KR20070116201A - Processing excellent taste and flavor containing vinegar using sea tangle(laminaria japonica) - Google Patents

Abstract

A method for preparing sea tangle vinegar with good taste is provided to develop the vinegar from sea tangle having excellent nutrition by including physiologically active materials, fucoxanthin, chlorophyll, fucoidan, alginic acid, mannitol, laminarin, various minerals and vitamins and functionality. A method for preparing sea tangle vinegar comprises the steps of: (a) adding apple juice to clear strained rice wine or distilled wine made from sea tangle with mixing to prepare a culture medium; and (b) passing the culture medium through a column filled up with porous ceramics or basalt beads wherein acetic acid bacteria is fixed to be proceeded with the acetic acid fermentation.

Description

How to make a tasty seaweed vinegar {Processing Excellent Taste and Flavor containing Vinegar using sea tangle (Laminaria japonica)}

There are no registered patents related to the production of kelp vinegar, but it is disclosed that two cases of Korea and one case of Japan are found as follows. All of these do not take special consideration of the alcohol itself added for acetic acid fermentation. In addition, acetic acid fermentation is also carried out twice, or it takes about four weeks because it gradually progresses to a stationary state. In particular, kelp vinegar based on kelp flavour with kelp taste and physiologically active substance is extracted from kelp liquor which has a considerable distance, and it is obtained by pressurized / hot water, acid / hot water, or alkaline / hot water treatment. The extract is considered to be considerably deteriorated and its rich flavor is extracted and the alginic acid is extracted to make it a highly viscous liquid. Also, the kelp liquid extracted for a long time (20-30 hours) with cold water applied in Japan also has a viscosity And taste are considered to be considered. The following is a brief summary of the disclosure.

The kelp powder was extracted and filtered by hot water for 1 hour, adjusted to Brix 2.5, and 5% ethyl alcohol, 4% acetate, 3% glucose, or 5% other nutrients were added. 1 week fermented medium vinegar at 30 degrees Celsius to mix it with 50 to 50 kelp extract and the second acetic acid fermentation method carried out for 20 days at 30 degrees Celsius.

The production method of kelp vinegar containing oligosaccharide and dietary fiber derived from Dashima is similar to the method described above, which is prepared from kelp hydrolyzate. That is, a medium containing 5-20% of sugar, 5-12% of alcohol, 2-4% of acetic acid, and 2-3 kinds of nutrients was added to kelp liquid extracted with pressurized / hot water, strong acid / hot water, or strong alkali / hot water. The fermented seaweed is fermented for 5 days and mixed with kelp extract at 50:50 to obtain acetic acid fermentation for 10 days.

According to the method of Japanese Patent Application Laid-Open No. 2003-153683 (2003.05.27), the aerobic inoculation of acetic acid bacterium was carried out using kelp extract, spirit, and apple juice as a medium for 4 weeks to add 4.2% acetic acid and wort. Seaweed vinegar production method of 5% acetic acid. The kelp extract in Japan is carried out at low temperature for 20-30 hours, so the contamination of microorganisms may be considerably limited, but the extraction of alginic acid is expected with long time extraction.

If the above method of preparing kelp vinegar is examined, there is room for improvement in the preparation of kelp extract, that is, extracting and concentrating the flavor components contained in the kelp in a short time to achieve the required taste and concentration and limit the extraction of polymers that interfere with taste. On the other hand, acetic acid fermentation using ordinary spirits (6-9%) does not depend on the use of sake or brewed sake brewed by brewing kelp or distilled liquor. Consideration should be given to the use of acetic acid bacteria, which are somewhat familiar with kelp weights, and there is ample room for improvement.

Development of a method to produce a very good taste of kelp vinegar economically, to limit the inclusion of alginic acid, which is undesirable to taste while containing some of the rich flavor and nutritional ingredients of kelp In order to shorten (preferably 1 hour) and to achieve taste and concentration, it is concentrated under vacuum at low temperature (50 degrees Celsius) to prepare kelp extract with flavor, flavor and vitamins, and fermented kelp Immobilization of kelp liquor brewed using kelp [Ken liquor liquor (Cheongju or distilled liquor) produced by the method of filing for application as described in this filing patent application) and apple juice which plays a role in the fermentation of acetic acid with a catalyst well mixed in basalt Continuously brew vinegar using acetic acid bacteria carrier to produce economical and very tasty kelp vinegar To manufacture.

Two steps of brewing kelp liquor, including the first step of extracting and concentrating kelp and making kelp liquor, and three steps of immobilizing it on porous ceramics or basalt beads of acetic acid bacteria that ferment with vinegar. A medium suitable for vinegar brewing is prepared and consists of four stages of brewing a very delicious kelp vinegar with continuous acetic acid fermentation. This is to describe in more detail and to add an embodiment to help understanding but the invention is not limited thereto.

Selected kelp is removed with clean wipes and cut into normal business area, put into the extraction tank, and 10 ~ 20 times cold drinking water is administered. The extract is stirred slowly for 1 hour and transferred to a concentrator. Concentrated in a vacuum and 50 ° C. : 5.0, pH6.5 Obtain kelp solution.

