KR-20260064768-A - RUBUS COREANUS BALSAMIC VINEGAR POWDER COMPOSITION CONTAINING ELLAGIC ACID AND NITRIC OXIDE FOR ACTIVATION OF ANTI-INFLAMMATORY AND ANTI-OBESITY

Abstract

The present invention relates to a powder composition of balsamic vinegar containing ellagic acid and nitric oxide for anti-inflammatory and anti-obesity activation, and a method for preparing the same. More specifically, the invention relates to a balsamic vinegar powder composition containing ellagic acid and nitric oxide for anti-inflammatory and anti-obesity activation, which can provide a balanced taste and pharmacological effect by including ellagic acid and nitric oxide as active ingredients to activate anti-inflammatory and anti-obesity activation effects, by preparing a balsamic vinegar powder composition by adjusting the sugar content of fermented bokbunja vinegar made using bokbunja with a fruit concentrate. A method for preparing a powder composition of raspberry balsamic vinegar containing ellagic acid and nitric oxide for anti-inflammatory and anti-obesity activation according to the present invention comprises, in a method for preparing balsamic vinegar, a step of preparing a fermented raspberry vinegar by fermenting raspberries (S1); a step of preparing a raspberry mixture by mixing raspberry juice, apple concentrate, calamansi concentrate, and turmeric powder (S2); a step of preparing a raspberry balsamic vinegar by mixing the fermented raspberry vinegar and the raspberry mixture, and then pasteurizing and concentrating the mixture (S3); and a step of powdering the raspberry balsamic vinegar (S4).

Inventors

• 이강배

Assignees

• 농업회사법인유한회사 화수가

Dates

Publication Date

20260508

Application Date

20241029

Claims (5)

1. In a method for manufacturing balsamic vinegar, Step (S1) of producing fermented raspberry vinegar by fermenting raspberries; Step (S2) of preparing a raspberry mixture by mixing raspberry juice, apple concentrate, calamansi concentrate and turmeric powder; A step (S3) of mixing the above-mentioned raspberry fermented vinegar and the above-mentioned raspberry mixture, and pasteurizing and concentrating to produce raspberry balsamic vinegar; and A method for preparing a powder composition of raspberry balsamic vinegar containing ellagic acid and nitric oxide for anti-inflammatory and anti-obesity activation, characterized by including the step (S4) of powdering the raspberry balsamic vinegar.
2. In paragraph 1, In the above S2 step, The above raspberry mixture is a mixture of 18 to 20 parts by weight of raspberry juice, 5 to 7 parts by weight of apple concentrate, 9 to 11 parts by weight of calamansi concentrate, and 0.05 to 0.15 parts by weight of turmeric powder. In the above S3 step, A method for preparing a raspberry balsamic vinegar powder composition containing ellagic acid and nitric oxide for anti-inflammatory and anti-obesity activation, characterized in that the above-mentioned raspberry fermented vinegar is 64 to 66 parts by weight, the above-mentioned raspberry fermented vinegar and the above-mentioned raspberry mixed liquid are mixed, and pasteurized and concentrated at 60 to 80°C for 10 to 60 minutes.
3. In paragraph 1, In the above S4 step, A method for preparing a powder composition of raspberry balsamic vinegar containing ellagic acid and nitric oxide for anti-inflammatory and anti-obesity activation, characterized by mixing 5 to 20 parts by weight of the above raspberry balsamic vinegar with 100 to 300 parts by weight of purified water and 10 to 30 parts by weight of indigestible maltodextrin, freeze-drying at -10 to -50℃ for 5 to 7 days, and then grinding to form a powder.
4. In paragraph 1, A method for preparing a Rubus coreanus balsamic vinegar powder composition containing ellagic acid and nitric oxide for anti-inflammatory and anti-obesity activation, characterized by an ellagic acid content of 0.072±0.003mg/g and a nitric oxide ( NO2- ) content of 0.169±0.003mg/g.
5. In a balsamic vinegar powder composition, A raspberry balsamic vinegar powder composition containing ellagic acid and nitric oxide for anti-inflammatory and anti-obesity activation, characterized by being prepared by the method for preparing a raspberry balsamic vinegar powder composition containing ellagic acid and nitric oxide for anti-inflammatory and anti-obesity activation according to any one of claims 1 to 5.

