KR101677436B1 - Method for manufacturing natural fermented vinegar and the vinegar manufactured by the method - Google Patents

Abstract

The present invention relates to a process for preparing a fermented milk, comprising: a first step of mixing raw materials and sugar mixed with raw materials and then fermenting the mixture so that the sugar content becomes 45 to 55 brix after 48 to 64 hours; A second step of aging the fermentation broth filtered through the fermentation step at a temperature of 20 ° C or lower for 180 days or longer; A third step of performing alcohol fermentation by inoculating yeast or yeast into the aged fermentation broth; A fourth step of culturing the fermented alcohol fermented by adding the herbaceous plant to the fermented fermented milk, periodically shaking it, and making vinegar; And a fifth step of aging the prepared vinegar.

Description

TECHNICAL FIELD The present invention relates to a method for producing a natural fermented vinegar and a natural fermented vinegar produced by the method,

The present invention relates to a process for producing a natural fermented vinegar and a natural fermented vinegar produced by the process.

Recently, as interest in the efficacy of natural vinegar has increased, various forms of vinegar have become popular. These conventional methods have the problem that vinegar is made in different ways according to the raw materials for making natural vinegar, so it is difficult to apply vinegar to other raw materials by the method.

Therefore, it is desired to develop a new technology which can easily make natural vinegar using various raw materials obtained from nature.

Korean Patent Publication No. 10-2004-0026532 Korean Patent Laid-Open No. 10-2008-0005229 Korean Patent No. 10-0458607 Korean Patent No. 10-0330341 Korean Patent No. 10-1429587

Accordingly, the present invention has been developed in order to meet the above-mentioned conventional requirements, and it is an object of the present invention to provide a method for producing a natural fermented vinegar which can easily produce natural vinegar using various raw materials obtained from nature, and a natural fermented vinegar produced by the method There is a purpose in this.

In order to achieve the above object, the present invention provides a method for producing a natural fermented vinegar, which comprises mixing raw ingredients and sugar, finely dividing the raw materials, mixing the mixture for 48 to 64 hours, ; A second step of aging the fermentation broth filtered through the fermentation step at a temperature of 20 ° C or lower for 180 days or longer; A third step of performing alcohol fermentation by inoculating yeast or yeast into the aged fermentation broth; A fourth step of culturing the fermented alcohol fermented by adding the herbaceous plant to the fermented fermented milk, periodically shaking it, and making vinegar; And a fifth step of aging the prepared vinegar.

Herein, the above raw materials are selected from the group consisting of paprika, dog peach, lentil, pimanilla, sambucola, cabbage, chicory, thistle, papaya, chrysanthemum, bellflower, The fermentation of the first stage is carried out for 80 to 100 days, and the fermentation is carried out for 80 to 100 days when the raw material is a dog peach, a lentil, The fermentation of the first stage is carried out for 160 to 200 days when the raw material is bean gruel, duckweed, thistle, pine needle, cinnabar, nutshell, and fermentation of the first stage when the raw materials are bellflower, It is preferable to perform the treatment for 340 to 380 days.

In the first step, the raw material and the sugar are mixed at a weight ratio of 6: 4. After 48 to 64 hours have elapsed, the sugar content is checked. If the sugar content is not in the range of 45 to 55 brix, the raw material or sugar is added, Is in the range of 45 to 55 brix, and the fermentation period of the first stage is preferably carried out once every 2 to 5 days.

The sugar content of the fermentation broth obtained in the second step is in the range of 30 to 35 brix. If the fermentation broth does not reach the sugar content range, the fermentation broth is further aged and concentrated. When the sugar content exceeds the sugar content range, distilled water is added to the sugar content range .

In the third step, the yeast is preferably added in an amount of 8 to 12 parts by weight based on 100 parts by weight of the aged fermentation broth, and the yeast is preferably added in an amount of 0.01 to 0.05 parts by weight based on 100 parts by weight of the fermented broth.

In the fourth step, the fermentation fermented in the third step is diluted so that the alcohol content is 7 to 9 v / v%, and 15 to 25 parts by weight of the herbaceous plant is added based on 100 parts by weight of the diluted fermentation desirable.

In order to accomplish the above object, the present invention provides a natural fermented vinegar prepared by the above method.

