KR102042931B1 - Method for making vinegar using ginseng - Google Patents

Abstract

The present invention relates to a method for making ginseng vinegar and, more specifically, to a method for using ginseng to make ginseng vinegar including taste and active ingredients of the ginseng. According to the present invention, the method for making ginseng vinegar comprises: a first step of making first hard boiled rice with brown rice and cooling the first hard boiled rice; a second step of mixing the cooled first hard boiled rice, root hair of ginseng, purified water, malt, and nuruk to make a first mixture; a third step of fermenting the first mixture to make a first fermented material; a fourth step of steaming and drying ginseng to make black ginseng; a fifth step of mixing the black ginseng with purified water to make a black ginseng extract; a sixth step of making second hard boiled rice with brown rice to cool the second hard boiled rice; a seventh step of mixing the cooled second hard boiled rice, the first fermented material, and the black ginseng extract to make a second mixture; an eighth step of fermenting the second mixture to make a second fermented material; a ninth step of performing wine straining of the second fermented material to make wine; a tenth step of mixing radish juice and sugar liquid to make a coating solution; an eleventh step of infiltrating ginseng with the coating solution to coat the ginseng; a twelfth step of mixing the wine and seed vinegar to make a third mixture; a thirteenth step of fermenting the third mixture to make a third fermented material; and a fourteenth step of mixing the third fermented material with the coated ginseng to bottle the mixture.

Description

Ginseng vinegar manufacturing method {METHOD FOR MAKING VINEGAR USING GINSENG}

The present invention relates to a ginseng vinegar manufacturing method, and more particularly to a ginseng vinegar manufacturing method comprising the taste and active ingredients of ginseng using ginseng.

Ginseng contains 13 kinds of ginsenosides, including free sugars, organic acids, essential oils, nitrogen-containing compounds, and various physiological functions such as peptides, vitamins, and inorganic ingredients. It has various functions such as endocrine system action such as anti-stress action, metabolism promotion action, blood pressure lowering action, control action, phagocytosis suppression action.

Although ginseng is processed in various forms, it is difficult to fully satisfy the taste and taste of consumers, and there is still a lack of convenient and easy way to encounter ginseng for consumers.

Korean Patent Publication No. 10-2012-0110667

In order to solve the problems of the prior art as described above, an object of the present invention is to provide a method for producing ginseng vinegar by further improving the pharmacological component and active ingredient of ginseng by processing and adding ginseng in various forms during vinegar production.

Technical problems to be solved by the present invention are not limited to the technical problems mentioned above, and other technical problems not mentioned above will be clearly understood by those skilled in the art from the following description. Could be.

The ginseng vinegar manufacturing method of the present invention comprises the first step of manufacturing the first godu rice with brown rice after cooling; A second step of preparing a primary mixture by mixing the cooled primary gourd rice, rice, purified water, malt, and yeast; A third step of preparing a primary fermentation product by fermenting the primary mixture; Steaming and drying ginseng to prepare black ginseng; A fifth step of preparing the black ginseng extract by mixing the black ginseng and purified water; A sixth step of preparing and cooling a second gourd rice with brown rice; A seventh step of preparing a second mixture by mixing the cooled second gourd rice, the first fermented product, and the black ginseng extract; An eighth step of preparing the secondary fermented product by fermenting the secondary mixture; A ninth step of preparing liquor by filtering the secondary fermentation product; A tenth step of preparing a coating solution by mixing the juice with a sugar solution; An eleventh step of coating the ginseng by immersing the coating solution in ginseng; A twelfth step of preparing a tertiary mixture by mixing the liquor and the seed; A thirteenth step of preparing a third fermentation product by fermenting the third mixture; Characterized in that it comprises a; 14th step of mixing and bottling the tertiary fermented product and the coated ginseng.

By the means for solving the above problems, the ginseng vinegar production method of the present invention delivers the pharmacological component and active ingredient of ginseng to the vinegar, there is an effect of providing a ginseng vinegar manufacturing method with improved taste and preference for the consumer.

In addition, the ginseng vinegar manufacturing method of the present invention has an effect that can provide a method for producing ginseng vinegar including various active ingredients expressed in ginseng, including various types of ginseng, ginseng, black ginseng and ginseng.

1 is a flow chart showing a ginseng vinegar manufacturing method of the present invention.

