KR20140096824A - Chinese chive vinegar and its manufacturing method thereof - Google Patents

Abstract

The present invention provides a method for manufacturing Chinese chive vinegar comprising: (i) a step for mixing nuruk, malt, cultivated yeast, and enzyme liquid of Chinese chive and apple with rice cooked hard after being soaked in water for 10-12 hours; (ii) a step for mixing a mixture prepared at the step (i) with Chinese chive; (iii) a step for adding water to a mixture prepared at the step (ii) and then letting the mixture be gone through alcohol fermentation; and (iv) a step for adding the enzyme liquid of Chinese chive and apple to the alcohol fermented mixture prepared at the step (iii) and then letting the mixture be gone through acetic fermentation. The Chinese chive vinegar of the present invention is easy to make at home and is vinegar with improved health functionality by vinegar which is effective for detoxification, improvement of digestion and immunity, and beauty of skin, and by Chinese chive, which is very effective in preventing diabetes, cancers, and a cold and relieving stomachache. Also, the Chinese chive vinegar of the present invention has the characteristic aroma so as to alleviate the vinegar scent and enriches the taste and scent of food as a flavoring giving a different flavor compared to the existing vinegar.

Description

CHINESE CHIVE VINEGAR AND ITS MANUFACTURING METHOD THEREOF [0002]

The present invention relates to a leek vinegar which can be easily produced even at home by using leek, and more specifically to a leek containing the nutritional component of leek such as vitamin A, vitamin B ₂ , vitamin C, carotene, calcium and iron Which has excellent efficacy for preventing colds and relieving abdominal pain but is easily decomposed and easily decayed, and thus has not been suitably used for fermentation. According to the present invention, it is possible to provide a leek vinegar which can further enhance the flavor of food and has an excellent effect in terms of health function.

Vinegar has been used as a typical seasoning, which acts to soften the salty taste of salt while souring it. Vinegar contains more than 60 kinds of organic acids such as acetic acid, citric acid, amino acid, and succinic acid, and is known to act as an accelerator to help absorption of various nutrients such as vitamins and minerals. Some of the many amino acids contained in vinegar also prevent obesity and lower cholesterol, which also acts to block fatty liver. It also promotes secretion of saliva and gastric juice to improve appetite, helps digestion and absorption, and improves abdominal pain and diarrhea through a formal action.

Vinegar breaks down the excess nutrients in the body and helps to produce bile and corticosteroids. It not only inhibits the production of fatty acids (lactic acid), which induces fatigue, but also breaks down already produced lactic acid. Sour flavors like vinegar help to detoxify the liver because it promotes the 'crab cycle' of the liver. In addition, vinegar not only promotes obesity, enhances liver function, promotes growth, promotes glucose metabolism, strengthens immunity, restores fatigue and revitalizes life, but also acts as a hemostatic (blood) To cleanse the various hemorrhagic diseases, helps blood production and improves anemia. In particular, vinegar enhances the affinity of oxygen and hemoglobin to supply enough oxygen to the brain to clear the head and improve memory.

Vinegar is produced by acetic acid fermentation (acetic acid fermentation) in which alcohol is aerobically oxidized by action of acetic acid to produce acetic acid (acetic acid) through acetaldehyde. Vinegar is divided into synthetic vinegar made by chemical and industrial methods according to the production method and vinegar produced by fermentation. In the case of synthetic vinegar (glacial acetic acid), chemicals contained in vinegar are known to adversely affect the body. . Therefore, the vinegar referred to in relation to health refers to natural fermented vinegar, and in Korea, the vinegar has three kinds of vinegar, such as fruit vinegar, grain vinegar, and vinegar.

On the other hand, chinese chive is a perennial herb that belongs to the lily family. Unlike other vegetables, it has a characteristic of sprouting one time only and sprouting from the root the next year. The cultivation of leek is possible all year regardless of the time, and the quality of leek is slightly warm, flavorful and spicy. Compared with other spices, leek has a much higher content of vitamin A and is a greenish-yellow vegetable with a lot of nutrients such as vitamin B ₂ , vitamin C, carotene, calcium and iron.

