KR20000072666A - How to make soybean vinegar. - Google Patents

Abstract

PURPOSE: A method for producing a bean vinegar which uses bean, leaven, and a rice and passes through the fermentation and ripening to avoid the destruction of the effective ingredients and let it be absorbed into the body well is provided. CONSTITUTION: The method for producing a bean vinegar is comprised by the following steps: extracting a juice from the same after soaking a bean and heating; soaking the rice for 10hrs. and making a hard-boiled rice; fermenting at 25-30°C for 15-20days after mixing the hard-boiled rice cooled, leaven, and a bean juice; and ripening for about 3-10months. after filtering the fermented one with a sieve.

Description

How to Make Soybean Vinegar. {.}

The present invention relates to a method for producing soybean vinegar, and more particularly, to a method for producing soybean vinegar containing soybean (seomoktae) as the main raw material and using the yeast and rice containing the active ingredient of soybean.

Seomoktae bean, also known as rat eye bean, has been used a lot for medicinal since ancient times. It is mainly used for diseases of the wind, or the nervous system, and is a kind of bean that has been used for many purposes such as bean sprouts.

Soybean 's intrinsic ingredient is not only highly valuable as a supplement for preventing adult diseases, diabetes, blood pressure and physical strength but also research and development for other uses.

The present inventors know that it is beneficial and necessary for the human body, but there are limitations in the method of taking and the fact that there are people who do not use beans because their preferences are different, it is invented as a vinegar that many people are looking for as a fast food these days Is to provide.

Vinegar has not only various products but also various uses depending on the manufacturing process and main ingredients, but it is mainly used for health promotion, constitution improvement, or food seasoning. Many people have known that vinegar has a function to help metabolism of human body these days. As more people use it as diet food, domestic vinegar consumption is increasing every year.

The technical problem of the present invention is a method of making vinegar through a process of fermentation and aging so that the active ingredient of soybean (seomoktae) is not destroyed and is easily absorbed by the human body.

The present invention reddened soybean (seomoktae) in water and cooked to extract the essence, after the step of reddening the rice in water for 10 hours or more after cooling the chilled rice in the gourd rice soybeans extracted in the yeast and the first step After the second step of fermentation for 15 to 20 days at 25 degrees Celsius to 30 degrees Celsius by mixing all the essence of the solution, the fermentation of the filtrate after filtration through a fine sieve and aged for 3 to 10 months It is a manufacturing method of soybean vinegar consisting of a third step.

The present invention will be described in more detail as follows.

In the first step of the present invention, 3: 1 portion of the yeast to be used (Seomoktae) reddened in clean ground water for about 20 hours, cooked with steam and pulverized, and filtered and filtered several times with clean ground water.

The second step is to wash 3: 1 part of the rice of the yeast to be used, redden it in clear water for more than 10 hours, make it a gourd rice, and cool it completely. The mixture is mixed well with the saline solution and fermented for 15 to 20 days at a temperature of 25 to 30 degrees Celsius.

In the third step, when the object to be fermented is completely fermented, the fermented object is filtered through a fine sieve, and the filtrate is aged at a temperature of 10 to 15 degrees Celsius for 3 to 10 months to prepare soybean vinegar.

The soybean (seomoktae) vinegar provided by the present invention is not only convenient to use, but also preserves the active ingredients of soybeans, so it will be effective in preventing adult diseases, diabetes, blood pressure, nervous system diseases, and the like.

Claims (1)

The first step is to wash the amount of yeast to be used for 3: 1 soybean (Seomok-tae), redden it in clean ground water for 20 hours, steam it, grind it, and then cry out several times with clear water. Wash 1 portion, redden in clear water for 10 hours, make gourdap, cool it completely, and mix 3 times the amount of yeast of rice or soybean powder, mix it, and mix it again with the essence of soybean discharged in the first step. The second step of fermentation for 15 to 20 days at a temperature of 25 degrees to 30 degrees, the fermented in the above step is filtered through a fine sieve, and the filtrate is aged for 3 to 10 months at a temperature of 10 to 15 degrees Celsius Method of producing soybean (seomoktae) vinegar characterized by consisting of a third step.