KR20200056706A - Powder vinegar and method for manufacturing the same - Google Patents

Abstract

A vinegar manufactured by a manufacturing method according to the present invention has an effect of suppressing characteristic alcohol flavor and ghost taste by alcohol fermentation, and yet has an effect of not reducing the flavor of the vinegar itself. The manufacturing method comprises the following steps: a) preparing a primary fermentation product; b) removing a solid from the primary fermentation product to obtain a fermentation broth; c) obtaining a fermentation purification liquid; and d) preparing a secondary fermentation product.

Description

Vinegar and its manufacturing method {Powder vinegar and method for manufacturing the same}

The present invention relates to vinegar and its manufacturing method.

Vinegar is a fermented food that has a long history, traditionally in the East and West, and is one of the important seasonings that are closely related to the diet along with soy sauce and miso. Vinegar is produced using alcoholic fermentation and acetic acid fermentation of various raw materials containing sugars and starches using microorganisms. The vinegar produced in this way is a complex acidulant seasoning and health food containing various nutritional substances, including various organic acids, amino acids, ethers, etc., with the main component as a sour acidic ingredient.

In addition, vinegar is widely used not only as a food preservation effect, but also as a food fragrance or therapeutic agent. In general, vinegar not only changes the taste of the food itself, but also reduces the saltiness and neutralizes the fat. In addition, vinegar is a well-known raw material that clears blood, has a great effect on recovery from fatigue, and is good for treating various adult diseases. Compounds such as organic acids and amino acids contained in the vinegar increase resistance to diseases and are absorbed in the stomach to improve acid constitution.

Specifically, vinegar contains compounds such as various volatile / non-volatile organic acids, sugars, amino acids, and esters other than acetic acid, which has an appetite-stimulating taste and is easily decomposed in living tissues, making calories faster than other calorie sources. It is known as a stamina food that generates. In particular, natural fermented vinegar has been recognized as a functional food and has been reported as a functional food as studies on the prevention of adult diseases such as arteriosclerosis and hypertension, sterilization effect of food poisoning bacteria, cholesterol reduction effect, body fat reduction and fatigue recovery have been reported. have.

However, such fermented vinegar is subjected to an alcoholic fermentation process in the manufacturing process, in which the alcohol and alcohol are added products (e.g., components formed by esterification reaction of an acetic acid component and an alcohol component) in alcohol and alcohol. There is a problem in that the thick taste appears strongly. Therefore, various methods to solve these problems have been studied.

For example, KR10-2013-0121465A tried to suppress the stubborn taste caused by alcohol fermentation using chitosan oligosaccharide. However, the chitosan oligosaccharide used to suppress the thick taste may be suitable for the mother liquor, but mixing with vinegar is not preferable due to the nature of the vinegar.

In addition, KR10-2007-0014260 discloses a method for preparing an adsorbent for beverages prepared using chitosan, but the chitosan-derived adsorbent can be dissolved in a strong acid and is difficult to separate, making it difficult to use.

Therefore, it is possible to suppress the scent and stubborn taste caused by alcohol fermentation, and nevertheless, research is needed on a method of manufacturing vinegar that does not reduce the flavor of vinegar.

KR10-1910005B1 (2018.10.15.)

An object of the present invention is to provide a vinegar and a method of manufacturing a unique scent and stubborn taste suppressed by alcohol fermentation.

Another object of the present invention is to provide a vinegar that does not cause a decrease in the flavor of the vinegar itself, and a method for manufacturing the same, even though the characteristic scent and stubborn taste caused by alcohol fermentation are suppressed.

The method for preparing vinegar according to the present invention comprises: a) alcoholic fermentation of a primary mixture of fermentation material, yeast, and water containing any one or two or more selected from brown rice, apples, and aronia, to obtain a primary fermentation product. Manufacturing step, b) removing the solids from the primary fermentation product to obtain a fermentation broth, c) mixing the fermentation broth and mulberry tree under conditions in which alcohol fermentation is inhibited and standing for a predetermined period of time, separating the mulberry tree and fermenting Obtaining a purified liquid and d) preparing a secondary fermented product by acetic acid fermenting the secondary mixture in which the fermented purified liquid and acetic acid bacteria are mixed.

In an example of the present invention, step c) may be performed at 0 to 10 ° C.

