KR102160338B1 - Manufacturing method of grain balsamico vinegar, and grain balsamico vinegar using by the same - Google Patents

Abstract

The present invention relates to a method of manufacturing a mixed grain sediment vinegar, and to a mixed grain sediment vinegar using the same, and more specifically, in the acetic acid fermentation process, unlike conventional techniques, fermented together without filtering sake lees (liquor) and first prepared sediment brown rice vinegar By adding acetic acid to fermentation, it is not only good for the body due to the rich amino acids and citric acid extracted from sake lees, but it is fermented to apply a multi-grain fermented drink with high sugar content to make multi-grain sediment vinegar excellent in taste and flavor, and multi-grain sediment using the same It's all about vinegar.

Description

Brown rice balsamic vinegar manufacturing method and brown rice balsamic vinegar using the same {Manufacturing method of grain balsamico vinegar, and grain balsamico vinegar using by the same}

The present invention relates to vinegar using mixed grains such as brown rice, and in detail, to a sediment vinegar using sake lees (liquor) and fermented grain beverages, and in particular, to acetic acid fermentation with sake lees (liquor) and multi-grain fermentation with high sugar content It relates to brown rice (multigrain) sediment vinegar mixed with beverages and a method of manufacturing the same.

Brown rice balsamic vinegar manufacturing method and brown rice balsamic vinegar using the same

In Donguibogam, vinegar is warm and tasteless in nature and has no poison, so it removes boils and tumors, treats dizziness, removes hard lumps, treats postpartum dizziness and all bleeding and excessive dizziness, treats heart disease and stress diseases, and relieves sore throat It has been documented to detoxify poisonous vegetables and wild vegetables that are poisonous and poisonous from eating fish and meat. As such, it has been widely known that vinegar is helpful for health since ancient times.

Also, looking at the function of vinegar, (1) it is rich in organic acids such as acetic acid and citric acid, and helps absorption of minerals and vitamins. (2) Vinegar relieves fatigue by decomposing lactic acid accumulated in the body. (3) Vinegar helps the detoxification of the liver and the production of corticosteroids. (4) Vinegar prevents and improves arteriosclerosis and high blood pressure. (5) It makes the human body younger by smoothing blood circulation and metabolism. (6) Vinegar prevents and improves obesity by decomposing excess nutrients. (7) Vinegar improves intestinal function and makes skin beautiful. (8) Vinegar excretes excess salt out of the body with its excellent diuretic action and purifies the blood. (9) Vinegar has antiseptic and antibacterial effects with strong sterilizing power. (10) By weakly alkalizing body fluids, it helps life activities to occur smoothly. As the function of vinegar is known, consumption of vinegar is increasing for skin care, health improvement, diet, etc., and the demand for vinegar using natural ingredients is increasing rather than synthetic vinegar, which has been raised as harmful.

In domestic vinegar, fermented vinegar with inorganic salt added by diluting alcohol, fruit vinegar containing more than 30% of fruit juice, and grain vinegar containing more than 4% of grain content have been the mainstream, but vinegar is for health in its simple seasoning function. As consumption patterns change to vinegar, the emergence of high-quality fermented vinegar such as raw rice fermented black vinegar rich in organic acids as well as amino acids is expected using 100% fruit juice raw material vinegar and grain as raw materials. In addition, the vinegar manufacturing method is divided into rapid fermentation method for mass production on an industrial scale and political fermentation vinegar, which is a traditional fermentation method, but studies on vinegar in Korea are mainly limited to improving fermentation strains and rapid fermentation methods. Therefore, research on quality improvement and functional enhancement of traditional political fermented vinegar is very insufficient. Among the fermentation methods of vinegar, the rapid fermentation method by agitation requires the use of an agitator, so it is difficult for farmers to use an acetic acid fermentor equipped with such a stirrer, and there is no need to do so. This is desirable. However, the stationary fermentation method also has an extremely low acetic acid content and an extremely low content of amino acids as a functional substance.

Korean Patent Registration No. 10-1165292 Korean Patent Registration No. 10-1349123

An object of the present invention is to solve the above-described problem, and it is an object of the present invention to elicit a high palatability with a high acetic acid content and rich amino acids and citric acid.

In addition, the present invention is to provide a multi-grain sediment vinegar that reduces the characteristic acidity and has excellent taste and flavor than the conventional vinegar.

In order to achieve the above object, a method of manufacturing multigrain sediment vinegar includes the steps of increasing grains to prepare godubap; Preparing an alcohol fermentation broth by alcohol fermenting the prepared godubap; Adding seed seeds to the prepared alcoholic fermentation broth for primary acetic acid fermentation, and then obtaining an acetic acid fermentation broth containing sake lees without filtering; Filtering and aging the acetic acid fermentation broth to prepare sediment vinegar; Pulverizing the washed grains after soaking them in water; Picking the pulverized grains, cooling them, and adding rice malt; Preparing a multigrain fermented beverage by saccharifying and pulverizing the multigrains to which the rice malt has been added; And after the second acetic acid fermentation by mixing the prepared sediment vinegar and multi-grain fermented beverage, and then aging; characterized by comprising a.