According to the present invention configured as above, various natural fermented vinegar can be easily manufactured using various natural materials. In addition, by using the method of the present invention, natural fermented vinegar can be easily prepared by using the heat-produced by each farm, so that it is possible to solve the problem of heat treatment and contribute to the increase of income of the farm household.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a process flow chart of a method for producing a natural fermented vinegar according to the present invention.

Hereinafter, a method for producing a natural fermented vinegar according to a preferred embodiment of the present invention and a natural fermented vinegar produced by the method will be described in detail with reference to the accompanying drawings.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram of a method for producing a natural fermented vinegar according to a preferred embodiment. FIG.

First, the raw material is washed several times with purified water, and the water is dried and removed, and then cut into three pieces so that the width, height, and height become about 1 cm (Step 10).

Here, the raw materials are as follows: raw bean, dog peach, ladybug, black pepper, duckweed, cabbage, leek, chicory, thistle, fennel, chrysanthemum, bellflower, It is one of the virtues.

For the peach, the young seeds of Araliaceae can be used in April to May. As for the peach, it is possible to use the fruit portion except for the seed portion among the fruits of the peach tree harvested in September to October. In addition, flax seeds can be used as flax seeds, and leaves and stalks of leggings can be used as leggings, and stems, leaves and roots can be used as foxtails. In addition, the leaves and cabbage and chicory can be used for leaves, pork and truffles can be used for stem and leaves, and thistle can be used for spring thistle leaves. Also, bellflower can use roots. As a mellow cabbage, it is possible to use both the leaves and stem roots taken from autumn to spring, the sancho can use the fruit, and the Japanese cabbage can use the fruit. It is also possible to use leaves and roots obtained from autumn, rape can use stems, leaves and berries, and canopy leaves and stems. In addition, stamens and fruit can be used in the millennia, dandelions can be used in leaves, stems and roots, perilla leaves in the leaves, and roots in the roots.

In step 10, the raw material is blended with the raw material and the sugar to a weight ratio of approximately 6: 4. The raw material thus mixed with the sugar is well mixed and stored in a container such as a jar at room temperature (for example, about 20 to 30 DEG C) for 48 to 64 hours. The sugar content is then checked to find 45 to 55 brix Is about 50brix). If the sugar content is less than 45 to 55 brix (preferably about 50 brix), an appropriate amount of sugar is added according to the degree of sugar content, and if the sugar content exceeds 45 to 55 brix (preferably about 50 brix) Add an appropriate amount of raw materials. Thus, the sugar content of the mixture of the raw material and the sugar is adjusted to be 45 to 55 brix (preferably about 50 brix) (Step 20).

As described above, the mixture of the raw materials and the sugar is placed in a container such as a jar, for example, and is firstly fermented at a room temperature (for example, about 20 to 30 ° C) (Step 30). At this time, it is also possible to perform a process of stirring well every 2 to 5 days.

Here, the primary fermentation takes about 90 days when the raw materials are dog peach, lentil, black pepper, cabbage, chicory, sweetpotato, mung bean cabbage, chestnut, ramie, dandelion and sesame leaf. In addition, if the raw material is bean gruel, donggulrae, thistle, sancho, cacao, and non-sushi, the first fermentation takes about 180 days. In addition, if the raw materials are bellflower, millet, and deodorant, the first fermentation takes about 360 days.

As described above, the fermented product after the first fermentation step of step 30 is subjected to filtration to extract the fermentation broth (step 40). Here, the filtration is preferably performed using a filter having a size of 40 mesh particle size.

As described above, the fermentation broth filtered in step 40 is aged for at least 180 days at 20 ° C or lower (step 50).

As described above, the fermentation broth obtained in step 50 is inoculated with yeast (Saccharomyces cerevisae) to perform alcohol fermentation (step 60). At this time, it is preferable that the temperature is maintained within a range of about 20 to 30 DEG C and is performed for 15 to 21 days.

Preferably, the aged fermentation broth has a sugar content of about 30 to 35 brix. If the fermentation broth does not reach the sugar content range, the fermentation broth is further aged to be concentrated. If the sugar content exceeds the sugar content range, distilled water is added to the sugar content range desirable.

The yeast is preferably added in an amount of 8 to 12 parts by weight based on 100 parts by weight of the fermentation broth. The yeast is preferably added in an amount of 0.01 to 0.05 parts by weight based on 100 parts by weight of the fermentation broth.