In an example of the present invention, the predetermined time in step c) may be 6 to 48 hours.

In one example of the present invention, the mulberry tree may be prepared by heat-treating a mixture of mulberry and water, and then obtaining a heat-treated mulberry tree.

The method of manufacturing vinegar according to an example of the present invention may further include the step of mixing and drying the secondary fermentation product and edible carrier powder to prepare powdered vinegar.

The vinegar produced by the manufacturing method according to the present invention has an effect of suppressing the characteristic sake flavor and the thick taste by alcohol fermentation.

The vinegar produced by the production method according to the present invention has an effect of not reducing the flavor of the vinegar itself, although the characteristic sake flavor and the tough taste by alcohol fermentation are suppressed.

Even if the effects are not explicitly mentioned in the present invention, the effects described in the specification expected by the technical features of the present invention and the inherent effects thereof are treated as described in the specification of the present invention.

Hereinafter, the vinegar according to the present invention and its manufacturing method will be described in detail.

Unless otherwise defined in the technical terms and scientific terms used in the present specification, those skilled in the art to which the present invention pertains have meanings commonly understood, and the following description makes the subject matter of the present invention unnecessary. Descriptions of known functions and configurations that may be obscured are omitted.

As used herein, the singular form of the term may be interpreted as including the plural form unless otherwise specified.

 The units of% used in the present specification without specific mention mean the weight% unless otherwise specified.

Since the conventional natural vinegar is accompanied by alcoholic fermentation during the fermentation process, an alcohol-based compound or an additional product formed by reacting with the alcohol-based compound and other components occurs, resulting in sake flavor and a thick taste in the final vinegar. There was. In addition, in the case of vinegar prepared using cereals or yeast, there was a problem in that the so-called makgeolli flavor and makgeolli taste are more densely brewed.

  Accordingly, the present invention provides a vinegar and a method for manufacturing the vinegar to significantly suppress the scent and tacky taste, and to maintain the flavor of the original vinegar flavor and taste.

The method for preparing vinegar according to the present invention comprises: a) alcoholic fermentation of a primary mixture of fermentation material, yeast, and water containing any one or two or more selected from brown rice, apples, and aronia, to obtain a primary fermentation product. Manufacturing step, b) removing the solids from the primary fermentation product to obtain a fermentation broth, c) mixing the fermentation broth and mulberry tree under conditions in which alcohol fermentation is inhibited, standing for a predetermined time, and then separating the mulberry fermentation Obtaining a purified liquid and d) preparing a secondary fermented product by acetic acid fermenting the secondary mixture in which the fermented purified liquid and acetic acid bacteria are mixed.

In step a), the fermentation material may be selected from brown rice, aronia and apple.

When brown rice is used as the fermentation material, brown rice may be used as brown rice itself or brown rice called water, but is preferably used as brown rice. Brown rice refers to what is commonly known, and may be prepared if it is manufactured by a known means of cooking rice using brown rice. As a specific example, brown rice may be prepared by heating a mixture of brown rice and water, preferably using a method of preparing godubap. At this time, the mixing ratio of brown rice and water may be used in a ratio used in a conventional method for producing rice, and for example, a weight ratio of 2: 1 to 5 may be mentioned. However, this is only described as a specific example, and the present invention is not necessarily limited to this.

When aronia or apple is used as a fermentation material, aronia juice or apple juice prepared by squeezing in juice form may be used. The method of preparing in the juice form may be referred to a known document.

In step a), the weight ratio for each component of the primary mixture is not limited because it can be appropriately adjusted as long as it can be alcohol fermentation, for example, 10 to 200 parts by weight of fermented material and 100 parts by weight of yeast 1 It may be from 30 to 30 parts by weight, specifically 20 to 100 parts by weight of the fermentation material, and 2 to 25 parts by weight of yeast. However, this is only described as a specific example, and the present invention is not necessarily limited to this.

In step a), the alcohol fermentation condition may be any condition in which the primary mixture is capable of alcohol fermentation. As a specific example, the fermentation temperature may be 10 to 40 ° C, specifically 15 to 25 ° C, fermentation time may be 2 to 50 days, specifically 3 to 40 days, and relative humidity may be 50 to 90%. In addition, it is good to make the fermentation of alcohol well so that the anaerobic conditions, for example, do not pass oxygen, or lower the oxygen fraction compared to the atmosphere. However, this is only described as a specific example, and the present invention is not necessarily limited to this.

