KR102278682B1 - Manufacturing method of vinegar with strawberry fermented vinegar and fermentation broth for salad dressing and vinegar for salad dressing manufactured thereby - Google Patents

Abstract

The present invention relates to a method for preparing vinegar for dressing in which red pepper fermented vinegar and fermented liquid are mixed, and vinegar for dressing prepared thereby. The method for preparing vinegar for dressing in which red pepper fermented vinegar and fermented liquid are mixed can prepare vinegar for dressing which flavors spicy taste with a Korean traditional manner by preparing high concentration acetic acid containing vinegar and then mixing the same with crude red pepper fermented liquid. The vinegar of the present invention does not contain artificial spice and coloring, thereby being safety taken by consumers.

Description

Vinegar for dressing prepared by mixing red pepper fermented vinegar and fermented liquid, and vinegar for dressing prepared thereby

The present invention relates to a method for preparing vinegar for dressing in which red pepper fermented vinegar and fermented liquid are mixed, and vinegar for dressing prepared thereby.

Vinegar has been used as a seasoning that plays an important role in our daily life because it enhances the flavor of food with its sour taste.

As it is recorded in 『Jeungbo Forest Economy』, a document from the Joseon dynasty, 'Choice is an indispensable household item because it enhances the taste after soy sauce, and once made, it lasts for a long time and saves money.' Our ancestors considered vinegar to be a valuable condiment.

In addition, in today's food cooking, it is recognized as an indispensable food for storing or pickling meat, fish, fruits, and vegetables, and is used as a spice to enhance the taste of cooking together with garlic, onion, wormwood, and other seasoning plants. have.

Such vinegar is divided into fermented vinegar (brewed vinegar), which is made by fermenting grains, alcoholic beverages, or fruit juice, and synthetic vinegar made from glacial acetic acid or acetic acid. Fermented vinegar is balsamic vinegar from Modena, Italy, and balsamic vinegar from Shaanxi, China. It is closely related to alcoholic beverages manufactured in many countries and fruits cultivated and harvested in many countries, such as grain smoked vinegar from Seongseong, black vinegar from Kagoshima Prefecture in Japan, and cider vinegar from the United States, which is fermented with apple juice, and synthetic vinegar is glacial acetic acid. Or, dilute acetic acid with water and add amino acids or sugars thereto, and it is mainly used in catering establishments.

However, when used as a seasoning, vinegar mainly gives only a sour taste. In order to compensate for this taste, more sugar with a sweet taste should be added thereto. In addition, if you want a sauce with a sweet and sour taste, you must add more mustard or red pepper powder. In addition to sugar, in the case of mustard currently manufactured in Korea, most of them are counterfeit products manufactured using food coloring, so adding more of them may not be good for health.

In addition, when red pepper powder is added, the food may not look neat, and it is difficult to cook while preserving the original color of the food because the color is dyed red. Therefore, there is a demand for the development of vinegar, which can give a taste other than sour taste, and does not need to use unnecessary sugar or mustard.

On the other hand, red pepper is an annual vegetable belonging to the Solanaceae family and has been established as a representative spice in Korea that is used in almost all foods. In addition, red pepper is said to be effective in the treatment of pain, diarrhea, cold, cough, beriberi, etc., and is also known to be effective as a therapeutic agent for infectious diseases such as scurvy, night blindness, and malaria.

Recently, due to the well-being trend, red food is known to be good for health, and interest in red pepper and its active ingredients is increasing. Nevertheless, since red pepper has been used only as a seasoning or side dish, there is a need to develop more diverse products using it.

Republic of Korea Patent Registration No. 10-1861539

In order to solve the above problems, the present invention uses red pepper rich in nutrients for the production of vinegar, so that 100% of the beneficial components of red pepper can be utilized, as well as vinegar for dressing that can produce both sour and spicy taste at the same time An object of the present invention is to provide a manufacturing method of

In an embodiment of the present invention, the present invention comprises the steps of 1) mixing 60 to 80% by weight of fermented cheongyang pepper and 20 to 40% by weight of fermented cheongyang pepper vinegar, and performing aerobic fermentation at 30 to 35 ℃ for 3 to 5 weeks; 2) aging and fermenting the fermentation mixture at 13 to 15° C. for 2 to 4 weeks; 3) evaporating moisture at low temperature and reduced pressure; And 4) provides a method for preparing vinegar for dressing in which red pepper fermented vinegar and fermented liquid are mixed, which includes the step of aging and fermenting the fermented liquid obtained by evaporating moisture at 10 to 15°C.

