KR20070103124A - Manufacturing method of vinegar by using black rice and vinegar manufactured thereby - Google Patents

Abstract

Vinegar using black rice is provided to improve functionality of vinegar by giving removal effects of reactive oxygen species due to a bio-active material such as oryzafuran contained in the black rice. A method for manufacturing the vinegar by using black rice comprises the steps of: washing black rice, preparing hard-boiled black rice, mixing the hard-boiled black rice with water, and mixing 0.02-0.13 wt.% of yeast for brewing such as Saccharomyces cerevisiae or Saccharomyces baynus, 0.007-0.05 wt.% of yeast nutrients such as ammonium phosphate, a remaining amount of hard-boiled black rice and water mixture to prepare fermentation mixture; fermenting the fermentation mixture at 20-29 deg.C for 3-30 days to prepare an alcohol fermentation product having 5-20% alcohol content; regulating the alcohol concentration of alcohol fermentation product to 2-10%; and inoculating 0.5-1.5 wt.% of acetic acid bacteria including Acetobacter sp. or Acetobacter aceti into the alcohol fermentation product and performing acetic acid fermentation of the mixture at 20-30 deg.C until acidity of the mixture is 5-12%.

Description

Manufacturing method of black rice vinegar using black rice and black rice vinegar obtained therefrom {Manufacturing method of vinegar by using black rice and vinegar manufactured}

The present invention relates to a method for producing black rice vinegar using black rice, and to a black rice vinegar obtained therefrom, and in particular, to a method for preparing black rice vinegar using black rice, which can expect an effect of eliminating active oxygen by black rice, and a black rice vinegar obtained therefrom. will be.

The organic basis of physiology that all living things on Earth cannot sustain life without nutrients seems to be no different, from the unicellular lower animal Ameba to the higher animal.

We must consume the so-called five major nutrients for growth, development and life preservation, but the types of foods eaten, the methods of cooking, and the modes of ingestion have many factors or cultural development conditions and issues. I see that there is a slightly different side of the ark (軌) according to the change of.

For example, after the independence of Korea, foods with some harmful additives could not be covered at the time of relief dependence or aid dependence, and it was an urgent period.指標) was the standard, the trend is changing in the direction of insisting on natural or expensive organic foods that do not add as much food additives as possible because of the unfavorable effects of the well-being wind in recent years. see.

In recent years, many people have ordered antioxidant foods for health, and only diet (Body Diet) and body mass index (BMI) in mind, and healthy HDL cholesterol as faithfully as possible, bad LDL cholesterol Choose to rule out as much as possible, and check the suitability of liver enzyme levels to see if there is an increasing number of suspected addiction patients who are too concerned about their health. do.

Due to the complex modern social life environment, it is inevitable to be overstressed. Modern man suffers from the damage of free radicals (aging material) so much that adult disease increases day by day.

Many people know that the only way to minimize free radical damage is to eat enough antioxidants.

The way we live wisely is to live healthy until the day we live. If you lose your health, you lose everything.

It is true that the convenience of life has improved as the industry developed and the scientific culture blossomed. However, the emphasis on the overly scientific and artificial aspects also makes it difficult to admit that many problems are revealed.

Since human beings were born in nature and lived with nature, all aspects are natural. Even if you just eat the young things in nature just harvested and had to eat. However, the rapid growth of the population and the high development of the industry required the production of a large number of commodities at once, resulting in mass production and mass consumption distribution.

For example, the production of a large amount of food at the same time, so as not to deteriorate or deteriorate in the process of supply and demand, to make it sweeter, more delicious, more delicious, and more popular in order to attract consumers' attention It should look better than other products, and even trying to fascinate the tip of the nose and the tip of the tongue for a short time, some artificial additives were inevitably developed even though artificial deterrence was incurred. Eventually, each product was processed by adding artificial additives. Food additives, beverages, etc., pigments and sweeteners, and cosmetics and artificial flavors and preservatives were used as necessary evils.

Unfortunately, since industrial development, there are no areas where most additives, including food and cosmetics, are free of hazardous additives.

In terms of the body requirements of the five major nutrients, carbohydrates, proteins and fats are classified as energy sources, vitamins as regulators, and minerals as constituents. It is believed that the excess calories left overeating and excessive intake of dietary habits are triglycerides in the subcutaneous or visceral organs, causing obesity, and becoming a cause for all adult diseases (metabolic syndrome). .

