KR20220081589A - Method of purifying wood vinegar - Google Patents

Abstract

The present invention relates to a method for purifying wood vinegar. The present invention also relates to a method of manufacturing wood vinegar vinegar using wood vinegar purified by the above method, and it is possible to provide various health functional foods by preparing vinegar using wood vinegar liquid and various herbal medicines, and various kinds of waste products discarded through the present invention It has the utility of reducing waste by increasing the utilization of food skins.

Description

Method of purifying wood vinegar {Method of purifying wood vinegar}

The present invention relates to a method for purifying wood vinegar.

Vinegar has been used not only as a seasoning for sour taste since ancient times, but also as a medicine for various diseases, so it is called a 10,000-year potion or miracle water. The importance of vinegar is recognized so much that it has been awarded the Nobel Prize in Physiology or Medicine three times by world scholars who scientifically discovered the efficacy of vinegar. It is said that vinegar was used not only in the West but also in the prescriptions of the Ming dynasty empress of China in the past.

The vinegar beverage market is growing as research results on the efficacy of vinegar are revealed along with the well-being craze. Vinegar drinks are gaining popularity because, above all, the perception that vinegar drinks = well-being drinks has spread. In fact, vinegar contains a large amount of organic acids that are good for the body, such as acetic acid and citric acid. In particular, vinegar is known as a good food for relieving fatigue and restoring lost vitality because it is effective in decomposing lactic acid, a substance that causes fatigue. It also works to increase the absorption rate of calcium, which has a mental stabilizing effect. In addition, the industry pointed out that vinegar drinks are popular because they are relatively inexpensive compared to health functional foods and can be easily mixed with various drinks and alcoholic beverages such as yogurt, milk or soju as another reason for the popularity of vinegar drinks.

The domestic vinegar beverage market began to grow rapidly in 2005 after Daesang introduced “Drinking Red vinegar,” a vinegar beverage that is popular in Japan, tailored to the taste of domestic consumers. At the time when 「Drink Red vinegar」 was first released, the image of vinegar drinks as a beauty diet drink for women in summer was strong, but recently, it has grown into a drink enjoyed by people of all ages. As the market grows, even the same vinegar drink is diversifying using pomegranate, bokbunja, mulberry, apple, and persimmon.

Drinking vinegar does not provide a taste that appeals to customers, but because it is rich in nutrients that are beneficial to the body, customers are showing a high purchase desire. Although the taste of food is important, customers are actively purchasing vinegar because it can improve their health.

In the past, consumers placed a higher weight on the taste of food than on health. They have shown a high preference for food that stimulates the senses and provides a new taste, but now they attach importance to their health and show a high desire to purchase products that can improve their health.

An increase in economic income can be said to be the cause of this change in customer preferences. Individuals' income has increased compared to the past, and thus a more leisurely life has become possible.

Consumers are doing various exercises to take care of their health amid a relaxed lifestyle and are also spending money. In the past, only delicious foods were selected and purchased, but now, the nutrients in foods are examined and purchasing activities are conducted for healthy foods.

In line with this trend, many domestic food companies are launching vinegar drinks.

However, the conventional vinegar drink has a disadvantage in that the nutrients in the raw material are destroyed and the effect is weak due to the large number of modifications in the processing technique. In addition, due to the nature of the ingredients, taste, flavor and efficacy are very limited, and the strong sour taste of vinegar makes it difficult to ingest, so there is a limit in increasing the supply amount.

Normal basic wood vinegar is a water drop obtained in the process of carbonizing wood by stacking wood in a charcoal kiln and starting a fire. It can be said to be a good herbal extract. The origin of present-day mokchoaek is around the 17th century in Europe, the Meiji period in Japan, and was used as a folk lore in Korea. Recently, many products have been released using wood vinegar, but products that do not remove the harmful substances contained in wood vinegar and exceed the standard content of various ingredients and products that have not been verified are also made and distributed in the market by unauthorized manufacturing companies.

