KR102349622B1 - Method for manufacturing functional vinegar using Stewartia Koreana Saps - Google Patents
Method for manufacturing functional vinegar using Stewartia Koreana Saps Download PDFInfo
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- KR102349622B1 KR102349622B1 KR1020200072614A KR20200072614A KR102349622B1 KR 102349622 B1 KR102349622 B1 KR 102349622B1 KR 1020200072614 A KR1020200072614 A KR 1020200072614A KR 20200072614 A KR20200072614 A KR 20200072614A KR 102349622 B1 KR102349622 B1 KR 102349622B1
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- sap
- vinegar
- tree
- seed
- brown rice
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- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- GGGUGZHBAOMSFJ-GADYQYKKSA-N taraxerol Chemical compound CC([C@@H]1CC2)(C)[C@@H](O)CC[C@]1(C)[C@@H]1[C@]2(C)C2=CC[C@@]3(C)CCC(C)(C)C[C@H]3[C@]2(C)CC1 GGGUGZHBAOMSFJ-GADYQYKKSA-N 0.000 description 1
- HYTFUKZLSYXRDX-UHFFFAOYSA-N taraxerol Natural products CC1CCCC2C3(C)CCC4(C)C5CC(C)(C)CCC5(C)C=CC4(C)C3C(O)CC12C HYTFUKZLSYXRDX-UHFFFAOYSA-N 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 108700012359 toxins Proteins 0.000 description 1
- 230000032258 transport Effects 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
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Abstract
본 발명은 노각나무 수액을 이용한 기능성 식초 제조방법에 관한 것으로, 분쇄된 현미와 누룩이 혼합된 죽에 노각나무 수액을 혼합시켜 발효시킨 식초 발효균의 씨앗인 종초를 생성시킨 후, 종초와 수액의 혼합비를 2:1로 희석한 후, 공기 중의 초산균과 결합시키는 노각수나무 수액을 이용한 기능성 식초를 제조하는 방법을 구현함으로써, 배아와 쌀겨를 갖는 현미의 영양적인 요소와 각종 비타민과 미네랄 성분 및 리놀레산과 토코페놀로 동맥경화 및 노화를 예방해주는 효능이 있다. 또한, 누룩 분말의 각종 효소를 생성 분비하고 밑술(주모)의 모체 역학을 수행하여 종초를 보다 더 용이하게 생성할 수 있다. 또한, 노각나무 수액의 포도당과 과당이 합치된 천연 설탕을 비롯한 다양한 성분과 현미 및 누룩에 포함되어 있는 여러 종류의 성분과 액체가 효모 작용에 의해 생성된 알콜 및 산도로 인해 보관 및 저장성이 떨어지는 노각수나무 수액에 함유된 미네랄과 각종 유효성분을 일상생활에서도 용이하게 섭취 가능하다. 그리고 생성된 종초에 노각수나무 수액을 첨가하여 식초의 양과 산도를 임의로 조절 가능하며, 항산화 작용 및 항독소 작용에 의한 간 기능 개선과 피부노화를 방지하고 피부질환이나 탈모 예방 등에 유용한 기능성 식초 제조가 가능한 효과가 있다.The present invention relates to a method for manufacturing a functional vinegar using the sap of a banyan tree, and after mixing the sap of the banyan tree with a porridge mixed with pulverized brown rice and yeast to produce a seed seed, which is a fermented vinegar bacterium, the mixing ratio of the seed vinegar and the sap By implementing a method of manufacturing functional vinegar using the sap of an oak tree that is combined with acetic acid bacteria in the air after diluting it 2:1, the nutritional elements of brown rice with embryos and rice bran, various vitamins and minerals, and linoleic acid Tocophenol has the effect of preventing arteriosclerosis and aging. In addition, by producing and secreting various enzymes of the yeast powder and performing the parent mechanics of the malsul (jumo), the seed seed can be more easily produced. In addition, various ingredients, including natural sugar that combines glucose and fructose in the sap of the sap, and various ingredients and liquids contained in brown rice and koji have poor storage and storage properties due to the alcohol and acidity generated by yeast action. Minerals and various active ingredients contained in the sap of the tree can be easily ingested in daily life. In addition, the amount and acidity of vinegar can be arbitrarily adjusted by adding the sap of the cypress tree to the produced seed seed, and functional vinegar that is useful for improving liver function and preventing skin aging and preventing skin diseases and hair loss by antioxidant and anti-toxin action is possible. It works.
Description
본 발명은 기능성 식초 제조 방법에 관한 것으로, 특히 노각나무 수액의 유효성분을 주정으로 발효한 노각나무 수액을 이용한 기능성 식초 제조방법에 관한 것이다.The present invention relates to a method for manufacturing functional vinegar, and more particularly, to a method for manufacturing functional vinegar using the sap of banyan tree fermented with alcohol.
일반적으로, 식초는 액상 조미료로서 사과, 포도, 귀리, 공업용 알코올, 맥주, 설탕, 쌀 등의 다양한 재료를 이용하여 2단계 공정을 거쳐 만들어진다. 이때 과일 즙이나 설탕 성분이 들어 있는 여러 종류의 액체가 효모 작용에 의해 알코올과 이산화탄소를 생성한다. 이때 생성된 알코올은 아세토산균(Acetobacter)의 작용으로 공기 중의 산소와 결합하여 초산과 물이 된다. 식초가 만들어질 때 과일이나 다른 원료의 물질에 함유되어 있던 고유의 유기산(Organic Acid)과 에스테르(Ester)는 식초의 여러 가지 맛과 향기를 낸다.In general, vinegar as a liquid seasoning is made through a two-step process using various materials such as apples, grapes, oats, industrial alcohol, beer, sugar, and rice. At this time, various liquids containing fruit juice or sugar components produce alcohol and carbon dioxide by yeast action. The alcohol produced at this time combines with oxygen in the air by the action of Acetobacter to form acetic acid and water. When vinegar is made, the unique organic acids and esters contained in fruits and other raw materials give off various flavors and aromas of vinegar.
식초는 체내대사를 촉진시키고 체질을 개선하여 질병을 예방하는 등 의약적인 효능을 갖고 있으면서 일상생활에서의 살균제 내지 세균번식억제제로써 식품을 저장하는 천연보존제로 사용되어 왔다. 또한 식용 식초에는 초산이 약 4％ 정도 들어 있어 각종 양념에는 물론, 육류나 생선, 과일, 채소를 저장하거나 절이는 데 사용된다.Vinegar has been used as a natural preservative for food storage as a disinfectant or bacterial growth inhibitor in daily life, while having medicinal effects such as promoting body metabolism and improving constitution to prevent diseases. In addition, edible vinegar contains about 4% acetic acid, so it is used for storing or pickling meat, fish, fruits, and vegetables as well as various seasonings.
