KR20160082162A - Method for Venegar Using Aronia and Venegar Beverage Using Thereof - Google Patents

Abstract

The present invention relates to a process for producing vinegar using aronia and a vinegar drink using the same. More particularly, the present invention relates to a method for producing a crude extract of Aronia, comprising the steps of removing impurities from the Aronia fruit, crushing and juicing it, obtaining an Aronia juice, After fermentation, fermentation of 12 ~ 14v% ethanol and fermentation of aroniae ethanol was performed at 3 ~ 9% and glacial acetic acid was added. And an acetic acid fermentation step in which acetic acid is inoculated with acetic acid at a concentration of 1 to 2% by volume and then incubated at 28 to 32 ° C for 13 to 15 days.
In the fermentation of the present invention, the initial ethanol and acetic acid should be contained at an appropriate concentration or higher so that acetic acid bacteria are activated and smooth acetic acid fermentation takes place.

Description

TECHNICAL FIELD The present invention relates to a method for producing vinegar,

The present invention relates to a process for producing vinegar using aronia and a vinegar drink using the same. More particularly, the present invention relates to a method for producing a yeast extract, which comprises the steps of removing foreign matter from the Aronia fruit, crushing and juicing it, obtaining an Aronia juice solution, saccharizing the Aronia juice, adding a pectin degrading enzyme and an alcohol fermentation yeast, Fermenting the fermentation with aronia ethanol after filtration, adjusting the concentration of acornic acid by diluting the fermentation broth of aronia ethanol, adjusting the acetic acid concentration, and inoculating the acetic acid bacteria. In addition, vinegar drinks are provided by adding various excipients to Aronia vinegar.

The vinegar of the present invention contains an anthocyanin and a polyphenol which are functional ingredients, and can be used for antioxidant effect, vision recovery effect, vascular disease prevention effect, prevention and treatment effect of brain disease, diabetes prevention effect, immunity enhancement effect, Therefore, it can be provided as a health drink.

Aronia is a perennial shrub of Rosaceae that is native to North-East of North America and its fruits and leaves have been used as traditional medicines by Indians and early immigrant settlers. In the 1930s, a botanist of Russia, Ivan Mikurin, began using fruit juice as a drink because of its good taste and flavor. It was cultivated in 1978 when Poland was introduced in Russia and cultivated commercially. Recently, Korea has also been importing polish stocks and competing with domestic products. Many cultivations have been made in Gochang-gun, Danyang-gun, etc., and consumption is urgent.

Aronia is called Aronia and King's Berry, which is a combination of three red cherry berry, black cherry berry and purple chokeberry. Fruits of Aronia trees are also grown for edible, food coloring, medicinal and ornamental use. Aronia has anthocyanin content of more than 4-5 times higher than blueberries, and contains strong sulfated substances. Polyphenols also contain a large amount of health functional substances, such as 80 times of grape, 20 times of bokbunja, and 13 times of cinnabar . Anthocyanin and polyphenol have antioxidative effects that neutralize active oxygen, the effect of restoring visual acuity to promote rearrangement of rhodopsin, the effect of inhibiting blood vessels by inhibiting cholesterol and preventing vascular diseases, and the prevention and treatment of various brain diseases through interaction with catechins , It is known that diabetic effect by enhancing insulin production, effect of stimulating the production of white blood cells by enhancing the immunity, and dieting effect by decomposing body fat.

 Korean Patent Registration No. 1013832760000 (Arrioni beverage concentrate and its preparation method) related to Aronia is a method in which Aronia fruit is pulverized in a mill, added with a primary enzyme and heated at 45 to 60 ° C for 1 to 2 hours And the preheated material is compressed to obtain a filtrate. The preheated material is squeezed through a sieve having a size in the range of 10 to 50 mesh to separate the debris and obtain a filtrate. A second enzyme is added to the filtrate, 60 ° C for 1 to 2 hours, adding a cleaning agent selected from natural plants to the aged material, precipitating the suspended components, and filtering the agaric acid beverage concentrate having a concentration ranging from 60 to 75 brix And 1 to 5 wt% of an edible additive selected from at least one of sodium citrate, malic acid, silicon dioxide and fragrance is contained in an amount of 1 to 10 wt% Oh relates to Catalonia beverage flow is provided to premix ingredients made for the remaining drinks.

