METHOD FOR PREPARING VINEGAR ADDED WITH THE FRUIT OF AKEBIA QUINATA HAVING ANTI-OXIDATIVE, VINEGAR MANUFACTURED BY THIS METHOD, AND THE FUNCTIONAL FOODCOMPOSITION COMPRISING THE SAME
KONKUK UNIVERSITY INDUSTRIAL COOPERATION CORP.;건국대학교 산학협력단
发明人:
AN, JEUNG HEE,안정희,AN, JEUNG HEEKR
申请号：
KR1020140046443
公开号：
KR1020150121308A
申请日:
2014.04.18
申请国别(地区):
KR
年份:
2015
代理人:
摘要：
The present invention relates to a manufacturing method of Akebia quinata fruit vinegar having effects of antioxidant activity, the manufactured Akebia quinata fruit vinegar, and a functional food composition comprising the same and, more specifically, to a manufacturing method of Akebia quinata fruit vinegar having effects of antioxidant activity, the manufactured Akebia quinata fruit vinegar, and a functional food composition comprising the same, with excellent usability of physiological activity of Akebia quinata fruit as a functional material of vinegar and other foods, by confirming increase in excellent sensory degree, effects of antioxidant activity, removal activity of ABTS.+ radical, SOD similar activity, and reductibility.본 발명은 항산화 활성효과를 갖는 으름열매식초의 제조방법, 제조된 으름열매식초 및 이를 함유하는 기능성 식품조성물에 관한 것으로, 보다 상세하게는 으름열매를 첨가하여 제조한 식초의 우수한 관능도, 항산화활성효과, ABTS.+ 라디칼 소거능, SOD유사 활성능, 환원력의 증가를 확인함으로써 으름열매의 생리활성이 식초 및 기타 식품의 기능성소재로서 활용도가 우수하다는 것을 입증하는 항산화 활성효과를 갖는 으름열매식초의 제조방법, 제조된 으름열매식초 및 이를 함유하는 기능성 식품조성물에 관한 것이다.