Accordingly, the present inventors have completed the present invention by mixing refined high-quality wood vinegar and various herbal materials to prepare wood vinegar vinegar having various health functions while having high long-term preservation properties into a beverage composition.

Republic of Korea Patent Registration No. 10-1021088 Republic of Korea Patent Registration No. 10-0620968 Republic of Korea Patent Publication No. 10-2002-0064478

It is an object of the present invention to provide a method for purifying wood vinegar.

The present invention relates to a method for purifying wood vinegar.

Preferably (step A) a step of placing wood selected from oak, pine, mulberry and bamboo in a kiln for charcoal production, maintaining the kiln internal temperature at 350-450° C. to generate yellowish-white smoke, and then collecting the smoke;

(Step B) preparing primary wood vinegar by collecting particulate water droplets generated by condensing the collected smoke;

(Step C) collecting only the yellow liquid of the third layer from the top of the primary wood vinegar separated into 5 layers by leaving the primary wood vinegar in a storage room at 20-30 ° C for 6 to 7 months;

(Step D) distilling the liquid phase of the third layer collected from the primary wood vinegar, cooling only the vapor, and collecting it to obtain a purified second wood vinegar;

may include

The five layers are separated into five layers: the upper part, the light oil, the middle part, the lower part and the tar layer.

The present invention also relates to a method for preparing wood vinegar vinegar using wood vinegar purified by the above purification method.

The method for producing the vinegar vinegar, preferably. (Step 1) preparing a mixture by mixing wood vinegar, tangerine peel powder, lemon peel powder, moringa powder, asparagus powder, barley sprout powder, noni powder and activated carbon powder;

(Second step) preparing makgeolli by mixing godubap, the mixture, malt water and yeast, fermenting for 7 to 30 days, removing the residue, and adding water so that the alcohol content is 5 to 6 wt%; and,

(Step 3) adding seed vinegar to the makgeolli and fermenting;

It relates to a method for producing wood vinegar vinegar, characterized in that it comprises a.

Based on 100 parts by weight of wood vinegar in the first step, 4-12 parts by weight of tangerine peel powder, 2-4 parts by weight of lemon peel powder, 5-8 parts by weight of moringa powder, 1-3 parts by weight of asparagus powder, barley sprout powder 4-7 parts by weight, 8-15 parts by weight of noni powder, and 10-20 parts by weight of activated carbon powder may be mixed.

Based on 100 parts by weight of godubap in the second step, 50 to 200 parts by weight of the mixture, 200 to 500 parts by weight of malt water, and 0.05 to 10 parts by weight of yeast may be included.

It is preferable to add 0.1 to 2 parts by weight of seed vinegar based on 100 parts by weight of makgeolli in the third step, and the fermentation period is preferably 0.5 to 2 years, more preferably 1 to 2 years.

Malt water used in the present invention refers to a filtrate obtained by mixing malt and water in which the malt residue is removed. At this time, the mixture may be used by removing the ingredients after reacting at 4 to 40° C. for 10 minutes to 2 hours. At this time, the amount of water mixed with malt can be arbitrarily adjusted, but malt and water are mixed in a weight ratio of preferably 1:1 to 10, more preferably 1:1 to 5, and most preferably 1:1.5 to 3. can be mixed.

The seed vinegar used in the present invention is acetic acid fermented makgeolli, and in the sealed state of 7-10 days old raw makgeolli, it is placed at room temperature of 20-30 ℃ for 7-10 days until the pH is 2.0-3.0. it is fermented

Seed vinegar is also called seed vinegar. As the seed vinegar, makgeolli seed vinegar manufactured and marketed in the same manner as above may be used, for example, Seomjingang natural fermented vinegar (Korea), etc. may be purchased and used. In addition, acetic acid bacteria or a fermented broth of acetic acid bacteria may be used instead of seedlings. Acetacid bacteria that can be used at this time include Acetobacter tropicalis , Acetobacter aceti, Acetobater oxydans , Acetobater viniaceti , Acetobacter viniaceti Acetobater schutzenbachii ), Acetobacter xylinoides ( Acetobater xylinoides ), Acetobacter oleanense ( Acetobater orleanense ), Acetobacter pasteurianus ( Acetobacter pasteurianus ) etc. Available.

