KR101598291B1 - Fermented Ginseng Berry Liquor, Vinegar and Method for Preparation thereof - Google Patents

Abstract

The present invention provides fermented ginseng berry wine and a manufacturing method thereof. The manufacturing method of the fermented ginseng berry wine comprises: a step of adding a fermenting agent and water to hard-boiled rice, and then fermenting the mixture to obtain a first fermented material; a step of removing a solid matter from the first fermented material; and a step of adding a fermented ginseng berry solution to the first fermented material from which the solid matter is removed, and then secondly fermenting the mixture. Also, the present invention provides fermented ginseng berry vinegar and a manufacturing method thereof. The manufacturing method of the fermented ginseng berry vinegar comprises a step of injecting 0.5-2 wt% of acetobacter into 100 wt% of the fermented ginseng berry wine, and then fermenting the mixture. The fermented ginseng berry wine or the fermented ginseng berry vinegar in accordance with the present invention is fermented by adding the fermented ginseng berry solution, and thus has effects of removing the yeast odor, improving a flavor, and alleviating a hangover or a headache.

Description

FIELD OF THE INVENTION [0001] The present invention relates to fermented ginseng fruit, fermented vinegar,

The present invention relates to a fermented ginseng fruit, a ginseng fermented vinegar and a preparation method thereof, and more particularly, to a fermented ginseng fruit fermented with a ginseng fruit fermentation broth, Ginseng fruit fermentation vinegar and a process for producing the same.

Ginseng (Panax ginseng CA meyer) is a plant belonging to the genus Omega and Ginseng. It is known that ginsenoside, which is a typical active ingredient contained in ginseng, has various effects such as anticancer, immunity enhancement, blood pressure strengthening, blood glucose strengthening, antiinflammation and antioxidation . In addition, recently, polysaccharides contained in ginseng have anticancer, hypoglycemia, antiviral and antifungal efficacy, oligopeptides have anti-lipolytic ability, and phenolic compounds have antioxidant activity. Research on the development of foods and medicines is actively under way. However, studies on such efficacy and product development are mainly related to ginseng roots.

In ginseng fruit, ginsenoside components and contents, which are different from ginseng leaves, ginseng root, etc., are detected, and thus there is a difference in efficacy. In particular, Attele et al. (2002) reported that ginseng fruit contains more than three times the Re component, which is more effective in preventing diabetes and improving liver function than ginseng root. In addition, it is suggested that ginseng fruit can be used as a new research and product development material because it reveals that ginseng fruit extract can delay and improve skin aging by a mechanism different from ginseng root.

Although ginseng fruit has such excellent efficacy, it has been common practice in farmhouses to collect only the seeds of seeds after discarding the seeds of the ginseng fruit, As a result, the annual abandoned ginseng fruit reaches 3000 tons, and the developed ginseng fruit product is also used as a beverage, a cosmetic product (Korea Patent Publication No. 2008-0094540), a fermentation product (Korea Patent Publication No. 2013-0085576) 2008-0100661) and the like.

On the other hand, there is a growing demand for a medicinal fermentation product or vinegar having a special function, while having a unique taste and flavor by improving living standards and increasing consumers' desire for health food. In particular, ginseng has been widely used as a fermentation liquor for the purpose of easily ingesting the ginsenoside ingredient contained in ginseng. Recently, as consumer interest and related research of ginseng fruit have increased, The number of attempts to use it is also increasing.

In order to reflect this, Korea Patent No. 0927497 discloses a method for solving the problem that deep taste and fragrance are not obtained in a ginseng soup prepared by a conventional leach or diluted liquor production method, and a third fermentation process is performed to add a ginseng fruit extract before the first fermentation Korean Patent Laid-Open Publication No. 2013-0021619 discloses a method of preparing a traditional liquor by adding a ginseng fruit extract before the third fermentation after the third fermentation process.

However, since the method disclosed in the patent document requires a third fermentation process in order to obtain a unique flavor of ginseng, the production method is somewhat complicated, and flavor is not preferred by the public. In addition, the content of yeast added for saccharification of starch raw materials is high, so that yeast is produced in the fermented beans. As a result, there is a problem that the inherent taste and flavor of ginsenoside can not be sufficiently felt. In addition, the ginseng fermented soybean ginseng fermented soybean ginseng has not been able to solve this problem, although the polyacetylene ingredient contained in the ginseng fermented soybean may need to be improved for popularization by causing hangover and headache.

