KR100854694B1 - Recipe of vinegar using red cayenne - Google Patents

Abstract

The present invention relates to a method for producing red pepper vinegar, and to a method for producing red pepper vinegar by extracting the effective ingredient of red pepper more efficiently using red ripe red pepper.

In the present invention, when the alcoholic fermentation using red pepper, washed and then shredded, shredded red pepper in a container and heated to soften the tissue of the red pepper to alcohol fermentation to more effectively decompose and extract the nutrients of red pepper and red pepper shredded The process of alcohol fermentation is carried out by adding sugar component selected from white sugar, glucose, fructose and mushroom mycelium cultivated in brown rice, or crushed red pepper and extract the nutrients of red pepper using an extractor It relates to a method for producing red pepper alcohol by alcoholic fermentation using a concentrate.

According to the present invention, red pepper was crushed and used to add the rich nutritional ingredients of red pepper and the spicy taste of capsaicin, thereby making it possible to produce spicy and sour vinegar unique to red pepper vinegar. It can help save even more, and sprinkled on fish or meat also helped to get rid of the disgusting smell of fishy smell.

The red pepper vinegar provided herein can be ingested by mixing with fruit juice, honey and bottled water as well as for seasoning of food.

Mushroom mycelium cultured in red pepper, red pepper vinegar, white sugar, glucose, fructose and brown rice.

Description

Manufacturing method of red pepper vinegar using red chilies {Recipe of vinegar using red cayenne}

1: red pepper vinegar production process of the present application provided in the first embodiment.

2: red pepper vinegar manufacturing process of the present application provided in the second embodiment.

3: red pepper vinegar manufacturing process of the present application provided in the third embodiment.

Figure 4: Red pepper vinegar manufacturing process of the present application provided in the fourth embodiment.

5 is a chili pepper vinegar manufacturing process of the present application provided in the fifth embodiment.

The present invention heats red pepper to a certain temperature after crushing using red ripe red pepper, warms or concentrates red crushed red pepper, and then extracts the effective ingredient of red pepper through alcohol fermentation process using concentrated liquid, rich nutrients of red pepper This is to provide a pepper containing vinegar.

Vinegar is a sour liquid containing acetic acid (or acetic acid) that is made by fermenting several dilute alcoholic liquids. Vinegar is an apple or grape (apple vinegar or grape vinegar), beer wort, or oat (malt). Vinegar), industrial alcohol (distilled colorless vinegar), beer, sugar, rice and many other ingredients.

The first commercially available vinegar is made from wine (in French, 'vin' means 'wine' and 'aigre' means 'sour'). Vinegar is made from a liquid that can be converted to alcohol in a two-step process. Various kinds of liquids containing fruit juice or sugar produce alcohol and carbon dioxide by the action of yeast, and then alcohol is combined with oxygen in the air by the action of Acetobacter bacteria to form acetic acid and water.

When vinegar is made, the inherent organic acids and esters contained in fruits and other raw materials have various flavors and aromas of vinegar, and edible vinegar typically contains about 4% acetic acid.

In 1864, French physicist Louis Pasteur revealed that the bacterium caused the conversion of alcohol to acetic acid. These bacteria produce enough acetic acid to symbiize with each other and prevent other organisms from invading.

Although the origin of vinegar is very old, vinegar production technology has not made much progress. The main development of technology is to make the air better. The Orleans method, the best known of the old methods, uses a barrel of about 200 liters. Pour crushed ingredients containing wine or other alcoholic liquids into the pail, add a small amount of vinegar containing the nematode to start the reaction, and place one or two air holes just above the liquid boundary. Through the air through the liquid surface, the finished vinegar has to be poured through a hole in the wood near the floor, and when refilling the new raw material has been applied technology to be careful not to break the bacterial surface film.

In the early eighteenth century, German engineer Hermann Burger found that the rate of acid production in the vinegar process was directly proportional to the surface area exposed to air, and tried to get more air into the barrel. In the twentieth century, the company developed a method of continuously blowing air by blowing bubbles into a barrel.