In fact, the supply of protein as an energy source has led to a change in demand due to the well-being wind, which has become more concerned with health and longevity. Recently, animal and beef, pork, pork, Consumption patterns are shifting to bean tofu and soybeans, which are vegetable proteins rather than meat such as chicken, and even the same animal tends to see changes in demand due to anchovies and fish such as sea products.

Next, essential energy sources are replaced with vegetable fats (unsaturated fatty acids) such as soybean oil, perilla oil and olive oil instead of animal fats (saturated fatty acids) such as butter, margarine, and pork fat. It may also show sensitivity that you do not want to see. In particular, trans-fat products, which have been widely used for instant foods, are now considered hazardous foods and will be restricted and controlled in display shelves.

The reasons for developing foods high in antioxidants are as follows.

first ; After the car is freshly infused with fresh oil and the engine is burned, it turns into dirty exhaust gas. Oxygen inhalation is absolutely necessary for a person to survive, but the oxygen must be done in the body, that is, the oxidation process that burns the nutrients we consume to make calories (active energy) is discarded. Turns into toxic harmful oxygen (active oxygen), which is rather harmful to our people.

second ; This release of harmful oxygen not only promotes aging in our human body, but also produces various adult diseases, wrinkles, senile skin spots, and even important "beta cells" that make insulin (pancreatic hormone) in our pancreas. Blood clots that cause fine cardiovascular diseases such as hypertension, arteriosclerosis, cerebral hemorrhage, and hyperlipidemia. Has been reported many times on KBS TV's <Secretary of the Soldiers>.

Vinegar, on the other hand, is a sour and slightly sweet liquid seasoning containing 4% acetic acid, which is a seasoning that stimulates the taste and enhances the taste.

Vinegar includes grain vinegar made by adding koji to rice, barley, corn, etc., and fruit vinegar made by adding sugar to fruits. It contains essential amino acids, organic acids, sugars and other flavors and flavors.

Vinegar promotes fatigue recovery, digestion and absorption, improves the constitution to alkalinity, inhibits bacterial development, promotes secretion by promoting the secretion of saliva and gastric juice, and removes fishy smell during cooking. It is also used to.

Korean Registered Patent Publication No. 10-368058 (name of the invention 'method for producing soybean vinegar') extracts a soybean essence, then mixes the soybean rice, koji and the extracted essence and fermented to contain an active ingredient of soybean. It describes a method for producing soybean vinegar. However, this differs only from the addition of soybean essence, and basically vinegar is only a kind of grain vinegar (rice vinegar, which is a raw material of haricot rice). The grain vinegar is generally made using non-glutinous rice, non-glutinous rice we use as a staple, there is a disadvantage that the antioxidant effect as described above can not be expected.

Accordingly, the present inventors have repeatedly studied the method for producing vinegar used for seasoning of food by using black rice rich in antioxidants such as anthocyanin, and then obtaining black rice vinegar using black rice and obtaining therefrom The development of the black rice vinegar is to come to complete the present invention.

It is an object of the present invention to provide a method for producing black rice vinegar using black rice which can expect the effect of eliminating active oxygen by black rice and black rice vinegar obtained therefrom.

Method for producing black rice vinegar using black rice according to the present invention, (1) wash black rice according to the usual method, and then cooked gourd rice, mixed with water to prepare a raw material mixture, brewing yeast 0.02 to 0.13% by weight, Mixing step of preparing a fermentation mixture by mixing the raw material mixture as a yeast nutritional agent 0.007 to 0.05% by weight and the remaining amount; (2) an alcohol fermentation step of fermenting the fermentation mixture at 20 to 29 ° C. for 3 to 30 days to obtain an alcohol fermentation having an alcohol content of 5 to 20%; (3) alcohol content adjusting step of adjusting the alcohol fermentation product obtained in the alcohol fermentation step to 2 to 10% alcohol content; And (4) inoculating acetic acid bacteria in an amount of 0.5 to 1.5% by weight (amount of the strain itself) relative to the total weight of the alcoholic fermentation product obtained in the alcohol content adjusting step, and acidity of the acetic acid fermentation at a temperature of 20 to 30 ° C. It comprises a; acetic acid fermentation step of acetic acid fermentation until the 5 to 12%.

