Ipomoea batatas vinegar manufactured by use of natural fermentation in pottery, and method of manufacturing vinegar beverage kombucha using gel generated in the process of manufacturing the vinegar

Abstract

The present invention relates to a method for producing vinegar from naturally fermented whole sweet potato plants placed in an earthenware jar, and a method for producing a vinegar beverage called kombucha using the gel generated during the production process. The naturally fermented sweet potato vinegar and kombucha produced according to the present invention possess antioxidant and anti-inflammatory functional properties.

Description

Technology Field

[0001] The present invention relates to a method for producing vinegar from naturally fermented whole sweet potato plants placed in an earthenware jar, and a method for producing a vinegar beverage called kombucha using the gel generated during the production process. The naturally fermented sweet potato vinegar and kombucha produced according to the present invention possess antioxidant and anti-inflammatory functional properties. Background Technology

[0002] sweet potato( Ipomoea batatas The botanical characteristics and general uses of L.) are described in detail:

[0003] It is about 3m long, and the stem spreads along the ground, taking root. The leaves are alternate, and the leaf blades are heart-shaped and shallowly lobed; sap is released when the leaves and stems are cut. Roots grow from the base of the leaf stalks at the bottom of the stem, and some of them grow underground to become the tuberous roots known as sweet potatoes.

[0004] Excluding water, about 31% of the nutritional content consists of carbohydrates. Sweet potatoes are not only a major source of carbohydrates in our diet, but are also considered a nutritionally excellent food because they contain large amounts of dietary fiber, minerals such as calcium and iron, and vitamins.

[0005] It also contains functional components such as carotenoids and flavonoids, and as new varieties that enhance the functionality of sweet potatoes, such as colored sweet potatoes, are developed and produced, they are attracting attention as health functional foods that possess both nutritional value and functionality.

[0007] A review of the prior art literature reveals the following:

[0008] Patent Document 1 describes a method for producing vinegar using sweet potato leaves and stems or sweet potato tubers. Upon examination, it describes a process of extracting and concentrating sweet potato leaves and stems with hot water, then mixing them with cooked rice and fermenting them. Patent Document 2 describes a method for producing vinegar using sweet potatoes and a method for producing a sweet potato beverage using sweet potato vinegar. Upon examination, it describes a process of performing ultrasonic treatment, liquefaction, saccharification, alcohol fermentation, and acetic acid fermentation in sequence after heating and extracting sweet potatoes. Prior art literature

[0009] Republic of Korea Registered Patent Publication 10-2587676 (Registered Oct. 05, 2023) Republic of Korea Registered Patent Publication 10-2583394 (Registered Sep. 22, 2023) The problem to be solved

[0010] The problem to be solved 1 is to provide a method for manufacturing natural fermented vinegar by complex fermenting sweet potato whole plants in an earthenware pot, and vinegar manufactured by the method.

[0011] The problem to be solved 2 is to provide a method for manufacturing sweet potato kombucha using a gel formed during the process of manufacturing sweet potato vinegar, and kombucha manufactured by the method.

[0012] The third task is to identify the antioxidant and anti-inflammatory properties of sweet potato vinegar and kombucha, and to provide sweet potato vinegar and kombucha that possess antioxidant and anti-inflammatory properties. means of solving the problem

[0013] Solution 1 is a method for producing sweet potato vinegar comprising: a first step of washing the sweet potato whole plant to remove foreign substances; a second step of draining water from the sweet potato whole plant and placing it in a first earthenware jar; a third step of adding a monosaccharide of 18 to 22 brix to the first earthenware jar; a fourth step of covering the mouth of the first earthenware jar with a cotton cloth; a fifth step of covering the lid of the first earthenware jar and extracting sweet potato components for 15 to 30 days; a sixth step of separating the solid and liquid phases from the sweet potato extract; and a seventh step of removing the solid phase and producing vinegar by performing complex fermentation in the first earthenware jar, in which alcohol fermentation and acetic acid fermentation are carried out simultaneously on the liquid phase.

[0014] Solution 2 is a method for producing sweet potato vinegar, characterized in that, in Solution 1, the vinegar produced in step 7 has a sugar content of 6 to 10 brix, an acidity of 6 to 8%, and a concentration of 15.6 to 1,000 ug / mL.

[0015] Solution 3 is a method for manufacturing sweet potato kombucha, comprising: step 8, securing a sweet potato gel formed at the mouth of a first earthenware jar while carrying out steps 1 to 7 of solution 1 and transferring it to a second earthenware jar; step 9, securing a liquid sweet potato extract by carrying out steps 1 to 6 of solution 1; step 10, pouring the sweet potato extract into the second earthenware jar; and step 11, manufacturing kombucha by performing complex fermentation in the second earthenware jar, simultaneously carrying out alcohol fermentation and acetic acid fermentation.