Korean Patent Registration No. 1011630720000 (refining and powdering method of Aronia fruit extract) is a method of conducting column chromatography on raw extract of Aronia fruit, using Diaion HP20 resin as an adsorbent resin, and acidifying with sulfuric acid or citric acid The present invention relates to a method for purifying an extract of Aronia fruit which has a high content of anthocyanin as an indicator substance and low in processing cost by using ethanol as a washing solvent and a method for pulverizing the purified product obtained by this method.

Japanese Patent Application Laid-Open No. 2009-065889A (a method for removing and producing a tasty taste of fruit foods containing a flavor ingredient) is a method of adding a sweet taste component of micas to flavor and aroma, The paste is added with one or more kinds of edible proteins such as soy milk, milk, cream, shoeze, daisies, and crushed sesame seeds of fish and shellfish. The pasta paste containing the sweet taste component such as fresh persimmon, shoeze, dessert, crushed sesame cake of persimmon and sea bream added with at least one kind of persimmon or astringent is mixed with any other food material, Heat the material.

Korean Patent Registration No. 1013825940000 (Bokbunja vinegar beverage composition and its preparation method) is characterized in that 1 to 5 parts by weight of bokbunja vinegar, 0.1 to 1 part by weight of bokbunja juice, 0.05 to 0.2 parts by weight of citric acid, 0.01 to 0.1 part by weight of vitamins , 0.1 to 1 part by weight of an extract of Garcinia cambogia, 1 to 10 parts by weight of a fruit concentrate, 5 to 10 parts by weight of a saccharide, and 0.1 to 1 part by weight of a soybean powder of a big eye are added and mixed. to be.

Korean Patent Laid-open Publication No. 1020120122175 discloses a method for producing vinegar beverage comprising 11 to 13 wt% of fermented vinegar, 8 to 11 wt% of concentrated juice, 6 to 8 wt% of sugar, 1 to 2 wt% of honey, To prepare 68 to 73% by weight of purified water; Filtration using activated carbon and microfibers; It is made up of sterilized facilities in standard containers for sealing, inspecting for contamination, storage in a cool warehouse and shipping stage.

However, these prior arts have different technical constructions from those of the present invention.

In recent years, Aronia has been produced in large quantities as a special crop in farmhouses, but due to overproduction, farmers have been burdened by the lack of demand. Further, these excellent functional components can not be commercialized, and waste of resources is a concern. However, Aronia contains anthocyanins and polyphenols as functional ingredients, which are effective for antioxidation, vision recovery, prevention of vascular diseases, prevention of diabetes, improvement of immunity, and diet.

The present invention relates to a process for producing vinegar using aronia and a vinegar drink using the same. Removing the foreign matter from the Aronia fruit, crushing and juicing it, obtaining an Aronia juice solution, and, after sacrificing the Aronia juice by using a saccharide at 26 to 29 ° bx, After fermentation, fermentation was carried out at 24 ~ 26 ℃ for 7 ~ 9 days. After filtration, 12 ~ 14v% ethanolic fermentation with argon ethanol and 3 ~ 9% ethanolic fermentation with acetic acid And an acetic acid fermentation step in which the acidity is adjusted to 1 to 2% by volume, and the acetic acid bacteria are inoculated and cultured at 28 to 32 ° C for 13 to 15 days. In addition, vinegar drinks are provided by adding various excipients to Aronia vinegar.

The vinegar of the present invention contains an anthocyanin and a polyphenol which are functional ingredients, and can be used for antioxidant effect, vision recovery effect, vascular disease prevention effect, prevention and treatment effect of brain disease, diabetes prevention effect, immunity enhancement effect, Therefore, it can be provided as a health drink.

Figure 1 shows the change in sugar content during the acetic acid fermentation conditions.
Fig. 2 shows changes in acidity during acetic acid fermentation conditions.
Figure 3 shows changes in alcohol during acetic acid fermentation conditions.
Fig. 4 shows the change in pH during acetic acid fermentation conditions.
Figure 5 shows the perturbation plan and surface response for optimization of vinegar fermentation. Figure 6 shows the perturbation plan and surface response for the preferred optimization of the Aronia vinegar fermentation.
Figure 7 shows the general area and overlay scheme for optimizing vinegar fermentation.

