KR102380725B1 - Fermented vinegar using nonglutinous rice and Method for Preparing the Same - Google Patents

Abstract

The present invention relates to fermented vinegar using non-glutinous rice, and more particularly, after steaming rice, adding yeast, enzyme and yeast to primary fermentation to prepare an alcoholic fermentation broth, and adding vinegar seed, herbs and sugar to the alcoholic fermentation broth. It relates to a method for producing fermented vinegar using non-glutinous rice, characterized in that it is prepared by mixing, secondary fermentation, filtration, and low-temperature and high-pressure concentration.
According to the present invention, it is possible to replace imports of balsamic vinegar, which is often used for salad dressing, and it can be expected to increase the consumption of agricultural products and increase the income of farmers according to the development of vinegar using Gyeonggi rice and local agricultural products.

Description

Fermented vinegar using nonglutinous rice and Method for Preparing the Same}

The present invention relates to fermented vinegar using non-glutinous rice, and more particularly, after steaming rice, adding yeast, enzyme and yeast to primary fermentation to prepare an alcoholic fermentation broth, and adding vinegar seed, herbs and sugar to the alcoholic fermentation broth. It relates to a method for producing fermented vinegar using non-glutinous rice, characterized in that it is prepared by mixing, secondary fermentation, filtration, and low-temperature and high-pressure concentration.

Rice is used as a staple food for more than half of the world's population, including Korea. Rice consumption in Korea has increased rapidly due to the improvement of varieties and the development of agricultural technology, but the consumption of rice is rapidly decreasing recently due to the westernization of the diet. Since this decrease in rice consumption is closely related to the rural economy as well as the sales of our rice, various products using rice are being developed recently.

In order to find a new way for the rice industry, the government has been pursuing policies to foster the rice processed food industry in various ways. Products using rice flour are being launched, and some products (rice curry, rice snacks, etc.) have been successful. However, it is true that products using rice have limited availability, and Utilization techniques need to be developed.

Vinegar has long been used as a folk medicine for preventing infectious diseases such as the Black Death and treating dermatitis, as a preservative for long-term preservation of food, and as a seasoning for flavoring food like salt. In addition, as functional effects that have a beneficial effect on the human body such as sterilization of food poisoning bacteria, prevention of adult diseases, lowering of cholesterol, reduction of body fat, and a fatigue recovery agent that decomposes lactic acid accumulated in muscles are known, sour taste and calories are reduced, and various raw materials and fermented seeds are used to create a unique product. Research and development to improve the quality of taste and aroma is continuously being carried out.

In Asia including Korea, grain vinegar mainly using grain wine has been developed, and in the EU and North America, fruit vinegar using fruits such as grapes has been developed. Recently, as society is becoming more sophisticated, division of labor, and specialization, consumers' interest in health has increased, and natural fermented vinegar using various raw materials such as grains and fruits is forming a new market. In Korea, there are prior patents related to fatigue recovery drink containing cucumber vinegar in Korean Patent No. 10-1693485 and Korean herbal fermented vinegar drink using prescription herbal medicine in Korean Patent No. 10-1479160, and fermented vinegar using various agricultural products. Beverage products are also on the market. In addition, Korean Patent Registration No. 10-1491769 discloses a method for producing natural fermented vinegar using detoxified fermented lacquer which has effects on bone health, obesity and arteriosclerosis by increasing calcium absorption and natural fermented vinegar, Korean Patent Laid-Open Patent No. 2018- Research and development of fermented vinegar using domestic agricultural products including various grains, fruits and plants, such as fermented vinegar using domestic grains such as vinegar using barley in No. 0137638 and fermented vinegar using wild wild plants in Korean Patent No. 1773118 is losing

In the domestic vinegar market, the market for vinegar drinks that can be mixed with water is active, but fermented vinegar for cooking, such as balsamic, lacks a variety of product categories compared to fermented vinegar drinks. In particular, the product range for fermented vinegar rich in taste and flavor using domestic rice is insignificant compared to the market for fermented vinegar using other grains.

Therefore, the present inventors made diligent efforts to develop fermented balsamic vinegar for cooking using domestic rice, which is rich in taste and flavor. Through high-pressure concentration and sugar, it was confirmed that it was possible to produce fermented vinegar for cooking rich in taste and flavor while having acidity and sugar content similar to balsamic, and the present invention was completed.

An object of the present invention is a) after soaking the non-glutinous rice in water for 2 hours and then steaming; (b) adding yeast, enzymes and yeast to the steamed non-glutinous rice and performing primary fermentation at 20 to 37°C; (c) removing the sake lees from the primary fermentation product of step (b) and adding water to obtain an alcoholic fermentation broth containing 2 to 18% alcohol; (d) adding vinegar and herbs to the alcoholic fermentation broth of step (c) and performing secondary fermentation; And (e) the (d) secondary fermentation product is centrifuged, filtered and concentrated under reduced pressure at low temperature, and sugar is added to prepare fermented vinegar for cooking, characterized in that the acidity is 3.9 to 5.5% and the sugar content is 50 to 55 Brix To provide a method for preparing fermented vinegar for cooking using rice comprising the step of obtaining.