Vinegar is a seasoning mainly used in food, and is used to store or pickle meat, fish, fruits, vegetables, and vinegar, which is also used as a spice, to flavor with garlic, onions, evergreen mugwort or other seasoning plants and seasonings. The effect is a mixture of oils and seasonings to create a traditional cold sauce (Vinaigrette sauce), which is used as a dressing for vegetable salads or as a sauce for cold cooked vegetables, meat and fish.

Vinegar is used for marinades (juices with pickles that marinade meat, fish, etc.) and is widely used for pickling cucumbers and other vegetables.

In addition, the red pepper used as the main ingredient here is a year-round vegetable belonging to the branch of the eggplant family (― 科 Solanaceae) .It is a food widely used in our food, and it is a vegetable that anyone can easily buy at a low price, and the pungent taste of red pepper is capsaicin, a kind of alkaloid. It is also used as a medicinal and fragrance. Capsaicin is the most abundant in red pepper seeds and also in the skin.

Compared with foreign peppers from China and Thailand, Korean peppers have only one-third capsaicin, which has a spicy taste, but twice as much pigment, twice as much vitamin C, and 1.2-1.8 times more sweet ingredients than spicy. .

When green peppers ripen and become red, the carotene, a pigment, is combined with fatty acids and converted into capsaicin, which is converted into vitamin A in our body.

Pepper skin contains a large amount of vitamin A and vitaminC. In particular, vitC is 20 times more than apples and 2 to 3 times more than tangerines. Especially, green pepper contains beta-carotene as much as carrot or tomato, and beta-carotene is a vitamin A delivery system. It is known that the absorption is better.

Capsaicin is effective in the diet by dissipating heat and sweating, while capsaicin stimulates the body's metabolism to increase calorie consumption, white fat cells (which accumulate fat) and brown fat in our body. It acts on brown fat cells in cells (burning fat to generate heat) to promote lipolysis.

In addition, capsaicin releases and diffuses energy such as sweating in the human body, promoting gastric secretion, relieving anorexia, promoting blood circulation, and eliminating depressed and stagnant feelings. It is reported that the soup is strong enough to be eaten, so it is less salty, heat-resistant, and prevents the oxidation of vitamins.

Recently, many processed foods are coming out, but pepper is still used as raw material or seasoning of raw red pepper or gochujang, and processed products using pepper have not been produced until now. Development of processed food is urgently needed.

The present application relates to a method for manufacturing red pepper vinegar using red pepper in consideration of the above conditions and circumstances, and it is still enjoyed by our people in consideration of the lack of development of vinegar using our agricultural products compared to various functions and uses of vinegar. Developing processed foods using eating red pepper has the purpose to promote the production and consumption of red pepper and ultimately contribute to the income of farmers.

More specifically, through the present invention to provide a processed food using red pepper, but to effectively extract the active ingredients of the pepper to provide pepper vinegar with a high content of effective nutrients of the pepper alcohol fermentation through the various stages of the processing step Sikkim aims to provide the highest quality pepper vinegar manufacturing method that combines the spicy taste of pepper and the sour taste of vinegar.

In order to achieve the above object, the present invention is based on 100 parts by weight of raw red pepper sugar component (white sugar or glucose) is 30 to 150 parts by weight, water 400 to 600 parts by weight and solid culture yeast (dry yeast) 1 ~ In the step of fermenting alcohol by mixing 15 parts by weight, raw red pepper is crushed and preheated for 10 ~ 30 minutes in the range of 50 ~ 90 ℃, and then mixed with other raw materials, and the compound is mixed with about 25 ~ 30 ℃. Alcohol fermentation step in the temperature range of 10 to 20 days and pepper alcohol vinegar using a distilled alcohol 4-7% by using the alcoholic fermentation of the above-mentioned pepper wine provides a method for producing red pepper vinegar.

