KR101139032B1 - Manufacturing Methods of a Vinegar of the Cudrania Tricupspidate Bureau Vinegar and a Vinegar manufactured by it - Google Patents

Abstract

The present invention relates to a method for preparing courageous vinegar and to courageous vinegar produced thereby.

Kujippong vinegar production method is a raw material step (S10), kkujippong syrup preparation step (S20), the first alcohol fermentation step (S30), the second alcohol fermentation step (S40), the first filtration and acetic acid fermentation step (S50) ), Secondary filtration and acetic acid ripening step (S60).

The manufactured vinegar naturally removes foreign substances, impurities, and odors by natural osmotic pressure by minute pores of Ojukdaetong, and the beneficial ingredients and aroma of Ojukdaetong are well blended with vinegar so that it smells good and tastes. It is soft and easy to drink for all ages.

Description

Manufacturing Method of a Vinegar of the Cudrania Tricupspidate Bureau Vinegar and a Vinegar manufactured by it

The present invention relates to a method for preparing courageous vinegar and courageous vinegar produced by the above, and in particular, to remove the inverse smell of the courageous tree through a series of processing process, to further increase the taste and beneficial components and extract, Fermented with corn stalk, brown rice, yeast, brewing yeast and malt, to obtain a primary alcohol fermented product,

Secondary fermentation to produce the alcohol fermentation product having an alcohol content of 10 to 20% by repeatedly mixing the preparation step and the mixing step into the fermentation mixture jar fermented to the first fermentation mixture at the same ratio and the same weight. And filtered,
The finely ventilated porridge of both ends is used to remove the odor of peculiar to Cucumber tree, and to remove and mature impurities and foreign substances. It relates to the scent and taste of the fruit, it is beneficial to health, and easy to drink kkujippon vinegar manufacturing method and kkujippon vinegar produced thereby.

Recently, studies on the excellent pharmacological effects of Cudrania fern have been continuously made.

Cudrania tricuspidata (Carr.) Bureau ex Lavallee is a deciduous tree belonging to the genus Mulberry family, which is called Guji mulberry, Good thorn, Live mulberry. Root bark, tree bark, bark and leaves of Cudrania japonica contain various ingredients effective for the human body. From now on, Cudrania japonica is a blood pressure lowering agent, tuberculosis depending on the root, bark, stem, leaf, bark, fruit, etc. It has been used as a medicine for antipyretics, antipyretics, expectorants, diuretics, hemostatics, and antiperspirants. It is used for athlete's foot as an antifungal agent and for chronic indigestion due to weakness of digestive organs.

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In addition, the fruit of the Cudrania tree is round with a fruit, about 2.5cm in diameter, and matures in red from September to October, and the flesh is sweet and edible. The fruit is known to contain useful organic substances such as vitamin B, B1, B2, vitamin C, linoleic acid, glucose, maltose, fructose, malic acid, lemon acid.

In addition, Cudrania japonica contains a flanovoid known to have an anticancer effect, and it is widely used since ancient times in Dongbobogam, weakness, herbaceous wood, etc., which is being used as a medicinal herb.

For example, according to the paper, "Chemical Structure and Biological Activity of New Flavonoid Compound Genikudranin Isolated from Cucumber Tree", Genetic Engineering Laboratory, Korea Advanced Institute of Science and Technology, the lung bark, colon cancer, skin cancer, uterine cancer, etc. It is reported that it contains a large amount of the ingredients with the effect.

In addition, the zigzag tree has a good effect by applying to patients who cannot use chemotherapy or radiation therapy, which not only makes tumors grow or shrink but also reduces the pain and improves appetite, thereby increasing weight and eliminating revenge. There is action.

On the other hand, there are attempts to use pharmacologically using extracts from Cucumis japonica, but the development of acetic acid using fermented leaves, stems, roots, bark, and branches of Cucumis japonica, the development of vinegar according to the taste of modern people is still insufficient and widely used. It is not popularized.

In addition, the intrinsic odor peculiar to Cudrania tree can not be removed, causing significant inconvenience in drinking and using as food.

