KR101820709B1 - Schizandra sap vinegar, and manufacturing method thereof - Google Patents

Abstract

More particularly, the present invention relates to a method for preparing Omiza sap vinegar and its preparation method, and more specifically, to a process for producing Omiza sugar vinegar prepared by adding sugar to an omelet and then aging the ozona sugar vinegar to an alcohol fermentation step, an acetic acid fermentation step and an aging step, There is an excellent advantage of the taste and flavor of Omija expressed in vinegar. In the process of manufacturing omiza sap vinegar, water is not used at all. Instead, it is produced by using tree sap that can be collected from herbs or trees instead of water. It has the advantage of being able to easily ingest the active ingredient of the tree sap which is easily decayed and depressed as it promotes, and the taste and flavor of the omija and the tree sap are contained in the vinegar so that the taste and flavor of the vinegar And to a process for producing the same.

Description

[0001] SCHIZANDRA SAP VINEGAR AND MANUFACTURING METHOD THEREOF [0002]

More particularly, the present invention relates to a method for preparing Omiza sap vinegar and its preparation method, and more specifically, to a process for producing Omiza sugar vinegar prepared by adding sugar to an omelet and then aging the ozona sugar vinegar to an alcohol fermentation step, an acetic acid fermentation step and an aging step, There is an excellent advantage of the taste and flavor of Omija expressed in vinegar. In the process of manufacturing omiza sap vinegar, water is not used at all. Instead, it is produced by using tree sap that can be collected from herbs or trees instead of water. It has the advantage of being able to easily ingest the active ingredient of the tree sap which is easily decayed and depressed as it promotes, and the taste and flavor of the omija and the tree sap are contained in the vinegar so that the taste and flavor of the vinegar And to a process for producing the same.

Generally, in the process of producing vinegar, a method of saccharifying starch raw materials by adding sugar and then adding yeast or an enzyme is mainly used. In addition, vinegar is divided into vinegar prepared by diluting alcohol, fruit vinegar based on fruit, and grain vinegar using grain, and can be classified into mixed vinegar mixed with various raw materials.

Among them, a technique of producing vinegar by using sugarcane produced by adding sugar to fruit such as fruit and then aging is well known.

Korean Patent No. 10-1171464 relates to a method for producing omija vinegar, wherein the omija is added with sugar, the omija added with sugar is firstly aged, the first aged omija is added with the proteolytic enzyme, Decomposing the enzyme-decomposed Schizosaccharomyces japonica, digesting the enzymatically decomposed Schizosaccharomyces pombe, secondary-ripening the juice of the Schizosaccharomyces, firstly sterilizing the second-aged Schizosaccharum, adding purified water to the first sterilized Schizosaccharomyces, After the inoculation, the first fermentation is performed, the first fermented omza is secondly sterilized, the second sterilized omza is inoculated with acetic acid, and the second fermentation is performed. Secondly, the third fermented omza is matured to produce omija vinegar / RTI >

Korean Patent Laid-Open Publication No. 10-2014-0094977 relates to a method for producing vinegar using omija, gugija and corn oil, wherein the omega, gugija and corn oil are mixed with sugar and fermented, and the fermentation liquid extracted from the fermented mixture is subjected to a secondary fermentation And a second fermentation broth obtained by secondary fermentation such as rice and koji is mixed with the first fermentation broth prepared in the previous step to obtain a functional vinegar.

As described above, although a number of techniques have been disclosed for producing vinegar using the carbohydrate of Omija, the vinegar is prepared using the carbohydrate of Omija, and the vinegar is prepared using the tree sap instead of water Technology has not yet been developed. Accordingly, it has the advantage of easily ingesting minerals and various active ingredients contained in tree sap that can be collected from herbaceous trees or trees, which are easily decayed and poor in storage stability, while promoting the flavor of vinegar, and can be easily ingested in everyday life. The vinegar contains a lot of taste and flavor of sap, so it is necessary to develop vinegar which has excellent taste and flavor of vinegar itself.

Korean Patent No. 10-1171464 Korean Patent Publication No. 10-2014-0094977

The present invention has been made to solve the above-mentioned problems and provide a necessary technique,

The present invention relates to a method for preparing an omeza-fermented salted liquor, which is prepared by adding sugar to omija and then aging the omeza-fermented liquor through alcohol fermentation step, acetic acid fermentation step and aging step to produce vinegar, It is an object of the present invention to provide a sap vinegar and a method for producing the same.

In addition, in the process of producing omiza sap vinegar, the water is not used at all, but the tree sap is used instead of water to improve the flavor of the vinegar, and at the same time, the active ingredient of the tree sap, It is another object of the present invention to provide an omiza sap vinegar having excellent taste and flavor of vinegar itself and a method of manufacturing the same.

In order to achieve the above object, according to one embodiment of the present invention,

The sugar is added at a ratio of 60 to 120 parts by weight with respect to 100 parts by weight of omija and then aged at a temperature of 8 to 12 ° C for 2 to 4 months in a shaded state and the osmotic solution The step of preparing salted salted Omija sugar; A sugar level control step of adding tree sap to the salvage solution of Omija prepared in the step of preparing salted salted sweet potato, and diluting the salted salted sweet potato to a sugar content of 8 to 40 Bricks; An alcohol fermentation step of inoculating an alcoholic fermentation broth to the salting-out solution of the omelet regulated sugar content and fermenting the alcohol fermented product in the sugar control step; The alcohol fermentation product produced in the alcohol fermentation step is separated into a solid and an alcohol fermentation broth, and the alcohol concentration in the alcohol fermentation broth is adjusted to 4 to 10% (w / w) by adding the tree sap to the alcohol fermentation broth step; A step of fermenting acetic acid to produce an acetic acid fermented product having an acetic acid content of 4 to 9% (w / w) by adding a fermented acetic acid solution to an alcoholic fermentation broth having an alcohol concentration adjusted in the alcohol concentration control step; And aging the fermented acetic acid produced in the acetic acid fermentation step at a temperature of 10 ° C or lower for 3 months or longer and then filtering out the solid to prepare an omiza sap vinegar. ≪ / RTI >

In the present invention, in the alcohol fermentation step, alcohol fermenting bacteria are inoculated in an amount of 1 to 5 parts by weight with respect to 100 parts by weight of the saline solution having controlled sugar content, and then the mixture is inoculated at a temperature of 15 to 25 DEG C for 8 to 12 days And then fermented.

The alcohol fermenting microorganism may be Saccharomyces cerevisiae.

In the acetic acid fermentation step, acetic acid fermentation broth is added to the alcohol fermentation broth in an amount of 1 to 50 parts by weight based on 100 parts by weight of the alcohol fermentation broth, and the mixture is heated at a temperature of 15 to 25 DEG C for 30 to 40 days And then fermented.

The acetic acid fermentation broth may be characterized by being a seed prepared by inoculating and culturing Acetobacter acetii.

Also, in the acetic acid fermentation step, the alcohol concentration is controlled in the alcohol concentration control step with respect to 100 parts by weight of the acetic acid fermentation intermediate product from the time when the acetic acid content of the fermented acetic acid is 3 to 4% (w / w) And 90 parts by weight or less of the fermented alcohol fermentation broth is added and cultured by an oil-based culture method.