The brewing yeast in the mixing process may be Saccharomyces cerrevisiae or Saccharomyces baynus.

In the mixing process, the yeast nutrient may be ammonium phosphate.

The alcohol content adjusting step may be made by diluting the alcohol fermentation product (alcohol content 5 to 20%) obtained in the alcohol fermentation step with distilled water to 2 to 10% alcohol content.

In the acetic acid fermentation process, the acetic acid bacteria may be Acetobacter sp. Or Acetobacter aceti.

Hereinafter, the present invention will be described in detail with reference to specific examples.

Method for producing black rice vinegar using black rice according to the present invention, (1) wash black rice according to the usual method, and then cooked gourd rice, mixed with water to prepare a raw material mixture, brewing yeast 0.02 to 0.13% by weight, Mixing step of preparing a fermentation mixture by mixing the raw material mixture as a yeast nutritional agent 0.007 to 0.05% by weight and the remaining amount; (2) an alcohol fermentation step of fermenting the fermentation mixture at 20 to 29 ° C. for 3 to 30 days to obtain an alcohol fermentation having an alcohol content of 5 to 20%; (3) alcohol content adjusting step of adjusting the alcohol fermentation product obtained in the alcohol fermentation step to 2 to 10% alcohol content; And (4) inoculating acetic acid bacteria in an amount of 0.5 to 1.5% by weight (amount of the strain itself) relative to the total weight of the alcoholic fermentation product obtained in the alcohol content adjusting step, and acidity of the acetic acid fermentation at a temperature of 20 to 30 ° C. It is characterized in that it comprises a; acetic acid fermentation step of acetic acid fermentation until 5 to 12%.

In the mixing step (1), the black rice is washed with water according to a usual method, and then, after mixing with water, preparing a raw material mixture by mixing with water, brewing yeast 0.02 to 0.13% by weight, yeast nutritional supplement 0.007 to 0.05% by weight and the remaining amount It consists of preparing a fermentation mixture by mixing the raw material mixture as. The mixing ratio of the raw material mixture in the mixing process, brewing yeast, yeast nutritional agent and the preparation of the fermentation mixture by mixing the raw material can be understood to be well known to those skilled in the art to manufacture ordinary pure grain wine. . If the brewing yeast is used in less than 0.02% by weight, there may be a problem that takes a long time to ferment, on the contrary, if it exceeds 0.05% by weight, abnormal fermentation may occur. In addition, the brewing yeast in the mixing process of (1) may be Saccharomyces cerrevisiae or Saccharomyces baynus. These yeasts are particularly suitable for brewing, it can be understood that they are known enough to be easily purchased and used from leading manufacturers at home and abroad. In the mixing step of (1), the yeast nutrient may be ammonium phosphate. The ammonium phosphate helps the yeast grow, allowing the yeast to survive and fertilize sufficiently during fermentation, thus helping to break down the sugar into alcohol. Black rice is used, in particular, for scavenging free radicals in the composition according to the present invention. It is well known that free radicals are one of the aging substances that make humans old, sick, and wrinkle the face. It is known that black rice is very rich in anthocyanins, and is rich in vitamin E, inorganic salts such as iron, zinc, and selenium. The purpose of our inhalation of oxygen through breathing is to have fresh, fresh blood while maintaining breath and breathing life. However, the various nutrients we ingest only have oxygen to burn calories (energy metabolism). That is, the calories can be obtained. It is known that an average of 2,500 ㎉ of Korean adult males and 2,000 ㎉ of adult females should consume calories. In general, oxygen is discarded after the body's action, where about 2 to 5% of oxygen is converted to free radicals, which are harmful and harmful to the human body. Fortunately, physiologically secreted natural enzymes, SODs, remove some of these harmful oxygen, but they are very complicated in modern life and suffer from heavy stress, smoking, heavy drinking, overwork, and intense work. The problem is serious because of the effects of various surgeries, drug abuse, electromagnetic waves, ultraviolet rays, and harmful rays. In addition, free radicals are known to cause metabolic syndrome in our body, causing adult diseases such as hypertension, diabetes, obesity, and liver disease. A very difficult event is that this free radical causes abnormal secretion of the human endocrine system and adrenal cortex, causing various allergic skin diseases, eczema, urticaria, and melanin pigmentation on the skin. It is known to form a back. Above all, the method of eliminating harmful free radicals from the body and preventing skin aging (wrinkles) is to strengthen the immune system of the human body, which is enough to prevent the attack of free radicals. In order to do this, it is best to take a lot of antioxidant foods to remove free radicals or to apply cosmetics with antioxidants to prevent wrinkles (aging) on the skin. Eating black rice contains surprisingly high amounts of antioxidants such as anthocyanins and oryzafuran, which eliminates free radicals, which can help prevent skin aging. In addition, excellent antioxidant foods (also known as 'anti-aging foods') that make the skin smooth and elastic, include kiwi, mushrooms, red cabbage, wild berry juice, orange juice, chicory, plums, green tea, beans, onions, red wine, Vitamin C, vitamin E (tocopherol), etc. are mentioned. The black rice is used in the form of a grain of rice obtained by steaming rice, and is used in an amount of 5 to 15 parts by weight in the composition according to the present invention. When the black rice is used in less than 5 parts by weight, there may be a problem that can not fully expect the antioxidant effect of the black rice itself, there may be a problem that it is not economical to exceed 15 parts by weight.

