KR20140128056A - Manufacturing method of natural vinegar using extraction of detoxification of Rhus verniciflua and natural vinegar by the same - Google Patents

Abstract

The present invention provides naturally fermented vinegar using detoxified and fermented Rhus verniciflua, and naturally fermented vinegar produced by the same. According to an embodiment of the present invention, the method includes the steps of: obtaining a Rhus verniciflua extract by culturing mushroom strain on bark or bark powder of Rhus verniciflua; producing a first fermented product by fermenting a mixture of grain yeast, a detoxified Rhus verniciflua extract, and water; producing a second fermented product by fermenting the first fermented product after adding steamed rice, yeast, and water into the first fermented product; producing Rhus verniciflua liquor by fermenting the second fermented product at low temperatures; producing a fermented product mixture by mixing the Rhus verniciflua liquor and base vinegar; and producing the naturally fermented vinegar including the Rhus verniciflua extract by fermenting the fermented product mixture.

Description

[Technical Field] The present invention relates to a method for producing a natural fermented vinegar using a detoxified fermented lacquer, and a method for producing the fermented natural fermented vinegar,

The present invention relates to a method for producing a natural fermented vinegar using detoxified fermented lacquer and a natural fermented vinegar obtained therefrom. More specifically, the present invention relates to a natural fermented vinegar containing a toxin-free Rhus verniciflua extract, The present invention also relates to a method for producing a natural fermented vinegar using the detoxified fermented lacquer, which contains the same effects as those of the natural fermented vinegar.

The lacquer trees are known as the origin of the Tibetan and Himalayan regions of the Central Asian Highlands, and about 70 genera and 600 species are distributed worldwide. Rhus verniciflua Stokes ( Rhus verniciflua Stokes), which is naturally grown in Korea, is distributed mainly in Northeast Asia including Korea, China and Japan, and has been cultivated for thousands of years for use in lacquer industry in these countries.

Lacquer has been used for edible and medicinal purposes in ancient times such as China, including Korea, and has been used for ejaculation, insect repellent, gastrointestinal diseases and female physiological impurities. Also, in China, legal system to eliminate toxicity of lacquer tree is legally institutionalized and used for prescription of Chinese medicine.

In Korea, the bark and branches of Japanese lacquer tree are used as lacquer, lacquer and duck. Recently, research has shown that lacquer has various physiological activities such as antioxidant, anti-inflammatory antimutagenic, antitumor, anti-thrombotic activity, and is attracting much attention as a health functional food and pharmaceutical material.

The allergen inducing component of lacquer is a polyphenol derivative Urushiol which is initially colorless and transparent but when it comes into contact with air it becomes black due to the action of oxidizing enzyme Respectively.

As described above, the use of urushiol contained in Rhus verniciflua has been limited because it causes contact dermatitis such as itching and rash. Accordingly, the present inventors manufactured and patented a detoxified lacquer having urushiol removed by fermenting microorganisms in raw silk (Korean Patent Registration No. 10-1219650).

The present invention can be used by anyone who uses the fermented lacquer which has been detoxified as an ingredient of allergen in the raw lacquer, and the health functionalities such as the anti-cancer and immunity enhancement functions of the lacquer itself are reinforced, A method of manufacturing a natural fermented lacquer vinegar is disclosed

Accordingly, a problem to be solved by the present invention is to provide a method for producing a natural fermented vinegar using detoxified fermented lacquer.

The problems to be solved by the present invention are not limited to the above-mentioned technical problems and other technical problems which are not mentioned can be clearly understood by those skilled in the art from the following description.

According to another aspect of the present invention, there is provided a method for producing a natural fermented vinegar using a detoxified fermented lacquer, comprising the steps of: cultivating a mushroom strain in a lucerne bark or powder thereof to obtain a detoxified rumba extract, Preparing a first fermented product by mixing and fermenting the detoxified Rhus verniciflua extract and water; preparing a second fermented product by adding the rice, koji and water added to the first fermented product and fermenting the fermented product; Preparing a fermented mixture by mixing the fermentation mixture with the herbal mixture, fermenting the fermentation mixture to prepare a natural fermented vinegar containing the extract of Rhus verniciflua . ≪ / RTI >

According to the present invention, allergen-inducing components contained in raw silk are detoxified to enable anyone to drink, and health functionalities such as anti-cancer and immunity-enhancing functions of lacquer are enhanced, and natural Fermented vinegar can be provided, and harmful substances are not generated in the manufacturing process by using microbiological fermentation technology.