Specific matters including the problem to be solved, the solution to the problem, and the effects of the present invention as described above are included in the embodiments and drawings to be described below. Advantages and features of the present invention and methods for achieving them will be apparent with reference to the embodiments described below in detail with the accompanying drawings.

Hereinafter, the ginseng vinegar manufacturing method presented above will be described using the drawings and the examples.

1 is a flow chart showing a ginseng vinegar manufacturing method of the present invention.

<Ginseng vinegar manufacturing method>

First, in the first step (S10) using the brown rice to prepare the first gourd rice and then cooled. Specifically, after washing the brown rice clean, soaked in water and then sprinkled with a sieve, dehydrated naturally, heated in a steamer and boiled, the boiled boiled rice is cooled sufficiently at room temperature.

The time called the brown rice in water is preferably carried out for 24 hours. When the brown rice is called less than 24 hours, it may be difficult to manufacture a gourd rice due to the hard nature of brown rice, if more than 24 hours may be already completed in the soaking process to impair the efficiency of the work.

Steaming time for producing the gourd rice is preferably 1 hour to 2 hours.

In addition, brown rice milled during the production of the first gourd rice may be used. When the brown rice is used by grinding, the fermentation process can be performed more smoothly because it can be easily mixed with rice, purified water, malt, and malt when preparing the first mixture to be processed below.

As mentioned above, when using the brown rice milled in the production of the first gourd rice,

1-1 step of grinding brown rice,

After preparing the first gourd rice using the milled brown rice may be cooled to step 1-2.

Next, in the second step (S20) to prepare a primary mixture by mixing the first gourd rice, rice, purified water, malt, yeast. Specifically, to prepare the primary mixture by mixing the chilled primary soybean rice, the ginseng, purified water, malt, yeast.

The ginseng is a small root of ginseng, acidic polysaccharide having a bio-defense function contained in the ginseng is effective in enhancing the immune function by enhancing the immune function.

The rice is prepared by washing and then dehydrating.

When preparing the primary mixture, it is preferable to mix 2 parts by weight of rice ginseng, 1 part by weight of malt, 4 parts by weight of yeast, and 10 to 12 parts by weight of purified water, based on 7 parts by weight of the first raw soybean meal.

When the ginseng is mixed with 2 parts by weight based on 7 parts by weight of the first soybean rice, the active ingredient contained in the ginseng may not be sufficiently delivered. It may be included excessively, making vinegar difficult.

When malt is mixed in less than 1 part by weight with respect to 7 parts by weight of the first gourd rice, the saccharification process of converting carbohydrates to sugar is difficult to proceed sufficiently, and when it exceeds 1 part by weight, sugars are excessively mixed so that unnecessary sugars in vinegar Can be mixed.

When the yeast is mixed in less than 4 parts by weight with respect to 7 parts by weight of the first gourd rice, fermentation is difficult to proceed smoothly, and when more than 4 parts by weight, excessive fermentation may proceed.

When the purified water is mixed in less than 10 parts by weight based on 7 parts by weight of the first gourd rice, the viscosity of the mixture may be difficult to work, and if the purified water exceeds 12 parts by weight, the solvent is excessively large, so that the fermentation is smooth. It may not proceed.

Next, in the third step (S30) to ferment the primary mixture to prepare a primary fermented product. Specifically, the primary mixture is placed in a jar and then covered with cotton cloth to carry out fermentation to prepare a primary fermented product.

The primary fermentation is preferably performed for 7 to 30 days. If the primary fermentation is less than 7 days, the active ingredient of the rice is not sufficiently delivered into the solvent or the fermentation is not sufficient, so that the primary fermentation product is difficult to serve as a base liquor. It's done and it's easy to hurt or get lost.

In addition, the fermentation is stirred once or twice a day, so that the oxygen supply is made smoothly during the fermentation process.

Next, in the fourth step (S40) is steamed, dried ginseng to produce black ginseng. Specifically, ginseng is dried and repeated steaming 6 to 10 times to produce a black ginseng alternately.

The black ginseng has a much higher content of saponin and polyphenol compounds than ginseng or fresh ginseng, and has a very high antioxidant effect.

When manufacturing the black ginseng, it is preferable to dry the ginseng 6 to 12 hours at 30 to 40 ℃, and then repeated 6 to 10 times alternately the process of steaming at 80 to 85 ℃ for 6 to 12 hours to prepare the black ginseng.

In addition, when manufacturing the black ginseng may be prepared by replacing the ginseng ginseng.

