KR101994544B1 - Manufacturing Method of Daechu Vinegar Using Rice Wine - Google Patents

Abstract

The present invention relates to a method for preparing a sake of fermented milk by fermenting alcohol for 7 to 15 days at a temperature of 15 to 35 degrees Celsius, mixing the grain, the solution and the nutrient solution; Preparing a jujube that is half-ripe jujube aged at room temperature for 7 to 15 days; Step S30 of finely grinding the roasted leaven; Mixing the ready-made sake, jujube and baked yeast, and fermenting the mixture for 3 to 6 months with acetic acid; and a step (S40) of preparing the jujube vinegar.
According to the embodiment of the present invention, the jujube vinegar fermented by mixing semi-ripe jujube with fermentation and then fermented by mixing sake and baked yeast can be used to improve the function of the jujube vinegar such as fatigue recovery, arteriosclerosis prevention, digestion, .

Description

{Manufacturing Method of Daechu Vinegar Using Rice Wine}

The present invention relates to a method for manufacturing a jujube vinegar made from sake, and more particularly, to a method for producing a jujube vinegar made from sake made from fermented red yeast or sake yeast.

Vinegar is a traditional food that has been used for a long time, both east and west. It is a representative fermented food with a unique direction and sour taste containing a small amount of volatile and nonvolatile organic acids, sugars, amino acids and esters. It promotes the secretion of digestive juices, which helps digestion and gives a refreshing sensation to the appetite.

In addition, vinegar is used not only as a seasoning to give sour taste when cooking food but also to soften the taste of salty taste and sweet taste, to add unique flavor, to reduce fishy smell, to cook meat And it is also used as a raw material and flavoring agent of sauce, mayonnaise, dressing, ketchup.

In addition, vinegar contains a large amount of organic acids involved in TCA cycle, including acetic acid, so that the TCA cycle smoothly without accumulating lactic acid in the body is good for radical exercise and fatigue recovery by overeating, making the blood alkaline do.

In addition, vinegar is effective in dieting, decomposing lipid peroxide to prevent arteriosclerosis, promote the secretion of adrenocortical hormone to control stress, and is said to be effective in digestion and appetite stimulation, blood pressure drop, fatigue recovery, Calcium absorption, and many other physiological functions.

Jujube is a deciduous broad-leaved arboreous plant of the ginkgo tree that is widely grown in Asia. It is suitable for the climate of Korea and is widely grown because it is easy to cultivate and has good shelf life. Jujube has a relatively low water content, so that the moisture content of the fresh jujube is 60% and the moisture content of the dried jujube is 30%. Glucose and fructose content of jujube is 28%, protein content is 1.5%, and other calcium, iron, phosphorus, vitamin A and vitamin B are contained. It has been reported that ethanol extract of jujube is administered to liver damaged rats and the recovery and protection effect of injured liver is good. In one room, jujube is used as a relaxation tonic, and ripe jujube is matured and dried. It is said that it eats when it eats for a long time to eat, thinning the stool to remove constipation, and stop coughing.

Conventionally, most of the domestic jujube has been mainly consumed as herbal medicines or water-repellent products. Recently, the demand for jujube has increased due to the development of new foods and drinks such as beverages, liquors and vinegar.

However, recently, various food products based on jujube have been used by simply leaching jujube itself into ethanol, and in particular, the products related to jujube vinegar have been shown to have a function of vinegar by performing the fermentation with acetic acid by adding ethanol to the jujube extract There was a drawback that it could not be used properly.

(Patent Literature 1) Korean Patent No. 10-1285738 (Announced 2013.07.08)

(Patent Document 2) Korean Patent Laid-Open No. 10-2017-0058632 (Published May 27, 2017)

SUMMARY OF THE INVENTION The present invention has been made to solve the conventional problems,

The object of the present invention is to provide a method for producing fermented soy sauce, which comprises fermenting cereal, solution, and yeast, filtering fermented sake, semi-ripe (half-boiled) jujube and baked yeast together with fermented acetic acid for 3 to 6 months The debt is to provide a method of manufacturing the jujube vinegar.

Another object of the present invention is to provide a method for producing fermented soy sauce, which comprises fermenting fermented soy sauce mixed with grain, solution, and red yeast koji, semi-ripe (semi-sour) jujube and baked yeast together with fermented acetic acid for 3 to 6 months And to provide a method for manufacturing a jujube vinegar.