The present invention relates to a method for producing a yeast extract, which comprises the steps of removing impurities from an Aronia fruit to obtain an Aronia juice by crushing and squeezing the juice, and then adding a saccharide to the Aronia juice, adding a paclitolase and an alcohol fermentation yeast, Fermentation of ethanolic fermentation with Aronia, and acetic acid fermentation step in which fermentation of Aronia ethanol fermentation solution is diluted, concentration is adjusted, acetic acid concentration is adjusted, and acetic acid bacteria are inoculated and cultured. In addition, vinegar drinks are provided by adding various excipients to Aronia vinegar.

<Materials>

Aronia was purchased from a farmhouse and used for frozen storage. Pectinol ultra clear (Novozymes, Denmark) was added to the ethanol fermentation and the yeast used ( Saccharomyces cerevisiae) was used as the commercially available yeast Fermivin (Fredericia, Denmark), chosangyun for acetic acid fermentation was used under the pre-sale Gluconoacetobacter inermedius CV2 in the RDA. All reagents except for the yeast extract, peptone and agar used in the preparation of the culture medium for the cultivation of acetic acid bacteria were purchased from BD Difco (Becton, Dickinson & Co., Paris, France) and purchased from Sigma-Aldrich Respectively.

&Lt; Example 1 > Ethanol fermentation

For use as raw material of Aronia vinegar, Aronia fruit was juiced and alcohol fermentation was carried out. Fructose degradation enzyme was added to the fermented broth, which was fermented at 25 ℃ for 8 days. Then, the filtrate was used as acetic acid fermentation substrate. The alcohol fermentation termination was confirmed by measuring alcohol content and reducing sugar content.

Table 1 shows the changes in sugar content and alcohol content during fermentation of alcoholic fermentation of Aronia juice for 8 days.

Results of ethanol fermentation division Alcohol(%) Reducing sugar Brix (Bx) PH (g / L) pH Chromaticity L a b 0 0.63 36.10 28.00 5.40 3.75 34.38 63.92 48.27 One 0.79 35.15 27.40 5.77 3.75 32.29 62.7 48.59 2 1.72 33.18 26.40 5.96 3.75 31.88 62.4 48.01 3 5.80 21.32 21.80 6.48 3.75 33.92 63.03 42.01 4 7.91 15.24 19.60 6.62 3.78 34.66 62.68 37.17 5 9.85 10.34 17.40 6.49 3.82 35.41 61.95 32.88 6 12.59 5.09 15.30 7.26 3.87 35.65 61.1 31.66 7 12.31 4.68 14.60 7.23 4.04 36.23 60.53 30.33 8 11.84 3.96 14.60 6.73 4.02 36.74 59.98 29.5

As alcohol fermentation progressed, reducing sugar decreased and alcohol was produced. Reducing sugar decreased rapidly after 3 days, reaching 4 ~ 5% after 7 days. Alcohol content increased rapidly after 3 days and finally 13.1% of the fermentation broth was produced.

&Lt; Example 2 > Medium and acetic acid fermentation

For the acetic acid fermentation of Aronia wines, acetic acid was 0.5% glucose, 0.5% yeast extract, 1.0% glycerin, 0.02% MgSO ₄ H ₂ O, 5% ethanol, acetic acid and 2.0% agar. The composition of liquid medium was 0.5% glucose, 0.5% yeast extract, 1.0% glycerin, 0.02% MgSO ₄ 7H ₂ O and the incubation temperature was 30 ℃.

<Acetic acid fermentation>

For the fermentation of arnoic acid, fermentation of Aronia alcohol was diluted to a certain concentration, initial acidity was adjusted with glacial acetic acid, and then acetic acid bacteria were inoculated and fermented at 30 ℃ for 14 days. The initial and final concentrations of alcoholic fermentation broth were 3 ~ 9%, 0.3 ~ 1.9%, and 5 ~ 20%, respectively. To determine the alcohol concentration, initial acetic acid concentration, and acetic acid bacteria concentration condition for acetic acid fermentation, a three factor plan was established as shown in Table 2.

<Investigation of characteristics>

Acetic acid production, residual alcohol content, pH and color were measured to investigate the fermentation characteristics of the fermentation broth of acorn alcohol and acetic acid. Acetic acid production was determined by neutralization of acetic acid fermentation broth with 0.1 N NaOH according to the fermentation conditions. The acetic acid was measured and the acetic acid production was calculated by subtracting the initial acetic acid concentration. The alcohol content was determined by centrifuging the fermentation broth at 15,000 rpm for 15 minutes, removing the cells, and measuring the supernatant using an alcohol analyzer (Alcolyzer Wine, Anton Paar, Austria). The pH of the acetic acid fermentation broth was measured using a pH meter (Seveneasy, Mettler-Toledo, Switzerland). L, a, and b values were measured using a spectral colorimeter (CM-5, Konica Minolta, Japan).

