Method of manufacturing citrus-fermented vinegar

Abstract

The present invention relates to a method for manufacturing mixed fruit fermented vinegar, and more specifically, to a method for manufacturing citrus fruit fermented vinegar. The method for manufacturing mixed fruit fermented vinegar according to the present invention maintains the color and flavor of the fruit fermented vinegar while preventing off-flavors that occur during the fermentation process, thereby providing excellent consumer preference. The fruit mixed fermented vinegar produced by the manufacturing method of the present invention can be used in pickles, garlic pickles, etc., to provide fermented foods and side dishes. Pickles made with the fruit mixed fermented vinegar produced by the manufacturing method of the present invention include pickled Saposhnikovia divaricata, pickled garlic, pickled beets and radishes, and pickled cabbage.

Description

Technology Field

[0001] The present invention relates to a method for producing citrus fermented vinegar. Background Technology

[0002] Citrus fruits are low-calorie foods with a water content of 85%, carbohydrates of 10%, and negligible protein and fat content. The vitamin C contained in citrus fruits is beneficial for skin care and fatigue recovery, and helps with calcium absorption. In addition, they contain alkaloids such as carotenoids, flavonoids, limonoids, and cinehurin, which are precursors of vitamin A, as well as large amounts of antioxidant and anti-aging functional substances such as flavonoid compounds including hesperidin, rutin, and naringin.

[0003] There is a demand for the development of functional foods, rather than simple processed foods, from citrus fruits containing these various active substances. Currently, processed citrus products include a wide variety of items such as juices, jams, teas, and vinegars, and in foreign countries, the efficacy of functional components in citrus fruits has already been researched, and functional products utilizing this are being sold.

[0004] Meanwhile, according to oral tradition, if red clay water is placed in a container and left for fifteen days, clear water collects at the top; this is called Jijangsu or Mugeunsu. It is said that this Jijangsu has a detoxifying effect, relieving distress caused by poisoning and neutralizing all kinds of toxins, including toxins from meat and fish and drug poisoning. Research results have also indicated that Jijangsu is not only beneficial for skin care but also contributes to boosting immunity by activating internal cells when administered orally and absorbed into the body. Generally, the method for making Jijangsu involves digging a pit at least 60 cm deep into the red clay soil in sunny fields or on deep mountain ridges. If a horizontal green band is discovered, the soil beneath this band is dug out, and water filtered through charcoal is mixed with red clay in an appropriate ratio and stirred several times. After some time, a pale yellowish-brown water rises to the surface, and this upper water is used as Jijangsu.

[0005] Prior art KR 10-2423308 B1 discloses a method for producing fermented vinegar using fruit fermentation sediment. However, although KR 10-2423308 B1 produces fermented vinegar through acetic acid fermentation after alcohol fermentation, when vinegar was actually produced using tangerines, off-flavors occurred due to the specific characteristics of acetic acid fermentation, and the sensory quality for consumers was not very good.

[0006] Accordingly, the inventors completed the present invention by conceiving that off-odors can be controlled during the process of manufacturing vinegar using tangerines through mixing with red clay water and heating processes. Prior art literature

[0007] (Patent Document 0001) KR 10-2423308 B1 The problem to be solved

[0008] One embodiment of the present invention for solving the above-mentioned problem is

[0009] 1) A step of adding tangerine juice to a fermentation vessel sterilized with alcohol, mixing sugar and red clay mineral water to adjust the sugar content to 25 to 30 Brix, and then aging it at a low temperature of 5 to 15℃ for 15 to 45 days;

[0010] 2) A step of administering a mixed fruit juice into a fermentation vessel sterilized with alcohol, mixing sugar and red clay mineral water to adjust the sugar content to 25 to 30 Brix, and then aging it at a low temperature of 5 to 15℃ for 15 to 45 days;

[0011] 3) A step of mixing aged tangerine juice and mixed fruit juice in a weight ratio of 75:25 to 95:5;

