KR20210145326A - Fermentation vinegar beverage including mulberry and fabricating method thereof - Google Patents

Fermentation vinegar beverage including mulberry and fabricating method thereof Download PDF

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KR20210145326A
KR20210145326A KR1020200061323A KR20200061323A KR20210145326A KR 20210145326 A KR20210145326 A KR 20210145326A KR 1020200061323 A KR1020200061323 A KR 1020200061323A KR 20200061323 A KR20200061323 A KR 20200061323A KR 20210145326 A KR20210145326 A KR 20210145326A
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mulberry
fermented
weight ratio
added
vinegar
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조계윤
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대양식품주식회사
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A23L21/25—Honey; Honey substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00—Vinegar; Preparation or purification thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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    • A23V2250/00—Food ingredients
    • A23V2250/02—Acid
    • A23V2250/032—Citric acid
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    • A23V2250/00—Food ingredients
    • A23V2250/70—Vitamins
    • A23V2250/708—Vitamin C
    • A—HUMAN NECESSITIES
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    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23V2300/00—Processes
    • A23V2300/38—Multiple-step

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Abstract

The present invention relates to a fermented vinegar beverage based on a Morus alba juice, fermented vinegar, oligosaccharide, refined water, and others as main ingredients. According to the present invention, nutrients and functionality can be enhanced, and storage properties can be increased.

Description

오디 발효 식초 음료와 그 제조 방법 { FERMENTATION VINEGAR BEVERAGE INCLUDING MULBERRY AND FABRICATING METHOD THEREOF}Fermented mulberry vinegar drink and its manufacturing method { FERMENTATION VINEGAR BEVERAGE INCLUDING MULBERRY AND FABRICATING METHOD THEREOF}

본 발명은 오디 과즙, 발효 식초, 올리고당, 정제수 등을 주성분으로 하는 발효 식초 음료에 관한 것이다.The present invention relates to a fermented vinegar beverage containing as main ingredients such as mulberry juice, fermented vinegar, oligosaccharides, and purified water.

최근, 현대인은 영양 과잉과 운동 부족으로 인하여 성인병과 각종 질병에 시달리고 있어 건강에 대한 관심이 급격히 증가하고 있다. 이러한 추세에 부응하여, 식품 관련 산업에서 먹으면서 질병들을 자연적으로 치유할 수 있게 하는 힐링식품(Healing food) 시장이 확대되고 있다.Recently, modern people are suffering from adult diseases and various diseases due to excessive nutrition and lack of exercise, so interest in health is rapidly increasing. In response to this trend, the healing food market that enables natural healing of diseases while eating in the food-related industry is expanding.

오디(Mulberry, Mori Fructus)는 뽕나무 열매로서, 최근 각광을 받은 힐링 식품 재료이다. 오디는 포도당, 과당, 시트르산, 사과산, 타닌, 펙틴을 비롯, 비타민(A, B1, B2, D), 칼슘, 인, 등을 포함하여 영양가가 많고 맛이 단 과일이다. 오디는 다른 과일에 비하여 칼슘, 칼륨, 비타민 C의 함량이 월등히 높다. 오디는 강장제로 알려져 왔으며, 간장과 신장의 기능 개선, 갈증 해소, 알코올 분해 등의 기능이 있으며 관절을 부드럽게 하고 마음을 편안하게 하여 불면증과 건망증에도 효과가 있다고 알려져 있다. 오디에 대한 최근의 연구 결과, 오디는 항당뇨, 항산화, 시력 개선, 콜레스테롤 저하 등 각종 질병을 개선할 수 있는 기능을 발휘한다는 것이 입증되고 있다. Mulberry (Mori Fructus) is the fruit of a mulberry tree, and it is a healing food ingredient that has recently been in the spotlight. Oddi is a sweet and nutritious fruit containing glucose, fructose, citric acid, malic acid, tannin, pectin, vitamins (A, B1, B2, D), calcium, phosphorus, etc. Compared to other fruits, mulberry contains significantly higher amounts of calcium, potassium, and vitamin C. Oddi has been known as a tonic, and has functions such as improving liver and kidney functions, relieving thirst, and decomposing alcohol. As a result of recent research on mulberry, it has been proven that mulberry can improve various diseases, such as anti-diabetes, antioxidant, vision improvement, and cholesterol lowering.

