KR20150053893A - A method of manufacturing a fermented rice wine vinegar as Chaga mushroom - Google Patents

Abstract

In the present invention, provided is a manufacturing method of Korean rice wine vinegar using fermented Fuscoporia obliqua, comprising the steps of (1) crushing dried Fuscoporia obliqua into 1 to 10 μm; (2) drying salt-free fast-fermented bean paste and crushing the same into 100 to 300 μm; (3) mixing powders of salt-free fast-fermented bean paste of the (1) step with drinking water in the ratio of 1 to 1; (4) fermenting the mixed ingredients of the (3) step at 30-40 degree Celsius for 2 to 5 days; and (5) filtering the fermented ingredients of the (4) step and obtaining a fast-fermented bean paste solution.

Description

FIELD OF THE INVENTION The present invention relates to a fermented rice wine vinegar,

The present invention relates to a process for producing mushroom fermented rice wine vinegar.

Chaga is a medicinal mushroom parasitized on birch, and its scientific name is Inonotus Obliquus. The mushrooms are parasitic to birch trees in Siberia, North America, northern Europe and more than 45 degrees north latitude. It grows by eating viruses and eating sap, usually growing for 15 to 20 years. It is also found in mulberry, willow and maple trees, but they have no efficacy. In Russia, from the 16th century, it has been reported as a leap for the treatment of incurable diseases. In 1951, the Soviet Academy of Sciences, Komarov Institute of Science, started to research in earnest. In 1968, Solzhenitsyn became known by a novel cancer ward, based on his true story.

For more than 15 years of receipt, medium thickness 10 ㎝ or higher, moisture content 14% or lower, only grade 1 dried at 60 ℃ or lower is used for medicinal purposes and the rest is used for disposal or tea boiling. It contains various substances, which contain a lot of beta-glucan compared to other mushrooms.

     As a prior art, there is a patent application 10-2010-0113222 (a manufacturing method of makgeolli and a manufacturing method of makgeolli vinegar using the same).

The object of the present invention is to reduce the fermentation of conventional rice wine vinegar, improve the flavor and taste of the rice wine vinegar, and produce high quality rice wine vinegar containing high-quality beta-glucan, To make a multifunctional vinegar.

The present invention relates to a method for producing mugwort fermented rice wine vinegar of the present invention. More specifically, the method for preparing fermented mungbean vinegar comprises: (1) pulverizing dried mushroom to 1 to 10 mu m; (2) drying the unsalted chongkukjang to 100 ~ 300 ㎛; (3) mixing the non-salt fermented soy sauce powder of (1) and the edible water at a weight ratio of 1: 1; (4) fermenting the mixed material of (3) at 30 to 40 DEG C for 2 to 5 days; (5) filtering the fermented material of (4) to obtain a fermented broth of Cheonggukjang; (6) mixing the mushroom powder of the above (1) and the fermented broth fermentation broth of (5) at a volume ratio of 20: 1 to 20:10 and fermenting at 25 to 50 ° C for 3 to 10 days; (7) milling the wheat (or barley) to a size of 1 to 2; (8) The material of (6) above: mixing the material of (7) at a weight ratio of 1: 1 to 1:20; (9) The method of (8), wherein the edible water is added in a weight ratio of 10: 1 to 10: 5 and stirred in a stirrer; (10) molding the material of the above (9) into a mold having a width of 1000 mm, a length of 2000 mm and a height of 1000 mm; (11) fermenting the material of (10) at 30 to 42 DEG C for 3 to 5 days; (12) drying the material of (11) at 40 to 55 캜 to produce yeast; (13) mixing the material of (1): sugar (or glucose) in a weight ratio of 10: 2 to 10: 3; (14) preparing the material of (13) by mixing the edible water at a volume ratio of 10: 2 to 10: 3 and fermenting at 28 to 45 ° C for 3 to 7 days; (15) washing rice to prepare rice cake; (16) a step of adding the final material to the material of (15) at a weight ratio of 0.2 to 0.5%; (17) mixing the material of step (13) with the material of step (16) at a weight ratio of 2 to 30%; (18) mixing the material of (17) above with the edible water at a volume ratio of 10:10 to 10:20; (19) mixing yeast with the material of (18) at a weight ratio of 0.01 to 0.05% and fermenting the mixture at 20 to 29 占 폚 for 3 to 5 days; (20) The material of (19) above: mixing the material of (15) at a weight ratio of 10: 5 to 10:30; (21) mixing the material of (12) above with the material of (20) at a weight ratio of 1 to 5%; (22) mixing the materials of (21): edible water at a volume ratio of 10:10 to 10:15, and fermenting at 22 to 28 ° C for 2 to 4 days; (23) The material of (22) above: mixing wheat flour (or rice flour, corn flour) at a weight ratio of 10: 3 to 10: 4; (24) mixing the ingredients of (23): edible water at a volume ratio of 10:10 to 10:20, fermenting at 23 to 27 ° C for 1 day to 3 days and aging; (25) filtering the material of (24) to adjust the alcohol concentration to 6% to 12% to prepare rice wine; (26) mixing the acetic acid bacteria with the material of (25) at a weight ratio of 1 to 5%, culturing the acetic acid bacteria at 15 to 34 占 폚 for 2 to 7 days to produce a herbaceous plant; (27) adding the material of (26) to the material of (25) at a weight ratio of 3 to 7%, mixing and then fermenting at 22 to 36 ° C for 7 to 16 days; (28) sterilizing the material of (27) at 55 to 65 DEG C for 15 to 30 minutes; (29) Filtration of the material of (28) and aging at 12 to 17 캜 for 30 to 50 days.

