KR20120134593A - Producing method for fermentation vinegar from fish, and vinegar using it - Google Patents

Abstract

PURPOSE: A method for making vinegar using fishes is provided to use the vinegar as a source with new flavor and taste. CONSTITUTION: A method for making vinegar using fishes comprises: a step of grinding the fishes and mixing fish powder with water and adding protease to prepare an ingredient(S10); a step of maturing and centrifuging the ingredient; a step of removing precipitate and collect fish liquid(S20); a step of mixing the fish liquid with a sugar solution; a step of inoculating yeast to the mixture solution and preparing alcohol fermentation liquid(S30); a step of inoculating Acetobacter to the alcohol fermentation liquid and preparing acetic acid fermentation liquid(S40); and a step of filtering, maturing and sterilizing the acetic acid fermentation liquid. [Reference numerals] (AA) Fish powder; (BB) Maturing, sterilizing, centrifuging ingredients; (CC) Fish liquid + sugar solution + yeast; (DD) Alcohol fermentation liquid + Acetobacter; (EE) Filtering, maturing, and sterilizing acetic acid fermentation liquid; (S10) Preparing ingredients; (S20) Fish liquid; (S30) Alcohol fermentation liquid; (S40) Acetic acid fermentation liquid; (S50) Fish vinegar

Description

Producing method for fermentation vinegar from fish, and vinegar using it}

The present invention relates to a vinegar manufacturing method using the fish and thus vinegar, in particular, by preparing a vinegar containing the fish powder crushed fish, it is possible to ingest the fish by vinegar, and to add a new flavor to various seasoning foods It's about vinegar that you can provide as well as serve as a source.

Vinegar is a sour liquid containing acetic acid (or acetic acid) made by fermenting various dilute alcoholic liquids. Made from alcohol (distilled colorless vinegar), beer, sugar and rice.

In general, vinegar is made from a liquid that can be converted to alcohol through a two-step process. Different types of liquids, including fruit juices and sugars, produce yeast and carbon dioxide by the action of yeast. The alcohol is then combined with oxygen in the air to form acetic acid and water under the action of Acetobacter bacteria. When vinegar is made, the inherent organic acids and esters contained in fruits and other raw materials give the vinegar many flavors and aromas.

Vinegar is a seasoning mainly used in food, and is used for storing or pickling meat, fish, fruits and vegetables. The vinegar used as a spice is flavored with garlic, onions, cedars and other seasonings and seasonings. Mixing oil and seasoning creates a traditional cold sauce (vinegar sauce), which is used as a dressing for vegetable salads or as a sauce for cold cooked vegetables, meats and fish. Vinegar is used for marinades (juices with pickles that marinade meat, fish, etc.) and is widely used for pickling cucumbers and other vegetables.

As such, vinegar is used in various ways for the storage, taste, or flavor improvement of foods, and recently, various health foods using vinegar have appeared, such as ingesting vinegar as a beverage as a health functional food. However, until now, vinegar has only been produced with limited vinegar using fruits or vegetables, or vinegar using garlic or brown rice. Accordingly, the development of a new type of vinegar that can satisfy the consumer's relentless taste in a variety of food is always a necessary setting.

The present invention for solving the problems as described above is to provide a vinegar that can be used as a source that can be ingested useful ingredients of fish by vinegar, and can provide a new flavor to various seasonings.

The vinegar production method using the fish according to the present invention for achieving the above object comprises the steps of mixing the fish powder and water crushed fish and preparing a raw material by adding a proteolytic enzyme; Aging the prepared raw material, sterilizing and centrifuging to obtain a fish solution from which the precipitate is removed; Mixing the sugar solution with the obtained fish solution, and inoculating the yeast to obtain an alcohol-fermented alcohol fermentation solution; Inoculating acetic acid bacteria in the obtained alcoholic fermentation solution and then acetic acid fermentation to obtain acetic acid fermentation solution; And filtering, aging and sterilizing the obtained acetic acid fermentation solution.

Here, the fish powder may have a size in the range of 13 ~ 23mm.

And, to mature the prepared raw material, it is preferable to mature the prepared raw material to pH 6.5 ~ 7.5 at a temperature of 35 ~ 60 ℃ for 5 to 20 hours.

In addition, the obtained acetic acid fermentation solution is filtered, aged and sterilized, the obtained acetic acid fermentation solution is centrifuged to remove the precipitate, sterilized for 50 to 60 minutes at a temperature of 65 ~ 95 ℃ and then aged for 20 to 60 days It is more preferable to resterilize for 50 to 60 minutes at the temperature of 65-95 degreeC.

On the other hand, another embodiment of the present invention may be vinegar using fish, which is manufactured by the above-described manufacturing method, comprising fish powder as a raw material.

Specific details of other embodiments are included in the detailed description and the drawings.