Accordingly, the present inventors have made intensive studies to develop a ginseng fruit fermented wine or a fermented vinegar having excellent efficacy but using ginseng fruit which has been mass-disused, and improving palatability through elimination of ginseng root, and also having an effect for eliminating hangover or headache. As a result, it was confirmed that the fermented juice and fermented vinegar having desirable physical properties and efficacy can be obtained when the fermented broth of ginseng fruit is sequentially added during the fermentation process by the fed-batch culture method and the yeast using the ginseng heat medium is used as the fermentation agent. Completed.

It is an object of the present invention to provide a method for producing a fermented vinegar or fruit juice of a desired quality of ginseng fruit without complicating the manufacturing process.

Another object of the present invention is to provide a fermented vinegar or a fermented vinegar which has a unique flavor of ginsenoside of ginseng and has low hangover or headache when it is consumed as a fermented wine.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

According to one aspect of the present invention, the present invention provides a method for producing a fermented food comprising the steps of adding fermentation agent and water to a rice cake and then fermenting to obtain a primary fermentation product, removing the solid product from the primary fermentation product, And a second fermentation step after addition of the ginseng fruit fermentation broth.

According to a preferred embodiment of the present invention, the ginseng fermentation broth used in the present invention is obtained by mixing ginseng fruit and sugar and fermenting for 12 to 60 months. In another preferred embodiment, And 0.1 to 5 parts by weight of the ginseng fermentation broth is added 2 to 5 times to 100 parts by weight of the primary fermentation product. According to a preferred embodiment, the ginseng fermentation broth is added to the primary fermentation product which has been removed from the solids at intervals of 24 hours to 72 hours.

According to another embodiment of the present invention, the fermentation agent used in the present invention is ginseng fruit nougat obtained by adding and fermenting ginseng heat medium to crushed cereals. In a preferred embodiment, the ginseng heating medium used in the present invention is a ginseng- The ginseng fruit, the ginseng fruit, the ginseng fruit, the ginseng fruit juice, the dried ginseng fruit, and the combination thereof. The yeast may further include a seedling, a pine needle, a mulberry, a lotus leaf or a combination thereof.

According to a preferred embodiment of the present invention, 60 to 80 parts by weight of wheat, 10 to 30 parts by weight of mung bean, and 10 to 30 parts by weight of mung bean are selected from the group consisting of rice, glutinous rice, barley, sorghum, corn, wheat, 5 to 15 parts by weight of a mixture is used.

According to another aspect of the present invention, there is provided a method for preparing a ginseng fermented vinegar comprising inoculating 0.5 to 4 parts by weight of acetic acid to 100 parts by weight of the ginseng fruit fermentation broth, followed by fermentation.

According to still another aspect of the present invention, there is provided a fermented ginseng fruit or ginseng fermented vinegar prepared according to the above method.

The features and advantages of the present invention are summarized as follows:

The method for producing ginseng fruit or fermented vinegar according to the present invention is a method for producing a ginseng fruit or fermented vinegar which is capable of simplifying the process and reducing the labor force, Vinegar can be obtained.

In addition, the ginseng fruit fermented liquor and the like of the present invention has a unique flavor possessed by the ginsenoside of ginseng, while Re, Rg ₂ And the ginsenoside component of the ginseng fruit can be easily ingested.

In addition, the ginseng fruit fermentation liquor of the present invention can utilize the ginseng fruit which has been abolished in the past and can contribute to the popularization of the ginseng fruit fermentation liquor with few hangover or headache.

1 is a flowchart illustrating a method for producing a fermented wine and fermented vinegar using ginseng fruit according to an embodiment of the present invention.

Hereinafter, the method for producing the ginseng fruit fermentation liquor and the ginseng fruit fermentation vinegar according to the present invention will be described in detail.

A technical feature of the present invention is to produce a ginseng fruit fermented liquor having a deep and unique flavor possessed by ginsenoside of ginseng without complicating the manufacturing process. The method of the present invention for producing the ginseng fruit fermented livestock according to the present invention comprises the steps of adding a fermenting agent and water to a rice cake and then fermenting to obtain a first fermented product, a step of removing solid matter from the first fermented product, Adding a ginseng fermentation broth to the fermented tea product, and then performing a secondary fermentation.

Here, the fermented beverage is a concept that is commonly used as a traditional beverage. In general, raw materials such as rice, glutinous rice, wheat, and barley are washed, boiled, and then ground or pulverized. After fermentation, the fermented product is mixed with water, Fermentation process. Accordingly, unless otherwise specified in the specification, a material, ingredient, process, and the like that have been conventionally used in the manufacture of fermented juice may be applied to the present invention and are included in the scope of the present invention.