The present invention has been devised in consideration of the above-mentioned matters, the zigzag tree is removed through a series of treatment processes to remove the adverse odor of the kkujippong tree, extract the taste and beneficial ingredients further, kkujippong Jocheong and acetic acid fermentation By using Ojuktong, natural filtration and maturation, by the fine ventilation of Ojuktong, which is clogged at both ends, removes the odor and foreign substances and impurities of Cucumber tree, and the beneficial ingredients and aroma of Ojuktong mix well This is a good, easily drinkable kkujippong vinegar production method and to provide a kkujippong vinegar produced thereby.

Method for producing the kkujippong vinegar of the present invention to achieve the above object,
A raw material preparation step of preparing a natural jar, brown rice, brewing yeast, malt, yeast, corn stalks cut to 1-2 cm, and kkujippong tree;

Mixing the 0.05 kg of Koji mulberry tree with respect to 1 kg of brown rice to make godu rice;

Mixing the kkujippel tree and water to obtain a first kkujippong extract by heating;

Mixing the cornstalk and the kkujippang tree 1: 1, and mixing the mixed material with water and heating to obtain a second kkujippong extract;

Preparing the zigzag syrup by mixing the gourd rice, the first zigzag extract, the second zigzag extract, and malt, overnight, and heating the cut extract;

0.1g of brewed yeast, 2g of yeast, 10g of kkujippong syrup 10g, 150g of the first kkujippong extract, mixed into 100g of boiled rice and fermented at a natural jar for 25 days to 3 days for 7 days. Obtaining an alcoholic fermentation product;

To the 100g of the soybean rice, 0.1g of brewing yeast, 2g of Nuruk, 10g of the zigzag Jocheong, and 150g of the 1st Cuzipan extract were added to the primary alcohol fermented product and put in a jar. Performing secondary fermentation for 1 to 25 days to obtain a secondary alcohol fermented product having an alcohol content of 10 to 20%;

After filtering the secondary alcohol fermented product with water and then secondary filtering with fine or burlap, the alcohol concentration was 8-12% in the first alcohol fermented extract to make the alcohol concentration 10-13%. Primary filtration and acetic acid fermentation step to pour until it is, and fermented for 6 months;

Above 8-12% of acetic acid is filtered with a fine cloth or burlap, and the Ojuk barrels with clogged ends are placed in a new sterilized jar, and the sterilized round stones are placed in a sterilized jar. Secondary filtration and acetic acid ripening step of aging acetic acid for 6 months to bury in the shade after covering the jar lid after wrapping with burlap so as not to enter; characterized in that it includes.

In addition, the Cudrania,

a) heating the first kettle to 250 to 300 ° C;
b) putting the ziddering mulberry tree in the first pot and steamed for 9 to 10 minutes;
c) take out the cuddle tree from the first pot and keep in mind rubbing by hand until the juice comes out;
d) a first steaming step of maintaining the first pot at 150 ° C. and steaming the cooing mulberry tree for 10 minutes;
e) a second steaming step of maintaining the first pot at 100 ° C. and steaming the first steamed Koji mulberry for 4 to 5 minutes;
f) a third steaming step of maintaining the first pot at 90 ° C. and steaming the second steamed Koji mulberry for 5 minutes;
g) a fourth steaming step of maintaining the first pot at 80 ° C. and steaming the tertiary steamed Koji mulberry for 5-7 minutes;
h) maintaining the first pot at 70 ° C. and squeezing the fourth pan-fried koji mulberry for 5-8 minutes;
i) a sixth steaming step of maintaining the first pot at 60 ° C. and steaming the fifth steamed cuddle tree for 10 minutes;
j) a seventh steaming step of maintaining the first pot at 50 ° C. and steaming the sixth steamed Koji mulberry for 10 minutes;
k) the first pot is maintained at 50 ° C and the seventh boiled steamed cooji mulberry tree for 8 minutes to swell for 8 minutes; characterized in that it was processed through.
The present invention kkujippong vinegar to achieve the above object is characterized in that it was prepared by the above production method.

Kujippong vinegar manufacturing method and Cujippong vinegar prepared by the present invention, extract the beneficial ingredients from the kkujippongja, acetic acid fermentation and kkujippong Jocheong, using Ojukdaetong, natural filtration and ripening, The vinegar, which naturally removes odors, foreign substances and impurities, and naturally penetrates into the porridge, combines the beneficial ingredients and scents of the bamboo porridge to make it taste good, healthy and easy to drink.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to FIGS. 1 to 3.

