KR20130014109A - Production of the rice makgeoli black garlic vinegar and method of preparation thereof - Google Patents

Abstract

PURPOSE: A method for making black garlic vinegar using rice Makkoli(Korean rice wine) is provided to maintain inorganic materials and vitamin to enable intake of useful ingredients. CONSTITUTION: A method for making black garlic vinegar using rice Makkoli comprises: a step of culturing a garlic-tolerant vinegar starter containing a garlic-tolerant acetobacter; a step of adding commercial vinegar to a mixture of the rice Makkoli and a garlic extract, adding the garlic-tolerant vinegar starter, and primarily fermenting the mixture; a step of mixing the supernatant formed after primary fermentation with a mixture of the rice Makkoli and a black garlic extract and secondarily fermenting; and a step of filtering the supernatant formed after secondary fermentation and maturing the supernatant. [Reference numerals] (AA) Primarily fermenting step; (BB) Secondarily fermenting step; (CC) Third fermenting step; (DD) Mixing rice Makkoli and black garlic extract; (EE) Adding acetic acid; (FF) Adding garlic-tolerant acetobacter; (GG) Surface fermentation without vibrations; (HH) Separating supernatant; (II) Mixing the supernatant, the rice Makkoli, and black garlic extract; (JJ) Expansion culturing; (KK) Filtering(separating the supernatant); (LL) Maturing; (MM) Completing garlic vinegar

Description

Rice Makgeolli Black Garlic Vinegar and Method of Preparation {Production of the rice Makgeoli black garlic vinegar and method of preparation

The present invention relates to rice makgeolli black garlic vinegar and a manufacturing method thereof.

Garlic is actively sold as a functional food because it is processed in various ways according to the effects of enhancing immunity, increasing resistance to pathogens and cancer cells. In particular, in recent years, with increasing demand for vinegar and vinegar beverage, garlic vinegar is also produced in a variety of methods.

Most of the commercial garlic vinegar is prepared by simply mixing the garlic extract and vinegar, and such garlic vinegar is not a vinegar by fermentation, so there is a lack in taste, aroma and functional aspects.

In order to solve this problem, it is possible to make vinegar by fermenting using acetic acid equal to garlic juice or garlic shredding.

For example, after the garlic is extracted in Korean Patent Publication No. 10-1998-046258, it is naturally aged and mixed with naturally aged garlic juice and alcohol, saccharified liquid, glucose, nutrients, and purified water, followed by low temperature fermentation in a fermenter. In order to facilitate the dispersion and mixing of raw materials in the fermentation tank and to prevent oxygen deficiency, cultivation of acetic acid bacteria, which is a vinegar fermentation bacterium, is carried out using a liquid medium during fermentation process. A method of preparing garlic vinegar by filtering and sterilizing the supernatant is disclosed.

In addition, in Korean Laid-Open Patent Publication No. 10-2007-0108340, the garlic is crushed in a state in which the air is completely blocked in a liquid in the range of pH3.0 to pH8.0 to prepare a garlic crushing liquid, and the sugar is supplemented after diluting. After inoculating yeast and acetic acid fermentation at 26 ~ 28 ℃ and then aged for at least 40 days at a temperature of 5 ~ 20 ℃, the method of preparing garlic vinegar by removing the precipitate by a method such as sedimentation, filtration.

However, when preparing garlic vinegar by using such a method, most of the acetic acid bacteria for fermentation are killed by the strong sterilization action of garlic, so the acidity of the resulting vinegar is low and the efficacy as vinegar is very low.

In order to solve such a problem, vinegar may be prepared by heating garlic and sterilizing it so that fermentation may be performed by acetic acid bacteria.

For example, in preparing a vinegar using a seed vinegar prepared by inoculating acetic acid bacteria in a liquid medium and expanded culture at 30 ℃ in Korean Patent Publication No. 10-0159210, raw garlic juice solution in a fermenter equipped with a heating device and a cooling device, Inorganic salt, acetic acid, sugars, water and sterilized by heating and then cooled to about 30 ℃ by a cooling device and prepared by inoculating and filtering the vinegar incubated with ethanol to produce garlic vinegar with very short fermentation period and good acidity. It is published about the manufacturing method.

Japanese Laid-Open Patent Publication No. Hei 9-163973 discloses a method of steaming garlic with steam, then crushing and compressing to make juice, and then supplementing the juice with sugar to ferment acetic acid after alcohol fermentation.

However, in the case of preparing garlic vinegar using this method, since garlic tissue is destroyed by heating and the active ingredient of garlic is denatured or inactivated by heat, it is impossible to maintain the garlic component as it is, so that the physiological activity is almost lost. There is a problem.

Example of the present invention, by inoculating the acetic acid bacteria resistant to garlic and inoculated in a mixture of makgeolli and garlic extracts and fermented to provide rice makgeolli black garlic vinegar excellent in taste and aroma and living bioactive components and a method for producing the same The purpose.