[0016] Solution 4 is sweet potato vinegar produced by the method described in Solution 1 or 2.

[0017] Solution 5 is a sweet potato kombucha produced by the method described in Solution 3.

[0018] Solution 6 is a health functional food composition for antioxidant and anti-inflammatory purposes containing sweet potato vinegar as an active ingredient, having a sugar content of 6-10 brix, an acidity of 6-8%, and a concentration of 15.6-1,000 ug / mL.

[0019] Solution 7 is a health functional food composition for antioxidant and anti-inflammatory purposes containing sweet potato kombucha as an active ingredient, prepared using a sweet potato gel formed during the production of vinegar described in Solution 6. Effects of the invention

[0020] Effect 1 is that it is possible to provide a method for producing natural vinegar by optimally extracting functional components of sweet potato whole plant using monosaccharides, and then performing monosaccharide-based alcohol fermentation and acetic acid fermentation.

[0021] Effect 2 is that it can provide a method for producing kombucha by utilizing the gel formed during vinegar production.

[0022] Effect 3 is that, as the vinegar sample prepared by the above method possesses antioxidant and anti-inflammatory properties, the vinegar and kombucha of the present invention and the health functional food composition utilizing the components of vinegar and kombucha also possess antioxidant and anti-inflammatory properties. Brief explanation of the drawing

[0023] Figure 1 shows a flowchart illustrating the sweet potato vinegar manufacturing process and the kombucha manufacturing process utilizing the gel generated during the vinegar manufacturing process. Figure 2 is a graph showing the results of a cytotoxicity test of naturally fermented sweet potato vinegar. Figure 3 is a graph showing the results of the experiment on inhibiting NO production by natural fermented sweet potato vinegar. Figure 4 is a graph showing the results of the experiment on inhibiting PGE2 production by natural fermented sweet potato vinegar. Figures 5 and 6 show the results of an experiment on the antioxidant efficacy of naturally fermented sweet potato vinegar. Figure 7 shows the results of analyzing the polyphenol and flavonoid content of naturally fermented sweet potato vinegar in a table. Specific details for implementing the invention

[0024] Terms and words used in this specification and claims shall not be interpreted as being limited to their ordinary or dictionary meanings, but shall be interpreted as having been described by the inventor in accordance with the meaning and concept consistent with the technical spirit of the invention in order to explain the terms and concept of the invention in the best possible way.

[0025] Accordingly, the present invention is not limited to the manufacturing examples, reference examples, experimental examples, and embodiments presented, and various modifications and changes are possible by those skilled in the art within the scope of the technical concept of the present invention and the equivalent scope of the technical concept described in the claims below.

[0026] Although the present invention has been described with reference to the accompanying drawings, focusing on preferred manufacturing examples, experimental examples, and embodiments, it is evident to those skilled in the art that various modifications are possible from this description without departing from the technical scope. Accordingly, the scope of the present invention may include many such modifications.

[0028] Reference Example 1. Basic efficacy of sweet potato used in the present invention

[0029] The present invention relates to the production of natural fermented vinegar using sweet potatoes and a method for producing the vinegar beverage kombucha using the same. The present invention provides the efficacy possessed by sweet potatoes and, in addition, the efficacy of fermented vinegar.

[0030] The basic benefits of sweet potatoes are detailed as follows:

[0031] sweet potato's tuberous rootSweet potatoes are composed mostly of starch and are rich in health-functional components such as various vitamins, minerals, and high-quality dietary fiber. Fiber can be obtained by processing with α-amylase and glucoamylase, and it has been reported to have antibacterial activity against intestinal bacteria and foodborne pathogens such as Salmonella, as well as adsorption capacity for carcinogens. In terms of functionality, it has been reported to possess antioxidant, antimicrobial, and antimutagenic effects. The isolation and identification of functional substances contained in sweet potatoes have also been carried out; the isolation and identification of pigment components in colored sweet potatoes and the antioxidant activity of phenolic compounds with chlorogenic acid and caffeic acid as major components have been reported.

[0033] sweet potato End Among the sprouts that grow 50 to 60 days after direct sowing of tubers in the field, including leaves and leaf stalks stem It refers to the tip of 10 to 15 cm. It has the advantage of being easy to harvest, with 8 to 10 harvests possible during the growing period and a very high total yield of 130 to 180 t / ha.

