KR102642377B1 - Sprout ginseng vinegar manufacturing method - Google Patents

Abstract

The present invention relates to a method for producing ginseng sprout vinegar, and more specifically, to extract useful components contained in ginseng sprouts, remove the bitter taste inherent in ginseng expressed from ginseng, and retain the unique color and flavor This is about an improved method of manufacturing ginseng sprout vinegar so that it can be used as a health food without any off-flavor.

Description

Sprout ginseng vinegar manufacturing method

The present invention relates to a method for producing ginseng sprout vinegar, and more specifically, to extract useful components contained in ginseng sprouts, remove the bitter taste inherent in ginseng expressed from ginseng, and retain the unique color and flavor This is about an improved method of manufacturing ginseng sprout vinegar so that it can be used as a health food without any off-flavor.

Ginseng is effective in relieving fatigue, strengthening immunity, and improving blood circulation, so it has been used as a blood-replenishing tonic for thousands of years in Korea and other Asian countries. In particular, Korean ginseng is a representative specialty of Korea that is recognized worldwide for its excellent effects.

Ginseng is known to have anti-diabetic, antioxidant, anti-cancer, nerve cell protection, liver function improvement, and anti-stress effects. It contains 3-6% saponin and 12% nitrogen-containing compounds such as proteins, amino acids, peptides, nucleic acids, and alkaloids. This is because it contains ~16%, 1-2% fat-soluble components such as lipids, fatty acids, essential oils, terpenoids, polyacetylenes, and phenol compounds, 0.05% vitamins, 60-70% carbohydrates, and 4-6% ash. .

In particular, ginsenoside, one of the saponins, is known to number over 34 types, including Rg1, Rg2, Rb1, Rb2, and Rg3. Among ginsenosides, Rg2 is already known to have excellent anti-cancer and anti-aging effects. Various functional products using this are being developed.

In addition, although the efficacy of each ginsenoside is being revealed, new ginsenosides are being discovered, and the efficacy of mixtures between ginsenosides or the efficacy of mixing ginsenosides with other inorganic nutrients is being revealed. etc. still remain challenges.

In addition, the type and content of medicinal ingredients of ginseng, such as ginsenoside, vary depending on the type of ginseng, and the content varies depending on parts such as leaves, stems, and roots.

Recently, ginseng sprouts, which are grown by growing ginseng sprouts less than 2 years old for 25 to 30 days, have been widely spotlighted as a wellness vegetable. Ginseng sprouts contain up to 9 times more sanonin in the stems and leaves than regular ginseng, so they can be used as vegetables and It is recommended to consume the roots, stems, and leaves as a whole.

However, the recent COVID-19 pandemic is causing fear throughout the world, and one of the aftereffects is that the market for ginseng sprouts has decreased significantly.

For example, food and beverages processed with ginseng tea and ginseng drinks have been disclosed, but the proportion of ginseng used is low compared to other beverages, so the extent of use of ginseng is significantly decreasing.

Accordingly, there is an example in which vinegar, which is essential in the diet and is used almost every day when cooking, was made with ginseng.

Vinegar is generally one of the essential seasonings in the diet. It is manufactured by fermenting grains, fruits, and alcoholic beverages as main ingredients, or by mixing and maturing grain saccharification liquid and fruit juice juice, etc. and glacial acetic acid or acetic acid. There is synthetic vinegar made by diluting it with water.

However, ginseng vinegar made from ginseng simply soaks raw ginseng in a vinegar solution to extract useful components, so the saponin component does not leach out, and the off-flavor, which is a odor from the leaves and roots, and the astringent and bitter taste, are used in the sales channel of ginseng vinegar. became a factor in clogging the .

Domestic registered patent No. 10-0344949 (2002.07.03.) Manufacturing method of ginseng vinegar Domestic Patent Publication No. 10-2017-0052221 (2017.05.12.) Ginseng vinegar made by soaking raw ginseng in vinegar solution and its manufacturing method

The present invention was created to solve the problems in the prior art as described above, by extracting useful components contained in ginseng sprouts, eliminating the bitter taste inherent in ginseng, and improving the unique color and taste of ginseng. The main purpose is to provide an improved method of manufacturing sprout ginseng vinegar so that it can be used as a health food because it has flavor but has no taste or off-flavor.