In order to achieve the above object, the present invention is to prepare an alcoholic fermentation broth by adding yeast, enzyme and yeast after steaming non-glutinous rice, and adding vinegar, herbs and sugar to the alcoholic fermentation broth after secondary fermentation It provides a method for producing fermented vinegar using rice, comprising the steps of filtration and concentration under reduced pressure at low temperature to obtain fermented vinegar for cooking.

According to the present invention, it is possible to replace the imported market of balsamic vinegar, which is often used for salad dressing, and it can be expected to increase the consumption of agricultural products and increase the income of farmers according to the development of vinegar using Gyeonggi rice and local agricultural products.

1 shows a manufacturing process diagram of fermented vinegar for cooking using rice.
Figure 2 shows the fermentation characteristics of the alcoholic fermentation broth according to the water supply rate.
Figure 3 shows the fermentation characteristics of the alcoholic fermentation broth according to the amount of yeast added.
Figure 4 shows the fermentation characteristics of the alcoholic fermentation broth according to the amount of yeast added.
Figure 5 shows the characteristics according to the initial alcohol concentration added to the cooking vinegar.
Figure 6 shows the characteristics of the cooking vinegar according to the fermentation temperature.
7 shows the characteristics according to the type of herb added to the cooking vinegar.
8 shows the characteristics according to the time of addition of the herb added to the cooking vinegar.
9 shows the sensory evaluation results according to the type and content of the viscosity improving additive of cooking vinegar.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In general, the nomenclature used herein is those well known and commonly used in the art.

In the present invention, the non-glutinous rice is immersed in water for 2 hours and then it is steamed. Yeast, purified enzymes, and yeast are added to the steamed non-glutinous rice and fermented for the first time at 25℃. Sake lees are removed from the primary fermentation product, and water is added to prepare an alcoholic fermentation broth containing 8% alcohol. It was confirmed that vinegar seed vinegar, herbs and sugar were added to the alcoholic fermentation broth, and after secondary fermentation, centrifugation, filtration, and low-temperature and high-pressure concentration were performed to produce fermented vinegar for cooking rich in flavor and flavor while having similar acidity and sugar content to balsamic. .

Accordingly, the present invention in one aspect a) immersing the non-glutinous rice in water for 2 hours and then soaking, steaming; (b) adding yeast, enzymes and yeast to the steamed non-glutinous rice and performing primary fermentation at 20 to 37°C; (c) removing the sake lees from the primary fermentation product of step (b) and adding water to obtain an alcoholic fermentation broth containing 2 to 18% alcohol; (d) adding vinegar and herbs to the alcoholic fermentation broth of step (c) and performing secondary fermentation; And (e) the (d) secondary fermentation product is centrifuged, filtered and concentrated under reduced pressure at low temperature, and sugar is added to prepare fermented vinegar for cooking, characterized in that the acidity is 3.9 to 5.5% and the sugar content is 50 to 55 Brix It relates to a method for preparing fermented vinegar for cooking using rice, comprising the step of obtaining it.

In the present invention, by adding 120 to 150 parts by weight of water, 5 to 20 parts by weight of yeast, 0.03 to 0.08 parts by weight of purified enzyme, and 0.2 to 0.35 parts by weight of yeast based on 100 parts by weight of the non-glutinous rice, 5 to 8 at 20-50 ° C. It is characterized in that it is fermented for one day, preferably, it is characterized in that it is fermented at 25° C. for 7 days.

In the present invention, 8 to 12 parts by weight of vinegar seed vinegar and 5 to 10 parts by weight of herbs are added with respect to 100 parts by weight of the alcoholic fermentation broth, and the fermentation is carried out for 12 to 18 days at which the alcohol concentration is 0 to 5% at 30°C. and preferably, it is characterized in that the fermentation is carried out until the period when the alcohol concentration is 0%.

In the present invention, the yeast is selected from the group consisting of Saccharomyces cerevisiae, S. carlsbergensis and S. pastorianus. It is characterized in that it is, preferably Saccharomyces cerevisiae (Saccharomyces cerevisiae).

In the present invention, the enzyme is characterized in that it is selected from the group consisting of α-amylase, β-amylase, and glucoamylase, preferably α-amylase (α -amylase) and glucoamylase (Glucoamylase) characterized in that the mixture.

