KR100448597B1 - The grape fermented liquid and the preparation method of laver with the liquid - Google Patents

Abstract

The present invention relates to a method of making a grape fermentation broth containing a natural organic acid and using it to produce laver containing the grape fermentation broth.

The grape fermentation solution of the present invention, after washing the grapes and immersed in distilled vinegar, put the crushed in the Onggi jar, added brown sugar to the inoculated yeast, and then covered with a lid and fermented at room temperature in a semi-anaerobic state , When a biofilm is formed, the lid is opened and fermented at room temperature in an aerobic state, and then filtered to produce a natural ripening at room temperature without sunlight.

In addition, in the method for producing laver containing the grape fermentation broth of the present invention, the seaweeds collected from the sea are put in a seawater tank, and the solution of chitosan dissolved in the grape fermentation broth of the present invention is discharged to discharge contaminants, followed by fresh water. After washing with water, transfer the washed laver to the bucket and pour water, add the grape fermentation broth of the present invention, and after stirring, transfer it to the first frame having the appropriate size, and transfer the laver transferred to the initial 45-55 ℃ By drying for 80 to 100 minutes in a warm air of, to prepare a laver containing the grape fermentation broth of the present invention.

The laver containing the grape fermentation broth of the present invention has a contaminant removed cleanly, and contains natural organic acid, malic acid, citric acid, acetic acid, etc., and is excellent in taste and aroma.

Description

Grape fermentation broth and manufacturing method of laver containing it {THE GRAPE FERMENTED LIQUID AND THE PREPARATION METHOD OF LAVER WITH THE LIQUID}

The present invention relates to a method of making a grape fermentation broth containing a natural organic acid and using it to produce laver containing the grape fermentation broth.

In the production of dried laver from the seaweeds collected from the sea, various pollutants are produced while being adsorbed to the laver as it is.

In the conventional method for producing dried laver, the raw laver is added to a tank, washed by stirring for several hours, molded to a certain size, and then matured and dried to produce dry laver.

However, according to the conventional method, there are disadvantages in that only a part of various contaminants adsorbed on the laver cells are removed, and the inherent taste and aroma of laver are reduced.

Attempts have been made to solve this problem.

In Korean Patent Application No. 91-17817 (the treatment method of raw seaweed), there is a raw seaweed processing method characterized by washing with an aqueous solution of water-soluble salts of organic acid and phosphoric acid, but it is difficult to solve the above drawbacks only by washing.

In Korean Patent Application No. 10-1997-0066840 (Method for preparing chitosan-containing laver), a method of preparing dried laver by chitosan solution after washing seaweeds collected from the sea with chitosan solution is known. There is a difficult point to solve.

On the other hand, the present invention is an improved invention of Korean Patent Application No. 10-2001-0066144 (Apple fermentation broth and a method for preparing laver containing the same) is filed by the applicant of October 26, 2001 and not yet disclosed.

The present invention is to make a grape fermentation broth containing natural organic acid, using the same to produce laver, the contaminants attached to the seaweed is removed cleanly, contains a natural organic acid, malic acid, citric acid, acetic acid, etc., excellent in taste and flavor It is to provide a method for producing seaweed containing.

1 is a grape fermentation broth manufacturing process of the present invention

Figure 2 is a manufacturing process of the laver containing grape fermentation broth of the present invention

The present invention relates to a method of making grape fermentation broth containing natural organic acid and using the same to produce laver containing grape fermentation broth.

In the grape fermentation solution of the present invention, after washing the grapes and immersed in distilled distilled vinegar, the crushed grapes are put in the Onggi jar, brown sugar is added thereto and inoculated with yeast, and then covered with a lid at room temperature at room temperature to 40 After fermentation for 50 days, when the biofilm is formed, the lid is opened and fermented at room temperature for 2 to 3 months in aerobic state, and then filtered and naturally aged at room temperature for 3 to 4 months in a place without sunlight to prepare grape fermentation broth. do.

