KR101735642B1 - Method for manufacturing graviolar vinegar and A graviolar vinegar thereby - Google Patents

Abstract

According to an aspect of the present invention, there is provided a method for producing a fermented milk, comprising: (a) adding brown rice and malt with brown rice to produce a first mixture; (b) injecting a graviola liquid material produced by pressing and drying graviola leaves and stalks in dried or immersed state in a first mixture using a pressurized hot water extractor or the like to produce a second mixture; (c) fermenting the second mixture under aged conditions for about 12 to 18 days in the absence of air and filtering to produce a third mixture; (d) fermenting the third mixture in another container to produce a fourth mixture; And (e) aging the fourth mixture at a temperature in the range of 占 0 to 40 占 폚 for about 9 to 12 months to produce vinegar.
Accordingly, graviola and brown rice are used as main ingredients to enhance the anticancer function and maintain the good sensory properties, so that it is possible to substantially contribute to health promotion for various demanding customers.

Description

TECHNICAL FIELD The present invention relates to a method for producing graviola vinegar and a method for producing graviolar vinegar,

The present invention relates to a grape vine-containing vinegar, and more particularly, to a method for producing gravure vinegar which can contribute to health promotion, and vinegar therefrom.

Natural vinegar using brown rice, persimmon and fruit is one of the fermented food which plays an important role in the diet of mankind for a long time and has functions of sterilization, detoxification, antioxidation and immunity enhancement. However, in the mass production of natural vinegar, it is also required to lower the fermentation value and maintain good taste and flavor.

As prior art documents related to the production of such a vinegar, Korean Patent Registration No. 1349141 (Prior Art 1) and Korean Patent Registration No. 1416174 (Prior Art 2) can be referred to.

Prior Art 1 discloses a method for producing a fermented soybean milk comprising the steps of: (a) conducting alcohol fermentation using brown rice, leek and yeast; And (b) adding a herbicide to the resultant product of step (a) and fermenting acetic acid to produce red ginseng brown rice vinegar, wherein the alcohol fermentation step (a) comprises: (a-1) ; And (a-2) a small step of fermenting two stages of immersion alcohol using red ginseng. Accordingly, it is expected that the fermentation efficiency and the sensory quality will be enhanced, and red ginseng brown rice vinegar having ginsenoside (Rg3) will be obtained.

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1. Korean Patent Registration No. 1349141 entitled "Method for producing red ginseng brown rice vinegar" (Open date: Nov. 31, 2013).

It is another object of the present invention to provide a method for producing gravola vinegar and a method for producing gravola vinegar which can contribute substantially to health promotion to various demanding groups by using graviola and brown rice as main ingredients to maintain good functionality. To provide vinegar by him.

According to an aspect of the present invention, there is provided a method for producing a fermented milk, comprising: (a) adding brown rice and malt with a brown rice to produce a first mixture; (a) boiling brown rice, adding yeast and malt to produce a first mixture; (b) injecting a graviola liquid material produced by pressing and drying graviola leaves and stalks in dried or immersed state in a first mixture using a pressurized hot water extractor or the like to produce a second mixture; (c) fermenting the second mixture under aged conditions for about 12 to 18 days in the absence of air and filtering to produce a third mixture; (d) fermenting the third mixture in another container to produce a fourth mixture; And (e) aging the fourth mixture at a temperature in the range of 占 0 to 40 占 폚 for about 9 to 12 months to produce vinegar. (d) fermenting the third mixture in another container to produce a fourth mixture; And (e) aging the fourth mixture at a predetermined temperature and for a period of time to produce vinegar.

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According to another aspect of the present invention, there is provided a vinegar produced by the manufacturing method according to claim 1, wherein the vinegar is produced by mixing 20 to 30 wt% of brown rice vinegar graviola at a ratio of 70 to 80 wt% And may be produced by further adding at least one of a jujube solution and a pine needle solution extracted in the same manner as the liquid product.

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As described above, according to the present invention, graviola and brown rice are used as a main material to maintain a good sensibility, and there is an action and effect that substantially contribute to health promotion to various demanding groups.

1 is a flowchart schematically showing a manufacturing method according to the present invention;

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings.

According to one aspect of the present invention, the process proceeds to steps (a) to (e) in connection with a method for producing gravure vinegar.

The step (a) of the present invention proceeds by adding brown rice and malt with brown rice to produce a first mixture. Brown rice is grown and harvested in the traditional way. Common brown rice is preferred, but it can be used without discrimination from glutinous rice brown rice. For example, 20 kg of brown rice is steamed, then cooled to room temperature, and then 10 kg of koji and 5 kg of malt are added and mixed. Of course, the present invention is not necessarily limited to such a method but may partially mix known methods.

At this time, in consideration of the productivity of the mass production process, it is also possible to partially blend the known brown rice vinegar. Vinegar also helps to preserve the denaturation and breakage of many nutrients in the brown rice husks and rice eyes.

Step (b) of the present invention proceeds to a step of adding a graviola liquid to the first mixture to produce a second mixture. When 20 kg of brown rice of step (a), about 10 kg of koji, and about 5 kg of malt is used as a standard, the graviola liquid is added at a rate of about 55 to 65 kg and mixed evenly to produce a second mixture.

