KR20140120964A - Vinegar made of kiwi fruits and method thereof - Google Patents

Abstract

The present invention relates to a method for preparing kiwi vinegar, the method comprising: a soaking step of washing and soaking brown rice of which the chaff has been peeled away; a steaming step of lifting the soaked brown rice and steaming the soaked brown rice at a temperature of 100°C for 30-40 minutes; a fine-cutting step of finely cutting kiwi; a pulverizing step of pulverizing dried licorice; a mixing step of mixing the steamed brown rice obtained in the steaming step, the finely cut kiwi, a ferment, and the licorice; a fermenting step of putting the mixture obtained in the mixing step and purified water in a pot, followed by fermentation; an isolating step of driving a tool into the pot and isolating a fermented liquid; and a finishing step of fermenting the fermented liquid at room temperature to make vinegar. According to the method, the vinegar has distinctive taste and flavor and contains 20 nutrients including vitamin C, vitamin E, potassium, copper, fiber, and the like, and thus is beneficial for growing children or patients, and the vinegar tenders the meat when added for cooking, thereby improving the functionality and usability.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a kiwi vinegar,

The present invention relates to a vinegar, and more particularly, to a vinegar which has a unique taste and an effect different from general brown rice vinegar by using kiwi as a main component, and particularly, As a main ingredient.

In general, vinegar is a traditional fermented food with a long history in dietary life, and has a unique aroma and sour taste containing a small amount of volatile and nonvolatile organic acids, sugars and amino acids. These vinegar is a typical alkaline food that decomposes lipid peroxidation that causes arteriosclerosis or thrombosis. It is used for prevention of arteriosclerosis, secretion of corticosteroids, digestion and appetite stimulation, antitumor effect, reduction of body fat and fatigue, Physiological activity has been reported.

Domestic vinegar is mainly composed of fermented vinegar with inorganic salts diluted with alcohol, fruit vinegar containing more than 30% of juice, and grain vinegar containing more than 4% of grain content. However, As the consumption pattern changes with vinegar, 100%

It is expected that high-quality fermented vinegar such as uncooked fermented black vinegar rich in amino acids as well as organic acid is expected to be used by using vinegar and cereals as a raw material.

The present invention is based on the above-mentioned vinegar. The object of the present invention is to provide vitamins C, E, and 20 essential nutrients such as potassium, copper and fiber, , And a method of preparing the same.

According to another aspect of the present invention, there is provided a method for producing vinegar comprising kiwifruit as a main component, the method comprising: washing rice husks removed from rice hulls and washing the brown rice with water at a weight ratio of 1: 2 to 3 for 8 to 12 hours An immersion step of immersing in water for a while; A step of removing the brown rice dipped in the dipping step and heating at 100 DEG C for 30 to 40 minutes; A cleansing step of cleansing the hair after cleansing the kiwi; A pulverizing step of pulverizing the dried licorice; 100 parts by weight of roasted brown rice grown in the above-mentioned potting step, 95 to 105 parts by weight of cut kiwi, which is cut in the above step, relative to 100 parts by weight of the abovementioned brown rice, 75 to 85 parts by weight of fermentation agent, And 10 to 15 parts by weight of pulverized licorice pulverized in the pulverizing step, based on 100 parts by weight of the germinated brown rice; 100 parts by weight of the mixture in the mixing step and 10 to 30 parts by weight of purified water per 100 parts by weight of the mixture are put into a jar and fermented for 6 to 7 days at room temperature with stirring; Separating the juice into the jar and separating the fermentation broth after the fermentation step; And a completion step of fermenting the fermentation broth separated in the separation step at room temperature for 20 to 30 days to produce vinegar.

In addition, the fermentation agent mixed in the mixing step may be composed of dried nuruk or whey protein.

The kiwi vinegar produced by the above method of the present invention has a unique taste and flavor, and it contains 20 essential nutrients such as vitamin C, E and potassium, copper and fiber, It is possible to increase the functionality and usability of the vinegar.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process for producing a vinegar having a kiwi as a main component according to an embodiment of the present invention. FIG.