<Statistics Processing>

The plan, analysis and optimization analysis of acorn fermentation of Aronia vinegar was carried out according to the central synthesis design of Response surface methodology using Design Expert 9 (Stat-Easy Co., Minneapolis, MN, USA) Respectively. The fermentation conditions (initial alcohol content, initial acetic acid concentration, inoculation amount of acetic acid bacteria) that could affect acetic acid fermentation were independent variables. Acetic acid production, residual alcohol content, pH and chromaticity were determined as response variables. ANOVA test and regression analysis were used to determine the optimal fermentation conditions of Aronia vinegar. The suitability of the model was verified as F- test and the correlation analysis was performed between the variables. The pertubation plot and the response surface 3D plot were used to see the response of each component.

The optimization of the model was obtained by determining the minimum or maximum limit for each reaction and the overlapping of the graphs as much as possible when entered.

The results of the acetic acid fermentation are shown in FIG. 1 to FIG. As a result, acetic acid was produced and acetic acid was decreased with time. The pH tended to be lowered by acetic acid production.

<Optimum Conditions for Acetic Acid Fermentation by Central Synthesis Scheme>

To investigate the optimum conditions of acetic acid fermentation of Aronia alcohol fermentation broth, 16 specimens with different fermentation conditions were investigated by central synthetic design method and the characteristics of Aronia vinegar were investigated. The results of the reaction surface analysis showed that R ² was 0.92 ~ 0.99 and the p value was less than 1% (Table 4) . It looked.

1) Acetic acid production

The acidity of the fermentation broth of 16 different alcoholic fermentation broths was measured after 14 days fermentation and the acetic acid yield was calculated to be 26.34 ~ 57.82 g / L (Table 2).

Concentration of ethanol, acetic acid, and acetic acid in fermentation of Aronia Acetic acid division sign Coded variables -2 -One 0 One 2 The initial Aronia alcohol (%) X ₁ 3 4.5 6 7.5 9 Initial acetic acid concentration (%) X ₂ 0.3 0.7 1.1 1.5 1.9 Concentration of acetic acid bacteria (%) X ₃ 5 10 15 20 25

Results based on initial ethanol concentration, acetic acid concentration, and acetic acid concentration Treated water Variable ^{1 )} Results ^{2 )} X ₁ X ₂ X ₃ Y ₁ Y ₂ Y ₃ Y ₄ Y ₅ Y ₆ One -One -One -One 35.63 1.51 3.34 63.71 40.23 24.62 2 -One -One One 33.33 1.43 3.40 61.50 41.97 27.52 3 -One One -One 41.32 1.34 3.26 66.23 36.73 26.67 4 -One One One 42.32 1.29 3.28 62.31 39.90 29.42 5 One -One -One 41.25 1.30 3.42 51.46 49.03 41.58 6 One -One One 42.72 1.25 3.42 51.65 49.81 43.60 7 One One -One 53.07 0.80 3.31 52.07 49.10 42.54 8 One One One 56.16 0.81 3.35 51.15 49.93 43.50 9 0 0 0 45.24 1.00 3.33 58.68 43.67 32.32 10 0 0 0 42.43 1.11 3.35 56.03 45.77 31.83 11 -2 0 0 26.34 1.53 3.27 71.00 31.77 18.45 12 2 0 0 45.04 0.73 3.38 47.58 51.15 48.57 13 0 -2 0 33.63 1.44 3.43 53.54 48.93 37.92 14 0 2 0 57.82 0.95 3.19 55.96 46.13 37.28 15 0 0 -2 42.04 1.21 3.33 55.58 45.34 39.07 16 0 0 2 44.45 1.13 3.31 57.22 44.21 35.63

¹⁾ : Coded variables

_{^{2): Y 1 = acetic acid}} yield, Y 2 = residual alcohol content, Y 3 = pH, Y 4 = L, Y 5 = a, Y 6 = b

The quatratic model was chosen for each of the independent variables. The R ² value was 0.9859, and the p value was <0.0001, indicating a significant difference (Table 4).

