KR102583394B1 - Manufacturing method of Vinegar using Sweet Potato and Manufacturing method of Sweet Potato Beverage using Sweet Potato Vinegar - Google Patents
Manufacturing method of Vinegar using Sweet Potato and Manufacturing method of Sweet Potato Beverage using Sweet Potato Vinegar Download PDFInfo
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- KR102583394B1 KR102583394B1 KR1020210095964A KR20210095964A KR102583394B1 KR 102583394 B1 KR102583394 B1 KR 102583394B1 KR 1020210095964 A KR1020210095964 A KR 1020210095964A KR 20210095964 A KR20210095964 A KR 20210095964A KR 102583394 B1 KR102583394 B1 KR 102583394B1
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- sweet potato
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Classifications
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
본 발명은 고구마를 이용한 식초의 제조방법 및 고구마식초를 이용한 고구마음료의 제조방법에 관한 것으로, 고구마를 박피하는 단계(단계 1); 상기 박피한 고구마를 혼합용액에 20~30℃에서 1~2분 동안 침지하는 단계(단계 2); 상기 침지한 고구마를 50~55℃에서 20~25분 동안 1차 가열한 후에 100~105℃에서 10~15분 동안 2차 가열하는 단계(단계 3); 현미추출액 100중량부에 상기 2차 가열된 고구마 30~40중량부를 가하고 95~105℃에서 50~60분 동안 가열한 후에 여과하여 고구마추출액을 수득하는 단계(단계 4); 상기 고구마추출액에 100~150kHz의 초음파를 3~5분 동안 가하는 단계(단계 5); 상기 초음파 처리된 고구마추출액 100중량부에 액화효소 3~4중량부를 첨가하고 60℃에서 20~30분 동안 액화시키는 단계(단계 6); 상기 액화된 고구마추출액 100중량부에 당화효소 3~4중량부를 첨가하고 60℃에서 50~60분 동안 당화시키는 단계(단계 7); 상기 당화된 고구마추출액 100중량부에 고구마외피조청 1~5중량부 및 효모 1~3중량부를 가하고 30~35℃에서 3~4일 동안 알코올 발효시켜 알코올발효액을 수득하는 단계(단계 8); 상기 알코올발효액 100중량부에 초산균 1~5중량부를 가하고 30~35℃에서 10~13일 동안 초산 발효시켜 초산발효액을 제조하는 단계(단계 9); 및 상기 초산발효액을 10~20℃에서 10~30일 동안 숙성시키는 단계(단계 10); 를 포함하는 것을 기술적 특징으로 하며, 텁텁한 맛을 해결할 수 있는 장점이 있으며, 신맛 개선 효과가 우수하고 부드러운 맛이 우수한 장점이 있다.
The present invention relates to a method for producing vinegar using sweet potatoes and a method for producing sweet potato beverages using sweet potato vinegar, comprising the steps of peeling sweet potatoes (step 1); Immersing the peeled sweet potato in a mixed solution at 20-30°C for 1-2 minutes (step 2); First heating the soaked sweet potatoes at 50-55°C for 20-25 minutes and then secondarily heating them at 100-105°C for 10-15 minutes (step 3); Adding 30 to 40 parts by weight of the secondary heated sweet potato to 100 parts by weight of brown rice extract, heating at 95 to 105°C for 50 to 60 minutes, and then filtering to obtain a sweet potato extract (step 4); Applying ultrasonic waves of 100 to 150 kHz to the sweet potato extract for 3 to 5 minutes (step 5); Adding 3 to 4 parts by weight of liquefaction enzyme to 100 parts by weight of the sonicated sweet potato extract and liquefying it at 60°C for 20 to 30 minutes (step 6); Adding 3 to 4 parts by weight of saccharification enzyme to 100 parts by weight of the liquefied sweet potato extract and saccharifying it at 60°C for 50 to 60 minutes (step 7); Adding 1 to 5 parts by weight of sweet potato peel syrup and 1 to 3 parts by weight of yeast to 100 parts by weight of the saccharified sweet potato extract and performing alcohol fermentation at 30 to 35°C for 3 to 4 days to obtain an alcohol fermentation broth (step 8); Preparing an acetic acid fermentation broth by adding 1 to 5 parts by weight of acetic acid bacteria to 100 parts by weight of the alcoholic fermentation broth and fermenting the acetic acid at 30 to 35° C. for 10 to 13 days (step 9); and maturing the acetic acid fermentation liquid at 10 to 20°C for 10 to 30 days (step 10); Its technical features include that it has the advantage of resolving dull tastes, has an excellent sour taste improvement effect, and has an excellent smooth taste.
Description
본 발명은 고구마를 이용한 식초의 제조방법 및 고구마식초를 이용한 고구마음료의 제조방법에 관한 것으로, 보다 상세하게는 텁텁한 맛을 해결할 수 있으며, 신맛 개선 효과가 우수하고 부드러운 맛이 우수한, 고구마를 이용한 식초의 제조방법 및 고구마식초를 이용한 고구마음료의 제조방법에 관한 것이다.The present invention relates to a method of producing vinegar using sweet potatoes and a method of producing a sweet potato beverage using sweet potato vinegar. More specifically, it relates to a method of producing vinegar using sweet potatoes, which can solve the dull taste, has an excellent sour taste improvement effect, and has an excellent smooth taste. It relates to the manufacturing method of and the manufacturing method of sweet potato beverage using sweet potato vinegar.
식초는 동서양을 막론하고 오랜 기간 이용되어 온 전통 발효식품으로, 식품 보존 효과뿐만 아니라 식품 방향제 또는 치료제로 널리 사용되고 있는데, 일반적으로 식초는 음식물 자체의 맛을 좋게 할 뿐 아니라 짠맛을 덜어주고 지방을 중화시켜 주는 작용을 한다.Vinegar is a traditional fermented food that has been used for a long time, both in the East and the West. It is widely used not only for its food preservation effect but also as a food aromatic or treatment agent. In general, vinegar not only improves the taste of the food itself, but also reduces saltiness and neutralizes fat. It has the effect of doing so.
또한, 식초는 피를 맑게 하며 피로 회복에 효과가 크고 각종 성인병을 치료하는데 좋은 원료로 널리 알려져 있으며, 식초에 함유되어 있는 유기산과 아미노산 등은 질병에 대한 저항력을 높여 주고 위에서 흡수되어 산성체질을 개선하는 효과를 나타낸다.In addition, vinegar is widely known as a good raw material for purifying the blood, relieving fatigue, and treating various adult diseases. The organic acids and amino acids contained in vinegar increase resistance to diseases and are absorbed from the stomach, improving acid constitution. It shows the effect of
식초는 초산 이외의 각종 휘발성 및 비휘발성 유기산류, 당류, 아미노산류, 에스테르류를 함유하고 있어 식욕을 자극하는 방향과 맛을 가지며 생체 조직 내에서 쉽게 분해되어 다른 열량원보다 빠르게 칼로리를 발생하는 스테미너 식품으로 알려져 있다. 천연식초는 동맥경화, 고혈압 등의 성인병 예방효과, 식중독균의 살균효과, 콜레스테롤 저하효과, 체지방 감소 및 피로회복 효과 등에 관한 연구가 보고되면서 기능성 식품으로 인정되고 있고 다양한 용도로의 개발이 진행되고 있다.Vinegar contains various volatile and non-volatile organic acids, sugars, amino acids, and esters other than acetic acid, so it has an aroma and taste that stimulates the appetite. It is easily decomposed within biological tissues and is a stamina product that generates calories faster than other calorie sources. Known as food. Natural vinegar is recognized as a functional food and is being developed for various uses as research has been reported on its effectiveness in preventing adult diseases such as arteriosclerosis and high blood pressure, its sterilizing effect on food poisoning bacteria, its cholesterol-lowering effect, its body fat reduction and fatigue recovery effect, etc.
그러나 종래에 식초의 제조방법은 대량생산과 보편적인 맛을 나타내 수 있도록, 화학첨가제 등을 사용하는 것은 물론, 그 풍미 역시 신맛에 국한되는 등의 단점이 있다.However, the conventional method of producing vinegar has disadvantages such as the use of chemical additives for mass production and universal taste, and the flavor is also limited to sourness.
이러한 단점을 해소하기 위하여, 대한민국등록특허공보 제10-2252564호(2021.05.18.)에는 자색고구마 알코올 발효기질로부터 다시마 자색 식초를 제조하는 방법이 개시되어 있다.In order to solve these shortcomings, Republic of Korea Patent Publication No. 10-2252564 (2021.05.18.) discloses a method of producing kelp purple vinegar from purple sweet potato alcohol fermentation substrate.
상기 자색고구마 알코올 발효기질로부터 다시마 자색 식초를 제조하는 방법은 안토시아닌 색소가 다량 함유되어 있는 장점이 있지만, 텁텁한 맛이 나는 단점이 있다.The method of producing purple kelp vinegar from the purple sweet potato alcohol fermentation substrate has the advantage of containing a large amount of anthocyanin pigment, but has the disadvantage of having a dull taste.
본 발명의 목적은 텁텁한 맛을 해결할 수 있는, 고구마를 이용한 식초의 제조방법을 제공하는 것이다. The purpose of the present invention is to provide a method for producing vinegar using sweet potatoes, which can solve the dull taste.
본 발명의 다른 목적은 신맛 개선 효과가 우수하고 부드러운 맛이 우수한, 고구마식초를 이용한 고구마음료의 제조방법을 제공하는 것이다. Another object of the present invention is to provide a method for producing a sweet potato beverage using sweet potato vinegar, which has an excellent sour taste improvement effect and a smooth taste.
상기 목적을 달성하기 위하여 본 발명은 다음과 같은 수단을 제공한다.To achieve the above object, the present invention provides the following means.
