KR102196669B1 - Method for producing Aralia continentalis pickles using Aralia continentalis fermented vinegar - Google Patents

Abstract

The present invention comprises the steps of: (1) adding sugar to the roots of Dokhal, aging and filtering to prepare a leached sugar of Dokhal; (2) Saccharomyces cerevisiae ( Saccharomyces) in the toxic diluted solution obtained by adding water to the toxic sugar leachate prepared in step (1) above. cerevisiae ) preparing an alcoholic fermented product by inoculating the strain and then fermenting alcohol; (3) adding seed vinegar to the alcoholic fermented product prepared in step (2) and then fermenting with acetic acid to prepare toxic vinegar; (4) pickling the leaves in a mixture of salt and calcium chloride in water; And (5) mixing soy sauce, red pepper paste, sugar, water, taste sake, and the vinegar prepared in the step (3) with the pickled leaves of the pickled dokhal in step (4). It relates to a manufacturing method and dokhal pickles manufactured by the above method.

Description

Method for producing pickles using fermented vinegar {Method for producing Aralia continentalis pickles using Aralia continentalis fermented vinegar}

The present invention relates to a method for producing a pickled pickled pickled pickles, characterized in that it comprises the step of mixing soy sauce, red pepper paste, sugar, water, taste sake, and pickled pickled vinegar to pickled leaves, and to a pickled pickled pickled pickles prepared by the method.

Dok-Hwal is a dicotyledonous plant and is a perennial plant of the umbel family Araliaceae. Because of its similar pronunciation, it is also called a firewood, but it is a different species from firewood. It grows in the mountains, the height is 1.5 m, and there are some hairs on the whole except for flowers. The leaves are alternate, 50-100 cm long, 3-20 cm wide, and have light brown hairs when they are young. Small leaves are egg-shaped or oval, and there are saw teeth on the edge. The surface of the leaf is green, the back side is white, and there are small cotyledons on both sides of the bottom of the petiole. Flowers bloom large and light green in July-August, conical inflorescences grow, and are bisexual flowers hung in umbelous inflorescences at the ends of branches split into racemes. The fruit is a berry and ripens black in September-October. It is called Dok-Hwal, meaning that it does not move in the wind. Early spring young sprouts are edible, and cover the soil after the leaves die in autumn so that young sprouts can grow longer. The root is medicated, and it is often used for muscle pain, lower body, paralysis, headache, and paraplegic dysentery.

In domestic studies of Dok-Hwal, it has been reported that poison-half extract is effective in enhancing macrophage immune activity in the field of strengthening immune function related to joint health. There is. In addition, it is reported that the improvement of immune activity is unrivaled as an overseas study of Dok-Hwal, and that it increases collagen biosynthesis related to joint health. Studies have been reported on applying young sprouts of Dok-Hwal, which is an income replacement crop of Korean farms, to food, and as mature Dok-Hwal leaves are discarded as they are in autumn, studies have been reported that were collected and used as a forage source. Compared with sesame leaves, Dok-Hwal leaves are tough and have thicker characteristics, and studies using Dok-Hwal leaves to food are insignificant. Dokhwa leaves, an income crop in Korea, are shipped rain-covered and open-air cultivation products from February to May.After mid-May, a large number of products unsuitable for reproduction due to temperature increase occurred, so they tried to manufacture and sell kimchi, a stored food. However, due to the low quality, it is difficult to sell, so it is necessary to develop a recipe and improve the quality of processed foods using the leaves.

Korean Patent Publication No. 2018-0137324 discloses a method for producing low-salt pickles using sweet potato sprouts and plum enzyme, and Korean Patent No. 1350074 discloses a method for producing pickled miso melon, but the poisonous vinegar of the present invention It is different from the manufacturing method of pickled pickles using

The present invention was conceived by the above requirements, and the present invention optimizes the manufacturing conditions such as material pretreatment, material selection, blending ratio, and vinegar production in order to manufacture pickles with excellent functionality and preference by using a poison bow. Compared to pickled pickles, the purpose is to provide a method for producing Dokhal pickles suitable for consumers' preference because of its improved nutritional properties and superior texture, deep taste and umami taste.