The present invention is a means to achieve the above object, the first step of putting dried ginseng sprouts and dried stevia in water and steeping them for 10 hours; A second step of pouring 100L of the extract obtained after the first step into a jar, mixing it with white sugar, and stirring to adjust the sugar content to 20%; After the second step, a third step of culturing the yeast in the jar, sealing it with Korean paper, and performing alcohol fermentation at a temperature of 25°C for 20-30 days; A fourth step of acetic acid fermentation for 100 days while maintaining the temperature at 30°C while inoculating acetic acid bacteria after the third step; A fifth step of obtaining only the supernatant after acetic acid fermentation, sealing it, and maturing it in a maturation room for more than one year to complete the ginseng vinegar; provides a method for manufacturing sprout ginseng vinegar, which includes a step.

At this time, the dried ginseng sprouts used in the first step are 1kg, the dried stevia is 200g, and the water is 100L; The white sugar used in the second step is 20 kg; The yeast used in the third step has the characteristic of being 1 kg.

In addition, the dried ginseng sprouts are characterized by using only ginseng sprouts grown hydroponically on cedar drainage containing 10 g of red pepper leaf powder, 10 g of sulfur, 15 g of lactose, and 20 g of water-soluble SiO ₃ in 1 L of water.

In addition, the water used for brewing in the first step is characterized by the addition of 20 g of phenolic acid, 15 g of catechin, 20 g of wineic acid, 5 g of linoleic acid, and 50 g of Taibo extract based on 100 L of water.

The apparatus for producing ginseng vinegar sprouts of the present invention for achieving the same purpose as described above includes a table, the extracted extract and white sugar are seated on the table and stirred, and a vortex-inducing protrusion is provided so that a vortex is generated when the mixed solution hits the inner circumferential surface. A jar provided, a stand provided on the table on which the bottom of the jar is placed so that the jar is supported on the table, a circulation pump connected to the jar and circulated to mix the liquid mixture inside the jar, and connected to the circulation pump and one side of the jar. an outlet pipe that allows the mixed liquid inside the jar to flow out when the circulation pump is driven, and an inflow pipe connected to the circulation pump and the other side of the jar to allow the mixed liquid discharged from the outlet pipe to flow back into the jar when the circulation pump is driven; A support fixed to the table, a motor fixing bracket with one end fixed to the support, a drive motor coupled to the other end of the motor fixing bracket, a stirring shaft whose upper end is coupled to the drive motor to transmit the rotational power of the drive motor, and stirring It is characterized by a propeller that is coupled to the bottom of the shaft and enters the inside of the jar to mix the mixed liquid inside the jar.

According to the present invention, the useful components contained in ginseng sprouts are extracted, the inherent bitter taste of ginseng expressed from ginseng is eliminated, and the product has its own color and flavor and has no taste or unpleasant taste, so that it can be used as a health food. You can get the effect.

Figure 1 is a schematic perspective view showing the apparatus for manufacturing sprout ginseng vinegar of the present invention.

Hereinafter, preferred embodiments according to the present invention will be described in more detail. However, it is not intended to limit the embodiments according to the concept of the present invention to a specific disclosed form, and should be understood to include all changes, equivalents, and substitutes included in the spirit and technical scope of the present invention.

The method for producing ginseng sprout vinegar according to the present invention includes a first step of putting dried ginseng sprouts and dried stevia in water and steeping them for 10 hours; A second step of pouring 100L of the extract obtained after the first step into a jar, mixing it with white sugar, and stirring to adjust the sugar content to 20%; After the second step, a third step of culturing the yeast in the jar, sealing it with Korean paper, and performing alcohol fermentation at a temperature of 25°C for 20-30 days; A fourth step of acetic acid fermentation for 100 days while maintaining the temperature at 30°C while inoculating acetic acid bacteria after the third step; It includes a fifth step of obtaining only the supernatant after acetic acid fermentation, sealing it, and maturing it in a maturation room to complete the ginseng vinegar.