As an example, increasing the grain is to increase the grain mixed with 0.5 to 2 parts by weight of whole wheat and 0.5 to 2 parts by weight of barley for a time within the range of 1 to 2 hours, based on 2 parts by weight of brown rice, and the first and Secondary acetic acid fermentation is fermentation for a period within the range of 1.5 to 3.5 months, and aging after filtering the primary and secondary acetic acid fermentation broth is for a period within the range of 0.5 to 3 years after filtering the acetic acid fermentation broth. It is to mature, the saccharification is preferably saccharified for a period within the range of 4 to 10 days.

As an example, in the step of preparing the godubap, the grains are soaked in water, then the grains soaked in water and the grains soaked in water are separated into fermented grain water (rejuvelac), and the grains soaked in water are pulverized. To prepare godubap by increasing the increase, the step of preparing the alcohol fermentation liquid comprises mixing yeast and the separated fermented grain water in the prepared godubap and fermenting alcohol for a period within the range of 2 to 4 weeks to prepare an alcohol fermentation broth. It is preferable to mix 0.5 to 1.5 parts by weight of the prepared multigrain fermented beverage with respect to 1 part by weight of the prepared sediment vinegar.

Another embodiment of the present invention, the step of producing a godubap by increasing the grain;

Preparing an alcohol fermentation broth by alcohol fermenting the prepared godubap;

Adding seed seeds to the prepared alcoholic fermentation broth to ferment with acetic acid, and then obtaining an acetic acid fermentation broth containing sake lees without filtering; Filtering and aging the acetic acid fermentation broth to prepare sediment vinegar; Pulverizing the washed grains after soaking them in water; Picking the pulverized grains, cooling them, and adding rice malt; Preparing a multigrain fermented beverage by saccharifying and pulverizing the multigrains to which the rice malt has been added; And after the second acetic acid fermentation by mixing the prepared sediment vinegar and multi-grain fermented beverage, and then aging; Including, wherein the seed vinegar is a multi-grain sediment vinegar prepared according to the method according to the present invention, multi-grain sediment This is how to make vinegar.

On the other hand, another preferred embodiment of the present invention is a mixed grain sediment vinegar, characterized in that produced according to the above-described manufacturing method.

As described above, the present invention is characterized in that it is used for acetic acid fermentation with sake lees (liquor) without filtering alcohol, and contains abundant amino acids and citric acid, and has an effect of improving the taste of vinegar.

In addition, the present invention can provide a mixed grain sediment vinegar having excellent taste and flavor while reducing the unique acidity of vinegar by mixing fermented grains having high sugar content and a method for producing the same.

1 is a flow chart showing a method of manufacturing a mixed grain sediment vinegar prepared according to an embodiment of the present invention.
2 is a diagram showing the appearance of the sake fermentation chamber and the temperature of the sake fermentation chamber.
3 is a diagram showing the appearance of the vinegar fermentation chamber and the temperature of the vinegar fermentation chamber.
4 is a diagram showing the appearance of the vinegar aging room and the temperature of the vinegar aging room.

In the present invention, various transformations may be applied and various embodiments may be provided, and specific embodiments will be illustrated in the drawings and described in detail in the detailed description. However, this is not intended to limit the present invention to a specific embodiment, it is to be understood to include all conversions, equivalents, and substitutes included in the spirit and scope of the present invention. In describing the present invention, when it is determined that a detailed description of a related known technology may obscure the subject matter of the present invention, a detailed description thereof will be omitted.

The terms used in the present application are only used to describe specific embodiments, and are not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly indicates otherwise. In the present application, terms such as "comprise" or "have" are intended to designate the presence of features, numbers, steps, actions, components, parts, or combinations thereof described in the specification, but one or more other features. It is to be understood that the presence or addition of elements or numbers, steps, actions, components, parts, or combinations thereof, does not preclude in advance.

Terms such as first and second may be used to describe various components, but the components should not be limited by the terms. These terms are used only for the purpose of distinguishing one component from another component.

Hereinafter, the present invention will be described in detail.

The present invention is unique to vinegar by mixing fermented multi-grain beverages containing rich amino acids and citric acid and high sugar content by performing acetic acid fermentation without filtering the sake lees (liquor) produced in alcoholic fermentation tablets, which is a previous step during acetic acid fermentation. It is to provide multigrain sediment vinegar with improved taste and flavor while reducing the sour taste of.

The present invention relates to a brown rice balsamic vinegar production method and brown rice balsamic vinegar using the same, and may be a multi-grain balsamic vinegar production method capable of using various grains other than brown rice and multi-grain balsamic vinegar using the same.

In the present specification, the term "balsamic" refers to vinegar having a good scent and deep taste in the sense of "good scent", and the meaning is not limited to being made from grapes.

The present invention relates to vinegar using mixed grains such as brown rice, and in detail, to a sediment vinegar using sake lees (liquor) and fermented grain beverages, and in particular, to acetic acid fermentation with sake lees (liquor) and multi-grain fermentation with high sugar content It relates to brown rice (multigrain) sediment vinegar mixed with beverages and a method of manufacturing the same.