오디는 힐링 식품으로서 탁월한 기능을 갖지만 수확기간이 짧고, 수분이 많고 과육이 물러서 저장성과 유통성이 다른 과실에 비하여 현저히 낮다. 따라서, 오디 시장의 확대를 위해서는 오디의 기능 성분을 최대한 이용할 수 있고 오디의 짧은 수확기간과 낮은 저장성을 극복하여 유통성을 개선할 수 있는 오디 가공 식품 개발이 절실히 요구되고 있다. Although mulberry has an excellent function as a healing food, the harvest period is short, the moisture is high and the flesh is soft, so storage and distribution are significantly lower than other fruits. Therefore, in order to expand the oyster market, there is an urgent need to develop processed oyster foods that can utilize the functional ingredients of mulberry as much as possible and improve distribution by overcoming the short harvest period and low storage of mulberry.

본 발명은 오디의 기능 성분 저하 없이 저장성을 높일 수 있는 오디 발효 식초 음료를 제공한다.The present invention provides a fermented mulberry vinegar beverage capable of increasing storage properties without deteriorating functional components of mulberry.

본 발명의 오디 발효 식초 음료는 오디 과즙, 발효 식초, 올리고당, 정제수를 주성분으로 포함하며, 사과 농축액, 구연산, 벌꿀, 비타민 C, 연잎 추출물, 오디향, 및 스테비아 추출물을 소량 포함한다.The fermented oyster vinegar drink of the present invention contains mulberry juice, fermented vinegar, oligosaccharide, and purified water as main components, and contains a small amount of apple concentrate, citric acid, honey, vitamin C, lotus leaf extract, mulberry flavor, and stevia extract.

전체 조성의 중량비가 100wt%를 만족하는 범위 내에서, 상기 오디 과즙은 30wt%의 중량비로 첨가되고, 상기 발효 식초는 20wt%의 중량비로 첨가되고, 상기 올리고당은 30wt%로 첨가된다. Within the range where the weight ratio of the total composition satisfies 100wt%, the cucumber juice is added at a weight ratio of 30wt%, the fermented vinegar is added at a weight ratio of 20wt%, and the oligosaccharide is added at 30wt%.

상기 정제수는 16.875wt%, 상기 사과 농축액은 1wt%, 상기 구연산은 0.50wt%, 상기 벌꿀은 1wt%, 상기 비타민 C는 0.50wt%, 상기 연잎 추출물은 0.05wt%, 상기 오디향은 0.025wt%, 그리고 상기 스테비아 추출물은 0.05wt%의 중량비로 첨가된다.The purified water is 16.875wt%, the apple concentrate is 1wt%, the citric acid is 0.50wt%, the honey is 1wt%, the vitamin C is 0.50wt%, the lotus leaf extract is 0.05wt%, the mulberry flavor is 0.025wt% , and the stevia extract is added in a weight ratio of 0.05 wt%.

상기 오디 발효 식초 음료의 제조 방법은 오디를 선별하는 단계; 상기 오디를 파쇄하고 착즙하여 오디 과즙을 얻는 단계; 상기 오디 과즙에 발효 식초, 올리고당, 정제수, 사과 농축액, 구연산, 벌꿀, 비타민 C, 연잎 추출물, 오디향, 및 스테비아 추출물을 혼합하는 단계; 혼합된 원료를 일정 온도 하에서 일정 시간 동안 숙성시키는The manufacturing method of the fermented mulberry vinegar beverage comprises the steps of selecting mulberry; crushing and juicing the mulberry to obtain mulberry juice; mixing fermented vinegar, oligosaccharides, purified water, apple concentrate, citric acid, honey, vitamin C, lotus leaf extract, mulberry flavor, and stevia extract with the mulberry juice; Mixed raw materials are aged for a certain time under a certain temperature.

