KR100785409B1 - The product method, the drink and vinegar maked from buckwheat - Google Patents

Abstract

A method for preparing a vinegar using buckwheat is provided to obtain a cereal oriental vinegar useful to health by fermenting buckwheat with oriental loess water, repeating a ripening step and a sterilizing step and preparing a purified vinegar through filtration, so that the obtained vinegar is effectively used for diet and skin beauty. A method for preparing a vinegar from buckwheat comprises the steps of: (a) after washing buckwheat with water and dipping it in purified water for 12-36 hours, steaming it in a steamer at a temperature of 100-250 deg.C; (b) after cooling down the steamed buckwheat at room temperature and crushing it, agitating 45-70 wt.% of the buckwheat and 30-55 wt.% of rice koji and mixing the agitated material with oriental loess water in a weight ratio of 1:1 to prepare a gruel like material; (c) fermenting the agitated material using lactic acid bacteria and dry-yeast at a temperature of 20-40 deg.C for 10-20 days; (d) firstly ripening the fermented liquid phase agitated material at a temperature of 25-35 deg.C for 6-7 months and firstly sterilizing it by heating at a temperature of 60-68 deg.C; (e) secondly ripening the sterilized ripened material at a temperature of 25-35 deg.C for 3-5 months and secondly sterilizing it at a temperature of 60-68 deg.C; and (f) filtering the secondly sterilized ripened material to extract liquid phase vinegar and heating the vinegar at a temperature of 70-85 deg.C. The method further comprises a step of mixing the buckwheat vinegar with fruit vinegar in a weight ratio of 2:1 or mixing the buckwheat vinegar with honey in a weight ratio or 10-30:1.

Description

Functional vinegar production method using buckwheat and its vinegar and vinegar beverage {The product method, the drink and vinegar maked from buckwheat}

The present invention relates to a method of manufacturing vinegar and vinegar beverages using buckwheat, in particular, buckwheat as a main ingredient to prevent fermentation to produce a healthy herbal grain vinegar, but repeat the steps of ripening and sterilization, The present invention relates to a functional vinegar production method using buckwheat and its vinegar and vinegar beverage, which is effective for dieting and skin care, by selecting only vinegar purified through filtration.

In general, vinegar is divided into vinegar made by brewing, synthetic vinegar synthesized with chemicals.

Brewed vinegar is made by culturing and fermenting acetic acid bacteria on raw materials containing sugar or alcohol. It is divided into grain vinegar and fruit vinegar.

The major varieties of grain vinegar include rice vinegar fermented with malt made from rice, maltose made by saccharifying malt, malt vinegar fermented with it, and fruit vinegar is cider vinegar fermented with apple juice. ), Grape vinegar fermented (wine vinegar), and the like.

By the way, in the case of grain vinegar similar to the present invention, it was judged that there was no vinegar to brew using conventional buckwheat, and in particular, there was no vinegar and beverage fermented and matured by adding drugs and liquor sap used in herbal medicine during the manufacture of vinegar.

The present invention, which solves the above problems, relates to a method of manufacturing vinegar and vinegar beverages using buckwheat, and in particular, by preparing fermented longevity liquor containing buckwheat as a main ingredient, it is possible to produce whole grain vinegar beneficial to health. Repeated sterilization step, and to select only purified vinegar through filtration to provide a functional vinegar production method using buckwheat and its vinegar and vinegar beverage effective for diet and skin care.

Therefore, in the vinegar manufacturing method using buckwheat, the first step: washing the buckwheat in running water to remove impurities, soaked in clean purified water for 12-36 hours and put in a steamer to steam at a temperature of 100-250 ℃ Steps; Step 2: After cooling the ground buckwheat and grinding it at room temperature, stirring 45-70% of buckwheat and 30-55% of rice malt by weight ratio and adding Hanjang longevity liquor to the agitate and weight ratio 1: 1 Forming like porridge; Step 3: Put dry yeast in the stirring to fermentation at a temperature of 20-40 ℃, the fermentation time is a sufficient fermentation for a period of 10-20 days; Step 4: primary fermentation of the stirred fermented liquid at a temperature of 25-35 ° C. for 6-7 months, and heating the matured product to 60-68 ° C. for primary sterilization; Step 5: secondary sterilization of the sterilized aging at a temperature of 25-35 ° C. for 3-5 months, and the sterilization of the sterile material at 60-68 ° C. for secondary sterilization; Step 6: filtering the sterilized matured in two stages to extract only the liquid vinegar, and then heated to a temperature of 70-85 ℃ to final sterilization and complete buckwheat vinegar; functional vinegar using buckwheat consisting of To provide a manufacturing method.