In the present invention, the tree sap is any one selected from the group consisting of nodular sap, birch sap, strawberry sap, bamboo sap, or scrubber sap.

Another embodiment of the present invention provides an Omija sap vinegar which is produced by the above method.

The Omiza sap vinegar prepared according to one embodiment of the present invention is prepared by adding sugar to omija and then aging the omija saccharide solution prepared in vinegar through alcohol fermentation step, acetic acid fermentation step and aging step, There is an advantage of taste and flavor of Omija.

Also, there is an advantage that the acetic acid content is increased by culturing using vinegar culture method in the acetic acid fermentation step in the process of producing vinegar, and the vinegar is prepared by using tree sap instead of water without using water at all, It has the advantage of being able to easily ingest the active ingredient of the tree sap which is easily decayed and depressed at the same time, and the taste and flavor of the omija and the tree sap are abundant in the vinegar. .

In addition, the Omiza sap vinegar prepared according to one embodiment of the present invention has an advantage in that the alcohol fermentation step and the acetic acid fermentation step are carried out at a temperature of 25 ° C or less, thereby improving the flavor and aroma of the omiza contained in the vinegar.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flow chart showing a process for producing omiza sap vinegar according to an embodiment of the present invention, step by step. Fig.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily carry out the present invention. Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art. Therefore, the embodiments of the present invention can be modified into various other forms, and the scope of the present invention is not limited to the following embodiments.

Throughout the description of the present invention, when a component is referred to as " comprising ", it means that it can include other components as well, without excluding other components unless specifically stated otherwise.

In the specification of the present invention, it is to be understood that when a step is located "on" or "before" another step, this is not only the case where a step is in a direct time series relationship with another step, And may have the same rights as in the case of an indirect temporal relationship in which the temporal order of the two phases can be changed.

The terms " about ", " substantially ", etc. used to the extent that they are used throughout the specification of the present invention are used in their numerical values or in close proximity to their numerical values when the manufacturing and material tolerances inherent in the meanings mentioned are presented, Is used to prevent unauthorized exploitation by an unscrupulous infringer of precise or absolute disclosures in order to aid in the understanding of the disclosure. The term " step " or " step of ~ " used throughout the specification does not mean " step for.

The present invention relates to an omiza sap vinegar and a process for producing the same, wherein a method for preparing an omiza sap vinegar according to the present invention comprises adding 60 to 120 parts by weight of sugar to 100 parts by weight of Omija, Preparing a salted salted meal of Omija, which is aged for 2 to 4 months at a temperature of 12 占 폚 and used as it is or when a solid is filtered to produce a salted salted meal of Omija; A sugar level control step of adding tree sap to the salvage solution of Omija prepared in the step of preparing salted salted sweet potato, and diluting the salted salted sweet potato to a sugar content of 8 to 40 Bricks; An alcohol fermentation step of inoculating an alcoholic fermentation broth to the salting-out solution of the omelet regulated sugar content and fermenting the alcohol fermented product in the sugar control step; The alcohol fermentation product produced in the alcohol fermentation step is separated into a solid and an alcohol fermentation broth, and the alcohol concentration in the alcohol fermentation broth is adjusted to 4 to 10% (w / w) by adding the tree sap to the alcohol fermentation broth step; A step of fermenting acetic acid to produce an acetic acid fermented product having an acetic acid content of 4 to 9% (w / w) by adding a fermented acetic acid solution to an alcoholic fermentation broth having an alcohol concentration adjusted in the alcohol concentration control step; And aging the fermented acetic acid produced in the acetic acid fermentation step at a temperature of 10 ° C or lower for 3 months or longer and then filtering the solid to prepare an omiza sap vinegar.

Hereinafter, a method for producing omiza sap vinegar according to one embodiment of the present invention will be described in detail. The Omija sap vinegar according to one embodiment of the present invention can be understood more clearly by the following production method.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flow chart showing a process for producing omiza sap vinegar according to an embodiment of the present invention, step by step. Fig.

First, the step of preparing the saline solution of Omija can be performed (S ₁₀₀ ).

The sugar is added at a ratio of 60 to 120 parts by weight with respect to 100 parts by weight of omija and then aged at a temperature of 8 to 12 ° C for 2 to 4 months in a shaded state and the osmotic solution And the step of preparing the saline solution of Omija can be carried out.

Schizandra chinensis is a fruit of omija and has a dark red color with a diameter of about 1 cm. It has five flavors: sweet, sour, bitter, salty and spicy. There are two types of Omiza: Omiza (North Omiza), South Miiza, and Black Omiza. Omiza grows mainly in the area of Taebaek Mountain, Namimiza grows in the southern island region, and black omija grows in Jejudo. It is produced in Korea, Japan, Sakhalin, and China. How to consume Omija in everyday life is to put dried fruit in cold water and add honey or sugar to the reddish water to drink it, or to make a bowl or starch piece, or to put a chestnut, jujube or mushroom together and make tea I drink alcohol and drink. Schizandrin, Gomisin, Citral, Malic acid and Citric acid are added to Omija to strengthen the heart, reduce blood pressure and improve immunity. It is used to strengthen the pulmonary function, and also has a deep jaundice and cough, thirst, and also helps to cure. In addition, the ingredient of Omija is composed of protein, calcium, phosphorus, iron, vitamin B1, etc. It is known that it is strong in acidity and helps to recover fatigue because there are many organic acids such as malic acid and tartaric acid. On the basis of 100 g of Omija, 0.60 mg of niacin, 2.00 mg of sodium, 1.30 g of protein, 4.00 g of saccharides, 4.00 g of retinol, 4.70 g of beta carotene, 0.40 g of vitamin A, 0.40 mg of vitamin B1, 21.00 mg of vitamin B2, Such as vitamin C, vitamin E, vitamin E, vitamin E, vitamin E, vitamin E, vitamin E, vitamin E and vitamin E. It is well known as a health food because it contains a large amount of nutrients.

In the present invention, in order to prepare a salting solution for Schizandra chinensis, sugar is added at a ratio of 60 to 120 parts by weight to 100 parts by weight of Schizandra chinensis and then aged at a temperature of 8 to 12 DEG C for 2 to 4 months in a shaded state .

It is preferable to add 60 to 120 parts by weight of sugar relative to 100 parts by weight of omija. When the sugar is added in a proportion of less than 60 parts by weight based on 100 parts by weight of omija and aged, If the sugar is added in a proportion exceeding 120 parts by weight and aged, the aging period may be shortened, but the sugar may be excessively consumed, which may reduce productivity and economical efficiency.

In addition, it is preferable to add sugar to the omija and aged at a temperature of 8 to 12 ° C for 2 to 4 months in a shaded state. If aged in an unshaded state, the omija may be deteriorated and decayed during aging , And when the omelet is aged for less than 2 months at a temperature of less than 8 캜, the taste and flavor of the prepared omelet sauce solution may be reduced because the omelet is not aged properly and a temperature exceeding 12 캜 When the omelet is matured for more than 4 months, the taste of the omelet pickles itself may be altered and the taste and flavor of the omelet may be lost.

Therefore, in the step of preparing the saline solution of the present invention, the sugar is added at a ratio of 60 to 120 parts by weight to 100 parts by weight of the omija, and then aged at a temperature of 8 to 12 캜 for 2 to 4 months in a shaded state, Most preferably, it is used as it is or the solids are filtered to prepare a saline solution of Omija.

