KR102245802B1 - Spicy and sweet dressing-type balsamic vinegar using pear and cheongyang peppers and its manufacturing method - Google Patents

Abstract

The present invention relates to spicy and sweet dressing-type balsamic vinegar using pear and Cheongyang peppers and to a manufacturing method thereof, and more particularly, to a method for manufacturing spicy and sweet dressing-type balsamic vinegar, in which food additives such as artificial colors, fragrances, preservatives, preservatives and the like are not used, in particular, natural ingredients without the use of refined sugar, which is not good for the body are used for manufacture, a fermented undiluted solution obtained by using yeast and germinated brown rice grain syrup is used as a traditional method while using pears and Cheongyang peppers to be traditional, and thick dressing-type balsamic vinegar is made by changing the formulation of vinegar in a natural way, dressing-type balsamic vinegar.

Description

Spicy and sweet dressing-type balsamic vinegar using pear and cheongyang pepper, and its manufacturing method {SPICY AND SWEET DRESSING-TYPE BALSAMIC VINEGAR USING PEAR AND CHEONGYANG PEPPERS AND ITS MANUFACTURING METHOD}

The present invention relates to a spicy dressing-type balsamic vinegar using pear and cheongyang pepper and a method for manufacturing the same, and more specifically, without the use of food additives such as artificial colors or flavors, preservatives, preservatives, etc. It is characterized by manufacturing it in a natural way without the use of sugar, and it is traditional and natural by changing the formulation of vinegar to make thick dressing vinegar by using pear and cheongyang pepper, but using yeast and germinated brown rice jocheong as the fermentation source. It relates to a method for producing sweet and spicy dressing vinegar.

With the increasing interest of red food related to food with the keywords of well-being, health, and beauty, interest in red pepper and its active ingredients is increasing.

In addition, the expansion of well-being health families who pursue natural taste without using preservatives, artificial colors and artificial flavors is putting the power to spur the development of sweet and spicy dressing-type balsamic vinegar using pears and cheongyang peppers.

Therefore, a new paradigm of fermented vinegar that must meet the tastes of modern people by developing natural fermented vinegar by Korean traditional fermentation as a domestic healthy fruit for dressing has emerged.

The method of manufacturing a sweet and spicy dressing-type balsamic vinegar using pear and cheongyang pepper is first fermented and ripened by fermenting the sugar source of the mature pear using the unique sugar and germinated brown rice jocheong, and then anaerobic fermentation using Ihwagok (rice malt). After performing anaerobic fermentation and aerobic fermentation, fermented pear fermented vinegar for a certain period of time is prepared, and then the domestic pear flesh is juiced, and then a small amount of germinated brown rice jocheong is added to the separated liquid, followed by aging. Concentrate and add a small amount of germinated brown rice jocheong to ferment at low temperature under reduced pressure.

In the next step, a certain amount of pear fermentation vinegar is mixed with the pear fermentation stock solution thickened by low-temperature decompression and aerobic fermentation is performed for a certain period of time, and then a certain amount of pear fermented vinegar is aerobic fermentation. Thereafter, it relates to a sweet and spicy dressing-type balsamic vinegar using pear and cheongyang pepper, which is completed after fermentation and aging at a low temperature for a certain period of time in consideration of the constant sugar acid ratio and viscosity of the contents by low temperature decompression, and a manufacturing method thereof.

Korean Patent Registration No. 10-2099061 Korean Patent Registration No. 10-1991655 Korean Patent Registration No. 10-2066486 Korean Patent Registration No. 10-1140024

The present invention uses pear and cheongyang pepper, but the fermentation source is traditional and natural, using the traditional methods of yeast and germinated brown rice jocheong to make thick dressing vinegar, but the taste is sweet and spicy vinegar for dressing Its purpose is to manufacture. Another object of the present invention is to prepare it by a natural method without the use of refined sugar or chemical yeast, without adding food additives such as preservatives, artificial flavors and colorings, which are not particularly good for the body.

In an embodiment of the present invention, a method for producing a sweet and spicy dressing-type balsamic vinegar using pears and cheongyang peppers includes: 1) 60 to 80% by weight of pear fermentation stock and 20 to 40% by weight of fermented cheongyang peppers are mixed, 15 to 28 Aerobic aging for 10 to 14 days at a temperature of °C; 2) adding 10 to 30% by weight of pear fermented vinegar based on the total weight of the mixture of fermented pear fermentation juice and cheongyang pepper fermented vinegar, and aerobic aging at 10 to 28°C for 5 to 30 days; 3) Pear fermentation stock solution and Cheongyang red pepper fermented vinegar mixture Add 5 ~ 30% by weight of fermented red pepper to the total weight of the mixture and stir, 50 ~ 60 Brix, 55 ~ 90 ℃ so that the total acidity is 4 ~ 6w/v% Controlling the sugar acid ratio by concentrating at a temperature; And 4) aging and fermenting the concentrated vinegar mixture at 1 to 20° C. for 6 to 24 months.

The pear fermentation stock solution washing the ripe pears thoroughly, immersing them in 3 to 5% vinegar water for 5 to 30 minutes, sterilizing, and then removing water; Removing the seeds of the dried pear, crushing finely, and juice to separate the pulp from the liquid; Mixing 70 to 90% by weight of the separated pulp and 10 to 30% by weight of germinated brown rice, and aging at 10 to 25°C for 2 to 48 hours; Concentrating at a temperature of 55 to 90° C. so that the sugar content of the aged pulp is 50 to 80 brix; Cooling the concentrate and aging for 1 to 24 months in an aerobic state at 15 to 20°C; And it may be prepared by a method comprising the step of separating the precipitate and the supernatant, but is not limited thereto.

