KR102381476B1 - Fermented vinegar manufacturing method using natural materials and balsamic vinegar manufacturing method using its - Google Patents

Abstract

The present invention relates to: a fermented vinegar manufactured by adding natural ingredients to fermented vinegar that has been fermented with acetic acid and aging the same in order to preserve the nutrients, flavor and taste of natural ingredients in vinegar for a long time; and a method for manufacturing balsamic vinegar. The method for manufacturing fermented vinegar using natural ingredients comprises: (S100) preparing hard-boiled rice using brown rice and non-glutinous rice; (S110) preparing an alcoholic fermented liquor by mixing white koji, yeast, and improved yeast with the prepared hard-boiled rice; (S120) an acetic acid fermentation step, in which seed vinegar, alcoholic fermented wine, and bottled water are mixed in a ratio of 2 : 1 : 1 to proceed with acetic acid fermentation, and which is prepared by adding an alcoholic fermented liquor and mineral water mixture to keep the total acidity and taste stable and constant; (S130) adding natural ingredients to fermented vinegar after acetic acid fermentation in order to preserve the effective nutrients, flavor and taste of natural materials for a long period of time; and (S140) an aging step to improve the taste and flavor of fermented vinegar.

Description

Fermented vinegar manufacturing method using natural materials and balsamic vinegar manufacturing method using the same

The present invention relates to fermented vinegar and a method for producing balsamic vinegar, which are prepared by putting natural ingredients into fermented vinegar after acetic acid fermentation has been completed and then aging it in order to preserve the nutritional components, aroma and taste of natural ingredients for a long time in vinegar.

Vinegar is one of the fermented foods with the longest history in both East and West, and is used the second most after soy sauce in Korea. is rising

In addition, vinegar is manufactured through acetic acid fermentation by acetic acid bacteria after alcohol fermentation of raw materials containing sugars or starches using microorganisms, and contains amino acids, organic acids, esters, and various nutritional substances, including sour acetic acid.

In addition, the quality of vinegar varies greatly in raw materials, fermentation methods, manufacturing methods, etc., and also affects organic acid composition, acetic acid content and free amino acid content.

Therefore, acetic acid in fermented vinegar relieves fatigue by decomposing lactic acid, and various organic acids including acetic acid, vitamins, and minerals increase the body's immunity. It is also effective in controlling blood sugar levels, preventing diabetes, high blood pressure, cardiovascular disease and adult diseases.

In addition, it is not only good for skin health and beauty, but also known to have a wide variety of effects, such as removing toxins or hangovers in the human body with strong sterilizing power.

Vinegar basically has a sour taste, and sweet sugar or spicy mustard or red pepper powder is added to supplement the taste so that even people who are resistant to sour taste can consume it without objection.

At this time, the food may look unclean due to added sugar, mustard or red pepper powder, etc. added to the vinegar, so the development of vinegar that does not need to use additional sugar, mustard, red pepper powder, etc. is required.

Red pepper is Korea's representative spice and is a seasoning vegetable that adds flavor and flavor to food. It is a health food rich in vitamins A and C. The types of peppers cultivated in Korea include green pepper, red pepper, red pepper, cucumber pepper, and cheongyang pepper.

Among these various pepper varieties, Cheongyang pepper, which is one of the types of pepper enjoyed by Koreans, has a higher content of capsaicin, which gives a spicy taste compared to general pepper, so it is effective for dieting by dissipating heat and making you sweat. It stimulates the body's metabolism to increase calorie consumption, and acts on fat cells to promote fat breakdown. In addition, capsaicin promotes blood circulation and eliminates depressed and depressed mood. It is strong against heat and not easily oxidized, so the loss of nutrients such as vitamins during the cooking process is less than other vegetables.

With the recent diversification of diet and increased interest in health, vinegar using natural ingredients is attracting attention. Accordingly, as consumers' preference for natural vinegar with excellent quality and stability is increasing, vinegar with a unique flavor using various fruits and vegetables such as persimmons, grapes, apples, and pears, and grains such as rice, barley, and brown rice Research and development of vinegar using various ingredients such as vinegar is actively underway.

As a background technology of the present invention, in "Method for manufacturing functional vinegar" of Korean Patent No. 10-1441814 (hereinafter referred to as 'Document 1'), rice makgeolli with koji, malt, and yeast as well as medicinal plants and natural bedrock water in Godubap It is disclosed about vinegar, which constitutes the fermentation process of fermented rice and mixed medicinal plants, red pepper, bellflower, malt, and garlic in fermented rice makgeolli, and produced an acetic acid fermentation process.

When using the invention of Document 1, 7% by weight of seed vinegar, 7% by weight of medicinal plants, 2% by weight of dried red pepper, 2% by weight of dried bellflower, 1% by weight of syrup, and 1% by weight of peeled garlic are added to 80% by weight of rice makgeolli, and acetic acid Fermentation is in progress, and it has the advantage of suppressing the proliferation of various bacteria during acetic acid fermentation by adding less than the amount of seed vinegar, dried red pepper, dried bellflower seeds, syrup, and peeled garlic, as well as the active ingredients of medicinal plants, but it is more medicinal than the amount of seed vinegar and rice makgeolli. Since the content of additives including plants is small, the content of active ingredients is also small, and when alcohol fermenting bacteria or acetic acid bacteria are used for growth, the amount may be smaller, and there is a disadvantage that the remaining active ingredients may be volatilized during the aging process.

