KR101256352B1 - Vinegar manufacturing method using brown root - Google Patents

Abstract

PURPOSE: A method for making vinegar using Pueraria Radix juice is provided to make the vinegar which can relieve fatigue and increase appetite and metabolism, and to prevent osteoporosis. CONSTITUTION: A method for making vinegar using Pueraria radix juice comprises: a step of washing Pueraria radix(S100); a step of cutting the washed Pueraria radix(S200); a step of steaming the cut Pueraria radix(S300); a step of pulverizing the steamed Pueraria radix(S400); a step of pressing the pulverized Pueraria radix(S500) to obtain the Pueraria radix juice; a step of adding pueraria starch, nuruk(fermentation starter), or sugar water, and firstly fermenting the mixture(S600); a step of adding yeast, and secondly fermenting(S700); and a step of removing floating materials from the obtained product, and aging the product for 3 or more months(S800). [Reference numerals] (S100) Step of washing Pueraria radix; (S200) Step of cutting the Pueraria radix; (S300) Step of steaming the Pueraria radix with vapor; (S400) Step of pulverizing the steamed Pueraria radix; (S500) Step of pressing to extract Pueraria radix juice; (S600) Step of mixing pueraria starch and nuruk(fermentation starter) into the Pueraria radix juice and firstly fermenting; (S700) Step of adding yeast and secondly fermenting; (S800) Step of aging;

Description

Vinegar Manufacturing Method Using Brown Roots {.}

The present invention relates to a method for producing vinegar using the root extract of the root of the root and steamed from it.

The prior art related to the rooting fermented product and the manufacturing method thereof is "fermented product containing the phytoestrogens of no concentration and its manufacturing method" (Korean Patent Application No. 2011-27040), "fermented product of the root extract and the same Containing a composition for preventing or treating osteoporosis "(Korean Patent Application No. 2005-127922), as shown in Fig. 1, after treating alpha amylase to a powder of 얻어, obtained by treating transglucosidase or maltonogenic amylase Food containing an enzyme hydrolyzate of "za" containing 0.01 to 1.0 w / v% of purine and 4 to 20 w / v% of oligosaccharide consisting of 2-8 glucose molecules; Compositions and preparation methods thereof "(Korean Patent Publication No. 2010-22790), and the like. In addition, the method of making wine is widely known. However, since there is no specific technique for the method of manufacturing vinegar using the root, I would like to propose a technique for this.

It seems that a technique for producing vinegar using the root extract of pulverized roots after steaming the roots has not been found in the prior art, and to provide a method for manufacturing vinegar using the roots suggesting a specific method.

Vinegar manufacturing method using the root of the present invention is as follows.

Root cleaning step; Washed cut root step; Steaming the cut roots; Grinding the steamed roots; Extracting the juice by compressing the pulverized root; First fermentation by mixing the starch and koji or sugar water with the extracted root juice; Secondary fermentation by adding yeast; After filtering the suspended solids three months or more; characterized in that comprises a.

The vinegar according to the present invention has no effect on taste and when the fatigue is accumulated, it has the effect of eliminating fatigue. After working normally, a large amount of lactic acid will accumulate in the body as evidence of the loss of physical strength. Drinking vinegar will break down the lactic acid, which is the main culprit of fatigue.

In addition, as a health food using 칡 rich in phytoestrogens, it is particularly effective in preventing osteoporosis, and is also effective in removing hangovers and improving allergy symptoms. It also has the effect of blood purification, which promotes metabolism and cleanses flesh and blood.

1 is a flow chart of a vinegar manufacturing method according to the prior art
Figure 2 is a flow chart of vinegar manufacturing method using the root according to an embodiment of the present invention

Hereinafter, with reference to the accompanying drawings will be described in detail a preferred embodiment of the vinegar production method using the root of the present invention.