The present invention basically involves two fermentations. First, the fermentation broth and water are added to the rice gruel, followed by primary fermentation at 20 to 25 ° C for 3 to 7 days to obtain a primary fermentation product. When the first fermentation product is obtained, the fermentation solution of the ginseng fruit can be added immediately to proceed the second fermentation, but preferably the solid is removed from the first fermentation product before adding the fermentation solution of the ginseng fruit. The process of eliminating solids is to remove or reduce the microorganisms and raw materials such as fungi and yeasts participating in the first fermentation process to slow down the fermentation process of glycation and alcohol and proceed with the fermentation by the yeasts and sugar substances contained in the ginseng fermentation broth So as to obtain a fermentation product of uniform quality. In the present invention, the process of removing the solid matter may be selected from a process of obtaining a liquid material by placing the primary fermentation product in a squeeze bag and pressing the liquid material, and then removing the precipitate after leaving the liquid material obtained by compression. It is possible to obtain better effects in the case of removing the yeast and reducing the hangover.

After removing the solids from the first fermented product, the ginseng fruit fermented product having a deep aroma and taste which can be produced only by the conventional fermentation process can be obtained by adding the fermented product of the ginseng fruit before the second fermentation. The addition of ginseng fermentation broth resulted in the formation of Re, Rg ₂ And the yeast can participate in the second fermentation process together with the first fermentation product.

The ginseng fermentation broth used in the present invention is obtained by mixing the ginseng fruit with sugar, preferably sugar, followed by fermentation for 12 to 60 months. The fermentation period for ginseng fruit fermentation is determined by determining sugar, yeast concentration, Re and Rg ₂ content, and so on, thereby affecting the overall flavor of the fermented soybean. Therefore, when the period is less than 12 months, the appropriate sugar and yeast concentration necessary for the second fermentation can not be obtained, and when the period exceeds 60 months, the useful component contained in the ginseng fruit is transformed into another component to reduce the content .

The second fermentation step of the present invention utilizes a fed-batch culture method to obtain a fermented juice having enhanced palatability of a consumer by controlling the intrinsic flavor of ginsenoside, the residual sugar required as a fermentation stock, and the alcohol concentration produced by the yeast desirable. Considering the antibacterial and decontaminating function of ginsenoside contained in the fermentation broth of ginseng fruit, when ginseng fruit fermentation liquid is added in an excessive amount, the ability of yeast to produce alcohol is weakened by the ginsenoside component, and sugar concentration is increased and sweetened This is because problems can arise.

Therefore, it is preferable that the ginseng fruit fermented liquor of the present invention is added in an amount of from 0.1 to 5 parts by weight, relative to 100 parts by weight of the primary fermentation product from which solids have been removed, 2 to 5 times, It is possible to obtain a desired quality ginseng fruit fermentation product by adding ginseng fruit fermentation solution at intervals of 24 hours to 72 hours. The number of additions and time interval of the fermentation broth of ginseng takes into consideration the yield that alcohol can be produced in an environment where yeast has proper sugar, and when the second fermentation proceeds under the above conditions, have.

The ginseng fermentation broth may be prepared by adding a pear extract or a fermentation broth for the purpose of shortening the secondary fermentation period and enhancing the preference degree through promoting the activity of the fermenting microorganism. In this case, the ginseng fruit is mixed with the sugar at a weight ratio of 1: 0.5 to 2, and then fermented for 3 to 5 months, and further fermented for 5 to 36 months after the fermentation of the fermented broth. The fermentation broth used in the present specification means a liquid obtained by mixing sugar at a ratio of 1: 1 on a weight basis and then filtering the solid content after fermentation for 6 months to 2 years in pot.

In the present invention, the fermentation agent used in producing the fermented soybean oil or the fermented vinegar of the present invention means a microorganism group that functions to decompose starch of cereals and produce alcohol through alcohol fermentation. . In the present invention, it is preferable to use ginseng fruit nougat obtained by adding and fermenting ginseng heat medium to cereals crushed with an fermentation agent, and yeast may be added together with yeast.