In addition, it is possible to diversify usage of fermented lacquer for food and to create stable acceptance, and it is possible to commercialize high quality of natural fermented lacquer vinegar using safety lacquer.

In addition, standardization and quality standardization of the natural fermented lacquer vinegar manufacturing process, and lacquer industry as a high value-added industry can contribute to the generation of farm income.

FIG. 1 is a graph showing the change in total acidity with fermentation period. FIG.
FIG. 2 is a graph showing changes in pH with fermentation period. FIG.

Advantages and features of the present invention and methods of achieving them will become apparent with reference to the embodiments described in detail below. The present invention may, however, be embodied in many different forms and should not be construed as being limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. Is provided to fully convey the scope of the invention to those skilled in the art, and the invention is only defined by the scope of the claims.

Unless defined otherwise, all terms (including technical and scientific terms) used herein may be used in a sense commonly understood by one of ordinary skill in the art to which this invention belongs. Also, commonly used predefined terms are not ideally or excessively interpreted unless explicitly defined otherwise.

Hereinafter, a method for producing a natural fermented vinegar using a detoxified fermented lacquer according to an embodiment of the present invention and a natural fermented vinegar produced thereby will be described.

First, a method for producing a natural fermented vinegar using detoxified fermented lacquer according to an embodiment of the present invention comprises culturing a mushroom strain on a lacquer tree or its powder to obtain a detoxified raspberry extract, Preparing a first fermented product by mixing and fermenting water and water; preparing a second fermented product by adding fermented rice, leaven and water to the first fermented product and fermenting the fermented product; Fermenting the fermented mixture to produce a natural fermented vinegar containing Rhus verniciflua extract. The method of manufacturing a fermented vinegar according to the present invention comprises the steps of:

The detoxified rumba extract can be obtained by culturing a mushroom strain on a lacquer tree or its powder. An example of a specific method is described in detail in the invention relating to the 'detoxification method of lacquer and use of detoxified silkworm extract' (Patent Registration No. 10-1219650), which was filed by the applicant of the present invention, It is needless to say that the detailed contents of the method for producing Hwasunrass extract can be interpreted with reference to the culture medium, culture conditions, extraction solvent, extraction conditions, and the like.

Mushrooms have been used for edible and medicinal use for about 3,000 years, and substances derived from mushrooms have been reported to be useful for the treatment and prevention of cancer by immunization and for various diseases. The mushroom is divided into Mycelium and Fruiting body. Mycelium means that the spores of the mushroom germinate to form a thread shape. The mycelium is rich in physiologically active substances, the mycelium germinates, It is called mushroom.

Examples of the strain used for the detoxification include a bacterium for artificial cultivation of edible and medicinal mushroom. Examples of the bacterium include artificial cultivation of Fomitella fraxinea or long- lived mushroom among white fungus having the ability to secrete laccase , Which limits food-acceptable mushroom species, and does not exclude white rot fungi that have a lucyse-releasing ability substantially in the detoxification of Rhus verniciflua.

Thus, when a specific mushroom strain or a mixed strain is cultivated in a medium containing lacquer and grains for a proper period, the mushroom strain grows in a yarn-like hyphae state and the laccase enzyme released from the mushroom bacteria during the growth process Uruciol, a toxic component of lacquer contained in lacquer media, is converted into quinone form, and unstable quinone compounds are polymerized and detoxified. The extract is extracted with water or an organic solvent to obtain a detoxified ruminal extract.

The undiluted raspberry extract obtained according to the above-mentioned series of methods is first used to prepare a graft. Specifically, Entered, detoxified ricotta extract and water are mixed and fermented to produce a first fermented product. At this time, the immigration may be a mixture of white and yellow flour at a weight ratio of 0.3: 1 to 1: 3 by weight, most preferably 1: 2. When the ratio of the white country and the emperor is in the above range, the alcohol content of the takju or yakju prepared after the fermentation of the increased grain can be increased by a certain ratio. That is, a Takju or Yakju with a constant and rich alcohol content can be produced. Ultimately, the flavor of the lacquer can be improved. Also, in producing the first fermented product, the fermentation is preferably carried out at 20 to 30 DEG C for 30 to 45 hours in view of expanding yeast capable of producing alcohol.

