KR102527921B1 - Method of manufacturing chitosan vinegar comprising pyroligneous liquor - Google Patents

Abstract

The present invention relates to a method for producing chitosan vinegar containing wood vinegar, and it is possible to provide various health functional foods in which wood vinegar and chitosan components are introduced by preparing vinegar using wood vinegar, crab shells, shrimp shells, fruit and vegetable skins, and herbal medicines. In addition, it has the usefulness of reducing waste discharge by increasing the utilization of discarded food subsidiary materials.

Description

Manufacturing method of chitosan vinegar containing wood vinegar {Method of manufacturing chitosan vinegar comprising pyroligneous liquor}

The present invention relates to a method for producing chitosan vinegar containing wood vinegar.

Vinegar has been used not only as a sour seasoning since ancient times, but also as a medicine for various diseases, so it is called the miracle water of 10,000 years. Its importance is recognized enough to win the Nobel Prize in Physiology or Medicine three times among world-renowned scholars who scientifically revealed the efficacy of vinegar. It is said that vinegar was used not only in the West, but also in the prescriptions of Chinese empresses in the Ming Dynasty in the past, and in Korea's Donguibogam, there is a record of using vinegar when the mother's health was not good.

Along with the well-being craze, the vinegar beverage market is growing as research results on the efficacy of vinegar are revealed. The popularity of vinegar drinks seems to be due to the spread of the perception that vinegar drinks = well-being drinks. In fact, vinegar contains a large amount of organic acids that are good for the body, such as acetic acid and citric acid. In particular, vinegar is known to be a good food for relieving fatigue and regaining lost vitality because it is highly effective in decomposing lactic acid, a substance that causes fatigue. It also acts to increase the absorption rate of calcium in the body, which has a mental stabilizing effect. In addition, the industry cited that vinegar drinks are popular because they are relatively inexpensive compared to health functional foods and can be easily mixed with various drinks and alcoholic beverages such as yogurt, milk or soju, as another reason for the popularity of vinegar drinks.

The domestic vinegar beverage market began to grow rapidly in 2005 after Daesang introduced 「Drinking Hongcho」, a vinegar drink popular in Japan tailored to the taste of domestic consumers. Even at the time when 「Drinking Hongcho」 was first released, vinegar drinks had a strong image as women's beauty diet drinks in the summer, but recently they have grown into beverages enjoyed by men and women of all ages. As the market grows, even the same vinegar drink is diversified using pomegranate, raspberry, mulberry, pear, and persimmon.

Drinking vinegar does not provide a taste that attracts customers' taste buds, but customers show a high desire to purchase it because it is rich in nutrients beneficial to the body. The taste of food is also important, but customers are actively purchasing vinegar because it can improve their health.

In the past, consumers placed more weight on the taste of food than on health. They have shown a high preference for food that stimulates the senses and provides a new taste, but now they place importance on their health and show a high desire to purchase products that can improve their health.

This change in customer disposition can be attributed to an increase in economic income. Compared to the past, the income of individuals has increased, and as a result, a more leisurely life has become possible.

Consumers are doing various exercises and spending money to take care of their health in a relaxed life. In the past, if you simply selected and purchased delicious foods, now you look at the nutrients of foods and purchase foods that are beneficial to your health.

In line with this trend, many domestic food companies are launching vinegar drinks.

However, conventional vinegar beverages have the disadvantage of weak efficacy due to the destruction of nutrients in raw materials and many modifications due to processing techniques. In addition, due to the nature of the ingredients, there are disadvantages in that the taste, aroma, and efficacy are very limited, and the acidity of vinegar is strong, so there is a limit to increasing the amount of replenishment due to strong rejection when ingested.