Next, a sugar content adjustment step may be performed (S ₂₀₀ ).

The saccharide-controlling step of adding the tree sap to the salvage solution of Omija sugar prepared in the step of preparing the saline solution of the Omija persimmon so that the sugar content of the Omija persimmon juice is diluted to 8 to 40 Bricks can be performed.

When the omija fermented vinegar is prepared by using the omeza sugar pickling liquid itself, the sugar content of the omija fermented milk produced in the step of preparing the omija sugar fermented solution is too high, and the alcohol fermentation step and the acetic acid fermentation step And the fermentation efficiency may be reduced. In addition, sweetness is excessively emphasized on the finally prepared omiza sap vinegar itself, which may reduce the preference and preference of consumers.

When the sugar content of the pickled liquor of Omija is adjusted to be less than 8 Bricks, the proportion of the sugar contained in the pickled liquor of Omija per se is so low that the taste and flavor of the finally prepared omija sap vinegar may be reduced In addition, since a large amount of tree sap is added in order to control sugar content, there is a possibility that the vinegar may be deteriorated and decayed during the vinegar manufacturing process. In addition, when controlling sugar content so that the sugar content of Omija persimmon juice exceeds 40 Bricks, the ratio of sugar contained in the salted meal of Omija sugar is too high, so that the alcohol fermentation step and acetic acid fermentation step are not progressed smoothly, There is a fear that the efficiency may be decreased and the sweetness is excessively emphasized on the finally prepared omiza sap vinegar itself, which may reduce the preference and preference of the consumer, which is not preferable.

Therefore, in the sugar controlling step of the present invention, it is most preferable to add the tree sap to the pickles of Omija sugar so as to control the sugar content so that the sugar content of the Omija sugar pickles becomes 8 to 40 Bricks.

According to one embodiment of the present invention, the tree sap is any one selected from the group consisting of nodular sap, birch sap, spruce sap, bamboo sap, or scrubber sap.

Tree sap is a liquid that flows through the stem of a tree in the ground. Although it contains various components in various liquids, it is generally characterized by its excellent sugar content and richness, while its taste and flavor are not special or special. Minerals and the like are contained in a large amount, which is a problem of corruption.

Therefore, in the present invention, vinegar is prepared by using wood sap instead of water without using water at all in the process of producing omiza sap vinegar. The reason for this is that the vinegar is improved by improving the flavor of vinegar, So that the ingredients can be easily ingested in daily life.

Next, an alcohol fermentation step may be performed (S ₃₀₀ ).

An alcohol fermentation step may be carried out in which alcohol fermenting bacteria are inoculated into the salting-out solution of omija, whose sugar content is controlled in the sugar content controlling step, and then fermented to produce an alcohol fermented product.

According to one embodiment of the present invention, in the alcohol fermentation step, alcoholic fermenting bacteria are inoculated in an amount of 1 to 5 parts by weight with respect to 100 parts by weight of the saline solution having controlled sugar content, To < RTI ID = 0.0 > 12 < / RTI > days.

According to an embodiment of the present invention, the alcohol fermenting bacteria may be Saccharomyces cerevisiae.

In addition to Saccharomyces cerevisiae, alcoholic fermenting bacteria can be used regardless of the type of yeast used to perform alcohol fermentation from the fruit of plants. However, in the present invention, It is preferable to use commercially available Saccharomyces cerevisiae in consideration of efficiency.

In the present invention, alcoholic fermenting bacteria may be inoculated in an amount of 1 to 5 parts by weight based on 100 parts by weight of the sugar-free sugarcane controlled sugar content.

It is preferable to inoculate 1 to 5 parts by weight of the alcohol fermenting bacteria to 100 parts by weight of the saline solution having the controlled sugar content and that the alcohol fermenting bacteria are inoculated at a ratio of less than 1 part by weight to 100 parts by weight of the pickling solution of Omija The alcohol fermentation liquid is not properly fermented because the proportion of the inoculated alcohol fermenting bacteria is too low, so that the alcohol concentration of the alcohol fermentation liquid becomes too low, so that the quality of the finally prepared omija sap vinegar may be deteriorated, When the alcohol fermenting microorganism is inoculated in a proportion of more than 5 parts by weight to the weight part, the alcohol fermenting microorganism is excessively added and the fermentation activity and the fermentation efficiency reach the maximum, so that the production efficiency is not further improved. This is because a problem to be consumed may occur.

In the present invention, an appropriate amount of alcohol fermenting bacteria may be inoculated into the salting-out solution of Schizandra chinensis, which is controlled in sugar content, and then fermented at a temperature of 15 to 25 ° C for 8 to 12 days.

It is preferable that the salting solution of Omija sugar to which the alcohol fermenting bacteria are inoculated is fermented at a temperature of 15 to 25 ° C. This is to prevent the loss of the active ingredient of the omija and the tree sap contained in the salting solution of Omija, It is the temperature set to excel.

In addition, it is preferable that the salting solution of Omija fermented with alcohol is fermented at a suitable temperature for 8 to 12 days, It may become difficult to sufficiently ferment and the final alcohol concentration may be less than 4% (w / w), so that the alcohol concentration may become too low. If the fermentation takes longer than 12 days, alcohol fermentation And there is a fear that unnecessary time may be consumed since it is left for a long time even after it is completed.

Therefore, in the alcohol fermentation step of the present invention, the alcohol fermenting bacteria are inoculated in an amount of 1 to 5 parts by weight with respect to 100 parts by weight of the saline solution having controlled sugar content, and then fermented at a temperature of 15 to 25 ° C for 8 to 12 days Is most preferable.

Next, an alcohol concentration control step may be performed (S ₄₀₀ ).

The alcohol fermentation product produced in the alcohol fermentation step is separated into a solid and an alcohol fermentation broth, and the alcohol concentration in the alcohol fermentation broth is adjusted to 4 to 10% (w / w) by adding the tree sap to the alcohol fermentation broth Step can be performed.

The alcohol concentration of the isolated alcohol fermentation broth is about 13% (w / w). Even if the alcohol concentration is too high to lower the alcohol concentration during acetic acid fermentation, the alcohol concentration is too high to be used as vinegar. Therefore, in the present invention, by adding tree sap to the alcoholic fermentation broth, the alcohol concentration of the alcoholic fermentation broth is adjusted to be 4 to 10% (w / w) so that the omija vinegar finally prepared through the acetic acid fermentation step and the aging step is vinegar It is possible to have an appropriate alcohol concentration.

According to one embodiment of the present invention, the tree sap is any one selected from the group consisting of nodular sap, birch sap, spruce sap, bamboo sap, or scrubber sap.

Next, an acetic acid fermentation step may be performed (S ₅₀₀ ).

The acetic acid fermentation broth may be added to the alcohol fermentation broth in which the alcohol concentration is controlled in the alcohol concentration control step and then fermented to perform the acetic acid fermentation step to produce a fermented product having an acetic acid content of 4 to 9% (w / w) .

According to an embodiment of the present invention, in the acetic acid fermentation step, the acetic acid fermentation broth is added at a ratio of 1 to 50 parts by weight to 100 parts by weight of the alcoholic fermentation broth with controlled alcohol concentration, To < / RTI > 40 days.

