KR101662147B1 - Chokanjang using mulberry vinegar - Google Patents

Abstract

The present invention relates to an edible vinegar using an edible vinegar having excellent functions and improved taste and flavor. The present invention relates to a process for preparing coffee beans, which comprises the steps of: removing coffee tannin from coffee bean pulp by immersing the coffee bean pulp in milk for 10 to 20 minutes to remove the tannin component which gives off a sour taste; Removing coffee bean tannin from coffee ground beans by dipping them in milk for 10 to 20 minutes to remove tannin components; The pulverized coffee beans pulverized by the tannin-removing step, the pulverized coffee beans and the pulverized product having a sugar content of 10 to 18 ° Brix were mixed at a weight ratio of 1: 1: 3, purified water was added, Preparing a fermentation broth to reinforce brown sugar so as to have a sugar content; Alcohol fermenting yeast is heated to 35 to 45 DEG C and then dissolved in 180 to 200 mL of water, maintained for 25 to 40 minutes, and then mixed evenly with the fermentation broth; An alcohol fermentation step of fermenting the fermentation broth at 23 to 25 DEG C for 6 to 10 days; A step of diluting an alcoholic fermentation broth by filtering the alcoholic fermentation broth produced through an alcohol fermentation step and then adding water to dilute the broth to an alcohol content of 5 to 6%; An acetic acid fermentation step in which an acetic acid culture liquid in an amount corresponding to 4 to 6 vol% of the amount is added to a diluted alcohol fermentation broth and fermented for 25 to 35 days at a temperature maintained at 25 to 30 ° C; And aging the fermentation broth of the acetic acid fermentation step at a low temperature of 5 to 10 ° C for 3 to 5 months to obtain a filtrate. In addition, the present invention is characterized in that any one selected from the group consisting of fish juice, mulberry leaf juice, and mixtures thereof is added to the above-mentioned ground water. According to the present invention, an active ingredient of bamboo salt, mulberry leaf, and mulberry leaf is contained in the microsuspension, so that the microspheres having improved function can be produced. Further, the present invention further improves the function by containing an effective ingredient of coffee pulp and coffee bean, and further enhances the taste by eliminating the pungent taste of coffee pulp and coffee bean using milk. In particular, the present invention provides a roasted Ethiopian yeast chef green bean roasted with medium roasting (medium roasting, high roasting, city roasting) to maximize the acidity and aroma of the coffee bean, The function is further improved by containing an appropriate amount of chlorogenic acid having an effect. Further, the addition of bamboo salt, oat, mulberry leaf, coffee pulp, and coffee bean improves the taste and flavor of the present invention, allowing the consumer to feel appetite and improve the reliability of food through a fine color.

Description

{CHOKANJANG USING MULBERRY VINEGAR}

TECHNICAL FIELD The present invention relates to an artificial sweet pot using an edo vinegar having excellent functions and improved taste and flavor.

In recent years, with the improvement of the income level, the interest in the improvement of the eating habit and the health is gradually increasing, and the concern about health is producing various research tasks for treating the disease. Among them, nature-friendly research from the viewpoint of diet

Is underway.

Especially, the recent announcement that miso and soy sauce are highly effective in cancer prevention has raised the interest of our own traditional food.

Conventional conventional soy sauce and doenjang are prepared by adding saline to the meju prepared by adding soybeans and fermenting it for 2 to 3 months, separating the liquid portion and the solid portion, boiling the liquid portion, removing the coagulation precipitate to make soy sauce, Fermented to make miso.

The addition of the vinegar ingredient to such soy sauce makes it possible to produce an iceseed sugar. However, the conventional soy sauce sauce has a disadvantage in that it lacks functionalities in addition to the inherent efficacy of the soy sauce and does not have a deep taste and flavor.

Patent No. 10-0496530

SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide an 'instant noodle using an edible vinegar' having an excellent function and improved taste and flavor.

In order to solve the above-mentioned problems, the present invention is characterized in that the bamboo salt is used to mix the duck vinegar into the dipped soy sauce.