Looking at other background art, in "Spicy and sweet balsamic vinegar and its manufacturing method using pear and cheongyang pepper using pear and cheongyang pepper" of Korean Patent Publication No. 10-2245802 (hereinafter 'Document 2'), using pear and cheongyang pepper It discloses making a thick dressing vinegar by changing the vinegar formulation by using yeast and germinated brown rice bran as a fermentation source, and the Korean Patent Publication No. 10-0559074 (hereinafter referred to as 'Document 3') " Manufacturing method” discloses a method for producing red pepper vinegar with excellent functionality and palatability.

The invention of Document 2 has the advantage of improving the flavor of vinegar by making a fermented cheongyang pepper undiluted solution using cheongyang pepper from the early stage of manufacturing vinegar, mixing rice koji with the fermented fermented undiluted solution and fermenting it with alcohol, then aerobically fermenting it and aging it. , the invention of Document 3 has the advantage that the nutrients of red pepper can be extracted into the fermented liquid when acetic acid fermentation is performed after preparing red pepper wine by adding raw red pepper during alcoholic fermentation, or when raw red pepper is added and fermented in the acetic acid fermentation step. , In the inventions of Documents 2 and 3, the active ingredient of Cheongyang pepper or red pepper initially injected by alcohol fermenting bacteria or acetic acid bacteria may be changed to another substance, so it may not be possible to obtain the desired active ingredient, and the process up to making vinegar is complicated. And there is a disadvantage that the work efficiency is significantly lowered.

Republic of Korea Patent Publication No. 10-1441814 Republic of Korea Patent Publication No. 10-2245802 Republic of Korea Patent Publication No. 10-0559074

The present invention can be used for the purpose of adding natural ingredients to fermented vinegar after fermentation with acetic acid and aging it to soften the taste of vinegar and enhance the flavor of food in manufacturing, processing, and cooking food.

An object of the present invention is to provide a method for preparing vinegar that has the effect of preserving the nutritional components, aroma and taste of natural materials for a long time, so that even people who are weak against the sour taste of vinegar can easily consume it.

In order to achieve the above object, the present invention comprises the steps of preparing godubap using brown rice and non-glutinous rice (S100); Preparing an alcoholic fermented liquor by mixing white soup, yeast, and improved yeast with the prepared godubap (S110); The acetic acid fermentation is carried out by mixing seed vinegar, alcoholic fermented liquor and bottled water in a 2: 1:1 ratio, but in order to keep the total acidity and taste stable and constant, an acetic acid fermentation step (S120) ); Putting natural ingredients into fermented vinegar after acetic acid fermentation in order to preserve the effective nutrients, flavor and taste of natural ingredients for a long time (S130); To solve the technical problem by providing a fermented vinegar manufacturing method using natural materials, characterized in that it includes; a maturation step (S140) to improve the taste and flavor of the fermented vinegar.

The alcoholic fermented liquor manufacturing step (S110) is performed by mixing 29.1 to 38.5 parts by weight of godubap, 8.2 to 12.2 parts by weight of white rice, 0.05 to 0.08 parts by weight of yeast, and 0.27 to 0.41 parts by weight of improved yeast with respect to 100 parts by weight of bottled water, and then put it in a fermenter It is characterized in that it is fermented for 7-10 days at 20-25°C.

The acetic acid fermentation step (S120) is carried out at a temperature of 30 to 35 ° C. During the acetic acid fermentation process, the alcohol fermented liquor mixture is additionally added every two weeks, and the acidity and taste are constant and stable until the acetic acid fermentation starts and ends. It is characterized by maintaining

The natural material is characterized in that any one of cucumber, mustard, red pepper, cheongyang pepper, garlic, onion, etc. is used.

It is characterized in that it is a fermented vinegar using natural materials prepared by the above manufacturing method.

In the method for producing balsamic vinegar using a natural material of the present invention, the steps of preparing godubap using brown rice and non-glutinous rice (S100), preparing an alcoholic fermented liquor by mixing white soup, yeast, and improved yeast with the prepared godubap (S110), acetic acid fermentation is carried out by mixing seed vinegar, alcoholic fermented wine and bottled water in a ratio of 2: 1 : 1, but acetic acid produced by adding a mixture of alcoholic beverage and mineral water to keep total acidity and taste stable and constant Fermentation step (S120), step of adding natural ingredients to fermented vinegar after acetic acid fermentation has been completed in order to preserve the effective nutritional components, aroma and taste of natural materials for a long time (S130), aging step to improve the taste and flavor of fermented vinegar ( S140), characterized in that it comprises a step (S150) of mixing saccharides in the aging step (S140).

The alcoholic fermented liquor manufacturing step (S110) is performed by mixing 29.1 to 38.5 parts by weight of godubap, 8.2 to 12.2 parts by weight of white rice, 0.05 to 0.08 parts by weight of yeast, and 0.27 to 0.41 parts by weight of improved yeast with respect to 100 parts by weight of bottled water, and then put it in a fermenter It is characterized in that it is fermented for 7-10 days at 20-25°C.

