KR20210006705A - Method of manufacturing fermented vinegar containing Actinidia arguta sap - Google Patents

Abstract

The present invention relates to a method for producing fermented vinegar by using a Bower Actinidia sap as a main material and by performing alcohol fermentation and acetic fermentation by utilizing sugars and yeast. More specifically, the method comprises the steps of: (a) adding, mixing, and dipping a Bower Actinidia sap, sugars, bay salt, and human microbiome, and closing a lid of the container to seal the same; (b) leaving the sealed container in a shaded place without sunlight to perform alcohol fermentation; (c) after completion of the alcohol fermentation, removing the lid of the container, supplementing a Bower Actinidia sap, covering Korean traditional paper, and leaving the same to perform acetic acid fermentation; and (d) after completion of the acetic acid fermentation, closing the lid of the container, and sealing and aging the same. According to the present invention, fermented vinegar can be produced through alcohol fermentation and acetic acid fermentation.

Description

[Method of manufacturing fermented vinegar containing Actinidia arguta sap}

The present invention relates to a method for producing fermented vinegar with Astragalus sap, and more particularly, to a method of producing fermented vinegar through alcoholic fermentation and acetic acid fermentation using saccharides and decoys, etc. .

Vinegar has been used as an important seasoning since ancient times, and it contains more than 60 kinds of organic acids such as acetic acid, citric acid, amino acids, and succinic acid, and acts as an accelerator that helps the absorption of various nutrients such as vitamins and minerals in the body.

On the other hand, vinegar contains a large amount of amino acids, some of which prevent obesity and lower cholesterol to prevent fatty liver, and vinegar also prevents obesity, strengthens liver function, promotes growth, promotes sugar metabolism, enhances immunity, It functions to recover from fatigue and give vitality to life, act as hemostasis, promote blood circulation, clear blood, treat various hemorrhagic diseases, help blood production, and improve anemia.

In addition, brewed vinegar made by fermentation has a fragrance of raw materials and a fragrance generated during the fermentation process, and contains various volatile and nonvolatile organic acids, sugars, amino acids, esters, etc. in addition to acetic acid.

Brewed vinegar produced in Korea includes rice vinegar, which is fermented with acetic acid again using rice-based mash, vinegar vinegar fermented with liquor juice as a nutrient, apple vinegar, which is fermented with acetic acid after alcohol fermentation, and malt. There are malt vinegar made from juice.

Conventional techniques related to fermented vinegar using vinegar include a method for manufacturing native vinegar (Patent Document 1), a method for manufacturing fruit vinegar using natural fermented vinegar (Patent Document 2), red scallion with enhanced flavor and functionality, and persimmon. And mixed wine and fermented vinegar of maroon, and a method for producing them (Patent Document 3), etc., but the fermented vinegar containing the sap of Astragalus as a main component is not known.

Unexamined Patent Publication No. 10-2-14-0129422 Unexamined Patent Publication No. 10-218-0088539 Unexamined Patent Publication No. 10-2018-0019283

As a result of conducting research to solve the problems of the prior art as described above, the present inventors have found that fermented vinegar can be produced through alcoholic fermentation and acetic acid fermentation by using Sakura sap as the main material and using sugars and decoys. And completed the present invention.

Accordingly, it is an object of the present invention to provide a method for producing fermented vinegar using a sap from a tree, as a new use of the sap from a tree.

Another object of the present invention is to provide a fermented vinegar containing a sap of a sap as a main material as a new use of a sap of a sap from a tree

In order to achieve the above object, the present invention includes the steps of: (a) adding Astragalus sap, sugars, sea salt and decoys to a container, mixing and immersing it, and then closing the lid of the container to seal, (b) the The step of alcohol fermentation by placing the sealed container in a shade not exposed to sunlight, (c) after the alcohol fermentation is completed, the lid of the container is removed, replenishing the sap of Japanese traditional Korean paper, and then settled. And (d) after the acetic acid fermentation is completed, closing the lid of the container and sealing it to aging it.