In the present invention, the herb is characterized in that it is selected from the group consisting of chrysanthemum, pine needles, mint, quince, omija, dermis, and chamomile, preferably dermis.

In the present invention, a thickener selected from the group consisting of xanthan gum, pectin, guar gum, locust bean gum, and agar is additionally added in step (e), preferably xanthan gum and guar gum do it with

In the present invention, the thickener is added in an amount of 1 to 2 parts by weight based on 100 parts by weight of alcohol.

In the present invention, the sugar in step (e) is characterized in that it is selected from the group consisting of oligosaccharide, starch syrup, high fructose, and coarse grain, preferably oligosaccharide and high fructose, 50 parts by weight based on 100 parts by weight of the alcoholic fermentation broth. to 100 parts by weight may be added.

In the present invention, when the amount of water (water supply rate) is less than 120 parts by weight in the primary fermentation process, fermentation is not performed well, and as a result of sensory evaluation of vinegar, there is a disadvantage in that it is undervalued in taste and aroma, and the water supply rate If it is more than 150 parts by weight, alcohol is low, and as a result of acidity and sensory evaluation of vinegar, it has the disadvantage that it is evaluated with the lowest score in taste and aroma, so the optimal content of water in the primary fermentation process is 120 to 160 parts by weight. there is.

In the present invention, when the yeast is contained in an amount of 5 parts by weight or less, alcohol fermentation does not work well, and thereafter, there is a problem that the acidity of the vinegar is weak. There is a disadvantage of showing the lowest score due to the strong yeast flavor, and the optimal content of yeast is 5 to 20 parts by weight.

In the present invention, when the yeast is contained in an amount of 0.2 parts by weight or less, there is a disadvantage in that the alcohol production is low in fermentation and the flavor is inferior as a result of sensory evaluation. There is a disadvantage of poor flavor, and the optimum content of yeast may be characterized in that it is 0.2 to 0.35 parts by weight.

In the present invention, when the enzyme is contained in an amount of 0.03 parts by weight or less, fermentation is delayed due to poor saccharification of rice, and as a result of sensory evaluation, there is a disadvantage in that taste and flavor are deteriorated. Since saccharification is fast, it affects the growth of yeast, so fermentation is not good, and as a result of sensory evaluation, there is a disadvantage that there is a lack of flavor, so the optimal content of the purified enzyme can be characterized as 0.03 to 0.08 parts by weight.

In the present invention, when the vinegar seed vinegar is contained in an amount of 8 parts by weight or less, the vinegar fermentation time is long and the acidity is too weak, the body feeling, taste and fragrance are deteriorated as a result of sensory evaluation, and the vinegar seed vinegar is to contain 12 parts by weight or more In this case, vinegar fermentation is accelerated and sufficient taste is not generated, and there is a disadvantage in that body, taste and flavor are deteriorated in the sensory evaluation result, so the optimal content of vinegar seed vinegar may be characterized in that it is 8 to 12 parts by weight.

In the present invention, when the herb is contained in an amount of 5 parts by weight or less, there is a disadvantage that the fragrance is too weak, and when the herb is contained in 10 parts by weight or more, there is a disadvantage that the flavor is too strong and affects the taste, so the optimal content of the herb is 5 to It may be characterized in that it is 10 parts by weight.

In the present invention, when the thickener is contained in an amount of 1 part by weight or less, the viscosity is low, so that the appearance like balsamic vinegar does not come out, and there is a disadvantage that the body feeling is inferior in the sensory evaluation. There is a disadvantage in that the body and appearance are inferior, and the optimal content of the thickener may be 1 to 2 parts by weight.

In the present invention, when the sugar is contained in an amount of 50 parts by weight or less, there is a disadvantage in that sufficient sugar content does not come out in the sensory evaluation and the taste deteriorates. There is a disadvantage of falling, and it may be characterized in that the optimal content of sugar is 50 to 100 parts by weight.

Hereinafter, the present invention will be described in more detail through examples. These examples are only for illustrating the present invention, and it will be apparent to those of ordinary skill in the art that the scope of the present invention is not to be construed as being limited by these examples. Accordingly, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

Example 1: Method for preparing cooking vinegar using non-glutinous rice

6.4 kg (100 parts by weight) of non-glutinous rice was soaked in water for 2 hours and then steamed for 1 hour and cooled. 8.96 L (140 parts by weight) of water, yeast (Korea, Jinju grains) 640 g (10 parts by weight), enzymes from decozyme products (glucoamylase 92%, α-amylase 8%, sp 30,000, Doyoung, Anyang, Korea) 3.2 g (0.005 parts by weight) and yeast S. cerevisiae (Korea, Hi-Bio) 19.2 g (0.3 parts by weight) were added and fermented at 25° C. for 7 days. When the fermentation was completed, the sake lees were removed through centrifugation, and water was added to finally prepare an alcoholic fermentation broth having an alcohol content of 8%.