Chitosan is a new material obtained by deacetylating chitin contained in the shells of crustaceans such as crabs, lobsters and shrimps to be easily absorbed by the human body. In 1811, French natural historian Bracono discovered an unknown ingredient in mushrooms, namely chitin. Then, in 1859, chemist Ruge deacetylated chitin to obtain a new substance, which was named chitosan by scientist Hupe Zaira in 1894. Chitosan is known to activate dead cells to suppress aging, strengthen immunity, and prevent diseases. It also regulates the biorhythm with the function of activating the body's natural healing ability. However, the mechanism has not yet been fully elucidated. The well-known efficacy of chitosan for diseases is, first, the role of adsorbing and excreting excess harmful cholesterol in the body, that is. It acts as a cholesterol lowering agent. Second, it acts as an anti-cancer agent by inhibiting the proliferation of cancer cells. Third, by adsorbing chloride ions, which cause blood pressure increase, inhibiting their absorption in the intestines, and then discharging them out of the body, they act to suppress blood pressure increase and to proliferate effective bacteria in the intestines and activate cells. In addition, it has effects such as controlling blood sugar, improving liver function, and excreting heavy metals and pollutants in the body. The form of chitosan that is most easily absorbed by the human body is chitosan oligosaccharide, and in the case of chitosan acid salt, since a salt is included instead of an amino group of chitosan, the efficacy is greatly reduced, so care is required.

Common basic wood vinegar is a water droplet obtained in the process of carbonizing wood by stacking wood in a charcoal kiln and lighting a fire. It can be said to be a good herbal solution. The origin of what can be said to be wood vinegar in Europe is around the 17th century in Europe, in Japan during the Meiji era, and in Korea, it was used as a traditional folk remedy. Recently, many products using wood vinegar have been released, but products that do not remove harmful substances contained in wood vinegar and also products that exceed the standard content of various ingredients and unverified products are also made by unlicensed manufacturers and distributed on the market.

Accordingly, the inventors of the present invention completed the present invention by mixing crab shells, shrimp shells, fruit and vegetable shells and herbal medicines that are discarded and discarded as garbage to prepare chitosan vinegar with high long-term preservation and various health functions.

Republic of Korea Patent No. 10-1168673 Republic of Korea Patent Publication No. 10-2002-0064478 Republic of Korea Patent Publication No. 10-1998-072414

An object of the present invention is to provide a method for producing chitosan vinegar containing wood vinegar.

The present invention (step α) purifying wood vinegar, preparing a mixed powder of crab shells and shrimp shells, mixing them and leaving them for 24 to 48 hours to prepare a primary aging liquid;

(Step β) 3 to 4 parts by weight of the primary maturation liquid of the α step, 3 to 4 parts by weight of the freshly prepared mixture powder of crab shells and shrimp shells, and 3 to 4 parts by weight of the newly prepared wood vinegar solution, mix them and leave for 24 to 48 hours Preparing a secondary maturation liquid by putting them;

(γ step) mixing and fermenting chitosan vinegar and the secondary aging solution obtained in the second step;

It relates to a method for producing chitosan vinegar containing wood vinegar, characterized in that it comprises a. The aging is preferably carried out at a temperature of 20 ~ 30 ℃.

In the α step, it is preferable to prepare 50 to 200 parts by weight of a mixed powder of crab shells and shrimp shells based on 100 parts by weight of wood vinegar.

The chitosan vinegar is prepared by mixing (first step) a mixed powder of crab shell and shrimp shell, grapefruit shell powder, pear shell powder, ginger powder, dandelion powder, oat sprout powder, bupyeongcho powder, and activated carbon powder. step;

(Second step) preparing makgeolli by mixing godubap, malt water and nuruk, fermenting for 7 to 30 days, removing the residue, and adding water to an alcohol content of 5 to 6% by weight;

(Third step) mixing the mixture prepared in the third step with the makgeolli, re-fermenting for 7 to 30 days, and removing the dregs to obtain re-fermented makgeolli; and,

(Fourth step) preparing primary fermented vinegar by adding seed vinegar to the re-fermented makgeolli and fermenting;

(Step 5) Adding a mixture of freshly prepared crab shells and shrimp shells to the first fermented vinegar, performing secondary fermentation for 48 to 72 hours, and obtaining a filtered filtrate;

It can be manufactured including.