The pear fermented vinegar is a step of washing the ripe pears thoroughly, immersing in 3 to 5% vinegar water for 5 to 30 minutes and sterilizing, and then removing water; After removing the seeds of the dried pears and crushing them finely, mix 40 to 60% by weight of pears, 10 to 30% by weight of germinated brown rice, 1 to 10% by weight of rice malt, and 10 to 30% by weight of the fermentation stock sediment of the pears of Paragraph 2. Mix well and anaerobic fermentation at 10 to 30° C. for 3 to 5 weeks; When the alcohol content is 12% by stirring every day, aging at room temperature for 2 to 10 days to remove residual sugar; Add 10 to 30% by weight of pear seed to the aged alcohol and aerobic fermentation at 25 to 40°C for 1 to 12 weeks; And when the total acidity reaches 8 to 10 w/v%, filter it cleanly at 1 to 15°C for 1 to 24 months It may be prepared by a method including the step of aging, but is not limited thereto.

The cheongyang pepper fermentation stock solution washing the red cheongyang pepper clean, and then sterilizing the vinegar in a ratio of 2 to 5% by weight of vinegar for 20 to 50 minutes, removing water; Mixing cheongyang pepper, germinated brown rice, and dried enoki mushrooms and fermenting them in a container at 1 to 25°C for 5 to 60 hours; Putting the fermented product in a fermentation container and performing aerobic fermentation at 1 to 20°C for 1 to 8 weeks; Separating the fermentation stock solution and the ingredients, and anaerobic fermentation of the separated fermentation stock solution at 15 to 30° C. for 1 to 10 weeks; The fermentation stock solution may be prepared by a method including aging fermentation at 1 to 20° C. for 1 to 10 weeks, but is not limited thereto.

In the aerobic fermentation step, 30 to 70% by weight of cheongyang pepper, 25 to 45% by weight of germinated brown rice, and 1 to 20% by weight of dried enoki mushrooms may be mixed, but the present invention is not limited thereto.

The cheongyang pepper fermented vinegar is a step of cleanly washing the cheongyang pepper and then sterilizing it by soaking it in vinegar water contained in a ratio of 2 to 5% by weight of vinegar for 20 to 50 minutes, and then removing water; Mixing cheongyang pepper, rice malt and cheongyang pepper fermentation stock solution and fermenting alcohol in an anaerobic state at 10 to 30°C for 3 to 5 weeks; Adding 5 to 40% by weight of cheongyang pepper seed vinegar further and aerobic fermentation at 20 to 40°C for 3 to 5 weeks; And when the total acidity is 4.0 to 10w/v%, it may be prepared by a method including the step of aging the fermentation broth for 12 to 24 months at 1 to 20° C., but is not limited thereto.

In the alcohol fermentation step, 60 to 80% by weight of cheongyang pepper, 1 to 10% by weight of rice malt, and 5 to 30% by weight of fermentation stock solution of cheongyang pepper may be mixed, but the present invention is not limited thereto.

According to another embodiment of the present invention, it provides a balsamic vinegar prepared by the manufacturing method.

Balsamic vinegar production method using pear and cheongyang pepper according to the present invention and the balsamic vinegar produced thereby do not use artificial colors or food additives such as flavoring, preservatives, preservatives, etc. It is characterized by using pears and cheongyang peppers, but using traditional fermentation sources such as yeast and germinated brown rice jocheong to make a thick dressing-type balsamic vinegar by changing the formulation of vinegar in a traditional and natural way. There is an advantage of being able to manufacture sweet and spicy dressing-type balsamic vinegar.

1 is a view schematically showing a method of manufacturing a sweet and spicy dressing-type balsamic vinegar using pear and cheongyang pepper, which is an embodiment of the present invention.

Hereinafter, the present invention will be described in more detail through examples and experimental examples. However, these examples are only for helping the understanding of the present invention, and the scope of the present invention is not limited to these examples in any sense.

Throughout the specification of the present invention, when a certain part "includes" a certain component, it means that other components may be further included rather than excluding other components unless specifically stated to the contrary.

Throughout the specification of the present invention, when a step is positioned "on" or "before" another step, it is not only the case that a step is in a direct time series relationship with the other step, but also the mixing step after each step and Likewise, the order of the two steps can contain the same rights as in the case of an indirect time-series relationship that can change the time-series order.

The terms "about", "substantially", etc. of the degree used throughout the specification of the present invention are used at or close to the numerical value when manufacturing and material tolerances specific to the stated meaning are presented, and the present invention To aid in understanding of, accurate or absolute figures are used to prevent unreasonable use of the stated disclosure by unscrupulous infringers. As used throughout the specification of the present application, the term "step (to)" or "step of" does not mean "step for".

According to an embodiment of the present invention, there is provided a method for producing a sweet and spicy dressing-type balsamic vinegar using pear and cheongyang pepper.