The various effects of leek have been passed down from ancient times. In the "Dongbibogam", leek is called "liver vegetables" and it is said that it is better to eat it with Kimchi. In addition, it is described in the "Prune Gangmok", "Drinking leek juice will control asthma, loosen the fish poison, stop smoking, and stop the cold sweat. "Edo" leeks are the vegetables of the liver. It is said to be good for the heart, showing the stomach and kidneys, helping the lungs, removing the sputum and controlling all the blood. On the other hand, in the case of "thrush (秦 憲 副 方)", when it is thirsty due to "sore throat (meaning diabetes), the leek leaf is used 3 ~ 5 days a day" Can be confirmed. In addition to these effects, leeks are always cold and help in diarrhea often. If you take it steadily, you can strengthen your energies, strengthen your back, get a good night's sleep, and improve nighttime diurnal.

As far as the prior art is concerned, there are various techniques using leek, but it can be confirmed that the utilization of vinegar is low. Korean Patent Application No. 2011-0057615 discloses a composition for prevention and improvement of obesity comprising lyophilized dried product of leek juice and legal sulfur, and Japanese Patent Application No. 2007-0060748 discloses a composition for prevention and improvement of obesity-containing spinach or leek powder , And a method of producing distillate. 1999-0018333 and 1999-0018340 disclose a beverage using the leek extract and a method for producing the beverage. The conventional technique directly related to the technique of producing the vinegar using the leek has not yet been disclosed.

Numerous papers and patent documents are referenced and cited throughout this specification. The disclosures of the cited papers and patent documents are incorporated herein by reference in their entirety to better understand the state of the art to which the present invention pertains and the content of the present invention.

Vinegar is effective in detoxifying our body, improving digestion, improving immunity, and skin beauty, and helps lower cholesterol levels to prevent adult diseases such as hypertension and arteriosclerosis. Also, it is consumed steadily because it is highly utilized as a seasoning by unique sour taste. Originally, brown rice vinegar. Apple vinegar, and various types of vinegar such as plum vinegar are being produced. Drinking vinegar such as red vinegar and vinegar is also being produced in large quantities for skin beauty and diet. However, the main ingredients of conventional vinegar are very few cereals or fruits, which contain sugar (sugar) ingredients, and are not easily used for fermentation. Accordingly, the present invention is to provide leek vinegar using leek, which has excellent efficacy for diabetes and cancer prevention, cold prevention and abdominal pain relief and which can further enhance the flavor of food with fragrant scent. It is important to provide vinegar of different flavor from conventional vinegar and to provide health functional vinegar which can be easily produced at home even beyond the role of simple seasoning.

The present invention provides a health functional leek vinegar which can be easily produced even at home using leek and its preparation method.

The present inventors have found that although the present invention has excellent efficacy for prevention of cold and alleviation of abdominal pain including nutritional components of leeks such as vitamin A, vitamin B2, vitamin C, carotene, calcium and iron, it is easily decomposed and easily decayed, I tried my best to make vinegar using leek. As a result, leek vinegar having the above advantages was completed. The addition of the specially prepared leek apple juice solution further improves the flavor of vinegar, and fermentation can easily proceed at home. In addition, the fragrant flavor of the leek catches the vinegar smell As a seasoning, it was confirmed that the flavor and flavor of the food was enriched.

According to one aspect of the present invention, the present invention provides a method for producing leek vinegar comprising the steps of: (a) adding the koji, malt, cultured yeast, and leek apple juice to the steamed hot rice cake for 10-12 hours; (b) mixing the leavened material with the leash in the step (a); (c) subjecting the material mixed in the step (b) to hydrolysis, followed by alcohol fermentation; And (d) adding the leek apple enzyme solution to the alcohol fermentation broth of step (c) to conduct acetic acid fermentation.