식초는 사용되는 원료에 따라 쌀초, 현미초, 박초, 기타 잡곡으로 만드는 곡물초와, 적포도초 및 백포도초, 사과초, 레몬초, 매실초 등의 과실초 및 감자, 고구마, 당밀 등을 주정 발효한 원료로 한 주정초 등이 있으며, 최근에는 다양한 재료를 사용한 식초 연구가 활발히 이루어지고 있다.Vinegar is made from grain vinegar made from rice vinegar, brown rice vinegar, gourd vinegar, and other miscellaneous grains, fruit vinegar such as red grape vinegar, white grape vinegar, apple vinegar, lemon vinegar, plum vinegar, and potatoes, sweet potatoes, molasses, etc. There are alcoholic beverages made from fermented raw materials, and recently, research on vinegar using various materials has been actively conducted.
그 예로, [1] KR 공개특허공보(A) 제10-2017-0115265호(2017.10.17.)에는 황칠나무 추출액을 이용한 발효식초 및 그 제조방법이 제안되어 있으며, [2] KR, 대한민국 등록특허공보(B1) 제10-2068040호(2020.01.20.)에는 발아현민, 보이차 및 고로쇠 수액을 이용한 식초의 제조방법 및 이러한 방법으로 제조된 식초가 제안되어 있다.For example, [1] KR Patent Publication No. 10-2017-0115265 (2017.10.17.) proposes a fermented vinegar using Hwangchil tree extract and a manufacturing method thereof, [2] KR, Republic of Korea registration Patent Publication (B1) No. 10-2068040 (2020.01.20.) proposes a method for preparing vinegar using germinated sagebrush, Puer's tea, and sap of fermented soybeans, and vinegar prepared by this method.
그러나 위 특허기술 [1]은 건조한 황칠나무 칩을 85℃ 내지 95℃로 추출하여 식힌 황칠나무 추출액을 막걸리를 만들어서 사용하는 것이고, 위 특허기술 [2]는 발아현미와 보이차 및 고로쇠 수액을 혼합한 곡물고로쇠당화액을 발효액으로 하는 식초 제조 방법이 개시되어 있으나, 노각나무(Stewartia Koreana) 수액을 이용한 식초 제조 방법 기술은 아직까지 개발되지 않고 있다.However, the above patented technology [1] extracts dried hwangchil wood chips at 85°C to 95°C and uses the cooled hwangchil wood extract to make makgeolli, and the above patented technology [2] is a mixture of germinated brown rice, puer tea, and sap from broccoli. Although a method for producing vinegar using fermented saccharification liquid of grain blast furnace has been disclosed, a method for producing vinegar using sap of Stewartia Koreana has not yet been developed.
한편, 간 기능이 좋지 않은 자연인이 치료에 도움이 되었다는 방송프로그램(351회, 나는 자연인이다)이 방영된 후, 노각나무와 그 수액의 효능에 대한 관심이 집중되고 있다. 노각나무(Stewartia Koreana)는 우리나라 지리산과 가야산을 경계로 남부지방에 주로 분포하는 낙엽활엽 교목으로서 내한성 및 내음성이 강하여 그늘에서도 잘 자라지만 성장 속도가 느리고 번식이 어려워 아직 널리 보급되지 않은 실정이다. 노각나무 수액(Stewartia Koreana Saps)은 우리 인체 내에서 호흡, 소화, 대사, 배설 및 체온 조절작용을 하고 영양 성분을 녹여 산소와 무기질과 같은 영양소를 신체의 각 조직과 기관으로 운반해 주고 노폐물을 제거한다. 특히 노각나무 수액의 주요 성분인 베타시토스테롤(β-Sitosterol)은 전립선 비대증을 치료하는 원재료로 쓰고 있을 만큼 치료제로 탁월한 효능을 갖고 있다. 또한 타락세롤(Taraxerol)은 위염에 효과적인 항염증제로 염증을 억제하고 화상 및 여드름 치료와 동맥경화를 예방할 수 있는 재생능력과 면역력에 탁월하다. 그리고 캠페롤(Kaempferol)은 피로회복과 노화를 방지하는 항노화성분은 물론 유방암, 폐암, 전립선암, 대장암 세포의 증식을 억제하는 항염 작용이 있다고 알려져 있다.On the other hand, after a broadcasting program (351 times, I am a natural person) was aired that a natural person with poor liver function was helpful in the treatment, attention is focused on the efficacy of the cypress tree and its sap. Stewartia Koreana is a deciduous broad-leaved tree that is mainly distributed in the southern regions bordering Mt. Jiri and Mt. Gaya in Korea. It has strong cold resistance and sound resistance, so it grows well in the shade, but its growth rate is slow and reproduction is difficult, so it is not yet widely distributed. Stewartia Koreana Saps controls respiration, digestion, metabolism, excretion and body temperature in our body, dissolves nutrients, transports nutrients such as oxygen and minerals to each tissue and organ in the body, and removes waste products do. In particular, beta-sitosterol, a major component of the sap of banyan tree, is used as a raw material to treat benign prostatic hyperplasia. In addition, Taraxerol is an effective anti-inflammatory agent for gastritis, which suppresses inflammation, treats burns and acne, and has excellent immunity and regeneration ability to prevent arteriosclerosis. In addition, kaempferol is known to have anti-inflammatory properties that inhibit the proliferation of breast, lung, prostate, and colon cancer cells as well as anti-aging ingredients that prevent fatigue recovery and aging.
그러나 노각나무 수액은 3월말에서 5월초 이른 새벽에 채취하여 계곡물에 2시간 담궈 두었다가 음용하거나 장기간 음용을 위해서는 냉동 보관할 경우 수액의 맛과 변질이 발생할 수 있는 문제점이 있다.However, there is a problem in that the taste and deterioration of the sap may occur if the sap of the cypress tree is collected from the end of March or early May at the early dawn and soaked in valley water for 2 hours for drinking or if stored frozen for long-term drinking.