The method for producing a sweet and spicy dressing balsamic vinegar using pear and cheongyang pepper of the present invention is 1) 60 to 80% by weight of pear fermentation stock solution and 20 to 40% by weight of fermented cheongyang pepper vinegar are mixed, at a temperature of 15 to 28°C. Aerobic aging for 14 days; 2) adding 1 to 3% by weight of pear fermented vinegar based on the total weight of the mixture and aerobic aging at 10 to 28°C for 5 to 30 days; 3) Pear fermentation stock solution and Cheongyang red pepper fermented vinegar mixture Add 5 ~ 30% by weight of fermented red pepper to the total weight of the mixture and stir, 50 ~ 60 Brix, total acidity of 4 ~ 6w/v% 55 ~ 90 ℃ temperature Concentrating with to adjust the sugar acid ratio; It may include the step of aging and fermenting the concentrated vinegar mixture in the range of 1 ~ 20 ℃ 6 ~ 24 months.

The method for producing balsamic vinegar using pears and cheongyang peppers of the present invention comprises a method of preparing fermented cheongyang peppers, fermented vinegars of cheongyang peppers, fermented pears, and fermented pears by mixing them.

The prepared fermentation stock solution and fermented vinegar are mixed and aged step by step.First, aerobic fermentation is performed by mixing pear fermentation stock solution and Cheongyang pepper fermentation vinegar, and then aerobic fermentation by sequentially mixing pear fermentation vinegar and Cheongyang pepper fermentation stock solution. desirable.

The final balsamic vinegar flavor is good, and the sweetness of pears and the spicy taste of cheongyang peppers are better to mix each step by step rather than mixing and aging the fermented vinegar, pear fermented vinegar, and pear fermented vinegar at once. It can go well together.

Specifically, the pear fermentation stock solution is preferably mixed with 60 to 80% by weight and 20 to 40% by weight of fermented vinegar fermented vinegar, and the fermented pear fermentation vinegar and fermented vinegar are preferably mixed in a weight ratio of 7:3. In addition, 10 to 30% by weight of pear fermented vinegar is added to the mixture to be aerobic, and finally, 5 to 30% by weight of the total weight of the fermented pear fermented vinegar and the fermented vinegar of Cheongyang pepper are added. do.

Thereafter, the mixture is concentrated at a temperature of 55 to 90° C., preferably at a temperature of 60 to 70° C. so as to achieve 50 to 60 Brix, and a total acidity of 4 to 6w/v% to adjust the sugar acid ratio.

After that, the fermented mixture is aged and fermented at 1 to 20°C for 6 months or longer.The temperature and fermentation period have the best taste and aroma, and this also improves the taste and flavor of the mixture. When the temperature was exceeded, and when the aging period was less than 6 months, the taste and flavor of the mixture were not good.

When the fermentation is completed, it is bottled and sterilized at 65 ~ 80℃ for 30 minutes before commercialization. This is to maintain the quality by sterilizing the remaining microorganisms.

Hereinafter, a method for preparing the pear fermentation stock solution will be described in detail.

The pear fermentation stock solution washing the ripe pears thoroughly, immersing them in 3 to 5% vinegar water for 5 to 30 minutes, sterilizing, and then removing water; Removing the seeds of the dried pear, crushing finely, and juice to separate the pulp from the liquid; Mixing 70 to 90% by weight of the separated pulp and 10 to 30% by weight of germinated brown rice, and aging at 10 to 25°C for 2 to 48 hours; Concentrating at a temperature of 55 to 90° C. so that the sugar content of the aged pulp is 50 to 80 brix; Cooling the concentrate and aging for 1 to 24 months in an aerobic state at 15 to 20°C; And it can be prepared by a method comprising the step of separating the precipitate and the supernatant. After separating the sediment and the supernatant, the supernatant is used as pear fermentation stock solution when preparing balsamic vinegar, and the precipitate is used when preparing pear fermented vinegar.

When the precipitate was added when preparing pear fermented vinegar, it was confirmed that the content of dietary fiber in the final balsamic vinegar increased.

The vinegar water used in the washing process is a solution in which 3 to 5% by weight, preferably 3% by weight of vinegar is dissolved in water, has a sterilizing effect, and can remove residual pesticides on the stomach. The vinegar is an acidic food containing acetic acid and organic acid sugar alcohol esters, and includes brewed vinegar using grains, alcoholic beverages and fruits as raw materials, and synthetic vinegar using glacial acetic acid as the main raw materials, and the vinegar used in the present invention is There is no particular limitation on the type, and any vinegar that is generally available on the market can be used. These technical features are applied equally to the following pepper washing process.

The washed pears are peeled and seeds removed, crushed finely, and juiced to separate the flesh and liquid. 70 to 90% by weight of the separated pulp and 10 to 30% by weight of germinated brown rice are mixed and aged at 10 to 25°C for 2 to 48 hours. The separated pulp and germinated brown rice jocheong are preferably mixed in a weight ratio of 7:3.

Here, the reason for using only the pear flesh is that the ingredients of dietary fiber contained in the flesh can be maintained, and the desired sugar content (50 to 80 brix, preferably 50 ~ 80 brix, preferably) is added in the concentration step by removing the liquid and adding germinated brown rice with high sugar content. 60 ~ 70 Brix) can be obtained quickly. The temperature in the concentration step is 55 to 90°C, preferably 60 to 70°C, and the concentration time may be longer below the temperature, and if the temperature is exceeded, the raw material may be burned.

Next, the concentrate of the mixture of pulp and germinated brown rice is cooled, aged in an aerobic condition at 15 to 20°C for 1 to 24 months, preferably for 6 to 24 months, and then the precipitate and the supernatant are separated.

