KR20090017708A - Herb vineger, its preparation method and herb vinegar drink using this - Google Patents

Abstract

A herb vinegar is provided to use 100% of useful ingredients of herbs and reduce the salt intake by using the herb vinegar as spice for replacing the salt in cooking. The method for preparing the herb vinegar comprises the steps of: selecting, cutting and washing the herb plants; mixing the herb plants with sugar and maturing the mixture for 100 days; filtering the matured herb extract and maturing the filtered herb solution for 6 months; filtering the secondly matured herb solution, diluting the filtered herb solution 10 times, and maturing the dilution in the shade for 1 month; and filtering the thirdly matured herb fermentation extract.

Description

 Herb vineger, its preparation Method and Herb vinegar drink using this}

The present invention relates to a method for preparing vinegar using various herbs rich in vitamins and minerals and containing various pharmacological ingredients, and more particularly, to a method for preparing herbal natural vinegar having better functionality and palatability.

Vinegar is one of the fermented foods that have been manufactured and used since ancient times regardless of East and West, and is a seasoning that is easily used in daily life. Vinegar is usually divided into vinegar and synthetic vinegar according to the manufacturing method. Brewed vinegar refers to vinegar naturally fermented by acetic acid. Synthetic vinegar is colorless and transparent as dilute glacial acetic acid or acetic acid without fermentation process.

Candle vinegar is classified into various kinds according to the raw materials. Grain vinegar is used as a raw material, and fruit vinegar is used as a raw material. According to the recipe, it is divided into natural vinegar and alcohol vinegar. Natural vinegar is made by fermenting alcohol to make alcohol and then acetic acid fermentation. Alcohol-brewed vinegar is fermented acetic acid using ethyl alcohol having a purity of 99% or more. A mixture of alcoholic spirits with naturally fermented natural vinegar is called mixed vinegar. But the best vinegar for the body is natural vinegar, or 100% natural fermented vinegar.

The vinegar prevents the accumulation of fatigue substances by the organic acids and amino acids contained in the body's energy metabolism and prevents the formation of lipid peroxides that cause diseases such as arteriosclerosis and thrombosis. In addition, it prevents obesity and is good for skin health and beauty, and it is also effective in eliminating toxicity and hangovers. However, the vinegar that is currently on the market is a fast-alcoholic alcohol vinegar and does not contain enough vitamins and organic acids that natural vinegar needs. Therefore, research is ongoing to develop natural vinegar using various healthy ingredients.

On the other hand, herbs are herbaceous plants useful to humans in which flowers, seeds, stems, leaves, and roots are used for medicine, cooking, fragrance, sterilization, insecticide, etc., as well as the effect of treating or preventing diseases, as well as the taste of food and cooking. As a natural material that is widely used today to add nutrition as well as flavors, there is a need to develop more diverse products using it.

In order to solve the above problems, the present invention can utilize the beneficial ingredients of the herb 100% by using herbs, which are rich in vitamins, minerals and various pharmacological ingredients in the production of vinegar, more flavored with herbs It is an object of the present invention to provide a method for producing soft herb natural vinegar and a beverage using the herb natural vinegar.

Most of the vinegars on the market today are fast-alcoholic vinegars, and the chemicals contained in these synthetic vinegars are bad for our bodies. On the other hand, natural vinegar is obtained from nature, fermented in nature, nutrients contained in the material itself and good ingredients from the fermentation process is excellent in treating various diseases and helps to maintain health. In addition, it is possible to see the pharmacological effects according to the characteristics of each herb by preparing vinegar using herbs, and to reduce salt intake and improve the taste of food by using natural vinegar made from various herbs as a spice instead of salt. . In addition, since it is a natural vinegar made by microbial fermentation, it can be used as a health drink, thus contributing to national health promotion.

Herb natural vinegar production method of the present invention is characterized by consisting of the following steps.

Step 1: Harvesting and Cutting Herbs

Cut carefully selected herb stems or leaves with a tool about 2 ~ 3 ㎝, wash them in clean water, remove foreign substances, and quickly remove moisture from the shade.

Second step: herbal fermentation broth manufacturing step

The weight of the herbs and the white or white sugar which has passed through the first step is adjusted in a ratio of 1: 1, and the herbs and the white or yellow white sugar are placed in a storage container alternately with the same weight. At this time, sprinkle the white sugar or sulfur white sugar evenly on the cut hub surface.

3rd step: 1st ripening step

The upper part of the storage container should be sealed using a piece of paper or air-ventilated material, avoiding moisture or direct sunlight, and aged for about 100 days in a well-ventilated place. After about a week, the fermentation of herbs begins and the liquid is visible. From this time, stir well to the bottom of the container using a hand or a long stick for about a month once every 2-3 days.

4th step: 2nd ripening step

The herbal extract is filtered from the first matured herbal composition and sealed in another storage container, followed by secondary ripening for at least 6 months in a well-ventilated place without moisture or direct sunlight.

Step 5: dilute herb fermentation extract

Secondly aged herb fermentation extract is filtered through a strainer and diluted 10-fold and aged in the shade for at least 1 month. (Third aging)

Step 6: Herb Natural Vinegar

Herb aged natural vinegar is packaged in sterile storage.

When making a beverage using the herbal natural vinegar prepared by the manufacturing method of the present invention can be prepared by mixing the herbal vinegar and water in a ratio of 1: 3 to 5 times. (Take 2-3 times a day)

Herbal plants of the present invention are peppermint, rosemary, lemon balm, stevia, hibiscus, lavender, chamomile, thyme, sage, marlow, rose, jasmine, applemint, spearmint, nastad, potmary gold, oregano, lemongrass, Any one or more selected from the group consisting of chanel, rose hips, dill, mate, lemon verbena, etc. may be used, but is not limited thereto. You can also choose.