In addition, the present invention provides a fermented sap fermented vinegar prepared by the above method.

According to the present invention, there is an advantage of contributing to the improvement of national health by providing fermented vinegar, which has established an important position as a health food, to modern people pursuing the era of well-being by utilizing the sap of the tree sap.

1 shows a manufacturing process chart of a fermented vinegar sap sap according to an embodiment of the present invention.

One embodiment of the present invention is the step of (a) adding a sap, sugar, sea salt, and decoy bacteria to a container, mixing and immersing it, and then closing and sealing the container, (b) sunning the sealed container. The step of allowing alcohol to ferment by allowing it to stand in a shade that does not contain the above, (c) after the alcohol fermentation is completed, the lid of the container is removed, the sap of the container is replenished, and then the traditional Korean paper is covered, followed by standing to ferment with acetic acid. , And (d) after the acetic acid fermentation is completed, it relates to a method for producing a fermented vinegar sap fermented vinegar comprising the step of aging by closing and sealing the lid of the container.

Below. It will be described in detail for each step.

(a) immersion step

This step may include adding a sap, sugar, sea salt, and decoys to a container, mixing and immersing it, and then closing and sealing the container.

Cynanchum wilfordi ) is a deciduous vine of the dicotyledonous plant of the family A. wilfordi in Korea, Japan, Manchuria in China, the basin of the Ussuri River, and Sakhalin. The fruit is used in herbal medicine as a medicinal material called Mifuri. It treats many symptoms, eliminates small thirst, is effective in acute hepatitis, and is known to be effective in anorexia and indigestion.

In the present invention, the "Asia tree sap" refers to a sap taken from a tree tree, and is a natural mineral rich in minerals such as calcium, potassium, magnesium, amino acids and vitamin C, and thus osteoporosis and diabetes in women, It has an excellent effect on gastrointestinal diseases and heart disease. It contains a significant amount of minerals such as calcium, which is effective for skeletal formation in children and prevents osteoporosis in the elderly, and magnesium that inhibits myocardial infarction, and iron that prevents anemia. It has been found that it has a great effect in discharging waste products from the body.

The saccharides are raw sugar, sugar, glucose, maltose, oligosaccharide, dextrin, alpha cyclodextrin, beta cyclodextrin, gamma cyclodextrin, hydroxypropyl beta cyclodextrin, methyl beta cyclodextrin, cluster Dextrin, indigestible dextrin, hydrogenated indigestible dextrin, invert sugar, fructose, lactose, galactose, starch syrup, sorbitol, maltitol, xylitol, erythritol, hydrogenated starch syrup, mannitol, trehalose, aspartame, acesulfame salt, neothyme, sucralose, At least one selected from the group consisting of taumatin, saccharin, licorice extract, neohesperidine, monelin, and stevioside, preferably sugar may be used.

The natural sea salt refers to a crystal whose main component is sodium chloride obtained by natural evaporation of seawater in a salt field, and a salt that is pulverized, washed, dehydrated or dried.

The attractant is a human microbiome, and refers to a collection of microbial bacteria that widely include microorganisms that beneficially act on the human body.

The decoy bacteria may be microorganisms isolated from traditional Korean fermented foods such as cheonggukjang, soybean paste, kimchi, and red pepper paste. Specifically, the decoy bacteria are Lactobacillus brevis , Lactobacillus casei , and Lactobacillus planta . Room ( Lactobacillus plantarum ), Lactobacillus sakei ( Lactobacillus sakei ), Lactobacillus salivarius ( Lactobacillus salivarius ), Leuconostoc citreum ( Leuconostoc citreum ), Leuconostoc mecenteroides ( Leuconostoc mesenteroides ), Streptococcus thermophilus , Weissella koreensis ) and Bacillus subtilis ( Bacillus subtilis ) and at least one selected from, Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) It may be made of.