Hereinafter, a method of manufacturing pear fermented vinegar will be described in detail.

Pear fermented vinegar is a step of washing ripe pears, immersing them in 3 to 5% vinegar water for 5 to 30 minutes, sterilizing and removing water; After removing the seeds of the dried pear and crushing it finely, mix well with 40 to 60% by weight of pears, 10 to 30% by weight of germinated brown rice, 1 to 10% by weight of rice malt, and 10 to 30% by weight of the fermented pear sediment. Anaerobic fermentation at 10 to 30° C. for 3 to 5 weeks; When the alcohol content is 12% by stirring every day, aging at room temperature for 2 to 10 days to remove residual sugar; Add 10 to 30% by weight of pear seed to the aged alcohol and aerobic fermentation at 25 to 40°C for 1 to 12 weeks; And when the total acidity reaches 8 to 10 w/v%, filter it cleanly at 1 to 15°C for 1 to 24 months It can be prepared by a method comprising the step of aging.

Pears crushed in the anaerobic fermentation (alcohol fermentation) step for the production of pear fermentation vinegar, germinated brown rice jocheong, rice malt and the sediment separated in the pear fermentation stock solution production step are mixed and specifically crushed 40 to 60% by weight of pears, germinated brown rice 10 to 30% by weight of jocheong, 1 to 10% by weight of rice malt, and 10 to 30% by weight of the precipitate separated in the pear fermentation stock solution manufacturing step may be mixed. Preferably, 50% by weight of pears, 25% by weight of germinated brown rice, 5% by weight of rice malt, and 20% by weight of the pear fermentation stock sediment may be mixed.

At this time, the sugar content is adjusted to 20 ~ 30 Brix. At this time, it is most appropriate to adjust the sugar content of 24 Brix. This is because the alcohol content is about 13% only with 24 Brix. This is because the alcohol content in the sugar content is lowered, and if it is higher than that, the alcohol content is too high to allow fermentation to proceed well.

By adding the sediment separated from the pear fermentation stock solution to the production of pear fermentation vinegar, the content of dietary fiber is increased, and the fermentation time can be shortened by using the precipitate that has already been aged.

Rice malt is put in a ratio of 1 to 10% by weight, stirred, put in a new fermentation container, sealed, and then subjected to anaerobic fermentation at 20 to 25°C for 3 to 5 weeks.At this time, for efficient fermentation, rice malt, a microbial culture solution, is preferably a total mixture. It is mixed at a ratio of 5% by weight compared to, and here, if there is more or less than 1 to 10% by weight of rice malt, there is a limit to fermentation, so the desired alcohol content does not come out. In this anaerobic fermentation, it is most appropriate to perform anaerobic fermentation at 10 to 30°C for 3 to 5 weeks in order to obtain the desired alcohol content through alcohol fermentation.

When alcohol fermentation is completed (alcohol content is 12 to 13%), add 10 to 30% by weight of pear seed and exhale at 25 to 40°C, preferably 30 to 35°C for 1 to 12 weeks, preferably 3 to 5 weeks. Ferment (acetic acid fermentation).

Seed vinegar is called seed vinegar, seed vinegar, mother vinegar, etc., and refers to vinegar that becomes a seed that is added to ferment alcohol into vinegar when making natural fermented vinegar. It is vinegar with active activity of acetic acid bacteria. When making naturally fermented vinegar, acetic acid bacteria are not easy to inoculate naturally, so using seed vinegar can reduce the probability of failure during manufacturing. Pear seed vinegar added in the present invention is a seed vinegar using pears, and only when an appropriate amount is added, fermentation into vinegar with high preference and efficient fermentation can occur.

Here, the pear seed manufacturing method may be manufactured in the same manner as the pear seed vinegar production method except for adding pear seed vine to the alcohol aged in the pear fermentation vinegar manufacturing method.

The total acidity is measured in the aerobic fermentation step, and when the total acidity reaches 8 to 10 w/v%, preferably 8 to 9 w/v%, it is filtered and aged at 1 to 15° C. for 1 to 24 months. This is to improve the flavor of the vinegar, and the flavor of the vinegar produced was not good when the temperature and the aging period were less than the appropriate temperature for aging mentioned above.

Hereinafter, a method of preparing a fermented pepper stock solution will be described in detail.

Cheongyang red pepper fermentation stock solution is made from raw materials containing cheongyang pepper, germinated brown rice jocheong, and dried enoki mushrooms, and after washing the red cheongyang pepper thoroughly, immerse it in vinegar water containing 2 to 5% by weight of vinegar for 20 to 50 minutes. Removing moisture after sterilization; Mixing cheongyang pepper, germinated brown rice, and dried enoki mushrooms and fermenting them in a container at 1 to 25°C for 5 to 60 hours; Putting the fermented product in a fermentation container and performing aerobic fermentation at 1 to 20° C. for 1 to 8 weeks; Separating the fermentation stock solution and the ingredients, and anaerobic fermentation of the separated fermentation stock solution at 15 to 30° C. for 1 to 10 weeks; It can be prepared by a method comprising the step of aging fermentation at 1 to 20 ℃ fermentation stock solution for 1 to 10 weeks.

The step of washing the cheongyang pepper may be performed by removing the red cheongyang pepper spigot, immersing it in water containing baking soda to remove foreign substances, and washing thoroughly in running water.

