KR101058883B1 - Mushroom Vinegar - Google Patents

Abstract

The present invention is 3 to 10% by weight of shiitake mushrooms, 0.5 to 5% by weight of ganoderma lucidum mushrooms, 0.5 to 5% by weight of situation mushrooms, 1 to 5% by weight of dates, strawberries 15 to 30% by weight, water 50 to 60% by weight, sugar 10 It relates to a mushroom vinegar prepared by including ~ 20% by weight, and can be ingested evenly with the efficacy of vinegar and nutrition of each mushroom and jujube. .

Mushroom vinegar, shiitake mushroom, ganoderma lucidum mushroom, situation mushroom, jujube, strawberry

Description

Mushroom Vinegar {Mushroom vinegar}

The present invention relates to mushroom vinegar, more specifically 3 to 10% by weight of shiitake mushrooms, 0.5 to 5% by weight of Ganoderma lucidum mushrooms, 0.5 to 5% by weight of mushrooms, 1 to 5% by weight of jujube, strawberry 15 to 30% by weight, It relates to a mushroom vinegar prepared by containing 50 to 60% by weight of water and 10 to 20% by weight of sugar.

Vinegar is one of the oldest seasonings used by mankind as a sour seasoning. In Korea, the path of discovery and development of vinegar is not exactly known, but it is known that the vinegar has been brewed since the Three Kingdoms.

In general, vinegar can be divided into synthetic vinegar, brewed vinegar, natural vinegar and the like.

First, synthetic vinegar is added with glacial acetic acid extracted from petroleum to 90-95% pure ethyl alcohol and fermented acetic acid to artificially add peptone, polypeptide, phosphoric acid, potassium, magnesium, calcium, sugar syrup, etc. It is processed. In developed countries, glacial acetic acid is classified as a poison and no name vinegar, but glacial acetic acid is still sold in Korea.

Next, alcohol brewed vinegar is the most commonly used in each family now. Since starch and waste liquids such as sweet potatoes and potatoes are fermented with ethyl alcohol, it contains little organic acids and vitamins, which are nutrients of vinegar. Do.

In addition, natural brown rice vinegar called traditional vinegar is a grain vinegar made of rice, barley, corn and the like. Among the grain vinegar, the highly nutritious vinegar includes rice vinegar made from malt, or natural brown rice vinegar. Natural brown rice vinegar refers to the natural fermentation process of steamed rice with brown rice and malt and water added to it.

In addition, examples of vinegar made in a foreign country include apple vinegar fermented apple juice, grape vinegar fermented grape juice, malt vinegar fermented wort.

Vinegar has been used since ancient times as a preservative to give food shelf life as the most familiar fungicide or bacterial propagation inhibitor. It is also used in various seasonings, as well as salad dressings, mayonnaise, various pickles, sauces, ketchups, and is used for ripening meat products and canning vegetables.

On the other hand, the existing vinegar used a lot in Korean food is a strong irritant and has no special nutrition other than sour taste. To compensate for this, mushroom vinegars containing mushrooms, such as patent registration No. 500161, 827975, 824513, have been developed in Korea. However, the mushroom vinegar contains a variety of mushrooms to limit the effect. In addition, mushrooms have a strong smell, so young children do not have a problem easily.

The present invention is to solve the above problems, by containing the nutrients contained in shiitake mushrooms, ganoderma lucidum mushrooms, jujube mushrooms and jujube is beneficial to health and reduced irritant taste and taste and taste compared to conventional vinegar Its purpose is to provide mushroom vinegar that can be easily consumed by all ages.

It also aims to reduce the strong aroma of mushrooms by adding strawberries to provide mushroom vinegar suitable for children to eat.

In order to achieve the above object, the present inventors prepare shiitake mushroom, ganoderma lucidum mushroom, jujube mushroom, jujube, strawberry, wash, dry and pulverize, followed by steaming and sugar treatment, inoculating S. cerevisiae After fermentation and alcoholic fermentation, Acetobacter aceti was inoculated to prepare mushroom vinegar through acetic acid fermentation.