In addition, another embodiment of the present invention is based on 100 parts by weight of raw red pepper as described above sugar component (white sugar or glucose) 30 ~ 150 parts by weight, water 400 ~ 600 parts by weight and solid culture yeast (dry yeast) 1 ~ 15 parts by weight of alcohol fermentation at 25 ~ 30 ℃ for 10 to 20 days the same step, but without adding heat to the red pepper is fermented using alcohol as it is after alcohol fermentation and alcohol fermented pepper alcohol to 4-7% It provides a pepper vinegar manufacturing method comprising the step of diluting acetic acid.

Another embodiment of the present invention is 100 to 300 parts by weight of the situation mushroom brown rice mycelium, 1 to 15 parts by weight of starch glycosylase (amylase) and solid culture yeast (dry yeast), respectively, 1 step by weight Soak it in alcohol fermentation at 25 ~ 30 ℃ for 3 ~ 4 days, and add 300 parts by weight of raw red pepper, 50 ~ 150 parts by weight of sugar component (glucose or white sugar) and 300 ~ 500 parts by weight of solid culture yeast (dry yeast) ) 1 to 15 parts by weight of the mixture to immerse in two stages and fermented alcohol for 5-8 days in the temperature range of 25 ~ 30 ℃ to prepare red pepper alcohol and dilute to 4-7% alcohol using the above red pepper alcohol to ferment acetic acid It provides a pepper vinegar manufacturing method comprising the step.

In addition, the present invention is a one-stage immersion 1 to 15 parts by weight of 100 ~ 300 parts by weight of water and starch glycosylase (amylase) and solid culture yeast (dry yeast) based on 100 parts by weight of the situation mushroom brown mycelium Soak and ferment alcohol at 25 ~ 30 ℃ for 3 ~ 4 days. In the two-stage immersion, red pepper is heated with 70 ~ 90 ℃ heat for a short time, and then heated for 300 hours using sugar component (glucose or white sugar). 50 to 150 parts by weight of water and 300 to 500 parts by weight of water and dry yeast (dry yeast) by mixing 1 to 15 parts by weight of alcohol fermentation for 5-8 days at 25 ~ 30 ℃ to prepare red pepper wine and red pepper wine It provides a pepper vinegar manufacturing method comprising the step of distilling acetic acid by diluting with 4-7% alcohol.

Another embodiment of the present invention is crushed raw red pepper in 0.5 ~ 1cm to extract the active ingredient of red pepper in the extractor and then using a concentrator to make a concentrate (30 ~ 50 Brix), the concentrated pepper concentrate is water and 1 : 1 dilute dry yeast and add 0.1 ~ 1.5% of red pepper concentrate to alcohol fermentation at 26 ~ 29 ℃ for 10 ~ 15 days, and dilute to 4 ~ 7% of alcohol using red pepper wine. It includes a technical idea to provide a pepper vinegar manufacturing method comprising the step of acetic acid fermentation.

The object of the present invention can be achieved in various forms, the following describes various embodiments of the present invention to describe the technical spirit of the present application in more detail.

The first embodiment of the present invention is based on 100 parts by weight of raw red pepper, the sugar component (white sugar or glucose) is 30 to 150 parts by weight, water 400 to 600 parts by weight and solid culture yeast (dry yeast) 1 to 15 parts by weight of The alcohol fermentation step has a step of alcohol fermentation at 25 to 30 ° C. for 10 to 20 days. The alcoholic fermentation is completed by diluting acetic acid by diluting it with 4-7% alcohol using red pepper wine. Provides red pepper vinegar production method

Red pepper applied to the present invention is used to crush the red peppers of red color and water and crushed red peppers first by applying heat for about 10 to 30 minutes at a temperature of 50 ~ 90 ℃ and put white sugar or glucose Melt it. When gastric juice reaches about 30 ℃, put solid culture yeast and ferment alcohol at 25 ~ 30 ℃ for 10 ~ 20 days. At this time, alcohol fermentation is suitable for about 14 to 18 days, because gas is generated during alcohol fermentation, it is preferable to stir frequently.

The sugar component used in this case may be fructose, honey, galactose, starch syrup, as well as white sugar or glucose.

When preparing red pepper vinegar in the red pepper wine, alcoholic fermented red pepper wine is preferably used by diluting with 4-7% water, and if you want to prepare a clear and transparent red pepper vinegar, then distilled red pepper wine is also used. It is easy. More preferably, the alcohol is diluted to 5% to ferment.

