KR101835313B1 - Making method of dark vinegar with korean dark ginseng - Google Patents

Abstract

The present invention relates to a method for producing black ginseng, comprising the steps of: (S10) preparing black ginseng by repeating the process of boiling and drying washed ginseng; Extracting black ginseng by hot water extraction (S20); An alcohol fermentation step (S30) in which honey and yeast are added to the black ginseng solution, followed by fermentation and purifying to produce a black ginseng alcohol fermentation broth; And an acetic acid fermentation step (S40) in which the black ginseng solution is further added to the black ginseng fermentation broth to lower the alcohol concentration to a predetermined level and then the fermentation is carried out by injecting oxygen to ferment for at least 10 months.
Thereby, there is no irritation of the fragrance, the acidity is appropriate, and the sourness is not too strong, so that it can be easily ingested in everyday life.
In addition, using the honey as a member of the party comforts the stomach, even in the case of people with high blood sugar, can be casually ingested.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method of producing black vinegar,

More particularly, the present invention relates to a method for preparing black ginseng black vinegar which can be ingested in everyday life while containing abundant nutrients through long-term acetic acid fermentation.

Vinegar is one of the materials used as an important seasoning for some time. In the past, vinegar was synthesized with synthetic vinegar and used in food, but it is not currently used because of the effect of glacial acetic acid, which is a raw material of synthetic vinegar, on the human body. On the other hand, the vinegar produced through natural fermentation process is produced by fermentation of acetic acid with saccharide, starch-rich cereal, fruit and liquor as raw materials and is used for edible purposes.

The vinegar produced mainly in Korea is brown rice vinegar made from brown rice, apple vinegar made from apple juice, malt vinegar made from malt juice, and persimmon vinegar made from persimmon.

In addition to these raw materials, vinegars using various famous Korean products are being developed. One of them is red ginseng vinegar made from red ginseng. As shown in the Patent Literature, red ginseng vinegar is produced by adding sugar to red ginseng followed by alcohol fermentation and acetic acid fermentation. It has a characteristic red ginseng flavor, and the color is like black vinegar.

However, conventional red ginseng vinegar has a short fermentation period and lacks a deep taste and has a bitter taste unique to red ginseng, making it difficult to drink easily in everyday life.

KR 10-1405052 (April 27, 2014)

DISCLOSURE Technical Problem The present invention has been made in order to solve the above-mentioned problems, and it is an object of the present invention to provide a method and apparatus for producing lactic acid by fermenting acetic acid for a long period of time, And to provide a method for producing black vinegar.

In order to solve the above problems, a method for preparing black ginseng according to the present invention comprises the steps of: preparing black ginseng by repeating the process of washing and drying the ginseng washed ginseng; Extracting black ginseng by hot water extraction; An alcohol fermentation step in which honey and yeast are added to the black ginseng solution and then fermented to produce a black ginseng alcohol fermentation liquid; And an acetic acid fermentation step in which the black ginseng solution is further added to the black ginseng fermentation broth to lower the alcohol concentration to a predetermined level and then the fermentation step is carried out by injecting oxygen and fermenting the solution for at least 10 months.

The black vinegar produced according to the process of the present invention can be used as a health drink and can be used as a sweetener to make the stomach comfortable and to have a high blood sugar level Even in the case of a person, it is possible to ingest it freely.

BRIEF DESCRIPTION OF THE DRAWINGS Fig.

Hereinafter, a method for manufacturing a black and white vinegar according to the present invention will be described in detail with reference to the accompanying drawings.

The present invention relates to a method for producing black ginseng vinegar, and is a block diagram of a method for producing black ginseng vinegar according to the present invention.

The process for preparing black ginseng according to the present invention comprises the steps of: (S10) preparing black ginseng by repeating the process of washing and drying washed ginseng; Extracting black ginseng by hot water extraction (S20); An alcohol fermentation step (S30) in which honey and yeast are added to black ginseng solution and then fermented to produce a black ginseng alcohol fermentation liquid; And an acetic acid fermentation step (S40) in which black ginseng is further added to the black ginseng fermentation broth to lower the alcohol concentration to a predetermined level and then the fermentation is performed for at least 10 months by injecting oxygen.

Each component will be described in detail below.