In the present invention, 3 to 10% by weight of shiitake mushrooms, 0.5 to 5% by weight of Ganoderma lucidum mushrooms, 0.5 to 5% by weight of situation mushrooms, 1 to 5% by weight of jujubes, and 15 to 30% by weight of strawberries are added to 100 to 100% by weight. Adding 10 to 20% by weight of sugar after evaporation at 15 ° C. for 15 to 25 minutes;

Saccharomyces cerevisiae (S. cerevisiae) is inoculated 4 to 12% by volume based on 100% of the mixed material to obtain a primary fermentation broth by fermentation and alcohol fermentation at 15-23 ℃ for 5 to 25 days. step;

Mushrooms prepared by adding acetic acid bacterium Acetobacter aceti 4-12% by volume to the primary fermentation broth and incubating for 10-60 days at 20-30 ° C. It is about vinegar.

In addition, the present invention in 3 to 10% by weight of shiitake mushrooms, 0.5 to 5% by weight of Ganoderma lucidum mushrooms, 0.5 to 5% by weight of situation mushrooms, 1 to 5% by weight of dates, strawberries 15 to 30% by weight, sugar 10 to 20% by weight Adding 50 to 60% by weight of water and evaporating at 100 ° C. for 15 to 25 minutes;

Saccharomyces cerevisiae (S. cerevisiae) inoculated 4 to 12% by volume based on 100% of the evaporated material to obtain a primary fermentation broth by fermentation and alcoholic fermentation at 15-23 ℃ for 5 to 25 days step;

Mushrooms prepared by adding acetic acid bacterium Acetobacter aceti 4-12% by volume to the primary fermentation broth and incubating for 10-60 days at 20-30 ° C. It is about vinegar.

Mushroom vinegar obtained in the present invention is effective for health promotion by maintaining the nutritional ingredients and medicinal properties of shiitake mushrooms, ganoderma lucidum mushrooms, situation mushrooms, jujube as it is, and the taste and aroma of the existing vinegar is reduced.

In addition, children who could not eat mushroom vinegar because of the strong mushroom aroma of the addition of strawberry was possible.

In addition, the mushroom vinegar of the present invention can be used as a beverage by diluting with water as well as for seasoning.

The present invention is 3 to 10% by weight of shiitake mushrooms, 0.5 to 5% by weight of ganoderma lucidum mushrooms, 0.5 to 5% by weight of situation mushrooms, 1 to 5% by weight of dates, strawberries 15 to 30% by weight, water 50 to 60% by weight, sugar 10 It relates to a mushroom vinegar produced, including ~ 20% by weight.

The characteristics of the raw materials used to prepare the mushroom vinegar of the present invention will be described briefly.

Shiitake mushrooms contain a lot of protein, fat and sugar. Vitamins contain vitamins B1, B2 and niacin. Vitamins B1 and B2 are almost twice as nutritious as other vegetables. The minerals in shiitake mushrooms contain the most calcium and phosphorus, as well as iron, the hemoglobin-producing iron in the blood that carries oxygen. In addition, shiitake mushrooms have anticancer and anticancer effects, and hypertension cancer reinforcement, hepatitis and arteriosclerosis prevention, lung disease and gastrointestinal disease prevention, viral immunity, antibody production promotion, cholesterol lowering, autonomic nerve stabilization, blood lipid control , Red blood cells enhance the effect.

Ganoderma lucidum contains various amino acids, water-releasing proteins, steroids, anthraquinone derivatives, carbohydrates, glycosides, various trace elements, small amounts of alkaloids, and blood sugar, diuresis, detoxification, interpolation, reinforcement, anti-inflammatory, immunity, Soothing, pain-relieving and eliminating blood, anti-cancer, anti-aging, energetic, blood cleansing to help blood flow, so it restores the function of the pancreas, effective in diabetes, remove blood cholesterol and other wastes and clear blood Strengthens the immune system and is effective for allergic bronchitis and bronchial asthma.