The present invention is similar to the conventional one in that it is a method for producing grain vinegar.

However, it is a method of preparing vinegar by adding buckwheat and anti-aniseed sap, thus it is beneficial for health and can be used for the treatment of diseases, and can be eaten as a drink as well as vinegar. do.

First, the present invention is a method for preparing vinegar using buckwheat, the first step: washing the buckwheat in running water to remove impurities, soaked in clean purified water for 12-36 hours and put in a steamer to steam at a temperature of 100-250 ℃ Go through the steps

In other words, buckwheat is rinsed under running clean water. The reason is that the buckwheat may have a lot of dust or impurities stuck to the harvest, so wash it in clean running water. This washing method is also not a method of scrubbing by applying excessive force, most preferably a rinsing method of rinsing so that the buckwheat components are not broken or washed away. The soaked buckwheat is then soaked for 12-36 hours. This soaking action is for ease at the time of pulverization later, and for easy mixing with the yeast during the stirring process. In addition, the purified water used in the process is preferably used at ordinary temperature water, and does not have a special soaking condition.

Anyway, this well washed and soaked buckwheat is put in a steamer and steamed at a temperature of 100-250 ℃. That is, the buckwheat is steamed using steam, and it is preferable to steam for about 20 minutes to 4 hours while maintaining the temperature. When steaming too much time, there is a lot of ground to become a rice cake during crushing of buckwheat, and when it is steamed too little time, it is desirable to comply with the above temperature and time because it may not be easy to prepare vinegar.

Then look at what has already been known about the components of buckwheat, the main element of the present invention and its efficacy.

The main component of buckwheat flour, except for buckwheat, contains about 70% of starch and about 10% of protein. Buckwheat has a lot of essential amino acids such as lysine, threonine and tryptophan compared to other grain proteins. helpful. The digestion is well characterized. In addition, vitamin B (0.28mg%) is also a lot of rutin to strengthen the capillary (rutin), that is, the vitamin P effect is contained about 5㎍ / 100g is effective in preventing capillary bleeding and hypertension.

On the other hand, buckwheat is herbal in Chinese medicine (,) and persimmon (藥味) in persimmon (甘). Buckwheat kernels, leaves, and stems contain rutin, which is said to be good for high blood pressure. And dietary fiber (dietary fiber) source is a small amount of energy is effective in diet. In China, it has been used as a food to control the work of the stomach and to stabilize the mind to soothe the mind and body. It is said that the leaves and stem juices are effective as an external medicine such as hemostasis and anti-inflammatory effects.

And the present invention is the second step: after cooling the ground buckwheat and crushed at room temperature, stirring 45-70% buckwheat and 30-55% rice malt by weight ratio, and the anti-preventive longevity solution 1: It is put in 1 to form a porridge.

That is, the buckwheat boiled in the first step is cooled at room temperature. Then, the cooled buckwheat is crushed through a grinder, and the type of grinding is not crushed evenly, but crushed to a size of coarse sand. This grinding is to facilitate mixing with the yeast. Then, crushed buckwheat is added in a 45-70% weight ratio, and 30-55% of rice malt is mixed evenly. At this time, the rice malt is allowed to penetrate deeply between the buckwheat and stir evenly due to the mixing, and then, by adding the Hanban longevity liquor mixed with herbal medicine and loess, it is mixed evenly. At this time, the anti-longevity solution of the buckwheat and the rice malt with respect to the stirred material is suitable in a weight ratio of 1: 1. When the same weight ratio is added and agitated evenly, an agitated material almost like porridge is produced. In the present invention, this state is called agitated material.

