KR102139892B1 - The Method of Manufacturing Functional Vinegar - Google Patents

Abstract

Functional vinegar manufacturing method of the present invention comprises the first step of crushing bellflower and deodeok; A second step of mixing the shredded bellflower and deodeok with brown rice; A third step of fermenting the mixture of the second step with alcohol; A fourth step of fermenting the fermented mixture in acetic acid; A fifth step of mixing the onion extract with the acetic acid fermented mixture; It characterized in that it comprises a; sixth step of aging the mixture of the fifth step.

Description

The method of manufacturing functional vinegar

The present invention relates to a method for manufacturing vinegar, and more particularly, to a method for manufacturing functional vinegar with added functionality.

In general, vinegar refers to synthetic vinegar made by diluting vinegar, glacial acetic acid or acetic acid with drinking water by fermenting cereals, fruits, and liquor as main ingredients. In the case of brewed vinegar with high preference in recent years, acetic acid fermented liquid is used as a raw material for alcohol and sugar. Vinegar is a representative seasoning regardless of East and West, and it is known that vinegar itself has an effect of promoting lactic acid decomposition, lowering cholesterol, and reducing body fat in addition to the food preservation function.

Vinegar, which is mainly used in each country, is closely related to alcoholic beverages that are frequently produced in the country and fruits that are cultivated and harvested. For example, apple cider vinegar from fermented apple cider vinegar, French grape vinegar from fermented grape juice, malt vinegar from fermented wort, Japanese vinegar from vinegar residue, pure alcohol Fermented alcohol vinegar and distilled vinegar from the United States are well known.

Synthetic vinegar is diluted with glacial acetic acid or acetic acid and added with amino acids or sugars. It is currently used in Korean restaurants and other places. Lemon vinegar, apricot vinegar, etc. are used as the fruit juice, and processed vinegar is processed again.

Vinegar has a strong sterilizing power and kills most pathogens within about 30 minutes. Therefore, foods soaked in vinegar are highly conservative. In addition, vinegar has the effect of softening the salty taste of salt, so it is widely used in salting fish and various dishes. In addition, it is used as a vinegar stew for burdock and lotus root as it serves as an inhibitor of the enzymatic action that causes browning of vegetables.

The trend of vinegar in Korea has been steadily consumed for cooking, and since the beginning of 2000, a healthy well-being boom has been taking place, and vinegar has been rapidly rising for drinking. In Korea, vinegar that has been fermented directly with various flavored vegetables and fruits in the form of mixed fruit flavor with brown rice fermented vinegar has been developed or released.

Onion is a perennial plant that is widely used in various dishes. Onions are called onion or oxang in oriental medicine and are defined as unique ingredients with spicy properties and sweetness. The functional effect of onion is very well known. Especially, in recent research, various functionalities of onion, such as antibacterial effect, anticancer effect, antioxidant effect and heavy metal removal effect, have been revealed, and the efficacy in folk medicine is reaffirmed.

However, according to the prior art, there are the following problems.

The consumption form of vinegar has changed from synthetic vinegar using glacial acetic acid to brewed vinegar using alcohol. Recently, it is preferred to use premium vinegar and functional vinegar made from 100% natural ingredients. As such, the import of balsamic vinegar with a natural scent from abroad is steadily increasing, so it is urgent to improve the quality of domestic vinegar and differentiate products.

Patent Publication No. 10-2002-0056780

The present invention is to solve the above-mentioned problems, and an object of the present invention is to provide a functional vinegar manufacturing method that enhances functionality and improves the quality of domestic vinegar relative to the conventional manufacturing method.

The technical problems to be solved by the invention are not limited to the technical problems mentioned above, and other technical problems not mentioned can be clearly understood by a person having ordinary knowledge in the technical field to which the invention belongs from the following description. There will be.

Functional vinegar manufacturing method of the present invention comprises the first step of crushing bellflower and deodeok; A second step of mixing the shredded bellflower and deodeok with brown rice; A third step of fermenting the mixture of the second step with alcohol; A fourth step of fermenting the fermented mixture in acetic acid; A fifth step of mixing the onion extract with the acetic acid fermented mixture; It characterized in that it comprises a; sixth step of aging the mixture of the fifth step.

The functional vinegar production method according to the present invention has the following effects.