In the first step, dried ginseng sprouts, dried stevia, and water are 1kg, 200g, and 100L, respectively.

In particular, the reason for using stevia is to eliminate the bitter taste of ginseng as it is a natural sweetener. Sugar and honey taste sweet when they contain sugar, but stevia only tastes sweet and does not contain sugar. This is because it has the advantage of being applicable to diabetic patients as well.

In addition, it is preferable to use dried ginseng sprouts grown hydroponically as the dried ginseng sprout. This is to improve the pharmacological effect by cultivating ginseng as a pesticide-free special purpose plant from the time it is grown.

In the present invention, only ginseng sprouts grown hydroponically on cedar drainage containing 10 g of red pepper leaf powder, 10 g of sulfur, 15 g of lactose, and 20 g of water-soluble SiO ₃ in 1 L of water are used.

At this time, red pepper leaf powder contains a large amount of riboflavin, which enhances the concentration of active ingredients in ginseng sprouts by promoting aerobic phosphorylation within ginseng cells.

In addition, sulfur is a substance with a representative antibacterial mechanism, which promotes the growth of ginseng and allows it to be cultivated as ginseng with antibacterial properties.

In addition, lactose is a disaccharide that is broken down into galactose and glucose by enzymatic hydrolysis, and it induces the useful components in ginseng sprouts to be entangled and concentrated.

In addition, water-soluble SiO ₃ promotes the growth of ginseng by emitting far-infrared rays and contributes to improving the efficacy of ginseng by absorbing and removing heavy metals.

Meanwhile, the properties of the ginseng extract can be further strengthened by adding 20 g of phenolic acid, 15 g of catechin, 20 g of wineic acid, 5 g of linoleic acid, and 50 g of Taibo extract to the water used for brewing in the first step. .

Here, phenolic acid and catechin are added to enhance the antioxidant function of ginseng sprout vinegar.

Additionally, grape acid is added to improve the aroma and taste, and linoleic acid is added to enhance physiological functions when consuming sprout ginseng vinegar.

In addition, Taibo extract is a liquid substance extracted from the bark of the Taibo tree. It contains antibiotics called lapachol and xyloid, including oshiroizin, quinone, and orthoquinone, and is mainly used to kill cancer cells, but also to relieve pain. , it is reported to have excellent sedative and anti-inflammatory effects.

Additionally, in order to increase sterilizing power during alcohol fermentation in the third step, 100 g of cypress oil, 50 g of N-acetylglucosamine acid, and 10 g of gelatin are additionally added to the jar along with yeast.

At this time, N-acetylglucosaminic acid particularly enhances the defense function against bacterial invasion.

Additionally, cypress oil is an oil extracted from the cypress tree and has natural antibacterial properties.

In addition, gelatin doubles the alcohol fermentation ability and increases fermentation efficiency.

Meanwhile, after the first step, 100L of the brewed extract is poured into a jar, mixed with white sugar, and stirred to proceed with the second step to adjust the sugar content to 20%. The mixture in the jar can be mixed by stirring with a silicone spatula. The reason why the spatula is made of silicone is because foreign substances do not stick to the spatula.

Hereinafter, examples will be described.

[Example]

As a result of measuring the total acidity of 375 ml of sprout ginseng vinegar prepared by the production method according to the present invention, the optimal ginseng vinegar was found to be 5.4.

In addition, as a result of checking the taste and off-flavor of the sprout ginseng vinegar according to the present invention for a total of 10 people, 5 men and 5 men in their 60s, all of them responded that it had no taste or off-flavor, was not bitter at all, and gave a rich and clean taste.

In addition, as a result of checking the amount of calcium ions contained in ginseng vinegar, it was confirmed that it was 264mg/g, which means that it is possible to consume calcium just by eating vinegar, which can contribute to improving health.

Figure 1 is a schematic perspective view showing the apparatus for producing ginseng sprout vinegar of the present invention.