In addition, according to one embodiment of the present invention, the acetic acid fermenting bacteria may be a species produced by inoculating and culturing Acetobacter acetii.

Acetobacter acetii was inoculated into 100 ml of GYP 3A5E (3% acetic acid, 5% alcohol) medium in a 250 ml Erlenmeyer flask, and the mixture was inoculated at a temperature of 25 ° C at 150 rpm And agitated for 3 days with stirring to prepare acetic acid fermentation broth as a herb. The prepared acetic acid fermentation broth (herbaceous plant) can be used as a test solution having an acetic acid content of 4% or more, and the acetic acid fermentation can be carried out by feeding it into an alcohol fermentation broth having a concentration of 5 to 100 times the concentration of the acetic acid fermentation broth.

In the present invention, the acetic acid fermentation broth may be added in an amount of 1 to 50 parts by weight based on 100 parts by weight of the alcohol fermentation broth.

It is preferable that the acetic acid fermentation broth is added in an amount of 1 to 50 parts by weight based on 100 parts by weight of the alcohol fermentation broth with the alcohol concentration adjusted so that the amount of the acetic acid fermentation broth is less than 1 part by weight The ratio of the added acetic acid fermentation broth is too low to cause the acetic acid fermentation to be inadequate and the acetic acid content of the fermented acetic acid becomes too low, so that the quality of the finally prepared insecticidal vinegar may deteriorate, When the acetic acid fermentation broth was added in an amount exceeding 50 parts by weight based on 100 parts by weight of the alcohol fermentation broth with controlled alcohol concentration, the fermentation activity and the fermentation efficiency reached the maximum, Is not promoted, and thus a problem that a large amount of acetic acid fermentation bacteria are consumed unnecessarily may occur.

In the present invention, an appropriate amount of acetic acid fermentation broth may be added to an alcohol fermentation broth with controlled alcohol concentration, followed by fermentation at a temperature of 15 to 25 ° C for 30 to 40 days.

It is preferable to ferment the alcoholic fermentation broth containing the acetic acid fermenting broth solution at a temperature of 15 to 25 DEG C for 30 to 40 days when it is fermented for less than 30 days at a temperature lower than 15 DEG C, , The acetic acid fermentation is not performed properly, and the acetic acid content of the finally prepared omiza sap vinegar is so low that the quality of the omija sap vinegar itself may deteriorate. The acetic acid is fermented for a long period of time at a high temperature, so that the active ingredient contained in the omiza and tree sap may be denatured and denatured, which is not preferable, and the acetic acid content of the omiza sap vinegar becomes too excessive, There is a possibility that taste and flavor may be reduced.

According to one embodiment of the present invention, in the acetic acid fermentation step, from the point that the acetic acid content of the fermented acetic acid in the fermentation process becomes 3 to 4% (w / w), the alcohol concentration And 90 parts by weight or less of an alcoholic fermentation broth in which alcohol concentration is controlled in the control step is added and cultured by an oil-price culturing method.

The fed-batch culture method is a culture method in which the nutrient medium is gradually added to the fermentation tank while the culture is proceeding, and the culture liquid is not removed from the fermentation tank until the completion of the culture. It is possible to control the concentration of the component during culturing by controlling the addition rate of the specific substance to the consumption rate by the microorganism, so that it is effective in a culture system causing substrate inhibition, product inhibition and proliferation inhibition , Baker's yeast, amino acids, antibiotics and the like.

In the present invention, the fermentation efficiency of the acetic acid fermentation step is improved by using the oil-price culture method in the acetic acid fermentation step, and the flavor and flavor of the omija vinegar There is an advantage that it can be expressed well.

Therefore, in the acetic acid fermentation step of the present invention, the acetic acid fermentation broth is added to the alcohol fermentation broth in an amount of 1 to 50 parts by weight based on 100 parts by weight of the alcohol fermentation broth and then fermented at a temperature of 15 to 25 ° C for 30 to 40 days From the time when the membrane of the fermentation broth of acetic acid is formed on the surface and the acetic acid content of the fermented acetic acid becomes 3 to 4% (w / w), the alcohol having the alcohol concentration adjusted in the alcohol concentration controlling step It is most preferable to add the fermentation broth to 90 parts by weight or less and then cultivate it by an oil-price cultivation method.

Next, the aging step can be performed (S ₆₀₀ ).

The fermented acetic acid produced in the acetic acid fermentation step may be aged at a temperature of 10 ° C or lower for 3 months or longer and then filtered to obtain an omija sap vinegar.

It is preferable that the fermented acetic acid is aged at a temperature of 10 ° C or less. If the fermented acetic acid is aged at a temperature exceeding 10 ° C, the fermented acetic acid may be denatured or denatured. Therefore, The flavor and flavor of the omeza juice vinegar may deteriorate and the quality of the omeza juice vinegar itself may deteriorate. It is also preferable that the fermented acetic acid is aged at a temperature of 10 ° C or less for 3 months or more. If aged for less than 3 months, the fermented product is not aged properly and the flavor of the omija sap vinegar may be lowered I do not.

Therefore, in the aging step of the present invention, it is most preferable that the fermented acetic acid is aged at a temperature of 10 DEG C or lower for 3 months or more, and then the solids are filtered to prepare an omija sap vinegar.

Hereinafter, the Omija sap vinegar of the example produced according to one embodiment of the present invention and the Omija sap vinegar of the comparative example prepared different from the one embodiment of the present invention were prepared, and then the Omija sap vinegar And the Omija sap vinegar according to one embodiment of the present invention can be understood more clearly by the sensory test described below.

Ⅰ. Sensory test 1

The omiza sap vinegar of Examples 1 to 5 was prepared according to one embodiment of the present invention and was manufactured in accordance with an embodiment of the present invention except that water was used instead of using wood sap, .

The Omiza sap vinegar of Examples 1 to 5 and the Omiza sap vinegar of Comparative Example 1 were prepared by the following method, and in the process of preparing the Omiza sap vinegar of Examples 1 to 5 and the Omiza sap vinegar of Comparative Example 1, And the types of tree sap or water used in the alcohol concentration control step are shown in Table 1 below.

[Manufacturing Method 1]

One. Preparations of salted persimmon juice

About 10 kg of sugar is added to 10 kg of omelet and aged for about 3 months at a temperature of about 10 캜 in a shaded state. After aging, the solids were filtered, and the liquid phase alone was separated to obtain 15 liters of salted salted Omiza sugar having a sugar content of about 55 Bricks.

2. Sugar regulation step

Add 10 liters of salted orchid sugar to the tree sap or water to adjust the sugar content of the Omija sugar to about 27 brix. The types of tree sap or water used in the sugar level control step are shown in Table 1 below.

3. Alcohol fermentation step

Approximately 300 g of Saccharomyces cerevisiae (commercial dried yeast) was inoculated in 10 ℓ of salted sweet potato starch, and fermented at a temperature of about 20 ° C. for about 10 days to obtain an alcohol concentration of about 13 % (w / w) alcohol fermentation product.