Due to the effect of onion, there are effects such as diabetes improvement, liver function improvement, anti-cancer effect, insomnia improvement, skin beauty, hair loss prevention, cold prevention and food poisoning prevention. In addition, it is an advanced product with high functionality and provides effects such as creating high added value through production of these products and securing industrial competitiveness advantage in the industry.

1 is a flow chart showing a method of manufacturing a functional vinegar according to the present invention.

The problems to be solved for the present invention as described above, the means for solving the problems, and specific details including the effects of the invention are included in one embodiment and drawings to be described below. Advantages and features of the present invention, and methods for achieving them will be clarified with reference to one embodiment described below in detail along with the accompanying drawings.

Hereinafter, preferred embodiments of the method for manufacturing functional vinegar according to the present invention will be described in detail with reference to the accompanying drawings.

<Functional Vinegar Manufacturing Method>

The present invention relates to a functional vinegar, the configuration of which, as shown in Figure 1, the first step of crushing bellflower and deodeok; A second step of mixing the shredded bellflower and deodeok with brown rice; A third step of fermenting the mixture of the second step with alcohol; A fourth step of fermenting the fermented mixture in acetic acid; A fifth step of mixing the onion extract with the acetic acid fermented mixture; And a sixth step of aging the mixture of the fifth step.

First, the bellflower and deodeok are crushed in the first step S1.

Specifically, the bellflower and deodeok washed clean with water are removed and put into a crusher to crush them. The crushing of the bellflower and the deodeok is to maximize the efficacy of the bellflower and the deodeok and to obtain vinegar of good quality by securing a space for microorganisms useful for the human body to reproduce.

Next, the bellflower and deodeok crushed in the second step (S2) are mixed with brown rice.

Specifically, 30 parts by weight of crushed bellflower and 10 parts by weight of crushed deodeok are mixed with 50 parts by weight of brown rice.

The bellflower is most preferably mixed with 30 parts by weight relative to 50 parts by weight of brown rice. If the bellflower is mixed less than 30 parts by weight, the effect of bellflower is not sufficiently contained in the vinegar, and if the bellflower is mixed more than 30 parts by weight, the taste of vinegar is deteriorated.

The deodeok is most preferably mixed with 10 parts by weight based on 50 parts by weight of brown rice. If the deodeok is mixed less than 10 parts by weight, the efficacy of deodeok is not sufficiently contained in vinegar, and the taste of vinegar is deteriorated because the deodeok is mixed more than 10 parts by weight.

Next, the mixture is alcohol fermented in the third step (S3).

Specifically, the bellflower, deodeok, and brown rice mixtures mixed in the second step are alcohol fermented for 20 days. The alcohol fermentation step is a process in which microorganisms decompose sugar to obtain energy and to produce ethanol and carbon dioxide as by-products. It contains sugar produced during decomposition of carbohydrates of bellflower, deodeok, and brown rice to promote alcohol production during fermentation, so alcohol can be fermented without artificially adding sweeteners.

The alcohol fermentation is most preferably aged at room temperature for 20 days. If the fermentation period is shorter than 20 days, there is a problem that fermentation does not occur sufficiently and alcohol is not sufficiently generated, and when it is longer than 20 days, the manufacturing period of vinegar is prolonged.

Next, the mixture fermented in the fourth step (S4) is fermented with acetic acid.

Specifically, after removing the dry matter of the alcohol fermented mixture in the third step, acetic acid is fermented for 3 months. The alcoholic fermented mixture is completely removed by separating all the dry matter and impurities in a fine sieve, and then fermenting acetic acid by containing only the clear supernatant.

The acetic acid fermentation is most preferably aged at room temperature for 3 months. When the acetic acid fermentation period is 3 months, the strong taste due to the acetic acid component is fermented gently and softly, and it is most preferable to mature for at least 3 months, and when the acetic acid fermentation period is longer than 3 months, the manufacturing period of vinegar is prolonged. have.

Next, the onion extract is mixed with the acetic acid fermented mixture in the fifth step (S5).

Specifically, 10 parts by weight of the onion extract was mixed with the acetic acid fermented mixture in the fourth step.

The onion extract is most preferably mixed with 10 parts by weight based on the acetic acid fermented mixture. If the onion extract is mixed less than 10 parts by weight, the specific gravity is insignificant and does not have a sufficient effect. If the onion extract is mixed more than 10 parts by weight, it is too excessive to expect sufficient efficacy of other ingredients, and the onion scent is excessive. have.