This invention includes a jar (1) into which the brewed extract and white sugar are added and stirred, a stand (11) that stably supports the jar (1) on the table (10), and a stand (11) connected to the jar (1) and (1) A circulation pump (12) that circulates the internal mixed solution to ensure smooth mixing, and is connected to the circulation pump (12) and the jar (1), so that when the circulation pump (12) is driven, the mixed solution inside the jar (1) An outflow pipe (13) and an inflow pipe (14) that allow this to circulate, a support (15) fixed to the table (10), a motor fixing bracket (16) whose one end is fixed to the support (15), and a motor fixing bracket. A driving motor (17) coupled to the other end of (16), a stirring shaft (18) whose upper end is coupled to the driving motor (17) and through which the rotational power of the driving motor is transmitted, and a lower end of the stirring shaft (18), A propeller 19 is provided that enters the inside of the jar 1 and mixes the liquid mixture inside the jar 1.

A plurality of vortex-inducing protrusions (2) are formed on the inner peripheral surface of the jar (1). These vortex-inducing protrusions (2) are formed in the shape of a square pyramid, and when the mixed liquid circulates, they collide with each other and induce the generation of vortices.

In the present invention, dried ginseng sprouts and dried stay bars are placed in water and the extract and white sugar, which are steeped for 10 hours, are placed in a jar (1) of the manufacturing apparatus of the present invention.

At this time, the position of the propeller (19) can be raised or lowered depending on the amount of mixed liquid injected into the jar (1). The motor fixing bracket (16) is transported along the support (15) and then fixed to secure the drive motor (17) and the propeller ( 19) can be adjusted.

When the mixed liquid is introduced, the drive motor 17 is driven and the stirring shaft 18 and the propeller 19 rotate accordingly to mix the mixed liquid inside the jar 1. The mixed liquid mixed in the jar (1) is smoothly mixed because a vortex is generated when it hits the vortex-inducing protrusions (2) provided on the inner side of the jar (1).

While mixing in the jar (1), the circulation pump (12) is driven. When the circulation pump (12) is driven, the mixed liquid in the jar (1) flows out into the outlet pipe (13) and then through the inflow pipe (14). It is circulated inside the jar (1) again, and in this way, the mixed liquid in the jar (1) is rotated by the propeller (19) and hits the vortex-inducing protrusions (2) to generate a vortex, and is circulated by the circulation pump (12). Mixes securely.

Meanwhile, the stirring shaft 18 may be made of a metal material, and an anti-corrosion coating layer may be applied to the stirring shaft 18 made of this metal material to prevent corrosion of the metal surface.

The coating materials for this anti-corrosion coating layer include 19% by weight of bisphenol A novolak-type glycidyl ether, 18% by weight of isopropylamine, 14% by weight of hafnium, 14% by weight of organic acid magnesium, 9% by weight of titanium oxide (TiO ₂ ), It is composed of 10% by weight of aluminum oxide (Al ₂ O ₃ ) and 16% by weight of polymer fluorochemical active, and the coating thickness is 7㎛.

Bisphenol A novolak-type glycidyl ether and isopropylamine play a role in preventing corrosion and discoloration, and hafnium is a transition metal element with corrosion resistance and plays a role in providing excellent water resistance and corrosion resistance.

Organic acid magnesium plays a role in providing alkali resistance and sliding properties to the surface of the coating film, polymer fluorochemical active acts as a surfactant, and titanium oxide and aluminum oxide are added for the purpose of fire resistance and chemical stability.

The reason why the ratio of the components and the coating thickness were limited as above is because the present inventor analyzed the test results after repeated failures and found that the ratio showed the optimal anti-corrosion effect.

In addition, an anti-pollution layer made of an anti-pollution coating composition may be applied to the propeller 19 to effectively prevent adhesion and remove contaminants.

The anti-pollution coating composition contains sodium sesquicarbonate and butyl carbitol in a molar ratio of 1:0.01 to 1:2, and the total content of sodium sesquicarbonate and butyl carbitol is 1 to 10% by weight based on the total aqueous solution. .

The molar ratio of sodium sesquicarbonate and butyl carbitol is preferably 1:0.01 to 1:2. If the molar ratio is outside the above range, the applicability of the propeller 19 may decrease or moisture adsorption on the surface may increase after application. There is a problem with the coating film being removed.