Baking soda is also called sodium bicarbonate, sodium bicarbonate, edible soda, and sodium bicarbonate, and has the effect of adsorbing and removing contaminants.

The washed cheongyang pepper is cut into 1 ~ 3cm size before being mixed with other raw materials.

Cheongyang pepper fermentation stock solution is prepared from raw materials including Cheongyang pepper, germinated brown rice jocheong and dried enoki mushrooms, and in the aerobic fermentation step, Cheongyang pepper 30 to 70% by weight, germinated brown rice jocheong 25 to 45% by weight, and dried enoki mushroom 1 to After mixing 20% by weight and mixing evenly until moisture comes out, it is aged and fermented at 1 to 25°C, preferably 15 to 25°C for 5 to 60 hours, preferably 20 to 30 hours in aerobic condition.

Preferably, 50% by weight of cheongyang pepper, 35% by weight of germinated brown rice, and 15% by weight of dried enoki mushrooms are mixed.

Enoki mushrooms contain dietary fiber, amino acids, various organic acids, rethionine (fragrance), ergosterol, selenium, and fluran, which help to release toxins, prevent adult diseases, and strengthen immunity. By increasing it, it is in harmony with the spicy taste. Referring to the Examples and Experimental Examples of the present specification, it was confirmed that the amount of glutamic acid that produced umami was increased when enoki mushrooms were added compared to the case where enoki mushrooms were not added, and even in sensory evaluation, dressing-type balsamic in which enoki mushrooms were not added. Vinegar was evaluated to have a lower umami taste than dressing-type balsamic vinegar with enoki mushroom added.

Dried enoki mushrooms are used in the preparation method of the fermentation stock solution of cheongyang pepper, and it is preferable to use dried enoki mushrooms having a moisture content of 10% or less. Since enoki mushrooms have a lot of moisture, a lot of moisture may be discharged from the enoki mushrooms when the fermentation stock solution is prepared, and in this case, the desired sugar content of the fermentation stock solution cannot be obtained.

Put the fermented fermented product in a fermentation container and aerobic fermentation at 1 to 20°C, preferably at 13 to 18°C for 1 to 8 weeks, preferably for 4 weeks, and then separate the fermented stock solution and ingredients, and the separated stock solution Put in a fermentation vessel 1 ~ 20 ℃, preferably 13 ~ 18 ℃ 1 ~ 8 weeks, preferably 3 ~ 5 weeks anaerobic fermentation.

Thereafter, the anaerobic fermentation stock solution is aged and fermented at 1 to 20° C. for 1 to 10 weeks, preferably at 13 to 15° C. for 2 to 4 weeks to prepare a fermented cheongyang pepper stock solution.

Hereinafter, a method for producing fermented pepper vinegar will be described in detail.

The cheongyang pepper fermented vinegar is prepared from raw materials including cheongyang pepper, cheongyang pepper fermented juice and rice malt, and after washing the cheongyang pepper clean, sterilized by immersing it in vinegar water containing 2 to 5% by weight of vinegar for 20 to 50 minutes. Removing water afterwards; Mixing cheongyang pepper, rice malt and cheongyang pepper fermentation stock solution and fermenting alcohol in anaerobic conditions at 10 to 30°C for 3 to 5 weeks; Add 5 to 40% by weight of Cheongyang pepper seed vinegar and aerobic fermentation at 20 to 40°C for 3 to 5 weeks; And when the total acidity is 4.0 to 10w/v%, the fermentation broth is filtered cleanly and 12 to 20°C at 1 to 20°C. It can be prepared by a method comprising the step of aging for 24 months.

In the alcohol fermentation step, 60 to 80% by weight of cheongyang pepper, 5 to 30% by weight of cheongyang pepper fermentation stock, and 1 to 10% by weight of rice malt can be mixed, preferably 75% by weight of cheongyang pepper, 20% by weight of cheongyang pepper fermentation stock solution And 5% by weight of rice malt can be mixed.

The fermentation stock solution of Cheongyang pepper is to increase the sugar content and is adjusted to the desired sugar content of 20 to 30 Brix.At this time, it is most appropriate to adjust the sugar content of 24 Brix. This is because the content is about 13%, and at less than that, the alcohol content is lowered, and when it is higher than that, the alcohol content is too high to allow fermentation to proceed well.

The step of pulverizing the cheongyang pepper before mixing the raw materials may be further included, and in this case, fermentation efficiency is increased.

After mixing and stirring the raw materials, put them in a new fermentation container, sealed, and then undergo anaerobic fermentation at 10 to 30°C for 3 to 5 weeks.At this time, for efficient fermentation, rice malt, which is a microbial culture solution, is preferably 5% by weight relative to the total mixture. If the amount of rice malt is more or less than 1 to 10% by weight, there is a limit to fermentation, so the desired alcohol content is not produced.

Such anaerobic fermentation is most appropriate to perform anaerobic fermentation at 20 to 25°C for 3 to 5 weeks in order to obtain the desired alcohol content through alcohol fermentation.

When alcohol fermentation is completed, the supernatant is taken, and 5 to 40% by weight of cheongyang pepper seed vinegar is added to the supernatant, followed by aerobic fermentation at 30 to 35°C for 3 to 5 weeks. Preferably, the cheongyang pepper seed vinegar is added 20% by weight based on the alcohol fermentation supernatant.

