KR101614940B1 - Making method of natural fermentation vinegar utilizing loquat - Google Patents

Abstract

Provided is a preparation method of naturally fermented vinegar comprising loquat as a main component, by using leaves and fruits from a loquat tree. More particularly, the preparation method comprises: a natural yeast preparation step for preparing natural yeast using whole wheat; a naturally fermented wine preparation step for preparing naturally fermented wine using the natural yeat obtained from the natural yeast preparation step; and a loquat vinegar preparation step for mixing and fermenting the naturally fermented wind with leaves and fruits from a loquat tree. In the present invention, vinegar is fermented using a conventional vinegar fermentation process and thus has can have beneficial effect of a conventional vinegar along with efficacy which loquat fruits have such as anticancer efficacy and pain relief efficacy. Therefore, the vinegar comprising loquat prepared according to the present invention can provide excellent efficacy in aspects of functional health foods in comparison to having a drink obtained by simply brewing the leaves or fruits.

Description

TECHNICAL FIELD [0001] The present invention relates to a natural fermented vinegar,

The present invention relates to a method for producing a natural fermented vinegar based on a non-edible pea, which is produced by using the leaves and fruits of Bicus species.

Vinegar is a sour liquid containing acetic acid (or acetic acid) made by fermenting main raw materials such as grains, starches, and grains rich in sugars, starches, and liquors. It has been used as a very important seasoning for food since it enriches the taste of food , Synthetic vinegar using glacial acetic acid has been widely used instead of natural vinegar, which has a complicated brewing process and a long manufacturing period. However, since the harmfulness of human body has been revealed, most of the vinegar is used in recent years.

Vinegar contains acetic acid, citric acid, amino acid and succinic acid and more than 60 kinds of organic acids. It plays a role as a promoter to help absorption of various nutrients such as vitamins and minerals, and has excellent effects of preventing obesity and lowering cholesterol Recently, vinegar is not simply used as a seasoning for food, but vinegar drinks that are diluted or diluted with water for health food and beverage are widely distributed and sold on the market.

Various methods for producing vinegar that provide beneficial effects to human body are disclosed in the prior art, and Korean Patent Publication No. 2009-0036366, for example, discloses a fermented vinegar having excellent antioxidant activity using blueberry and apple as raw materials A method for producing the fermented vinegar and a technique for producing a beverage containing the fermented vinegar are disclosed. Korean Patent Laid-Open Publication No. 2011-0023401 discloses a method for producing a fermented vinegar having improved antioxidation ability using yacon as a raw material and a drink using the fermented vinegar have.

On the other hand, the name of the peach tree is similar to that of the peach tree, which is a traditional Chinese musical instrument, and its leaves are native to southern provinces such as Jeju and Jeollanamdo.

Beetta contains a lot of cleansing glycosides called amigallin (B17), and it is necessary to be careful because eating amylgalline gypsum is destroyed when it eats much, and poisonous hydrogen cyanide hydrogen (cyanogen) is produced.

However, the Korean Journal of Medicinal Crop Science has proven its efficacy in the study of cancer cell specificity against the anticancer effect of Biparanthus japonicus. In addition, the demand for Biwa has been reexamined in various media.

The conventional method of producing vinegar does not provide any technology for producing a fermented vinegar based on the fruit and leaves of Biwa tree. In particular, the technology for providing a fermented vinegar beneficial to the human body by using an anticancer , It is expected that a new type of fermented vinegar based on Vipa will be developed and widely distributed. In addition to this, it is expected that a new income can be expected to be generated by a farmer, and the beneficial effects of Vip Vinegar can contribute to the promotion of public health. There is a need for continuous research and development so that a variety of methods can be exploited to more effectively utilize the beneficial effects of these peptides on the human body.

KR 10-0911108 B1 (July 30, 2009) KR 10-2011-0023401 A (2011.03.08.)

The present invention is based on a non-antioxidant non-antioxidant, but when a non-antioxidant called amygdalin (vitamin B17 is a scientific name) is incorporated into a gastrointestinal tract, it forms a hydrogen cyanide compound, It is an object of the present invention to provide a fermented vinegar so as to eliminate the risk that it may have an effect.

On the other hand, other unspecified objects of the present invention may be further considered within the scope of the following detailed description and easily deduced from the effects thereof.

