KR20150080711A - Preparation method of naturally fermented blackberry vinegar - Google Patents

Abstract

The present invention relates to a preparation method of naturally fermented blackberry vinegar and, more specifically, to a preparation method of naturally fermented blackberry vinegar, which makes grain syrup with brown glutinous rice fermented and decomposed using koji with a pure culture of Aspergillus oryzae, and using the same as an ingredient of an additional yeast, while processing alcohol fermentation and acetic acid fermentation with the conventional method, thereby providing an easily drinkable mild vinegar beverage comprising abundant organic acids and various nutrients.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing a natural fermented blackberry vinegar,

The present invention relates to a method for producing a natural fermented blackberry vinegar. More particularly, the present invention relates to a method for producing a natural fermented blackberry vinegar, and more particularly, to a method for producing fermented blackberry vinegar by fermenting alcoholic fermentation and acetic acid fermentation, To a method for producing a natural fermented blackberry vinegar which can provide a mild vinegar drink which is rich in organic acids and contains various nutrients and has no burden on drinking.

Due to rapid social change and high growth in recent years, modern people are exposed to excessive stress and health harm factors. In particular, lack of exercise, stress, and unbalanced intake of nutrients deteriorate the health status of modern people and are a major cause of increasing the incidence of various adult diseases and chronic diseases.

As a result, interest in health for modern people has increased, and functional raw materials and foods useful for health have been attracting attention.

Vinegar is the seasoning that has been used by mankind for the longest time with salt, and vinegar has recently been found to play a role as a functional food, and its consumption is increasing. Concretely, vinegar is able to inhibit the growth of harmful microorganisms in foods due to its strong acidity, and it has been reported that drinking vinegar for a long time has a therapeutic effect on hypertension, obesity, arteriosclerosis, diabetes and allergic rhinitis .

On the other hand, vinegar consumption patterns are changing according to the recent well-being craze, and vigorous efforts are being made to enhance and diversify vinegar. Specifically, functional vinegar and vinegar drinks, which were launched in 1995 with the launch of LG Mai Bin, have been continuously upgraded and diversified. Although the total acidity of the vinegar is defined to be 4% or more, recently, the concept of beverage has been widely diffused in addition to the concept of seasoning for vinegar. As a result, The value of beverages is being emphasized even more.

Functional vinegar and vinegar drinks developed until now include apple, persimmon, black garlic, buckwheat, buckwheat, mushroom, brown rice, figs, and bank. They are usually produced by alcohol fermentation and acetic acid fermentation .

In particular, brown rice is a treasure of dietary fiber, which is useful for the treatment of diabetes, inhibits cancer cell proliferation, and is known to be effective for dieting.

In this context, since functional vinegar using brown rice has been introduced, conventional brown rice vinegar is made by fermenting alcohol with fermentation with yeast using water that has been made with black rice and dried with malt, followed by fermentation with acetic acid.

On the other hand, interest in berries such as blueberry has recently been amplified as a health food. In particular, Blackberry, a kind of Aronia, is also referred to as Blackchokeberry. It has the highest content of anthocyanin among the fruits of berries found so far, along with catechin (Catechin) acid, which is known to exert the most excellent antioxidative effect among berries.

Specifically, blackberry has excellent efficacy in prevention of cardiovascular diseases such as aging, cancer and arteriosclerosis, brain diseases such as dementia, vision deterioration, diabetes, skin damage and heavy metal poisoning, It has also been shown in a variety of clinical trials that it is useful for the enhancement.

In this context, there has been an attempt to produce functional vinegar by combining blackberry, which has excellent antioxidant activity, and brown rice, a healthy grain.

However, conventional brown rice / blackberry vinegar uses an extract solution prepared by adding rice husk to brown rice, and then removing the brown rice in the form of rice cake. As a result, the brown rice function can not be utilized to the maximum, and the organic acid content, nutritional content, and sensory properties of the vinegar finally produced do not reach a satisfactory level, and the fermentation process of the alcohol proceeds somewhat inefficiently.

Therefore, it is possible to maximize the functionality of brown rice, which is a health grain, to provide more organic acids and nutrients and to enhance the sensuality such as sugar content and taste, so that it can be consumed as a mild vinegar beverage and the fermentation process can proceed more efficiently A new type of natural fermented vinegar is required to be developed.

Korean Patent Publication No. 10-2012-0074838

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems of the prior art, and it is an object of the present invention to maximize the functionality of brown rice and to contain organic acids and nutrients rich in flavor, and having a delicious and mild flavor, It is another object of the present invention to provide a method for producing a natural fermented blackberry vinegar which is capable of inducing more effective fermentation at the time of manufacture by providing additional microorganisms.