단계; 숙성 과정까지 마친 혼합된 원료들을 살균하고, 냉각한 다음 여과하는 단계; 및 상기 여과 과정까지 마친 오디 발효 식초 음료를 포장 용기 내에 주입하고 그 포장 용기를 밀봉하는 단계를 포함한다.step; Sterilizing the mixed raw materials that have been completed until the aging process, cooling, and then filtering; and injecting the fermented mulberry vinegar beverage after the filtration process into the packaging container and sealing the packaging container.

본 발명은 오디 과즙에 발효 식초, 올리고당, 정제수를 혼합하고 여기에, 사과 농축액, 구연산, 벌꿀, 비타민C, 연잎 추출물, 오디향, 및 스테비아 추출물을 소량 첨가함으로써 영양 성분과 기능성을 강화함은 물론, 저장 을 높일 수 있다.The present invention enhances nutritional components and functionality by mixing fermented vinegar, oligosaccharides, and purified water with mulberry juice and adding small amounts of apple concentrate, citric acid, honey, vitamin C, lotus leaf extract, mulberry extract, and stevia extract thereto, storage can be increased.

도 1은 본 발명의 실시예에 따른 오디 발효 식초 음료의 제조 방법을 시계열적으로 보여 주는 흐름도이다.1 is a flow chart showing a time series of a method of manufacturing a fermented mulberry vinegar drink according to an embodiment of the present invention.

이하 첨부된 도면을 참조하여 본 발명에 따른 바람직한 실시예들을 상세히 설명한다. 이하의 설명에서, 본 발명과 관련된 공지 기능 혹은 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우, 그 상세한 설명을 생략한다.Hereinafter, preferred embodiments according to the present invention will be described in detail with reference to the accompanying drawings. In the following description, if it is determined that a detailed description of a known function or configuration related to the present invention may unnecessarily obscure the gist of the present invention, the detailed description thereof will be omitted.

본 발명의 실시예에 따른 오디 발효 식초 음료는 표 1과 같이 100중량%(wt%)를 만족하는 조성비에서 오디 과즙, 발효 식초, 올리고당, 정제수를 주성분으로 포함하며, 그 외에 사과 농축액, 구연산, 벌꿀, 비타민 C, 연잎 추출물, 오디향, 스테비아 추출물 등을 소량 포함한다. 표 1에서, 각 조성 물질의 단위는 중량%(wt%)이다. As shown in Table 1, the fermented oyster vinegar beverage according to an embodiment of the present invention contains mulberry juice, fermented vinegar, oligosaccharide, and purified water as main ingredients in a composition ratio satisfying 100% by weight (wt%) as shown in Table 1, in addition to apple concentrate, citric acid, Contains a small amount of honey, vitamin C, lotus leaf extract, mulberry extract, stevia extract, etc. In Table 1, the unit of each composition material is weight% (wt%).

본 발명의 오디 발효 식초 음료는 물에 희석해서 음용하는 음료로서, 오디의 기능 성분 이외에 발효 식초의 각종 유기산 성분을 풍부하게 포함하여 신진 대사에 도움을 준다. 오디 과즙은 부패 과육이나 상처 과육의 선별 과정, 잔류 농약 세정 과정 등을 거쳐 엄선된 오디를 파쇄 과정과 착즙 과정을 거쳐 얻어진다.The fermented mulberry vinegar beverage of the present invention is a beverage to be drunk after diluting it in water, and it helps the metabolism by including various organic acid components of fermented vinegar in addition to the functional ingredients of mulberry. Oddi juice is obtained by crushing and juicing carefully selected mulberry after going through a process of sorting decayed or wounded flesh, cleaning residual pesticides, etc.

