A METHOD FOR MANUFACTURING OF NON-HEAT PINEAPPLE FERMENTATION VINEGAR AND A DRINK CONTAINING THE NON-HEAT PINEAPPLE FERMENTATION VINEGAR AND THE NON-HEAT PINEAPPLE FERMENTATION VINEGAR MANUFACTYRED BY THE METHOD

摘要

The present invention relates to a method for preparing non-thermal pineapple fermented vinegar, and further relates to a drink containing non-thermal pineapple fermented vinegar prepared by the method, and non-thermal pineapple fermented vinegar prepared by the method. More specifically, the present invention relates to a method for preparing non-thermal pineapple fermented vinegar, wherein the pineapple fermented vinegar is prepared by a non-thermal process, such that the pineapple fermented vinegar has an improved antioxidant activity as compared to a control group containing vinegar prepared by a conventional heating method, a starch degrading enzyme inhibitory activity at the same level as the control group, and an improved proteolytic enzyme activity and lipolytic enzyme inhibitory activity. According to the present invention, a pineapple fruit is used, however, the fruit is not thermally processed, and thus, active ingredients of the pineapple fruit are maintained, thereby providing vinegar in which the efficacy of pineapples is still effective. Accordingly, the non-thermal pineapple fermented vinegar is prepared by the steps of: diluting pineapples and pineapple concentrate in purified water; inoculating the diluted solution with a deposited yeast strain of Saccharomyces cerevisiae (KSH-141029) and culturing, at static culturing conditions, the inoculated solution in an incubator at a temperature of 20-35°C for 3-10 days to prepare an alcohol fermented solution; and extracting the alcohol fermented solution, inoculating the pure fermented solution with Gluconobacter intermedius (KSH-B141031), and culturing, at shaking culturing conditions, the fermented solution, at a temperature of 20-40°C, in a shaking incubator at 50-200 rpm for 3-20 days.