KR101866713B1 - Method for making vinegar using sea horse - Google Patents
Method for making vinegar using sea horse Download PDFInfo
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- KR101866713B1 KR101866713B1 KR1020180029385A KR20180029385A KR101866713B1 KR 101866713 B1 KR101866713 B1 KR 101866713B1 KR 1020180029385 A KR1020180029385 A KR 1020180029385A KR 20180029385 A KR20180029385 A KR 20180029385A KR 101866713 B1 KR101866713 B1 KR 101866713B1
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
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Abstract
Description
The present invention relates to a method for producing hippocampus vinegar, and more particularly, to a method for producing hippocampus vinegar having improved functionality and taste using a hippocampus in vinegar production.
Sea Horse (Sea Horse) is a sea horse meat that lives in sub-tropical seaside of Japan and China including Korea, and it is beautiful for the head to swim slowly and to resemble a horse.
In one room, hippocampus has been used as herbal medicine since ancient times, but its price is high and it is mainly used as a tonic.
The hippocampus promotes aeration and blood circulation and improves reproductive function, so it has efficacy for erectile dysfunction, dystocia, coughing and bruising of weak athletes, old asthma, and poor circulatory skin diseases.
Although the efficacy of these hippocampi is known, there is no way for ordinary consumers to easily ingest hippocampus.
In order to solve the problems of the prior art as described above, hippocampus vinegar including hippocampus effective ingredients and functionalities using hippocampal processed products (hippocampus extract, hippocampus, freeze-dried hippocampus) .
It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not restrictive of the invention as set forth in the accompanying drawings. It will be possible.
The method for producing hippocampus vinegar according to the present invention comprises: a first step of dewatering brown rice rice with water; A second step of preparing a first rice cake using the above-mentioned brown rice rice; A third step of cooling the primary hot pepper; A fourth step of mixing the hippocampus with water and heating the hippocampus to prepare a hippocampus extract; A fifth step of preparing the first mixture by mixing the first cup, hippocampus extract, malt and yeast; A sixth step of entering the primary mixture into a pot; A seventh step of fermenting the primary mixture introduced into the pot to produce a primary fermentation product; An eighth step of lyophilizing and drying the hippocampus to produce hippocampus powder; A ninth step of preparing a second rice cake; A tenth step of preparing a second mixture by mixing the second cup, hippocampus, first fermentation product and hippocampus; An eleventh step of introducing the secondary mixture into a pot and then secondary fermentation to produce a secondary fermentation product; A twelfth step of preparing a sake by sieving the secondary fermentation product; A thirteenth step of preparing a tertiary mixture by mixing the herbaceous plant and lyophilized hippocampus; And a third step of fermenting the third mixture to produce a vinegar.
According to the solution of the above-mentioned problems, the method for producing hippocampus vinegar of the present invention enhances the hippocampal function (blood circulation promotion, reproductive function enhancement, etc.), taste and aroma in vinegar to increase the possibility of ingesting hippocampus and provide high quality hippocampus .
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart showing a method for producing hippocampus of the present invention.
The above and other objects, features and advantages of the present invention will be more apparent from the following detailed description taken in conjunction with the accompanying drawings, in which: FIG. BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention, and the manner of achieving them, will be apparent from and elucidated with reference to the embodiments described hereinafter in conjunction with the accompanying drawings.
Hereinafter, the above-described method for producing hippocampus vinegar will be described with reference to the drawings and examples.
<Method of manufacturing hippopotamus vinegar>
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart showing a method for producing hippocampus of the present invention.
First, in the first step (S10), brown rice is called water and then dehydrated. Specifically, rice brown rice is cleaned, then called water, then supported on the sieve and dehydrated naturally.
The time for which the brown rice is called water is preferably carried out for 24 hours. When the brown rice is called for less than 24 hours, it may be difficult to produce the rice cake due to the solid nature of the brown rice. If it exceeds 24 hours, it may be already completed and the efficiency of the operation may be deteriorated.
Next, in the second step (S20), the first rice cake is prepared using the above-mentioned brown rice rice. Specifically, put a wet cotton sheet on the steamer, put the brown rice, then heat it and steam.
It is preferable to add rice brown rice to the cutlery and to make a plurality of bones to allow the flow of air.