본 발명은, 고구마를 박피하는 단계(단계 1); 상기 박피한 고구마를 혼합용액에 20~30℃에서 1~2분 동안 침지하는 단계(단계 2); 상기 침지한 고구마를 50~55℃에서 20~25분 동안 1차 가열한 후에 100~105℃에서 10~15분 동안 2차 가열하는 단계(단계 3); 현미추출액 100중량부에 상기 2차 가열된 고구마 30~40중량부를 가하고 95~105℃에서 50~60분 동안 가열한 후에 여과하여 고구마추출액을 수득하는 단계(단계 4); 상기 고구마추출액에 100~150kHz의 초음파를 3~5분 동안 가하는 단계(단계 5); 상기 초음파 처리된 고구마추출액 100중량부에 액화효소 3~4중량부를 첨가하고 60℃에서 20~30분 동안 액화시키는 단계(단계 6); 상기 액화된 고구마추출액 100중량부에 당화효소 3~4중량부를 첨가하고 60℃에서 50~60분 동안 당화시키는 단계(단계 7); 상기 당화된 고구마추출액 100중량부에 고구마외피조청 1~5중량부 및 효모 1~3중량부를 가하고 30~35℃에서 3~4일 동안 알코올 발효시켜 알코올발효액을 수득하는 단계(단계 8); 상기 알코올발효액 100중량부에 초산균 1~5중량부를 가하고 30~35℃에서 10~13일 동안 초산 발효시켜 초산발효액을 제조하는 단계(단계 9); 및 상기 초산발효액을 10~20℃에서 10~30일 동안 숙성시키는 단계(단계 10); 를 포함하되, 상기 단계 2에서, 상기 혼합용액은 포도즙 50~60중량%, 레몬즙 20~30중량% 및 자몽즙 15~25중량%를 포함하는, 고구마를 이용한 식초의 제조방법을 제공한다.The present invention includes peeling sweet potatoes (step 1); Immersing the peeled sweet potato in a mixed solution at 20-30°C for 1-2 minutes (step 2); First heating the soaked sweet potatoes at 50-55°C for 20-25 minutes and then secondarily heating them at 100-105°C for 10-15 minutes (step 3); Adding 30 to 40 parts by weight of the secondary heated sweet potato to 100 parts by weight of brown rice extract, heating at 95 to 105°C for 50 to 60 minutes, and then filtering to obtain a sweet potato extract (step 4); Applying ultrasonic waves of 100 to 150 kHz to the sweet potato extract for 3 to 5 minutes (step 5); Adding 3 to 4 parts by weight of liquefaction enzyme to 100 parts by weight of the sonicated sweet potato extract and liquefying it at 60°C for 20 to 30 minutes (step 6); Adding 3 to 4 parts by weight of saccharification enzyme to 100 parts by weight of the liquefied sweet potato extract and saccharifying it at 60°C for 50 to 60 minutes (step 7); Adding 1 to 5 parts by weight of sweet potato peel syrup and 1 to 3 parts by weight of yeast to 100 parts by weight of the saccharified sweet potato extract and performing alcohol fermentation at 30 to 35°C for 3 to 4 days to obtain an alcohol fermentation broth (step 8); Preparing an acetic acid fermentation broth by adding 1 to 5 parts by weight of acetic acid bacteria to 100 parts by weight of the alcoholic fermentation broth and fermenting the acetic acid at 30 to 35° C. for 10 to 13 days (step 9); and maturing the acetic acid fermentation liquid at 10 to 20°C for 10 to 30 days (step 10); Including, in step 2, the mixed solution includes 50 to 60% by weight of grape juice, 20 to 30% by weight of lemon juice, and 15 to 25% by weight of grapefruit juice.
상기 단계 4에서, 상기 현미추출액은 정제수 100중량부에 현미 10~15중량부, 머위 1~5중량부, 우엉 1~5중량부 및 유근피 1~5중량부를 가하고 100~105℃에서 20~30분 동안 가열하여 제조하며, 상기 단계 8에서, 상기 고구마외피조청의 제조방법은, 고구마외피와 이소말토올리고당을 중량비 1:1로 혼합한 후 30일 동안 숙성하여 고구마외피청을 만드는 단계; 및 상기 고구마외피청 100중량부에 엿기름 60~70중량부 및 자일로스 1~3중량부를 가하고 70~80℃에서 1~2시간 동안 가열하는 단계;를 포함한다.In step 4, the brown rice extract is prepared by adding 10 to 15 parts by weight of brown rice, 1 to 5 parts by butterbur, 1 to 5 parts by weight of burdock root, and 1 to 5 parts by weight of radish root bark to 100 parts by weight of purified water, and stirring for 20 to 30 minutes at 100 to 105°C. It is prepared by heating for 30 minutes, and in step 8, the method of producing the sweet potato peel syrup includes mixing sweet potato peel and isomaltooligosaccharide at a weight ratio of 1:1 and then aging for 30 days to make sweet potato peel syrup; And adding 60 to 70 parts by weight of malt and 1 to 3 parts by weight of xylose to 100 parts by weight of the sweet potato peel syrup and heating at 70 to 80 ° C. for 1 to 2 hours.
또한, 본 발명은, 고구마순발효액을 제조하는 단계(S1); 스테비아발효액을 제조하는 단계(S2); 및 제1항의 제조방법으로 제조된 고구마식초 1~10중량%, 상기 고구마순발효액 30~40중량%, 상기 스테비아발효액 1~5중량%, 자일리톨 1~3중량% 및 정제수 55~65중량%를 혼합하여 고구마식초를 이용한 고구마음료를 제조하는 단계(S3); 를 포함하되, 상기 S1에서 상기 고구마순발효액의 제조방법은, 고구마순을 1.5%(w/v) 농도의 자염수에 20~30℃에서 20~30분 동안 침지하는 단계; 상기 자염수에 침지된 고구마순을 100~110℃에서 1~2시간 동안 증숙하는 단계; 상기 증숙된 고구마순을 10~15℃에서 1~2일 동안 숙성하는 단계; 상기 숙성된 고구마순 100중량부에 알룰로스 1~5중량부 및 진피추출액 1~5중량부를 가하고 1.2~1.6기압, 80~90℃에서 3~4시간 동안 추출하여 고구마순추출액을 수득하는 단계; 및 상기 고구마순추출액 100중량부에 복분자종균 1~5중량부, 프락토올리고당 1~5중량부 및 자일로스 1~5중량부를 가하고 20~24℃에서 12~14시간 동안 발효시킨 후 여과하여 고구마순발효액을 제조하는 단계; 를 포함하며, 상기 진피추출액은 진피 100중량부에 95%(v/v) 에탄올 500~600중량부를 가하고 25~27℃에서 24시간 동안 방치한 후 여과하여 제조하며, 상기 복분자종균의 제조방법은, 복분자 100g에 100㎖의 멸균수를 가하고 마쇄기로 분쇄한 다음 착즙한 후 여과하여 복분자 추출액을 제조하는 단계; 옥수수가루 및 갈락토오스를 중량비 1:1로 배합하여 배지를 제조하는 단계; 및 상기 배지 100중량부에 상기 복분자 추출액 50중량부를 가하고 20~22℃에서 20~22일 동안 발효시키는 단계; 를 포함하며, 상기 S2에서 상기 스테비아발효액의 제조방법은, 스테비아잎을 160~170℃에서 20~25분 동안 1차 덖음하는 단계; 상기 1차 덖음한 스테비아잎을 120~130℃에서 5~10분 동안 2차 덖음하는 단계; 상기 2차 덖음한 스테비아잎 100중량부에 정제수 500~550중량부를 가하고 95~105℃에서 30~40분 동안 가열한 후 여과하여 스테비아잎추출액을 수득하는 단계; 및 상기 스테비아잎추출액 100중량부에 아로니아발효액 5~10중량부를 가하고 20~24℃에서 24~26시간 동안 발효시킨 후 여과하는 단계; 를 포함하며, 상기 아로니아발효액은 아로니아착즙액 100중량부에 효모 1~5중량부를 가하고 20~24℃에서 48~50시간 동안 발효시켜 제조하는, 고구마식초를 이용한 고구마음료의 제조방법을 제공한다.In addition, the present invention includes the step of producing a sweet potato sprout fermentation liquid (S1); Preparing stevia fermentation liquid (S2); and 1 to 10% by weight of sweet potato vinegar prepared by the manufacturing method of paragraph 1, 30 to 40% by weight of the sweet potato sprout fermentation liquid, 1 to 5% by weight of the stevia fermentation liquid, 1 to 3% by weight of xylitol, and 55 to 65% by weight of purified water. Mixing to produce a sweet potato beverage using sweet potato vinegar (S3); Including, the method for producing the sweet potato shoot fermentation liquid in S1 includes immersing sweet potato shoots in saline water with a concentration of 1.5% (w/v) at 20 to 30 ° C. for 20 to 30 minutes; Steaming the sweet potato shoots immersed in the saline water at 100-110°C for 1-2 hours; Aging the steamed sweet potato shoots at 10 to 15°C for 1 to 2 days; Adding 1 to 5 parts by weight of allulose and 1 to 5 parts by weight of dermis extract to 100 parts by weight of the aged sweet potato shoots and extracting at 1.2 to 1.6 atmospheres and 80 to 90°C for 3 to 4 hours to obtain a sweet potato shoot extract; And 1 to 5 parts by weight of Bokbunja sprouts, 1 to 5 parts by weight of fructo-oligosaccharides and 1 to 5 parts by weight of xylose were added to 100 parts by weight of the sweet potato shoot extract, fermented at 20 to 24°C for 12 to 14 hours, and then filtered to produce sweet potatoes. Preparing a pure fermentation liquid; It includes, and the dermal extract is prepared by adding 500 to 600 parts by weight of 95% (v/v) ethanol to 100 parts by weight of dermis, leaving it at 25 to 27°C for 24 hours, and then filtering. The method for producing the bokbunja spawn is , adding 100 ml of sterilized water to 100 g of bokbunja, crushing it with a grinder, squeezing juice, and filtering to prepare a bokbunja extract; Preparing a medium by mixing corn flour and galactose in a weight ratio of 1:1; And adding 50 parts by weight of the bokbunja extract to 100 parts by weight of the medium and fermenting at 20 to 22 ° C. for 20 to 22 days; It includes the steps of first peeling stevia leaves at 160-170°C for 20-25 minutes in the S2 method of producing the stevia fermentation liquid; Second peeling the first peeled stevia leaves at 120 to 130°C for 5 to 10 minutes; Adding 500 to 550 parts by weight of purified water to 100 parts by weight of the secondly peeled stevia leaves, heating at 95 to 105°C for 30 to 40 minutes, and then filtering to obtain a stevia leaf extract; And adding 5 to 10 parts by weight of aronia fermentation liquid to 100 parts by weight of the stevia leaf extract, fermenting at 20 to 24 ° C. for 24 to 26 hours, and then filtering; It includes, and the aronia fermented liquid is prepared by adding 1 to 5 parts by weight of yeast to 100 parts by weight of aronia juice and fermenting at 20 to 24 ℃ for 48 to 50 hours, providing a method for producing a sweet potato beverage using sweet potato vinegar. do.
