KR100399408B1 - The vingar made from the unpolished rice and the ginseng extract etc. and it's manufacturing method. - Google Patents

Abstract

The present invention relates to ginseng brown rice vinegar and a method of manufacturing the same, by adding 2 to 40% by weight based on the weight of brown rice using ginseng in the early stage of two-stage immersion fermentation using alcohol brown rice and alcohol fermentation and acetic acid fermentation By using the brown rice while still containing the active ingredient of ginseng as it was possible to obtain a ginseng brown rice vinegar containing the components particularly useful for the human body.

Description

Ginseng brown rice vinegar and its manufacturing method {The vingar made from the unpolished rice and the ginseng extract etc. and it's manufacturing method.}

The present invention relates to ginseng brown rice vinegar and a method for preparing the same, and more specifically, 2 to 40% by weight based on the weight of brown rice using ginseng at the beginning of the two-stage immersion fermentation of alcohol using brown rice mixed with alcohol The present invention relates to a ginseng brown rice vinegar and a method for producing the same, comprising ginseng brown rice vinegar containing the active ingredients of ginseng as it is while fermenting it, while using brown rice.

The sour taste of food is often accompanied by fragrance, and it is necessary for stimulation of taste and enhancement of appetite, and acidic ingredients include inorganic acid and organic acid, and its sour taste is not only dissociated with hydrogen ions in solution but also with undissociated acid molecules. Is caused.

Organic acids generally have a refreshing sour taste, and when cooking foods, vinegar is used to add sour taste.

Vinegar is a seasoning containing 4-5% acetic acid as its main component.In addition to acetic acid, vinegar contains organic acids, sugars, amino acids, and other fragrance components.It is produced by oxidizing alcohol in raw materials by acetic acid bacteria to produce acetic acid. .

The microorganisms suitable for the production of vinegar should have high growth rate, high yield, high acid resistance, and it is preferable to produce various aromatic substances in addition to acetic acid and not to oxidize acetic acid. As a fungus of this nature include acetonitrile bakteo Oh Shetty (Acetobacter aceti), acetonitrile bakteo acetonitrile suspension (Acetobacter acetosus), acetonitrile bakteo Shuzenji bachiyi (Acetobacter shuzenbachii), acetonitrile bakteo parse tee Uriah over (Acetobacter pasteurianum).

The vinegar production method is known as a cultivation method, a cultivation method, a deep fermentation method, etc., and mixed with water sake to make a porridge state to keep at room temperature to produce alcohol and organic acid, and then filter sterilization and put the vinegar Fermented and matured, filtered sterilized sake vinegar, rice grain (koji), mixed with jeungmi, and saccharified sufficiently, alcoholic fermentation with the addition of alcohol and fermented with acetic acid at the end of alcohol fermentation, followed by aging A rice vinegar and a wooden barrel are placed on its side, and the wine is poured little by little, filling up to half of the barrel, and wine is added to the juice obtained by grinding and crushing apple vinegar and apples produced on the surface of wine. Apple cider vinegar, which is prepared by acetic acid fermentation, is known and widely used. It is becoming.

However, since vinegar is prepared in consideration of sour taste and aroma, nutrients are hardly considered, and vinegar containing ginseng components has not been developed.

On the other hand, ginseng has not been fully scientifically proven pharmacological effect, but it is known that the nourishing tonic effect is excellent from the example.

Accordingly, it is an object of the present invention to provide a ginseng brown rice vinegar and a method for preparing the same, containing the active ingredient of ginseng as it is, but especially useful to the human body using brown rice.

In order to achieve the above object as well as another object that is easily expressed in the present invention in the alcohol fermentation using brown rice in the initial stage of the two-stage immersion fermentation by adding 2 to 40% by weight relative to the weight of brown rice using ginseng and alcohol fermentation By performing acetic acid fermentation and using the brown rice while still containing the active ingredient of ginseng, it was possible to obtain a ginseng brown rice vinegar containing the components particularly useful for the human body.

The present invention is described in more detail as follows.

