KR100752392B1 - Preparation Method of Persimmon Vinegar Using Two step Fermentation and Beverage Conposition thereof - Google Patents
Preparation Method of Persimmon Vinegar Using Two step Fermentation and Beverage Conposition thereof Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 84
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- 238000001914 filtration Methods 0.000 claims abstract description 13
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
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- 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
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
- C12N1/18—Baker's yeast; Brewer's yeast
- C12N1/185—Saccharomyces isolates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/032—Citric acid
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/24—Non-sugar sweeteners
- A23V2250/262—Stevioside
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/70—Vitamins
- A23V2250/704—Vitamin B
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
- C12R2001/85—Saccharomyces
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Abstract
본 발명은 감을 분쇄하고, 상기 분쇄물에 알코올 발효용 효모, 바람직하게는 사카로마이세스 베이아누스를 첨가하여 알코올 발효시키는 단계; 상기 알코올 발효액을 여과하고 얻어진 액을 초산발효하는 단계; 및 상기 초산발효액을 여과한 후 숙성하는 단계를 포함하는 감식초의 제조방법 및 음료조성물을 제공한다.The present invention comprises the steps of grinding the persimmon, alcohol fermentation by adding a yeast for alcohol fermentation, preferably Saccharomyces Bayanus to the pulverized product; Filtering the alcohol fermentation broth and acetic acid fermentation of the solution; And it provides a method for producing persimmon vinegar and beverage composition comprising the step of aging the filtered acetic acid fermentation.
감식초, 2단 발효, 사카로마이세스 베이아누스 Persimmon Vinegar, Two-stage Fermentation, Saccharomyces Beyanus
Description
도 1은 본 발명에 따른 감식초 2단 발효과정의 설명도1 is an explanatory diagram of a two-stage fermentation process persimmon vinegar according to the present invention
도 2는 본 발명에 따른 바람직한 실시예로서 제시되는 감식초의 제조과정을 나타내는 세부 절차도Figure 2 is a detailed procedure showing the manufacturing process of persimmon vinegar presented as a preferred embodiment according to the present invention
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본 발명은 감식초의 제조방법 및 음료조성물에 관한 것으로, 보다 상세하게는 종래 복발효법에서 초래되는 단점을 가지지 않는 신규한 감식초의 제조방법 및 동 감식초를 함유한 음료조성물에 관한 것이다.The present invention relates to a method for producing persimmon vinegar and a beverage composition, and more particularly, to a novel method for preparing persimmon vinegar without the disadvantages caused by the conventional fermentation method and a beverage composition containing the same vinegar.
감은 동양이 원산지로 한국에서도 일찍부터 재배된 과실이다. 감은 성숙기의 기온상태가 품질에 많은 영향을 미치며, 또한 내한성이 약하므로 한국에서는 주로 충남 이남 지방에서만 재배한다. 감의 주성분은 당질이 15∼16％ 정도이며 대부분 이 포도당과 과당이다. 이와 같은 감은 크게 단감과 떫은감으로 대별되며 타 과실에 비하여 시비나 농약의 사용이 적고 기호성이 높아 매년 생산과 소비가 증가 추세에 있다. 특히 단감은 기호성이 좋아 대부분 생과로 애용되고 있으나 유통·저장중에 연화현상과 환경요인에 따른 생리적 장애로 쉽게 품질이 저하되어 상품화가 불가능한 많은 불량과가 발생하게 된다. 떫은감의 경우도 탈삽 또는 연화 과정을 거쳐야 할 뿐만 아니라 기호적으로 단감에 비하여 선호도가 낮고 또 과잉생산에 따른 가격 폭락으로 일부가 수확도 되지 않은 상태로 나무에서 버려지는 등 많은 경제적 손실이 초래되는 문제가 있다. 그러나 이러한 영양적인 특성에도 불구하고 다른 과실에 비하여 그 이용성이 제한되어 왔으며, 감을 이용한 가장 대표적인 가공식품으로 곶감, 연시, 수정과, 건과, 감분말, 감식초 등이 제조되고 있다.Persimmons are native to the Orient and were cultivated early in Korea. Persimmons are grown only in south Chungcheong province in Korea because of the high temperature of maturity and quality of cold. The main components of persimmon sugar is about 15 to 16%, mostly glucose and fructose. These persimmons are divided into sweet persimmons and persimmon persimmons. The production and consumption of the persimmons are increasing year by year because of the lack of fertilizer or pesticides and palatability compared to other fruits. In particular, sweet persimmons have good palatability and are frequently used as raw fruits, but during the distribution and storage, the quality is easily degraded due to physiological disturbances caused by softening and environmental factors, resulting in many defective fruits that cannot be commercialized. In the case of red persimmons, not only must they undergo desorption or softening, but they also have a lot of economic losses, such as the preference is lower than sweet persimmons, and the price plunges due to overproduction, which are partly discarded from trees without being harvested. there is a problem. However, despite its nutritional properties, its availability has been limited compared to other fruits, and dried persimmons, yeast, fertilized fruit, dried fruit, persimmon powder, and persimmon vinegar are manufactured as the most representative processed food using persimmon.