In order to solve the above problems, the present invention comprises the steps of: (1) adding sugar to the roots of dorado, aging them, and then filtering them to prepare a leaching solution of toxic sugar; (2) Saccharomyces cerevisiae ( Saccharomyces) in the toxic diluted solution obtained by adding water to the toxic sugar leachate prepared in step (1) above. cerevisiae ) preparing an alcoholic fermented product by inoculating the strain and then fermenting alcohol; (3) adding seed vinegar to the alcoholic fermented product prepared in step (2) and then fermenting with acetic acid to prepare toxic vinegar; (4) pickling the leaves in a mixture of salt and calcium chloride in water; And (5) mixing soy sauce, red pepper paste, sugar, water, taste sake, and the vinegar prepared in the step (3) with the pickled leaves of the pickled dokhal in step (4). Provides a manufacturing method.

In addition, the present invention provides a pickled pickles prepared by the above method.

The pickled pickles of the present invention do not add any artificial colors, preservatives, seasonings, etc., and use only natural ingredients to have a natural taste, while the taste is refreshing, clean and not salty. In addition, there is an effect that can provide toxic pickles with excellent functionality such as antioxidant activity.

1 is a graph comparing the pH change according to the storage period of Dokhwa pickles.
Figure 2 is a graph comparing the change in acidity according to the storage period of Dokhwa pickles.
Figure 3 is a graph comparing the salinity change according to the storage period of Dokhwa pickles.
4 is a graph comparing the change in hardness according to the storage period of Dokhwa pickles.
5 is a graph comparing the change in the total number of bacteria according to the storage period of Dokhwa pickles.
6 is a graph comparing changes in the number of lactic acid bacteria according to the storage period of Dok-Hwal Pickles.

In order to achieve the object of the present invention, the present invention

(1) adding sugar to the roots of Dokhal, aging and filtering to prepare a leached sugar of Dokhal;

(2) Saccharomyces cerevisiae ( Saccharomyces) in the toxic diluted solution obtained by adding water to the toxic sugar leachate prepared in step (1) above. cerevisiae ) preparing an alcoholic fermented product by inoculating the strain and then fermenting alcohol;

(3) adding seed vinegar to the alcoholic fermented product prepared in step (2) and then fermenting with acetic acid to prepare toxic vinegar;

(4) pickling the leaves in a mixture of salt and calcium chloride in water; And

(5) Preparation of a pickled pickled pickles, characterized in that it comprises the step of mixing soy sauce, red pepper paste, sugar, water, taste sake, and the vinegar prepared in step (3) to the pickled leaves of Dokhal in step (4). Provides a way.

In the method for producing pickled pickles of the present invention, the leachate of toxic sugar in step (1) is preferably 50 to 70% (w/w) of sugar compared to the toxic roots at 20 to 25°C. It can be prepared by filtration after aging for ~35 days. More preferably, 60% (w/w) of sugar compared to the roots is added to the roots, and then aged at 20 to 25°C for 30 days and filtered. Can be manufactured. To prepare the poisonous sugar leachate under the same conditions as described above, it was possible to prepare vinegar with improved palatability and easier extraction of the active ingredient while improving the characteristic off-flavor and bitter taste.

In addition, in the method for producing pickled pickles of the present invention, the fermented alcoholic product of step (2) is preferably added to the toxic sugar leachate to adjust the concentration of 18 to 22 brix with Saccharomyces cerevisiae. ( Saccharomyces cerevisiae ) strain can be inoculated with alcohol fermentation at 28~32℃ for 3~4 days to prepare 5~7% alcoholic fermented products, and more preferably, water is added to the toxic sugar leachate to adjust to 20 brix. Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) strains can be inoculated and alcohol fermented at 30° C. for 3 to 4 days to prepare 6% alcoholic fermented products. It was possible to further improve the flavor and taste of the fermented product with a refreshing taste without being too harsh to prepare the alcoholic fermented product under the above conditions.

In addition, in the manufacturing method of Dokhal pickles of the present invention, the acetic acid fermentation in step (3) may be preferably fermented with acetic acid for 18 to 22 days at 28 to 32°C, more preferably at 30°C for 20 days. You can ferment with acetic acid. Fermentation with acetic acid under the same conditions as described above has a soft and appropriate sour taste while enhancing the deep taste and flavor, and thus it was possible to prepare vinegar suitable for the production of Dokhwa pickles.

