KR102058801B1 - Method for manufacturing the vinegar with pear and crataegus fruit using the germinated brwon rice - Google Patents

Abstract

An objective of the present invention is to provide a method for using pear and hawthorn fruits without artificial additives to manufacture fermented vinegar with excellent nutritional components and increased performance. To achieve this, according to the present invention, the method comprises: a step (a) of removing seeds from a washed or sterilized pear and crushing the pear; a step (b) of crushing washed or sterilized hawthorn fruit; a step (c) of mixing the crushed pear and the crushed hawthorn fruit by a weight ratio of 5:3 to 5 and aging the mixture in an anaerobic state to make the aged mixture; a step (d) of mixing the aged mixture and yeast by a weight ratio of 9:0.5 to 2 and anaerobically fermenting the mixture; a step (e) of filtering the anaerobically fermented mixture to acquire only liquid; a step (f) of mixing the liquid and pear vinegar seed by a weight ratio of 9:1 to 7:3 and acetic-fermenting the mixture to make vinegar; a step (g) of filtering out solid products from the acetic-fermented vinegar and aging the vinegar at 0 to 15°C for six months or more; and a step (h) of bottling and sterilizing the aged vinegar.

Description

METHOD FOR MANUFACTURING THE VINEGAR WITH PEAR AND CRATAEGUS FRUIT USING THE GERMINATED BRWON RICE}

The present invention relates to a method for producing fermented vinegar made from hawthorn and pears.

Vinegar is an edible acetic acid that is usually made by fermenting grains and fruits in a specific way. It is used as a seasoning to add taste in various dishes by using its unique sour taste and has been used to prevent food poisoning since ancient times due to the excellent sterilization effect of acetic acid contained.

Vinegar can be divided into synthetic vinegar and fermented vinegar. Synthetic vinegar is prepared by diluting edible glacial acetic acid in water, and fermented vinegar is prepared by acetic acid fermentation of grain or fruit. Fermented vinegar is deeper in flavor and richer as it ages. Premium balsamic vinegar produced in Modena, Italy, takes more than 5 years to ferment and ripen.

Vinegar, which was considered as fermented seasoning, has recently been in the spotlight as a health food.In particular, pure fermented vinegar is rich in 60 kinds of organic acids such as acetic acid, citric acid, amino acids, malic acid, and nutrients in raw materials. It melts in vinegar and is easily absorbed into the body, making it a great antioxidant. In addition, vinegar is a typical alkaline food, vinegar itself is acidic, but it is known to improve the acid constitution by neutralizing blood acidified with lactic acid, which is changed to alkaline as the body decomposes. Therefore, it is known to help relieve fatigue quickly and to help with hangovers after excessive drinking. Vinegar has been reported to be effective in dieting, and studies have shown that vinegar is effective in dieting, such as reducing the insulin response and increasing satiety in the body. Vinegar is also very beneficial for the elderly and cancer patients with reduced gastrointestinal activity, because vinegar is a digestive enzyme in itself, and its sour taste promotes saliva and digestive fluid secretion.

Sansa is the fruit of the hawthorn, a sub-tree belonging to the genus Rosaceae, and is called by various names such as baby stomach, hawthorn, mountain cultivation, red confectionery, red fruit and red tide. It has an unusual smell and tastes slightly sour and sweet. It contains flavonoids, organic acids, amidaline, ursonic acid, chlorgenan, lemon acid, etc., and is rich in fructose, glucose, tartaric acid, and vitamin C.

In Chinese medicine, sansa is used as an herbal medicine to prescribe symptoms related to stomach and digestion, and is used for indigestion, anorexia, gastric acid deficiency and hyperacidity, and it is used for diarrhea, menstrual pain, frostbite, stomachache, back pain, and intestinal bleeding. The pharmacological action of the obstetrics is reported to be strong cardiac effect, blood circulation improvement, blood pressure lowering effect, extract extracts to prevent or alleviate myocardial anemia, oxygen deficiency and necrosis of the experimental animals, and to reduce the obvious strong blood lipid action and atherosclerotic lesions Do it. This action is mainly to remove cholesterol, not to prevent the absorption of cholesterol.

Pears, as is well known, contain luteolin, one of the polyphenols, and are effective in bronchial diseases. Therefore, cold, relieve, asthma is good and helps defecation and diuretic action.