Subsequently, rice, koji and water added to the first fermentation product are added and fermented to produce a second fermentation product. The rice added may be a mixture of glutinous rice and rice flour at a weight ratio of 0.5: 0.7 to 2: 3, most preferably 1: 1. When the ratio of glutinous rice to rice is within the above range, the taste of the alcohol produced is most abundant and the content of alcohol can be stable.

Subsequently, the second fermented product is fermented at low temperature for about 7 to 10 days to prepare a lacquer. The lacquer may be prepared by fermenting the second fermentation product at a temperature of 17 to 21 캜. If the fermentation temperature is less than 17 占 폚, saccharification and alcohol fermentation are not performed well, so that the production of alcohol is slowed, so that the production of the lacquer may not be completed. On the other hand, if the fermentation temperature exceeds 21 캜, the taste tastes due to the free amino acids contained in the lacquer, and the lacquer of high quality can not be produced because the flavor is reduced.

Through such a process, the alcohol concentration of about 14 to 16% can be obtained.

Subsequently, the above-mentioned lacquer and the herbaceous plant are mixed to prepare a fermentation mixture.

On the other hand, anchovy is a vinegar which becomes a seed used to soak vinegar. In general, it is expanded and cultivated from a pure culture. However, in vinegar production, it is often used to make a vinegar with only a part of the termination liquid or a normal vinegar. The good seed culture rapidly accelerates the acid production by preserving the film until the end of the late phase of the germic membrane, and the acid is produced until the end of the acid production and the acid is produced to the desired concentration, It is preferable that purification is easy. In addition, it is preferable that the acetic acid bacteria have a fragrant smell because they do not already have a product.

The herbaceous plant according to one embodiment of the present invention can be manufactured as follows. First, a rice alcohol fermentation liquid is prepared. Thereafter, the rice alcohol fermentation broth is sterilized to form an alcohol content of 4 to 10% in the rice alcohol fermentation broth. Thereafter, acetic acid is inoculated into the fermented rice alcohol fermentation broth, and the rice fermentation broth is incubated at a temperature of 25 to 35 DEG C. In the above description and the following description, 'acetic acid bacteria' includes all strains capable of contributing to the acetic acid fermentation in the production of edible vinegar, and there is no limitation thereto. For example, Acetobacter sp. Or Gluconacetobacter It is needless to say that it includes all of the strains of the genus Gluconacetobacter sp.

As a result, seeds used in vinegar production can be produced. The acetic acid bacteria may be added to the rice alcohol fermentation broth at a ratio of 2 to 20% (v / v), preferably 7 to 15% (v / v), most preferably 9 to 13% (v / v). If the content of the acetic acid bacterium in the rice alcohol fermentation broth is less than 2% (v / v), the alcohol fermentation broth may not ferment acetic acid and may not form seeds. On the other hand, when the content of the acetic acid bacterium exceeds 20% (v / v), the acetic acid fermentation is vigorous and the acidity can be increased. As a result, a strong sour taste can be produced, and a natural fermented vinegar having a low flavor can be produced.

On the other hand, the fermentation mixture can be more specifically prepared as follows.

First, the lacquer is filtered through a filter such as a broad glaze. Thereafter, boiling is performed in advance to remove impurities. Thereafter, the content of alcohol contained in the lacquer is reduced to form the lacquer. It is preferable that the alcohol concentration after the formation is about 5 to 7% (v / v). Wherein the content of alcohol is reduced and the formed lacquer and the herb are mixed at a ratio of 7: 0.5 to 10: 3 Volume ratio, most preferably 10: 1, to finally produce a fermentation mixture. When the ratio of the lacquer and the seeds is in the above range, it is possible to naturally induce the acetic acid fermentation while preventing the fermentation of the alcohol from being excessively performed, so that the natural fermented vinegar having a deep taste and an appropriate acidity can be produced.

Next, the fermentation mixture is fermented to produce a natural fermented vinegar containing Rhus verniciflua extract. Natural fermented vinegar can be prepared by fermenting the fermentation mixture at a temperature of 18 to 35 ° C. If the fermentation temperature is lower than 18 占 폚, acetic acid fermentation reaction is not performed well and lacquer vinegar may not be produced. On the other hand, if the fermentation temperature exceeds 35 캜, the alcohol in the lacquer vinegar may be vaporized, and alcohol which is a substrate of the acetic acid can not be used, so that the lacquer vinegar having a deep flavor may not be produced. The fermentation period may vary depending on the production ability of the acetic acid bacteria, but is preferably 5 to 9 weeks.