1L 10% (10 parts by weight) of vinegar seed vinegar (Gayangju Research Institute), 500 g (5 parts by weight) of Jinpi (Jecheonmol, Korea) were put into 10 L of the 8% alcohol fermentation broth and fermented at 30°C. After fermentation for about 15 days, when the alcohol reached 0%, vinegar production was terminated, and clear vinegar was prepared by centrifugation and filtration.

Example 2: Cooking vinegar using non-glutinous rice according to fermentation characteristics of alcoholic fermentation broth

In the cooking vinegar manufacturing method using rice, the cooking vinegar optimization experiment was conducted according to the water supply rate, yeast, and the amount of yeast added according to the fermentation characteristics of alcohol.

Example 2-1: Vinegar for cooking using non-stick rice according to water supply rate

A cooking vinegar optimization experiment was conducted according to the amount of water added during alcoholic fermentation.

3.2 kg (100 parts by weight) of non-glutinous rice was soaked in water for 2 hours and then steamed for 1 hour. Water 3.84 ~ 4.8L (120 ~ 140 parts by weight) yeast 320g (10 parts by weight), purified enzyme 1.6g (0.05 parts by weight), yeast 8g (0.25 parts by weight) was added to the steamed non-glutinous rice to 25 ℃ 7 days ferment When the fermentation was completed, the sake lees were removed by centrifugation, and water was added to prepare an alcoholic fermentation broth.

The alcoholic fermentation broth 10L (100 parts by weight) was fermented at 30° C. at 1L 10% (10 parts by weight) of vinegar seed vinegar. After fermentation for about 15 days, when the alcohol reached 0%, vinegar production was terminated, and clear vinegar was prepared by centrifugation and filtration.

As shown in FIG. 2 , there was no significant difference in alcohol fermentation concentration and fermentation acidity according to the amount of water added during the alcoholic fermentation process, and there was also no significant difference in alcohol concentration and acidity in the vinegar manufacturing step. As a result of sensory evaluation, it was found that the sensory evaluation of taste and body of cooking vinegar prepared at a water supply rate of 140 parts by weight was the best.

For sensory evaluation, a general beverage evaluation method was used. This was conducted with 9 panelists from Gyeonggi Agricultural Research and Extension Services who had experience in sensory evaluation. For sensory evaluation, the preference for the prepared vinegar is expressed on a scale of 1 to 9 points, and then the average value is obtained. did

Example 2-2: Cooking vinegar using non-glutinous rice according to the amount of yeast added

A cooking vinegar optimization experiment was conducted according to the amount of yeast added during alcoholic fermentation.

3.2 kg (100 parts by weight) of non-glutinous rice was soaked in water for 2 hours and then steamed for 1 hour. Water 4.48L (140 parts by weight), yeast 320g (10 parts by weight), purified enzyme 1.6g (0.05 parts by weight), yeast 8-11.2g (0.2-0.35 parts by weight) were added to the steamed non-glutinous rice at 25° C. Fermented for 7 days. When the fermentation was completed, the sake lees were removed by centrifugation, and water was added to prepare an alcoholic fermentation broth.

1L (10 parts by weight) of vinegar seed vinegar to 10L (100 parts by weight) of the alcoholic fermentation broth, and fermented at 30°C. After fermentation for about 15 days, when the alcohol reached 0%, vinegar production was terminated, and clear vinegar was prepared by centrifugation and filtration.

As shown in FIG. 3 , as a result of comparing the cooking vinegar manufacturing method according to the amount of yeast added, there was no significant difference in alcohol concentration, fermentation acidity, and fermentation reducing sugar during vinegar fermentation, but as a result of sensory evaluation, yeast 9.6 g (0.3 weight) It was confirmed that the cooking vinegar prepared by adding part) was the best.

Example 2-3: Cooking vinegar using non-glutinous rice according to the amount of yeast added

A cooking vinegar optimization experiment was conducted according to the amount of yeast added during alcoholic fermentation.

3.2 kg (100 parts by weight) of non-glutinous rice was soaked in water for 2 hours and then steamed for 1 hour. Water 4.48L (140 parts by weight), yeast 160g to 640g (5 to 20 parts by weight), purified enzyme 1.6g (0.05 parts by weight), yeast 9.6g (0.3 parts by weight) were added to the steamed non-glutinous rice at 25° C. Fermented for 7 days. When the fermentation was completed, the sake lees were removed by centrifugation, and water was added to prepare an alcoholic fermentation broth.

1L (10 parts by weight) of vinegar seed vinegar to 10L (100 parts by weight) of the alcoholic fermentation broth, and fermented at 30°C. After fermentation for about 15 days, when the alcohol reached 0%, vinegar production was terminated, and clear vinegar was prepared by centrifugation and filtration.