상기 S3 이후에, 상기 고구마식초를 이용한 고구마음료 100중량부에 배추출액 1~5중량부, 연잎장아찌 분말 0.1~1중량부 및 꽃게 단백질 유래 펩타이드 분말 0.1~1중량부를 추가적으로 포함하되, 상기 배추출액의 제조방법은, 물 100중량부에 블루베리 1~5중량부, 블랙베리 1~5중량부 및 마키베리 1~5중량부를 가하고 100~105℃에서 20~30분 동안 가열하여 베리추출액을 제조하는 단계; 배를 분쇄하는 단계; 및 상기 분쇄된 배 100중량부에 상기 베리추출액 500~600중량부, 루틴 1~5중량부 및 셀룰라아제 1~3중량부를 가하고 90~95℃에서 40~50분 동안 가열한 후 여과하는 단계; 를 포함하며, 상기 연잎장아찌 분말은 연잎 100중량부에 20중량%의 소금물 30~40중량부 및 매실청 10~15중량부를 가하고 11~15℃에서 18~20일 동안 숙성하고, 동결건조 한 후 분말화하여 제조하며, 상기 꽃게 단백질 유래 펩타이드 분말은 꽃게의 껍질을 벗기지 않고 그대로 분쇄한 슬러리 100중량부에 단백질가수분해효소 3~5중량부를 가하고 40~45℃에서 3~4시간 동안 가수분해시켜 얻은 꽃게 단백질 가수분해물을 농축시킨 후 열풍건조하여 제조한다.After S3, 100 parts by weight of the sweet potato beverage using the sweet potato vinegar additionally includes 1 to 5 parts by weight of pear extract, 0.1 to 1 part by weight of lotus leaf pickle powder, and 0.1 to 1 part by weight of crab protein-derived peptide powder, wherein the pear extract is further included. The manufacturing method is to prepare berry extract by adding 1 to 5 parts by weight of blueberries, 1 to 5 parts by weight of blackberries and 1 to 5 parts by weight of maqui berries to 100 parts by weight of water and heating at 100 to 105°C for 20 to 30 minutes. steps; crushing pears; And adding 500 to 600 parts by weight of the berry extract, 1 to 5 parts by weight of rutin, and 1 to 3 parts by weight of cellulase to 100 parts by weight of the pulverized pear, heating at 90 to 95° C. for 40 to 50 minutes, and then filtering; The lotus leaf pickle powder includes adding 30 to 40 parts by weight of 20% by weight salt water and 10 to 15 parts by weight of plum syrup to 100 parts by weight of lotus leaves, maturing at 11 to 15°C for 18 to 20 days, and freeze-drying. It is manufactured by powdering, and the crab protein-derived peptide powder is obtained by adding 3 to 5 parts by weight of proteolytic enzyme to 100 parts by weight of slurry crushed without peeling the crab shell and hydrolyzed at 40 to 45 ° C. for 3 to 4 hours. It is prepared by concentrating the obtained blue crab protein hydrolyzate and then drying it with hot air.
본 발명에 따른 고구마를 이용한 식초의 제조방법은 텁텁한 맛을 해결할 수 있는 장점이 있다. The method for producing vinegar using sweet potatoes according to the present invention has the advantage of resolving the dull taste.
또한, 본 발명에 따른 고구마식초를 이용한 고구마음료의 제조방법은 신맛 개선 효과가 우수하고 부드러운 맛이 우수한 장점이 있다.In addition, the method for producing a sweet potato beverage using sweet potato vinegar according to the present invention has the advantage of excellent sourness improvement effect and smooth taste.
이하, 본 발명을 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail as follows.
먼저, 본 발명에 따른 고구마를 이용한 식초의 제조방법을 설명한다.First, a method for producing vinegar using sweet potatoes according to the present invention will be described.
본 발명의 고구마를 이용한 식초의 제조방법은,The method for producing vinegar using sweet potatoes of the present invention is,
고구마를 박피하는 단계(단계 1);Peeling sweet potatoes (step 1);
상기 박피한 고구마를 혼합용액에 20~30℃에서 1~2분 동안 침지하는 단계(단계 2);Immersing the peeled sweet potato in a mixed solution at 20-30°C for 1-2 minutes (step 2);
상기 침지한 고구마를 50~55℃에서 20~25분 동안 1차 가열한 후에 100~105℃에서 10~15분 동안 2차 가열하는 단계(단계 3);First heating the soaked sweet potatoes at 50-55°C for 20-25 minutes and then secondarily heating them at 100-105°C for 10-15 minutes (step 3);
현미추출액 100중량부에 상기 2차 가열된 고구마 30~40중량부를 가하고 95~105℃에서 50~60분 동안 가열한 후에 여과하여 고구마추출액을 수득하는 단계(단계 4);Adding 30 to 40 parts by weight of the secondary heated sweet potato to 100 parts by weight of brown rice extract, heating at 95 to 105°C for 50 to 60 minutes, and then filtering to obtain a sweet potato extract (step 4);
상기 고구마추출액에 100~150kHz의 초음파를 3~5분 동안 가하는 단계(단계 5);Applying ultrasonic waves of 100 to 150 kHz to the sweet potato extract for 3 to 5 minutes (step 5);
상기 초음파 처리된 고구마추출액 100중량부에 액화효소 3~4중량부를 첨가하고 60℃에서 20~30분 동안 액화시키는 단계(단계 6);Adding 3 to 4 parts by weight of liquefaction enzyme to 100 parts by weight of the sonicated sweet potato extract and liquefying it at 60°C for 20 to 30 minutes (step 6);
상기 액화된 고구마추출액 100중량부에 당화효소 3~4중량부를 첨가하고 60℃에서 50~60분 동안 당화시키는 단계(단계 7);Adding 3 to 4 parts by weight of saccharification enzyme to 100 parts by weight of the liquefied sweet potato extract and saccharifying it at 60°C for 50 to 60 minutes (step 7);
상기 당화된 고구마추출액 100중량부에 고구마외피조청 1~5중량부 및 효모 1~3중량부를 가하고 30~35℃에서 3~4일 동안 알코올 발효시켜 알코올발효액을 수득하는 단계(단계 8);Adding 1 to 5 parts by weight of sweet potato peel syrup and 1 to 3 parts by weight of yeast to 100 parts by weight of the saccharified sweet potato extract and performing alcohol fermentation at 30 to 35°C for 3 to 4 days to obtain an alcohol fermentation broth (step 8);
상기 알코올발효액 100중량부에 초산균 1~5중량부를 가하고 30~35℃에서 10~13일 동안 초산 발효시켜 초산발효액을 제조하는 단계(단계 9); 및Preparing an acetic acid fermentation broth by adding 1 to 5 parts by weight of acetic acid bacteria to 100 parts by weight of the alcoholic fermentation broth and fermenting the acetic acid at 30 to 35° C. for 10 to 13 days (step 9); and
상기 초산발효액을 10~20℃에서 10~30일 동안 숙성시키는 단계(단계 10);Aging the acetic acid fermentation liquid at 10 to 20°C for 10 to 30 days (step 10);
를 포함한다.Includes.
상기 고구마(Ipomoea batatas L.)는 열대와 온대지역에 걸쳐 광범위하게 재배되고 있으며 세계적으로 매우 중요한 식량작물로 여겨지고 있다. 특히 환경적응성이 강하고 뿌리, 줄기, 잎을 모두 섭취할 수 있기 때문에 21세기의 식량, 에너지, 환경문제를 동시에 해결해 줄 수 작물로 많은 관심을 받고 있다. 고구마는 우리나라에서도 예로부터 쌀이나 다른 곡식을 대신하는 구황식물로 널리 재배되어 식용으로 이용되었으나 쌀의 자급이 이루어지면서 재배량이 감소하였다. 그러나 2000년대 들어 건강식품으로 알려지면서 다양한 음식의 부재료로 그 활용의 폭이 점차 넓어져전국적으로 재배면적이 조금씩 증가하고 있는 추세이다. 이러한 고구마는 식물성 섬유소가 풍부하므로 변비와 혈중 콜레스테롤치의 균형을 돕고 이 외에도 혈압조절, 노화방지, 항암작용 및 피부미용에도 효과가 있는 것으로 알려져 있다.The sweet potato (Ipomoea batatas L.) is widely cultivated throughout tropical and temperate regions and is considered a very important food crop worldwide. In particular, because it has strong environmental adaptability and the roots, stems, and leaves can all be consumed, it is receiving a lot of attention as a crop that can simultaneously solve the food, energy, and environmental problems of the 21st century. In Korea, sweet potatoes have been widely cultivated and used for food as a substitute for rice or other grains since ancient times, but the amount of cultivation decreased as rice became self-sufficient. However, as it became known as a health food in the 2000s, its use as a supplement to various foods gradually expanded, and the cultivation area is gradually increasing nationwide. These sweet potatoes are rich in vegetable fiber, so they help with constipation and balance blood cholesterol levels, and are also known to be effective in controlling blood pressure, preventing aging, anti-cancer, and skin beauty.
상기 단계 1은 고구마를 1~3㎜ 두께로 벗기는 단계이다.Step 1 is the step of peeling the sweet potato to a thickness of 1 to 3 mm.
고구마를 박피함으로 인해, 고구마의 피층에 주로 많이 함유되어 있는 저급지방산, 폴리페놀 및 폴리페놀옥시다제의 함량을 낮추어 발효취를 없앨 수 있는 장점이 있다.Peeling sweet potatoes has the advantage of eliminating fermentation odor by lowering the content of low-grade fatty acids, polyphenols, and polyphenol oxidase, which are mainly contained in the skin layer of sweet potatoes.
상기 단계 2는 상기 박피한 고구마를 혼합용액에 20~30℃에서 1~2분 동안 침지하는 단계이다.Step 2 is a step of immersing the peeled sweet potato in a mixed solution at 20-30°C for 1-2 minutes.
상기 혼합용액은 포도즙 50~60중량%, 레몬즙 20~30중량% 및 자몽즙 15~25중량%를 포함한다.The mixed solution contains 50-60% by weight of grape juice, 20-30% by weight of lemon juice, and 15-25% by weight of grapefruit juice.
본 발명은 박피한 고구마를 혼합용액에 침지함으로써 고구마 식초의 텁텁한 맛을 감소시킬 수 있는 장점이 있다.The present invention has the advantage of reducing the dry taste of sweet potato vinegar by immersing peeled sweet potatoes in a mixed solution.
상기 단계 3은 상기 침지한 고구마를 50~55℃에서 20~25분 동안 1차 가열한 후에 100~105℃에서 10~15분 동안 2차 가열하는 단계이다.Step 3 is a step of first heating the immersed sweet potatoes at 50-55°C for 20-25 minutes and then secondarily heating them at 100-105°C for 10-15 minutes.
상기 침지한 고구마를 2차례에 걸쳐 가열함으로써 식초 제조시간을 단축시킬 수 있는 장점이 있다.There is an advantage in that the vinegar production time can be shortened by heating the soaked sweet potatoes twice.
상기 단계 4는 현미추출액 100중량부에 상기 2차 가열된 고구마 30~40중량부를 가하고 95~105℃에서 50~60분 동안 가열한 후에 여과하여 고구마추출액을 수득하는 단계이다.Step 4 is a step of adding 30 to 40 parts by weight of the secondary heated sweet potato to 100 parts by weight of brown rice extract, heating at 95 to 105 ° C. for 50 to 60 minutes, and then filtering to obtain a sweet potato extract.
상기 현미추출액은 정제수 100중량부에 현미 10~15중량부, 머위 1~5중량부, 우엉 1~5중량부 및 유근피 1~5중량부를 가하고 100~105℃에서 20~30분 동안 가열하여 제조한다.The brown rice extract is prepared by adding 10 to 15 parts by weight of brown rice, 1 to 5 parts by butterbur, 1 to 5 parts by weight of burdock root, and 1 to 5 parts by weight of radish root bark to 100 parts by weight of purified water and heating at 100 to 105°C for 20 to 30 minutes. do.