The method for producing the natural fermented vinegar using the detoxified fermented lacquer according to one embodiment of the present invention has been described above.

Hereinafter, the contents of the present invention will be described in detail by way of examples. However, the scope of the present invention is not limited to these embodiments, but the present invention is not limited thereto.

<Examples>

1. Preparation of natural fermented vinegar containing detoxified raspberry extract

a) Obtain a detoxified Rhus verniciflua extract

The lacquer shells were pulverized and placed in pp bottles for cultivation of mushrooms, and then inoculated with Fomitella fraccinea bacterium stored in the fermented food department of RDA and cultured at 25 ° C to 30 ° C for about 30 days, The urushiol component of Rhus verniciflua was detoxified.

After adding 10 times as much weight of distilled water, the mixture was refluxed for 3 hours at 100 ° C with a reflux condenser and filtered (Filter paper No. 2).

b) Manufacture of detoxified lacquer

(1 kg of white poultry: 2 kg) and detoxified lacquer extract (1.5 L, lacquer 750 g (2% (w / v)) and 4.5 L of water were added and fermented at 25 ° C. for 36 hours to obtain a first fermented product (Underpinning).

(6 kg of glutinous rice and 6 kg of rice), modified koji (1%) and water (18 L) were added to the first fermented product and fermented at 20 ° C for 24 hours to prepare a second fermented product (paste).

Next, the second fermented product was fermented at low temperature (19 캜) for 7 days to prepare a lacquer (alcohol content: 14%).

c) Manufacture of Species

In the case of rice bran, 700 mL of fermented rice fermented with rice was prepared and sterilized at 70 ° C for 10 seconds to form an alcohol content of 4 to 10%, followed by inoculation with rice bran (2 to 20% (v / v) , And 25 ~ 35 ℃ for 1 ~ 3 weeks. The thus prepared herbaceous plant was used as a seed for the production of natural fermented vinegar.

d) Preparation of detoxified natural fermented vinegar

The fermented lacquer (alcohol content 14%), which had been terminated by alcohol fermentation, was filtered using a broad-leaved filter, and grounded with precooled ground water to form alcohol 6%. The volume of the fermentation broth was adjusted to 7 L (3 L of fermentation broth: (10%, v / v), and then subjected to political acetic acid fermentation at room temperature (18-21.4 캜, Aver: 20.4 캜) for 7 weeks. After the completion of the acetic acid fermentation, primary filtration was performed with a broadleaf, followed by secondary filtration using diatomaceous earth. By this process, a natural fermented vinegar containing a detoxified Rhus verniciflua extract was prepared.

2. Evaluation of quality of natural fermented vinegar containing detoxified raspberry extract

1) Total acidity change by fermentation period

To prepare the detoxified natural fermented lacquer vinegar, acetic acid fermentation (7 weeks) was carried out by adding herbicide (2 ~ 20%) to a traditional pot and the changes in the components during fermentation of acetic acid were investigated. Changes in total acidity increased from 0.474% at the beginning of fermentation to 0.956% at 7th day of fermentation, then steadily increased to 5.942% at 35th day of fermentation and then decreased to 5.832% at 42th day of fermentation. Stopped. Thus, it can be seen that the natural fermented vinegar containing the detoxified rusks extract according to one embodiment of the present invention exhibits excellent acidity.

2) Change of pH according to fermentation period

The pH of the detoxified fermented lacquer vinegar fermentation solution gradually decreased as the fermentation progressed from 3.73 at the beginning of fermentation, to 2.94 at 21 days of fermentation, to 2.53 at 35 days of fermentation, (See Fig. 2). As a result, the natural fermented vinegar containing the detoxified rumba extract according to one embodiment of the present invention showed excellent pH.

3) Changes in sugar content and color intensity with fermentation period

The sugar content in the fermentation was almost the same at the initial Brix of 4.4.. Table 1 shows the change in the chromaticity during the fermentation of the detoxified fermented lacquer vinegar. The L value and the b value decreased as the fermentation proceeded. The L value and the b value at the end of fermentation were 98.84 and 4.51, respectively. The L value and the b value of the fermentation were 99.01, -0.60 and 4.75, respectively. The value of a showed little change.