Another object of the present invention is to provide a process for producing a fermented soy sauce, which comprises mixing a grain, a solution, a fermented sake mixed with a vinegar made from Hongkong leek, and a paste prepared by a transfer method, a semi-ripe (half-boiled) jujube, Which is produced by fermenting acetic acid for 6 to 6 months.

According to an embodiment of the present invention, provided is a method for manufacturing a dairy cucumber vinegar, which comprises mixing grains, a solution, and a nutrient, and performing alcohol fermentation for 7 to 15 days at a temperature of 15 to 35 degrees Celsius A step S10 of preparing filtered sake; Preparing a jujube that is half-ripe jujube aged at room temperature for 7 to 15 days; Step S30 of finely grinding the roasted leaven; And mixing the prepared sake, jujube and baked yeast with each other to perform acetic acid fermentation for 3 to 6 months.

In step S10, the grains, the solution, and the yeast are mixed with 100 to 160 weight% of the solution and 7.5 to 37.5 weight% of the nutrient with respect to 100 weight% of the cereal.

In step S40, the sake and the jujube are mixed with 50 to 90 wt% of sake and 10 to 50 wt% of jujube, and the baked yeast is mixed with 0.5 to 2.0 wt% of the total amount of sake and jujube do.

According to another embodiment of the present invention, there is provided a method for preparing Daechu vinegar, comprising the steps of: (a) preparing Sake filtered by fermenting alcohol for 7 to 15 days at a temperature of 15 to 35 degrees Celsius; Preparing a jujube that is half-ripe jujube aged at room temperature for 7 to 15 days; Step S30 of finely grinding the roasted leaven; And mixing the prepared sake, jujube and baked yeast with each other to perform acetic acid fermentation for 3 to 6 months.

In step S10, the grains, the solution, and the red yeast koji are mixed with 100 to 160% by weight of the solution and 7.5 to 37.5% by weight of the red yeast koji with respect to 100% by weight of the grain.

In step S40, the sake and the jujube are mixed with 50 to 90 wt% of sake and 10 to 50 wt% of jujube, and the baked yeast is mixed with 0.5 to 2.0 wt% of the total amount of sake and jujube do.

According to still another embodiment of the present invention, there is provided a method for manufacturing a dairy cucumber vinegar, comprising the steps of: mixing grains, a solution, and red yeast gruel, and fermenting the mixture at a temperature of 15 to 35 degrees for 3 to 5 days; Preparing safflower, mixing safflower juice and cooling the safflower so that the safflower is fermented at a temperature of 15 to 35 degrees for 3 to 5 days to prepare a paste; (S30) a step of preparing a filtered sake by fermenting alcohol for 30 days to 50 days at a temperature of 15 to 35 ° C by mixing the paste and the base, Preparing semi-ripe jujube at room temperature for 7 to 15 days; Step S50 of finely grilling the roasted leaven; And mixing the prepared sake, jujube, and baked yeast with each other to perform acetic acid fermentation for 3 to 6 months.

In step S 10, the grains and the solution are mixed with 5 to 10 wt% of the grains and 90 to 95 wt% of the solution, and the Hongkukwon is mixed with 7.5 to 37.5 wt% of the grains.

In step S60, the sake and jujube are mixed with 50 to 90 wt% of sake and 10 to 50 wt% of jujube, and the baked yeast is mixed with 0.5 to 2.0 wt% of the total amount of sake and jujube do.

According to the embodiment of the present invention, the jujube vinegar fermented by mixing semi-ripe jujube with fermentation and then fermented by mixing sake and baked yeast can be used to improve the function of the jujube vinegar such as fatigue recovery, arteriosclerosis prevention, digestion, .

In addition, Cheongju is made by using Hongkun Nuruk, semi-ripe jujube is matured according to the fermentation, and the jujube vinegar which is fermented by mixing the prepared sake and the aged jujube and baked yeast is produced to reduce cholesterol, It has the effect of providing the high quality of jujube vinegar by adding the functionality of Hongkuk.