[0012] 4) A step of mixing koji yeast into the mixture from step 3) and carrying out fermentation for 1 to 6 months in an aging room maintained at a temperature of 20 to 25℃;

[0013] 5) A step of mixing water and starter culture into the finished product obtained by fermentation in a volume ratio of 5:2 to 3:3 to 2 relative to the weight of the product, and carrying out acetic acid fermentation for 2 to 3 months while maintaining a temperature in the range of 15 to 25℃;

[0014] 6) A step of transferring the fruit fermented vinegar completed through acetic acid fermentation to a separate container and proceeding with a ripening process for 1 to 3 months while maintaining a temperature in the range of 15 to 25℃;

[0015] 7) A step of separating the fermented sediment of the fruit fermented vinegar that has settled at the bottom of the container during the ripening process; and

[0016] 8) A step of adding lactic acid bacteria to the product of step 7; is a method for manufacturing fermented vinegar.

[0017] Meanwhile, the technical problems to be solved by the present invention are not limited to those mentioned above, and other technical problems not mentioned will be clearly understood by those skilled in the art to which the present invention belongs from the description below. means of solving the problem

[0018] One aspect of the present invention for achieving the above objective is

[0019] 1) A step of adding tangerine juice to a fermentation vessel sterilized with alcohol, mixing sugar and red clay mineral water to adjust the sugar content to 25 to 30 Brix, and then aging it at a low temperature of 5 to 15℃ for 15 to 45 days;

[0020] 2) A step of administering a mixed fruit juice into a fermentation vessel sterilized with alcohol, mixing sugar and red clay mineral water to adjust the sugar content to 25 to 30 Brix, and then aging it at a low temperature of 5 to 15℃ for 15 to 45 days;

[0021] 3) A step of mixing aged tangerine juice and mixed fruit juice in a weight ratio of 75:25 to 95:5;

[0022] 4) A step of mixing koji yeast into the mixture from step 3) and carrying out fermentation for 1 to 6 months in an aging room maintained at a temperature of 20 to 25℃;

[0023] 5) A step of mixing water and starter culture into the finished product obtained through fermentation in a volume ratio of 5:2 to 3:3 to 2 relative to the weight of the product, and carrying out acetic acid fermentation for 2 to 3 months while maintaining a temperature in the range of 15 to 25℃;

[0024] 6) A step of transferring the fruit fermented vinegar completed through acetic acid fermentation to a separate container and proceeding with a ripening process for 1 to 3 months while maintaining a temperature in the range of 15 to 25℃;

[0025] 7) A step of separating the fermented sediment of the fruit fermented vinegar that has settled at the bottom of the container during the ripening process; and

[0026] 8) A step of adding lactic acid bacteria to the product of step 7; is a method for manufacturing fermented vinegar.

[0027] The method for producing fermented vinegar according to the present invention significantly enhances consumer sensory qualities by controlling color and off-flavors during the process of producing fermented vinegar using tangerine juice.

[0028] In step 1) above, tangerine juice is poured into a fermentation tank sterilized with alcohol, and then sugar and red clay water are added to proceed with low-temperature aging. Through the process of step 1), the fruit juice is aged for a long period with red clay water, developing a deep flavor suitable for vinegar. Red clay water is clear water that floats on top after red clay is added to water, stirred, and the part that settles at the bottom is removed. It is rich in essential minerals. In this invention, red clay water is red clay mineral water that is even richer in minerals, having undergone the settling and separation process multiple times.

[0029] In step 2) above, the mixed fruit juice is poured into a fermentation tank sterilized with alcohol, and then sugar and red clay water are added to proceed with low-temperature aging. The mixed fruit juice may be citrus fruit juice such as tangerine, Hallabong, orange, or Cheonhyehyang, or cherry juice.