As described above, in step 60, the herb is added to the alcohol-fermented fermentation and the culture is performed (step 70). Here, the fermentation process in step 60 has an alcohol content of about 17 to 14 v / v%. It is preferred that the alcohol be diluted so that the alcohol content in the fermentation process is 7 to 9 v / v% using distilled water.

At this time, it is preferable to add 15 to 25 parts by weight of the herbaceous plant based on 100 parts by weight of the fermentation process. If the amount of the seeds is increased, the time for producing the vinegar can be shortened. The acetic acid fermentation temperature is kept constant within a range of about 20 to 30 ° C, and the culture solution is shaken once every 2 to 3 days. It is preferable to perform the air injection method for about 25 to 35 days.

If the vinegar not sterilized in the vinegar made by the method of the present invention is a herbaceous plant, if the seeds are not present, the fermentation in step 60 is diluted so that the alcohol content is 6 v / v% And may be used as a pre-plant.

As described above, the vinegar prepared in step 70 is sealed within a range of about 15 to 20 DEG C and aged for 6 months to 1 year (step 80).

As described above, the vinegar aged in step 80 is filtered to remove the debris (step 90). Here, it is preferable that the filtration is performed with a filter having a size of 40 mesh particle size.

After that, it can be commercialized through the usual sterilization process and packaging process.

≪ Example 1 >

Three grams of bean paste (1000g) and 660g of sugar were mixed well and stored at 25 ℃ for 55 hours. The sugar content was measured as 46.3 brix, and 50 g of sugar was further added to the mixture. After mixing well, the mixture was put into a jar, fermented at 25 캜 for 180 days for first fermentation, and stirred well every 3 days. The fermentation product was then filtered through a 40 mesh filter and aged at 18 DEG C for 200 days. At this time, the sugar content of the aged fermentation broth was measured to be 34.3brix, and the sugar content was adjusted to 32brix by adding distilled water.

Thereafter, 10 g of koji was added to 100 g of fermented milk which had been aged and adjusted to sugar content, and fermented at 25 캜 for 18 days (Example 1-1). The alcohol content of alcohol fermented fermentation was measured to be 15.6 v / v%, diluted to make alcohol content 8 v / v% using distilled water, and then mixed with 100 g of diluted fermentation broth And vigorously vortexed for 30 days at 25 ° C with shaking well by stirring every 48 hours. Then, the duck vinegar was aged at 18 ° C for 6 months, and then filtered through a 40-mesh filter to obtain aged duck vinegar (Example 1-1).

On the other hand, 0.025 g of yeast (Saccharomyces cerevisae) was added to 100 g of fermented milk which had been aged and adjusted to sugar content, and fermentation was carried out at 25 캜 for 100 hours (Example 1-2). The alcohol content of the alcohol fermented fermentation broth was measured to be 14.4 v / v%, diluted with distilled water to make an alcohol content of 8 v / v%, and then mixed with 100 g of diluted fermentation broth And vigorously vortexed for 30 days at 25 ° C with shaking well by stirring every 48 hours. Then, the duck vinegar was aged at 18 ° C for 6 months, and then filtered through a 40-mesh filter to obtain aged duck vinegar (Example 1-2).

Example 2: Dog peach vinegar

1,000 g peach pulp and 660 g sugar were mixed well and stored at 25 ℃ for 55 hours. The sugar content was measured to be 48.4 brix, and 25 g of sugar was further added to the mixture. After mixing well, the mixture was put into a jar, fermented at 25 캜 for 90 days, and stirred well every 3 days. The fermentation product was then filtered through a 40 mesh filter and aged at 18 DEG C for 200 days. At this time, the sugar content of the aged fermentation broth was measured to be 33.1brix, and the sugar content was adjusted to 32brix by adding distilled water.

Thereafter, 10 g of koji was added to 100 g of fermented milk which had been aged and adjusted to sugar content, and fermentation was carried out at 25 캜 for 18 days (Example 2-1). The alcohol content of the alcohol fermented fermentation was measured to be 14.8 v / v%, diluted with distilled water to an alcohol content of 8 v / v%, 20 g of a peach- The mixture was vigorously vortexed for 30 days at 25 DEG C while shaking well with stirring every 48 hours. Thereafter, the dog peach vinegar was aged at 18 ° C for 6 months, and then filtered through a 40-mesh filter to obtain aged dog peach vinegar (Example 2-1).