The alcohol fermentation process of (2) consists of fermenting the fermentation mixture at 20 to 29 ° C. for 3 to 30 days to obtain an alcohol fermentation having an alcohol content of 5 to 20%, and converting sugar into yeast growth and alcohol. Decomposition is the main process. The fermentation period may vary depending on the fermentation temperature, and as a result of repeated experiments by the inventors of the present invention, it has been confirmed that fermentation at 20 to 29 ° C. for 3 to 30 days is an optimal condition. When the fermentation temperature is less than 20 ℃ or the fermentation period is less than 3 days, there may be a problem that the alcohol fermentation is not sufficient, when the fermentation temperature exceeds 29 ℃, the problem of reducing the aroma of the obtained alcohol or acetic acid fermentation occurs, etc. There may be a problem. The fermentation period is more than 30 days is not preferable in terms of productivity, there may be problems such as abnormal fermentation or rancidity caused by acetic acid bacteria. At this time, the alcohol content of the alcohol fermentation may be 5 to 20%, depending on the fermentation conditions, it can be understood that those skilled in the art can also be less than 5% or more than 20%.

The alcohol content adjusting step of (3) is a step of adjusting the alcohol content of the alcoholic fermentation product obtained in the alcoholic fermentation process to 2 to 10%, which is not killed when acetic acid is inoculated for subsequent acetic acid fermentation. It is a process for inoculating well without acetic acid fermentation. In general, acetic acid bacteria can be proliferated or not fermented in acetic acid if the alcohol content is too high, and can be killed. However, the present invention is not limited to the above-mentioned range, and when used to proliferate even in the fermentation product outside the above-mentioned alcohol content range, acetic acid fermentation that can proceed with acetic acid, even if the alcohol content of the above range is applied It can of course be understood. When the alcohol content in the alcohol content adjustment process is less than 2%, there may be a problem that the yield of acetic acid is too low because the alcohol content to be converted to acetic acid by acetic acid fermentation is too low, on the contrary, if it exceeds 10%, Most of the acetic acid bacteria known to date may have a problem in that they do not fully grow or undergo acetic acid fermentation and die. However, it is also possible for those skilled in the art to use more than 10% of the fermentation product as a raw material for acetic acid fermentation by the use of alcohol-resistant acetic acid bacteria which can survive, proliferate and acetic acid fermentation even at an alcohol concentration exceeding 10%. It can be understood. Therefore, the alcohol content of the alcohol fermentation product obtained in the alcohol fermentation process is usually at least 5%, but when the alcohol content is less than 2%, the alcohol content can be adjusted by adding more alcohol. The alcohol content adjusting step may also be made by diluting the alcohol fermentation product obtained in the alcohol fermentation step with water to 2 to 10% alcohol content. This is because the alcohol fermentation product obtained in the alcohol fermentation process usually has an alcohol concentration of 5 to 20%, as described above, to prevent the problem that acetic acid bacteria cannot be properly grown or acetic acid fermentation. It can be understood to dilute by adding water to lower the concentration. Alternatively, the alcohol content adjusting step may be achieved by heating the alcohol fermentation product obtained in the alcohol fermentation process to volatilize and remove the alcohol component to adjust the alcohol content to 2 to 10%. This also prevents the taste and flavor from declining in the final vinegar by concentrating the alcoholic fermentation product as a raw material and simultaneously reducing the content of alcohol, and the proliferation and acetic acid fermentation of acetic acid bacteria can proceed normally in a subsequent acetic acid fermentation process. It can be understood to make. The alcohol content adjusting step may be made to adjust the alcohol content of the alcohol fermentation product obtained in the alcohol fermentation step to 3 to 8%. As a result of repeated experiments by the present inventors, in order to obtain optimal acetic acid in acetic acid optimum fermentation conditions and finally obtained acetic acid taste, aroma and flavor in acetic acid fermentation, the alcohol concentration at the beginning of acetic acid fermentation process is 3 to 8%. It was confirmed to be desirable.