According to the present invention described above, by preparing vinegar using fish, it is possible to ingest useful components of fish by vinegar, and to provide flavors of fish even when storing or pickling fruits and vegetables, and various seasonings. Not only can the food give a new taste, but it can also be used as a sauce.

1 is a flow chart for explaining the process of the vinegar production method using fish according to an embodiment of the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS The present invention is capable of various modifications and various embodiments, and specific embodiments are illustrated in the drawings and will be described in detail in the detailed description. It is to be understood, however, that the invention is not to be limited to the specific embodiments, but includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

The terminology used herein is for the purpose of describing particular example embodiments only and is not intended to be limiting of the present invention. Singular expressions include plural expressions unless the context clearly indicates otherwise. In this application, the terms "comprise" or "have" are intended to indicate that there is a feature, number, step, operation, component, part, or combination thereof described in the specification, and one or more other features. It is to be understood that the present invention does not exclude the possibility of the presence or the addition of numbers, steps, operations, components, components, or a combination thereof.

Terms such as first and second may be used to describe various components, but the components should not be limited by the terms. The terms are used only for the purpose of distinguishing one component from another.

1 is a flow chart for explaining the process of the vinegar production method using fish according to an embodiment of the present invention.

As shown here, the vinegar production method using the fish according to the present invention, preparing a raw material containing the fish (S10); Obtaining a fish solution using the same (S20); Inoculating the yeast therein to obtain an alcoholic fermentation solution (S30); And, after the inoculation of acetic acid bacteria acetic acid fermentation solution to obtain (S40); And filtering, aging and sterilizing the acetic acid fermentation solution thus obtained (S50).

 In particular, the present invention, in order to prepare a fish or vinegar containing the useful components thereof using fish, first prepare a raw material containing the fish (S10), using this to obtain a fish solution (S20), to the vinegar It is characterized by filtration, ripening and sterilizing for production (S50).

Raw material preparation step ( S10 )

The present invention is characterized in that vinegar is prepared using fish, and for this, fish is prepared as a raw material. Here, fish includes all vertebrates with gills that live in water, commonly called fish, and include, for example, tuna, squid, sweetfish, mackerel, flatfish, and the like.

In the present invention, it is suitable to use a fish powder in which such fish is crushed. Fish can be crushed in the range of about 3-30 mm in length on one side, and it is especially preferable to have a size in the range of 13-23 mm. Fish has a difference in ripening according to the size of the cut meat, the smaller the size, the faster the ripening rate, the larger the size, the lower the decomposition. If the size of the fish powder is smaller than the above range, the process of pulverizing to such a size is complicated, and if the fish powder exceeds the above range, the decomposition degree is low, so it is not suitable for aging.

The fish powder pulverized in this way is mixed with water, and proteolytic enzymes are added to prepare raw materials. Preferably, the water is purified water, which is intended to hydrolyze the fish powder, and the proteolytic enzyme is used to decompose the fish powder. Here, the fish powder and purified water may be mixed in the range of 1 to 90% and 5 to 30% by weight, and preferably in the range of 20 to 40% and 5 to 10% by weight in order to have a proper fish inclusion effect. In the range of 30% and 8%, it is most preferable for the best effect. In addition, the proteolytic enzyme may be mixed in the range of 0.1 to 5.0% by weight of the fish powder and purified water, and preferably in the range of 0.5 to 1.5%, and mixed in the range of 0.8% for proper fish decomposition. It is most preferred for the best degradation effect.

Fish liquid  Generation step ( S20 )

After the raw material is prepared as described above, the prepared raw material is aged, sterilized, and centrifuged to obtain a fish solution from which the precipitate is removed. To include fish in vinegar, the fish is matured to be sufficiently degraded by the proteolytic enzyme, and sterilized to prevent contamination or deterioration of the mature raw material and subsequent inhibition of enzyme activity.

Aging of the raw material may be aged to pH 5.5 ~ 8.5 at a temperature of 35 ~ 60 ℃ for 5 to 20 hours, and aged at pH 6.5 ~ 7.5 at a temperature of 50 ~ 60 ℃ for 10 to 15 hours More preferably, it is most preferable to aged to pH 7.0 at a temperature of 55 ℃ for 13 hours. In order to decompose the fish by the proteolytic enzyme, fermentation is preferably carried out for at least about 12 hours, and the fermentation temperature is more preferably performed at a temperature higher than room temperature. In particular, the pH affects the change in the maturation of the fish, it was confirmed that the pH is not preferable because the maturity of the fish is lowered out of the above range.

After maturing, the solution is preferably sterilized for 50 to 60 minutes at 70 to 95 ° C. for secondary pollution prevention and enzyme activity inhibition. It is then more preferred to filter using a centrifuge to remove the precipitate produced in this process.