Situation mushrooms contain nutrients such as potassium, calcium, magnesium, vitamins B2, B3, C, fiber and amino acids, and contain a large amount of beta-glucan, which is excellent for enhancing immune function in the human body. Situation mushroom basidiomycete is a protein-binding polysaccharide, and also contains basic proteins. Protein polysaccharides, unlike anti-cancer chemotherapy agents, do not show toxicity to normal cells and have enhanced immune function and anti-cancer effects. It is effective against inflammation, helps digestion, improves gastrointestinal function due to alcohol and stress, improves absorption, and enhances immune function through increased immune activity, uterine bleeding and treat, menstrual irregularity, intestinal bleeding, intestine and gastrointestinal function. Do it.

Jujube contains 36 kinds of inorganic elements such as calcium, phosphorus, magnesium, iron and potassium, including protein, fat, saponin, glucose, fructose, polysaccharide, organic acid and sweetness because it contains many sugars such as galactose, sucrose and maltose. This sweetness releases tension, calms down excitement, relieves nerves, and is good for insomnia. Jujube's sweetness strengthens the stomach and restores visceral function evenly, promoting appetite and digestion. It also boosts your metabolism and strengthens your whole body. In addition, it has various nutrients such as protein, sugars, organic acid, vitamin, phosphorus, iron, calcium, etc., and it has the effect of nourishing tonic and improves blood circulation to warm the body and make skin smooth. It is also used for improvement. Because it protects the five jujube and 12 jug evenly, if pregnant women eat jujube will have a good effect on both fetus and mother. In addition, it has the effect of strengthening the function of the cardiovascular system with a slight diuretic effect, maintains the balance of body fluids and drains the body of unnecessary moisture, which can be helpful for people with frequent swelling and vitamins in jujube Dietary fiber, flavonoids, and minerals have anti-cancer effects while preventing aging. As the bile increases in the body, it is turned into a carcinogen by bacteria, and the dietary fiber of the jujube is responsible for absorbing and releasing these carcinogens. Beta carotene also acts to filter out harmful free radicals in the body to prevent aging. Recent studies have shown that jujube has a very strong anticancer effect, preventing cancer and treating allergic purpura. Our body has a 'cAMP' to increase the body's immunity. By the way, jujube contains a large amount of a substance activating cAMP to inhibit the growth of cancer cells and at the same time acts to prevent cancer.

Hereinafter, the mushroom vinegar manufacturing process of the present invention in more detail. However, it is apparent to those skilled in the art that the scope of the present invention is not limited only to the following description.

First, prepare shiitake mushrooms, ganoderma lucidum mushroom, situation mushrooms, jujube and strawberries. Because mushrooms should be washed with water-soluble foods in a short time, it is preferable to wash them once in running water. Jujube and strawberries are fruits that are eaten without peeling, so wash them three times in running tap water in a colander and then tap again. It is preferable to rinse once.

In addition, the materials are 3 to 10% by weight of shiitake mushrooms, 0.5 to 5% by weight of Ganoderma lucidum mushrooms, 0.5 to 5% by weight, 1 to 5% by weight of jujube, 15 to 30% by weight of strawberries are included in color, It is preferable in terms of taste and aroma.

Of the above washed materials, except for strawberries, the cut materials are cut to a suitable size, dried, and then ground.

Next, add strawberries and the above-mentioned crushed ingredients (e.g. shiitake mushrooms, ganoderma lucidum mushrooms, situation mushrooms and jujube) in 50-60% by weight of water, and steam for 15-25 minutes at 100 ° C. Add 20% by weight and treat as needed.