As shown in Figure 4, it was analyzed that there was no significant difference in alcohol concentration, fermentation acidity, and vinegar fermentation reducing sugar during vinegar fermentation according to the amount of yeast added, but sensory evaluation results of cooking vinegar prepared according to the amount of each yeast added, It was found that 320 g (10 parts by weight) of yeast was added to show the highest evaluation in taste, flavor, and body.

Example 3: Cooking vinegar using non-stick rice according to the initial alcohol concentration

In the cooking vinegar manufacturing method using rice, an experiment for optimizing cooking vinegar according to the initial alcohol concentration was conducted.

3.2 kg (100 parts by weight) of non-glutinous rice was soaked in water for 2 hours and then steamed for 1 hour. 4.48L (140 parts by weight) of water, 320g (10 parts by weight) of yeast, 1.6g (0.05 parts by weight) of purified enzyme, and 9.6g (0.3 parts by weight) of yeast were added to the steamed non-glutinous rice, and fermented at 25°C for 7 days. . When the fermentation was completed, the sake lees were removed through centrifugation, and water was added to prepare an alcoholic fermentation broth having an alcohol content of 7 to 10%.

In 10L (100 parts by weight) of the four types of alcohol fermentation broth prepared above, 1L (10 parts by weight) of vinegar seed was fermented at 30°C. After fermentation for about 15 days, when the alcohol reached 0%, vinegar production was terminated, and clear vinegar was prepared by centrifugation and filtration.

As shown in Figure 5, it was found that there was no significant difference in the alcohol concentration and fermentation acidity during vinegar fermentation according to the initial alcohol concentration, but as a result of sensory evaluation of the vinegar prepared according to each initial alcohol concentration, the initial 8% When cooking vinegar was prepared with alcohol concentration, it was analyzed to be the best in taste, body and evaluation items.

In addition, as a result of analyzing the organic acid of the cooking vinegar prepared according to each initial alcohol concentration, as shown in Table 1, acetic acid, the main component of vinegar, showed low values at the initial stage of fermentation regardless of the alcohol concentration. However, on the 15th day after vinegar fermentation, the highest concentration of acetic acid was produced compared to other organic acids, and from this, it can be confirmed that the vinegar fermentation was successful. In addition, it can be seen that the higher the alcohol concentration, the higher the concentration of acetic acid.

Analysis of organic acids in cooking vinegar according to initial alcohol concentration (unit: ppm) Fermentation period initial alcohol concentration
(%) Citric acid malic acid succinic acid lactic acid Acetic acid 1 day 7 317.03±4.96 ^d 51.50±3.90 ^c 378.28±7.25 ^d 16.22±1.22 ^b 924.57±15.47 ^a 8 356.47±0.86 ^c 59.59±2.25 ^b 420.58±9.23 ^c 16.09±4.70 ^b 879.90±14.02 ^b 9 401.77±0.77 ^b 66.36±1.79 ^ab 455.64±12.42 ^b 30.10±7.67 ^a 851.03±16.74 ^b 10 435.60±1.92 ^a 69.56±4.79 ^a 474.55±6.65 ^a 35.00±6.48 ^a 784.26±12.55 ^c 15th 7 86.21±1.04 ^d 6.08±0.26 ^b 103.64±5.73 ^d 25.33±63.91 ^d 29742.39±330.63 ^d 8 178.82±6.94 ^b 3.27±1.26 ^c 191.28±15.74 ^b 128.30±16.22 ^c 37336.47±460.63 ^c 9 127.55±0.33 ^c 4.58±0.79 ^c 151.34±12.24 ^c 348.87±5.77 ^b 39344.05±50407 ^b 10 321.65±2.75 ^a 12.42±0.85 ^a 345.19±12.77 ^a 642.0±13.24 ^a 41512.49±420.68 ^a

Example 4: Cooking vinegar using non-glutinous rice according to the fermentation temperature of vinegar

In the cooking vinegar manufacturing method using rice, an experiment for optimizing cooking vinegar according to the vinegar fermentation temperature was conducted.

3.2 kg (100 parts by weight) of non-glutinous rice was soaked in water for 2 hours and then steamed for 1 hour. 4.48L (140 parts by weight) of water, 320g (10 parts by weight) of yeast, 1.6g (0.05 parts by weight) of purified enzyme, and 9.6g (0.3 parts by weight) of yeast were added to the steamed non-glutinous rice, and fermented at 25°C for 7 days. . When the fermentation was completed, the sake lees were removed through centrifugation, and water was added to finally prepare an alcoholic fermentation broth having an alcohol content of 8%.