Alcohol Fermentation Liquid  Generation step ( S30 )

As described above, after the fish solution containing the fish raw material is obtained, the saccharide solution is mixed therein and the yeast is inoculated to obtain an alcohol fermented alcohol fermentation solution.

As used herein, the sugar solution means sugar, fruit, fruit juice, sugars, mushrooms, ginseng, herbal medicines, wild ginseng cultured roots, and / or carbohydrates, or the like, which are added for the production of vinegar. The present invention includes the saccharide solution as described above in the fish solution obtained from the fish raw material, it is possible to produce a vinegar excellent in a variety of tastes and flavors based on the fish.

The present invention is capable of removing sludge and suspended solids by centrifuging the fish solution obtained in the above process again, and adding fruit, fruit juice, concentrate, saccharides, and the like to Saccharomyces, which is a representative species with excellent alcohol fermentation ability in yeast. It is preferable to ferment alcohol in the range of 20-35 degreeC using cerevisiae. Alcohol fermentation is preferably carried out under anaerobic conditions. When the fermentation is carried out under anaerobic conditions, the bacteria obtain a small amount of energy from sugars and secrete ethyl alcohol and carbon dioxide as wastes. Alcohol fermentation broth as described above may have a pH of 0.3 ~ 2, pH 2.2 ~ 3.7 per 3 or more residual alcohol 4 or more.

Acetic acid fermentation step ( S40 )

Subsequently, the present invention inoculates acetic acid bacteria to the obtained alcoholic fermentation broth and then acetic acid fermentation to obtain an acetic acid fermentation solution.

That is, vinegar is prepared using the alcoholic fermentation solution. Acetic acid bacteria to be used in the fermentation of acetic acid is preferably Acetobacter Aceti.

For example, using a stirrer in a fermentation tower equipped with a cooling device using a stirrer to mix the raw material containing the alcohol fermentation solution and stirred so that the dispersion evenly. When the temperature is about 30 ° C. after the input material is not short of air, when the temperature is about 30 ° C., the cultivated acetic acid is separately added about 0.7% of the weight of the input material, and then the shake fermentation is performed at 32 ° C. for 2 to 15 days. Do. At this time, it is preferable to supply air smoothly for the fermentation of aerobic acetic acid bacteria.

Fish Vinegar Production Steps ( S50 )

Then, the obtained acetic acid fermentation solution is filtered, aged and sterilized.

By removing the impurities by centrifuging the vinegar solution through acetic acid fermentation as described above, it is possible to prepare a clean vinegar from which the smell of fish is removed by aging and sterilizing it again.

For example, the obtained acetic acid fermentation broth is centrifuged to remove the precipitate, sterilized for 50 to 60 minutes at a temperature of 65 to 95 ° C., and aged for 20 to 60 days, and then 50 to 60 at a temperature of 65 to 95 ° C. Re-sterilization for minutes is preferred. In addition, it is more preferable to sterilize 50 to 60 minutes at 65 ~ 95 ℃ sterilization tank equipped with a steam pipe, aged for about 30 days, and then sterilized for about 30 minutes at about 80 ℃ and then filtered.

The centrifugation is to remove the precipitates or impurities generated during the previous fermentation, in the present invention comprising fish as a raw material to remove the precipitates or impurities in this process after the fermentation, there is no other changed odor during the subsequent process including aging It is clean. Such centrifugation may use a diatomaceous earth filtration device. In addition, it is preferable to further sterilize the vinegar after centrifugation and aging for commercialization.

The present invention may be better understood by the following examples, which are for the purpose of illustrating the invention and are not intended to limit the scope of protection defined by the appended claims.

Example  : Preparation of Vinegar Using Fish

Example  1: material preparation and content

For the production of vinegar using the fish according to the present invention, each material was prepared in the following weight ratio.

Example 1-1: Tuna 30%, Sugar 12%, Tangerine 3%, Honey 2%, Blueberry 1%, Oligosaccharide 2%, Purified water 50%

Example 1-2: tuna 30%, pomegranate concentrate 2%, apple pesticide 7%, pear 5%, leek 1%, sugar 5%, purified water 50%

Example 1-3: Tuna 30%, Squid 1%, Ganoderma Lucidum Mushroom 2%, Sugar 12%, Oligosaccharide 3%, Pear 5%, Cornus 1%, Tomato 13%, Purified water 50%

Example 1-4: sweetfish 11%, tuna 6%, pear concentrate 5%, pear 2%, glucose 10%, honey 1%, aloe 1.5%, yuzu 1.5%, grape 5%, tomato 7%, purified water 50%

Example 1-5: mackerel 19%, tuna 11%, wood vinegar 1%, sugar 15%, red ginseng 0.5%, oligosaccharide 2.5%, purified water 51%

Example 1-6: 15% tuna, 15% flounder, 10% strawberry concentrate, 10% apple concentrate, 4% lemon concentrate, 46% purified water

Example  2: Preparation of Vinegar

First, each fish (tuna, squid, sweetfish, mackerel, flatfish) described in Example 1 was cut with a shredder so as to have a size of about 3 to 33 mm.