본 발명은 고구마추출액 제조시 정제수 대신 현미추출액을 사용함으로써 고구마식초의 텁텁한 맛을 감소시킬 수 있는 장점이 있다.The present invention has the advantage of reducing the harsh taste of sweet potato vinegar by using brown rice extract instead of purified water when producing sweet potato extract.
상기 단계 6은 상기 고구마추출액에 100~150kHz의 초음파를 3~5분 동안 가하는 단계이다.Step 6 is a step of applying ultrasonic waves of 100 to 150 kHz to the sweet potato extract for 3 to 5 minutes.
본 발명은 고구마추출액에 초음파를 가함으로써 식초 제조기간을 단축시킬 수 있는 장점이 있다.The present invention has the advantage of shortening the vinegar production period by applying ultrasonic waves to sweet potato extract.
상기 단계 6은 상기 초음파 처리된 고구마추출액 100중량부에 액화효소 3~4중량부를 첨가하고 60℃에서 20~30분 동안 액화시키는 단계이다.Step 6 is a step of adding 3 to 4 parts by weight of liquefaction enzyme to 100 parts by weight of the sonicated sweet potato extract and liquefying it at 60°C for 20 to 30 minutes.
상기 액화효소는 특별히 한정되지 아니한다.The liquefied enzyme is not particularly limited.
상기 단계 7은 상기 액화된 고구마추출액 100중량부에 당화효소 3~4중량부를 첨가하고 60℃에서 50~60분 동안 당화시키는 단계이다.Step 7 is a step of adding 3 to 4 parts by weight of saccharification enzyme to 100 parts by weight of the liquefied sweet potato extract and saccharifying it at 60°C for 50 to 60 minutes.
상기 당화효소는 특별히 한정되지 아니한다.The saccharification enzyme is not particularly limited.
상기 단계 8은 상기 당화된 고구마추출액 100중량부에 고구마외피조청 1~5중량부 및 효모 1~3중량부를 가하고 30~35℃에서 3~4일 동안 알코올 발효시켜 알코올발효액을 수득하는 단계이다.Step 8 is a step of adding 1 to 5 parts by weight of sweet potato peel syrup and 1 to 3 parts by weight of yeast to 100 parts by weight of the saccharified sweet potato extract and performing alcohol fermentation at 30 to 35 ° C. for 3 to 4 days to obtain an alcohol fermentation liquid.
상기 발효온도가 30℃ 미만이면 발효가 제대로 진행되지 않는 문제가 있고, 35℃ 초과이면 산패될 위험이 있다.If the fermentation temperature is less than 30℃, fermentation does not proceed properly, and if it exceeds 35℃, there is a risk of rancidity.
상기 효모의 종류는 특별히 한정되지 아니한다.The type of yeast is not particularly limited.
본 발명은 알코올 발효시 고구마외피조청을 추가함으로써 고구마식초의 텁텁한 맛을 감소시킬 수 있는 장점이 있다.The present invention has the advantage of reducing the dry taste of sweet potato vinegar by adding sweet potato peel syrup during alcohol fermentation.
상기 고구마외피조청의 제조방법은,The manufacturing method of the sweet potato peel syrup is,
고구마외피와 이소말토올리고당을 중량비 1:1로 혼합한 후 30일 동안 숙성하여 고구마외피청을 만드는 단계; 및Mixing sweet potato peel and isomaltooligosaccharide at a weight ratio of 1:1 and then aging for 30 days to make sweet potato peel syrup; and
상기 고구마외피청 100중량부에 엿기름 60~70중량부 및 자일로스 1~3중량부를 가하고 70~80℃에서 1~2시간 동안 가열하는 단계;Adding 60 to 70 parts by weight of malt and 1 to 3 parts by weight of xylose to 100 parts by weight of the sweet potato peeling and heating at 70 to 80°C for 1 to 2 hours;
를 포함한다.Includes.
상기 단계 9는 상기 알코올발효액 100중량부에 초산균 1~5중량부를 가하고 30~35℃에서 10~13일 동안 초산 발효시켜 초산발효액을 제조하는 단계이다.Step 9 is a step of preparing an acetic acid fermentation broth by adding 1 to 5 parts by weight of acetic acid bacteria to 100 parts by weight of the alcohol fermentation broth and performing acetic acid fermentation at 30 to 35 ° C. for 10 to 13 days.
상기 초산균의 종류는 한정되지 아니한다.The type of acetic acid bacteria is not limited.
상기 단계 10은 상기 초산발효액을 10~20℃에서 10~30일 동안 숙성시키는 단계이다.Step 10 is a step of maturing the acetic acid fermentation liquid at 10 to 20°C for 10 to 30 days.
상기 초산발효액을 10~20℃에서 숙성시킴으로써 고구마식초의 맛을 부드럽게 할 수 있는 장점이 있다.There is an advantage in that the taste of sweet potato vinegar can be softened by maturing the acetic acid fermentation liquid at 10-20°C.
본 발명에 따른 고구마를 이용한 식초의 제조방법은 텁텁한 맛을 해결할 수 있는 장점이 있다. The method for producing vinegar using sweet potatoes according to the present invention has the advantage of resolving the dull taste.
다음은, 본 발명에 따른 고구마식초를 이용한 고구마음료의 제조방법에 대해 설명한다.Next, a method for producing a sweet potato beverage using sweet potato vinegar according to the present invention will be described.
본 발명의 고구마식초를 이용한 고구마음료의 제조방법은,The method for producing a sweet potato beverage using the sweet potato vinegar of the present invention is,
고구마순발효액을 제조하는 단계(S1);Preparing sweet potato sprout fermentation liquid (S1);
스테비아발효액을 제조하는 단계(S2); 및Preparing stevia fermentation liquid (S2); and
상기 제조방법으로 제조된 고구마식초 1~10중량%, 상기 고구마순발효액 30~40중량%, 상기 스테비아발효액 1~5중량%, 자일리톨 1~3중량% 및 정제수 55~65중량%를 혼합하여 고구마식초를 이용한 고구마음료를 제조하는 단계(S3);Sweet potatoes are prepared by mixing 1 to 10% by weight of sweet potato vinegar prepared by the above manufacturing method, 30 to 40% by weight of the sweet potato sprout fermentation liquid, 1 to 5% by weight of the stevia fermentation liquid, 1 to 3% by weight of xylitol, and 55 to 65% by weight of purified water. Step of producing a sweet potato drink using vinegar (S3);
를 포함한다. Includes.
상기 S1에서 상기 고구마순발효액의 제조방법은,The method for producing the sweet potato sprout fermentation liquid in S1 is,
고구마순을 1.5%(w/v) 농도의 자염수에 20~30℃에서 20~30분 동안 침지하는 단계;Immersing sweet potato shoots in saline water with a concentration of 1.5% (w/v) at 20-30°C for 20-30 minutes;
상기 자염수에 침지된 고구마순을 100~110℃에서 1~2시간 동안 증숙하는 단계;Steaming the sweet potato shoots immersed in the saline water at 100-110°C for 1-2 hours;
상기 증숙된 고구마순을 10~15℃에서 1~2일 동안 숙성하는 단계;Aging the steamed sweet potato shoots at 10 to 15°C for 1 to 2 days;
상기 숙성된 고구마순 100중량부에 알룰로스 1~5중량부 및 진피추출액 1~5중량부를 가하고 1.2~1.6기압, 80~90℃에서 3~4시간 동안 추출하여 고구마순추출액을 수득하는 단계; 및Adding 1 to 5 parts by weight of allulose and 1 to 5 parts by weight of dermis extract to 100 parts by weight of the aged sweet potato shoots and extracting at 1.2 to 1.6 atmospheres and 80 to 90°C for 3 to 4 hours to obtain a sweet potato shoot extract; and
상기 고구마순추출액 100중량부에 복분자종균 1~5중량부, 프락토올리고당 1~5중량부 및 자일로스 1~5중량부를 가하고 20~24℃에서 12~14시간 동안 발효시킨 후 여과하여 고구마순발효액을 제조하는 단계;To 100 parts by weight of the sweet potato shoot extract, 1 to 5 parts by weight of Bokbunja sprouts, 1 to 5 parts by weight of fructo-oligosaccharides and 1 to 5 parts by weight of xylose were added, fermented at 20 to 24°C for 12 to 14 hours, and then filtered to produce sweet potato shoots. Preparing a fermentation broth;
를 포함한다.Includes.
상기 진피추출액은 진피 100중량부에 95%(v/v) 에탄올 500~600중량부를 가하고 25~27℃에서 24시간 동안 방치한 후 여과하여 제조한다.The dermal extract is prepared by adding 500 to 600 parts by weight of 95% (v/v) ethanol to 100 parts by weight of dermis, leaving it at 25 to 27°C for 24 hours, and then filtering.
상기 복분자종균의 제조방법은,The manufacturing method of the bokbunja spawn is,
복분자 100g에 100㎖의 멸균수를 가하고 마쇄기로 분쇄한 다음 착즙한 후 여과하여 복분자 추출액을 제조하는 단계;Preparing a bokbunja extract by adding 100 ml of sterilized water to 100 g of bokbunja, grinding it with a grinder, squeezing juice, and then filtering;
옥수수가루 및 갈락토오스를 중량비 1:1로 배합하여 배지를 제조하는 단계; 및 Preparing a medium by mixing corn flour and galactose in a weight ratio of 1:1; and
상기 배지 100중량부에 상기 복분자 추출액 50중량부를 가하고 20~22℃에서 20~22일 동안 발효시키는 단계;Adding 50 parts by weight of the bokbunja extract to 100 parts by weight of the medium and fermenting at 20 to 22°C for 20 to 22 days;
를 포함한다.Includes.
본 발명은 고구마식초를 이용한 고구마음료를 제조시 고구마순발효액을 첨가함으로써 고구마식초를 이용한 고구마음료의 신맛 개선 효과가 우수하고 부드러운 맛을 향상시키는 장점이 있다.The present invention has the advantage of improving the sour taste and smooth taste of sweet potato drinks using sweet potato vinegar by adding sweet potato sprout fermentation liquid when producing sweet potato drinks using sweet potato vinegar.
상기 고구마순에는 식이섬유가 풍부하고 또한 비타민 A, B, C가 풍부하며 폴리페놀류(항산화성분)와 칼슘, 무기질, 철분이 다량 함유되어 있어서 관절에 좋으며 클로로겐산(chlorogenic acid)이라는 항산화물질은 인체에 면역력을 향상시키고 신진대사를 원활하게 하여 당뇨치료와 장 대사활동에 상당한 도움을 준다. 최근 연구에 따르면 고구마 순은 섬유질이 풍부하여 변비, 비만, 지방간, 대장암 방지에 효력이 있을 뿐만 아니라 비타민 성분이 많아 노화방지에 좋고 칼슘과 칼륨이 풍부하여 골다공증과 고혈압 예방의 효과가 있는 것으로 알려져 성인병을 예방할 수 있는 건강식 소재로 인기가 높아지고 있다. The sweet potato shoots are rich in dietary fiber and also rich in vitamins A, B, and C, and contain a large amount of polyphenols (antioxidants), calcium, minerals, and iron, which are good for joints. An antioxidant called chlorogenic acid is good for the human body. It improves immunity and facilitates metabolism, providing significant help in diabetes treatment and intestinal metabolic activities. According to a recent study, sweet potato shoots are rich in fiber, which is effective in preventing constipation, obesity, fatty liver, and colon cancer, and are also rich in vitamins, so they are good for preventing aging. They are rich in calcium and potassium, and are known to be effective in preventing osteoporosis and high blood pressure. It is gaining popularity as a healthy food ingredient that can prevent .
