KR20230146683A - Aronia vinegar and manufacture method thereof - Google Patents

Abstract

The present invention maximizes the natural functionality of aronia fruit materials and maximizes components beneficial to the human body, as well as adding processed sugars and plum fermentation liquid to improve various organic acids and minerals and maintain taste and nutrients in a concentrate. It relates to an aronia vinegar composition prepared and a method for producing the same.

Description

Aronia vinegar composition and manufacturing method thereof {ARONIA VINEGAR AND MANUFACTURE METHOD THEREOF}

The present invention relates to an aronia vinegar composition and a method for manufacturing the same. In particular, it maximizes the natural functionality of the aronia fruit material and maximizes components beneficial to the human body, and various organic acids and It relates to an aronia vinegar composition prepared as a concentrate to improve mineral content and maintain taste and nutrients and a method for producing the same.

In general, vinegar is a fermented food that has been used for a long time, both in the East and the West, and is used in various ways not only as a basic seasoning in cooking, but also as a food preservative and for medicinal purposes. The general definition of vinegar is that it is manufactured by fermenting grains, fruits, and alcoholic beverages rich in sugar or starch as main ingredients with microorganisms.

Brewed vinegar made through fermentation has the scent of the raw materials and the scent created during the fermentation process, and contains various volatile and non-volatile organic acids, sugars, amino acids, and esters in addition to acetic acid.

Aronia is a perennial shrub of the Rosaceae family that is native to the northeastern region of North America, and its fruits and leaves are said to have been used as traditional medicine by Indians and early immigrant settlers.

Recently, pure liquor from Poland has been imported into Korea, competing with domestic products, and a lot of it is grown in Gochang-gun, Danyang-gun, etc., so consumption is urgently needed.

Aronia is a combination of red chokeberry, black chokeberry, and purple chokeberry and is also called King's Berry. The fruits of the Aronia tree are also cultivated for edible, food coloring, medicinal, and ornamental purposes.

Aronia's anthocyanin content is 4-5 times higher than that of blueberries, so it contains powerful oxidizing substances, and its polyphenol content is 80 times that of grapes, 20 times that of bokbunjas, and 13 times that of cranberries, making it a large amount of health functional substances. I'm doing it.

Anthocyanins and polyphenols have an antioxidant effect that neutralizes free radicals, a vision recovery effect that promotes the resynthesis of rhodopsin, an effect that prevents vascular diseases by suppressing cholesterol in blood vessels, and an effect in preventing and treating various brain diseases by interacting with catechins. It is known to have a diabetes prevention effect by improving insulin production, an effect of improving immunity by promoting the production of white blood cells, and a diet effect by breaking down body fat.

Meanwhile, as a prior art related to aronia, Korean Patent Registration No. 10-1383276, “Aronia beverage concentrate and method for manufacturing the same” (registration date: 2014.04.02) involves putting aronia fruits in a mill, pulverizing them, and adding primary enzymes. A process of preheating at 45~60℃ for 1~2 hours and pressing the preheated material to obtain a filtrate, separating the residue and obtaining a filtrate by pressing the preheated material through a sieve of 10~50 mesh. and a process of adding a secondary enzyme to the filtrate and maturing it at 45-60°C for 1-2 hours, adding a purifying agent selected from natural plants to the aged product, precipitating suspended components, and filtering, to 60-75 degrees Celsius. Obtaining an aronia beverage concentrate having a concentration in the brix range, containing the aronia concentrate in the range of 1 to 10 wt%, and 1 to 5 wt% of an edible additive selected from one or more of sodium citrate, malic acid, silicon dioxide, and flavoring This relates to an aronia drink that is provided as a premix raw material for beverages with the remaining amount of sugars after being included in the range.

Other prior art related to aronia includes Korean Patent Publication No. 10-1163072, “Method for Purification and Powdering of Aronia Fruit Extract” (registration date: 2012.06.29), which uses column chromatography on the raw extract of Aronia fruit. A method of purifying aronia fruit extract with a high content of anthocyanin, an indicator substance, and low processing cost, by performing photography using Diaion HP20 resin as an adsorption resin and ethanol acidified by sulfuric acid or citric acid as a washing solvent. and a method of powdering the purified product obtained by this method.

Meanwhile, plums are rich in minerals such as Ca, K, Mg, Na, Fe, Za, and Mn, and are more alkaline than the acidic components Cl, S, and P at a ratio of 5:1, making them a strong alkaline food. Organic acids and inorganic components such as citric acid in plums promote gastric juice secretion, increase appetite, increase digestion and absorption, promote liver activity, and facilitate metabolism, making them excellent for treating polar opposite symptoms such as diarrhea, constipation, hyperacidity, and anacidosis. There is, and this is called the immediate efficacy or reversibility of plum (Sanghee Lee. 2002. Plum. Nexus book).