In addition, Cheongju is manufactured by mixing the rice gruel produced by Hongkuk yeast with the paste prepared by the transfer method, and the ripe jujube is matured according to the fermentation. Then, the prepared sake, the jujube vinegar which is fermented by mixing the aged jujube and the baked yeast To enhance the antioxidant ability of jujubes and to enhance the functionality of red pepper to enhance the quality and flavor of the jujube vinegar.

FIG. 1 is a flowchart showing a method of manufacturing a jujube vinegar according to an embodiment of the present invention.
FIG. 2 is a flowchart showing a method for manufacturing a jujube vinegar according to another embodiment of the present invention.
FIG. 3 is a flow chart illustrating a method of manufacturing a jujube vinegar according to another embodiment of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Reference will now be made in detail to the embodiments of the present invention, examples of which are illustrated in the accompanying drawings. These embodiments are described in sufficient detail to enable those skilled in the art to practice the invention. It should be understood that the various embodiments of the present invention are different, but need not be mutually exclusive. For example, certain features, structures, and characteristics described herein may be implemented in other embodiments without departing from the spirit and scope of the invention in connection with one embodiment. It is also to be understood that the position or arrangement of the individual components within each described embodiment may be varied without departing from the spirit and scope of the present invention.

The following detailed description is, therefore, not to be taken in a limiting sense, and the scope of the present invention is to be limited only by the appended claims, along with the full scope of equivalents to which the claims are entitled, if properly explained. In the drawings, like reference numerals refer to the same or similar functions throughout the several views.

While the present invention has been described in connection with what is presently considered to be the most practical and preferred embodiment, it is to be understood that the invention is not limited to the disclosed embodiments. Also, in certain cases, there may be a term selected arbitrarily by the applicant, in which case the meaning thereof will be described in detail in the description of the corresponding invention. Therefore, the term used in the present invention should be defined based on the meaning of the term, not on the name of a simple term, but on the entire contents of the present invention.

Whenever an element is referred to as "including" an element throughout the description, it is to be understood that the element may include other elements as well, without departing from the other elements unless specifically stated otherwise. Also, the terms " part, "" module," and the like, which are described in the specification, refer to a unit for processing at least one function or operation, which may be implemented by hardware or software or a combination of hardware and software.

As shown in FIG. 1, according to an embodiment of the present invention, a process for preparing Daechu vinegar, which comprises the steps of mixing grains, solution, and yeast, fermenting alcohol for 7 to 15 days at a temperature of 15 to 35 degrees Celsius A step S20 of preparing a jujube, a step S20 of preparing a jujube obtained by aging a half-ripe jujube at room temperature for 7 to 15 days, a step S30 of finely grinding the roasted yeast, and a step S30 of preparing the prepared sake, And step S40 of fermenting acetic acid for 3 to 6 months by mixing yeast.

Here, the solution includes water, purified water, and water harvested from grains.

In step S10, the grains, the solution and the yeast are mixed with 100 wt% of the grain, 100 to 160 wt% of the solution with respect to 100 wt% of the grain, and 7.5 to 37.5 wt% of the koji with respect to 100 wt% of the grain.

Then, the mixture of the cereal grains mixed with the solution and the leaven at the above ratio is subjected to alcohol fermentation at a temperature of 15 to 35 degrees for 7 to 15 days to produce sake.

 In step S20, the jujube uses semi-ripe (half-boiled) jujubes that are not fully ripe or dried jujube, and are fermented for 7 to 15 days at room temperature.

In step S30, the baked leaven is made into loaves of leaven, roasted in the fire, and then crushed the loaf of baked leek.

In step S40, the prepared sake is mixed with prepared jujube and baked yeast, and sake and jujube are mixed with 50 to 90 wt% of sake and 10 to 50 wt% of jujube, and the baked yeast is mixed with sake, 2.0% by weight are mixed. Then, the mixture of sake, jujube and baked yeast mixed at the above ratio is fermented for 3 to 6 months to prepare jujube vinegar.

As described above, an embodiment of the present invention is a method of fermenting acetic acid for 3 to 6 months by putting together the sake, the semi-ripe (semi-sour: semi-ripe) jujube, and the baked yeast together after mixing the grain, Jujube vinegar is produced.