상기 S2에서 상기 스테비아발효액의 제조방법은,The method for producing the stevia fermentation liquid in S2 is,
스테비아잎을 160~170℃에서 20~25분 동안 1차 덖음하는 단계;First peeling the stevia leaves at 160-170°C for 20-25 minutes;
상기 1차 덖음한 스테비아잎을 120~130℃에서 5~10분 동안 2차 덖음하는 단계;Second peeling the first peeled stevia leaves at 120 to 130°C for 5 to 10 minutes;
상기 2차 덖음한 스테비아잎 100중량부에 정제수 500~550중량부를 가하고 95~105℃에서 30~40분 동안 가열한 후 여과하여 스테비아잎추출액을 수득하는 단계; 및Adding 500 to 550 parts by weight of purified water to 100 parts by weight of the secondly peeled stevia leaves, heating at 95 to 105°C for 30 to 40 minutes, and then filtering to obtain a stevia leaf extract; and
상기 스테비아잎추출액 100중량부에 아로니아발효액 5~10중량부를 가하고 20~24℃에서 24~26시간 동안 발효시킨 후 여과하는 단계;Adding 5 to 10 parts by weight of aronia fermentation liquid to 100 parts by weight of the stevia leaf extract, fermenting at 20 to 24°C for 24 to 26 hours, and then filtering;
를 포함한다.Includes.
상기 아로니아발효액은 아로니아착즙액 100중량부에 효모 1~5중량부를 가하고 20~24℃에서 48~50시간 동안 발효시켜 제조한다.The aronia fermentation liquid is prepared by adding 1 to 5 parts by weight of yeast to 100 parts by weight of aronia juice and fermenting at 20 to 24 ° C. for 48 to 50 hours.
상기 S3은 상기 제조방법으로 제조된 고구마식초 1~10중량%, 상기 고구마순발효액 30~40중량%, 상기 스테비아발효액 1~5중량%, 자일리톨 1~3중량% 및 정제수 55~65중량%를 혼합하여 고구마식초를 이용한 고구마음료를 제조하는 단계이다.The S3 is 1 to 10% by weight of sweet potato vinegar prepared by the above manufacturing method, 30 to 40% by weight of the sweet potato sprout fermentation liquid, 1 to 5% by weight of the stevia fermentation liquid, 1 to 3% by weight of xylitol, and 55 to 65% by weight of purified water. This is the step of producing a sweet potato drink using sweet potato vinegar by mixing.
상기 고구마식초가 1중량% 미만 포함되면 고구마식초의 유용성분이 적게 포함되는 문제가 있고, 10중량% 초과 포함되면 고구마음료의 신 맛이 강해지는 문제가 있다.If the sweet potato vinegar is included in less than 1% by weight, there is a problem that the sweet potato vinegar contains less useful components, and if it is included in more than 10% by weight, the sour taste of the sweet potato drink becomes stronger.
상기 고구마순발효액이 30중량% 미만 포함되면 고구마식초의 신맛을 감소시키는 역할이 미흡해지는 문제가 있고, 40중량% 초과 포함되면 고구마음료가 너무 진해지는 문제가 있다.If the fermented sweet potato shoot liquid is included in less than 30% by weight, the role of reducing the sour taste of sweet potato vinegar is insufficient, and if it is included in more than 40% by weight, the sweet potato beverage becomes too thick.
상기 스테비아발효액이 1중량% 미만 포함되면 고구마음료의 단맛이 부족해지는 문제가 있고, 5중량% 초과 포함되면 고구마음료의 단맛이 너무 강해지는 문제가 있다.If the stevia fermentation liquid is included in less than 1% by weight, the sweetness of the sweet potato drink becomes insufficient, and if it is included in more than 5% by weight, the sweetness of the sweet potato drink becomes too strong.
상기 자일리톨이 1중량% 미만 포함되면 고구마음료의 상괘한 맛이 부족해지는 문제가 있고, 3중량% 초과 포함되면 고구마음료의 맛이 너무 자극적이게 되는 문제가 있다.If the xylitol is included in less than 1% by weight, the sweet potato drink lacks the refreshing taste, and if it is included in more than 3% by weight, the taste of the sweet potato drink becomes too irritating.
본 발명에 따른 고구마식초를 이용한 고구마음료의 제조방법은 신맛 개선 효과가 우수하고 부드러운 맛이 우수한 장점이 있다.The method for producing a sweet potato beverage using sweet potato vinegar according to the present invention has the advantage of excellent sour taste improvement and smooth taste.
상기 S3 이후에, 상기 고구마식초를 이용한 고구마음료 100중량부에 배추출액 1~5중량부, 연잎장아찌 분말 0.1~1중량부 및 꽃게 단백질 유래 펩타이드 분말 0.1~1중량부를 추가적으로 포함할 수 있다.After S3, 100 parts by weight of the sweet potato beverage using the sweet potato vinegar may additionally include 1 to 5 parts by weight of pear extract, 0.1 to 1 part by weight of lotus leaf pickle powder, and 0.1 to 1 part by weight of crab protein-derived peptide powder.
상기 배추출액의 제조방법은,The method for producing the pear extract is,
물 100중량부에 블루베리 1~5중량부, 블랙베리 1~5중량부 및 마키베리 1~5중량부를 가하고 100~105℃에서 20~30분 동안 가열하여 베리추출액을 제조하는 단계;Preparing a berry extract by adding 1 to 5 parts by weight of blueberries, 1 to 5 parts by weight of blackberries and 1 to 5 parts by weight of maqui berries to 100 parts by weight of water and heating at 100 to 105°C for 20 to 30 minutes;
배를 분쇄하는 단계; 및crushing pears; and
상기 분쇄된 배 100중량부에 상기 베리추출액 500~600중량부, 루틴 1~5중량부 및 셀룰라아제 1~3중량부를 가하고 90~95℃에서 40~50분 동안 가열한 후 여과하는 단계;Adding 500 to 600 parts by weight of the berry extract, 1 to 5 parts by weight of rutin, and 1 to 3 parts by weight of cellulase to 100 parts by weight of the pulverized pear, heating at 90 to 95° C. for 40 to 50 minutes, and then filtering;
를 포함한다.Includes.
상기 연잎장아찌 분말은 연잎 100중량부에 20중량%의 소금물 30~40중량부 및 매실청 10~15중량부를 가하고 11~15℃에서 18~20일 동안 숙성하고, 동결건조 한 후 분말화하여 제조한다. The lotus leaf pickle powder is prepared by adding 30 to 40 parts by weight of 20% by weight salt water and 10 to 15 parts by weight of plum syrup to 100 parts by weight of lotus leaves, maturing at 11 to 15 ℃ for 18 to 20 days, freeze-drying, and powdering. do.
상기 꽃게 단백질 유래 펩타이드 분말은 꽃게의 껍질을 벗기지 않고 그대로 분쇄한 슬러리 100중량부에 단백질가수분해효소 3~5중량부를 가하고 40~45℃에서 3~4시간 동안 가수분해시켜 얻은 꽃게 단백질 가수분해물을 농축시킨 후 열풍건조하여 제조한다.The crab protein-derived peptide powder is obtained by adding 3 to 5 parts by weight of proteolytic enzyme to 100 parts by weight of slurry pulverized without peeling the crab shell and hydrolyzing the crab protein for 3 to 4 hours at 40 to 45 ° C. It is manufactured by concentrating and then drying with hot air.
상기 단백질가수분해효소는 Bromelain을 사용하는 것이 바람직하다. 상기 Bromelain은 파인애플의 조직 안에 존재하는 단백질 가수분해효소로서 식품, 제약 및 화장품 원료제조 분야에 널리 시용되고 있다.It is preferable to use Bromelain as the proteolytic enzyme. Bromelain is a protein hydrolyzing enzyme present in the tissues of pineapple and is widely used in the fields of food, pharmaceutical, and cosmetic raw material manufacturing.
본 발명의 꽃게 단백질 유래 펩타이드 분말은 DPPH 라디컬을 소거함으로써 우수한 항산화 효과를 나타낼 수 있다.The crab protein-derived peptide powder of the present invention can exhibit excellent antioxidant effects by scavenging DPPH radicals.
상기 고구마식초를 이용한 고구마음료에 배추출액, 연잎장아찌 분말 및 꽃게 단백질 유래 펩타이드 분말를 추가함으로써 고구마식초를 이용한 고구마음료의 부드러운 맛을 더욱 향상시킬 수 있는 장점이 있다.There is an advantage in that the soft taste of the sweet potato drink using sweet potato vinegar can be further improved by adding pear extract, lotus leaf pickle powder, and crab protein-derived peptide powder to the sweet potato drink using sweet potato vinegar.
이하, 실시 예를 통하여 본 발명의 구성 및 효과를 더욱 상세히 설명하고자 한다. 이들 실시 예는 오로지 본 발명을 예시하기 위한 것일 뿐 본 발명의 범위가 이들 실시 예에 의해 제한되는 것은 아니다. Hereinafter, the configuration and effects of the present invention will be described in more detail through examples. These examples are only for illustrating the present invention and the scope of the present invention is not limited by these examples.
