KR20010102660A - A manufacturing method of brewing vinegar using the main component as an extract from the medical buck wheat - Google Patents

Abstract

The present invention relates to a method for producing vinegar based on fish vinegar (wet buckwheat) extract, and more particularly, to easily eat ingredients of fish vinegar having an excellent effect on the prevention and treatment of diseases.

In other words, the present invention in the manufacture of brewed vinegar, 5 yeast and 3 barley of kohl barley in 36 liters of water and fermented for about a week at a temperature of about 25 degrees, raw glutinous rice flour and steamed glutinous rice flour 1/2 half, corn Powder 1 Dole, Yulmu Powder 1/2 Dole, Chitosan 200g, Kelp 1kg, Eochocho Extract 36ℓ, Soaked Soybeans 3 Dole, Add 1kg Banana Juice and ripen for at least 1 year, filter and re-brew vinegar Eggplant has the gist of the present invention to make it easy to eat the ingredients to prevent and treat various diseases can be made to contribute to the promotion of national health.

Description

A manufacturing method of brewing vinegar using the main component as an extract from the medical buck wheat}

The present invention relates to a method for producing brewed vinegar based on a vinegar (wet buckwheat) extract, and more particularly to make it easy to eat the ingredients of the vinegar having an excellent effect in the prevention and treatment of diseases.

Eoseongcho is a perennial herb belonging to the Three hundred and over, and according to the Korea Natural Plants Illustrated or Korean Plants Illustrated by Vol. 15, etc. species, cystitis, syphilis, cervicitis, Edema, lung, otitis media, amelioration, dermatitis, hepatitis, hypertension, arteriosclerosis, diuresis It is used in gonorrhea, urethritis, and especially high blood pressure, and the pharmacological action of Eoseongcho is a decanoyl-acetoaldehyde among the components, which has antibacterial effect (抗菌 作用). In addition, quercitin (Quercitirn) has a strong diuretic effect, quercitin (Quercitirn) and isoquecicitin (Isoquercitrin) has been shown to act as a blood vessel reinforcement, air pollution, wastewater, waste, pesticides, detergents, etc. We can get rid of poison of pollution, but this fishery is unique fishy I'm taking the long-term storage that was quite difficult.

Vinegar, meanwhile, helps the body break down the nutrients needed to maintain good health and make the blood weakly alkaline. In addition to providing delicacy, it also helps prevent food poisoning by preventing the growth of decaying bacteria.

Commonly known vinegars include synthetic vinegar prepared by mixing water and acetic acid and brewed vinegar prepared by apple, persimmon or brown rice. The synthetic vinegar described above has been used a lot of cheap, high acidity synthetic vinegar based on glacial acetic acid produced by the organic synthesis of ethylene or acetylene.

However, as economic conditions improve and health awareness grows, and the harmfulness of synthetic vinegar is restored, the necessity of brewing vinegar using natural resources is increasing.

In the present invention to provide a low-cost brewing vinegar as well as to take the eoseongcho easy to take, yeast, evergreen, raw glutinous rice flour, corn flour, yulmu powder, chitosan, kelp powder, eoseongcho extract, soybean beans We make brewed vinegar that contains eocho vinegar extract using banana juice, so that you can easily ingest various constituents of eocho vinegar and receive high-quality brewed vinegar to prevent various diseases, The present invention has been completed with the technical object of the present invention to provide a brewed vinegar mainly based on fish vinegar that can detoxify pesticides and contribute to the improvement of national health.

1 is a block diagram briefly illustrating a manufacturing process of the present invention.

Figure 2 is a food analysis table of Eoseongcho and other foods to help understanding of the present invention

Figure 1 shows a simplified block diagram showing the manufacturing process of the present invention, Figure 2 shows a food analysis table of the fish and other foods to aid the understanding of the present invention, brewing mainly based on the extract of the present invention The manufacturing method of vinegar is as follows.

The composition of the brewing vinegar of the present invention is to prepare using koji, ulbar, raw glutinous rice flour and steamed glutinous rice flour, corn flour, yulmu powder, chitosan, kelp powder, eoseongcho extract, soybeans, banana juice.

The chitosan is very excellent in the decomposition of fat, and the fish paste is effective for various diseases such as hypertension as described above, and can detoxify pesticides.

<Production method>

1. Ferment 5 pieces of Nuruk and 3 Dols of Evergreen in 36 liters of water and ferment for 1 week at a temperature of about 25 degrees.

2. The glutinous rice flour and steamed glutinous rice flour in each of the above, 1/2 corn, 1 grain corn flour, 1/2 grain of yulmu powder, 200 g of chitosan, 1 kg of kelp powder, 36 liters of Echochocho extract (produced by steaming green leaves containing roots) Juice), 3 soybeans soaked in water, add 1kg of banana juice, mix well, and put it in a jar.

3. After aging by the above method, the contents are filtered and the solution is taken and put in a container to obtain a product.

Brewed vinegar of the present invention that can be prepared by the above method can be eaten using the same as general vinegar,

The brewed vinegar prepared by the present invention contains the ingredients of fish vinegar in brewed vinegar so that it can be easily eaten, and when it is eaten for a long time, it normalizes the state of the intestine, eliminates harmful bacteria parasitic in the large intestine, and protects beneficial bacteria. It activates the function of the intestine, and clears urine by pharmacological action of Quecitirn and Isoquercitrin, and promotes blood transport of capillaries. Ingesting a large amount of calcium contained will be able to prevent and cure various diseases.

And Eoseongcho can detoxify pesticides, when using the brewing vinegar of the present invention when cooking food will be able to safely edible various vegetables by detoxifying pesticides on various vegetables.

The brewing vinegar of the present invention can be prepared as described above is cheaper than the conventional brewing vinegar, but when it is eaten for a long time, it can prevent and cure various diseases in the body, detoxify pesticides remaining in vegetables, etc. It is a very good invention that is expected to contribute to health promotion.

Claims (1)

5 liters of koji and 3 dols of barley in 36 liters of water, fermented for 1 week at a temperature of about 25 degrees, fresh glutinous rice flour and steamed glutinous rice flour 1/2 turn, corn flour 1 turn, yulmu powder 1/2 turn, chitosan 200g, kelp powder 1kg, Eocho vinegar extract 36ℓ, soybean soybeans 3 soaked in water, put 1kg of banana juice and aged for at least 1 year, and then brewing vinegar mainly characterized by eoseongcho extract characterized in that the filtration.