Rice makgeolli black garlic vinegar manufacturing method according to the present embodiment, the vinegar culture step of culturing garlic-resistant vinegar consisting of garlic-resistant acetic acid cultured continuously from a low concentration of garlic extract to high concentration; A first fermentation step of adding commercially available vinegar to the mixture of rice wine and garlic extract, and fermenting by adding the garlic resistant vinegar; A secondary fermentation step of expanding and culturing the supernatant formed in the first fermentation step with the same amount as the mixed solution of rice Makgeolli and black garlic extract; And characterized in that it comprises a aging step of aging by filtering the supernatant formed in the secondary fermentation step.

In the seed cultivation step, the first step of culturing the acetic acid bacteria for 1 to 10 days at 12 ~ 30 ℃ by mixing rice makgeolli and 2% acetic acid solution; A second step of inoculating the cultured acetic acid bacteria into a mixture of rice wine and garlic extract; A third step of culturing the mixed solution of the rice makgeolli and garlic extract inoculated with acetic acid bacteria at 12-30 ° C. for 1-10 days; And a fourth step of expanding and culturing the acetic acid bacteria having garlic resistance, and increasing the concentration of the garlic extract in the order of 0%, 0.5%, 1.0%, 2.5%, and 5.0%. Repeatedly characterized by forming acetic acid bacteria having a garlic resistance.

The first fermentation step is characterized in that carried out by vibration-free surface fermentation for 2 to 7 days at 20 ~ 30 ℃.

The rice Makgeolli is used that the alcohol concentration of 6% or more, characterized in that the ethanol content is adjusted at 2.4 ~ 2.8% according to the amount of rice Makgeolli.

Garlic juice is controlled at a concentration of 5 to 40% according to the amount, characterized in that having a sugar content of 13Brix or more.

And, rice makgeolli black garlic vinegar according to an embodiment of the present invention is rice makgeolli black garlic vinegar, characterized in that made by any one of the above-described manufacturing method.

Rice Makgeolli black garlic vinegar and a method for producing the same according to an embodiment of the present invention can be expected the following effects.

First, the rice makgeolli black garlic vinegar and its manufacturing method according to an embodiment of the present invention, by mixing the garlic extract and rice makgeol fermentation, while maintaining the minerals and mitamine such as makgeolli as inherent to the vinegar You can eat the beneficial ingredients that makgeolli has.

Second, rice makgeolli black garlic vinegar and its manufacturing method according to an embodiment of the present invention, by selectively culturing the acetic acid bacteria having garlic resistance to use as a seed can prevent the acetic acid bacteria are killed by the intrinsic components of garlic It becomes possible to manufacture the vinegar excellent in acidity.

Third, the rice makgeolli black garlic vinegar and the method of manufacturing the same according to an embodiment of the present invention, after mixing the garlic extract and rice makgeolgi inoculated with garlic-resistant acetic acid and fermented so that the flavor and taste of garlic and rice makgeolli Harmonization by fermentation makes the flavor and taste even better.

1 is a view sequentially showing a rice makgeolli black garlic vinegar manufacturing method according to an embodiment of the present invention.
Figure 2 is a view showing in detail the process of the seed cultivation step of the rice makgeolli black garlic vinegar manufacturing method.
3 is a view showing the acidity according to the concentration of makgeolli and black garlic in the rice makgeolli black garlic vinegar manufacturing method according to an embodiment of the present invention.

Hereinafter, rice makgeolli black garlic vinegar and a method of manufacturing the same according to an embodiment of the present invention will be described in detail with reference to the accompanying drawings.

1 is a view sequentially showing a rice makgeolli black garlic vinegar manufacturing method according to an embodiment of the present invention. And, Figure 2 is a view showing in detail the process of the seed cultivation step of the rice makgeolli black garlic vinegar manufacturing method. And, Figure 3 is a view showing the acidity according to the concentration of makgeolli and black garlic in the rice makgeolli black garlic vinegar manufacturing method according to an embodiment of the present invention.

1 to 3, the rice makgeolli black garlic vinegar manufacturing method according to an embodiment of the present invention first to make a solution of a mixture of the commercial rice makgeolli and black garlic extract and 2% acetic acid and to the garlic-resistant vinegar The primary fermentation is carried out by addition.

In detail, the rice makgeolli may use makgeolli with a commercial alcohol concentration of 6% or more, and the ethanol content of 2.4 ~ 4.8% depending on the amount of makgeolli. In addition, the black garlic extract may be used in the commercially available black garlic solution with a sugar level of 13 Brix or more, and diluted with water. At this time, the concentration of black garlic liquid diluted according to the amount of black garlic extract is to be 5 ~ 40%. As the acetic acid, a commercially available acetic acid of 12% acetic acid was used, and the final acetic acid concentration of the immersion solution was 2%.

On the other hand, based on the total volume 300ml of the solution for the first fermentation, acetic acid is fixed to 60ml, the amount of rice makgeolli is selected from 144 ~ 228ml, black garlic is selected from 12 ~ 96ml depending on the amount of rice makgeolli. At this time, the change in the total acidity may be changed to 4.9 ~ 6.8% as shown in FIG.

