KR102099061B1 - Manufacturing Method of Mulberry Balsamic Vinegar - Google Patents
Manufacturing Method of Mulberry Balsamic Vinegar Download PDFInfo
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- KR102099061B1 KR102099061B1 KR1020190154110A KR20190154110A KR102099061B1 KR 102099061 B1 KR102099061 B1 KR 102099061B1 KR 1020190154110 A KR1020190154110 A KR 1020190154110A KR 20190154110 A KR20190154110 A KR 20190154110A KR 102099061 B1 KR102099061 B1 KR 102099061B1
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- vinegar
- fermentation
- audi
- mulberry
- balsamic
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- 238000012549 training Methods 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
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Abstract
Description
본 발명은 오디 발사믹식초 제조방법에 관한 것으로, 보다 상세하게는 인공향료 및 색소를 첨가하지 않도록 하고, 특히 소비자들이 좋아하지 않는 착향료, 카라멜색소, 산화방지제 등의 식품첨가물을 첨가시키지 않도록 하며, 농축을 위해 마지막에 가열처리 진행으로 인해 품질의 저하 및 표준화의 어려움과, 낮은 수율 등의 문제를 해결하기 위해 비열처리를 실시하도록 하고, 고농도 초산 함유 식초를 제조한 다음 오디(뽕 열매) 발효원액과 배합하여 한국형 오디 발사믹식초를 제조하도록 하는 오디 발사믹식초 제조방법에 관한 것이다.The present invention relates to a method of manufacturing Audi balsamic vinegar, more specifically, to avoid adding artificial flavors and pigments, and in particular, to avoid adding food additives such as flavors, caramel pigments, antioxidants, etc., which consumers do not like, and concentrate At the end of the heat treatment, non-heat treatment is performed to solve problems such as poor quality, difficulty in standardization, and low yield due to heat treatment, and high-concentration acetic acid-containing vinegar is prepared and then blended with the mulberry fermentation stock. It relates to a method of manufacturing Audi balsamic vinegar to prepare a Korean type Audi balsamic vinegar.
통상 국내 발사믹식초는 주로 수입산 와인이나 과일농축액을 주재료로 사용하거나 양조식초에 과일을 넣어 맛과 향을 추출하는 방법으로 제조되고 있다.In general, domestic balsamic vinegar is mainly produced by using imported wine or fruit concentrate as a main ingredient or by extracting flavor and aroma by adding fruit to brewed vinegar.
오리지널 이태리 모데나 발사믹 식초는 일반적으로 트레비아노 청포도(white Trebbiano grape)를 사용하여 으깨고, 끓인후 당도와 향을 농축(검은색)시켜서 알코올 발효와 초산 발효를 진행하며, 밤나무, 아카시아, 벚나무, 떡갈나무 등 다양한 소재의 나무통으로 옮겨가며 최소 12년, 길게는 25년 이상 나무로 제작된 오크통에 오랜기간 숙성시키는 것으로, 특정 지역(이탈리아 모데나)에서 생산되어 원산지 보호를 받는 식초를 의미한다.Original Italian modena balsamic vinegar is typically crushed using white Trebbiano grape, boiled, and concentrated (black) with sugar and aroma to proceed with alcohol fermentation and acetic acid fermentation, chestnut, acacia, cherry, and oak trees It is moved to a wooden barrel made of various materials such as at least 12 years, and at least 25 years old, aged for a long time on an oak barrel made of wood, meaning vinegar produced in a specific region (Modena, Italy) and protected by origin.
이에, 유통되는 대부분(90% 이상)의 상업적 발사믹 식초는 단순히 포도식초에 인공향료 및 색소를 첨가하여 제조되며, 특히 소비자들이 좋아하지 않는 착향료, 카라멜색소, 산화방지제 등의 식품첨가물이 첨가되어 제조되고 있는 실정이라, 식품첨가물을 사용하지 않은 한국형 발사믹 식초의 개발이 요구되는 실정이다.Therefore, most of the commercial balsamic vinegar that is distributed (more than 90%) is manufactured by simply adding artificial flavors and pigments to grape vinegar, and in particular, food additives such as flavors, caramel pigments, and antioxidants that consumers do not like are added. As it is, there is a need to develop Korean balsamic vinegar that does not use food additives.
특히, 식초는 술과 함깨 인류의 식생활에서 가장 오랜 역사를 갖는 대표적인 발효식품으로, "Aceto Balsamico diModena"라고 알려진 이탈리아의 전통적인 발사믹 식초는 포도를 이용해 알콜 발효와 초산발효의 2단계 발효과정을 거쳐 얻어진다. 1864년 Pasteur가 초산균이 에탄올로부터 초산을 생성한다는 것을 발견한 이래 초산발효의 메카니즘 및 공업적 생산에 관한 많은 연구가 이루어졌다.In particular, vinegar is a typical fermented food with the longest history in human diet, along with alcohol. Italian traditional balsamic vinegar, known as "Aceto Balsamico diModena", is obtained through two-step fermentation process of alcohol fermentation and acetic acid fermentation using grapes. Lose. Since Pasteur discovered that acetic acid bacteria produce acetic acid from ethanol, many studies have been conducted on the mechanism and industrial production of acetic acid fermentation.
일반적으로 식초의 규정 산도는 4 내지 19 %이며, 이는 사용균주의 초산 생성 능력 및 미생물의 관리방법 등을 포함한 발효 방법에 기인된다. 수입되는 포도식초는 대체로 6 내지 7 %의 총산을 가지고 있다.In general, the vinegar has a specified acidity of 4 to 19%, which is due to the fermentation method, including the ability to produce acetic acid and the microbial control method of the strain used. Grape vinegar imported generally has 6 to 7% of total acid.
이에 따른, 한국형 발사믹 식초는 과일식초와 과일발효원액을 배합하여 제조하고 있지만 발사믹식초의 제형과 당산비, 점도 등을 맞추기 위한 제조 공정에 어려움을 겪고 있으며, 특히 고농도 초산을 함유하고 있는 식초 제조에 어려움이 있어 기존 발사믹 식초 제조 공정에서는 발효원액을 만들어 발효식초와 함깨 발사믹식초로 만들기위해 마지막에 가열처리를 진행하기에 맛과 품질의 저하 및 표준화의 어려움이 있고, 낮은 수율 등에서 문제점을 가지고 있었다.Accordingly, Korean balsamic vinegar is manufactured by blending fruit vinegar and fruit fermentation nutrient solution, but is experiencing difficulties in the manufacturing process to match the formulation, sugar acid ratio, viscosity, etc. of balsamic vinegar, especially in the manufacture of vinegar containing high concentration acetic acid. Due to the difficulty, in the existing manufacturing process of balsamic vinegar, fermentation vinegar is made into fermented vinegar and balsamic vinegar, and heat treatment is finally performed.
한편, 뽕나무 열매인 오디(Mulberry fruit)는 친환경 과일로 다른 과일에 비해 항산화 활성이 우수한 라스베라트롤과 안토시아닌색소를 많이 함유하고 있고, 한방에서는 상심자라 해 오디가 흰머리를 검게 할 만큼 노화방지 효과가 뛰어나다는 기록이 남아 있으며, 최근 식습관 개선이 질병 예방뿐 아니라 건강증진에도 많은 도움이 될 수 있다는 인식으로 유기농 천연 기능성 소재에 대한 소비자의 수요가 증가하고 있다.On the other hand, Mulberry fruit, a mulberry fruit, is an eco-friendly fruit and contains a lot of lasveratrol and anthocyanin pigments, which have superior antioxidant activity compared to other fruits. There is a record that it is excellent, and in recent years, consumers' demand for organic and natural functional materials is increasing due to the recognition that improving eating habits can help not only prevent disease but also promote health.
이에, 오디는 뽕나무과에 속하는 낙엽교목의 열매로 5월부터 6월까지 열매의 색이 검은색 또는 자홍색을 나타날 때 채취해 식용하거나 건조한 후 한약재로 사용되었고, 농촌진흥청의 연구결과 오디가 후지사과에 비해 칼륨은 3배, 칼슘은 14배, 비타민B1은 70배, 비타민C는 13배 높았다고 보고하기도 했으며, 또한 강력한 항산화제인 안토시아닌이 포도의 23배, 라스베라트롤은 포도의 156배 많이 들어있다.Thus, Audi is a deciduous tree belonging to the Mulberry family. It was collected from May to June when the color of the fruit appeared black or magenta, and was used as a medicinal herb after edible or dried. In comparison, 3 times higher in potassium, 14 times higher in calcium, 70 times higher in vitamin B1, and 13 times higher in vitamin C. Also, anthocyanin, a powerful antioxidant, contains 23 times higher than grapes and 156 times higher than rasveratrol. .
또한, 오디에는 플라보노이드 화합물인 안토시아닌과 루틴, 이소퀘르시트린, 아스트라갈린, 디하이드로퀘세틴, 모린, 퀘르세틴, 가바 및 1- 데옥시노지리마이신(DNJ) 등과 같은 생리활성 물질을 함유하고 있어 항산화 작용뿐만 아니라 항당뇨, 항고혈압, 항고지혈증 및 항염증과 같은 효과가 있고, 이와 같이 오디의 생리활성 효과들이 다양하게 규명됨에 따라 오디는 식품산업계뿐만 아니라 코스메틱 분야에서도 새로운 향장소재로의 가능성이 예상된다.In addition, Audi contains flavonoid compounds such as anthocyanins and rutin, isoquercitrin, astragalin, dihydroquecetin, morin, quercetin, gaba, and 1-deoxynojirimycin (DNJ), which have antioxidant properties. In addition, it has anti-diabetic, anti-hypertensive, anti-hyperlipidemic and anti-inflammatory effects, and as the bioactive effects of Audi are variously identified, Audi is expected to be a new cosmetic material in the cosmetics industry as well as in the food industry. .