Plums are an alkaline food and have a high content of organic acids such as citric acid and malic acid, which prevents the accumulation of lactic acid in the human body and is good for fatigue recovery. It is known to increase the absorption rate of calcium in the body. It is highly effective in preventing various adult diseases caused by acidification of the human body, and is antibacterial. It has an active, appetite-enhancing, powerful sterilizing, and insecticidal effect, and plum's pyruvic acid and picric acid are known to have excellent detoxification effects by protecting the liver and improving liver function.

Korea's processed plum products include plum syrup, plum extract (plum syrup), plum wine, plum tea, plum jam, plum vinegar, plum kimchi (matcha), pickled plum, plum soybean paste, plum red pepper paste, plum jelly, plum porridge, ice cream, and makgeolli. , candy, jelly, plum salt, cold noodles, Korean sweets, plum walnut snacks, plum pillows, etc., and it was found that there is a significant demand for seasoning powders and semi-processed foods along with processed products, and the use of plums and plum blossoms is used in various types of food. It can be said to have influenced the diversification of and expansion of the consumer class (Kim Jeong-ok, Shin Mal-sik. 2007. Plum and plum blossoms in Korean food culture. Honam Cultural Studies. 40:79-116).

However, as described above, although a number of techniques have been disclosed for producing vinegar using plums containing a large amount of useful substances and using plum saccharides, aronia, fermented vinegar, and plum There is a need for research on aronia vinegar to which the quality of certain tastes has been improved by adding fermentation broth, etc., and to which various minerals and organic acids have been added.

Korean Patent Registration No. 10-1383276 “Aronia beverage concentrate and manufacturing method thereof” (Registration date: 2014.04.02) Korean Patent Registration No. 10-1163072 “Method for purifying and powdering Aronia fruit extract” (Registration date: 2012.06.29)

The present invention was created to solve the above-mentioned problems in consideration of them. The purpose is to maximize the natural functionality of the aronia fruit material and maximize the components beneficial to the human body, as well as to add processed sugars and fermented plum broth. The aim is to provide an aronia vinegar composition prepared as a concentrate to improve various organic acids and minerals and maintain taste and nutrients, and a method for manufacturing the same.

The present invention to achieve the above object is 30 to 35% by weight of aronia fruit, 30 to 35% by weight of processed sugar, 30 to 35% by weight of fermented vinegar, 3.970 to 3.995% by weight of fermented plum liquid, and citric acid, based on the total weight%. It is characterized in that it consists of 0.01 to 0.02% by weight.

More specifically, it contains 32% by weight of the aronia fruit, 32% by weight of processed sugar products, 32% by weight of fermented vinegar, 3.985% by weight of fermented plum liquid, and 0.015% by weight of citric acid, based on the total weight%.

The processed sugar product uses unrefined raw sugar that is 100% sugar cane, and the citric acid uses anhydrous citric acid.

The method for manufacturing aronia grass, which is another characteristic element of the present invention, includes a storage step in which workers visually select aronia materials for product inspection after the aronia materials are received and store the aronia materials selected as eligible products in a raw material warehouse, A washing step of washing and disinfecting the selected aronia materials, a processing step of crushing the aronia materials washed through the washing step together with the peel, and weighing a certain amount of the aronia materials that have gone through the processing steps. A weighing step of subdividing and measuring a certain amount of fermented vinegar and unrefined raw materials, a mixing step of placing the measured amount of fermented vinegar, unrefined raw sugar, and aronia ingredients in a stirrer and mixing them, then placing them in a sterilized container, and placing the container in a sterilized container. A maturation step of maturing for more than 21 days in a maturation warehouse with a temperature of ~10°C, an addition step of adding fermented plum liquid and citric acid into the aged container, filtering out impurities and debris in the container, disinfecting and cooling, and placing it in a packaging container. It is characterized by having an inspection step of packaging and inspecting, and a packaging step of inspecting and packaging the finished Aronia vinegar product in the packaging container again.

In the mixing step, 32% by weight of aronia fruit, 32% by weight of processed sugar, and 32% by weight of fermented vinegar are mixed, and in the addition step, 3.985% by weight of fermented plum liquid, and 0.015% by weight of citric acid are added to the total weight. % is added.

The present invention combines aronia fruit, processed sugar products, fermented vinegar, plum fermentation liquid, and anhydrous citric acid to increase the addition ratio of various minerals and organic acids beneficial to the human body to support the user's health, as well as the taste and nutrients when drinking. This has the useful advantage of improving the functionality of the supply.