Based on 100 parts by weight of the mixed powder of crab shell and shrimp shell in the first step, 4 to 12 parts by weight of grapefruit peel powder, 2 to 4 parts by weight of pear shell powder, 5 to 8 parts by weight of ginger powder, 1 to 8 parts by weight of dandelion seed powder 3 parts by weight, 4 to 7 parts by weight of oat sprout powder, 8 to 15 parts by weight of bupyeongcho powder, and 10 to 20 parts by weight of activated carbon powder may be mixed.

In the second step, based on 100 parts by weight of godubap, 200 to 500 parts by weight of malt water and 0.05 to 10 parts by weight of yeast may be included.

The mixed powder of crab shell and shrimp shell used in the first step or the fifth step may be the same, and the crab shell powder and shrimp shell powder may be mixed in a weight ratio of 1:0.5 to 1:2.

In the third step, the makgeolli may be mixed with the mixture prepared in the first step in a weight ratio of 1:0.5 to 1:2.

Even when the mixture prepared in the first step is added to the makgeolli in the third step, the mixed powder of crab shells and shrimp shells can be mixed in a weight ratio of 1:0.5 to 1:2 compared to the re-fermented makgeolli.

It is recommended to add 0.1 to 2 parts by weight of seed vinegar based on 100 parts by weight of makgeolli re-fermented in the fourth step, and the fermentation period for producing primary fermented vinegar is 0.5 to 2 years, more preferably 1 to 2 years. It is good.

After step 4, the filtration process may be performed using non-woven fabric, cloth, paper filter paper, or the like, or vacuum filtering.

Even when the freshly prepared mixed powder of crab shells and shrimp shells is added to the vinegar fermented first in the fifth step, the weight ratio of the mixed powder of crab shells and shrimp shells to the first fermented vinegar is 1:0.5 to 1:2. can be mixed with

Malt water used in the present invention refers to a filtrate obtained by removing malt residue from a mixture obtained by mixing malt and water. At this time, the mixture may be used after reacting at 4 to 40 ° C. for 10 minutes to 2 hours and then removing the solids. At this time, the amount of water mixed with malt can be arbitrarily adjusted, but the weight ratio of malt and water is preferably 1:1 to 10, more preferably 1:1 to 5, and most preferably 1:1.5 to 3. can be mixed.

Wood vinegar used in the present invention is prepared by the following method.

Preferably (Step A) putting wood selected from among oak, pine, mulberry and bamboo into a kiln for producing charcoal, generating yellowish white smoke by maintaining the internal temperature of the kiln at 350 to 450° C., and then collecting the smoke;

(Step B) preparing primary wood vinegar by collecting fine particle water droplets produced by condensing the collected smoke;

(Step C) Collecting only the yellow liquid phase of the third layer from the top among the primary wood vinegar separated into five layers by leaving the primary wood vinegar as it is in a storage room at 20 to 30 ° C for 6 to 7 months;

(D step) obtaining a purified secondary wood vinegar by distilling the liquid phase of the third layer collected from the first wood vinegar, cooling only the vapor, and then collecting the liquid;

can include

The above five layers are separated into five layers: top, light oil, middle, bottom and tar layer.

The seed used in the present invention is made by fermenting makgeolli with acetic acid. The raw makgeolli, which has been produced for 7 to 10 days, is sealed and placed at room temperature of 20 to 30 ° C for 7 to 10 days until the pH reaches 2.0 to 3.0. it has been fermented