The fermented cheongyang pepper may be prepared from raw materials including cheongyang pepper, apple, germinated brown rice wine and oyster mushroom, but is not limited thereto.

The fermented cheongyang pepper vinegar may be prepared from raw materials including cheongyang pepper, apple, cheongyang pepper fermented broth, cheongyang pepper seeds and rice yeast, but is not limited thereto.

The fermented cheongyang pepper a) washing the red cheongyang pepper thoroughly and then immersing it in vinegar water containing 2 to 5% by weight of vinegar for 20 to 50 minutes to sterilize and then removing the water; b) rubbing the apples with baking soda and sterilizing them by immersing them in vinegar water containing 2 to 5 wt% of vinegar for 20 to 50 minutes, then removing the water and removing the ovary; c) mixing cheongyang pepper, apple, germinated brown rice bran and oyster mushroom, put in a container, and aerobically fermented at 13 to 18° C. for 3 to 5 weeks; d) separating the fermentation stock solution and the ingredients, and anaerobically fermenting the separated stock solution at 20-25 ° C. for 3 to 5 weeks; and e) aging the fermentation stock solution at 13-15 ° C. for 2 to 4 weeks. It may be prepared by a method, but is not limited thereto.

In step c), 30 to 50% by weight of cheongyang pepper, 15 to 30% by weight of apples, 30 to 45% by weight of germinated brown rice wine, and 1 to 10% by weight of oyster mushrooms may be mixed, but is not limited thereto.

The fermented cheongyang pepper vinegar comprises the steps of i) washing the blue cheongyang pepper thoroughly, then immersing it in vinegar water at a ratio of 2 to 5% by weight of vinegar for 20 to 50 minutes to sterilize and then removing the water; ii) rubbing the apples with baking soda and sterilizing them by immersing them in vinegar water at a ratio of 2 to 5% by weight of vinegar for 20 to 50 minutes, then removing the water and removing the ovary; iii) mixing cheongyang pepper, apple, cheongyang pepper fermented broth, cheongyang pepper seeds and rice koji and fermenting primary alcohol in anaerobic conditions at 20-25° C. for 3-5 weeks; iv) adding 5 to 40% by weight of Cheongyang red pepper seed vinegar and aerobically fermenting at 30 to 35°C for 3 to 5 weeks; and v) When the total acidity reaches 7.0 to 10w/v%, the fermentation broth is thoroughly filtered and 10 to 15 It may be prepared by a method comprising the step of aging at ℃ 12 to 24 months, but is not limited thereto.

After mixing 60 to 80% by weight of cheongyang pepper, 5 to 15% by weight of apple, 5 to 15% by weight of cheongyang pepper seeds, and 1 to 10% by weight of rice yeast in step iii), 5 to 15 of fermented cheongyang pepper based on the total weight of the mixture The weight % may be further mixed, but is not limited thereto.

In another embodiment of the present invention, there is provided a vinegar for dressing prepared by the method for preparing the vinegar for dressing.

The dressing vinegar has a sugar content of 55 to 65 Brix.

In the method for preparing vinegar for dressing by mixing red pepper fermented vinegar and fermented liquid according to the present invention, it is possible to prepare vinegar containing high concentration acetic acid and then mix it with red pepper fermented undiluted solution to prepare vinegar for dressing that gives a spicy taste in a Korean traditional way, The invention does not add artificial fragrances and colors, so that consumers can safely consume it.

1 is a flowchart for explaining a method for preparing vinegar for dressing in which red pepper fermented vinegar and fermented liquid are mixed according to an embodiment of the present invention in order of process.