In order to solve the above problems, the present invention provides a method for producing a fermented vinegar,

Washing and dipping, dewatering, boiling in rough-milled whole wheat flour, mixing water cooled at room temperature, kneading, kneading the leavened yeast with a lotus leaf for 2 weeks, peeling the lotus leaf and drying it completely; A step of preparing a natural fermented beverage using the natural yeast obtained from the step of producing the natural yeast; And the step of preparing the non-fermented vinegar by fermenting the natural fermentation liquor by mixing the fruit of the Biwa tree or the fruit and leaf of the Biwa tree.

Also, in the step of producing the natural fermented liquor, the fermented rice flour is made by using brown rice rice, rice wine or glutinous rice, or rice flour fermented with rice. The natural fermented liquor is prepared by mixing lactic acid, And a process for producing the vinegar vinegar.

According to the concrete means for solving the above-mentioned problems, the non-vinegar vinegar provided in the present invention is a high-quality fermented vinegar produced in a conventional manner, and is a traditional fermented vinegar, It is fermented by the fermentation method, and it has the anticarcinogenic effect and the pain relieving effect of the loquat fruit together with the beneficial effect of the conventional vinegar. Therefore, not only the function of the seasoning which adds the flavor of the dish but also the health improvement and the pharmacological effect There is an advantage in that vinegar can be provided.

1 is a block diagram showing an embodiment of a method for producing a natural fermented vinegar based on a non-beating wave according to the present invention

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may obscure the subject matter of the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram showing an embodiment of a method for producing a natural fermented vinegar based on a nonwoven fabric according to the present invention, A) a step of producing natural koji using a natural fermentation method, and B) (C) a step of preparing a non-vinegar vinegar, wherein the non-vinegar vinegar is fermented by blending a natural non-fermented beverage into a natural fermentation product, and the manufacturing process will be described in detail.

A. Natural Nuruk Manufacturing Step

Natural yeast is produced using whole wheat.

To remove impurities and foreign substances contained in the prepared whole wheat flour, the flour is washed with water and cleaned. The washed rice is immersed in water for about 5 hours to contain water.

The wheat dipped in water is put on the sieve, the water is removed for 3 hours, and then roughly grinded, the preparation of the material for preparing the yeast is completed.

In order to knead the whole wheat as described above, boiled and cooled water is prepared. The blending ratio of whole wheat and water used for kneading is set to about 5: 1 on a weight basis so that the dough can be packed tightly.

Mix water with wheat flour gradually to increase the viscosity gradually. After kneading, the mixture is kneaded using a nuruk ring and thinned and hardened.

The firmly kneaded yeast is wrapped in a lotus leaf soaked in a soft scent of the lotus leaves, fermented for 2 weeks in a cool place. During the first week, open the lotus leaf every day so that moisture can evaporate.

After peeling the leaves for 2 weeks, peel the leaves out completely and let them dry for about 20 days and mature for 3 months. Then, the natural yeast is made to produce vinegar vinegar.

B. Natural Fermented Juice Manufacturing Step

The natural koji prepared as described above is used as an fermentation product for producing a natural fermentation product as described below, and a method for producing a fermentation product using natural koji will be described with reference to the following examples.

(1) Production process of fermented rice using brown rice

Brown rice is one of the easiest grains available in Korea with rice stocks. It is rich in essential nutrients such as essential amino acids, fiber, and vitamins contained in brown rice, as well as organic acids and amino acids produced by fermentation. Is widely used in making.

The process for producing a natural fermented beverage to obtain vinegar using such brown rice is as follows.

1) Step to increase brown rice

To remove impurities and foreign matter in brown rice rice, wash it thoroughly in water, and immerse it in water for about 12 hours so that washed rice brown rice contains enough water.

Rinse rice with brown rice called water and drain it for about 1 hour. Then, steam it for 40 minutes using a pot, turn off the heat, and heat it for 20 ~ 30 minutes.

When the steam is completely cooled down to 30 ° C at normal temperature, the next step is ready.

2) Mix step with hot pepper and yeast

A) Nuruk prepared in the step of producing natural nuruk is milled and sufficiently stirred with the above rice brown rice.

3) Fermentation vessel immersion step

Brown rice with boiled rice mixed with boiled water is boiled and put in a jar and covered with water cooled to room temperature. The mixing ratio of the material to be fed into the fermentation vessel is set to a ratio of brown rice: koji: living water = 2: 1: 4.5 weight ratio.