As a detailed construction of the present invention, in the step (b), the graviola liquid material is produced by pressing graviola leaves and stems in a dried or matured state with a pressurized hot water extractor or the like. Graviola is a traditional tropical fruit belonging to the papaya family. It is the most fragrant of the Anoraceae species and has a very sweet and slightly acidic taste. It contains a large amount of fiber, protein, fat, carbohydrate, vitamin C, vitamin B, potassium and phosphorus. There are many anticancer compounds in the stem and leaves of graviola, and it is known that the action of closing the supply path of cancer cells is known. Graviola can be washed and dried, or cooked and boiled. In the case of ripening, when the temperature is high, the slightly tasted taste is expressed, so it is maintained at about 85 to 105 ° C. In either case, it is preferable to extract the graviola liquid by pressing using a pressurized hot water extractor or the like.

Step (c) of the present invention proceeds with the fermentation of the second mixture and filtration to produce the third mixture. And fermented at a temperature of 20 to 25 ° C for a predetermined period of time. Through this process, the second mixture is converted into a liquid phase such as sake, and then filtered using a wicket and collected or collected in a clear water state. The third mixture is produced by such a water-sampling process.

As a detailed construction of the present invention, the step (c) is characterized in that the air is matured for about 12 to 18 days in a state of shutting off the air. The third mixture is placed in a container or jar equipped with an air lock, and the fermentation is aged at room temperature. This is a process of proceeding the fermentation of alcohol in the air-blocked state, and it is preferable to undergo a natural aging fermentation process. However, in order to shorten the period, a pH controlling component or stirring may be added.

Step (d) of the present invention proceeds to a step of fermenting the third mixture in another container to produce a fourth mixture. The collected third mixture is put into a new container and fermented for about 60 days at a temperature range of about 30 to 35 DEG C to produce a fourth mixture.

Step (e) of the present invention proceeds to a process of producing vinegar by aging the fourth mixture at a set temperature and period. The aging temperature of step (e) is kept low compared to the other steps, while the aging period is kept longer than the other steps.

As a detailed configuration of the present invention, the step (e) is characterized by aging for about 9 to 12 months under a temperature range of 占 0 to 40 占 폚. When this process is thoroughly done, it is finished with graviola vinegar, which has long-term aging at low temperature and enhanced taste and flavor sensuality. The temperature condition may be set by repeating the upper limit value and the lower limit value periodically. The higher the temperature within the set range, the shorter the aging period.

According to another aspect of the present invention, there is provided a vinegar produced by the manufacturing method of claim 1.

In this case, in step (a), the liquid of gravia versus gravia is mixed at a ratio of about 20 to 30 wt%: 70 to 80 wt%, and the resulting graviola vinegar . The graviola vinegar of step (e) may be taken on the spot or refrigerated in a separate sealed container.

As a detailed structure of the present invention, at least one of a jujube solution and a pine needle solution extracted in the same manner as the graviola liquid product may be added (generated). Jujube juice is extracted with juicy fruit juice. Pine needle leaves are extracted using pine needles. When extracting jujube juice and pine leaf juice, use a pressurized hot water extractor.

As one embodiment, it is possible to formulate a mixture of a suspension of brown rice and graviola in a ratio of 25 wt%: 55 wt%: 20 wt%, respectively, and in another embodiment, Viola liquid water versus jujube liquid pearl leaf liquid can be blended at a ratio of 25wt%: 35wt%: 20wt%: 20wt% respectively. It is needless to say that the present invention is not limited to these embodiments, and various modifications are possible. In any case, when the jujube solution or pine needle solution is added, it is advantageous to improve the sensibility.

On the other hand, as a modification of the present invention, brown rice can be at least partially replaced with brown rice vinegar. The amount of brown rice is reduced in proportion to the amount of the brown rice vinegar and the content ratio of the brown rice vinegar is lowered.

According to the present invention, graviola and brown rice are used as a main material to maintain a good sensory property, so that it is possible to substantially contribute to health promotion for various demanding groups.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit and scope of the invention as defined by the appended claims. It is therefore intended that such variations and modifications fall within the scope of the appended claims.

(a) to (e): Step

Claims (6)

(a) boiling brown rice, adding yeast and malt to produce a first mixture;
(b) injecting a graviola liquid material produced by pressing and drying graviola leaves and stalks in dried or immersed state in a first mixture using a pressurized hot water extractor or the like to produce a second mixture;
(c) fermenting the second mixture under aged conditions for about 12 to 18 days in the absence of air and filtering to produce a third mixture;
(d) fermenting the third mixture in another container to produce a fourth mixture; And
(e) aging the fourth mixture for about 9 to 12 months at a temperature ranging from 占 0 to 40 占 폚 to produce vinegar. delete delete delete A vinegar produced by the process of claim 1 wherein:
At least one of a jujube solution and a pine needle solution, which are produced by mixing 20 to 30 wt% of 70% to 80 wt% of brown rice with graviola liquid, ≪ RTI ID = 0.0 > graviola < / RTI > vinegar. delete

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