The acetic acid fermentation step (S120) is carried out at a temperature of 30 to 35 ° C. During the acetic acid fermentation process, the alcohol fermented liquor mixture is additionally added every two weeks, and the acidity and taste are constant and stable until the acetic acid fermentation starts and ends. It is characterized by maintaining

The natural material input step (S130) is characterized in that any one of natural materials such as cucumber, mustard, red pepper, cheongyang pepper, garlic, and onion is used.

The balsamic vinegar has a sugar content of 40 to 70 Brix and an acidity of 4.5 to 6.5%.

It is characterized in that it is balsamic vinegar using natural materials prepared by the above manufacturing method.

According to the present invention, natural ingredients are added to fermented vinegar after acetic acid fermentation, and the taste of vinegar is softened and the flavor of food is enhanced in manufacturing, processing, and cooking food.

The present invention has the effect that even people who are weak against the sour taste of vinegar can easily consume it by providing a method for preparing vinegar that has the effect of preserving the nutrients, flavor and taste of natural materials for a long time.

1 is a flowchart schematically illustrating a method for manufacturing fermented vinegar using natural materials according to the present invention.
Figure 2 relates to a method for producing balsamic vinegar prepared by mixing sugars with the fermented vinegar of the present invention.

Hereinafter, the present invention will be described in detail through examples. The present invention is not limited to the embodiments disclosed herein, and may be embodied in other forms. The embodiments disclosed herein are provided so that the spirit of the present invention can be sufficiently conveyed to those of ordinary skill in the art to which the present invention pertains.

The terms or words used in the present specification and claims are not to be construed as being limited to their ordinary or dictionary meanings, and the inventor may properly define the concept of the term in order to best describe his invention. Based on the principle that there is, it should be interpreted as meaning and concept consistent with the technical idea of the present invention.

Therefore, the configuration shown in the embodiment and drawings described in the present specification is only the most preferred embodiment of the present invention and does not represent all the technical spirit of the present invention, It should be understood that all transformations, equivalents or substitutes included in the spirit and technical scope are included.

Fermented vinegar and balsamic vinegar according to the present invention provide an effect of softening the taste of vinegar and improving the flavor by adding natural ingredients to the fermented vinegar after acetic acid fermentation has been completed.

1 is a flowchart schematically illustrating a method for manufacturing fermented vinegar using natural materials according to the present invention, Godubap manufacturing step (S100), alcoholic fermented liquor manufacturing step (S110), acetic acid fermentation step (S120), natural material input step ( S130), it may be prepared in the aging step (S140), and FIG. 2 is a flowchart of a method for manufacturing balsamic vinegar prepared by mixing sugars with the fermented food of the present invention.

1) Godubap manufacturing step (S100)

After washing and mixing brown rice and non-glutinous rice several times, steam rice at 120°C for 1 hour to prepare godubap, and then cool.

Godubap was prepared using 5.5 to 8.1 parts by weight of brown rice and 23.6 to 30.4 parts by weight of brown rice, preferably 6.3 to 7.1 parts by weight of brown rice and 24.4 to 29.6 parts by weight of non-glutinous rice, but it is not limited thereto.

The reason for making Godubap is that when Jinbap is used instead of Godubap, when the next step, alcohol fermented liquor, is prepared, the alcohol becomes cloudy due to a lot of floating matter, so that the overall taste of vinegar becomes cloudy. The color comes out and it has a clean taste.

2) Alcohol fermented liquor manufacturing step (S110)

It is possible to prepare alcoholic fermented liquor by mixing white soup, yeast, improved yeast, and mineral water with the prepared godubap.

29.1 to 38.5 parts by weight of godubap, 8.2 to 12.2 parts by weight of white rice, 0.05 to 0.08 parts by weight of yeast, and 0.27 to 0.41 parts by weight of improved yeast are mixed with respect to 100 parts by weight of the bottled water, and then put in a fermenter for 7-10 at 20-25 ℃ It can be fermented with alcohol by daily fermentation.

Preferably, it may be 32 to 35.6 parts by weight of godubap, 9 to 11 parts by weight of white rice, 0.06 to 0.07 parts by weight of yeast, and 0.29 to 0.37 parts by weight of yeast, based on 100 parts by weight of bottled water, but is not limited thereto.

The yeast should be put in at a level of 0.05 to 0.08 parts by weight of the total amount input in the alcoholic fermented liquor manufacturing step, and when the yeast is added in less than 0.05 parts by weight of the total amount input in the alcoholic fermented liquor production step, it is difficult to proceed smoothly with alcohol fermentation , excessive fermentation may occur when yeast is added in excess of 0.08 parts by weight of the total amount input in the alcoholic fermentation liquor manufacturing step.

The improved yeast was prepared in advance to be decomposed by putting it in mineral water while it became godubap in the godubap manufacturing step (S100).