본 발명의 목적은 보다 상세하게는 분쇄된 현미와 누룩이 혼합된 죽에 노각나무 수액을 혼합하여 발효시킨 식초 발효균의 씨앗인 종초와, 상기 종초에 노각나무 수액을 희석시켜 식초를 제조하는 방법을 구현함으로써, 식초의 영양성분 및 풍미를 증진시킴과 동시에 쉽게 부패되어 저장성이 떨어지는 노각나무 수액에 함유된 미네랄과 각종 유효성분을 일상생활에서도 용이하게 섭취 가능하도록 한 노각나무 수액을 이용한 기능성 식초 제조방법을 제공한다.An object of the present invention is more specifically, a method for preparing vinegar by diluting the seed of a vinegar fermented bacterium by mixing and fermenting the sap of Nogak tree in porridge mixed with pulverized brown rice and yeast, and Functional vinegar manufacturing method using the sap of banyan tree that improves the nutritional components and flavor of vinegar and at the same time makes it possible to easily consume minerals and various active ingredients contained in sap of banyan tree, which is easily spoiled and has poor storage properties, in daily life. provides
전술한 목적을 달성하기 위한 본 발명의 특징에 의하면, 노각나무 수액을 이용한 기능성 식초 제조 방법에 있어서, 세정된 현미(100) 10Kg을 가마솥에서 80분간 쪄서 술밥으로 만든 후 냉각하여 절구통에서 분쇄시키는 제1 단계(S100)와; 상기 분쇄된 현미 술밥에 누룩분말(200) 2.4Kg과 노각나무 수액(300) 20ℓ를 혼합시켜 죽으로 만든 후, 소독된 투명용기(500)에 옮겨 담아 입구를 한지 또는 삼베로 덮어 고무줄로 고정시켜 24시간 동안 항온항습상태에서 1차 술덧을 생성시키는 제2 단계(S200)와; 상기 제2 단계의 생성된 1차 술덧을 2시간마다 저어주면서 항온항습상태로 36시간 동안 더 유지시킨 후, 상기 술덧의 알콜도수와 당도를 측정하면서 노각나무 수액(300)의 첨가량을 조절하여 2차 술덧을 생성시키는 제3 단계(S300)와; 상기 제3 단계의 2차 술덧을 항온항습상태에서 2~3주 동안 더 유지시킨 후, 가는체로 걸러서 알콜도수 6~7°및 산도 4~5%의 식초 발효균의 씨앗인 종초(400)를 생성시키는 제4 단계(S400)와; 상기 제4 단계에서 생성된 종초(400)와 노각나무 수액(300)의 혼합비를 2:1로 희석한 후, 투명용기에 담아 입구는 한지 또는 삼베를 사용하여 이중으로 덮어 고무줄로 고정시킨 다음 온도 12~30℃에서 3~6개월간 유지시켜주는 제5 단계(S500)가 포함되는 것을 특징으로 하는 노각나무 수액을 이용한 기능성 식초 제조방법을 제공한다.According to the feature of the present invention for achieving the above object, in the functional vinegar manufacturing method using the sap of the cypress tree, 10Kg of washed brown rice (100) is steamed in a cauldron for 80 minutes to make sake, and then cooled and crushed in a mortar. Step 1 (S100) and; After making porridge by mixing 2.4Kg of yeast powder (200) and 20ℓ of cypress sap (300) with the pulverized brown rice sake, transfer it to a sterilized transparent container (500), cover the entrance with Korean paper or burlap, and fix it with a rubber band. A second step (S200) of generating the first malot in a constant temperature and humidity state for 24 hours; After stirring the first malt produced in the second step every 2 hours and maintaining it in a constant temperature and humidity state for a further 36 hours, the alcohol content and sugar content of the malt are measured and the amount of addition of the sap 300 is adjusted. A third step (S300) of generating a secondary suldeot; After maintaining the secondary malt of the third step in a constant temperature and humidity state for 2 to 3 weeks, the seeds of vinegar fermented bacteria having an alcohol content of 6 to 7 ° and an acidity of 4 to 5% are filtered through a fine sieve (400). a fourth step of generating (S400); After diluting the mixing ratio of the seedling 400 and the sap 300 of the cypress tree sap 300 produced in the fourth step to 2:1, put it in a transparent container, and the entrance is double covered using Korean paper or burlap and fixed with a rubber band, then the temperature It provides a method for producing a functional vinegar using the sap of an oak tree, characterized in that it includes a fifth step (S500) of maintaining it at 12-30° C. for 3 to 6 months.
본 발명의 또 다른 실시 예에 의하면, 상기 제4 단계에서 종초(400)에 초막이 형성되면 공기가 스며들 수 있도록 상기 종초가 담긴 투명용기를 흔들어 주거나 스틱으로 휘저어 주는 것을 특징으로 한다.According to another embodiment of the present invention, when a sheath is formed in the seed candle 400 in the fourth step, it is characterized in that the transparent container containing the seed candle is shaken or stirred with a stick so that air can permeate.
본 발명의 또 다른 실시 예에 의하면, 상기 제2 단계 내지 제4 단계의 항온항습상태는, 온도 30℃ 내지 35℃, 습도 60% 내지 70%에서 빛은 차단되고 공기가 잘 통하는 공간에 항온항습기가 포함되는 것을 특징으로 한다.According to another embodiment of the present invention, in the constant temperature and humidity conditions of the second to fourth steps, the light is blocked at a temperature of 30°C to 35°C and a humidity of 60% to 70% and a constant temperature and humidity is installed in a well-ventilated space. It is characterized in that it is included.
본 발명의 바람직한 실시 예에 따른 노각나무 수액을 이용한 기능성 식초 제조방법은 다음과 같은 효과가 있다.The method for producing a functional vinegar using the sap of an oak tree according to a preferred embodiment of the present invention has the following effects.
(1) 본 발명은, 배아와 쌀겨를 갖는 현미의 영양적인 요소와 각종 비타민과 미네랄 성분 및 리놀레산과 토코페놀이 풍부해 동맥경화 및 노화를 예방해주는 효능이 있다.(1) The present invention has the effect of preventing arteriosclerosis and aging because it is rich in nutritional elements, various vitamins and minerals, linoleic acid, and tocophenol of brown rice having embryo and rice bran.
(2) 본 발명은, 누룩 분말의 사상균과 효모 및 기타 균류 번식으로 각종 효소를 생성 분비하고 밑술(주모)의 모체 역학을 수행하여 종초를 보다 더 용이하게 생성할 수 있다.(2) The present invention can produce and secrete various enzymes by breeding filamentous fungi and yeast and other fungi of the yeast powder, and perform the maternal mechanics of the malsul (jumo) to more easily produce the seed seed.
(3) 본 발명은, 노각나무 수액의 포도당과 과당이 합치된 천연 설탕을 비롯한 다양한 성분과 현미 및 누룩에 포함되어 있는 여러 종류의 성분과 액체가 효모 작용에 의해 생성된 알코올로 인해 저장성이 떨어지는 항산화 기능을 갖는 노각수나무 수액을 장기간 저장하여 복용할 수 있다.(3) In the present invention, various components, including natural sugar in which glucose and fructose are combined with the sap of banyan tree, and various components and liquids contained in brown rice and koji have low storage properties due to alcohol produced by yeast action It is possible to store and take the sap of the cypress tree, which has an antioxidant function, for a long time.
(4) 본 발명은, 식초의 영양성분 및 풍미를 증진시킴과 동시에 쉽게 부패되어 저장성이 떨어지는 노각나무 수액에 함유된 미네랄과 각종 유효성분을 일상생활에서도 용이하게 섭취 가능하다. (4) The present invention improves the nutritional components and flavor of vinegar, and at the same time, it is possible to easily ingest the minerals and various active ingredients contained in the sap of an oak tree, which is easily spoiled and has poor storage properties, even in daily life.
(5) 본 발명은, 생성된 종초에 노각수나무 수액을 첨가하여 식초의 양과 산도를 임의로 조절 가능하며, 항산화 작용 및 항독소 작용에 의한 간 기능 개선과 피부노화를 방지하고 피부질환이나 탈모 예방 등에 유용한 기능성 식초 제조가 가능한 효과가 있다.(5) In the present invention, the amount and acidity of vinegar can be arbitrarily adjusted by adding the sap of cypress tree to the produced seed seed, and it improves liver function and prevents skin aging by antioxidant and anti-toxin action, and prevents skin diseases or hair loss, etc. It has the effect that it is possible to manufacture useful functional vinegar.