Further, the upper surface of the above-mentioned surface is tied to prevent water or the like from entering. If the water (water droplets generated by water vapor, etc.) is contained in the faceplate, it may cause rancidity.
It is preferable that the steeping time is 1 hour to 2 hours in order to prepare the rice cake.
Most preferably, rice brown rice is added and steamed for 1 hour, then steamed brown rice is poured, and the position of the top and bottom is changed, and then it is steamed again for 20 to 30 minutes so that the inside of rice brown rice can be sufficiently cooked.
Next, in the third step (S30), the primary hot pepper is cooled. Specifically, the above steamed black pepper is sufficiently cooled at room temperature.
Next, in a fourth step (S40), the hippocampus is mixed with water and heated to prepare a hippocampus extract. Specifically, the hippocampus (lyophilized hippocampus or raw material) is mixed with water, and then the hippocampus extract is prepared through a heating process.
In preparing the hippocampus, it is preferable to mix 1 to 2 parts by weight of water with respect to 1 part by weight of hippocampus.
If 1 part by weight of water is mixed with less than 1 part by weight of the hippocampus, the solvent may not be sufficient to cause difficulty in the extraction operation. If the water content exceeds 2 parts by weight, .
In addition, the heating temperature in the above-mentioned extraction operation is preferably 80 to 85 ° C. If the heating temperature is lower than 80 ° C, the extraction process may take a long time and the efficiency of the operation may deteriorate. When the heating temperature exceeds 85 ° C, the effective ingredient and nutrients of the hippocampus may be destroyed due to excessive heat.
Next, in a fifth step (S50), the primary mixture, hippopotamus extract, malt and yeast are mixed to prepare a primary mixture. Specifically, the sea horse extract prepared as described above is added to the cooled first cup, and malt and yeast are further mixed to prepare a first mixture.
It is preferable to mix 1 part by weight of malt, 4 parts by weight of yeast and 8-10 parts by weight of hippopotamus extract with respect to 8 parts by weight of the primary hot pepper in the preparation of the primary mixture.
If the malt content is less than 1 part by weight with respect to 8 parts by weight of the primary rice, the saccharification process for converting the carbohydrate into the sugar is difficult to proceed sufficiently. If the amount exceeds 1 part by weight, the saccharide is excessively mixed, Can be mixed.
When the yeast is mixed at less than 4 parts by weight with respect to 8 parts by weight of the primary hot pepper, the fermentation is difficult to proceed smoothly, and if it exceeds 4 parts by weight, excessive fermentation may proceed.
When 8 parts by weight of the hippopotamus extract is mixed with 8 parts by weight of the primary pepper, the effective ingredient of the hippocampus extract may not be fully contained in the vinegar. If the amount exceeds 10 parts by weight, Hippocampus may be difficult to manufacture because hippocampus is excessively contained due to injection of seaweed powder, freeze-dried seaweed injection, and the like.
In the preparation of the primary mixture, the hippopotamus extract is added to the vinegar so that the active ingredients and nutrients of the hippocampus can be transferred to vinegar without using ordinary purified water.
In addition, in the mixing process, it is preferable to add hippopotamus extract, malt, and leaven to the primary hot pepper and then to simmer for about 1 hour. The mixing and fermentation of the material can proceed smoothly by the above-mentioned burning process.
Next, in the sixth step (S60), the primary mixture enters the pot. Specifically, the prepared primary mixture is placed in a jar and covered with a cotton swab.
Next, in a seventh step (S70), the primary mixture introduced into the pot is fermented to produce a primary fermentation product. Specifically, the primary mixture introduced into the pot is stirred and fermented to prepare a primary fermentation product.
The primary fermentation is preferably performed for 3 to 10 days. If the primary fermentation is performed for less than 3 days, the fermentation is not sufficiently carried out, and it is difficult for the primary fermentation product to function as a liquor. If the fermentation is over 10 days, the fermentation process is completed, easy.
When the primary fermentation is completed, bitterness tastes in the primary fermentation product, and it is preferable that the fermentation period is gradually increased or decreased in 3 to 10 days.
In addition, the fermentation may be carried out one or two times a day, so that oxygen is supplied smoothly during fermentation.