Compared to traditional yeast, improved koji has a saccharification power of at least 4 times to a maximum of 60 times, so it is possible to brew alcohol even with a small amount of yeast. Improved koji has excellent saccharification power, so there are few failures in acid waste, cold shellfish or abnormal fermentation caused by lack of saccharification power. Here, the saccharogenic power (SP) refers to the number that 1 g of yeast reacts with 1 g of starch to produce glucose. The saccharification power of rice koji (Leehwagok) and rice grain is only 80~100SP.

The fermenter may be a wooden barrel, a jar, a stainless fermenter or a synthetic resin fermenter, and preferably a jar may be used, but is not limited thereto.

When the production temperature of the alcoholic fermented wine is less than 20 ℃, the growth of the fermented bacteria is slow and the alcohol fermentation period takes a long time. It may not ferment.

Here, the fermenter after alcohol fermentation is divided into two layers, the upper part is the supernatant having a clear color and the lower part is the sediment in which the by-products generated after fermentation are precipitated and settled. That is, about 2/3 of the supernatant of the total alcoholic fermentation broth is recovered, and by filtering it, an alcoholic fermented liquor to be input to the acetic acid fermentation step (S120), which will be described later, can be obtained.

The filtering tool may be variously selected, such as cloth, filter paper, sieve, and strainer, and the material of the filtering tool may be variously selected such as fiber, plastic, metal, and the like. For example, the cloth may be selected from various materials such as hemp, linen, cotton and cotton, but is not limited thereto.

3) Acetic acid fermentation step (S120)

Next, the alcohol fermented liquor obtained by filtration and bottled water are mixed with seed vinegar in a ratio of 2: 1 : 1, put into a fermenter, and acetic acid fermentation is performed at 30 ~ 35 ° C. In order to keep the total acidity and taste stable and constant, the alcohol A mixture of fermented wine and mineral water may be added three times at an interval of two weeks.

The seed vinegar was provided and used by the National Academy of Agricultural Sciences, the Rural Development Administration.

Seed vinegar is a culturing of acetic acid bacteria used to manufacture fermented vinegar. The seed vinegar developed by the National Academy of Agricultural Sciences produces acetic acid 1.5 to 2 times better than the commercially available seed vinegar, is rich in GABA and free amino acids, prevents obesity and improves bone health. It can help your health.

Bacteria that produce acetic acid in acetic acid fermentation are typically aerobic bacteria, Acetobacter sp. and Gluconacetobater sp. It should be covered with Korean paper, etc. to prevent various germs in the air from entering the fermenter while only supplying oxygen.

As the fermenter, a wooden barrel, a jar, a stainless steel fermenter or a synthetic resin fermenter may be used, and preferably a jar may be used, but is not limited thereto, but since acetic acid fermentation is aerobic fermentation, it is advantageous that the inlet is larger than the body.

If the acetic acid fermentation temperature is less than 30 ℃, the activity of acetic acid bacteria becomes dull, so that ethyl alcohol generated in the alcohol fermentation process meets oxygen by the acetic acid bacteria to produce acetic acid, but this process may not proceed sufficiently, and the acetic acid fermentation temperature is 35 If it exceeds ℃, the production efficiency may be reduced due to the death or decay of acetic acid bacteria.

The alcoholic fermented liquor prepared in the alcoholic fermented liquor manufacturing step (S110) becomes food for acetic acid bacteria.

In the present invention, the total amount of alcoholic fermented wine is not added to the fermentor to undergo acetic acid fermentation, but divided into a certain ratio and will be added a total of three times while acetic acid fermentation is in progress, so the ratio of alcoholic fermented wine should be considered in advance.

The alcohol content of the alcoholic fermented wine prepared in the previous step (S110) is measured at 12-14 degrees, and the alcohol content is lowered to 6-7 degrees by mixing 1:1 with bottled water at each additional input time. This is because the frequency of active growth and activity of acetic acid bacteria is 6 to 10 degrees.

In addition, since the total amount of the mixed solution mixed with alcohol fermented liquor and bottled water in a 1:1 ratio is all food for acetic acid bacteria and acetic acid fermentation occurs, the same amount as the mixed solution of alcoholic fermented liquor and bottled water must be added, so it can be added at a ratio of 2. there is.

To be more specific, the seed vinegar, alcoholic fermented wine, and mineral water required for the first acetic acid fermentation are mixed in a 2:1:1 ratio and put into the fermenter. The third alcohol fermented liquor input amount is 4, and the last alcohol fermented liquor input amount is a ratio of 8.

First, acetic acid fermentation is started by mixing seed vinegar, alcoholic fermented wine, and mineral water in a 2:1:1 ratio in a fermenter, and then, after about 2 weeks, it can be a primary fermented vinegar.

The first fermented vinegar made at this time is double the amount of the first seed vinegar.

After about 1 to 4 days from the start date of acetic acid fermentation, a sheath is formed on the surface of the fermentation broth, which interferes with the oxygen supply to the inside of the fermentation broth and inhibits the growth of acetic acid bacteria. .

Therefore, before the first fermented vinegar is formed, it is checked whether the first fermented vinegar is formed and stirred about 4 times to break the first film formed on the surface of the fermentation broth so that oxygen can be smoothly supplied to the inside of the fermentation broth.