Chromaticity Fermentation period (days) 0 7 14 21 28 35 42 L 99.01 0.02 99.32 + 0.03 99.50 ±
0.02 99.04 ±
0.19 98.97 ±
0.07 98.97 ±
0.12 98.84 ±
0.02 a 0.60 + 0.02 0.66 ±
0.00 0.55 ±
0.01 0.34 ±
0.03 0.41 ±
0.02 0.26 ±
0.03 0.32 ±
0.04 b 4.75 + 0.04 4.64 ±
0.06 4.17 ±
0.14 4.48 ±
0.56 4.15 ±
0.11 4.01 ±
0.20 4.51 ±
0.08 ΔE 4.86 ± 0.03 4.74 ±
0.06 4.23 ±
0.14 4.59 ±
0.59 4.30 ±
0.13 4.20
0.22 4.67 ±
0.08

4) Analysis of organic acids by fermentation period

Citric, malic, succinic, lactic, and acetic acid were detected in the fermentation stage of the detoxified fermented lacquer vinegar. As the fermentation proceeded, no citric or malic acid was detected. Succinic, lactic acid Was increased at the beginning of acetic acid fermentation but not at 21 days of fermentation. Only acetic acid was increased until the end of fermentation. This is shown in Table 2. In Table 2, the unit is mg%.

Organic acid Fermentation period (days) 0 7 14 21 28 35 42 Citric 48.5 ±
0.5 28.3 ±
9.3 0.00 ± 0.0 0.00 ± 0.0 0.00 ± 0.0 0.00 ± 0.0 0.00 ± 0.0 Malic 14.0 ±
1.3 0.00
0.0 0.00 ± 0.0 0.00 ± 0.0 0.00 ± 0.0 0.00 ± 0.0 0.00 ± 0.0 Succinic 28.2 ±
2.4 30.8 ±
9.0 46.5 ± 6.4 0.00 ± 0.0 0.00 ± 0.0 0.00 ± 0.0 0.00 ± 0.0 Lactic 14.6 ±
1.8 55.3 ±
2.4 472.3 + - 42.7 145.2 ± 48.5 0.00 ± 0.0 0.00 ± 0.0 0.00 ± 0.0 Acetic 403.2 ± 18.5 956.2 ± 58.7 2366.9 ±
100.9 4040.7 ±
577.3 6285.1 ±
641.77 5486.5 ±
606.1 6415.6 ±
591.8

5) Free amino acid analysis according to fermentation period

As a result of analysis of free amino acid contents in the fermentation process of non-toxic fermented lacquer vinegar, aspartic acid, glutamic acid, glycine, alanine, valine, isoleucine, leucine, phenylalanine, γ-aminobutryric acid, ornithine, lysine, proline The total amino acid content gradually increased with fermentation and increased by 362 μg / mL until the end of fermentation. Respectively. Cystine, methionine, cystathionine tyrosine, cystathionine, and cystathionine were increased at the end of fermentation than those at the beginning of fermentation, and the concentrations of cystine, methionine, cystathionine tyrosine, phenylalanine, β-alanine, β-, γ-aminobutyric acid, ornithine and lysine proline were decreased at the end of fermentation. Aspartic acid increased from 50.6 ㎍ / mL at the beginning of fermentation to 88.5 ㎍ / mL at the end of fermentation and 263.6 ㎍ / mL at the end of fermentation at 177.8 ㎍ / mL for glutamic acid. This is shown in Tables 3 to 4 below. In Tables 3 to 4, the unit is (μg / mL).