Germinated brown rice refers to the sprouting by supplying the temperature, moisture, and oxygen appropriate to brown rice. When brown rice germinates, it is richest in nutrients and new enzymes to live as an independent individual. In particular, gamma aminobutyric acid (GABA), a protein neurotransmitter, is increased to improve cholesterol and diabetes, improve long-term activity, lower blood pressure and prevent adult stools such as stroke.

Although there are fermented vinegars using each of the hawthorn, pear and germinated brown rice which have such beneficial effects, there is no natural fermented vinegar prepared by mixing all of them, and especially hawthorn vinegar or the same hawthorn using only natural ingredients without artificial additives. It is not disclosed about the method of manufacturing vinegar.

Republic of Korea Patent Publication No. 10-2008-0067539 Republic of Korea Patent No. 10-1331668

The problem to be solved by the present invention is to provide a method for producing fermented vinegar of mountain sands and pears with excellent nutritional ingredients and high preference without artificial additives using germinated brown rice.

The present invention to solve the above problems, (a) removing and crushing the washed or sterile pear seed, (b) crushing the washed or sterilized hawthorn fruit, (c) the crushed pear crushed Mixed with the hawthorn fruit in a weight ratio of 5: 3 to 5 to produce a matured mixture in anaerobic state, (d) mixed with the aged mixture in a weight ratio of 9: 0.5 to 2 and anaerobic fermentation (E) filtering the anaerobic fermented mixture to separate only liquid, (f) mixing the liquid with pear vinegar in a weight ratio of 9: 1 to 7: 3 and acetic acid to make vinegar, (g) filtering the solid product in the fermented acetic acid vinegar and then aging at 0 to 15 ° C. for at least 6 months; and (h) sterilizing and then sterilizing the aged vinegar, wherein to provide.

Sansa pear vinegar made by the manufacturing method according to the present invention can be easily consumed by using hawthorn and pear having excellent aroma and taste, and is suitable for a variety of foods as well as the general public as well as the elderly, elderly people or cancer patients, etc. It is possible.

In addition, according to the production method of the mountain pear vinegar according to the present invention, fermented vinegar having excellent nutritional constituents can be made by using the main hair made through the hawthorn and pear or germinated brown rice without sugar or other artificial additives.

The effects of the present invention are not limited to the above-mentioned effects, and other effects not mentioned herein will be clearly understood by those skilled in the art from the following description.

Figure 1 shows briefly the production method of sansabae vinegar according to the present invention.

Hereinafter, the configuration and operation of the present invention will be described with reference to the accompanying drawings. In the following description of the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the subject matter of the present invention, the detailed description thereof will be omitted. In addition, when a part is said to "include" a certain component, it means that it may further include other components, except to exclude other components unless otherwise stated.

According to the present invention, there is provided a method for producing a hawthorn vinegar, (a) removing and crushing the washed or sterilized pear seed, (b) crushing the washed or sterilized hawthorn fruit, (c) the crushed pear Mixed with crushed hawthorn fruit in a weight ratio of 5: 3 to 5 to produce a matured mixture in anaerobic state, (d) mixed with the aged mixture in a weight ratio of 9: 0.5 to 2 and anaerobic anaerobic Fermenting, (e) filtering the anaerobic fermented mixture to separate only liquid, (f) mixing the liquid with pear vinegar in a weight ratio of 9: 1 to 7: 3 and acetic acid to make vinegar (g) filtering and removing the solid product from the acetic acid fermented vinegar and then aging at 0-15 ° C. for at least 6 months, and (h) sterilizing the bottle after maturing the aged vinegar. When mixing the pear and hawthorn in step (c), the weight ratio is preferably 5: 3 to 5, more preferably 5: 4 in consideration of the sweetness and flavor of the final product. In the step (d), the main hair has an advantage of smooth alcohol fermentation and reduced yeast than when not used. Too little seedlings will not help smooth fermentation, too much may adversely affect the taste and aroma of the final product, so it is desirable to mix the aged mixture with the seedlings in a weight ratio of 9: 0.5 to 2. Preferably, the weight ratio may be 9: 1. In addition, the main hair can further increase the nutritional content by using alcohol fermented with germinated brown rice. In step (f), pear vinegar is added, which is called seed vinegar, seed vinegar, mother seed, etc., which refers to vinegar which is a seed that is put to ferment alcohol into vinegar when making natural fermented vinegar. It is active vinegar. When making natural fermented vinegar, acetic acid bacteria are not easily contaminated naturally, so using vinegar can reduce the chance of failure in manufacturing. Pear seed vinegar to be added in the present invention as the seed using the pear can be fermented into vinegar with high efficiency and fermentation only when the appropriate amount is added. Therefore, it is preferable to mix the fermented and filtered alcohol with pear seed in a weight ratio of 9: 1-7: 3.