Next, in the fifth step (S50) to produce a black ginseng extract by mixing the black ginseng and purified water. Specifically, black ginseng and purified water are mixed and then heated to prepare black ginseng extract.

When the black ginseng extract is prepared, the mixing ratio of black ginseng and purified water is preferably 5 to 7 parts by weight of purified water based on 1 part by weight of black ginseng.

When the purified water is mixed with less than 5 parts by weight based on 1 part by weight of black ginseng, the viscosity of the extract may be excessively increased or the efficiency of extraction may be reduced. When the purified water exceeds 7 parts by weight, the following black ginseng extract is used. The active ingredient in the black ginseng extract may not be sufficiently included.

In addition, the heating temperature in the extraction operation is preferably 85 to 100 ℃. If the heating temperature is less than 85 ℃ extraction process may take a long time to reduce the efficiency of the operation, if it exceeds 100 ℃ black ginseng may be destroyed due to the high temperature active ingredient.

Next, in the sixth step (S60) to produce a second godu rice with brown rice and then cooled. Specifically, after washing the brown rice clean, soaked in water and then sprinkled with a sieve, dehydrated naturally, heated in a steamer and boiled, the boiled boiled rice is cooled sufficiently at room temperature.

It is preferable to carry out the same as the second method for producing the gourd rice and the conditions (time, temperature) of the first gourd rice.

Next, in the seventh step (S70) to prepare a secondary mixture by mixing the second gourd rice, primary fermented product, black ginseng extract. Specifically, a second mixture is prepared by mixing the sixth step S60 of the second gourd rice, the first fermentation product of the third step S30, and the black ginseng extract of the fifth step S50.

When preparing the secondary mixture, it is preferable to mix 15 to 20 parts by weight of the primary fermented product and 10 to 15 parts by weight of black ginseng extract with respect to 10 parts by weight of the second gourd rice.

If the primary fermentation is less than 15 parts by weight with respect to 10 parts by weight of the second soybean rice fermentation may not be sufficient, excessive fermentation may occur if the primary fermentation exceeds 20 parts by weight.

If the black ginseng extract is less than 10 parts by weight based on 10 parts by weight of the second soybean rice, the active ingredient of black ginseng may not be sufficiently delivered. If the amount exceeds 15 parts by weight, difficulty in preparing vinegar occurs due to the mixing of excessive black ginseng extract. In addition, problems such as color and taste may decrease.

Next, in the eighth step (S80) to ferment the secondary mixture to prepare a secondary fermented product. Specifically, the secondary mixture is introduced into a jar and then covered with cotton cloth to carry out fermentation to prepare a secondary fermented product.

The secondary fermentation is preferably performed for 30 to 35 days. If the secondary fermentation period is performed less than 30 days, fermentation may not proceed sufficiently, fermentation is already completed when more than 35 days may be reduced efficiency or rancidity.

Next, in the ninth step (S90) to prepare a liquor by liquor the secondary fermented product. Specifically, liquor is prepared by subjecting the secondary fermented product to liquor and liquor.

Next, in the tenth step (S100) to prepare a coating solution by mixing the juice and sugar solution. Specifically, by preparing a coating solution for coating ginseng to be described below by mixing the juice and sugar solution.

The radish juice refers to a processed or processed juice in the form of juice by grinding or juice, the sugar solution is preferably at least one of honey, sugar syrup, crude syrup, a sweet and viscous liquid.

By coating the coating solution mixed with the juice and sugar solution to the ginseng, there is an effect of preventing the discoloration of the ginseng and maintaining the form in the process of putting the ginseng coated in the third fermentation to be described below.

In the preparation of the coating solution, the sugar solution is preferably mixed with 2 to 2.5 parts by weight based on 1 part by weight of the juice.

When less than 2 parts by weight of the sugar solution is mixed with less than 2 parts by weight of the juice, the viscosity is difficult to coat the ginseng sufficiently, if it exceeds 2.5 parts by weight may harm the taste and flavor of the vinegar.

The coating solution may be added to the subsidiary materials to enhance the taste and aroma of ginseng vinegar. The submaterial may be used by mixing jujube powder, apple powder, and fig powder. The jujube powder, the apple powder, the fig powder is preferably dried and then dried by natural drying the jujube, apple, fig.