On the other hand, 0.025 g of yeast (Saccharomyces cerevisae) was added to 100 g of fermented milk which had been aged and adjusted to sugar content, and fermented at 25 캜 for 18 days (Example 2-2). The alcohol content of alcohol fermented fermentation was measured to be 14.7 v / v%. Diluted alcohol was diluted to 8 v / v% using distilled water. Then, The mixture was vigorously vortexed for 30 days at 25 DEG C while shaking well with stirring every 48 hours. Thereafter, the dog peach vinegar was aged at 18 ° C for 6 months, and then filtered through a 40-mesh filter to obtain aged dog peach vinegar (Example 1-2).

Example 3 Yeast Vinegar

1000g of three loaves and 660g of sugar were mixed well and stored at 25 ℃ for 55 hours and the sugar content was measured. The sugar content was measured to be 45.1 brix. 45 g of sugar was further added to the mixture, and the mixture was mixed well. The mixture was put into a jar, fermented at 25 캜 for 90 days, and stirred well every 3 days. Thereafter, the fermentation product was filtered with a 40-mesh filter and aged at 18 ° C for 200 days. At this time, the sugar content of the aged fermentation broth was measured as 32.1 brix.

Thereafter, 10 g of koji was added to 100 g of the aged fermentation broth and fermented at 25 DEG C for 18 days (Example 3-1). The alcohol content of the alcohol fermented fermentation broth was measured to be 15.1 v / v%, diluted with distilled water to make an alcohol content of 8 v / v%, and then mixed with 100 g of diluted fermentation broth And vigorously vortexed for 30 days at 25 ° C with shaking well by stirring every 48 hours. Thereafter, the yeast vinegar was aged at 18 캜 for 6 months, and then filtered through a 40-mesh filter to obtain aged Yeoju vinegar (Example 3-1).

On the other hand, 0.025 g of yeast (Saccharomyces cerevisae) was added to 100 g of fermented milk which had been aged and adjusted to sugar content, and fermentation was carried out at 25 캜 for 18 days (Example 3-2). The alcohol content of alcohol fermented fermentation was measured to be 14.9 v / v%, diluted with distilled water to give an alcohol content of 8 v / v%, and then mixed with 100 g of diluted fermentation broth And vigorously vortexed for 30 days at 25 ° C with shaking well by stirring every 48 hours. Thereafter, the yeast vinegar was aged at 18 캜 for 6 months, and then filtered through a 40-mesh filter to obtain aged Yeoju vinegar (Example 3-2).

<Example 4> Vinegar vinegar

1000g of three pieces of pork cutlet and 660g of sugar were mixed well and stored at 25 ° C for 55 hours, and the sugar content was measured. The sugar content was measured as 43.2brix, and 50g of sugar was further added to the mixture. After mixing well, the mixture was put into a jar, fermented at 25 deg. C for 90 days for first fermentation, and stirred well once every 3 days. The fermentation product was then filtered through a 40 mesh filter and aged at 18 DEG C for 200 days. At this time, the sugar content of the aged fermentation broth was measured to be 33.9brix, and the sugar content was adjusted to 32brix by adding distilled water.

Thereafter, 10 g of koji was added to 100 g of the aged fermentation broth and fermented at 25 캜 for 18 days (Example 4-1). The alcohol content of the alcohol fermented fermentation broth was measured to be 15.7 v / v%, diluted with distilled water so that the alcohol content was 8 v / v%, 20 g of the calf edible oil mixed with 100 g of the diluted fermentation broth And vigorously vortexed for 30 days at 25 ° C with shaking well by stirring every 48 hours. Then, pseudo-vinegar vinegar was aged at 18 ° C for 6 months, and then filtered with a 40-mesh filter to obtain aged vinegar vinegar (Example 4-1).

On the other hand, 0.025 g of yeast (Saccharomyces cerevisae) was added to 100 g of fermented milk which had been aged and adjusted to sugar content, and fermented at 25 캜 for 18 days (Example 4-2). At this time, alcohol content of alcohol fermented fermentation was measured to be 15.3 v / v%, diluted with distilled water to make alcohol content 8 v / v%, 20 g of calabrese And vigorously vortexed for 30 days at 25 ° C with shaking well by stirring every 48 hours. Thereafter, the pork vinegar was aged at 18 ° C for 6 months, and then filtered through a 40-mesh filter to obtain aged pork vinegar (Example 4-2).