일반적으로 발효식초를 하는 대부분의 제조업체나, 제조하는 개인은 양조식초에 과일(파인애플 등)을 넣어 삼투압에 의한 방법으로 맛과 향을 뽑아내어 만들거나 과일이나 채소를 발효시키는 발효제(효모균 : Saccharomyces cerevisiae)를 7013 퍼미빈이라는 덴마크나 프랑스제를 사용하여 알코올 발효시키고, 초산발효시 씨초(초모, 초씨)를 사용한다.In general, most manufacturers who make fermented vinegar, or individuals who manufacture them, put fruit (pineapple, etc.) into brewed vinegar to extract the taste and aroma by osmotic pressure, or fermenter to ferment fruits or vegetables (yeast bacteria: Saccharomyces cerevisiae ) Is fermented with alcohol using a Danish or French product called 7013 Permivin, and when fermented with acetic acid, seaweed (chomo, seaweed) is used.
또한, 오리지널 이태리 모데나 발사믹식초 외 일반적 발사믹 식초는 수입과일 농축액과 포도와인, 인공당, 착향료, 캐러멜색소, 산화방지제 등을 첨가하고, 오일을 첨가하기도 하여 건강에 문제를 일으키기도 한다.In addition, in addition to the original Italian modena balsamic vinegar, general balsamic vinegar contains imported fruit concentrate, grape wine, artificial sugars, flavoring agents, caramel color, antioxidants, etc., and also adds oil to cause health problems.
이에 따른, 종래에 실시하고 있는 한국등록특허 제1140024호에는 발사믹 식초의 신맛을 부드럽게 완화함과 동시에 향미를 증진시킬 수 있으며, 항산화능을 포함한 기능적 특성을 잘 유지하면서 발효취를 제거한 발사믹 식초를 제공하는데, 이는 천연 식초를 적게 사용하고 인공적인 캐러멜색소 등으로 비슷한 발사믹향을 낼 뿐 영양소가 부족하여 소비자의 건강에 악영향을 끼치는 문제가 있다.Accordingly, Korean Patent No. 1140024, which has been implemented in the related art, can softly alleviate the sour taste of balsamic vinegar and enhance flavor, and provide balsamic vinegar that removes fermentation odor while maintaining functional properties including antioxidant ability. However, this uses a small amount of natural vinegar and produces a similar balsamic scent with artificial caramel color, but lacks nutrients, which adversely affects the health of consumers.
이에, 본 발명의 발명자는 과일특유의 향과 영양성분을 살리고, 향료 및 색소 등의 인공적 식품첨가물을 사용않고, 비열처리 발사믹 식초를 개발하기 위한 고농도 초산 함유 식초를 제조하고 이를 오디(뽕 열매) 발효원액과 배합하여 한국형 오디 발사믹 식초를 제조하기에 이르렀다.Thus, the inventor of the present invention makes use of artificial food additives such as flavors and pigments, utilizing fruit-specific scents and nutrients, and manufactures high-concentration acetic acid-containing vinegar to develop non-heat-treated balsamic vinegar, which is audi (mulberry) By mixing with the fermentation stock solution, Korean-made Audi balsamic vinegar has been prepared.
본 발명은 고농도 초산 함유 오디발효식초를 제조한 다음 오디 발효원액과 배합하여 한국형 오디 발사믹식초를 제조하도록 하는 오디 발사믹식초 제조방법을 제공하는데 그 목적이 있다.An object of the present invention is to provide a method for producing audi balsamic vinegar by preparing a high-concentration acetic acid-containing audi fermented vinegar and then mixing it with an adi fermentation stock to prepare a Korean-style audi balsamic vinegar.
본 발명의 다른 목적은 인공향료 및 색소를 첨가시키지 않고, 소비자들이 좋아하지 않는 착향료, 카라멜색소, 산화방지제 등의 식품첨가물을 첨가시키지 않으며, 농축된 발효원액 제조를 위해 마지막에 가열처리 진행으로 인해 품질의 저하 및 표준화의 어려움과, 낮은 수율 등의 문제를 해결하기 위해 비열처리를 실시하게 하는 오디 발사믹식초 제조방법을 제공하는데 있다.Another object of the present invention is to add artificial flavors and pigments, and do not add food additives such as flavors, caramel pigments, antioxidants, etc., which consumers do not like, and quality due to the last heat treatment for the production of concentrated fermentation stocks. It is to provide a method of manufacturing Audi balsamic vinegar that is subjected to specific heat treatment to solve problems such as low yield and difficulty in standardization and low yield.
상기한 목적을 달성하기 위하여 본 발명은 뽕 열매인 오디의 생과를 깨끗이 씻은 다음 오디 발효원액으로 제조하는 공정과, 오디의 생과를 깨끗이 씻은 다음 오디 발효식초로 제조하는 공정과, 상기에서 제조된 오디 발효원액과 상기에서 제조된 오디 발효식초를 혼합하여 발사믹식초를 제조하는 공정으로 이루어지는 것이다.In order to achieve the above object, the present invention is a process of washing the fresh fruit of mulberry which is mulberry fruit, and then producing it with the fermentation solution of Audi, and the process of washing the fresh fruit of Audi and then manufacturing it with Audi fermented vinegar, and the audi prepared above. It is composed of a process of mixing the fermentation stock solution and the Audi fermented vinegar prepared above to produce balsamic vinegar.
이에, 상기에서 오디 발효원액으로 제조하는 공정은, 국내산 완숙된 오디 생과를 깨끗이 씻은 다음 이를 식초 3중량%의 비율로 포함된 식초수에 20~50분간 담궈 살균한 후에 물기를 제거하는 단계와, 상기에서 물기를 제거한 오디를 착즙하여 상등액과 잔유물(건더기)로 분리시키는 단계와, 상기에서 착즙된 상등액인 추출액에 곡물당인 발아현미조청을 5~50중량% 비율로 첨가하여 일정한 온도 60~95℃에서 저온감압 가열하여 수분을 증발하여 당도 50~80브릭스 상태로 진행하는 단계와, 상기 60~95℃의 저온감압 가열로 인해 농축된 발효원액을 상온에서 완전히 식힌 후 10~30℃에서 혐기 상태로 1~9개월간 숙성발효시켜 이루어지게 된다.Thus, the process of manufacturing the fermentation stock of Audi in the above is a step of washing the domestically ripened Audi pastry and then immersing it in vinegar water contained in a ratio of 3% by weight of vinegar for 20-50 minutes to remove water after sterilization, The step of separating the water-dried Audi into the supernatant and the residue (flag), and adding 5 to 50% by weight of grain sugar germinated brown rice to the extract, which is the juiced supernatant, at a constant temperature of 60 to 95 ° C. The step of proceeding to a state of 50-80 brix of sugar by heating the low-temperature depressurized gas and cooling the concentrated fermentation stock solution at room temperature to an anaerobic state at 10-30 ° C. The fermentation takes place for 1 to 9 months.
또한, 상기에서 오디 발효식초로 제조하는 공정은, 국내산 완숙된 오디 생과를 깨끗이 씻은 다음 식초 3중량%의 비율로 포함된 식초수에 20~50분간 담궈 살균 및 이물질을 제거한 후 다시 깨끗이 씻어 물기를 제거하는 단계와, 상기에서 물기가 제거된 오디를 발효 용기에 담고 잘게 파쇄시키는 단계와, 상기의 파쇄된 오디에 동량의 물을 첨가하고, 물과 오디가 혼합된 혼합물에 곡물당인 발아현미조청을 1~20중량% 비율로 첨가하여 교반 후 원하는 당도인 20~30 브릭스(Brix)로 조정하는 단계와, 상기에서 원하는 당도로 조정한 다음 상기 물, 오디 및 발아현미조청으로 혼합된 혼합물에 미생물 배양액인 쌀누룩을 1~20중량% 비율로 넣고 교반 후 새로운 발효용기에 넣어 밀봉한 다음 10~30℃에서 1~10주간 혐기상태에서 발효시키는 단계와, 상기의 혐기발효를 진행한 후에 알코올 발효가 완성되면 상등액만 취하여 1~20일간 호기상태에서 재발효를 진행한 후에 잔당을 제거하도록 2차 숙성 발효하는 단계와, 상기 2차 숙성 발효후에 30~35℃ 온도에서 1~10주간 호기 발효시키는 단계와, 상기의 호기발효가 완성되면 온도 1~15℃에서 3~24개월 숙성 발효한 후에 오디 식초를 완성하는 단계로 이루어진다.In addition, in the process of manufacturing the fermented vinegar from Audi in the above, wash the domestically matured Audi pastry cleanly, immerse it in 20% to 50 minutes of vinegar contained in a ratio of 3% by weight of vinegar, remove the sterilization and debris, and then wash it again. The step of removing, the step of crushing finely containing the water-dried audi in the fermentation vessel, and adding the same amount of water to the crushed audi, germinated brown rice brown sugar with grain sugar in the mixture of water and audi After stirring by adding at a ratio of 1 to 20% by weight, the step of adjusting to a desired sugar content of 20 to 30 Brix, and after adjusting to the desired sugar level, the microbial culture solution is mixed with the mixture of water, audi and germinated brown rice Phosphorus rice yeast is added at a ratio of 1 to 20% by weight, stirred and sealed in a new fermentation container, and then fermented in an anaerobic state at 10 to 30 ° C for 1 to 10 weeks, and the anaerobic fermentation is performed. After the alcohol fermentation is completed, the supernatant is taken and the second fermentation fermentation is performed to remove the remnant after the re-fermentation in aerobic state for 1 to 20 days, and for 1 to 10 weeks at a temperature of 30 to 35 ° C after the second fermentation When the aerobic fermentation is completed, the aerobic fermentation is completed, and the fermentation is completed for 3 to 24 months at a temperature of 1 to 15 ° C., followed by completion of Audi vinegar.
