KR101620696B1 - Method for manufacture of fuctional Vinegar having red Onion and Allium Senescens and Dropwort - Google Patents

Abstract

The present invention relates to a method for producing vinegar containing red onion, dumpling leek, and parsley. The present invention relates to a process for preparing red onions, dumé leeks and parsley, mixing the red onions and the dumpling leeks with organic sugar weights, respectively, after fermentation for about 3 months, filtering the parsley and organic sugar for about 4 months Fermenting the fermented product, filtering the mixture after fermentation, and adding 0.4 to 0.6 part by weight of yeast to the mixture obtained by mixing red onion, dumpling leek, parsley and organic sugar, respectively, 45 to 55 parts by weight of red onion, 17 to 23 parts by weight of parsley and 27 to 33 parts by weight of dumigusu leu, respectively, and 68 to 72 parts by weight and 28 to 32 parts by weight of herbicide are mixed And performing acetic acid fermentation.
INDUSTRIAL APPLICABILITY The present invention has an effect of improving hepatic function and is effective for preventing hepatitis and the like, relieving fatigue, absorbing digestion, relieving hangovers, and being very useful for maintenance and promotion of health.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for manufacturing a vinegar containing red onion, dumpling leek, and parsley,

The present invention relates to a method for producing vinegar containing red onion, dumpling leek and parsley, and more particularly to a method for producing vinegar which is beneficial to health.

Vinegar is used not only for the seasoning of all foods with salt but also as a raw material for pickles, mayonnaise, ketchup and sauces. Vinegar is classified into synthetic vinegar produced by using glacial acetic acid, water, spices, and coloring materials and vinegar produced by fermentation of alcohol with acetic acid. In Korea, synthetic vinegar Were mainly produced and consumed. Since then, the production of brewed vinegar using cereals, fruits, and alcohol has been made full-fledged due to the improvement of the economy level. Recently, it has been consumed as an important seasoning in the diet instead of synthetic vinegar which is reported to be harmful. Furthermore, recently, the health promotion effect including the metabolism control function has been reported, and the trend of the vinegar diversification and quality is remarkable.

With the improvement of the level of eating habits, vinegar has been widely regarded as a health food beyond the range of seasoning, and its typical example is the appearance of vinegar-containing beverages. Vinegar-containing beverages are derived from the nomination of the Vermont area for long-term consumption of honey and vinegar. In Japan, the vinegar market accounts for more than 95% of the vinegar vinegar market, and the market for bamont beverages has also been growing. As a result, the vinegar and vinegar drinks market in Korea will increase significantly in the future.

Recent interest in health and increase in income level has raised interest in natural high - grade fermented vinegar, and development of fermented vinegar using new raw materials that meet the needs of consumers with improved health - promoting function through selection of raw materials is required.

However, in spite of attempts to develop fermented vinegar, there have been limitations in making fermented vinegar, in which the fermentation process based on new raw materials and the functionality of the raw materials in the dilution process are transferred as is.

In addition, there has been a problem that it is hard to find a practical method for producing vinegar which is very useful for health, such as improvement of liver function in the conventional vinegar production method.

KR2004-0052655 10 KR2007-0108340 10 KR2009-0125380 10 10 KR2013-0065883 10

Therefore, the present invention aims to provide a method for producing a natural fermented vinegar which is beneficial for health by acetic acid fermentation of red onion, dumpling leek and parsley.

In order to achieve the above object, the present invention provides a method for preparing a green onion, a green onion, a green onion, a green onion, a green onion, and an organic sugar, Fermenting the organic sugar after fermentation for about 4 months, and adding 0.4 to 0.6 parts by weight of yeast to the mixture resulting from mixing the red onion, dumpling leek, parsley, and organic sugar, respectively, Mixing the product fermented in the above step at a ratio of 45 to 55 parts by weight of red onion, 17 to 23 parts by weight of parsley and 27 to 33 parts by weight of dumpling leek, 68 to 72 parts by weight of the fermented product, And 28 to 32 parts by weight of a lactic acid fermenting agent.

In addition, the step of preparing white rice, leaven, brown rice, and mineral water, the step of making the rice after the rice is ground, the step of making the rice porridge and the cooling of the porridge in the step, and then, 65-75 parts by weight of porridge and 25-35 parts by weight of yeast are mixed, And putting it in a jar and fermenting it for 1 day to prepare a slurry. The white rice was ground to prepare a porridge, and the mixture was cooled and mixed with 25 to 35 parts by weight of porridge prepared in the above step and 65 to 75 parts by weight of water, Preparing a first paste by fermenting the mixture for 33 to 39 hours, mixing the paste with water for 3 days, mixing water with the paste, and then mixing the paste with the lyocell, The fermentation is carried out for about 40 days to prepare a secondary extract, and the secondary extract prepared in the above step is placed in a place to maintain a temperature of 25 to 30 ° C for 55 to 65 days for natural fermentation to produce a herbaceous plant. To.