The reason for adding the ginseng heat medium in the production of the yeast in the present invention is that the uniform quality of the fermentation stock can be obtained as if the ginseng heat medium is administrated and the entry of the ginseng into the fermentation agent is prevented by preventing the propagation of the germs. It is also added for the purpose of obtaining a fermented juice with reduced efflorescence and good efficacy for hangover or headache relief. The ginseng thermal medium used herein is selected from the group consisting of ginseng fruit before crushing, seedless ginseng root, ginseng fruit fermentation, ginseng fruit pickling, dried ginseng fruit, and combinations thereof.

In addition to the ginseng heat medium, the ginseng fruit koji of the present invention may further comprise a ginseng heat medium, a pine needle, a mulberry, a long leaf or a combination thereof to enhance the fermentation efficiency by promoting the growth of fungi and yeast contained in the koji. to be.

The grains used in the ginseng fruit leaven determine the type of microorganism and determine the flavor of the fermented beverage. It is selected from rice, bean, mung bean, maize, jojoba, millet, wheat, mung bean, glutinous rice, oats, barley, Grains can be used, preferably 60 to 80 parts by weight of wheat, 10 to 30 parts by weight of mung bean, and 5 to 15 parts by weight of a mixture.

According to another embodiment of the present invention, in addition to producing a ginseng fruit fermentation product, in order to obtain a new value-added product, 0.5 to 4 parts by weight of Acetobacter is inoculated into 100 parts by weight of the ginseng fruit fermentation product, A method for producing vinegar is provided.

Acetic acid bacteria used in the present specification means a strain itself which alcohols are converted into acetic acid unless otherwise expressed. However, acetic acid bacteria inoculated to produce ginseng fruit fermentation vinegar have a concept that includes the mass- to be. In the present invention, the fermentation used for producing the fermented vinegar means a static fermentation method or an aeration fermentation method. When the fermentation is maintained for 3 to 4 days or more at 30 to 40 ° C, As a result, ginseng fruit fermentation vinegar to which 3 to 5% of acetic acid is added in the whole solution can be obtained.

In addition, a variety of fermented vinegar suitable for consumers' preferences can be prepared by mixing and aging fruit extracts such as plum extract and grape extract with ginseng fruit fermentation vinegar.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood that both the foregoing general description and the following detailed description of the present invention are illustrative and explanatory and are not intended to limit the scope of the present invention. It will be self-evident.

< Example >

Production of ginseng fruit fermentation broth

The ginseng fruit purchased from Ansung ginseng cultivation farm was washed and dried, and then it was placed in Onggi with an equal weight of sugar and sealed with an airtight auxiliary cover. Onggi prepared a ginseng fruit fermentation broth for more than one year while maintaining the proper fermentation temperature of 20 ~ 25 ℃.

Example  1: Manufacture of ginseng fruit juice

The rice was cleaned and washed in water for 2 hours, and then the rice was placed in a sieve for about 1 hour to remove water from the rice. Then the rice was put in a steamer, heated with steam, and completely cooked.

On the other hand, wheat, mung bean and jam, which are cereals, were roughly crushed and mixed at a weight ratio of 70:20:10. Then, water corresponding to 30 parts by weight of 100 parts by weight of whole grain was added and kneaded in a kneaded state. Thereafter, the dough was put into a nuruk mold on which pine needles, mulberry, and lotus leaves were placed, and was stored and dried at 20 to 35 ° C for 7 days to complete the koji.

Then, 5 parts by weight of yeast and 1 part by weight of yeast were added to the rice cake, and water was added thereto, followed by primary fermentation for 5 days. Then, the obtained primary fermentation product was placed in a sack and pressed to obtain a liquid product, which was then allowed to stand to remove the precipitate.

5 parts by weight of the fermentation broth of ginseng was added to 100 parts by weight of the primary fermentation product from which the solid matter was removed, and then the fermentation broth of ginseng fruit was prepared by secondary fermentation and aging for 3 to 12 months.

Example  2-5: Preparation of ginseng fruit juice

The ginseng fruit juice was prepared by the method of Example 1 except that 5 parts by weight of the crushed ginseng fruit in which 100 parts by weight of whole grain was removed from the whole grain in the preparation of the yeast and 25 parts by weight of water was added thereto, (Example 2-4).

In addition, the ginseng fruit fermentation broth was added sequentially to the primary fermentation product in which solids were removed, while adjusting the addition amount, the number of times, and the intervals as shown in Table 1 to prepare a ginseng fruit fermentation product.