4. Alcohol concentration control step

After separating alcoholic fermentation product into solid and alcohol fermentation liquid, add 10 liters of alcohol fermentation liquid to the tree sap or water to adjust the alcohol concentration of alcohol fermentation liquid to about 6.5% (w / w). The types of tree sap or water used in the alcohol concentration control step are shown in Table 1 below.

5. Acetic acid fermentation step

Acetobacter acetii was inoculated into 100 ml of GYP 3A5E (3% acetic acid, 5% alcohol) in a 250 ml Erlenmeyer flask, and the mixture was incubated at 25 ° C and 150 rpm The mixture was agitated for 3 days while stirring to prepare acetic acid fermenter solution (primary herb) prepared so that the acetic acid content was 4% or more.

About 1 L of acetic acid fermentation broth was added to 10 L of an alcoholic fermentation broth with controlled alcohol concentration, followed by fermentation at about 20 ° C for about 7 days to ferment the fermented broth to about 3.5% (w / w) The fermented acetic acid fermented product was fermented by oil-bed culturing for about 30 days by adding a controlled alcohol fermentation broth so that the acetic acid content was about 5.5% (w / w).

6. Ripening stage

The acetic acid fermented product was aged at a temperature of 10 ° C or lower for 3 months or longer, and then the solids were filtered to prepare an Omija vinegar vinegar.

Sugar control step Alcohol concentration control step Example 1 Nocoon sap Nocoon sap Example 2 Birch sap Birch sap Example 3 Purple sap Purple sap Example 4 Bamboo sap Bamboo sap Example 5 Loofah sap Loofah sap Comparative Example 1 water water

As shown in the above Table 1, the Omiza sap vinegar of Examples 1 to 5 was produced according to one embodiment of the present invention, and the Omiza sap vinegar of Example 1 was used in the sugar controlling step and the alcohol concentration controlling step In Example 2, the vinegar of Omija saponin used birch sap in the sugar level control step and the alcohol concentration control step. In Example 3, the Omija saponin vinegar used Daraya sap in the sugar level control step and alcohol concentration control step. The omija sap vinegar of Example 4 used bamboo sap in the sugar control step and the alcohol concentration control step, and the omija sap vinegar of Example 5 used wooly sap in the sugar control step and the alcohol concentration control step.

On the other hand, the Omiza saponin vinegar of Comparative Example 1 was prepared by using water without using tree sap such as nodosaccharide sap, birch sap, purple sap, bamboo sap or scrub sap in the sugar controlling step and alcohol concentration controlling step.

[Result of sensory test 1]

The organoleptic inspections of the Omiza sap vinegar of Examples 1 to 5 and the Omiza sap vinegar of Comparative Example 1 are carried out.

A sensory test was conducted to randomly select 50 adult male and female panelists aged 20 to 60 to taste panelists of Omiza sap vinegar prepared according to Examples 1 to 5 and Comparative Example 1. The taste, The degree of preference, such as flavor, was evaluated using the 10 point method. The results are shown in Table 2 below.

flavor incense color zest Comprehensive likelihood Example 1 9.8 9.5 9.3 9.7 9.6 Example 2 9.6 9.5 9.4 9.6 9.5 Example 3 9.7 9.3 9.2 9.8 9.5 Example 4 9.3 9.1 9.4 9.4 9.3 Example 5 9.5 9.2 9.1 9.7 9.4 Comparative Example 1 2.7 2.3 8.9 2.1 4.0

Table 2 shows the results of sensory evaluation of the Omija sap vinegar prepared according to Examples 1 to 5 and Comparative Example 1 prepared according to one embodiment of the present invention, The Omiza sap vinegar of Examples 1 to 5 was found to have excellent overall acceptability.

As shown in Table 2, the Omiza sap vinegar of Examples 1 to 5 prepared according to one embodiment of the present invention was prepared by adding the sugar to the omija and then aging the omija fermented product prepared in the alcohol fermentation step, And the vinegar was produced through the ripening step. As a result, the taste and flavor of flavor and flavor were evaluated to be superior to consumers because of the excellent taste and flavor of omiza expressed in vinegar. In addition to this, in the process of preparing omiza sap vinegar, the vinegar is prepared by using vinegar instead of water without using water at all, thereby improving the flavor of vinegar, and at the same time, There is an advantage that it can be easily ingested in life, and because the taste and flavor of omiza and tree sap are contained in vinegar in large quantity, and vinegar has excellent taste and flavor, it is evaluated as excellent in overall taste.

On the other hand, the omiza sap vinegar of Comparative Example 1 prepared according to one embodiment of the present invention, which was prepared by using water instead of using the tree sap, had a lower flavor than the omiza sap vinegar of the Example, The aroma and flavor of the omija was not well expressed in the final vinegar produced. As a result, it was evaluated that the overall taste such as taste, flavor and flavor was much lower than the omiza sap vinegar of the examples.

Ⅱ. Sensory test 2

According to one embodiment of the present invention, the Omija sap vinegar of Example 1 and Examples 6 to 9 was prepared and prepared according to one embodiment of the present invention, wherein the sugar content of the Omija persimmon juice was adjusted by controlling the sugar content Omiza sap vinegar of Comparative Examples 2 to 4 was prepared.

The Omiza sap vinegar of Example 1 and Examples 6 to 9 and the Omiza sap vinegar of Comparative Examples 2 to 4 were prepared by the following method, and the Omiza sap vinegar of Examples 1 and 6 to 9 and Comparative Examples 2 to 4 The sugar content of the salted sweet potato starch controlled in the sugar control step during the process of preparing the omija sap vinegar is shown in Table 3 below.

[Manufacturing Method 2]

One. Preparations of salted persimmon juice

About 10 kg of sugar is added to 10 kg of omelet and aged for about 3 months at a temperature of about 10 캜 in a shaded state. After aging, the solids were filtered, and the liquid phase alone was separated to obtain 15 liters of salted salted Omiza sugar having a sugar content of about 55 Bricks.

2. Sugar regulation step

The sugar content of Omija persimmon juice is controlled by adding the ginseng sap to 10ℓ of salted persimmon juice. The sugar content of the pickles prepared with the control of the sugar content is shown in Table 3 below.

3. Alcohol fermentation step

Approximately 300 g of Saccharomyces cerevisiae (commercial dried yeast) was inoculated in 10 ℓ of salted sweet potato starch, and fermented at a temperature of about 20 ° C. for about 10 days to obtain an alcohol concentration of about 13 % (w / w) alcohol fermentation product.

4. Alcohol concentration control step

After separating alcohol fermentation product into solid and alcohol fermentation broth, alcohol concentration is adjusted to about 6.5% (w / w) by adding fermentation broth to 10ℓ of alcohol fermentation broth.

5. Acetic acid fermentation step

Acetobacter acetii was inoculated into 100 ml of GYP 3A5E (3% acetic acid, 5% alcohol) in a 250 ml Erlenmeyer flask, and the mixture was incubated at 25 ° C and 150 rpm The mixture was agitated for 3 days while stirring to prepare acetic acid fermenter solution (primary herb) prepared so that the acetic acid content was 4% or more.

About 1 L of acetic acid fermentation broth was added to 10 L of an alcoholic fermentation broth with controlled alcohol concentration, followed by fermentation at about 20 ° C for about 7 days to ferment the fermented broth to about 3.5% (w / w) The fermented acetic acid fermented product was fermented by oil-bed culturing for about 30 days by adding a controlled alcohol fermentation broth so that the acetic acid content was about 5.5% (w / w).