In addition, in the present invention, the micropores are produced by mixing vinegar.

In addition, the present invention is characterized in that any one selected from the group consisting of fish juice, mulberry leaf juice, and mixtures thereof is added to the above-mentioned ground water.

In addition, in the present invention, the edible vinegar comprises a coffee bean tannin-removing step of immersing the ground coffee pulp in milk for 10 to 20 minutes to remove a tannin component that gives a tasteless taste; Removing coffee bean tannin from coffee ground beans by dipping them in milk for 10 to 20 minutes to remove tannin components; The pulverized coffee beans pulverized by the tannin-removing step, the pulverized coffee beans and the pulverized product having a sugar content of 10 to 18 ° Brix were mixed at a weight ratio of 1: 1: 3, purified water was added, Preparing a fermentation broth to reinforce brown sugar so as to have a sugar content; Alcohol fermenting yeast is heated to 35 to 45 DEG C and then dissolved in 180 to 200 mL of water, maintained for 25 to 40 minutes, and then mixed evenly with the fermentation broth; An alcohol fermentation step of fermenting the fermentation broth at 23 to 25 DEG C for 6 to 10 days; A step of diluting an alcoholic fermentation broth by filtering the alcoholic fermentation broth produced through an alcohol fermentation step and then adding water to dilute the broth to an alcohol content of 5 to 6%; An acetic acid fermentation step in which an acetic acid culture liquid in an amount corresponding to 4 to 6 vol% of the amount is added to a diluted alcohol fermentation broth and fermented for 25 to 35 days at a temperature maintained at 25 to 30 ° C; And aging the fermentation broth of the acetic acid fermentation step at a low temperature of 5 to 10 ° C for 3 to 5 months to obtain a filtrate.

The present invention is also characterized in that the coffee beans are roasted in either of the medium roasting, high roasting or city roasting, in which Ethiopia is used as the raw coffee beans.

According to the present invention, an active ingredient of bamboo salt, mulberry leaf, and mulberry leaf is contained in the microsuspension, so that the microspheres having improved function can be produced.

Further, the present invention further improves the function by containing an effective ingredient of coffee pulp and coffee bean, and further enhances the taste by eliminating the pungent taste of coffee pulp and coffee bean using milk. In particular, the present invention provides a roasted Ethiopian yeast chef green bean roasted with medium roasting (medium roasting, high roasting, city roasting) to maximize the acidity and aroma of the coffee bean, The function is further improved by containing an appropriate amount of chlorogenic acid having an effect.

Further, the addition of bamboo salt, oat, mulberry leaf, coffee pulp, and coffee bean improves the taste and flavor of the present invention, allowing the consumer to feel appetite and improve the reliability of food through a fine color.

Hereinafter, the present invention will be described in detail.

According to the present invention, the edible vinegar-based microspheres can be prepared by preparing dipped soy sauce using bamboo salt and then mixing the vinegar with the soy sauce. In addition, at least one of oud juice or mulberry leaf juice may be added to the above-mentioned instant noodle, and vinegar vinegar may be used in addition to audi vinegar.

Bamboo salt is a kind of folk medicine used by our ancestors from ancient times (digestive agent, salting salt, etc.), but its efficacy and value have not been known so far. However, recently, the pharmacological efficacy, Studies on the functional characteristics and application to various foods have been carried out little by little, and research results on their functional characteristics and applications have been published in the journal. Such bamboo salt is put in a bamboo container containing 60 types of minerals such as sodium chloride, potassium, calcium, iron, and manganese, sealed in a bamboo container, and sealed at the entrance of the bamboo container. In addition, bamboo salt is widely used as medicines as well as foods because it contains a variety of minerals that prevent anemia, nervous irritation, poor growth, bony growth disorder, muscle atrophy, sexual dysfunction, poor sexual development, .