감식초는 옛날부터 일반 농가에서 제조·이용되어온 전통발효식품으로 숙취제거, 피로회복 및 정장작용 등의 민간요법에 애용되어 왔다. 최근 급격한 경제성장 및 건강에 대한 인식전환으로 천연소재의 전통양조식초에 대한 관심이 높아져 상품으로 시판·유통되고 있는 재래식 감식초는 수확된 감을 장기간이 소요되는 복발효의 자연발효에 의해 출하한다. 그러나 감에 많이 함유된 탄닌성분은 떫은맛과 폴리페놀 옥시다아제의 기질이 되어 갈변현상과 알콜발효를 저해하고 효소단백질과 복합체를 형성하여 유색 침전물이 생성되기도 하며, 잡균의 오염으로 비위생적이고 제조때마다 제품의 색상이 변색되어 상품성이 낮을 뿐만 아니라 5∼6개월간의 장기간 발효로 대량생산 및 보존이 어려워 경제성이 낮은 문제가 있다.Persimmon vinegar is a traditional fermented food that has been manufactured and used in general farms since ancient times, and has been used for folk remedies such as hangover removal, fatigue recovery, and dressing. Recently, due to the rapid economic growth and the shift in awareness of health, the conventional persimmon vinegar, which is marketed and distributed as a commodity due to the increased interest in traditional vinegar of natural materials, is shipped by the long-term natural fermentation of persimmon fermentation. However, tannin contained in persimmon is a substrate of astringent taste and polyphenol oxidase, which inhibits browning phenomenon and alcohol fermentation, forms complexes with enzyme protein, and produces colored precipitates. The color of the color change is not only low commerciality, but long-term fermentation for 5-6 months is difficult to mass production and storage, there is a problem of low economic efficiency.
본 발명은 상기한 바와 같은 종래 기술이 가지는 한계를 극복하기 위해 제안된 것으로, 그 목적은 상기한 문제가 없는 감식초의 신규한 제조방법 및 음료조성물을 제공함에 있다.The present invention has been proposed to overcome the limitations of the prior art as described above, and an object thereof is to provide a novel production method and a beverage composition of persimmon vinegar without the above problems.
상기한 목적을 달성하기 위하여 본 발명은 감을 분쇄하고, 상기 분쇄물에 알코올 발효용 효모를 첨가하여 알코올 발효시키는 단계; 상기 알코올 발효액을 여과하고 얻어진 액을 초산발효하는 단계; 및 상기 초산발효액을 여과한 후 숙성하는 단계를 포함하는 감식초의 제조방법을 제공한다.In order to achieve the above object, the present invention comprises the steps of grinding the persimmon, alcohol fermentation by adding a yeast for alcohol fermentation to the pulverized product; Filtering the alcohol fermentation broth and acetic acid fermentation of the solution; And it provides a method for producing persimmon vinegar comprising the step of aging after filtering the acetic acid fermentation solution.
본 발명에 의하면 바람직하게는 상기 알코올발효용 효모는 사카로마이세스 베이아누스인 것을 특징으로 하는 감식초의 제조방법을 제공한다.According to the present invention, the alcohol fermentation yeast preferably provides a method for producing persimmon vinegar, characterized in that Saccharomyces beyanus.
본 발명에 의하면 바람직하게는 상기 알코올 발효 개시 이전 또는 과정중에 펙티나제를 첨가하는 것을 특징으로 하는 감식초의 제조방법을 제공한다.According to the present invention preferably provides a method for producing persimmon vinegar characterized in that the pectinase is added before or during the start of the alcohol fermentation.