In addition, in the method for producing laver containing the grape fermentation solution of the present invention, the seaweeds collected from the sea are put in a seawater tank, and the solution of the grape fermentation solution and chitosan of the present invention is added to discharge the contaminants, followed by fresh water. After washing with water, transfer the washed laver to the bucket and pour water, add the grape fermentation broth of the present invention, and after stirring, transfer it to the first frame having the appropriate size, and transfer the laver transferred to the initial 45-55 ℃ By drying for 80 to 100 minutes in a warm air of, to prepare a laver containing the grape fermentation broth of the present invention.

The laver containing the grape fermentation broth of the present invention has a contaminant removed cleanly, contains natural organic acids, such as grape acid, citric acid, acetic acid, etc., and is excellent in taste and aroma.

Referring to Figure 1 describes a method for producing a grape fermentation broth of the present invention.

First process wash

Clean harvested grapes.

Second process vinegar dilution solution immersion

Grapes are soaked for 30 minutes in a solution of brown rice vinegar (6%) diluted in water at a volume ratio of 1: 200.

3rd process crushing

The grapes are crushed in such a way that the juice is likely to elute from the crusher.

4th step brown sugar addition and yeast inoculation

The crushed grapes, raw yeast for baking and brown sugar are mixed in a weight ratio of 1000: 3: 70 to 1000: 4: 70 and put in an onggi jar.

5th process semi-anaerobic fermentation

Cover the top of the pot with a mesh and close the lid to ferment for 40-50 days at room temperature in a semi-anaerobic state.

6th process aerobic fermentation

After 40-50 days after the start of the fermentation, the biofilm is formed, open the cap and ferment aerobic at room temperature for 2-3 months.

Seventh process filtration and aging

The fermentation broth is filtered and naturally aged at room temperature for 3-4 months in a place without sunlight to prepare the grape fermentation broth of the present invention.

Using the grape fermentation broth prepared in this way, a manufacturing method of laver containing the grape fermentation broth of the present invention will be described with reference to FIG.

1st process: washing of raw seaweed

The seaweeds and seawater collected from the sea are introduced into the tank at a weight ratio of 2:13.

To the total weight of fresh seaweed and seawater, 0.13 to 0.20% by weight of the grape fermentation broth prepared above and 0.006 to 0.007% by weight of chitosan are mixed, and the mixed solution is introduced into the tank.

Stir for 3 to 5 hours to discharge contaminants and diatoms adsorbed on the laver cells.

Transfer the seaweed to another tank and wash it with fresh water five to seven times.

Second Process: Grape Fermentation Broth Treatment

Put the washed seaweed in the bucket.

Water is poured into the superstructure forming the seaweed to a concentration that can be transferred through a pipe using a motor.

Dilute the grape fermentation broth in water at a volume ratio of 1:20 and add 0.4 to 0.6% by weight of the total weight of the seaweed and water.

Stir for 30 minutes to allow the grape fermentation dilution to mix evenly in the steam.

Third process: drying

The laver treated with the grape fermentation broth prepared in the second step is transferred to the first frame having a proper size through a pipe and then sprayed evenly.

The seaweed sprayed evenly to the appropriate thickness on the first frame is dried by hot air at 45 ~ 55 ℃ for 80 to 100 minutes to prepare a laver containing the grape fermentation broth of the present invention.

Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples, but these examples do not limit the scope of the present invention.

Example 1 Preparation of Grape Fermentation Solution

The harvested grapes were removed and washed.

1 L of brown rice vinegar (6%) was diluted in 200 L of water to make a dilution of vinegar.

The washed grapes were soaked in vinegar dilution for 30 minutes.

Grapes were put into the crusher and crushed in a state where juice was easily eluted.

10 kg of crushed grapes were placed in an Onggi jar, 0.7 kg of brown sugar was mixed, and 30 g of fresh yeast ( Saccharomyces cerevisiae ) used for baking was inoculated.

The top of the jar was covered with a mesh and the lid was closed and fermented at room temperature for 45 days.

45 days after the start of fermentation, the biofilm was formed and the lid was opened and fermented at room temperature for 2 months in an exhaled state.

The fermentation broth was filtered and naturally aged at room temperature for 3 months in a place without sunlight to prepare a grape fermentation broth of the present invention.

Example 2 Preparation of Laver Containing Grape Fermentation Solution

1. Treatment of appearance

200 kg of raw seaweed collected from the sea was put into a tank, and 1300 kg of seawater was added.