In addition, the inoculation of acetic acid bacteria in the present application can be reduced the period of acetic acid fermentation, when the concentration of acetic acid bacteria inoculated when the low concentration of acetic acid bacteria, the growth of acetic acid bacteria to prevent the growth of acetic acid bacteria to prevent this, the initial acidity to more than 1% The fermentation period was fermented by acetic acid at 27 ~ 32 ℃ and 190rpm for 5 ~ 10 days when subcultured in glass flasks. Acetic acid fermentation is complete in about 4 days. It is aged and filtered.

The second embodiment of the present invention is based on 100 parts by weight of raw red pepper as the sugar component (white sugar or glucose) 30 to 150 parts by weight, water 400 to 600 parts by weight and solid culture yeast (dry yeast) to 1 to 15 parts by weight The same step of alcohol fermentation at 25 ~ 30 ℃ for 10 ~ 20 days is the same, but alcohol fermentation using red pepper as it is without heat is applied to red pepper and then diluted with alcohol alcohol 4 ~ 7% using red pepper wine after alcohol fermentation. It provides a pepper vinegar manufacturing method comprising the step of fermentation.

In the second embodiment, the same process as in the first embodiment or the red pepper, which was crushed without applying heat to the red pepper, was used as it was. In this case, the solid culture yeast produced heat and dissolved the sugar component. It is preferable to stir frequently to dissolve and to facilitate the release of gas during alcohol fermentation. Alcohol fermentation is suitable for 16-20 days at 26 ~ 29 ℃.

After alcohol fermentation is finished, it is preferable to dilute the red pepper wine with water at 4 ~ 7% after filtration.When the initial acidity is 0.84 ~ 1% or more, it can prevent the growth of other germs, and the initial acidity is 1%. It is preferable to adjust the alcohol, and dilute the alcohol to 5% and ferment it.

According to a third embodiment of the present invention, 100 to 300 parts by weight of water and starch glycosylase (amylase) and solid culture yeast (dry yeast) are added in an amount of about 1 to 15 parts by weight, respectively, based on 100 parts by weight of the situation mushroom brown mycelium. One-stage immersion and alcohol fermentation for 3-4 days at 25 ~ 30 ℃, 300 parts by weight of raw red pepper and sugar components (glucose or white sugar) and 300-500 parts by weight of solid culture yeast 1 to 15 parts by weight of dry yeast) mixed and immersed in two stages, and then fermented by alcohol fermentation at about 25 to 30 ° C. for 5 to 8 days to prepare red pepper alcohol and dilute to 4-7% alcohol using red pepper alcohol. It provides a pepper vinegar manufacturing method comprising the step of fermentation.

The situation mushroom brown rice mycelium applied in the third embodiment is made by using brown rice, steamed brown rice at 120 ° C. for 20 minutes to make gourd rice, cool the gourd rice to 23 to 25 ° C., and then inoculate the situation mushroom liquid mycelium to 23 to 25 ° C. After culturing for about 20 days in the culture room, the cultured brown rice is yellowish. This can be confirmed with the naked eye that the mushrooms have grown well.

Recently, it was found that the protein polysaccharide obtained from the mushroom mycelium extract has the same efficacy as the material extracted from the fruiting body. Situation mushroom has long been known to be effective in anti-cancer, genital bleeding, hyperplasia, gynecological weakness, lymphadenitis, intestinal bleeding, diarrhea and dysentery. Clinical results have been shown to be effective in improving hyperactivity, detoxification, gastrointestinal function, and menstrual irregularities. The best effect of the situation mushroom is to increase the immune system in the body, which is effective in the prevention and treatment of cancer, and it has the advantage that there is little toxicity and side effects. Situation mushroom brown rice mycelium is a solid medium fermentation method in which the mycelium of the situation mushroom is produced in a liquid state and inoculated in pre-sterilized grain and incubated for about 20 days. It contains a large amount of cellulose component, so we used brown rice, which is good for adult diseases such as obesity and diabetes. The taste and aroma of cultivated in brown rice is excellent, and it is used for recovery of patients and after surgery.