The decoys are preferably Lactobacillus brevis , Lactobacillus casei , Lactobacillus plantarum , Lactobacillus sakei , Lactobacillus salivarius , Lactobacillus salivarius , Leuconostoc citreum , Leuconostoc mecenteroides mesenteroides ), Streptococcus thermophilus , Weissella koreensis ), Bacillus subtilis and Saccharomyces cerevisiae ).

The decoy bacteria are yeast ( Saccharomyces cerevisiae ) and lactobacillus ( Lactobacillus ), Leuconostoc ( Leuconostoc ), Weissella ( Weissella ), and the like are mixed and cultured, and it is believed that the synergistic effect of alcohol fermentation occurs due to the interaction between microorganisms.

With respect to 100 parts by weight of the sap of the Astragalus, 10 to 20 parts by weight of the saccharide, 0.1 to 0.5 parts by weight of the sea salt, and 0.1 to 0.2 parts by weight of the decoy bacteria, preferably 12 to 15 parts by weight of the saccharide, 0.2 to 0.4 parts by weight of the sea salt. Add 0.15 to 0.2 parts by weight and 0.15 to 0.2 parts by weight of the decoy bacteria, mix well to dissolve evenly, preferably stir 2 to 3 times, and when the immersion is complete, close the lid of the container to seal it.

According to a preferred embodiment of the present invention, 2.5kg of the saccharides, 45g of the sea salt, and 30g of the decoys are added to 18 L of Astragalus sap, and the soaking can be completed by stirring so as to be uniformly mixed.

On the other hand, since gas is generated in the following fermentation process, the lid of the container can be used with a perforation of 0.1 mm or less, preferably 0.01 to 0.1 mm, and when the size of the perforation exceeds 0.1 mm, fruit flies It is necessary to be cautious as it may be introduced.

(b) alcohol fermentation step

This step may include the step of fermenting alcohol by placing the container sealed in the step (a) in a shaded place without sunlight.

That is, the sealed container is maintained at 30 to 35° C. and allowed to stand in a shaded place without sunlight, and alcohol fermentation may be performed for 18 to 24 days, preferably 20 to 22 days, more preferably 21 days.

At this time, since the alcohol fermentation is a fermentation process in which sugars are decomposed into alcohol and carbon dioxide by decoy bacteria in the absence of oxygen to produce alcohol, it is necessary to note that the container must be kept sealed.

(c) acetic acid fermentation step

This step may include the step of removing the lid of the container after the alcohol fermentation step of step (b) is completed, replenishing the sap of the container, covering the traditional hanji, and allowing it to stand to ferment with acetic acid.

That is, the fermentation broth for which alcohol fermentation has been completed is supplemented with 1/5 to 1/10, preferably 1/6 to 1/8 volume of Astragalus sap based on the volume of the fermentation broth, and stirred to be uniformly mixed, preferably After stirring 2-3 times, acetic acid fermentation is an oxidation reaction, so a large amount of oxygen is required during the fermentation process, so the lid of the container is removed, the traditional Korean paper is covered, and then the acetic acid fermentation can be carried out by standing.

The acetic acid fermentation may be performed at 25 to 35°C, preferably at 30 to 32°C for 55 to 65 days, preferably 59 to 61 days. At this time, it is necessary to note that it is naturally fermented without inoculating a separate acetic acid sp. such as Acetobacter sp.

Traditional Korean paper is tough and has excellent warmth and ventilation properties, allows good ventilation, absorbs and exhales moisture, so it does not tear when dried, and has good storage properties, so it has a long lifespan. have.

(d) ripening stage

This step may include the step of secondary aging by closing and sealing the lid of the container after the acetic acid fermentation is completed in step (c).

The aging is maintained at 30 to 35°C, preferably 32 to 35°C, and may be performed for 55 to 65 days, preferably 58 to 62 days, and more preferably 60 days in a shaded area without sunlight.

By naturally aging through the aging step, high-quality fermented vinegar using decoy bacteria can be completed.

Another embodiment of the present invention relates to a sap fermented vinegar prepared by the above method.