1L (10 parts by weight) of vinegar seed vinegar in 10L (100 parts by weight) of the 8% alcohol fermentation broth, and fermented at 30°C. After fermentation for about 15 days, when the alcohol reached 0%, vinegar production was terminated, and clear vinegar was prepared by centrifugation and filtration.

As shown in FIG. 6 , it was analyzed that there was no significant difference as a result of comparing alcohol concentration, fermentation acidity, and fermentation reducing sugar during vinegar fermentation according to the fermentation temperature of vinegar, but the sensory properties of cooking vinegar prepared according to each vinegar fermentation temperature As a result of the evaluation, it was found that the vinegar prepared at a fermentation temperature of 30 ° C was the best in the body, taste, aroma, and general evaluation items.

In addition, as a result of analyzing the organic acid of the cooking vinegar prepared according to each fermentation temperature, as shown in Table 2, the concentration of acetic acid was rather lowered at 37°C, where the temperature was too high in the production of organic acid. When looking at the ratio of energy used to raise the temperature and the amount of acetic acid produced, it was found that the fermentation temperature of 30℃ was suitable for preparing cooking vinegar.

Analysis of organic acids in cooking vinegar according to the fermentation temperature of vinegar (unit: ppm) Fermentation period fermentation temperature
(℃) Citric acid malic acid succinic acid lactic acid Acetic acid 1 day 30 365.20±2.39 ^b 198.15±1.44 ^c 274.55±12.52 ^b 0.00±0.00 2921.45±32.76 ^bc 32 361.18±0.83 ^c 196.76±0.66 ^d 323.63±30.10 ^a 0.00±0.00 3012.56±3.39 ^a 35 372.63±2.29 ^a 207.60±0.66 ^a 332.08±8.64 ^a 0.00±0.00 2957.97±10.79 ^b 37 366.63±0.70 ^b 201.27±0.85 ^b 311.89±7.03 ^a 0.00±0.00 2910.96±4.69 ^c 15th 30 239.04±6.17 ^a 8.24±1.65 ^d 329.24±2.66 ^c 1104.12±21.30 ^c 34238.70±247.56 ^b 32 237.31±2.89 ^a 13.11±1.88 ^c 408.63±22.51 ^b 1364.57±67.82 ^b 33110.89±68.09 ^c 35 191.23±4.34 ^b 18.50±2.61 ^b 483.42±51.34 ^a 1463.99±63.31 ^b 37111.25±52.22 ^a 37 82.43±8.16 ^c 56.91±0.43 ^a 300.57±16.67 ^c 1981.38±53.14 ^a 17696.33±73.26 ^d

Example 5: Cooking vinegar using non-glutinous rice according to the type of herb

In a method for preparing vinegar for cooking using rice, an experiment for optimizing cooking vinegar according to the type of herb (oriental medicine) to be added was conducted.

3.2 kg (100 parts by weight) of non-glutinous rice was soaked in water for 2 hours and then steamed for 1 hour. Water 4.48L (140 parts by weight), yeast 320g (10 parts by weight), purified enzyme 1.6g (0.05 parts by weight), yeast 8-11.2g (0.2-0.35 parts by weight) were added to the steamed non-glutinous rice at 25° C. Fermented for 7 days. When the fermentation was completed, the sake lees were removed through centrifugation, and water was added to finally prepare an alcoholic fermentation broth having an alcohol content of 8%.

To 10L (100 parts by weight) of the 8% alcohol fermentation broth, 1L (10 parts by weight) of vinegar, 500g of herbs (oriental medicine) 5% (5 parts by weight) were put and fermented at 30°C. After fermentation for about 15 days, when the alcohol became 0%, vinegar production was terminated, and clear vinegar was prepared by centrifugation and filtration.

A comparative experiment was conducted by adding chrysanthemum, pine needles, mint, quince, omija, dermis and chamomile as the addable herbs. As shown in FIG. 7, when dermis was added as a result of analyzing the alcohol concentration, fermentation acidity, reducing sugar and free sugar during vinegar fermentation by cooking vinegar prepared by adding chrysanthemum, pine needles, mint, quince, omija, dermis and chamomile It has been shown to have high acidity and high reducing sugars. As a result of sensory evaluation, it was analyzed that cooking vinegar prepared by adding dermis in body, appearance, and taste was the best.

Example 6: Cooking vinegar using non-glutinous rice according to the time of adding herbs

In the method for preparing vinegar for cooking using rice, herbs were added at 0 days, 5 days, 10 days, and 15 days of vinegar preparation, and an experiment for optimizing cooking vinegar according to the time of herb addition was conducted.

