公开(公告)号：KR1020080067539A

公开(公告)日：2008-07-21

申请号：KR1020070004954

申请日：2007-01-16

Applicant: 동신대학교산학협력단

Inventor： 최정식 ,  차영주

IPC: C12J1/04 ,  C12J1/00

CPC classification number: C12J1/04 ,  C12R1/02

Abstract: A method for preparing a pear vinegar is provided to mass-produce the pear vinegar from the pear, thereby enhancing preference of the vinegar and being helpful for health of a taker. A method for preparing a pear vinegar comprises the steps of: (a) after removing an injured portion of pear, washing it with water and eliminating moisture therefrom, crushing and compressing the pear to prepare a juice; (b) adding white sugar to the juice to have 20-24° Brix; (c) after adding 0.5-1 vol.% of dried yeast to the sugar-added juice, fermenting it at a temperature of 22-28 deg.C for 5-7 days under anaerobic condition; (d) sterilizing a fermented solution obtained from the step(c) at a temperature of 60-80 deg.C for 30-60 minutes; and (e) after inoculating 10 vol.% of vinegar including fungus bodies of acetic acid bacteria, which is prepared by inoculating 1 vol.% of cultured Acetobacter aceti into a filtrate solution of an alcohol fermented solution obtained from the step(d) and culturing it at a temperature of 27-33 deg.C for 2-4 days, into the alcohol fermented solution, culturing it at a temperature of 25-35 deg.C for 6-8 days under aerobic condition. Further, an alcohol content of fermented solution is 6 to 8%.

Abstract translation: 提供梨梨的制备方法，从梨中大量生产梨醋，从而提高醋的优越性，有助于保健人员的健康。 制备梨醋的方法包括以下步骤：（a）除去梨的受损部分后，用水洗涤并除去水分，破碎和压缩梨以制备果汁; （b）向汁中加入白糖至20-24°白利糖度; （c）将0.5-1体积％的干酵母加入到加糖汁中，在22-28℃的温度下在厌氧条件下发酵5-7天; （d）将步骤（c）得到的发酵液在60-80℃的温度下灭菌30-60分钟; 和（e）在将10体积％的醋包括乙酸菌真菌体，将1体积％培养的醋酸醋杆菌接种到由步骤（d）得到的醇发酵液的滤液中， 在27-33℃的温度下培养2-4天，进入醇发酵液，在25-35℃的温度下在需氧条件下培养6-8天。 此外，发酵液的醇含量为6〜8％。