Ginseng brown rice vinegar according to the present invention is characterized by adding 2 to 40% by weight based on the weight of brown rice used in ginseng at the beginning of the two-stage immersion fermentation in alcohol fermentation using brown rice, alcohol fermentation and acetic acid fermentation.

First, the wheat is pulverized to form a disc, and the microorganism is propagated to produce a yeast (grain) by drying.

That is, the raw wheat is selected and ground, sprinkled and left for a while, and then wrapped in a beam in a certain amount to form a circular flat plate. If this is incubated in a grain room, the temperature of the product is increased to 40 ° C. or higher on the 4th day of culture, and the incubation is performed for about 10 days while the heat is released.

The finished nuruk has a variety of bacteria and yellowish white to grayish white, has a peculiar scent of grain, has various enzymes produced by breeding various molds and yeasts, and enzymes containing wheat itself. A large number of yeasts are also present, acting as a seed yeast at the bottom of the liquor, and when used, they are ground to facilitate the elution of these enzymes.

In addition, in order to proceed with the active fermentation of rice flour, a yeast cultured broth is made separately. Yeast is produced by hydrolysis such as saccharification by enzymes such as amylase in yeast, and yeast is proliferated. Contamination of various bacteria is prevented by elution of citric acid, yeast fermentation or addition of lactic acid in yeast, and pure and healthy yeast Obtained.

When yeast and sake are prepared, brown rice is added with thickened rice and alcohol fermentation is carried out to obtain brown rice wine. Characterization of the fermentation in the process is that the glycosylation and alcohol fermentation proceeds in parallel, the high concentration of alcohol is produced at this time the cause of alcohol production must be sugar and when a high concentration of sugar is produced at once Since the growth of yeast is suppressed, the first stage fermentation and the second stage fermentation are performed.

In other words, yeast, sake and rice are mixed in water to soak and fermentation. At this time, the saccharification by enzyme action and the fermentation process of yeast are performed. The main fermentation step for the two-stage immersion fermentation is to be a main step rather than alcohol fermentation, so it is necessary to supply oxygen, so it is stirred 2-3 times a day. Incubate at 23 ~ 30 ℃ and yeast fully grow by 1 ~ 3 days of cultivation. When fermentation is vigorous, yeast and rice are mixed with water to increase the amount of immersion.

After the two-stage immersion, the fermentation temperature increases with time, so when the temperature rises above 30-33 ℃, cool down. After about three days, the alcohol concentration becomes 10-12%. After 5 days, it becomes 15 to 17%.

If fermentation is carried out until the two-stage immersion fermentation, if the alcohol concentration is low, three-stage immersion fermentation may be performed to further increase the yeast activity.

During alcohol fermentation, when the concentration of alcohol is 14% or more, acetic acid is fermented by putting a seed.

That is, when alcohol fermentation is completed, acetic acid fermentation may be performed immediately by filtration or when the sterilization process is performed, it should not exceed moisture at 65 ° C., preferably 5 minutes. The reason for sterilization is to destroy residual enzymes, sterilize or inhibit yeast and bacteria of liquor, and to allow normal acetic acid fermentation without accommodating acetic acid bacteria by yeast or bacteria during acetic acid fermentation.

In acetic acid fermentation, alcohol concentration is set at 6% and sugar content is maintained at about 5%, and fermentation is carried out at 30 ° C. After fermentation is completed between 4 and 7 days, vinegar is filtered through 7 to 14 days of aging process. Manufacture.

In order to facilitate acetic acid fermentation, when odor occurs during fermentation of acetic acid, fruit flies and persimmons are mixed into fermentation tanks or fermentation broth, so most of the odors are filtered and cleaned, and the raw materials in the fermentation tank are mixed well and the air flows well. By maintaining the optimal conditions for the acetic acid bacteria to grow well.

To prepare brown rice vinegar in the same manner as described above, 2 to 40% by weight of ginseng is added to the weight of the thickened brown rice, which is used as a rice paddy at the beginning of the two-stage immersion fermentation, mixing alcohol mixture and acetic acid fermentation. This is a feature.

Ginseng is selected and washed to sterilize the collected ginseng to kill the bacteria and soil bacteria remaining in the ginseng to prevent abnormal fermentation during alcohol fermentation and acetic acid fermentation.