In addition, in the method for producing pickled pickles of the present invention, step (4) is preferably performed in a mixture of 2.5-3.5% (w/v) salt and 0.2-0.4% (w/v) calcium chloride in water. The leaves can be pickled at 20 to 25°C for 10 to 14 hours. More preferably, the leaves are 20 to 25 in a mixture of salt 3% (w/v) and calcium chloride 0.3% (w/v) in water. It can be marinated at °C for 12 hours. By pickling the leaves under the same conditions as described above, the texture and off-flavor of the leaves were removed, and the texture was not softened and the liver could be pickled.

In addition, in the method for producing a pickled pickles of the present invention, the step (5) is preferably 45 to 55 g of soy sauce, 45 to 55 g of red pepper paste, 8 to 12 g of sugar, 4 to of water 6 g, 4 to 6 g of Matsul and 2 to 3 g of vinegar can be mixed, and more preferably, 50 g of soy sauce, 50 g of red pepper paste, 10 g of sugar, 5 g of water, 5 g of mash And 2.5 g of poisonous vinegar can be tossed. Mixing the ingredients and mixing ratio as described above to prepare the pickled pickles was able to produce pickles with excellent palatability because salty, sweet, and sour tastes were well harmonized, while umami and deep taste were improved.

The method for producing a pickled pickles of the present invention, more specifically

(1) adding 50-70% (w/w) of sugar compared to Dok-Hwal root to Dok-Hwal root and then aging at 20-25°C for 25-35 days and filtering to prepare a Dok-Hwal Sugar leachate;

(2) Saccharomyces cerevisiae ( Saccharomyces) in the toxic diluted solution adjusted to 18-22 brix by adding water to the toxic sugar leachate prepared in step (1) above. cerevisiae ) after inoculation of the strain, alcohol fermentation at 28 to 32° C. for 3 to 4 days to prepare a 5 to 7% alcohol fermented product;

(3) adding seed vinegar to the alcoholic fermented product prepared in step (2) and fermenting with acetic acid for 18 to 22 days at 28 to 32° C. to prepare a vinegar;

(4) pickling the leaves in a mixture of salt 2.5-3.5% (w/v) and calcium chloride 0.2-0.4% (w/v) in water at 20-25° C. for 10-14 hours; And

(5) 45-55 g of soy sauce, 45-55 g of red pepper paste, 8 to 12 g of sugar, 4 to 6 g of water, 4 to 6 g of taste wine and the above (3) It may include the step of mixing 2 to 3 g of vinegar prepared in the step),

More specifically

(1) adding 60% (w/w) of sugar compared to the Dok-Hwal root to the Dok-Hwal root, aging at 20 to 25°C for 30 days, and filtering to prepare a Dok-Hwal Sugar leachate;

(2) Saccharomyces cerevisiae ( Saccharomyces) in the toxic diluted solution adjusted to 20 brix by adding water to the toxic sugar leachate prepared in step (1) above. cerevisiae ) preparing a 6% alcohol fermented product by alcohol fermentation at 30° C. for 3-4 days after inoculation of the strain;

(3) adding seed vinegar to the alcoholic fermented product prepared in step (2) and fermenting with acetic acid at 30° C. for 20 days to prepare vinegar vinegar;

(4) pickling the leaves in a mixture of salt 3% (w/v) and calcium chloride 0.3% (w/v) in water at 20-25° C. for 12 hours; And

(5) Tossing 50 g of soy sauce, 50 g of red pepper paste, 10 g of sugar, 5 g of water, 5 g of mash, and 2.5 g of vinegar prepared in step (3) are mixed with 500 g of pickled leaves of the step (4). It may include steps.

The present invention also provides a pickled pickles prepared by the above method.

Hereinafter, preparation examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples are only illustrative of the present invention, and the content of the present invention is not limited to the following Preparation Examples and Examples.

Manufacturing example One. Poison Pickles

(1) It was prepared by draining the water after selecting and washing the poisonous roots. After adding 60% (w/w) of sugar to the prepared Dok-Hwal roots compared to Dok-Hwal Roots, it was aged at 20 to 25°C for 30 days, and then filtered to prepare a Dok-Hwal Sugar leachate.

