KR101170132B1 - The Salicomia Herbaceal Vinegar and the Method for Manufacturing Salicomia Herbaceal Vinegar - Google Patents

Abstract

The present invention is fermented by mixing the vinegar and apples with oligosaccharides and fermented first, followed by the second fermentation by adding citric acid, and then inoculated with acetic acid bacteria in the third step to produce vinegar containing vinegar and the method for producing the vinegar vinegar. About

Preparing a seaweed preparation step and an apple, which collects the high water content of the seaweed between June and August, washes it with drinking water 2-3 times, and removes soil and foreign substances;

50 to 65% by weight of selected seaweeds, 30 to 20% by weight of prepared apples, 20 to 15% by weight of oligosaccharides were mixed in a container, and the purified water was poured to the upper portion of the mixed with the oligosaccharides and the apples at a temperature of 18 to 22 ° C. Primary fermentation process for 7-10 days;

At the end of the first fermentation process, the second fermentation process to put 2 to 3% by weight of citric acid relative to the liquid weight in the container and fermentation for 25 to 30 days at a temperature of 18 ~ 22 ℃;

Aging process further inoculate 0.2 ~ 0.5% by weight of fruit acetic acid bacteria vinegar strain made of apple to the weight of the fermentation broth obtained by the first and the second fermentation process and aged for 20-25 days at a temperature of 22 ~ 27 ℃;

The fermentation broth aged in the aging process is filtered through a 300 mesh filter net, and the fermentation broth is characterized in that the sterilization process is performed after purification.

Hamcho, vinegar, apple, wild grass, manufacturing method

Description

Vinegar containing seaweed and its manufacturing method {The Salicomia Herbaceal Vinegar and the Method for Manufacturing Salicomia Herbaceal Vinegar}

The present invention relates to a vinegar and a method for producing the vinegar, and in particular, oligosaccharides are first fermented by mixing the vinegar and apples, and the second fermentation by adding citric acid to the third fermentation broth obtained in the first and second processes Alternatively, inoculate with vinegar to inoculate the vinegar to produce vinegar vinegar, which dilutes the salty taste of the vinegar, shortens the fermentation period, and removes the astringent taste and bitter taste of the vinegar. The present invention relates to a vinegar-containing vinegar and a method of manufacturing the same, wherein the vinegar is characterized by providing a nutritious fresh taste vinegar such as minerals and amino acids while having a simple flavor and a unique flavor of apples.

Hamcho is an annual herb that grows on the coast and absorbs and grows in seawater. The plant, whose scientific name is salicorinia herbacea, has dark green stems and branches that turn red in the fall. The stem has many nodes and stands out, and the branch is divided into two or three times. Eggplants are fleshy, large, dark green, with little distinction between leaves and branches. It grows 10 ~ 40cm in height and blooms in July ~ August, appearing white green between branches. Fruits are round and flat ripe from the end of September to mid-October. The stems and branches are dark green from spring to summer and then turn red in autumn.

Hamcho is very salty as its name suggests, and it is the only plant on the planet that grows while absorbing salt.

It is written as Hamcho in the Sinnonbonchoga, and in addition to Hamcho, it is recorded as salcho, sincho, and bokcho.

The characteristic characteristics of the seaweed is that it contains all the ingredients of seaweed, but it is concentrated in the leaves and stems, except for the bitter taste in seawater. The seaweed grows in coastal salt marshes, absorbs the seawater at high tide, receives sunlight at low tide, and has a physiology in which water is evaporated from leaves and stems through photosynthesis and only various active ingredients remain in seawater. Among its ingredients is rich in minerals and enzymes from the sea.

On the other hand, as a method of producing a fermentation liquor by fermenting the persimmon seaweed Patent No. 10-0871669 describes a method for producing a seaweed fermentation liquor bar, looking at the major components, the seaweed collection and selection step, washing and removal of water It comprises a step, a compounding step of combining the perilla leaf and sugar in a weight ratio of 1: 1, fermentation and extraction step, oxygen supply and fermentation fermentation step, heat concentration step.

However, when mixing 1 to 1 with sugar as described above, sugar has the advantage of activating the microbial activity, so that the seaweed is fermented quickly, but because the sweetness remains too strong due to the sugar when the fermentation broth is added to other foods There was a problem that the palatability fell. That is, modern people have a tendency to stay away from sugar ingestion for health reasons, and when food is prepared from the fermented liquor fermentation broth prepared as in the above patent, the action of the sugar itself in the fermentation broth The sweetness is so strong that consumers will not like it.