The fermented vinegar of the present invention includes a sap from a tree, thereby treating the symptoms of tight chest and a lot of heat, removing cattle thirst, having an effect on acute hepatitis, loss of appetite, and indigestion, as well as aging in natural conditions. It is manufactured with a deep taste.

Hereinafter, the present invention will be described in detail through examples. However, these examples are for illustrative purposes only, and the scope of the present invention is not limited by these examples.

<Example 1> Preparation of fermented vinegar sap sap

After placing a mixture of 18 L of Astragalus sap collected from wild Astragalus, 2.5 kg of raw sugar, 30 g of decoy bacteria and 45 g of sea salt (Shinan, Jeollanam-do) in a sterilized glass bottle container of 20 L capacity, the raw sugar, decoy and sea salt After soaking by stirring three times to dissolve well, the lid of the container was tightly closed and sealed.

At this time, as the decoy bacteria, Saccharomyces cerevisiae , Lactobacillus brevis , Lactobacillus casei , Lactobacillus plantarum , Lactobacillus plantarum , and Lactobacillus plantarum . Lactobacillus sakei ), Lactobacillus salivarius , Leuconostoc citrate citreum ), Leuconostoc mesenteroides , Streptococcus thermophilus , Weissella koreensis , and Bacillus subtilis . Microorganism fermentation powder ^TM of Hwangseran was used.

The sealed container was maintained at 30-35° C. and allowed to stand in a shaded place without sunlight, followed by alcohol fermentation for 3 weeks. The alcoholic fermented fermentation broth was supplemented with 2L of Astragalus sap, and the alcoholic fermentation broth and the added Astragalus sap were well stirred and mixed, and then the lid of the container was removed, and the traditional Korean paper was covered, and then allowed to stand at 31°C for 2 months. , Acetic acid was fermented.

After the acetic acid fermentation was completed, the lid of the container was closed and sealed to maintain 32-33° C., and aged for 2 months in a shaded area without sunlight to prepare a fermented vinegar sap.

<Example 2> Preparation of fermented vinegar sap sap

Except that 18 g of sea salt was used, that is, 0.1 parts by weight of sea salt was mixed with respect to 100 parts by weight of Japanese oak sap, and fermented vinegar was prepared in the same manner as in Example 1.

<Example 3> Preparation of fermented vinegar sap sap

Except for using 90 g of sea salt, that is, mixing 0.5 parts by weight of the sea salt with respect to 100 parts by weight of the sap of the sap, the fermented vinegar was prepared in the same manner as in Example 1.

<Comparative Example 1> Preparation of fermented vinegar sap sap

Except that 16.2 g of sea salt was used, that is, 0.09 parts by weight of sea salt was mixed with respect to 100 parts by weight of A. tree sap, and fermented vinegar was prepared in the same manner as in Example 1 above.

<Comparative Example 2> Preparation of fermented vinegar sap sap

Except for using 108 g of natural sea salt, that is, mixing 0.6 parts by weight of the natural sea salt with respect to 100 parts by weight of Japanese oak sap, the same procedure as in Example 1 was carried out to prepare fermented Japanese oak sap vinegar.

<Comparative Example 3> Preparation of fermented vinegar sap sap

Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) was carried out in the same manner as in Example 1, except that the fermented vinegar was prepared.

<Comparative Example 4> Preparation of fermented vinegar sap sap

In the same manner as in Example 1, except that instead of the Sap of the Sap, the fruits of the Sap were used to prepare the Sap of Sap of Sap.

<Comparative Example 5> Preparation of fermented vinegar sap sap

In the same manner as in Example 1, except for using the juice obtained by crushing and compressing the fruit of the apricot tree, which was steamed at 100° C. for 1 hour, and then sterilized the juice obtained by squeezing the fruit of the apricot tree. Was prepared.

<Experimental Example 1> Measurement of ethanol content

Table 1 shows the results of measuring the content of alcohol (ethanol) generated during the production of fermented vinegar of Astragalus sap according to Examples 1 to 3 and Comparative Examples 1 to 3.