발효 식초는 일반적은 양조식초로 선택될 수 있으며 오디 발효 식초 음료의 저장성을 높인다. 발효 식초의 조성비가 20wt% 이상이면 신맛을 과도하게 높여서 위에 부담을 줄 수 있다.Fermented vinegar can be selected as a common brewing vinegar and improves the shelf life of fermented mulberry vinegar drinks. If the composition ratio of fermented vinegar is 20wt% or more, the sourness may be excessively increased and burden on the stomach.

사과 농축액은 오디 발효 식초 음료에 감칠맛과 상큼한 맛을 더해 쥬스 사과의 영양 성분과 효과를 더한다. 사과 농축액의 조성비가 1wt% 이상으로 커지면 사과 맛이 강해지면서 오디 맛에 영향을 주어 오디 풍미를 떨어뜨릴 수 있다. Apple concentrate adds umami and fresh taste to the fermented vinegar drink, adding the nutrients and effects of juiced apples. When the composition ratio of the apple concentrate increases to 1 wt% or more, the taste of apples becomes stronger and the taste of mulberry is affected, thereby reducing the flavor of mulberry.

구연산은 오디 발효 식초 음료에 신맛을 더하고 청량감과 산도를 조절하며, 면역력 강화, 살균, 해독작용, 진정작용, 체질 개선 작용, 간 기능 촉진 작용, 혈액의 산성화 방지, 칼슘 결석 억제 등 구연산 본연의 효과를 더한다. 구연산이 표 1의 조성비 이상으로 과다 첨가되면 신맛이 높아져 음용하기에 거부감을 줄 수 있다. 올리고당은 음용 기준에 준하여 오디 발효 식초 음료의 당도를 조절하며 간장 장해, 설사, 변비, 대장암 예방, 노화예방 기능 등 올리고당 본연의 효과를 더한다. 벌꿀은 천연 벌꿀로서 오디 발효 식초 음료의 당도를 높여주지만, 표 1의 조성비 이상으로 과다 첨가되면 벌꿀 고유의 향이 강해져 오디 맛과 향을 떨어뜨릴 수 있다. Citric acid adds sourness to fermented mulberry vinegar drinks, regulates freshness and acidity, and strengthens immunity, sterilizes, detoxifies, calms, improves constitution, promotes liver function, prevents acidification of blood, inhibits calcium stones, etc. add If citric acid is added in excess of the composition ratio in Table 1, the sour taste may increase, which may give a feeling of reluctance to drink. Oligosaccharides adjust the sugar content of fermented mulberry vinegar drinks according to drinking standards and add the original effects of oligosaccharides, such as preventing liver damage, diarrhea, constipation, colon cancer, and aging. As natural honey, honey increases the sugar content of fermented mulberry vinegar drink, but if it is added in excess of the composition ratio in Table 1, the unique flavor of honey becomes strong and the taste and flavor of mulberry can be reduced.

비타민 C는 오디 발효 식초 음료에 산도를 조절하고 영양 성분을 강화하며, 비타민 C 본연의 각종 효과를 더한다. 연잎 추출물은 오디 발효 식초 음료에 항균력을 높여준다. 연잎 추출물이 표 1의 조성비 이상으로 과도하게 첨가되면 역한 맛을 느끼게 할 수 있다. 오디향은 오디 가공 공정에서 약해지는 오디 향을 보강하여 오디발효 식초 음료의 오디 향미를 풍부하게 하지만, 표 1의 조성비 이상으로 과도하게 첨가되면 음용시 거부감을 느끼게 할 수 있다. 스테비아 추출물은 오디 발효 식초 음료의 당도를 조절하고 스테비아 본연의 효과를 더하지만, 표 1의 조성비 이상으로 과도하게 첨가되면 오디 맛을 떨어 뜨린다. Vitamin C controls the acidity of fermented mulberry vinegar, strengthens nutrients, and adds various effects of vitamin C. The lotus leaf extract enhances the antibacterial power of fermented mulberry vinegar drinks. When the lotus leaf extract is added excessively over the composition ratio of Table 1, it may cause a disgusting taste. The mulberry flavor enriches the mulberry flavor of the fermented mulberry vinegar drink by reinforcing the mulberry flavor that is weakened during the processing process. Stevia extract controls the sugar content of fermented mulberry vinegar and adds the original effect of stevia, but if it is added excessively beyond the composition ratio in Table 1, the taste of mulberry is reduced.