Audi is a fruit of mulberry or mountain mulberry and is called mulberry or mulberry. It is about 2cm in diameter, green at first, ripe in purple, black, and rich in juice. The taste is filled with sugar and sweet and sour. Ingredients include glucose, fructose, citric acid, malic acid, tannin, pectin as well as vitamin A, B1, B2, and D in large quantities and contain nutrients such as calcium, phosphorus and iron. Especially liver and kidney function is reported to be good. In addition, it relieves thirst, softens joints, breaks down alcohol and relaxes the mind, which is effective for insomnia and forgetfulness. In addition, it is said to be effective against hematopoiesis and prevents head hair growth.

Mulberry leaves are the symptoms of swelling of the legs and body, cuts and wounds, and the water is known to be good for sweat and wind. These mulberry leaves have long been used as food for silkworms, and have also been used as folk remedies. Also, mulberry leaves have been boiled in water and have been drunk. "It is said that when water is boiled in mulberry leaves, it has a great effect on eliminating diseased paralysis of the limbs." "If you are a little concerned about roasting, Stop "has been known.

On the other hand, mulberry leaves have been known to modern humans as "food of silkworms." It has been since 1995 that mulberry leaves have emerged as health foods. At that time, the blood sugar lowering effect of silkworm powder was announced. Then, in 1998, the law of mass production of caterpillar fungus using silkworms became the first in the world to succeed, and the effect of "mulberry leaves" began to be known in earnest.

Thus, the mulberry leaves are very nutritious, and silkworms eat only mulberry leaves and can sprout silk, a protein mass, because mulberry leaves have a high protein content. These mulberry leaves are foods that are rich in protein after soybeans.

In addition, there are 24 kinds of amino acids in the mulberry leaves as mentioned above. Our body is made up of proteins, proteins are made up of amino acids. Speaking at home, protein is the wall of the house, and amino acids are the bricks that make up this wall. Analysis of the amino acids in the mulberry leaves reveals that "alanine" and "asparaginic acid" components, which break down alcohol, are abundant, and "serine" and "tylonin" components, which prevent blood cholesterol removal and senile dementia 1.2% and 0.8%, respectively.

In addition, mulberry leaves contain more than 50 kinds of minerals including calcium and iron. Compared with radish, it strengthens bones and prevents osteoporosis. It is found that calcium is 60 times, iron which is the raw material of blood is 160 times, and phosphorus which makes important ingredients in our body is 10 times more.

Therefore, the above-mentioned supersymmetry contains an effective ingredient of at least one of bamboo salt and mulberry leaves, and has an excellent nutritional component, and is excellent in taste and aroma compared with conventional ones.

Also, the present invention can newly produce an edible vinegar contained in the above-mentioned edible ground. At this time, the aforementioned vinegar vinegar is prepared using coffee beans and coffee beans, and the process for producing the vinegar vinegar is as follows.

(S10) Tannin removal step of coffee bean

Coffee pulp powder is soaked in milk for 10 to 20 minutes to remove the tannin component.

Coffee flesh is located between the outer and outer sachets of coffee, rich in sugar and water. However, because of the presence of some tannin component in coffee pulp, the tannin component is removed to improve the sweetness.

(S20) Coffee bean tannin removal step

Roasted coffee beans are ground in milk for 10 to 20 minutes to remove the tannin component.

When the fruit of the coffee tree is reddish, the flesh grows and the greenish green bean comes out. It is said that the coffee bean is roasted by drying it. These coffee beans can be roasted in various ways depending on the degree of roasting, such as light, cinnamon, medium, high, city, full city, franc, As the stage progresses, the acidity decreases and the bitter taste becomes stronger.

On the other hand, coffee beans are not suitable for drinking because they are fishy. Therefore, coffee has mainly roasted coffee beans by grinding it, soaking it in hot water or extracting it by drinking water through high pressure water.

These coffee beans are rich in bitter, sour, sweet and bitter taste, bitter taste is caffeine and chlorogenic acid, tannin is tannin, sour taste is fatty acid, and sweet taste is derived from saccharide.