Figure 1 and Figure 2 is a flow chart for a kkujippong vinegar manufacturing method according to an embodiment of the present invention, Figure 3 is a jar (B10) and the lid of the jar (B20), Ojutong barrel (A10), sterilized stone (B30) Picture explanation.

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Kujippong vinegar manufacturing method according to an embodiment of the present invention is a raw material step (S10), kkujippong syrup preparation step (S20), the primary alcohol fermentation step (S30), the second alcohol fermentation step (S40), 1 It comprises a secondary filtration and acetic acid fermentation step (S50), secondary filtration and acetic acid ripening step (S60).

First, in order to prepare the kkujippong vinegar, in the step of preparing the raw material, to prepare by disinfecting the natural jar (C10), washing the brown rice (C20), preparing the brewing yeast (C30), malt gold (C40 ), Prepare yeast (C50), prepare cornstalk (C60) by cutting 1 ~ 2cm, cut Cucumber tree (C70) (cut, roots and stems, twigs, leaves, etc.) cut into 1 ~ 2cm; Tree) is prepared through a series of treatment processes.

The treatment process of Cucumber tree is when the temperature of the tea pot is about 250 to 300 (when the tea pot is completely heated and drops the water droplets, it drops like oil. The temperature is based on the surface heat of the first pot. The temperature of the 10cm point on the surface of the first pot will be about ~ 180) and put the chopsticks in a heated tea pot carefully and quickly.
When the jacuzzi enters the teapot, the smell of fresh jacuzzi rises, and after about 2 ~ 3 minutes, the gurgi tree wither and begins to withdraw, and after about 4 ~ 5 minutes, the fishy taste and the distinctive smell of jacuzzi disappear. The ripe scent of Cudrania tea comes up as it is being cooked. At this time, the salping time should be about 9 to 10 minutes in total. This process is called salsa process.

When the salcheong is finished, take out the coupe mulberry tree, and when you keep in mind to keep in mind, it should be rubbed well. Use the palms and fingers to turn it, and rub it evenly until the liquid comes out of the coupe mulberry tree. Whisk well and let cool. This process is called a mindful process.

When it has cooled down, it should be put in a teapot and simmered first.The temperature at this time is lowered to about 150 ℃, unlike the temperature at the same time, and then steamed for about 10 minutes while zipping the zigzag tree evenly. give.

Steam for 10 minutes, then remove and keep in mind. At this time, the zigzag tree has a different thickness of the twigs, bark and leaves, and the moisture content is different, so the soft area should be kept in mind and the rough zigzag area needs to be rubbed hard.
For the second teasing, put the chilled Cucumbers in the tea pot for the third teasing. Lower it to about 100 ℃ and whisk it well in a pot to make it soft and coarse and not clumped together.Take it out for 4 to 5 minutes and take it out again to cool the soft parts of Cudrania. Do it.

The third steaming, lower the temperature of the fourth teapot to about 90 ℃, squeeze the Kudji mulberry for about 5 minutes, then take it out again and lay a clean duff or cloth to cool completely, do not mind.

For the 4th steaming, lower the temperature of the 5th teapot to 80 ℃, cool for 5-7 minutes, take it out, and cool it.

For the fifth tea, lower the temperature of the tea pot for the sixth tea by 70 ℃. Steam about 5 to 8 minutes and let cool.

The sixth steaming, the temperature of the seventh teapot to be steamed, boil enough for about 10 minutes at 60 ℃, take out and cool.

The seventh teal, the temperature of the eighth teapot to be cooled for about 10 minutes at 50 ℃, and then stop and take off when the tea flavor of the ziddiness is soft and soft flavor begins to rise.

The eighth steaming, the last ninth is best to wash after 24 hours, the temperature of the tea pot is finished at about 50 ℃ 20 minutes to finish the treatment process.

The kkujippong syrup manufacturing step is as follows.

First, the step of cooking and cooling Godubap by mixing 0.05kg of Koji mulberry tree through the treatment process with respect to 1kg of brown rice; A step of obtaining a first custard mulberry extract by heating by mixing the kkujippam tree and water through the treatment process; Mixing the cornstalk and the kkujippong tree through the treatment process in a 1: 1 manner, mixing the mixed material with water, and heating to obtain a second kkujippong extract; The Kodubap, the first Cuddipong Extract, the second Cuddipong Extract, and malt gold are mixed to heat overnight, and the extracted extract is prepared.