&Lt; Example 5 >

1000g of three fine gruel and 660g of sugar were mixed well and stored at 25 ° C for 55 hours, and the sugar content was measured. The sugar content was measured to be 45.4 brix, and 45 g of sugar was further added to the mixture. After mixing well, the mixture was put into a jar, fermented at 25 ° C. for 180 days, and stirred well once every 3 days. The fermentation product was then filtered through a 40 mesh filter and aged at 18 DEG C for 200 days. At this time, the sugar content of the aged fermentation broth was measured to be 33.9brix, and the sugar content was adjusted to 32brix by adding distilled water.

Thereafter, 10 g of koji was added to 100 g of the aged fermentation broth and fermented at 25 DEG C for 18 days (Example 5-1). The alcohol content of the alcohol fermented fermentation broth was measured to be 15.2 v / v%, diluted with distilled water to an alcohol content of 8 v / v%, mixed with 100 g of diluted fermentation broth, And vigorously vortexed for 30 days at 25 ° C with shaking well by stirring every 48 hours. Then, the mulberry vinegar was matured at 18 DEG C for 6 months, and then filtered through a 40-mesh filter to obtain aged Mulberry vinegar (Example 5-1).

On the other hand, 0.025 g of yeast (Saccharomyces cerevisae) was added to 100 g of fermented milk which had been aged and adjusted to sugar content, and fermented at 25 캜 for 18 days (Example 5-2). The alcohol content of the alcohol fermented fermentation broth was measured to be 14.9 v / v%, diluted with distilled water so that the alcohol content was 8 v / v%, 20 g of the leek calyx And vigorously vortexed for 30 days at 25 ° C with shaking well by stirring every 48 hours. Thereafter, the mulberry vinegar was aged at 18 ° C for 6 months, and then filtered through a 40-mesh filter to obtain aged Mulberry vinegar (Example 5-2).

Example 6: Cabbage vinegar

1,000 g of cabbage and 660 g of sugar were mixed well and stored at 25 ° C for 55 hours, and the sugar content was measured. The sugar content was measured as 46.1 brix, and 40 g of sugar was further added to the mixture. After mixing well, the mixture was put into a jar, fermented at 25 캜 for 90 days for the first time, and stirred well once every 3 days. The fermentation product was then filtered through a 40 mesh filter and aged at 18 DEG C for 200 days. At this time, the sugar content of the aged fermentation broth was measured to be 35.2brix, and the sugar content was adjusted to 32brix by adding distilled water.

Thereafter, 10 g of koji was added to 100 g of the aged fermentation broth and fermented at 25 DEG C for 18 days (Example 5-1). The alcohol content of alcohol fermented fermentation was measured to be 15.7 v / v%, diluted with distilled water to an alcohol content of 8 v / v%, and then mixed with 100 g of diluted fermentation broth and 20 g of cabbage- And vigorously vortexed for 30 days at 25 ° C with shaking well by stirring every 48 hours. Thereafter, the cabbage vinegar was aged at 18 캜 for 6 months, and then filtered through a 40-mesh filter to obtain aged cabbage vinegar (Example 6-1).

On the other hand, 0.025 g of yeast (Saccharomyces cerevisae) was added to 100 g of fermented milk which had been aged and adjusted to sugar content, and fermented at 25 캜 for 18 days (Example 6-2). The alcohol content of the alcohol fermented fermentation broth was measured to be 15.3 v / v%, diluted with distilled water so that the alcohol content was 8 v / v%, and then 20 g of the calf made from cabbage was mixed with 100 g of the diluted fermentation broth And vigorously vortexed for 30 days at 25 ° C with shaking well by stirring every 48 hours. Thereafter, the cabbage vinegar was aged at 18 ° C for 6 months, and then filtered through a 40-mesh filter to obtain aged cabbage vinegar (Example 6-2).

delete

Example 8: Chicory vinegar

The same procedure as in Example 6 was carried out to produce chicory vinegar using the yeast inoculation method (Example 8-1) and the yeast inoculation method (Example 8-2).

Example 9: Thistle vinegar

Thistle vinegar was prepared from the yeast inoculation method (Example 9-1) and the yeast inoculation method (Example 9-2) through the same procedure as in Example 5 above.