On the other hand, chlorogenic acid is known as an important active ingredient in coffee beans, that is, green beans, according to the literature [Yukio Hirose, Jangseon Moon et al., "The Coffee Culture I Want to Know", Kwangmunakgu, pp. The formula of this chlorogenic acid is C16H18O9, and the molecular weight is 354.31. It is a kind of polyphenol compound, and is a coloring material specific to coffee beans. It is known that chlorogenic acid inhibits the production of lipid peroxides in vivo, inhibits cholesterol biosynthesis, antioxidant activity, and anti-cancer activity. It is also known that chlorogenic acid has the effect of slowing the release of glucose into the blood after meal, preventing heart disease, increasing liver intracellular concentration of glycogen and glucose-6-phosphate, and reducing blood glucose levels. In another study, chlorogenic acid was also shown to improve distribution of minerals, reduce plasma and liver fat and improve glucose tolerance.

In particular, the effect of inhibiting the active oxygen of chlorogenic acid is remarkable. According to some studies, the chlorogenic acid in the coffee is said to protect the body from active oxygen. In order to maintain life, living organisms must be supplied with oxygen continuously through respiration. One to two percent of the oxygen that enters the body through the respiration is converted to active oxygen, which has a strong oxidizing power. This is known to be a very harmful substance in life including human body. Thus, when a gene is damaged, , Aging and arteriosclerosis occur. Protecting the human body from harmful effects of this active oxygen is the key to prevention of cancer, and prevention of serious diseases such as heart disease and stroke.

In addition, according to the results of research conducted by the Japanese Ito-en team, it is said that chlorogenic acid has an effect of improving cognitive function. Coffee is known to inhibit cognitive decline in the elderly, but caffeine, one of the major components of coffee, has been shown to have no effect on improving cognitive function. Accordingly, research has been conducted on coffee components other than caffeine. Through experiments, three kinds of chlorogenic acid, ordinary coffee, and coffee containing a lot of chlorogenic acid were administered to mice for 14 weeks and effects of cognitive function were studied. As a result, improvement in cognitive function was observed only in the two groups that consumed coffee containing a lot of chlorogenic acid and chlorogenic acid. The improvement of cognitive function by chlorogenic acid was analyzed because chlorogenic acid stimulates the nerve to stimulate the production of insulin-like growth factor 1 (1).

Such chlorogenic acid is generated from the intermediate roasting. In the present invention, the coffee beans are roasted with either medium roasting or high roasting or city roasting in order to maintain an appropriate sour taste and to contain an appropriate amount of chromogen acid .

(S30) Preparation of fermentation broth

The pulverized coffee beans pulverized by the tannin-removing step, the pulverized coffee beans and the ripened oat pulverized product having a sugar content of 10 to 18 Brix were mixed at a weight ratio of 1: 1: 3, purified water was added, Supplement the brown sugar to have a sugar content of Brix to prepare a fermentation liquid.

(S40) Yeast mixing step

Alcohol fermentation yeast is heated to 35 ~ 45 ℃ and then dissolved in 180 ~ 200 ml of water, kept for 25 ~ 40 minutes, and then mixed evenly into the fermentation broth.

(S50) Alcohol fermentation step

The lid of the fermentation vessel is closed and the carbon dioxide generated in the fermentation vessel is discharged, and at the same time, the fermentation is carried out at 23 to 25 ° C for 6 to 10 days with stirring of 2 to 3 times a day while blocking the inflow of outside air.

(S60) Alcohol fermentation liquid dilution step

The alcoholic fermentation broth made by alcohol fermentation step is filtered by gentle squeezing with filter and diluted with water to make alcohol content 5 ~ 6%.

(S70) Acetic acid fermentation step

To the diluted alcohol fermentation broth, acetic acid culture is added in an amount corresponding to 4 to 6 vol% (vol) of the amount and fermented for 25 to 35 days at a temperature maintained at 25 to 30 ° C.