And the present invention is the third step: put the lactic acid bacteria and dry yeast in the agitated fermentation at a temperature of 20-40 ℃, the fermentation time is subjected to a sufficient fermentation for a period of 10-20 days.

In other words, the lactic acid bacteria and dry yeast is added to the stirred agitated and fermented. At this time, the lactic acid bacteria are carried out to ferment the stirred material, and the dry yeast is used as a fermentation accelerator. In case of lactic acid bacteria, 0.5-6g is suitable for 100Kg of agitation, and 5-15g is suitable for dry yeast. And this fermentation temperature is a temperature at which the fermentation can be made within the most optimal time is appropriate, it is preferable to maintain a temperature of about 20-40 ℃, the fermentation time is preferably maintained for a period of 10-20 days. Of course, the numerical value for the conditions of the present invention is the most suitable value because it is calculated in consideration of the quantity and quality, economical and cost aspects of the applicant, as a result of the production of buckwheat vinegar through a number of experiments, The buckwheat vinegar of the present invention can be produced even under conditions other than limited values.

Meanwhile, the present invention is the fourth step: the first fermentation of the stirred liquid in the fermented liquid at a temperature of 25-35 ℃ for 6-7 months, the mature product is subjected to the first sterilization by heating to 60-68 ℃ . When fermentation proceeds and the lactic acid bacteria are active and promote fermentation, vinegar is produced by ripening for 6-7 months at a temperature of about 25-35 ℃, which is a grain vinegar and has a higher protein content than fruit vinegar. . In other words, the quality improvement of the vinegar will result in the quality improvement depending on how good the stage of aging is spent. Therefore, the present invention fully utilized the period of aging. In fact, during this ripening period, not only the microorganisms that are beneficial to the human body but also harmful microorganisms may inhabit inside the fermented product. Therefore, it is necessary to sterilize these unnecessary microorganisms. As a result, in the present invention, the aged material for about 6-7 months is heated to 60-68 ° C. to sterilize harmful microorganisms. Of course, there is no guarantee that all microorganisms beneficial to the human body can survive, but it is appropriate to use a certified lactic acid bacterium that can withstand a certain temperature when the lactic acid bacteria are added in advance.

Furthermore, in the case of sterilization by heating the temperature, there is a possibility that it may vary depending on the environment and conditions to be produced, but it is most preferable to sterilize while maintaining the temperature for about 2-10 minutes after the temperature rises. Do.

Meanwhile, the present invention performs the step of aging and sterilization once again. That is, the fifth step: the sterilized aging is subjected to secondary aging for 3-5 months at a temperature of 25-35 ℃, the aging is subjected to the second sterilization step by heating to 60-68 ℃. The conditions are similar to the above-described fourth step, but the difference is that the period is performed for 3-5 months, and that lactic acid bacteria may be supplemented and aged at the second ripening step. In any case, the present invention takes a long time for the aging and sterilization in order to produce a higher quality vinegar, and is carried out a plurality of times. The time is also the same as or similar to that of the fourth step described above.

And the present invention is the sixth step: by filtering the sterile sterile in the second step to extract only the liquid vinegar, and then again heated to a temperature of 70-85 ℃ to sterilize and complete the buckwheat vinegar. That is, the ripened matured product has some buckwheat and rice malt residues at the bottom. Therefore, to filter out the debris and impurities to produce a clean liquid vinegar by filtering through a filter. Of course, at this time, the conditions for filtration are filtered by using less pore at room temperature without any particular thing. And once again the vinegar of the present invention is heated to a temperature of 70-85 ℃ sterilize harmful microorganisms.

In fact, the characteristics of the present invention is characterized in that the use of a long-acting longevity, without using a purified water for the production of a general vinegar when preparing agitated. In other words, put the Angelica, licorice, and turmeric at the same weight ratio and add about 5-50 g of ocher per liter of the concentrate to the concentrate which was cut out for 12-24 hours, and then stir for 2-5 days It is prepared by adding water. When the ocher is added to the concentrated liquid produced by steaming the herbal liquid, and the mixture is left at room temperature in a well-stirred state, the anti-longevity solution is made. In other words, the manufacturing method does not require a particularly high degree of difficulty processing, and only the same weight ratio of Angelica, licorice and turmeric put in a clean purified water, is the same as the method of other general medicine. And when the moisture is left to the extent that the drugs are exposed, the drug is squeezed only by using a pressurizer, etc. After that, the ocher is added to this solution to lower the jijangsu. In this case, the longevity of the Hanjang prevents the high mineral content and serves as an accelerator to perform the action more actively in the fermentation and ripening stages.