In the present invention, the fermentation in the anaerobic state of the step (c) to prepare the hawthorn vinegar provides a method for producing hawthorn vinegar is carried out for 36 to 60 hours at 22 ~ 28 ℃. It is to make fermentation at a suitable level before adding the main hair.

In addition, in the present invention, the anaerobic fermentation of the step (d) to prepare a hawthorn vinegar provides a hawthorn vinegar production method carried out for 2 to 4 weeks at 22 ~ 28 ℃. Both the temperature and the fermentation period are set for optimal fermentation. If the temperature is too low, the fermentation is not performed. If the temperature is too high, propagation or decay of various bacteria may occur. In addition, if the fermentation period is too short may not occur fermentation, if too long may not be economically good and may become corrupt.

In the present invention, the acetic acid fermentation of the step (f) to prepare the hawthorn vinegar provides a method for producing hawthorn vinegar is carried out for 4 to 8 weeks at 30 ~ 35 ℃. If the temperature is too low, the fermentation is not made, if too high, corruption can occur, if the fermentation period is too short may not occur fermentation, if too long can be economically disadvantageous and corrupt.

In addition, in the present invention, the sterilization of the step (h) provides a method for producing a hawthorn vinegar is carried out for 20 to 40 minutes at 65 ~ 80 ℃. It is advantageous to pasteurize in order to prevent the destruction of nutrients, 20 to 40 minutes is preferable because sterilization is possible if more than 20 minutes and economically not too long.

In the present invention, the main feed added to prepare the hawthorn vinegar, (a) soaking the washed brown rice in water at 25 ~ 35 ℃ 20 to 30 hours, (b) to dehydrate the soaked brown rice after germination Step, (c) to remove the water of the germinated brown rice and pulverized, (d) to pour the water at least 90 ℃ in the crushed germinated brown rice to make a dough kneading and (e) to cool the kneaded brown rice and rice malt Mixing and anaerobic fermentation. Soaking the brown rice in water is to give enough moisture, and it is necessary to soak it for a proper time at a temperature slightly higher than room temperature.

In addition, in the present invention, the crushed germinated brown rice and the rice malt for the dough dough and the rice malt in the present invention are preferably in a weight ratio of 4: 8 to 10: 5 to 7. If too much water for the dough kneaded compared to the crushed germinated brown rice, the dough is sloppy and the dough is difficult to form, and if too much or too little rice malt, effective fermentation control is difficult.

In addition, in the present invention, the germination in the step (b) to prepare the seedling is maintained for 28 to 35 hours to provide a sansabae vinegar production method, characterized in that sprouting to 0.5 ~ 1 mm do. The germination of brown rice is to increase the nutritional content of brown rice, and as germination increases gamma aminobutyric acid, gamma aminobutyric acid, and oxacosanol, which act as anticancer agents and lower body cholesterol. The degree of germination should be 0.5 ~ 1.0mm because the size of the shoots should be at least 0.5 mm to increase the nutritional component and the gamma amino butyric acid component may decrease when the shoot size exceeds 1 mm. Temperature and time are controlled for this proper amount of germination.

In addition, in the present invention, the anaerobic fermentation in the step (e) to prepare the main hair is carried out for 2 to 4 weeks at 22 ~ 28 ℃, provides a sansabae vinegar manufacturing method. Both the temperature and the fermentation period are set for optimal fermentation. If the temperature is too low, the fermentation is not performed. If the temperature is too high, propagation or decay of various bacteria may occur. Also, if the fermentation period is too short, fermentation may not occur and if it is too long, it may become rot.

In the present invention, the pear seed vinegar that is added to prepare the hawthorn vinegar is (a) a step of mixing the pear and honey and rice malt with the seeds removed after washing or sterilization at a ratio of 70: 15-25: 5-15 (b) anaerobic fermentation of the mixture, (c) removing the solid product from the anaerobic fermentation mixture, and then aging at 18-25 ° C. for 5-10 days to form a aged alcohol, (d) the aged Acetic acid fermentation of alcohol and (e) it provides a method for producing mountain pear vinegar, characterized in that the production method comprising the step of aging at 0 ~ 15 ℃ 6 months or more. Pear seed vinegar used in the production method of the hawthorn vinegar according to the present invention is made by combining pear, honey and rice malt. The weight ratio of pear, honey and rice malt in consideration of smooth fermentation and preference of the final product is 70: 15-25 : It is preferable to set it as 5-15. If too much honey is difficult to ferment, if too much sugar is too high, if too little rice malt is difficult to ferment, if too many, such as malnutrition is not good in terms of taste. The mixture of pears, honey, and rice malt is mixed, followed by anaerobic fermentation and ripening at a suitable room temperature. In order to remove the remaining sugar component, it is preferable to mature for 5 to 10 days at 18 to 25 ℃ room temperature range so as not to be too long at an appropriate fermentation rate.