In the step a), yeast may be used as long as alcohol fermentation is performed. For example, the yeast may be used in a manufacturing method such as alcohol (makgeolli, etc.). When using such a yeast, it is possible to impart a deep and rich taste to the vinegar as well as a sour taste. However, when using yeast, as the side effect of increasing alcohol flavor and tacky taste due to alcohol fermentation may occur, step c) to solve this is performed later.

By performing step b) before step c) is performed, a fermentation broth can be obtained by separating and removing the solid formed from the fermentation material from the primary fermentation. Since the alcohol fermentation should be suppressed as much as possible in step c), the solids corresponding to nutrients that enhance fermentation of yeast in step b) must first be removed. Means for removing solids from the primary fermentation are various methods, which are well known and are not greatly limited. As an example, various methods such as a filtration method or a method of centrifuging to take a supernatant may be mentioned.

Step c) is a means for removing the characteristic sake flavor and stubborn taste due to the fermentation of yeast and alcohol, and by mixing the mulberry with the fermentation broth and standing for a predetermined time, various compounds that cause the sake flavor and stubborn taste are adsorbed to the mulberry and removed. do. At this time, the environment in which various compounds that cause sake aroma and thick taste are adsorbed should be a condition in which fermentation is suppressed. c) If the step is not performed under conditions where fermentation is inhibited, even the compounds related to the fermentation product produced in the fermentation process may be adsorbed and removed together, resulting in a problem that the flavor for the scent and taste of vinegar is reduced. Can be.

In addition, by performing the step c), the active ingredients contained in the mulberry tree can be extracted to the outside to further reduce the sake and stubborn taste of the final vinegar, and the aroma and taste can be further improved.

Furthermore, by performing step c), the growth environment of bacteria in the fermentation process is improved to improve metabolism, thereby improving fermentation efficiency, reducing the probability of side effects caused by long-term fermentation, and performing a process with excellent reproducibility can do.

The conditions in which the fermentation is inhibited may be substantially any condition in which fermentation does not proceed, but preferably, the conditions are 10 ° C. or less, specifically 0 to 10 ° C., and more preferably 0 to 5 ° C. conditions.

In step c), the method of adsorbing and removing various compounds that cause sake flavor and stubborn taste may be a method of adding mulberry to the fermentation broth and waiting for a predetermined time to proceed with sufficient adsorption reaction, and then removing and removing mulberry. In this way, a fermented purified liquid is obtained. At this time, there are various methods for separating the mulberry tree, which is well known and is not limited. As an example, various methods such as a filtration method or a method of centrifuging to take a supernatant may be mentioned.

The time for allowing the sufficient adsorption reaction to proceed is not particularly limited, and may be, for example, 6 to 48 hours. However, this is only described as a preferred example, and the present invention is not necessarily limited to this.

The mulberry may be a mulberry, that is, a mulberry bark or a mulberry from which the mulberry is removed, or a mixture of these may be used.

The mulberry may be preferably heat-treated in the water phase. As a specific example, the mulberry may be prepared by including a step of obtaining a heat-treated mulberry after heat-treating a mixture of mulberry and water. If this is satisfied, it is possible to prevent the problem of discoloration of the color of the fermented purified liquid by mulberry. In addition, the sake flavor and the thick taste of the final vinegar can be further reduced, and the aroma and taste can be further improved.

The size of the mulberry tree is easy to separate, and if the adsorption efficiency is more than an appropriate level, it may be used, for example, 1 to 10 cm, specifically 2 to 8 cm, but the present invention is not limited thereto.

As described above, the c) step of adsorbing and removing various compounds causing liquor flavor and stubborn taste using mulberry tree should be performed after the first fermentation process in step a) and before the second fermentation process in step d). do. For example, if step c) is performed during the first fermentation process of step a), or step c) is performed during the second fermentation process of step d), the compounds related to the fermentation products produced in the fermentation process are adsorbed together. Since it can be removed by removing the flavor of the original flavor and taste of vinegar is reduced.

The step d) is a step of acetic acid fermentation of the fermentation purified liquid obtained in step c), and a specific method of acetic acid fermentation may be used by using an acetic acid fermentation method in a commonly known vinegar production method.