이에 따라, 상기의 발사믹식초를 제조하는 공정은, 상기의 오디 발효원액(오디와인) 30~60중량%, 오디 발효식초 30~60중량% 및 뽕잎가루 1~10중량%의 비율로 혼합시키는 단계와, 상기의 비율로 혼합된 배합액을 25~40℃에서 10~180일간 호기발효(초산발효)시켜 숙성하는 단계와, 용기를 옮겨 60~95℃에서 저온감압 가열하여 당산비를 확인하고 총산도 4~10v/w%와 당도 50~90Brix가 확인되면 작업을 멈추는 단계와, 1~15℃ 저온에서 3~24개월 숙성하여 병입하는 단계와, 숙성된 발사믹식초를 60~85℃에서 20~60분간 저온살균 후 발사믹식초로 완성하여 상품화시키는 단계로 이루어지는 것이다.Accordingly, the process of manufacturing the balsamic vinegar, the step of mixing in the proportion of 30 to 60% by weight of the fermented mulberry Audi (audi wine), 30 to 60% by weight of Audi fermented vinegar and 1 to 10% by weight of mulberry leaf powder Wow, the mixture solution mixed at the above ratio is aged by aerobic fermentation (acetic acid fermentation) at 25-40 ° C. for 10-180 days, and the container is moved to low-temperature reduced pressure heating at 60-95 ° C. to check the sugar acid ratio. When the acidity of 4 ~ 10v / w% and the sugar content of 50 ~ 90Brix are confirmed, the step of stopping the work, the step of aging for 3 ~ 24 months at a low temperature of 1 ~ 15 ℃, and bottling, and the aged balsamic vinegar at 60 ~ 85 ℃ of 20 ~ After 60 minutes of pasteurization, it is completed with balsamic vinegar and commercialized.
여기에서, 상기의 곡물당(발아현미조청)은 배합액의 당도가 50브릭스 이상(발사믹 식초 기준)되도록 당도를 보정할 수가 있는 것이다.Here, the above-described grain sugar (germinated brown rice brown rice) can correct the sugar content so that the blending solution has a sugar content of 50 brix or more (based on balsamic vinegar).
본 발명은 고농도 초산 함유 식초를 제조한 다음 오디 발효원액과 배합하여 한국형 전통적인 방식으로 오디 발사믹식초를 제조하게 하여 기존의 이태리 발사믹식초와 국내시판되는 인공적 첨가물을 함유한 발사믹 식초가 아닌 천연적이고, 건강에 좋으며 저렴한 가격에 소비자에게 제공하는 효과가 있다.The present invention is to produce a high concentration of acetic acid-containing vinegar and then mix it with the fermentation solution of Audi to produce Audi balsamic vinegar in a traditional Korean way, so that it is not natural, healthy but balsamic vinegar containing existing Italian balsamic vinegar and artificial additives commercially available in Korea. It has a good effect on providing consumers with a good price.
또한, 본 발명은 인공향료 및 색소가 첨가되지 않고, 소비자들이 좋아하지 않는 착향료, 카라멜색소, 산화방지제 등의 식품첨가물이 첨가되지 않으며, 농축을 위해 마지막에 가열처리가 진행되지 않아 전체적인 품질의 저하가 이루어지지 않은 동시에 표준화의 어려움이 없을 뿐더러 낮은 수율 등의 문제가 해결되는 효과가 있다.In the present invention, artificial flavors and pigments are not added, and food additives such as flavoring agents, caramel pigments, and antioxidants that consumers do not like are not added, and heat treatment does not proceed at the end for concentration, so the overall quality is deteriorated. At the same time, there is no difficulty in standardization, and it is effective in solving problems such as low yield.
도 1은 본 발명에 의해 실시되는 오디 발사믹식초 제조방법을 설명하기 위한 개략적인 제조 공정 흐름도이다.
도 2는 본 발명의 제품과 타사의 다른 제품들에 대해 관능검사를 실시하기 위해 패널들에게 제공되는 시료를 보여주는 사진이다.1 is a schematic manufacturing process flow chart for explaining a method of manufacturing Audi balsamic vinegar carried out by the present invention.
FIG. 2 is a photograph showing samples provided to panels to perform sensory tests on products of the present invention and other products of other companies.
이하, 본 발명의 바람직한 실시예를 상세히 설명하기로 한다. Hereinafter, preferred embodiments of the present invention will be described in detail.
본 발명의 실시예는 당해 기술 분야에서 통상의 지식을 가진 자에게 본 발명을 더욱 완전하게 설명하기 위하여 제공되는 것이며, 아래의 실시예는 여러 가지 다른 형태로 변형될 수 있으며, 본 발명의 범위가 아래의 실시예로 한정되는 것은 아니다. 오히려, 이들 실시예는 본 개시를 더욱 충실하고 완전하게 하며 당업자에게 본 발명의 사상을 완전하게 전달하기 위하여 제공되는 것이다. The embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art, and the following embodiments can be modified in various other forms, and the scope of the present invention is It is not limited to the examples below. Rather, these examples are provided to make the present disclosure more faithful and complete and to fully convey the spirit of the present invention to those skilled in the art.
본 명세서에서 사용된 용어는 특정 실시예를 설명하기 위하여 사용되며, 본 발명을 제한하기 위한 것이 아니다. 본 명세서에서 사용된 바와 같이 단수 형태는 문맥상 다른 경우를 분명히 지적하는 것이 아니라면, 복수의 형태를 포함할 수 있다. The terminology used herein is used to describe a specific embodiment and is not intended to limit the present invention. As used herein, singular forms may include plural forms unless the context clearly indicates otherwise.
본 발명에 따른 오디 발사믹식초 제조방법은 첨부도면 도 1을 참조하여 살펴보면, 크게 오디의 생과를 깨끗이 씻은 다음 오디 발효원액(오디와인)으로 제조하는 공정이 실시하게 되고, 오디의 생과를 깨끗이 씻은 다음 오디 발효식초로 제조하는 공정이 실시하게 되며, 상기에서 제조된 오디 발효원액과 상기에서 제조된 오디 발효식식초 및 곡물당인 발아현미조청을 일정한 비율로 혼합 및 배합하여 한국형 발사믹식초를 제조하는 공정이 실시하게 되는 것이다.Referring to Figure 1 of the accompanying drawings, the method of manufacturing Audi balsamic vinegar according to the present invention largely washes the raw fruit of Audi and then performs a process of manufacturing the raw Adi fermentation solution (Audi wine), and washes the raw fruit of Audi cleanly The process of manufacturing with Audi fermented vinegar will be carried out, and the process of producing Korean balsamic vinegar by mixing and blending the Audi fermented vinegar prepared above and the Audi fermented vinegar prepared above and the germinated brown rice brown sugar, which are grain sugars, at a constant rate. It will be implemented.
즉, 상기에서 오디 발효원액으로 제조하는 공정은, 국내산 완숙된 오디 생과를 깨끗이 씻은 다음 이를 식초 3중량%의 비율로 포함된 식초수에 20~50분간 담궈 살균한 후에 물기를 제거하게 되는데 이때 식초 3중량%의 비율로 포함된 식초수를 사용하는 것은 일반적인 살균을 실시할 수가 있기 때문이다. That is, in the process of manufacturing the fermentation stock of Audi in the above, after washing the domestically matured Audi pastry clean, soak it in 20% to 50 minutes of vinegar contained in a ratio of 3% by weight of vinegar to remove water after sterilization. The use of vinegar water contained in a proportion of 3% by weight is because general sterilization can be performed.
상기에서 물기를 제거한 오디를 착즙하면 상등액과 잔유물(건더기)로 분리되게 된다. 상기에서 착즙된 상등액인 추출액에 발아현미조청을 5~50중량% 비율로 첨가하여 일정한 온도 60~95℃에서 저온감압 가열하여 수분을 증발하여 당도 50~80브릭스 상태로 진행하게 되는데 이때 가열 온도를 85℃로 이루어지는 것은 원할한 농축이 이루짐을 확인할 수가 있었고, 저온에서 이루어질 경우 농축하는데 많은 시간이 소요되고, 고온일 경우 제대로 농축이 지나쳐서 혼탁하고 수율이 떨어지며, 점도가 강하여 잼형태가 되며, 풍미가 떨어진다. When squeezing the dehydrated Audi from the above, the supernatant is separated into a residue (flag). 5% to 50% by weight of germinated brown rice is added to the extract, which is the supernatant juice from the above, at low temperature and reduced pressure at a constant temperature of 60 to 95 ℃ to evaporate moisture to proceed to a sugar content of 50 to 80 Brix. It was confirmed that smooth condensation was achieved at 85 ° C, and it took a lot of time to concentrate when it was made at low temperature, and it became cloudy and yielded poorly due to excessive concentration when it was high temperature, and became a jam due to its strong viscosity and flavor. Falls.
예를 들어, 상기의 착즙액(상등액) 2L를 85℃ 온도에서 1시간 동안 가열할 경우 원할한 발효원액을 얻을 수가 있는 것으로, 85℃ 온도에서 서서히 가열하여 수분을 증발시키며, 농도를 확인하면서 당도가 60브릭스 이상이면 가열을 멈춘다.For example, when 2L of the juice (supernatant) is heated at a temperature of 85 ° C. for 1 hour, a smooth fermentation stock solution can be obtained, which is gradually heated at a temperature of 85 ° C. to evaporate moisture, while checking the concentration. If is more than 60 brix, heating is stopped.
