0 14.0 15.2 7.0 7.2 26 12.5 11.0 15.0 6.0 7.0 38 11.0 9.8 15.0 6.0 7.0 50 11.0 10.0 15.2 5.8 5.5

Total acidity
(%) days Comparative Example 1 Comparative Example 2 Comparative Example 3 Example 1 Example 2 12 3.02 2.67 2.41 1.51 1.91 18 4.20 2.90 3.10 1.90 2.50 26 5.80 3.88 4.76 2.40 3.84 32 5.85 4.02 4.90 2.95 4.21 38 5.80 5.66 5.06 3.29 5.34 44 6.04 5.90 5.10 3.58 7.62 50 6.15 5.95 5.19 3.92 8.02

The alcohol content of Comparative Examples 1-3 and Examples 1 and 2 before alcohol fermentation was set to the same as 21 Brix suitable for alcohol fermentation, and alcohol fermentation was performed. Looking at the Table 1, it can be seen that the alcohol content is lower than Experimental Examples 1 and 2, including Comparative Example 1 to 3 is not used pollen pollen. In addition, after 10 days of alcohol fermentation, Comparative Examples 1 to 3 have an alcohol content of 5 to 7%, which is not ideal for acetic acid fermentation, but Examples 1 and 2 have 10 to 12 alcohol contents suitable for acetic acid fermentation. It can be confirmed that it is%.

That is, when using honey and pollen together than using only honey as a material of vinegar, it can be seen that the alcohol content suitable for acetic acid fermentation after 10 days of alcohol fermentation.

In addition, looking at Table 2, it can be seen that Comparative Examples 1 to 3 using only honey have a high sugar content of 13 to 15 Brix even on the 6th day of alcohol fermentation, and a high sugar content of 11 to 15 Brix even on the 50th day (40 days of acetic acid fermentation). . On the other hand, Examples 1 and 2 using honey and pollen are not suitable for use as a vinegar to add acidity because the sugar content is not as high as about 5 Brix.

That is, when using honey and pollen together than using only honey as a material of vinegar, it can be seen that the fermentation period can be shortened and manufactured with the sugar of conventional vinegar.

Therefore, by preparing vinegar by using honey and pollen together rather than using only honey as a material of vinegar, it is possible to obtain an alcohol content suitable for acetic acid fermentation 10 days after fermentation, and the sugar content that can be used for the purpose of conventional vinegar after vinegar completion It can be seen that (Brix) vinegar can be produced.

In addition, looking at Table 3, it can be seen that the total acidity (%) of Examples 1 and 2 manufactured using honey and pollen together. The total acidity gradually increased during the fermentation of acetic acid, so that after 50 days of fermentation, the total acidity (%) of Example 1 was 3.92, and the total acidity of Example 2 was 8.02. Therefore, if you want to make strong acidity vinegar, you can make vinegar using honey, pollen rice water and water, and if you want to make weak acidity vinegar, use honey, pollen and rice water honey, pollen, rice water And when using water it can be seen that can obtain a lower acidity vinegar.

In other words, it can be seen that after the completion of the vinegar, the acidity and sugar can be adjusted using honey, pollen and rice water without performing the process of artificially adjusting the acidity and sugar.

Experimental Example 2. Sensory evaluation of vinegar using honey and pollen

Sensory evaluation was performed to evaluate the vinegar preference according to the embodiment of the present invention. Panelists participated in the evaluation, including 20 adult men and women in their 20s and 40s who were interested in Korean food. The panels were asked to evaluate the taste, aroma and overall preference of the vinegar.

The vinegar provided to the panel should be provided with 30 ml of each vinegar mixed with equal parts by weight of water in each vinegar, so as not to cause problems due to the strong acidity when ingested, and then rinsed with water to evaluate the next vinegar. It was.

The evaluation used a 5-point scale, and the closer it was to 5 points, the better taste, aroma, and preference were set.

Comparative Example 1 Comparative Example 2 Comparative Example 3 Example 1 Example 2 Example 3 flavor 3.03 2.77 2.13 4.20 4.17 4.19 incense 3.05 2.56 2.01 4.33 4.23 4.21 Symbol 3.23 2.98 2.45 4.15 4.10 4.17
Other
Opinion Vinegar has no special features. Poor fragrance, unsuitable for cooking Poor fragrance, less palatable.
(It smells bad) The flavor is soft and the taste of the vinegar is soft. However, it does not seem suitable for dishes requiring strong acid. The vinegar has a faint floral scent but it does not splatter, making it suitable for cooking. Unlike conventional vinegar, more fragrant flower flavor is felt.

Referring to Table 4, it can be seen that the vinegars of Examples 1 to 3 received better evaluation than those of Comparative Examples 1 to 3. In addition, there was a response that the flavor of the fragrant flowers was not felt in the existing vinegar in Examples 1 to 3 using honey and pollen together. Through this, if vinegar is prepared using honey and pollen together than vinegar prepared using only honey, it can be seen that the taste and flavor can be improved vinegar.