Acetic acid fermentation step (4) is a step of inoculating acetic acid bacteria in an amount of 0.5 to 1.5% by weight relative to the total weight of the alcoholic fermentation obtained after the alcohol fermentation step, and acetic acid fermentation at 20 to 30 ℃ to obtain acetic acid Is done. This acetic acid fermentation process oxidizes alcohol by acetic acid bacteria to produce acetic acid. When the acetic acid bacteria are inoculated with less than 0.5% by weight of acetic acid bacteria relative to the total weight of the alcoholic fermentation, the acetic acid bacteria may not be able to proliferate quickly and perform acetic acid fermentation, so that there may be a problem that the productivity is lowered, on the contrary, exceeding 1.5 wt% In this case, there may be a problem that the inefficiency of the production cost is raised. In addition, when the acetic acid fermentation process is carried out at less than 20 ℃, there may be a problem that the acetic acid fermentation is not enough, if it exceeds 30 ℃, problems resulting in the change of rancidity or vinegar by abnormal propagation of acetic acid bacteria This can be. Acetic acid bacteria used in the fermentation of acetic acid may be preferably Acetobacter aceti. These acetic acid bacteria ferment ethanol to produce acetic acid. The acetic acid fermentation may be inoculated with acetic acid bacteria and left to stand for a predetermined time in the above temperature range, or may be proceeded to a deep fermentation method involving stirring and aeration. However, in the above method, the fermentation of acetic acid takes a long time, the product is uneven, and the merchandise is degraded, and it is not suitable for mass production, and the deep fermentation method is preferable. It is also understood by those skilled in the art that it is also possible to combine deep fermentation and political law. In the acetic acid fermentation process, the acetic acid bacteria may be Acetobacter sp. Or Acetobacter aceti among various commercially available strains at home and abroad, and may be preferably acetobacto sp. Such acetic acid bacteria can be understood to be known to those skilled in the art to the extent that it can be purchased and used commercially provided by leading manufacturers at home and abroad.

Hereinafter, the present invention will be described in detail with reference to specific embodiments.

Example  One

The black rice was washed in the usual manner, and then cooked, and then mixed with water to prepare a raw material mixture, 0.1% by weight of Saccharomyces cerevisiae as brewing yeast, 0.03% by weight of ammonium phosphate as a yeast nutrient After mixing the raw material mixture to prepare a fermentation mixture, the fermentation mixture is fermented for 20 days at 27 ℃, to obtain an alcohol fermentation having an alcohol content of 7%, and adjust the alcohol fermentation to an alcohol content of 7% After performing the alcohol content adjusting step to inoculate acetic acid bacteria in an amount of 1% by weight (amount of the strain itself) relative to the total weight of the alcoholic fermentation product obtained in the alcohol content adjusting step, the acetic acid fermentation product at a temperature of 27 ℃ Acetic acid fermentation was carried out until the acidity was 8% to obtain black rice vinegar according to the present invention. In this case, the alcohol concentration was measured by distilling 100 ml of alcohol fermented product, and then quantitatively analyzing by color reaction with the distillate. The color reaction was carried out using a reaction in which chromic acid (CrO ₃ ) is reduced to bluish opaque chromium by alcohol, and the absorbance at 600 nm was measured and compared with the absorbance of the standard alcohol solution. In addition, the acidity was measured by neutralization titration using 0.1 N sodium hydroxide. In other words, accurately measure 1 g of the sample, place it in a beaker, add 10 drops of 1% phenolphthalein solution dropwise, and titrate 0,1N sodium hydroxide until the solution in the beaker keeps pink for 30 seconds. After measuring the amount, it was calculated according to the following equation 1 to determine the acidity.