In the present application, when the situation mushroom brown rice mycelium is used as a sugar raw material, it is possible to use the active ingredients of polysaccharide beta glucan and brown rice as the active ingredient of the situation mushroom.

The situation mushroom brown mycelium used in the third embodiment of the present invention is a dry crushed, and when mixing the situation mushroom brown mycelium and water, the water temperature is about 25 ~ 30 ℃ suitable, solid culture yeast and starch glycosylation Fermentation is carried out by fermenting alcohol when fermentation of alcohol by fermentation of solid culture yeast. At this time, starch glycosylase also ferments alcohol by enzymatic activity and rotates by shaking at 50rpm or shakes 5 ~ 10 times a day. It is desirable to inject air when. Alcohol fermentation by starch glycosylase is suitable for about 3 days at 25 ~ 28 ℃.

In the third embodiment, the two-stage immersion is used by mixing 300 parts by weight of red pepper, 50 to 150 parts by weight of sugar component (glucose or white sugar), and 1 to 15 parts by weight of dry culture yeast (dry yeast) of 300 to 500 parts by weight of water. At this time, red pepper is crushed to use pepper seeds together.

The sugar used at this time was used as glucose, and put it in the first stage soaked in alcohol fermentation for 2 days for 8 days to obtain red pepper wine by immersion filtration, and adjust the alcohol concentration to 4 ~ 7% using red pepper wine to 1% initial acidity. After acetic acid fermentation, the filtration and storage are aged.

In a fourth embodiment of the present invention, 100 to 300 parts by weight of water, starch glycosylase (amylase) and solid culture yeast (dry yeast) are 1 to 15 parts by weight, respectively, based on 100 parts by weight of the situation mushroom brown mycelium in one step immersion. 1 stage immersion, alcohol fermentation at 25 ~ 30 ℃ for 3 to 4 days, 300 stages of raw red pepper and sugar components (glucose or white sugar) 50 ~ 150 parts by weight and 300 ~ 500 parts by weight solid water 1 ~ 15 parts by weight of yeast (dry yeast) mixed by alcohol fermentation step at 25 ~ 30 ℃ 5-8 days and using alcohol to adjust the alcohol concentration to 4-7% to the initial acidity to 1% acetic acid fermentation As in the third embodiment, except that the raw red pepper is crushed and heated to 70-30 ° C. for 10-30 minutes to boil and used, the same manufacturing process is the same. If the above method is prepared, the color of red pepper alcohol and red pepper vinegar are better.

In the fifth embodiment of the present invention, the red pepper is crushed to 0.5 ~ 1cm and put into the extractor to extract the active ingredient of the pepper and concentrated using a concentrator (30 ~ 50 Brix) and the concentrated pepper concentrate is diluted 1: 1 with water Dry yeast is added to 0.1 ~ 1.5% of the red pepper concentrate and fermented by alcohol at 25 ~ 30 ℃ for about 10 ~ 15 days. Provides red pepper vinegar manufacturing method comprising the step of distilling acetic acid by diluting alcoholic fermented red pepper alcohol to 4-7%

In the above method, since the red pepper extract extracted by using the extractor during the production of alcohol and vinegar is concentrated at 40 ~ 50 ° C. using a concentrator, it is possible to manufacture high quality vinegar by minimizing the destruction of nutrients of red pepper, and the above red pepper concentrate 30 ~ 50 Brix and mix 1: 1 with water, and ferment the solid culture yeast (dry yeast) with 0.1 ~ 1.5 %% of red pepper concentrate. The initial water temperature is 25 ~ 30 ℃. 10-15 days alcohol fermentation at a temperature of 25 ~ 30 ℃ and often in the air while injecting alcohol in the range of 10 to 15 days is suitable, and after alcohol fermentation is finished 3-4 days to obtain red pepper alcohol, It is preferable to use red pepper liquor diluted to 4 ~ 7% with water. When the initial acidity is 0.84 ~ 1% or more, it can prevent the growth of other germs, and it is preferable to set the initial acidity to 1% and alcohol to 5%. Dilute to ferment Is recommended.