The seed vinegar is produced by self-fermenting makgeolli, and the makgeolli becomes vinegar as the acidity increases through acetic acid fermentation naturally in the container. That is, the raw makgeolli used for the seed vinegar can be any commercially available makgeolli or homemade makgeolli, and if the seed vinegar and makgeolli are continuously mixed in a weight ratio of 1:5 to 1:10 and then subjected to self-acetic acid fermentation, the seed vinegar can be prepared at any time. can be manufactured.

The production method of seed vinegar is commonly known, and for the makgeolli, commercially available raw makgeolli may be used, or any raw makgeolli prepared using direct yeast may be used. Steamed white rice is mainly used as godubap for making makgeolli, but it can be used by steaming flour, etc.

In the present invention, makgeolli or makgeolli for seed vinegar containing wood vinegar, etc. is manufactured by adding malt water and yeast to godubap, which is usually steamed grain, and fermenting (entering the country) within 7 to 30 days. After removing the grain residues, alcohol It is prepared by adding water so that the content is 5 to 6 wt%. Malt water is obtained by immersing dried germinated sprouts such as barley, wheat, or barley in water to activate enzymes in germinated sprouts, and only the liquid from which the ingredients are removed is used. If the immersion time is at a temperature of 20~30℃, it is suitable for 1 minute or more and within 1 hour.

Yeast is a steamed rice or wheat, which is a steamed grain of rice, inoculated with Kukgyun (Hwanggukgyun, Honggukgyun, Heukgukgyun), etc. Any one can be used as long as it has been manufactured, and a commercially available one can also be used. In the production of yeast, various strains for producing alcoholic beverages such as yeast can act in addition to Korean bacteria.

The present invention relates to a method for purifying wood vinegar. The present invention also relates to a method of manufacturing wood vinegar vinegar using wood vinegar purified by the above method, and it is possible to provide various health functional foods by preparing vinegar using wood vinegar liquid and various herbal medicines, and various kinds of waste products discarded through the present invention It has the utility of reducing waste by increasing the utilization of food skins.

Hereinafter, preferred embodiments of the present invention will be described in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, it is provided to fully convey the spirit of the present invention to those skilled in the art so that this disclosure will be thorough and complete.

<Preparation Example 1. Purification of wood vinegar>

The oak was put in a kiln for charcoal production, and the internal temperature of the kiln was maintained at 400° C. to generate yellowish white smoke, and then the smoke was collected. The collected smoke was collected by using a condenser to collect the generated particulate water droplets to prepare a primary wood vinegar. After that, the primary wood vinegar was left in a storage room at 25° C. for 6 months to be separated into 6 layers. In general, when refining wood vinegar, the primary wood vinegar is left for about 3 months and then separated into 3 layers. When the primary wood vinegar is stored for more than 6 months, it is separated into 5 layers, and finally impurities This remarkably small amount of wood vinegar can be produced.

Of the primary wood vinegar separated into five layers, only the yellow liquid of the third layer was collected from the top, the yellow liquid was distilled, and only the vapor was cooled to obtain a second wood vinegar. The secondary wood vinegar was used as wood vinegar for preparing vinegar thereafter in the present invention.

<Examples 1 to 4. Preparation of wood vinegar vinegar>

Based on 100 parts by weight of wood vinegar, 4-12 parts by weight of orange peel powder, 2-4 parts by weight of lemon peel powder, 5-8 parts by weight of moringa powder, 1-3 parts by weight of asparagus powder, 4-7 parts by weight of sprout barley powder , 8-15 parts by weight of noni powder and 10-20 parts by weight of activated carbon powder were prepared.

At this time, each raw material is purchased from a processing plant or drugstore of mandarin orange, lemon, moringa, asparagus, barley sprout, and noni, washed, sterilized by heating in boiling water for 30 minutes, dried and powdered with a food dry food grinder was prepared, and only activated carbon having a particle size of 0.5 mm or less was purchased in a powder state. As sprouted barley, shoots 5 to 7 days after germination were used.

