KR20040054394A - Manufacturing method of pine ginseng vinegar - Google Patents

Abstract

PURPOSE: A method for preparing pine ginseng vinegar is provided, which pine ginseng vinegar has strong antiseptic and antibiotic activities, so that it can be added into drinks to inhibit infection of bacteria without loss of taste and nutrients from the drinks. CONSTITUTION: The method for preparing pine ginseng vinegar comprises the steps of: washing pine leaves and cutting them in the length of 2 to 3 cm; inserting 10 wt.% of the pine leaves, 28 wt.% of brown sugar, 60 wt.% of water and charcoal into a vessel; sealing the vessel and alcohol fermenting and acetic acid fermenting the mixture until the acetic acid degree is 2.5%; filtering the fermented solution; maturing the filtered solution for 90- days to increase the acetic acid degree to 4%; adding 2 wt.% of fresh ginseng into the matured solution; further maturing the mixture for 90 days; removing the fresh ginseng from the matured solution; and further maturing the matured solution for 30 days.

Description

Manufacturing method of pine ginseng vinegar

The present invention relates to a method for producing pine vinegar with pine needles and raw ginseng as main ingredients.

Almost all beverages currently on the market contain preservatives, artificial flavors, acidity, pigments, etc. harmful to the human body has a problem that can not be widely used as a health drink.

The present invention has been developed in view of the problems of the conventional beverage, sol vinegar of the present invention prepared by natural fermentation may be used as vinegar when cooking food in the kitchen, in particular, the ssam vinegar of the present invention in the beverage manufacturing plant It is intended to be used as a raw material for drinking sol vinegar by mixing it with an appropriate amount of water and additives.

Hereinafter, the manufacturing process of the present invention will be described in detail with reference to Examples.

Example

The raw material mixing ratio of this invention is as follows.

10% by weight Pine needles 28% by weight

Raw ginseng 2% by weight Bottled water 60% by weight

(Manufacture process)

Step 1: (a) Wash the pine needles sprouting in spring and cut them into 2∼3㎝, mix them with pough white sugar and place them in a container. Add 10 wt% of pine needles and 60 wt% of clean fresh water of 28 wt% per bleach. After adding, dipping charcoal and sealing.

(B) Make sure that the volume of the blended material does not exceed 30% by volume of the container.

(C) The container is made of stainless steel, and the lid is sealed with vinyl.

Step 2 : (A) Confirm primary alcoholic fermentation and stir with pine bar two or three times a day to facilitate oxygen supply to induce acetic acid fermentation.

(B) Lids shall be fermented secondary for more than 60 days using hemp or fiber.

(C) Measure the acetic acid level and proceed to Step 3 if it is 2.5% or more.

Step 3: At this time, when it is early autumn, it is suitable for natural ripening temperature, and once filtered, it removes all sediment and stores it in a fresh and cool air well. Increases by 1% to 2%.

Step 4: Cut the fresh ginseng washed at about 4cm when acetic acid is about 4cm, mix 2% by weight of fresh ginseng and mature them again for 90 days.

Step 5: Take out the fresh ginseng and ripen it again, stir it with a stick two or three times a day to induce sol and ginseng ingredients to promote ripening. After 30 days, brown transparent sol vinegar with a ginseng sol flavor is produced.

Sol ginseng vinegar of the present invention prepared through such a process takes 11 to 12 months or more, and since the ripening period is dark brown, the purity and acidity of the taste increases.

Since the ginseng vinegar of the present invention as described above is a powerful natural preservative and a natural disinfectant, when purchasing the ginseng vinegar of the present invention as a raw material to prepare a beverage, even if it does not contain a preservative, such as harmful to the human body, it is very excellent in nature Since fermented vinegar beverages can be manufactured, pine needles have a wide range of popular health drinks, which contribute to the improvement of national health.

Claims (1)

Wash the pine needles and cut them into 2 ~ 3㎝, mix them with bleached sugar, put them in a container, add 10% by weight of pine needles and 60% by weight of 2 times clean bottled water of 28% by weight, then dip the charcoal and seal it. After fermentation of the primary alcohol for 60 days, the fermentation is carried out for more than 60 days to give 2.5% of acetic acid. At this time, the precipitate is filtered out and removed and aged for about 90 days to increase the acetic acid by 1% ~ 2%. 2% by weight of fresh ginseng cut at 4% was mixed and matured again for 90 days. Then, the raw ginseng was taken out and stirred with a stick 2-3 times a day to promote ripening so that the brush and ginseng ingredients are combined. The manufacturing method of sol vinegar to make.