KR20120045854A - The vinegar manufacturing method - Google Patents

Abstract

PURPOSE: A method for manufacturing black rice with rich organic acid using nuruk for making vinegar is provided to shorten manufacturing time and lower cost. CONSTITUTION: A method for manufacturing vinegar using black rice and nuruk comprises: a step of dipping for 10 or more hours, steaming more than 30 minutes, and cooling black rice; a step of mixing 70-80 wt% of black rice and 5-10 wt% of power nuruk; a step of mixing 100 wt% of power nuruk black rice and 200-400 wt% of water; a step of adding 10-20 wt% of whole wheat nuruk to 70-80 wt% of black rice; and a step of fermenting for 2-4 weeks.

Description

Nuruk for vinegar production and manufacturing method of black rice vinegar rich in organic acid using it {The vinegar manufacturing method}

The present invention relates to a vinegar-producing nuruk and an organic acid-rich black rice (including black brown rice) vinegar manufacturing method using the same, more preferably 2 minutes vinegar-only vinegar prepared using whole wheat vinegar prepared exclusively It is intended to produce vinegar rich in organic acid by fermenting yeast by mixing black rice and water with high functional and palatability which improved antioxidant function, immune function and anti-aging function.

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, which was in desperate need.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 nature-friendly. 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 make it look better than other products, and even for a while, it was inevitable that some harmful additives were inevitably developed even though artificial deterrence was tried. 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 appetite 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 the raw material for the soybean 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.

In addition, the general company did not use the grains to make vinegar by preparing alcohol and putting alcohol to a certain level, and then adding acetic acid bacteria.

Accordingly, the present inventors conducted a study and studied a method for producing vinegar used for seasoning of food using black rice which contains abundant sulfated substances such as anthocyanin. It has come to complete the manufacturing method.

The present invention is rich in sulfated substances as described above can be expected to scavenging the active oxygen, and to prepare vinegar rich in organic acids using black rice and vinegar for vinegar production with immune function and anti-aging function. do.

In addition, the present invention is intended to shorten the production time of the vinegar because the production of vinegar by mixing with black rice and water to prepare vinegar for two minutes, respectively, by using whole wheat and whole wheat to make vinegar saccharified and parallel fermentation.

As described above, the present invention aims to produce vinegar rich in organic acids, which contain various nutrients contained in black rice, and which are produced during fermentation process while using purely natural fermentation method.

Referring to the vinegar production method using the vinegar-specific nuruk and black rice of the present invention having the above object as follows.

In the present invention, the whole wheat flour is washed for 2 minutes, soaked for 10 hours to 24 hours or more, dehydrated and increased for 30 minutes or more, cooled, fermented at a temperature of 30 to 40 ° C. and a humidity of 70 to 90%, dried and pulverized. Fermenting powdered yeast,

Washing the whole wheat, immersing for 3 days or more, dehydrating, increasing the temperature for 30 minutes or more, cooling, fermenting and drying the conditions at a temperature of 33 to 45 ° C. and a humidity of 70 to 90% to ferment the whole wheat malt;

A powdered yeast black rice mixing process of mixing 5% by weight to 10% by weight of the fermented powdered yeast in 70% by weight to 80% by weight of black rice washed by immersing for 10 hours or more and steaming for 30 minutes or more,

Putting the mixed powdered yeast black rice into a container, and mixing 100% by weight of powdered yeast black rice with 200 wt% to 400 wt% of water;

The fermented whole wheat yeast 10% to 20% by weight in 70% by weight to 80% by weight of black rice of the powdered yeast black rice mixed with water in the container is fermented for 2 to 4 weeks to prepare vinegar It provides a vinegar production method for vinegar and vinegar using black rice.

As described above, in the present invention, vinegar using black rice prepared by mixing powdered koji and whole wheat malt for vinegar is expected to have an effect of scavenging free radicals by black rice, and an antioxidant effect by an effective physiologically active substance such as oryzafuran. In addition, it is effective to obtain immune function and anti-aging function, and through the fermentation process, it is possible to obtain various organic acids that are beneficial to health.

In addition, the present invention is because the powdered malt and whole wheat malt mixed in black rice is mixed and fermented in parallel to produce vinegar, thereby reducing the manufacturing cost by shortening the time to prepare the vinegar.