Here, as a result of confirming the aging change according to the size of the cut meat of the fish, as shown in Table 1, it was confirmed that the smaller the size, the higher the amino nitrogen content, in this embodiment the size is about 18mm for convenience It was used as a degree.

Size (mm) 3 8 13 18 23 28 33 Amino nitrogen content (%) 0.900 0.854 0.750 0.640 0.515 0.380 0.210

Then, purified water was mixed with the crushed fish powder at about 18 mm, and proteolytic enzyme was added at a weight ratio of 0.8%.

Then, the protein hydrolase-added raw material was aged at pH 6.5-7.5 at a temperature of 35-60 ° C. for 5-20 hours in a processing tank.

Here, as a result of confirming the aging change according to the pH conditions of the raw material, as shown in Table 2, it was confirmed that the amino nitrogen content is high in the range of pH 6.5 ~ 7.5, in particular the highest at pH 7.0.

Aging PH 5.5 6 6.5 7 7.5 8 8.5 Amino nitrogen content (%) 0.651 0.762 0.792 0.871 0.856 0.809 0.722

The aged raw material was sterilized at 70 to 95 ° C. for 50 to 60 minutes, and then the precipitate was removed by centrifugal separator to obtain a supernatant as a fish solution.

Subsequently, the saccharide solution according to Example 1-1 was mixed with the fish solution thus obtained, and inoculated with Saccharomyces cerevisiae to allow alcohol fermentation for about 7 days. Table 3 below records alcohol acidity, acidity of alcoholic fermentation solution, sugar, and alcohol level.

Progress date 1/10 11 12 13 14 15 16 Acidity 0.3 0.3 0.36 0.39 0.42 0.49 0.66 Party 16.6 15.6 14 11 9 7 5.2 Alcohol 0 One 2.2 4 5.3 6.2 7

Subsequently, the fermentation tower equipped with a cooling device was mixed with the alcoholic fermentation broth as described above and stirred using a stirrer to achieve a good dispersion. In addition, when the temperature was about 30 ° C. while continuously supplying air, Acetobacter Aceti cultured separately was added at about 0.7% relative to the total weight of the raw material, followed by acetic acid fermentation at 32 ° C. for 2 to 15 days. Table 4 shows the acidity and pH of the acetic acid fermentation solution for each period of acetic acid fermentation.

Progress date 1/19 20 22 23 24 25 26 Acidity 0.9 1.2 2.1 3.9 5.1 6.1 6.7 PH 3.9 3.74 3.71 3.1 2.8 2.7 2.69

Then, the acetic acid fermentation solution obtained above was centrifuged to remove the precipitate, firstly sterilized for 50 to 60 minutes at a temperature of 65 to 95 ℃, aged for 20 to 60 days, and then at a temperature of 65 to 95 ℃. Secondary sterilization for 50-60 minutes. Table 5 below records the acidity of the fish vinegar for each ripening period.

Progress date 1/28 2/1 2/7 2/14 2/21 2/28 3/7 Acidity 6.7 6.7 6.7 6.67 6.67 6.67 6.67

Claims (4)

Preparing a raw material by adding fish hydrolyzed fish powder and water, and adding proteolytic enzymes;
Aging the prepared raw material, sterilizing and centrifuging to obtain a fish solution from which the precipitate is removed;
Mixing the sugar solution with the obtained fish solution, and inoculating the yeast to obtain an alcohol-fermented alcohol fermentation solution;
Inoculating acetic acid bacteria in the obtained alcoholic fermentation solution and then acetic acid fermentation to obtain acetic acid fermentation solution; And
Filtering, aging and sterilizing the obtained acetic acid fermentation solution; vinegar production method using a fish comprising a.
The method of claim 1, wherein aging the prepared raw material,
The prepared raw material for vinegar using a fish, characterized in that aged for 5 to 20 hours at a temperature of 35 ~ 60 ℃ pH 6.5 ~ 7.5.
The method of claim 1, wherein the obtained acetic acid fermentation solution is filtered, aged and sterilized.
The obtained acetic acid fermentation solution was centrifuged to remove the precipitate, sterilized for 50 to 60 minutes at a temperature of 65 to 95 ° C, aged for 20 to 60 days, and then re-sterilized at a temperature of 65 to 95 ° C for 50 to 60 minutes. Method for producing vinegar using fish, characterized in that.
A vinegar using fish prepared by the manufacturing method according to any one of claims 1 to 3, comprising fish powder as a raw material.

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