INDUSTRY-ACADEMY COOPERATION CORPS OF SUNCHON NATIONAL UNIVERSITY;순천대학교 산학협력단
发明人:
SEO, KWON IL,서권일,LEE, MI KYUNG,이미경,SEO, KWON ILKR,LEE, MI KYUNGKR
申请号：
KR1020130099420
公开号：
KR1020150023089A
申请日:
2013.08.22
申请国别(地区):
KR
年份:
2015
代理人:
摘要：
The present invention relates to a method for manufacturing a tomato vinegar drink with an anti-obesity effect. The method for manufacturing the tomato vinegar drink comprises: a sugar adding step (a first step) for adding sugar to crushed tomato until the sugar content reaches 13°；brix； an alcohol fermentation step (a second step) for inoculating yeast into the sugared tomato prepared at the first step and fermenting at 25~35°；C for 4-8 days； a first sterilization and filtration step (a third step) for sterilizing and filtrating the alcohol fermented liquor gone through alcohol fermentation at the second step； an acetic acid fermentation step (a fourth step) for inoculating vinegar starter into the tomato filtrate primarily sterilized and filtrated at the third step and stirring at a speed of 200~300 rpm at 25~35°；C, and then fermenting for 10-15 days； a second sterilization and filtration step (a fifth step) for sterilizing the acetic acid fermented liquor gone through acetic acid fermentation at the fourth step at 65~80°；C for 5-20 minutes and then filtering the liquor； a diluting agent adding step (a sixth step) for mixing the fermented tomato liquor with a diluting agent； and a sterilization and packaging step (a seventh step) for sterilizing the mixture prepared by adding the dilution agent at the sixth step by filtration and then packaging. The tomato vinegar drink with an anti-obesity effect manufactured by the method is prepared by proceeding two fermentation steps and mixing with the diluting agent, thereby being able to be mass produced, stored over 2 years, rich in many kinds of active ingredients in tomato, and very effective against obesity, and so can be used as a functional food ingredient.본 발명은 항비만 효능을 가진 토마토 식초 음료의 제조방법에 관한 것으로, 분쇄된 토마토에 당도가 13°brix가 되도록 당을 첨가하는 당첨가단계(제1단계)와, 상기 제1단계에서 당이 첨가된 토마토에 주모를 접종하고 25~35℃에서 4~8일 동안 발효하는 알코올발효단계(제2단계)와, 상기 제2단계에서 알코올발효된 알코올발효액을 살균하고 여과하는 1차 살균 및 여과단계(제3단계)와, 상기 제3단계에서 1차 살균 및 여과된 토마토 여과액에 종초를 접종하