The term chinese chive in this specification refers to a perennial herb that belongs to the lily family, which means a slightly warm, flavorful and spicy vegetable. Depending on the province, it is called dongji, orchid, orchid, and pistil, and the kanji is Kiyoko (阳 陽 草) and Kangyangcho (壯阳草). The seeds that have bloomed and are blooming are called 苟 子 in one room and they are used as medicines to maintain the temperature because they maintain the body temperature. In the case of blood or hematemesis, It can be used as a hemostatic agent because it is effective when it is taken hot. In the present invention, it is very important. Leek has detoxification and germicidal effect, stops diarrhea, has vomiting and food poisoning. In addition, asthma, insomnia, and urinary frequency are also improving. Especially, leek has abundant beta carotene, which detoxifies active oxygen which is the cause of aging. Emerald ingredient, which produces a unique smell of leek, is absorbed by the body, stimulating autonomic nerves and activating energy metabolism. Since the leek has been regarded as a powerful gangjeong tonic for improving abdominal circulation in the past, the role of leek in providing health functional vinegar in the present invention can be very important. Nutritionally, the leek is rich in vitamins A, B, C, carotene, and iron, thereby facilitating blood circulation and strengthening digestive organs. Therefore, in the present invention including the leek in vinegar, You can get useful nutrients of leek while ingesting. Therefore, the inventors of the present invention have studied the leek having the above-mentioned useful effects and ingredients for a long time and tried to utilize it in vinegar manufacturing, and accordingly, the leek is sour from the alcohol fermentation stage due to its easy ripening property, Was effectively applied to vinegar production. Therefore, the production of vinegar using the leek of the present invention has an important significance of the invention in that it can improve the flavor of vinegar by utilizing very difficult materials, and can provide excellent effects in terms of health function.

According to one embodiment of the present invention, the leek may be cleanly washed and then added without cutting off the water. However, the leek may be cut to a size of 5 to 15 cm, washed, It can also be added in the form of a light flame in a state of being removed, a form which is juiced in a mixer, and a form of an extract of a leek. However, when it is added in the form of cut to a proper size, the extract of Pueraria japonica appears strongly on the vinegar, and if it is added in the form of extract juice or extract, the vinegar may appear blue, which may cause discomfort when edible. In addition, it is difficult to produce the leek form of the leek. Therefore, it is most preferable to wash the leek and remove the water only, and then use it as it is. If it is necessary to cut and cut the leek inevitably, such as the size limitation of the container, it is necessary to use a mixture of salt, shochu, May be preferably used by rinsing. At this time, in salt water, it is not necessary to rinse for a long time, so that the salt can prevent water from leaking out from the leek.

The term " rice cake " in the present specification means rice cooked to be made very much, and it means a form of rice which is often used to reduce the fermentation time when making sake or liquor. In the present specification, it is preferable to adopt the same meaning as 'zeobab', and to accept rice as a state where rice is piled up so as to be disturbed individually.

According to a preferred embodiment of the present invention, the grain of step (a) is selected from the group comprising white rice, brown rice, black rice, barley, sorghum, wheat glutinous rice, buckwheat, rye, oats, More preferably at least one species selected from the group including white rice, brown rice, black rice, barley, wheat and glutinous rice, and most preferably at least one species selected from the group including white rice, brown rice and glutinous rice have.

According to an even more preferred embodiment of the present invention, the rice cake of step (a) comprises cereal grains mixed with rice 60-80 wt%, rice 10-30 wt% and glutinous rice 5-20 wt% , And it may be more preferable to include grains mixed with 65 to 75 wt% of rice white, 15 to 25 wt% of brown rice and 10 to 15 wt% of glutinous rice. According to one embodiment of the present invention, it may be important to adjust the amount of water to be equal to the amount of grain and water or to make the amount of water slightly larger than that of the grain when the grain is called water to make the cakes. According to a preferred embodiment of the present invention, it is most preferable to steep the steam through the steam. However, since the characteristics of grains vary depending on the harvesting season or region and the degree of absorption of water may vary, and the standard of the rice is not clear, the method of making the rice rice of the present invention is not limited thereto, May be desirable as long as it is suitable for soaking, as judged by a person skilled in the art to which the present invention belongs.