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 part "includes" a certain element, it means that other elements may be further included, rather than excluding other elements, unless otherwise stated.

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

The terms "about", "substantially" and the like, to the extent used throughout the specification of the present invention, are used in or close to the numerical value when the manufacturing and material tolerances inherent in the stated meaning are presented, and the present invention It is used to prevent unfair use by unconscionable infringers of the disclosure in which exact or absolute figures are mentioned to help understand. As used throughout this specification, the term "step for" or "step for" does not mean "step for".

1 is a flowchart illustrating a method of manufacturing a method for preparing vinegar for dressing in which red pepper fermented vinegar and fermented liquid are mixed according to an embodiment of the present invention.

The method for preparing vinegar for dressing by mixing red pepper fermented vinegar and fermented liquid of the present invention is a method of preparing fermented cheongyang pepper (S110 ~ 150) and fermented cheongyang pepper vinegar (S210 ~ 250) and then fermenting the mixture by mixing them (S310 ~ 340) is made with

The fermented cheongyang pepper is prepared from raw materials containing cheongyang pepper, apple, germinated brown rice wine and oyster mushroom, a) Wash the red cheongyang pepper thoroughly, and then add 20 to 50 in vinegar water containing 2 to 5% by weight of vinegar. removing water after sterilization by soaking (S110); b) rubbing the apples with baking soda and sterilizing them by immersing them in vinegar water containing 2 to 5% by weight of vinegar for 20 to 50 minutes, then removing the water and removing the ovary (S120); c) mixing cheongyang pepper, apple, germinated brown rice bran and oyster mushroom, put in a container, and aerobically fermented at 13 to 18° C. for 3 to 5 weeks (S130); d) separating the fermentation stock solution and the ingredients, and anaerobically fermenting the separated stock solution at 20 to 25° C. for 3 to 5 weeks (S140); and e) aging and fermenting the fermentation stock solution at 13 to 15° C. for 2 to 4 weeks (S150).

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

The vinegar water used in the washing process is a solution in which 2 to 5% by weight, preferably 3% by weight, of vinegar is dissolved in water, and has a sterilizing effect, and can remove residual pesticides adhered to peppers or apples. The vinegar is an acidic food containing acetic acid and organic acid amino acid sugar alcohol esters, and includes brewed vinegar made from grain alcoholic beverages, fruits, etc., and synthetic vinegar made from glacial acetic acid as a main ingredient, and the vinegar used in the present invention is There is no particular limitation on the type, and any vinegar commercially available in general may be used.

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 peppers and apples are cut into 1 ~ 3cm size before being mixed with other raw materials.

The fermented cheongyang pepper is prepared from raw materials containing cheongyang pepper, apple, germinated brown rice bran and oyster mushroom, and in step c), 30 to 50 wt% of cheongyang pepper, 15 to 30 wt% of apple, 30 to 45 wt% of germinated brown rice paste % and 1 ~ 10% by weight of oyster mushroom, mix evenly until moisture comes out, and ferment at room temperature for 20 ~ 30 hours. The mixture that has started to generate moisture is placed in a fermentation vessel and fermented aerobically at 13 ~ 18℃ for 3 ~ 5 weeks

Preferably, 40% by weight of Cheongyang pepper, 20% by weight of apple, 35% by weight of germinated brown rice flour and 5% by weight of oyster mushroom are mixed.

Nutrients such as dietary fiber pectin, polyphenol, potassium, and ursol (protecting overeating and obesity) in the apple are effective in preventing adult diseases by assisting bowel movement and smoothing the body's metabolism, and the final product, vinegar for dressing Pectin, which helps in digestion, acts as a thickener (natural viscosity agent). Referring to the Examples and Experimental Examples of the present invention, it was confirmed that when the vinegar for dressing was prepared without adding apples, the sugar content decreased and the viscosity of the vinegar decreased. Appropriate viscosity is required to use it as a salad dressing, but if apples are not added, the viscosity decreases, so that a sufficient amount of dressing does not remain on the vegetables and flows down, so that the taste is not fully exhibited. However, the vinegar for dressing of the present invention increases the viscosity by adding apples, so that you can feel rich flavor and taste in every corner of the food. In addition, apples can increase the sugar content of the dressing vinegar to create a sweet and sour taste.

