KR101899222B1 - the manufacture method of Cirled Dock vinegar - Google Patents

Abstract

The present invention relates to a method for producing an Aspergillus oryzae vinegar, comprising: a step (S1) of selecting an Aspergillus oryzae and an Aspergillus oryzae;
Preparing a material (S2) for preparing a truffle enzyme by mixing 100 parts by weight of a truffle stem and 47.5 to 52.5 parts by weight of sugar and fermenting the mixture for 4 to 6 months;
About 147.5 ~ 152.5 parts by weight of the Aspergillus oryzae, 100% by weight of the Aspergillus oryzae root, 100% by weight of the Aspergillus root, 24 Briggs saccharum, A preparation step (S3) of preparing 10 parts by weight of rice cake, 10 parts by weight of yeast, and 100 parts by weight of water, which are made of 16 parts by weight of brown rice and glutinous rice;
Mixing and fermenting the mixture to vinegar for 6 to 8 months at room temperature by mixing the mixture with a mixture of Erysiphe glaze enzyme, Sorghum leaf stem, Sorghum root, High rice gruel, Yeast powder, Yeast and Water, Sealing and mixing the additives and storing the containers (S4);
The vinegared mixture is aged for 1-2 years, and 2/3 of the jar is buried in the ground. On top of that, a tar was placed on the jar to seal the mouth of the jar with vinyl and vinyl, and the air lock (straw) Aging step (S5) in which the pot is aged by being added in a period from May to June and from October to November, adding a 15 to 20% volume of a herb with respect to the volume of the vinegar mixture;
(S6): The process of filtering out the top clear purple vinegar by inserting the water into the jar. (S6): Preventing the ingestion of the sorghum herb after completion of the Sorghum vinegar, , Which is obtained by diluting the mallow vinegar and using it as a seasoning for cooking, it is possible to ingest an effective ingredient of the mallow.

Description

The manufacture method of Cirled Dock < RTI ID = 0.0 > vinegar &

The present invention relates to a method for producing an Aspergillus oryzae vinegar, comprising: a step (S1) of selecting an Aspergillus oryzae and an Aspergillus oryzae;
Preparing a material (S2) for preparing a truffle enzyme by mixing 100 parts by weight of a truffle stem and 47.5 to 52.5 parts by weight of sugar and fermenting the mixture for 4 to 6 months;
About 147.5 ~ 152.5 parts by weight of the Aspergillus oryzae, 100% by weight of the Aspergillus oryzae root, 100% by weight of the Aspergillus root, 24 Briggs sugar, A preparation step (S3) of preparing 10 parts by weight of rice cake, 10 parts by weight of yeast, and 100 parts by weight of water, which are made of 16 parts by weight of brown rice and glutinous rice;
Mixing and fermenting the mixture to vinegar for 6 to 8 months at room temperature by mixing the mixture with a mixture of Erysiphe glaze enzyme, Sorghum leaf stem, Sorghum root, High rice gruel, Yeast powder, Yeast and Water, Sealing and mixing the additives and storing the containers (S4);
The vinegared mixture is aged for 1-2 years, and 2/3 of the jar is buried in the ground. On top of that, a tar was placed on the jar to seal the mouth of the jar with vinyl and vinyl, and the air lock (straw) Aging step (S5) in which the pot is aged by being added in a period from May to June and from October to November, adding a 15 to 20% volume of a herb with respect to the volume of the vinegar mixture;
(S6) After finishing the FH Syrup vinegar, prevent the ingestion of Syrup herb and prevent the onset of sickness, and add 0.1% of periodic syrup. , Which is obtained by diluting the mallow vinegar and using it as a seasoning for cooking, it is possible to ingest an effective ingredient of the mallow.

In general, vinegar is an acidic food with an intrinsic flavor and sour taste. Vinegar is an acidic food containing 3 ~ 5% of acetic acid, organic acid, amino acid, sugar, alcohol and ester. Vinegar is an acidic food containing vitamins and minerals It is known to act as an accelerator to help absorption, and some amino acids are known to be effective in preventing obesity and lowering cholesterol and blocking fatty liver.

It is a perennial plant. The roots are yellow and thick. The young leaves and stalks of tortoises are edible in spring. The roots are used for edible and medicinal purposes. The appearance of tortoise roots is similar to rosettes and bellflower, The roots contain 'Andraquinone' and 'Derivative of Crissopanol', 'Mortin' to make the fragile stomach strong, and it has the efficacy of diuretic, hemostatic, and irritation. It has been used as a medicinal material for boils, skin swelling, hemorrhoids, jaundice, genital pruritus, itching, athlete's foot eczema, purulent dermatitis, dental crustaceans, constipation, infection and so on. It is well known for its ability to dissolve harmful cholesterol and make blood pressure normal.