The present invention relates to vinegar using mixed grains such as brown rice, and in detail, to a sediment vinegar using sake lees (liquor) and fermented grain beverages, and in particular, to acetic acid fermentation with sake lees (liquor) and multi-grain fermentation with high sugar content It relates to brown rice (multigrain) sediment vinegar mixed with beverages and a method of manufacturing the same.

Brown rice balsamic vinegar manufacturing method and brown rice balsamic vinegar using the same

1 is a flow chart showing a method of manufacturing sediment vinegar prepared according to an embodiment of the present invention.

In order to achieve the object of the present invention, as shown in Figure 1, the present invention is a godubap manufacturing step (S100), alcohol fermentation step (S200), acetic acid fermentation step (S300), aging step (S400), multigrain soaking and Crushing step (S500), porridge manufacturing and rice yeast addition step (S600), saccharification and grinding step (S700), and acetic acid fermentation and aging step (S800) after mixing.

First, the godubap manufacturing step (S100) is a step of manufacturing godubap by increasing grain.

The grains are washed with clean water, and the washing method is not particularly limited. In addition, brown rice, whole wheat, and barley are used as the grain, and it is possible to add and combine brown rice, whole wheat, and barley as well as other grain materials.

Brown rice is rich in various organic acids including essential amino acids necessary for our body, so vitamins, minerals and various nutrients help the human body's physiological function, strengthen immunity, are very good for health, and have the effect of enhancing the taste and flavor of vinegar.

Whole wheat and barley have many useful ingredients that are good for the body, and by adding a savory taste to the sour taste of vinegar, the taste and flavor are further improved.

To increase the grain, 0.5 to 2 parts by weight of whole wheat and 0.5 to 2 parts by weight of barley are mixed with respect to 2 parts by weight of brown rice, and it is preferable to increase the grain for a time within the range of 1 to 2 hours. It is more preferable that 1 part by weight of whole wheat and 1 part by weight of barley are mixed with grains for 1 hour and 20 minutes.

The brown rice, whole wheat, and barley are best prepared within the range of parts by weight described above, because when the vinegar is prepared within the range of parts by weight described above, the sour taste and umami characteristic of vinegar are produced.

In addition, if the increase of the grain is less than 1 hour, the grain is not sufficiently cooked to cause rancidity of the liquor, and if the increase of the grain exceeds 2 hours, it is not preferable in terms of vinegar production time efficiency.

In the step of preparing the godubap, the grains are soaked in water, and then the grains soaked in water and the grains soaked in water are separated into fermented grain water (rejuvelac), the grains soaked in water are pulverized and then increased to increase It is desirable to prepare.

Fermented grain water (rejuvelac) is water or grain fermentation enzyme water, which is fermented grains, and is also read as rejuvelac, rejuvelac, rejuvelac, grain water, and is also called fermented rice water. Soak the grain at room temperature for 2 days and use the water that comes out.

The grain fermented water (rejuvelac) from which grains soaked in water are removed is used in the step of preparing an alcoholic fermentation broth to be described later.

The grain soaked in the water is not particularly limited, but it is preferable to drain the water for 1 hour and then pulverize the grain to approximately 1/2 to 1/10 the size of the original grain using a grinding roller.

The reason for draining the moisture of the grain is to perform efficient grinding because when the wet grain is crushed with a roller, it sticks to the roller and is not pulverized properly. In addition, grinding to about 1/2 to 1/10 the size of the original grain is to obtain a well-cooked godubap.

It is preferable to cool the increased godubap before proceeding with alcohol fermentation in order to adjust the alcohol fermentation temperature and perform stable fermentation.

Next, the alcohol fermentation step (S200) is a step of preparing an alcohol fermentation broth by alcohol fermentation of the godubap prepared in step (S100).

In the step of preparing the alcoholic fermentation broth, it is preferable to prepare an alcoholic fermentation broth by mixing yeast and the separated fermented grain water with the prepared godubap and fermenting alcohol for a period within the range of 2 to 4 weeks, and the prepared godubap It is more preferable that the yeast and the separated fermented grain water are mixed and are 2 to 3 weeks.

Nuruk is a fermenting agent used when making alcohol, and it is made by breeding fungi and yeast with enzymes to make alcohol. According to the color of koji mold, there are white guk (白麴), yellow guk (黃麴), heukguk (黑麴), and hong guk (紅麴). Usually, wheat is coarsely ground and kneaded to float, but commonly used yeast can be used in various ways.

The separated fermented grain water is prepared in step (S100), and water may be used, but it is preferable to use the separated fermented grain water because the use of fermented grain water preserves the taste and flavor of vinegar and contains beneficial ingredients. Do.

If the alcohol fermentation period is less than 2 weeks, the glucose of the grains produces ethyl alcohol through the alcohol fermentation tablet and releases carbon dioxide gas, which is not suitable because this process is not sufficiently performed, and the alcohol fermentation period exceeds 4 weeks. This is not preferable because the efficiency in terms of manufacturing decreases.

The alcohol fermentation is preferably fermented at room temperature or 20 to 21 °C, and the alcohol fermentation container is a traditional jar without glaze, and it is preferable to use a breathing jar, but is not particularly limited thereto.