Seed vinegar is called seed vinegar, seed vinegar, mother vinegar, etc., and refers to vinegar that becomes a seed that is added to ferment alcohol into vinegar when making natural fermented vinegar. It is vinegar with active activity of acetic acid bacteria. When making naturally fermented vinegar, acetic acid bacteria are not easy to inoculate naturally, so using seed vinegar can reduce the probability of failure during manufacturing. Cheongyang pepper seed vinegar added in the present invention is a seed vinegar using Cheongyang pepper, and only when an appropriate amount is added, fermentation can occur with vinegar having a high degree of preference and efficient fermentation.

Here, the method of manufacturing Cheongyang pepper seed vinegar is manufactured under the same conditions as the same raw material as the method of manufacturing fermented Cheongyang pepper vinegar of the present invention, except for adding more Cheongyang pepper seed vinegar in the method of manufacturing fermented pepper vinegar.

Specifically, the step of mixing the cheongyang pepper seed from which the seeds are removed after washing or sterilization treatment, the cheongyang pepper fermentation stock solution, and yeast; Anaerobic fermentation of the mixture at 10 to 30° C. for 3 to 5 weeks; Removing the solid product from the anaerobic fermentation mixture and then aging at 20 to 40° C. for 3 to 10 days to produce aged alcohol; The aged alcohol may be prepared by acetic acid fermentation at 20 to 40°C for 3 to 5 weeks and aging at 0 to 15°C for 6 months or more.

After the aerobic fermentation step, measure the total acidity. If the total acidity is more than 4.0 ~ 10w/v%, filter it thoroughly and use it after aging and fermentation at 1 ~ 20℃ for 12 ~ 24 months. This is to improve the flavor of the vinegar, and the flavor of the vinegar produced was not good when the temperature and the aging period were less than the appropriate temperature for aging mentioned above.

Hereinafter, the present invention will be described in more detail through examples according to an embodiment of the present invention, but these do not limit the scope of the present invention.

<Example>

1. Preparation of pear fermentation stock solution

The ripe pears were washed clean and immersed in 3% vinegar water for 5 to 30 minutes to remove moisture after sterilization, and the seeds of the dried pears were removed, crushed finely, and juiced to separate the pulp and liquid. 75% by weight of the separated pulp and 25% by weight of germinated brown rice were mixed and aged at 10 to 25°C for 24 to 48 hours. The aged pulp was concentrated at a temperature of 65° C. so that the sugar content of the aged pulp was 60 Brix, the concentrate was cooled, and aged for 6 months in an aerobic state at 15 to 20° C. After aging, the precipitate and the supernatant were separated.

2. Pear fermented vinegar manufacturing

Wash ripe pears thoroughly and immerse them in 3% vinegar water for 5 to 30 minutes to remove moisture after sterilization, remove the seeds of the dried pears and crush them finely, 50% by weight of pears, 25% by weight of germinated brown rice, and rice malt 5% by weight and 20% by weight of the pear fermentation stock precipitate were mixed, mixed well, put in a fermentation container, sealed, and subjected to anaerobic fermentation at 10 to 30°C for 3 to 5 weeks. When the alcohol content reached 12% by stirring every day, the residual sugar was removed by aging for 7 to 10 days at room temperature (about 15 to 25°C). 20% by weight of pear seed vinegar is added to the aged alcohol and aerobic fermentation is performed at 30 to 35°C for 3 to 5 weeks. When the total acidity reaches 8 ~ 9 w/v%, filter it thoroughly and ripen at 10 ~ 15℃ for 12 ~ 24 months.

3. Manufacture of red pepper fermentation stock solution

Remove the stem of domestic red cheongyang pepper, wash it clean, remove foreign substances, soak it in vinegar water containing 3% by weight of vinegar for 20 to 50 minutes to sterilize, remove moisture, and cut the cheongyang pepper at 2cm intervals.

50% by weight of chopped red pepper, 35% by weight of germinated brown rice, and 15% by weight of dried enoki mushrooms are mixed, mixed evenly until moisture appears, and then fermented for 20 to 30 hours at room temperature (about 15 to 25°C). The raw material that has started to generate moisture is put in a fermentation container and exhaled fermented at 13 ~ 18℃ for 4 weeks.

After the fermentation, the fermentation stock solution and the ingredients are separated, and the separated stock solution is anaerobic fermentation at 20 to 25°C for 3 to 5 weeks. Thereafter, the fermentation stock solution is aged and fermented at 13 to 15° C. for 2 to 4 weeks to obtain a red pepper fermentation stock solution.

4. Manufacture of fermented red pepper vinegar

Remove the stem of the blue cheongyang pepper, wash it clean, remove foreign matters, soak it in vinegar water containing 3% by weight of vinegar for 20 to 50 minutes to sterilize, and then remove the water. 75% by weight of Cheongyang pepper is crushed, put in a container, 20% by weight of the prepared red pepper fermentation stock solution and 5% by weight of rice malt are mixed, put in a fermentation container, sealed, and then in an anaerobic condition at 20 to 25℃ for 3 to 5 weeks. Conduct alcohol fermentation. After performing anaerobic fermentation, when alcohol fermentation is completed, 20% by weight of Cheongyang pepper seed vinegar is further added and aerobic fermentation is performed at 30 to 35°C for 3 to 5 weeks. When the total acidity reaches 4.0 ~ 10w/v%, the fermentation stock is filtered and aged at 10 ~ 15℃ for 12 ~ 24 months.

