KR100368058B1 - How to make soybean vinegar. - Google Patents
How to make soybean vinegar. Download PDFInfo
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- KR100368058B1 KR100368058B1 KR10-2000-0054745A KR20000054745A KR100368058B1 KR 100368058 B1 KR100368058 B1 KR 100368058B1 KR 20000054745 A KR20000054745 A KR 20000054745A KR 100368058 B1 KR100368058 B1 KR 100368058B1
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
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Abstract
본 발명은 콩 식초의 제조방법으로서 , 더욱 상세하게는 콩 (서목태) 을 주 원료 로 하고 누룩 과 쌀을 이용하여 콩 의 유효성분을 함유시킨 콩 식초를 제조 하는 방법에 관한것이다 .The present invention relates to a method for producing soybean vinegar, and more particularly, to a method for producing soybean vinegar containing soybean (seomoktae) as a main raw material and using the yeast and rice containing the active ingredient of soybean.
Description
본 발명은 콩 식초의 제조방법으로서 , 더욱 상세 하게는 콩 (서목태) 을 주 원료로 하고 누룩 과 쌀을 이용하여 콩의 유효성분을 함유시킨 콩 식초를 제조 하는 방법에 관한것이다 .The present invention relates to a method for producing soybean vinegar, and more particularly, to a method for producing soybean vinegar containing soybean (seomoktae) as the main raw material and using the yeast and rice containing the active ingredient of soybean.
서목태 콩은 일명 쥐눈이콩 이라고 하는것으로서 옛날부터 약용으로 많이 사용했는데 주로 풍비 (風痺) 즉 신경계통의 질환에 사용을 했으며, 그 외 에도 콩나물 등 많은 용도로 사용을 해왔던 콩의 일종 이다 .Seomoktae bean, also known as rat eye bean, has been used a lot for medicinal since ancient times. It is mainly used for diseases of the wind, or the nervous system, and is a kind of bean that has been used for many purposes such as bean sprouts.
콩의 고유성분중에는 성인병 예방 과 당뇨, 혈압 , 체력보강 등 보조식품 으로 이용 할 가치 가 높을뿐 아니라 , 그 외 다른 용도 로 도 연구개발 하여 이용할 가치가 많은 식품자원이다 .Soybean 's intrinsic ingredient is not only highly valuable as a supplement for preventing adult diseases, diabetes, blood pressure and physical strength but also research and development for other uses.
본 발명자는 인체에 유익하고 필요한줄을 알면서도 복용 방법에 한계 가 있고 기호가 각기 달라서 콩 을 사용 못하는 사람도 있는것이 현실 인 점을 감안하여 요즘 인스턴트 식품으로 많이 찾고있는 식초 로 발명하여 필요한 사람 들에게 제공 하고자 하는것이다 .The present inventors know that it is beneficial and necessary for the human body, but there are limitations in the method of taking and the fact that there are people who do not use beans because their preferences are different, it is invented as a vinegar that many people are looking for as a fast food these days Is to provide.
식초는 다양한 제품이 있을뿐 아니라 제조 과정과 주 재료에 따라 용도 도다양 하지만 주로 건강증진 , 체질개선 , 또는 식품 조미료 등으로 쓰이고 있다 요즘 식초가 인체의 신진대사 를 돕는 기능이 있다는것이 알려진후에 많은 사람들이 다이어트 식품으로 애용 하는자가 많아져서 국내 식초 소비량은 해마다 늘어나는 추세이다 .Vinegar is not only a variety of products, but also varies depending on the manufacturing process and the main ingredients. However, vinegar is mainly used for health promotion, constitution improvement, or food seasoning. Many people have known that vinegar has a function to help the body's metabolism. As more people use it as diet food, domestic vinegar consumption is increasing every year.
본 발명의 기술적 과제는 콩 (서목태) 의 유효성분이 파괴되지 않고 인체에 흡수가 용이하게 되도록 발효시키는 과정과 숙성시키는 과정을 거쳐서 식초로 만드는 방법에 있다 .The technical problem of the present invention is a method of making vinegar through a process of fermentation and aging so that the active ingredient of soybean (seomoktae) is not destroyed and is easily absorbed by the human body.