The first inoculation step after the step is inoculated with 4 to 12% by volume of Saccharomyces cerevisiae (S.cerevisiae) based on 100% of the mixed material and aged for 5-25 days at 15-23 ℃ And alcohol fermentation. Then, acetic acid bacterium Acetobacter aceti (4-12% by volume) was added to the fermentation broth and incubated at 20-30 ° C. for 10-60 days, followed by acetic acid fermentation.

Mushroom vinegar prepared by the present invention, as well as anti-cancer effect and anti-hypertensive effect, can be expected to have various pharmacological effects and taste, aroma, color of shiitake mushroom, ganoderma lucidum mushroom, situation mushroom and jujube, taste by adding strawberry Its excellent fragrance and color make it easy for anyone of all ages.

Hereinafter, the configuration of the present invention will be described in more detail with reference to the following examples. However, it will be apparent to those skilled in the art that the scope of the present invention is not limited only to the description of the embodiments.

Example

5% by weight of shiitake mushrooms, 1% by weight of ganoderma lucidum mushrooms, 1% by weight of situation mushrooms, 2% by weight of jujubes, and 20% by weight of strawberries. Strawberry and ground ingredients were added. The mixture was boiled at 100 ° C. for 15 to 25 minutes to add 15% by weight of sugar. The primary fermentation broth was inoculated with 10% by volume of Saccharomyces cerevisiae, a primary bacterium, based on 100% of the mixed material, and cultured at 15-23 ° C. for 5 to 25 days. Got it. The first fermentation broth was incubated with 10% by volume of acetic bacter Acetobacter aceti (Acetobacter aceti) (based on 100% of the mixed material) at 20-30 ° C. for 10-60 days.

Comparative Example 1

8% by weight of shiitake mushrooms, 3% by weight of ganoderma lucidum mushrooms, 3% by weight of situation mushrooms, 6% by weight of jujube were washed, cut to an appropriate size, dried, ground, and ground to 60% by weight of water. 20 to 20% by weight of sugar was added by evaporation at 100 ° C. for 15 to 25 minutes. The primary fermentation broth was inoculated with 10% by volume of Saccharomyces cerevisiae, a primary bacterium, based on 100% of the mixed material, and cultured at 15-23 ° C. for 5 to 25 days. Got it. The first fermentation broth was incubated with 10% by volume of acetic bacter Acetobacter aceti (Acetobacter aceti) (based on 100% of the mixed material) at 20-30 ° C. for 10-60 days.

Comparative Example 2

Brewed vinegar on the market [21.6% of main ingredient {30.5% of liquid glucose (100% corn, 82Brix standard), main fermentation nutrition}, spirits (tapioca, vietnam), 0.36% corn (100% corn, imported), Gourd] was prepared.

Vinegar according to Example and Comparative Example 1, Comparative Example 2 was evaluated by the following method.

Taste and aroma in a method of tasting Example and Comparative Example 1 and Comparative Example 2 as it is, the method of diluting with water and tasting raw sashimi for 40 male and female teenagers and teenagers and 60s. , Scored 0-100 on the item for color. Each score is rounded down to the nearest decimal point.

end. When you taste vinegar

flavor incense color

Example
Child (n = 10) 88 86 84 10-20 cars (n = 10) 92 88 90 30-40 cars (n = 10) 88 82 84 50-60 spaces (n = 10) 84 80 82 Total average 88 84 85

Comparative Example 1
Child (n = 10) 64 72 80 10-20 cars (n = 10) 72 72 80 30-40 cars (n = 10) 76 80 84 50-60 spaces (n = 10) 80 84 84 Total average 73 77 82

Comparative Example 2

Child (n = 10) 12 26 48 10-20 cars (n = 10) 20 38 52 30-40 cars (n = 10) 24 42 58 50-60 spaces (n = 10) 24 42 42 Total average 20 37 50

I. When tasting by diluting with water (1:10)

flavor incense color

Example
Child (n = 10) 90 84 86 10-20 cars (n = 10) 94 88 90 30-40 cars (n = 10) 84 84 88 50-60 spaces (n = 10) 80 88 84 Total average 87 86 87