4) Stage of fermentation

Brown rice, which is mixed with water in the jar, is made by fermenting soybean microorganism that produces ethanol while decomposing starch of brown rice.

The temperature of the fermentation vessel in which the fermentation takes place is maintained at 25 to 30 degrees, and after 2 to 3 days, the pot is slightly opened and brought into contact with the air, and filtration is performed after 6 to 12 days.

The filtered liquid is shaken or stirred at least twice a day for about 30 days so that the bacteria in the air can easily be grafted so that natural fermentation can be smoothly performed.

After that, the jar is sealed and spontaneously fermented for 8 months to obtain a clear brown rice fermented wine.

(2) Process for manufacturing fermented beverage using glutinous rice

1) Stage of glutinous rice cake growth

Pour water into glutinous rice, wash once, fill with water and whisk 100 times to wash away.

Rinse the rice with flowing water and wash until clear water comes out.

The glutinous rice which has been subjected to the washing process as described above is immersed in water for about 3 hours to contain water, and then the glutinous rice called water is removed from the jar and the water is drained for about 1 hour.

Steam for 40 minutes using a hot pot, turn off the heat and heat for 20 ~ 30 minutes. When the steam is completely cooled down to 30 ℃ below normal temperature, the next step is ready.

2) Preparatory stage

A) 6kg of yeast is prepared by boiling water, and it is immersed in 20 liters of water cooled at room temperature for 7 hours (5 hours in summer), and the yeast residue is filtered through the filter net.

3) Mixing the rice cake with the fermentation vessel

The prepared rice gruel prepared in the above process is thoroughly mixed with glutinous rice gruel for about 10 minutes and placed in a fermentation vessel. The mixing ratio of the material to be fed into the fermentation vessel is set to a weight ratio of glutinous rice: koji: living water = 10: 3: 10.

4) Stage of fermentation

The temperature in the fermentation vessel is maintained at 25 to 30 degrees, and after natural fermentation, it is filtered after 10 days to obtain a glutinous rice wine.

(3) Production process of fermented rice using rice

1) Entry step

2kg of entering the fermentation vessel, 2.4kg of the living water and 10g of the yeast are mixed evenly, it is naturally fermented for 2 ~ 3 days at the temperature of 25 ~ 30 ℃ and stirred every day.

Nuruk is made of rice and can be obtained from a brewery.

2) Preparatory stage

A) 200 g of yeast is prepared by boiling water and dipped in 1 liter of water cooled to room temperature for 7 hours (5 hours in summer).

3) Stage of rice cake rice increase

4kg of rice is cleaned with water, and the washed rice is immersed in water for about 3 hours to contain water.

Put the glutinous rice, called water, in a teapot, drain it for about 1 hour, put it in broad bean, steam it with steamer or shiru, steam for 40 ~ 50 minutes from the start of steaming, turn off the heat and steam for 20 ~ 30 minutes .

When the steam is completely cooled down to 30 ° C at normal temperature, the next step is ready.

4) Mixing the rice cake and the soup into the fermentation vessel

The soup and rice prepared in the above process are put into a fermenter and 3 liters of water is put into the fermenter.

5) Strawberry fermentation stage

The temperature in the fermentation vessel is kept at 25 ~ 30 degrees, natural fermentation is applied 60 days later, and the fermented product is aged for 35 days to obtain fermented rice flour.

C. Preparation stage of vinegar vinegar

The natural fermented liquor obtained through the steps (1), (2), and (3) of the above B. natural fermentation liquor is blended with the fruit of the Biwa tree or the leaf and the fruit together for secondary fermentation. In order to obtain vinegar with good quality and flavor, the fermented bean can be prepared until June when harvest time of pea is harvested. The pea fruit and loquat leaf should be harvested from mid June to early July.

The method for preparing the non-vinegar vinegar using the natural fermented beverage thus prepared will be described in more detail with reference to the following examples.

(1) Production process of non-vinegar vinegar using Vipa leaf and loquat fruit

1) Material washing and drying step

Wash harvested loquat fruit and leaves with flowing water. In particular, loquat leaves are washed by brushing the back side of the hair or by putting them in a black plastic bag with water and sealing them, then putting them overnight so that the hairs on the back side of the loquat leaves are completely washed away and then dried for two days in the shade.