도 1은 종래의 식초 제조 방법을 나타낸 도면
도 2는 본 발명의 바람직한 실시 예에 따른 노각나무 수액을 이용한 기능성 식초 제조방법에 대한 플로워 챠트1 is a view showing a conventional method for preparing vinegar
Figure 2 is a flow chart for a method for manufacturing a functional vinegar using the sap of a cypress tree according to a preferred embodiment of the present invention;
이하, 본 발명의 바람직한 실시 예를 첨부된 도면들을 참조하여 상세히 설명한다. 우선 각 도면의 구성요소들에 참조부호를 부가함에 있어서, 동일한 구성요소들에 대해서는 비록 다른 도면상에 표시되더라도 가능한 한 동일한 부호를 가지도록 하고 있음에 유의해야 하며 비록 종래기술과 동일한 부호가 표시되더라도 종래기술은 그 자체로 해석하여야 한다. 또한, 본 발명을 설명함에 있어서, 관련된 공지 구성 또는 기능에 대한 구체적인 설명이 본 발명의 요지를 흐릴 수 있다고 판단되는 경우에는 그 상세한 설명은 생략한다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. First of all, in adding reference numerals to the components of each drawing, it should be noted that the same components are given the same numerals as much as possible even though they are shown in different drawings, and even though the same numerals as in the prior art are displayed. The prior art should be interpreted as such. In addition, in describing the present invention, if it is determined that a detailed description of a related known configuration or function may obscure the gist of the present invention, the detailed description thereof will be omitted.
도 2를 참조하여, 본 발명의 바람직한 실시 예에 따른 노각나무 수액을 이용한 기능성 식초 제조방법에 대한 핵심 기술적 구성은, 현미(100)와 누룩분말(200), 노각나무 수액(300), 종초(400), 투명용기(500)로 이루어진다.Referring to Figure 2, the core technical configuration of the functional vinegar manufacturing method using the sap of the cypress tree according to a preferred embodiment of the present invention is brown rice 100 and yeast powder 200, sap of cypress tree sap 300, seed vinegar ( 400), and a transparent container 500.
[실시 예-1] 노각나무 수액의 성분[Example-1] Components of the sap of cypress tree
먼저, 본 발명의 실시 예에 앞서서 노각나무 수액(Stewartia Koreana Saps)의 성질과 유리당, 무기물, 아미노산의 함량에 대하여 상세하게 설명한다.First, prior to the embodiment of the present invention, the properties of the sap (Stewartia Koreana Saps) and the content of free sugars, minerals, and amino acids will be described in detail.
(1) 수액의 성질(1) Characteristics of the sap
노각나무 수액의 성질은, 먼저 J. Agriculture & Life Sciences 36(2) : 9~5 June (2002)에 의하면 노각나무 수액(Stewartia Koreana Saps)의 pH는 6.3이고, 비중(Specific)은 1,004 및 당도(Degrees Brix)는 0.1 "Brix"이며, 수분(Moisture)은 97.3%, 회분(Ash)은 0.01%, 조단백질(Crude Protein)은 0.08%로 각각 보고되었다. 또한 Chung et al. (1995)에 의하면 다래덩쿨 수액의 pH는 5.8, 당도는 0.1 "Brix", 조단백질은 0.07%이며, 고로쇠나무 및 당단풍나무 수액의 pH는 6.3 내지 6.5로 보고하였다. 그리고 Yoon et al.(1992)은 당도에 있어 자작나무 수액은 1.5 "Brix", 고로쇠나무 수액은 1.8 "Brix", 당단풍나무 수액은 2.0 "Brix"로 보고하였다.According to J. Agriculture & Life Sciences 36(2): 9-5 June (2002), the pH of the sap of the cypress tree sap is 6.3, and the specific gravity (Specific) is 1,004 and the sugar content (Degrees Brix) was 0.1 "Brix", moisture (Moisture) was reported as 97.3%, ash (Ash) was 0.01%, and crude protein was 0.08%, respectively. See also Chung et al. (1995) reported that the pH of Actinidia sap was 5.8, the sugar content was 0.1 "Brix", and the crude protein was 0.07%, and the pH of the sap of sycamore cypress and sugar maple was reported to be 6.3 to 6.5. And Yoon et al. (1992) reported that the sugar content was 1.5 "Brix" for birch sap, 1.8 "Brix" for sap from sap of sap from sap of sap from sap of sap of mulberry tree, and 2.0 "Brix" for sap from maple tree.
이러한 노각나무 수액의 성질은 다래덩쿨과 고로쇠나무 및 자작나무 수액의 성질과 매우 유사하여 건강음료나 발효식품의 가공에 아무런 문제가 없다는 것이다.The properties of this sap of banyan tree are very similar to those of sap of sap of sap from sap of oleifera, fermented soybeans, and birch, so there is no problem in the processing of health drinks or fermented foods.
(2) 유리당의 함량(2) content of free sugar
노각나무 수액의 유리당 함량은, 먼저 J. Agriculture & Life Sciences 36(2) : 9~5 June (2002)에 의하면 노각나무 수액의 포도당(Glucose)은 125.4㎎/100㎖, 과당(Fructose)은 113.8㎎/100㎖, 자당(Sucrose)과 맥아당(Maltose)은 미량으로 검출된 것으로 보고되었다. 또한 Chung et. al., (1995)은 고로쇠나무와 당단풍나무 수액 등에서는 Glucose과 Fructose이 거의 없거나 극미량 함유된 것으로 보고하였으며, Peterlunger et al. (1990)과 Clark et al. (1986)은 양다래덩쿨 수액에서 포도당(Glucose)과 과당(Fructose)이 주요 당이라고 보고하였다. 그리고 다른 보고서에 의하면, 자당(Sucrose)과 맥아당(Maltose)은 당단풍나무 수액 이외에는 검출되지 않는다고 보고되어 있다. According to J. Agriculture & Life Sciences 36(2): 9-5 June (2002), the content of free sugar in the sap of the sap of the sap of the sap of the sap of the cypress tree is 125.4 mg/100 ml, and the fructose is 113.8. It was reported that ㎎/100㎖, sucrose and maltose were detected in trace amounts. See also Chung et. al., (1995) reported that Glucose and Fructose were almost absent or contained in very trace amounts in the sap of sap from sap of sap of sap of sap of sap of sap of sap of sap of sap of sap of sap of sap of sap of sap of sap of sap of sap of sap of sap of sap of sap of sap of fermented soybeans, Peterlunger et al. (1990) and Clark et al. (1986) reported that glucose and fructose were the main sugars in the sap of saplings. And, according to another report, it is reported that sucrose and maltose are not detected except for sugar maple sap.
특히, 노각나무 수액의 유리당 함량 중에서 포도당 125.4㎎/100㎖과 과당 113.8㎎/100㎖이 다량으로 검출된 것은 매우 흥미로운 결과이며, 이는 포도당과 과당이 합치되어 설탕이 되는 것이므로 가공설탕을 대체할 수 있어 천연음료를 비롯한 건강음료, 막걸리, 식초 등의 다양한 발효식품의 개발이 가능함을 보여주고 있다.In particular, it is a very interesting result that large amounts of glucose 125.4mg/100ml and fructose 113.8mg/100ml were detected in the free sugar content of the sap of cypress tree sap. This is because glucose and fructose combine to form sugar. This shows that it is possible to develop various fermented foods such as natural drinks, health drinks, makgeolli, and vinegar.