상기 60~95℃의 저온감압 가열로 인해 농축된 발효원액을 상온에서 완전히 식힌 후 10~30℃에서 혐기 상태로 1~9개월간 숙성발효시켜 이루어지게 된다. 상기의 가열로 인해 농축된 발효원액을 상온에서 완전히 식힌 다음에 15℃ 미만에서 호기 상태로 3개월간 숙성시켜 오디 발효원액을 얻게 되는데, 이때 숙성하는 과정에서 15℃ 미만에서 호기 상태로 3개월간 숙성하는 것이 풍미가 좋아짐을 확인할 수가 있지만, 상기의 온도(15℃) 이상과 숙성기간(3개월)의 범위에 벗어난 상태로 이루어질 경우 오디 발효원액의 풍미가 좋지 못함을 확인할 수가 있었다.The concentrated fermentation stock solution is completely cooled at room temperature due to the low-temperature decompression heating at 60 to 95 ° C, and then aged and fermented for 1 to 9 months in an anaerobic state at 10 to 30 ° C. The concentrated fermentation stock solution is completely cooled at room temperature due to the heating, and then aged at a temperature of less than 15 ° C in an aerobic state for 3 months to obtain an Audi fermentation stock solution. Although it can be confirmed that the flavor is improved, it was confirmed that the flavor of the Audi fermentation stock solution was not good when the temperature was above 15 ° C and outside the range of the aging period (3 months).
한편, 상기에서 오디 발효식초로 제조하는 공정은, 국내산 완숙된 오디 생과를 깨끗이 씻은 다음 물기를 제거하게 된다. 그런다음 식초 3중량%의 비율로 포함된 식초수에 20~50분간 담궈 살균하게 되는데, 이는 일반적인 살균을 하기 위함이다.On the other hand, in the process of manufacturing a fermented vinegar from the above, the domestically matured Audi pastry is washed thoroughly and then water is removed. Then, it is sterilized by immersing it in vinegar water contained in a ratio of 3% by weight of vinegar for 20-50 minutes, which is for general sterilization.
이때, 물기가 제거된 오디를 발효 용기에 담고 파쇄시키게 되고, 파쇄된 오디에 동량의 물을 첨가하게 된다.At this time, the water-dried Audi is contained in a fermentation container and crushed, and the same amount of water is added to the crushed Audi.
상기의 오디와 동량의 물을 첨가한 다음 물과 오디가 혼합된 혼합물에 곡물당인 발아현미조청을 1~20중량% 비율로 첨가하여 교반 후 원하는 당도인 20~30 브릭스(Brix)로 조정하게 되는데, 이때 24브릭스(Brix)의 당도가 나오도록 조정하는 것이 가장 적절한 것으로, 이는 24브릭스로 해야 알코올 함량이 13% 정도 나오기 때문이며, 그 이하의 당도에서는 알코올 함량이 저하되고, 그 이상이 되면 알코올함량이 너무 높아 발효가 잘 진행되지 못함을 확인하였다After adding the same amount of water as the above Audi, after adding and stirring 1 to 20% by weight of germinated brown rice brown sugar, which is a grain sugar, to the mixture of water and Audi, the mixture is adjusted to a desired sugar content of 20 to 30 Brix. , At this time, it is most appropriate to adjust the sugar content of 24 Brix, which is because the alcohol content is about 13% when it is set to 24 Brix, and the alcohol content decreases when the sugar content is less than that. It was confirmed that fermentation did not proceed well because it was too high.
상기와 같이 원하는 당도로 조정한 다음 상기 물과 오디로 혼합된 혼합물에 미생물 배양액인 쌀누룩을 1~20중량% 비율로 넣어 교반 후 새로운 발효용기에 넣어 밀봉한 다음 10~30℃에서 1~10주간 발효가 진행되는데, 이때 효율적인 발효를 위해 미생물 배양액인 쌀누룩을 오디와 물이 첨가된 양에 대비하여 5중량% 비율로 넣고 교반하게 되는 것으로, 여기서 쌀누룩이 5중량% 비율보다 많거나 적을 경우 발효하는데 한계가 있어 원하는 알코올 함량이 나오지 않기 때문이다.After adjusting to the desired sugar content as described above, the mixture of the water and Audi is mixed with 1-20% by weight of rice yeast, which is a microbial culture solution, and then stirred, sealed in a new fermentation container, and then sealed at 10-30 ° C for 1-10 weeks. Fermentation proceeds. At this time, for effective fermentation, rice yeast, which is a microbial culture medium, is added and stirred at a ratio of 5% by weight relative to the amount of Audi and water added. This is because there is a limit and the desired alcohol content does not come out.
상기에서와 같이 발효용기에 밀봉한 후에 10~30℃ 온도에서 1~10주간 혐기발효를 진행시키는 알코올 발효를 실시하게 되는데, 이때도 원하는 알코올 함량을 얻기 위해서 22~25℃ 온도에서 1~3주간 혐기발효하는 것이 가장 적절하며, 만약 혐기발효하는 22~25℃ 온도에서 1~3주간으로 이루어지지 않을 경우 이 또한 원하는 알코올 함량이 나오지 않기 때문이다.As described above, after sealing the fermentation vessel, alcohol fermentation is performed to perform anaerobic fermentation at a temperature of 10 to 30 ° C for 1 to 10 weeks. At this time, for a period of 1 to 3 weeks at a temperature of 22 to 25 ° C to obtain a desired alcohol content. This is because anaerobic fermentation is most appropriate, and if the anaerobic fermentation is not performed for 1 to 3 weeks at a temperature of 22 to 25 ° C, the desired alcohol content is also not obtained.
상기의 혐기발효를 진행한 후에 1차로 알코올 발효가 완성되면 상등액만 취하여 다시 1~20일간 재발효를 진행한 후에 잔당을 제거하도록 2차 알코올 발효하게 되는데, 이때 상등액을 취하여 1~20일간 재발효하는 것은 남아있는 잔당의 완전발효를 위해 실시하는 것이다.When alcohol fermentation is firstly completed after the above-mentioned anaerobic fermentation, only the supernatant is taken and re-fermented for 1 to 20 days, and then the secondary alcoholic fermentation is performed to remove the residual sugar. What is to be done is for the full fermentation of the remaining remnants.
여기서, 원하는 오디 식초를 제조하기 위해 1~15℃ 온도에서 3~24개월 숙성하게 되는데, 이 또한 제조되는 오디 식초의 풍미가 좋아짐을 확인할 수가 있었고, 상기에서 언급한 숙성하기 위한 적정온도(1~15℃) 이상과 숙성기간(3개월 이상)이하일 경우에 제조되는 오디 식초의 풍미가 좋지 못하였다.Here, it is aged for 3 to 24 months at a temperature of 1 to 15 ° C. to produce the desired Audi vinegar, which also confirms that the flavor of the Audi vinegar produced is improved, and the appropriate temperature for aging mentioned above (1 to 15 ℃) and the aging vinegar produced under the aging period (over 3 months) was not good.
마지막으로, 상기의 제조과정에서 얻어진 오디 발효원액과 오디 발효식초를 혼합 또는 배합하여 한국형 오디발사믹식초를 제조하는 공정이 이루어진다.Finally, a process of preparing a Korean type Audi balsamic vinegar is performed by mixing or mixing Audi fermented vinegar obtained from the above manufacturing process with Audi fermented vinegar.
즉, 상기의 오디 발효원액(오디와인) 30~60중량%에 오디 발효식초 30~60중량%와 뽕잎가루 1~10중량%를 일정비율로 혼합 또는 배합하게 되는 것으로, 이는 관능적으로도 우수하고, 발사믹식초 규격인 초산 4%이상의 성분 확보, 50브릭스 이상을 달성할 수 있도록 당산비의 최적 비율로 맛과 풍미에 영향을 주는 포인트이다. 상기의 비율로 혼합된 배합액을 25~40℃에서 10~180일간 호기발효(초산발효)시켜 숙성하는 단계와, 용기를 옮겨 60~95℃에서 저온감압 가열하는 단계에서 당산비를 확인하고 총산도 4~10v/w%와 당도 50~90Brix가 확인되면 작업을 멈추는 단계와, 1~15℃ 저온에서 3~24개월 숙성하여 병입하는 단계와, 숙성된 발사믹식초를 60~85℃에서 20~60분간 저온살균 후 발사믹식초로 완성하여 상품화시키는 단계로 이루어지는 것이다.In other words, 30 to 60% by weight of the fermented nutrient solution of Audi (Audi wine) is mixed or blended with 30 to 60% by weight of Audi fermented vinegar and 1 to 10% by weight of mulberry leaf powder, which is also excellent in sensuality. , Balsamic vinegar is a point that affects taste and flavor with an optimum ratio of sugar acid ratio to achieve more than 50% of acetic acid, which is the standard of acetic acid. Check the sugar acid ratio in the step of maturing the mixture solution mixed at the above ratio by aerobic fermentation (acetic acid fermentation) at 25-40 ° C for 10-180 days, and by heating the container at a low-temperature reduced pressure at 60-95 ° C. When the acidity of 4 ~ 10v / w% and the sugar content of 50 ~ 90Brix are confirmed, the step of stopping the work, the step of aging for 3 ~ 24 months at a low temperature of 1 ~ 15 ℃, and bottling, and the aged balsamic vinegar at 60 ~ 85 ℃ of 20 ~ After 60 minutes of pasteurization, it is completed with balsamic vinegar and commercialized.
본 발명에 따른 혼합 또는 배합 비율은 상기의 오디 발효원액 30~60중량%에 오디 발효식초 30~60중량%와 뽕잎가루 1~10중량%를 일정비율로 혼합 또는 배합할 수 있지만 최적의 배합비율은 곡물당이 포함된 오디 발효원액 60중량%와 오디 발효식초 35중량%, 뽕잎가루 5중량%의 비율로 혼합 또는 배합시키는 것이 가장 바람직하다.The mixing or blending ratio according to the present invention can be mixed or blended with 30 to 60% by weight of Audi fermented vinegar and 1 to 10% by weight of mulberry leaf powder at a constant ratio to 30 to 60% by weight of the above-mentioned Audi fermentation stock solution. It is most preferable to mix or blend in a ratio of 60% by weight of the fermentation stock of Audi containing silver grain sugar, 35% by weight of Audi fermented vinegar, and 5% by weight of mulberry leaf powder.