[0030] In step 3) above, aged tangerine juice and mixed fruit juice are mixed in a weight ratio of 75:25 to 95:5. In the present invention, the mixed fruit juice is prepared by adding a mineral additive to cherry juice. By separately aging the tangerine juice and the mixed fruit juice at a low temperature and then mixing them for use in alcohol fermentation, off-flavors generated during the anaerobic fermentation process can be reduced. In a preferred embodiment, the tangerine juice and cherry juice may be mixed in a weight ratio of 85:15 to 95:5. It is preferable to add 20 to 30 g of minerals to the mixed fruit juice per 300 mL of juice.

[0031] In step 4) above, koji yeast is mixed into the mixture from step 3) and fermentation is carried out for 1 to 6 months in an aging room maintained at a temperature of 20 to 25°C, thereby performing anaerobic fermentation. During this process, if necessary, additional steps may be performed to filter the fermented product or remove gas generated during the fermentation process.

[0032] In step 5) above, water and starter culture are mixed in a volume ratio of 5:2 to 3:3 to 2 relative to the weight of the finished product resulting from fermentation, and acetic acid fermentation is carried out for 2 to 3 months while maintaining a temperature in the range of 15 to 25°C. At this time, before performing the acetic acid fermentation, the starter culture may be heated to 55 to 75°C and then cooled to room temperature before being added to reduce off-flavors. In a preferred embodiment, the starter culture may be heated to 65°C and then cooled to room temperature before being added.

[0033] In step 6) above, the fruit fermented vinegar completed through acetic acid fermentation is transferred to a separate container and undergoes a ripening process for 1 to 3 months while maintaining a temperature in the range of 15 to 25°C. The above 1 to 3 months refers to an appropriate period during which the pH of the vinegar does not change frequently. Although a ripening process shorter or longer than the above period may be adopted as needed, it is recommended to undergo a ripening process for at least one week.

[0034] 7) The above step may be to separate the fermented sediment of the fruit fermented vinegar that has settled at the bottom of the container during the ripening process, thereby removing the pure vinegar component and increasing the content of the fruit fermented component.

[0035] Step 8) is a step of adding lactic acid bacteria powder to the product of Step 7) to aid digestion while increasing sensory properties. In one embodiment, it is appropriate to add 15 to 25 g of lactic acid bacteria powder per 1 L of the product of Step 7). It is preferable that the mineral includes one or more selected from the group consisting of silicon, iron, calcium, magnesium, potassium, sodium, copper, sulfur, phosphorus, manganese, zinc, boron, and molybdenum.

[0036] The present invention also provides fermented vinegar produced by the above manufacturing method. Effects of the invention

[0037] The method for producing fruit mixed fermented vinegar according to the present invention maintains the color and flavor of the fruit fermented vinegar while preventing off-flavors generated during the fermentation process, resulting in significantly superior consumer preference.

[0038] The fruit mixed fermented vinegar produced by the manufacturing method of the present invention can be used in pickles, garlic pickles, etc., to provide fermented foods and side dishes. Pickles made with the fruit mixed fermented vinegar produced by the manufacturing method of the present invention include pickled Saposhnikovia divaricata, pickled garlic, pickled beets and radishes, and pickled cabbage. Brief explanation of the drawing

[0039] Figure 1 is a photograph of citrus fermented vinegar prepared according to one embodiment of the present invention. Specific details for implementing the invention

[0040] Hereinafter, embodiments of the present invention will be described in more detail. Embodiments of the present invention may be modified in various forms, and the scope of the present invention should not be interpreted as being limited to the embodiments below. These embodiments are provided to more fully explain the present invention to those with average knowledge in the art.

[0041] Examples

[0042] Example 1. Method for preparing mixed fruit fermented sediment vinegar

[0043] Based on 5 L of fermented vinegar, 1.5 kg of tangerine juice, 500 g of sugar, yeast, 1 L of red clay water, and 1 L of starter vinegar were prepared, and a fermentation vessel with a volume of at least 5 L was prepared. After thoroughly sterilizing the fermentation vessel with alcohol, the tangerine juice was added. Sugar and red clay water were added to the fermentation vessel, and the sugar content of the mixture with the fruit juice was adjusted to 25 to 30 Brix, after which it was stirred evenly. The fruit juice mixed with sugar was stirred well periodically to ensure the sugar was completely dissolved, and after the sugar was completely dissolved, it was aged for one month at a low temperature of 15℃ or below.