Thereafter, each of them was mixed under the conditions of Table 1 to prepare a mixture.

Mixture conditions wood vinegar
(g) Tangerine Peel Powder
(g) lemon
skin
powder
(g) moringa powder
(g) Asparagus Powder
(g) sprout
barley
powder
(g) noni
powder
(g) activated carbon powder
(g) total
(g) in Example 1
mixture used 100 7 3 8 2 4 11 15 150 in Example 2
mixture used 100 8 2 7 3 5 15 10 150 in Example 3
mixture used 100 4 4 6 One 6 9 20 150 in Example 4
mixture used 100 12 3 5 2 7 8 13 150

Next, four groups of makgeolli were prepared by adding each of the mixtures in the following process.

Looking at this in detail, 100 g of the mixture, 400 g of malt water, and 1 g of yeast (commercially available) per 100 g of godubap prepared by steaming white rice in a steamer were mixed and placed in a room temperature storage room maintained at 25 ° C for 20 days. Thereafter, the residue was removed and water was added to prepare makgeolli having an alcohol concentration of 5% by weight.

After the makgeolli was prepared, 1 g of commercially available seed vinegar (Seomjingang natural fermented vinegar) was added based on 100 g of the makgeolli, and then placed in a room temperature storage room maintained at 25° C. for one year to finally prepare the vinegar of Examples 1 to 4.

<Comparative Examples 1 to 5. Preparation of Vinegar under Comparative Conditions>

Vinegar was prepared in the same manner as in Example 1, but the mixture during the preparation of makgeolli was prepared under the conditions shown in Table 2 below to prepare vinegar.

Mixture conditions wood vinegar
(g) Tangerine Peel Powder
(g) lemon
skin
powder
(g) moringa powder
(g) asparagus
powder
(g) sprout
barley
powder
(g) noni
powder
(g) activated carbon powder
(g) total
(g) in Comparative Example 1
mixture used 135 0 0 0 0 0 0 15 150 in Comparative Example 2
mixture used 100 0 20 0 0 25 0 5 150 in Comparative Example 3
mixture used 100 3 10 2 6 10 4 15 150 in Comparative Example 4
mixture used 100 0 0 10 10 0 5 25 150 Mixture used in Comparative Example 5 100 50 0 0 0 0 0 0 150

<Comparative Example 6. Preparation of general vinegar>

Makgeolli was prepared without adding any ingredients such as wood vinegar, and vinegar was added as in Example 1, followed by the same procedure to prepare vinegar. In more detail, 400 g of malt water and 1 g of yeast (commercially available product) per 100 g of godubap prepared by steaming white rice in a steamer were mixed and placed in a room temperature storage room maintained at 25° C. for 20 days. Thereafter, the residue was removed and water was added to prepare makgeolli having an alcohol concentration of 5% by weight. After manufacturing makgeolli, 1 g of commercially available seed vinegar (Seomjingang natural fermented vinegar) was added per 100 g of makgeolli, and then stored in a room temperature storage room maintained at 25° C. for 1 year to prepare vinegar using general makgeolli.

<Experimental Example 1. Comparison of Hangover Relief Effects of Fermented Vinegar>

The hangover relieving effect of the vinegar of Examples 1 to 4 and Comparative Examples 1 to 6 was evaluated. At this time, two types of products sold as hangover relieving drinks (commercial product 1 company A, commercial product 2 company B) commercially available brewed vinegar were also used.

The evaluation method is as follows. The subjects of the experiment were adult males and females who usually drink 1 bottle of soju (360ml) 2 to 3 times a week, and they were randomly collected and evaluated by 10 people in each treatment group.

As for the drinking method, one portion of pork belly was consumed as a snack with a glass of soju with an alcohol content of 19% (v/v), and 1.5 bottles (360ml) per person were drank for 30 minutes, and fever occurred 3 hours after drinking. The inhibitory effect on thirst, drowsiness, and headache was evaluated using a 5-point evaluation method.