6. Ripening stage

The acetic acid fermented product was aged at a temperature of 10 ° C or lower for 3 months or longer, and then the solids were filtered to prepare an Omija vinegar vinegar.

(Sugar level control step) Sugar content of salted sweet potato with controlled sugar content Example 1 About 27 Bricks Example 6 About 8 bricks Example 7 About 10 bricks Example 8 About 35 bricks Example 9 About 40 bricks Comparative Example 2 About 4 bricks Comparative Example 3 About 45 Bricks Comparative Example 4 About 55 Briggs

As shown in Table 3 above, the Omija sap vinegar of Example 1 and Examples 6 to 9 was prepared according to one embodiment of the present invention, and the sugar content of the salted sweet potato juice, which was controlled in the sugar content control step, Were prepared so as to be suitable for one value.

On the contrary, the Omiza saponin vinegar of Comparative Example 2 was prepared by controlling the sugar content of the salted sweet potato liquor, which was controlled in the sugar content control step, to be lower than the sugar content defined in the present invention, and the Omiza sap solution of Comparative Example 3 and Comparative Example 4 The vinegar was prepared by adjusting the sugar content of the salted sweet potato starch controlled at the sugar content to be higher than the sugar content defined in the present invention.

[Result of sensory test 2]

The organoleptic vinegar of Example 1 and Examples 6 to 9 and the insecticidal vinegar of Comparative Examples 2 to 4 are subjected to a sensory test.

A sensory test was conducted to randomly select 50 adult male and female panelists aged 20 to 60 to taste panelists of Omiza sap vinegar prepared in Example 1, Examples 6 to 9 and Comparative Examples 2 to 4, Taste, flavor, color and flavor were evaluated using a 10-point evaluation method. The results are shown in Table 4 below.

flavor incense color zest Comprehensive likelihood Example 1 9.8 9.5 9.3 9.7 9.6 Example 6 8.5 8.8 8.3 8.4 8.5 Example 7 8.9 9.0 8.5 8.8 8.8 Example 8 9.0 9.4 8.7 8.9 9.0 Example 9 8.4 9.2 9.2 8.3 8.8 Comparative Example 2 4.4 7.0 6.2 4.6 5.6 Comparative Example 3 3.5 7.8 8.1 3.3 5.7 Comparative Example 4 3.0 8.0 8.2 2.9 5.5

Table 4 shows the results of sensory evaluation of the Omija sap vinegar prepared according to Example 1, Examples 6 to 9 and Comparative Examples 2 to 4 prepared according to one embodiment of the present invention. The Omija sap vinegar of Example 1 and Examples 6 to 9 prepared according to the embodiment showed excellent overall acceptability.

As shown in the above Table 4, the Omija sap vinegar of Example 1 and Examples 6 to 9 prepared according to one embodiment of the present invention controls the sugar content of the salted sweet potato starch in the sugar control step, , The vinegar is prepared by using the tree sap instead of water to improve the flavor of the vinegar and at the same time the active ingredient of the tree sap which is easily decayed and poor in storage properties can be easily ingested in everyday life. The taste and flavor of the vinegar contained a great deal of flavor and flavor in vinegar, and the taste and flavor of the vinegar were excellent.

On the other hand, in Comparative Example 2 prepared by preparing omiza sap vinegar according to an embodiment of the present invention and controlling the sugar content of the salted orchid sugar controlled in the sugar content controlling step to be lower than the sugar content defined in the present invention The amount of the sugar contained in the omeza juice vinegar is too low to cause a problem that the flavor and flavor of the finally prepared omeza vinegar is reduced, and in order to control the sugar content, a large amount of tree sap And the taste and flavor of some vinegar were changed during the vinegar manufacturing process.

In addition, Comparative Example 3 prepared by controlling the sugar content of the salted sweet potato starch controlled in the sugar content control step to be higher than the sugar content defined in the present invention, and Comparative Example 3 prepared by preparing the omiza sap vinegar according to one embodiment of the present invention The osmosis vinegar of Example 4 is too high in sugar content to lower the fermentation efficiency of the alcohol fermentation stage and the acetic acid fermentation stage and the sweetness is excessively emphasized in the finally prepared omiza sap vinegar itself, Consumer preference was evaluated to be very poor.

Ⅲ. Sensory test 3

According to one embodiment of the present invention, the Omija sap vinegar of Example 1 and Examples 10 to 12 was prepared and prepared according to one embodiment of the present invention, wherein the alcohol concentration of the alcohol fermentation broth was adjusted differently Omiza sap vinegar of Comparative Examples 5 to 6 was prepared.

The Omiza sap vinegar of Example 1 and Examples 10 to 12 and the Omiza sap vinegar of Comparative Examples 5 to 6 were prepared by the following method, and the Omiza sap vinegar of Example 1 and Examples 10 to 12 and Comparative Examples 5 to 6 The alcohol concentration of the alcoholic fermentation broth adjusted in the alcohol concentration control step during the process of preparing the omija sap vinegar is shown in Table 5 below.

[Manufacturing Method 3]

One. Preparations of salted persimmon juice

About 10 kg of sugar is added to 10 kg of omelet and aged for about 3 months at a temperature of about 10 캜 in a shaded state. After aging, the solids were filtered, and the liquid phase alone was separated to obtain 15 liters of salted salted Omiza sugar having a sugar content of about 55 Bricks.

2. Sugar regulation step

Add the nodule sap to 10 liters of salted orchid sugar and adjust the sugar content of the salted salted meal to about 27 Bricks.

3. Alcohol fermentation step

Approximately 300 g of Saccharomyces cerevisiae (commercial dried yeast) was inoculated in 10 ℓ of salted sweet potato starch, and fermented at a temperature of about 20 ° C. for about 10 days to obtain an alcohol concentration of about 13 % (w / w) alcohol fermentation product.

4. Alcohol concentration control step

After separating the alcoholic fermentation product into solid and alcohol fermentation broth, alcohol concentration in the alcohol fermentation broth is controlled by adding the fermentation broth to 10 liters of alcohol fermentation broth. The alcohol concentration of the alcoholic fermentation broth adjusted in the alcohol concentration control step is shown in Table 5 below.

5. Acetic acid fermentation step

Acetobacter acetii was inoculated into 100 ml of GYP 3A5E (3% acetic acid, 5% alcohol) in a 250 ml Erlenmeyer flask, and the mixture was incubated at 25 ° C and 150 rpm The mixture was agitated for 3 days while stirring to prepare acetic acid fermenter solution (primary herb) prepared so that the acetic acid content was 4% or more.

About 1 L of acetic acid fermentation broth was added to 10 L of an alcoholic fermentation broth with controlled alcohol concentration, followed by fermentation at about 20 ° C for about 7 days to ferment the fermented broth to about 3.5% (w / w) The fermented acetic acid fermented product was fermented by oil-bed culturing for about 30 days by adding a controlled alcohol fermentation broth so that the acetic acid content was about 5.5% (w / w).

6. Ripening stage

The acetic acid fermented product was aged at a temperature of 10 ° C or lower for 3 months or longer, and then the solids were filtered to prepare an Omija vinegar vinegar.