Hereinafter, the present invention will be described in more detail with reference to Examples.

Example 1 Preparation of Red Pepper Vinegar

Raw red pepper 60g, water 300g, after mixing for 20 minutes at 80 ℃ temperature. 100g of glucose is mixed and dissolved, and the temperature of the solution reaches 25 ° C, and 0.36g of solid yeast purchased from Choheung Co., Ltd. is added to alcohol fermentation in the temperature range of 25 ~ 30 ° C. Using this, inoculated with acetic acid bacteria pre-cultured at an alcohol concentration of 5% and fermented at 190 rpm 28 ~ 30 ℃ for 5 days to adjust the initial acidity to 1%. In this case, red pepper vinegar having a final acidity of 4.56% was obtained.

Example 2 Preparation of Red Pepper Vinegar

60g raw red pepper and 100g of glucose are mixed to dissolve 300g of water at 30 ℃, and 0.36g of dry yeast purchased from Choheung Co., Ltd. is alcohol-fermented in the temperature range of 25 ~ 30 ℃. Using this, inoculated with acetic acid bacteria pre-cultivated at an alcohol concentration of 5%, fermented at 190 rpm 28 ~ 30 ℃ for 5 days at an initial acidity of 1%. In this case, red pepper vinegar having a final acidity of 4.44% was obtained.

Example 3 Preparation of Red Pepper Vinegar

Cultivate the green mushroom mycelium microbial mycelium, 120g raw red pepper mycelium, 80g water, 600g water, 0.8g starch glycosylase (amylase), 0.8g of solid culture yeast (dry yeast) purchased from Choheung Co., Ltd. Filtered by distillation by alcoholic fermentation in the range of ℃. At this time, the alcohol content was adjusted to 5% and inoculated with acetic acid bacteria incubated in advance, and the initial acidity was adjusted to 1% and fermented at 190 rpm 28-30 ° C. for 5 days. At this time, the final acidity of red pepper vinegar of 4.08% was obtained.

Example 4 Preparation of Red Pepper Vinegar

Cultivation of S. mushroom brown rice mycelia, raw red pepper 120 g, S. mushroom brown rice mycelium 80 g, water 600 g, after mixing for 20 minutes boil at 80 ℃ temperature, starch glycoside (amylase) 0.8g, 0.8 g of solid culture yeast (dry yeast) was added and filtered by alcoholic fermentation at 25 to 30 ° C. At this time, the alcohol content was adjusted to 5% and inoculated with acetic acid bacteria incubated in advance, and the initial acidity was adjusted to 1% and fermented at 190 rpm 28-30 ° C. for 5 days. In this case, red pepper vinegar having a final acidity of 4.32% was obtained.

Example 5 Preparation of Red Pepper Vinegar

Cultivate the green mushroom mycelium microorganism, 90g raw red pepper mycelium 60g, 600g water, 600g water, 0.8g starch glycosylase (amylase), 0.8g solid culture yeast (dry yeast) by dipping alcohol fermentation at 25 ~ 30 ℃ Came out. At this time, the alcohol content was adjusted to 5% and inoculated with acetic acid bacteria incubated in advance, and the initial acidity was adjusted to 1% and fermented at 190 rpm 28-30 ° C. for 5 days. At this time, the final acidity of red pepper vinegar of 4.08% was obtained.

Example 6 Preparation of Red Pepper Vinegar

Situation of mushroom brown rice mycelium and water at 1: 4, starch saccharitase (amyiase) and solid yeast (dry yeast) were added and alcohol fermented at 50 rpm at 26 ~ 29 ℃. 20% of the mixture was inoculated with acetic acid pre-cultivated at an alcohol concentration of 5%, and fermented at 190 rpm 28-30 ° C for 5-6 days at an initial acidity of 1%. At this time, the final acidity of red pepper vinegar of 4.2% was obtained.