The sodium sesquicarbonate and butyl carbitol are preferably used in an amount of 1 to 10% by weight in the total composition aqueous solution. If it is less than 1% by weight, there is a problem that the applicability of the propeller 19 is reduced, and if it exceeds 10% by weight, the coating film Crystal precipitation is likely to occur due to an increase in thickness.

Meanwhile, it is preferable to apply the anti-fouling composition to the propeller 19 by spraying. In addition, the final coating film thickness of the propeller 19 is preferably 700 to 2500 Å, and more preferably 900 to 2000 Å. If the thickness of the coating film is less than 700 Å, there is a problem of deterioration in the case of high temperature heat treatment, and if it exceeds 2500 Å, there is a disadvantage in that crystal precipitation on the coating surface is likely to occur.

Additionally, this anti-pollution coating composition can be prepared by adding 0.1 mol of sodium sesquicarbonate and 0.05 mol of butyl carbitol to 1000 ml of distilled water and then stirring.

The reason for limiting the ratio of the components and the thickness of the coating film to the above values is that the present inventor analyzed the test results after repeated failures and found that the ratio showed the optimal anti-contamination application effect.

In addition, a vibration absorbing part made of rubber may be further installed at the lower part of the pedestal 11.

The vibration absorbing part may be made of a rubber material, and the raw material content ratio of this vibration absorbing part is 60% by weight of rubber, 8% by weight of dibutylthiourea, 6% by weight of calcium stearate, 19% by weight of carbon black, and 3C (N-PHENYL). Mix 3% by weight of -N'-ISOPROPYL- P-PHENYLENEDIAMINE) and 4% by weight of organic peroxide.

Dibutylthiourea is added to accelerate vulcanization, calcium stearate is added to act as a softener, and carbon black is added to increase or improve wear resistance and thermal conductivity.

3C (N-PHENYL-N'-ISOPROPYL- P-PHENYLENEDIAMINE) is added as an antioxidant, and organic peroxide is added to act as an accelerator.

Therefore, the present invention improves durability by increasing the elasticity, toughness, and rigidity of the vibration absorbing part, and thus increases the lifespan of the vibration absorbing part.

The tensile strength of the rubber material is 155Kg/㎠.

The reason for limiting the rubber material and components and limiting the mixing ratio values, etc. is that the present inventor analyzed the test results after repeated failures and found that the optimal effect was achieved with the above-mentioned components and numerical ratios. indicated.

1: Jar 2: Vortex-inducing protrusion
10: table 11: stand
12: Circulation pump 13: Outflow pipe
14: Inlet pipe 15: Support
16: Motor fixing bracket 17: Drive motor
18: stirring shaft 19: propeller

Claims (4)

The first step is to put dried ginseng sprouts and dried stevia in water and steep them for 10 hours;
A second step of pouring 100L of the extract obtained after the first step into a jar, mixing it with white sugar, and stirring to adjust the sugar content to 20%;
After the second step, a third step of culturing the yeast in the jar, sealing it with Korean paper, and performing alcohol fermentation at a temperature of 25°C for 20-30 days;
A fourth step of acetic acid fermentation for 100 days while maintaining the temperature at 30°C while inoculating acetic acid bacteria after the third step;
It includes a fifth step of obtaining only the supernatant after acetic acid fermentation, sealing it, and maturing it in a maturation room to complete ginseng vinegar;
The dried ginseng sprouts used in the first step are 1kg, the dried stevia is 200g, and the water is 100L; The white sugar used in the second step is 20 kg; The yeast used in the third step is 1 kg;
A method for producing sprout ginseng vinegar, characterized in that 20 g of phenolic acid, 15 g of catechin, 20 g of wineic acid, 5 g of linoleic acid, and 50 g of Taibo extract were added to the water used for brewing in the first step, based on 100 L of water.
delete According to paragraph 1,
The dried ginseng sprouts are a method of manufacturing sprout ginseng vinegar, characterized in that only ginseng sprouts grown hydroponically are selected and dried on cedar drainage containing 10 g of red pepper leaf powder, 10 g of sulfur, 15 g of lactose, and 20 g of water-soluble SiO ₃ in 1 L of water. .
delete

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