The acetic acid bacteria can be used a variety of acetic acid bacteria such as bacteria that oxidize alcohols such as Acetobacter genus to produce acetic acid, and bacteria that produce gluconic acid or keto acid by oxidizing glucose such as Gluconobacter genus, and preferably alcohols such as Acetobacter genus. Examples include bacteria that oxidize to produce acetic acid. Specific examples of the genus Acetobacter include A. aceti, A. liquefaciens , A. pasteurianus , and A. hansenii . However, of course, various types of acetic acid bacteria may be used.

In step d), the weight ratio of each component of the secondary mixture in which the fermentation purified liquid and acetic acid bacteria are mixed may be sufficient as long as it can proceed with acetic acid fermentation. When a seedling containing acetic acid bacteria is used as the acetic acid bacteria, for example, the seedling may be used in an amount of 0.1 to 10 parts by weight based on 100 parts by weight of the fermentation purification solution. In addition, water and the like may be further mixed in the secondary mixture according to conditions such as the degree of alcohol fermentation of the fermentation purification liquid.

In step d), the acetic acid fermentation condition may be any condition in which the secondary mixture can be subjected to acetic acid fermentation. As a specific example, the fermentation temperature may be 10 to 40 ° C, specifically 15 to 25 ° C, and relative humidity may be 50 to 90%. Fermentation time is a matter that can be properly adjusted to reach the required acidity, for example, 15 to 100 days, specifically 20 to 60 days. In addition, it is good that the aerobic conditions so that acetic acid fermentation can occur well. However, this is only described as a specific example, and the present invention is not necessarily limited to this.

Vinegar produced by the production method according to the present invention is also possible to manufacture powdered vinegar, that is, powdered vinegar. For example, the method of manufacturing vinegar according to the present invention may further include the step of mixing and drying the secondary fermentation product and edible carrier powder to prepare powdered vinegar.

In the step e), various methods such as natural drying, hot air drying, and freeze drying may be used. Natural drying may mean leaving at room temperature, and in the case of hot air drying, it may mean performing at 30 to 80 ° C. In addition, in the case of lyophilization, the freezing temperature may be -30 to -80 ° C, the drying pressure may be 0.1 to 100 torr, and the freezing and drying time may be 5 to 30 hours independently of each other. However, this is only described as a specific example, and the present invention is not necessarily limited to this.

Specific types of the edible carrier powder may be known as long as they are known in the manufacturing method of powdered vinegar, such as maltodextrin, modified lipophilic starch, cyclodextrin, and gum It may include any one or more selected from the class. However, this is only described as a preferred example, and the present invention is not necessarily limited to this.

In addition, after the step e), the step of pulverizing the powdered vinegar may be further performed, for example, a powdered vinegar may be prepared by finely pulverizing the secondary fermented product to be 100 μm or less, specifically 1 to 100 μm. have.

Vinegar prepared by the above-described method may be used for various purposes such as food for food or beverage, or ingredients for food (seasoning, etc.) in addition to direct consumption.

Hereinafter, the present invention will be described in detail through examples, but these are for explaining the present invention in more detail, and the scope of the present invention is not limited by the following examples.

<First fermentation product manufacturing process>

Brown rice and water were mixed at a weight ratio of 2: 3 and heated at 120 ° C. for 60 minutes to prepare brown rice godubap. The brown rice godubap and yeast powder (Hwawang acidic yeast) were mixed in a 10: 1 weight ratio and cultured at 25 ° C for 30 hours to prepare a culture.

The primary mixture prepared by mixing the culture and water in a 1: 3 weight ratio was placed in a jar, and alcoholic fermentation was performed for 3 days in a closed anaerobic atmosphere and 25 ° C to prepare a primary fermentation product.

<Process for obtaining fermentation liquid>

The primary fermentation product was passed through a filter paper to separate and remove solids to obtain a fermentation broth.

<Process for obtaining fermented purified liquid>

After pulverizing the mulberry to a size of 5 cm, it was washed clean to prepare mulberry chips.

The mulberry chips were added to the jar containing the fermentation broth, sealed, and allowed to stand at 3 ° C for 12 hours. Subsequently, the mulberry chips were separated and removed through a method of filtering the mixture in the jar with filter paper to obtain a fermented purified liquid.