According to a preferred embodiment of the present invention, the leek apple enzyme solution of step (a) and step (d) is a fermented concentrate of leek and apple produced by mixing apple, leek and sugar and fermenting at 15-25 ° C for 30-90 days , More preferably fermentation at 18-23 ° C for 40-70 days, and most preferably fermentation at 20 ° C for 50 days. However, the fermentation is not limited to the fermentation in season and fermentation environment The temperature and fermentation period can be adjusted accordingly. In the present invention, the jujuba apple juice may be very important. Because the abundance of sugar and lactic acid bacteria are abundant in the apple juice of Chinese apples, it can promote the glycation and the alcohol production during the fermentation of alcohol. In case of acetic acid fermentation, lactic acid bacteria may be contained in the finally prepared fermented vinegar have. In addition, the Chinese cabbage apple juice solution can contain the apple juice and the beneficial free sugar to alleviate the strong sourness of the vinegar, and the Chinese cabbage apple juice can improve the flavor of the final vinegar prepared by mixing with the incense of leek, The enzyme solution is very important. Above all, leek apple juice can be a decisive aid to make vinegar fermentation suitable for leek, which is generally easily ripened. According to one embodiment of the present invention, when the leek vinegar was prepared without adding the leek apple juice solution, the leek tended to be easily sour in the fermentation process or tasted poor even when it was made from vinegar (Comparative Example 5 1). However, the addition of Puchuju apple juice showed almost no tendency to sprout and the flavor was greatly improved. On the other hand, the use of a general enzyme or enzyme solution other than the leek apple enzyme solution according to the present invention can also be used to produce vinegar, but in this case, the taste of the leek is not obtained. On the other hand, the fruit juice fermented by the fruit, such as the mussel enzyme and the apple juice, catches the juice of the leek, but it can not be enough to produce the deep and unique taste of the jujube vinegar. Therefore, it is most preferable to use the leek apple juice solution prepared by adding leek for the leek vinegar, which can sufficiently contain the effective ingredients of the leek, and the apple provides the best flavor with the leek .

   Therefore, the Chinese cabbage enzyme solution of the present invention plays a role of delaying the spoilage of leek, and it is very important to provide a bacterium useful for fermentation and to improve the flavor, so that it is one of the most important materials in the present invention.

According to a preferred embodiment of the present invention, the leek apple enzyme solution may be prepared by mixing 30-70% by weight of apple, 10-40% by weight of leek and 20-60% by weight of sugar, more preferably 35-50 by weight of apple 15-30% by weight of leek and 25-50% by weight of sugar, and most preferably 40-45% by weight of apple, 20-25% by weight of leek, and 30-40% by weight of sugar. According to a preferred embodiment of the present invention, the apples of the apples of the leek apples can be added in large portions after being washed, or they can be sliced into thin slices, and can be finely ground in a mixer. When it goes to the mixer, it may be troublesome to filter the enzyme from the enzyme solution after preparing the enzyme solution, and since the apple is added in a pulverized state, the apple juice may cause the quick-digestion of the juice. Therefore, it is very important to prevent the leek in the preparation of the leek apple juice. It is very important that the leek is not added in case of apples, and the leek is also washed so that the leek-specific footweed does not remain in the vinegar, Most preferred. However, if it is necessary to slice the leek, as described above, the salt, shochu, white wine or general vinegar may be used by being rinsed with a small amount of mixed water to help prevent the leach. Also, in any case, it should be avoided to store the leek in a watery state for a long time before putting the leek.

According to a preferred embodiment of the present invention, the alcohol fermentation of step (c) is performed at 20-30 ° C for 3-7 days, more preferably at 23-25 ° C for 4-6 days . However, depending on the amount of material and season, there may be some differences in temperature and duration. It is important to make leek vinegar at home when fermenting in the summer so as not to spoil the leek. If there is no storage space to maintain the refrigeration temperature, a short time period of 3 to 4 days It is preferable to end the fermentation in the fermentation broth.