(Alcohol concentration control step) Alcohol concentration of alcoholic fermentation liquid with controlled alcohol concentration Example 1 About 6.5% (w / w) Example 10 About 4% (w / w) Example 11 About 8% (w / w) Example 12 About 10% (w / w) Comparative Example 5 About 2% (w / w) Comparative Example 6 About 13% (w / w)

As shown in Table 5, the Omija sap vinegar of Example 1 and Examples 10 to 12 was produced according to an embodiment of the present invention, and the alcohol concentration of the alcohol fermentation broth controlled in the alcohol concentration control step was limited in the present invention Were prepared so as to be suitable for one value.

On the other hand, Omiza saponified vinegar of Comparative Example 5 was prepared by adjusting the alcohol concentration of the alcoholic fermentation broth adjusted in the alcohol concentration control step to be lower than the alcohol concentration defined in the present invention. In Comparative Example 6, And adjusting the alcohol concentration of the alcohol fermentation broth adjusted in the concentration control step to be higher than the alcohol concentration defined in the present invention.

[Result of sensory test 3]

The organoleptic inspections of Omiza sap vinegar of Examples 1 and 10 to 12 and Omiza sap vinegar of Comparative Examples 5 to 6 are carried out.

A sensory test was conducted to randomly select 50 adult male and female panelists aged 20 to 60 to taste panelists of Omiza sap vinegar prepared according to Example 1, Examples 10 to 12 and Comparative Examples 5 to 6, Taste, flavor, color and flavor were evaluated using a 10-point evaluation method. The results are shown in Table 6 below.

flavor incense color zest Comprehensive likelihood Example 1 9.8 9.5 9.3 9.7 9.6 Example 10 8.5 8.7 9.0 8.7 8.7 Example 11 8.3 9.6 9.2 8.2 8.8 Example 12 8.0 9.5 8.9 8.1 8.6 Comparative Example 5 4.6 6.7 6.0 4.8 5.5 Comparative Example 6 4.3 7.8 8.9 4.2 6.3

Table 6 shows the results of the sensory test on the Omiza sap vinegar prepared according to Example 1, Examples 10 to 12 and Comparative Examples 5 to 6 prepared according to one embodiment of the present invention. The Omija sap vinegar of Example 1 and Examples 10-12 produced according to the embodiment showed excellent overall acceptability.

As shown in Table 6 above, the Omija sap vinegar of Example 1 and Examples 10 to 12 prepared according to one embodiment of the present invention controls the alcohol concentration to be suitable for vinegar production in the alcohol concentration control step, The vinegar is prepared by using vinegar instead of water without using water at all, and the vinegar is improved by improving the flavor of vinegar, , And the taste and flavor of omija and tree sap contained in the vinegar so much that the taste and flavor of the vinegar itself was excellent. Therefore, the overall taste such as flavor, aroma and flavor was evaluated to be excellent.

On the contrary, Comparative Example 5, which was prepared by adjusting the alcohol concentration of the alcoholic fermentation broth adjusted in the alcohol concentration control step to be lower than the alcohol concentration defined in the present invention, was prepared by preparing omiza sap vinegar according to an embodiment of the present invention. The alcohol concentration of the alcoholic fermentation broth of the omija solution is so low that not only the quality of the finally prepared omija vinegar itself can be deteriorated but also a large amount of tree sap is added in order to control the alcohol concentration, The taste and flavor of some of them deteriorated and it was evaluated that the taste of the taste and flavor were insufficient for consumers.

In addition, in Comparative Example 6 prepared by adjusting the alcohol concentration of the alcoholic fermentation broth adjusted in the alcohol concentration control step to be higher than the alcohol concentration defined in the present invention, the omiza sap vinegar according to one embodiment of the present invention was prepared Although the alcohol concentration of omiza sap vinegar is too high to lower the alcohol concentration in the fermentation process of acetic acid, since the alcohol concentration is too high to be used as vinegar, the quality of the final vinegar itself is lowered, The lack of preference was shown.

IV. Sensory test 4

According to one embodiment of the present invention, omiza sap vinegar of Example 1 and Examples 13 to 14 was prepared and manufactured according to an embodiment of the present invention, wherein the process conditions such as the alcohol fermentation step and the fermentation temperature of the acetic acid fermentation step Were prepared to be different from the conditions defined in the present invention to prepare Omija sap vinegar of Comparative Examples 7 to 11.

The Omiza sap vinegar of Example 1 and Examples 13 to 14 and the Omiza sap vinegar of Comparative Examples 7 to 11 were prepared by the following method and the Omiza sap vinegar of Example 1 and Examples 13 to 14 and Comparative Examples 7 to 11 The fermentation temperatures of the alcohol fermentation stage and the acetic acid fermentation stage in the process of preparing the omija sap vinegar are shown in Table 7 below.

[Manufacturing Method 4]

One. Preparations of salted persimmon juice

About 10 kg of sugar is added to 10 kg of omelet and aged for about 3 months at a temperature of about 10 캜 in a shaded state. After aging, the solids were filtered, and the liquid phase alone was separated to obtain 15 liters of salted salted Omiza sugar having a sugar content of about 55 Bricks.

2. Sugar regulation step

Add the nodule sap to 10 liters of salted orchid sugar and adjust the sugar content of the salted salted meal to about 27 Bricks.

3. Alcohol fermentation step

Approximately 300 g of Saccharomyces cerevisiae (commercial dried yeast) was inoculated in 10 ℓ of salted salted omija sugar, fermented at a constant temperature for about 10 days, and the alcohol concentration was about 13% (w / w). < / RTI >

4. Alcohol concentration control step

After separating alcohol fermentation product into solid and alcohol fermentation broth, alcohol concentration is adjusted to about 6.5% (w / w) by adding fermentation broth to 10ℓ of alcohol fermentation broth.

5. Acetic acid fermentation step

Acetobacter acetii was inoculated into 100 ml of GYP 3A5E (3% acetic acid, 5% alcohol) in a 250 ml Erlenmeyer flask, and the mixture was incubated at 25 ° C and 150 rpm The mixture was agitated for 3 days while stirring to prepare acetic acid fermenter solution (primary herb) prepared so that the acetic acid content was 4% or more.

About 1 L of acetic acid fermentation broth was added to 10 L of an alcoholic fermentation broth with controlled alcohol concentration, fermented at a constant temperature for about 7 days to ferment the fermented broth to an acetic acid content of about 3.5% (w / w) The fermentation broth was further fermented for about 30 days by oil-bed culturing to prepare acetic acid fermented product with an acetic acid content of about 5.5% (w / w).

6. Ripening stage

The acetic acid fermented product was aged at a temperature of 10 ° C or lower for 3 months or longer, and then the solids were filtered to prepare an Omija vinegar vinegar.

(Fermentation temperature) Alcohol
Fermentation stage Acetic acid
Fermentation stage (Fermentation temperature) Alcohol
Fermentation stage Acetic acid
Fermentation stage Example 1 20 ℃ 20 ℃ Comparative Example 7 5 ℃ 5 ℃ Example 13 15 ℃ 15 ℃ Comparative Example 8 10 ℃ 10 ℃ Example 14 25 ℃ 25 ℃ Comparative Example 9 30 ℃ 30 ℃ Comparative Example 10 35 ℃ 35 ℃ Comparative Example 11 40 ℃ 40 ℃

As shown in Table 7, the Omija sap vinegar of Example 1 and Examples 13 to 14 was produced according to one embodiment of the present invention, and the process conditions for the fermentation temperature of the alcohol fermentation step and the acetic acid fermentation step were Were prepared so as to meet the conditions defined in Table 1 below.