The fermentation equation of arnoic acid produced by RSM division equation R ² F -value P - value Acetic acid
yield + 6.28 + 10.22 A-10.55 B-0.65 C + 2.20 AB + 0.10 AC + 0.31 BC-0.91 A ² + 2.96 B ² 0.9859 46.76 <0.0001 Residue
Alkong concentration + 2.38-0.13A-0.35B 0.9634 31.64 <0.0001 pH + 3.35 + 0.02A-0.13B 0.9189 36.54 <0.0001 L + 80.05-3.93A + 1.30B-0.04C 0.9810 34.33 <0.0001 a + 23.22 + 7.10A-19.97B + 0.26C + 1.20AB-0.06AC + 0.09BC-0.36A 2 + 4.39B 2 0.9833 39.23 0.0001 b + 18.78 + 4.60A-13.43B-1.21C -0.64AB-0.04AC-0.08BC + 0.16A 2 + 8.635B 2 + 0.05C 2 0.9821 36.58 0.0001

As shown in FIG. 5, when the perovskite plot and the reaction surface curve are plotted, the final acetic acid concentration increases as the concentration of aronia alcohol and acetic acid content increases. The optimum point of acetic acid production was at 7.70% of Aronia alcohol concentration, 1.56% of acetic acid concentration and 19.87% of inoculation rate of acetic acid bacteria. Acetic acid production was estimated to be 57.87mg / L.

Alcohol is one of the important conditions that affect the fermentation of acetic acid as a nutrient source and fermentation substrate of acetic acid. In this study, the alcohol concentration in the fermentation broth of acaronyl alcohol was adjusted to 3 ~ 9% Respectively. Initial acetic acid concentration was adjusted to 0.3 ~ 1.9%, and it was predicted that the initial acetic acid concentration was 1.56%.

<Residual Alcohol Content>

Since alcohol is used as a nutrient source and fermentation substrate of acetic acid during the fermentation of acetic acid, residual alcohol after fermentation is not used for fermentation. The residual alcohol concentration after the completion of acetic acid fermentation in 16 experimental groups was 0.80 to 1.53% as shown in Table 3. The residual alcohol concentration was determined by a linear model in which each factor worked independently. The R ² value was 0.9634 and the p value was <0.0001, indicating a significant difference (Table 3). In the pertubation plot and the reaction curve of FIG. 5, the residual alcohol content decreased as the initial alcohol concentration and the initial acetic acid concentration increased. The optimum conditions for minimizing the residual alcohol content were 7.78% of the initial alcohol concentration and the initial acetic acid concentration 1.58%, and the inoculation rate of the bacteria was 20.94%. The residual alcohol content was estimated to be 0.76%. Theoretically, the acetic acid fermentation requires one molecule of acetic acid to be produced from one molecule of alcohol and 1.0 kg of acetic acid to produce 1.0 kg of alcohol. However, the amount of alcohol remaining after fermentation is smaller than that of acetic acid.

<pH>

The pH of Aronia vinegar was gradually decreased by acetic acid produced during acetic acid fermentation. The pH of 16 experimental groups with different acetic acid fermentation conditions was 3.19 ~ 3.43 as shown in Table 3. The pH value of the acetic acid fermentation broth was independently selected by the linear model. The R ² value was 0.9189 and the p value was <0.0001 (Table 4). Fig. In the pertubation plot and reaction surface curves, pH increased as the initial AAR content increased, and pH decreased as the initial acetic acid concentration increased. The pH of Aronia vinegar tended to decrease with the formation of acetic acid but did not decrease proportionally. In some cases, the pH was higher in the samples with higher acetic acid production.

 <Chromaticity>

In order to investigate the quality characteristics of vinegar, the chromaticity of sixteen specimens was measured. The L value of the acetic acid fermentation broth was 47.58 ~ 71.00, the a value was 31.77 ~ 51.15, and the b value was 18.45 ~ 48.57 (Table 3). The L value was lower and the a value and the b value were higher with increasing acetic acid fermentation. In the pertubation plot and the reaction surface curve of FIG. 5, the L value decreased as the initial ARA content was higher, Values and b values tended to increase. Therefore, the change of color of vinegar was thought to be dependent on the raw materials of acetic acid fermentation, strains, and fermentation conditions.