Seed vinegar is also called seed vinegar. As for the seed vinegar, commercially available makgeolli seed vinegar manufactured by the above method may be used, and for example, Seomjin River naturally fermented vinegar (Korea) may be purchased and used. In addition, acetic acid bacteria or fermentation broth of acetic acid bacteria can be used instead of seeds. Examples of acetic acid bacteria that can be used at this time include Acetobacter tropicalis , Acetobacter aceti, Acetobater oxydans , Acetobater viniaceti , Acetobacter schüzenbachii ( Acetobater schutzenbachii ), Acetobacter xylinoides ( Acetobater xylinoides ), Acetobacter oleanense ( Acetobater orleanense ), Acetobacter pasteurianus ( Acetobacter pasteurianus ), etc. can be used, and various strains of the genus Gluconacetobacter are also available. available

The seed is produced by self-fermenting makgeolli, and the makgeolli naturally becomes vinegar in a container as the acidity increases through acetic acid fermentation. In other words, the raw makgeolli used in the rice wine can be any commercial rice wine or homemade rice wine, and if the rice wine and rice wine are continuously mixed in a weight ratio of 1:5 to 1:10 and then self-fermented with acetic acid, the rice wine can be used at any time can be manufactured

The manufacturing method of the seed is commonly known, and commercially available raw makgeolli may be used, or any raw makgeolli produced directly using yeast may be used. As godubap for making makgeolli, white rice is mainly used, but it can be used by increasing wheat flour, etc., and various grains such as millet, barley, and beans can be increased and used.

In the present invention, makgeolli or makgeolli for seedlings containing mixed powder of crab shells and shrimp shells is prepared by adding malt water and yeast to godubap, a commonly increased grain, and fermenting (entering) within 7 to 30 days. , After removing the grain residue, it is prepared by adding water so that the alcohol content is 5 to 6% by weight. Malt water is obtained by immersing dried germinated sprouts such as barley, wheat, and hulled barley in water to activate enzymes in germinated sprouts, and only the liquid phase from which the dry matter is removed is used. The immersion time is suitable for 1 minute or more and 1 hour or less at a temperature of 20 to 30 ° C.

Nuruk inoculates aspergillus (Hwanggukgyun, Honggukgyun, Heukgukgyun), etc. to godubap, which is an increased grain such as rice or wheat, to float these strains (fermentation/entry), or the increased grain is self-fermented under the influence of these aspergillus Any material may be used as long as it has been manufactured, and a commercially available material may also be used. In addition to Aspergillus, strains for producing alcoholic beverages such as yeast can act in various ways in the production of yeast.

The present invention relates to a method for producing chitosan vinegar containing wood vinegar, and it is possible to provide various health functional foods in which wood vinegar and chitosan components are introduced by preparing vinegar using wood vinegar, crab shells, shrimp shells, fruit and vegetable skins, and herbal medicines. In addition, it has the usefulness of reducing waste discharge by increasing the utilization of discarded food subsidiary materials.

Hereinafter, preferred embodiments of the present invention will be described in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, it is provided to sufficiently convey the spirit of the invention to those skilled in the art, so that the disclosure herein will be thorough and complete.

<Preparation Example 1. Purification of wood vinegar>

The oak was placed in a kiln for producing charcoal, and the internal temperature of the kiln was maintained at 400° C. to generate yellowish white smoke, and then the smoke was collected. A primary wood vinegar was prepared by collecting fine particle water droplets generated from the collected smoke using a condenser. Thereafter, the primary wood vinegar was left in a storage room at 25 ° C. for 6 months to separate into 5 layers. In general, when refining wood vinegar, the first wood vinegar is left for about 3 months and then separated into 3 layers. It is possible to produce a remarkably small amount of wood vinegar.

Among the primary wood vinegar separated into five layers, only the yellow liquid phase of the third layer was collected from the top, and the yellow liquid phase was distilled to cool only the vapor to obtain a secondary wood vinegar liquid. The secondary wood vinegar was used as wood vinegar for vinegar production in the present invention.

<Examples 1 to 4. Production of chitosan vinegar containing wood vinegar>

100 g of mixed powder of crab shells and shrimp shells was prepared per 100 g of wood vinegar purified in Preparation Example 1, mixed, and placed at 25 ° C. for 24 hours to prepare a primary aging solution.