The method of adding ginseng is a method using concentrated ginseng or red ginseng extract, a method using dried ginseng or red ginseng powder or a method of washing ginseng and red ginseng as it is after washing with alcohol.

However, the method of using concentrated ginseng or red ginseng extract requires a separate process of concentrating ginseng or extract, and is not preferable because the price is expensive and the amount of concentrated liquid or extract is not economical, so it is not preferable, and dried ginseng or In the method using red ginseng powder or washing ginseng and red ginseng as it is after washing with alcohol, the active ingredients contained in ginseng are easily eluted due to the alcohol produced by alcohol fermentation, Since it is eluted, it is theoretically preferable to add ginseng components at the beginning of the alcohol fermentation stage, i.e., single-stage fermentation, but ginseng contains saponin with expectorant and antimicrobial action as its main component, which is hampered by its antibacterial action. Can cause The point of the alcohol that is generated, it is most effective to inject the immersion fermentation early second stage.

The following examples illustrate the invention in more detail, but do not limit the scope of the invention.

Example 1

The wheat is selected and ground, sprinkled and left for a while, and then wrapped in a beam and placed in a mold to form a circular flat plate. If this is incubated in a grain room, the temperature of the product is increased to 40 ° C. or higher on the 4th day of culture, and the incubation is performed for about 10 days while the heat is released.

In addition, in order to proceed with the active fermentation of rice flour, a yeast cultured broth is made separately.

Mix fermented rice with 0.4kg of Nuruk, 0.4ℓ of sake and 4.4kg of brown rice in 6ℓ of water and proceed to 1 stage immersion fermentation, but stir 2-3 times a day because oxygen is required. Incubate at 23 to 30 ° C., and when yeast is sufficiently grown by fermentation for 1 to 3 days, fermentation is proceeded by mixing 0.8 kg of yeast and 6.6 kg of rice with 18 L of water. 0.5kg of fresh ginseng is added after washing with alcohol at the beginning of two-stage immersion fermentation.

After the two-stage immersion, the fermentation temperature rises with time, so when the temperature rises above 30 ~ 33 ℃, cool down. After two-stage immersion, the alcohol concentration is 14% or more. After adding 2% of vinegar for fermentation, fermentation was carried out for 5 days, aged for 10 days, and then filtered to prepare vinegar.

Example 2

Ginseng brown rice vinegar was prepared in the same manner as in Example 1 except that ginseng was added during acetic acid fermentation.

Examples 3-4

Ginseng brown rice vinegar was prepared in the same manner as in Example 1, except that 0.5 kg of ginseng juice was added instead of finely cut ginseng after washing with alcohol.

Examples 5-6

Ginseng brown rice vinegar was prepared in the same manner as in Example 1 except that 0.5 kg of ginseng powder was added instead of finely cut ginseng after washing with alcohol.

After the vinegar prepared in Examples 1 to 6 was tasted by 50 sensory assessors, the results of sensory evaluation on taste and aroma were described in Table 1 below.

flavor incense Example 1 8.0 7.6 Example 2 7.9 7.5 Example 3 8.2 8.1 Example 4 8.2 8.1 Example 5 8.1 7.9 Example 6 8.1 7.9

※Evaluation standard

Very good. : 9 points

· good. : 7 points

· is average. : 5 points

· Not good. : 3 points

Not very good : 1 point

As described above, in the present invention, when alcohol fermentation using brown rice is added, 2 to 40% by weight of ginseng is added to the weight of brown rice used at the beginning of the two-stage immersion fermentation, followed by alcohol fermentation and acetic acid fermentation. Ginseng brown rice vinegar containing ingredients that are particularly useful for the human body was obtained by using brown rice.

Claims (2)

Ginseng brown rice, characterized in that the active ingredient of ginseng is contained by adding 2 to 40% by weight of ginseng to the weight of brown rice used in the initial stage of the two-stage immersion fermentation using brown rice and alcohol fermentation and acetic acid fermentation vinegar. The method of claim 1, Ginseng brown rice vinegar, characterized in that the concentrate, extract, powder or fine ginseng.