In order to accomplish the above object, the present invention provides a method for producing a rice wine, comprising the steps of: a) b) a hypo-step; And c) maturing step; includes, wherein the a) step, deotsul is made as a brown rice syrup decomposition fermentation using koji (Koji) was cultured by inoculating the hwanggukgyun (黃麴菌, Aspergillus oryzae) deotsul And a method for producing the natural fermented blackberry vinegar.

In step a), the following steps are performed: 1) washing the brown rice glutinous rice cleanly and washing it with water, and then making a rice cake in the steamer; 2) rapidly cooling the cup to a temperature of 39 to 41 캜; 3) Sterilize your hands cleanly and mix the cooled rice cake and rice yeast evenly; 4) putting the rice gruel mixed with the rice koji into a sterilized container, and adding purified water to the rice gruel; And 5) the vessel inlet is covered with vinyl, the air is cut off, a part of which is pierced with a needle to discharge carbon dioxide generated during fermentation, and stirring is carried out one to three times a day while maintaining the temperature at 25 to 28 ° C Wherein the natural fermented blackberry vinegar is a natural fermented blackberry vinegar.

In addition, in step (a), the preparation of the paste is performed by: 1) rapidly cooling the paste to a temperature of 39 to 41 ° C with a rice cake made of brown rice and glutinous rice; 2) sterilize the hands cleanly and rinse the cooled rice cake and rice yeast evenly with the palm so that Hwang Kook-gum adheres to the rice flour; 3) wrapping the rice gruel mixed rice cake once with cotton wrapping cloth and once with vinyl, putting the package into a container and keeping the internal temperature at 35 to 38 캜; 4) after 12 to 16 hours elapses, first, the aggregated contents are firstly separated into grains, and then, after 7 to 8 hours, secondary aggregation of the agglomerated contents into grains; 5) When the moisture becomes wet, the vinyl is peeled off, the temperature is kept constant, and after 15 to 16 hours, brown rice glutinous rice fermented in Hwasung gum is obtained; 6) Putting the brown rice glutinous rice fermented in the above fermented Guguan Kwang-gum into malted water, pouring it at a silent temperature of 20 to 25 ° C for 4 to 5 hours, filtering out the residue, and taking the stock solution; And 7) heating the stock solution to prepare a dilute brown rice glutinous rice thaw starting on a month-by-month basis, to thereby prepare a natural fermented blackberry vinegar.

In addition, in the step a), description is made as follows: 1) each of the blackberry fermentation broth and the fermentation broth is heated to sterilize; 2) mixing the fermented brown rice glutinous rice cake with the sterilized blackberry fermentation stock solution and fermentation broth solution, adding the fermented rice glutinous rice flour to a vessel containing the beads, and stirring the mixture evenly; And 3) put the container inlet in a plastic bag and cut off the air, but a part of it is pierced with a needle to discharge carbon dioxide generated during the fermentation and stir 1 ~ 3 times a day for 2 ~ 3 days while maintaining the temperature of 25 ~ And fermenting the fermented blackberry vinegar for about 7 days.

The step b) comprises: 1) filtering the alcohol fermented by alcohol fermentation to adjust the alcoholic strength to 6 to 7 degrees, and then adding 10 to 30% of herbaceous to the weight of the alcohol together; And 2) covering the container inlet with a breathable cloth, and agitating the mixture for 6 to 10 months at a temperature of 27 to 30 DEG C while shaking the container once or three times a week. ≪ / RTI >

In addition, the step c) may include the steps of: 1) purifying the vinegar after completion of the acetic acid fermentation, And 2) aging in a shaded place at a cool temperature of 18 to 22 캜 for four seasons after the fermentation.

According to the method for producing natural fermented blackberry vinegar of the present invention, in addition to the effect of containing blackberry such as antioxidant ability, it is possible to maximize the functionality of brown rice glutinous rice, which is a health grain, and to add more organic acid and various nutrients Can be provided.

In addition, the natural fermented blackberry vinegar prepared according to the present invention has greatly increased the degree of protein degradation of brown rice, and the functional nutritional ingredient of brown rice can be easily absorbed into the body.

In addition, the present invention can be applied to fermented and decomposed rice gruel, including microorganisms, to enhance the sugar content of vinegar, thereby providing a delicious flavor and providing additional microorganisms in the production of makgeolli, thereby inducing more effective and vigorous fermentation can do.