도 1은 본 발명의 실시예에 따른 오디 발효 식초 음료의 제조 방법을 보여 준다. 1 shows a method for producing a fermented mulberry vinegar drink according to an embodiment of the present invention.

도 1을 참조하면, 오디 발효 식초 음료의 제조 방법은 먼저, 수확한 오디들 중에서 부패 과육, 상처 과육을 제거하고 세정하여 오디들을 선별한다.(S1) 이어서, 오디 발효 식초 음료의 제조 방법은 파쇄기에 선별된 오디들을 투입하여 오디들을 파쇄한 후에 95℃~98℃ 정도의 온도에서 대략 30 분 동안 착즙하여 오디 과즙을 얻는다.(S2 및 S3) Referring to FIG. 1 , in the method of manufacturing a fermented mulberry beverage, first, the decayed flesh and wounded flesh of the harvested daisy is removed and washed to select the mulberry. After putting the selected oysters into the oyster and crushing the mulberries, they are juiced for about 30 minutes at a temperature of 95℃~98℃ to obtain mulberry juice (S2 and S3).

S3 단계에 이어서, 오디 발효 식초 음료의 제조 방법은 착즙한 오디 과즙을 표 1과 같은 조성비로 다른 원료들과 혼합한 다음, 배합 탱크 내에서 20℃~24℃의 온도 하에서 1 주일 정도 혼합된 원료들을 숙성한다.(S4 및 S5) Following step S3, the method for producing a fermented oyster vinegar drink mixes the juiced mulberry juice with other raw materials in the composition ratio as shown in Table 1, and then mixes the raw material for about one week at a temperature of 20°C to 24°C in the mixing tank. ripen them. (S4 and S5)

S5 단계에 이어서, 오디 발효 식초 음료의 제조 방법은 배합 탱크에 연결된 스테인레스 배관을 통해 숙성된 원료들을 배출한다. 스테인레스 배관의 온도는 대략 95℃의 온도를 유지된다. 따라서, 숙성된 원료들은 95℃ 정도의 온도로 가열된 스테인레스 배관을 대략 15 분 동안 통과하면서 살균된다.(S6) 여기서, 살균 방법은 공지된 다른 생과일 가공 식품의 살균 방법 어느 것으로도 적용될 수 있다. Following step S5, the method for producing a fermented vinegar beverage discharges the aged raw materials through a stainless pipe connected to the mixing tank. The temperature of the stainless steel pipe is maintained at a temperature of approximately 95°C. Therefore, the aged raw materials are sterilized while passing through a stainless pipe heated to a temperature of about 95°C for about 15 minutes.

뜨거운 오디 발효 식초 음료는 포장 용기가 변형될 수 있다. 따라서, 오디 발효 식초 음료의 제조 방법은 살균과정까지 통과한 오디 발효 식초 음료를 60℃의 온도로 냉각한 후에, 오디 발효 식초 음료를 여과하여 완성 제품에 이물질 유입을 방지한 후에 포장 용기 내로 주입하고 그 포장 용기를 밀봉한다.(S7~S9)A hot mulberry fermented vinegar beverage may deform its packaging. Therefore, in the manufacturing method of the fermented mulberry vinegar beverage, after cooling the fermented mulberry vinegar drink that has passed through the sterilization process to a temperature of 60° C., filtering the fermented mulberry vinegar beverage to prevent foreign substances from entering the finished product, and then injecting it into the packaging container. The packaging container is sealed. (S7~S9)