2) Natural fermented wine, loquat fruit, loquat leaf blend stage

B) The natural fermented wine prepared by the fermentation process of natural fermented liquor is mixed with dried peach fruit and loquat leaf in a weight ratio of 30: 20: 1 and placed in a fermentation vessel.

3) Step of producing non-fermented beverage

The fermentation vessel is covered with cotton and then fermented naturally in a cool shade for one year.

At this time, the cleansing glycosides of amygdalin (B17) contained in the loquat are removed by the alcohol produced through the natural fermentation, and the beneficial effect of the loquat is further increased as the fermentation progresses.

When the fruit and leaves are all settled, only the non-fermented wine is filtered.

4) herb blending and fermentation step

In the above process, 20% weight ratio of vinegar preculture is mixed with the 80% weight ratio of non-fermented fermented milk filtered, and the fermented product is covered with cotton to pass through air.

5) Fermentation stage

After being fermented for 6 months after being covered with a cotton swab, the fermentation vessel is covered with a lid and sealed and aged for 3 years to complete the non-fermented vinegar provided in the present invention.

(2) Process of manufacturing vinegar vinegar using loquat fruit

In the process described above, only the fruit is harvested instead of the loquat leaf to prepare the loquat vinegar.

The harvested loquat is washed and dried, and then the natural fermentation liquor obtained in the above B. natural fermentation liquor production step is mixed at a weight ratio of 2: 1 to 3: 1 to the fermentation vessel.

If you use only the loquat fruit, it is faster than the loquat leaf. Therefore, if you mature for 30 ~ 40 days after mixing with the fermentation liquor, the flavor and aroma will be more sour and the turbidity will be clearer.

While the present invention has been described in connection with what is presently considered to be the most practical embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the invention. Accordingly, the scope of protection of the present invention is not limited to the above-described embodiments, but the scope of the claims of the following claims and the scope of protection from these techniques to equivalent technical means should be acknowledged.

Claims (6)

Washing and dipping, dewatering, boiling in rough-milled whole wheat flour, mixing water cooled at room temperature, kneading, kneading the leavened yeast with a lotus leaf for 2 weeks, peeling the lotus leaf and drying it completely;
A step of preparing a natural fermented beverage using the natural yeast obtained from the step of producing the natural yeast;
Preparing a non-vinegar vinegar, which is obtained by fermenting the natural fermentation product by mixing fruit and leaves of a non-bean tree including seeds,

Wherein the natural fermented beverage producing step comprises:
Brown rice rice is washed, dipped, and dehydrated through a process of steamed rice bran and boiled rice gyojil step; A step of mixing the rice husk and the yeast with the natural rice koji pulverized with the natural rice koji and stirring at a weight ratio of 2: 1; A fermentation vessel immersing step of mixing the mixture of horse mackerel and leaven, boiling water and water cooled at room temperature in a mixing ratio of 1: 1.5 by weight, and filling the fermentation vessel with a lid; And a step of fermenting the fermentation broth at a temperature of 25 to 30 degrees in a fermentation vessel to obtain a brown rice fermentation broth,
10 kg of glutinous rice is washed, dipped, and dehydrated, and then steamed and steamed; 6 kg of natural yeast, 20 kg of water cooled at room temperature by boiling water, immersed in water for 5 to 7 hours, A step of mixing rice gruel and rice gruel into a fermentation vessel and stirring the rice gruel; And fermenting the fermented rice in a fermentation vessel at a temperature of 25 to 28 degrees to obtain a fermented rice wine,

The non-vinegar-
Washing and drying the material to remove the hairs on the back side of the harvested loquat leaf, washing with the fruit and drying;
A mixing step of mixing the loquat fruit including the seed and the loquat leaf in a weight ratio of 30: 20: 1 into a fermentation vessel;
The step of producing the non-fermented fermented soybeans by fermenting the fermentation vessel in a cool shade for one year by covering with cotton;
Mixing and fermenting the herb by mixing the vinegar herbaceous herb 20% by weight in the 80% by weight of the non-fermented soybean oil obtained in the above step, and allowing the mixture to be fermented for 6 months;
And a fermentation aging step of aging the fermentation vessel for 3 years with a lid sealed and sealed in a fermentation vessel. delete delete delete delete delete

Images