Various researches and patent applications have been made on such extracts using the molluscs. For example, studies on the anti-inflammatory analgesic effect and the liver protecting effect using the molluscan seeds of the Korean Society of Herbal Medicine, cosmetics containing the molluscs extract, Organic farming, organic ginseng, organic farming, organic ginger and organic mushroom milling, organic motherwort and organic kelp seeds, including water, in a study on the antifungal activity of natural silkworm, , A method of manufacturing an organic traditional fermented vinegar wherein fermentation is carried out by mixing rice gruel, organic pine leaf powder, sikhye powder, yeast and water, and fermenting the filtered fermented to produce vinegar.

Also, for example, Korea Patent Registration No. 1124968 discloses a fermented vinegar product using a truffle, such as starch decomposing enzyme and yeast added to a truffle through a study on the antifungal activity of a truffle root extract, The present invention relates to a method for producing a cosmetic composition containing an extract of Aspergillus oryzae by fermenting a mixture obtained by fermenting and filtering the mixture, A content for producing a cosmetic composition for skin improvement is disclosed.

In addition, the Korean Society for Applied Biological Chemistry, the separation and physiological activity of anthraquinone-based compounds from Aspergillus oryzae, and the antifungal activity of Aspergillus sp. The present invention relates to a method for preparing a fermented vinegar, which comprises preparing fermented vinegar and fermenting acetic acid to ferment the fermented acetic acid after fermentation, have.

On the other hand, it is recommended that the Aspergillus contains andraquinone and a derivative of the 'derivative of crysoporol' with 'martin', which can be processed and contained as a food containing an effective ingredient. In the first study described above, It is necessary to develop a processed food of Aspergillus oryzae as a main ingredient, as described in the second embodiment described above.

In addition, although the larvae of Aspergillus oryzae are commonly used as rootstocks, the leaves of the Aspergillus contain a lot of essence before the seeds of the ovary bloom around June to July in Korea, The use of stem makes it possible to obtain a variety of effective ingredients contained in the leaf stem of Aspergillus. Therefore, it is necessary to develop the processed food of the Aspergillus, which is made by processing the Aspergillus stalks together with the root of the Aspergillus Respectively.

Accordingly, the present invention relates to a method of isolating a molluscan ovary, comprising the steps of selecting a molluscan oval leaf and a molluscan ovary,
Preparing a material (S2) for preparing a truffle enzyme by mixing 100 parts by weight of a truffle stem and 47.5 to 52.5 parts by weight of sugar and fermenting the mixture for 4 to 6 months;
About 147.5 ~ 152.5 parts by weight of the Aspergillus oryzae, 100% by weight of the Aspergillus oryzae root, 100% by weight of the Aspergillus root, 24 Briggs sugar, A preparation step (S3) of preparing 10 parts by weight of rice cake, 10 parts by weight of yeast, and 100 parts by weight of water, which are made of 16 parts by weight of brown rice and glutinous rice;
Mixing and fermenting the mixture to vinegar for 6 to 8 months at room temperature by mixing the mixture with a mixture of Erysiphe glaze enzyme, Sorghum leaf stem, Sorghum root, High rice gruel, Yeast powder, Yeast and Water, Sealing and mixing the additives and storing the containers (S4);
The vinegared mixture is aged for 1-2 years, and 2/3 of the jar is buried in the ground. On top of that, a tar was placed on the jar to seal the mouth of the jar with vinyl and vinyl, and the air lock (straw) Aging step (S5) in which the pot is aged by being added in a period from May to June and from October to November, adding a 15 to 20% volume of a herb with respect to the volume of the vinegar mixture;
(S6) After finishing the FH Syrup vinegar, prevent the ingestion of Syrup herb and prevent the onset of sickness, and add 0.1% of periodic syrup. , Which is characterized in that it is provided with an ascorbic acid vinegar which is increased in its acidity, and the thus prepared asparagus vinegar is used as a seasoning for cooking, or by drinking in water or milk, .

In addition, the edible vinegar produced is aged at least 12 months in a jar so as to serve as vinegar.