Then, in order to easily explain the effects of the present invention, the characteristics of the components added to the anti- longevity liquor look at the characteristics of Angelica, licorice, sulfur and loess in order.

First, in the case of Angelica, it contains aromatic essential oil, sugar, vitamin E and the like. And it helps control menstruation, eliminates dysmenorrhea and is effective for anemia. It can be used for chronic purulentemia to improve circulation and increase body's resistance. However, when the uterine bleeding is severe, do not use, and long-term or large doses should be avoided.

In the case of such donkeys, it is a herbal medicine that has been used to drink tea or soak in the roots of donkeys in the private sector.

Next, licorice is a medicinal plant, whose roots are reddish brown, deep into the ground, the stems are gathered, and grow about 1m straight. This herb is dense in white hair and looks greyish white with preoccupations. In fact, the licorice of the drugstore, as it is said, the licorice that is injected without making all the medicines are so well known that the effect and performance of the drug is so well known that further explanation is refrained.

And next, Jihwang is a perennial herb of the moss-tree of the Korean ginseng plant, 10-30 cm high, with dense white long hairs and hairs. Root stock is reddish brown, extending downward at first, and later growing long sideways. Cultivated roots are enlarged, which is used as a medicine. In oriental medicine, it is called Seonjihwang (이라 地 黃) to wash canned stems in water from September to October, and dried ones are called saengjihwang or dried jihwang, and it is steamed by adding sulfur wine (黄酒; Chinese brewed liquor). When it is taken out and dried, it is called Hwang Ji Hwang. It has a bitter sweet taste and is used for the treatment of anemia, uterine bleeding, dysmenorrhea, low back pain, diabetes, bruises, and boils.

Lastly, to explain the yellow loess, most of the loess that exist on the earth is a mixture of various kinds of elements. If you look at the properties of pure loess only, the yellow loess is coarse and viscous particles rather than kaolin or clay. It is a sediment of the Paleozoic, which has a pink color. The main component of the loess is silica and alumina, iron, magnesium, sodium, carry a fine particle containing a number of minerals, and is presently distributed in the region of 24-55 degrees north latitude and has a lot of minerals and microorganisms beneficial to the human body As a soil, it is a very beneficial mineral to the human body that emits large amounts of far infrared rays and anions. In particular, the loess of our country consists of yellow dust that has flown for hundreds of thousands of years from mainland China, and the enzyme component of loess contains four kinds of catalase, diphenol oxidase, saccharase, and protease. It is responsible for degrading power, fertilizer and purification. Among them, catalase is currently known to show the highest activity among the elements of soil, and this enzyme removes hydrogen peroxide, which provides toxins to the organism, and creates a proper soil environment for living organisms. When the toxin called lipid peroxide occurs during the process, aging occurs. If you put the body in good quality loess, it absorbs and dilutes lipid peroxide, which is a toxin in the body, with the strong absorption power of the soil, thereby suppressing aging and maintaining youth. .

Then look at in more detail to distinguish the efficacy of the ocher is as follows.

First, loess has an excellent efficacy of Duhan fever. In other words, natural ocherite has the infinite heat effect of pulling down the above-mentioned heat to cool the head and warm the feet. In addition, it is very beneficial to health because a large amount of far infrared rays, infinite life energy is emitted. Second, there are 200 million microorganisms that are beneficial to the human body in ocher, which proves that the ocherite lives and breathes, and the energy of far-infrared rays generated from ocher is very beneficial to the human body as a life force. Third, it is good for preventing aging, promoting blood circulation, relieving stress, beauty of skin, neuralgia, low back pain, and chronic fatigue with high rate of far-infrared radiation. Fourth, a large amount of negative ions are released. Fifth, to prevent the growth of fungi and various fungi harmful to the human body. Sixth, it acts to neutralize lipid peroxide, a poison that is bad for the human body. In other words, the loess which shows many effects as described above has long been proved to be effective, and as well as the prevalence of well-being, efforts to use as building materials are increasing. I use it as a prescription.