Oyster mushrooms contain dietary fiber, amino acids, various organic acids and rethionine (fragrant ingredients) ergosterol, selenium, and fullulane, which help to excrete toxins, prevent adult diseases, and strengthen immunity. By increasing it, it harmonizes with the spicy taste of the spicy dressing. Referring to the Examples and Experimental Examples of the present invention, it was confirmed that the amount of glutamic acid giving a umami taste increased when oyster mushrooms were added compared to the case where oyster mushrooms were not added, and also in the sensory evaluation, vinegar for dressing to which oyster mushrooms are not added It was evaluated that the umami taste was inferior compared to the vinegar for dressing with oyster mushroom added.

After mixing the raw materials and mixing them evenly until moisture is generated, ferment at room temperature for 20 to 30 hours, and the raw material that has started to generate moisture is placed in a fermentation vessel and aerobically fermented at 13 to 18° C. for 3 to 5 weeks (S130).

In step c), cheongyang pepper and apple are preferably mixed in a weight ratio of 2:1, and when a small amount of cheongyang pepper is added, the spicy taste is less, and when a small amount of apple is added, the sugar content is lowered and the sweet taste is less. There are disadvantages.

The fermented cheongyang pepper vinegar is prepared from raw materials including cheongyang pepper, apple, cheongyang pepper fermented broth, cheongyang pepper seeds and rice yeast, i) after washing the blue cheongyang pepper thoroughly, vinegar containing 2 to 5% by weight of vinegar removing water after sterilization by immersion in water for 20 to 50 minutes (S210); ii) rubbing the apples with baking soda and sterilizing them by immersing them in vinegar water at a ratio of 2 to 5% by weight of vinegar for 20 to 50 minutes, then removing the water and removing the ovary (S220); iii) mixing cheongyang pepper, apple, cheongyang pepper fermented broth, cheongyang pepper seeds and rice yeast and fermenting the primary alcohol in anaerobic conditions at 20-25° C. for 3-5 weeks (S230); iv) adding 5 to 40% by weight of Cheongyang red pepper seed vinegar and performing aerobic fermentation at 30 to 35° C. for 3 to 5 weeks (S240); and v) when the total acidity is 7.0 to 10w/v%, the fermentation broth is filtered and aged at 10 to 15° C. for 12 to 24 months (S250).

After mixing 60 to 80% by weight of cheongyang pepper, 5 to 15% by weight of apple, 5 to 15% by weight of cheongyang pepper seeds, and 1 to 10% by weight of rice yeast in step iii), 5 to 15 of fermented cheongyang pepper based on the total weight of the mixture It may be further mixed by weight %, where the fermented cheongyang pepper refers to the fermented cheongyang pepper prepared by the above method.

Preferably, cheongyang pepper 65% by weight, apple 10% by weight, cheongyang pepper fermentation broth 10% by weight, cheongyang pepper seeds 10% by weight and rice yeast 5% by weight may be mixed.

The fermented cheongyang pepper is to increase the sugar content, and it is adjusted to a desired sugar content of 20 to 30 Brix. At this time, it is most appropriate to adjust the sugar content to come out of 24 Brix, which should be 24 Brix alcohol content. This is because it comes out about 13%, and if the sugar content is lower than that, the alcohol content is lowered, and if it is higher than that, the alcohol content is too high and fermentation does not proceed well.

It may further include the step of grinding cheongyang pepper and apples before mixing the raw materials, in which case fermentation efficiency is increased.

Cheongyang pepper seeds or Cheongyang pepper seeds (seed) is preferably added in an amount of 5 to 15% by weight relative to the total mixture, which is added to increase the spicy taste. Red pepper seeds contain a large amount of capsaicin and are rich in dietary fiber, calcium, iron, etc., which can increase taste and nutrition.