In addition, the present invention provides beneficial functions of aronia fruits, which contain large amounts of nutrients such as anthocyanin, folic acid, phenolic acid, lutein, vitamin C, and vitamin E, such as anti-aging, anti-cancer effect, and lowering cholesterol levels to prevent cardiovascular disease and stroke, etc. In addition to the functions of unrefined raw sugar containing various minerals and organic acids, it also provides the functionality of fermented vinegar and plum fermentation liquid, and has the advantage of improving preservability by adding anhydrous citric acid, which functions as a natural preservative.

The aronia vinegar composition according to the present invention contains 30-35% by weight of aronia fruit, 30-35% by weight of processed sugar, 30-35% by weight of fermented vinegar, 3.970-3.995% by weight of fermented plum liquid, and 0.01% citric acid, based on the total weight%. It consists of ~0.02% by weight.

The aronia fruit of the present invention adopts domestically produced fresh fruit, visually checks and selects the degree of damage or growth during harvesting, stores the selected aronia fruit in a raw material storage warehouse, and performs the manufacturing process of aronia vinegar using the stored aronia fruit. When it starts, it will be cleaned and disinfected.

The aronia fruit contains anthocyanin (antioxidant), folic acid, phenolic acid, lutein, vitamin C, vitamin E, etc.

The anthocyanin helps in skin care by suppressing harmful oxygen radicals and blocking collagen-decomposing enzymes, and has anti-aging, anti-cancer effects and lowers cholesterol levels, thereby preventing cardiovascular disease and stroke.

In addition, the aronia fruit has a good effect on diabetes by promoting the activation of insulin secretion, which prevents cataracts and vision loss due to the ingredient that promotes the resynthesis of rhodopsin, and has a good benefit in preventing constipation by activating intestinal motility due to dietary fiber. .

When the aronia fruit contains less than 30% by weight of the total weight, it is difficult to satisfy the efficacy described above, and when it contains more than 35% by weight, it is difficult to obtain increased efficacy compared to the efficacy of components by weight or less, which becomes a factor in increasing the cost.

It is preferable that the processed sugar product uses unrefined raw sugar composed of 100% sugar cane.

The unrefined raw sugar (or unrefined sugar) is sugar containing molasses that can be obtained from the mother liquor by evaporating sugarcane juice, and how much molasses remains in the sugar crystals is determined depending on whether centrifugation is performed.

Since the unrefined raw sugar further contains molasses, it contains vitamins, minerals, proteins, etc.

In addition, unrefined raw sugar has the function of soothing menstrual pain and preventing skin aging.

The processed saccharide product, which is unrefined raw sugar, lacks sweetness if it is less than 30% by weight of the total weight, and there is a risk of an astringent taste due to the tannin contained in aronia peel, making it difficult to satisfy the taste of consumers and lacking mineral components. There is a risk that it will spoil, and if it exceeds 35% by weight, the sweet taste may be perceived as too excessive, which may reduce consumer preference.

The fermented vinegar has the effect of relieving stress by using acetic acid, the main ingredient in vinegar, and the organic acid in the vinegar decomposes the lactic acid that remains in the human body and cannot be discharged to the outside, into carbon dioxide gas and water that are harmless to the human body, helping to relieve fatigue. It performs a helpful function.

If the amount of fermented vinegar is less than 30% by weight of the total weight, it is difficult to obtain sufficient effect due to a lack of organic acids, and if it exceeds 35% by weight, the sour taste is excessive, which may reduce consumer preference.

The fermented plum liquid has the effect of plum, which is good for fatigue recovery, and performs the function of decomposing and excreting lactic acid in the human body.

In addition, the fermented plum liquid has the advantage of not only improving liver function but also preventing constipation because the pyruvic acid and picric acid contained in plums have properties that protect the liver and are good for detoxification.

In the present invention, if the fermented plum liquid is less than 3.970% by weight of the total weight, it is difficult to demonstrate the above effects, and if it exceeds 3.995% by weight, it is difficult to obtain increased efficacy compared to the efficacy of components by weight or less, and it is a factor in increasing the cost. do.

The citric acid is one of the polybasic carboxylic acids having a hydroxyl group, and has a natural preservative function, so it is used as a flavoring agent or preservative.

When the citric acid is added in an amount of less than 0.01% by weight relative to the total weight, the preservation function is reduced, whereas when it exceeds 0.02% by weight, it is difficult to obtain increased efficacy compared to the efficacy of components by weight or less, and when consumed in excess, it has a very sour taste. There is a risk of side effects such as stomach pain, heartburn, and blood clotting problems.

More specifically, it is preferable to consist of 32% by weight of the aronia fruit, 32% by weight of processed sugar products, 32% by weight of fermented vinegar, 3.985% by weight of fermented plum liquid, and 0.015% by weight of citric acid, based on the total weight%.