In addition, 82 to 84 parts by weight of red onion and 16 to 18 parts by weight of organic sugar are mixed, and 65 to 70 parts by weight of dumpling leek and parsley are mixed with 30 to 35 parts by weight of organic sugar, respectively .

Then, the immersed brown rice in the above step is pulverized into 30 to 80 mesh after removing moisture by filtering it.

Therefore, the vinegar produced by the method of the present invention can provide a very useful effect on health through various effects possessed by the material itself.

1 is a flow chart of a process for producing vinegar containing red onion, dumpling leek and parsley according to the present invention.
Fig. 2 is a flow chart showing a method for producing seeds. Fig.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the drawings, like reference numerals refer to like elements throughout. The same reference numerals are used in the drawings to refer to the same or like parts.

In the following description, well-known functions or constructions are not described in detail to avoid unnecessarily obscuring the subject matter of the present invention.

Prior to describing the production method of the present invention, red onion, dumpling leek, and parsley which are main materials appearing in the production method of the present invention will be described.

The red onion has almost the same efficacy as the common onion, but is characterized by anthocyanin richness. Anthocyanin is a water - soluble pigment that has an effect of about 5 to 7 times stronger than selenium or tocopherol, which is known as an antioxidant, and acts to neutralize active oxygen, which is a cause of aging. In addition, since it helps the insulin-producing action, it can provide a good effect for prevention and treatment of diabetes.

Doume leuco is a plant that grows high in the ridge or crevice of the rocks. It can be used as seasoning material instead of leek, leek and garlic, and is known to be very effective for arteriosclerosis and heart disease. In addition, the dumpling leeks have a function of improving taste, digesting well, eliminating the inflammation of the stomach and intestines, inhibiting the fermentation of the intestines, releasing the poison accumulated in the liver, stopping the blood circulation and killing various bacteria.

The buttercup cleanses the mind, cleanses the blood, and is excellent in detoxification, and it is said to be a special drug to detoxify various toxins in the body. The buttercups are often used in foods that are essential for liver disease or juice therapy, jaundice and ascites, and other acute, chronic hepatitis and cirrhosis. The most remarkable efficacy of buttercups is the ability to lower blood pressure, so it is a good food for hypertensive patients. It is also helpful for relieving nervous breakdown and stress. It also has a hemostatic effect, which is good for women's low blood pressure. Let the urine be seen easily. It is also known to be effective in preventing and treating anemia and constipation, as well as in the aftermath of stroke.

Here, it is intended to disclose in advance that it is possible to substitute a copy with a copy instead of the buttercup. Acanthocides B and D prevent detoxification of liver tissue and release toxic substances out of the body, which is effective for the stabilization of sleep and mind. It helps to prevent the accumulation of fat in the liver and anti-hepatic action, it also acts to strengthen immune function.

FIG. 1 is a flow chart of a method for producing red onion, dumpling leek and parsley containing vinegar according to the present invention, and FIG. 2 is a flowchart showing a method for producing seeds.

Hereinafter, a method for producing vinegar according to the present invention will be described with reference to FIG.

First, prepare red onions, dumplings and buttercups. (First step)

The red onion and the dumpling leek are mixed with each other by weight of organic sugar, and after fermentation for about 3 months, they are filtered, and the parsley and organic sugar are fermented for about 4 months and then filtered. (Second step)

 Note that 82 to 84 parts by weight of the red onion and 16 to 18 parts by weight of the organic sugar are mixed in the second step, and 65 to 70 parts by weight of dumpling leek and parsley are mixed with 30 to 35 parts by weight of organic sugar, . Here, it is to be noted that the highest part of the weight of the red onion is intended to utilize the characteristics of the present invention in order to improve the activity and improvement of the liver function, and result from a lot of experiments and data.

In the second step, 0.4 to 0.6 parts by weight of yeast are added to the mixture obtained by mixing red onion, dumé leek and parsley and organic sugar, respectively, to perform alcohol fermentation. (Step 3) If the yeast is less than 0.4, the effect of incorporating yeast can not be expected. If the yeast is more than 0.6 part by weight, there is a side effect due to excessive injection.

The product fermented in the third step is mixed at a ratio of 45 to 55 parts by weight of red onion, 17 to 23 parts by weight of parsley, and 27 to 33 parts by weight of dumpling leek. (Step 4)

When the amount of the red onion is less than 45 parts by weight, the specific gravity is insufficient and there is no sufficient effect. When the amount of the red onion is more than 56 parts by weight, it is difficult to expect a sufficient effect of the other ingredients (dumpling leek and parsley). Subsequently, when the content is less than 27 parts by weight, the efficacy of the material itself is unlikely to be expected. When the content exceeds 34 parts by weight, adverse effects can be adversely affected.

