KR102188885B1 - Manufacturing methods of traditional fermented vinegar using ginseng and vinegar - Google Patents

Abstract

The present invention relates to a traditional fermented vinegar manufacturing method using goat ginseng (also referred to as camphor ginseng) and a traditional fermented vinegar manufactured by the manufacturing method, wherein the present invention relates to yellow guk and rice malt using white rice, fermented wild ginseng and species A sample preparation step of preparing a sample made of candles; Seed fermentation step using Acetobacter pasteurianus; Manufacturing step of fermented wild ginseng liquor using wild ginseng; Put the yellow soup, rice malt, fermented wild ginseng and water prepared in the sample preparation step into a jar, ferment first at room temperature for 45 to 50 hours, and add godubap and water added with white rice, followed by secondary fermentation at room temperature for 3 to 5 days, An acetic acid fermentation step prepared by fermenting the fermented product for which the secondary fermentation has been completed by adding wild ginseng liquor, water, and seed to fermentation in an incubator at 32 to 34° C. until the total acidity reaches 5.5%; By being manufactured through, it can be sufficiently developed and used as a material of natural vinegar for the manufacture of foods or foods that are excellent not only in health functional beverages, but also in the world.

Description

Manufacturing methods of traditional fermented vinegar using wild ginseng and traditional fermented vinegar manufactured by the method {Manufacturing methods of traditional fermented vinegar using ginseng and vinegar}

The present invention relates to a traditional fermented vinegar manufacturing method using goat ginseng (also referred to as camphor ginseng), and a traditional fermented vinegar manufactured by the manufacturing method, and more specifically, ginsenoside, which is a saponin of ginseng (人蔘) than cultivated ginseng ( Traditional vinegar is produced using wild simulated ginseng, which is known to have excellent efficacy in improving induced cognitive dysfunction as well as having a significantly higher content of ginsenoside). As a result, it can be sufficiently developed and used as a material for natural vinegar for the manufacture of medicinal herbs as well as health-functional beverages, as well as globally excellent medicinal vinegar. The traditional fermented vinegar manufacturing method using goat ginseng, which is expected to have a great effect in creating high value-added industries as well as job creation and entrepreneurship by inducing manpower to the production area along with increase in farm household income, and the traditional fermented vinegar manufactured by the manufacturing method. About.

Vinegar is one of the fermented foods that have been manufactured and used for a long time in both East and West, and is a seasoning that is easily used in everyday life. Vinegar is usually divided into brewed vinegar and synthetic vinegar according to the recipe. Brewed vinegar refers to vinegar that is naturally fermented with acetic acid. Synthetic vinegar is colorless and transparent by diluting glacial acetic acid or acetic acid and adding organic acid without going through the fermentation process.

Candle vinegar is classified into various types depending on the raw material, and it is called grain vinegar when grain is the raw material, and fruit vinegar when fruit is the raw material. According to the method of making, it is divided into natural brewed vinegar and alcohol brewed vinegar. Natural brewed vinegar is made by fermenting alcohol to make alcohol and then fermenting it with acetic acid again. Alcohol-brewed vinegar is fermented with acetic acid using ethyl alcohol with a purity of 99% or higher. A mixture of naturally fermented natural brewed vinegar and alcoholic spirit is called mixed brewed vinegar.

However, the best vinegar for the body is natural vinegar, that is, 100% naturally fermented natural vinegar. These vinegars are involved in energy metabolism in the body by the organic acids and amino acids contained in them, preventing the accumulation of fatigue substances and preventing the formation of lipid peroxide that causes diseases such as atherosclerosis or thrombosis. In addition, it prevents obesity, is good for skin health and beauty, and is effective in removing toxicity and hangovers in the human body.

However, vinegar currently on the market is a fast alcohol brewed vinegar, and its efficacy is poor because it does not contain enough vitamins and organic acids required by natural vinegar. Therefore, research is being conducted to develop natural vinegars using various health-friendly ingredients. In particular, the vinegar industry of the future is vinegar of the traditional microbial fermentation method, grains, fruits, and mountain herbs that are different for each fat. Vinegars made using (山藥草) and herbal medicines will push out the existing factory-type alcoholic beverages and synthetic vinegars, and create a more advanced and diversified vinegar market. In addition, it is believed that the potential of various functional vinegar markets will be great as negative perceptions of factory vinegar increase.