The mugwort fermentation of the present invention is a high quality rice wine vinegar containing beta-glucan, which is effective for reducing the fermentation of conventional rice wine vinegar, improving flavor and taste, and health. In addition, it contains the active ingredient of fermented mushroom fermentation product, and can be used as a multifunctional food or beverage vinegar.

In order to accomplish the above object, the present invention provides a method for producing fermented mugwort vinegar, comprising the steps of: (1) pulverizing dried mugwort to 1 to 10 mu m; (2) drying the unsalted chongkukjang to 100 ~ 300 ㎛; (3) mixing the non-salt fermented soy sauce powder of (1) and the edible water at a weight ratio of 1: 1; (4) fermenting the mixed material of (3) at 30 to 40 DEG C for 2 to 5 days; (5) filtering the fermented material of (4) to obtain a fermented broth of Cheonggukjang; (6) mixing the mushroom powder of the above (1) and the fermented broth fermentation broth of (5) at a volume ratio of 20: 1 to 20:10 and fermenting at 25 to 50 ° C for 3 to 10 days; (7) milling the wheat (or barley) to a size of 1 to 2; (8) The material of (6) above: mixing the material of (7) at a weight ratio of 1: 1 to 1:20; (9) The method of (8), wherein the edible water is added in a weight ratio of 10: 1 to 10: 5 and stirred in a stirrer; (10) molding the material of the above (9) into a mold having a width of 1000 mm, a length of 2000 mm and a height of 1000 mm; (11) fermenting the material of (10) at 30 to 42 DEG C for 3 to 5 days; (12) drying the material of (11) at 40 to 55 캜 to produce yeast; (13) mixing the material of (1): sugar (or glucose) in a weight ratio of 10: 2 to 10: 3; (14) preparing the material of (13) by mixing the edible water at a volume ratio of 10: 2 to 10: 3 and fermenting at 28 to 45 ° C for 3 to 7 days; (15) washing rice to prepare rice cake; (16) a step of adding the final material to the material of (15) at a weight ratio of 0.2 to 0.5%; (17) mixing the material of step (13) with the material of step (16) at a weight ratio of 2 to 30%; (18) mixing the material of (17) above with the edible water at a volume ratio of 10:10 to 10:20; (19) mixing yeast with the material of (18) at a weight ratio of 0.01 to 0.05% and fermenting the mixture at 20 to 29 占 폚 for 3 to 5 days; (20) The material of (19) above: mixing the material of (15) at a weight ratio of 10: 5 to 10:30; (21) mixing the material of (12) above with the material of (20) at a weight ratio of 1 to 5%; (22) mixing the materials of (21): edible water at a volume ratio of 10:10 to 10:15, and fermenting at 22 to 28 ° C for 2 to 4 days; (23) The material of (22) above: mixing wheat flour (or rice flour, corn flour) at a weight ratio of 10: 3 to 10: 4; (24) mixing the ingredients of (23): edible water at a volume ratio of 10:10 to 10:20, fermenting at 23 to 27 ° C for 1 day to 3 days and aging; (25) filtering the material of (24) to adjust the alcohol concentration to 6% to 12% to prepare rice wine; (26) mixing the acetic acid bacteria with the material of (25) at a weight ratio of 1 to 5%, culturing the acetic acid bacteria at 15 to 34 占 폚 for 2 to 7 days to produce a herbaceous plant; (27) adding the material of (26) to the material of (25) at a weight ratio of 3 to 7%, mixing and then fermenting at 22 to 36 ° C for 7 to 16 days; (28) sterilizing the material of (27) at 55 to 65 DEG C for 15 to 30 minutes; (29) Filtration of the material of (28) and aging at 12 to 17 캜 for 30 to 50 days.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail with reference to examples. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the embodiments described below. The embodiments of the present invention are provided to enable those skilled in the art to more fully understand the present invention.

(A) Preparation of vinegar for the examples.

The mugwort fermented makgeolli vinegar was prepared and prepared by the method of the present invention.

(B) Preparation of vinegar for comparative example.

Mackerel vinegar was prepared by the conventional method.

Example 1

Cut the mackerel for leash into 10 mm thick and prepare 2 g of mackerel fermented makgeolli vinegar per 100 g.

Comparative Example 1

Cut the mackerel for leash into 10 mm thick and prepare 2 g of makgeolli vinegar per 100 g.