본 발명에 의하면 바람직하게는 상기 초산발효에 사용되는 발효스타터는 초산균을 함유한 감식초가 사용되어짐을 특징으로 하는 감식초의 제조방법을 제공한다.According to the present invention, the fermentation starter is preferably used for acetic acid fermentation provides a method for producing persimmon vinegar characterized in that the persimmon vinegar containing acetic acid bacteria is used.
또한 본 발명은 상기 방법에 의해 얻어진 감식초를 함유하는 음료조성물을 제공한다.The present invention also provides a beverage composition containing persimmon vinegar obtained by the above method.
본 발명에 의하면 바람직하게는 상기 음료조성물은 총산 5％ 이상의 감식초 로 산도를 2.4∼2.5％로 조절하고, 벌꿀 0.5∼1.0％, 스테비오사이드 0.02∼0.05％ 또는 스테비아원액 0.6∼2.5％, 비타민 B2 0.05∼0.2％, 구연산 0.02∼0.5％를 포함하는 것을 특징으로 하는 음료조성물을 제공한다. According to the present invention, preferably, the beverage composition is adjusted to acidity of 2.4 to 2.5% with persimmon vinegar of 5% or more of total acid, 0.5 to 1.0% of honey, 0.02 to 0.05% of stevioside, or 0.6 to 2.5% of stevia stock, and vitamin B2 0.05. Provided is a beverage composition comprising -0.2% and citric acid 0.02-0.5%.
이하 본 발명의 내용을 보다 상세하게 설명하면 다음과 같다.Hereinafter, the content of the present invention will be described in detail.
본 발명에 의한 감식초의 제조방법은 종래 장기간이 소요되고 품질을 저하시키는 복발효와는 달리 도 1에 도시한 바와 같이 효모를 이용한 알코올 발효와, 초산균을 이용한 초산발효의 2단 발효공정에 의하는 것에 특징이 있다.The method for preparing persimmon vinegar according to the present invention is different from the double fermentation, which takes a long time and reduces the quality of the prior art, as shown in FIG. 1 by alcohol fermentation using yeast and two-stage fermentation process of acetic acid fermentation using acetic acid bacteria. It is characterized by
본 발명에 사용가능한 감의 종류에는 특별한 한정을 요하지는 아니하며, 종래 복발효시 사용되어오던 통상적인 감을 원료로 사용할 수 있다. The kind of persimmons that can be used in the present invention does not require any particular limitation, and conventional persimmons that have been used in the conventional double fermentation may be used as raw materials.
도 2는 본 발명에 따른 감식초의 전체적인 절차흐름을 나타낸다. 이하, 본 발명에 따른 감식초의 제조방법을 도 2에 도시된 순서에 따라 설명하기로 한다. Figure 2 shows the overall flow of the persimmon vinegar according to the present invention. Hereinafter, a method of manufacturing persimmon vinegar according to the present invention will be described in the order shown in FIG. 2.
먼저 감을 원료로 알코올 발효하기 위하여 감의 꼭지부분 등의 발효시 불필요한 부분을 제거한 후, 감을 골고루 으깨어 발효과정을 용이하게 할 필요가 있다.First, in order to ferment alcohol as a raw material, it is necessary to remove unnecessary parts during fermentation, such as the top of the persimmon, and to crush the persimmons evenly to facilitate the fermentation process.
으깨어진 감에 알코올 발효를 위한 효모균을 첨가한다. 알코올 발효에 사용되는 효모는 바람직하게는 사카로마이세스 베이아누스(Saccharomyces bayanus)를 사용한다. 상기 효모는 감을 구성하는 각종 발효성당을 알코올로 전환시키는 능력이 매우 우수하다. 상기 효모균은 상기 으깨어지진 감에 바람직하게는 2∼10％ 종배양, 보다 바람직하게는 4∼6％, 가장 바람직하게는 5％의 종배양액을 첨가하여 준다. 상기 효모의 첨가량은 특별한 한정을 요하지는 아니하나, 바람직하게는 감의 중량을 기준으로 감펄프질에 대하여 1∼10 중량％를 첨가하는 것이 좋다.To the crushed persimmon is added yeast for alcohol fermentation. Yeast used for alcohol fermentation preferably uses Saccharomyces bayanus. The yeast is very excellent in the ability to convert various fermentable sugars constituting the persimmon to alcohol. The yeast is preferably added 2 to 10% seed culture, more preferably 4 to 6% and most preferably 5% seed culture liquid to the crushed persimmon. The addition amount of the yeast is not particularly limited, but preferably 1 to 10% by weight based on the weight of the persimmon persimmon pulp.