(S80) Low temperature aging step

The fermentation liquid of the acetic acid fermentation step is filtered, and the filtrate is transferred to a separate aging vessel and aged at a low temperature of 5 to 10 ° C for 3 to 5 months.

According to the present embodiment, soy sauce is prepared by using bamboo salt, and then soy sauce is mixed with an edible vinegar.

The soy sauce using the above-mentioned bamboo salt was prepared by a process comprising the steps of: selecting soybeans, washing them in clean water, pulverizing them into water, pulverizing them, mixing 10% by weight of borit flour into a silk and raising the temperature to obtain soaked rice cake; After that, put a clean cloth in a warm oven room and spread the bean curd to a certain thickness. The bean curd spreads evenly over the ground bean kernels, covered with a clean cover cloth, kept warm, and after 10 hours, Meju fermentation process to keep humidity and low temperature by applying moisture in 5 hours interval when Meju is dry and hard is started, and 40 hours after the start of fermentation, when the cover cloth is removed, Meju is spread thinly than the first, moisture is added, When the fermentation of Ginmeju is almost finished, the Meju is completely dried in the sun, And pouring the bamboo salt water which dissolved in 13 ㎏ of bamboo salt to 48 ℓ of water to completely immerse the meju and to mature it. The process and the filtration separates the meju, and it is heated by the weak fire to reduce about 10% do. At this time, the liver using the bamboo salt can be variously modified if it is a liver containing bamboo salt.

The fermentation broth was prepared by mixing and mixing fermented sea tangle vinegar, mulberry leaf, and sugar at a weight ratio of 1: 1: 1, adding the fermented broth to the fermentation broth and adjusting the sugar content to 25 ° Brix, and then saccharomyces sp. ), And fermented with alcohol to produce an alfalfa mulberry leaf having an alcohol content of 6 to 8%. The above-mentioned alfalfa spirulina was mixed in a jar, and the strain of Acetobacter sp. Was inserted therein. It is fermented to produce vinegar with an alcohol content of less than 1%. At this time, the vinegar containing the audi can be variously modified.

In this embodiment, 20% by weight of the vinegar is mixed with 80% by weight of the soy sauce, and the mixture ratio of the soy sauce and the vinegar is varied according to the taste of the consumer.

Table 1 is a table showing the analysis of the component of the microporous membrane according to this embodiment.

Name of sample Analysis item Analysis Remarks





Anisole Number of bacteria 0 CFU / g pH 4.04 ± 0.02 potassium 734.19 mg / kg ± 13.86 calcium 44.83 mg / kg ± 0.51 calorie 104.29 Kcal Calories per 100g carbohydrate 24.80 g / 100g sugars 18.96 g / 100g protein 0.44 g / 100g Fat 0.37 g / 100g ± 0.02 Saturated fat 0.37 g / 100g trans fat Non-detection cholesterol Non-detection salt 1455.21 mg / 100g ± 0.57

As can be seen from Table 1, the invented freeze-dried starch contains various active ingredients beneficial to the human body and does not contain components harmful to human body such as trans fat and cholesterol.

Table 2 is a table for analyzing the chromaticity of the free-space gap according to the present embodiment.

Chromaticity Name of sample Anisole L 40.49 + - 3.42 a 18.10 ± 1.10 b 26.06 ± 2.15

As can be seen from Table 2, the instant noodle according to the present embodiment has a color that is trustworthy for the safety of the icing sugar in addition to the appetite when the consumer visually looks at it.

In this embodiment, one or more of the juice or the mulberry leaf juice may be further added to improve the potency of the microspheres, and the addition amount of the juice or the mulberry leaf juice may be adjusted according to the taste of the consumer. In addition, vinegar vinegar may be added to control the acidity of the instant noodles of the present embodiment.

In the present embodiment, starch syrup, white sugar, chrysanthemum chili, citric acid, sodium L-glutamate and the like may be added for improving the taste.