Example 10: Vinegar vinegar

A vinegar vinegar was prepared from the yeast inoculation system (Example 10-1) and yeast inoculation system (Example 10-2) through the same procedure as in Example 6 above.

Example 11: Tuna vinegar

The same procedure as in Example 6 was carried out to prepare truffle vinegar by the yeast inoculation method (Example 11-1) and the yeast inoculation method (Example 11-2).

Example 12: Bellflower vinegar

1000 g of three-cut bellflower and 660 g of sugar were mixed well and stored at 25 ° C for 55 hours, and the sugar content was measured. The sugar content was measured as 44.3 brix, and 50 g of sugar was further added to the mixture. After mixing well, the mixture was put into a jar, fermented at 25 캜 for 360 days, and stirred once every 3 days. The fermentation product was then filtered through a 40 mesh filter and aged at 18 DEG C for 200 days. At this time, the sugar content of the aged fermentation broth was measured to be 32.5brix, and the sugar content was adjusted to 32brix by adding distilled water.

Thereafter, 10 g of koji was added to 100 g of the aged fermentation broth and fermented at 25 캜 for 18 days (Example 12-1). The alcohol content of the alcohol fermented fermentation broth was measured to be 14.5 v / v%, diluted with distilled water so that the alcohol content was 8 v / v%, and then 20 g of the brood made of bellflower was mixed with 100 g of the diluted fermentation broth And vigorously vortexed for 30 days at 25 ° C with shaking well by stirring every 48 hours. Thereafter, the bellflower vinegar was aged at 18 ° C for 6 months, and then filtered through a 40-mesh filter to obtain aged bellflower vinegar (Example 12-1).

On the other hand, 0.025 g of yeast (Saccharomyces cerevisae) was added to 100 g of fermented milk which had been aged and adjusted to sugar content, followed by fermentation at 25 캜 for 18 days (Example 12-2). The alcohol content of the alcohol fermented fermentation broth was measured to be 15.3 v / v%, diluted with distilled water to an alcohol content of 8 v / v%, and then mixed with 100 g of diluted fermentation broth, And vigorously vortexed for 30 days at 25 ° C with shaking well by stirring every 48 hours. Thereafter, the bellflower vinegar was aged at 18 DEG C for 6 months, and then filtered through a 40-mesh filter to obtain aged bellflower vinegar (Example 12-2).

&Lt; Example 13 > Pale vinegar vinegar

The same procedure as in Example 6 was carried out to produce pine nut cabbage vinegar by the yeast inoculation method (Example 13-1) and the yeast inoculation method (Example 13-2).

&Lt; Example 14 >

(Example 14-1) and a yeast inoculation method (Example 14-2) were used to produce vinegar vinegar.

&Lt; Example 15 >

The same procedure as in Example 5 was carried out to produce cinnabia vinegar with the yeast inoculation method (Example 15-1) and the yeast inoculation method (Example 15-2).

&Lt; Example 16 >

The same procedure as in Example 6 was carried out to prepare evening mash vinegar using the yeast inoculation method (Example 16-1) and the yeast inoculation method (Example 16-2).

&Lt; Example 17 >

The vinegar was prepared in the same manner as in Example 6, using the yeast inoculation method (Example 17-1) and the yeast inoculation method (Example 17-2).

&Lt; Example 18 >

The same procedure as in Example 5 was carried out to prepare non-viable vinegar using the yeast inoculation method (Example 18-1) and the yeast inoculation method (Example 18-2).

&Lt; Example 19 >

Vinegar was prepared from the yeast inoculation method (Example 19-1) and the yeast inoculation method (Example 19-2) through the same procedure as in Example 12 above.

Example 20 Dandelion Vinegar

Dandelion vinegar was prepared from the yeast inoculation method (Example 20-1) and yeast inoculation method (Example 20-2) through the same procedure as in Example 6 above.

Example 21: Leaf-leaf vinegar

The same procedure as in Example 6 was carried out to prepare a leaf-leaf vinegar with a yeast inoculation method (Example 21-1) and a yeast inoculation method (Example 21-2).

Example 22 Dodec Vinegar

The same procedure as in Example 12 was carried out to prepare hederock vinegar using the yeast inoculation method (Example 22-1) and the yeast inoculation method (Example 22-2).