<Secondary fermentation process>

The secondary fermentation product was prepared by placing the secondary mixture in which the fermented purified liquid and the vinegar (natural brown rice vinegar, Gyeongbuk nutrition) were mixed in a weight ratio of 20: 1 into acetic acid for 20 days at 30 ° C in aerobic atmosphere and aerobic atmosphere.

In Example 1, vinegar was prepared in the same manner as in Example 1, except that the fermentation proceeded by changing the static temperature to 25 ° C. instead of 3 ° C. in the process of obtaining the fermentation tablet.

In Example 1, vinegar was prepared in the same manner as in Example 1, except that the mulberry chips heat-treated in the following mulberry heat treatment process were used instead of mulberry chips.

<Hardwood heat treatment process>

After pulverizing the mulberry to a size of 5 cm, the mixture of mulberry chips and water, which were prepared by washing thoroughly, was mixed in a 1: 5 weight ratio in a container and heated to boil for 3 hours. Subsequently, after sufficiently natural cooling, heat-treated mulberry chips were obtained from water.

In Example 1, vinegar was used in the same manner as in Example 1, except that in the primary fermentation process, a primary mixture in which apple juice, yeast, and water were mixed at a weight ratio of 10: 1: 11 was used instead of the primary mixture. Was prepared.

For the apple juice, 100% of apple juice squeezed by compressing a fresh apple was used.

In Example 1, the same method as in Example 1, except that in the primary fermentation process, a primary mixture in which aronia juice, yeast, and water were mixed in a weight ratio of 10: 1: 11 was used instead of the primary mixture. Vinegar was prepared.

The mixture of the vinegar prepared in Example 1, maltodextrin and cyclodextrin in a weight ratio of 10: 1: 5 was homogenized with a homogenizer, followed by sufficiently hot air drying at 50 ° C to prepare powdered vinegar.

[Comparative Example 1]

In Example 1, except that the fermentation product of the secondary fermentation product manufacturing process was directly used as the fermentation broth of the fermentation broth obtaining process without going through the fermentation purification solution obtaining process, that is, the mulberry tree was not used, and Example 1 and Vinegar was prepared in the same way.

[Comparative Example 2]

In Comparative Example 1, vinegar was prepared in the same manner as in Comparative Example 1, except that it was changed to a primary fermentation product manufacturing process including the following fermentation purification solution obtaining process instead of the primary fermentation product manufacturing process.

<Process for manufacturing a primary fermentation product including a process for obtaining a fermented purified liquid>

The primary mixture in which the culture of Example 1 and water were mixed in a 1: 1 weight ratio was placed in a jar, and the mulberry chips of Example 1 were added and sealed. Subsequently, the jar was sealed and alcohol fermented for 20 days in an anaerobic atmosphere and 25 ° C. to prepare a primary fermentation product.

In addition, in the process of obtaining a fermentation broth performed later, mulberry chips were also separated and removed.

[Comparative Example 3]

In Comparative Example 1, a vinegar was prepared in the same manner as in Comparative Example 1, except that it was changed to a secondary fermentation product manufacturing process including the following fermentation purification solution obtaining process instead of the secondary fermentation product manufacturing process.

<Secondary fermentation product manufacturing process including fermentation purification solution obtaining process>

The primary fermentation product of Example 1 and the seed mixture (natural brown rice vinegar, Gyeongbuk Nutrition) were mixed in a weight ratio of 20: 1 into a jar, and the mulberry chips of Example 1 were added to the jar. Subsequently, after fermentation with acetic acid for 40 days at an aerobic atmosphere and 25 ° C., the second fermented product was prepared by separating and removing the mulberry chips through a method of filtering the mixture in a jar with filter paper.

[Experimental Example 1]

<Sensory evaluation>

Example 1 to Example 3, Comparative Example 1 to Comparative Example 1 to evaluate the sake flavor and stubborn taste suppression properties of the vinegar prepared, flavor retention for sour flavor and taste, sour strength, discoloration resistance , The sensory evaluation method of the following 5-point method was used, and the results are shown in Table 1 below.