On the other hand, wild ginseng is grown in natural light, pesticide-free, and non-negotiable by sowing the seeds of wild ginseng in the mountains.These wild ginsengs are said to have a much higher content of ginsenoside, ginsenoside than cultivated ginseng, as well as superior efficacy. Is known. However, even in Korea, China, and Japan, which lead the world's medicinal foods, there is no research on functional medicinal vinegar using ginseng, red ginseng, and wild ginseng as the main ingredients.(藥膳食醋)

Regarding the manufacture of vinegar, Patent Document 1 discloses that fermented foods belonging to jang, kimchi, salted fish, traditional liquor, fermented vinegar, lactic acid bacteria foods, etc. are mixed with sugar dilutions and then fermented to extract and cultivate liquid useful microorganisms. , By mixing the liquid useful microorganisms with food ingredients suitable as food ingredients, the active ingredients of the food ingredients are extracted by the liquid useful microorganisms prepared from fermented foods, and the extract is cultured to make the active ingredients of the food ingredients. A "method for producing fermented vinegar" is known, which includes obtaining useful microorganisms contained therein, adding sugar, yeast, etc. to ferment alcohol, and adding acetic acid bacteria to alcohol fermentation to ferment after acetic acid fermentation.

In addition, Patent Document 2 includes 30 to 50 wt% of the fermentation products of at least one to one or more fermented products of vitamin tree, hwangchil tree, cheonma, lacquer tree, and jujube, which are microbial fermentation products, and a non-fermented raw material, lion-haired mugwort ), Mugwort, Turmeric, Sanyangsansam, Cheonnyeoncho, Green tea, Water parsley, Sanyak (Hemp), Yacon, Pork Potato, Golddamcho, Hawthorn fruit, Dansam, Onion, Bellflower, Seaweed, Kelp, Nokmichae, Silver ear mushroom, Hepaticae The first step of extracting and mixing for 5-10 hours at a temperature of 85 to 90°C using 50 to 70 wt% of persimmon vinegar as a solvent, respectively, of 30 to 50 wt% of mushrooms and mushrooms selected from at least one to one or more ; A second step of sufficiently mixing by adding 5 to 30 wt% to the total weight% by selecting one of sugars, honey, and oligosaccharides required for aging in the extract of the first step; A third step of adding 5 to 20 wt% of kyungokgo to the total weight% for fast ripening and unique color to the mixture of the second step, and undergoing a fermentation process aged for 3 to 15 days at a temperature of 30 to 40°C in a bioreactor; A fourth step of removing impurities from the aged black vinegar enzyme solution of the third step using a filter and then heating to sterilize it; And a fifth step of placing the sterilized black vinegar enzyme solution of the fourth step in a container made of pottery and stabilizing aging for 7 to 15 days at a temperature of 7 to 10°C to complete the black vinegar enzyme solution. The “method for producing black vinegar enzyme solution using microbial fermentation products and non-fermented raw materials” is known.

1.KR1020150095292 (released on August 21, 2015) 2. KR101400722(2014.05.29. Announcement)

Therefore, the present invention uses wild ginseng, which is known to be superior in efficacy as well as having a significantly higher content of ginseng saponin than cultivated ginseng, unlike conventional vinegar manufacturing methods. Its purpose is to provide a traditional fermented vinegar manufacturing method using wild ginseng that can be sufficiently developed and used as a material for natural vinegar for the production of medicinal herbs as an excellent medicinal vinegar.

In addition, an object of the present invention is to provide a traditional fermented vinegar manufactured by a traditional fermented vinegar manufacturing method using wild ginseng.

A method for producing a traditional fermented vinegar using wild ginseng according to the present invention for achieving the above object comprises: a sample preparation step of preparing a sample consisting of yellow ginseng using white rice, rice malt, fermented wild ginseng and seed vinegar; Seed fermentation step using Acetobacter pasteurianus; Manufacturing step of fermented wild ginseng using wild ginseng; Put the yellow soup, rice malt, fermented wild ginseng and water prepared in the sample preparation step into a jar, and ferment it first at room temperature for 45 to 50 hours, and then add godubap and water added with white rice after the first fermentation. Second fermentation is carried out at room temperature for a day, and fermentation is carried out for a certain period of time until the total acidity reaches 5.5% in an incubator at 32 to 34°C by adding mountain ginseng liquor, water and seed to the fermented product for which the second fermentation has been completed. Acetic acid fermentation step produced through; It is characterized by being manufactured through.