<pH measurement>

The pH (pH) was measured for each example. The pH of each sample was measured using a pH meter (Thermoion model 420, Korea).

Example 1 (Artemal fermented vinegar): The pH of Example 1-1 was 2.52, and the pH of Example 1-2 was 2.49.

Example 2 (peach fermented vinegar): The pH of Example 2-1 was measured to be 2.32, and the pH of Example 2-2 was measured to be 2.33.

Example 3 (Yeoju fermented vinegar): The pH was 2.36 in Example 3-1 and the pH was 2.34 in Example 2-2.

Example 4 (Pseudo-Fermented Fermented Vinegar): In Example 4-1, the pH was 2.53, and in Example 4-2, the pH was 2.55.

Example 5 (Donggulle fermented vinegar): In the case of Example 5-1, the pH was measured to be 2.48, and in Example 2-2, the pH was measured to be 2.51.

Example 6 (cabbage fermented vinegar): In Example 6-1, the pH was 2.51, and in Example 6-2, the pH was 2.53.

Example 8 (Chicory fermented vinegar): In Example 8-1, the pH was 2.49, and in Example 8-2, the pH was 2.47.

Example 9 (Thistle fermented vinegar): In Example 9-1, the pH was 2.41, and in Example 8-2, the pH was 2.39.

Example 10 (fermented vinegar of horseradish): The pH of Example 10-1 was 2.46 and the pH of Example 10-2 was 2.48.

Example 11 (Fermented Vinegar with Tangenic Acid): In Example 11-1, the pH was measured to be 2.37, and in Example 11-2, the pH was measured to be 2.39.

Example 12 (bellflower fermented vinegar): In Example 12-1, the pH was measured to be 2.32, and in Example 12-2, the pH was measured to be 2.34.

Example 13 (mackerel cabbage fermented vinegar): In Example 13-1, the pH was 2.45, and in Example 12-2, the pH was 2.44.

Example 14 (acid fermented vinegar): The pH of Example 14-1 was measured to be 2.37 and the pH of Example 14-2 was measured to be 2.36.

Example 15 (fermented vinegar of Fusarium oxysporum): The pH of Example 15-1 was measured to be 2.44 and the pH of Example 15-2 was measured to be 2.41.

Example 16 (Sunflower Fermented Vinegar): The pH of Example 16-1 was measured to be 2.51, and the pH of Example 16-2 was measured to be 2.49.

Example 17 (Fermented Vinegar of Kamata): The pH of Example 17-1 was measured to be 2.37 and the pH of Example 17-2 was measured to be 2.48.

Example 18 (Vinegar Fermented Vinegar): In Example 18-1, the pH was 2.42, and in Example 18-2, the pH was 2.39.

Example 19 (fermented vinegar of the early millennia): The pH of Example 19-1 was measured to be 2.36 and the pH of Example 19-2 was measured to be 2.37.

Example 20 (Dandelion fermented vinegar): In Example 20-1, the pH was 2.41, and in Example 10-2, the pH was 2.39.

Example 21 (perilla leaf fermentation vinegar): In Example 21-1, the pH was measured to be 2.45, and in Example 21-2, the pH was measured to be 2.57.

Example 22 (roast fermented vinegar): In Example 22-1, the pH was 2.39, and in Example 22-2, the pH was 2.38.

<Sensory Evaluation>

Sensory evaluation was carried out by applying the 5 point scale method to color, flavor, taste and overall preference of 10 housewives. The score criteria were expressed as 5 (very good), 4 (good), 3 (moderate), 2 (poor), and 1 (very bad). In addition, the vinegar obtained by the yeast inoculation method and the yeast inoculation method did not differ from each other in color, taste, and flavor in the manufacturing process of each example, and thus the sensory evaluation was performed only for the vinegar by the yeast inoculation method. For the control 1 and the control 2, fermented vinegar of Company A and fermented vinegar of Company B were used. The color and flavor of the fermented vinegar was evaluated by mixing the fermented vinegar stock and the raw water in a ratio of 1: 1. The overall evaluation was conducted and the results are shown in Table 1.