Next, the acetic acid fermentation step (S300) is a step of obtaining an acetic acid fermentation broth containing sake lees without filtering after acetic acid fermentation by adding seed seeds to the alcohol fermentation broth prepared in step (S200). That is, after acetic acid fermentation by adding seeds to the alcoholic fermentation broth containing the sake and sake lees prepared in the step (S200), acetic acid fermentation broth containing the sake lees without filtering is obtained.

Sake lees (liquor lees) refers to the leftover liquor residue after squeezing the liquor after making liquor with grain. It is also called liquor, liquor, liquor, jaegang, and liquor.

The acetic acid fermentation including the sake lees of the prepared alcoholic fermentation broth without filtering the sake lees can produce vinegar rich in amino acids and citric acid than the acetic acid fermentation after filtering the sake lees, as well as enhancing the taste and flavor of the vinegar. .

The acetic acid fermentation is preferably fermented for a period within the range of 1.5 to 3.5 months, and more preferably fermented for a period within the range of 2 months.

If the acetic acid fermentation period is less than 1.5 months, ethyl alcohol generated in the alcohol fermentation tablet meets with oxygen to produce acetic acid, which is not suitable because this process is not sufficiently performed.If the acetic acid fermentation period exceeds 3.5 months, efficiency in terms of manufacturing This is not desirable because it falls.

In the present invention, the acetic acid fermentation is preferably fermented at 28 to 30° C., and the container for acetic acid fermentation is a traditional jar without glaze, and it is preferable to use a breathing jar, but is not particularly limited thereto.

In addition, the seed vinegar is preferably a sediment vinegar prepared according to the sediment vinegar manufacturing method.

The seed vinegar is a vine that becomes a species used for newly soaking vinegar, and in the present invention, the sediment vinegar prepared according to the sediment vinegar manufacturing method is used as a seed, so that there are few interfering bacteria and many acetic acid bacteria, the acetic acid fermentation ability is improved. There is an improvement effect.

The acetic acid fermentation broth after the acetic acid fermentation is subjected to a fermentation process using a cloth, and the filtering method is not particularly limited, and various methods may be used.

Next, the aging step (S400) is a step of preparing sediment vinegar by filtering the acetic acid fermentation broth prepared in step (S300) and then aging.

To aged after filtering the acetic acid fermentation broth, it is preferable to age for a period within the range of 0.5 to 3 years after filtering the acetic acid fermentation broth, and more preferably aged for 3 years after filtering the acetic acid fermentation broth.

If the aging period is less than 0.5 years, the taste and flavor of the vinegar are not sufficiently revived, and thus it is not suitable and the older the better, but it is preferable to be within the range of 0.5 to 3 years in terms of manufacturing efficiency.

In the present invention, the aging is preferably low-temperature aging at 6 to 7 °C, and the aging container is a traditional jar without glaze, and it is preferable to use a breathing jar, but is not particularly limited thereto.

By proceeding the aging, acetaldehyde is volatilized through the aging process, the taste of the vinegar is softened, and the flavor is improved.

Next, the water immersion and crushing step (S500) is a step of pulverizing the washed grains by soaking them in water and removing water.

The grains are washed with clean water, and the washing method is not particularly limited. In addition, brown rice, barley, whole wheat, and sorghum are used as the grains, and it is possible to add and combine brown rice, barley, whole wheat, and sorghum as well as other grain materials.

Barley is rich in antioxidants, not only has the effect of preventing cancer, but also has the function of enhancing the body's resistance and immunity because it is rich in vitamins and minerals. In addition, the dietary fiber in the barley has various effects such as resolving constipation by activating bowel movements and discharging heavy metal waste.

Sorghum is an annual plant belonging to the rice family and is known to be the tallest and the largest grain. Sorghum's nutritional content is similar to that of crude, and its protein content is about 10%. The red part of sorghum contains phenol and anthocyanide, which acts as an antioxidant, and has the effect of further increasing the nutritional content of vinegar.

The immersion of the washed grains in water not only facilitates pulverization of the grains, but also makes the porridge picking performed in the next step (S600) and fermentation using rice malt occur more effectively.

The mixed grains are immersed in water and then dried and put into a grinder to produce grain powder, but the method and equipment for grinding are not particularly limited.

Next, the step of making porridge and adding rice malt (S600) is a step of picking and cooling the mixed grains pulverized in step (S500), and then adding rice malt.

The pulverized grains are picked and made into porridge, for effective fermentation by adding rice malt.

The rice malt is a fungus having an enzyme for making alcohol, which is propagated on grains, and among the grains, rice malt produced by propagating on rice is used, but is not particularly limited thereto.

Next, the saccharification and pulverization step (S700) is a step of saccharifying the grains to which the rice koji prepared in step (S600) is added, and then evenly grinding them.

The saccharification is preferably saccharification for a period of 4 to 10 days, and more preferably saccharification for a period of 5 to 8 days.

In the present invention, the steps of preparing sediment vinegar (S100 to S400) and the steps of preparing a multigrain fermented beverage (S500 to S700) may be performed in any order, may be performed separately, and may be performed simultaneously.