The present invention is to solve the above problems,

In the present invention, the fermented soybeans and apples with oligosaccharides are first fermented, and after fermentation with citric acid in the second fermentation, the fermented liquor obtained in the first and second process is inoculated with fruit or wild vinegar to further inoculate with the fermentation. The vinegar is produced, thereby diluting the salty taste of the vinegar, shortening the fermentation period, and removing the rich and savory and bitter taste of the raw vinegar, which has the simple flavor and unique flavor of the fermented vinegar, and minerals and amino acids. Its purpose is to provide a nutritious fresh taste of vinegar.

As a means for achieving the above object,

The present invention is to take a high moisture content of the seaweed between June and August, washing 2-3 times with drinking water, and the process of preparing a seaweed preparation step and apples to remove and remove the soil and foreign matter;

50 to 65% by weight of selected seaweeds, 30 to 20% by weight of prepared apples, 20 to 15% by weight of oligosaccharides were mixed in a container, and the purified water was poured to the upper portion of the mixed with the oligosaccharides and the apples at a temperature of 18 to 22 ° C. Primary fermentation process for 7-10 days;

At the end of the first fermentation process, the second fermentation process to put 2-3% by weight of citric acid relative to the liquid weight in the container and fermentation for 25-30 days at a temperature of 18-22 ℃;

A ripening process of further inoculating 0.2-0.5% by weight of fruit vinegar made of apples with respect to the weight of the fermentation broth obtained through the first and second fermentation, and aging at a temperature of 22-27 ° C. for 20-25 days;

The fermentation broth aged in the aging process is filtered through a strainer of 300 mesh to purify the fermentation broth, characterized in that the manufacturing process consists of a sterilization process.

The present invention is a process of inoculating vinegar with apple vinegar in the first and second fermentation solution obtained by the first fermentation of the first and second fermentation of the vinegar by incorporating oligosaccharides with the vinegar and the second fermentation. Through this process, the seaweed vinegar can be produced, thereby diluting the salty taste of the seaweed, shortening the fermentation period, and removing the bitter taste of the raw seaweed, which has the unique flavor of fermented seaweed and the unique flavor of apples, and has good nutrition such as minerals and amino acids. It is effective in providing a refreshing taste of vinegar.

In addition, by using a minimum of oligosaccharides and apples as a sugar substitute, it enhances aesthetics by the action of various minerals and amino acids, including salts unique to seaweeds, and ferments them in different environments through the first and second processes. By preparing vinegar through, it is effective in producing vinegar with abundant and tasty acidity pH 3.5 ~ 3.8 degrees such as minerals and amino acids.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings. In addition, in the following description of the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the subject matter of the present invention, the detailed description thereof will be omitted.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are intended to provide further explanation of the invention as claimed.

1 is a flow chart of the vinegar production step containing the vinegar of the present invention, the vinegar-containing vinegar manufacturing step of the present invention is the first step to collect the vinegar as a first step to prepare the vinegar selection and apple (S10) and the second step First fermentation step (S20) to ferment the sour and apple prepared as oligosaccharide as a third step, the second fermentation step (S30) and the fermentation by adding citric acid to the liquid during the first fermentation as a third step (S30), and as a fourth step 1 In the fermentation broth obtained in the secondary fermentation process, the fermentation broth (S40) is further inoculated and fermented by further inoculation with the fruit vinegar consisting of apples or wild vinegar vinegar as a raw material of the medicinal herb obtained from acid and field. It consists of a purification and sterilization step (S60).

In addition, the present invention has been described as the main material of the seaweed, but also proceeds to the same steps when producing vinegar with salt plants such as seaweed greens, seven vinegar, Namunjae other than the seaweed, so that the vinegar production using salt plants is of course easy to proceed.

Hereinafter, the vinegar manufacturing step of the present invention will be described in more detail in one step.

1. Seaweed collection screening and apple preparation process (S10)

Between June and August, the water content of 88 ~ 92% is collected and washed with drinking water 2 ~ 3 times. Selecting and preparing the seaweeds at the same time to prepare an apple. In other words, the seaweed is taken to select soft leaves and branches, and then washed with purified water to remove foreign substances. At this time, removing the roots and hard stems of the seaweed is too strong in nature, and in the case of roots, the mud flat soils are attached, so that it is difficult to completely clean it, and it takes a long time for fermentation by various germs and difficulties in filtration. to be.

2. First fermentation process (S20)

Chop the roots and the hard stems and remove the stalks and apples, mix them with oligosaccharides and put them in a container. At this time, if you look at the mixing amount of seaweed and apple, oligosaccharide, the mixing amount is 50 ~ 65% by weight, 30 ~ 20% by weight apple, 20 ~ 15% by weight oligosaccharides.
This purified water is filled with purified water up to the upper part of the seaweed and apple mixed in the container and fermented at a temperature of 8-22 ℃ for 7-10 days.

3. Second fermentation process (S30)

The primary fermentation process adds 2-3% citric acid to the liquid weight during fermentation and undergoes the second fermentation process for 25-30 days. The reason for adding citric acid in this process is to promote fermentation and at the same time optimize the taste of the fermentation broth.