품종이 율미인 식용 고구마의 피층을 2㎜ 벗겼다. 상기 박피한 고구마를 혼합용액에 25℃에서 2분 동안 침지하였다. 상기 혼합용액은 포도즙 60중량%, 레몬즙 20중량% 및 자몽즙 20중량%를 혼합하여 수득하였다. 상기 침지한 고구마를 55℃에서 20분 동안 1차 가열한 후에 105℃에서 10분 동안 2차 가열하였다. 현미추출액 100중량부에 상기 2차 가열된 고구마 40중량부를 가하고 105℃에서 60분 동안 가열한 후에 여과하여 고구마추출액을 수득하였다. 상기 현미추출액은 정제수 100중량부에 현미 15중량부, 머위 5중량부, 우엉 5중량부 및 유근피 5중량부를 가하고 100℃에서 30분 동안 가열하여 제조하였다. 상기 고구마추출액에 100kHz의 초음파를 5분 동안 가하였다. 상기 초음파 처리된 고구마추출액 100중량부에 액화효소 4중량부를 첨가하고 60℃에서 30분 동안 액화시켰다. 상기 액화된 고구마추출액 100중량부에 당화효소 4중량부를 첨가하고 60℃에서 60분 동안 당화시켰다. 당화된 고구마추출액 100중량부에 고구마외피조청 5중량부 및 사카로마이세스 세레비지에(Saccharomyces cerevisiae) 3중량부를 가하고 30℃에서 4일 동안 알코올 발효시켜 알코올발효액을 수득하였다. 상기 고구마외피조청은, 고구마외피와 이소말토올리고당을 중량비 1:1로 혼합한 후 30일 동안 숙성하여 고구마외피청을 만들고, 상기 고구마외피청 100중량부에 엿기름 70중량부 및 자일로스 3중량부를 가하고 80℃에서 2시간 동안 가열하여 제조하였다. 상기 알코올발효액 100중량부에 아세토박터 아세티(Acetobacter aceti) 5중량부를 가하고 30℃에서 10일 동안 초산 발효시켜 초산발효액을 제조하였다. 상기 초산발효액을 15℃에서 10일 동안 숙성시켜 고구마를 이용한 식초를 제조하였다.The skin layer of the edible sweet potato variety Yulmi was peeled off by 2 mm. The peeled sweet potato was immersed in the mixed solution at 25°C for 2 minutes. The mixed solution was obtained by mixing 60% by weight of grape juice, 20% by weight of lemon juice, and 20% by weight of grapefruit juice. The soaked sweet potatoes were first heated at 55°C for 20 minutes and then secondarily heated at 105°C for 10 minutes. 40 parts by weight of the secondary heated sweet potato was added to 100 parts by weight of brown rice extract, heated at 105°C for 60 minutes, and then filtered to obtain a sweet potato extract. The brown rice extract was prepared by adding 15 parts by weight of brown rice, 5 parts by weight of butterbur, 5 parts by weight of burdock root, and 5 parts by weight of root bark to 100 parts by weight of purified water and heating at 100°C for 30 minutes. Ultrasonic waves of 100 kHz were applied to the sweet potato extract for 5 minutes. 4 parts by weight of liquefaction enzyme was added to 100 parts by weight of the sonicated sweet potato extract and liquefied at 60°C for 30 minutes. 4 parts by weight of saccharification enzyme was added to 100 parts by weight of the liquefied sweet potato extract and saccharified at 60°C for 60 minutes. To 100 parts by weight of saccharified sweet potato extract, 5 parts by weight of sweet potato peel syrup and 3 parts by weight of Saccharomyces cerevisiae were added and alcohol fermented at 30°C for 4 days to obtain an alcoholic fermentation liquid. The sweet potato peel syrup is made by mixing sweet potato peel and isomaltooligosaccharide at a weight ratio of 1:1 and then maturing for 30 days to make sweet potato peel syrup. 70 parts by weight of malt and 3 parts by weight of xylose are added to 100 parts by weight of the sweet potato peel syrup. It was prepared by adding and heating at 80°C for 2 hours. An acetic acid fermentation broth was prepared by adding 5 parts by weight of Acetobacter aceti to 100 parts by weight of the alcoholic fermentation broth and fermenting with acetic acid at 30°C for 10 days. The acetic acid fermentation liquid was aged at 15°C for 10 days to prepare vinegar using sweet potatoes.
[비교예 1][Comparative Example 1]
60℃로 열풍건조한 자색고구마를 크기 3㎝, 두께 5mm로 절단한 다음 20% 에탄올을 시료 중량대비 10배를 가한 후 30℃, 10시간 환류 추출한 것을 여과하고 남은 자색고구마를 60℃로 열풍 건조하여 자색고구마 추출박을 제조한 다음, 자색고구마 추출박과 자색고구마 분말을 중량비 1:1로 혼합한 후 물을 6배 가하여 100℃, 70분간 증자시켜 자색고구마 발효기질을 제조하였다. 곡물로 지은 고두밥에 백국을 0.3%를 첨가하여 혼합 후 55℃에서 14시간 당화시킨 후 다시 36℃에서 3일간 당화시켜 입국을 제조하였다. 상기 제조된 입국과 물을 1:1 비율로 혼합한 후 건조효모분말을 0.6% 첨가하여 30℃에서 5일간 배양하여 주모를 배양하였다. 상기 증자된 자색고구마 혼합물과 물을 1:22 의 중량비로 혼합한 후 20브릭스(BRIX)까지 보당하고 상기 배양된 주모를 원료 중량 대비 20중량%까지 혼합한 후 30℃에서 15일간 배양하여 자색고구마 알콜 발효 기질을 제조하였다. 상기 제조된 자색고구마 알코올 발효 기질에 초산균 배양액을 접종하여 30℃에서 8일간 진탕배양 하여 종초를 제조하였다. 상기 제조된 자색고구마 알코올 발효 기질 60중량%에 상기 제조한 종초를 40중량% 혼합하여 초산발효 기질을 조제하였다. 건조 다시마 분말에 물을 4배 첨가하여 100℃에서 5시간 가열한 후 여과한 다음 농축하여 고형물 함량을 20브릭스의 농도로 조절하여 얻어진 다시마 추출액(20Brix)과 건조 다시마를 3:7의 중량비로 혼합한 다음 상기 제조된 초산발효기질 원료 중량 대비 30중량%로 혼합한 후 30℃에서 10일 동안 통기 발효시켜 다시마 자색 기능성 식초를 제조하였다. 제조된 식초의 품온을 10℃ 유지시키면서 매일 2회 교반하여 10일 동안 후숙시켰다.Purple sweet potatoes hot-dried at 60℃ were cut into pieces 3cm in size and 5mm thick. 20% ethanol was added 10 times the weight of the sample. The extract was refluxed at 30℃ for 10 hours, filtered, and the remaining purple sweet potatoes were hot-air dried at 60℃. After preparing the purple sweet potato extracted cake, the purple sweet potato extracted cake and purple sweet potato powder were mixed at a weight ratio of 1:1, then 6 times the amount of water was added and the mixture was steamed at 100°C for 70 minutes to prepare a purple sweet potato fermentation substrate. 0.3% of white chrysanthemum was added to godubap cooked with grains, mixed, saccharified at 55°C for 14 hours, and then saccharified again at 36°C for 3 days to prepare the rice cake. After mixing the prepared yeast and water in a 1:1 ratio, 0.6% of dry yeast powder was added and cultured at 30°C for 5 days to cultivate main hairs. The steamed purple sweet potato mixture and water were mixed at a weight ratio of 1:22, then added to 20 BRIX, and the cultured seedlings were mixed up to 20% by weight based on the weight of the raw material, and then cultured at 30°C for 15 days to produce purple sweet potatoes. An alcoholic fermentation substrate was prepared. The prepared purple sweet potato alcohol fermentation substrate was inoculated with acetic acid bacteria culture and cultured with shaking at 30°C for 8 days to prepare seed starter. An acetic acid fermentation substrate was prepared by mixing 40% by weight of the seed starter prepared above with 60% by weight of the purple sweet potato alcohol fermentation substrate prepared above. Add 4 times as much water to dried kelp powder, heat at 100°C for 5 hours, filter, then concentrate, and adjust the solid content to a concentration of 20 Brix. Mix the obtained kelp extract (20Brix) and dried kelp at a weight ratio of 3:7. Then, 30% by weight of the acetic acid fermentation substrate raw material prepared above was mixed and then aerated and fermented at 30° C. for 10 days to prepare purple kelp functional vinegar. While maintaining the temperature of the prepared vinegar at 10°C, it was stirred twice daily and post-ripened for 10 days.
[실험예 1][Experimental Example 1]
실시예 1 및 비교예 1에서 제조한 고구마 식초에 대한 텁텁한 맛 제거 정도, 향 및 전체적인 기호도를 관능검사 요원 30인으로 5점 척도법으로 평가하고, 그 결과를 표 1에 나타내었다. (5점:매우 우수하다, 4점:우수하다, 3점:보통, 2점:좋지 않다, 1점:매우 좋지 않다)The degree of unpleasant taste removal, aroma, and overall preference for the sweet potato vinegar prepared in Example 1 and Comparative Example 1 were evaluated by 30 sensory testers using a 5-point scale, and the results are shown in Table 1. (5 points: very good, 4 points: excellent, 3 points: average, 2 points: not good, 1 point: very bad)
상기 표 1을 통해 알 수 있는 바와 같이, 실시예 1의 고구마식초는 비교예 1의 고구마식초에 비하여 텁텁한 맛 제거 정도에 있어서 현저한 효과 차이가 있는 것을 알 수 있다.As can be seen from Table 1 above, it can be seen that the sweet potato vinegar of Example 1 has a significant difference in the degree of removal of bad taste compared to the sweet potato vinegar of Comparative Example 1.
실시예 1에서 제조한 고구마식초 5중량%, 고구마순발효액 32중량%, 스테비아발효액 5중량%, 자일리톨 3중량% 및 정제수 55중량%를 혼합하여 고구마식초를 이용한 고구마음료를 제조하였다. 상기 고구마순발효액은, 고구마순을 1.5%(w/v) 농도의 자염수에 25℃에서 20분 동안 침지하고, 상기 자염수에 침지된 고구마순을 110℃에서 2시간 동안 증숙하고, 상기 증숙된 고구마순을 15℃에서 2일 동안 숙성하고, 상기 숙성된 고구마순 100중량부에 알룰로스 5중량부 및 진피추출액 5중량부를 가하고 1.2기압, 90℃에서 4시간 동안 추출하여 고구마순추출액을 수득하고, 상기 고구마순추출액 100중량부에 복분자종균 5중량부, 프락토올리고당 5중량부 및 자일로스 5중량부를 가하고 24℃에서 12시간 동안 발효시킨 후 여과하여 제조하였다. 상기 진피추출액은 진피 100중량부에 95%(v/v) 에탄올 600중량부를 가하고 27℃에서 24시간 동안 방치한 후 여과하여 제조하였다. 상기 복분자종균은, 복분자 100g에 100㎖의 멸균수를 가하고 마쇄기로 분쇄한 다음 착즙한 후 여과하여 복분자 추출액을 제조하고, 옥수수가루 및 갈락토오스를 중량비 1:1로 배합하여 배지를 제조하고, 상기 배지 100중량부에 상기 복분자 추출액 50중량부를 가하고 22℃에서 20일 동안 발효시켜 제조하였다. 상기 스테비아발효액은, 스테비아잎을 160℃에서 20분 동안 1차 덖음하고, 상기 1차 덖음한 스테비아잎을 120℃에서 10분 동안 2차 덖음하고, 상기 2차 덖음한 스테비아잎 100중량부에 정제수 500중량부를 가하고 105℃에서 30분 동안 가열한 후 여과하여 스테비아잎추출액을 수득하고, 상기 스테비아잎추출액 100중량부에 아로니아발효액 5중량부를 가하고 24℃에서 24시간 동안 발효시킨 후 여과하여 제조하였다. 상기 아로니아발효액은 아로니아착즙액 100중량부에 효모 5중량부를 가하고 24℃에서 48시간 동안 발효시켜 제조하였다.A sweet potato beverage using sweet potato vinegar was prepared by mixing 5% by weight of sweet potato vinegar prepared in Example 1, 32% by weight of sweet potato sprout fermentation liquid, 5% by weight of stevia fermentation liquid, 3% by weight of xylitol, and 55% by weight of purified water. The sweet potato shoot fermentation liquid is made by immersing sweet potato shoots in salted water with a concentration of 1.5% (w/v) at 25°C for 20 minutes, steaming the sweet potato shoots immersed in the salted water at 110°C for 2 hours, and steaming the sweet potato shoots. The sweet potato shoots were aged at 15°C for 2 days, 5 parts by weight of allulose and 5 parts by weight of dermal extract were added to 100 parts by weight of the aged sweet potato shoots, and extracted at 1.2 atm pressure and 90°C for 4 hours to obtain a sweet potato shoot extract. 5 parts by weight of Bokbunja sprouts, 5 parts by weight of fructo-oligosaccharides, and 5 parts by weight of xylose were added to 100 parts by weight of the sweet potato shoot extract, fermented at 24°C for 12 hours, and then filtered. The dermal extract was prepared by adding 600 parts by weight of 95% (v/v) ethanol to 100 parts by weight of dermis, leaving it at 27°C for 24 hours, and then filtering. The Bokbunja spawn was prepared by adding 100 ml of sterilized water to 100 g of Bokbunja, pulverizing it with a grinder, extracting juice, and then filtering to prepare Bokbunja extract, and mixing corn flour and galactose in a weight ratio of 1:1 to prepare a medium, and the medium It was prepared by adding 50 parts by weight of the bokbunja extract to 100 parts by weight and fermenting at 22°C for 20 days. The stevia fermentation liquid is prepared by first peeling stevia leaves at 160°C for 20 minutes, peeling the first peeled stevia leaves for a second time at 120°C for 10 minutes, and adding purified water to 100 parts by weight of the second peeled stevia leaves. 500 parts by weight were added, heated at 105°C for 30 minutes, and then filtered to obtain a stevia leaf extract. 5 parts by weight of aronia fermentation broth was added to 100 parts by weight of the stevia leaf extract, fermented at 24°C for 24 hours, and then filtered. . The aronia fermented liquid was prepared by adding 5 parts by weight of yeast to 100 parts by weight of aronia juice and fermenting at 24°C for 48 hours.