In addition, in the present invention, the anaerobic fermentation of the step (b) for preparing pear vinegar is carried out so that the alcohol content is 9 to 12% for 2 to 4 weeks at 20 ~ 28 ℃, provides a sansa vinegar production method. . If the alcohol content is too low or too high, acetic acid fermentation does not proceed properly, so that the anaerobic fermentation is maintained while maintaining the temperature and time to the appropriate alcohol content.

In addition, in the present invention, the acetic acid fermentation of step (d) for preparing pear vinegar is carried out so that the total acidity 6 ~ 9 w / v% for 4 to 8 weeks at 25 ~ 35 ℃, to provide. If the acidity is too low, efficient fermentation is difficult in the production of hawthorn vinegar, and if it is too high, acetic acid bacteria can die. Acetic acid fermentation is maintained while maintaining the temperature and time appropriately.

In addition, in the present invention, the acetic acid fermentation of the step (d) for preparing pear vinegar is made by transplanting the vinegar vinegar, provides a method for producing a hawthorn vinegar. By transplanting the vegetation of the vinegar as seed vinegar, the fermentation of acetic acid can be facilitated, and the purity of the final product can be guaranteed by using the same vegetation vinegar instead of other ingredients.

Hereinafter, the present invention will be described in more detail with reference to Examples. The following examples are illustrative of the present invention, and the content of the present invention is not limited by the examples.

( Example  One)

After washing the pear and hawthorn fruit, sterilized by immersion in 3% vinegar for 30 minutes, drained and crushed. At this time, the pear was crushed after removing the seed. 1 kg of crushed pears and 800 g of hawthorn fruit were mixed well and aged in an anaerobic state at 25 ° C. for 48 hours. The aged mixture was added to the aged mixture and mixed well. The mixing ratio of the mixture and the main hair was 9: 1 by weight. The mixture containing the hairpin was placed in a container and anaerobic fermentation at 25 ° C. for 3 weeks to make alcohol. The fermented alcohol was filtered using a cotton cloth to separate only the clear liquid. This clear solution was placed in a container and pear seed was added. The solution and pear seed were mixed in a weight ratio of 8: 2. After acetic acid fermentation for 6 weeks at 32 ℃ made vinegar. The resulting vinegar was filtered again to remove solid lumps, aged at 10 ° C. for 8 months, and the finished vinegar was divided into 100 ml containers and sterilized at 70 ° C. for 30 minutes to complete the hawthorn vinegar.

( Example  2)

The hairpin needed to make the hawthorn vinegar was prepared.

After washing 400 g of brown rice clean, it was immersed in a water bath maintained at 30 ℃ for 24 hours. After dehydration, the brown rice was dehydrated and placed in a rice paddle, covered with cotton cloth, and maintained at 30 ° C. for 48 hours to allow brown rice to germinate about 0.5 to 1.0 mm. At this time, the water was changed every 6 to 10 hours. The drained germinated brown rice was drained and finely crushed. 1 liter of boiling water was added to the cooled germinated brown rice to make the dough. The cooked germinated brown rice was cooled to 25 ° C. or lower again, and 600 g of Ewhagok (rice malt) was mixed evenly for 30 minutes, and then placed in a container for anaerobic fermentation at 25 ° C. for 3 weeks to make juju. Thus, the main hair made as a base hair in Example 1 mentioned above completed the hawthorn vinegar.

( Example  3)

Pear seed vinegar needed to make hawthorn vinegar was prepared.