상기 효모에 의한 알코올 발효과정의 이전에 또는 동시에 단백질을 분해하기 위한 펙티나제를 더 첨가하는 것이 좋다. 이는 감펄프질을 분해하기 위함으로서 후속공정인 알코올 발효 및 초산 발효공정을 용이하게 하면서 감식초의 수율증진에도 크게 기여할 수 있기 때문에서이다. 펙티나제의 첨가량은 30∼80 ppm 정도, 보다 바람직하게는 50∼70 ppm, 가장 바람직하게는 60ppm 첨가하는 것이 좋다. 펙티나제를 첨가한 후 효소반응은 실온에서 10∼14시간 정도 수행하는 것이 좋다.It is preferable to further add pectinase to decompose the protein before or simultaneously with the alcoholic fermentation process by the yeast. This is because it can greatly contribute to increase the yield of persimmon vinegar while facilitating the alcohol fermentation and acetic acid fermentation process to decompose persimmon pulp. The amount of pectinase added is about 30 to 80 ppm, more preferably 50 to 70 ppm, and most preferably 60 ppm. After adding the pectinase, the enzyme reaction may be performed at room temperature for about 10 to 14 hours.
알코올 발효과정은 공기를 차단한 상태로 바람직하게는 24∼26℃에서 3∼10일간 수행된다. 주발효가 종료된 다음 15℃ 전후의 온도에서 1∼2개월간 숙성 발효시켜 감 와인을 얻는다면 더욱 바람직하다. 상기 알코올 발효과정의 이전에 당도를 10∼20brix, 바람직하게는 14∼16brix, 보다 발람직하게는 15brix로 조절하는 과정을 두는 것이 좋다.The alcohol fermentation process is preferably performed for 3 to 10 days at 24 to 26 ° C. with air blocking. It is more preferable to obtain persimmon wine by fermenting for 1-2 months at the temperature around 15 ° C. after the main fermentation is completed. Prior to the alcohol fermentation process, it is preferable to adjust the sugar content to 10 to 20 brix, preferably 14 to 16 brix, more preferably 15 brix.
다음 과정은 상기 알코올 발효액을 여과하여 얻어진 발효액에 초산균을 첨가하여 초산발효를 실시한다. 이때 바람직하게는 얻어진 발효액은 초산균 배양에 적합한 알코올 농도인 2∼7％ 정도를 유지하도록 경우에 따라 희석되어질 수 있다. 초산균은 바람직하게는 초산균을 함유한 감식초를 첨가하는 것이 결과적으로 얻어지는 발효 및 관능적 품질에서 특히 좋으며, 본 발명의 바람직한 실시예에서는 5％ 고산 감식초(고산감골식품, 한국)가 사용되었다. 이와 같은 감식초는 바람직하게는 0.1∼15중량％, 보다 바람직하게는 2∼10중량％, 특히 바람직하게는 5∼7중량％ 첨가될 수 있다. 초산발효는 바람직하게는 15∼20℃에서 30∼45일 동안 수행된다.Next, acetic acid is added to the fermentation broth obtained by filtering the alcoholic fermentation broth to perform acetic acid fermentation. In this case, preferably, the obtained fermentation broth may be diluted in some cases to maintain an alcohol concentration of about 2 to 7% suitable for acetic acid culture. Acetic acid bacteria are particularly good in fermentation and organoleptic quality resulting from the addition of persimmon vinegar containing acetic acid bacteria. In a preferred embodiment of the present invention, 5% alpine persimmon vinegar (Alpine persimmon food, Korea) was used. Such persimmon vinegar is preferably 0.1 to 15% by weight, more preferably 2 to 10% by weight, particularly preferably 5 to 7% by weight. Acetic acid fermentation is preferably carried out at 15 to 20 ℃ for 30 to 45 days.
상기한 바와 같이 2단 발효과정을 거쳐 얻어지는 감식초는 5∼10℃에서 충분한 기간동안 숙성하고 여과하는 과정을 거쳐 최종제품으로 제조된다. 바람직하게는 2년 이상 숙성하는 것이 좋다.As described above, persimmon vinegar obtained through a two-stage fermentation process is produced as a final product through a process of ripening and filtering for a sufficient period at 5 ~ 10 ℃. Preferably aged for 2 years or more.