[0034] It is known to be rich in water-soluble dietary fiber, as well as having a higher protein content compared to other vegetables, and is rich in carotene, vitamins B2, C, E, iron, and potassium, and contains a large amount of antioxidant substances including polyphenols, anthocyanins, and caffeic acid derivatives. It has been reported that it exhibits antioxidant, antimutagenic, and anticancer activities due to the presence of large amounts of constituent substances such as caffeic acid, chlorogenic acid, 3,4-di-O-caffeoylquinic acid, 3,5-di-O-caffeoylquinic acid, and 4,5-di-O-caffeoylquinic acid.

[0035] Comparing the antioxidant activity of different parts of sweet potatoes with other vegetables, sweet potatoes Tips contain 6 to 122 times more phenolic compounds than perilla leaves, soybean sprouts, and spinach, and compared to tubers Leaves and tips It has been reported that it has a high content of phenolic compounds.

[0037] Example 1. Method for preparing natural fermented sweet potato vinegar

[0038] FIG. 1 illustrates a flowchart of the sweet potato vinegar manufacturing process and the kombucha manufacturing process utilizing the gel generated during the vinegar manufacturing process. The process steps are presented as preferred embodiments, and it is understood that the design may be partially modified to the extent that it aligns with the problem to be solved by the present invention. In this Embodiment 1, the whole sweet potato plant is used, and "whole plant" refers to one or more selected parts among the tip shoot, stem excluding the tip shoot, leaves, and tubers. If necessary, it is cut into suitable sizes, ground, or dried for use.

[0040] Step 1) Wash the sweet potato plant to remove foreign substances.

[0041] Step 2) Place the drained sweet potato whole plant into an earthenware pot.

[0042] Step 3) Add a monosaccharide of 18~22 brix.

[0043] The added monosaccharides may be glucose, fructose, galactose, xylose, and / or arabinose. The reason for adding monosaccharides is as follows: Since bacteria are not inoculated for alcohol fermentation, monosaccharides are added to the sugars to aid in the initial proliferation and activity of microorganisms inherent in the raw material itself. This leads to the generation of carbonic acid, which helps accelerate the extraction of functional components from the raw material. Additionally, it is done to facilitate the fermentation process in the subsequent Step 7.

[0044] Step 4) Cover the mouth of the earthenware pot with a cotton cloth.

[0045] Step 5) Cover with a lid and let it sit for 15 to 30 days to extract the functional components of the sweet potato whole plant.

[0046] The reason for covering the lid is to ensure that functional ingredients are sufficiently extracted using the added monosaccharides, while simultaneously preventing spoilage caused by accelerated fermentation due to exposure to the atmosphere. In other words, it is done to control the fermentation rate while proceeding with ingredient extraction using a low sugar content.

[0047] Step 6) The solid and liquid components extracted from the sweet potato whole plant are separated.

[0048] Step 7) Vinegar is produced by removing the solids and carrying out complex fermentation in an earthenware jar, in which alcoholic fermentation and acetic acid fermentation are carried out simultaneously on the liquid.

[0049] In this embodiment, since a natural complex fermentation process was carried out, fermentation is performed for 6 to 12 months. To control the amount of oxygen input, a cotton cloth is placed over the mouth of the earthenware jar to ensure a smooth oxygen supply, thereby facilitating acetic acid fermentation. The characteristic of complex fermentation is that alcohol fermentation proceeds at the bottom of the earthenware jar while acetic acid fermentation proceeds at the top, and the microorganisms themselves regulate the concentrations of alcohol and acetic acid.

[0050] Step 8) After alcoholic fermentation is complete and carbonation is no longer generated, the sugar content, acidity, and sensory evaluation of the vinegar are checked, and fermentation is terminated. Preferably, a sugar content of 10–15 brix, a pH of 3–4, and an acidity of 6–8% are confirmed. In addition, considering cytotoxicity, the vinegar is bottled after adjusting the concentration to less than 1,000 µg / mL. Preferably, achieving a concentration range of 15.6 µg / mL to 1,000 µg / mL maximizes antioxidant and anti-inflammatory efficacy. (Refer to the experimental examples below.)

[0052] Example 2. Method for manufacturing sweet potato kombucha

[0053] Figure 1 shows a flowchart illustrating the manufacturing process of kombucha using the gel generated during the sweet potato vinegar manufacturing process.

[0054] Originally, kombucha refers to a beverage made by adding a SCOBY (Symbiotic Colony of Bacteria & Yeast) to green tea or black tea with sugar and fermenting it. In the present invention, kombucha is manufactured using sweet potato gel. The following process steps are presented as preferred embodiments, and it is understood that the design may be partially modified to the extent that it aligns with the problem to be solved by the present invention.