[0044] Meanwhile, a mixed fruit juice was prepared by adding 20 g of plant-based colloidal mineral (Orgmin, NUTRITION TM USA, INC., USA) to 280 g of cherry juice. Based on 1 L of fermented vinegar, 300 g of the mixed fruit juice, 100 g of sugar, yeast, 200 ml of red clay water, and 200 ml of starter vinegar were prepared and aged in the same manner as the aging process of the tangerine juice above.

[0045] The above-mentioned aged tangerine juice and mixed fruit juice were mixed in a weight ratio of 9:1, stirred sufficiently to ensure complete mixing, and left at room temperature for 48 hours.

[0046] After adjusting the sugar content of the above mixed fruit juice to 25 Brix, koji yeast was mixed in, and fermentation was carried out in an aging room maintained at 25℃. Since the fermentation process using koji yeast corresponds to anaerobic fermentation, fermentation was carried out in a sealed fermentation tank, and the gas generated from the tank was discharged about 1 to 2 times a day. After a fermentation process of more than one month, the sludge was removed. The alcohol content was maintained at 14%.

[0047] Prior to proceeding with acetic acid fermentation, the starter vinegar was pretreated by heating it to 65°C and then cooling it to room temperature. Subsequently, water and starter vinegar were added to the fruit wine produced by alcoholic fermentation, and acetic acid fermentation was carried out. The fruit wine, water, and starter vinegar were mixed in a volume ratio of 5:2.5:2.5. As acetic acid fermentation is an aerobic process, fermentation was carried out for two months in a well-ventilated, shaded window area while maintaining a temperature in the range of 15 to 25°C.

[0048] Afterwards, the fermented sediment at the bottom of the container was separated, and the fermented sediment was heated at a temperature of 70 to 90°C for more than 4 hours, and then 20 mL of lactic acid bacteria was added per 1 L of vinegar to complete the mixed fruit vinegar.

[0049] Example 2. Method for preparing mixed fruit fermented sediment vinegar

[0050] Mixed fruit fermented sediment vinegar was prepared in the same manner as in Example 1, but by mixing aged tangerine juice and mixed fruit juice in a weight ratio of 8:2.

[0051] Example 3. Method for preparing mixed fruit fermented sediment vinegar

[0052] Mixed fruit fermented sediment vinegar was prepared in the same manner as in Example 1, but aged tangerine juice and mixed fruit juice were mixed in a weight ratio of 7:3, and acetic acid fermentation was performed without heating the starter vinegar before proceeding with acetic acid fermentation.

[0053] Comparative Example 1. Method for manufacturing citrus fermented sediment vinegar

[0054] A citrus fermented sediment vinegar was prepared using only citrus fruits in the same manner as Example "a) Citrus Fermented Sediment Vinegar" disclosed in Korean registered patent KR 10-2423308B1.

[0055] Example 4. Sensory evaluation of fruit-fermented vinegar

[0056] For the vinegars prepared in Examples 1 to 3 and Comparative Example 1 above, 10 adults were randomly selected, and the purpose and intent of the experiment were explained. After providing sufficient explanation to ensure they were well aware of the sensory items, a blind test was conducted for each item using a 5-point scale (1 point: very weak, 5 points: very strong). The sensory evaluation was performed on color, sour odor, off-odor, sour taste, background taste, and overall preference, and the average values ​​of each item are shown in Table 1 below.

[0057] [Table 1]

[0058]

[0059] As a result of the sensory evaluation of Example 2, the color was reddish-brown and the preference was relatively low because more mixed fruit juice was included compared to Example 1. The sour smell, off-flavor, and sour taste were excellent, similar to those of Example 1. However, regarding other flavors, a relatively low preference was observed compared to Example 1 because an aftertaste unfamiliar to consumers was felt.