(2) Saccharomyces cerevisiae ( Saccharomyces) in the toxic diluted solution adjusted to 20 brix by adding water to the toxic sugar leachate prepared in step (1) above. cerevisiae ) strain was inoculated with 1% and alcohol fermented at 30° C. for 3-4 days, and the alcohol content was adjusted to 6%.

(3) Add seed vinegar to the alcohol fermented product adjusted in step (2), and fermented with acetic acid at 30° C. for 20 days to prepare vinegar.

(4) Pickle leaves in water containing 3% (w/v) salt and 0.3% (w/v) calcium chloride (CaCl ₂ ) for 12 hours at 20~25℃, rinse with running water for about 1 hour. Prepared by dehydration.

(5) Mix 50 g of soy sauce, 50 g of red pepper paste, 10 g of sugar, 5 g of water, 5 g of mirin, and 2.5 g of vinegar prepared in step (3) to 500 g of pickled leaves prepared in step (4). gave.

Materials and methods

1. Manufacture of fermented vinegar using poisonous roots

After selecting and washing the poisonous roots (fresh roots), drain the water, add 60% sugar based on the weight of the poisonous roots and the poisonous roots in an airtight container, aged at 20~25℃ for 30 days, filtered, and filtered. Was prepared. After adjusting the sugar content of this sugar leachate to 20 brix using water, a commercially available dry yeast, Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) was added to perform alcohol fermentation. After completion of the alcoholic fermentation terminated by adjusting the alcohol content of 6% was added jongcho proceed 20 days the acetic acid fermentation vinegar, fermented roots Aralia cordata (Aralia continentalis fermentation vinegar) was prepared.

2. Manufacture of pickled pickles

The leaves used in this experiment were raw materials harvested in early April 2018 at a cultivation farm in Deokchi-myeon, Imsil-gun, Jeollabuk-do. The leaves were trimmed well, washed with water 3 times to remove soil or foreign substances, and then supported on a tray and drained for about 1 hour. 1%, 3%, 5% brine and 0.1%, 0.3%, 0.5% calcium chloride (CaCl ₂ ) for about 12 hours to prevent softening, rinsed with running water, and dehydrated for about 1 hour. The product was prepared with leaves pickled in 3% salt water and 0.3% CaCl ₂ through the acceptance survey. The pickles were prepared by mixing the content ratio of soy sauce and red pepper paste differently as shown in Table 1 below, followed by storage for 0 days, 15 days, 30 days, 60 days, and 90 days.

The ratio of the content of pickled pickles (g) Ingredient (g) sample SJ-1 SJ-2 RJ-1 RJ-2 SJ+RJ Soy sauce 50 150 - - 50 Kochujang - - 50 150 50 Sugar 10 10 10 10 10 water 5 5 5 5 5 Mirim 5 5 5 5 5 Fermented vinegar 2.5 2.5 2.5 2.5 2.5 Pickled poisonous leaves 500 500 500 500 500

3. Experimental method of pickles

(1) Physicochemical properties

For the measurement of pH, proper acidity, and salinity, the supernatant was used by diluting the sample in the dough state by 10 times with a blender. The pH was measured by directly putting a pH meter, and the titration was neutralized until the pH reached 8.4 by adding 0.1N NaOH, and the number of mL consumed was measured and expressed as a content (%). Salinity was measured using a digital salinity meter after taking a certain amount of the supernatant. All analyzes were measured repeatedly 3 times and expressed as an average value.

(2) Organization chart (hardness) analysis

The tissue chart analysis was measured using a texture analyzer. As for the measurement conditions, the firmness was measured from the obtained TPA (Texture Profile Analysis) Curve, and the measurement was repeated three times using a Cylindrical probe.

(3) microbiological properties

After homogenization by adding a sterilized 0.85% Saline solution by a 10-fold dilution method of the sample weight, the experiment was carried out by stepwise dilution. In the case of the total number of bacteria, a sample diluted using a PCA (Plate Count Agar) medium was inoculated and incubated at 30° C. for 48 hours, and then counted. In the case of the number of lactic acid bacteria, the same treatment as that of the analysis of the total number of bacteria was performed, and then well mixed with BCP medium, solidified, and cultured at 37°C for 48 hours to count yellow-colored colonies (organic acid-producing bacteria). At this time, the number of colonies of the counted bacteria was expressed as Colony Forming Unit (log CFU/g) per 1 g of sample.