In the sample preparation step according to the present invention, the yellow rice is whitewashed, immersed for 3 to 5 hours, drained for 1 hour, then put in a siru and steamed for 20 to 40 minutes with steam to make godubap, and the godubap up to 30℃ Asparagus after cooling Oryzae (Aspergillus oryzae) is inoculated with 0.001% of the amount of white rice to maintain the product temperature at 35 to 40°C, and ferment it for 27 to 29 hours while turning several times. After the fermentation is completed, the moisture content is less than 10% at a temperature of 38°C. It is manufactured through the process of drying it until it is dried and sealed, and then storing it in a refrigerator below 5℃. Also, rice koji is whitewashed and soaked in water for 11 to 13 hours, and the soaked rice is supported on a stick and water is removed for about 1 hour. Next, coat 1/3 of the amount of white rice on the soaked rice, beat it with a strip, shake off excess flour, chop about 1/3 of the prepared lotus leaf with scissors, mix evenly with the soaked rice covered with flour, and cover with the remaining lotus leaves. Wrap it in a cotton cloth, put it in a well-ventilated tray, and manage the temperature so that it does not exceed 43℃. After 10 days, the temperature drops to room temperature. If the yellow grain is well bloomed, spread it well, dry it, and store it in a refrigerator below 5℃. In addition, fermented wild ginseng is immersed in 30 g of dried and finely chopped wild ginseng in 8% glucose medium and cultivated for 47-49 hours at 37-39℃ in an incubator, and the cultured wild ginseng is laid on the bottom of an 18cm chale. It is prepared by adding 35% water to the prepared yellow ginseng, and then adding the cultured wild ginseng so that it is not visible, and fermenting it for 47 to 49 hours at a temperature of 37 to 39°C in an incubator.

According to the present invention, in the initial fermentation step, the acetic acid bacteria Acetobacter pasteurianus is sterilized for 15 to 25 minutes at 120 to 122°C using a 500 mL Erlenmeyer flask containing 200 mL of YPM liquid medium, and acetic acid and ethanol contained in the medium are sterilized. After cooling the cultured medium to 60℃, it was prepared by adding 2% acetic acid and 4% ethanol using vinegar with an acidity of 10%, and then inoculating the acetic acid bacteria 1 platinum and inoculating 2 at 31~33℃. It is characterized in that it is prepared through a process of static fermentation for ~3 days, shaking the biofilm formed in the above-described process, and turbidity in the liquid.

In addition, according to the present invention, the fermented wild ginseng in the fermented sanyangsamju manufacturing step, put the fermented wild ginseng prepared in the sample preparation step in a 5L traditional pot, add 60g of traditional rice malt and 300mL of water, add water and stir at room temperature. It is characterized by fermentation for 1 to 3 days, and fermentation for 3 to 5 days by adding 300 g of godubap and 1200 mL of water increased after 1 to 3 days.

In addition, according to the present invention, the godubap and water introduced in the first fermentation process of the acetic acid fermentation step are preferably added in a weight ratio of 1:1, and the godubap and water introduced in the second fermentation process are 1: It is preferred to be added in a weight ratio of 2, and fermented wild ginseng added in the acetic acid fermentation process is adjusted to 6% alcohol content, and the seed is characterized by stirring by adding 8-10% of the amount of alcohol.

1 is a manufacturing process diagram according to the present invention.
2 is a process diagram in the sample preparation step according to the present invention.

Hereinafter, preferred embodiments according to the present invention will be described in detail with reference to the accompanying drawings.

Referring to FIG. 1, a traditional fermented vinegar manufacturing method using goat ginseng according to the present invention is largely manufactured through a sample preparation step, a seed fermentation step, a sanyang ginseng production step, and an acetic acid fermentation step.

The sample preparation step is to prepare a sample that is input to the production of traditional fermented vinegar using wild ginseng. It consists of yellow guk, rice malt, and fermented wild ginseng using white rice. The preparation process of each sample will be described below. . Hwangguk (黃麴) can also be expressed as Gudobab.

Hwangguk (黃麴) is white rice, soaked for 3 to 5 hours, drained for 1 hour, put in a siru, and steamed for 20 to 40 minutes with steam to make godubap. And after cooling the godubap to 30℃, Oryzae (Aspergillus oryzae) is inoculated with 0.001% of the amount of white rice to maintain the temperature of 35 to 40°C (referring to the internal temperature of godubap) and ferment it for 27 to 29 hours while turning several times. It is prepared by drying it until the moisture content is less than 10%, sealing it, and storing it in a refrigerator below 5℃. It is preferable that the temperature of the godubap that has been inoculated in the preparation process does not exceed 40°C.