Preferred embodiments will be described below with reference to the accompanying drawings.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram of a vinegar containing a kiwi as a main component according to an embodiment of the present invention; FIG.

As shown in the drawing, the immersion step (S10) proceeds first, and the immersion step (S10) is performed by washing the brown rice with the rice husk removed and immersing it in water at a weight ratio of 1: 2 for 8 to 12 hours.

Brown rice refers to rice that has been harvested by drying and threshing rice and then stripped of rice husk by a machine with rubber roller. Its structure is composed of rice bran layer of pericarp, seed bran, and horny layer from the outside and a small part of base of rice bran Embryos that occupy them, and endosperm that occupy most of the rest. This endosperm is mainly made of starch particles, and is the part that is used for cooking as white rice.

The weight ratio of each part to the whole brown rice was 5 ~ 6% for rice bran, 2 ~ 3% for pear, 92% for breast milk. Therefore, if you turn the brown rice into a rice gruel, you can get a white rice of 92% of brown rice. The weight of 1 liter of brown rice is 770 ~ 840g, and the weight of 1,000 brown rice is 18 ~ 21g for small seed, 21 ~ 24g for medium seed, 26 ~ 28g for big seed, and 1.36 ~ 1.44 for big seed.

The standard chemical composition of Brown Rice was composed of carbohydrate (starch) in 15.5% of moisture, 7.4% of protein, 3.0% of lipid, 71.8% of carbohydrate, 1.0% of fiber, 1.3% of ash, and 0.54 of 100g of vitamin B1 , And there are not many proteins or fats. Vitamin B1 is abundant.

Brown rice has better shelf life than white rice, and has less harm or harmful microorganisms. In addition, there is no loss of nutrients due to brown rice, brown rice, fat, protein, vitamin B1 · B2 is abundant than white rice. There is also no reduction in the amount due to processing.

In this respect, the proposal of the prototype was made, but the taste was less than white rice, the nutrients were not digested and absorbed sufficiently, and it was not spread because of difficulty in making rice. When cooking rice with brown rice, it is better to soak in water for more than half a day. A wide variety of foods including confectionery mainly made of brown rice are currently being produced. However, in the case of brown rice vinegar, it is classified as cereal vinegar, accounting for 15% or more of total grain consumption and 4-20% of total grain.

After the immersion step (S10), the rice bran is immersed in the brown rice and steamed at 100 DEG C for 30 to 40 minutes to grow rice bran (S20).

Also, in the present invention, kiwi is used as a main ingredient, and after the kiwi is washed, the hair is removed and the subdivision step S30 is performed.

The above-mentioned kiwi (Actinidia chinensis YANGGAO) is native to 100-1600m above sea level in mountainous regions of Japan, China and Korea. It is also called durai, and the fruit that grows in the fruit farm is called the cherry tree or the cherry tree. Its length is 7m and the stem of the stem is brown and stair-like. The young branches have fine hairs and distinctive shrubs.

Kiwi is a queen of fruit, rich in vitamins, rich in fiber, sodium and optical compounds. Especially, it is loved by women who have a lot of amino acids such as glutamine arginine to promote growth and development, and to prevent skin aging (skin massage).

Vitamin C and E are abundant in kiwi for good health, and plant protein and calcium are superior to other fruits. They contain almost 20 nutrients such as potassium, copper and fiber, Feeding is a particularly good fruit for mothers and those with digestive problems. And it is known that kiwi is effective against diabetes because it inhibits cholesterol in blood and prevents the change of blood glucose level with fructose form sugar as well as prevention of adult diseases. Kiwis are used mainly for the cooking of various dishes and meat and fish dishes because it contains the protease enzyme Actinidin to help digestion and soften meat quality.

Kiwi is also effective in relieving stress. Cortisone (Cortisone), a hormone that boosts stress, is stimulated by vitamin C. It also has fatigue recovery and cold prevention effects.

Then, a pulverization step (S40) for pulverizing the dried licorice is carried out.