It will be described in detail with reference to the specific method of the present invention.

Example 1: Peppermint  Herbal natural vinegar manufacturer

Step 1: Harvesting and Cutting Herbs

Cut the peppermint leaves and stems with a tool about 2 to 3㎝, wash them in clean water, remove foreign substances, and quickly remove moisture from the shade.

Second step: herbal fermentation broth manufacturing step

1kg of peppermint and 1kg per yellow white were passed through the first step, and put into the storage container alternately with layers of peppermint and yellow white sugar at the same weight. Sprinkle well with sulfur white sugar on the cut peppermint surface.

3rd step: 1st ripening step

The upper part of the storage container should be sealed using Hanji, avoiding moisture and direct sunlight, and aged for 100 days in a well-ventilated place. At this time, the fermentation begins when the liquid starts to appear, and once a couple of days from this time, stir well to the bottom of the container using a hand or a long stick for about a month.

4th step: 2nd ripening step

The extract is filtered from the first aged peppermint composition and sealed in another storage container, followed by secondary aging for at least six months in a well-ventilated place without moisture or direct sunlight.

Step 5: diluting the peppermint herb extract

The second aged peppermint extract is filtered through a strainer, diluted 10-fold and aged in the shade for at least 1 month. (Third aging)

Step 6: Manufacture Peppermint Herb Natural Vinegar

Herb aged natural vinegar is packaged in sterile storage.

Peppermint Herb Vinegar Beverage is made by mixing peppermint herb vinegar with water at a ratio of 3 to 5 times.

Example 2: Rosemary  Herbal natural vinegar manufacturer

Rosemary herb natural vinegar was prepared in the same manner as in Example 1 using rosemary instead of peppermint as an herbal plant.

Example 3: Lemon balm  Herbal natural vinegar manufacturer

Lemon balm herb natural vinegar was prepared in the same manner as in Example 1 using lemon balm instead of peppermint as an herbal plant.

Example 4: Stevia Herb Natural Vinegar Preparation

The stevia herb natural vinegar of the present invention was prepared in the same manner as in Example 1 using stevia instead of peppermint as a herb plant.

Example 5: hibiscus  Herbal natural vinegar manufacturer

Hibiscus herb natural vinegar was prepared in the same manner as in Example 1 using hibiscus instead of peppermint as a herbaceous plant.

Example 6 Preparation of Mixed Herbal Natural Vinegar

The mixed herbs natural vinegar of the present invention was prepared in the same manner as in Example 1 using a mixture of equal amounts of rosemary, lemon balm, stevia, hibiscus instead of peppermint alone as an herbal plant.

Experimental Example 1: Sensory Test

Sensory tests were performed on the herbal natural vinegar prepared in Examples 1 to 6 and vinegar sold in the general market. The results are shown in Table 1.

In the sensory test, 10 male and female adults of 20 to 50 years old were selected, and the preference degree of each category was divided into 5 grades and evaluated twice. (Very good = 5, good = 4 points, normal-3 points, just = 2 points, dislike = 1 point)

Herb Vinegar Sensory Test Results division General Vinegar Peppermint Rosemary Lemon balm Stevia hibiscus mix incense 60 88 80 86 82 84 82 flavor 68 86 80 84 82 82 80 General preference 64 87 80 85 82 83 81

As can be seen in Table 1, the herbal natural vinegar was found to be more preferable in terms of sensory properties than general vinegar, and among the natural herb vinegar, the preference for peppermint herb vinegar was high.

Experimental Example 2: Evaluation of Herb Vinegar Beverage Preference According to Dilution Ratio

Herbal vinegar beverage preference evaluation according to the dilution ratio of 20 to 50 years old male and female 20 people were evaluated by a five-point rating method (+: very poor, + + +: normal, + + + + + +: very good). The results are shown in Table 2.

Evaluation of Herb Vinegar Beverage Preference According to Dilution Ratio division 1: 3 1: 4 1: 5 Peppermint +++ +++ +++++ Rosemary +++ ++++ ++++ Lemon balm +++ ++++ +++++ Stevia +++ +++++ ++++ hibiscus +++ ++++ +++ mix +++ +++ ++++

Take the leaves, stems, flowers, seeds of herbs, cut, wash and remove the water, then dry it and mix it with sulfuric acid 1: 1 to put in a storage container in a shady and airy place about 100 days 1 Mature the tea. Only the herbal extract of the first aged composition is filtered and stored at room temperature for about six months, followed by second ripening, followed by diluting the second aged aged herbal extract 10 times for one month or more in the shade to produce herbal vinegar.

Claims (3)

 Selecting, cutting and washing the herbaceous plants;  Primary aging of the herbal plant for about 100 days after combining with white or white sugar;  Secondary aging of the herbal extract filtered for only the first aged herbal extract for about six months;  Filtering aged secondary fermented herb extract 10-fold dilution and aging for 1 month or more in the shade;  The step of preparing the natural herb vinegar by filtration of the third aged herb fermentation extract The herbaceous plant according to claim 1, wherein the herbaceous plants are peppermint, rosemary, lemon balm, stevia, hibiscus, lavender, chamomile, thyme, sage, marlow, rose, jasmine, applemint, spearmint, nastad, potmary gold, oregano, Method for producing herbal vinegar, characterized in that any one or more selected from the group consisting of lemongrass, chanel, rosehip, dill, mate, lemon verbena, etc. A beverage provided by mixing herbal vinegar prepared by the method described in claim 1 or 2 with water in a ratio of 3 to 5 times.

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