3.2 kg (100 parts by weight) of non-glutinous rice was soaked in water for 2 hours and then steamed for 1 hour. 4.48L (140 parts by weight) of water, 320g (10 parts by weight) of yeast, 1.6g (0.05 parts by weight) of purified enzyme, and 9.6g (0.3 parts by weight) of yeast were added to the steamed non-glutinous rice, and fermented at 25°C for 7 days. . When the fermentation was completed, the sake lees were removed through centrifugation, and water was added to finally prepare an alcoholic fermentation broth having an alcohol content of 8%.

Into 10L (100 parts by weight) of the alcoholic fermentation broth, 1L (10 parts by weight) of vinegar seed vinegar, 500g 5% (5 parts by weight) of Jinpi (Jecheonmol, Korea) were put and fermented at 30°C. After fermentation for about 15 days, when the alcohol reached 0%, vinegar production was terminated, and clear vinegar was prepared by centrifugation and filtration.

As shown in Figure 8, cooking vinegar prepared by adding the dermis from the 0th day of vinegar preparation was analyzed to have high acidity, and as a result of sensory evaluation, it was added on the 0th day of cooking vinegar preparation in appearance, taste, body, and aroma. The prepared vinegar was found to be the best.

Example 7: Cooking vinegar using non-stick rice according to the concentration method

In the cooking vinegar manufacturing method using rice, an experiment for optimizing cooking vinegar according to the vinegar concentration method was conducted.

Table 3 as a result of comparing the acidity, viscosity and sensory evaluation of the vinegar prepared according to Example 1 of the present invention for cooking vinegar prepared according to general concentration, high temperature and high pressure concentration, high temperature and low pressure concentration, low temperature high pressure concentration, and low temperature low pressure concentration As shown in Fig., the viscosity and sensory evaluation of the vinegar prepared using the low-temperature and high-pressure concentration method was the best. In addition, when using the low-temperature and high-pressure concentration method, the distillate obtained during distillation can also be used as vinegar, which has the advantage of producing transparent vinegar as a by-product.

Acidity, viscosity, and sensory evaluation results for each concentration method of cooking vinegar Concentration method acidity
(%) Viscosity sensuality cP % control 3.36 ^d 2.5 ^e 0.1 general concentration
(70℃ gas stove) 6.02 ^b 4.1 ^c 0.3 6.8 ^b High temperature and high pressure concentration (90℃, 0.08 Mpa) 6.89 ^a 4.8 ^b 0.4 6.5 ^b High temperature and low pressure concentration (90℃, 0.04 Mpa) 5.35 ^c 3.6 ^d 0.2 5.6 ^c Low temperature and high pressure concentration (70℃, 0.08 Mpa) 7.12 ^a 5.3 ^a 0.3 7.5 ^a Low temperature low pressure concentration (70℃, 0.04 Mpa) - - - -

Sensory: 9-point scale

Example 8: Cooking vinegar using non-glutinous rice according to the type and content of added sugar

In the cooking vinegar manufacturing method using rice, an experiment for optimizing cooking vinegar according to the type and content of added sugar was conducted.

As a result of a comparative experiment consisting of oligosaccharide, starch syrup, high fructose, and coarse powder, as shown in Table 4, the acidity and sugar content of a cooking vinegar prepared by adding 75% (7500 g) of oligosaccharide and high fructose in increments of commercially available white balsamic The acidity of the product was 3.7~6.9%, and the viscosity (cP) was most similar to that of 5.2~32.4.

Acidity, sugar content, viscosity and sensory evaluation results according to the type and content of added sugar manufacturing method acidity
(%) Brix sensuality Viscosity cP % Oligosaccharide: 100% 3.3 ^c 48.26 5.9 ^d 18.0 1.5 Oligosaccharide: 100%
Starch syrup: 50% 3.9 ^a 54.12 6.6 ^b 28.8 2.4 Oligosaccharide: 50% Starch syrup: 100% 3.6 ^b 53.45 6.6 ^b 28.8 2.4 Oligosaccharide: 100% High fructose: 50% 3.6 ^b 53.27 6.3 ^c 22.8 1.9 Oligosaccharide: 75% High fructose: 75% 3.9 ^a 54.41 7.6 ^a 32.4 2.7 Oligosaccharide: 75%
Chocheong : 75% 3.4 ^c 54.03 5.6 ^d 25.2 2.1

Example 9: Cooking vinegar using non-stick rice according to viscosity improving additive

In a method for preparing vinegar for cooking using rice, an experiment for optimizing cooking vinegar according to the type and content of additives for improving the viscosity of vinegar was conducted.

As a result of comparing the acidity, sugar and viscosity of cooking vinegar prepared by adding xanthan gum, pectin, guar gum, locust bean gum, and agar to improve the viscosity of cooking vinegar, xanthan gum and guar gum were mixed as shown in Table 5 below. The acidity, viscosity, and sensory evaluation of vinegar prepared by adding ??