The step of preparing black ginseng (S10) is a step of preparing ginseng in the state of ginseng as black ginseng. In order to prepare black ginseng, the present invention performs so-called 7-cell culture and 7-cell culture, in which the cells are repeatedly steamed and dried seven times. Specifically, the black ginseng preparation step (S10) includes a boiling step (S12) in which the washed ginseng is matured at a temperature of 80 to 90 DEG C for 3 to 4 hours; And a drying step (S14) of drying the steamed ginseng at a temperature of 70 to 80 DEG C, wherein the boiling step (S12) and the drying step (S14) are repeated seven times to prepare black ginseng.

In the present invention, black ginseng can be manufactured through the process of seven ginsenosides and seven ginsenosides, thereby highlighting the advantages of black ginseng. Specifically, according to the reference, it is known that black ginseng produced through the process of 7-cell 7-cell has an advantage of inhibiting the activity of β-secretase, which is a causative factor of Alzheimer's disease, . Also, it is possible to manufacture black and black vinegar which is close to the original color of vinegar by making the color of black gum thicker by drying it seven times and seven times.

The black ginseng extracting step (S20) is a step of extracting various nutrients from the produced black ginseng. In the step of extracting black ginseng (S 20), the prepared ginseng is cut to a predetermined size, for example, 1 cm, and then 15 to 20 times the weight of water is added and heated at 90 to 95 ° C. for 48 hours.

The alcohol fermentation step (S30) is a step of fermenting the black ginseng liquid obtained in the black ginseng extracting step (S20) to form an alcohol. Basically, fermentation with alcohol requires sugar and anaerobic conditions. The present invention uses honey as a saccharide source. Specifically, in the alcohol fermentation step (S30), honey is added to the black ginseng solution and the sugar content is adjusted to within the range of 18 to 24 Brix. Then, 0.3 to 0.5% by weight of dry yeast is added, and while maintaining the anaerobic state, Fermented for 30 days under the conditions.

In particular, since honey is used as a sugar source, unlike sugar, the present invention is advantageous in that it is less burdensome to decompose in the organ.

The thus obtained black ginseng alcohol fermentation liquid maintains an alcohol content of about 12.5% based on the sugar content of 24 grix of black ginseng liquid.

The acetic acid fermentation step (S40) is a step of fermenting the black ginseng alcohol fermentation broth prepared in the alcohol fermentation step (S30) with vinegar. Specifically, the acetic acid fermentation step (S40) comprises: an alcohol content adjusting step (S42) for lowering the alcohol concentration of the black ginseng alcohol fermentation liquid; An oxygen injection step (S44) of injecting oxygen into the fermentation broth in which the alcohol content is controlled; And a fermentation step (S46) in which the fermentation broth into which the oxygen is injected is allowed to stand.

The step of adjusting the alcohol content (S42) is a step of adjusting the alcohol content of the black ginseng alcohol fermentation broth. For effective acetic acid fermentation, it is preferable to lower the alcohol concentration to 6% or more and 9% or less. If the alcohol concentration is less than 6%, the acetic acid will not be properly formed and will be damaged. If the alcohol concentration exceeds 9%, the acetic acid will not be well formed and the microorganisms are likely to be killed. Even if acetic acid is produced, I have a long problem. Further, the present invention can maintain the concentration of the nutritional components contained in the black ginseng by adding the black ginseng solution prepared in the step of extracting the black ginseng solution (S20) instead of being diluted with water.

The oxygen injecting step (S44) is a step of supplying oxygen necessary for the fermentation of acetic acid, and oxygen is injected into the fermentation liquid of black ginseng alcohol with controlled alcohol content for 10 days. From this process, acetic acid fermentation starts practically.

The fermentation step (S46) is a step in which fermentation proceeds by placing the fermented liquid of black ginseng alcohol into which oxygen has been injected. The period is at least 10 months, with 12 months being the most preferred. In the fermentation step (S46), the fermentation can be further aged for 6 months. And, the fermentation step (S46) can ferment using an endosperm for effective acetic acid fermentation. The species used in this step may be the endosperm of brown rice vinegar, or the first fermented black ginseng solid may be used. Generally, the vinegar is removed after the fermentation, and the solid components are removed through the purification process. The present invention has the advantage that the solid contents can be recycled by using the solid contents as seeds.