Comparative Example  1-6: Preparation of ginseng fruit juice

 In Comparative Example 1, the ginseng fruit extract was added instead of the ginseng fruit fermentation solution according to the method described in Korean Patent Laid-Open Publication No. 2013-0021619, and the fermentation was carried out. In Comparative Examples 2 and 3, the ginseng fruit fermentation liquor was prepared by the method of Example, and the ginseng fermentation liquor was added without removing the solids from the first fermentation product, followed by the second fermentation immediately. In the case of Comparative Example 4-6, the ginseng fermentation broth was added according to the fed-batch method of the present invention, and the addition amount, the number of times, and the interval were performed under different conditions as shown in Table 1.

[Table 1]

Sensory evaluation

The results of this study were as follows: 1) The best sensation of ginsenoside, sweetness, sweetness, overall acceptability, and hangover headache relief was the best among 20 trained sensory test agents. The sensory evaluation was carried out using the 7-point symbol scale method (Stone & Sidel. Stone evaluation practices, Academic press Inc., New York, USA, p45., 1995).

[Table 2]

From the results shown in the above Table 2, it can be seen that the ginseng fermented wine produced according to the preparation method of the present invention has a distinctive effect as compared with the conventional product or the comparative example in overall acceptability and hangover or headache relief.

The intrinsic flavor due to the ginsenosides of ginseng or ginseng fruit is similar to that of Comparative Example 1 in that the embodiments of the present invention have similar preferences to those of Comparative Example 1, even though the process of the present invention is simple, Level flavor can be reproduced. Comparing Examples 1 and 2, Example 1 and Comparative Example 2, and Example 4 and Comparative Example 3, it can be seen that when the process of removing the solid matter from the primary fermentation product using the ginseng fruit nougat of the present invention It can be seen that it is effective for removing the koji. The addition of ginseng fermentation broth also affected the tenderness and overall acceptability according to the addition amount, addition frequency and addition interval. These results suggest that the addition of ginseng fermentation broth affects the yeast activity and differentiates residual sugar and alcohol concentration.

In addition, when drinking the ginseng fruit juice of the present invention, it was found that there was less hangover or headache occurrence than the existing ginseng fruit juice or ginseng fermented juice. This is comparable to that of Comparative Example 1, It can be expected that the effect is obtained by performing the process of using the yeast of the fruit or removing the solids from the primary fermentation product.

Manufacture of ginseng fruit fermented vinegar

The ginseng fruit fermented vinegar was prepared by inoculating 1 part by weight of acetic acid with 100 parts by weight of the fermented ginseng fruit of Example 4, which had the highest score in the overall preference degree, followed by aeration and fermentation at 30 DEG C for 4 days. Here, rice bran was placed in a container, and the inlet was closed with a cloth, and the resulting herb was obtained by direct fermentation at 30 ° C for 40 to 60 days.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the present invention. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (9)

Adding an fermentation agent and water to the rice cake, and then fermenting to obtain a first fermented product;
Removing the solids from the primary fermentation; And
Adding a ginseng fermentation broth to the primary fermentation product from which the solids have been removed, and then performing secondary fermentation,
Wherein the ginseng fruit fermentation broth is obtained by mixing ginseng fruit and sugar and then fermenting for 12 to 60 months, wherein 0.1 to 5 parts by weight, relative to 100 parts by weight of the primary fermentation product from which the solid is removed during the secondary fermentation, Wherein the fermentation broth is added 2 to 5 times. delete [Claim 7] The method according to claim 1, wherein the ginseng fermentation broth is added to the primary fermentation product after removal of the solids at intervals of 24 hours to 72 hours. [Claim 7] The method according to claim 1, wherein the fermentation agent is ginseng fruit leaven obtained by adding and fermenting ginseng heat medium to crushed cereals. [Claim 5] The method of claim 4, wherein the ginseng heating medium is selected from the group consisting of ginseng fruit before crushing, crushed ginseng fruit with removed seeds, ginseng fruit fermentation, ginseng fruit pickling, dried ginseng fruit and combinations thereof, , A lotus leaf, or a combination thereof. 5. The process according to claim 4, wherein the cereal is a mixture of 60 to 80 parts by weight of wheat, 10 to 30 parts by weight of mung bean, and 5 to 15 parts by weight of the mixture. A process for producing ginseng fermented vinegar, comprising the step of inoculating 0.5 to 4 parts by weight of acetic acid to 100 parts by weight of the ginseng fruit fermented bean ginseng produced according to any one of claims 1, 2, 3, 7. A fermented ginseng fruit according to any one of claims 1 to 6. A fermented vinegar of ginseng fruit prepared according to the method of claim 7.

Images