이렇게 제조된 오디 발효 식초 음료의 성분 분석 결과, 본 발명의 오디 발효 식초 음료는 열량 55.56 kcal, 수분 85.56 %, 조단백질 0.87%, 조지방 0.12%, 탄수화물 12.75%, 조회분 0.70%로 나타났다. 오디 발효 식초 음료의 유리당 함량은 Fructose 7.43g/100ml, glucose 3.80g/100ml, sucrose 0.19g/100ml, lactose0.17 g/100ml으로 분석되었다. As a result of analysis of the components of the fermented oyster vinegar drink prepared in this way, it was found that the fermented mulberry vinegar drink of the present invention had 55.56 kcal of calories, 85.56% moisture, 0.87% crude protein, 0.12% crude fat, 12.75% carbohydrate, and 0.70% raw flour. The free sugar content of the fermented vinegar drink was analyzed as fructose 7.43g/100ml, glucose 3.80g/100ml, sucrose 0.19g/100ml, and lactose 0.17g/100ml.

오디 발효 식초 음료의 이화학적 특성 분석 결과, 당도는 13.0 Brix, pH는 3.5, 산도는 1.2 %이었다.As a result of analysis of the physicochemical properties of the fermented mulberry vinegar drink, the sugar content was 13.0 Brix, the pH was 3.5, and the acidity was 1.2%.

오디 발효 식초 음료의 색차를 측정한 결과, lightness는 58.34, redness는 15.57, yellowness는 24.44이었다. 오디 발효 식초 음료의 탁도를 측정한 결과, 탁도는 0.200, 갈색도는 1.258로 분석되었다.As a result of measuring the color difference of mulberry fermented vinegar drink, lightness was 58.34, redness was 15.57, and yellowness was 24.44. As a result of measuring the turbidity of the fermented vinegar drink, the turbidity was 0.200 and the brownness was 1.258.

오디 발효 식초 음료의 기능성 평가하여 오디 발효 식초 음료의 항산화능을 측정한 결과, 전자공여능은 77.78%, SOD 유사활성능은 11.25 %, xanthine oxidase 억제능은 15.19 %로 측정되었다.As a result of measuring the antioxidant capacity of the fermented mulberry vinegar beverage by evaluating the functionality of the fermented mulberry, the electron donating ability was 77.78%, the SOD-like activity was 11.25%, and the xanthine oxidase inhibitory ability was 15.19%.

오디 발효 식초 음료의 α-glucosidase 저해 효과를 실험한 결과, α-glucosidase 억제능(inhibition ability)은 69.44%로 측정되었다.As a result of testing the α-glucosidase inhibitory effect of fermented mulberry vinegar drink, the α-glucosidase inhibitory ability was measured to be 69.44%.

이상 설명한 내용을 통해 당업자라면 본 발명의 기술사상을 일탈하지 아니하는 범위에서 다양한 변경 및 수정이 가능함을 알 수 있을 것이다. 따라서, 본 발명의 기술적 범위는 명세서의 상세한 설명에 기재된 내용으로 한정되는 것이 아니라 특허 청구의 범위에 의해 정하여져야만 할 것이다. Those skilled in the art from the above description will be able to see that various changes and modifications can be made without departing from the technical spirit of the present invention. Accordingly, the technical scope of the present invention should not be limited to the contents described in the detailed description of the specification, but should be defined by the claims.

Claims (4)