상기 실시예 2에서 제조한 고구마식초를 이용한 고구마음료 100중량부에 배추출액 5중량부, 연잎장아찌 분말 0.1중량부 및 꽃게 단백질 유래 펩타이드 분말 0.1중량부를 추가적으로 혼합하였다. 상기 배추출액은 물 100중량부에 블루베리 5중량부, 블랙베리 5중량부 및 마키베리 5중량부를 가하고 100℃에서 200분 동안 가열하여 베리추출액을 제조하고, 배를 분쇄하고, 상기 분쇄된 배 100중량부에 상기 베리추출액 500중량부, 루틴 5중량부 및 셀룰라아제 3중량부를 가하고 95℃에서 40분 동안 가열한 후 여과하여 제조하였다. 상기 연잎장아찌 분말은 연잎 100중량부에 20중량%의 소금물 40중량부 및 매실청 10중량부를 가하고 15℃에서 18일 동안 숙성하고, 동결건조 한 후 분말화하여 제조하였다. 상기 꽃게 단백질 유래 펩타이드 분말은 꽃게의 껍질을 벗기지 않고 그대로 분쇄한 슬러리 100중량부에 단백질가수분해효소 5중량부를 가하고 45℃에서 4시간 동안 가수분해시켜 얻은 꽃게 단백질 가수분해물을 농축시킨 후 열풍건조하여 제조하였다. 5 parts by weight of pear extract, 0.1 part by weight of lotus leaf pickle powder, and 0.1 part by weight of crab protein-derived peptide powder were additionally mixed with 100 parts by weight of the sweet potato beverage using sweet potato vinegar prepared in Example 2. The pear extract is prepared by adding 5 parts by weight of blueberries, 5 parts by weight of blackberries, and 5 parts by weight of maqui berries to 100 parts by weight of water and heating at 100°C for 200 minutes to prepare a berry extract, crushing the pears, and mixing the crushed pears. It was prepared by adding 500 parts by weight of the berry extract, 5 parts by weight of rutin, and 3 parts by weight of cellulase to 100 parts by weight, heating at 95°C for 40 minutes, and then filtering. The lotus leaf pickle powder was prepared by adding 40 parts by weight of 20% by weight salt water and 10 parts by weight of plum syrup to 100 parts by weight of lotus leaves, maturing at 15°C for 18 days, freeze-drying, and powdering. The crab protein-derived peptide powder is obtained by adding 5 parts by weight of proteolytic enzyme to 100 parts by weight of slurry pulverized without peeling the crab, and hydrolyzing the crab protein for 4 hours at 45°C, concentrating the crab protein hydrolyzate, and then drying it with hot air. Manufactured.
[비교예 2][Comparative Example 2]
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. 상기 과정을 통해 얻어진 알코올 발효액을 여과착즙하여 얻어진 감와인에 고산 감식초를 7용량％ 첨가하여 15℃에서 40일간 초산발효를 수행하였다. 얻어진 발효액을 여과하고, 10℃에서 충분히 숙성시키고 여과하여 감식초를 제조하였다. 상기 감식초 5중량%, 꿀 1중량%, 비타민 B2 0.2중량%, 구연산 0.5중량%, 스테비오사이드 0.05중량% 및 정제수 93.25중량%를 혼합하여 감식초음료를 제조하였다.60ppm of pectinase was added to the crushed persimmon with the stem removed, 5% by weight of 10% Saccharomyces bayanus seed culture was added, air was blocked, and alcohol was placed at 25°C for 3 days. Fermentation was carried out. 7% by volume of alpine persimmon vinegar was added to the persimmon wine obtained by filtering and extracting the alcoholic fermentation broth obtained through the above process, and acetic acid fermentation was performed at 15°C for 40 days. The obtained fermentation broth was filtered, sufficiently aged at 10°C, and filtered to prepare persimmon vinegar. A persimmon vinegar drink was prepared by mixing 5% by weight of persimmon vinegar, 1% by weight of honey, 0.2% by weight of vitamin B2, 0.5% by weight of citric acid, 0.05% by weight of stevioside, and 93.25% by weight of purified water.
[실험예 2][Experimental Example 2]
실시예 2, 3에서 제조한 고구마식초를 이용한 고구마음료 및 비교예 2에서 제조한 감식초음료를 대상으로 잘 훈련된 패널 20명으로 하여금 5점척도법으로 관능검사를 실시하여 그 결과를 평균하여 표 2에 나타내었다. (5점:매우 우수하다, 4점:우수하다, 3점:보통, 2점:좋지 않다, 1점:매우 좋지 않다)Sensory tests were conducted on the sweet potato beverage using the sweet potato vinegar prepared in Examples 2 and 3 and the persimmon vinegar beverage prepared in Comparative Example 2 by 20 well-trained panelists using a 5-point scale, and the results were averaged as shown in Table 2. shown in (5 points: very good, 4 points: excellent, 3 points: average, 2 points: not good, 1 point: very bad)
상기 표 2를 통해 알 수 있는 바와 같이, 실시예 2, 3의 고구마식초를 이용한 고구마음료는 비교예 2의 감식초음료에 비하여 신맛 개선 정도 및 부드러운 맛에 있어서 현저한 효과 차이가 있는 것을 알 수 있다.As can be seen from Table 2, the sweet potato beverage using the sweet potato vinegar of Examples 2 and 3 has a significant difference in the degree of improvement in sourness and smooth taste compared to the persimmon vinegar beverage of Comparative Example 2.
Claims (4)
상기 박피한 고구마를 혼합용액에 20~30℃에서 1~2분 동안 침지하는 단계(단계 2);
상기 침지한 고구마를 50~55℃에서 20~25분 동안 1차 가열한 후에 100~105℃에서 10~15분 동안 2차 가열하는 단계(단계 3);
현미추출액 100중량부에 상기 2차 가열된 고구마 30~40중량부를 가하고 95~105℃에서 50~60분 동안 가열한 후에 여과하여 고구마추출액을 수득하는 단계(단계 4);
상기 고구마추출액에 100~150kHz의 초음파를 3~5분 동안 가하는 단계(단계 5);
상기 초음파 처리된 고구마추출액 100중량부에 액화효소 3~4중량부를 첨가하고 60℃에서 20~30분 동안 액화시키는 단계(단계 6);
상기 액화된 고구마추출액 100중량부에 당화효소 3~4중량부를 첨가하고 60℃에서 50~60분 동안 당화시키는 단계(단계 7);
상기 당화된 고구마추출액 100중량부에 고구마외피조청 1~5중량부 및 효모 1~3중량부를 가하고 30~35℃에서 3~4일 동안 알코올 발효시켜 알코올발효액을 수득하는 단계(단계 8);
상기 알코올발효액 100중량부에 초산균 1~5중량부를 가하고 30~35℃에서 10~13일 동안 초산 발효시켜 초산발효액을 제조하는 단계(단계 9); 및
상기 초산발효액을 10~20℃에서 10~30일 동안 숙성시키는 단계(단계 10);
를 포함하되,
상기 단계 2에서, 상기 혼합용액은 포도즙 50~60중량%, 레몬즙 20~30중량% 및 자몽즙 15~25중량%를 포함하는,
고구마를 이용한 식초의 제조방법.
Peeling sweet potatoes (step 1);
Immersing the peeled sweet potato in a mixed solution at 20-30°C for 1-2 minutes (step 2);
First heating the soaked sweet potatoes at 50-55°C for 20-25 minutes and then secondarily heating them at 100-105°C for 10-15 minutes (step 3);
Adding 30 to 40 parts by weight of the secondary heated sweet potato to 100 parts by weight of brown rice extract, heating at 95 to 105°C for 50 to 60 minutes, and then filtering to obtain a sweet potato extract (step 4);
Applying ultrasonic waves of 100 to 150 kHz to the sweet potato extract for 3 to 5 minutes (step 5);
Adding 3 to 4 parts by weight of liquefaction enzyme to 100 parts by weight of the sonicated sweet potato extract and liquefying it at 60°C for 20 to 30 minutes (step 6);
Adding 3 to 4 parts by weight of saccharification enzyme to 100 parts by weight of the liquefied sweet potato extract and saccharifying it at 60°C for 50 to 60 minutes (step 7);
Adding 1 to 5 parts by weight of sweet potato peel syrup and 1 to 3 parts by weight of yeast to 100 parts by weight of the saccharified sweet potato extract and performing alcohol fermentation at 30 to 35°C for 3 to 4 days to obtain an alcohol fermentation broth (step 8);
Preparing an acetic acid fermentation broth by adding 1 to 5 parts by weight of acetic acid bacteria to 100 parts by weight of the alcoholic fermentation broth and fermenting the acetic acid at 30 to 35° C. for 10 to 13 days (step 9); and
Aging the acetic acid fermentation liquid at 10 to 20°C for 10 to 30 days (step 10);
Including,
In step 2, the mixed solution contains 50 to 60% by weight of grape juice, 20 to 30% by weight of lemon juice, and 15 to 25% by weight of grapefruit juice.