As described above, the present invention provides a method for screening a molluscan herb, comprising the steps of selecting a mollusk and a mollusk ovary,
Preparing a material (S2) for preparing a truffle enzyme by mixing 100 parts by weight of a truffle stem and 47.5 to 52.5 parts by weight of sugar and fermenting the mixture for 4 to 6 months;
About 147.5 ~ 152.5 parts by weight of the Aspergillus oryzae, 100% by weight of the Aspergillus oryzae root, 100% by weight of the Aspergillus root, 24 Briggs sugar, A preparation step (S3) of preparing 10 parts by weight of rice cake, 10 parts by weight of yeast, and 100 parts by weight of water, which are made of 16 parts by weight of brown rice and glutinous rice;
Mixing and fermenting the mixture to vinegar for 6 to 8 months at room temperature by mixing the mixture with a mixture of Erysiphe glaze enzyme, Sorghum leaf stem, Sorghum root, High rice gruel, Yeast powder, Yeast and Water, Sealing and mixing the additives and storing the containers (S4);
The vinegared mixture is aged for 1-2 years, and 2/3 of the jar is buried in the ground. On top of that, a tar was placed on the jar to seal the mouth of the jar with vinyl and vinyl, and the air lock (straw) Aging step (S5) in which the pot is aged by being added in a period from May to June and from October to November, adding a 15 to 20% volume of a herb with respect to the volume of the vinegar mixture;
(S6) After finishing the FH Syrup vinegar, prevent the ingestion of Syrup herb and prevent the onset of sickness, and add 0.1% of periodic syrup. , Which is characterized in that it is provided with an ascorbic acid vinegar which is increased in its acidity, and the thus prepared asparagus vinegar is used as a seasoning for cooking, or by drinking in water or milk, And it has the effect of utilizing the unusual Uleur leaf stem and Ulead root.

In addition, the prepared truffle vinegar is provided as vinegar for at least 12 months in the jar and is served as vinegar. The vinegar is beneficial to the human body as it is consumed by diluting the vinegar containing the truffle ingredient, or being included in the food.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart for the production of a method for producing a mushroom vinegar according to the present invention. FIG.

The present invention relates to a method for producing an Aspergillus oryzae vinegar, comprising: a step (S1) of selecting an Aspergillus oryzae and an Aspergillus oryzae;
Preparing a material (S2) for preparing a truffle enzyme by mixing 100 parts by weight of a truffle stem and 47.5 to 52.5 parts by weight of sugar and fermenting the mixture for 4 to 6 months;
About 147.5 ~ 152.5 parts by weight of the Aspergillus oryzae, 100% by weight of the Aspergillus oryzae root, 100% by weight of the Aspergillus root, 24 Briggs sugar, A preparation step (S3) of preparing 10 parts by weight of rice cake, 10 parts by weight of yeast, and 100 parts by weight of water, which are made of 16 parts by weight of brown rice and glutinous rice;
Mixing and fermenting the mixture to vinegar for 6 to 8 months at room temperature by mixing the mixture with a mixture of Erysiphe glaze enzyme, Sorghum leaf stem, Sorghum root, High rice gruel, Yeast powder, Yeast and Water, Sealing and mixing the additives and storing the containers (S4);
The vinegared mixture is aged for 1-2 years, and 2/3 of the jar is buried in the ground. On top of that, a tar was placed on the jar to seal the mouth of the jar with vinyl and vinyl, and the air lock (straw) Aging step (S5) in which the pot is aged by being added in a period from May to June and from October to November, adding a 15 to 20% volume of a herb with respect to the volume of the vinegar mixture; The present invention relates to a method for producing an Aspergillus oryzae vinegar, which comprises the steps of: preventing the ingestion of the herbaceous herb, By diluting the prairie vinegar and using it as a seasoning for drinking or cooking, it is possible to ingest the effective ingredients of the prairie.

The method of manufacturing the mushroom vinegar according to the present invention will be described with reference to the manufacturing procedure of FIG. 1. First, the material selection step (S1) is a step of selecting the materials necessary for manufacturing the mushroom vinegar. It is necessary to sort out the ovary-free myrtle leaf stems and to sort out the myrtle leaf stems and the myrtle ovary, which are cleanly arranged at intervals of about 10 cm.
In the material preparing step (S3), as the ingredients of Sorujiru vinegar, it is necessary to use a sorghum enzyme, Sorghum root, high sugar, sugar, yeast powder, yeast, and water.

First, the sorghum flavor enzyme is made of a spruce leaf stem and sugar, and 47.5 ~ 52.5 parts by weight of sugar is mixed with 100 parts by weight of a spruce leaf stalk, and the mixture is mixed well. Then, , A sugar mixture is put into a jar, the entrance is sealed (sealed), and the mixture is fermented at room temperature for 4 to 6 months.

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On the other hand, the jar mixed with the bamboo leaves, the bamboo shoots and the sugar mixes the bamboo leaves, the heavy bamboo leaves or the fermented bamboo leaves to the bottom for 2 to 3 days for the first 10 days, , So that the root and the sugar are mixed well, and the prepared truffle enzyme is not filtered (without filtration).