여기에서, 상기의 발아현미조청은 배합액의 당도가 발사믹식초의 맛과 풍미를 결정하는 50브릭스 이상이되도록 당도를 보정할 수가 있는 것이다.Here, the above germinated brown rice can be corrected so that the sugar content of the blended liquid is 50 brix or more to determine the taste and flavor of balsamic vinegar.
상기의 비율로 혼합된 배합액을 25~40℃에서 10~180일간 호기발효(초산발효)시켜 숙성시키고, 용기를 옮겨 60~95℃에서 저온감압 가열하는 단계에서 당산비를 확인하고 총산도 4~10v/w%와 당도 50~90Brix가 확인되면 작업을 멈추어서, 1~15℃ 저온에서 3~24개월 숙성하여 병입하는 단계를 거쳐 숙성된 발사믹식초를 60~85℃에서 20~60분간 저온 살균한후 발사믹식초로 완성하여 상품화시키게 되는 것이다.The blending solution mixed in the above ratio is aged by aerobic fermentation (acetic acid fermentation) at 25-40 ° C for 10-180 days, and the sugar acid ratio is checked and the total acidity is measured in the step of moving the container to a low-temperature reduced pressure heating at 60-95 ° C. When ~ 10v / w% and sugar content of 50 ~ 90Brix are confirmed, the work is stopped, and the aged balsamic vinegar is aged at a low temperature of 1 ~ 15 ℃ for 3 ~ 24 months, followed by a bottling step, and the aged balsamic vinegar is cooled at 60 ~ 85 ℃ for 20 ~ 60 minutes. After sterilization, the product is completed and commercialized with balsamic vinegar.
상기의 혼합된 배합액을 1~15℃ 저온에서 3~24개월 숙성하게 되는데, 그 최적 기준은 10~15℃에서 6~12개월이 가장 맛과 향이 뛰어나며 이 또한 배합액에 대한 맛과 풍미가 증진되게 되나, 만약 상기에서 언급한 숙성하기 위한 온도를 초과하거나 미만일 경우, 또한 숙성기간이 3개월 미만이거나 24개월 초과될 경우에 배합액에 대한 맛과 풍미가 좋지 못하였다.The blended mixture solution is aged for 3 to 24 months at a low temperature of 1 to 15 ° C. The optimum standard is 6 to 12 months at 10 to 15 ° C, which has the best taste and aroma, and also has a taste and flavor for the blended solution. Although enhanced, if the above-mentioned temperature for aging was exceeded or below, and the aging period was less than 3 months or exceeded 24 months, the taste and flavor of the blending liquid were poor.
그리고, 병에 담긴 후에 숙성된 발사믹식초를 60~85℃에서 20~60분간 저온 살균한 후 발사믹식초로 완성하여 상품화시키게 되는데 이는 남아 있는 미생물의 살균으로 품질을 유지하기 위한 것이다.Then, after being bottled, the aged balsamic vinegar is pasteurized at 60-85 ° C for 20-60 minutes and then commercialized by completion with balsamic vinegar, which is intended to maintain quality by sterilization of the remaining microorganisms.
상기에서 설명한 설정된 온도 및 시간은 본 발명의 특성등을 고려한 기술의 구체적 적용에 따른 최적의 효과를 얻기 위해 상당한 연구개발을 실시하여 얻어진 결과물임을 밝혀두는 바입니다.It is revealed that the set temperature and time described above are the results obtained by conducting considerable research and development in order to obtain the optimum effect according to the specific application of the technology considering the characteristics of the present invention.
이하, 하기 실시예를 통하여 본 발명의 오디 발사믹식초 제조방법을 설명하기로 한다.Hereinafter, a method of manufacturing Audi balsamic vinegar of the present invention will be described through the following examples.
<실시예> <Example>
오디 발효원액(오디와인) 제조Preparation of Audi fermentation stock solution (Audi wine)
국내산 완숙된 오디(뽕 열매) 생과 5kg를 깨끗이 씻은 다음 이를 식초 3중량%의 비율로 포함된 식초수에 20~50분간 담궈 살균한 후에 물기를 제거하고, 상기에서 물기를 제거한 오디를 착즙하여 상등액과 잔유물(건더기)로 분리한 다음, 착즙된 추출액(상등액)에 발아현미조청 30중량%의 중량 비율로 첨가하여 일정한 온도 60℃에서 저온감압 가열하여 수분을 증발하면서 당도 50브릭스 상태가 되도록하여, 60℃의 저온감압 가열로 인해 농축된 발효원액을 상온에서 완전히 식힌 후 10~30℃에서 혐기 상태로 1~9개월간 숙성발효시켜 오디 발효원액을 얻는 것이다.After washing 5kg of freshly grown domestically grown mulberry (mulberry) and then immersing it in vinegar water contained in 3% by weight of vinegar for 20 ~ 50 minutes to sterilize, remove the water, and squeeze the watered off audi to juice the supernatant. After separating it into the fruit residue (flakes), adding to the juiced extract (supernatant) at a weight ratio of 30% by weight of germinated brown rice, heating it at a low temperature and depressurizing at a constant temperature of 60 ° C to evaporate moisture so that the sugar content is 50 brix. The concentrated fermentation stock solution is completely cooled at room temperature due to low-temperature decompression heating at 60 ° C, and then fermented at 10-30 ° C in an anaerobic state for 1-9 months to obtain an Audi fermentation stock solution.
즉, 국내산 완숙된 오디(뽕 열매) 생과 5Kg을 깨끗이 씻은 다음 이를 식초 3중량%의 비율로 포함된 식초수에 담궈 살균한 후에 물기를 제거하고, 오디를 착즙한 후에 상등액과 잔유물(건더기)를 분리시킨 다음 분리된 상등액인 추출액 3L를 85℃ 온도에서 가열하여 농축시키며, 농축된 농축액을 상온에서 완전히 식힌 다음에 15℃ 미만에서 호기 상태로 6개월간 숙성시켜 오디 발효원액 2L을 얻게 된다.That is, after washing domestically matured Audi (mulberry fruit) and 5Kg cleanly, immersing them in vinegar water contained in a ratio of 3% by weight of vinegar to sterilize them, remove the water after juice, and supernatant and residue (flakes). After separation, the separated supernatant extract 3L is concentrated by heating at a temperature of 85 ° C, and the concentrated concentrate is completely cooled at room temperature, and then aged at less than 15 ° C in aerobic state for 6 months to obtain 2L of Audi fermentation stock solution.
오디 발효식초 제조Audi fermented vinegar production
국내산 완숙된 오디 생과 5kg을 깨끗이 씻은 다음 식초 3중량%의 비율로 포함된 식초수에 20~50분간 담궈 살균 및 이물질을 제거한 후 다시 깨끗이 씻어 물기를 제거하여 일정한 크기를 갖는 발효 용기에 담고 잘게 파쇄시키는 단계와, 상기의 파쇄된 오디에 동량의 물을 첨가하고, 물과 오디가 혼합된 혼합물에 곡물당인 발아현미조청을 5중량% 비율로 첨가하여 교반 후 원하는 당도인 24 브릭스(Brix)로 조정하고 상기에서 원하는 당도로 조정한 다음 상기 물과 오디로 혼합된 혼합물에 미생물 배양액인 쌀누룩을 5중량% 비율로 넣고 교반 후 새로운 발효용기에 넣어 밀봉한 다음 10~30℃에서 7~14일간 혐기상태에서 1차 알코올발효를 실시하고, 상기의 혐기발효를 진행한 후에 알코올 발효가 완성되면 상등액만 취하여 3~7일간 호기상태에서 재발효를 진행한 후에 잔당을 제거하도록 2차 숙성 발효하는 단계를 거쳐 상기 2차 숙성 발효후에 30~35℃ 온도에서 3~5주간 호기 발효를시키 상기의 호기발효가 완성되면 온도 10~15℃에서 6~12개월 숙성 발효한 후에 원하는 오디 식초 3L를 제조하여 얻게 된다.Wash 5kg of domestically produced Audi and clean it, and then immerse it in vinegar water contained in 3% by weight of vinegar for 20 ~ 50 minutes to remove sterilization and debris, wash it again, remove it and put it in a fermentation container with a certain size, and finely shred it. And adding the same amount of water to the shredded audi, and adding germinated brown rice brown rice sugar in a proportion of 5% by weight to the mixture of water and audi mixed and stirred to adjust the desired sugar content to 24 Brix. And adjusted to the desired sugar content in the above, the mixture of water and Audi is added to the mixture of microbial culture rice malt at a weight ratio of 5% by weight, stirred and sealed in a new fermentation container, and then anaerobic for 7-14 days at 10-30 ° C. After performing the first alcohol fermentation, and after performing the above anaerobic fermentation, when alcohol fermentation is completed, take only the supernatant and re-ferment in aerobic condition for 3-7 days. After the second fermentation fermentation to remove remnants, after the second fermentation fermentation, aerobic fermentation is performed for 3 to 5 weeks at a temperature of 30 to 35 ° C. When the aerobic fermentation is completed, it is aged at a temperature of 10 to 15 ° C for 6 to 12 months. After fermentation, 3L of Audi vinegar is obtained.