According to a preferred embodiment of the present invention, the acetic acid fermentation in step (d) is performed at 20-30 ° C for 50-90 days, more preferably at 23-28 ° C for 60-80 days, And most preferably at 24-25 DEG C for 65-75 days. It is very important to conduct fermentation at an appropriate temperature range during fermentation because the fermentation proceeds at a temperature of 30 ° C or higher because the fermentation does not improve the flavor, However, when the fermentation period is about 6 months to 1 year, the fermentation period can be appropriately adjusted according to the user's preference because the strong feeling by the acetic acid component of the vinegar appears to be mild and smooth. In the present invention, it is preferable to remove the impurities after fermentation of the alcohol. In addition, addition of 0.01 to 0.1% by weight of the pre-prepared fermented vinegar or commercial vinegar sold on the market to the total weight of the ingredients may also improve the flavor of the fermented vinegar It can be a good way. The addition of leek vinegar improves the flavor of vinegar, and fermentation progresses actively, but the period can be shortened.

According to a preferred embodiment of the present invention, the addition amount of the material to be added in the production of the leek vinegar is 10-30% by weight of the total weight of the material, 1-20% by weight of yeast, 0.01-5% by weight of malt, 1 to 30% by weight of leek, 1 to 20% by weight of leek apple enzyme solution, and 50 to 70% by weight of water. More preferably, , 0.1 to 1.0% by weight of malt, 0.01 to 0.05% by weight of cultured yeast, 1-20% by weight of leek, 1-15% by weight of leek apple enzyme, and 55-65% by weight of water . More specifically, all of the above-mentioned materials are not mixed in one step but divided into two stages. Firstly, in the first step of alcohol fermentation, the rice gruel, koji, malt, cultured yeast, leek, It is preferable to add the remainder of the mung bean apple juice solution. In this case, it is preferable to add 1 to 20% by weight based on the total weight of the material of the leek apple juice in the step (a), and add 1-10% by weight based on the total weight of the material in the step (d). If the amount of leek is more than 30% by weight, the leek's foot will lower the flavor of the vinegar. If the leek amount is less than 1% by weight, the vinegar will not contain effective ingredients of leek, do. In addition, the addition amount of the Chinese cabbage apple juice solution is in a range in which fermentation is actively performed in the present invention and the flavor of vinegar is most excellent. For the same reason, the inventors of the present invention have limited the addition ratios of all the added materials within a preferable range.

In addition, according to a preferred embodiment of the present invention, the amount of syrup is very important in the production of leek vinegar, because leek is easily affected by water and is easily ripened so that when the amount of syrup is very large, leek becomes sour in the middle of fermentation, Because it is very lively. Also, the amount of water includes the amount of water to be used for cooking rice when the rice is cooked. Therefore, when the rice is relatively watery when the rice is cooked, when the rice is mixed with the water, It may be desirable to adjust the amount of water within an appropriate range. Especially in summer, it is important to pay more attention to controlling the amount of water in summer because the materials can be easily damaged by the influence of water in summer.

According to a preferred embodiment of the present invention, the pine needles may be further added in an amount of 0.01-1% by weight, more preferably 0.01-0.1% by weight, based on the total weight of the material. The pine needle can be added to cover the water surface after being hydrolyzed in the step (c). In the present invention, when pine needle is added at the time of fermentation, an antibacterial action is carried out to remove the germs, Therefore, it can play an important role in the present invention. In addition, since the pine needle prevents gastrointestinal diseases such as gastrointestinal diseases, hypertension, neuralgia and asthma, and has an excellent function for restoring fatigue and helps prevent diabetes and blood circulation, the addition of pine needle during fermentation according to the present invention, Can be given.

According to still another aspect of the present invention, there is provided a leek vinegar prepared according to the above-described production methods and features. The vinegar of the present invention can be used as a seasoning vinegar, but it can be used as a beverage which can be diluted with water and used as a drink. In this case, it is most preferable to mix the prepared leek vinegar and water at a ratio of 1: 3 to 1: 5.