(3) 무기물 함량(3) mineral content
노각나무 수액의 무기물 함량은, J. Agriculture & Life Sciences 36(2) : 9~5 June (2002)에 의하면 수액에서 분석된 무기물 중에서 망간, 알루미늄을 제외한 모든 무기물에서 그 함량이 높았으며, 나트륨은 26.1㎎/ℓ, 칼슘 13.7㎎/ℓ, 망간 0.6㎎/ℓ, 알루미늄 56.1㎎/ℓ, 철분 5.7㎎/ℓ, 아연 1.9㎎/ℓ, 마그네슘 5.6㎎/ℓ, 칼륨 21.4㎎/ℓ, 인 6.2㎎/ℓ로 보고되었다. 또한 Chung et. al., (1995, 1996)은 고로쇠 주요 무기물 중 칼슘은 53.2~98.6㎎/ℓ 내외라 보고했다.According to J. Agriculture & Life Sciences 36(2): 9~5 June (2002), the content of minerals in the sap of banyan tree was high in all minerals except manganese and aluminum among the minerals analyzed in the sap, and sodium was 26.1 mg/L, calcium 13.7 mg/L, manganese 0.6 mg/L, aluminum 56.1 mg/L, iron 5.7 mg/L, zinc 1.9 mg/L, magnesium 5.6 mg/L, potassium 21.4 mg/L, phosphorus 6.2 mg /L was reported. See also Chung et. al., (1995, 1996) reported that calcium among the major minerals in broiled rice was around 53.2~98.6mg/L.
이와 같이, 노각나무 수액에서의 칼슘 성분이 13.7㎎/ℓ으로 검출된 것은, ‘동의보감과 본초강목의 한의학에서 골이수(骨利樹)라 불리어지는 고로쇠 나무 수액이 갱년기 여성의 골다공증 예방과 신경통, 고혈압, 중풍과 관절염 및 심신을 안정시키는 작용 등에 효과가 있다.’라는 칼슘의 성분을 많이 포함하고 있기 때문에 건강음료나 발효식품의 개발이 가능함을 보여주고 있다.As described above, the calcium component in the sap of the cypress tree was detected as 13.7 mg/ℓ, indicating that the sap of the sap of the gorse tree called 'bone yisu (骨利樹) in the oriental medicine of Donguibogam and Bonchogangmok was used for the prevention of osteoporosis in menopausal women, neuralgia, and It is effective for high blood pressure, stroke and arthritis, as well as stabilizing the mind and body.' Because it contains a lot of calcium, it shows that it is possible to develop health drinks and fermented foods.
(4) 구성 아미노산 함량(4) constituent amino acid content
노각나무 수액의 구성 아마노산의 함량은, J. Agriculture & Life Sciences 36(2) : 9~5 June (2002)에 의하면, 노각나무 수액에서는 6종의 아미노산이 검출되었다. 즉 단백질이 가수 분해될 때 생기는 아미노산인 아스파르트산(Aspartic Acid)은 1.5㎎/100㎖, 가장 흔한 단백질을 가수분해하여 얻는 아미노산인 세린(Serin)은 0.5㎎/100㎖, 단백질의 가수분해 산물로 상당량 존재하는 아미노산인 글루탐산(Glutamic Acid)은 1.7㎎/100㎖, 황(S)을 함유하는 아미노산 결정체인 시스틴(Cystin)은 3.1㎎/100㎖, 단백질의 가수분해로 얻어지는 아미노산의 하나인 발린(Valine)은 0.3㎎/100㎖, 단백질을 가수분해하여 얻어지는 혼합물에 존재하는 아미노산인 페닐알라닌(Phenylalanine)은 0.2㎎/100㎖으로 전체 7.3㎎/100㎖이 포함되어 있다고 보고되었다. 또한, Chung et. al., (1995)은 총 18종의 구성 아미노산 중에서 자작나무 수액에서는 단백질의 구성 성분인 알라닌(Alanine) 및 Valine, 거제수나무 및 물박달나무 수액에서는 Glutamic Acid 및 단백질의 가수분해에 의해 얻은 혼합물의 무게 중 1~6％를 차지하는 아미노산인 티로신(Tyrosine)이 검출되었다고 보고하였다.According to J. Agriculture & Life Sciences 36(2): 9~5 June (2002), 6 types of amino acids were detected in the sap of cypress tree. That is, aspartic acid, an amino acid produced when protein is hydrolyzed, is 1.5 mg/100 ml, and serine, the most common amino acid obtained by hydrolyzing proteins, is 0.5 mg/100 ml, a hydrolysis product of protein. Glutamic Acid, an amino acid present in a significant amount, is 1.7 mg/100 ml, Cystin, an amino acid crystal containing sulfur (S), is 3.1 mg/100 ml, and valine, one of the amino acids obtained by protein hydrolysis ( Valine) is 0.3 mg/100 ml, and phenylalanine, an amino acid present in a mixture obtained by hydrolyzing protein, is 0.2 mg/100 ml, and it has been reported that the total amount of 7.3 mg/100 ml is included. Also, Chung et. al., (1995) showed that among a total of 18 constituent amino acids, alanine and valine, which are components of proteins in birch sap, and Glutamic Acid and protein in the sap of Geoje and Birch trees, were obtained by hydrolysis of a mixture obtained by hydrolysis. It was reported that tyrosine, an amino acid that accounts for 1 to 6% of the weight, was detected.
이들 구성 아미노산 중에서 가장 함량이 높은 동물의 체내에서 합성되는 비필수 아미노산은 시스틴(Cystin)이다. 시스틴은 인체 내의 단백질을 만드는 중요한 요소의 하나로 항산화 작용 및 항독소 작용을 하여 간 기능 개선 및 피부노화를 방지하고 피부질환이나 탈모 예방 등에 유용한 아미노산이다.Among these constituent amino acids, the non-essential amino acid synthesized in the body of animals with the highest content is cystin. Cystine is one of the important elements for making protein in the human body. It is an amino acid useful for improving liver function and preventing skin aging and preventing skin diseases and hair loss by acting as an antioxidant and anti-toxin.
[실시 예-2] 노각나무 수액 식초 제조방법[Example-2] Preparation method of sap vinegar of cypress tree
이하, 본 발명의 실시 예에서는 앞서 분석된 노각나무 수액(Stewartia Koreana Saps)의 성질과 유리당, 무기물, 아미노산의 함량에 기초하여 식초를 제조하는 방법에 대하여 상세하게 설명한다.Hereinafter, in an embodiment of the present invention, a method for preparing vinegar based on the properties of Stewartia Koreana Saps analyzed above and the content of free sugars, minerals, and amino acids will be described in detail.
먼저, 세정된 현미(100) 10Kg을 가마솥에서 80분간 쪄서 술밥으로 만든 후 냉각하여 절구통에서 분쇄시키는 제1 단계(S100)를 갖는다.First, 10 kg of washed brown rice (100) is steamed in a cauldron for 80 minutes to make sake rice, and then cooled and crushed in a mortar (S100).