Kelp liquor is prepared to prepare 6-9% alcohol in fermentation medium in consideration of alcohol concentration of kelp liquor liquor or distilled liquor prepared according to the method for preparing kelp liquor separately.

Separation of acetic acid strain from vinegar obtained by naturally fermenting kelp sake, and then sterilized ceramics or basal beads in the stage of shaking culture at room temperature for 48-72 hours using a designated acetic acid culture culture medium. Incubate and continue to incubate to immobilize the acetic acid bacteria in the bead carrier so that the appropriate acetic acid spawn is immobilized.

Acetic acid strain liquid culture medium composition: kelp juice 65-75%, apple juice: 10-20%, alcohol (95%); 6-12%, concentrated monotherapy 4-6%.

Vinegar fermentation captures the good activity of the acetic acid strains immobilized on the porous basalt, and if possible, continuously supplies the prepared medium so that acetic acid fermentation proceeds smoothly. Namely kelp essence; 75%, apple juice; 15% kelp liquor (95% alcohol concentration); 6% and malt concentrate 3% are prepared in advance, acetic acid bacteria are immobilized on a carrier, filled in a glass column, and the culture solution is immediately flowed by gravity from above to allow acetic acid fermentation to proceed. Depending on the number of highly purified carriers, 2-5 glass columns are split from the upper fermentation tank and flowed into the lower fermentation tank. Considering the emissions, the pump capacity should be installed to avoid exhaustion of the upper tank.

Example 1. Kelp extract, fermentation medium, and acetic acid immobilization preparation and acetic acid fermentation.

10kg of selected kelp is removed with clean wipes, cut into normal business area, placed in the extraction tank, and 200 liters of cold drinking water is administered and stirred slowly for 1 hour, then transferred to the concentrator. Concentrated in a vacuum and 50 degrees Celsius environment, Brix : 40 liters of 5.0 and pH6.5 kelp liquids were obtained.

According to the method for preparing kelp liquor separately, 200 milliliters of apple juice and 50 milliliters of tangerine (malt liquor) were mixed with 750 milliliters of brewed sake (9% alcohol) and divided into 250 milliliters of 500 ml triangular culture hulasco. Prepare 4 pieces, inoculate the acetic acid bacteria isolated from naturally fermented vinegar into kelp and cultivate at room temperature for 3 days with a shake incubator to predict that the acetic acid bacteria start to grow exponentially. 2 cm) was added to each other and the fermentation continued. On the 6th day, the state of acetic acid bacteria transferred to the beads appeared to be coated with a thin film, which was transferred to two glass columns (3cm X 40Cm) and the same medium used for the culture. After fermentation of acetic acid while circulating 5 liters of culture solution, after 14 days, the vinegar content exceeded 4% and left the culture solution soaked in beads on the 15th day. I came to math. The results of the component analysis are shown in Tables 1 and 2 and could be evaluated as a very tasty kelp vinegar.

General Components and Mineral Contents of Kelp Vinegar (Table 1)

Amino Acid Content of Kelp Vinegar (Table 2)

Example 2: Preparation of vinegar using spirits distilled by kelp liquor.

7 liters of kelp extract, 2 liters of apple juice, 0.3 liters of liquor, kelp alcohol (95%); 0.7 liters were mixed and prepared as a medium, and the fermentation process was carried out for 15 days while only 5 liters were circulated with the same technique as the immobilized acetic acid bacteria filled in the glass column used in Example 1. Good vinegar was brewed.

We have developed a process and technique to produce a very tasty kelp vinegar economically and continuously, which is shorter than the published kelp vinegar brewing process. By extracting kelp extract for a short time without heat treatment and vacuum concentrating at low temperature, it was able to conserve the flavoring ingredients well, and it was possible to produce kelp and savory kelp vinegar because it contains no alginic acid, which gives a taste of taste. In addition, it can be used repeatedly by immobilizing lead or acetic acid bacteria in porous beads, and the foundation was established to enable continuous production as well as to produce products of constant quality. In addition, it was found that taurine, gurutamic acid, and aspartic acid, which enhance the taste of kelp, are contained in kelp vinegar, and especially, hydroxypurine (Hydroxyproline), the body heals wounds when cold is infected. It is indispensable for healing by making vitamin C by applying proline to it. It is considered to be a good food for healing and preventing cold patients because it contains a considerable amount (96.7mg%).

If kelp can be used to brew a kelp liquor and use a portion of it for brewing very tasty vinegar, the demand for kelp will increase and it will be a great help for kelp farmers. This is a plagued disease, so if it can be cured quickly, it will be a great news for all Koreans, so it is hoped that a new chapter will open for vinegar production.

Claims (2)

It is a vinegar that is prepared by adding apple juice to sake or distilled liquor made using kelp liquor as a medium, and then fermenting acetic acid while passing it through a column filled with porous ceramics or basalt beads immobilized with acetic acid bacteria. How to prepare kelp vinegar with rich taste and functionality of kelp Kelp vinegar brewed by applying the method specified in claim 1.