[0060] As a result of the sensory evaluation of Example 3, the color was more reddish-brown due to the inclusion of more mixed fruit juice compared to Example 1, and the preference was relatively low. The sour smell and sour taste were excellent, similar to those of Example 1. However, the off-flavor did not improve significantly compared to Examples 1 and 2, resulting in a relatively low score. Regarding other flavors, a relatively low preference was observed compared to Example 1 because consumers perceived an aftertaste that was unfamiliar to them.

[0061] As a result of the sensory evaluation test of Comparative Example 1, the color showed excellent preference, similar to Example 1, but overall, it showed poor preference for drinking as vinegar, which is understood to be due to a characteristic off-odor.

[0062] As a result of the sensory evaluation test of Example 1, it was confirmed that the preference for color was excellent, similar to Comparative Example 1, even though a relatively small amount of mixed fruit juice was included, and that the overall preference was the best while having almost no off-flavor.

[0064] The foregoing description is merely an illustrative explanation of the technical concept of the present invention, and those skilled in the art to which the present invention pertains will be able to make various modifications and variations within the scope of the essential characteristics of the present invention. Accordingly, the embodiments disclosed in the present invention are intended to explain, not limit, the technical concept of the present invention, and the scope of the technical concept of the present invention is not limited by such embodiments. The scope of protection of the present invention shall be interpreted by the claims below, and all technical concepts within an equivalent scope shall be interpreted as being included within the scope of rights of the present invention.

Claims

Claim 1 1) a step of adding tangerine juice to a fermentation vessel sterilized with alcohol, mixing sugar and red clay mineral water to adjust the sugar content to 25 to 30 Brix, and aging at a low temperature of 5 to 15℃ for 15 to 45 days; 2) a step of adding a mixed fruit juice solution with added minerals to a fermentation vessel sterilized with alcohol, mixing sugar and red clay mineral water to adjust the sugar content to 25 to 30 Brix, and aging at a low temperature of 5 to 15℃ for 15 to 45 days; 3) A step of mixing aged tangerine juice and mixed fruit juice in a weight ratio of 75:25 to 95:5; 4) A step of mixing koji yeast into the mixture from step 3) and carrying out fermentation for 1 to 6 months in an aging room maintained at a temperature of 20 to 25℃; 5) A step of mixing water and starter vinegar in a volume ratio of 5:2 to 3:3 to 2 relative to the weight of the fermented product and carrying out acetic acid fermentation for 2 to 3 months while maintaining a temperature in the range of 15 to 25℃; 6) A step of transferring the fruit fermented vinegar completed through acetic acid fermentation to a separate container and carrying out a post-aging process for 1 to 3 months while maintaining a temperature in the range of 15 to 25℃; 7) A step of separating the fermentation sediment of the fruit fermented vinegar that has settled to the bottom of the container during the post-aging process; and 8) a step of adding lactic acid bacteria to the product of step 7); wherein the starter culture is heated at 55 to 75 ℃ and then cooled to room temperature before being added, a method for producing fermented vinegar. Claim 2 A method for producing fermented vinegar according to claim 1, wherein step 3) is a step of mixing aged tangerine juice and mixed fruit juice in a weight ratio of 85:15 to 95:

5. Claim 3 delete Claim 4 A method for producing fermented vinegar according to claim 1, wherein 15 to 25 g of lactic acid bacteria powder is added per 1 L of the product of step 7). Claim 5 A method for producing fermented vinegar according to claim 1, wherein 20 to 30 g of minerals are added to the mixed fruit juice per 300 mL. Claim 6 A method for producing fermented vinegar according to claim 1, wherein the mineral comprises one or more selected from the group consisting of silicon, iron, calcium, magnesium, potassium, sodium, copper, sulfur, phosphorus, manganese, zinc, boron, and molybdenum. Claim 7 Fermented vinegar produced by any one of the manufacturing methods of paragraphs 1 to 2 and paragraphs 4 to 6.

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