At this time, for ethanol quantification, 200 mL of deionized water was added to 20 mL of each sample according to the AOAC method, distilled with steam to receive 20 mL of the initial effluent, and analyzed using GC (Shimazu 2010), and the GC analysis conditions were column: Carboxwax 20M , 6ft x 2mm, oven temperature: maintained at 70°C for 1 minute and then maintained at 18°C for 5 minutes, carrier gas: 20 mL/min of nitrogen, detector: FID, injection temperature: 195°C, and detection temperature: 200°C.

division Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Alcohol content (%) 80.3 85.8 81.4 60.8 62.5 55.6

As shown in Table 1, in the case of Examples 1 to 3 in which 0.1 to 0.5 parts by weight of sea salt was used based on 100 parts by weight of Sap tree sap, a comparative example using 0.09 parts by weight and 0.6 parts by weight of sea salt based on 100 parts by weight of Sap It can be seen that the ethanol content is significantly higher than that of 1 and Comparative Example 2.

In addition, in the case of Examples 1 to 3 fermented using decoy bacteria, yeast ( Saccharomyces cerevisiae ) compared to Comparative Example 3 fermented using only, it can be seen that the ethanol content is significantly higher.

<Experimental Example 2> Measurement of organic acid content

The results of measuring the content of organic acids such as acetic acid, citric acid, and lactic acid in the fermented vinegar of Astragalus sap prepared according to Examples 1 to 3 and Comparative Examples 1 to 5 are shown in Table 2 below (unit: mg/100 ml). Done.

At this time, for quantification of the organic acid, the supernatant obtained by centrifuging a certain amount of sample (8,000 rpm, 10 minutes) was filtered through a 0.45 μm membrane filter, and then adsorbed onto an anion exchange resin column (Amberlite IRA-400). , Washing several times with distilled water to remove sugars, and a sample from which pigments and protein components were removed with a Sep-pak C18 cartridge was analyzed using ion chromatography (Metrohm IC).

At this time, acetic acid, citric acid and lactic acid manufactured by Sigma-Aldrich were used as standard reagents, and the analysis conditions were column: Metrosep Organic acids (7.8x250mm), mobile phase: 0.5mM sulfuric acid +10% acetone, detector: RI, flow rate: 0.5 Ml/min and injection volume: 20 μl.

division Acetic acid Citric acid Lactic acid sum Example 1 2578.58 1315.90 179.18 4073.66 Example 2 2639.34 1328.66 182.30 4150.30 Example 3 2595.76 1306.15 183.72 4085.63 Comparative Example 1 2001.68 1000.72 298.99 3301.39 Comparative Example 2 2063.99 996.27 393.11 3453.37 Comparative Example 3 1960.81 980.54 407.43 3348.78 Comparative Example 4 1489.35 968.38 394.25 2851.98 Comparative Example 5 1422.49 965.12 401.74 2789.35

As shown in Table 2, in the case of acetic acid, it can be seen that in the case of acetic acid, the content of the fermented vinegar of Astragalus sap of Examples 1 to 3 is significantly increased compared to the fermented vinegar of the vinegar of Comparative Examples 1 to 5.

In addition, it can be seen that the total amount of the organic acid content is significantly higher in the fermented vinegar of Astragalus sap of Examples 1 to 3 compared to the fermented vinegar of Astragalus sap of Comparative Examples 1 to 5.

<Experimental Example 3> Sensory test

Sensory tests, such as taste, aroma, color, and overall acceptability, were conducted on the fermented vinegar of Astragalus sap prepared according to Examples 1 to 3 and Comparative Examples 1 to 5, and the results are shown in Table 3 below.