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Corn stalk (C60) is mixed and used in the manufacturing step (S20), the corn contains essential amino acids such as oleic acid, linoleic acid, palmitic acid and is effective in preventing adult diseases such as diabetes, colon cancer, carbohydrates It is rich in protein, sugar, fiber, vitamin A, etc., and is widely used as a diet food, and is known to be particularly high in sugar.

Corn stalk (C60) of the corn having the above-described efficacy by mixing and heating the kkujippongja (C70) to produce a kkujippongjocheong (S20), in addition to the inherent anti-cancer effect of cooji mulberry, adult disease prevention effect by the components of the corncob To provide.

In addition, due to the high sugar content of corn stalks, fermentation of primary alcoholic fermentation (S30) and secondary alcoholic fermentation (S40) is promoted, the adverse odor of Cuji mulberry is diluted, acetic acid is well fermented and matured, and drinking It provides an effect that facilitates it.

Obtaining the primary alcohol fermentation is as follows.
100g of the cooled gourd rice (C80) 0.1g for brewing yeast, 2g of yeast, 10g of the kkujippong crude syrup, 150g of the first kkujippong extract, mix the mixed mixture in a natural jar 3 to 7 days at 25 ~ 30 ℃ Fermentation is carried out daily to give a primary alcohol fermentation product.

The leaven is covered with dew for 3 days and dried in the sun for 3 days to remove germs and bad smells such as mold.

Obtaining the secondary alcohol fermented product (S40) is as follows.
100 g of the soybean rice (C80) was added to the first alcohol fermentation product (S30) by adding a mixture of brewing yeast 0.1g, Nuruk 2g, 10g of the courageous Jozo, and 150g of the first Cuzipon extract. The secondary fermentation is carried out at a temperature of ˜25 ° C. for about 20 to 25 days to obtain a secondary alcohol fermented product having an alcohol content of 10 to 20%.

Subsequently, the secondary alcohol fermented product was filtered with water, followed by secondary filtering with fine grains or burlap, and then, in order to make the filtered fermented mixed alcohol concentration 10-13%, in a new jar sterilized with the extract of alcohol, the alcohol concentration was 8 Pour until ˜12%, and go through the first filtration and acetic acid fermentation step (S50) of acetic acid fermentation for about 6 months.

After the first filtration and acetic acid fermentation step (S50), the 8-12% acetic acid is filtered through a fine cloth or burlap, and then the Ojuk barrel (A10), which is blocked at both ends, is placed in a new sterilized jar (B10). Put the bamboo stone (B30) sterilized so that the bamboo barrel (A10) does not float, wrap it with burlap to prevent foreign substances and insects from entering the jar, and then cover the jar lid (B20) and bury it in the shady ground. When aged for more than six months, the natural air permeation of impurities, impurities and odor of the natural osmotic pressure is removed by the micro-perforated porridge of Ajuktongtong (A10), vinegar naturally penetrates into Ojuktongtong (A10), It is desirable to ripen naturally after the process of secondary filtration and acetic acid maturation stage, so that the beneficial ingredients and fragrances are well combined, the fragrance is good, the taste is soft, and the drinking of both sexes is easy.

In addition, when comparing the components of the cabbage (Phyllostachys nigra) and cabbage, protein is twice as much as cabbage, vitamin A is more than 50 times.

In addition, there are various amino acids, but nitrogen compounds include tyrosine, aspartic acid, glutamic acid, and alanine, and the compounds contain components such as fructose, glucose, and low sugar.

Bamboo leaves are said to be effective in relieving, relieving, relieving tumors, fever, and conflict because they are full of taste and character.

[Source-Ancient Literature Primula]

It is said that death has an excellent effect on stroke and mental and physical stability. [Source-Heo Jun's consent]

Other medical books are said to have mysterious effects on ovulation, hemorrhage, expectoration, stroke, diabetes, headache, hypertension, dizziness, nervous breakdown, pregnancy anemia, epilepsy, insomnia, overworking, and fatigue recovery.