In this embodiment, an edible vinegar having improved taste and functionality is prepared by using an oak, coffee bean, and coffee bean, and the edible vinegar is applied to the first embodiment to produce an edible vinegar.

The process for producing the vinegar of the present invention will be described below.

After the coffee pulp is dried, pulverized and powdered, the pulverized coffee pulp is immersed in milk for 15 minutes to remove the tannin component.

Then, the coffee beans roasted in the high stage and roasted for about 5 days are pulverized and pulverized, and the pulverized coffee bean pulverized product is immersed in milk for 15 minutes to remove the tannin component. At this time, Ethiopia Yirgacheffe is used for coffee bean which has excellent sour taste and flavor.

The ripened oats having a sugar content of 18 ° Brix are dried, pulverized and powdered.

Thereafter, the pulverized coffee beans pulverized by the tannin-removing step, the pulverized coffee beans and the pulverized coffee bean are mixed at a weight ratio of 1: 1: 3, purified water is added, and the brown sugar is reinforced to have a sugar content of 24 ° Brix, do.

Subsequently, the alcohol fermenting yeast was heated to 40 DEG C and then dissolved in 200 mL of water, and maintained for 35 minutes, followed by even mixing into the fermentation broth.

Then, the lid of the fermentation vessel is closed and carbon dioxide generated in the fermentation vessel is discharged, and at the same time, the fermentation is carried out at 25 ° C for 8 days while stirring the air three times a day while blocking the inflow of outside air.

The alcoholic fermentation broth produced through the alcohol fermentation step is filtered by gently pressing with a filter, and water is added thereto to dilute the alcohol to a content of 5.5%.

Then, the diluted alcohol fermentation broth is added with 5% by volume of acetic acid culture solution and fermented for 30 days at a temperature of 27 ° C.

Subsequently, the fermentation broth of the acetic acid fermentation step is filtered, and the filtrate is transferred to a separate aging vessel and aged for 5 months at a low temperature of 8 ° C.

When audi vinegar is produced through such a process, 20 weight% of the vinegar vinegar is added to 80 weight% of soy sauce using bamboo salt to prepare an iso-soy sauce according to the present embodiment.

Table 4 and Table 5 show the sensory evaluation of the microsuspension according to this example. The sensory evaluation was performed on the flavor (Table 4) and flavor (Table 5) And evaluated on the basis of the score. On the other hand, in Table 4, 1, 2, 3, 4, 5, 6 and 7 were prepared by the manufacturing method according to the present invention by mixing the pulverized coffee pulp, coffee bean pulverized product and oudy pulverized product at a weight ratio of 1: , Coffee bean ground product, and orodicum product were mixed at a weight ratio of 0.5: 1: 3, and the product was prepared by the manufacturing method according to this example. The ground coffee bean 3 was prepared by dissolving the coffee bean pulverized product, the coffee bean ground product, : 1: 3 by weight, and the microspheres 4 were prepared by mixing the pulverized coffee pulp, coffee bean pulverized material and oudy pulverized material at a weight ratio of 1: 0.5: 3 The ground pellet 5 was prepared by mixing the pulverized coffee pulp, coffee bean pulverized product and oudy pulverized product at a weight ratio of 1: 2: 3 by the manufacturing method according to the present example.

According to the present embodiment, According to this embodiment, According to this embodiment, According to this embodiment, According to the present embodiment, Normal
Anisole Using common vinegar
Anisole Evaluator 1 4.8 4.2 4.2 4.2 4.3 3.7 3.9 Evaluator 2 4.9 4.3 4.2 4.3 4.3 3.8 4.0 Evaluator 3 4.7 4.3 4.3 4.2 4.2 3.8 4.1 Evaluator 4 4.9 4.2 4.1 4.2 4.2 3.4 4.0 Evaluator 5 4.8 4.1 4.3 4.2 4.1 3.5 3.9