Next, in the eighth step (S80), the hippocampus is lyophilized and pulverized to produce seahorse powder. Specifically, the hippocampus is freeze-dried and pulverized to prepare hippocampus powder to remove the salty taste of the hippocampus.
The hippocampus can be added to the vinegar by adding the hippocampus powder separately from the hippopotamus extract in order to transfer the nutrients and active ingredients of the hippocampus, which are not extracted by hot water extraction.
Next, in the ninth step (S90), a second cup is prepared. Concretely, as in the case of the first preparation method, brown rice is called and then steamed to prepare a second rice cake.
Next, in a tenth step (S10), a secondary mixture is prepared by mixing the second cup, hippocampus extract, primary fermentation product and hippocampus. Specifically, the second cup, the hippopotamus extract prepared in the fourth step, the primary fermentation product prepared in the seventh step, and the hippocampal powder prepared in the eighth step were mixed with each other To prepare a secondary mixture.
20 to 25 parts by weight of the primary fermentation product, 1 to 2 parts by weight of the horsetail powder and 8 to 10 parts by weight of the horsetail extract are mixed with 16 parts by weight of the second high potato during the production of the secondary mixture.
When the primary fermentation product is mixed at less than 20 parts by weight with respect to 16 parts by weight of the secondary product, fermentation may not be sufficiently performed, and if the primary fermentation product exceeds 25 parts by weight, excessive fermentation may occur.
When the horsemeade powder is mixed at less than 1 part by weight with respect to 16 parts by weight of the second cup, the effective ingredient and the nutritional ingredient of the hippocampus may not be sufficiently transferred. When the content is more than 2 parts by weight, .
When the horseradish extract is mixed at less than 8 parts by weight with respect to 16 parts by weight of the second cup, the effective ingredient and the nutritional ingredient of the hippocampus may not be sufficiently transferred. If the content exceeds 10 parts by weight, excessive mixing of hippocampus results in production of vinegar Difficulties may arise.
Next, in the eleventh step (S11), the secondary mixture is introduced into a pot and then secondary fermented to produce a secondary fermented product. Specifically, the thus-prepared secondary mixture is introduced into a jar and covered with a cotton bud, followed by secondary fermentation to produce a secondary fermentation product.
The secondary fermentation is preferably performed for 15 to 30 days. If the secondary fermentation period is less than 15 days, the fermentation may not proceed sufficiently. If the secondary fermentation period is over 30 days, the fermentation is already completed and the efficiency of the work may be lowered or may be sore.
Next, in a twelfth step (S12), the secondary fermentation product is sieved to produce a sake. Specifically, the secondary fermentation product is sieved with alcohol and dried to prepare a sake.
Next, in the thirteenth step (S13), the herbal composition and the freeze-dried hippocampus are mixed to prepare a tertiary mixture. Specifically, the above-mentioned sake is mixed with herbaceous (seed vinegar), and a freeze-dried hippocampus is added to prepare a tertiary mixture and then enter the jar.
By adding the lyophilized hippocampus, volatilized or lost nutrients and active ingredients can be transferred to the vinegar during fermentation. In addition, the freeze-dried hippocampus is directly added instead of adding hippocampus or hippopotamus powder to solve problems (acidity deterioration) and hippocampal flushing problems (solvent becomes turbid) Can be solved.
Preferably, the tertiary mixture is prepared by mixing 0.1 to 0.6 parts by weight of herbicide and 1 to 3 parts by weight of lyophilized hippocampus with respect to 50 parts by weight of sake.
If the seed weight is less than 0.1 parts by weight based on 50 parts by weight of the sake, the vinegar (acetic acid fermentation) may not proceed sufficiently, and if the seed weight is more than 0.6 part by weight, the fermentation may excessively proceed or the acidity may become excessively high.
If the freeze-dried hippocampus is less than 1 part by weight based on 50 parts by weight of the alcohol, it may be difficult to transfer the nutrients and active ingredients of the freeze-dried hippocampus to the vinegar. If the amount exceeds 3 parts by weight, It can harm you.
Next, in a fourteenth step (S14), the tertiary mixture is fermented thirdly to produce vinegar. Specifically, the above-mentioned tertiary mixture is fermented at a constant temperature in a jar, and then a muller vinegar is prepared.
The third fermentation is preferably carried out at 10 to 40 캜. If the tertiary fermentation temperature is less than 10 ° C, fermentation may not proceed smoothly, and if it exceeds 40 ° C, it may cause rancidity.