오디 과즙, 발효 식초, 올리고당, 정제수를 주성분으로 포함하며, 사과 농축액, 구연산, 벌꿀, 비타민 C, 연잎추출물, 오디향, 및 스테비아 추출물을 소량 포함하고,
전체 조성의 중량비가 100wt%를 만족하는 범위 내에서, 상기 오디 과즙은 30wt%의 중량비로 첨가되고, 상기 발효 식초는 20wt%의 중량비로 첨가되고, 상기 올리고당은 30wt%로 첨가되는 것을 특징으로 하는 오디 발효 식초음료.It contains mulberry juice, fermented vinegar, oligosaccharide, and purified water as main ingredients, and contains a small amount of apple concentrate, citric acid, honey, vitamin C, lotus leaf extract, mulberry flavor, and stevia extract,
Within a range where the weight ratio of the total composition satisfies 100 wt%, the oyster juice is added in a weight ratio of 30 wt%, the fermented vinegar is added in a weight ratio of 20 wt%, and the oligosaccharide is added in a weight ratio of 30 wt% Oddy fermented vinegar drink. 제 1 항에 있어서,
상기 정제수는 16.875wt%, 상기 사과 농축액은 1wt%, 상기 구연산은 0.50wt%, 상기 벌꿀은 1wt%, 상기 비타민 C 는 0.50wt%, 상기 연잎 추출물은 0.05wt%, 상기 오디향은 0.025wt%, 그리고 상기 스테비아 추출물은 0.05wt%의 중량비로 첨가되는 것을 특징으로 하는 오디 발효 식초 음료.The method of claim 1,
The purified water is 16.875wt%, the apple concentrate is 1wt%, the citric acid is 0.50wt%, the honey is 1wt%, the vitamin C is 0.50wt%, the lotus leaf extract is 0.05wt%, the mulberry flavor is 0.025wt% , And the stevia extract is fermented vinegar drink characterized in that it is added in a weight ratio of 0.05wt%. 디를 선별하는 단계;
상기 오디를 파쇄하고 착즙하여 오디 과즙을 얻는 단계;
상기 오디 과즙에 발효 식초, 올리고당, 정제수, 사과 농축액, 구연산, 벌꿀, 비타민 C, 연잎 추출물, 오디향, 및 스테비아 추출물을 혼합하는 단계;
혼합된 원료를 일정 온도 하에서 일정 시간 동안 숙성시키는 단계;
숙성 과정까지 마친 혼합된 원료들을 살균하고, 냉각한 다음 여과하는 단계; 및
상기 여과 과정까지 마친 오디 발효 식초 음료를 포장 용기 내에 주입하고 그 포장 용기를 밀봉하는 단계를 포함하고,
전체 조성의 중량비가 100wt%를 만족하는 범위 내에서 혼합된 원료 내에, 상기 오디 과즙은 30wt%의 중량비로 첨가되고, 상기 발효 식초는 20wt%의 중량비로 첨가되고, 상기 올리고당은 30wt%로 첨가되는 것을 특징으로 하는 오디 발효 식초 음료의 제조 방법.selecting D;
crushing and juicing the mulberry to obtain mulberry juice;
mixing fermented vinegar, oligosaccharides, purified water, apple concentrate, citric acid, honey, vitamin C, lotus leaf extract, mulberry flavor, and stevia extract with the mulberry juice;
Aging the mixed raw materials for a certain time under a certain temperature;
Sterilizing the mixed raw materials that have been completed until the aging process, cooling, and then filtering; and
Including the step of injecting the fermented mulberry vinegar drink finished up to the filtration process into a packaging container and sealing the packaging container,
In the raw material mixed within the range where the weight ratio of the total composition satisfies 100 wt%, the mulberry juice is added in a weight ratio of 30 wt%, the fermented vinegar is added in a weight ratio of 20 wt%, and the oligosaccharide is added in a weight ratio of 30 wt% A method for producing a fermented mulberry vinegar drink, characterized in that. 제 3 항에 있어서,
상기 정제수는 16.875wt%, 상기 사과 농축액은 1wt%, 상기 구연산은 0.50wt%, 상기 벌꿀은 1wt%, 상기 비타민 C는 0.50wt%, 상기 연잎 추출물은 0.05wt%, 상기 오디향은 0.025wt%, 그리고 상기 스테비아 추출물은 0.05wt%의 중량비로 첨가되는 것을 특징으로 하는 오디 발효 식초 음료의 제조 방법.4. The method of claim 3,
The purified water is 16.875wt%, the apple concentrate is 1wt%, the citric acid is 0.50wt%, the honey is 1wt%, the vitamin C is 0.50wt%, the lotus leaf extract is 0.05wt%, the mulberry flavor is 0.025wt% , And the stevia extract is a method of producing a fermented vinegar beverage according to claim 1, characterized in that it is added in a weight ratio of 0.05 wt%.
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