Figure 2 is a flow chart of a vinegar manufacturing method using the root according to an embodiment of the present invention. As shown in Figure 2, the vinegar manufacturing method using the reeds according to an embodiment of the present invention, the reeds washing step to wash the reeds in water (S100); Reed cutting step (S200) for cutting the washed reeds; Steaming the cut root with steam (S300); Grinding the brown root steamed with the steam using a predetermined grinder (S400); Compressing the pulverized roots to extract the roots of the roots (S500); First fermentation by mixing the extracted starch juice with starch and yeast 0.5 to 1.5 parts by weight, and 0.5 to 1.5 parts by weight of yeast with respect to 1 part by weight of the root juice (S600); Adding yeast to secondary fermentation (S700); It characterized in that it comprises a; step of aging for three months or more at 25 degrees Celsius to 30 degrees Celsius after filtering the suspended matter produced during the secondary fermentation. For reference, when the temperature is 25 degrees Celsius or less in the aging step (S800), the ripening is slow, if the temperature is more than 30 degrees Celsius too high or there is a problem of rest or damage.

In the root cutting step (S200), the root is preferably cut to about 3cm to 5cm to facilitate handling. In addition, the steaming time in the step of steaming the roots with steam (S300) is preferably 30 minutes to 2 hours in consideration of the economics and effects. In addition, the period of the primary fermentation step (S600) is preferably 2 days to 7 days at room temperature, the amount of yeast added in the secondary fermentation step (S700) is the fermentation product of the primary fermentation step (S600) 0.001 to 0.02 parts by weight per 1 part by weight is preferred, and the period is preferably 10 days to 30 days.

When mixing the starch juice with the starch juice, it is preferable to add 0.001 parts by weight to 0.01 parts by weight of licorice juice, which is steamed and crushed and extruded by steaming with respect to 1 part by weight of the root juice, wherein the licorice is cut into a predetermined size like the root root. After steaming with steam and crushed using a grinder, the process of extraction by compression. For reference, when the amount of licorice to be added is less than 0.001 parts by weight licorice relative to 1 part by weight of the root of the juice, the efficacy of licorice is too small, the sweetness of licorice when 0.01 parts by weight or more of licorice relative to 1 part by weight of the root There is this too strong issue.

On the other hand, it is preferable to add at least one of the barberry fruit and wolfberry in order to increase the sugar content when mixing the starch into the root juice, the amount of the barberry fruit, wolfberry to add the amount according to the consumer's preference You will need to adjust.

In the first fermentation step (S600), the mixture composition using sugar water instead of yeast, 0.5 to 1.5 parts by weight of starch starch and sugar water to 1 part by weight of the root of the roots of the extracted root juice, sugar water Primary fermentation may be performed by mixing 1-3 parts by weight.

In addition, instead of adding yeast in the secondary fermentation step (S700) it may be added to the acetic acid bacteria.

It will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention as defined in the appended claims. It is self-evident to those who are engaged.

Claims (6)

In the vinegar manufacturing method using the root,
Reed cleaning step to wash the reed in water (S100); Reed cutting step (S200) for cutting the washed reeds; Steaming the cut root with steam (S300); Grinding the brown root steamed with the steam using a predetermined grinder (S400); Compressing the pulverized roots to extract the roots of the roots (S500); First fermentation by mixing the extracted starch juice with starch and yeast 0.5 to 1.5 parts by weight, and 0.5 to 1.5 parts by weight of yeast with respect to 1 part by weight of the root juice (S600); A second fermentation step (S700) by adding yeast at 0.001 to 0.02 parts by weight based on 1 part by weight of the fermentation product of the first fermentation step (S600); Vinegar manufacturing method using the rooting, characterized in that comprises; step (S800) after filtering the suspended solids produced during the secondary fermentation for at least 3 months at 25 degrees Celsius to 30 degrees Celsius (S800) The method of claim 1,
The steaming time in the step of steaming the roots with steam (S300) is a vinegar manufacturing method using the roots, characterized in that 30 minutes to 2 hours delete The method of claim 1,
Method of producing vinegar using reeds, characterized in that the addition of 0.001 parts by weight to 0.01 parts by weight of crushed and extruded liquor juice after steaming with steam based on 1 parts by weight of the roots juice The method of claim 1,
In the first fermentation step (S600), the mixture composition using sugar water instead of yeast, 0.5 to 1.5 parts by weight of starch starch and sugar water to 1 part by weight of the root of the roots of the extracted root juice, sugar water 1 to 3 parts by weight of vinegar manufacturing method using the roots characterized in that the fermentation by mixing The method of claim 1,
Method for producing vinegar using reeds, characterized in that to add at least one of the barberry fruit, wolfberry to increase the sugar content when mixing the starch in the root

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