5: Very good <-> 1: Very bad

As a result of the evaluation, as shown in Table 3, the vinegar of the present invention was evaluated to be more effective in suppressing fever, thirst, drowsiness, headache, nausea and vomiting, etc. better than that of a commercially available hangover relieving beverage composition.

Condition fever suppression thirst suppression drowsiness suppression headache suppression suppress nausea suppress vomiting Example 1 Vinegar 4.1 4.3 4.1 3.9 4.2 4.2 Example 2 Vinegar 4.0 4.2 4.2 4.0 4.0 4.1 Example 3 Vinegar 4.0 4.0 4.1 4.1 4.2 4.3 Example 4 Vinegar 4.2 4.0 4.3 4.3 4.0 4.2 Comparative Example 1 Vinegar 3.1 3.1 3.2 3.1 3.2 3.1 Comparative Example 2 Vinegar 3.2 3.2 3.1 3.2 2.9 2.9 Comparative Example 1 Vinegar 3.3 3.3 2.8 3.0 3.1 2.2 Comparative Example 4 Vinegar 2.9 3.2 3.2 3.3 3.2 3.1 Comparative Example 5 Vinegar 3.1 2.9 3.2 3.2 3.1 3.2 Comparative Example 6 Vinegar 3.3 3.1 2.9 3.2 3.1 3.4 commercial product 1 3.5 3.2 3.3 3.2 3.2 3.1 commercial product 2 3.2 3.1 3.4 3.2 3.0 3.4 commercial brewed vinegar 2.2 2.1 3.0 2.9 2.2 2.1

<Experimental Example 2. Confirmation of activity of alcohol degrading enzyme>

Alcohol dehydrogenase (ALDH) and acetaldehyde (ADH) activities were measured.

Each of the vinegars of Examples 1 to 4 and Comparative Examples 1 to 6 was prepared at a concentration of 100 mg/ml, and each experiment was performed using this.

ALDH activity was measured according to the BioVision protocol using the Aldehyde dehydrogenase activity colorimetric assay kit (BioVision, catalog #K731-100). At this time, the sample without addition of the sample was used as a control, and the ALDH activity of the sample was expressed as a relative activity (%) with respect to the control. After measuring three times to obtain an average value, it is shown in Table 4 below.

ADH activity was measured according to the BioVision protocol using an Alcohol dehydrogenase activity colorimetric assay kit (BioVision, catalog #K787-100). At this time, the sample to which no sample was added was used as a control, and the activity of ADH in the sample was expressed as a relative activity (%) relative to the control, and is shown in Table 4 below.

division ALDH activity (%) ADL activity (%) silent dragon 100 100 Example 1 Vinegar 142 331 Example 2 Vinegar 174 352 Example 3 Vinegar 162 345 Example 4 Vinegar 145 332 Comparative Example 1 Vinegar 121 153 Comparative Example 2 Vinegar 124 173 Comparative Example 1 Vinegar 122 160 Comparative Example 4 Vinegar 126 211 Comparative Example 5 Vinegar 121 252 Comparative Example 6 Vinegar 130 211 commercial product 1 122 143 commercial product 2 133 161 commercial brewed vinegar 132 125

From the results in Table 4, it can be seen that the vinegar of Examples 1 to 4 has a very good alcohol decomposition effect by increasing the activity of aldehyde dehydrogenase (ALDH) and acetaldehyde (ADH), and thus the fermented vinegar prepared in the present invention It can be confirmed that is a drink that can get rid of a hangover in people who drink alcohol.

<Experimental Example 3. Confirmation of hepatoprotective activity>

Each of the vinegars of Examples 1 to 4 and Comparative Examples 1 to 6 was treated with ethanol-treated HepG2 (human liver cancer cell line) to confirm the protective activity of liver cells damaged by alcohol.

At this time, HepG2 cultured by the following method was used. Specifically, as a culture medium, DMEM (Dulbecco's modified Eagle's medium, Giboc, USA) medium supplemented with 10% FBS (fetal bovine serum) and 100 IU/mL penicillin was used and cultured in an incubator at 37° C. and 5% CO ₂ conditions. , were passaged once every 3 to 4 days.