Types of additives for improving viscosity and properties of vinegar prepared accordingly additive acidity
(%) Brix Viscosity color difference total sensuality cP % L a b xanthan gum 5.01 ^b 33.36 114.4 ^b 12.2 40.5±0.0 -1.4±0.0 9.3±0.0 6.1±0.7 ^a pectin 5.01 ^b 34.23 ^b 15.6 ^d 1.3 37.3±0.7 -1.1±0.1 8.5±0.6 5.3±0.4 ^b Guar Gum 5.23 ^a 33.98 ^c 182.4 ^a 15.2 38.2±0.1 -1.2±0.0 9.1±0.0 6.3±0.8 ^a Locust Bean Gum 4.68 ^c 35.08 ^a 68.4 ^c 5.7 38.2±0.1 -1.2±0.0 9.3±0.0 5.8±0.7 ^ab agar 5.31 ^a 33.01 ^c 6.00 ^e 0.5 36.4±0.0 -1.0±0.0 8.1±0.0 5.7±0.7 ^ab

According to the results of Table 5, the results of comparing the acidity, sugar content, viscosity and color of cooking vinegar prepared by varying the content of xanthan gum and guar gum to 1, 1.5, and 2.0% are shown in Table 6 below. When 1% of xanthan gum was used as an additive for improving viscosity, it was confirmed that the acidity, sugar content, viscosity, color, and sensory evaluation were the best in taste and flavor (FIG. 9).

Characteristics by content of additives for improving viscosity Additive content (%) acidity
(%) Brix Viscosity color difference cP % L a b glass
burnt
knife 1.0 4.57 ^b 33.49 ^c 109.2 ^c 9.1 41.2±0.1 0.0±0.0 9.9±0.0 1.5 4.31 ^c 34.61 ^b 350.3 ^b 29.2 45.1±0.0 1.1±0.0 11.3±0.0 2.0 4.79 ^a 35.40 ^a 830.2 ^a 69.2 49.3±0.0 2.2±0.0 14.7±0.1 nine
Ah
knife 1.0 5.36 ^a 34.11 ^a 181.2 ^c 15.1 34.6±0.1 0.3±0.0 8.7±0.0 1.5 5.10 ^b 34.59 ^a 361.2 ^b 31.5 34.3±0.1 0.5±0.1 8.7±0.0 2.0 4.48 ^c 34.86 ^a 944.2 ^a 78.7 34.0±0.0 0.8±0.0 8.9±0.0

In the above, specific parts of the present invention have been described in detail, and for those of ordinary skill in the art, these specific descriptions are only preferred embodiments, and the scope of the present invention is not limited thereby. It will be obvious. Accordingly, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

Claims (9)

A method for preparing fermented vinegar for cooking using non-glutinous rice, comprising the steps of:
(a) immersing non-glutinous rice in water for 2 hours and then steaming;
(b) 120 to 150 parts by weight of water, 5 to 20 parts by weight of yeast, 0.03 to 0.08 parts by weight of enzymes, and 0.2 to 0.35 parts by weight of yeast with respect to 100 parts by weight of the non-glutinous rice, 20 to 50 ℃ 5 to 8 days Primary fermentation;
(c) removing the sake lees from the primary fermentation product of step (b) and adding water to obtain an alcoholic fermentation broth containing 2 to 18% alcohol;
(d) adding vinegar and dermis to the alcoholic fermentation broth of step (c) and performing secondary fermentation; and
(e) centrifugation, filtration and concentration under reduced pressure of the secondary fermentation product of step (d), and adding sugar to obtain fermented vinegar for cooking, characterized in that the acidity is 3.9 to 5.5% and the sugar content is 50 to 55 Brix step to do.
delete The method of claim 1, wherein the enzyme is selected from the group consisting of α-amylase, β-amylase, and glucoamylase.
According to claim 1, wherein the yeast Saccharomyces cerevisiae (Saccharomyces cerevisiae), Saccharomyces carlsbergensis (S. carlsbergensis) and S. pastorianus from the group consisting of A method characterized in that selected.
According to claim 1, wherein the secondary fermentation is 12 to 18 in which the alcohol concentration is 0 to 5% at 30°C by adding 5 to 20 parts by weight of vinegar seed and 5 to 10 parts by weight of the dermis with respect to 100 parts by weight of the alcoholic fermentation broth. A method characterized in that daily fermentation.
delete The method according to claim 1, wherein the sugar in step (e) is selected from the group consisting of oligosaccharides, starch syrup, high fructose, and grain syrup.
The method according to claim 1, wherein a thickener selected from the group consisting of xanthan gum, pectin, guar gum, locust bean gum, and agar is additionally added in step (e).
The method of claim 8, wherein the thickener is added in an amount of 1 to 2 parts by weight based on 100 parts by weight of the alcohol.

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