For example, 204 ml of rice wine rice wine, 36 ml of black garlic extract, and 60 ml of commercial double vinegar are mixed to make a total solution of 300 ml. Ethanol content is 3.9%, concentration of black garlic extract is 15%, and acetic acid is 2%. This 6.4% black garlic vinegar is produced. When the acidity of fermented garlic vinegar is 6.4%, vinegar with excellent taste and aroma is prepared due to the interaction of amino acids and sugars derived from black garlic and rice wine. [First fermentation stage]

On the other hand, the vinegar is added to the mixture of rice wine and black garlic extract and acetic acid, the vinegar is formed by the cultivation step to cultivate resistant to the components of garlic.

In detail, the seed cultivation step for the production of the garlic seed having resistance to garlic, first inoculate the cryopreserved acetic acid bacteria to the final concentration of 2% to a final concentration and incubated for 1 to 10 days at a temperature of 12-30 ℃ Will be implemented.

After completion of the first process, a second process of mixing the biofilm formed by the culture of acetic acid bacteria with rice wine rice wine and black garlic extract is performed. In addition, the third process of incubating the solution mixed in the second process at a temperature of 12 to 30 ° C. for 1 to 10 days under the same conditions as in the first process is performed.

At this time, the concentration of the black garlic extract starts from the first 0%, and then repeats the second and third processes while gradually increasing the concentration of the black garlic extract in the order of 0.5%, 1.0%, 2.5%, and 5.0%.

In other words, acetic acid bacteria are first cultured without mixing black garlic, and the concentration of acetic acid bacteria is increased continuously from 0.5% concentration to finally the acetic acid bacteria selected by culturing acetic acid bacteria in a solution containing 5.0% concentration of black garlic. Is resistant to garlic's composition.

As described above, after forming the acetic acid bacteria resistant to garlic while repeating the second process and the third process, it is possible to make a seed through a fourth process of expanding culture.

On the other hand, the primary fermentation is added by fermenting the seed is made by vibration-free surface fermentation for 2-7 days at a temperature of 20 ~ 30 ℃.

After completion of the first fermentation, the supernatant of the fermented solution is separated, and then mixed with a solution containing rice makgeolli and black garlic extract, and a second fermentation is performed for 2-7 days at a temperature of 20 to 30 ° C. . At this time, since there is already a supernatant containing garlic-resistant acetic acid bacteria, the amount of rice makgeolli and black garlic extract can be expanded and cultured by about 2 times, and as the amount of supernatant added, the amount of initial alcohol is also increased. Increased acidity after fermentation can be increased to 7.2% or higher.

When the secondary fermentation is completed as described above, the supernatant is separated and filtered to perform a aging step of aging at a temperature of 4-25 ° C. The longer the maturation period is, the better the normal ripening can be achieved from the point of 1 month. [Maturation stage]

When the ripening step is completed, the final preparation of garlic vinegar is completed.

Claims (6)

A seed culturing step of culturing garlic-resistant seedlings consisting of garlic-resistant acetic acid cultured continuously from a low concentration of garlic extracts to high concentrations;
A first fermentation step of adding commercially available vinegar to the mixture of rice wine and garlic extract, and fermenting by adding the garlic resistant vinegar;
A secondary fermentation step of expanding and culturing the supernatant formed in the first fermentation step with the same amount as the mixed solution of rice Makgeolli and black garlic extract; And
Rice Makgeolli black garlic vinegar manufacturing method characterized in that it comprises a aging step of aging by filtering the supernatant formed in the secondary fermentation step. The method of claim 1,
In the seed culture step
A first process of culturing acetic acid bacteria for 1 to 10 days at 12 to 30 ° C. by mixing rice wine with 2% acetic acid solution;
A second step of inoculating the cultured acetic acid bacteria into a mixture of rice wine and garlic extract;
A third step of culturing the mixed solution of the rice makgeolli and garlic extract inoculated with acetic acid bacteria at 12-30 ° C. for 1-10 days; And
A fourth process of selecting and expanding incubation of acetic acid bacteria having garlic resistance,
Rice Makgeolli, characterized in that to increase the concentration of the garlic extract in the order of 0%, 0.5%, 1.0%, 2.5%, 5.0% by repeating the second and third processes to form acetic acid bacteria resistant to garlic Method of preparing black garlic vinegar. The method of claim 1,
Rice fermented black garlic vinegar production method characterized in that the first fermentation step is carried out by a non-vibrating surface fermentation for 2 to 7 days at 20 ~ 30 ℃. The method of claim 1,
The rice Makgeolli alcohol concentration of 6% or more, using the rice Makgeolli black garlic vinegar manufacturing method characterized in that the ethanol content is adjusted at 2.4 ~ 2.8% according to the amount of rice Makgeolli. The method of claim 1,
Garlic juice is controlled at a concentration of 5 to 40% according to the amount, rice makgeolli black garlic vinegar manufacturing method, characterized in that the sugar content of 13Brix or more. Rice rice wine black garlic vinegar according to any one of claims 1 to 5, characterized in that made by the method of manufacturing the rice wine black garlic vinegar.

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