여기서, 상기 현미(100)는 백미와 달리 배아와 쌀겨 층이 붙어 있기 때문에 영양적으로 매우 뛰어나다. 현미(100)를 꾸준히 섭취하면 몸속에 있는 독소를 배출시키고 특히, 현미에 들어 있는 각종 비타민과 미네랄 성분이 탄력 있고 고운피부를 만드는데 도움이 된다. 또한, 현미(100)의 쌀겨층과 배아에는 리놀레산과 토코페놀이 풍부해 동맥경화 및 노화를 예방해주는 효능이 있다.Here, the brown rice 100 is nutritionally excellent because, unlike white rice, an embryo and a rice bran layer are attached. If you consume brown rice (100) regularly, you will discharge toxins from the body and, in particular, various vitamins and minerals contained in brown rice will help to make your skin elastic and fair. In addition, the rice bran layer and embryo of brown rice 100 are rich in linoleic acid and tocophenol, which has the effect of preventing arteriosclerosis and aging.
다음은, 상기 분쇄된 현미 술밥에 누룩분말(200) 2.4Kg과 노각나무 수액(300) 20ℓ를 혼합시켜 죽으로 만든 후, 소독된 투명용기(500)에 옮겨 담아 입구를 한지 또는 삼베로 덮어 고무줄로 고정시켜 24시간 동안 항온항습상태에서 1차 술덧을 생성시키는 제2 단계(S200)를 갖는다.Next, after mixing 2.4Kg of yeast powder (200) and 20ℓ of sap (300) from the sap of cypress tree in the pulverized brown rice porridge, transfer it to a sterilized transparent container (500) and cover the entrance with Korean paper or burlap with a rubber band It has a second step (S200) of fixing to create a primary malot in a constant temperature and humidity state for 24 hours.
여기서, 또한 상기 누룩분말(200)은 날곡류 자체가 함유하고 있는 효소와 거미줄곰팡이인 리조프스속(Rhizopus Sp), 아스페루기루스(Aspergillus), 아부시디아속, 털곰팡이인 무코올속 등의 사상균과 효모 및 기타 균류가 번식하여 각종 효소를 생성 분비하고 있는 국의 일종이며, 많은 야생효모를 지니고 있으므로 밑술(주모)의 모체 역학을 겸한 발효제의 일종이다. 또한 상기 노각수나무 수액(300)은 3월~5월에 채취된 수액을 사용하며, 앞서 성분 분석에서 보는 바와 같이 pH는 6.3이고, 비중은 1,004 및 당도는 0.1 "Brix"이며, 수분은 97.3%, 회분은 0.01%, 조단백질은 0.08%로서, 다래덩쿨과 고로쇠나무 및 자작나무 수액의 성질과 매우 유사하여 건강음료나 발효식품의 가공에 아무런 문제가 없다. 또한 노각나무 수액(300)의 무기물 함량 분석에서도 포도당 125.4㎎/100㎖과 과당 113.8㎎/100㎖이 다량으로 함유되어 있기 때문에 각종 주정이나 식초 제조에 따른 가공설탕을 대체할 수 있다. 그리고 노각나무 수액(300)의 구성 아미노산 성분 중에서 가장 함량이 높은 것은 동물의 체내에서 합성되는 비필수 아미노산인 시스틴이며, 시스틴은 인체 내의 단백질을 만드는 중요한 요소의 하나로 항산화 작용 및 항독소 작용을 하여 간 기능 개선 및 피부노화를 방지하고 피부질환이나 탈모 예방 등에 유용하다.Here, the yeast powder 200 also contains enzymes contained in raw grains themselves and filamentous fungi such as Rhizopus Sp, Aspergillus, Abusidia, and hairy molds of the genus Rhizopus. It is a kind of soup that produces and secretes various enzymes through the propagation of yeast and other fungi, and it is a kind of fermenting agent that serves as the parental dynamics of malt liquor (jumo) because it has a lot of wild yeast. In addition, the sap of the cypress tree sap 300 uses the sap collected from March to May, and as shown in the component analysis above, the pH is 6.3, the specific gravity is 1,004 and the sugar content is 0.1 "Brix", and the moisture is 97.3 %, ash content is 0.01%, and crude protein content is 0.08%, so it is very similar to the properties of sap from Actinaceae, Birch and birch trees, so there is no problem in the processing of health drinks or fermented foods. In addition, in the analysis of the mineral content of the sap of the cypress tree sap 300, since glucose 125.4 mg/100 ml and fructose 113.8 mg/100 ml are contained in large amounts, it can be substituted for processed sugar according to the manufacture of various alcoholic beverages or vinegar. And the highest content among the amino acid components of the sap of the cypress tree sap 300 is cystine, a non-essential amino acid synthesized in the body of an animal, and cystine is one of the important elements for making proteins in the human body, and acts as an antioxidant and anti-toxin for liver function. It is useful for improving and preventing skin aging and preventing skin diseases and hair loss.
따라서 본 발명의 실시 예에서는 상기 현미(100)를 가마솥에서 찐 후 냉각하여 절구통에서 분쇄시키는 것은, 현미(100)에 붙어있는 배아와 쌀겨 층이 현미와 충분히 배합되도록 하여 술밥을 짓는 것이다. 또한 누룩분말(200)을 사용하는 것은, 술밥에 누룩분말(200)이 잘 섞이도록 하여 1차 술덧을 생성시키기 위한 효모작용 및 발효를 촉진하는데 그 특징이 있다.Therefore, in an embodiment of the present invention, after steaming the brown rice 100 in a cauldron, cooling it and grinding it in a mortar, the embryo and the rice bran layer attached to the brown rice 100 are sufficiently blended with the brown rice to make sake. In addition, the use of the yeast powder 200 is characterized in that the yeast powder 200 is well mixed with the sake to promote yeast action and fermentation to generate the first malt.
또한, 상기 제2 단계의 생성된 1차 술덧을 2시간마다 저어주면서 항온항습상태로 36시간 동안 더 유지시킨 후, 상기 술덧의 알콜도수와 당도를 측정하면서 노각나무 수액(300)의 첨가량을 조절하여 2차 술덧을 생성시키는 제3 단계(S300)를 갖는다.In addition, after maintaining the first malt produced in the second step in a constant temperature and humidity state for a further 36 hours while stirring every 2 hours, the alcohol content and sugar content of the malt were measured and the amount of addition of sap 300 It has a third step (S300) of adjusting to create a secondary suldeot.
여기서, 본 발명의 실시 예에 따른 상기 제3 단계의 노각나무 수액(300)은 앞서 기술된 바와 같이, 노각나무 수액의 유리당 함량 중에서 포도당 125.4㎎/100㎖과 과당 113.8㎎/100㎖이 다량으로 함유되어 있어, 상기 2차 술덧의 알콜도수와 당도를 조절할 수 있는 특징이 있다.Here, as described above, in the sap 300 of the banyan tree in the third step according to an embodiment of the present invention, 125.4 mg/100 ml of glucose and 113.8 mg/100 ml of fructose in the free sugar content of the sap of the banyan tree are large amounts. It has a feature that can control the alcohol content and sugar content of the second suldeot.