On the contrary, the Omiza sap vinegar of Comparative Example 7 and Comparative Example 8 was prepared by controlling the fermentation temperature of the alcohol fermentation step and the acetic acid fermentation step to be lower than the fermentation temperature defined in the present invention, 10 and Comparative Example 11 were prepared by adjusting the fermentation temperature of the alcohol fermentation step and the acetic acid fermentation step to be higher than the fermentation temperature defined in the present invention.

[Result of sensory test 4]

The organoleptic vinegar of Example 1 and Examples 13 to 14 and the osmosis vinegar of Comparative Examples 7 to 11 were subjected to a sensory test.

A sensory test was conducted by randomly selecting 50 adult male and female panelists aged 20 to 60 to taste panelists of Omiza sap vinegar prepared by Example 1, Examples 13 to 14 and Comparative Examples 7 to 11, Taste, flavor, color and flavor were evaluated using a 10-point evaluation method. The results are shown in Table 8 below.

flavor incense color zest Comprehensive likelihood Example 1 9.8 9.5 9.3 9.7 9.6 Example 13 8.9 9.2 8.9 8.6 8.9 Example 14 8.5 9.0 9.2 8.4 8.8 Comparative Example 7 4.5 5.0 8.3 4.3 5.5 Comparative Example 8 5.2 5.5 8.1 4.9 5.9 Comparative Example 9 5.0 5.2 8.4 4.5 5.8 Comparative Example 10 4.8 5.1 8.3 4.1 5.6 Comparative Example 11 3.5 3.6 7.8 3.4 4.6

Table 8 shows the results of sensory evaluation of the Omiza sap vinegar prepared according to Example 1, Examples 13 to 14 and Comparative Examples 7 to 11 prepared according to one embodiment of the present invention. The Omija sap vinegar of Example 1 and Examples 13 to 14 prepared according to the embodiment showed excellent overall acceptability.

As shown in Table 8, Omiza sap vinegar prepared according to one embodiment of the present invention enhances the flavor and flavor of Omiza contained in vinegar by performing the alcohol fermentation step and the acetic acid fermentation step at a temperature of 25 ° C or less, It was evaluated that the preference for flavor, aroma and flavor was very superior to that of the honeycomb vinegar of Examples 7 to 11.

On the other hand, the preparation of Omija saponified vinegar according to an embodiment of the present invention, in which the fermentation temperature in the alcohol fermentation step and the acetic acid fermentation step is controlled by adjusting the process conditions so that the fermentation temperature is lower than the fermentation temperature defined in the present invention The omiza sap vinegar of Example 7 and Comparative Example 8 was fermented with acetic acid for a short time at a low temperature so that the acetic acid fermentation was not properly performed and the final acetic acid content of the prepared omiza sap vinegar was very low, , So that the preference of consumers for flavor, aroma and flavor was reduced compared with the case of omiza sap vinegar of the Examples.

On the other hand, it is also possible to prepare omiza sap vinegar according to one embodiment of the present invention by controlling the process conditions so that the fermentation temperature of the alcohol fermentation step and the acetic acid fermentation step is higher than the fermentation temperature defined in the present invention The Omiza sap vinegar of Comparative Example 9, Comparative Example 10, and Comparative Example 11 was fermented for a long time at a high temperature with acetic acid, and the effective ingredient contained in the omiza and tree sap was partially altered or the taste and aroma were lost. And the taste of the vinegar and the flavor of the vinegar were inadequate, and the acetic acid content of the vinegar of Omija was so excessive that the taste and flavor of the vinegar were reduced, and the taste and flavor of the vinegar The preference of the consumers is reduced.

In conclusion, the omiza sap vinegar prepared according to an embodiment of the present invention can be prepared by adding the sugar to the omija and then aging the omija fermented solution prepared by aging the alcoholic fermentation step, the acetic acid fermentation step and the aging step, And the flavor and flavor of the omija expressed in the oyster was excellent. Also, there is an advantage that the acetic acid content is increased by culturing using vinegar culture method in the acetic acid fermentation step in the process of producing vinegar, and the vinegar is prepared by using tree sap instead of water without using water at all, It has the advantage of being able to easily ingest the active ingredient of the tree sap which is easily decayed and depressed at the same time, and the taste and flavor of the omija and the tree sap are abundant in the vinegar. It was also confirmed that there was. In addition, the omiza sap vinegar prepared according to one embodiment of the present invention has an advantage of enhancing the flavor and flavor of the omija contained in the vinegar by performing the alcohol fermentation step and the acetic acid fermentation step at a temperature of 25 ° C or lower there was.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, It is evident that many variations are possible by those skilled in the art. It will be apparent to those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. something to do.

Claims (8)

The sugar is added at a ratio of 60 to 120 parts by weight with respect to 100 parts by weight of omija and then aged at a temperature of 8 to 12 ° C for 2 to 4 months in a shaded state and the osmotic solution The step of preparing salted salted Omija sugar;
A sugar level control step of adding tree sap to the salvage solution of Omija prepared in the step of preparing salted salted sweet potato, and diluting the salted salted sweet potato to a sugar content of 8 to 40 Bricks;
The saccharomyces cerevisiae, which is an alcohol fermenting microorganism, is inoculated in an amount of 1 to 5 parts by weight with respect to 100 parts by weight of the salting-out solution of the Schizosaccharomyces japonica, For 8 to 12 days to produce an alcohol fermented product;
The alcohol fermentation product produced in the alcohol fermentation step is separated into a solid and an alcohol fermentation broth, and the alcohol concentration in the alcohol fermentation broth is adjusted to 4 to 10% (w / w) by adding the tree sap to the alcohol fermentation broth step;
The acetic acid fermenting broth prepared by inoculating and culturing Acetobacter acetii with respect to 100 parts by weight of the alcoholic fermentation broth having an alcohol concentration adjusted in the alcohol concentration controlling step is added in a ratio of 1 to 50 parts by weight, An acetic acid fermentation step of fermenting at a temperature of 15 to 25 캜 for 30 to 40 days to produce a fermented acetic acid having an acetic acid content of 4 to 9% (w / w); And
Aging the fermented acetic acid produced in the acetic acid fermentation step at a temperature of 10 ° C or lower for 3 months or longer and then filtering the solid to prepare an omiza sap vinegar; . delete delete delete delete The method according to claim 1,
In the acetic acid fermentation step,
From the time when the acetic acid content of the fermented acetic acid becomes 3 to 4% (w / w) in the fermentation process, the alcoholic fermentation liquid having the alcohol concentration controlled in the alcohol concentration control step is added to 90 parts by weight And culturing the mixture by an oil-added culture method. The method according to claim 1,
Wherein the tree sap is any one selected from the group consisting of nodule sap, birch sap, spruce sap, bamboo sap, and saline sap. 7. The vinegar of Omija sap, which is produced by the method of claim 1, claim 6 or claim 7.

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