KR100749278B1 - The method for breeding a vinegar using Ginseng and product thereof - Google Patents

Abstract

The present invention relates to a method for producing vinegar using a situation mushroom and a product according thereto, comprising: (a) washing the situation mushroom and drying it within 9% of water content; (b) pulverizing the dried situation mushroom to a size of 1 to 1.5 nanometers; (c) separating the deep sea water at a temperature of 70 ° C. to 95 ° C. to obtain deep sea water containing minerals having a salinity of 1% or less; (d) diluting the deep sea water by 50 times with purified water; (e) the above situation mushroom powder: mixing the deep sea water of the step (d) in a ratio of 1: 2; (f) adding and mixing 20 g of glucose per kg of the material; (g) adding amylase to the material and fermenting in a fermentation chamber at 35 ° C. to 45 ° C. for 3 to 5 days; (h) mixing the ingredients and brown rice in a ratio of 1: 1 to 1:10 to cook rice; (i) mixing the fermented material of step (g) and the rice of step (h) in a ratio of 1: 1 to 1: 5, and then 500 g of deep sea water of step (c) per kg of mixed material Add and mix, and then leave the yeast, alcohol and fermentation for 5 to 7 days to make sake; (j) filtering the fermented liquor; (k) the filtered liquor: the fermented situation mushroom powder of step (g): the deep seawater of step (c) is added in a ratio of 10: 1: 1 at 25 ℃-30 ℃ 25 days to 30 Acetic acid fermentation for days; (l) naturally fermenting the fermented material at 20 ° C.-27 ° C. for 10 to 15 days; (m) sterilizing the aged material by heating at 60 ° C. for 30 minutes and 80 ° C. for 5 minutes; (n) purifying and commercializing the sterilized material; It includes.

       The vinegar aged according to the production method of the present invention reduces the irritation characteristic of vinegar, gives a soft taste, eliminates the peculiar miscellaneous when cooking food, and is a manufacturing method of a well-being type vinegar that can be used as a health drink by diluting water.

       Vinegar according to the manufacturing method of the present invention has a good odor by containing a situation mushroom, it contains a variety of minerals and amino acids light, less irritating and deep taste, can be used when cooking a variety of food than conventional vinegar In addition, it can be used as well-being vinegar for modern people's health. In addition, through the active ingredients of the situation mushroom and deep sea water, it can help people's health and be able to enter the global market with competitiveness.

Manufacturing method, deep sea water, situation mushroom, vinegar

Description

 The method for breeding a vinegar using Ginseng and product approximately}

The present invention relates to a method for producing vinegar using a situation mushroom and a product according thereto,

      More specifically, as a method of preparing vinegar containing an active ingredient of a situation mushroom, the vinegar according to the present method has various minerals and amino acids, which are light, irritating, and have a deep taste, which can be used as cooking and wellness vinegar. Do. In particular, deep seawater can be used to produce vinegar in a short period of time than conventional vinegar production.

      In addition, the present invention relates to a method for producing vinegar using the situational mushrooms that help health by strengthening anticancer and immune enhancing functions through the situational mushroom active ingredient.

       Situation mushrooms are woody mud mushrooms that are taxonomically belonging to the genus Basidiomycotina, Aphyllophorales, and Pyloninus Quel. Em. Imaz. As a mushroom, it grows on mulberry stems and is yellow, except for the surface.

      The situation is a mushroom that grows in the trunks of apple, mulberry, and oak trees in the Chinese Medicine Dictionary (中藥 大 辭典, 上海 科學 技術), and the names of tinnitus, Sangsin, Hogoan, etc. Have In the New Nongbocho, the difference is recorded in the section of Morus alba L. (,), which is the Mingdae Ishijin. ) Are classified into the terms of Mok-I in the Herbal Wood (本草綱目), and recorded as Different, Sangyu, Ivory, Sang-sang, and Situation. In the East Bogam, it is classified into difference, situation and so on. Wood muds are Phellinus linteus (Berk. Et Curt) Aoshima, P. igniarius (L. exFr.) Quel, P. yucatensis (Murr.) Imazek, Fomes yucatensis Murrill., Phropolyporus yucatensis Murr. Although it is named in various ways, etc., Phellinus igniarius (Lex Fr.) Quel, which grows in broadleaf trees such as ancestors, sheep, and two people, is widely interpreted. Wood mud mushroom, which is the scientific name of the situation mushroom and is a true situation, grows only in the mulberry tree, unlike the horse mud mushroom. The scientific name is Phellinus linteus (Berk. Et Curt) Aoshima (原色 日本 菌類 圓 鑑) , 1975). Woody mud mushrooms grow on the stump of the mulberry tree, and their shape is initially called yellow mud lumps. . The upper part of the tongue-like shape is slightly different depending on the variety of the situation, but it may have a mud-like color or a black split like the skin of persimmon.