For reference, the leaves and stems of Aspergillus oryzae are collected in the upper part of a 2 to 3-year-old Aspergillus spp. In April of Korea, and only the stem and ovary of the Aspergillus are separated and used. , Leuconostoc sp. Leaves and stems have the highest amount of essence than other periods, and it is preferable to use white sugar as sugar.

And the roots of Aspergillus commonly use edible roots, which are harvested at the most frequent periods of nutrients before the next shoot of the next year after the stem has dried in the fall. The leaves and stalks of this species are then washed and drained. The leaves and stalks of this species are prepared in the same amount as the sparrow roots. For example, 10 kg of sparrow roots are prepared. We prepare 10 ㎏ by combining urchin leaf and urchin stem.

Next, the rice gruel is made of rice gruel which is made of brown rice glutinous rice, and 16 parts by weight of brown rice glutinous rice is prepared for 100 parts by weight of the gruel root, and the brown rice glutinous rice is washed several times and then about 4 hours is added to clean water It is called "rice cake", and the dried rice cake is spread on a tray and spreads steam to prepare it for cooling. The brown rice glutinous rice used means that only the surface of the rice is peeled off.

The fermentation and aging in the preparation process of the sorghum vinegar according to the present invention are carried out in a jar. The jar used is an onggi jar which is produced by a conventional method. And the effect of aging can be maximized.

In this way, a tomato paste prepared from 16.5 parts by weight of brown rice glutinous rice was prepared with respect to 147.5 to 152.5 parts by weight of Erysipus enzyme. In addition, 10 parts by weight of koi powder, 0.1 part by weight of yeast, 0.1 part by weight of water 100 Yeast is used for fermentation, and water is used for clean water, purified water, and bottled water. The materials to be prepared are as follows. [Table 1] And actual mixing examples are shown.

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Kinds Mixing ratio Actual formulation example Root enzyme Tortoise leaf,
Truffle stem 100 parts by weight 10 kg Sugar 47.5 to 52.5 parts by weight 5 kg Roots 100 parts by weight 10 kg Rice cake A rice cake made of 16 parts by weight of brown rice glutinous rice A rice cake made of brown rice glutinous rice 1.6 ㎏ Yeast powder 10 parts by weight 1 kg East 0.01 part by weight 0.01 kg (10 g) water 100 parts by weight 10 kg

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The following mixing and fermentation steps were carried out on 147.5 ~ 152.5 parts by weight of the Aspergillus oryzae enzyme, 10 ~ 10 parts by weight of the Aspergillus spp. Harvested in September and the Aspergillus sp. 100 (S3) for preparing 10 parts by weight of rice cakes, 16 parts by weight of glutinous rice, 16 parts by weight of glutinous rice, 10 parts by weight of yeast powder, 0.1 part by weight of yeast and 100 parts by weight of water;
Mixing and fermenting the mixture to vinegar for 6 to 8 months at room temperature by mixing the mixture with a mixture of Erysiphe glaze enzyme, Sorghum leaf stem, Sorghum root, High rice gruel, Yeast powder, Yeast and Water, Sealing and mixing the additives and storing the containers (S4);
The vinegared mixture is aged for 1-2 years, and 2/3 of the jar is buried in the ground. On top of that, a tar was placed on the jar to seal the mouth of the jar with vinyl and vinyl, and the air lock (straw) Aging step (S5) in which the pot is aged by being added in a period from May to June and from October to November, adding a 15 to 20% volume of a herb with respect to the volume of the vinegar mixture;
A step (S6) in which the water is poured into a jar and the clear vinegar of the upper part is filtered out; The present invention relates to a method for producing an Aspergillus oryzae vinegar, which comprises the steps of: preventing the ingestion of the herbaceous herb, By diluting the prairie vinegar and using it as a seasoning for drinking or cooking, it is possible to ingest the effective ingredients of the prairie.

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On the other hand, the fermentation of mixed mulberry leaves, stems and sugar causes bubbles due to the formation of alcohol and gas generation in the first 2-3 days, and after one day, the bubbles sink, For the first 10 days of fermentation, put a heavy thing on the roots, or ferment while opening the jar entrance, turn it back to the bottom once every 2-3 days and mix well with the roots and the roots and sugar Lock.

And after 10 days of fermentation of the mixture of Sorghum leaf stem, Sorghum root and sugar, the entrance of the jar was covered with a manganese stream and fermented again for 2 months. After that, the jar entrance was covered with vinyl It is completely sealed (sealed), and air lock is provided at the entrance of the jar (the inside gas is discharged and the outside air or foreign matter is prevented from entering), or the cover of the jar is closed while the air lock is installed. The contents are fermented over time to vinegar.