The vessels were washed thoroughly, sterilized in 3% vinegar water, then drained and seeds were removed. 700 g of pears with seeds removed, 200 g of honey, and 100 g of Ewhagok (rice malt) were mixed well and anaerobic fermentation was performed at 23 ° C. for 3 weeks. The mixture was stirred daily and fermented until the alcohol content reached 12%. After aging for 1 week at 20 ℃ to remove the residue. The vinegar of vinegar was transplanted to alcohol thus aged, and fermented acetic acid for 6 weeks in aerobic state at 33 ℃. After that, when the total acidity reached 8 w / v%, pear seed was completed by aging at low temperature for 8 months at 10 ° C. Pear seed vinegar thus made was used as pear seed vinegar in Example 1 to complete the hawthorn vinegar.

Through the embodiments of the present invention as described above it was possible to make a natural fermented vinegar with excellent nutritional ingredients and high preference including acid, pear or germinated brown rice.

While the invention has been described in connection with some embodiments herein, it should be understood that various modifications and changes can be made without departing from the spirit and scope of the invention as would be understood by those skilled in the art. something to do. Also, such modifications and variations are intended to fall within the scope of the claims appended hereto.

Claims (13)

(a) seeding and crushing the washed or sterilized vessel;
(b) crushing the washed or sterilized hawthorn fruit;
(c) mixing the crushed pear with the crushed hawthorn fruit in a weight ratio of 5: 3 to 5 to mature in an anaerobic state to form a matured mixture;
(d) mixing the aged mixture with the main hair in a weight ratio of 9: 0.5 to 2 and anaerobic fermentation;
(e) filtering the anaerobic fermented mixture to separate only liquid;
(f) mixing the liquid with pear vinegar in a weight ratio of 9: 1 to 7: 3 and acetic acid fermentation to make vinegar;
(g) filtering the solid product in the fermented acetic acid vinegar and then aging at 0-15 ° C. for at least 6 months; And
(h) sterilizing and then sterilizing the aged vinegar,
The main hair in the step (d), (i) immersing the washed brown rice in water at 25 ~ 35 ℃ 20 to 30 hours; (j) dehydrating the soaked brown rice after germination; (k) pulverizing after draining the germinated brown rice; (l) making a dough by pouring 90 ° C. or more water into the ground germinated brown rice; And (m) cooling the cooked germinated brown rice, adding rice malt, mixing and anaerobic fermentation. The method of claim 1,
Aging in the anaerobic state of the step (c) is carried out for 36 to 60 hours at 22 ~ 28 ℃, hawthorn vinegar manufacturing method. The method of claim 1,
The anaerobic fermentation of step (d) is carried out for 2 to 4 weeks at 22 ~ 28 ℃, hawthorn vinegar manufacturing method. The method of claim 1,
The acetic acid fermentation of step (f) is carried out for 4 to 8 weeks at 30 ~ 35 ℃, hawthorn vinegar manufacturing method. The method of claim 1,
The sterilization of the step (h) is carried out for 20 to 40 minutes at 65 ~ 80 ℃, hawthorn vinegar manufacturing method. delete The method of claim 1,
The crushed germinated brown rice, the water of 90 ° C or more and the rice malt is 4: 8 ~ 10: 5 ~ 7, the weight ratio of hawthorn vinegar manufacturing method. The method of claim 1,
In the step (j), the germination is maintained for 24 to 72 hours at 28 ~ 35 ℃ characterized in that sprouting 0.5 ~ 1 mm, hawthorn vinegar manufacturing method. The method of claim 1,
The anaerobic fermentation in the step (m) is carried out for 2 to 4 weeks at 22 ~ 28 ℃, hawthorn vinegar manufacturing method. The method of claim 1, wherein the pear seed grass
(a) mixing the pear, honey and rice malt with the seeds removed after washing or sterilizing at a weight ratio of 70: 15-25: 5-15;
(b) anaerobic fermentation of the mixture;
(c) removing the solid product from the anaerobic fermentation mixture and then aging at 18-25 ° C. for 5-10 days to make aged alcohol;
(d) acetic acid fermentation of the aged alcohol; And
(e) made by the production method comprising the step of aging at 0 ~ 15 ℃ 6 months or more, hawthorn vinegar production method. The method of claim 10,
The anaerobic fermentation of step (b) is carried out so that the alcohol content is 9 to 12% for 2 to 4 weeks at 20 ~ 28 ℃, hawthorn vinegar production method. The method of claim 10,
The acetic acid fermentation of step (d) is carried out until the total acidity 6 ~ 9 w / v% for 4 to 8 weeks at 25 ~ 35 ℃, hawthorn vinegar production method. The method of claim 10,
The fermentation of acetic acid in the step (d) is made by transplanting the vegetation vinegar, hawthorn vinegar production method.

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