Next, the primary fermented vinegar is used as a seed vinegar, and the alcoholic fermented liquor mixed with alcohol and bottled water is additionally added thereto, and after about two weeks, the secondary fermented vinegar can be obtained.

The ratio of the primary fermented vinegar and the alcoholic fermented liquor mixture is 1:1, and the alcoholic fermented liquor mixture refers to a mixture of the alcoholic fermented liquor and bottled water prepared in the previous step (S110) in a 1:1 ratio.

The secondary fermented vinegar made at this time is twice the amount of the primary fermented vinegar.

In addition, after adding the alcoholic fermented liquor mixture to the primary fermented vinegar, the thick film formed on the surface of the fermented liquid interferes with the oxygen supply to the inside of the fermented liquid. Breaks the formed membrane so that oxygen can be smoothly supplied into the fermentation broth.

Next, the secondary fermented vinegar is used as a seed vinegar, and the alcoholic fermented liquor mixture is added thereto, and after about two weeks, the tertiary fermented vinegar can be obtained.

The ratio of the secondary fermented vinegar and the alcoholic fermented liquor mixture is 1:1, and the alcoholic fermented liquor mixture refers to a mixture of the alcoholic fermented liquor and bottled water prepared in the previous step (S110) in a 1:1 ratio.

The tertiary fermented vinegar made at this time is twice the amount of secondary fermented vinegar.

In addition, after adding the alcoholic fermented liquor mixture to the secondary fermented vinegar, the thick film formed on the surface of the fermented liquid interferes with the oxygen supply to the inside of the fermented liquid. Breaks the formed membrane so that oxygen can be smoothly supplied into the fermentation broth.

Finally, using the tertiary fermented vinegar as a seed vinegar, the alcohol fermented liquor mixture prepared in the previous step (S110) is mixed in a 1:1 ratio, and then this can be fermented for 1 month.

Here, when fermented for one month, the acetic acid bacteria oxidize and exhaust the alcohol remaining in the fermenter, so that the top film does not sink below the fermenter, and it is divided into two layers in the fermenter. The upper part of the two layers inside the fermenter is the clear supernatant, and the lower part is the sediment that the by-products generated after fermentation have settled and settled. That is, about 2/3 of the supernatant of the total acetic acid fermentation broth is recovered, and fermented vinegar can be obtained by filtering it.

The filtering tool may be variously selected, such as cloth, filter paper, sieve, and strainer, and the material of the filtering tool may be variously selected such as fiber, plastic, metal, and the like. For example, the cloth may be selected from various materials such as hemp, linen, cotton and cotton, but is not limited thereto.

In the present invention, the cycle in which the alcoholic fermented liquor and the mineral water mixture is additionally added is carried out every two weeks, but depending on the state of the acetic acid fermentation in progress, the time to be additionally added may be shorter or longer than two weeks, of course, the alcoholic fermented liquor and the mineral water mixture If the number of additional additions is less than 3 times, it does not reach the target total acidity.

In a series of steps of the acetic acid fermentation step (S120) of the present invention, as the amount of the first, second, and third fermented vinegar is doubled, the same amount of alcoholic fermented liquor and mineral water mixture is added for each order, and the first, second Tea and tertiary alcohol fermented wine were also added in doubled amounts. The reason that the mixed solution of alcoholic fermented liquor and bottled water is additionally added is to make the alcohol content between 6 and 10 degrees, where acetic acid bacteria are actively active, and to prevent the acidity and taste of vinegar from changing due to the decrease in acetic acid bacteria activity. .

In addition, compared to the conventional vinegar manufacturing method in which the entire amount of alcohol fermented liquor recovered from the alcoholic fermented liquor manufacturing step is fermented with acetic acid at once together with seed vinegar and bottled water, total acidity and taste are improved. Because it has the advantage of being able to be maintained.

During the fermentation period, it is difficult to control the temperature, humidity and oxygen supply, as well as the high frequency of contamination by fruit flies or other germs due to long-term fermentation, which can cause difficulties in quality control. It must be preserved, and the amount of oxygen supplied to each stage must be well controlled so that the vinegar has a high acidity and a clean taste without contamination of various germs.

4) Natural material input step (S130)

In the acetic acid fermentation step (S120), 20 to 24 parts by weight of natural materials are added to the fermented vinegar obtained by adding an alcoholic fermented liquor mixture to the last tertiary fermented vinegar and fermenting it for 1 month, then filtering the supernatant of the acetic acid fermentation tank.

The reason for adding natural ingredients to fermented vinegar that has been fermented with acetic acid is to preserve the effective nutrients, flavor and taste of natural ingredients and the color of vinegar for a long period of time, and minimize the original sour taste of fermented vinegar, so there is a sense of resistance to sourness or stomach upset. This is to make it easier for even the weak to consume.

Usually, natural materials are added together during acetic acid fermentation, but as time goes by as acetic acid fermentation progresses, the fragrance of the natural materials is lost and the color may also gradually fade.

As the natural material, any one of cucumber, mustard, red pepper, cheongyang pepper, garlic, and onion may be used, but the present invention is not limited thereto.

In the present invention, it was prepared by adding cheongyang pepper to fermented vinegar.