<Optimization of Aromatic Acid Fermentation Conditions>

In order to optimize the acetic acid fermentation conditions of Aronia vinegar, the initial alcohol content, initial acetic acid concentration, and the amount of inoculation of acetic acid bacteria were selected through numerical optimization and graphical optimization of the canonical model. Using the equation determined by modeling, we set the maximum amount of acetic acid production and the minimum amount of residual alcohol content and pH among the response variables that showed significant results within the range of initial alcohol concentration, initial acetic acid concentration, Point. 6 and 7, the initial optimum alcohol concentration was 7.78%, the initial acetic acid concentration was 1.58%, and the inoculation amount of acetic acid bacteria was 19.39%. Thus, it can be seen that the difference in the kinds of raw materials and acetic acid bacteria to be made vinegar influences the fermentation conditions.

<Correlation between acetic acid fermentation conditions and response variables>

The initial alcohol content, initial acetic acid concentration, acetic acid bacterial inoculation, acetic acid production, residual alcohol content, pH, and chromaticity values of the acornic acid fermentation conditions of Aronia vinegar were analyzed (Table 5) Acetic acid production, pH, a value of redness, and b value of yellowness, and negatively correlated with residual alcohol content and L value. Initial acetic acid concentration was positively correlated with acetic acid production and negative correlation with residual alcohol content and pH. Therefore, it was thought that the initial alcohol concentration and acetic acid concentration plays an important role in the acetic acid production and the pH of the fermentation broth in acorn acid fermentation of Aronia.

Correlation between acetic acid fermentation conditions and response variables division Early Aronia
ethanol Early
Acetic acid Acetic acid bacteria Acetic acid yield 5.7959 ^*** 7.0398 ^*** 0.6008 Residual ethanol concentration -0.2246 ^*** -0.1654 ^*** -0.0251 pH 0.0334 ^*** -0.0635 ^*** 0.0058 L -7.0064 ^*** 0.6165 -0.2674 a 5.7824 ^*** -0.8165 ^** 0.3168 b 9.1579 ^*** 0.2621 0.1307

In the present invention, an alcohol fermentation broth was prepared from Aronia broth to produce vinegar using the functional beryl, Aronia fruit, and the characteristics of the acetic acid fermentation broth prepared by the test for the purpose of optimization of acetic acid fermentation conditions were investigated And to establish the optimal conditions. Alcohol fermentation of Aronia juice for vinegar production resulted in 13.1% alcohol after 8 days. In order to establish acetic acid fermentation conditions, experiments were planned with the initial alcohol content, initial acetic acid concentration, and inoculation amount of acetic acid bacteria as independent variables according to the central synthetic design method, and the fermentation conditions were optimized after analyzing the characteristics of the fermentation broth as response variables. Acetic acid production, and the residual alcohol content, pH, color (L, a, b) was a response surface analysis 0.92~0.99, p value was significant result or both of 0.0001 or less. After 14 days of acetic acid fermentation, the amount of acetic acid produced in 16 experimental groups was 26.34 ~ 57.82 g / L, the residual alcohol content was 0.80 ~ 1.53% and the pH was 3.19 ~ 3.43. As the acetic acid fermentation progressed, the lightness decreased and the redness and yellowing increased. The optimum conditions of acaric acid fermentation of Aronia vinegar were 7.78% in initial alcohol content, 1.58% in initial acetic acid concentration and 19.39% in inoculation rate of acetic acid bacteria. The initial alcohol content showed a positive correlation with acetic acid production, pH, Alcohol content and lightness showed a negative correlation. These results suggest that the initial alcohol content and acetic acid concentration of vinegar have an important influence on vinegar fermentation. Therefore, it is necessary that the initial concentration of alcohol and acetic acid is contained in the proper amount to help acetic acid bacteria to be activated, . Based on the present invention, it is considered that vinegar can be produced by standardized method by establishing optimal conditions for producing vinegar of Aronia.