The third fermentation is preferably performed for 50 to 60 days. If the tertiary fermentation is carried out for less than 50 days, the fermentation may not proceed sufficiently. If the tertiary fermentation is carried out for more than 60 days, the fermentation has already been completed and the efficiency of the operation may be lowered or may be sore.
When the fermentation period is out of the range, it may be difficult to have proper acidity, taste and flavor.
During the third fermentation, it is preferable to stir once or twice a day in order to smoothly supply oxygen.
Hereinafter, experiments on hippocampus vinegar prepared by the method of manufacturing hippocampus vinegar of the present invention are performed, and the results of the experiments are described in detail using examples.
In order to compare the quality characteristics of hippocampus vinegar, the following experiment was conducted to evaluate the sensory qualities of the graduate students of Food Science and Engineering who were recognized as suitable for the test. The sensory test items were 9 points on the color, taste and overall acceptability, and 9 points on the Likor scale (1 point).
[Comparative Example 1]
Comparative Example 1 is a typical vinegar.
[Example 1]
Example 1 is a hippocampus vinegar prepared from vinegar extracts based on the method for producing hippocampus vinegar of the present invention. (Added hippocampus powder, freeze-dried hippocampus)
[Example 2]
Example 2 is a hippocampus vinegar prepared from vinegar extracts and horseradish flour based on the method for producing horseradish vinegar of the present invention. (Freeze-dried hippocam-free)
[Example 3]
Example 3 is a hippocampus vinegar prepared with vinegar powder and freeze-dried hippocampus based on the method for producing hippocampus vinegar of the present invention. (Replacing hippopotamus extract with water, no hippocampus extract added)
[Example 4]
Example 4 is a hippocampus vinegar prepared from vinegar extracts, horseradish flour, and freeze-dried hippocampus, based on the hippocampus vinegar manufacturing method of the present invention.
As shown in Table 1 above, Examples 1 to 4, which are vinegar prepared by the method of the present invention for horseracing vinegar, exhibited superior sensory performance compared to Comparative Example 1.
In addition, it can be seen that the color, flavor, and overall acceptability are the highest in the case of Example 4, and it is preferable that the hippocampus preparation is prepared by adding hippocampal processing materials in a stepwise manner in the hippocampus vinegar manufacturing method of the present invention.
As described above, it is to be understood that the technical structure of the present invention can be embodied in other specific forms without departing from the spirit and essential characteristics of the present invention.
Therefore, it should be understood that the above-described embodiments are to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than the foregoing description, All changes or modifications that come within the scope of the equivalent concept are to be construed as being included within the scope of the present invention.
S10. Brown rice rice is called water and then the first stage of dehydration
S20. The second step of preparing the first rice cake using the above-mentioned brown rice rice
S30. The third step of cooling the primary hot pepper
S40. Fourth step of mixing hippocampus with water and heating to prepare hippopotamus extract
S50. The fifth step of preparing the first mixture by mixing the first cup, hippocampus extract, malt and yeast,
S60. Step 6 of entering the primary mixture into a jar
S70. A seventh step of fermenting the primary mixture introduced into the pot to produce a primary fermentation product
S80. Step 8, in which the hippocampus is freeze-dried and pulverized to produce hippocampus powder
S90. The ninth step of producing the second rice cake
S100. Tenth step of preparing a secondary mixture by mixing the second cup and hippocampus extract, primary fermentation product and hippocampus
S110. Step 11 in which the secondary mixture is introduced into a jar and then fermented to produce a secondary fermented product
S120. And twelfth step of preparing a sake by sieving the secondary fermentation product
S130. Step 13 of preparing a tertiary mixture by mixing the herbaceous plant and freeze-dried hippocampus
S140. Step 14 of fermenting the tertiary mixture to produce vinegar
Claims (5)
A second step of preparing a first rice cake using the above-mentioned brown rice rice;
A third step of cooling the primary hot pepper;
A fourth step of mixing the hippocampus with water and heating the hippocampus to prepare a hippocampus extract;
A fifth step of preparing the first mixture by mixing the first cup, hippocampus extract, malt and yeast;
A sixth step of entering the primary mixture into a pot;
A seventh step of fermenting the primary mixture introduced into the pot to produce a primary fermentation product;
An eighth step of lyophilizing and drying the hippocampus to produce hippocampus powder;
A ninth step of preparing a second rice cake;
A tenth step of preparing a second mixture by mixing the second cup, hippocampus, first fermentation product and hippocampus;
An eleventh step of introducing the secondary mixture into a pot and then secondary fermentation to produce a secondary fermentation product;
A twelfth step of preparing a sake by sieving the secondary fermentation product;
A thirteenth step of preparing a tertiary mixture by mixing the herbaceous plant and lyophilized hippocampus;
And a third step of fermenting the third mixture to produce a vinegar.