The Cheongyang pepper is preferably dried or raw red pepper, but may be used by cutting or crushing red pepper according to the use or preference of vinegar using red pepper.

5) Aging step (S140)

Cheongyang pepper, a natural ingredient, is added, and after 40 days have elapsed, the red pepper is removed and aged for 1 year. For 40 days, about 50% of the active ingredient of Cheongyang pepper can be extracted.

This can have the effect of sufficiently aging the fermented vinegar solution to soften the taste and improve the flavor at the same time.

In addition, it is possible to obtain fermented vinegar with excellent functionality and palatability without destroying the active nutrients of red pepper, a natural material, and exhibit much higher antioxidant properties than general vinegar.

According to another aspect of the present invention, there is provided balsamic vinegar prepared by mixing sugars with Cheongyang red pepper vinegar of the present invention.

As shown in FIG. 2, after 40 days have elapsed in the aging step (S140) of the Cheongyang pepper vinegar, saccharides are mixed, or after the aging step (S140) is all finished, the saccharides are mixed to prepare Cheongyang pepper balsamic vinegar.

That is, after adjusting the sugar content to 30-35 Brix by mixing the aged Cheongyang red pepper vinegar, the water is evaporated in a hot water at 65-75℃ to have a sugar content of 40-70 Brix and total acidity of 4.5-6.5% Cheongyang pepper balsamic vinegar. can be manufactured.

The reason for evaporating moisture by mixing sugar with the Cheongyang pepper vinegar is to increase the viscosity and sugar content of the balsamic vinegar.

For example, in the case of adjusting the sugar content to 30 Brix for 20 liters of Cheongyang red pepper vinegar, the amount of added sugar is solute/{solvent+solute}×100=30.

When the sugar content of the balsamic vinegar is less than 40 Brix, the sour taste is strong and tasteless, and when it is 70 Brix or more, the sweetness is too strong and the sour taste is insufficient, so it may be difficult to realize the ideal sweet-sour taste.

The saccharide may be variously selected such as sugar, honey, xylitol, oligosaccharide, grain syrup, starch syrup and malt, and preferably sugar, but is not limited thereto.

The balsamic vinegar prepared by the present invention has the advantage of being able to obtain vinegar of sour, sweet, and spicy taste, and it can be easily cooked because it is no longer necessary to add additives such as sugar, mustard or red pepper powder in various dressings or radishes.

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>

2 kg of brown rice and 8 kg of non-glutinous rice were washed to prepare 10 kg of godubap. After that, 10 kg of godubap, 3 kg of white rice soup, 20 g of yeast, and 100 g of improved yeast were mixed in 30 liters of bottled water and put into a fermenter maintained at 20-25 ° C, and alcohol fermented for 7-10 days. After alcoholic fermentation, there is about 35ℓ inside the fermenter, and about 23ℓ of the supernatant is recovered and filtered to make alcoholic fermented liquor.

Next, the acetic acid fermentation step starts with a total of 6 liters with 3 liters of seed vinegar, 1.5 liters of alcoholic fermented liquor, and 1.5 liters of mineral water. 6ℓ of primary fermented vinegar made on the 14th day of acetic acid fermentation becomes seed vinegar and 6ℓ of alcoholic fermented liquor mixture is mixed to make a total of 12ℓ, and 12ℓ of secondary fermented vinegar made on the 28th day becomes seed vinegar It becomes 24ℓ, and 24ℓ of tertiary fermented vinegar made on the 42nd day becomes seed vinegar and 24ℓ of alcoholic fermented liquor mixture is mixed to obtain a total of 48ℓ through acetic acid fermentation. Except for , the obtained supernatant can be filtered to obtain 45 liters of fermented vinegar.

After 10 kg of cheongyang pepper is added to 45 liters of fermented vinegar, after 40 days have elapsed, the cheongyang pepper is retrieved and aged for 1 year to produce cheongyang pepper vinegar.

<Experimental Example 1>

The total acidity during acetic acid fermentation was measured using the cheongyang red pepper vinegar prepared by the manufacturing method of <Example 1> of the present invention as a comparative example.

In Comparative Example 1, alcoholic fermented liquor was prepared in the same manner as in Example 1, and acetic acid fermentation was performed by mixing 24 liters of seed vinegar, 12 liters of alcoholic fermented liquor, and 12 liters of mineral water at the start of acetic acid fermentation.

In Comparative Example 2, alcoholic fermented liquor was prepared in the same manner as in Example 1, and 12 liters of seed vinegar, 6 liters of alcoholic fermented liquor, and 6 liters of mineral water were mixed at the start of acetic acid fermentation. did

In Comparative Example 3, alcoholic fermented liquor was prepared in the same manner as in Example 1, and 6 liters of seed vinegar, 3 liters of alcoholic fermented liquor, and 3 liters of mineral water were mixed at the start of acetic acid fermentation, and on the 14th day, 6 liters of alcohol fermented liquor and 6 liters of mineral water were added, and on the 28th day Acetic acid fermentation was carried out by additionally adding 12 liters of alcoholic fermented liquor and 12 liters of mineral water.