It is preferable to mix 0.05 part by weight of jujube powder, 0.05 part by weight of apple powder, and 0.05 part by weight of fig powder with respect to 1 part by weight of the juice. When the jujube powder, the apple powder, and the fig powder are mixed in an amount less than 0.05 part by weight based on 1 part by weight of the juice, it may not be sufficient to improve the taste and aroma of vinegar, and when it exceeds 0.05 parts by weight The taste and aroma may harm the taste of the vinegar.

Next, in the eleventh step (S110) to coat the ginseng by immersing the coating solution in ginseng. Specifically, the ginseng (prepared separately from the ginseng of the fourth step) is immersed in the coating solution prepared so that the ginseng can be coated as a whole.

The ginseng is preferably put to include all the roots, the body, the stem, the leaves in order to include all the active ingredients for each site.

Next, in the twelfth step (S120) to prepare a tertiary mixture by mixing the liquor and the seed. Specifically, a tertiary mixture is prepared by mixing the liquor prepared by the liquor and seed vinegar.

The tertiary mixture is preferably prepared by mixing 0.3 to 0.5 parts by weight based on 50 parts by weight of liquor.

When the vinegar is mixed less than 0.3 with respect to 50 parts by weight of liquor, vinegarization (acetic acid fermentation) may not proceed sufficiently, and when it exceeds 0.5 parts by weight, fermentation may proceed excessively or the acidity may be excessively high.

Next, in the thirteenth step (S130) to ferment the tertiary mixture to prepare a tertiary fermented product. Specifically, the tertiary mixture is introduced into port, fermented in a jar and then filtered to prepare a tertiary fermented vinegar.

The third fermentation is preferably carried out at 10 to 30 ℃. If the third fermentation temperature is less than 10 ℃ fermentation may not proceed smoothly, if it exceeds 30 ℃ may cause rancidity or preservation of the shape and color of wild ginseng.

In addition, the third fermentation is preferably performed for 30 to 40 days. If the tertiary fermentation is performed in less than 30 days, fermentation may not proceed sufficiently, so that the desired acidity, taste, or flavor may not appear. If the fermentation is over 40 days, fermentation may be completed and the efficiency of the work may be reduced or rancid. .

Next, in step 14 (S140), the coated ginseng is mixed with the tertiary fermented product and bottled. Specifically, ginseng vinegar is prepared by adding the coated ginseng when bottling the vinegar-terminated third fermented product.

By adding the coated ginseng, nutrients that can be lost in the heating and fermentation process are delivered in vinegar and supplemented, and the nutrients for the whole parts of the root, body, stem, and leaves of ginseng are included in the vinegar, and the vinegar Visually indicate that ginseng is included in the interior can increase the degree of preference from consumers.

The ginseng is preferably prepared by mixing 3 to 10 parts by weight based on 100 parts by weight of the tertiary fermented product at the time of bottling.

When ginseng is mixed in less than 3 parts by weight with respect to 100 parts by weight of the tertiary fermentation, the pharmacological components and active ingredients of ginseng may be difficult to be sufficiently delivered to ginseng vinegar. You may not.

In the following, the experiment on the ginseng vinegar prepared by the ginseng vinegar manufacturing method of the present invention, and the experimental results for this will be described in detail using the examples.

In order to compare the quality characteristics of ginseng vinegar, the following experiment was conducted by selecting food science graduate students who were recognized as inspectors, and then performing sensory evaluation after training suitable for the purpose of this experiment. The sensory test items were performed on a 9-point scale, which is rated as 9 points for color, taste and overall acceptability, and 1 point for very bad results.

Comparative Example 1

Comparative Example 1 is a general vinegar (apple vinegar).

Example 1

Example 1 is a ginseng vinegar prepared based on the ginseng vinegar production method of the present invention, including ginseng (with the ginseng of the fourteenth step-using X coating, not including the ginseng, not including the black ginseng extract).

Example 2

Example 2 is based on the ginseng vinegar production method of the present invention, ginseng vinegar prepared by including ginseng (including the ginseng containing the ginseng of the fourteen-step, using the ginseng, not including the black ginseng extract).

Example 3

Example 3 is based on the ginseng vinegar production method of the present invention, ginseng vinegar prepared by including ginseng (including the ginseng containing the ginseng of the fourteenth step, using the ginseng, including the black ginseng extract).