Rice koji is put in a ratio of 1 to 10% by weight, and after stirring, it is put into a new fermentation vessel and sealed, and then anaerobic fermentation is carried out at 20 to 25 ° C. for 3 to 5 weeks. At this time, for efficient fermentation, rice koji, a microbial culture medium, is preferably a total mixture. It is mixed in a ratio of 5% by weight compared to, where the rice yeast is more or less than 1 to 10% by weight because there is a limit to fermentation and the desired alcohol content does not come out.

This anaerobic fermentation is alcohol fermentation, and in order to obtain a desired alcohol content, it is most appropriate to perform anaerobic fermentation at 20 to 25° C. for 3 to 5 weeks (S230).

When alcohol fermentation is complete, take the supernatant and add 5 to 40% by weight of Cheongyang red pepper seed vinegar to the supernatant, followed by aerobic fermentation at 30 to 35° C. for 3 to 5 weeks (S240). The aerobic fermentation step is an acetic acid fermentation step, and preferably, the Cheongyang red pepper seed vinegar is added in an amount of 20% by weight compared to the alcoholic fermentation supernatant.

Seed vinegar, also called seed vinegar, mocho, and mother bacteria, refers to vinegar that is a seed that is added to ferment alcohol into vinegar when making naturally fermented vinegar. It is a vinegar with active acetic acid bacteria. When making naturally fermented vinegar, acetic acid bacteria are not easily inoculated naturally, so using seed vinegar can reduce the probability of failure during manufacturing. Cheongyang red pepper seed vinegar added in the present invention is a seed vinegar using Cheongyang red pepper, and an appropriate amount must be added so that fermentation into vinegar with high preference and efficiency can occur.

Here, the Cheongyang pepper seed vinegar manufacturing method is prepared under the same conditions with the same raw materials as the Cheongyang pepper fermented vinegar manufacturing method of the present invention, except for adding more Cheongyang red pepper seed vinegar in step iv).

Specifically, the cheongyang pepper seed vinegar is washed or sterilized after the step of mixing the seeds removed cheongyang pepper, apple, red pepper seeds and yeast; anaerobically fermenting the mixture at 20 to 25° C. for 3 to 5 weeks; After removing the solid product from the anaerobic fermentation mixture, aging at 18 to 25° C. for 5 to 10 days to make aged alcohol; It can be prepared by the step of acetic acid fermentation of the aged alcohol at 30 ~ 35 ℃ 3 ~ 5 weeks and the step of aging at 0 ~ 15 ℃ 6 months or more.

After the aerobic fermentation step (S240), the total acidity is measured and if the total acidity is 7.0 ~ 10w/v% or more, it is filtered and used after aging and fermentation at 10 ~ 15℃ for 12 ~ 24 months (S250). This is to improve the flavor of the vinegar, and the flavor of the prepared vinegar was not good when the temperature and the aging period were less than the above-mentioned suitable temperature for aging.

When the preparation of the fermented cheongyang pepper and fermented cheongyang pepper vinegar is completed, it is mixed to prepare vinegar for dressing.

The dressing vinegar is prepared by 1) mixing 60 to 80% by weight of fermented cheongyang pepper and 20 to 40% by weight of fermented cheongyang pepper, and performing aerobic fermentation at 30 to 35° C. for 3 to 5 weeks (S310); 2) aging and fermenting the fermentation mixture at 13 to 15° C. for 2 to 4 weeks (S320); 3) evaporating moisture at low temperature and reduced pressure (S330); and 4) aging and fermenting the fermented broth in which moisture is evaporated at 10 to 15° C. (S340).

Here, when the aging fermentation is completed after step 4), the method may further include sterilizing at 65 to 80° C. for 30 minutes by bottling.

The fermented cheongyang pepper and fermented cheongyang pepper are preferably mixed in 60 to 80% by weight and 20 to 40% by weight of fermented cheongyang pepper, most preferably in a weight ratio of 7:3. It is also excellent sensually, and it can affect taste and flavor with the optimal ratio of sugar acid ratio to secure more than 4% of acetic acid, which is the vinegar standard, and achieve more than 55 brix.

The total acidity of the actually completed fermented cheongyang pepper is 1.0% or less and the sugar content is 85 brix or more, whereas the fermented cheongyang pepper vinegar has a total acidity of 7.0% or more and a sugar content of 15 brix or less. Vinegar can be prepared.