How to make vinegar using sweet potatoes.
상기 단계 4에서, 상기 현미추출액은 정제수 100중량부에 현미 10~15중량부, 머위 1~5중량부, 우엉 1~5중량부 및 유근피 1~5중량부를 가하고 100~105℃에서 20~30분 동안 가열하여 제조하며,
상기 단계 8에서, 상기 고구마외피조청의 제조방법은,
고구마외피와 이소말토올리고당을 중량비 1:1로 혼합한 후 30일 동안 숙성하여 고구마외피청을 만드는 단계; 및
상기 고구마외피청 100중량부에 엿기름 60~70중량부 및 자일로스 1~3중량부를 가하고 70~80℃에서 1~2시간 동안 가열하는 단계;
를 포함하는,
고구마를 이용한 식초의 제조방법.
According to clause 1,
In step 4, the brown rice extract is prepared by adding 10 to 15 parts by weight of brown rice, 1 to 5 parts by butterbur, 1 to 5 parts by weight of burdock root, and 1 to 5 parts by weight of radish root bark to 100 parts by weight of purified water, and stirring for 20 to 30 minutes at 100 to 105°C. Manufactured by heating for 1 minute,
In step 8, the method for producing the sweet potato peel syrup is,
Mixing sweet potato peel and isomaltooligosaccharide at a weight ratio of 1:1 and then aging for 30 days to make sweet potato peel syrup; and
Adding 60 to 70 parts by weight of malt and 1 to 3 parts by weight of xylose to 100 parts by weight of the sweet potato peeling and heating at 70 to 80°C for 1 to 2 hours;
Including,
How to make vinegar using sweet potatoes.
스테비아발효액을 제조하는 단계(S2); 및
제1항의 제조방법으로 제조된 고구마식초 1~10중량%, 상기 고구마순발효액 30~40중량%, 상기 스테비아발효액 1~5중량%, 자일리톨 1~3중량% 및 정제수 55~65중량%를 혼합하여 고구마식초를 이용한 고구마음료를 제조하는 단계(S3);
를 포함하되,
상기 S1에서 상기 고구마순발효액의 제조방법은,
고구마순을 1.5%(w/v) 농도의 자염수에 20~30℃에서 20~30분 동안 침지하는 단계;
상기 자염수에 침지된 고구마순을 100~110℃에서 1~2시간 동안 증숙하는 단계;
상기 증숙된 고구마순을 10~15℃에서 1~2일 동안 숙성하는 단계;
상기 숙성된 고구마순 100중량부에 알룰로스 1~5중량부 및 진피추출액 1~5중량부를 가하고 1.2~1.6기압, 80~90℃에서 3~4시간 동안 추출하여 고구마순추출액을 수득하는 단계; 및
상기 고구마순추출액 100중량부에 복분자종균 1~5중량부, 프락토올리고당 1~5중량부 및 자일로스 1~5중량부를 가하고 20~24℃에서 12~14시간 동안 발효시킨 후 여과하여 고구마순발효액을 제조하는 단계;
를 포함하며,
상기 진피추출액은 진피 100중량부에 95%(v/v) 에탄올 500~600중량부를 가하고 25~27℃에서 24시간 동안 방치한 후 여과하여 제조하며,
상기 복분자종균의 제조방법은,
복분자 100g에 100㎖의 멸균수를 가하고 마쇄기로 분쇄한 다음 착즙한 후 여과하여 복분자 추출액을 제조하는 단계;
옥수수가루 및 갈락토오스를 중량비 1:1로 배합하여 배지를 제조하는 단계; 및
상기 배지 100중량부에 상기 복분자 추출액 50중량부를 가하고 20~22℃에서 20~22일 동안 발효시키는 단계;
를 포함하며,
상기 S2에서 상기 스테비아발효액의 제조방법은,
스테비아잎을 160~170℃에서 20~25분 동안 1차 덖음하는 단계;
상기 1차 덖음한 스테비아잎을 120~130℃에서 5~10분 동안 2차 덖음하는 단계;
상기 2차 덖음한 스테비아잎 100중량부에 정제수 500~550중량부를 가하고 95~105℃에서 30~40분 동안 가열한 후 여과하여 스테비아잎추출액을 수득하는 단계; 및
상기 스테비아잎추출액 100중량부에 아로니아발효액 5~10중량부를 가하고 20~24℃에서 24~26시간 동안 발효시킨 후 여과하는 단계;
를 포함하며,
상기 아로니아발효액은 아로니아착즙액 100중량부에 효모 1~5중량부를 가하고 20~24℃에서 48~50시간 동안 발효시켜 제조하는,
고구마식초를 이용한 고구마음료의 제조방법.
Preparing sweet potato sprout fermentation liquid (S1);
Preparing stevia fermentation liquid (S2); and
Mix 1 to 10% by weight of sweet potato vinegar prepared by the manufacturing method of paragraph 1, 30 to 40% by weight of the sweet potato sprout fermentation liquid, 1 to 5% by weight of the stevia fermentation liquid, 1 to 3% by weight of xylitol, and 55 to 65% by weight of purified water. A step of producing a sweet potato beverage using sweet potato vinegar (S3);
Including,
The method for producing the sweet potato sprout fermentation liquid in S1 is,
Immersing sweet potato shoots in saline water with a concentration of 1.5% (w/v) at 20-30°C for 20-30 minutes;
Steaming the sweet potato shoots immersed in the saline water at 100-110°C for 1-2 hours;
Aging the steamed sweet potato shoots at 10 to 15°C for 1 to 2 days;
Adding 1 to 5 parts by weight of allulose and 1 to 5 parts by weight of dermis extract to 100 parts by weight of the aged sweet potato shoots and extracting at 1.2 to 1.6 atmospheres and 80 to 90°C for 3 to 4 hours to obtain a sweet potato shoot extract; and
To 100 parts by weight of the sweet potato shoot extract, 1 to 5 parts by weight of Bokbunja sprouts, 1 to 5 parts by weight of fructo-oligosaccharides and 1 to 5 parts by weight of xylose were added, fermented at 20 to 24°C for 12 to 14 hours, and then filtered to produce sweet potato shoots. Preparing a fermentation broth;
Includes,
The dermal extract is prepared by adding 500 to 600 parts by weight of 95% (v/v) ethanol to 100 parts by weight of dermis, leaving it at 25 to 27°C for 24 hours, and then filtering.
The manufacturing method of the bokbunja spawn is,
Preparing a bokbunja extract by adding 100 ml of sterilized water to 100 g of bokbunja, grinding it with a grinder, squeezing juice, and then filtering;
Preparing a medium by mixing corn flour and galactose in a weight ratio of 1:1; and
Adding 50 parts by weight of the bokbunja extract to 100 parts by weight of the medium and fermenting at 20 to 22°C for 20 to 22 days;
Includes,
The method for producing the stevia fermentation liquid in S2 is,
First peeling the stevia leaves at 160-170°C for 20-25 minutes;
Second peeling the first peeled stevia leaves at 120 to 130°C for 5 to 10 minutes;
Adding 500 to 550 parts by weight of purified water to 100 parts by weight of the secondly peeled stevia leaves, heating at 95 to 105°C for 30 to 40 minutes, and then filtering to obtain a stevia leaf extract; and
Adding 5 to 10 parts by weight of aronia fermentation liquid to 100 parts by weight of the stevia leaf extract, fermenting at 20 to 24°C for 24 to 26 hours, and then filtering;
Includes,
The aronia fermented liquid is manufactured by adding 1 to 5 parts by weight of yeast to 100 parts by weight of aronia juice and fermenting at 20 to 24 ° C for 48 to 50 hours.
Method for producing sweet potato beverage using sweet potato vinegar.
상기 S3 이후에, 상기 고구마식초를 이용한 고구마음료 100중량부에 배추출액 1~5중량부, 연잎장아찌 분말 0.1~1중량부 및 꽃게 단백질 유래 펩타이드 분말 0.1~1중량부를 추가적으로 포함하되,
상기 배추출액의 제조방법은,
물 100중량부에 블루베리 1~5중량부, 블랙베리 1~5중량부 및 마키베리 1~5중량부를 가하고 100~105℃에서 20~30분 동안 가열하여 베리추출액을 제조하는 단계;
배를 분쇄하는 단계; 및
상기 분쇄된 배 100중량부에 상기 베리추출액 500~600중량부, 루틴 1~5중량부 및 셀룰라아제 1~3중량부를 가하고 90~95℃에서 40~50분 동안 가열한 후 여과하는 단계;
를 포함하며,
상기 연잎장아찌 분말은 연잎 100중량부에 20중량%의 소금물 30~40중량부 및 매실청 10~15중량부를 가하고 11~15℃에서 18~20일 동안 숙성하고, 동결건조 한 후 분말화하여 제조하며,
상기 꽃게 단백질 유래 펩타이드 분말은 꽃게의 껍질을 벗기지 않고 그대로 분쇄한 슬러리 100중량부에 단백질가수분해효소 3~5중량부를 가하고 40~45℃에서 3~4시간 동안 가수분해시켜 얻은 꽃게 단백질 가수분해물을 농축시킨 후 열풍건조하여 제조하는,
고구마식초를 이용한 고구마음료의 제조방법.According to clause 3,
After S3, 100 parts by weight of the sweet potato drink using the sweet potato vinegar additionally includes 1 to 5 parts by weight of pear extract, 0.1 to 1 part by weight of lotus leaf pickle powder, and 0.1 to 1 part by weight of crab protein-derived peptide powder,
The method for producing the pear extract is,
Preparing a berry extract by adding 1 to 5 parts by weight of blueberries, 1 to 5 parts by weight of blackberries and 1 to 5 parts by weight of maqui berries to 100 parts by weight of water and heating at 100 to 105°C for 20 to 30 minutes;
crushing pears; and
Adding 500 to 600 parts by weight of the berry extract, 1 to 5 parts by weight of rutin, and 1 to 3 parts by weight of cellulase to 100 parts by weight of the pulverized pear, heating at 90 to 95° C. for 40 to 50 minutes, and then filtering;
Includes,
The lotus leaf pickle powder is prepared by adding 30 to 40 parts by weight of 20% by weight salt water and 10 to 15 parts by weight of plum syrup to 100 parts by weight of lotus leaves, maturing at 11 to 15 ℃ for 18 to 20 days, freeze-drying, and powdering. And
The crab protein-derived peptide powder is obtained by adding 3 to 5 parts by weight of proteolytic enzyme to 100 parts by weight of slurry pulverized without peeling the crab shell and hydrolyzing the crab protein for 3 to 4 hours at 40 to 45 ° C. Manufactured by concentrating and then drying with hot air,
Method for producing sweet potato beverage using sweet potato vinegar.
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