color incense flavor Overall likelihood Example 1 3.1 3.3 3.2 3.2 Example 2 3.3 3.2 3.3 3.3 Example 3 3.0 3.1 3.2 3.1 Example 4 3.4 3.3 3.4 3.3 Example 5 3.2 3.4 3.2 3.3 Example 6 3.1 3.1 3.3 3.2 Example 7 Example 8 3.2 3.1 3.1 3.1 Example 9 3.5 3.2 3.2 3.3 Example 10 3.2 3.1 3.3 3.2 Example 11 3.1 3.2 3.1 3.1 Example 12 3.2 3.1 3.3 3.2 Example 13 3.1 3.3 3.2 3.1 Example 14 3.4 3.3 3.3 3.3 Example 15 3.5 3.4 3.4 3.4 Example 16 3.0 3.2 3.1 3.1 Example 17 3.1 3.3 3.2 3.2 Example 18 3.2 3.2 3.3 3.2 Example 19 3.3 3.4 3.4 3.4 Example 20 3.1 3.2 3.3 3.2 Example 21 3.4 3.3 3.3 3.3 Example 22 3.5 3.6 3.5 3.5 Control 1 3.2 3.4 3.3 3.3 Control 2 3.1 3.3 3.4 3.3

As a result of the above sensory evaluation, the natural fermented vinegar produced by the method according to the present invention exhibits a color, flavor, taste, and overall acceptability as compared with the commercially available fermented vinegar, It was confirmed to be similar level.

Using the present invention, it is expected that natural vinegar can be produced even if the raw material used as a raw material, which is low in merchantability produced in a farmhouse, is used.

As described above, according to the present invention, it is possible to easily produce various natural fermented vinegar using various natural materials. In addition, by using the method of the present invention, since the natural fermented vinegar can be easily made using the heat produced by each farm, it is possible to solve the heat treatment problem and contribute to the increase of the income of the farm household

It should be noted that the present invention is not limited to the specific embodiments described above, but may be modified and modified in various ways. Obviously, those modifications and variations are intended to be included within the scope of the appended claims.

10 to 90: Each step of the manufacturing process

Claims (7)

A first step of mixing the raw materials and the raw materials and then mixing the raw materials with the sugar and adjusting the sugar content to be 45 to 55 brix after 48 to 64 hours and fermenting;
A second step of fermenting the fermented product through the first step to obtain a fermented broth obtained by aging the fermented broth at 20 ° C or lower for 180 days or more;
A third step of fermenting alcohol fermented by inoculating the fermented broth with yeast or yeast to obtain fermentation broth;
A fourth step of adding vinegar to the fermentation, culturing the mixture, periodically shaking the vinegar;
And a fifth step of aging the prepared vinegar,
The above raw materials may be any of the following materials, such as bean, peach, ladybug, bean curd, bean curd, cabbage, chicory, thistle, fennel, mushroom, bellflower, One,
The fermentation in the first step is carried out for 80 to 100 days when the raw materials are peaches, lentils, cabbage, cabbage, chicory, sweet potatoes, mushrooms, mulberry leaves, If the raw materials are bellflower, millennium, or doduck, the process is performed for 340 to 380 days, while the fermentation period is carried out once every 2 to 5 days. In addition,
In the first step, the raw material and the sugar are mixed at a weight ratio of 6: 4. After 48 to 64 hours have elapsed, the sugar content is checked. If the sugar content is not in the range of 45 to 55 brix, the raw material or sugar is added, To 55brix,
The sugar content of the fermentation broth obtained in the second step is in the range of 30 to 35 brix. If the fermentation broth does not reach the sugar content range, the fermentation broth is further aged and concentrated. If the sugar content exceeds the sugar content range, distilled water is added to the sugar content range ,
Wherein the vinegar is produced in the fourth step for 25 to 35 days while being shaken once every 2 to 3 days by an air injection method. delete delete delete The method according to claim 1,
Wherein the yeast is added in an amount of 8 to 12 parts by weight based on 100 parts by weight of the aged fermentation broth and 0.01 to 0.05 part by weight based on 100 parts by weight of the aged fermentation broth. The method according to claim 1,
In the fourth step, the fermentation fermented in the third step is diluted so that the alcohol content is 7 to 9 v / v%, and 15 to 25 parts by weight of the herb is added based on 100 parts by weight of the diluted fermentation. Wherein the fermented vinegar is fermented in a fermentation broth. 7. A natural fermented vinegar, which is produced by the method according to any one of claims 1, 5 and 6.

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