As shown in FIG. 2, according to another embodiment of the present invention, a process for preparing Daechu vinegar comprises mixing cereal, solution, and Hongkong yeast with alcohol fermentation at a temperature of 15 to 35 degrees Celsius for 7 to 15 days, A step S20 of preparing a sake, a step S20 of preparing a jujube obtained by aging a half-ripe jujube at room temperature for 7-15 days, a step S30 of finely grinding the roasted yeast, and a step S30 of preparing the prepared sake, Baked yeast are mixed to conduct acetic acid fermentation for 3 to 6 months.

Hereinafter, a process for producing Daechu vinegar according to another embodiment of the present invention will be described with reference to the method of manufacturing the Daechu vinegar according to one embodiment of the present invention. In step S 10 of producing sake, There is a difference in the method of making the jujube vinegar using the sake made from Hongkun leu.

Therefore, only step S10 is performed in the process of step S10 in which syrup is manufactured using the red yeast nougat, and the remaining steps S20 and S40 are manufactured in the same manner as in the first embodiment. Is omitted.

Hongkuk is a red rice made by fermenting rice with monascus purpureus. In other words, rice is cooked with rice, putting the yeast powder into it, warming it, then removing the hot air, and drying it in the sun, soaking it in the soup and soup. It is also used to improve the taste of fish or meat dishes. China has made and used Hong Kong since the Tang Dynasty.

'Hongkuk' is common pink rice which is fermented for 15 ~ 30 days by common fungus called monascus. It is known that monocholin-K is a pink substance that is secreted during fermentation and decomposes cholesterol.

Japan and China, which have found that Monacus bacillus in Hong Kong has the ability to break down cholesterol, produced Hong Kong first. Korea has been interested about 10 years ago and its efficacy has been proved and approved by Korea Food and Drug Administration as health functional foods. "Hongkuk is mild, has no toxicity, regulates digestion and diarrhea, promotes blood circulation, and strengthens the digestive function" in Lee Hsin-jin, a Chinese name.

In the present invention, red yeast koji in the present invention is prepared by immersing the rice flour in a solution, soaking it in the solution overnight, removing water and making it into a flour, kneading the flour in an amount of 15 wt% to 20 wt% Use it for fermentation for 35 days. However, the present invention is not limited to this.

In step S10, 100% by weight of the cereals, 100 to 160% by weight of the solution, and 7.5 to 37.5% by weight of Hongkuk yeast are mixed with 100% by weight of the cereals. Here, the solution includes water, purified water, and water harvested from grains.

Then, the mixture of the cereal grains mixed with the above-mentioned ratio, the solution and the red yeast gruel are fermented by alcohol for 7 to 15 days at a temperature of 15 to 35 degrees to prepare sake.

Then, the prepared sake, the prepared jujube and the baked yeast are mixed, and sake and jujube are mixed with 50 to 90 wt% of sake and 10 to 50 wt% of jujube, and the baked yeast is mixed with 0.5 to 2.0 % By weight, and fermented with acetic acid for 3 to 6 months to prepare jujube vinegar.

As described above, another embodiment of the present invention is a method of fermenting acetic acid for 3 to 6 months by adding grains, a solution, fermented sake mixed with Hongkun leuko, semi-ripe (half-boiled) .

As shown in FIG. 3, according to another embodiment of the present invention, a process for preparing Daechu vinegar with a syrup is performed by mixing the grain, the solution and the red yeast, and fermenting at a temperature of 15 to 35 degrees for 3 to 5 days A step S20 of preparing a gravy, a step S20 in which the gravy is cooked and then the chopped rice is mixed with the grains and fermented at a temperature of 15 to 35 degrees for 3 to 5 days to prepare a paste; Step S30 of preparing filtered sake from alcohol fermentation for 30 days to 50 days at a temperature of from 35 to 35 degrees, step S40 of preparing a jujube obtained by aging the semi-ripe jujube at room temperature for 7 to 15 days, (S50), and preparing the prepared sake, jujube, and baked yeast (S60) by fermenting acetic acid for 3 to 6 months.

According to another embodiment of the present invention, a process for producing Daechu vinegar is to mix grains, a solution, and Hongkong yeast in a sieve so as to prepare a three to seven times higher amount of grains This is a method of producing jujube vinegar by mixing the paste with the vinegar, then mixing the vinegar and the vinegar, fermenting alcohol, and then filtering the filtered sake.