[0056] Steps 1 ~ 7) The process is carried out in the same manner as described in Example 1.

[0057] Step 8) Step 7) Secure the sweet potato gel formed at the mouth of the earthenware jar during the process and carefully transfer it to a new earthenware jar.

[0058] Sweet potato gel has a form similar to a cellulose membrane and can be viewed as a mass of beneficial bacteria. Preferably, the gel formed between 1 and 2 months after proceeding with Step 7 is used.

[0059] Step 9) A sweet potato extract extracted as a monosaccharide is prepared by carrying out steps 1) to 6) of Example 1.

[0060] Step 10) Pour the sweet potato extract into the earthenware pot containing the gel.

[0061] Step 11) Alcohol fermentation and acetic acid fermentation are carried out simultaneously as in Step 7 of Example 1. In this step, since the beneficial bacteria in the gel participate in the fermentation process of the sweet potato extract and promote fermentation, fermentation is not carried out for a long period, and thus, a vinegar beverage called kombucha can be obtained in about 1 to 2 months.

[0062] In addition, since the functional components of the sweet potato whole plant included in the gel are also added and fermented in this stage, it can be said that it has the advantage of maximizing the inclusion of the functional components of the sweet potato.

[0063] Step 12)After checking the sweetness, acidity, and sensory evaluation of the kombucha and ending the fermentation, the product is bottled or undergoes an aging process. At this stage, the sweetness, acidity, and aroma may be adjusted to suit the product preference of the kombucha.

[0065] Experimental Example 1. Analysis of cytotoxicity of naturally fermented sweet potato vinegar

[0066] After culturing cells in each 96-well plate, MTT solution was added and cultured for 3 hours, then solubilization buffer was added, and after incubation at 37°C for 10 min, the value was measured at 570 nm using an ELISA reader.

[0067] Figure 2 is a graph showing the results of a cytotoxicity test of naturally fermented sweet potato vinegar (IBVN). Here, the sweet potato vinegar is the vinegar obtained by performing Example 1 using sweet potato tubers as raw materials.

[0068] After treating macrophages with natural fermented sweet potato vinegar at various concentrations and checking for cytotoxicity, it was confirmed that toxicity appeared starting from a concentration of 1,000 ug / mL.

[0070] Experimental Example 2. Inhibitory effect of natural fermented sweet potato vinegar on NO production

[0071] After treating Raw 264.7 cells with LPS and the sample for 24 hours, NO was measured in the supernatant using an ELISA reader (540 nm) with a NO assay kit.

[0072] Figure 3 is a graph showing the experimental results of the inhibition of NO production by natural fermented sweet potato vinegar. The experimental results confirmed that NO production was inhibited in a concentration-dependent manner.

[0074] Experimental Example 3. Inhibitory effect of natural fermented sweet potato vinegar on PGE2 production

[0075] Figure 4 is a graph showing the results of the experiment on inhibiting PGE2 production by natural fermented sweet potato vinegar.

[0076] After inducing inflammation in macrophages by treating them with LPS and then treating them with natural fermented sweet potato vinegar at various concentrations, the production of prostaglandin E2 (PGE2) was confirmed. The results showed that PGE2 production was inhibited in a concentration-dependent manner, and in particular, PGE2 production was rapidly inhibited starting from 62.5 µg / mL.

[0078] Experimental Example 4. Antioxidant efficacy of naturally fermented sweet potato vinegar

[0079] Figure 5 is a graph showing the results of the DPPH radical scavenging activity experiment of naturally fermented sweet potato vinegar, and Figure 6 is a graph showing the results of the ABTS radical scavenging activity experiment of naturally fermented sweet potato vinegar.

[0080] As a result of the experiment, the DPPH radical scavenging activity SC50 was confirmed to be 0.1 mg / mL, and the ABTS radical scavenging activity SC50 was confirmed to be 0.33 mg / mL.

[0082] Experimental Example 5. Comparative Analysis of Polyphenol and Flavonoid Content

[0083] Figure 7 is a table showing the results of analyzing the polyphenol and flavonoid content of naturally fermented sweet potato vinegar.

[0084] As a result of the experiment, the polyphenol content was confirmed to be 15.417 and the flavonoid content was 10.263.