According to the present embodiment, According to this embodiment, According to this embodiment, According to this embodiment, According to the present embodiment, Normal
Anisole Using common vinegar
Anisole Evaluator 1 4.9 4.2 4.3 4.3 4.2 3.8 4.1 Evaluator 2 4.8 4.3 4.1 4.2 4.3 3.7 3.9 Evaluator 3 4.7 4.2 4.1 4.2 4.2 3.8 3.9 Evaluator 4 4.8 4.3 4.3 4.3 4.2 3.5 4.1 Evaluator 5 4.8 4.1 4.2 4.2 4.2 3.5 4.0

As can be seen from Tables 4 and 5, it can be seen that the microstructure according to this example is improved in taste and flavor as compared with the conventional microstructure. Particularly, it can be seen that the microcrystalline sugar according to the present embodiment is most excellent in flavor and aroma when the coffee pulp powder, the coffee bean pulverizer and the ori pulverizer are mixed at a weight ratio of 1: 1: 3.

As described above, according to the present invention, by containing the active ingredient of bamboo salt, mulberry leaf and bamboo salt in an excipient, an excipient having improved function can be produced.

Further, the present invention further improves the function by containing an effective ingredient of coffee pulp and coffee bean, and further enhances the taste by eliminating the pungent taste of coffee pulp and coffee bean using milk. In particular, the present invention provides a roasted Ethiopian yeast chef green bean roasted with medium roasting (medium roasting, high roasting, city roasting) to maximize the acidity and aroma of the coffee bean, The function is improved by containing an appropriate amount of chlorogenic acid which has efficacy but produces a bitter taste. At this time, the chlorogenic acid starts to be produced in medium roasting, and the stronger the roasting, the more the amount of generated is increased and the bitter taste of the coffee bean is increased. Therefore, in the present invention, medium roasted coffee beans which can contain chlorogenic acid and which can maximize the characteristics of Ethiopia are used.

Further, the addition of bamboo salt, oat, mulberry leaf, coffee pulp, and coffee bean improves the taste and flavor of the present invention, allowing the consumer to feel appetite and improve the reliability of food through a fine color.

Claims (5)

Removing the tannin component of coffee bean pulp by immersing the pulverized coffee powder in milk for 10 to 20 minutes;
Removing coffee bean tannin from coffee ground beans by dipping them in milk for 10 to 20 minutes to remove tannin components;
The pulverized coffee beans pulverized by the tannin-removing step, the pulverized coffee beans and the pulverized product having a sugar content of 10 to 18 ° Brix were mixed at a weight ratio of 1: 1: 3, purified water was added, Preparing a fermentation broth to reinforce brown sugar so as to have a sugar content;
Alcohol fermenting yeast is heated to 35 to 45 DEG C and then dissolved in 180 to 200 mL of water, maintained for 25 to 40 minutes, and then mixed evenly with the fermentation broth;
An alcohol fermentation step of fermenting the fermentation broth at 23 to 25 DEG C for 6 to 10 days;
A step of diluting an alcoholic fermentation broth by filtering the alcoholic fermentation broth produced through an alcohol fermentation step and then adding water to dilute the broth to an alcohol content of 5 to 6%;
An acetic acid fermentation step in which an acetic acid culture liquid in an amount corresponding to 4 to 6 vol% of the amount is added to a diluted alcohol fermentation broth and fermented at a temperature maintained at 25 to 30 DEG C for 25 to 35 days; And
A low temperature aging step of filtering the fermentation broth of the acetic acid fermentation step and aging the filtrate at a low temperature of 5 to 10 ° C for 3 to 5 months;
Which is prepared by mixing bamboo vinegar prepared with bamboo salt into dipped soy sauce by using bamboo salt.
The method according to claim 1,
The above-mentioned starches were prepared by mixing vinegar and vinegar.
The method according to claim 1,
Wherein the edible vinegar is selected from the group consisting of fish juice, mulberry leaf juice, and mixtures thereof.
The method according to claim 1,
Wherein the coffee beans are roasted in either medium roast or high roasted or city roasted, and the coffee beans are roasted in either one of high roasting or city roasting. delete