Cheongyang pepper fermented broth and cheongyang pepper fermented vinegar are mixed, fermented aerobically at 30 ~ 35 ℃, then lowered again and aged and fermented at 13 ~ 15 ℃. The final total acidity of 4.0 ~ 7v/w% of the fermented undiluted solution is evaporated at 60 ~ 70℃ for 4 ~ 6 hours, preferably for 5 hours at low temperature and reduced pressure to increase the viscosity of the dressing vinegar and increase the sugar content. to be.

In the step of evaporating moisture, the viscosity of the vinegar for dressing can be increased and the sugar content can be increased, but since this process requires high temperature heat, the manufacturing cost increases. was able to increase the viscosity and sugar content of

Thereafter, the fermented mixture is aged and fermented at 10 to 15° C. for more than 6 months, and the temperature and fermentation period are the most excellent in taste and flavor, and this also enhances the taste and flavor of the mixture, but if the above-mentioned aging When the temperature is out of the range, and when the aging period is less than 6 months, the taste and flavor of the formulation were not good.

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

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 red pepper fermented stock solution

Remove the top of domestic red cheongyang peppers, wash them thoroughly to remove foreign substances, sterilize them by immersing them in vinegar water containing 3% by weight of vinegar for 20 to 50 minutes, then remove the water and cut the cheongyang peppers at 2cm intervals.

Rub the apples with baking soda and sterilize them by immersing them in vinegar water containing 3% by weight of vinegar for 20 to 50 minutes, then drain the water and remove the ovary. Slice the apples removed from the ovary to a thickness of 2 cm.

Mix 40% by weight of chopped red pepper, 20% by weight of thinly sliced apples, 35% by weight of germinated brown rice flour, and 5% by weight of oyster mushrooms, mix evenly until moisture comes out, leave at room temperature for 20 to 30 hours, and then start to see moisture The raw material is placed in a fermentation vessel and aerobically fermented at 13 ~ 18℃ for 3 ~ 5 weeks.

After the fermentation, the fermentation stock solution and the ingredients are separated, and the separated stock solution is anaerobically fermented 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.

2, production of red pepper fermented vinegar

Remove the stem of the blue cheongyang pepper, wash it cleanly to remove foreign substances, and sterilize it by immersing it in vinegar water containing 3% by weight of vinegar for 20 to 50 minutes, then remove the water.

Rub the apples with baking soda and sterilize them by immersing them in vinegar water containing 3% by weight of vinegar for 20 to 50 minutes, then drain the water and remove the ovary.

Pulverize 75% by weight of blue cheongyang pepper and 10% by weight of apple, and mix 10% by weight of cheongyang pepper seeds and 5% by weight of rice yeast into a container. 10% by weight of the prepared red pepper fermentation stock solution is further added based on the total weight of the mixture, mixed, put in a fermentation vessel, sealed, and then subjected to primary alcoholic fermentation at 20 to 25° C. for 3 to 5 weeks in anaerobic condition. After anaerobic fermentation, when alcoholic fermentation is completed, take the supernatant, add 20% by weight of Cheongyang red pepper seed vinegar to the total weight of the supernatant, and ferment aerobically at 30-35℃ for 3-5 weeks.

When the total acidity reaches 7.0 ~ 10w/v%, the fermentation broth is filtered and aged at 10 ~ 15℃ for 12 ~ 24 months.

3. Preparation of vinegar for dressing by mixing red pepper fermented vinegar and fermented undiluted solution

Add 30% of fermented red pepper vinegar to 70% by weight of red pepper fermented stock solution and aerobically ferment at 30 ~ 35℃ for 3 ~ 5 weeks. The fermented undiluted solution is aged and fermented at 13~15℃ for 2~4 weeks. The undiluted solution fermented with a total acidity of 4 ~ 7v/w% is evaporated at 60 ~ 70℃ for 5 hours at low temperature and reduced pressure. Fermented vinegar for dressing is aged and fermented at 10 ~ 15℃ for more than 6 months. When the aging fermentation is completed, it is bottled and sterilized at 65 ~ 80℃ for 30 minutes before being commercialized.