The white rice used in the preparation of the yellow country was purchased and used in the area of Myeongdo-ri, Bongyang-eup, Jecheon-si, Chungcheongbuk-do, through the 『Cheongjeong Uirimji Rice Dojeong Factory』 in Jecheon-si, Chungcheongbuk-do around October 2017.

In addition, rice malt is whitewashed and soaked in water for 11 to 13 hours, and the soaked rice is supported in a scoop, drained for 1 hour, and 1/3 of the amount of white rice is evenly coated on the soaked rice and beaten with extra flour. Shake out about 1/3 of the prepared lotus leaves with scissors, mix evenly with soaked rice coated in flour, cover with the remaining lotus leaves, wrap with cotton cloth, put in a well-ventilated tray, and control the temperature so that it does not exceed 43℃. After 10 days When the temperature drops to room temperature and the yellow grains bloom well, spread them well, dry them, and store them in a refrigerator below 5℃ to prepare them.

The white rice used in the preparation of rice malt was purchased and used through the 『Cheongjeong Uirimji Rice Mill』 in Jecheon, Chungbuk, around October 2017.

In addition, fermented wild ginseng is immersed in 30 g of dried and finely chopped wild ginseng in 8% glucose medium and incubated for 47 to 49 hours at a temperature of 37 to 39°C in an incubator, and the cultured wild ginseng is laid on the bottom of an 18cm chale. It is prepared through a process of fermenting for 47 to 49 hours at a temperature of 37 to 39°C in an incubator after adding 35% water to the prepared yellow ginseng so that the cultured wild ginseng is not visible.

The wild ginseng used in the process of preparing fermented wild ginseng was produced and dried in 『Hwang Jin-suk Sanyang Ginseng』 in Jeongseon-gun, Gangwon-do.

Next, the seed fermentation step will be described. As the fermentation strain used in the seed fermentation step, Acetobacter pasteurianus was used, which was purchased from the Korea Microbial Conservation Center. Using a 500 mL Erlenmeyer flask containing 200 mL of YPM liquid medium prepared under the conditions shown in Table 1 below, sterilize at 120 to 122°C for 15 to 25 minutes, and acetic acid and ethanol contained in the medium to 60°C. After cooling, it was prepared by adding acetic acid 2% and ethanol 4% using vinegar with an acidity of 10%, and then inoculated with acetic acid bacteria 1 platinum, followed by stationary fermentation at 31~33℃ for 2-3 days. , It is produced by shaking the biofilm formed in the above-described process to make it turbid in the liquid.

The YPM medium conditions of the acetic acid bacteria are shown in Table 1 below.

Cultural medium composition for vinegar starter (unit: w/v%) Composition Contents Distilled water 1.0 L Yeast extract 5.0 g Peptone 3.0 g Mannitol 25.0 g

In addition, according to the present invention, the fermented mountain ginseng production step is to produce fermented mountain ginseng, which is, put the fermented mountain ginseng prepared in the sample preparation step in a 5L traditional pot and add 60 g of traditional rice malt and 300 mL of water. After stirring a lot, it is fermented at room temperature for 1 to 3 days, and after 1 to 3 days, 300 g of increased godubap and 1200 mL of water are added and fermented for 3 to 5 days.

In addition, the acetic acid fermentation step is to prepare a traditional fermented vinegar using the sample prepared in the sample preparation step, seed vinegar and wild ginseng liquor.This is to put the yellow soup, rice malt, fermented wild ginseng and water prepared in the sample preparation step into a jar and put 45~ After fermentation for 50 hours at room temperature, fermentation is carried out first, and godubap and water added with white rice after the first fermentation are added, followed by fermentation at room temperature for 3 to 5 days. , Water and seeds are added and fermented for a certain period of time until the total acidity reaches 5.5% in a 32~34℃ incubator.

At this time, it is preferable that the godubap and water input in the first fermentation process of the acetic acid fermentation step are added in a weight ratio of 1:1, and the godubap and water introduced in the second fermentation process are in a weight ratio of 1:2. It is preferred to be added, and the fermented mountain ginseng added in the acetic acid fermentation process is adjusted to 6% of the alcohol content, and the seed is preferably stirred by adding 8 to 10% of the amount of alcohol.

Therefore, the traditional fermented vinegar according to the present invention is prepared by using wild ginseng through the above process, as well as a health functional drink, as well as an excellent medicinal herb vinegar that has no origin in the world, and the production of medicinal food (藥膳飮食). As a material of natural vinegar for food, it can be sufficiently developed and used, as well as increasing the income of farm households through the promotion of consumption of wild ginseng, as well as creating jobs and entrepreneurship by inducing manpower to production areas, as well as creating high value-added industries. Will be expected to be enough.