상기한 바와 같은 감식초는 가정용 감식초의 원료로서 또는 음료조성물의 주성분으로서 제공되어질 수 있다. 가정용 감식초로 제조되는 경우 바람직한 실시예로서 그 조성은 총산 5％ 이상의 감식초로 산도를 2.4∼2.5％로 조절한 것 50중량％, 벌꿀 0.5∼1.0중량％, 스테비오사이드 0.02∼0.05중량％ 또는 스테비아원액 0.6∼2.5중량％, 비타민 B2 0.05∼0.2중량％, 구연산 0.02∼0.5중량％, 잔량의 정제수를 포함할 수 있다.Persimmon vinegar as described above may be provided as a raw material of domestic persimmon vinegar or as a main component of the beverage composition. In the case of the production of domestic persimmon vinegar, the preferred embodiment is that the composition is adjusted to acidity of 2.4 to 2.5% with persimmon vinegar of 5% or more of total acid, 50% by weight, honey 0.5 to 1.0% by weight, stevioside 0.02 to 0.05% by weight or stevia 0.6-2.5% by weight, vitamin B2 0.05-0.2% by weight, citric acid 0.02-0.5% by weight, and the residual amount of purified water.
또한, 음료조성물의 경우 그 성분조성은 총산 5％ 이상의 감식초로 산도를 2.4∼2.5％로 조절한 것 2∼5중량％, 벌꿀 0.5∼1.0중량％, 스테비오사이드 0.02∼0.05중량％ 또는 스테비아원액 0.6∼2.5중량％, 비타민 B2 0.05∼0.2중량％, 구연산 0.02∼0.5중량％, 잔량의 정제수를 포함할 수 있다. In the case of the beverage composition, the composition of the composition is adjusted to acidity of 2.4 to 2.5% with persimmon vinegar of 5% or more in total acidity, 2 to 5% by weight, honey 0.5 to 1.0% by weight, stevioside 0.02 to 0.05% by weight, or stevia 0.6 It may contain -2.5% by weight, 0.05 to 0.2% by weight of vitamin B2, 0.02 to 0.5% by weight citric acid, and the remaining amount of purified water.
이하 본 발명의 내용을 실시예에 의해 보다 상세하게 설명하기로 한다. 다만 이들 실시예는 본 발명의 내용을 이해하기 위해 제시되는 것일 뿐 본 발명의 권리범위가 이들 실시예에 한정되어지는 것으로 해석되어져서는 아니된다.Hereinafter, the content of the present invention will be described in more detail with reference to Examples. However, these examples are only presented to understand the content of the present invention, and the scope of the present invention should not be construed as being limited to these embodiments.
<실시예 1><Example 1>
꼭지가 제거된 으깨어진 감에 60ppm의 펙티나제를 첨가하고, 사카로마이세스 베이아누스(Saccharomyces bayanus) 2％ 종배양액을 3중량％ 첨가한 후 공기를 차 단시킨 후, 25℃에서 5일간 알코올 발효를 수행하였다.60 ppm of pectinase was added to the crushed persimmon, and 3% by weight of Saccharomyces bayanus 2% culture medium was added and the air was cut off, followed by 5 days at 25 ° C. Alcohol fermentation was performed.
상기 과정을 통해 얻어진 알코올 발효액을 여과착즙하여 얻어진 감와인에 고산 감식초(고산감골식품, 한국)를 5용량％ 첨가하여 20℃에서 40일 동안 초산발효를 수행하였다. 얻어진 발효액을 10℃에서 충분히 숙성시키고 여과하여 최종제품을 제조하였다.The fermentation broth obtained through the above process was added with 5 vol% of alpine persimmon vinegar (Gosan Jolgol Food, Korea) to persimmon wine obtained by filtration and fermentation for acetic acid at 20 ° C. for 40 days. The obtained fermentation broth was sufficiently aged at 10 ° C. and filtered to prepare a final product.
<실시예 2><Example 2>
꼭지가 제거된 으깨어진 감에 60ppm의 펙티나제를 첨가하고, 사카로마이세스 베이아누스(Saccharomyces bayanus) 5％ 종배양액 3중량％ 첨가한 후 공기를 차단시킨 후, 25℃에서 5일간 알코올 발효를 수행하였다.60 ppm of pectinase was added to the crushed persimmons from which the nipple was removed, 3% by weight of 5% Saccharomyces bayanus culture medium was added, and the air was cut off. Was performed.