<Comparative Example 1>

Cheongyang pepper was added instead of apple in the step of preparing the fermented red pepper solution and the step of preparing the fermented red pepper vinegar in Examples, and vinegar for dressing was prepared in the same manner as in Examples.

<Comparative Example 2>

Cheongyang pepper was added instead of oyster mushroom in the step of preparing the fermented red pepper solution in Examples, and vinegar for dressing was prepared in the same manner as in Examples.

<Experimental example>

1. Physicochemical analysis results

[Table 1] is the result of physicochemical analysis of vinegar for dressing mixed with fermented red pepper vinegar and fermented undiluted solution. The pH, total acidity, sugar content and glutamic acid content were measured, and the pH was measured with a pH meter (pH-250L, ISTEK, Seoul). , Korea), and the total acidity was measured by neutralizing and titrating 5 mL of each sample with 0.1N NaOH and then converting it to acetic acid (%), and the sugar content was measured using a saccharometer (ATAGO, Japan), Viscosity was measured using a viscometer (DVII+pro viscometer, Brookfield Asset Management Inc., MA, USA), and glutamic acid was measured using an automatic amino acid analyzer Amino acid analyzer L-8900 (Hitachi, Toyko, Japan).

Although the pH and total acidity of both Examples and Comparative Examples were confirmed to be similar, it was confirmed that Comparative Example 1 in which no apple was added had a lower sugar content than Examples and Comparative Example 2.

pH Total acidity (%) Sugar content (brix) Viscosity Glutamic acid (mg/100g) Example 3.21 4.32 60 46.43 136.24 Comparative Example 1 3.35 4.45 45 31.29 120.64 Comparative Example 2 3.18 4.42 60 44.40 91.64

In general, vinegar has little or no sugar content after completion, or less than 2 brix, but the vinegar for dressing of the present invention has a sweet taste by increasing the sugar content as well as a spicy taste by adding red pepper.

In order to harmonize the spicy taste of the red pepper, the sour taste of the vinegar, and the sweet taste, it is preferable that the sugar content is at least 55 brix or more. In Comparative Example 1 in which no was added, the sugar content was 45 brix, which did not show the sugar content of 55 brix or higher, as desired by the present inventors. However, in the case of preparing vinegar for dressing by adding apples, the sugar content was found to be 60 Brix, which could increase the sweet taste.

The viscosity was the lowest in Comparative Example 1 in which no apple was added, and it is determined that the apple containing pectin acts as a natural viscosity agent to improve the viscosity of the dressing vinegar.

In addition, as a result of measuring the content of glutamic acid giving umami, it was found to contain the most glutamic acid as 136.24 mg/100g in the Example. Comparative Example 2 shows a low glutamic acid content as compared to Examples and Comparative Example 1 in that no Tonari mushroom was added.

2. Sensory test

After educating 30 inspectors on the evaluation method before sensory testing, 10 people each received samples at the sensory testing booth and then evaluated. The sensory test was carried out with the vinegar for dressing prepared by the manufacturing methods of Examples and Comparative Examples 1 and 2, and prepared in a ratio of 100 g of salad and 15 g of sauce. The evaluation method was evaluated using a 10 cm line scale with anchor points marked 0.5 cm from both ends of the 15 cm line (1: weak; 10: strong).

Example Comparative Example 1 Comparative Example 2 sweetness 9.24 ± 1.56 7.21 ± 1.27 8.81 ± 1.57 Sour taste 8.92 ± 1.36 9.54 ± 1.14 8.33 ± 1.42 umami 9.10 ± 1.26 8.24 ± 1.24 7.04 ± 1.36 overall sign 9.12 ± 1.62 7.81 ± 1.31 7.03 ± 1.26

Referring to [Table 2], the overall preference was found to be the highest in Examples. Comparative Example 1 to which no apple was added had the lowest sweetness, and Comparative Example 2 to which no oyster mushroom was added had the lowest umami taste. In the case of sour taste, the highest was found in Comparative Example 1, which was determined to be relatively strong because the sweetness was decreased because no apple was added.