In addition, the present invention can provide a functional vinegar drink having a sweetness, an acidity, a taste, an aroma harmonized with each other, excellent in sensory properties and having a mild flavor and having no burden on drinking.

FIG. 1 is a schematic view showing a process for producing a natural fermented blackberry vinegar according to the present invention.

Referring to FIG. 1, the method for producing a natural fermented blackberry vinegar according to the present invention comprises: a) a step of preparing brown rice glutinous rice wine through a veneer and an extrusion process; b) a hypo-step; And c) a ripening step. The above-described ripening process comprises the steps of applying koji ( Koji : Koji ), which is cultured by inoculation with Aspergillus oryzae , .

Hereinafter, a method for producing a natural fermented blackberry vinegar according to the present invention will be described in detail.

a) Makkoli manufacturing stage (alcohol fermentation stage)

This step is a step of making makgeolli, which is the previous step of vinegar, by kneading brown rice with glutinous rice as a raw material, and then adding brown rice glutinous rice fermented in Hwang Kuk-gyun.

In the production of natural fermented vinegar, alcohol fermentation is a process in which yeast fungus saccharifies the starch of rice to make monosaccharide (glucose), and the yeast microorganism decomposes the monosaccharide in an oxygen-deficient environment It is the process of generating alcohol and energy.

a-1)

This step is the first stage of makgeolli production by adding yeast to rice glutinous rice and inducing anaerobic respiration of microorganisms and fermenting alcohol.

Particularly, in the present invention, brown rice glutinous rice is used instead of rice gruel (white rice) as a raw material for vinegar, and vinegar can be produced by aging and storing vinegar for a long time if necessary.

Specifically, the description of this step is as follows.

1) Clean the glutinous rice with brown rice and wash it in water for 24 hours. Then, drain it with a colander, drain water for about 1 hour, and steep it for 2 hours in a steamer.

2) rapidly cooling the cakes to a temperature of 39 to 41 DEG C (e.g., 40 DEG C) within 10 minutes (e.g., 2 to 10 minutes);

3) thoroughly disinfecting the hands and uniformly mixing the cooled rice cakes with rice yeast including mold and yeast;

4) putting a rice bowl mixed with the rice koji in a disinfected container (for example, a jar) and adding purified water to the rice bowl; And

5) The container inlet is covered with vinyl, and the air is cut off, but a few places are pierced with a needle to discharge carbon dioxide generated during the fermentation, and the temperature is maintained at 25 to 28 ° C for 1 to 3 times a day Two times) and stirring and fermenting.

The reason for rapid cooling of the prepared rice cake in the short time is that when the rice slowly cools and sticks to each other, the mixing operation with the yeast is difficult, and the alcohol fermentation to the brown rice glutinous rice is evenly distributed It may not proceed.

In addition, in the step 5), the container is sealed and punctured with a needle in order to prevent the container from expanding due to carbon dioxide gas generated during alcohol fermentation to rupture of the vinyl part and the like.

In this step, the rice koji is preferably used in an amount of 45 to 55% (e.g., 50%) based on the weight of the brown rice glutinous rice. If the amount of the rice yeast is less than the above lower limit, the primary alcohol fermentation may not proceed smoothly or may be delayed. If the upper limit is exceeded, unnecessary yeast may be unnecessarily consumed, resulting in uneconomical or adverse side effects due to the generation of a large amount of carbon dioxide gas .

a-2) Eruption  Ready

This step is a step of producing brown rice glutinous rice silage which is fermented and decomposed by Hwang Kuk-gyun as an eroding material.

In particular, the present invention relates to a process for preparing a rice wine, which comprises pretreating rice flour, which is prepared by using Koji , a pure cultivar of Hwangguk gyun, And the fermented and decomposed rice glutinous rice is squeezed out and made into a sweet potato. Thus, it is possible to provide a delicious and mild natural fermented blackberry vinegar drink which is rich in organic acids, contains various nutritional ingredients, and has no burden on drinking.

The rice glutinous rice contains calcium, sodium, phosphorus, iron, minerals, nicotinic acid, pantothenic acid, folic acid, vitamin B1, vitamin B2, vitamin B6, vitamins, and so on in addition to vegetable protein 7.4%, moisture 15.5%, lipid 3%, carbohydrate 71.8% E and the like are uniformly contained. In addition, rice bran layer and embryo of rice glutinous rice are rich in linoleic acid and tocopherol which help to prevent arteriosclerosis and aging, and olive oil which stabilizes autonomic nervous function in brown rice contains nutrient Long-term intake of this rich brown rice glutinous rice is also effective in improving the constitution.