(4) chromaticity measurement

For chromaticity measurement, L(Lightness), a(Redness/Greenness), and b(Yellowness/Blueness) values were measured using a color difference meter by putting a sample pulverized with a blender in a Petri dish. Represented by.

(5) DPPH radical scavenging ability and total polyphenol content

DPPH radical scavenging activity was measured by modifying the method of Blois. 150 µl of a 0.1mM DPPH solution and 50 µl of a sample were mixed, reacted in the dark for 30 minutes, and the absorbance was measured at 530 nm. The content was calculated by DPPH radical scavenging ability (%) = 1-(sample absorbance/control absorbance)×100.

Total polyphenols were analyzed according to the Folin-Denis color development method. 2 mL of 2% Na ₂ CO ₃ was added to 100 µl of each sample, and then allowed to stand at room temperature, 200 µl of 50% Folin reagent (2N) was mixed and left at room temperature for 30 minutes, and the absorbance was measured at 750 nm. The total polyphenol content was quantified by preparing a standard calibration curve using gallic acid as a standard material.

(6) Sensory test

The sensory test was conducted by selecting 15 researchers at the Imsil Cheese & Food Research Institute as sensory agents, and scores were expressed on a 9-point scale. In order to eliminate prejudice in the sample number, the sample was arranged by displaying a 3-digit number obtained using a random number table, and the test items were Color, Flavor, Taste, and Texture. ) And overall acceptability were evaluated.

Example 1. Physicochemical properties

Changes in pH, acidity, and salinity according to the mixing ratio of DokHwa pickles and the storage period are shown in FIGS. 1 to 3. The pH decreased as the storage period elapsed, and the soy sauce pickled group showed less decrease than the gochujang pickled group. This reason is thought to be the same as the reason why the pH change of soy sauce pickles was less than that of salted pickled pickles because of the buffering action of sugars and proteins contained in gochujang. The acidity gradually increased in all sample groups according to the aging period. The change in salinity showed a tendency to decrease slightly as the storage period increased, but at the end of storage, it maintained a similar value to that of the initial storage.

Example 2. Organization chart analysis (longitude)

The amount of change in hardness according to the mixing ratio and storage period of the pickled pickled vegetables is shown in FIG. 4. The hardness gradually increased as the storage period elapsed and showed a certain level at 90 days of storage. The hardness increases temporarily due to the suppression of the softening enzyme action due to the elution of the pickled ingredients and the internal salt of pickled pickles, and then shows a certain level, and it is thought that the aging degree differs depending on the immersion.

Example 3. Microbiological properties

The amount of change in microbiological properties according to the mixing ratio and storage period of the pickled pickled vegetables are shown in FIGS. 5 and 6. In the mixed sample group, the total number of bacteria gradually increased from 4 log CFU/g at the beginning of storage to about 4.3 log CFU/g at the 60th day of storage, and then decreased slightly after reaching the maximum value. Other sample groups showed similar trends. The change in the number of lactic acid bacteria continued to increase with the aging period in all sample groups. The change in the number of lactic acid bacteria was similar to that of kimchi maturation, similar to the fact that most of the microorganisms attached to the ingredients themselves grow mainly in the early fermentation stage, and lactic acid bacteria multiply as the fermentation proceeds to produce organic acids.

Example 4. Chromaticity change

Table 2 shows the change in color according to the mixing ratio of the ingredients and the storage period. In all sample groups, the brightness, redness, and yellowness all gradually increased from the beginning of storage as the storage period increased, and then decreased at 60 to 90 days of storage. This reason can be seen as the influence of changes in the color of the field.

Changes in color of pickled pickles by storage period sample Chromaticity Storage period (days) 0 15 30 60 90 SJ-1 L -76.93 -77.86 -79.89 -78.39 -81.88 a -0.19 -0.3 5.59 8.25 6.62 b 13.77 18.31 15.87 12.80 12.04 SJ-2 L -79.77 -69.26 -83.6 -78.5 -74.16 a 2.63 3.85 5.61 4.96 3.35 b 9.19 10.73 13.57 11.10 11.01 RJ-1 L -53.47 -53.41 -55.85 -65.69 -68.08 a 0.31 2.33 3.61 4.20 3.41 b 13.74 10.51 11.02 18.39 13.32 RJ-2 L -58.39 -58.50 -58.69 -60.17 -64.25 a 2.96 4.96 5.52 4.96 4.24 b 12.80 17.01 16.42 17.71 15.11 SJ+RJ L -61.88 -54.16 -55.08 -55.69 -52.47 a 3.62 6.35 5.41 4.85 3.98 b 12.04 13.32 17.01 16.35 15.12

