KR100242497B1 - Method of preparing lycium vinegar - Google Patents

Abstract

The present invention relates to a method for producing wolfberry vinegar, and more particularly, to a method for producing wolfberry vinegar, which contains wolfberry and sagi as main ingredients, and contains the active ingredient of wolfberry using traditional yeast.

In the present invention, the swelling is washed and swelled in purified water for at least 6 hours. Swelling and mixing for 2 hours to ferment for 2 weeks at a temperature of 25 ℃ ~ 35 ℃, sift the fermentation product obtained in the second stage through a sieve and the filtrate at a temperature of 25 ℃ ~ 35 ℃ 3 months to 12 months It is a manufacturing method of wolfberry vinegar consisting of a third step of aging.

Description

PROCESS FOR PREPARING VINEGAR OF CHINESE MATRIMONY VINE

The present invention relates to a method for producing wolfberry vinegar, and more particularly, to a method for producing wolfberry vinegar, which contains wolfberry and sagi as main ingredients, and contains the active ingredient of wolfberry using traditional yeast.

Goji are not only essential medicines for the prevention and treatment of geriatric diseases, eye protection, skin care, improved mental concentration, energetic tonic, and blue blood effects, and prevents the formation of fatty liver when consumed by drinkers. It turns out. In addition, according to the food analysis results of the Food Analysis Table published by the Rural Development Administration, the essential nutrients, such as fat, protein, minerals, vitamins, sugars, fiber, evenly contained, it can be seen that the effect of the supplement. Goji berries also have high levels of vitamins B1, B2, niacin, and vitamin C.

In spite of these excellent ingredients of wolfberry, we haven't developed an edible method to ingest the pharmacological effect on the human body efficiently, and we have been developing alcoholic beverages and drinks using some wolfberry. It is useless for people who can't drink alcohol, and it is difficult to habitually drink or eat as a favorite food for drinks.

In addition, wraps are by-products of the process of milling rice, and the ingredients are composed of rice flakes and rice body crumbs, which have very good nutritional ingredients, but are inexpensive and have low price. Therefore, Saragi is mainly used as feed for livestock, and it can be said that it is very rarely used for food.

The present invention is to solve the problems as described above, to make the active ingredient of goji vinegar to make it possible for the public to continue to edible and ingest.

In addition, it is a technical task to increase the income of farmers by using Saragi, a by-product generated during the milling of rice, as a processed food raw material.

In addition, goji vinegar is technical problem to obtain the efficacy of various folk remedies by goji constituents containing the active ingredient compared to the general vinegar.

The present invention is the first step of washing the swelling and swelling in purified water for 6 hours or more, making a gourd rice with the sacking and cooling to room temperature to put the traditional malt

A second step of washing the wolfberry in the mixture obtained in the first step and swelling in purified water for 6 hours or more to mix and ferment for 2 weeks at a temperature of 25 ℃ ~ 35 ℃,

The fermented product obtained in the second step is filtered through a sieve, and the filtrate is a method for producing goji vinegar comprising the third step of aging for 3 to 12 months period at a temperature of 25 ℃ ~ 35 ℃.

Hereinafter, the present invention will be described in more detail.

In the first step of the present invention, the swelling is washed and swelled in purified water for at least 6 hours. The sack component is a by-product generated during the milling of the rice and consists of rice eyes and rice body components, when swelling the swelling in purified water swells about 6 hours to swell about twice. In the above, the amount of the traditional yeast used in sagi is about 1.5: 1 to 2: 1 by weight based on dry weight.

In the second step of the present invention, the goji-bap obtained in the first step and the traditional Nuruk was washed with goji, swelled in purified water for 6 hours or more and mixed and fermented for 2 weeks at 25 ℃ ~ 35 ℃ temperature. In the above, the wolfberry uses a wolfberry swollen in a mixture of the gourd rice and traditional yeast obtained in the first step, the amount of wolfberry used is about 2: 1 ~ 1: 2 weight ratio relative to the dry weight of the wrapper. At this time, the wolfberry is washed or swelled with cold water because it can destroy the active ingredients, vitamins, etc. contained in the wolfberry itself when boiling or heating the heat. Moreover, 25 degreeC-35 degreeC is suitable for said fermentation temperature, and it becomes a liquor at the temperature higher than that, and impairs the taste of the vinegar finally obtained. In addition, fermentation does not occur properly at a temperature of 25 ° C. or lower, which leads to a long fermentation period.

In the third step, the filtrate obtained by sifting the fermented product obtained in the second step is aged at a temperature of 25 ° C. to 35 ° C. for 3 to 12 months to produce goji vinegar. In this ripening stage, the taste, aroma and color of the vinegar are evenly cooked, and the color of the vinegar is also reddish to give a luxurious color compared to the yellow color of general vinegar. In addition, the taste of the vinegar will also give the Gojija unique aroma and slightly sweet taste.

Hereinafter, the present invention will be described in more detail with reference to the following Examples.

Example 1

8 kg of Sargi was washed with purified water, and 10 kg of water was added to swell for 6 hours. 5 kg of traditional malt was added to the cooled gourd rice and mixed. Subsequently, the mixture of 8 kg of wolfberry swelled with 10 kg of purified water for 6 hours was mixed evenly and fermented at 25 ° C. for 2 weeks. The fermented product was filtered through a fine sieve, and the filtrate was aged at about 25 ° C. for 6 months to prepare vinegar containing goji berry.

Wolfberry vinegar obtained by the present invention can be prepared by vinegar without damaging the active ingredient of the wolfberry edible components can be edible by the public.

In addition, according to the present invention, by using the raw material generated during the milling of rice as a raw material it can have a cost-saving effect that can be reduced to about half in the cost compared to rice. In addition, it is possible to increase the income of farmers by making processed foods using Saragi, which is a by-product of rice, which is not highly commercial, as a main ingredient.

In addition, according to the present invention, by producing the wolfberry components with vinegar, the flavor, taste and color of the vinegar itself is high, it is possible to increase the commerciality of the vinegar.

Claims (1)

After washing the swelling, swell in purified water for 6 hours or more, make Godu rice and cool it to room temperature, and wash the goji berry in the mixture obtained in the first step, mixing the traditional yeast and swell in purified water for 6 hours or more. To mix and mix the fermented product obtained in the second step, sifting the fermented product at 25 ° C. to 35 ° C. for 2 weeks, and then filtering the filtrate at a temperature of 25 ° C. to 35 ° C. for 3 to 12 months. The manufacturing method of wolfberry vinegar which consists of a 3rd step.