       The pharmacological action of woody mud mushrooms is known to enhance immune function when chemotherapy is performed after resection of liver cancer including gastric cancer, esophageal cancer, duodenal cancer, colon cancer, and rectal cancer. It also activates and detoxifies uterine and bleeding, dysmenorrhea, intestinal bleeding, intestinal and gastrointestinal functions.

       Ikegawa et al. (Gann, 59, 155, 1968) reported that woody mud mushrooms had higher tumor inhibition rates than cloud mushrooms (Coriolus versicolor) and shiitake mushrooms (Lent inusedodes), and Protein Nucleic acid Enzyme, 21, 426, 1976) reported an anticancer activity of 96.7%. Chung et al. (Journal of Pharmaceutical Sciences, 38, 158, 1994) reported that the protein polysaccharide of mycelium effectively suppressed Sarcoma 180 ascites and solid cancer, and Kim et al. (Arch, Pharm. Res., 17, 337, 1994). As a result of analyzing polysaccharides having antitumor activity, it was reported that glucose is mainly composed of glucose, and in addition to galactose, mannose, and arabinose. And Gong et al. (Journal of Korean Journal of Pharmacognosy, 22, 233, 1991) showed that the hydrothermal extract of woody mud (situation) mushroom mycelium showed anticancer activity by acting on NK cell function and enhancing the host's nonspecific immune function. LD50 reported to be safe at more than 1,500 mg / kg.

      Deep sea water is deep sea water that is more than 200 meters deep without sunlight. Rigorous deep water means seawater resources originating in Greenland and circulating the Atlantic, Indian and Pacific Oceans every 2000 years. The oceans do not stay in one place, but are constantly circulating throughout the earth. When the circulating seawater arrives at Greenland's glaciers, it becomes very cold and becomes very heavy. This increased specific gravity gradually goes down to a depth of 200m or less, and the temperature drops rapidly to about 2 ℃. This cold water does not actively mix with the warmer water near the upper surface of the water, but exists as borders with each other like water and oil. The water that goes down into the deep sea is called deep sea water. Deep water is not polluted and is rich in nutrient inorganic salts. Shallow seawater can cause photosynthesis, organic growth, and air and land contaminants to easily enter under sunlight, but deep ocean waters will remain pure because these organics and contaminants can't reach a depth of 200 m. Can be. Deep water also circulates through the earth as the seawater flows, and the circulation is so slow that it usually takes around 2000 years to circle the earth. During these long years, the water temperature is constant at nearly 2 ° C while slowly circling the surface of the earth, and it is rich in inorganic nutrients such as nitrogen, phosphorus, and silicon. Interested in deep ocean waters in the United States and Japan from 30 to 40 years ago, it has recently been in the spotlight as its utilization and importance increases in various fields such as fisheries, food, beverage, cosmetics and medicine. In 2001, the Ministry of Maritime Affairs and Fisheries began research on deep water development off the coast of Goseong-gun, Gangwon-do since 2001, and the government plans to build a deep sea water exploration industrial complex there by 2005 for 50 billion won.