However, as each step of preparing sediment vinegar, it is preferable that the godubap manufacturing step (S100), alcohol fermentation step (S200), acetic acid fermentation step (S300), and aging step (S400) are sequentially performed, and a multigrain fermented beverage is prepared. As a step, it is preferable that the multigrain soaking and grinding step (S500), porridge manufacturing and rice malt addition step (S600), saccharification and grinding step (S700) are also performed sequentially.

Finally, the acetic acid fermentation and aging step (S800) after mixing is to go through the acetic acid fermentation and aging step after mixing the sediment vinegar of the step (S400) and the mixed grain fermented beverage of the step (S700).

The acetic acid fermentation is preferably fermented for a period within the range of 1.5 to 3.5 months, and more preferably fermented for a period within the range of 2 months, as in the acetic acid fermentation step of step (S300).

It is preferable to mix 0.5 to 1.5 parts by weight of the prepared multigrain fermented beverage with respect to 1 part by weight of the prepared sediment vinegar, and more preferably 1 part by weight of the prepared multigrain fermented beverage with respect to 1 part by weight of sediment vinegar.

If the multi-grain fermented beverage is less than 0.5 parts by weight, the sugar of the multi-grain fermented beverage does not sufficiently capture the sour taste peculiar to vinegar, and when the multi-grain fermented beverage exceeds 1.5 parts by weight, the sweet taste becomes too strong.

In addition, the aging is preferably aged for a period within the range of 0.5 to 3 years in the same manner as in the aging step of step (S400), and more preferably aged for 3 years after filtering the acetic acid fermentation broth.

In the present invention, the aging is preferably low-temperature aging at 6 to 7 °C, and the aging container is a traditional jar without glaze, and it is preferable to use a breathing jar, but is not particularly limited thereto.

Another aspect of the present invention provides a mixed grain sediment vinegar manufactured according to the manufacturing method according to an embodiment.

According to the multigrain sediment vinegar of the present invention, acetic acid fermentation without filtering sake lees (liquor), and acetic acid fermentation by adding sediment brown rice vinegar prepared first as seed seeds, fermented multigrains that are good for the body and have high sugar content due to abundant amino acids and citric acid By mixing, it is possible to prepare a mixed grain sediment vinegar having excellent taste and flavor.

Hereinafter, a preferred embodiment is presented to aid the understanding of the present invention, but the following examples are only illustrative of the present invention, and it is obvious to those skilled in the art that various changes and modifications are possible within the scope and spirit of the present invention, It is natural that such modifications and modifications fall within the appended claims.

It will be described in more detail through specific examples with respect to the method for manufacturing the mixed grain sediment vinegar described above.

<Example 1> Mixed grain sediment vinegar 1 including sake lees

1) Manufacture of sediment vinegar

To prepare the sediment vinegar according to the present invention, brown rice, whole wheat, and barley as grains were prepared by washing with clean water. For the grain, 4 kg of brown rice, 2 kg of whole wheat, and 2 kg of barley were washed with water so as to have a ratio of 1 part by weight of whole wheat and 1 part by weight of barley based on 2 parts by weight of brown rice, and soaked in water for 2 days. Water was poured so that the grains could soak. The water containing the grains was separately collected with fermented grain water (rejuvelac), and the grains soaked in the water were pulverized using a roller after removing moisture for 1 hour. The pulverized grains were steamed for 1 hour and 20 minutes to prepare godubap, and then cooled.

The prepared godubap was mixed with yeast and the collected fermented grain water, placed in an unglazed traditional jar, and stored in a sake fermentation room at a temperature of 20.7°C (Fig. 2), and alcohol fermentation was performed for 3 weeks to prepare an alcoholic fermentation broth. I did.

The prepared alcoholic fermentation broth was included without filtering sake lees, and after adding seeds to the prepared alcoholic fermentation broth, primary acetic acid fermentation was performed to prepare a primary acetic acid fermentation broth. The seed vinegar was used as a mixed grain sediment vinegar prepared according to the manufacturing method of mixed grain sediment vinegar. Chongcho was added to the alcoholic fermentation broth, put in an unglazed traditional jar and stored in a vinegar fermentation chamber maintained at a temperature of 29.0 °C (FIG. 3). After the first acetic acid fermentation was performed for 2 months, the prepared first acetic acid fermentation solution was filtered with a cloth to prepare a filtrate.

As shown in FIG. 4, sediment vinegar was prepared by putting the prepared filtrate in a traditional jar and aging in a vinegar aging room maintained at 6.6 °C for 3 years.

2) Multigrain fermented beverage manufacturing

In order to prepare the multi-grain fermented beverage according to the present invention, brown rice, barley, whole wheat, and sorghum were prepared as multi-grains by 2 kg and washed with clean water. The washed grains were soaked in water, soaked for about 1 hour, and then dried for about 1 hour. Next, after pulverizing using a grinder, an appropriate amount of water was added and the process was carried out. After cooling the prepared porridge, rice malt was added, saccharified for 5 to 8 days, and then evenly (evenly) pulverized to prepare a multi-grain fermented beverage.