Free amino acid Fermentation period (days) 0 7 14 21 28 35 42 Phosphoserine 5.3 ± 4.6 ¹⁾ 7.3 ± 0.2 7.7 ± 0.3 0.0 ± 0.0 0.0 ± 0.0 12.8 ± 1.0 15.9 ± 0.9 Aspartic acid 50.6 ± 0.8 52.0 ± 1.5 60.9 ± 1.2 53.8 ± 6.2 74.6 ± 5.9 70.9 ± 2.5 88.5 ± 3.2 Threonine 19.9 ± 73.3 33.0 ± 0.8 53.3 ± 1.3 50.4 ± 6.0 65.6 ± 3.6 60.8 ± 2.0 74.9 ± 3.0 Serine 36.1 ± 31.3 62.8 ± 1.4 99.9 ± 1.9 84.0 + - 10.0 112.9 ± 7.2 107.0 + 4.1 134.3 ± 5.0 Glutamic acid 177.8 ± 0.6 184.9 ± 5.5 269.3 + - 4.7 196.6 ± 29.7 239.1 ± 17.0 218.5 ± 9.6 263.6 ± 8.1 αAminoadipic acid 0.0 ± 0.0 1.1 ± 1.9 0.0 ± 0.0 0.0 ± 0.0 0.0 ± 0.0 0.0 ± 0.0 0.0 ± 0.0 Glycine 49.1 ± 28.3 84.9 ± 1.1 106.2 ± 1.9 94.5 ± 10.9 133.6 ± 6.9 128.7 + - 5.4 159.6 ± 7.3 Alanine 173.0 + 1.7 174.8 ± 2.2 203.4 ± 2.0 177.2 ± 22.3 228.6 ± 10.9 212.9 ± 8.8 259.9 ± 12.6 αAminobutyric acid 0.0 ± 0.0 0.0 ± 0.0 3.6 ± 0.2 0.9 ± 1.6 0.0 ± 0.0 0.7 ± 1.2 4.4 ± 3.8 Valine 79.6 ± 4.0 88.3 ± 1.7 137.9 ± 0.7 117.3 ± 14.4 144.4 ± 5.8 131.6 ± 5.3 158.5 ± 4.9 Cystine 65.2 ± 15.2 53.6 ± 12.3 47.4 ± 9.0 34.1 ± 3.6 47.5 ± 4.7 17.1 ± 1.3 27.0 ± 5.6 Methionine 44.6 ± 16.1 31.8 ± 9.4 30.0 ± 9.9 14.7 ± 1.8 21.5 ± 5.8 15.9 ± 0.6 23.9 ± 5.9 Cystathionine 36.1 ± 20.9 13.4 ± 3.2 11.6 ± 5.7 6.5 ± 0.6 9.7 ± 3.3 8.5 ± 0.7 11.3 ± 3.4 Isoleucine 65.3 ± 10.1 54.9 ± 0.7 78.7 ± 1.7 68.6 ± 10.2 89.1 ± 4.6 78.4 ± 3.1 96.5 ± 4.1 Leucine 129.9 ± 5.4 123.7 ± 0.3 138.0 + - 0.6 109.7 ± 15.3 142.3 ± 8.7 130.3 ± 5.3 162.0 ± 5.5

Free amino acid Fermentation period (days) 0 7 14 21 28 35 42 Tyrosine 111.8 ± 3.0 104.6 ± 0.7 97.8 ± 1.1 74.9 ± 9.4 95.7 ± 6.2 87.5 ± 2.4 109.9 ± 4.5 Phenylalanine 92.3 ± 1.5 85.7 ± 1.0 63.3 ± 3.2 41.4 ± 5.0 53.4 ± 4.7 48.5 ± 1.6 61.5 ± 2.9 βAlanine 14.5 ± 2.8 10.8 ± 7.1 1.3 ± 0.1 0.6 ± 0.8 0.5 ± 0.4 0.4 ± 0.3 0.8 ± 0.2 β Aminobutyric acid 15.9 + 1.7 11.8 ± 3.8 7.9 ± 0.6 4.0 ± 2.4 2.6 ± 0.1 2.3 ± 0.3 2.9 ± 0.2 γ Aminobutyric acid 27.6 ± 1.7 24.5 ± 0.5 21.0 ± 0.5 12.5 ± 1.2 13.0 ± 1.6 11.3 ± 0.9 13.4 ± 1.5 Ethanolamine 5.5 ± 0.4 0.0 ± 0.0 0.0 ± 0.0 0.0 ± 0.0 0.0 ± 0.0 0.0 ± 0.0 0.0 ± 0.0 Tryptophan 0.0 ± 0.0 0.0 ± 0.0 0.0 ± 0.0 0.0 ± 0.0 0.0 ± 0.0 0.0 ± 0.0 0.0 ± 0.0 Ammonia 39.4 ± 2.7 37.3 ± 0.3 41.0 ± 2.4 48.7 ± 3.0 47.4 ± 2.5 41.9 ± 1.0 44.9 ± 3.2 Ornithine 26.0 + 7.8 26.7 ± 3.7 10.1 ± 8.8 3.0 ± 2.7 3.4 ± 3.0 3.0 ± 2.6 18.2 ± 17.9 Lysine 111.6 ± 0.8 108.2 ± 0.6 69.5 ± 2.5 46.5 ± 4.6 57.7 ± 5.3 55.3 ± 1.2 72.7 ± 3.7 Histidine 43.6 ± 1.2 47.1 ± 0.3 50.4 ± 0.3 42.8 ± 6.3 57.9 ± 3.6 54.7 ± 2.7 68.0 ± 2.8 Arginine 231.3 ± 2.5 238.2 ± 1.1 239.9 ± 2.0 185.6 ± 25.0 230.6 ± 11.4 210.0 ± 8.1 262.6 ± 9.7 Hydroxyproline 0.0 ± 0.0 0.0 ± 0.0 1.0 ± 0.9 0.0 ± 0.0 0.0 ± 0.0 0.0 ± 0.0 0.0 ± 0.0 Proline 174.1 ± 8.1 144.9 ± 16.4 115.0 8.0 53.2 ± 1.3 50.7 ± 11.4 46.2 ± 12.1 53.5 ± 14.6 Total 1826.3 ± 114.5 1806.3 ± 25.9 1966.2 ± 15.2 1521.8 ± 190. 1922.0 ± 101. 1755.1 + - 61.4 2188.7 ± 71.2