Acidity (% by weight) = Sodium Hydroxide Consumption (mL) * 0.006 * (100 / Sample Weight (g))

Comparative Example 1

Commercial brown rice vinegar was used for subsequent experiments as a control.

Experimental Example  One

Experimental Example  One

Sensory evaluation

The vinegar prepared in Example 1 and Comparative Example 1 was evaluated by the sensory test. Sensory tests were divided into taste, aroma, and appearance items, and each item was evaluated using a 9-point scoring method. In consideration of age and gender, a total of 50 people were selected as the sensory test panel, in which 10 males and females in their 10s to 50s were selected for each age group, and the results are shown in Table 1 below.

division flavor incense Exterior Synthesis Example 1 6.05 5.37 5.68 5.95 Comparative Example 2 5.9 5.7 6.4 6.1 * Sensory test value (9: Very good, 0: Very bad)

As shown in Table 1, the black rice vinegar according to the present invention of Example 1 was found to have a high taste and aroma even when compared to commercially available brown rice vinegar, and rich in antioxidants such as orizafuran. You can easily consume the active ingredients contained in black rice.

On the other hand, in the sensory test, combining the opinions of the products with commercially available apple vinegar, brown rice vinegar, persimmon vinegar, etc., in appearance appearance, black rice vinegar according to the present invention was not different from apple vinegar or brown rice vinegar, especially nutritional Many thought that it would be excellent, so that it was appropriate for salad dressings, to marinated vegetables or algae, for sauces for children who did not like the irritating taste, for drinking for health, There were opinions that it was suitable for fish dishes and that sweet and umami were good.

On the other hand, the brown rice vinegar of Comparative Example 1 was found to be lower in taste than the black rice vinegar of the present invention.

As described above, the present invention provides a method for preparing black rice vinegar using black rice which can expect the scavenging effect of the active oxygen by black rice, in particular, the antioxidant effect by an effective physiologically active substance such as oryzafuran, and the black rice vinegar obtained therefrom. Has the effect of providing.

Claims (6)

(1) Wash the black rice according to the usual method, cook the gourd rice, mix with water to prepare a raw material mixture, and prepare the raw material mixture as brewing yeast 0.02 to 0.13% by weight, yeast nutritional agent 0.007 to 0.05% by weight and the remaining amount Mixing step of preparing a fermentation mixture by mixing; (2) an alcohol fermentation step of fermenting the fermentation mixture at 20 to 29 ° C. for 3 to 30 days to obtain an alcohol fermentation having an alcohol content of 5 to 20%; (3) alcohol content adjusting step of adjusting the alcohol fermentation product obtained in the alcohol fermentation step to 2 to 10% alcohol content; And (4) inoculating acetic acid bacteria in an amount of 0.5 to 1.5% by weight (amount of the strain itself) relative to the total weight of the alcoholic fermentation product obtained in the alcohol content adjusting step, and the acidity of the acetic acid fermentation product was 5 at a temperature of 20 to 30 ° C. Acetic acid fermentation step to ferment acetic acid until it is 12%; Method of producing black rice vinegar using black rice, characterized in that consisting of. The method of claim 1, The brewing yeast in the mixing process is Saccharomyces cerrevisiae (Saccharomyces cerrevisiae) or Saccharomyces baynus (Saccharomyces baynus) method for producing black rice vinegar using black rice. The method of claim 1, The method of producing black rice vinegar using black rice, characterized in that the yeast nutrient in the mixing step is ammonium phosphate. The method of claim 1, The black rice vinegar using black rice is characterized in that the alcohol content adjusting step is to dilute the alcohol fermentation product (alcohol content 5 to 20%) obtained in the alcohol fermentation step with distilled water to 2 to 10% alcohol content. Manufacturing method. The method of claim 1, The method of producing black rice vinegar using black rice, characterized in that the acetic acid bacterium is Acetobacter sp. Or Acetobacter aceti in the acetic acid fermentation process. Black rice vinegar, characterized in that obtained according to any one of claims 1 to 5.