In Comparative Example 4, alcoholic fermented liquor was prepared in the same manner as in Example 1, 1.5 liters of seed vinegar, 750 mL of alcoholic liquor, and 750 mL of mineral water were mixed at the start of acetic acid fermentation, and on the 14th day, 1.5 liters of alcohol fermented liquor and 1.5 liters of mineral water were added On the 28th day, 3ℓ of alcoholic fermented wine and 3ℓ of mineral water were added, 6ℓ of alcoholic fermented wine and 6ℓ of mineral water were added on the 42nd day, and on the 56th day, 12ℓ of alcoholic fermented wine and 12ℓ of mineral water were additionally added to carry out acetic acid fermentation.

The total acidity measurement days of the acetic acid fermentation of Comparative Examples and <Example 1> were measured on the 14th, 28th, 42th, 56th, and 72th days from the start date of the acetic acid fermentation.

The following <Table 1> shows the results of the total acidity measurement in a table.

<Table 1>

Total acidity refers to the total weight (g) of organic acids such as lactic acid, malic acid, citric acid and succinic acid in vinegar, unlike acidity (pH). , 6~7% normal acidity vinegar, 12~14% double acidity vinegar, and 18~19% triple acidity vinegar.

As a result of the total acidity measurement in <Table 1>, it was confirmed that in Examples 1 and 3 and 4 except for Comparative Examples 1 and 2, the total acidity rapidly increased after the second additional input, and there was no significant change until the final fermentation step. became

In addition, the reason for additionally adding the alcoholic fermented liquor mixture is to make the alcohol content between 6 and 10 degrees, the alcohol content of which acetic acid bacteria are actively active, and to prevent the acidity and taste of vinegar from changing due to the decrease in acetic acid bacteria activity, < In Table 1>, Comparative Examples 1 to 3, in which the number of additional additions of the alcoholic fermented liquor mixture is less than 3 times, is the total acidity value at 72 when the acetic acid fermentation is completed is 4-5% of the low-acidity vinegar range, which is the total acidity range required in the present invention In Example 1 and Comparative Example 4, the number of additions of the alcoholic fermented liquor mixture was 3 or more, and the total acidity value required for the present invention was reached on the 72nd day, which is the end point of the acetic acid fermentation.

However, in Comparative Example 4, although the number of additional inputs of alcoholic fermented liquor was one more than in Example 1, the total acidity value was not significantly different, so it is appropriate to proceed with the acetic acid fermentation in the method of Example 1 compared to the working efficiency.

<Experimental Example 2>

Using the comparative example of the Cheongyang pepper vinegar prepared by the manufacturing method of <Example 1> of the present invention, the subjects were subjected to a sensory evaluation of the overall preference in consideration of the sour taste, sweetness, spicy taste, color, and aroma of Cheongyang pepper vinegar.

Comparative Example 5 is Cheongyang pepper vinegar prepared by adding 10 kg of Cheongyang red pepper to the initial stage of acetic acid fermentation of Comparative Example 1.

Comparative Example 6 is Cheongyang pepper vinegar in which 10 kg of crushed Cheongyang red pepper powder was aged after completion of the acetic acid fermentation of Comparative Example 1.

Subjects were 20 adult males and females, and sensory evaluation was performed using a 5-point scale method (5 points: very good, 4 points: good, 3 points: average, 2 points: bad, 1 point: very poor).

The following <Table 2> shows the sensory evaluation results in a table.

<Table 2>

Looking at <Table 2>, the cheongyang red pepper vinegar prepared in <Example 1> of the present invention was evaluated to be superior to the comparative examples.

In particular, the Cheongyang pepper vinegar prepared by the manufacturing method of <Example 1> received a remarkably high evaluation in the overall preference, and the subjects felt that the Cheongyang pepper vinegar of the present invention had a clean taste and a unique scent of Cheongyang pepper. Most of the reviews said that it was harmonious with it and improved the flavor of the taste, and in the case of the chili vinegar of the comparative examples, it was less sour, more sweet, and spicy, but there were many reviews that it had a taste of aged red pepper powder. In addition, there was a review that when it was sprinkled on food, it felt a little sweeter and the overall flavor of the food was lowered.

In addition, the cheongyang red pepper vinegar prepared by the manufacturing method of <Example 1> was evaluated to have a higher acidity than sweetness compared to the comparative examples. It can be seen as a result of maintaining the acidity constant.

Furthermore, it was confirmed that the cheongyang red pepper vinegar prepared in <Example 1> showed somewhat superiority in color and flavor compared to the comparative examples.

Cheongyang pepper vinegar prepared by the manufacturing method of the present invention is made by adding Cheongyang pepper to fermented vinegar after acetic acid fermentation has been completed, so that the taste of vinegar becomes softer and flavor is improved. It has the advantage of being able to enjoy the unchanging taste and smell of each dish, and goes well with vegetables, fish, meat, etc. that emphasize the spicy taste. In particular, it captures the unique taste of meat.

In addition, in the case of companies using fish as the main ingredient, they prefer a sauce with a clear and clean aftertaste, so they use a soy sauce that does not contain any edible oils and fats.