또한, 상기 제3 단계의 2차 술덧을 항온항습상태에서 2~3주 동안 더 유지시킨 후, 가는체로 걸러서 알콜도수 6~7°및 산도 4~5%의 식초 발효균의 씨앗인 종초(400)를 생성시키는 제4 단계(S400)를 갖는다.In addition, after maintaining the secondary malt of the third step in a constant temperature and humidity state for 2 to 3 weeks, it is filtered through a fine sieve, ) has a fourth step (S400) of generating.
여기서, 본 발명의 실시 예에 따른 상기 종초(400)는 초산발효를 촉진시키기 위한 식초 발효균의 씨앗으로 알콜도수 6°이상 및 산도가 4% 이상이면 된다. 또한 상기 종초(400)는 상기 분쇄된 현미(100)와 누룩분말(200) 및 노각수나무 수액(300)을 혼합하여 발효시킨 천연발효식초균으로서 시중에서 판매되는 살균된 식초발효균과는 색깔에 현저한 차이가 있으며, 초산발효를 방해하는 다른 발효로 인해 잡맛이 생기거나 초산발효가 실패되는 것을 막아 준다. 또한 상기 종초(400)에는 무기질과 미네랄이 많이 포함되어 있을 뿐만 아니라, 아세토산균 외에 다양한 유기산과 에스테르가 포함되어 있어 신맛이 한층 더 고급스럽고 그윽한 향기까지 더할 수 있는 독특한 특징이 있다.Here, the seed seed 400 according to an embodiment of the present invention is a seed of fermented vinegar for promoting acetic acid fermentation, and the alcohol content is 6° or more and the acidity is 4% or more. In addition, the seed vinegar 400 is a natural fermented vinegar bacterium fermented by mixing the pulverized brown rice 100, yeast powder 200, and sap 300 of the old oak tree, and is different from sterilized vinegar fermented bacteria sold in the market in color. There is a remarkable difference, and it prevents miscellaneous taste or the failure of acetic acid fermentation due to other fermentations that interfere with acetic acid fermentation. In addition, the seed seed 400 contains a lot of minerals and minerals, as well as various organic acids and esters in addition to acetoacids, so it has a unique feature that can add a more luxurious and mellow flavor to the sour taste.
또한, 본 발명의 실시 예 따른 상기 제4 단계에서 종초(400)에 초막이 형성되면 공기가 스며들 수 있도록 형성된 초막을 깨기 위해 상기 종초(400)가 담긴 투명용기(500)를 흔들어 주거나 스틱으로 휘저어 주는 것을 더 포함한다.In addition, in the fourth step according to an embodiment of the present invention, when a sheath is formed in the seed sheath 400, shake the transparent container 500 containing the seed sheath 400 or use a stick to break the sheath formed so that air can permeate it. Including more stirring.
한편, 본 발명의 실시 예에 따른 상기 제4 단계의 산도 검사 방법은 비이커와 스포이드 및 매스실린더를 갖는 기구와 정제수와 페놀프탈레인 및 수산화나트륨 용액으로 간단하게 검사가 가능하다.On the other hand, the acidity test method of the fourth step according to an embodiment of the present invention can be easily tested with an instrument having a beaker, a dropper, and a mass cylinder, purified water, phenolphthalein, and sodium hydroxide solution.
마지막으로, 상기 제4 단계에서 생성된 종초(400)와 노각나무 수액(300)의 혼합비를 2:1로 희석한 후, 투명용기(500)에 담아 입구는 한지 또는 삼베를 사용하여 이중으로 덮어 고무줄로 고정시킨 다음 온도 12~30℃에서 3~6개월간 유지시켜주는 제5 단계(S500)가 포함된다.Finally, after diluting the mixing ratio of the seedling 400 and the sap 300 of the cypress tree sap 300 produced in the fourth step to 2:1, it is placed in a transparent container 500 and the entrance is double covered using Korean paper or burlap. A fifth step (S500) of fixing with a rubber band and then maintaining at a temperature of 12 to 30 ° C for 3 to 6 months is included.
여기서 노각나무 수액(300)과 현미 및 누룩의 여러 성분이 들어 있는 액체가 아세토박터(Acetobacter)의 작용으로 공기 중의 초산균과 결합하여 식초가 생성되기 때문에 노각나무 수액을 더 첨가하더라도 식초는 변질되지 않고 식초의 양과 산도를 임의로 조절할 수 있는 기능성 식초 제조가 가능한 특징이 있다.Here, the sap 300 and the liquid containing various components of brown rice and yeast combine with acetic acid bacteria in the air under the action of Acetobacter to produce vinegar, so even if you add more sap, the vinegar does not change. It has the characteristic that it is possible to manufacture functional vinegar that can arbitrarily control the amount and acidity of vinegar.
한편, 본 발명의 실시 예 따른 상기 제2 단계 내지 제4 단계의 항온항습상태는, 온도 30℃~35℃, 습도 60%~70%이며, 빛은 차단되고 공기가 잘 통하는 공간에 항온항습기가 설치되는 것이 포함될 수 있다.On the other hand, the constant temperature and humidity conditions of the second to fourth steps according to an embodiment of the present invention are a temperature of 30 ° C. to 35 ° C., and a humidity of 60% to 70%, and a constant temperature and humidity is installed in a space where light is blocked and air is well passed. Installation may be included.
이하, 본 발명의 바람직한 실시 예에 따른 노각나무 수액을 이용한 기능성 식초 제조방법에 대한 작용효과를 상세하게 설명한다.Hereinafter, the effect of the functional vinegar manufacturing method using the sap of the banyan tree according to a preferred embodiment of the present invention will be described in detail.
본 발명은 분쇄된 현미(100)와 누룩분말(200)이 혼합된 죽에 노각나무 수액(300)을 혼합시켜 발효시킨 식초 발효균의 씨앗인 종초(400)를 생성시키며, 상기 생성된 종초(400)와 노각나무 수액(300)의 혼합비를 2:1로 다시 희석한 후, 공기 중의 초산균과 결합시키는 노각수나무 수액(300)을 이용한 기능성 식초를 제조하는 방법을 구현함으로써, 배아와 쌀겨를 갖는 분쇄된 현미(100)의 영양적인 요소와 각종 비타민과 미네랄 성분 및 리놀레산과 토코페놀로 동맥경화 및 노화를 예방해주는 효능이 있다. 또한, 누룩 분말(200)의 각종 효소를 생성 분비하고 밑술(주모)의 모체 역학을 수행하여 종초(400)를 보다 더 용이하게 생성할 수 있다. 또한, 노각나무 수액(300)의 포도당과 과당이 합치된 천연 설탕을 비롯한 다양한 성분과 현미 및 누룩에 포함되어 있는 여러 종류의 성분과 액체가 효모 작용에 의해 생성된 알콜 및 산도로 인해 보관 및 저장성이 떨어지는 노각수나무 수액(300)에 함유된 미네랄과 각종 유효성분을 일상생활에서도 용이하게 섭취가 가능하다. 그리고 생성된 종초(400)에 노각수나무 수액(300)을 첨가하여 식초의 양과 산도를 임의로 조절 가능한 독특한 특징이 있다.The present invention produces a seed seed (400), which is a seed of a vinegar fermented bacteria, fermented by mixing the sap (300) of the banyan tree in porridge in which the pulverized brown rice (100) and the yeast powder (200) are mixed, and the produced seed seed (400) ) and by implementing a method of manufacturing a functional vinegar using the sap 300 of the cypress tree sap 300, which is again diluted to 2:1, and then combined with acetic acid bacteria in the air, having embryos and rice bran The nutritional elements of pulverized brown rice (100), various vitamins and minerals, and linoleic acid and tocophenol have the effect of preventing arteriosclerosis and aging. In addition, it is possible to produce and secrete various enzymes of the yeast powder 200 and perform the maternal mechanics of the malsul (jumo) to create the seed seed 400 more easily. In addition, various components, including natural sugar in which glucose and fructose are combined in the sap of the cypress tree sap 300, and various components and liquids contained in brown rice and koji are stored and stored due to the alcohol and acidity generated by the yeast action. It is possible to easily ingest the minerals and various active ingredients contained in the falling sap 300 of the old oak tree in daily life. And there is a unique feature of being able to arbitrarily control the amount and acidity of vinegar by adding the sap 300 of cypress tree to the generated seed plant 400 .
