KR20000072667A - How to Make Sancho Vinegar - Google Patents

Abstract

PURPOSE: A method for producing Chinese pepper vinegar which passes through the fermentation and ripening process to keep the effective ingredients and to be absorbed into the body well is provided. It helps the drinker prevent diseases and support treatment. CONSTITUTION: A method for producing Chinese pepper vinegar is characterized by being comprised of: mixing the hard-boiled rice with leaven; fermenting at 25-30°C for 15-20days after mixing the same with the pulverized Chinese pepper; and ripening at 10-15°C for 3-10mon. after sieving the fermented one.

Description

How to Make Sancho Vinegar {.}

The present invention is a method for producing sancho vinegar, and more specifically, vinegar containing sancho and vinegar containing the active ingredient of sancho by using koji as the main raw material and traditional yeast. It is about how to.

Sancho is the fruit of Sancho tree and is very useful for medicinal and edible food.

For medicinal use, it is important for pain relief, soothing, repellent, detoxification, and stomach condition. Especially, it is known to have brightening eyes and ears and antibacterial effect. Unique incense is widely used as a seasoning for spices.

Recently, the effective ingredient of Sancho has been shown to be effective in preventing adult diseases, and its excellent antiparasitic detoxification is known to have antibody immune function.

In view of this, the present inventors have invented Sancho as a popular healthy vinegar beverage as a diet food to provide a method of preparing Sancho vinegar so that those who need it can take it easily and comfortably. It is to do.

Since vinegar was known as a necessary food for human metabolism, many people took vinegar, and there was a time when a large amount of vinegar was produced and distributed to meet demand.

However, the higher the level of consciousness of the people, the more harmful foods were found and the fruit vinegar beneficial to the body was favored, which is fortunate for the public health.

Among the various fruit brewing vinegar, there may be one or more problems due to its characteristics, and there may be things to be improved depending on the user's taste and taste, but it should be left out.

Sancho (vinegar vinegar) of the present invention is invented to be useful for preventing and treating adult diseases, improving health constitution, and the like by using an active ingredient of vinegar without damaging the intrinsic ingredients of vinegar.

The technical problem of the present invention is a method of making vinegar through a fermentation and ripening process so that the active ingredient of sancho is not damaged and is easily absorbed by the human body.

The present invention washes the rice and soaked in clean ground water for 10 hours or more to make a gourd rice cooled to room temperature and mixed with the traditional yeast in the first step,

A second step of fermenting the mixture made by the above step finely powdered and mixed with acid and fermentation at a temperature of 25 degrees to 30 degrees for 15 days to 20 days,

After the step, the fermented product obtained in the step is filtered through a fine sieve, and the filtrate is aged for 3 months to 10 months.

The present invention is described in more detail as follows.

In the first step of the present invention, the rice is washed, soaked in clean ground water for 10 hours or more, and then cooked in Gouda rice to completely cool and mixed with the traditional leaven.

At this time, the ratio of rice 2: traditional yeast 1 is appropriate based on drying time.

The second step is finely powdered finely selected in advance and dried well mixed with the mixture obtained in the first step and fermented for 15 days to 20 days at a temperature of 25 degrees Celsius to 30 degrees Celsius.

At this time, the ratio of rice 3: sancho 1 is suitable based on the drying time. At this time, the ground water should be clean ground water, and the amount used should be about 5 times the amount of rice when it is dried, and another method is to mix fermented rice, traditional malt and sancho powder, and ferment it. There is a law that the material to be fermented in the container is soaked in water, the latter is safer and fermentation is better.

At this time, the sancho (山 열) should be used without heating, the inherent flavor of sancho (山椒) is not lost.

In the third step, the vinegar is produced by filtering the fermentation product obtained in the second step into a fine sieve and aging the filtrate in a suitable container for 3 to 10 months at a temperature of 10 to 15 degrees Celsius. .

As an aged container at this time, an earthenware container is preferable if possible.

Sancho (vinegar) vinegar provided by the present invention is very effective in preventing and preventing adult diseases, improving health constitution, etc., because it is easily absorbed by the human body without destroying the active ingredient of sancho (山椒), widely distributed in the mountains It is expected that it will have a great effect on farm household income by using the old sancho.

Claims (1)

After washing rice and soaking in clean ground water for 10 hours or more, the gourd rice is cooled completely, and the traditional yeast is added and mixed. The mixture obtained in the first step is finely powdered and mixed with Sancho (25 degrees Celsius). The second step of fermentation for 15 to 20 days at a temperature of 30 to 30 degrees, the fermentation obtained in the second step is filtered through a fine sieve, the filtered liquid for 3 months to 10 months at a temperature of 10 degrees to 15 degrees Celsius Sancho vinegar production method characterized by consisting of a third step of aging.