As can be seen from the above results, when the toxicity of Rhus verniciflua is eliminated, the natural efficacious vinegar, which has antioxidant, anti-inflammatory, antimutagenic, antitumor, anti-thrombotic activity, It can be provided.

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be understood that the invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. It is therefore to be understood that the above-described embodiments are illustrative in all aspects and not restrictive.

Claims (10)

Culturing the mushroom strain in a lacquer husk or powder thereof to obtain a detoxified raspberry extract;
Preparing a first fermented product by mixing the raw, non-toxic raw raspberry extract and water and fermenting at a temperature of 20 to 30 ° C for 30 to 45 hours;
Preparing a second fermented product by adding rice, koji and water added to the first fermented product;
Fermenting the second fermented product at a temperature of 17 to 21 캜 for 7 days to 10 days to prepare a lacquer having an alcohol content of 14 to 16% (v / v);
Mixing the lacquer and the herbaceous plant to prepare a fermentation mixture; And
And fermenting the fermentation mixture to produce a natural fermented vinegar containing Rhus verniciflua extract. The method of producing a natural fermented vinegar using the detoxified fermented lacquer. The method according to claim 1,
Wherein the mushroom strain comprises Fomitella fraxinea . &Lt; Desc / Clms Page number 19 &gt; The method according to claim 1,
The method of claim 1, wherein the immigration is carried out in a ratio of 0.3: 1 to 1: 3 by weight. The method according to claim 1,
The method for producing natural fermented vinegar using the detoxified fermented lacquer is characterized in that the rice added is a mixture of glutinous rice and rice flour at a weight ratio of 0.5: 0.7 to 2: 3. The method according to claim 1,
Wherein the step of preparing the herbaceous plant comprises:
Preparing a rice alcohol fermentation broth,
Sterilizing the rice alcohol fermentation broth to form an alcohol content of 4 to 10% (v / v) in the rice alcohol fermentation broth;
Culturing the fermented rice alcohol fermentation broth in a temperature atmosphere of 25 to 35 ° C. 6. The method of claim 5,
Wherein the acetic acid is added at a ratio of 2 to 20% (v / v) to the rice alcohol fermentation broth. The method according to claim 1,
Prior to the step of preparing the fermentation mixture,
The method of manufacturing a natural fermented vinegar using the detoxified fermented lacquer, which comprises filtering the lacquer and adding water to produce a lacquer having an alcohol content of 5 to 7% (v / v). 8. The method of claim 7,
Wherein the fermentation mixture is prepared by mixing the natural fermented vinegar with the detoxified fermented lacquer at a volume ratio of 7: 0.5 to 10: 3 by volume, wherein the alcohol content is 5 to 7% (v / v) Gt; The method according to claim 1,
Wherein the step of preparing the natural fermented vinegar is carried out by fermenting the fermented mixture at a temperature of 18 to 35 ° C. A natural fermented vinegar comprising the detoxified fermented lacquer produced by any one of claims 1 to 9.

Images