Since the fermentation is performed in the fermentation step (S46), the acidity of the black ginseng is smoothly controlled and the black ginseng is alleviated. The pH of the black ginseng vinegar according to the present invention, which is finally completed through the fermentation step (S46), is at least 4.5.

Further, a purifying step may be further performed after the fermentation step (S46) of the present invention is completed, which is a process of removing solid contents and various foreign substances in black and white vinegar. However, in many cases, useful components remain in the solid content, so that the solid content may be taken together without performing the purification step.

On the other hand, the black ginseng vinegar according to the present invention may further include tangerine. Tangerine has a synergistic effect when it is used in black ginseng vinegar. At this time, it is preferable to use a fully ripe tangerine for the tangerine, and it may be bitter when using a slightly less ripe root.

Specifically, it is preferable that the tangerine be processed separately without conducting extraction and fermentation together with black ginseng. Therefore, tangerine liquid is extracted under the same conditions in black liquor extraction step (S20), alcohol fermentation step (S30) and acetic acid fermentation step (S40), alcohol fermentation is performed, and acetic acid fermentation is performed to produce tangerine vinegar.

Example  One

4.5 kg of the washed ginseng was matured at 85 캜 for 3 hours and 30 minutes and dried at a temperature of 70 캜. This procedure was repeated seven times to prepare black ginseng. The prepared black ginseng was cut into a size of 1 cm and then poured 20 L (20 times as much as the weight of black ginseng) water and heated at 90 캜 for 48 hours to extract black ginseng liquid.

Add honey to the prepared 18L black gums to make the sugar content 24Brix, then add 0.1kg of dry yeast (0.5% of the volume of black gums), seal it (seal it to release the generated gas) 22 Lt; RTI ID = 0.0 > 30 C < / RTI > The fermented black ginseng alcohol fermentation broth was separated into clear liquids to obtain 15 L of black ginseng alcohol fermentation broth. Then, 5.8 L of black ginseng liquid was added to adjust the alcohol concentration to 9%. Then, oxygen was added to the fermented liquid of black ginseng alcohol for 10 days, followed by acetic acid fermentation for 12 months, and further aged for 6 months to obtain 19 L black vinegar.

Example  2

4.5 kg of the washed ginseng was matured at 85 캜 for 3 hours and 30 minutes and dried at a temperature of 70 캜. This procedure was repeated seven times to prepare black ginseng. The prepared black ginseng was cut into a size of 1 cm and then poured 20 L (20 times as much as the weight of black ginseng) water and heated at 90 캜 for 48 hours to extract black ginseng liquid.

Add honey to the prepared 18L black gums to make the sugar content 24Brix, then add 0.1kg of dry yeast (0.5% of the volume of black gums), seal it (seal it to release the generated gas) 22 Lt; RTI ID = 0.0 > 30 C < / RTI > The fermented black ginseng alcohol fermentation broth was separated into clear liquids to obtain 15 L of black ginseng alcohol fermentation broth. Then, 5.8 L of black ginseng liquid was added to adjust the alcohol concentration to 9%. Then, oxygen was added to the fermented liquid of black ginseng alcohol for 10 days, followed by acetic acid fermentation for 12 months to obtain 19 L of black ginseng.

Example  3

4.5 kg of the washed ginseng was matured at 85 캜 for 3 hours and 30 minutes and dried at a temperature of 70 캜. This procedure was repeated seven times to prepare black ginseng. The prepared black ginseng was cut into a size of 1 cm and then poured 20 L (20 times as much as the weight of black ginseng) water and heated at 90 캜 for 48 hours to extract black ginseng liquid.

0.9 kg of tangerine was cut into 1/4 size, then 18 L of water was poured, and the tangerine liquid was extracted by heating at 90 캜 for 48 hours.

Add honey to the prepared 18L black gums to make the sugar content 24Brix, then add 0.1kg of dry yeast (0.5% of the volume of black gums), seal it (seal it to release the generated gas) 22 Lt; RTI ID = 0.0 > 30 C < / RTI > The fermented black ginseng alcohol fermentation broth was separated into clear liquids to obtain 15 L of black ginseng alcohol fermentation broth. Then, 5.8 L of black ginseng liquid was added to adjust the alcohol concentration to 9%. Then, oxygen was added to the fermented liquid of black ginseng alcohol for 10 days, followed by acetic acid fermentation for 12 months, and further aged for 6 months to obtain 19 L black vinegar.