100 g of chitosan was mixed with 2.25 kg of the grape fermentation broth prepared in Example 1, and the mixed solution was put into a tank.

After stirring for 3 hours, contaminants and diatoms adsorbed on the laver cells were discharged.

Transfer to another tank, then wash 5 times with fresh water.

2.treatment of grape fermentation broth

150 kg of raw seaweed treated in Section 1 was placed in a barrel.

Pour 50 kg of water.

50 ml of the grape fermentation broth prepared in Example 1, which was diluted in 1 liter of fresh water, was added to a container containing steam.

Stirred for 30 minutes to evenly mix the laver and grape fermentation solution.

3. Drying of Seaweed

The laver mixed with the grape fermentation broth was transferred to the tube through the pipe and then sprayed evenly.

It dried for 90 minutes by 50 degreeC warm air, and produced the seaweed containing the grape fermentation broth of this invention.

Experimental Example 1 Examination of Natural Organic Acid Components of Seaweed Containing Grape Fermentation Solution

The natural organic acid component of laver containing the grape fermentation broth of the present invention prepared in Example 2 was commissioned by the Korea Food Research Institute, and the results are shown in Table 1.

<Table 1> Natural organic acid test results of laver containing grape fermentation broth

division Citric acid Malic acid Tartaric acid Acetic acid Phosphoric Acid Detection amount (% by weight) 0.43 0.17 0.02 0.03 0.73

Experimental Example 2 Sensory Test

The seaweed containing the grape fermentation broth prepared in Example 2 and the conventional seaweed were subjected to sensory tests.

Sensory tests were evaluated by using 9-point rating method, divided into taste, aroma, color, and preference.

In consideration of age and gender, a total of 40 men and women were selected from 10 to 40 age groups.

The results are shown in Table 2.

<Table 2> Sensory Test Results

division flavor incense color Symbol Synthesis Example 2 8.7 8.8 8.9 8.7 8.8 Conventional laver 6.6 6.5 6.2 6.6 6.5

* Sensory test value (9: Very good, 0: Very bad)

As a result of Table 2, the laver containing the grape fermentation broth of the present invention was evaluated to be palatability and taste better than conventional laver.

The present invention provides a grape fermentation broth containing a natural organic acid and a method for producing the same.

In addition, there is provided a laver containing grape fermentation broth and a method of manufacturing the laver containing the grape fermentation liquid of the present invention is contaminants are removed cleanly and contains natural organic acids, such as malic acid, citric acid, acetic acid, etc. is excellent in taste and aroma. .

Claims (4)

After washing the grapes, the vinegar was immersed in a solution diluted 1: 200 in water for 30 minutes, and then the crushed grapes, fresh yeast and brown sugar were prepared in a weight ratio of 1,000: 3:70 to 1,000: 4: 70. Put it in a jar, cover it, and ferment it at room temperature for 40 to 50 days in a semi-anaerobic state.If a biofilm is formed, open the lid and ferment it at room temperature for 2-3 months in an aerobic state, and then filter it out of sunlight. Method of producing grape fermentation broth by natural ripening at room temperature for 3 to 4 months. Grape fermentation broth prepared by the method of claim 1. The seaweeds and seawater collected from the sea are put into the tank at a weight ratio of 2:13, To the total weight of seaweed and seawater, 0.13 to 0.20% by weight of grape fermentation broth and 0.006 to 0.007% by weight of chitosan are mixed, and the mixed solution is introduced into a tank. Stir for 3 to 5 hours to discharge contaminants and diatoms adsorbed on the laver cells from the laver cells, After washing 5-7 times with fresh water, Pour water so that the ratio of seaweed and water is 1: 3, which can be transferred to a new barrel and transferred to the first frame through pipes. After diluting the grape fermentation broth of claim 2 in water at a ratio of 1:20, 0.4 to 0.6% by weight of the total weight of seaweed and water are mixed and mixed evenly for 30 minutes. After transferring the laver to the second frame and spraying evenly, In warm air of 45-55 ℃, dried for 80 to 100 minutes, Process for producing laver containing grape fermentation broth. A laver containing grape fermentation broth prepared by the method of claim 3.