본 발명은 콩 (서목태) 을 물에 붉히고 익혀서 진액을 추출하는 제1 단계 , 상기 단계후 쌀을 10 시간 이상 물에 붉혀서 고두밥을 지어 싸늘하게 식힌후에 고두밥에 누룩과 제 1 단계에서 추출한 콩의 진액을 넣고 모두 혼합하여 섭씨 25 도 내지 30 도의 온도에서 15 일 내지 20 일 정도 발효 시키는 제 2 단계 , 상기단계후 발효된것을 고운 체 로 여과한 후 그 여과액 을 3 개월 내지 10 개월 동안 숙성시키는 제 3 단계로 이루어지는 콩 식초의 제조 방법이다.The present invention reddened soybean (seomoktae) in water and cooked to extract the essence, after the step of reddening the rice in water for 10 hours or more after cooling the chilled rice in the gourd rice soybeans extracted in the yeast and the first step After the second step of fermentation for 15 to 20 days at 25 degrees Celsius to 30 degrees Celsius by mixing all the essence of the solution, the fermentation of the filtrate after filtration through a fine sieve and aged for 3 to 10 months It is a manufacturing method of soybean vinegar consisting of a third step.
본 발명을 더욱 상세히 설명하면 다음과같다 .The present invention will be described in more detail as follows.
본 발명의 제 1 단계는 사용할 누룩의 3 : 1 분량의 콩 (서목태) 을 청정지하수 에 20 시간 정도 붉히고 수증기로 익혀서 분쇄하여 청정지하수 로 여러차례 진액을 울궈 걸러낸다 .In the first step of the present invention, 3: 1 portion of the yeast to be used (Seomoktae) reddened in clean ground water for about 20 hours, cooked with steam and pulverized, and filtered and filtered several times with clean ground water.
제 2 단계는 사용할 누룩의 3 : 1 분량의 쌀을 세척하여 10 시간 이상 맑은물에 붉혀서 고두밥을 지어 완전히 식힌후, 쌀이나 콩의 3배 분량의 누룩을 분쇄 하여 제 1 단계에서 추출된 콩의 진액 과 함께 모두 잘 혼합하여 섭씨 25 도 내지 30 도의 온도에서 15 일 내지 20 일 정도 발효 시킨다 .The second step is to wash 3: 1 part of the rice of the yeast to be used, redden it in clear water for more than 10 hours, make it a gourd rice, and cool it completely. The mixture is mixed well with the saline solution and fermented for 15 to 20 days at a temperature of 25 to 30 degrees Celsius.
제 3 단계는 발효 될 물체 가 완전히 발효되었으면 발효된 물체 를 고운 체 로 여과하여 그 여과액을 섭씨 10 도 내지 15 도 의 온도에서 3 개월 내지 10 개월 동안 숙성시켜 콩 식초를 제조한다 .In the third step, when the object to be fermented is completely fermented, the fermented object is filtered through a fine sieve, and the filtrate is aged at a temperature of 10 to 15 degrees Celsius for 3 to 10 months to prepare soybean vinegar.
본 발명에 의해 제공 되는 콩 (서목태) 식초는 사용하기 가 편리 할 뿐 아니라 콩의 유효성분도 거의 보존되어 있기때문에 성인병 예방 , 당뇨 , 혈압 , 신경계질환 등 에 많은 효과가 있을것이다 .The soybean (seomoktae) vinegar provided by the present invention is not only convenient to use, but also preserves the active ingredients of soybeans, so it will be effective in preventing adult diseases, diabetes, blood pressure, nervous system diseases, and the like.
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KR10-2000-0054745A KR100368058B1 (en) | 2000-09-15 | 2000-09-15 | How to make soybean vinegar. |
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KR10-2000-0054745A KR100368058B1 (en) | 2000-09-15 | 2000-09-15 | How to make soybean vinegar. |
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KR100368058B1 true KR100368058B1 (en) | 2003-01-24 |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2007055435A1 (en) * | 2005-11-11 | 2007-05-18 | Kyung-Ho Lee | Manufacturing method of vinegar by using filtered water of bean-curd and vinegar manufactured thereby |
KR101762002B1 (en) * | 2015-07-15 | 2017-07-26 | 유은희 | Manufacturing method of vinegar using bean and vinegar manufactured thereby |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2322486C2 (en) * | 2003-04-08 | 2008-04-20 | Чжонсон Каунти | Method for preparing fermented wine |
KR100914428B1 (en) * | 2008-10-30 | 2009-09-01 | 이현석 | Preparation method of drinking water for functional chicken and egg production treated by using natural ripening vinegar |
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2000
- 2000-09-15 KR KR10-2000-0054745A patent/KR100368058B1/en not_active IP Right Cessation
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2007055435A1 (en) * | 2005-11-11 | 2007-05-18 | Kyung-Ho Lee | Manufacturing method of vinegar by using filtered water of bean-curd and vinegar manufactured thereby |
KR101762002B1 (en) * | 2015-07-15 | 2017-07-26 | 유은희 | Manufacturing method of vinegar using bean and vinegar manufactured thereby |
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KR20000072666A (en) | 2000-12-05 |
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