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In the secondary filtration and acetic acid ripening step (S60), the secondary filtration and acetic acid ripening step (S60), the jar is buried in the ground, it is aged while maintaining the geothermal temperature of 8-18 ℃ during the aging period. At this time, it is preferable to install a screen covering the crests, etc., on the upper part of the jar B10 buried in the ground to keep the temperature of the jar cool, and to prevent rain or snow from entering the jar B10.

In addition, the kkujippong vinegar by the kkujippong vinegar production method according to the present embodiment can provide an effect that contributes to the income of kkujippong cultivation farmers.

In the above, the present invention has been described in detail with reference to preferred embodiments, but the present invention is not limited to the above embodiments, and various modifications may be provided without departing from the scope of the present invention.

1 and 2 is a flow chart of the kkujippong vinegar manufacturing method,

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3 is a cross-sectional view of kkujippong vinegar jar.

B10 ... jar B20 ... jar lid
A10 ... Jump Away B30 ... Stone

Claims (3)

In the method of manufacturing kkujippong vinegar, A raw material preparation step of preparing natural jars, brown rice, brewing yeast, malt, yeast, corn stalks cut into 1 ~ 2 cm, and kkujippong tree; Mixing the 0.05 kg of Koji mulberry tree with respect to 1 kg of brown rice to make godu rice; Mixing the kkujippel tree and water to obtain a first kkujippong extract by heating; Mixing the cornstalk and the kkujippang tree 1: 1, and mixing the mixed material with water and heating to obtain a second kkujippong extract; Preparing the zigzag syrup by mixing the gourd rice, the first zigzag extract, the second zigzag extract, and malt, overnight, and heating the cut extract; 0.1g of brewed yeast, 2g of yeast, 10g of kkujippong syrup 10g, 150g of the first kkujippong extract, mixed into 100g of boiled rice and fermented at a natural jar for 25 days to 3 days for 7 days. Obtaining an alcoholic fermentation product; 100 g of the soybean rice (C80) was added to the first alcohol fermentation product (S30) by adding a mixture of brewing yeast 0.1g, Nuruk 2g, 10g of the courageous Jozo, and 150g of the first Cuzipon extract. Performing secondary fermentation at ˜25 ° C. for 20 days to 25 days to obtain a secondary alcohol fermented product having an alcohol content of 10 to 20%; After filtering the secondary alcohol fermented product with water and then secondaryly filtered with fine water or burlap, the alcohol concentration was 8-12% in the first alcohol fermented product to make the alcohol concentration 10-13%. Primary filtration and acetic acid fermentation step to pour until it is, and fermented for 6 months; Above 8-12% of acetic acid is filtered with a fine cloth or burlap, and the Ojuk barrels with clogged ends are placed in a new sterilized jar, and the sterilized round stones are placed in a sterilized jar. Cudrania vinegar manufacturing method comprising the; secondary filtration and acetic acid ripening step of aging acetic acid for 6 months to bury in the shaded land after covering the jar lid after wrapping with burlap so as not to enter. The method of claim 1, wherein a) heating the first kettle to 250 to 300 ° C; b) putting the ziddering mulberry tree in the first pot and steamed for 9 to 10 minutes; c) take out the cuddle tree from the first pot and keep in mind rubbing by hand until the juice comes out; d) a first steaming step of maintaining the first pot at 150 ° C. and steaming the cooing mulberry tree for 10 minutes; e) a second steaming step of maintaining the first pot at 100 ° C. and steaming the first steamed Koji mulberry for 4 to 5 minutes; f) a third steaming step of maintaining the first pot at 90 ° C. and steaming the second steamed Koji mulberry for 5 minutes; g) a fourth steaming step of maintaining the first pot at 80 ° C. and steaming the tertiary steamed Koji mulberry for 5-7 minutes; h) maintaining the first pot at 70 ° C. and squeezing the fourth pan-fried koji mulberry for 5-8 minutes; i) a sixth steaming step of maintaining the first pot at 60 ° C. and steaming the fifth steamed cuddle tree for 10 minutes; j) a seventh steaming step of maintaining the first pot at 50 ° C. and steaming the sixth steamed Koji mulberry for 10 minutes; k) kkujippong vinegar manufacturing method characterized in that the treatment through the; Kujippong vinegar, characterized in that prepared by the method of claim 1 or 2.

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