<Application example 1-4> Aronia vinegar drink

Using the Aronia vinegar obtained in the present invention, a vinegar drink was prepared as shown in Table 6 below. 0.01 to 0.1 part by weight of at least one selected from the group consisting of vitamin C, vitamin B complex, biotin, folic acid, choline and inositol, and the fruit concentrate is an apple concentrate, Wherein the concentrate is at least one selected from the group consisting of a concentrate, a kiwi concentrate, a banana concentrate, a pineapple concentrate, a plum concentrate, an apricot concentrate, a peach concentrate, a melon concentrate, a mango concentrate, a grape concentrate, a blueberry concentrate, an orange concentrate, The saccharide is one or more of one or more of sugar, glucose, fructose, maltose, isomaltooligosaccharide, fructooligosaccharide, chito oligosaccharide, xylooligosaccharide, honey, propolis, trehalose, sorbitol, xylitol, mannitol, inositol, erythritol. 10 parts by weight of an extract of a functional ingredient, corn shaved bean curd, gamma oruzanol, squalene, spirulina, chlorella, 0.5 to 3 parts by weight of at least one member selected from the group consisting of Ava leaf, green tea, dietary fiber, sodium hyaluronate, N-acetylglucosamine, inulin, ketchup and casein hydrolyzate and the remaining purified water are mixed and filtrated and hot- Respectively.

Aronia vinegar drink mixing ratio division Application example 1 Application example 2 Application Example 3 Application example 4 vinegar Aronia 2 Aronia 2 Aronia 2 Aronia 2 vitamin Vitamin C 0.05 Vitamin C 0.07 Vitamin C 0.09 Vitamin C 0.11 sugars Sugar 10 Honey 10 Sorbitol 5 Fructose 10 Fruit concentrate Grape 5 Apple 5 Plum 5 Apricot 5 Functional material Squalene 2 Guava 2 Green tea 2 Inulin 2 Purified water 80.95 80.93 85.91 80.89 system 100 100 100 100

&Lt; Test Example > Sensory evaluation of vinegar drinks

A vinegar drink (O company) and a well-trained panel sold on the market for the Aronia vinegar drink prepared in Application Example 1-4 were subjected to a sensory test by a 5-point scale (10, 20, The results are shown in Table 7 below.

Sensory evaluation of Aronia vinegar drink division Application example 1 Application example 2 Application Example 3 Application example 4 Control Sour taste 4.2 4.3 4.2 4.2 4.1 Refreshing taste 4.1 4.2 4.0 4.1 4.0 aftertaste 4.2 4.2 3.9 4.1 4.1 Likelihood 4.2 4.3 4.1 4.1 4.1

From the above sensory evaluation results, the Aronia vinegar drink of the present invention was found to be superior in sourness, refreshing taste, aftertaste, and taste than the vinegar drink marketed in the market.

The vinegar of the present invention contains an anthocyanin and a polyphenol which are functional ingredients, and can be used for antioxidant effect, vision recovery effect, vascular disease prevention effect, prevention and treatment effect of brain disease, diabetes prevention effect, immunity enhancement effect, Therefore, it can be provided as a health drink.

Acetic acid fermentation requires that the initial concentration of ethanol and acetic acid be contained at an appropriate concentration or higher so that acetic acid bacteria are activated and smooth acetic acid fermentation occurs.

Claims (6)

A step of removing the foreign matter from the Aronia fruit, crushing and juicing it, obtaining an Aronia juice solution, and a step of adding a saccharide to the Aronia juice, adding a paclitolase and an alcohol fermentation yeast, Fermentation of ethanolic fermentation, fermentation of ethanolic fermentation broth, adjustment of acetic acid concentration by glacial acetic acid by dilution of fermentation broth of Aronia ethanol, inoculation with acetic acid and incubation at 28-32 ℃ for 13-15 days. Method for the production of acetic acid by using Lornia The method according to claim 1, wherein the saccharide is adjusted to 26-29 ° bx with either liquid fructose or glucose, 10-1000 ppm of paclitolase and 0.002-2% of yeast are added and cultured at 24-26 ° C for 7-9 days A method for producing acetic acid by using ammonia, characterized by fermentation of ethanol with ethanol The method according to claim 1, wherein acetic acid is inoculated to a fermentation broth of aronia ethanol and incubated at 28 to 32 ° C for 13 to 15 days to inoculate acetic acid to ferment the acetic acid. The method according to claim 1, wherein the fermentation of the acornic acid according to the present invention comprises fermenting acetic acid by adjusting the ethanol concentration to 3 to 9% and adjusting the acetic acid concentration to 1 to 2 v% Way A method for producing acetic acid beverages using anarchic acid produced by the method of any one of claims 1 to 4 [Claim 6] The acetic acid beverage according to claim 5, wherein the acetic acid beverage is at least one selected from the group consisting of aronia vinegar, saccharides, fruit concentrate, vitamins,

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