300 g of the first aging liquid and 400 g of the newly prepared mixed powder of crab shells and shrimp shells were prepared in comparison to 300 g of the new wood vinegar purified in Preparation Example 1, and they were mixed and left for 24 hours to prepare a secondary aging liquid.

Separately, based on 100 parts by weight of the mixed powder of crab shell and shrimp shell, 4 to 12 parts by weight of grapefruit peel powder, 2 to 4 parts by weight of pear shell powder, 5 to 8 parts by weight of ginger powder, and 1 to 3 parts by weight of dandelion seed powder 4-7 parts by weight of oat sprout powder, 8-15 parts by weight of bupyeongcho powder, and 10-20 parts by weight of activated carbon powder were prepared.

At this time, each raw material is purchased from a processing plant or medicinal store of crab, shrimp, grapefruit, pear, ginger, dandelion sprout, oat sprout, and bupyeongcho, washed, sterilized by heating in boiling water for 30 minutes, and dried for food and dry food It was prepared by pulverizing with a grinder, and only activated carbon having a particle size of 0.5 mm or less was purchased in a powdered state. The mixed powder of crab shell and shrimp shell was prepared by mixing crab shell powder and shrimp shell powder in the same weight. As oat sprouts, sprouts 5 to 7 days after germination were used.

After that, they were respectively mixed under the conditions of Table 1 to prepare a mixture.

mixture condition Crab Shell and Shrimp
Mixed Powder of Peel
(g) grapefruit
shell powder
(g) ship
shell powder
(g) ginger
powder
(g) Dandelion Outpost Powder
(g) oats
sprout powder
(g) bupyeongcho powder
(g) activated charcoal powder
(g) total
(g) Mixture used in Example 1 100 7 3 8 2 4 11 15 150 Mixture used in Example 2 100 8 2 7 3 5 15 10 150 Mixture used in Example 3 100 4 4 6 One 6 9 20 150 Mixture used in Example 4 100 12 3 5 2 7 8 13 150

Next, each of the above mixtures was added to the following process to prepare four groups of makgeolli.

Looking at this in detail, it was mixed so that 400 g of malt water and 1 g of yeast (commercial product) per 100 g of godubap prepared by increasing white rice in a steamer were placed in a room temperature storage room maintaining 25 ° C. for 20 days. Thereafter, the dregs were removed and water was added to prepare makgeolli with an alcohol concentration of 5% by weight.

After preparing makgeolli, the mixtures of Table 1 were mixed with the same weight as the makgeolli, placed in a room temperature storage room maintaining 25 ° C. for 20 days, and re-fermented, and remnants were removed to obtain re-fermented makgeolli.

After adding 1 g of commercially available seed (Seomjin River naturally fermented vinegar) per 100 g of the re-fermented makgeolli, it was stored in a room temperature storage room maintained at 25 ° C. for 1 year.

In the primary fermentation vinegar obtained in this way, a mixed powder of freshly prepared crab shells and shrimp shells was mixed with the primary fermentation vinegar in the same weight, placed at 25 ° C. again for 48 days, and the residue was removed to obtain secondary fermentation vinegar. These were respectively referred to as chitosan vinegar.

Chitosan vinegar containing the wood vinegar of Examples 1 to 4 was prepared by mixing the same weight of the secondary aging liquid with the chitosan vinegar and placing it at 25 ° C. for 1 year and 6 months.