Since the above-mentioned contents of the above-mentioned leek vinegar are duplicated, it will be omitted in view of the excessive complexity of the present specification.

The features and advantages of the present invention are summarized as follows:

(a) The present invention provides a method for producing leek vinegar comprising the steps of: (i) adding a leek, malt, cultured yeast, and leek apple juice solution to a steamed hot rice cake after 10-12 hours' (Ii) mixing the leavened material with the leavened material in step (i); (Iii) subjecting the material mixed in the step (ii) to hydrolysis, followed by alcohol fermentation; And (iv) adding the leek apple juice to the alcohol fermentation broth of step (iii) to conduct acetic acid fermentation.

(b) The balsamic vinegar of the present invention can be easily manufactured at home, and has effective effects such as detoxification, digestion improvement, immunity enhancement, and skin beauty of the body and lowering cholesterol levels to prevent adult diseases such as hypertension and arteriosclerosis You can encourage the use of vinegar to help.

(c) The present invention can provide a health functional vinegar having excellent efficacy for diabetes and cancer prevention, cold prevention, and abdominal pain relief due to the components of leek.

(d) The present invention can provide vinegar containing excellent nutritional components of leek such as vitamin A, vitamin B2, vitamin C, carotene, calcium and iron.

(e) The balsamic vinegar of the present invention is a seasoning which gives a flavor different from the conventional vinegar by keeping the fragrant flavor unique to the leek, and enriching the flavor and taste of the food; And

(f) The leek vinegar of the present invention may be diluted with water and used as a vinegar drink.

Fig. 1 is a diagram showing a process for producing the Chinese cabbage vinegar of the present invention.
Fig. 2 is a photograph showing the process of producing the leek vinegar.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention, and it is to be understood by those skilled in the art that the present invention is not limited thereto It will be obvious.

Example

Throughout this specification, "%" used to denote the concentration of a particular substance is intended to include solids / solids (wt / wt), solid / liquid (wt / The liquid / liquid is (vol / vol)%.

Example  One. Leek apple juice  Produce

Four to five apples (1.2kg), 600g of leek and 1kg of brown sugar were prepared for the preparation of the leek apple enzyme solution to be added to the leek vinegar. The apples and leeks were washed thoroughly, and then the seeds were separated from the apples and cut into shells with a thickness of 1 cm or less, and the leek was removed by removing water. From the bottom of the jar, the prepared apples and leeks were stacked alternately and filled with sugar so that apples and leeks could be adequately locked between the layers. Then, the entrance of the jar was wrapped with a cotton swab and then placed in a 20 ° C sunlight for 7-8 weeks. After the fermentation proceeded enough to produce a concentrate (apple juice enzyme solution) inside the jar, only the concentrated juice (apple juice extract), which resolved the apple, leek, and other impurities, was kept in a clean container.

Example  2. Preparing ingredients of leek vinegar

1.2kg of white rice, 350g of brown rice and 180g of glutinous rice were thoroughly washed, and then enough water was added to 2 liters of water for 10-12 hours. In addition, 400g of yeast and 40g of malt powder were finely ground and mixed thoroughly. 400g of leek and a pine needle (5g) were washed and drained. 1.7 g of cultured yeast (Mido Kagaku Kogyo) to be added at the time of fermentation and 320 g of the leek apple enzyme solution prepared in Example 1 were prepared.

Example  3. Alcohol Fermentation and Aging Step

The mixture prepared in Example 2 was mixed with the powder mixed with the yeast and malt, and the prepared culture yeast (1.7 g) and the leek apple enzyme solution (160 g) of Example 1 were further mixed and mixed. The prepared jars were filled with the above-mentioned blend (high-fat rice, yeast, malt, yeast, and a mixture of yeast and apple juice). When the mixture was contained, the prepared leek was layered in the place between the formulations. After filling all the ingredients into the jar, 3.5 liters of water was poured and the surface was covered with pine needles. The entrance of the jar was wrapped with a cotton cloth and covered in a space of 23 ° C and aged for 5-6 days so that alcohol fermentation could proceed.