오디 발사믹식초 제조Audi balsamic vinegar production
상기에서 제조된 오디 발효원액과 오디 발효식초를 혼합한 다음 발사믹식초 규격인 총산도 4v/w% 이상과 50브릭스 이상을 달성할 수 있도록 발아현미조청을 혼합하게 되고, 이때 혼합한 비율은 오디 발효원액(오디와인) 60중량%과 오디 발효식초 35중량% 및 뽕잎가루 5중량%의 비율로 혼합하여, 상기의 비율로 혼합된 배합액을 25~40℃에서 30~45일간 호기발효(초산발효)시키는 숙성한 다음, 용기를 옮겨 60~95℃에서 저온감압 가열하여 당산비를 확인하고 총산도 4~10v/w%와 당도 50~90Brix가 확인되면 작업을 멈추고, 10~15℃ 저온에서 6~12개월 숙성하여 병에 담은 후에 숙성된 발사믹식초를 60~85℃에서 20~60분간 저온살균 후 발사믹식초로 완성하여 상품화로 이루어진다.After mixing the mulberry fermented vinegar prepared above and the mulberry fermented vinegar, the germinated brown rice sourdough is mixed to achieve a total acidity of 4v / w% or more and 50 brix or more, which is the balsamic vinegar standard. 60% by weight of the undiluted solution (Audi wine) and 35% by weight of Audi fermented vinegar and 5% by weight of mulberry leaf powder, and the mixed solution mixed at the above ratio is exhaled for 30 to 45 days at 25-40 ° C (acetic acid fermentation) After maturing), move the container and check the sugar acid ratio by heating at a low temperature and depressurization at 60 ~ 95 ℃, and stop when the total acidity is 4 ~ 10v / w% and sugar content is 50 ~ 90Brix. After maturing for 12 months, the aged balsamic vinegar is pasteurized at 60 ~ 85 ℃ for 20 ~ 60 minutes and then finished with balsamic vinegar to commercialize it.
여기서, 500ml의 병을 사용하는데, 이 병에는 오디 발효원액 300ml, 오디 발효식초 175.0ml 및 뽕잎가루 25ml 비율로 혼합되어 있는 것이다.Here, a 500 ml bottle is used, in which 300 ml of Audi fermentation stock solution, 175.0 ml of Audi fermented vinegar, and 25 ml of mulberry leaf powder are mixed.
상기에서 제조된 오디 발효원액, 오디 발효식초 및 발사믹식초 각각에 대하여 pH, 총산도 및 당도를 측정하였다.The pH, total acidity, and sugar content of each of the Audi fermentation stock, Audi fermented vinegar and balsamic vinegar prepared above were measured.
즉, pH는 pH meter(pH-250L, ISTEK, Seoul, Korea)를 사용하여 측정하였고, 총산도는 각각의 시료 5 mL를 0.1 N NaOH로 중화 적정한 후 acetic acid(%)로 환산하여 측정하였으며, 분석기기는 pH meter(pH-250L, ISTEK, Seoul, Korea)를 사용하였고, 당도는 당도계(ATAGO, Japan)를 이용하여 측정하였다.That is, the pH was measured using a pH meter (pH-250L, ISTEK, Seoul, Korea), and the total acidity was measured by neutralizing and titrating 5 mL of each sample with 0.1 N NaOH and converting it to acetic acid (%). The analyzer used a pH meter (pH-250L, ISTEK, Seoul, Korea), and the sugar content was measured using a sugar meter (ATAGO, Japan).
이에, 하기의 표 1 내지 표 3은 pH, 총산도 및 당도를 측정하여 나타난 이화학적 분석 결과이다.Thus, Tables 1 to 3 below show the results of physicochemical analysis by measuring pH, total acidity and sugar content.
상기 표 1은 오디 발효원액의 이화학적 분석 결과로서, 오디 농축액의 pH 3.919, 총산도 0.945%, 당도 86.5브릭스로 나타났고, 오디 발사믹식초 제조용 농축액은 오디 고유의 색택과 향미를 보유하고 있었으며, 가열에 따른 이미와 이취 등은 없었다.Table 1 shows the results of the physicochemical analysis of the fermentation stock of Audi, the pH of the Audi concentrate was 3.919, the total acidity was 0.945%, and the sugar content was 86.5 Brix, and the concentrate for the production of Audi balsamic vinegar had the unique color and flavor of Audi, and was heated. There was no odor and odor.
상기 표 2는 오디 식초의 이화학적 분석 결과로서, 오디 식초는 국내산 완숙 오디 파쇄액에 동량의 물을 넣고 설탕으로 당 함량을 24브릭스로 보정 한 후 쌀누룩을 첨가하여 알코올 발효를 진행하였고, 알코올 발효 후에 종초를 30중량% 비율로 접종 한 후 30~35℃에서 4주간 호기발효 및 15℃ 미만에서 1년 이상 숙성한 결과, pH 2.225, 총산도 7.491%, 당도 12.8 브릭스로 측정되었으며, 완성된 오디 식초의 성상은 고유의 색택과 향미를 보유하고 있었으며, 장기간 발효에 따른 이미와 이취는 없었다.Table 2 shows the results of the physicochemical analysis of Audi vinegar.Audi vinegar was added with the same amount of water to the domestically ripened Audi crushing solution, and the sugar content was corrected to 24 Briggs with sugar, followed by alcohol fermentation by adding rice yeast. After inoculation with 30% by weight of the seeds, after 4 weeks of aerobic fermentation at 30 ~ 35 ℃ and aging for more than 1 year at less than 15 ℃, pH 2.225, total acidity 7.491%, sugar content of 12.8 brix were measured, and the completed Audi The properties of vinegar possessed a unique color taste and flavor, and there was no odor or odor following long-term fermentation.
상기 표 3은 오디 발사믹식초의 이화학적 분석 결과로서, 오디 발효원액과 오디 식초 및 곡물당을 일정한 비율로 혼합하여 숙성 및 저온 살균을 거친 결과, pH 3.019, 총산도 4.2%, 당도 63브릭스로 확인되었고, 일반적으로 식초의 총산도 규격은 4% 이상으로 규정하고 있는데, 본 발명에 따른 오디 발사믹식초의 경우 4.2%의 결과를 보여 이를 충족하였다.Table 3 shows the results of the physicochemical analysis of Audi balsamic vinegar, the result of mixing and fermenting Audi vinegar and grain sugar in a certain ratio and aging and pasteurization, pH 3.019, total acidity 4.2%, and sugar content of 63 Brix In general, the total acidity specification of vinegar is defined as 4% or more, and in the case of Audi balsamic vinegar according to the present invention, 4.2% of the results were shown to satisfy this.
한편, 하기 표 4 내지 표 6은 본 발명에 의해 제조된 한국형 오디 발사믹식초에 대한 유리아미노산 함량, 구성아미노산 함량 및 유기산 함량을 측정한 결과를 나타낸 것이다.On the other hand, Tables 4 to 6 below show the results of measuring the free amino acid content, constituent amino acid content and organic acid content for the Korean type Audi balsamic vinegar prepared by the present invention.
상기 표 4는 오디 발사믹식초에 대한 유리아미노산 함량을 분석한 결과로서, 유리아미노산 함량은 HPLC를 이용하여 측정하였고, Column Capcellpak UG120 C18(250 mm×4.6 mm×5 μm)(Shiseido, Toyko, Japan)과 detector PDA(338 nm, 262 nm)가 부착된 Agilent LC system(Agilent, Santa Clara, CA, USA)을 활용하였으며, 이동상 A는 40 mM NaH2PO4(pH 7.8), B는 ACN:MeOH:DW(45:45:10)를 사용하였으며, 이동상의 흐름은 1.5 mL/min이었고, column 온도는 40℃, 분석시간은 38분이었으며, 유리아미노산 환산은 시험용액의 농도(mg/100 mL)×최종부피(mL)×희석배수/시료채취량(mg)으로 계산하여 mg/g으로 환산한 것이다.Table 4 is a result of analyzing the free amino acid content for Audi balsamic vinegar, the free amino acid content was measured using HPLC, Column Capcellpak UG120 C18 (250 mm × 4.6 mm × 5 μm) (Shiseido, Toyko, Japan) And detector PDA (338 nm, 262 nm) attached Agilent LC system (Agilent, Santa Clara, CA, USA) was utilized, mobile phase A was 40 mM NaH 2 PO 4 (pH 7.8), B was ACN: MeOH: DW (45:45:10) was used, the flow of the mobile phase was 1.5 mL / min, the column temperature was 40 ° C., the analysis time was 38 minutes, and the free amino acid conversion was the concentration of the test solution (mg / 100 mL) × It is calculated as the final volume (mL) × dilution factor / sample collection (mg) and converted into mg / g.
이에 따라, 오디 발사믹식초에서 총 10종의 유리아미노산이 검출되었고, 가장 많은 함량을 차지하는 유리아미노산은 아스파라긴산(39.28 mg/100 g)이었으며 글루탐산(33.33 mg/100 g)과 프롤린(13.08 mg/100 g) 순서이다.Accordingly, a total of 10 free amino acids were detected in Audi balsamic vinegar, and the free amino acids occupying the largest amount were aspartic acid (39.28 mg / 100 g), glutamic acid (33.33 mg / 100 g) and proline (13.08 mg / 100 g) ) Order.
상기 표 5는 오디 발사믹식초에 대한 구성아미노산 함량을 분석한 결과로서, 구성아미노산은 아미노산자동분석기를 이용하여 측정하였고, 사용된 아미노산자동분석기는 Amino acid analyzer L-8900(Hitachi, Toyko, Japan)을 활용하였으며, 부착된 column은 ion exchange resin(60 mm×4.6 mm Na type)을 사용하였고, 검출은 570 nm에서 진행하였으며, 완충액은 lithium citrate buffer, 반응액은 ninhydrin solution을 활용하였고, 구성아미노산 환산은 시험용액의 농도(mg/100 mL)×최종부피(mL)×희석배수/시료채취량(mg)으로 계산하여 mg/g으로 환산한 것이다.Table 5 is a result of analyzing the constituent amino acid content for Audi balsamic vinegar, the constituent amino acid was measured using an automatic amino acid analyzer, and the amino acid automated analyzer used was an Amino acid analyzer L-8900 (Hitachi, Toyko, Japan). Ion exchange resin (60 mm × 4.6 mm Na type) was used for the attached column, detection proceeded at 570 nm, lithium citrate buffer as the buffer solution, and ninhydrin solution as the reaction solution. It is calculated as the concentration of test solution (mg / 100 mL) x final volume (mL) x dilution / sample collection (mg) and converted to mg / g.