Comparative Example 1
Child (n = 10) 68 68 76 10-20 cars (n = 10) 74 70 78 30-40 cars (n = 10) 80 78 80 50-60 spaces (n = 10) 82 80 82 Total average 76 74 79

Comparative Example 2

Child (n = 10) 16 16 50 10-20 cars (n = 10) 32 24 48 30-40 cars (n = 10) 40 28 52 50-60 spaces (n = 10) 44 32 54 Total average 33 25 51

All. If you taste tasting with sashimi

flavor incense color

Example
Child (n = 10) 88 82 86 10-20 cars (n = 10) 90 86 86 30-40 cars (n = 10) 86 84 82 50-60 spaces (n = 10) 84 84 82 Total average 87 84 84

Comparative Example 1
Child (n = 10) 84 80 82 10-20 cars (n = 10) 86 82 80 30-40 cars (n = 10) 86 88 80 50-60 spaces (n = 10) 88 90 82 Total average 86 85 81

Comparative Example 2

Child (n = 10) 26 24 30 10-20 cars (n = 10) 32 26 32 30-40 cars (n = 10) 36 30 36 50-60 spaces (n = 10) 34 28 34 Total average 32 27 33

As a result of the evaluation of taste, aroma and color with respect to 40 men and women from children to 60s, the satisfaction with the mushroom vinegar of the present invention shows more than 80%. Especially, mushroom vinegar made with strawberry was preferred by children and teenagers.

In the case of the mushroom vinegar of the present invention can be seen that the satisfaction is higher than conventional vinegar even when used in food or diluted with water or used in food cooking.

In addition, mushroom vinegar made by using only shiitake mushrooms, ganoderma lucidum mushrooms, situation mushrooms and jujube without adding strawberries shows more than 70% overall satisfaction, taste, aroma and color than those prepared using conventional vinegar. High satisfaction was found in all aspects.

Mushroom vinegar prepared according to the present invention is softened by reducing the irritating taste peculiar to the existing vinegar can be added directly to various dishes when cooking more food than the use of conventional vinegar, can be used to cook, diluted in water substitutes drinks It is easy to drink, and the nutrition of shiitake mushrooms, ganoderma lucidum mushrooms, situation mushrooms and jujube evenly to help health, and also add strawberries to help children intake of sweet and sour taste.

Claims (2)

Shiitake mushroom 3-10% by weight, Ganoderma lucidum mushroom 0.5-5% by weight, situation mushroom 0.5-5% by weight, jujube 1-5% by weight, strawberry 15-30% by weight, add 50-60% by weight of water to 15 ℃ Adding 10 to 20% by weight of sugar after evaporation for 25 minutes; Saccharomyces cerevisiae (S. cerevisiae) is inoculated 4 to 12% by volume based on 100% of the mixed material to obtain a primary fermentation broth by fermentation and alcohol fermentation at 15-23 ℃ for 5 to 25 days. step; Mushrooms prepared by adding acetic acid bacterium Acetobacter aceti 4-12% by volume to the primary fermentation broth and incubating for 10-60 days at 20-30 ° C. vinegar. 3 to 10% by weight of shiitake mushrooms, 0.5 to 5% by weight of ganoderma lucidum mushrooms, 0.5 to 5% by weight of situation mushrooms, 1 to 5% by weight of jujube, 15 to 30% by weight of strawberries, 50 to 60% by weight of sugar to 10 to 20% by weight Adding 15% to 15-25 minutes at 100 ° C .; Saccharomyces cerevisiae (S. cerevisiae) inoculated 4 to 12% by volume based on 100% of the evaporated material to obtain a primary fermentation broth by fermentation and alcoholic fermentation at 15-23 ℃ for 5 to 25 days step; Mushrooms prepared by adding acetic acid bacterium Acetobacter aceti 4-12% by volume to the primary fermentation broth and incubating for 10-60 days at 20-30 ° C. vinegar.