상기 과정을 통해 얻어진 알코올 발효액을 여과하여 얻어진 감와인에 고산 감식초(고산감골식품, 한국)를 5용량％ 첨가하여 20℃에서 40일 동안 초산발효를 수행하였다. 얻어진 발효액을 여과하고, 10℃에서 충분히 숙성시키고 여과하여 최종제품을 제조하였다.To the persimmon wine obtained by filtering the alcoholic fermentation broth obtained by adding 5% by volume of high acid persimmon vinegar (Gosan-golgam food, Korea) was carried out acetic acid fermentation for 40 days at 20 ℃. The obtained fermentation broth was filtered, matured sufficiently at 10 ° C. and filtered to prepare a final product.
<실시예 3><Example 3>
꼭지가 제거된 으깨어진 감에 60ppm의 펙티나제를 첨가하고, 사카로마이세스 베이아누스(Saccharomyces bayanus) 10％ 종배양액을 3중량％ 첨가한 후 공기를 차단시킨 후, 25℃에서 3일간 알코올 발효를 수행하였다.60 ppm of pectinase was added to the crushed persimmon, and 3% by weight of 10% Saccharomyces bayanus culture medium was added to block the air, followed by alcohol at 25 ° C. for 3 days. Fermentation was carried out.
상기 과정을 통해 얻어진 알코올 발효액을 여과착즙하여 얻어진 감와인에 고산 감식초(고산감골식품, 한국)를 7용량％ 첨가하여 15℃에서 40일 동안 초산발효를 수행하였다. 얻어진 발효액을 여과하고, 10℃에서 충분히 숙성시키고 여과하여 최종제품을 제조하였다.The fermentation broth obtained through the above process was added with 7 vol% of high acid persimmon vinegar (Gosan Jolgol Food, Korea) to persimmon wine obtained by filtration and fermentation for acetic acid at 15 ° C. for 40 days. The obtained fermentation broth was filtered, matured sufficiently at 10 ° C. and filtered to prepare a final product.
<실시예 4><Example 4>
꼭지가 제거된 으깨어진 감에 60ppm의 펙티나제를 첨가하고, 사카로마이세스 베이아누스(Saccharomyces bayanus) 10％ 종배양액을 5용량％ 첨가한 후 공기를 차단시킨 후, 25℃에서 5일 동안 알코올 발효를 수행하였다.60 ppm of pectinase was added to the crushed persimmon, and 5% by volume of Saccharomyces bayanus 10% culture medium was added and the air was cut off, followed by 5 days at 25 ° C. Alcohol fermentation was performed.
상기 과정을 통해 얻어진 알코올 발효액을 여과착즙하여 얻어진 감와인에 고산 감식초(제품명, 한국)를 7용량％ 첨가하여 15℃에서 40일간 초산발효를 수행하였다. 얻어진 발효액을 여과하고, 10℃에서 충분히 숙성시키고 여과하여 최종제품을 제조하였다.The fermentation broth obtained through the above process was added with 7 vol% of high acid persimmon vinegar (product name, Korea) to persimmon wine obtained by filtration and acetic acid fermentation was performed at 15 ° C. for 40 days. The obtained fermentation broth was filtered, matured sufficiently at 10 ° C. and filtered to prepare a final product.
<실시예 5>Example 5
꼭지가 제거된 으깨어진 감에 60ppm의 펙티나제를 첨가하고, 사카로마이세스 베이아누스(Saccharomyces bayanus) 10％ 종배양액을 5용량％ 첨가한 후 공기를 차단시킨 후, 25℃에서 5일간 알코올 발효를 수행하였다.60 ppm of pectinase was added to the crushed persimmon, and 5% by volume of Saccharomyces bayanus 10% culture medium was added, and the air was cut off. Fermentation was carried out.
상기 과정을 통해 얻어진 알코올 발효액을 여과착즙하여 얻어진 감와인에 고산 감식초(고산감골식품, 한국)를 7용량％ 첨가하여 15℃에서 40일 동안 초산발효를 수행하였다. 얻어진 발효액을 여과하고, 10℃에서 충분히 숙성시키고 여과하여 최종제품을 제조하였다.The fermentation broth obtained through the above process was added with 7 vol% of high acid persimmon vinegar (Gosan Jolgol Food, Korea) to persimmon wine obtained by filtration and fermentation for acetic acid at 15 ° C. for 40 days. The obtained fermentation broth was filtered, matured sufficiently at 10 ° C. and filtered to prepare a final product.