The licorice is a perennial plant having a height of 30 to 80 cm, which is a legume plant. A reddish colored flower with a color is gathered like a spike. It is planted as a medicinal herb in various parts of Korea, mainly in the central region, and has anti-inflammatory action. This action is known to be caused by glycyrrhizin, the main ingredient. Glycyrrhizin is about 40 to 50 times as sweet as candy. It has no toxicity and has a detoxifying action against various poisoning, for example bacterial poison. Licorice flavonoids have excellent anti-inflammatory action and are a good source of inflammation prevention and relief. Riculacid, one of the flavonoids, has an anti-inflammatory action while having a shininess action three times as strong as that of papaverine. In addition, it has antihistamine action and bacteriostatic action, and it is widely used to alleviate and harmonize the action of other raw materials.

Then, the mixing step S50 proceeds.

In the mixing step (S50), the enhanced brown rice grown in the adding step (S20), the cut kiwi cut in the finishing step (S30), the fermentation agent, and the crushing licorice are mixed.

The mixing ratio in the mixing step (S50) is 100 parts by weight of the germinated brown rice, 95 to 105 parts by weight of the split kiwi cut in the sublimation step (S30), 100 parts by weight of the germinated brown rice, 75 to 85 parts by weight of the fermentation agent and the pulverized licorice pulverized in the pulverization step (S40) are mixed at a ratio of 10 to 15 parts by weight based on 100 parts by weight of the germinated brown rice.

The fermentation agent may be dried nuruk, or may be used.

100 parts by weight of the mixture and 10 to 30 parts by weight of purified water per 100 parts by weight of the mixture are put into a jar and stirred at room temperature for 6 to 7 days The fermentation step (S60) for fermentation proceeds.

After the fermentation, the separation step (S70) for separating the fermentation broth by adding water to the pot is performed. The water is used to filter alcohol or intestines.

Then, the fermentation broth separated in the separation step (S70) is fermented at room temperature for 20 to 30 days to complete vinegar (S80). Thus, the vinegar comprising kiwi as a main component according to the present invention is completed.

As described above, the present invention is not limited to the above-described embodiments of the present invention, but rather may be embodied in various forms without departing from the spirit of the present invention, as claimed in the following claims. It will be understood by those of ordinary skill in the art that various changes in form and details may be made therein without departing from the scope of the present invention.

Although the present invention has been described with reference to vinegar, the fermentation broth separated in the separation step (S70) may contain alcohol and be consumed in the same state as rice wine.

S10: immersion step, S20: increase step,
S30: Segmentation step, S40: Grinding step,
S50: mixing step, S60: fermentation step,
S70: Separation step, S80: Completion step

Claims (4)

An immersion step (S10) of washing rice husks with the rice husks removed and immersing them in water at a weight ratio of 1: 2 to 3 for 8 to 12 hours;
A step (S20) of removing the brown rice dipped in the dipping step (S10) and increasing the temperature at 100 DEG C for 30 to 40 minutes;
A step (S30) in which the hair is removed and cleaved after the kiwi is washed;
A pulverizing step (S40) of pulverizing the dried licorice;
100 parts by weight of the germinated brown rice grown in the adding step S20 and 95 to 105 parts by weight of the cut kiwi cut in the cutting step S30 to 100 parts by weight of the germinated brown rice, To 85 parts by weight of fermentation agent, and 10 to 15 parts by weight of pulverized licorice pulverized in the pulverization step (S40), relative to 100 parts by weight of the germanium brown rice (S50);
100 parts by weight of the mixture in the mixing step (S50) and 10 to 30 parts by weight of purified water per 100 parts by weight of the mixture are put into a jar and fermented for 6 to 7 days at room temperature (S60);
A separation step (S70) of putting the juice into the pot and separating the fermentation broth after the fermentation step (S60); And
And a completion step (S80) of fermenting the fermentation broth separated in the separation step (S70) at room temperature for 20 to 30 days to produce vinegar (S80). The method according to claim 1, wherein the fermentation agent mixed in the mixing step (S50) comprises dried nuruk. The method of manufacturing a vinegar according to claim 1, wherein the fermentation agent to be mixed in the mixing step (S50) is made of starch. A vinegar comprising kiwi as a main component, which is produced by any one of claims 1 to 3

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