In the final step, 28-32 parts by weight of 68-72 parts by weight of the mixed product in the fourth step and 28-32 parts by weight of herbaceous (vinegar containing microorganisms such as microorganisms producing vinegar) are mixed to complete acetic acid fermentation. (Step 5)

The reason why the above-mentioned weight portion is constituted is that the ratio of the product containing dumpling leek, red onion and parsley to the species ratio is about 7: 3, .

Hereinafter, the method for producing the herbaceous plant which must be included in the vinegar according to the present invention will be described with reference to FIG. 2. .

     The herbaceous perennial herb is a kind of traditional liquor, and its main ingredients are white rice, leaven, brown rice, and living water, and has the step of preparing the rice white, leaven, brown rice, and mineral water. (Step S10)

Then, the white rice is called, and then the rice is ground to make porridge. (Step S 20) In step S 20, if 4 kg of white rice is prepared, for example, 2 kg of half of the white rice is separately called, and the rice is ground once and then boiled.

After cooling the porridge in step S 20, 65 to 75 parts by weight of the resulting porridge and 25 to 35 parts by weight of koji are mixed, and the mixture is allowed to ferment for 1 day by putting it in a jar, . (Step S30)

To explain this, the boiled dough is cooled, and then mixed with the yeast, diced, then put in a jar of a predetermined size for fermentation for 24 hours to produce a suture.

Then, the remaining white rice is prepared and polished to prepare and die. (Step S40) This is a process in which 2kg of the remaining white rice is crushed once and the porridge is boiled and cooled.

Then, the mixture is mixed with 25 ~ 35 parts by weight of porridge prepared in step S40 and 65 ~ 75 parts by weight of water, and the mixture is mixed with the sieve manufactured in step S30, and fermented for 33 to 39 hours to prepare a primary ointment . (S50)

The brown rice is immersed for 3 days to prepare a rice cake, mixed with water, and then mixed with the above-mentioned lye and the yeast strains containing the primary lyophilized product and fermented for about 30 to 40 days to produce a secondary lyophilization. (Step S60)

In step S60, the brown rice is immersed in water for about 3 days, and after sprouting, the water is poured into the rice bowl to pour a predetermined amount of water. The water was added to the high-boiled rice, which was prepared in step S30, and the lysole liquor containing the primary lyophilized product prepared in step S50, and the mixture was put into a predetermined container for fermentation for 30 to 40 days. . Here, the brown rice is filtered to remove water and then pulverized to 30 to 80 mesh.

In the final step, the secondary lyophilisation prepared in the step S60 is put in a place to maintain the temperature of 25 to 30 degrees, and natural fermentation is carried out for 55 to 65 days to produce the herbaceous plant. (Step S70)

In step S70, the fermentation is completed in step S60, and the produced secondary paste is poured into a predetermined container. In the container, water (a device used to filter sake or filament) is formed inside the container The debris is laid down as it is, and the liquid is raised above it. Therefore, only about 70% of the total liquid in the container is taken out, and only water is contained therein to maintain the temperature at 25 to 30 degrees, thereby fermenting the fermented product for about 60 days.

Therefore, 28 to 32 parts by weight of a herbaceous plant (a vinegar having a great number of microorganisms, which are vinegar-producing microorganisms) produced by the above-described production method is mixed in 68 to 72 parts by weight of the product in the above-described fourth step to complete the acetic acid fermentation will be. (Step 5)

Therefore, the vinegar of the present invention produced by the above-mentioned method can be widely used for edible products containing vinegar, while containing excellent pharmacological effects and nutrients. In addition, there is an advantage of cholesterol reduction, immune activity effect and digestion.

      Examples, Comparative Examples and Experimental Examples are described below. In the following examples, we will once again reveal that the buttercups appearing as a material can be replaced with a copy.

Example

Preparation Example 1: Preparation of vinegar containing red onion, dumpling leek and parsley

First, prepare 10 kg of each of buttercups, dumplings, and red onions as ingredients.

10 kg of the red onion is mixed with 2 kg of organic sugar, fermented for about 3 months, and filtered. Then, 5 kg of organic sugar is filtered out after fermentation for 4 months, and 5 kg of organic sugar is fermented to 10 kg of dumen leek after 3 months fermentation.

 The fermented red onion fermentation broth, parsley fermentation broth and dumpling leek fermentation broth filtered by the above procedure were mixed with 5 g of yeast to ferment alcohol.