이상의 설명은 본 발명의 기술 사상을 예시적으로 설명한 것에 불과한 것으로서, 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자라면 본 발명의 본질적인 특성에서 벗어나지 않는 범위에서 다양한 수정 및 변형이 가능할 것이다. 따라서 본 발명에 개시된 실시 예는 본 발명의 기술 사상을 한정하기 위한 것이 아니라 설명하기 위한 것이고, 이러한 실시 예에 의하여 본 발명의 기술 사상의 범위가 한정되는 것은 아니다. 본 발명의 보호 범위는 아래 청구범위에 의하여 해석되어야 하며, 그와 동등한 범위 내에 있는 모든 기술 사상은 본 발명의 권리 범위에 포함되는 것으로 해석되어야 할 것이다.The above description is merely illustrative of the technical spirit of the present invention, and various modifications and variations will be possible without departing from the essential characteristics of the present invention by those skilled in the art to which the present invention pertains. Therefore, the embodiments disclosed in the present invention are not intended to limit the technical spirit of the present invention, but to explain, and the scope of the technical spirit of the present invention is not limited by these embodiments. The protection scope of the present invention should be construed by the claims below, and all technical ideas within the scope equivalent thereto should be construed as being included in the scope of the present invention.
100 : 현미 200 : 누룩분말
300 : 노각나무 수액 400 : 종초
500 : 투명용기 100: brown rice 200: yeast powder
300: juniper sap 400: seedling
500: transparent container
Claims (6)
세정된 현미(100) 10Kg을 가마솥에서 80분간 쪄서 술밥으로 만든 후 냉각하여 절구통에서 분쇄시키는 제1 단계(S100)와;
상기 분쇄된 현미 술밥에 누룩분말(200) 2.4Kg과 노각나무 수액(300) 20ℓ를 혼합시켜 죽으로 만든 후, 소독된 투명용기(500)에 옮겨 담아 입구를 한지 또는 삼베로 덮어 고무줄로 고정시켜 24시간 동안 항온항습상태에서 1차 술덧을 생성시키는 제2 단계(S200)와;
상기 제2 단계의 생성된 1차 술덧을 2시간마다 저어주면서 항온항습상태로 36시간 동안 더 유지시킨 후, 상기 술덧의 알콜도수와 당도를 측정하면서 노각나무 수액(300)의 혼합 양을 조절하여 2차 술덧을 생성시키는 제3 단계(S300)와;
상기 제3 단계의 2차 술덧을 항온항습상태에서 2~3주 동안 더 유지시킨 후, 가는체로 걸러서 알콜도수 6~7°및 산도 4~5%의 식초 발효균의 씨앗인 종초(400)를 생성시키는 제4 단계(S400)와;
상기 제4 단계에서 생성된 종초(400)와 노각나무 수액(300)의 혼합비를 2:1로 희석한 후, 투명용기에 담아 입구는 한지 또는 삼베를 사용하여 이중으로 덮어 고무줄로 고정시킨 다음 온도 12~30℃에서 3~6개월간 유지시켜주는 제5 단계(S500)가 포함되는 것을 특징으로 하는 노각나무 수액을 이용한 기능성 식초 제조방법.
In the method for producing a functional vinegar using the sap of the cypress tree,
A first step (S100) of steaming 10 kg of washed brown rice (100) in a cauldron for 80 minutes to make sake, then cooling and grinding in a mortar;
After making porridge by mixing 2.4Kg of yeast powder (200) and 20ℓ of sap (300) of cypress tree sap (300) with the pulverized brown rice sake, transfer it to a sterilized transparent container (500), cover the entrance with Korean paper or burlap, and fix it with a rubber band A second step (S200) of generating a first malot in a constant temperature and humidity state for 24 hours (S200) and;
After maintaining the first malt produced in the second step in a constant temperature and humidity state for an additional 36 hours while stirring every 2 hours, the amount of mixing of the sap of cypress tree sap 300 is adjusted while measuring the alcohol content and sugar content of the malt. and a third step (S300) of generating a secondary suldeot;
After maintaining the secondary malt of the third step in a constant temperature and humidity state for 2 to 3 weeks, the seeds of vinegar fermented bacteria having an alcohol content of 6 to 7 ° and an acidity of 4 to 5% are filtered through a fine sieve (400). a fourth step of generating (S400);
After diluting the mixing ratio of the seedling 400 and the sap 300 of the cypress tree sap 300 produced in the fourth step to 2:1, put it in a transparent container, and the entrance is double covered using Korean paper or burlap and fixed with a rubber band, then the temperature A method for producing a functional vinegar using the sap of an oak tree, characterized in that it includes a fifth step (S500) of maintaining it at 12 to 30° C. for 3 to 6 months.
상기 제4 단계에서 종초(400)에 초막이 형성되면 공기가 스며들 수 있도록 상기 종초가 담긴 투명용기를 흔들어 주거나 스틱으로 휘저어 주는 것을 특징으로 하는 노각나무 수액을 이용한 기능성 식초 제조방법.
According to claim 1,
In the fourth step, when a sheath is formed in the seed plant 400, the transparent container containing the seed plant is shaken or stirred with a stick so that air can permeate.
상기 제2 단계 내지 제4 단계의 항온항습상태는, 온도 30℃ 내지 35℃, 습도 60% 내지 70%에서 빛은 차단되고 공기가 잘 통하는 공간에 항온항습기가 포함되는 것을 특징으로 하는 노각나무 수액을 이용한 기능성 식초 제조방법.According to claim 1,
The constant temperature and humidity conditions of the second to fourth steps are, at a temperature of 30 ° C. to 35 ° C., and a humidity of 60% to 70%, light is blocked, and a thermo-hygrostat is included in a space with good air circulation. A method of manufacturing functional vinegar using
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