In step S10, 5 to 10% by weight of the grain and 90 to 95% by weight of the solution are mixed, and 7.5 to 37.5% by weight of Hongkun nuruk is mixed with 5 to 10% by weight of the cereal, For 5 days. Here, the solution includes water, purified water, and water harvested from grains.

In step S20, the paste is prepared by making a cup and then mixing the cup with 3 to 7 times the amount of the cup grains and mixing with a solution without a solution.

In step S30, alcohol is fermented for 30 to 50 days at a temperature of 15 ° C to 35 ° C to prepare sake.

 In step S40, the jujube uses half-ripe (half-boiled) jujubes that are not fully ripe or dried jujube, and are fermented for 7 to 15 days at room temperature.

In step S50, the baked leek is made into loaves of leaven, roasted in the fire, and then crushed the loaf of baked leek.

In step S60, the prepared sake is mixed with prepared jujube and baked yeast, and sake and jujube are mixed with 50 to 90 wt% of sake and 10 to 50 wt% of jujube, and the baked yeast is mixed with sake, 2.0% by weight are mixed. Then, the mixture of sake, jujube and baked yeast mixed at the above ratio is fermented for 3 to 6 months to prepare jujube vinegar.

As described above, another embodiment of the present invention is a method for producing a fermented soy sauce comprising a mixture of a grain, a solution, a syrup made from Hongkong yeast, and a paste made by a transposing process, fermented sake, semi-ripe (half-boiled) jujube, And then fermented for 3 to 6 months with acetic acid to prepare jujube vinegar.

Although the preferred embodiments of the present invention have been described, the present invention is not limited to the specific embodiments described above. 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 or scope of the appended claims, And equivalents may be resorted to as falling within the scope of the invention.

Claims (9)

Mixing 10 to 60% by weight of the solution and 7.5 to 37.5% by weight of the nutrient with respect to 100% by weight of the grain, and fermenting the fermented alcohol for 7 to 15 days at a temperature of 15 to 35 degrees Celsius;
Preparing a jujube that is half-ripe jujube aged at room temperature for 7 to 15 days;
Step S30 of finely grinding the roasted leaven; And
50 to 90% by weight of the prepared sake and 10 to 50% by weight of the aged jujube are mixed and 0.5 to 2.0% by weight of the baked yeast are mixed with the total amount of the sake and the aged jujube, A method for manufacturing a jujube vinegar comprising sake, which comprises step S40 of fermenting. delete delete Mixing 10 to 60% by weight of the solution and 7.5 to 37.5% by weight of the Hongkuk nuruk in 100% by weight of the grain, and fermenting the fermented alcohol for 7 to 15 days at a temperature of 15 to 35 degrees Celsius;
Preparing a jujube that is half-ripe jujube aged at room temperature for 7 to 15 days;
Step S30 of finely grinding the roasted leaven; And
50 to 90% by weight of the prepared sake and 10 to 50% by weight of the aged jujube are mixed and 0.5 to 2.0% by weight of the baked yeast are mixed with the total amount of the sake and the aged jujube, A method for manufacturing a jujube vinegar comprising sake, which comprises step S40 of fermenting. delete delete 5 to 10% by weight of the grain and 90 to 95% by weight of the solution are mixed, and 7.5 to 37.5% by weight of Hongkun nougat is mixed with the grain weight. Then, fermentation is carried out at a temperature of 15 to 35 degrees for 3 to 5 days, ;
Preparing safflower, mixing safflower juice and cooling the safflower so that the safflower is fermented at a temperature of 15 to 35 degrees for 3 to 5 days to prepare a paste;
(S30) a step of preparing a filtered sake by fermenting alcohol for 30 days to 50 days at a temperature of 15 to 35 ° C by mixing the paste and the base,
Preparing semi-ripe jujube at room temperature for 7 to 15 days;
Step S50 of finely grilling the roasted leaven; And
50 to 90% by weight of the prepared sake and 10 to 50% by weight of the aged jujube are mixed and 0.5 to 2.0% by weight of the baked yeast is mixed with the total amount of the sake and the aged jujube to be mixed for 3 to 6 months Step S40 of acetic acid fermentation;
And the method of manufacturing the jujube vinegar. delete delete

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