The method for manufacturing aronia grass, which is another characteristic element of the present invention, includes a storage step in which workers visually select aronia materials for product inspection after the aronia materials are received and store the aronia materials selected as eligible products in a raw material warehouse, A washing step of washing and disinfecting the selected aronia materials, a processing step of crushing the aronia materials washed through the washing step together with the peel, and weighing a certain amount of the aronia materials that have gone through the processing steps. A weighing step of subdividing and measuring a certain amount of fermented vinegar and unrefined raw materials, a mixing step of placing the measured amount of fermented vinegar, unrefined raw sugar, and aronia ingredients in a stirrer and mixing them, then placing them in a sterilized container, and placing the container in a sterilized container. A maturation step of maturing for more than 21 days in a maturation warehouse with a temperature of ~10°C, an addition step of adding fermented plum liquid and citric acid into the aged container, filtering out impurities and debris in the container, disinfecting and cooling, and placing it in a packaging container. It is characterized by having an inspection step of packaging and inspecting, and a packaging step of inspecting and packaging the finished Aronia vinegar product in the packaging container again.

In the ripening step, if the temperature is below 0℃, there is a risk of freezing the ingredients in the container and there is a risk of change in physical properties, and if stored at a temperature exceeding 10℃, there is a risk of food deterioration, so as described above, the temperature is 0 to 10. It is desirable to store and ripen within the temperature range of ℃.

In addition, if the ripening date is less than 21 days, there is a risk of unripeness, and when stored for a long time, it is desirable to store the product until it deteriorates.

In the mixing step, 32% by weight of aronia fruit, 32% by weight of processed sugar, and 32% by weight of fermented vinegar are mixed, and in the addition step, 3.985% by weight of fermented plum liquid, and 0.015% by weight of citric acid are added to the total weight. % is added.

In the case of actual consumption, it is preferable to drink the aronia vinegar solution prepared by the above method by diluting it with water. For example, the aronia vinegar solution and water are mixed at a ratio of 1:8 to 9 to make it as a beverage. It is desirable to drink it or use it as a dressing for various salads.

Therefore, the present invention combines aronia fruit, processed sugar products, fermented vinegar, plum fermentation liquid, and anhydrous citric acid to increase the addition ratio of various minerals and organic acids beneficial to the human body to support the user's health, as well as the taste when drinking. It has the useful advantage of improving the functionality of food and nutrient supply.

In addition, the present invention provides beneficial functions of aronia fruits, which contain large amounts of nutrients such as anthocyanin (antioxidant), folic acid, phenolic acid, lutein, vitamin C, and vitamin E, such as anti-aging, anti-cancer effect, and lowering cholesterol levels to prevent cardiovascular disease. In addition to functions such as prevention of stroke, it provides the functionality of unrefined raw sugar, fermented vinegar, and plum fermentation liquid containing various minerals and organic acids, and has the advantage of improving preservability by adding anhydrous citric acid, which functions as a natural preservative.

Claims (5)

It is characterized by consisting of 30-35% by weight of aronia fruit, 30-35% by weight of processed sugar products, 30-35% by weight of fermented vinegar, 3.970-3.995% by weight of fermented plum liquid, and 0.01-0.02% by weight of citric acid, based on the total weight%. Aronia vinegar composition. The aronia according to claim 1, which is composed of 32% by weight of aronia fruit, 32% by weight of processed sugar, 32% by weight of fermented vinegar, 3.985% by weight of fermented plum liquid, and 0.015% by weight of citric acid, based on the total weight%. Second composition. The aronia vinegar composition according to claim 1, wherein the processed sugar product uses unrefined raw sugar that is 100% sugar cane, and the citric acid uses citric anhydride. After the aronia materials are received, a worker visually selects them for product inspection and stores the aronia materials selected as eligible products in a raw material warehouse;
A washing step of washing and disinfecting the selected aronia material,
A processing step of crushing the aronia material washed through the washing step together with the peel,
A weighing step of measuring and subdividing a certain amount of the aronia material that has gone through the processing step and measuring a certain amount of fermented vinegar and unrefined fabric;
A mixing step of mixing the predetermined amounts of fermented vinegar, unrefined raw sugar, and aronia ingredients in a stirrer and placing them in a sterilized container;
A maturation step of maturing the container in a maturation warehouse with a temperature of 0 to 10 degrees Celsius for more than 21 days,
An addition step of adding fermented plum liquid and citric acid into the aged container,
An inspection step of filtering out impurities and debris in the container, disinfecting and cooling the container, placing it in a packaging container and inspecting it, and
A method for producing Aronia vinegar, characterized in that it includes a packaging step of re-inspecting and packaging the finished Aronia vinegar product in the packaging container. The method of claim 4, wherein in the mixing step, 32% by weight of aronia fruit, 32% by weight of processed sugar, and 32% by weight of fermented vinegar are mixed, and in the addition step, 3.985% by weight of fermented plum liquid is added to the total weight. , and a method for producing aronia vinegar, characterized in that adding 0.015% by weight of citric acid.