KR20010067496A - How to prepare tofu vinegar - Google Patents

Abstract

PURPOSE: A method for producing Eucommia ulmoides OLIV. vinegar is provided, therefore, one can easily take the efficacy of Eucommia ulmoides OLIV. in a form of foods. CONSTITUTION: The method for Eucommia ulmoides OLIV. vinegar comprises the steps of: washing dried Eucommia ulmoides OLIV. with water and mild heating it for 24 hours; washing the glutinous rice with water and dipping it in water for more than 10 hours; producing hard-boiled rice using the glutinous rice and cooling it to room temperature; crashing malted wheat and mixing it with the extract of Eucommia ulmoides OLIV. and cooled hard-boiled rice; inserting the mixture into a fermenter and fermenting it at 25 to 30 deg. C for 3 to 4 weeks; and filtering the fermented solution and aging the filtrate at 10 to 15 deg. C for 3 to 12 months.

Description

How to prepare tofu vinegar {omitted}

The present invention relates to a method for producing chopped vinegar, and more particularly, to a method for producing chopped vinegar by the traditional method using rice and traditional yeast as the main raw material.

Beetle is a bark of the cedar, which is a widely used herbal medicine for nervous system diseases, blood pressure control, lowering blood sugar, and low back pain.

It is the purpose of the present invention to be able to drink easily and comfortably without damaging the medicinal effects of the two insects beneficial to the human body.

Vinegar is the oldest fermented seasoning since history, and many people still use it as a seasoning or health supplement.

Vinegar contains natural vinegar and synthetic vinegar. At one time, synthetic vinegar was popular due to the convenience of manufacturing, but after the announcement that it was harmful to human body, the consumption tendency was favored by various brewed vinegar. Has become a production distributor. For example, brown rice vinegar, apple cider vinegar, persimmon vinegar and pine vinegar are produced and distributed, but as the taste of consumers varies, more natural vinegar should be developed, especially in the direction of helping the health promotion of consumers. Production should be parallel.

The present invention is a technical task of the present invention is to produce a worm vinegar widely used in nervous system diseases by brewing vinegar so that the efficacy of the worm larvae is not impaired and available to the human body to be absorbed and available to the human body. .

When explaining the present invention step by step as follows.

Its main ingredient is tofu. Non-glutinous or glutinous rice. Prepare traditional yeast.

The first step of washing the appropriate amount of dried worms well and mixed with about 15 to 20 times of the clear water of the larvae for more than 24 hours on low heat to extract the extract.

After the step of washing the glutinous rice or non-glutinous rice about 5 times the weight of the soybeans in clear water and immersed for about 10 hours, the second step of cooling to room temperature by making steamed rice with steam.

After drying the glutinous rice or non-glutinous rice, the traditional Nuruk of 70% of the weight is crushed into rice grain size and mixed well with the soybean filling solution extracted in the above step and the cooled soybean rice and put into a fermentation vessel at a temperature of 25 ° C to 30 ° C. 3rd fermentation for 3-4 weeks.

When the fermentation is completed after the step, the fermentation broth is filtered to discard the residue and the filtrate is aged again for a period of 3 to 12 months at a temperature of 10 to 15 degrees Celsius.

In the process of extracting the two fillings of the first step, when the present invention is used as a health supplement food, it may be added to dry jujube for the preference of consumers.

Add jujube, the unique effect of jujube can be expected to be more synergistic effect of two vinegar vinegar.

The expected effect of the present invention will be in harmony with the intrinsic ingredients of vinegar without damaging the active ingredient of the larvae will have a great effect on constitution improvement and adult disease prevention.

Claims (4)

Washing worms and extracting essence for more than 24 hours on low heat. After the step, the step of washing glutinous rice or non-glutinous rice immersed in clear water for 10 hours or more and then cooled to room temperature. After the step, crushing the traditional malt into a grain size of rice, mixed with both the larvae extract, cooled soybean rice and put into a fermentation vessel and fermentation for 3 to 4 weeks at a temperature of 25 degrees to 30 degrees Celsius. After the step, by filtering the fermentation broth vinegar vinegar characterized in that aged for 3 to 12 months at a temperature of 10 degrees to 15 degrees Celsius. The method of claim 1, wherein glutinous rice or glutinous rice for soybean rice uses five times the weight of dried soybean meal, and traditional yeast uses 70% of the weight of glutinous rice or non-glutinous rice. The method of claim 1, wherein in the extracting the soybean filling solution, dried jujube is added 20% of the soybean meal weight. The method of claim 1, wherein the step of extracting the soybean filling solution is characterized by adding 20% of the soybean hide and ogapi by adding the dried jujube and 10% of the soybean paste weight.