Example 2

To 1kg of edible water, add 30g of fermented rice wine mackerel vinegar and prepare it for beverage.

Comparative Example 2

Add 30 g of makgeolli vinegar to 1 kg of edible water and prepare it for beverage.

The rice wine vinegar of Examples and Comparative Examples was tasted and evaluated by the following method.

The evaluation methods were 30 teens in their 20s and 60s, tasted and tasted, and then evaluated for satisfaction. The taste, flavor, intake, and preference were evaluated by the five-point method. : 1 point, bad: 2 points, average: 3 points, good: 4 points, very good: 5 points).

<Evaluation comparison table after mackerel meeting tasting> division Flavor flavor Meat An intake sensation Likelihood Example 1 4.9 4.8 4.7 4.8 4.8 Comparative Example 1 3.3 3.5 3.6 3.7 3.4

<Ingredient Analysis of Makgeolli Vinegar Beverage> division Flavor flavor An intake sensation Likelihood Example 2 5 4.8 4.9 4.9 Comparative Example 2 3.2 3.1 3.0 3.2

<Beta Glucan Comparison Table of Makgeolli Vinegar> division Per 100g of rice wine vinegar beta glucan
(mg) Example  Rice wine vinegar 0.24 Comparative example  Rice wine vinegar 0.01

Comparing Table 1 and Table 2, the examples were significantly improved over the comparative example as a whole.

Comparing Table 3, it can be seen that the beta-glucan component of the Example is improved compared to the Comparative Example.

Claims (1)

(1) pulverizing dried chaga mushrooms to 1 to 10 mu m;
(2) drying the unsalted chongkukjang to 100 ~ 300 ㎛;
(3) mixing the non-salt fermented soy sauce powder of (1) and the edible water at a weight ratio of 1: 1;
(4) fermenting the mixed material of (3) at 30 to 40 DEG C for 2 to 5 days;
(5) filtering the fermented material of (4) to obtain a fermented broth of Cheonggukjang;
(6) mixing the mushroom powder of the above (1) and the fermented broth fermentation broth of (5) at a volume ratio of 20: 1 to 20:10 and fermenting at 25 to 50 ° C for 3 to 10 days;
(7) milling the wheat (or barley) to a size of 1 to 2;
(8) The material of (6) above: mixing the material of (7) at a weight ratio of 1: 1 to 1:20;
(9) The method of (8), wherein the edible water is added in a weight ratio of 10: 1 to 10: 5 and stirred in a stirrer;
(10) molding the material of the above (9) into a mold having a width of 1000 mm, a length of 2000 mm and a height of 1000 mm;
(11) fermenting the material of (10) at 30 to 42 DEG C for 3 to 5 days;
(12) drying the material of (11) at 40 to 55 캜 to produce yeast;
(13) mixing the material of (1): sugar (or glucose) in a weight ratio of 10: 2 to 10: 3;
(14) preparing the material of (13) by mixing the edible water at a volume ratio of 10: 2 to 10: 3 and fermenting at 28 to 45 ° C for 3 to 7 days;
(15) washing rice to prepare rice cake;
(16) a step of adding the final material to the material of (15) at a weight ratio of 0.2 to 0.5%;
(17) mixing the material of step (13) with the material of step (16) at a weight ratio of 2 to 30%;
(18) mixing the material of (17) above with the edible water at a volume ratio of 10:10 to 10:20;
(19) mixing yeast with the material of (18) at a weight ratio of 0.01 to 0.05% and fermenting the mixture at 20 to 29 占 폚 for 3 to 5 days;
(20) The material of (19) above: mixing the material of (15) at a weight ratio of 10: 5 to 10:30;
(21) mixing the material of (12) above with the material of (20) at a weight ratio of 1 to 5%;
(22) mixing the materials of (21): edible water at a volume ratio of 10:10 to 10:15, and fermenting at 22 to 28 ° C for 2 to 4 days;
(23) The material of (22) above: mixing wheat flour (or rice flour, corn flour) at a weight ratio of 10: 3 to 10: 4;
(24) mixing the ingredients of (23): edible water at a volume ratio of 10:10 to 10:20, fermenting at 23 to 27 ° C for 1 day to 3 days and aging;
(25) filtering the material of (24) to adjust the alcohol concentration to 6% to 12% to prepare rice wine;
(26) mixing the acetic acid bacteria with the material of (25) at a weight ratio of 1 to 5%, culturing the acetic acid bacteria at 15 to 34 占 폚 for 2 to 7 days to produce a herbaceous plant;
(27) adding the material of (26) to the material of (25) at a weight ratio of 3 to 7%, mixing and then fermenting at 22 to 36 ° C for 7 to 16 days;
(28) sterilizing the material of (27) at 55 to 65 DEG C for 15 to 30 minutes; (29) A method for producing myrtle fermented mungolian vinegar, which comprises filtering the material of (28) and aging at 12 to 17 ° C for 30 to 50 days.