<Comparative Examples 1 to 5. Preparation of vinegar under comparative conditions>

Vinegar was prepared in the same manner as in Example 1, but vinegar was prepared using the mixture prepared under the conditions of Table 2 below during the manufacture of makgeolli.

mixture conditions Crab Shell and Shrimp
Mixed Powder of Peel
(g) grapefruit
shell powder
(g) ship
shell powder
(g) ginger
powder
(g) Dandelion Outpost Powder
(g) oats
sprout powder
(g) bupyeongcho powder
(g) activated charcoal powder
(g) total
(g) Mixture used in Comparative Example 1 135 0 0 0 0 0 0 15 150 Mixture used in Comparative Example 2 100 0 20 0 0 25 0 5 150 Mixture used in Comparative Example 3 100 3 10 2 6 10 4 15 150 Mixture used in Comparative Example 4 100 0 0 10 10 0 5 25 150 Mixture used in Comparative Example 5 100 50 0 0 0 0 0 0 150

<Comparative Example 6. Preparation of general vinegar>

Vinegar was prepared by preparing general makgeolli without adding any powder such as a mixed powder of crab shells and shrimp shells and without adding wood vinegar. More specifically, 400 g of malt water and 1 g of yeast (commercial product) per 100 g of godubap prepared by increasing white rice in a steamer were mixed and placed in a room temperature storage room maintaining 25 ° C. for 20 days. Thereafter, the dregs were removed and water was added to prepare makgeolli with an alcohol concentration of 5% by weight. After making makgeolli, 1 g of commercially available species (Seomjin River naturally fermented vinegar) was added per 100 g of makgeolli, and then stored in a room temperature storage room maintained at 25 ° C. for 1 year to prepare vinegar using general makgeolli.

<Experimental Example 1. Checking the Taste of Vinegar>

In order to confirm the status of vinegar as a beverage, 10 ml of each vinegar was diluted in 20 ml of water and tasted by 50 men and women in their 20s to 70s, and sensory evaluation was conducted. Each score was rated as 5 points for very good, 4 points for moderately good, 3 points for average, 2 points for moderately bad, and 1 point for bad.

condition incense Umami Preference for sour taste Example 1 3.8 4.3 4.1 Example 2 4.0 4.1 3.9 Example 3 4.1 4.2 4.0 Example 4 4.0 4.0 4.1 Comparative Example 1 3.0 3.2 3.1 Comparative Example 2 3.1 3.3 3.2 Comparative Example 3 3.2 3.1 3.4 Comparative Example 4 2.8 3.1 3.1 Comparative Example 5 3.1 3.2 3.0 Comparative Example 6 3.2 3.1 3.2 commercial apple cider vinegar 2.9 2.7 3.1

As a result, it can be confirmed that the vinegar of Examples 1 to 4 is also good as a drink.

<Experimental Example 2. Confirmation of degree of bone formation>

In order to examine the effect of each vinegar on bone formation in osteoporosis-induced rats, 2-month-old female rats (SD rats) in which osteoporosis was induced by ovarian resection were prepared. Normal group (SHAM), osteoporosis induced ovarian ablation group (OVX), female hormone (17-beta-estradiol) injected ovarian ablation group (OVX+Es), each diluted vinegar in OVX (used in Experimental Example 1) ) was orally administered at 0.5 ml per day for 10 weeks. After 10 weeks, the tibia bone mineral density (BMD) of each ovariectomized rat was confirmed by microCT scan.

As a result, as shown in Table 4 below, it was confirmed that bone density was increased in the experimental animal group administered with the vinegar of Examples 1 to 4, which was helpful for calcium absorption.

condition BMD (g/cm ³ ) SHAM 0.252 OVX 0.086 OVX+Es 0.245 OVX+Example 1 0.221 OVX+Example 2 0.233 OVX+Example 3 0.241 OVX+Example 4 0.231 OVX + Comparative Example 1 0.125 OVX + Comparative Example 2 0.121 OVX + Comparative Example 3 0.092 OVX + Comparative Example 4 0.128 OVX + Comparative Example 5 0.122 OVX + Comparative Example 6 0.113

<Experimental Example 3. Comparison of anti-inflammatory effects of fermented vinegar>

As the cause of vaginitis, Candida albicans KCTC7678 (hereafter CA) was used as a fungal model and Gardnerella vaginalis KCTC5096 (hereinafter GV) was used as a bacterial model. CA was inoculated at a concentration of 1 × 10 ⁵ CFU / mL, and GV was inoculated at a concentration of 1 × 10 ⁶ CFU / mL according to each culture condition, and each fermented vinegar was inoculated to be 0.1% by weight.