S100: Godubap manufacturing step
S110: alcohol fermented liquor manufacturing step
S120: acetic acid fermentation step
S130: natural material input step
S140: ripening stage
S150: mixing sugars

Claims (11)

In the fermented vinegar manufacturing method using natural materials,
Preparing godubap using brown rice and non-glutinous rice (S100);
Preparing an alcoholic fermented liquor by mixing white soup, yeast, and improved yeast with the prepared godubap (S110);
The first fermented vinegar manufacturing step of inducing acetic acid fermentation by mixing the seed vinegar, the alcoholic fermented wine and bottled water in a volume ratio of 2: 1 : 1, the fermented vinegar that has undergone the first fermented vinegar manufacturing step, and the alcoholic fermented wine and bottled water The second fermented vinegar manufacturing step of inducing acetic acid fermentation by mixing in a volume ratio of 2:1:1, the fermented vinegar that has undergone the second fermented vinegar manufacturing step, and the alcoholic fermented liquor and bottled water in a volume ratio of 2:1:1 The tertiary fermented vinegar manufacturing step of inducing acetic acid fermentation by mixing in a ratio, the fermented vinegar that has undergone the third fermented vinegar manufacturing step, and the alcohol fermented liquor and bottled water are mixed in a volume ratio of 2:1:1 to induce acetic acid fermentation It consists of a last fermented vinegar manufacturing step, wherein the first to third fermented vinegar manufacturing steps are each carried out at a temperature of 30 to 35° C. for 2 weeks, and the last fermented vinegar manufacturing step is fermented for 1 month in the above temperature range. Acetic acid fermentation step to keep the total acidity and taste stable and constant (S120);
A natural material input step (S130) of adding any one of cucumber, mustard, red pepper, cheongyang pepper, garlic, and onion to the fermented vinegar after acetic acid fermentation has been completed to preserve the effective nutrients, flavor and taste of natural materials for a long period of time;
Aging step of improving the taste and flavor of fermented vinegar (S140);
A method for producing fermented vinegar using natural materials, characterized in that it comprises a. The method of claim 1,
The alcoholic fermented liquor manufacturing step (S110) is performed by mixing 29.1 to 38.5 parts by weight of godubap, 8.2 to 12.2 parts by weight of white rice, 0.05 to 0.08 parts by weight of yeast, and 0.27 to 0.41 parts by weight of improved yeast with respect to 100 parts by weight of bottled water, and then put it in a fermenter A method for producing fermented vinegar using natural materials, characterized in that it is fermented at 20-25 ° C for 7-10 days. delete delete A fermented vinegar using natural materials manufactured by the method of claim 1. In the method for producing balsamic vinegar using natural materials,
Preparing godubap using brown rice and non-glutinous rice (S100);
Preparing an alcoholic fermented liquor by mixing white soup, yeast, and improved yeast with the prepared godubap (S110);
The first fermented vinegar manufacturing step of inducing acetic acid fermentation by mixing the seed vinegar, the alcoholic fermented wine and bottled water in a volume ratio of 2: 1 : 1, the fermented vinegar that has undergone the first fermented vinegar manufacturing step, and the alcoholic fermented wine and bottled water The second fermented vinegar manufacturing step of inducing acetic acid fermentation by mixing in a volume ratio of 2:1:1, the fermented vinegar that has undergone the second fermented vinegar manufacturing step, and the alcoholic fermented liquor and bottled water in a volume ratio of 2:1:1 The tertiary fermented vinegar manufacturing step of inducing acetic acid fermentation by mixing in a ratio, the fermented vinegar that has undergone the third fermented vinegar manufacturing step, and the alcohol fermented liquor and bottled water are mixed in a volume ratio of 2:1:1 to induce acetic acid fermentation It consists of a last fermented vinegar manufacturing step, wherein the first to third fermented vinegar manufacturing steps are each carried out at a temperature of 30 to 35° C. for 2 weeks, and the last fermented vinegar manufacturing step is fermented for 1 month in the above temperature range. Acetic acid fermentation step to keep the total acidity and taste stable and constant (S120);
A natural material input step (S130) of adding any one of cucumber, mustard, red pepper, cheongyang pepper, garlic, and onion to the fermented vinegar after acetic acid fermentation has been completed to preserve the effective nutrients, flavor and taste of natural materials for a long period of time;
Aging step of improving the taste and flavor of fermented vinegar (S140);
mixing sugars in the aging step (S140) (S150);
Balsamic vinegar manufacturing method using natural materials, characterized in that it comprises a. 7. The method of claim 6,
The alcoholic fermented liquor manufacturing step (S110) is performed by mixing 29.1 to 38.5 parts by weight of godubap, 8.2 to 12.2 parts by weight of white rice, 0.05 to 0.08 parts by weight of yeast, and 0.27 to 0.41 parts by weight of improved yeast with respect to 100 parts by weight of bottled water, and then put it in a fermenter A method for producing balsamic vinegar using natural materials, characterized in that it is fermented at 20-25 ° C for 7-10 days. delete delete 7. The method of claim 6,
The balsamic vinegar manufacturing method using natural materials, characterized in that the sugar content of the balsamic vinegar is 40 ~ 70 Brix and the acidity is 4.5 ~ 6.5%. Balsamic vinegar using natural ingredients manufactured by the method of claim 6 .

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