Wherein the horseradish extract is prepared by mixing 1 to 2 parts by weight of water with respect to 1 part by weight of hippocampus in the fourth step and then heating the mixture.
In the fifth step, 1 part by weight of malt, 4 parts by weight of yeast and 8 to 10 parts by weight of sea tangle extract are mixed with 8 parts by weight of primary culinary herbs during the preparation of the primary mixture,
20 to 25 parts by weight of the primary fermentation product, 1 to 2 parts by weight of horseradish flour and 8 to 10 parts by weight of horsetail extract are mixed with 16 parts by weight of the second high potato in the preparation of the second mixture in the tenth step How to make hippopotamus vinegar
In step 13, 0.1 to 0.6 parts by weight of the herbal composition and 1 to 3 parts by weight of the freeze-dried hippopotamus are mixed with 50 parts by weight of the alcoholic beverage in the preparation of the third mixture,
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020180029385A KR101866713B1 (en) | 2018-03-13 | 2018-03-13 | Method for making vinegar using sea horse |
| PCT/KR2019/002868 WO2019177349A1 (en) | 2018-03-13 | 2019-03-13 | Method for manufacturing sea horse vinegar |
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| KR1020180029385A KR101866713B1 (en) | 2018-03-13 | 2018-03-13 | Method for making vinegar using sea horse |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019177349A1 (en) * | 2018-03-13 | 2019-09-19 | 농업회사법인발효순이주식회사 | Method for manufacturing sea horse vinegar |
| KR102116461B1 (en) * | 2019-11-20 | 2020-05-28 | 이지예 | Method for making powder vinegar using sea horse |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20120134593A (en) * | 2011-06-03 | 2012-12-12 | 주식회사 앤팜 | Producing method for fermentation vinegar from fish, and vinegar using it |
| KR20130011222A (en) * | 2011-07-21 | 2013-01-30 | 구관모 | The vinegar brewage natural and tradition alcohol use of sea cucumber making a way |
| KR20150095292A (en) * | 2014-02-13 | 2015-08-21 | 송상민 | Fermentation method of producing vinegar |
| KR20160131351A (en) | 2015-05-07 | 2016-11-16 | 을지생명과학 주식회사 | A composition containing hippocampus abdominalis extract for improving ability of memory |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101866713B1 (en) * | 2018-03-13 | 2018-06-11 | 서정임 | Method for making vinegar using sea horse |
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- 2018-03-13 KR KR1020180029385A patent/KR101866713B1/en active IP Right Grant
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- 2019-03-13 WO PCT/KR2019/002868 patent/WO2019177349A1/en active Application Filing
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20120134593A (en) * | 2011-06-03 | 2012-12-12 | 주식회사 앤팜 | Producing method for fermentation vinegar from fish, and vinegar using it |
| KR20130011222A (en) * | 2011-07-21 | 2013-01-30 | 구관모 | The vinegar brewage natural and tradition alcohol use of sea cucumber making a way |
| KR20150095292A (en) * | 2014-02-13 | 2015-08-21 | 송상민 | Fermentation method of producing vinegar |
| KR20160131351A (en) | 2015-05-07 | 2016-11-16 | 을지생명과학 주식회사 | A composition containing hippocampus abdominalis extract for improving ability of memory |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019177349A1 (en) * | 2018-03-13 | 2019-09-19 | 농업회사법인발효순이주식회사 | Method for manufacturing sea horse vinegar |
| KR102116461B1 (en) * | 2019-11-20 | 2020-05-28 | 이지예 | Method for making powder vinegar using sea horse |
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| WO2019177349A1 (en) | 2019-09-19 |
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