4. Inoculation and aging process using vinegar (S40)

Inoculate additionally with fruit vinegar, which contains 0.2 to 0.5% by weight of apples as a raw material, compared to the fermentation broth obtained during the first and second fermentation, and ripen for 20 to 25 days at a temperature of 22 to 27 ° C.

Through the first, second, and third processes, vinegars matured in a short period of time can be obtained by creating conditions for microorganisms of different properties and equipping their conditions to thrive.
In addition, the first, second, and third aging process dilutes the salty taste of the seaweed, while the bitter and savory taste of the raw seaweed is removed. You can also produce nutritious vinegar, including amino acids and amino acids.

5. Purification and Sterilization of Fermented Fermentation Broth (S50)

The fermentation obtained through the first and second fermentation and the aged vinegar obtained through the third aging process are filtered through a filter net to 300 mesh or more and then sterilized.

That is, the fermented broth is put into a reservoir tank and filtered over 300 mesh through a filtration membrane attached to the bottom of the tank to be sterilized by UV sterilization to prepare functional vinegar vinegar.

Through the following Examples and Comparative Examples to help the understanding of the present invention.

(Example 1)

In July, the high seaweed with 90% moisture content is collected and washed three times with drinking water. The selected seaweeds and apples were mixed with oligosaccharides and placed in a container and poured with purified water for 10 days at a temperature of 25 ° C., with 65% by weight of seaweed, 20% by weight of apples, and 15% by weight of oligosaccharides.

In addition, 4% by weight of citric acid was added to the liquid phase of the first fermentation process, and the second fermentation was performed for 30 days.

Further, 0.4% by weight of fruit vinegar using apples as a raw material was added to the weight of the fermentation broth obtained in the first and second fermentation, and aged at 25 ° C. for 25 days.
At this time, as a strain to replace the fruit vinegar used as bacteria can be used as a strain 0.4% by weight of vinegar vinegar using herbs collected from the mountain and field.

Then, the fermentation broth aged in the aging process was filtered to 300 mesh or more, and the fermentation broth was purified and sterilized.

(Comparative Example 1)

Prepared in the same manner as in Example 1, but was mixed with fermented soybean and sugar in a ratio of 1: 1 to ferment.

However, fermentation took place at about 120 ~ 150 days at room temperature, but the sugar content of the fermentation broth was not suitable for vinegar production.

(Comparative Example 2)

Prepared in the same manner as in Example 1, but fermented by mixing 70% by weight and 30% by weight of apples having a sugar content of 20 to 23%.

However, it was altered during fermentation.

(Comparative Example 3)

Prepared in the same manner as in Example 1, 65% by weight of seaweed, 35% by weight of apples were fermented at room temperature for 30 to 35 days, and secondary fermented by adding 20% by weight of sugar to the weight of the first fermented product.

However, it did not deteriorate at room temperature, but it took a maturation period of 8 to 9 months, and the fermentation broth at this time had a relatively low acidity with a pH of 1.1-1.3 degrees. I could only get.

(Comparative Example 4)

Prepared in the same manner as in Example 1, 60% by weight, 25% by weight of apples mixed with 15% by weight of oligosaccharides, added twice the purified water to the weight of the fermentation and maintained at a temperature of 20 ℃ primary fermentation for 10 days After fermentation for 30 days, 3% by weight of citric acid was added to the liquid phase of the first fermentation process. The fermentation was well and the fermentation broth obtained 70-80% by weight of the initial fermentation product.

However, the sugar content of the vinegar at this time is 12 to 14 degrees, but the sugar content is high, the pH is 0.8 to 0.9 low to obtain a satisfactory vinegar.

The oligosaccharides applied to the present invention are those in which monosaccharides have glycosidic linkages, and generically refer to sugars ranging from disaccharides consisting of two monosaccharides to ten sugars consisting of ten monosaccharides. Sucrose, maltose, lactose, etc. belong to, glycoproteins and glycolipids, the sugar component of most belongs to oligosaccharides.

In addition, oligosaccharide is also called a fructose small saccharide, and is a name used when classifying with the monosaccharide polysaccharide according to the length of the molecular chain. There exists a simple thing which consists of one type of constitution sugar, and a complex thing which consists of two or more types. There are many disaccharides that exist freely in nature, such as sucrose in sugarcane, amylase digestion of starch and maltose as raw material of malt, and lactose in mammalian milk. Glycoproteins and glycolipids whose reducing ends are bound to proteins or lipids also belong to oligosaccharides.