Claims (6)

A sample preparation step of preparing a sample consisting of yellow guk, rice malt, fermented wild ginseng and seed seeds using white rice;
Seed fermentation step using Acetobacter pasteurianus;
Manufacturing step of fermented wild ginseng liquor using wild ginseng;
Put the yellow soup, rice malt, fermented wild ginseng and water prepared in the sample preparation step into a jar, and ferment it first at room temperature for 45 to 50 hours, and add godubap and water added with white rice after the first fermentation. Second fermentation is carried out at room temperature for a day, and fermentation is carried out for a certain period of time until the total acidity reaches 5.5% in an incubator at 32 to 34°C by adding mountain ginseng liquor, water and seed to the fermented product for which the second fermentation has been completed. Acetic acid fermentation step produced through; Manufactured through,
In the sample preparation step, Hwangguk is whitewashed, immersed for 3 to 5 hours, drained for 1 hour, put in a siu and steamed for 20 to 40 minutes with steam to make godubap, and cooled to 30℃. Aspargillus Oryzae (Aspergillus oryzae) is inoculated with 0.001% of the amount of white rice to maintain the product temperature at 35 to 40°C, and ferment it for 27 to 29 hours while turning several times. After the fermentation is completed, the moisture content is less than 10% at a temperature of 38°C. It is manufactured through the process of drying until it is dried, sealed, and then stored in a refrigerator below 5℃.
In addition, rice malt is whitewashed and soaked in water for 11 to 13 hours, and the soaked rice is supported in a scoop, drained for 1 hour, and 1/3 of the amount of white rice is evenly coated on the soaked rice and beaten with extra flour. Shake out about 1/3 of the prepared lotus leaves with scissors, mix evenly with soaked rice coated in flour, cover with the remaining lotus leaves, wrap with cotton cloth, put in a well-ventilated tray, and control the temperature so that it does not exceed 43℃. After 10 days If the temperature is lowered to room temperature and the yellow grain is well bloomed, it is prepared by spreading it well, drying it, and storing it in a refrigerator below 5℃.
In addition, fermented wild ginseng is immersed in 30 g of dried and finely chopped wild ginseng in 8% glucose medium and incubated for 47-49 hours at 37-39°C in an incubator, and the cultured wild ginseng is laid on the bottom of an 18cm chale. A tradition using wild ginseng characterized in that it is produced through a process of fermenting for 47 to 49 hours at a temperature of 37 to 39°C in an incubator after adding 35% water to pre-made yellow ginseng, and then adding the cultured wild ginseng so that it is not visible. Fermented vinegar manufacturing method. delete The method of claim 1,
In the seed fermentation step, the acetic acid bacteria Acetobacter pasteurianus are sterilized for 15 to 25 minutes at 120 to 122°C using a 500 mL Erlenmeyer flask containing 200 mL of YPM liquid medium, and acetic acid and ethanol contained in the medium are sterilized for 60 minutes. After cooling to ℃, prepared by adding acetic acid 2% and ethanol 4% using vinegar having an acidity of 10%, and then inoculating the acetic acid bacteria 1 platinum and allowed to stand at 31~33℃ for 2-3 days. A method of manufacturing traditional fermented vinegar using wild ginseng, characterized in that it is fermented and manufactured through a process of shaking the biofilm formed in the above-described process to make it turbid in the liquid. The method of claim 1,
Fermented wild ginseng in the fermented sanyangsamju manufacturing step, put the fermented wild ginseng prepared in the sample preparation step into a 5L traditional pot, add 60g of traditional rice malt and 300ml of water, add water, stir a lot, and ferment at room temperature for 1-3 days. , Traditional fermented vinegar manufacturing method using wild ginseng, characterized in that it is manufactured through a process of fermenting for 3 to 5 days by adding 300 g of godubap and 1200 mL of water increased after 1 to 3 days. The method of claim 1,
Godubap and water introduced in the first fermentation process of the acetic acid fermentation step are preferably added in a weight ratio of 1:1, and the godubap and water introduced in the second fermentation process are added in a weight ratio of 1:2. This preferred, fermented wild ginseng introduced in the acetic acid fermentation process, the alcohol content is adjusted to 6%, the seed vinegar is a traditional fermented vinegar manufacturing method using wild ginseng, characterized in that it is stirred by putting 8-10% of the amount of alcohol. Traditional fermented vinegar using wild ginseng prepared by the method of claim 1 or 3 to 5.

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