<실시예 6><Example 6>
꼭지가 제거된 으깨어진 감에 60ppm의 펙티나제를 첨가하고, 사카로마이세스 베이아누스(Saccharomyces bayanus) 10％ 종배양액을 5중량％ 첨가한 후 공기를 차단시킨 후, 25℃에서 3일간 알코올 발효를 수행하였다.60 ppm of pectinase was added to the crushed persimmon, and 5% by weight of 10% Saccharomyces bayanus culture medium was added. Fermentation was carried out.
상기 과정을 통해 얻어진 알코올 발효액을 여과착즙하여 얻어진 감와인에 고산 감식초(고산감골식품, 한국)를 7용량％ 첨가하여 15℃에서 40일간 초산발효를 수행하였다. 얻어진 발효액을 여과하고, 10℃에서 충분히 숙성시키고 여과하여 최종제품을 제조하였다.The fermentation broth obtained through the above process was added with 7 vol% of high acid persimmon vinegar (Gosan-golgam food, Korea) to persimmon wine obtained by filtration and acetic acid fermentation was performed at 15 ° C. for 40 days. The obtained fermentation broth was filtered, matured sufficiently at 10 ° C. and filtered to prepare a final product.
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<실험예 1> 초산생성능 및 발효효율 평가Experimental Example 1 Evaluation of Acetic Acid Performance and Fermentation Efficiency
상기 각 실시예를 대상으로 초산 생성능 및 발효효율을 평가한 결과는 하기 표 1과 같다.The results of evaluating acetic acid production capacity and fermentation efficiency for each of the examples are shown in Table 1 below.
<표 1> 초산생성능 (단위: 초산 ％) 및 발효효율<Table 1> Acetic acid production performance (unit: acetic acid%) and fermentation efficiency
상기 결과를 통해 확인할 수 있는 바와 같이 본 발명에 따른 감식초는 적정 산도인 5.0 정도를 유지하고 있으며, 단기간내에 발효효율이 대부분 78.0％ 이상을 넘는 것으로 확인되었다.As can be seen through the above results, the persimmon vinegar according to the present invention maintains an appropriate acidity of about 5.0, and it was confirmed that the fermentation efficiency is more than 78.0% or more in the short term.
<실험예 2> 관능평가Experimental Example 2 Sensory Evaluation
상기 각 실시예의 각 샘플을 30인의 미각이 우수한 패널을 대상으로 5점 척도법으로 수행한 관능평가 결과는 하기 표 2에서와 같으며 모든 검사항목에서 우수한 것으로 평가되었다.The sensory evaluation results of the five-point scale method for each panel of 30 excellent taste samples of each example are as shown in Table 2 below and evaluated as excellent in all the test items.
<표 2> 품질특성♪<Table 2> Quality Characteristics ♪
♪-1. 아주나쁘다. 2. 나쁘다. 3. 보통이다. 4. 좋다. 5. 아주좋다♪ -1. Very bad. 2. It's bad. 3. It is normal. 4. Good. 5. Very good
상기 실험결과에 의하면, 본 발명의 각 실시예에 따라 제조된 감식초는 관능성에서 모두 우수한 결과가 얻어졌으며, 특히 실시예 4 내지 6의 경우 특히 선호되는 것을 확인할 수 있었다. 또한, 실시예 1 내지 6에 따라 얻어진 감식초를 시음시킨 경우에서는 30인 모두에게서 피로회복 등 기능성도 함께 증진된 것으로 설문조사되었다.
<실시예 7> 가정용 감식초의 제조
상기 실시예 6에서 얻어진 감식초(총산 5％ 이상의 감식초로 산도를 2.4∼2.5％로 조절한 것)를 주재로 하여 하기 표 3에 나타낸 바와 같은 조성에 따라 혼합하여 가정용 감식초를 제조하였다.According to the experimental results, the persimmon vinegar prepared according to each embodiment of the present invention was obtained in all excellent results, it was confirmed that particularly preferred in the case of Examples 4 to 6. In addition, when tasting the persimmon vinegar obtained according to Examples 1 to 6, it was surveyed that all 30 people also improved the functionality such as fatigue recovery.
Example 7 Preparation of Home Persimmon Vinegar
Persimmon vinegar obtained in Example 6 (with acidity adjusted to 2.4-2.5% with 5% or more of total vinegar) was mixed according to the composition shown in Table 3 below to prepare domestic persimmon vinegar.