In addition, when preparing vinegar using honey and pollen, it can be seen that using rice water instead of water can produce vinegar having a softer flavor and acidity.

That is, when honey is used as a main ingredient to produce vinegar, by using fern together to prepare vinegar, vinegar with improved taste and flavor can be obtained. On the other hand, in order to obtain a soft flavor vinegar to be applied to a variety of food it can be seen that it is preferable to prepare the vinegar using honey, pollen and rice water.

In addition, it can be seen that it is preferable to add the pollen fermentation in order to manufacture the vinegar with the enhanced flavor of the pollen.

Through the vinegar production method according to an embodiment of the present invention, the fermentation period is shorter than that of using only honey, and the flavor is rich and acidity can be obtained appropriately. In addition, in order to produce a vinegar with a mild flavor and low acidity, it is possible to prepare vinegar according to various tastes by using rice water instead of water.

Experimental Example 3. Characteristics of vinegar according to the ratio of honey and pollen

Prepared by the method of Example 1, but by changing the mixing ratio of honey and pollen was prepared vinegar. The mixing ratio of honey and pollen is as shown in Table 5, the alcohol content after 10 days of vinegar prepared in the mixing ratio of honey and pollen shown in Table 5 is shown in Table 6. In addition, the sugar concentration and total acidity after 40 days of acetic acid fermentation are shown in Table 7.

Mixed weight ratio of honey and pollen Comparative Example 4 Example 1 Comparative Example 5 Comparative Example 6 Comparative Example 7 Honey: pollen 10: 1 10: 3 10: 5 10: 7 10: 10

Alcohol content 10 days after alcohol fermentation Comparative Example 4 Example 1 Comparative Example 5 Comparative Example 6 Comparative Example 7 Acl (%) 8.07 11.63 12.46 14.65 16.70

Sugar Concentration and Total Acidity after 50 Days of Alcohol Fermentation (40 Days of Acetic Acid Fermentation) Comparative Example 4 Example 1 Comparative Example 5 Comparative Example 6 Comparative Example 7 Sugar concentration (Brix) 8.4 5.8 4.7 3.9 2.8 Total acidity (%) 6.50 3.92 4.34 4.95 3.02

Referring to Tables 1 to 3, it can be seen that after 10 days of alcohol fermentation, the alcohol content of Example 1, Comparative Example 5 and Comparative Example 7 is 10-14% suitable for acetic acid fermentation. After 50 days of acetic acid fermentation, it can be seen that the total acidity of Example 1 and Comparative Examples 4 to 6 had a suitable acidity for vinegar, and in Comparative Example 7, acetic acid fermentation did not proceed properly and thus was not suitable as vinegar. It could be confirmed that it holds.

In addition, in the case of Comparative Example 4 it was confirmed that the sugar concentration is high to be used as a general vinegar.

That is, the mixing ratio of honey and pollen is preferably 10 parts by weight of honey and pollen 3 to 7 parts by weight of the ratio of Example 1, Comparative Example 5 and Comparative Example 6, the alcohol content after 10 days of alcohol fermentation and after 50 days Considering the sugar concentration and total acidity, it can be seen that it is more preferable to mix 3 to 5 parts by weight of pollen to 10 parts by weight of honey.

Claims (4)

Mixing 3 to 7 parts by weight of pollen to 10 to 15 parts by weight of honey, and adding rice water to prepare alcohol fermentation material of 19 to 23 Brix;
10 to 15 parts by weight of yeast is added to 100 parts by weight of the alcohol fermentation material, and alcohol fermentation is performed for 10 to 14 days to obtain an alcohol fermentation product having an alcohol content of 10 to 14%;
Adding acetic acid bacteria 25 to 35 parts by weight to 100 parts by weight of the alcoholic fermentation product, acetic acid fermentation for 35 to 45 days to obtain acetic acid fermentation product; And
Filtering the acetic acid fermentation to obtain vinegar and aging for 24 to 48 hours at 4 ~ 5 ℃; vinegar production method using a honey and pollen characterized in that it is produced.
The method according to claim 1,
Further comprising adding pollen fermentation broth between the step of obtaining the acetic acid fermentation and the aging step,
The pollen fermentation broth,
A method of producing vinegar using honey and pollen, characterized by fermenting by inoculating Lactobacillus brevis ( Lactobacillus brevis ) in the pollen extract.
The method according to claim 1,
The yeast,
Honey and pollen characterized by the use of one species from the group consisting of Saccharomyces cerevisiae , Saccharomyces bayanus and Saccharomyces carlsbergensis Vinegar manufacturing method using.
The vinegar manufactured by the method of any one of Claims 1-3.

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