   Vinegar is a seasoning that gives a sour taste, fermented and brewed in vinegar, using a sour taste of fruit, and synthesized. This stimulates the taste buds and is also effective for fatigue and beauty. The English vinegar is from vinaigre, a combination of French wine vin and sour aigre. Originally, wine was fermented to make vinegar, so I suppose it would be called. There is also a salt (鹽 梅), which seems to refer to apricot vinegar, a traditional Chinese acidulant. The oldest word in the literature, vinegar, is the Arabic word sihigenus, which was spoken by Moses, Israel's leader, indicating that vinegar had already existed around 1450 BC. In China, there was already vinegar in the Confucius era, and in Korea, vinegar was introduced in China during the Three Kingdoms.

There are many kinds of vinegar. This is because propagation of acetic acid bacteria having alcohol content produces vinegar relatively simply. Acetic acid bacteria that cause acetic acid fermentation are oxygen-based (aerobic) film forming bacteria that make clean biofilm on the surface of fermentation tank. A method of continuously producing acetic acid fermentation while ventilating has been developed. The vinegar used mainly in each country is deeply related to the alcoholic beverages produced in the country and the fruits grown and harvested. For example, cider vinegar in the United States, fermented apple juice with fermented vinegar, and wine grapes in France, fermented the wine.

vinegar), malt vinegar from England and Germany fermented with wort, Japanese sake vinegar from sake lees, spirit vinegar from pure alcohol, and USA from distilled fermented vinegar Distilled vinegar is well known. Synthetic vinegar is a dilution of glacial acetic acid or acetic acid with water and amino acids or sugars added thereto, and is widely used in Korean restaurants. The sour taste of fruit juice includes lemon vinegar, apricot vinegar, and processed vinegar.

Vinegar is highly bactericidal and kills most pathogens in about 30 minutes. Therefore, foods dipped in vinegar are highly preserved. In addition, vinegar is used to soften the salty salt of salt, so it is used for fish balls and various dishes. In addition, it serves as a preservative to suppress the enzyme action that causes browning of vegetables, so it can be used for boiled vinegar of burdock and lotus root, and it becomes a beautiful red color by acting on anthocyanin pigments.

       On the other hand, the existing vinegar used a lot in Korean food is very irritating and has little special nutrition other than sour taste. The vinegar according to the manufacturing method of the present invention contains various minerals and amino acids which are active ingredients of deep seawater and situation mushrooms while adding the flavor of food while reducing the irritating taste while utilizing the characteristics of the vinegar. Situation mushroom vinegar by the manufacturing method of the present invention can be utilized as well-being vinegar is suitable for the taste of modern people, it is considered that it can contribute to national health promotion.

Therefore, the technical problem to be achieved by the present invention relates to a method for producing vinegar using the situation mushroom and the resulting product, more specifically, the vinegar according to the present method as a vinegar manufacturing method containing the active ingredient of the situation mushroom is a conventional situation Compared to vinegar using mushrooms, pulverized mushrooms are pulverized into nanoparticles and fermented by adding deep seawater, and using deep seawater extracts containing high concentrations of situational mushrooms and high minerals, vinegar is shorter than conventional vinegar production. Can produce high quality vinegar. In particular, the vinegar of the present manufacturing method is irritating taste is reduced and umami taste, various minerals and amino acids are increased to give a light and deep taste, can be used when cooking a variety of food than conventional vinegar, as well-being It is also considered to provide all consumers with vinegar using situational mushrooms to help health by making vinegar contain active ingredients of situational mushrooms and deep seawater.

In order to achieve the above technical problem, the present invention relates to a method for producing vinegar using the situation mushroom and the resulting product, (a) washing the situation mushroom to dry within 9% moisture content; (b) pulverizing the dried situation mushroom to a size of 1 to 1.5 nanometers; (c) separating the deep sea water at a temperature of 70 ° C. to 95 ° C. to obtain deep sea water containing minerals having a salinity of 1% or less; (d) diluting the deep sea water by 50 times with purified water; (e) the above situation mushroom powder: mixing the deep sea water of the step (d) in a ratio of 1: 2; (f) adding and mixing 20 g of glucose per kg of the material; (g) adding amylase to the material and fermenting in a fermentation chamber at 35 ° C. to 45 ° C. for 3 to 5 days; (h) mixing the ingredients and brown rice in a ratio of 1: 1 to 1:10 to cook rice; (i) mixing the fermented material of step (g) and the rice of step (h) in a ratio of 1: 1 to 1: 5, and then 500 g of deep sea water of step (c) per kg of mixed material Add and mix, and then leave the fermented yeast for 5 to 7 days to make alcohol; (j) filtering the fermented liquor; (k) the filtered liquor: the fermented situation mushroom powder of step (g): the deep seawater of step (c) is added in a ratio of 10: 1: 1 at 25 ℃-30 ℃ 25 days to 30 Acetic acid fermentation for days; (l) naturally fermenting the fermented material at 20 ° C.-27 ° C. for 10 to 15 days; (m) sterilizing the aged material by heating at 60 ° C. for 30 minutes and 80 ° C. for 5 minutes; (n) it provides a manufacturing method comprising the step of purifying the sterile material to be commercialized.