3) Mixing sediment vinegar and multigrain fermented beverage

The sediment vinegar and multigrain fermented beverages prepared in steps 1) and 2) were mixed and homogenized at 1:0.25, respectively, and secondary acetic acid fermentation was performed at 30° C. for 2 months. Next, the secondary acetic acid fermentation product was aged for 3 years to complete the mixed grain sediment vinegar. The ratio of the sediment vinegar and multigrain fermented beverages prepared in steps 1) and 2) for Example 1 and Examples 2 to 5 described later are as shown in Table 1.

division Sediment vinegar
(Part by weight) Multi-grain fermented beverage
(Part by weight) Example 1 One 0.25 Example 2 One 0.5 Example 3 One One Example 4 One 1.5 Example 5 One 1.75

<Example 2> Mixed grain sediment vinegar 2 containing sake lees

The production of sediment vinegar and multigrain fermented beverages in 1) and 2) were the same, and the ratio of sediment vinegar and multi-grain fermented beverages prepared in 1) and 2) was changed to 1:0.5. All other processes were applied equally.

<Example 3> Mixed grain sediment vinegar 3 including sake lees

The production of sediment vinegar and multi-grain fermented beverages in 1) and 2) were the same, and the ratio of sediment vinegar and multi-grain fermented beverages prepared in 1) and 2) was changed to 1:1. All other processes were applied equally.

<Example 4> Mixed grain sediment vinegar 4 including sake lees

The production of sediment vinegar and multigrain fermented beverages in 1) and 2) were the same, and the ratio of sediment vinegar and multi-grain fermented beverages prepared in 1) and 2) was changed to 1:1.5. All other processes were applied equally.

<Example 5> Mixed grain sediment vinegar 5 including sake lees

The production of sediment vinegar and multi-grain fermented beverages in 1) and 2) were the same, and the ratio of sediment vinegar and multi-grain fermented beverages prepared in 1) and 2) was changed to 1:1.75. All other processes were applied equally.

<Comparative Example 1> Sediment vinegar containing sake lees without mixed grain fermented beverage

Sediment vinegar according to step 1) of Example 1 was prepared.

<Comparative Example 2> Vinegar filtered with sake lees

In order to prepare vinegar obtained by filtering sake lees and undergoing acetic acid fermentation, brown rice, whole wheat, and barley were washed with clean water and prepared as grains. For the grain, 4 kg of brown rice, 2 kg of whole wheat, and 2 kg of barley were washed with water so as to have a ratio of 1 part by weight of whole wheat and 1 part by weight of barley based on 2 parts by weight of brown rice, and soaked in water for 2 days. Water was poured so that the grains could soak. The water containing the grains was separately collected with fermented grain water (rejuvelac), and the grains soaked in the water were pulverized using a roller after removing moisture for 1 hour. The pulverized grains were steamed for 1 hour and 20 minutes to prepare godubap, and then cooled.

The prepared godubap was mixed with yeast and the collected fermented grain water, placed in an unglazed traditional jar, stored in a sake fermentation room at a temperature of 20.7°C, and alcohol fermented for 3 weeks to prepare an alcoholic fermentation broth.

The prepared alcoholic fermentation broth was subjected to acetic acid fermentation by adding seed seeds after filtering sake lees to prepare an acetic acid fermentation broth. The seed vinegar was used sediment vinegar prepared according to the sediment vinegar manufacturing method. Chongcho was added to the alcoholic fermentation broth, put in an unglazed traditional jar, and stored in a vinegar fermentation chamber maintained at a temperature of 29.0 °C. After acetic acid fermentation was performed for 2 months, the prepared acetic acid fermentation broth was filtered using a cloth to prepare a filtrate.

The prepared vinegar was put in a traditional jar and aged in a vinegar aging room maintained at 6.6 °C for 3 years to complete sediment vinegar.

<Comparative Example 3> Commercially available brown rice vinegar

For comparison with the above example, commercial brown rice vinegar sold at a mart was purchased and compared.

<Experimental Example 1> Sensory evaluation 1

Sensory evaluation was performed on the mixed grain sediment vinegar prepared according to Examples 1 to 5 of the present invention. That is, the mixed grain sediment vinegar prepared by varying the ratio of the sediment vinegar and the multi-grain fermented beverage according to the present invention was used.

Sensory tests were conducted by 20 professional panelists with more than 3 years of sensory test experience in the food-related field, and measured by a 9-point scale (the higher the degree, the closer to 9 points), and the results are shown in Table 2 below.

-Flavor, taste, preference, overall: 1 point = very bad, 9 points = very good.

division Sediment vinegar: grain fermented beverage incense flavor Preference Synthesis Example 1 1:0.25 7.69 7.92 7.69 7.77 Example 2 1:0.5 7.73 8.05 8.11 7.96 Example 3 1:1 7.83 8.15 8.25 8.08 Example 4 1:1.5 7.83 8.09 8.2 8.04 Example 5 1:1.75 7.86 8.01 7.72 7.86

As can be seen in Table 2, of Examples 1 to 5 according to the present invention, Example 3 (seeded vinegar: fermented grain beverage = 1:1 parts by weight) was the highest in terms of taste and preference.

It was confirmed that as the amount of fermented multigrain beverage increased, the characteristic acidity of vinegar decreased, as well as reducing the acidity and adding sweetness to make vinegar better for drinking.