The sensory test is a 5-point scale method (5 points: very excellent, 4 points: excellent, 3 points: average, 2 points: poor) by 20 sensory test personnel (10 men and women each) who have been engaged in food-related fields for 3 years or more. , 1 point: very bad), and the values in Table 2 below are the values obtained by dividing the total score of the sensory test staff by the number of sensory test agents and rounding it to the second decimal place.

division flavor incense color Overall preference Example 1 4.6 4.5 4.4 4.5 Example 2 4.5 4.5 4.3 4.4 Example 3 4.5 4.5 4.3 4.4 Comparative Example 1 3.7 3.6 3.6 3.6 Comparative Example 2 3.6 3.5 3.6 3.6 Comparative Example 3 3.4 3.3 3.4 3.4 Comparative Example 4 3.3 3.3 3.3 3.3 Comparative Example 5 3.2 3.3 3.3 3.3

As shown in Table 3, taste, aroma, color, and overall preference were also excellent in the sensory performance of the Astragalus sap fermented vinegar according to Examples 1 to 3 compared to the Astragalus sap fermented vinegar of Comparative Examples 1 to 5 Can be seen.

As described above, the present invention has been described with reference to the preferred embodiments of the present invention, but those skilled in the art of the present invention have the present invention within the scope not departing from the spirit and scope of the present invention described in the following claims. It will be appreciated that various modifications and changes can be made to the invention.

Claims (10)

(a) adding a sap, sugar, sea salt, and decoys to a container, mixing and immersing it, and then closing and sealing the container;
(b) subjecting the sealed container to alcohol fermentation by allowing it to stand in a shade not exposed to sunlight;
(c) after the alcoholic fermentation is completed, removing the lid of the container, replenishing the sap of Astragalus, covering the traditional Korean paper, and allowing it to stand to ferment acetic acid; And
(d) After the acetic acid fermentation is completed, closing the lid of the container and sealing the container, comprising the step of aging, the fermented vinegar sap fermentation method. The method of claim 1, wherein the saccharide is raw sugar, sugar, glucose, maltose, oligosaccharide, dextrin, alpha cyclodextrin, beta cyclodextrin, gamma cyclodextrin, hydroxypropyl beta cyclodextrin, methyl beta cyclodextrin. , Cluster dextrin, indigestible dextrin, hydrogenated indigestible dextrin, invert sugar, fructose, lactose, galactose, starch syrup, sorbitol, maltitol, xylitol, erythritol, hydrogenated starch syrup, mannitol, trehalose, aspartame, acesulfam salt, neotime, sucral Ros, taumatin, saccharin, licorice extract, neohesperidin, monelin, and stevioside at least one selected from the group consisting of sap fermented vinegar. The method of claim 1, wherein the decoy bacteria are Lactobacillus brevis , Lactobacillus casei , Lactobacillus plantarum , Lactobacillus sakei , Lactobacillus sakei , and Lactobacillus salivaris. Lactobacillus salivarius ), Leuconostoc citreum , Leuconostoc mecenteroides mesenteroides ), Streptococcus thermophilus , Weissella koreensis), Enterococcus faecalis (Enterococcus faecalis), Enterococcus passive help (Enterococcus faecium ) and Bacillus subtilis ( Bacillus subtilis ) and at least one selected from, and Saccharomyces cerevisiae ( Saccharomyces cerevisiae ), characterized in that consisting of a fermented vinegar. The fermented vinegar according to claim 1, wherein 10 to 20 parts by weight of the sugar, 0.1 to 0.5 parts by weight of the sea salt, and 0.1 to 0.2 parts by weight of the decoy bacteria are added, based on 100 parts by weight of the Astragalus sap. Method of manufacturing. The method of claim 1, wherein the lid of the container has a perforation of 0.1 mm or less. The method of claim 1, wherein the alcohol fermentation is performed at 30 to 35°C for 18 to 24 days. The method of claim 1, wherein in the step (c), 1/5 to 1/10 volume of the fermentation broth is supplemented with respect to the volume of the fermentation broth for which alcohol fermentation has been completed. The method of claim 1, wherein the acetic acid fermentation is performed at 25 to 35°C for 55 to 65 days. The method of claim 1, wherein the aging is performed at 30 to 35°C for 55 to 65 days. The fermented vinegar of the sap sap prepared by the method of any one of claims 1 to 9.

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