Example 5. DPPH Radical Erasing ability And total polyphenol content

The DPPH radical scavenging activity and total polyphenol content of pickles are shown in Table 3. The total polyphenol content was highest in the RJ-2 group, and the DPPH content was highest in the RJ-1 group, indicating that the red pepper paste pickles group had higher antioxidant activity than other sample groups.

DPPH Radical Scavenging Activity and Total Polyphenol Content of Pickled Pickles division sample SJ-1 SJ-2 RJ-1 RJ-2 SJ+RJ Total polyphenols
(mg GAE/g) 54.85±0.05 58.30±0.14 92.39±0.00 94.43±0.28 75.15±0.23 DPPH radical scavenging activity (%) 11.66±3.26 12.91±4.51 15.92±2.76 11.91±4.25 12.49±3.40

Example 6. Sensory test

The preference survey of pickles is shown in Table 4. The color, aroma, taste, and texture were highest in the soy sauce pickled group, and in the overall acceptability, the samples of the red pepper paste pickled group and the mixed group scored the highest. In the overall acceptability, the SJ-2 sample and the SJ+RJ sample were the highest.

Of the two samples exhibiting high preference, the polyphenol of Example 5 and SJ+RJ pickles having higher antioxidant activity were judged to be suitable in terms of quality and preference.

Investigation of preference for pickled pickles Organoleptic properties sample SJ-1 SJ-2 RJ-1 RJ-2 SJ+RJ color 6.09 6.17 5.10 4.98 7.05 incense 6.96 6.57 6.01 6.18 6.15 flavor 5.91 6.38 5.13 6.19 6.27 Texture 5.90 6.29 6.55 6.25 6.47 Overall preference 5.89 6.99 4.99 6.26 6.96

Example 6. Depending on the type of vinegar Poison Pickled sensory test

Dokhwa pickles prepared by the method of Preparation Example 1, but prepared dookhal pickles by the method of 1, in step (5), using commercially available apple cider vinegar and brown rice vinegar (Comparative Examples 1 and 2) And a sensory test was performed.

Depending on the type of vinegar Investigation of preference for pickled pickles Organoleptic properties Production Example 1 (Vinegar vinegar) Comparative Example 1 (apple vinegar) Comparative Example 2 (Brown Rice Vinegar) color 7.05 7.00 6.90 incense 6.15 5.64 5.81 flavor 6.27 5.79 5.68 Texture 6.47 6.30 6.40 Overall preference 6.96 6.33 6.48

As a result, it was confirmed that the use of Dokhwa vinegar was more preferred in terms of aroma, taste, and overall acceptability, compared to using other types of vinegar when making Dokhwa Pickles.

Claims (5)

(1) adding 50-70% (w/w) of sugar compared to Dok-Hwal root to Dok-Hwal root and then aging at 20-25°C for 25-35 days and filtering to prepare a Dok-Hwal Sugar leachate;
(2) Saccharomyces cerevisiae strain was inoculated in a dilution of 18-22 brix by adding water to the toxic sugar leachate prepared in step (1), and then at 28-32°C. Alcohol fermentation for 3-4 days to prepare 5-7% alcoholic fermented products;
(3) adding seed vinegar to the alcoholic fermented product prepared in step (2) and fermenting with acetic acid for 18 to 22 days at 28 to 32° C. to prepare a vinegar;
(4) pickling the leaves in a mixture of salt 2.5-3.5% (w/v) and calcium chloride 0.2-0.4% (w/v) in water at 20-25° C. for 10-14 hours; And
(5) 45-55 g of soy sauce, 45-55 g of red pepper paste, 8 to 12 g of sugar, 4 to 6 g of water, 4 to 6 g of taste wine and the above (3) A method for producing a pickled pickle, characterized in that it is prepared, comprising the step of mixing 2 to 3 g of the prepared Dokhwa vinegar of the step). delete delete delete delete

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