Example  4. Acetic acid fermentation and finishing

After alcohol fermentation proceeded, the precipitated contents and impurities were filtered out and only the clear supernatant was collected. Then, 160 g of the leek apple enzyme solution of Example 1 was further added thereto, and acetic acid fermentation was allowed to proceed for 70 days at 25 캜. At this time, about 100 g of pre-prepared vinegar vinegar prepared by the above method could be additionally added so that the acetic acid fermentation could be more easily caused, but this process was omitted in this embodiment. After the acetic acid fermentation was finished, the solution was finally contained one more time in a clear liquid container.

Example  5. Comparative example  Produce

For the sensory evaluation of Puchu vinegar, Comparative Examples 1 and 2 were prepared in the same manner as the methods of Examples 1 to 4, as shown in Table 1 below.

Leek vinegar (present invention) Comparative Example 1 Comparative Example 2 Alcohol fermentation
Additive material Rice cake White rice 14.03% 14.03% 14.03% Brown rice 4.08% 4.08% 4.08% Glutinous rice 2.11% 2.11% 2.11% water 23.36% 23.36% 23.36% yeast 4.67% 4.67% 4.67% Leek apple juice 3.74% - 8.41% Malt flour 0.46% 0.46% 0.46% Cultured yeast 0.04% 0.04% 0.04% chives 4.67% 10.28% - Water (L) 40.91% 40.91% 40.91% pine needles 0.06% 0.06% 0.06% Addition in acetic acid fermentation Leek apple juice 1.87% - 1.87%

In case of Comparative Example 1, the content of leek apple juice was increased, and the content of leek apple juice was increased to increase the amount of leek vinegar.

Example  6. Experimental group  Produce

A side dish with vinegar was prepared for the blind test of various vinegar. The kinds of side dishes were composed of three kinds of seaweed cucumber roe, roasted pickles, garlic pickles, and nine kinds of experimental groups were prepared using the leek vinegar prepared according to the present invention, common brown rice vinegar and apple vinegar which can be purchased in the market, respectively Respectively.

Experimental Example  One. Acidity evaluation (add contents)

The acidity evaluation of the present invention vinegar vinegar prepared by the method of Comparative Example 1 of Example 5 above and the method of Examples 1 to 4, in which the apple juice of the leek was not added, was compared. The acidity was measured once after the alcohol fermentation proceeded in the preparation of the Comparative Example 1 and the present invention vinegar, and once after the progress of the acetic acid fermentation, and the total acidity was measured twice in total. The acidity was measured by a Litmus test paper (Science Mall) for the acidity measurement, and the acidity was as shown in Table 2 below.

division Result of acidity measurement after alcohol fermentation Acidity measurement result after acetic acid fermentation Leek vinegar
(Invention) pH 6.0-6.3 pH 4.0-4.5 Comparative Example 1 pH 6.0-6.5 pH 5.0-5.5

As a result of acidity measurement, acidity after alcohol fermentation was measured to be similar to each other, but in the case of acidity measured after acetic acid fermentation, the acidity of leek vinegar was lower than that of Comparative Example 1. As a result of this measurement, it can be concluded that the present fermented vinegar has an acidity suitable for vinegar, and that the addition of Puchuju apple juice can lead to much better acetic acid fermentation.