For the experiment, HepG2 was cultured on a plate at a concentration of 7x10 ³ /well for 24 hours, and each diluted sample was treated to a final concentration of 100 μg/ml. After 1 hour, 95% ethanol was added so that each sample became 200 mM in the treated medium, and then cultured for 17 hours. Cell damage was induced by changing the medium every day under the same conditions for 3 days and treating each sample with ethanol in the same way. Then, the cell viability was investigated by measuring the absorbance at 485 nm using the MTT assay method. Cell viability was calculated by calculating the relative viability of the test group based on 100% viability of the untreated (control group).

division Cell viability activity (%) control 100.2 ethanol 24.1 Example 1 Vinegar 91.2 Example 2 Vinegar 92.1 Example 3 Vinegar 88.2 Example 4 Vinegar 92.5 Comparative Example 1 Vinegar 43.2 Comparative Example 2 Vinegar 42.1 Comparative Example 1 Vinegar 42.2 Comparative Example 4 Vinegar 41.5 Comparative Example 5 Vinegar 50.2 Comparative Example 6 Vinegar 50.2 commercial brewed vinegar 25.2

As a result, as shown in Table 5, it can be seen that the vinegars of Examples 1 to 4 have significantly higher survival rates of HepG2 compared to the vinegars of Comparative Examples 1 to 6 and recover most of the damage caused by the alcohol treatment.

<Experimental Example 4. Check the taste of vinegar>

To confirm the state of vinegar as a beverage, 10 ml of each vinegar was diluted in 20 ml of water, and 50 people of all ages from 20s to 70s tasted it, and sensory evaluation was performed. Each score was evaluated as very good 5 points, slightly good 4 points, average 3 points, slightly bad 2 points, and bad 1 point.

Condition incense umami Preference for sour taste Example 1 4.1 4.2 4.3 Example 2 4.2 4.2 4.2 Example 3 4.2 4.4 4.1 Example 4 4.0 4.2 4.3 Comparative Example 1 2.8 3.2 3.1 Comparative Example 2 3.1 3.2 3.1 Comparative Example 3 2.8 3.1 2.9 Comparative Example 4 3.2 3.3 3.1 Comparative Example 5 3.2 3.1 3.2 Comparative Example 6 3.1 3.3 3.2 commercial brewed vinegar 2.8 2.6 2.9

As a result, it can be confirmed that the vinegar of Examples 1 to 4 also has good taste as a beverage.

Claims (4)

(Step A) placing wood selected from oak, pine, mulberry and bamboo in a kiln for charcoal production, maintaining the kiln internal temperature at 350 to 450° C. to generate yellowish white smoke, and then collecting the smoke;
(Step B) preparing primary wood vinegar by collecting particulate water droplets generated by condensing the collected smoke;
(Step C) collecting only the yellow liquid of the third layer from the top among the primary wood vinegar separated into 5 layers by leaving the primary wood vinegar in a storage room at 20-30° C. for 6 to 7 months;
(Step D) distilling the liquid phase of the third layer collected from the primary wood vinegar, cooling only the vapor, and collecting it to obtain a purified second wood vinegar;
A method of purifying wood vinegar comprising a. (Step 1) preparing a mixture containing the wood vinegar obtained by the purification method of claim 1;
(Second step) preparing makgeolli by mixing godubap, the mixture, malt water and yeast, fermenting for 7 to 30 days, removing the residue, and adding water so that the alcohol content becomes 5 to 6 wt%; and,
(3rd step) adding seed vinegar to the makgeolli and fermenting;
A method of producing wood vinegar vinegar comprising a. 3. The method of claim 2,
Tangerine peel powder, lemon peel powder, moringa powder, asparagus powder, barley sprout powder, noni powder and activated carbon powder are further mixed in the mixture of the first step. 3. The method of claim 2,
The malt water is a method for producing wood vinegar vinegar, characterized in that the filtrate obtained by mixing malt and water is removed from the malt ingredients.