5. Manufacture of balsamic vinegar using pear and cheongyang pepper

After mixing 70% by weight of pear fermentation stock and 30% by weight of fermented vinegar of Cheongyang red pepper, after aerobic aging at a temperature of 15 to 28°C for 10 to 14 days, pear fermented vinegar was added to the total weight of the mixture of fermented pears and fermented vinegar. 30% by weight was added and aerobic aged at 15 to 28°C for 20 to 30 days. Thereafter, 30% by weight of the fermented pear fermentation stock solution and the fermented vinegar mixture of Cheongyang red pepper were added and stirred, followed by concentration at a temperature of 65°C so that 50-60 Brix and a total acidity of 4-6w/v% were obtained. The concentrated vinegar mixture is aged and fermented for 6 to 24 months in the range of 1 to 20°C, and when the fermentation is completed, bottled and sterilized at 65 to 80°C for 30 minutes and commercialized.

<Comparative Example 1>

Cheongyang pepper was added instead of dried enoki mushroom in the preparation step of pepper fermentation stock solution of the Examples, and dressing-type balsamic vinegar was prepared in the same manner as in the Example.

<Comparative Example 2>

In the pear fermentation vinegar manufacturing step of the Examples, without adding the pear fermentation stock solution precipitate, 60% by weight of crushed pears, 35% by weight of germinated brown rice, and 5% by weight of rice malt were added, and dressing-type balsamic vinegar in the same manner as in Examples Was prepared.

<Experimental Example>

1. Physicochemical analysis results

[Table 1] is a physicochemical analysis result of the prepared balsamic vinegar, pH, total acidity, sugar content, viscosity and content of glutamic acid were measured, and a pH meter (pH-250L, ISTEK, Seoul, Korea) was used. The total acidity was measured by converting 5 mL of each sample to acetic acid (%) after neutralization titration with 0.1N NaOH, and the sugar content was measured using a sugar content meter (ATAGO, Japan), and the viscosity was measured using a viscometer (DVII). +pro viscometer, Brookfield Asset Management Inc., MA, USA), and glutamic acid was measured using Amino acid analyzer L-8900 (Hitachi, Toyko, Japan).

pH Total acidity (%) Sugar content (brix) Viscosity Glutamic acid (mg/100g) Example 3.43 4.60 64 46.43 136.24 Comparative Example 1 3.32 4.58 62 44.40 91.46 Comparative Example 2 3.40 4.58 63 45.28 130.52

In both Examples and Comparative Examples, pH and total acidity were similarly confirmed. In general, vinegar has little or no sugar content of 2 brix or less after completion, but the dressing-type balsamic vinegar of the present invention can have a sweet taste by increasing the sugar content as well as adding hot pepper to the dressing-type balsamic vinegar. In order to match the spicy taste of pepper, the sour taste of vinegar, and sweet taste, it is desirable to have a sugar content of at least 55 brix. Referring to [Table 1], it can be seen that all of them have a sugar content of 60 brix or more.

As a result of measuring the content of glutamic acid, which gives a umami taste, it was found that it contained the most glutamic acid at 136.24 mg/100 g in Examples. Comparative Example 2 shows a lower glutamic acid content than those of Examples and Comparative Examples 2 in which dried enoki mushrooms were not added.

2. Dietary fiber content measurement

The dietary fiber content of the balsamic vinegar prepared in the above Examples and Comparative Examples was measured by the AOAC method.

Example Comparative Example 1 Comparative Example 2 Dietary fiber content (%) 43.61 ± 6.29 40.25 ± 1.83 15.33 ± 2.27

Referring to [Table 2], in the case of Examples and Comparative Example 1 prepared by adding the pear fermentation stock solution precipitate, the dietary fiber content was higher than that of Comparative Example 2 in which the pear fermentation stock solution precipitate was not added.

3. Sensory test

Thirty inspectors were trained on the evaluation method before the sensory test, and then 10 samples were provided at the sensory test booth, and the evaluation was conducted. Sensory evaluation was conducted with dressing-type balsamic vinegar prepared by the manufacturing method of Examples and Comparative Examples 1 and 2, and prepared and provided in a ratio of 100g of salad and 15g of sauce. The evaluation method was evaluated using a 10 cm line scale (1: weak; 10: strong) indicating anchorage points at 0.5 cm of both ends of the 15 cm line.

Example Comparative Example 1 Comparative Example 2 sweetness 9.17 ± 1.56 8.64 ± 1.21 8.91 ± 1.27 Sour taste 8.84 ± 1.46 8.26 ± 1.78 8.64 ± 1.63 Umami 9.10 ± 1.63 7.22 ± 1.54 8.95 ± 1.35 Overall preference 9.24 ± 1.84 7.12 ± 1.26 8.86 ± 1.35

Referring to [Table 3], the overall acceptability was found to be the highest in Example. In the case of Comparative Example 1 in which dried enoki mushroom was not added, it was found that the umami taste was the lowest. This is related to the above-examined glutamic acid content, and it is believed that in Comparative Example 1, dried enoki mushrooms were not added, and therefore, the glutamic acid content for umami was less than in Examples and Comparative Example 2.