Experimental Example  2. Sensory Evaluation

The sensory evaluations of the leek vinegar of the present invention prepared by the methods of Examples 1 to 4 and Comparative Examples 1 and 2 prepared by the method of Example 6 were carried out. The sensory evaluation was performed by evaluating taste, aroma, color, and overall acceptability based on a score of 10 points. The evaluation team consisted of 20 housewives, 30s and 40s housewives. The sensory evaluation results are shown in Table 3 below.

division flavor incense color Overall likelihood Leek vinegar
(Invention) 8.6 9.3 7.2 8.366 Comparative Example 1 6.4 7.2 5.9 6.500 Comparative Example 2 7.5 8.0 7.1 7.533

As a result of the evaluation, it was found that the vinegar vinegar was significantly higher than those of 1 and 2 in comparison with all the others. In the case of Comparative Example 1, the sugar content was relatively low and the flavor and aroma were not so good because it was prepared without any addition of the apple juice. However, it was evaluated that the taste of alcohol was stronger. In addition, in the case of Comparative Example 2, there was a lot of evaluation that the flavor was somewhat lacking, but the flavor differentiated from the general vinegar was insufficient.

The results are as follows. In case of Comparative Example 1, the enzyme activity did not occur smoothly due to no addition of the Chinese cabbage apple juice solution during fermentation, and it was judged that a small amount of alcohol remained because the initial fermentation did not occur completely. In addition, the taste of native Puchu was so strong that it was expected that it would be more likely to taste food when used as a seasoning. As a result of the sensory evaluation of Puchu vinegar according to the present invention, the Puchu vinegar of the present invention has a favorable flavor of fragrance of leek, providing a clean and neat flavor and having a different flavor from the conventional vinegar.

Experimental Example  3. Blind Assessment

The blind evaluation was carried out from nine evaluation groups manufactured according to the seventh embodiment from the same evaluation unit as in the first experimental example. The criterion of the score was also out of 10 points. In the same way, all the other ingredients except vinegar were used in the same way so that the evaluation of vinegar was made objectively. The results of the blind evaluation are shown in Table 4 below.

division Seaweed cucumber seaweed Dried lotus root Pickled garlic Leek vinegar
(Invention) 8.3 9.2 8.6 Brown rice vinegar 8.2 8.5 8.3 Apple vinegar 8.4 8.3 7.9

The evaluation score according to the kinds of vinegar did not differ greatly in the production of side dishes, but the evaluation results showed particularly good results in the case of. In particular, in case of rootstock rootstock, generally browning of the rootstock occurs very seriously. However, as a result of using pickled vinegar of the present invention, the browning of the rootstock is slowed down. Comprehensively, the evaluation team evaluated that the flavor was more excellent, the food was crisp and clean, and the taste was comparable to that of conventional vinegar products.

Claims (9)

A method for producing leek vinegar comprising the steps of:
(a) adding the koji, malt, cultured yeast, and leek apple juice to the steamed hot rice cake for 10-12 hours;
(b) mixing the leavened material with the leash in the step (a);
(c) subjecting the material mixed in the step (b) to hydrolysis, followed by alcohol fermentation; And
(d) adding the leek apple enzyme solution to the alcoholic fermentation broth of step (c) to perform acetic acid fermentation.
The method according to claim 1,
Wherein the high-fat rice of step (a) comprises 60-80 wt% of rice white, 10-30 wt% of brown rice, and 5-20 wt% of glutinous rice based on the total weight of rice.
The method according to claim 1,
Wherein the leek apple enzyme solution of step (a) and step (d) is a fermented concentrate prepared by mixing apple, leek and sugar, followed by fermentation at 15-20 ° C for 30-90 days.
The method of claim 3,
Wherein the leek apple enzyme solution is prepared by mixing 30-70% by weight of apple, 10-40% by weight of leek, and 20-60% by weight of sugar in the preparation.
The method according to claim 1,
The leek apple enzyme solution in the steps (a) and (d) is added in an amount of 1-20 wt% in step (a) and 1-10 wt% in step (d) ≪ / RTI >
The method according to claim 1,
Wherein the leek of step (b) is added in an amount of 1-30 wt% based on the total weight of the ingredients.
The method according to claim 1,
Wherein the alcohol fermentation of step (c) is carried out at 20-30 DEG C for 3-7 days.
The method according to claim 1,
Wherein the acetic acid fermentation of step (d) is carried out at 20-30 DEG C for 50-90 days.
A leek vinegar prepared by the method of any one of claims 1 to 8.

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