Add honey to the prepared tangerine solution of about 16L to make the sugar content 24Brix, then add 0.085kg of dry yeast, seal it, and ferment at a temperature of 22 ℃ for 30 days. A clear liquid was separated from fermented tangerine alcohol fermentation broth to obtain a 13L tangerine fermentation broth. Then, 4.5 liters of tangerine solution was added to adjust the alcohol concentration to 9%. Then, oxygen was added to the tangerine alcohol fermentation liquid for 10 days, followed by acetic acid fermentation for 12 months, and further aged for 6 months to obtain 16 L of tangerine vinegar.

Then, 9.5L of tangerine vinegar and 19L of black vinegar were mixed to obtain black ginseng and vinegar vinegar.

Test Example  1: Acidity measurement

90 ml of bottled water was diluted in 10 ml of each of the vinegar prepared in Examples 1 to 3, and 10 ml of the diluted water was followed by a beaker. Add 1-2 drops of phenolphthalein solution and add 1M sodium hydroxide solution until reddish purple. Calculate acidity by multiplying ml of added sodium hydroxide by 0.6.

As a result, the acidity of Examples 1 and 2 was measured to be 4.5, and the acidity of Example 3 was measured to be 4.6.

Test Example  2: Sensory evaluation

The participants were asked to drink black vinegar, black ginseng, and black vinegar mixed with 20 black male and female veterinarians between 20 and 60 years old (hereinafter referred to as "participant"). Point scale, 5 points were very strong, and 1 point was very weak. For reference, the higher the score, the higher the score was, and the higher the score was, the higher the sourness, sweetness and bitter taste. The sensory test results are shown in [Table 1] below.

color Sour taste sweetness bitter Overall rating Example 1 4.70 + 0.47 4.40 0.75 2.60 + - 0.50 1.35 + 0.49 3.80 ± 1.40 Example 2 4.65 ± 0.49 4.35 ± 0.59 2.50 ± 0.51 3.00 ± 0.86 3.65 ± 1.31 Example 3 4.35 0.75 4.55 ± 0.6 3.15 ± 0.59 1.20 0.41 3.90 ± 1.21

As can be seen from Table 1, it can be seen that the black vinegar of the present invention has a dark color close to dark brown and a strong sour taste. It can be seen that the black ginseng vases of Examples 1 to 3 are not strongly sweet and bitter tastes are remarkably low. However, it can be seen that the bitter taste was slightly higher in Example 2, which is considered to be related to the additional fermentation for 6 months. In Example 3, the evaluation score of sweetness was slightly higher and the evaluation score of bitter taste was lower than that of Example 1. As a result of adding tangerine, the sweetness of black and glacial vinegar was stronger and the bitter taste was less. It is expected to be somewhat highly evaluated.

Claims (5)

A step (S10) of producing black ginseng by repeating the process of washing and washing the washed ginseng and drying the black ginseng;
Extracting the black ginseng by hot water extraction (S20);
An alcohol fermentation step (S30) in which honey and yeast are added to the black ginseng solution and then fermented to produce a black ginseng alcohol fermentation liquid;
(S40) fermenting the black ginseng alcohol fermentation broth by further adding the black ginseng solution to lower the alcohol concentration to a predetermined level and then injecting oxygen to ferment for at least 10 months,
The acetic acid fermentation step (S40)
A step (S42) of adjusting the alcohol content by further adding the black ginseng solution to the black ginseng alcohol fermentation solution to lower the alcohol concentration;
An oxygen injecting step (S44) of injecting oxygen into the fermentation broth in which the alcohol content is controlled;
And a fermentation step (S46) of allowing the fermentation broth in which the oxygen is injected to stand for 12 months.
The method according to claim 1,
The black ginseng manufacturing step (S10)
(S12) in which washed ginseng is matured at a temperature of 80 to 90 DEG C for 3 to 4 hours, and
And a drying step (S14) of drying the steamed ginseng at a temperature of 70 to 80 DEG C,
Wherein the process is repeated 7 times to produce black ginseng.
delete delete The method according to claim 1,
Wherein the fermentation step (S46) further comprises aging for 6 months after the fermentation broth is allowed to stand.

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