[0086] Preparation Example 1. Sweet potato vinegar, kombucha, and health functional food composition

[0087] Sweet potato vinegar and kombucha products can be manufactured based on Reference Example 1, Examples 1 and 2, and Experimental Examples 1 to 5. They may be manufactured according to the process of Examples 1 and 2, or the process of Examples 1 and 2 may be partially modified if the ranges of sweetness, acidity, and concentration described in the examples can be satisfied.

[0089] An antioxidant and anti-inflammatory health functional food composition can be provided by adding a food auxiliary additive to the active ingredient of the vinegar of the present invention.

[0090] Foods to which the above active ingredient can be added include, for example, various types of food products, beverages, chewing gum, tea, vitamin complexes, health functional foods, etc.

[0091] The amount of the above-mentioned active ingredient in the food or beverage may be added in an amount of 0.01 to 20 weight percent of the total weight of the food or beverage, and the health beverage composition may be added in a ratio of 0.02 to 5 g, preferably 0.3 to 1 g, based on 100 ml.

[0093] The health functional beverage composition of the present invention has no particular limitations on ingredients other than those containing the active ingredient, and may contain various flavoring agents or natural carbohydrates as additional ingredients, as in conventional beverages. Examples of the natural carbohydrates mentioned above include monosaccharides, e.g., glucose, fructose; disaccharides, e.g., maltose, sucrose, etc.; polysaccharides, e.g., dextrin, cyclodextrin, etc.; and sugar alcohols such as xylitol, sorbitol, allulose, ritritol, etc. In addition to those mentioned above, natural flavoring agents (taumatin, stevia extract (e.g., rebaudioside A, glycyrrhizin, etc.)) and synthetic flavoring agents (saccharin, aspartame, etc.) may be advantageously used as flavoring agents. The proportion of the natural carbohydrates is generally about 1 to 20 g, preferably about 5 to 12 g, per 100 ml of the composition of the present invention.

[0095] In addition to the above, the composition of the present invention may contain various nutritional agents, vitamins, minerals (electrolytes), flavoring agents such as synthetic flavoring agents and natural flavoring agents, coloring agents and thickening agents (cheese, chocolate, etc.), pectic acid and its salts, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohol, carbonating agents used in carbonated beverages, etc.

[0097] In addition, the composition of the present invention may contain fruit pulp for the production of natural fruit juices, fruit juice beverages, and vegetable beverages. These ingredients may be used independently or in combination. Although the proportion of these additives is not particularly important, it is generally selected in the range of 0 to about 20 parts by weight per 100 parts by weight of the extract of the present invention.

[0099] So far, the present invention has been examined focusing on preferred embodiments.

[0100] The embodiments described in this specification and the configurations illustrated in the drawings relate to the most preferred embodiment of the present invention and do not represent all technical aspects of the present invention; therefore, it should be understood that there may be various equivalents and modified examples that can replace them.

[0101] Accordingly, the present invention is not limited to the embodiments presented, and there may be embodiments that allow for various modifications and changes within the scope of the technical concept of the present invention and the equivalent scope of the technical concept described in the claims below, by those skilled in the art to which the present invention belongs.

Claims

Claim 1 Step 1: Washing the whole sweet potato plant to remove foreign substances; Step 2: Draining water from the whole sweet potato plant and placing it in the first earthenware jar; Step 3: Adding monosaccharides of 18–22 brix to the first earthenware jar; Step 4: Covering the mouth of the first earthenware jar with a cotton cloth; Step 5: Covering the lid of the first earthenware jar and extracting sweet potato components for 15–30 days; Step 6: Separating the solid and liquid components from the sweet potato extract; Step 7: Removing the solid components and performing complex fermentation on the liquid component in the first earthenware jar, simultaneously carrying out alcoholic and acetic acid fermentation to produce vinegar with a sugar content of 6–10 brix, an acidity of 6–8%, and a concentration of 15.6–1,000 ug / mL; Step 8: Securing the sweet potato gel formed at the mouth of the first earthenware jar while carrying out Steps 1 through 7 and transferring it to the second earthenware jar; Step 9: Securing the liquid sweet potato extract from Step 6; in the second earthenware jar A method for manufacturing sweet potato kombucha, comprising: a step of pouring sweet potato extract; and a step of manufacturing kombucha by performing complex fermentation in a second earthenware pot, in which alcohol fermentation and acetic acid fermentation are carried out simultaneously. Claim 2 delete Claim 3 delete Claim 4 delete Claim 5 Sweet potato kombucha produced by the method described in claim 1. Claim 6 An antioxidant health functional food composition containing sweet potato kombucha as an active ingredient as described in claim 5. Claim 7 An anti-inflammatory health functional food composition containing sweet potato kombucha as an active ingredient as described in claim 5.

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