Description

Rubus coreanus balsamic vinegar powder composition containing ellagic acid and nitric oxide for anti-inflammatory and anti-obesity activation and method for preparing the same The present invention relates to a powder composition of balsamic vinegar containing ellagic acid and nitric oxide for anti-inflammatory and anti-obesity activation, and a method for preparing the same. More specifically, the invention relates to a balsamic vinegar powder composition containing ellagic acid and nitric oxide for anti-inflammatory and anti-obesity activation, which can provide a balanced taste and pharmacological effect by including ellagic acid and nitric oxide as active ingredients to activate anti-inflammatory and anti-obesity activation effects, by preparing a balsamic vinegar powder composition by adjusting the sugar content of fermented bokbunja vinegar made using bokbunja with a fruit concentrate. Along with alcohol, vinegar is a representative fermented food with the longest history in human dietary life. As a representative sour condiment that has been used as an important seasoning since ancient times, vinegar contains various types of organic acids and amino acids that participate in the body's energy metabolism and play a role in preventing the accumulation of fatigue-causing substances. Due to these benefits, interest in fermented vinegar is gradually increasing. Types include grain vinegar made from various grains such as brown rice, fruit vinegar made from fruits such as apples, persimmons, and plums, and distilled vinegar made from potatoes, sweet potatoes, and molasses. Furthermore, in recent years, in response to the excellent efficacy of vinegar, various studies and attempts are being made to further expand its applications, such as using it not only as a condiment but also as a beverage. Generally, vinegar is a representative sour seasoning with 4-5% acetic acid as its main component, and is also simply called 'cho'. In addition to acetic acid, it contains organic acids, amino acids, sugars, esters, etc., and has a unique taste and aroma. Vinegar is broadly classified into fermented vinegar and synthetic vinegar. Fermented vinegar is produced by culturing and fermenting acetic acid bacteria on raw materials containing sugar or alcohol. Depending on the raw materials used, it can be further divided into grain vinegar and fruit vinegar. Representative examples of grain vinegar include rice vinegar and brown rice vinegar, while apple vinegar and grape vinegar are widely used as fruit vinegars. These vinegars contain various organic acids and amino acids that participate in the body's energy metabolism. They prevent the accumulation of lactic acid, a fatigue-causing substance, and inhibit the formation of lipid peroxides, which cause diseases such as arteriosclerosis and thrombosis. Furthermore, they help prevent obesity, are beneficial for skin health and beauty, and are effective in detoxifying the body and relieving hangovers. Many other benefits are also known, including increased calcium absorption, relief of constipation, alleviation of eye fatigue, and boosting immunity. Synthetic vinegar refers to vinegar made by diluting chemically produced acetic acid with water and adding amino acids or sugars, or vinegar made by diluting glacial acetic acid with water. In addition to this, there are distilled vinegar made by distilling fermented vinegar, ponzu made using the sour taste of fruit juice, powdered vinegar, sushi vinegar, and processed vinegars such as dressing vinegar. In addition, traditional Italian balsamic vinegar, known as "Aceto Balsamicodi Modena," is obtained through a two-stage fermentation process of alcoholic fermentation and acetic acid fermentation using grapes. Since Pasteur discovered in 1864 that acetic acid bacteria produce acetic acid from ethanol, much research has been conducted on the mechanism of acetic acid fermentation and its industrial production. Generally, the specified acidity of vinegar is 4 to 19%, which is attributed to the acetic acid-producing ability of the strains used and the fermentation method. Grape vinegar generally has a total acidity of 6 to 7%. Original Italian Modena balsamic vinegar is generally made by crushing and boiling white Trebbiano grapes to concentrate the sugar content and aroma (turn black), then proceeding with alcoholic and acetic acid fermentation, and aging it for a long period in oak barrels made of various materials such as chestnut, acacia, cherry, and oak for a minimum of 12 years and up to 25 years or more. It refers to vinegar produced in a specific region (Modena, Italy) and protected by the designation of origin. Typically, domestic balsamic vinegar is produced using imported wine or fruit concentrate as the main ingredients, or by adding fruit to brewed vinegar to extract flavor and aroma. Consequently, most (over 90%) of commercially available balsamic vinegars are manufactured by simply adding artificial flavorings and colori