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

In the method for producing vinegar using black rice according to the present invention, wheat bran is used to prepare vinegar-specific leaven for vinegar.

First, a description will be made of a method for producing vinegar-only nuruk, 1) powdered yeast is prepared using whole wheat flour, which has been peeled off by 20% of whole wheat husk.

That is, the whole wheat flour is washed with a washing machine for 2 minutes. Soak whole wheat for 2 minutes in water and soak for 10 to 24 hours. 2 minutes soaked in water is also dried and dehydrated, then steamed (cooked) for more than 30 minutes. After cooling the whole wheat flour for 2 minutes, the fermented rice is then fermented at a temperature of 30 to 40 ° C. and a humidity of 70% to 90% to form sulfuric acid bacteria (Aspergillus oryzae) during the fermentation process. The fermented two-minute whole wheat is then dried and pulverized with a grinder to produce powdered yeast.

2) Another method is to prepare whole wheat yeast using natural whole wheat.

That is, the whole wheat is washed cleanly using a washing machine. The purely washed whole wheat is immersed in water for at least 24 hours. Take out the whole wheat soaked in water and dehydrate it, and then steam it to make more than 30 minutes. After cooling the whole wheat grains, the fermented rice is fermented at a temperature of 33 to 45 ° C. and a humidity of 70% to 90%. As a result of fermentation, Baekkukyun ((Aslergillus Kawachii) and Black Bacillus (Aspergillus niger) are formed. The fermented whole wheat is dried to prepare whole wheat yeast.

As described above, black rice vinegar is prepared by mixing black rice vinegar using 1) powdered malt prepared by using whole wheat flour and whole wheat malt of 2) prepared by using whole wheat flour. This will be described in detail.

Black rice is explained based on 100% by weight of the powdered malt of 1) and the whole wheat malt of 2).

That is, 70% to 80% by weight of black rice powder 5% to 10% by weight of 1) and 10% to 20% by weight of whole wheat yeast 2) to make a total of 100% by weight.

Clean 70% to 80% by weight of the black rice as described above. Soak freshly cleaned black rice in water and soak it for more than 10 hours. The black rice called by immersion in water is dried and dehydrated, and then cooked (cooked) for 30 minutes or more to make gourd rice.

Then, 5% by weight to 10% by weight of powdered malt of 1) is mixed with Godu rice made by cooking the black rice. The mixed powdered yeast black rice is placed in a container, and then 200 wt% to 400 wt% of water is mixed with respect to 100 wt% of the powder yeast black rice.

In addition, 10% to 20% by weight of the whole wheat yeast in 2) is put in a container and then sealed and fermented for 2 to 4 weeks, which is combined with fermentation in parallel to produce organic acid-rich vinegar.

The vinegar prepared as described above contains nutrients of black rice, and various organic acid-rich vinegars obtained in the fermentation process are produced with the effects of antioxidant function, immune function and anti-aging function contained in black rice.

Claims (3)

After washing the whole wheat flour for 2 minutes and immersing it for more than 10 hours to 24 hours, dehydrating it, increasing it for more than 30 minutes, cooling it, fermenting it under the conditions of temperature of 30 ~ 40 ℃ and humidity of 70 ~ 90%, drying and pulverizing Powdered yeast manufacturing method for vinegar production, characterized in that the fermentation. After washing the whole wheat and immersing it for 3 days or more, dehydration, steamed for 30 minutes or more, cooled, fermented and dried under conditions of a temperature of 33 to 45 ° C and a humidity of 70 to 90% to ferment the whole wheat malt. Whole wheat malt manufacturing method for manufacturing only. The method according to claim 1 and 2,
A powdered yeast black rice mixing process of mixing 5% by weight to 10% by weight of the fermented powdered yeast in 70% by weight to 80% by weight of black rice washed by immersing for 10 hours or more and steaming for 30 minutes or more,
Putting the mixed powdered yeast black rice into a container, and mixing 100 wt% of powdered yeast black rice with 200 wt% to 400 wt% of water;
The fermented whole wheat yeast 10% to 20% by weight in black yeast 70% to 80% by weight of the powdered yeast black rice mixed with water in the container is fermented for 2 to 4 weeks to produce vinegar Manufacturing vinegar for vinegar and vinegar production using black rice.