이에 따라, 오디 발사믹식초에서 총 15종의 구성아미노산이 검출되었고, 가장 많은 함량을 차지하는 구성아미노산은 아스파라긴산(131.56 mg/100 g)이었으며 글루탐산(124.24 mg/100 g)과 알라닌(37.44 mg/100 g) 순서이다.Accordingly, a total of 15 constituent amino acids were detected in Audi balsamic vinegar, and the highest constituent amino acids were aspartic acid (131.56 mg / 100 g), glutamic acid (124.24 mg / 100 g) and alanine (37.44 mg / 100 g). ) Order.
상기 표 6은 오디 발사믹식초에 대한 유기산 함량을 분석한 결과로서, 유기산 함량 측정은 시료 약 1~10 g(구연산으로서 약 100 mg이 되도록)을 취하여 증류수로 50 mL mass-up 한 후 C18 카트리지에 ACN/DW(1:1) 용액 10 mL를 유출시켜 활성화하였고, 이 후 카트리지 내 용액을 제거하고 50 mL로 mass-up한 시료 중 10 mL를 가하여 초기 용출액 4~5 mL을 제거한 후 나머지 용출액을 분취하였으며, 시험용액은 0.45μm로 여과한 후 사용하였고, 유기산 분석은 Shiseido HPLC system(Shiseido, Toyko, Japan)을 활용하였으며, Column은 Prevail Organic acid, 5 μm, 250×4.6 mm(Alltech, Nicholasville, KY, USA)를 사용하였고, 이동상은 0.25 M KH2PO4(pH 2.4)를 0.4 mL/min로 주입하였으며, 주입량은 10μL이었고, column 온도는 40℃, 분석시간은 30분이었으며, 유기산의 환산은 시험용액의 농도(μg/mL)×최종부피(mL)×희석배수/시료채취량(mg)×1,000으로 계산하여 mg/g으로 환산한 것이다.Table 6 is the result of analyzing the organic acid content for Audi balsamic vinegar, the organic acid content measurement is about 1 to 10 g of sample (to be about 100 mg as citric acid), 50 mL mass-up with distilled water, and then to the C18 cartridge 10 mL of ACN / DW (1: 1) solution was activated by distillation, after which the solution in the cartridge was removed and 10 mL of the sample mass-up to 50 mL was added to remove 4-5 mL of the initial eluate, and then the remaining eluent was removed. Preparative, the test solution was used after filtration to 0.45 μm, and the organic acid analysis was performed using a Shiseido HPLC system (Shiseido, Toyko, Japan), and the column was Prevail Organic acid, 5 μm, 250 × 4.6 mm (Alltech, Nicholasville, KY, USA), the mobile phase was injected with 0.25 M KH 2 PO 4 (pH 2.4) at 0.4 mL / min, the injection amount was 10 μL, the column temperature was 40 ° C., the analysis time was 30 minutes, and the conversion of organic acid Silver test solution concentration (μg / mL) × final volume (mL) × dilution factor / sample Calculated as chwiryang (mg) × 1,000 will be in terms of mg / g.
이에 따라, 오디 발사믹식초에서 총 5종의 유기산이 검출되었고, 가장 많은 함량을 차지하는 유기산은 초산(11.78 mg/100 g)이었으며 젖산(6.36 mg/100 g)과 구연산(3.88 mg/100 g) 순서이다.Accordingly, a total of five organic acids were detected in Audi balsamic vinegar, and the organic acids occupying the largest amount were acetic acid (11.78 mg / 100 g), and lactic acid (6.36 mg / 100 g) and citric acid (3.88 mg / 100 g) in order. to be.
한편, 본 발명에 의해 제조된 한국형 발사믹식초와 판매중인 타사 제품 2종을 비교할 수 있도록 관능검사를 실시하여 평가하였다.On the other hand, it was evaluated by performing a sensory test to compare two types of Korean-made balsamic vinegar produced by the present invention and other products on sale.
상기 타사제품A는 이태리에서 제조하여 판매되고 있는 제품이고, 타사제품B는 국내 대기업에서 제조하여 판매되고 있는 제품이다.The third-party product A is a product manufactured and sold in Italy, and the third-party product B is a product manufactured and sold by a large domestic company.
이에, 관능검사의 목적은 발사믹식초 3종의 소비자 기호도 검사를 하기 위함이고, 패널은 훈련된 20~40대 연령을 대상으로 각 시료의 색감(Color), 향(Flavor), 단맛, 신맛, 감칠맛 및 전체적인 기호도(Overall Acceptability)를 7점 척도법으로 평가하였다.Therefore, the purpose of the sensory test is to test the consumer preference of three varieties of balsamic vinegar, and the panel targets trained 20s and 40s for each sample's color, flavor, sweetness, sourness, and umami taste. And Overall Acceptability was evaluated by a 7-point scale method.
즉, 기호도 평가속성은 '색감', '향', '단맛', '신맛', '감칠맛', '전체적인 기호도'에 대하여 검사하였고, 정도 평가속성은 '색감', '향', '단맛', '신맛', '감칠맛'에 대하여 검사하였으며, 기호도는 1점 '대단히 싫다', 2점 '싫다', 3점 '조금 싫다', 4점 '보통이다', 5점 '조금 좋다', 6점 '좋다' 7점 '대단히 좋다'로 평가하였고, 정도는 1점 '대단히 연(약)하다', 2점 '연(약)하다', 3점 '약간 연(약)하다', 4점 '연(약)하지도 진(강)하지도 않다', 5점 '약간 진(강)하다', 6점 '진(강)하다', 7점 '대단히 진(강)하다'로 평가하였으며, 검사 중 패널간의 소통을 금하게 하여 객관적인 평가를 할 수 있도록 하였고, 충분한 시간 동안 시료를 평가할 수 있게 하였다.That is, the preference evaluation properties were tested for 'color sense', 'scent', 'sweet taste', 'sour taste', 'taste taste', and 'overall taste preference', and the accuracy evaluation attributes were 'color sense', 'scent', and 'sweet taste'. , 'Sour taste', 'Taste of umami' was tested, and the preference is 1 point 'I hate you', 2 points 'I hate you', 3 points 'I hate you', 4 points 'Normal', 5 points 'A little good', 6 A score of 'good' was rated as '7' and 'very good', and the score was 1 point 'very soft (weak)', 2 points 'soft (weak)', 3 points 'slightly weak (weak)', 4 points It was evaluated as 'not soft (weak) or not strong (strong)', 5 points 'slightly strong (strong)', 6 points 'strong (strong)', 7 points 'very strong (strong)', prosecutor Intermediate panel communication was prohibited to allow objective evaluation and sample evaluation for a sufficient period of time.
이에, 첨부도면 도 2는 관능검사를 실시하기 위해 패널들에게 제공되는 시료를 보여주는 사진으로, 관능검사에 참여한 20~40대 여성패널 30명은 관능검사 이전에 평가 방법에 대하여 교육한 후 10명씩 관능검사 부스에서 시료를 제공받은 다음 평가를 실시하였다.Accordingly, the accompanying drawings FIG. 2 is a photograph showing samples provided to panels to perform sensory testing, and 30 female panels in their 20s and 40s who participated in sensory testing performed 10 sensory evaluations after training on evaluation methods before sensory testing. After receiving samples from the inspection booth, evaluation was conducted.
관능검사는 개발제품 1종과 타사제품 2종, 총 3종으로 구분하여 진행하였고, 샐러드와 같이 제공하였으며, 제품은 세 자리 난수표로 표시하여 제공하였고, 샐러드는 세 제품 모두 동일하게 준비하였으며, 샐러드 100g과 소스 15g의 비율로 준비하여 제공하였다.The sensory test was conducted by dividing it into three types, one of the developed product and two of the other products, and it was provided as a salad, and the product was provided with a three-digit random number table. Prepared and provided at a ratio of 100 g and 15 g of sauce.
호
도group
number
Degree
- 값: 평균±표준편차, n=30-Value: mean ± standard deviation, n = 30
- 유의적 확률: 확률값 p가 0.05보다 작을 때 유의적 차이가 있음.-Significant probability: There is a significant difference when the probability value p is less than 0.05.
- PASWStatistics 18 program을 이용하여 일원배치 분산분석 후 Duncan의 사후검정을 실시하였으며, 신뢰수준 95%로 나타냄(p<0.05).-After the one-way variance analysis using the PASWStatistics 18 program, Duncan's post-test was performed, and the confidence level was 95% (p <0.05).
상기 표 7은 발사믹식초 3종의 기호도 유의차 분석을 나타낸 것으로, 즉 20~40대 여성패널 30명을 대상으로 발사믹식초 3종의 관능검사를 실시하여 기호도 평가를 나타낸 결과로서, 색감에 대해 타사제품A가 4.43점, 본 발명의 제품이 4.10점, 타사제품B가 4.13으로 평가되었으며, 유의적 확률은 세 제품간 차이가 없음을 확인할 수가 있고, 향의 기호도는 타사제품A가 4.57점, 본 발명의 제품이 4.43점으로 평가되었으며, 타사제품B가 3.83점으로 '조금 싫다'로 평가되었다(p<0.05).Table 7 shows the significant difference in the preference of three types of balsamic vinegar, that is, the results of the sensory evaluation of three types of balsamic vinegar on 30 female panels in their 20s and 40s showed the preference for evaluation. Product A was rated as 4.43 points, the product of the present invention was 4.10 points, and the third-party product B was rated as 4.13, and the significant probability was confirmed that there were no differences between the three products. The product of the invention was rated as 4.43 points, and the other company's product B was rated as 3.83 points as 'I hate it' (p <0.05).