On the other hand, as in Example 5 (seed vinegar: fermented grain drink = 1:1.75 parts by weight), when the ratio of the fermented grain drink was too large, it was confirmed that the sweetness was strong and the flavor of the vinegar itself could not be felt, so the overall score was decreased.

Therefore, it was confirmed that the mixed grain sediment vinegar prepared according to Example 3 according to the present invention was relatively superior to other examples through aroma, taste, preference, and overall score. In the sensory evaluation 2 and the component analysis experimental examples described later, comparative examples and comparative analysis were performed using Example 3.

<Experimental Example 2> Sensory evaluation 2

Sensory evaluation was conducted on the vinegar prepared according to Example 3 and Comparative Examples 1 to 3 of the present invention. That is, Example 3 according to the present invention (acetic acid fermented vinegar including sake lees), Comparative Example 1 (sediment vinegar prepared including only sake lees without mixing mixed grain fermented beverages), Comparative Example 2 (acetic acid fermentation after filtering sake lees) One vinegar) and Comparative Example 3 (commercially available brown rice vinegar) was used.

Sensory tests were conducted by 20 professional panelists with more than 3 years of sensory test experience in the food-related field, and measured by a 9-point scale (the higher the degree, the closer to 9 points), and the results are shown in Table 2 below.

-Color, fragrance, taste, preference, overall: 1 point = very bad, 9 points = very good.

division Condition color incense flavor Preference Synthesis Example 3 Multigrain Sediment Vinegar
(Sake lees ○,
Multi-grain fermented drink ○) 7.84 7.72 8.24 8.21 8.00 Comparative Example 1 Sediment vinegar
(Sake lees ○,
Multi-grain fermented drink X) 7.72 7.46 8.12 8.05 7.84 Comparative Example 2 Vinegar filtered from sake lees
(Sake lees X,
Multi-grain fermented drink X) 7.73 7.43 7.68 7.75 7.65 Comparative Example 3 Commercial brown rice vinegar

7.68 7.1 6.95 7.05 7.20

As can be seen in Table 3, the mixed grain sediment vinegar prepared by Example 3 according to the present invention was higher than that of the comparative example in terms of taste and preference.

In the case of Comparative Example 1, a mixed grain fermented beverage was not mixed, and was prepared including only sake lees, and the overall score was better than that of vinegar filtered from sake lees (Comparative Example 2) and commercially available brown rice vinegar (Comparative Example 3). It can be seen that the difference in the presence or absence of addition is relatively lower in terms of taste and preference than in Example 3.

In the case of Comparative Example 2, it was confirmed that the vinegar was prepared by filtering the sake lees and fermenting with acetic acid, and was superior to the commercially available brown rice vinegar corresponding to Comparative Example 3 in taste and preference. Although the overall score of Comparative Example 2 was lower than that of Example 1 and Comparative Example 1, it was confirmed that vinegar having excellent taste and flavor was prepared by confirming that it was better than Comparative Example 3.

Accordingly, it was confirmed that the mixed grain sediment vinegar prepared according to Example 3 according to the present invention was the best through color, aroma, taste, preference and overall score compared to the comparative example.

<Experimental Example 3> Component Analysis

1) Citric acid analysis

The vinegar prepared in Example 3 and Comparative Examples 1 to 2 was passed through a Sep-pak C18 cartridge, filtered through a 0.45 μM membrane filter, and analyzed by high performance liquid chromatography (Water 2487, Waters Co., USA).

-Analysis conditions

Column: AtlantisTM dC18 (3.9×150 mm, Waters Co.)

Mobile phase: 20 mM NaH2PO4 (pH 2.7)

Flow rate: 1.0 mL/min

Injection volume: 20 μL

Detector: UV detector (210 nm)

2) amino acid analysis

After filtering the vinegar prepared in Example 3 and Comparative Examples 1 to 2 with a 0.45 μM membrane filter, a Waters AccQ·Fluor Borate Buffer solution and a mixture were prepared and analyzed by high performance liquid chromatography (Agilent 1100). Analysis conditions are as follows.

-Analysis conditions

Column: Waters Acc/Tag 3.9×150 mm,

Flow rate: 1.0 mL/min,

Detector: Fluorescence detector Ex 250 nm, Em 395 nm

Injection volume: 5 μL

Mobile phase: Waters AccQ Tag Eluent A, Acetonitrile, deionized water

3) Citric acid and amino acid content analysis results

The results of analyzing the contents of citric acid and amino acids through the above method are shown in Table 4 below.

Multigrain sediment vinegar containing sake lees and multi-grain fermented beverages (Example 3) is more amino acids (lysine, leucine, methionine, valine, iso) than sediment vinegar containing only sake lees (Comparative Example 1) and vinegar filtered from sake lees (Comparative Example 2). Leucine, threonine, phenylalanine) and citric acid were all increased.

In the case of the amino acid component, compared to Comparative Example 2, the respective components were significantly increased in Comparative Example 1, and the amino acid was further increased in Example 3, in which the component of the multigrain fermented beverage was added than Comparative Example 1.