It also exists as a glycoside and also occurs by hydrolysis of polysaccharides. Cellobiose generated by hydrolysis of cellulose is a representative example. Some of the oligosaccharides more than trisaccharides have a common structure with the disaccharides well known. In particular, most of the oligosaccharides and gangliosides contained in the lactose include lactose or N-acetyllactosamine as a basic structure. N-acetyllactosamine can also be obtained from partial hydrolysates of glycoproteins.

Citric acid to be applied to the present invention is a polybasic carboxylic acid having a hydroxyl group and is contained as a free acid in seeds or juices of many plants. It is added to foods or used as analytical reagent or coagulation inhibitor.

Citrus is the Chinese name of citron citron, and is derived from citrus, citrus fruits such as lemon and unripe tangerine. The citric of the English name citric acid is derived from citrus, the Greek word citrus. Formula C6H8O7. Soluble in ethanol.

Crystallization in water also results in large rod-shaped crystals with one molecule of crystal water. When heated, it becomes anhydride, which has a melting point of 153 ° C. When the temperature is further raised, it becomes aconic acid at 175 ° C, and at high temperatures, itaconic anhydride or citraconic anhydride and acetone dicarboxylic acid, which are potential products, are produced.

In addition, when microorganisms are cultured using sugar as a substrate, citric acid accumulates in the culture solution, which is called citric acid fermentation. Several culture methods have been studied and now 90% of the world's total citric acid is produced by this fermentation method.

As part of the TCA cycle, citric acid plays an important role in metabolism of higher animals. It is also known to promote calcium absorption in the body. It is used as an analytical reagent in addition to adding to soda soft drinks or adding sourness to medicines or diuretic beverages. In addition, blood clotting requires calcium ions, and citric acid is used as a blood coagulation inhibitor because it traps calcium ions.

The strain of the apple or wild vinegar applied to the present invention is a genus of gram-negative aerobic bacteria, also called acetobacter. Breeds well on air-rich liquid surfaces. Usually short rods, but in some cases chained. Oxygen in the air is used to cause acetic acid fermentation, which converts the alcohol into acetic acid. Acetic acid bacteria are used to make malt vinegar, apple vinegar, brewed vinegar, alcohol vinegar, etc.

The seaweeds applied to the present invention contain a large amount of minerals (Table 1 and Table 2). Iron contains 10 times as much iron as seaweed, seaweed, and kelp, which is said to have the highest iron content among seaweeds. 6 times more potassium, 3 times more potato.

In addition, the seaweed has a high content of essential amino acids such as histidine, lysine, and valine, which are not synthesized in the body and must be consumed from the outside.

It contains various amino acids such as alanine and glutamic acid (Table 3).

TABLE 1

<Table 2>

TABLE 3 Amino Acid Analysis Table

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Hamcho is very salty as its name suggests. Salty tastes like bitter salt and not salty but salty and salty. When you eat salty things, you usually get thirsty, but the salt in the seaweed is not thirsty even if you eat a lot of salt. It is because the harmful substances are filtered out of the life contained in the seawater, and only the beneficial substances are concentrated. Therefore, the salt in the seaweed is more beneficial to life than any other salt.

Seaweed is very effective in eliminating stool and eliminating constipation. Various trace elements and enzymes in the seaweed remove the stool and break down the fat in the body to act to get out of the body. Enzymes concentrated in the seaweed break down the stool, a sticky waste material attached to the small intestinal wall in the human body, and release it out of the body. The seaweed is known to be very effective in treating obesity by not only decomposing and removing stool, but also dissolving triglycerides in the body [Sookmyung Women's University Food and Nutrition Cho Young-Sim, Kim Soon-Im, Han Young-Sil Improvement and relieve constipation cited in the paper].

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1 is a flow chart of the vinegar production step containing the vinegar of the present invention.

Claims (2)

Preparing a seaweed preparation step and an apple, which collects the high water content of the seaweed between June and August, washes it with drinking water 2-3 times, and removes soil and foreign substances; 50 to 65% by weight of selected seaweeds, 30 to 20% by weight of prepared apples, 20 to 15% by weight of oligosaccharides were mixed in a container, and the purified water was poured to the upper portion of the mixed with the oligosaccharides and the apples at a temperature of 18 to 22 ° C. Primary fermentation process for 7-10 days; At the end of the first fermentation process, the second fermentation process to put 2 to 3% by weight of citric acid relative to the liquid weight in the container and fermentation for 25 to 30 days at a temperature of 18 ~ 22 ℃; Maturing process further inoculating 0.2 to 0.5% by weight of apple vinegar, an apple vinegar strain made from apples relative to the weight of the fermentation broth obtained through the first and second fermentation, for 20 to 25 days at a temperature of 22 to 27 ° C .; The fermentation broth aged in the aging process is filtered through a filter mesh of 300 mesh filtered fermentation broth containing vinegar characterized in that the sterilization process after the purification. A vinegar containing hamcho, characterized in that prepared through the manufacturing process of claim 1.

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