Example 4

Example 3 is based on the ginseng vinegar manufacturing method of the present invention, ginseng vinegar prepared by including ginseng (including ginseng containing the ginseng of the fourteenth step, using the ginseng, including black ginseng extract).

division color flavor Overall preference Comparative Example 1 4.0 6.0 5.0 Example 1 4.5 7.1 5.8 Example 2 6.5 7.5 7.0 Example 3 6.6 7.7 7.3 Example 4 7.7 8.3 8.0

As shown in Table 1, Examples 1 to 4, which are ginseng vinegar prepared by the method for preparing ginseng vinegar of the present invention, compared to Comparative Example 1, showed excellent overall functionality.

In addition, in the case of Example 4 it can be seen that the color, taste, the overall preference is the highest, including the functionality and taste of the extract of ginseng and black ginseng in the ginseng vinegar manufacturing method of the present invention, by applying ginseng with a coating solution to the vinegar It can be seen that manufacturing is most preferred.

As such, the technical configuration of the present invention described above will be understood by those skilled in the art that the present invention can be implemented in other specific forms without changing the technical spirit or essential features of the present invention.

Therefore, the above-described embodiments are to be understood as illustrative and not restrictive in all respects, and the scope of the present invention is indicated by the following claims rather than the detailed description, and the meaning and scope of the claims and their All changes or modifications derived from an equivalent concept should be construed as being included in the scope of the present invention.

S10. First step to make the first gourd rice with brown rice and cool
S20. A second step of preparing a primary mixture by mixing the cooled primary gourd rice, rice, purified water, malt, and yeast
S30. Fermenting the primary mixture to prepare a primary fermented product
S40. Fourth step of steaming and drying ginseng into black ginseng
S50. A fifth step of preparing the black ginseng extract by mixing the black ginseng and purified water
S60. The sixth step of making and cooling the second godu rice with brown rice
S70. The seventh step of preparing a secondary mixture by mixing the cooled second godu rice, primary fermented product, black ginseng extract
S80. An eighth step of preparing a secondary fermented product by fermenting the secondary mixture
S90. 9th step of preparing a liquor by filtering the secondary fermented product
S100. The tenth step of preparing a coating solution by mixing the juice and sugar solution
S110. 11th step of coating the ginseng by immersing the coating solution in ginseng
S120. 12th step of preparing a tertiary mixture by mixing the liquor and the seed
S130. A thirteenth step of preparing a third fermented product by fermenting the third mixture
S140. Step 14 of mixing the third fermented product and coated ginseng and bottling

Claims (5)

A first step of preparing and then cooling the first gourd rice with brown rice;
A second step of preparing a primary mixture by mixing the cooled primary gourd rice, rice, purified water, malt, and yeast;
A third step of preparing a primary fermentation product by fermenting the primary mixture;
Steaming and drying ginseng to prepare black ginseng;
A fifth step of preparing the black ginseng extract by mixing the black ginseng and purified water;
A sixth step of preparing and cooling a second gourd rice with brown rice;
A seventh step of preparing a second mixture by mixing the cooled second gourd rice, the first fermented product, and the black ginseng extract;
An eighth step of preparing the secondary fermented product by fermenting the secondary mixture;
A ninth step of preparing liquor by filtering the secondary fermentation product;
A tenth step of preparing a coating solution by mixing the juice with a sugar solution;
An eleventh step of coating the ginseng by immersing the coating solution in ginseng;
A twelfth step of preparing a tertiary mixture by mixing the liquor and the seed;
A thirteenth step of preparing a third fermentation product by fermenting the third mixture;
Ginseng vinegar manufacturing method comprising a; step 14 of mixing and bottling the tertiary fermented product and coated ginseng The method of claim 1,
In the second step, ginseng vinegar manufacturing method characterized in that the mixture of 2 parts by weight, 1 part by weight of malt, 1 part by weight of malt, 4 parts by weight of yeast, purified water 10 to 12 parts by weight based on 7 parts by weight of the first gourd rice during the preparation of the first mixture The method of claim 1,
In the seventh step, the ginseng vinegar manufacturing method characterized in that the mixture of 15 to 20 parts by weight of the primary fermentation, 10 to 15 parts by weight of black ginseng extract with respect to 10 parts by weight of the second soybean rice when preparing the secondary mixture The method of claim 1,
In the tenth step, ginseng vinegar production method characterized in that for mixing the sugar solution 2 to 2.5 parts by weight based on 1 part by weight of juice The method of claim 1,
In the fourteenth step, ginseng vinegar manufacturing method characterized in that mixing 3 to 10 parts by weight based on 100 parts by weight of the tertiary fermented product

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