50 parts by weight of fermented red onion alcohol fermentation broth, 20 parts by weight of fermented milk fermentation broth, and 30 parts by weight of fermentation broth of fermented fermented fermented milk fermented by fermentation were added and then 70 parts by weight of the above mixed solution and 30 parts by weight of the herbicide were fermented, . This was used as Example 1.

Comparative Example : Preparation of vinegar

The vinegar was prepared in the same manner as in Preparation Example 1 except that red onion, dumpling leek, and parsley were not used as a material. The vinegar was used as Comparative Example 1 and was prepared in the same manner as in Preparation Example 1, , And vinegar prepared without mixing herbaceous plant were used as Comparative Example 2.

Experimental Example 1 : Evaluation of vinegar quality

The average acetic acid concentration, color, odor and odor of the vinegar of Example 1, Comparative Example 1 and Comparative Example 2 were measured and compared, and the results are shown in Table 1 below.

    sample   Average acetic acid concentration      color    Already and Odor    Example 1        3.3    Light yellow       No    Comparative Example 1        3.4    Light yellow       Yes    Comparative Example 2        4.6    Cloudy color       Yes

Experimental Example 2 : Sensory evaluation of vinegar

The changes in sensory properties of vinegar were examined using the above-described Example 1, Comparative Example 1 and Comparative Example 2. Sensory evaluation was conducted on taste, flavor and overall acceptability.

The temperature of all the samples used for the sensory evaluation was set to be room temperature, 20 ml of vinegar was put into the mouth, the mouth was stimulated evenly, and then spit out. After the evaluation of one sample was completed, the mouth was washed with water, Then, the next sample was evaluated. The sensory evaluation staff consisted of 10 panel members who were trained on the basic taste and flavor evaluation, 9 points for excellent taste, incense and general taste, 1 point for very bad taste, The mean scores of the sensory evaluation (mean value, rounded off at the first decimal place) are summarized in Table 2 below.

     sample        flavor      incense    Overall likelihood    Example 1        9       8           9    Comparative Example 1        4       5           4    Comparative Example 2        3       3           3

As shown in Table 2, it can be confirmed that the flavor, aroma and overall acceptability of Example 1 are superior to those of Comparative Example 1 and Comparative Example 2.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the specific embodiments thereof except as defined in the appended claims. Do. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (4)

A first step of preparing red onion, dumpling leek and dropwort;
Mixing the red onion and the dumpling leek with organic sugar, filtering the mixture after fermentation for 3 months, filtering the parsley and the organic sugar after fermentation for 4 months, and
A third step in which alcohol is fermented by adding 0.4 to 0.6 part by weight of yeast to a mixture obtained by mixing red onion, dumpling leek, and parsley and organic sugar in the second step, respectively;
A fourth step of mixing the product fermented in the third step in a ratio of 45 to 55 parts by weight of red onion, 17 to 23 parts by weight of parsley and 27 to 33 parts by weight of dumpling leek, respectively;
And a fifth step of fermenting acetic acid by mixing 68 to 72 parts by weight of the product mixed in the fourth step with 28 to 32 parts by weight of the herbaceous plant. The method for producing vinegar containing red onion, dumpling leek, and parsley .
2. The method according to claim 1, wherein the step (b)
S 10 steps to prepare white rice, leaven, brown rice, and bottled water
Step S20, in which the white rice is called, followed by baking and baking, and
After cooling in step S 20, the mixture is mixed with 65 to 75 parts by weight of porridge and 25 to 35 parts by weight of kojuk,
Step S40 is a step of crushing the white rice to prepare a porridge and cooling;
Mixing the 25 to 35 parts by weight of the porridge prepared in the step S40 and 65 to 75 parts by weight of water and mixing with the sieve manufactured in the step S30 to ferment the mixture for 33 to 39 hours to prepare a first step, ;Wow
S 60, which is prepared by mixing the raw brown rice with water for 3 days and mixing with water, mixing with the above-mentioned lye and lyophilized lyophilized lyophilized product, fermenting the lyophilized product for 30 to 40 days, and
And a step S 70 of producing a herbaceous plant by allowing the secondary lyophilization prepared in the step S60 to be maintained at a temperature of 25 to 30 degrees for natural fermentation for 55 to 65 days. The red onion, A method for producing vinegar containing buttercups.
The method according to claim 1, wherein 82 to 84 parts by weight of the red onion and 16 to 18 parts by weight of organic sugar are mixed in the second step, 65 to 70 parts by weight of dumpling leek and parsley are mixed with 30 to 35 parts by weight of organic sugar, Wherein the mixture contains red onion, dumpling leek, and parsley.
[3] The method of claim 2, wherein the dipped brown rice in step S60 is milled to 30 to 80 mesh after removing moisture from the diced rice bran. The method of producing vinegar containing red onion, dumpling leek, and dropwort.

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