Claims (8)

1) mixing 60 to 80% by weight of fermented cheongyang pepper and 20 to 40% by weight of fermented cheongyang pepper vinegar, and performing aerobic fermentation at 30 to 35° C. for 3 to 5 weeks;
2) aging and fermenting the fermentation mixture at 13 to 15° C. for 2 to 4 weeks;
3) evaporating moisture at low temperature and reduced pressure; and
4) aging and fermenting the fermented liquid obtained by evaporating moisture at 10 ~ 15 ℃,
The fermented cheongyang pepper is prepared from raw materials including cheongyang pepper, apple, germinated brown rice wine and oyster mushroom,
The Cheongyang pepper fermented vinegar is prepared from raw materials including Cheongyang pepper, apple, Cheongyang pepper fermented liquid, Cheongyang pepper seeds and rice yeast.
A method for preparing vinegar for dressing by mixing red pepper fermented vinegar and fermented liquid.
According to claim 1,
The fermented cheongyang pepper
a) Washing red cheongyang peppers thoroughly and then sterilizing them by immersing them in vinegar water at a ratio of 2 to 5% by weight of vinegar for 20 to 50 minutes to remove the water;
b) rubbing the apples with baking soda and sterilizing them by immersing them in vinegar water containing 2 to 5 wt% of vinegar for 20 to 50 minutes, then removing the water and removing the ovary;
c) mixing cheongyang pepper, apple, germinated brown rice bran and oyster mushroom, put in a container, and aerobically fermented at 13 to 18° C. for 3 to 5 weeks;
d) separating the fermentation stock solution and ingredients, and anaerobically fermenting the separated stock solution at 20-25° C. for 3 to 5 weeks; and
e) A method for preparing vinegar for dressing in which red pepper fermented vinegar and fermented liquid are mixed, which is produced by a method comprising the step of aging and fermenting the fermented stock solution at 13 to 15 ° C for 2 to 4 weeks.
3. The method of claim 2,
In step c), 30 to 50% by weight of cheongyang pepper, 15 to 30% by weight of apples, 30 to 45% by weight of germinated brown rice syrup, and 1 to 10% by weight of oyster mushrooms are mixed with red pepper fermented vinegar and fermented vinegar for dressing Way.
According to claim 1,
The Cheongyang pepper fermented vinegar
i) Washing the blue cheongyang peppers thoroughly, then sterilizing them by immersing them in vinegar water containing 2 to 5% by weight of vinegar for 20 to 50 minutes to remove the water;
ii) rubbing the apples with baking soda and sterilizing them by immersing them in vinegar water at a ratio of 2 to 5% by weight of vinegar for 20 to 50 minutes, then removing the water and removing the ovary;
iii) mixing cheongyang pepper, apple, cheongyang pepper fermented broth, cheongyang pepper seeds and rice koji and fermenting the primary alcohol in anaerobic conditions at 20-25° C. for 3-5 weeks;
iv) adding 5 to 40% by weight of Cheongyang red pepper seed vinegar and performing aerobic fermentation at 30 to 35° C. for 3 to 5 weeks; and
ⅴ) When the total acidity reaches 7.0 ~ 10w/v%, the method for preparing vinegar for dressing, which is a mixture of fermented red pepper vinegar and fermented liquid, which is produced by a method comprising the step of filtering the fermented liquid and aging it at 10 ~ 15℃ for 12 ~ 24 months .
5. The method of claim 4,
After mixing 60 to 80% by weight of cheongyang pepper, 5 to 15% by weight of apple, 5 to 15% by weight of cheongyang pepper seeds and 1 to 10% by weight of rice yeast in step iii), 5 to 15 of fermented cheongyang pepper based on the total weight of the mixture A method of preparing vinegar for dressing by mixing fermented red pepper vinegar and fermented liquid to further mix by weight.
The vinegar for dressing prepared according to any one of claims 1 to 5.
7. The method of claim 6,
The dressing vinegar has a sugar content of 55 to 65 Brix.
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