Specifically, the experimenters participating in the sensory evaluation targeted a total of 50 men and women consisting of adolescents 12 to 17 years old and adults over 18 years old, the scent and stubborn taste suppression of each vinegar, the original taste (flavor) of vinegar Evaluation was made on the items for maintenance and sour strength, and the evaluation was performed 3 times in total. (3 times per individual was performed, calculated and applied as the average, and 2 decimal places as the average of the item values for all personnel. At this time, the blind evaluation method was adopted without giving information on the method of manufacturing each vinegar.

As a specific evaluation method for the sake flavor and the stubborn taste suppression item, all of the vinegars are tasted, and then, among them, the case where the sake flavor and the stubborn taste appear most intense is selected, and this is based on 1 point. Therefore, it was evaluated that the degree of sake flavor and stubborn taste was suppressed in the order of 2, 3, 4, and 5 relatively.

As a specific evaluation method for the flavor retention items for the scent and taste of the vinegar, all of the vinegars are tasted, and the most heterogeneous and the lowest heterogeneous vinegar flavor among them. The case was considered to be selected, and this was evaluated based on a score of 1 as relatively improving the taste of vinegar in the order of 2, 3, 4 and 5.

As a specific evaluation method for the sour strength item, all of the vinegars are tasted, and then, the cases in which the most sour taste is less likely to be selected are selected, and based on one point, 2, 3, It was evaluated as increasing the strength of sourness in the order of 4 and 5.

Sake aroma and thick taste suppression Maintaining the original flavor of vinegar Sour strength Example 1 4.5 4.3 4.1 Example 2 4.4 1.9 4.0 Example 3 4.8 4.7 4.1 Comparative Example 1 1.0 4.5 1.0 Comparative Example 2 4.6 1.6 3.8 Comparative Example 3 4.5 1.0 1.8

In Table 1, when the items for sake flavor and stubborn taste suppression, vinegar intrinsic taste retention, and sour strength satisfy all 4 points or more, as in Example 1, Examples 1, 2, and Comparative Examples As can be seen in comparison with 1 to Comparative Example 3, the difference in values for each item was large depending on the use time of the mulberry tree and the fermentation conditions when the mulberry tree was used. Specifically, from the comparison of Example 1 and Example 2, and the comparison of Example 1, Comparative Example 2 and Comparative Example 3, the value of the original taste and flavor retention items of vinegar should be used under conditions where alcohol fermentation is inhibited It can be seen that this is improved. In addition, it can be seen from the comparison of Example 1 and Comparative Example 1 that by using mulberry, the item value for sake flavor and stubborn taste suppression and sour taste is improved.

In addition, in the case of Example 3, it can be seen that, compared to Example 1, the item values for sake flavor and stubborn taste suppression properties and vinegar natural flavor retention are further improved.

<Evaluation of discoloration>

In addition, the items for the discoloration resistance of the vinegar prepared in Example 1, Example 3 and Comparative Example 1 were visually evaluated.

As a result, compared with the vinegar of Comparative Example 1 in which mulberry was not used, the vinegar of Example 1 in which mulberry was used was such that the color change was visually confirmed. On the other hand, there was no significant difference in the vinegar of Example 3 compared to Comparative Example 1 in which mulberry tree was not used, making it difficult to discriminate visually.

Claims (6)

a) preparing a primary fermentation product by alcohol fermenting a primary mixture of fermentation material, yeast and water containing any one or two or more selected from brown rice, apple and aronia
b) obtaining a fermentation broth by removing solids from the primary fermentation
c) mixing the fermentation broth and mulberry in a condition in which alcohol fermentation is inhibited and standing for a predetermined time, separating the mulberry to obtain a fermentation purification liquid, and
d) preparing a secondary fermentation product by acetic acid fermentation of the secondary mixture in which the fermentation purified liquid and acetic acid bacteria are mixed.
Method of manufacturing vinegar containing. According to claim 1,
The c) step is a method of manufacturing vinegar is performed at 0 to 10 ℃. According to claim 2,
The c) step of the predetermined time is 6 to 48 hours of vinegar production method. According to claim 1,
The mulberry is a method of manufacturing vinegar, comprising the step of heat-treating a mixture of mulberry and water and obtaining a mulberry that is heat-treated. According to claim 1,
e) preparing a powdered vinegar by mixing and drying the secondary fermentation product and edible carrier powder.
Method for producing vinegar further comprising. Vinegar produced by the method of manufacturing any one of the vinegar selected from claims 1 to 5.