Returning to the manufacturing method of the present invention, after the sixth step, buckwheat vinegar and fruit vinegar may be mixed in a weight ratio of 2: 1 to complete another form of mixed vinegar. That is, in the case of grain vinegar prepared using only buckwheat, the protein is 10 times higher than that of fruit vinegar. However, in the case of fruit vinegar, citric acid, malic acid, etc., which are effective for fatigue recovery, contain much more than grain vinegar. Therefore, when used properly mixed these can be produced a more effective vinegar.

On the other hand, after the sixth step, the honey is added to the buckwheat vinegar, it may be added by mixing in a ratio of 10-30: 1 by weight ratio to prepare a functional vinegar. In other words, it is well known that vinegar prevents the production of fatty acids to prevent obesity, and is effective in diet. But if there's one flaw, it's tough to eat. The person whose weak stomach is weak by the sour taste is incapable of lust, and the solution to this is to lust the vinegar with honey. Then you can drink vinegar more gently and see the effect.

In the present invention, the vinegar produced by using buckwheat, vinegar produced through all the above-described manufacturing method is also subject to the claims.

In addition, in order to facilitate the lust, in preparing a beverage using buckwheat, buckwheat vinegar prepared by the above-described method is mixed with natural water at 1: 4 to 20 to prepare a thin vinegar and lust for it. .

In other words, when the vinegar is diluted so thinly and drink like a drink, you can see the buckwheat and the medicinal salt of the herbal medicine, it is possible to prevent the disease and to treat the disease.

As described above, the vinegar and the beverage of the present invention may be used as a functional food as well as used as vinegar.

In addition, the present invention can be made into a beverage that is easy to eat and drink, so young children who do not want to take medicine can be lust.

delete

Claims (6)

In the vinegar manufacturing method using buckwheat, First step: washing buckwheat with running water to remove impurities, soaking in soaked clean water for 12-36 hours and putting in a steamer to steam at a temperature of 100-250 ° C .; Step 2: After cooling the ground buckwheat and grinding it at room temperature, stirring 45-70% of buckwheat and 30-55% of rice malt by weight ratio and adding Hanjang longevity liquor to the agitate and weight ratio 1: 1 Forming like porridge; Step 3: adding the lactic acid bacteria and dry yeast to the agitated fermentation at a temperature of 20-40 ℃, the fermentation time is a sufficient fermentation for a period of 10-20 days; Step 4: primary fermentation of the stirred fermented liquid at a temperature of 25-35 ° C. for 6-7 months, and heating the matured product to 60-68 ° C. for primary sterilization; Step 5: secondary sterilization of the sterilized aging at a temperature of 25-35 ° C. for 3-5 months, and the sterilization of the sterile material at 60-68 ° C. for secondary sterilization; Step 6: filtering only the sterilized matured in the second step to extract only the liquid vinegar, and then heated to a temperature of 70-85 ℃ to final sterilization and complete buckwheat vinegar; Functional vinegar production method using. The method of claim 1, In the second stage, the longevity In the same weight ratio, put the Angelica, licorice, and turmeric in the concentrate, which was cut for 12-24 hours, 5-50 g of loess per liter of the concentrate was added for 2-5 days to prepare the anti-prevention solution. Functional vinegar production method using buckwheat to be. The method of claim 1, After the sixth step, Method for producing functional vinegar using buckwheat, characterized in that to complete the vinegar by mixing buckwheat vinegar and fruit vinegar in a weight ratio of 2: 1. The method of claim 1, After the sixth step, Method of producing functional vinegar using buckwheat, characterized in that the honey is added to buckwheat vinegar, but mixed in a ratio of 10-30: 1 by weight. In vinegar manufactured using buckwheat, Functional vinegar using buckwheat, characterized in that the vinegar produced by any one of claims 1 to 4. In beverages using buckwheat, Functional vinegar drink using buckwheat characterized in that the natural water is mixed with 1: 4 to 20 in the vinegar of claim 5.