In addition, in the case of citric acid, it was not detected in Comparative Example 1, and in Comparative Examples 1 and 3, it was confirmed that 1.54 mg/100g and 2.02 mg/100g were detected, respectively, and in the case of Example 3, the multigrain fermented beverage As the ingredients were added, it was confirmed that citric acid was much richer.

Accordingly, it was confirmed that the mixed grain sediment vinegar (Example 3), including sake lees and fermented grains of fermented beverages, had a rich amount of amino acids and citric acid, which are good for the body as well as taste.

Analysis item Multigrain Sediment Vinegar
(Sake lees ○,
Multi-grain fermented drink ○) Sediment vinegar
(Sake lees ○,
Multi-grain fermented drink X) Vinegar filtered from sake lees
(Sake lees X,
Multigrain fermented drink X) division Example 3 Comparative Example 1 Comparative Example 2 Lysine (mg/100g) 71.21 70.88 21.42 Leucine (mg/100g) 88.51 87.03 27.98 Methionine (mg/100g) 20.05 19.22 6.45 Valine (mg/100g) 73.36 72.51 28.06 Isoleucine (mg/100g) 53.11 51.16 17.98 Threonine (mg/100g) 55.26 54.81 21.88 Phenylalanine (mg/100g) 41.93 41.69 15.27 Citric acid (mg/100g) 2.02 1.54 -

In the above, the present invention has been illustrated and described in relation to specific preferred embodiments, but the present invention may be variously modified and changed within the scope of not departing from the technical features or field of the present invention provided by the following claims. It is obvious to one of ordinary skill in the art that it can be.

Claims (5)

Manufacturing godubap by increasing the grain;
Preparing an alcohol fermentation broth by alcohol fermenting the prepared godubap;
Adding seed seeds to the prepared alcoholic fermentation broth for primary acetic acid fermentation, and then obtaining an acetic acid fermentation broth containing sake lees without filtering;
Filtering and aging the acetic acid fermentation broth to prepare sediment vinegar;
Pulverizing the washed grains after soaking them in water;
Picking the pulverized grains, cooling them, and adding rice malt;
Preparing a multigrain fermented beverage by saccharifying and pulverizing the multigrains to which the rice malt is added; And
Mixing 1 part by weight of the prepared multigrain fermented beverage with respect to 1 part by weight of the prepared sediment vinegar, followed by secondary acetic acid fermentation, and then aging; Including,
In the step of preparing the godubap, the grains are soaked in water, then the grains soaked in water and the grains soaked in water are separated into fermented grain water (rejuvelac), the grains soaked in water are pulverized and then increased to increase the godubap. Is to manufacture,
The step of preparing the alcoholic fermentation broth comprises mixing yeast and the separated fermented grain water with the prepared godubap, and then alcohol fermentation to prepare an alcoholic fermentation broth.
The method of claim 1,
Increasing the grain is to increase the grain mixed with 0.5 to 2 parts by weight of whole wheat and 0.5 to 2 parts by weight of barley for a time within the range of 1 to 2 hours, based on 2 parts by weight of brown rice,
The first and second acetic acid fermentation is to ferment for a period within the range of 1.5 to 3.5 months,
Filtration of the primary and secondary acetic acid fermentation broth is aging for a period within the range of 0.5 to 3 years after filtering the acetic acid fermentation broth,
The saccharification is characterized in that saccharification for a period within the range of 4 to 10 days, multigrain sediment vinegar manufacturing method.
The method of claim 1,
The step of preparing the alcoholic fermentation broth,
It characterized in that the alcohol fermentation of the prepared godubap for a period within the range of 2 to 4 weeks to prepare an alcohol fermentation broth, mixed grain sediment vinegar manufacturing method.
Manufacturing godubap by increasing the grain;
Preparing an alcohol fermentation broth by alcohol fermenting the prepared godubap;
Adding seed seeds to the prepared alcoholic fermentation broth to ferment with acetic acid, and then obtaining an acetic acid fermentation broth containing sake lees without filtering;
Filtering and aging the acetic acid fermentation broth to prepare sediment vinegar;
Pulverizing the washed grains after soaking them in water;
Picking the pulverized grains, cooling them, and adding rice malt;
Preparing a multigrain fermented beverage by saccharifying and pulverizing the multigrains to which the rice malt is added; And
Mixing 1 part by weight of the prepared multigrain fermented beverage with respect to 1 part by weight of the prepared sediment vinegar, followed by secondary acetic acid fermentation, and then aging; including,
The seed vinegar is a mixed grain sediment vinegar prepared according to the method according to any one of claims 1 to 3,
In the step of preparing the godubap, the grains are soaked in water, then the grains soaked in water and the grains soaked in water are separated into fermented grain water (rejuvelac), the grains soaked in water are pulverized and then increased to increase the godubap. Is to manufacture,
The step of preparing the alcoholic fermentation broth is to prepare an alcoholic fermentation broth by mixing yeast and the separated fermented grain water into the prepared godubap and then fermenting with alcohol,
It characterized in that mixing 1 part by weight of the prepared multi-grain fermented beverage with respect to 1 part by weight of the prepared sediment vinegar, multi-grain sediment vinegar manufacturing method.
A multigrain sediment vinegar, characterized in that produced according to the method according to any one of claims 1 to 3.

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