The growth inhibition rate was calculated by the following cytotoxicity calculation formula. As the culture medium for each strain, an MRS culture supernatant (cells removed) of Lactobacillus plantarum strain, one of vaginal beneficial bacteria, was prepared. In the formula, OD _control refers to the absorbance of the control group, and OD _a refers to the fermented vinegar added group.

Growth inhibition (%) = (OD _control - OD _a )/OD _control x 100

vinegar Growth inhibition (%) Gardnerella vaginalis Candida albicans Example 1 71 73 Example 2 82 73 Example 3 73 72 Example 4 73 73 Comparative Example 1 23 41 Comparative Example 2 32 23 Comparative Example 3 24 26 Comparative Example 4 25 32 Comparative Example 5 23 33 Comparative Example 6 15 27 commercial apple cider vinegar 12 15

As a result, as shown in Table 5, it can be confirmed that the vinegar of Examples 1 to 4 significantly inhibits the survival of vaginitis-inducing strains compared to the vinegar of Comparative Examples 1 to 6.

Claims (4)

(Step α) Purifying wood vinegar, preparing a mixed powder of crab shells and shrimp shells, mixing them and leaving them for 24 to 48 hours to prepare a primary aging liquid;
(Step β) 3 to 4 parts by weight of the primary maturation liquid of the α step, 3 to 4 parts by weight of the freshly prepared mixture powder of crab shells and shrimp shells, and 3 to 4 parts by weight of the newly prepared wood vinegar solution, mix them and leave for 24 to 48 hours Preparing a secondary maturation liquid by putting;
(γ step) mixing and fermenting chitosan vinegar and the secondary aging solution obtained in the second step;
A method for producing chitosan vinegar containing wood vinegar having a bone density enhancing effect, including
The chitosan vinegar of the γ step,
(Step 1) Based on 100 parts by weight of the mixed powder of crab shell and shrimp shell, 4 to 12 parts by weight of grapefruit peel powder, 2 to 4 parts by weight of pear shell powder, 5 to 8 parts by weight of ginger powder, 1 to 8 parts by weight of dandelion seed powder Preparing a mixture containing 3 parts by weight, 4 to 7 parts by weight of oat sprout powder, 8 to 15 parts by weight of bupyeongcho powder, and 10 to 20 parts by weight of activated carbon powder;
(Second step) preparing makgeolli by mixing godubap, malt water and nuruk, fermenting for 7 to 30 days, removing the residue, and adding water to an alcohol content of 5 to 6% by weight;
(Third step) mixing the mixture prepared in step 1 with the makgeolli, re-fermenting for 7 to 30 days, and removing the dregs to obtain re-fermented makgeolli; and,
(Fourth step) preparing primary fermented vinegar by adding seed vinegar to the re-fermented makgeolli and fermenting;
(Step 5) Adding a mixture of freshly prepared crab shells and shrimp shells to the first fermented vinegar, performing secondary fermentation for 48 to 72 hours, and obtaining a filtered filtrate;
Manufactured including,
The wood vinegar solution is obtained by (step A) putting wood selected from among oak, pine, mulberry and bamboo into a kiln for producing charcoal, generating yellowish white smoke by maintaining the internal temperature of the kiln at 350 to 450° C., and then collecting the smoke;
(Step B) preparing primary wood vinegar by collecting fine particle water droplets produced by condensing the collected smoke;
(C step) collecting only the yellow liquid from the separated primary wood vinegar by leaving the primary wood vinegar in a storage room at 20 to 30 ° C for 6 to 7 months;
(D step) distilling the yellow liquid collected from the primary wood vinegar to obtain a purified secondary wood vinegar by collecting only the vapor after cooling;
It is manufactured including,
Method for producing chitosan vinegar containing wood vinegar, characterized in that it has a bone density enhancing effect. delete delete delete