Next, the filtration and aging step (S5) is a step of filtering the fermented contents in the jar and filling the jar and aging for 6 to 8 months to complete the vinegar. The fermented contents in the mixing and fermentation step (S4) , A filter cloth such as a filter cloth and a compact sieve is used to filter the liquid. The filtered liquid is stored in a jar for aging for 6 to 8 months. The agar is aged for 6 to 8 months. Cover the entrance of the jar with a broad bean stream and plastic, seal it completely (seal it), install an air lock (the inside gas is discharged and the outside air or foreign matter is blocked), or the air lock is installed And mature.

On the other hand, in the filtration and aging step (S3), the filtrate is aged by putting the filtered liquid in a jar. After 7 days, the liquid of the jar is purified by filtration and put into a jar. It is preferable to repeat the process two to three times. As a result of this aging process, the Aspergillus vinegar is completed, and the manufactured Aspergillus vinegar completes the production of the Aspergillus vinegar through the feeding process.

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In addition, the prepared truffle vinegar can be made into a vinegar called so-called vinegar by an additional aging step (S6), which comprises at least 12 months of aging of the truffle vinegar made in the filtration and aging step (S4) In this additional aging process, the vinegar color is changed to black due to such aging for more than 12 months. In this additional aging process, the entrance of the jar is covered with a broad bean stream and plastic to completely seal (seal) Install the air lock at the entrance of the jar (the inside gas is discharged and the outside air or foreign matter is blocked), or the cover of the jar is closed while the air lock is installed.

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As a reference, the characteristics of vinegar are as follows: vinegar prevents the production of fatty acid, which is a fatigue substance, decomposes already produced lactic acid to relieve fatigue and stress, promotes blood metabolism, detoxification and insecticidal action, It has been used as medication for digestion and absorption, swelling, skin irritation, hemorrhoids, jaundice, genital pruritus, itching, athlete's foot eczema, purulent dermatitis, dental rash, constipation, infection and so on. It is also known that it is very good for making blood pressure normal value because it has the effect of dissolving harmful cholesterol. The vinegar made from black vinegar can be expected to have such an effect.

The thus-prepared Aspergillus vinegar is diluted in water or milk and can be used as a seasoning in drinking or drinking various foods. In addition, there is a characteristic that the active ingredient of the Aspergillus oryzae, which is beneficial to the human body through the ingestion of Aspergillus vinegar, It is possible to increase the profitability of the farmers by using the stalks of the molluscs and the molluscs which are not used in the past.

Claims (3)

(S1) sorting the mulberry leaf stem and the mulberry leaf ovary, which picks up the mulberry leaf stem without the mulberry ovary in April and arranges it cleanly at intervals of about 10 cm;
Preparing a material (S2) for preparing a truffle enzyme by mixing 100 parts by weight of a truffle stem and 47.5 to 52.5 parts by weight of sugar and fermenting the mixture for 4 to 6 months;
About 147.5 ~ 152.5 parts by weight of the Aspergillus oryzae, 100% by weight of the Aspergillus oryzae root, 100% by weight of the Aspergillus root, 24 Briggs saccharum, A preparation step (S3) of preparing 10 parts by weight of rice cake, 10 parts by weight of yeast, and 100 parts by weight of water, which are made of 16 parts by weight of brown rice and glutinous rice;
Mixing and fermenting the mixture to vinegar for 6 to 8 months at room temperature by mixing the mixture with a mixture of Erysiphe glaze enzyme, Sorghum leaf stem, Sorghum root, High rice gruel, Yeast powder, Yeast and Water, Sealing and mixing the additives and storing the containers (S4);
The vinegared mixture is aged for 1-2 years, and 2/3 of the jar is buried in the ground. On top of that, a tar was placed on the jar to seal the mouth of the jar with vinyl and vinyl, and the air lock (straw) Aging step (S5) in which the pot is aged by being added in a period from May to June and from October to November, adding a 15 to 20% volume of a herb with respect to the volume of the vinegar mixture;
(S6) After finishing the FH Syrup vinegar, prevent the ingestion of Syrup herb and prevent the onset of sickness, and add 0.1% of periodic syrup. Wherein the vinegar is added to the vinegar to increase the acidity of the vinegar.

delete The method according to claim 1,
After the mixing and fermentation step (S2)
The method of manufacturing a mushroom vinegar according to claim 1, wherein the mushroom vinegar is further aged for at least 12 months in a jar (S4).

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