          Hereinafter, the manufacturing method of the vinegar using the situation mushroom according to the present invention will be described in detail. As a result of comparing the vinegar produced by the manufacturing method of the present invention with the existing products produced under the same conditions, the irritating acidity unique to the vinegar is reduced, and contains various minerals and amino acids, giving a light and deep taste, and the existing vinegar When used in cooking more food than the use of, it does not add a lot of other seasonings to improve the taste of the food. In addition, through the active ingredients of the situation mushroom and deep sea water can be expected a good effect on anti-cancer and immune enhancing function.

           Looking at the vinegar manufacturing method using the situation mushroom of the present invention in detail.

        First, the situation mushrooms are washed and dried to within 9% of moisture content, and the situation mushrooms are pulverized to a size of 1 to 1.5 nanometers. In addition, the deep sea water is separated from the salt at a temperature of 70 ℃ to 95 ℃ prepared by diluting the deep sea water containing minerals of salinity less than 1% by 50 times in purified water. Situation mushroom powder: Deep sea water is mixed at a ratio of 1: 2 and 20g of glucose per 1 kg is added to the mixture, followed by mixing with amylase and fermented in a fermentation chamber at 35 ° C. to 45 ° C. for 3 to 5 days. Cooked fermented mushrooms and brown rice in a ratio of 1: 1 to 1:10. Mixed fermented mushrooms and rice in a ratio of 1: 1 to 1: 5, and then mixed with 500 g of deep seawater per 1 kg of the mixed ingredients, and then fermented for 5 to 7 days with yeast and spirits. Make and filter. Filtrated liquor: Fermented situation mushroom powder: Deep sea water was added at a ratio of 10: 1: 1 to acetic acid fermentation at 25 ° C.-30 ° C. for 25 days to 30 days, and then again at 10 ° C.-27 ° C. for 10 days to 15 days. Naturally aged for 30 days at 60 ℃, sterilized by heating at 80 ℃ for 5 minutes and then purified and commercialized.

        Hereinafter, the present invention will be described in detail with reference to Examples. However, embodiments according to the present invention may be modified in many different forms, and the scope of the present invention should not be construed as being limited to the embodiments described below. The embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.

            Example

         According to the production method of the present invention by using a situation mushroom to prepare vinegar to prepare for experiment.

              Comparative example

         The vinegar is prepared by the existing vinegar ripening method using brown rice as the main ingredient and is prepared for experiment.

         Vinegar according to Examples and Comparative Examples was evaluated in the following manner. Twenty males and females in their 20s and 30s were asked to evaluate their satisfaction with the method of tasting the vinegar of Example and Comparative Example, each time adding 3 times purified water to the stock solution, and tasting the mackerel. Silver color taste, taste, flavor, texture, and overall taste level were examined by the five-point method, and the sensory degree test was conducted (Very bad: 1 point, a little bad: 2 points, normal: 3 points, a little good: 4 points) , Very good: 5 points) The average scores are shown in Table 1 and Table 2, and the results of the component analysis of vinegar are shown in Tables 3 to 5.