Next, the mixture is aged in the sixth step (S6).

Specifically, the mixture of acetic acid fermented in step 5 and onion extract is aged for 6 months. The functional vinegar, which has been matured, produces amino acids, various organic acids, and vitamins, and the unique organic acids contained in the raw materials give various flavors and fragrances.

In the following, the contents of the experiment of the method for manufacturing a functional vinegar according to the present invention will be described in detail.

(A) Sensory evaluation of vinegar according to bellflower content

In the following experiment, vinegar was prepared by varying the amount of bellflower in order to perform sensory evaluation of vinegar according to the bellflower content of the functional vinegar production method of the present invention. In order to compare the quality characteristics, sensory evaluation was conducted after training the graduate students of the food science and engineering department, who were recognized as suitable as inspectors, according to the purpose of this experiment.

The sensory evaluation items were conducted using a 9-point scale method that evaluates to 9 points for very good taste and aroma and 1 point for very bad.

[Comparative Example 1]

Comparative Example 1 prepared vinegar with 50 parts by weight of brown rice and 10 parts by weight of deodeok

[Example 1]

Example 1 prepared vinegar with 50 parts by weight of brown rice, 10 parts by weight of bellflower, and 10 parts by weight of deodeok.

[Example 2]

Example 2 prepared vinegar with 50 parts by weight of brown rice, 20 parts by weight of bellflower, and 10 parts by weight of deodeok

[Example 3]

Example 3 prepared vinegar with 50 parts by weight of brown rice, 30 parts by weight of bellflower, and 10 parts by weight of deodeok

[Example 4]

Example 4 prepared vinegar with 50 parts by weight of brown rice, 40 parts by weight of bellflower, and 10 parts by weight of deodeok

division Item flavor incense Comparative Example 1 6 6 Example 1 7 7 Example 2 7 7 Example 3 8 8 Example 4 7 8

As a result of the experiment, it was found that the sensory evaluation score of Example 3 was the highest. The production of vinegar with bellflower was able to obtain higher quality vinegar than that which was not, and taste and aroma were more excellent. However, when the bellflower was mixed more than 30 parts by weight, the bitter taste or vinegar taste was reduced. Therefore, it is most preferable to mix 30 parts by weight of bellflower and 10 parts by weight of deodeok relative to 50 parts by weight of brown rice.

(B) Sensory evaluation of vinegar according to deodeok content

In the following experiment, vinegar was prepared by varying the amount of deodeok in order to perform sensory evaluation of vinegar according to the deodeok content of the functional vinegar production method of the present invention. In order to compare the quality characteristics, sensory evaluation was conducted after training the graduate students of the food science and engineering department, who were recognized as suitable as inspectors, according to the purpose of this experiment.

The sensory evaluation items were conducted using a 9-point scale method that evaluates to 9 points for very good taste and aroma and 1 point for very bad.

[Comparative Example 2]

Comparative Example 2 prepared vinegar with 50 parts by weight of brown rice and 30 parts by weight of bellflower

[Example 5]

Example 5 prepared vinegar with 50 parts by weight of brown rice, 30 parts by weight of bellflower, and 10 parts by weight of deodeok.

[Example 6]

Example 6 prepared vinegar from 50 parts by weight of brown rice 30 parts by weight of bellflower and 20 parts by weight of deodeok

[Example 7]

Example 7 prepared vinegar with 50 parts by weight of brown rice, 30 parts by weight of bellflower, and 30 parts by weight of deodeok

division Item flavor incense Comparative Example 2 7 7 Example 5 8 9 Example 6 7 9 Example 7 6 8

As a result of the experiment, it was found that the sensory evaluation score of Example 5 was the highest. It was possible to obtain vinegar of higher quality than that of the vinegar with deodeok, and the taste and aroma were better. However, when deodeok was mixed more than 10 parts by weight, the taste of vinegar was inhibited. Therefore, it is most preferable to mix 30 parts by weight of bellflower and 10 parts by weight of deodeok relative to 50 parts by weight of brown rice.

(C) Evaluation of quality characteristics of vinegar according to alcohol fermentation period

This experiment was conducted to compare the quality characteristics of vinegar according to the alcohol fermentation period in order to compare the quality characteristics of the vinegar.

The color, image and odor of vinegar were measured and compared, and the results are shown in Table 3.