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<표 3> 가정용 감식초의 조성(중량％) Table 3 Composition of Home Persimmon Vinegar
<실시예 8> 감식초 함유 음료의 제조Example 8 Preparation of Beverage Containing Persimmon Vinegar
상기 실시예 6에서 얻어진 감식초(총산 5％ 이상의 감식초로 산도를 2.4∼2.5％로 조절한 것)를 주재로 하여 하기 표 4에 나타낸 바와 같은 조성에 따라 혼합하여 감식초 음료를 제조하였다.A persimmon vinegar beverage was prepared by mixing according to the composition shown in Table 4, mainly based on the persimmon vinegar obtained in Example 6 (with acidity adjusted to 2.4 to 2.5% with 5% or more of total persimmon vinegar).
<표 4> 감식초 음료의 조성(중량％)TABLE 4 Composition of Persimmon Vinegar Beverage (% by weight)
<실험예 3> 관능평가Experimental Example 3 Sensory Evaluation
상기 실시예 7 및 8의 각 샘플을 30인의 미각이 우수한 패널을 대상으로 5점 척도법으로 수행한 관능평가 결과는 하기 표 5에서와 같으며 모든 검사항목에서 우수한 것으로 평가되었다.
<표 5> 품질특성♪The sensory evaluation results of each sample of Examples 7 and 8 by a five-point scale method on 30 excellent panels were as shown in Table 5 below and were evaluated as excellent in all the test items.
<Table 5> Quality Characteristics ♪
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♪-1. 아주나쁘다. 2. 나쁘다. 3. 보통이다. 4. 좋다. 5. 아주좋다♪ -1. Very bad. 2. It's bad. 3. It is normal. 4. Good. 5. Very good
상기 실험결과에 의하면, 본 발명의 각 실시예에 따라 제조된 가정용 감식초 및 음료조성물은 관능성에서 모두 우수한 결과가 얻어졌다.According to the results of the experiment, the home persimmon vinegar and the beverage composition prepared according to each embodiment of the present invention was excellent in both sensory results.
이상의 실시예를 통해 명백한 바와 같이, 본 발명에 의하면 종래 복발효에 수반되는 장기간 발효에 따른 생산성의 하락 및 제품의 품질저하 등의 문제가 없이 생산성이 좋고 관능성 및 기능성이 우수한 감식초를 제조할 수 있다.As is apparent from the above embodiments, the present invention can produce persimmon vinegar having good productivity and excellent functionality and functionality without problems such as lowering of productivity and deterioration of product quality due to long-term fermentation associated with conventional fermentation. have.
상술한 바와 같이, 본 발명의 바람직한 실시예를 참조하여 설명하였지만 해당 기술 분야의 숙련된 당업자라면 하기의 특허청구범위에 기재된 본 발명의 사상 및 영역으로부터 벗어나지 않는 범위 내에서 본 발명을 다양하게 수정 및 변경시킬 수 있음을 이해할 수 있을 것이다. As described above, although described with reference to a preferred embodiment of the present invention, those skilled in the art will be variously modified and modified within the scope of the present invention without departing from the spirit and scope of the present invention described in the claims below. It will be appreciated that it can be changed.
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| KR0149279B1 (en) * | 1995-06-28 | 1998-09-15 | 오준석 | Method for quickly preparing a persimmon vinegar |
| KR0151732B1 (en) * | 1995-04-20 | 1998-09-15 | 김강권 | Method for preparing persimmon vinegar |
| KR100237110B1 (en) * | 1997-11-05 | 2000-01-15 | 서권일 | A process of persimmon vinegar using sweet persimmon |
| KR100253894B1 (en) * | 1997-11-14 | 2000-04-15 | 서권일 | A composition of drink containing persimmon vinegar |
| JP2001086977A (en) * | 1999-09-09 | 2001-04-03 | Kyongbuk College Of Science | Persimmon vinegar and method for producing the same |
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| KR0151732B1 (en) * | 1995-04-20 | 1998-09-15 | 김강권 | Method for preparing persimmon vinegar |
| KR0149279B1 (en) * | 1995-06-28 | 1998-09-15 | 오준석 | Method for quickly preparing a persimmon vinegar |
| KR100237110B1 (en) * | 1997-11-05 | 2000-01-15 | 서권일 | A process of persimmon vinegar using sweet persimmon |
| KR100253894B1 (en) * | 1997-11-14 | 2000-04-15 | 서권일 | A composition of drink containing persimmon vinegar |
| JP2001086977A (en) * | 1999-09-09 | 2001-04-03 | Kyongbuk College Of Science | Persimmon vinegar and method for producing the same |
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