<When tasting by adding purified water to vinegar> Item General Vinegar Vinegar of the present invention color 2.4 4.8 flavor 2.9 4.9 Flavor 2.5 4.6 Texture 2.2 4.7 Overall Symbol 2.6 4.8

<When tasting with mackerel> Item General Vinegar Vinegar of the present invention Fishy Removal effect 2.6 5.0 flavor 3.2 4.7 Flavor 2.9 4.8 Texture 2.4 4.6 Overall Symbol 2.8 4.9

<Component Analysis Table> division General ingredients (per 100g of decorative part) moisture (%) Protein (g) Fat (g) Ash (g) carbohydrate (%) Ca (mg) P (mg) Na (mg) K (mg) Mg (mg) Zn (mg) Carbohydrate (g) Fiber (g) Vinegar of the present invention 89.7 2.3 0 0.9 5.7 0 12 15.7 4 25 19 9.5 General Vinegar 91.2 0 0 0.2 4.6 0 3.2 7 2.5 9 7 0.3

<Component Analysis Table> division Amino acid (per 100 g of mg / plant) Isoleucine Leucine Lysine Methionine Cysteine Phenylalanine Tyrosine Threonine Vinegar of the present invention 24 78 85 12 10 22 25 31 General Vinegar 0 0 0 0 0 0 0 0

<Component Analysis Table>  division Amino acid (per 100 g of mg / plant) Valine Histidine Arginine Alanine Aspartic acid Glutamic acid Glycine Proline Vinegar of the present invention 32 12 79 82 89 116 38 18 General Vinegar 0 0 0 0 0 0 0 0

Referring to Table 1 to Table 2, the vinegar using the situation mushroom of the present invention shows a much better result than the general vinegar as a result of comparing the color, taste, flavor, texture, overall preference of the vinegar. In addition, when looking at the analysis table from Table 3 to Table 5, it can be seen that various nutrients of vinegar using the situation mushroom of the present invention are significantly higher than general vinegar. The vinegar of the present invention contains minerals of deep sea water and nutrients of situation mushrooms can be utilized as a healthy vinegar, and can be used to cook more food than conventional vinegar because it has a fishy and scavenging effect. . In addition, through the active ingredient of the situation mushroom, it can be predicted that vinegar containing anti-cancer and immune enhancing function helps to promote health.

 As such, if the vinegar produced according to the production method of the present invention is 50 days, all the vinegar manufacturing process is completed and productivity is greatly improved. In addition, color, taste, flavor, texture, and overall symbolism are greatly improved compared to general vinegar. Also, it contains various minerals and amino acids which are active ingredients of deep seawater and situation mushrooms, which gives a light and deep taste.It can be used when cooking more foods than conventional vinegar by adding it directly to various dishes. It can be used as vinegar and is expected to serve as a food that helps to promote health.

Claims (2)

(a) washing the situation mushroom and drying it within 9% of water content.      (b) grinding the dried situation mushroom to a size of 1 to 1.5 nanometers.      (c) separating the deep sea water at a temperature of 70 ° C. to 95 ° C. to obtain deep sea water containing minerals having a salinity of 1% or less.      (d) diluting the deep sea water 50 times with purified water.      (e) the above situation mushroom powder: mixing the deep sea water of the step (d) in the ratio of 1: 2.      (f) mixing by adding 20 g of glucose per kg of the above material.      (g) adding amylase to the material and fermenting in a fermentation chamber at 35 ° C. to 45 ° C. for 3 to 5 days.      (h) mixing the above ingredients and brown rice in a ratio of 1: 1 to 1:10 to cook.      (i) mixing the fermented material of step (g) and the rice of step (h) in a ratio of 1: 1 to 1: 5, and then 500 g of deep sea water of step (c) per kg of mixed material Add and mix, and then leave the yeast, alcohol and fermentation for 5 to 7 days to make sake.      (j) filtering the fermented liquor.      (k) the filtered liquor: the fermented situation mushroom powder of step (g): the deep seawater of step (c) is added in a ratio of 10: 1: 1 at 25 ℃-30 ℃ 25 days to 30 Acetic acid fermentation for days.      (l) naturally fermenting the fermented material above at 10 ° C.-27 ° C. for 10-15 days.      (m) sterilizing the aged material by heating at 60 ° C. for 30 minutes and 80 ° C. for 5 minutes.    (n) a method for producing vinegar using a situation mushroom comprising the step of purifying the commercialized sterilized material. delete