Alcohol fermentation period color Already and offensive 10 days Hazy color U 15th Hazy color U 20 days Light yellow radish 25 days Light yellow radish 30 days Light yellow radish

As a result of the experiment, the alcohol fermentation period was found to have little difference in color, imitation, and odor after 20 days. Therefore, it was found that the alcohol fermentation period was most preferably aged for a minimum period of 20 days.

(D) Evaluation of quality characteristics of vinegar according to acetic acid fermentation period

This experiment was conducted to compare the quality characteristics of vinegar according to the fermentation period of acetic acid in order to compare the quality characteristics of the vinegar.

The color, image and odor of vinegar were measured and compared, and the results are shown in Table 4.

Acetic acid fermentation period color Already and offensive 1 month Hazy color U 2 months Hazy color U 3 months Light yellow radish 4 months Light yellow radish 5 months Light yellow radish

As a result of the experiment, it was found that there was little difference in the average acetic acid concentration, color, imitation, and odor from the 3 months after the fermentation period. Therefore, the fermentation period of acetic acid was found to be most desirable to mature for a minimum period of 3 months.

(ㅁ) Sensory evaluation of vinegar by mixing onion extract

In the following experiment, vinegar was prepared by varying the amount of onion extract in order to perform sensory evaluation of vinegar according to mixing of the onion extract of the functional vinegar preparation method of the present invention. In order to compare the quality characteristics, sensory evaluation was conducted after training the graduate students of the food science and engineering department, who were recognized as suitable as inspectors, according to the purpose of this experiment.

The sensory evaluation items were conducted using a 9-point scale method that evaluates to 9 points for very good taste and aroma and 1 point for very bad.

[Comparative Example 3]

Comparative Example 3 prepared vinegar only with acetic acid fermented mixture according to the present invention

[Example 8]

Example 8 prepared vinegar by mixing 5 parts by weight of the onion extract in the acetic acid fermented mixture according to the present invention

[Example 9]

Example 9 prepared vinegar by mixing 10 parts by weight of onion extract in an acetic acid fermented mixture according to the present invention

[Example 10]

Example 10 prepared vinegar by mixing 15 parts by weight of the onion extract in the acetic acid fermented mixture according to the present invention

division Item flavor incense Comparative Example 3 6 7 Example 8 7 8 Example 9 8 9 Example 10 6 6

As a result of the experiment, it was found that the sensory evaluation score of Example 9 was the highest. The vinegar prepared by adding the onion extract was able to obtain higher quality vinegar, and the taste and aroma were better. However, when the onion extract was mixed more than 10 parts by weight, the taste and aroma of onion became stronger and the quality of vinegar was deteriorated. Therefore, it is most preferable to mix 10 parts by weight of the onion extract.

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

Therefore, the experiments described above are illustrative in all respects and should be understood as non-limiting, and the scope of the present invention is indicated by the following claims rather than the above detailed description, and the meaning and scope of the claims and their equivalents Any altered or modified form derived from the concept should be construed as being included within the scope of the present invention.

S1. The first step of shredding bellflower and deodeok
S2. 2nd step of mixing crushed bellflower and deodeok with brown rice
S3. The third step of alcohol fermentation of the mixture
S4. 4th step of fermenting the fermented mixture in acetic acid
S5. The fifth step of mixing the onion extract with the acetic acid fermentation mixture
S6. 6th step of aging the mixture

Claims (1)

A first step of crushing bellflowers and deodeok;
A second step of mixing the shredded bellflower and deodeok with brown rice;
A third step of fermenting the mixture of the second step with alcohol;
A fourth step of removing fermentation from the fermented mixture and fermenting only clear supernatant;
A fifth step of mixing the onion extract with the acetic acid fermented mixture;
The sixth step of aging the mixture of the fifth step; includes,
In the second step,
With respect to 50 parts by weight of the brown rice, 30 parts by weight of the bellflower and 10 parts by weight of deodeok are mixed,
In the third step,
The alcohol fermentation is performed at room temperature for 20 days,
In the fourth step,
The acetic acid fermentation is made for 3 months at room temperature,
In the fifth step,
The onion extract is mixed with the acetic acid fermented mixture in a proportion of 10 parts by weight,
In the sixth step,
Functional vinegar production method characterized in that the mixture of the fifth step is aged for 6 months.

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