Claims (7)

1) mixing 60 to 80% by weight of pear fermentation stock solution and 20 to 40% by weight of fermented vinegar of Cheongyang pepper, and aerobic aging at a temperature of 15 to 28°C for 10 to 14 days;
2) adding 10 to 30% by weight of pear fermented vinegar based on the total weight of the pear fermentation stock solution and the cheongyang pepper fermented vinegar mixture, and aerobic aging at 10 to 28°C for 5 to 30 days;
3) Pear fermentation stock solution and Cheongyang red pepper fermented vinegar mixture Add 5 ~ 30% by weight of fermented red pepper to the total weight of the mixture and stir, 50 ~ 60 Brix, 55 ~ 90 ℃ so that the total acidity is 4 ~ 6w/v% Concentrating at a temperature to adjust the sugar acid ratio; And
4) Comprising the step of aging and fermenting the concentrated vinegar mixture in the range of 1 ~ 20 ℃ 6 ~ 24 months,
The cheongyang pepper fermentation stock solution
Washing the red cheongyang pepper clean and sterilizing it by immersing it in vinegar water in an amount of 2 to 5% by weight of vinegar for 20 to 50 minutes, and then removing water;
Mixing cheongyang pepper, germinated brown rice, and dried enoki mushrooms and fermenting them in a container at 1 to 25°C for 5 to 60 hours;
Aerobic fermentation at 1 to 20° C. for 1 to 8 weeks by placing the fermented product of the cheongyang pepper, germinated brown rice, and dried enoki mushrooms in a fermentation container;
Separating the aerobic fermented cheongyang pepper, germinated brown rice, and dried enoki mushroom mixed fermented product into a fermentation stock solution and an ingredient, and anaerobic fermentation at 15 ~ 30°C for 1-10 weeks;
A method for producing a sweet and spicy dressing-type balsamic vinegar using pear and cheongyang pepper prepared by a method comprising the step of fermenting the anaerobic fermented fermentation stock solution at 1 to 20°C for 1 to 10 weeks.
The method of claim 1,
The pear fermentation stock solution is
Washing the ripe pears thoroughly, immersing them in 3 to 5% vinegar water for 5 to 30 minutes, sterilizing, and removing water;
Removing the seeds of the dried pear, crushing finely, and juice to separate the pulp from the liquid;
Mixing 70 to 90% by weight of the separated pulp and 10 to 30% by weight of germinated brown rice, and aging at 10 to 25°C for 2 to 48 hours;
Concentrating at a temperature of 55 to 90°C so that the sugar content of the mixture of aged pulp and germinated brown rice is 50 to 80 brix;
Cooling the concentrated pulp and germinated brown rice jocheong mixture and aging for 1 to 24 months in an aerobic condition at 15 to 20°C; And
A method for producing a sweet and spicy dressing-type balsamic vinegar using pear and cheongyang pepper prepared by a method comprising the step of separating the sediment and the supernatant.
The method of claim 1,
The pear fermented vinegar
Washing the ripe pears thoroughly, immersing them in 3 to 5% vinegar water for 5 to 30 minutes, sterilizing, and removing water;
After removing the seeds of the dried pears and crushing them finely, mix 40 to 60% by weight of pears, 10 to 30% by weight of germinated brown rice, 1 to 10% by weight of rice malt, and 10 to 30% by weight of the pear fermentation stock solution sediment of Paragraph 2. Anaerobic fermentation at 10 to 30° C. for 3 to 5 weeks;
When the alcohol content is 12% by stirring every day, aging at room temperature for 2 to 10 days to remove residual sugar;
Adding 10 to 30% by weight of pear seed to the aged alcohol and performing aerobic fermentation at 25 to 40°C for 1 to 12 weeks; And
When the total acidity reaches 8 to 10 w/v%, a method for producing a sweet and spicy dressing-type balsamic vinegar using pears and cheongyang peppers prepared by a method comprising the step of filtering clean and aging for 1 to 24 months at 1 to 15°C.
delete The method of claim 1,
In the aerobic fermentation stage of the fermentation step of the fermentation of the Cheongyang pepper fermentation solution, 30 to 70% by weight of Cheongyang pepper, 25 to 45% by weight of germinated brown rice, and 1 to 20% by weight of dried enoki mushrooms are mixed with pears and a sweet and spicy dressing-type balsamic using Cheongyang pepper. How to make vinegar.
The method of claim 1,
The cheongyang pepper fermented vinegar
Sterilizing by sterilizing it in vinegar water containing 2 to 5% by weight of vinegar after washing it cleanly; removing water;
Mixing cheongyang pepper, rice malt and cheongyang pepper fermentation stock solution and fermenting alcohol in anaerobic conditions at 10 to 30°C for 3 to 5 weeks;
Adding 5 to 40% by weight of Cheongyang pepper seed vinegar further and performing aerobic fermentation at 20 to 40°C for 3 to 5 weeks; And
When the total acidity is 4.0 ~ 10w/v%, the fermentation broth is filtered cleanly and the fermentation broth is filtered and aged at 1 ~ 20℃ for 12 ~ 24 months. A method for producing a sweet and spicy dressing-type balsamic vinegar using pears and cheongyang peppers.
The method of claim 6,
In the alcohol fermentation step, a method for producing a sweet and spicy dressing-type balsamic vinegar using pear and cheongyang pepper mixing 60 to 80% by weight of cheongyang pepper, 1 to 10% by weight of rice malt, and 5 to 30% by weight of fermentation stock solution of cheongyang pepper.

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