또한, 단맛의 기호도는 타사제품A가 4.33점, 본 발명의 제품이 4.00점으로 평가되었고, 타사제품B가 3.87점으로 '조금 싫다'로 평가되었으나 유의적 확률은 없었다.In addition, the preference for sweetness was evaluated as 4.33 points for the third-party product A, and 4.00 points for the product of the present invention, and 3.87 points for the third-party product B, which was evaluated as 'I hate it', but there was no significant probability.
또한, 신맛의 기호도는 타사제품A가 4.30점, 본 발명의 제품이 4.00점으로 평가되었고, 타사제품B가 3.90점으로 '조금 싫다'로 평가되었으나 유의적 확률은 없었다.In addition, the preference of the sour taste was evaluated as 4.30 points for the third-party product A, and 4.00 points for the product of the present invention, and 3.90 points for the third-party product B, which was evaluated as 'I hate it', but there was no significant probability.
또한, 감칠맛의 기호도는 타사제품A가 4.40점으로 평가되었고, 본 발명의 제품이 3.87점, 타사제품B가 3.73점으로 평가되었으나 유의적 확률은 타사제품A와 타사제품B 사이에서 나타나고 있음을 확인하였다.In addition, the preference of the umami taste was evaluated as 4.40 points for the third-party product A, and 3.87 points for the product of the present invention, and 3.73 points for the third-party product B, but it was confirmed that a significant probability was found between the third-party product A and the third-party product B. Did.
따라서, 관능검사 결과를 토대로 살펴볼때, 본 발명의 제품은 전체적인 기호도가 4.00점으로 평가되었고, 기존 판매제품인 타사제품B 제품과는 유의적 차이가 없는 것으로 나타나 소비자에게 긍정적인 것으로 판단되고, 특히 본 발명의 제품은 시중에 판매되는 제품과 비교하여 첨가물을 첨가하지 않은 천연 발사믹식초로써 그 장점이 있을 것으로 판단된다.Therefore, based on the sensory test results, the product of the present invention was evaluated as a overall preference of 4.00 points, and it was judged to be positive to the consumer, as there was no significant difference from the other products B products, which are the existing products. It is judged that the product of the present invention has an advantage as a natural balsamic vinegar with no additives compared to a commercially available product.
표 7에서 서로 다른 알파벳(a, b)은 유의적 차이가 있음을 의미한다.In Table 7, different alphabets (a, b) mean that there are significant differences.
이상에서 본 발명의 구체예가 제시되어 있지만 본 발명이 상기에 한정되는 것은 아니며 본 발명의 기술 사상 범위 내에서 다양하게 변형 가능하고 이러한 변형은 하기한 본 발명의 청구범위에 속한다 할 것이다. Although specific examples of the present invention have been presented above, the present invention is not limited to the above, and various modifications are possible within the technical scope of the present invention, and such modifications will belong to the claims of the present invention described below.
Claims (3)
오디의 생과를 깨끗이 씻은 다음 발효식초로 제조하는 공정; 및
상기에서 제조된 발효원액과 상기에서 제조된 발효식초를 혼합하여 발사믹식초를 제조하는 공정으로 이루어지되,
상기의 발사믹식초를 제조하는 공정은, 상기의 오디 발효원액 30~60중량%, 오디 발효식초 30~60중량% 및 뽕잎가루 1~10중량%의 비율로 혼합하는 단계와, 상기의 비율로 혼합된 배합액을 25~40℃에서 10~180일간 호기발효시켜 숙성하는 단계와, 용기를 옮겨 60~95℃에서 저온감압 가열하여 당산비를 확인하고 총산도 4~10v/w%와 당도 50~90Brix가 확인되면 작업을 멈추는 단계와, 1~5℃ 저온에서 3~24개월 숙성하여 병입하는 단계와, 숙성된 발사믹식초를 60~85℃에서 20~60분간 저온살균 후 발사믹식초로 완성하여 상품화시키는 단계로 이루어지는 오디 발사믹식초 제조방법.
The process of washing the fresh fruit of Audi and preparing it with a fermentation stock solution;
The process of washing the fresh fruit of Audi and preparing it with fermented vinegar; And
It is composed of a process for preparing a balsamic vinegar by mixing the fermentation vinegar prepared above and the fermentation stock solution prepared above
The process of manufacturing the balsamic vinegar, the step of mixing in the proportion of 30 to 60% by weight of the fermented Audi vinegar, 30 to 60% by weight of Audi fermented vinegar and 1 to 10% by weight of mulberry leaf powder, and mixed at the above ratio The aged mixture solution is aged by aerobic fermentation at 25-40 ° C for 10-180 days, and the container is moved to low-temperature reduced pressure at 60-95 ° C to check the sugar acid ratio, and the total acidity is 4 ~ 10v / w% and sugar content is 50 ~ When 90Brix is confirmed, stop the work, aging for 3 ~ 24 months at a low temperature of 1 ~ 5 ℃, bottling, and pasteurize the aged balsamic vinegar at 60 ~ 85 ℃ for 20 ~ 60 minutes, then complete it with balsamic vinegar. Audi balsamic vinegar manufacturing method comprising the step of making.
상기에서 오디 발효원액으로 제조하는 공정은,
국내산 완숙된 오디 생과를 깨끗이 씻은 다음 이를 식초 3중량%의 비율로 포함된 식초수에 20~50분간 담궈 살균한후에 물기를 제거하는 단계와, 상기에서 물기를 제거한 오디를 착즙하여 상등액과 잔유물로 분리시키는 단계와, 상기에서 착즙된 상등액인 추출액에 발아현미조청을 5~50중량% 비율로 첨가하여 일정한 온도 60~95℃에서 저온감압 가열하여 수분을 증발하여 당도 50~80브릭스 상태로 진행하는 단계와, 상기 60~95℃의 저온감압 가열로 인해 농축된 발효원액을 상온에서 완전히 식힌 후 10~30℃에서 혐기 상태로 3개월간 발효시키는 단계로 이루어지는 오디 발사믹식초 제조방법.
According to claim 1,
The process of manufacturing the fermentation stock of Audi in the above,
After washing the domestically ripened audi raw fruit clean, dipping it in 20% to 50 minutes of vinegar contained in a ratio of 3% by weight of vinegar to remove water, and separating the water from the above removed juice to separate into supernatant and residue. Step of adding germinated brown rice bran to the extract, which is the supernatant juice from the above, in a ratio of 5 to 50% by weight, heating at a low temperature under reduced pressure at a constant temperature of 60 to 95 ° C, and evaporating moisture to proceed to a sugar content of 50 to 80 brix. And, Audi balsamic vinegar manufacturing method comprising the step of fermenting the concentrated fermentation stock solution due to the low-temperature reduced pressure of 60 ~ 95 ℃ at room temperature and then fermenting for 3 months in an anaerobic state at 10 ~ 30 ℃.
상기에서 오디 발효식초로 제조하는 공정은,
국내산 완숙된 오디 생과를 깨끗이 씻은 다음 식초 3중량%의 비율로 포함된 식초수에 20~50분간 담궈 살균 및 이물질을 제거한후 다시 깨끗이 씻어 물기를 제거하는 단계와, 상기에서 물기가 제거된 오디를 발효 용기에 담고 잘게 파쇄시키는 단계와, 상기의 파쇄된 오디에 동량의 물을 첨가하고, 물과 오디가 혼합된 혼합물에 발아현미조청을 1~20중량% 비율로 첨가하여 교반 후 원하는 당도인 20~30브릭스(Brix)로 조정하는 단계와, 상기에서 원하는 당도로 조정한 다음 상기 물과 오디로 혼합된 혼합물에 미생물 배양액인 쌀누룩을 1~20중량% 비율로 넣고 교반 후 새로운 발효용기에 넣어 밀봉한 다음 10~30℃에서 1~10주간 혐기상태에서 발효시키는 단계와, 상기의 혐기발효를 진행한 후에 알코올 발효가 완성되면 상등액만 취하여 1~20일간 호기상태에서 재발효를 진행한 후에 잔당을 제거하도록 2차 숙성 발효하는 단계와, 상기 2차 숙성 발효후에 30~35℃ 온도에서 1~10주간 호기 발효시키는 단계와, 상기의 호기발효가 완성되면 온도 1~15℃에서 3~24개월 숙성 발효한 후에 오디 식초를 완성하는 단계로 이루어지는 오디 발사믹식초 제조방법.According to claim 1,
In the above, the process of manufacturing with Audi fermented vinegar,
After washing the domestically ripened Audi raw fruit clean, soaking it in 20% to 50 minutes of vinegar contained in a ratio of 3% by weight of vinegar to remove sterilization and debris, and then wash it again to remove moisture. Put in a fermentation vessel and crushing finely, add the same amount of water to the crushed audi, and add germinated brown rice soybean paste in a ratio of 1 to 20% by weight to the mixture of water and audi. Adjusting to ~ 30 Brix, adjusting to the desired sugar level in the above, adding rice yeast, a microbial culture solution, to the mixture mixed with water and Audi at a ratio of 1 to 20% by weight, stirring, and putting it in a new fermentation container to seal it Then, fermentation in an anaerobic state at 10 ~ 30 ℃ for 1 ~ 10 weeks, and after alcohol fermentation is completed after performing the above anaerobic fermentation, take only the supernatant and re-ferment in an aerobic state for 1-20 days. A second fermentation fermentation step to remove the remnant after proceeding, and a step of aerobic fermentation at a temperature of 30 to 35 ° C. for 1 to 10 weeks after the second fermentation fermentation, and when the aerobic fermentation is completed, at a temperature of 1 to 15 ° C. Audi balsamic vinegar manufacturing method comprising the steps of completing the aging vinegar after fermentation for 3 to 24 months.
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