Example 7 Preparation of Red Pepper Vinegar

After diluting red pepper concentrate with water 1: 1, solid culture yeast was added with 1.0% of red pepper concentrate and alcohol fermented at 25 ~ 30 ℃ at 50rpm, and then inoculated with acetic acid pre-cultivated at 5% alcohol concentration to 1% initial acidity. The fermentation was carried out at 190 rpm 28-30 ° C for 5-6 days. At this time, red pepper vinegar having a final acidity of 4.08% was obtained.

To measure the active ingredient in the pepper vinegar obtained by the manufacturing method according to Example 1 obtained the following [Table 1] results, pepper vinegar obtained by the method of Examples 1 to 7 of the present application is a beauty diet vinegar or functional It may be provided as a vinegar drink, and also confirmed that it is possible to provide the highest quality pepper vinegar that combines the spicy taste and the sour taste of vinegar to any food using it.

TABLE 1

Ingredient Name content unit Capsaicin 0.632 ppm Organic acid 19.074 mg / ml Vitamin c 48 ug / ml

Pepper vinegar prepared by the present invention is a vinegar with a spicy taste, red color floats and has an effect of increasing appetite. In addition, when dressing or toppings do not need to add red pepper powder, it looks aesthetically cleaner, maintains the original color of the food and can be easily cooked.

In addition, in the manufacturing method according to the present invention, when manufacturing red pepper vinegar using the situation mushroom brown mycelium, it increases the immunity of the human body including beta glucan and minerals present in the situation mushroom brown mycelium and has an effective function for health.

In addition, the capsaicin ingredient of red pepper activates the body's metabolism and shows a body fat accumulation inhibitory effect, which is good for the diet effect. In addition, when the appetite is absent, vinegar has a physiological effect that promotes appetite and digestive absorption by promoting gastric secretion, and also has an antiseptic effect, making it easy to use as a functional vinegar drink. It is expected to contribute to income increase.

Claims (4)

In the method of manufacturing red pepper vinegar using crushed raw red pepper and sugar components, 30 to 100 parts by weight of sugar, 400 to 600 parts by weight of water and 1 to 15 parts by weight of dry culture yeast (dry yeast) based on 100 parts by weight of raw red pepper, 10 to 20 in the range of 25 to 30 ℃ Alcohol fermentation daily; Red pepper vinegar through the alcohol fermentation process and distilled red pepper alcohol to 4-7% alcohol by acetic acid fermentation; pepper vinegar manufacturing method characterized in that it provided. The method of claim 1, After the red pepper is crushed in the alcohol fermentation step, after heating for 10-30 minutes with 50 ~ 90 ° C. heat with water, a sugar component selected from white sugar, glucose, and fructose is combined with a solid culture yeast (dry yeast). Pepper vinegar production method characterized in that the fermentation process. In the method for producing red pepper vinegar using mushroom red pepper cultured in raw red pepper and brown rice, 100 to 300 parts by weight of water and 100 to 300 parts by weight of brown mushroom mycelium, and 1 to 15 parts by weight of starch glycosylase (amylase) and solid culture yeast (dry yeast) are mixed in the range of 25 to 30 Primary alcohol fermentation by immersion in one step daily; 50 to 150 parts by weight of sugar component and 300 to 500 parts by weight of solid culture yeast were mixed into 1 to 15 parts by weight of primary red pepper fermentation in 300 parts by weight of raw red pepper. Second fermentation for 8 days to obtain red pepper wine; Red pepper wine vinegar dilution with alcohol 4 ~ 7% by distilling acetic acid; manufacturing method characterized in that provided. In the method of manufacturing red pepper vinegar by extracting the active ingredient of raw red pepper, Crushing the raw red pepper and extracting the active ingredient of red pepper using an extractor and concentrating using a concentrator; Diluting the red pepper concentrate and water to 1: 1 and adding a solid culture yeast (dry yeast) to 0.1-1.5% of red pepper concentrate to ferment alcohol at 25-30 ° C. for 10-15 days; Acetic acid fermentation by diluting red pepper wine with alcohol 4-7% through the alcohol fermentation process; Pepper vinegar production method characterized in that it is provided, including.

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