Above all, brown rice glutinous rice contains a large amount of protein that is not present in fruit, and when added together with fruit such as blackberry, excellent vinegar having double functionality can be provided.

On the other hand, Hwang Kuk-gyun ( Aspergillus oryzae ) is a fungus belonging to the yeast fungus, and is a fungus which is used for making sake, Japanese miso, and liver. Colonies are initially white but when yellowish, they become yellow to yellowish green and old brown. Also, Hwang Guk-gyun is proved as a safe fungus that does not produce any harmful toxins to the human body. It is excellent in starch glycation ability and proteolytic ability, and it is a microorganism suitable for fermentation because it generates lactic acid and prevents contamination of germs during fermentation. The optimum temperature for growth of Hwanggukyun is about 37 ℃.

In particular, unlike white rice, the present invention focuses on the difficulty of protein degradation due to its shell in the case of brown rice, and in particular, it can ferment and decompose effectively by inoculating the brown rice gruel, which has excellent protein decomposition ability, into brown rice glutinous rice.

Specifically, the preparation of this step is prepared by a two-step process of brown rice glutinous rice flour and baking sake.

First, the brown rice glutinous rice flour,

1) rapidly cooling the mixture to a temperature of 39 to 41 ° C (for example, 40 ° C) within 10 minutes (for example, 2 to 10 minutes) with rice cakes made of brown rice and glutinous rice;

2) sterilizing hands cleanly, inoculating the cooled rice cakes and Hwanggukjun, and purely culturing at about 35 ° C for about 48 hours, soaking the rice koji in the palm of the hand evenly over the rice so that rice hulls are attached to rice hulls;

3) wrapping the rice gruel mixed rice cake in a cotton wrapper and wrapping the rice wrapper once with vinyl, placing the package in a container such as a box, and keeping the internal temperature at 35 to 38 캜;

4) breaking the contents of the agglomerated particles after 12 to 16 hours and then splitting the agglomerated contents into grains after 7 to 8 hours; And

5) peeling the vinyl when the moisture becomes moisture, maintaining the temperature at the same temperature as in the step 3), and obtaining the brown rice glutinous rice fermented in the gum gruel after 15 to 16 hours.

In the step 3), the reason why the internal temperature is maintained at 35 to 38 ° C is that the brown rice glutinous rice is effectively fermented and decomposed in consideration of the fact that the proper temperature for growth of Hwangguk gyun is about 37 ° C.

In this step, the rice koji is preferably used in an amount of 45 to 55% (e.g., 50%) based on the weight of the brown rice glutinous rice. If the amount of rice koji is less than the above lower limit, the degree of protein degradation of brown rice glutinous rice may be lowered. If the above amount is exceeded, excessively large amounts of koji are required beyond the level sufficient for fermentation decomposition of brown rice glutinous rice.

As described above, in the present invention, the process of putting the rice glutinous rice, which is a raw material before preparing the crude oil, through the Hwang Kuk-gyun is preferentially performed. As a result, the degree of protein degradation to brown rice is increased, and a considerable number of fine polymer forms are present. As a result, functional foods such as brown rice can be easily absorbed into the body during ingestion and drinking, and more enriched organic acids and nutrients It can be contained in the product vinegar. In addition, when adding glutinous rice, it is possible to further promote fermentation by adding additional microorganisms through the addition of koji in the process of flocculating glutinous rice.

Next, the above-

6) Putting brown rice glutinous rice fermented and decomposed by Hwang Guk-kun into malted water, pouring it at a soft temperature of 20 to 25 ° C for 4 to 5 hours, filtering the residue, and taking a stock solution; And

7) preparing the diluted brown rice glutinous rice tincture by heating the stock solution in a low temperature to make about three-fifths of the remaining amount so as to remain.

In step 6), 5 to 6 parts by weight of water is added to 3 to 4 parts by weight of malt, and the resulting mixture is divided into two to three portions by water for one hour. Then, You can squeeze and prepare.

As described above, in the present invention, the process of removing the brown rice glutinous rice which has been fermented and decomposed by the pretreatment is once again removed into malt. As a result, the ripened brown rice is not easily changed, so it is advantageous in storage. By using these brown rice glutinous rice cakes, it is possible to produce vinegar having high sugar content and high flavor and taste.

a-3) Eruption  doing

This step is a process of preparing brown rice glutinous rice wine by re-fermenting brown rice glutinous rice gruel which has been fermented and decomposed by Hwang Kuk-gyun as a prepared base, and adding blackberry and gooseberry in addition to the brown rice glutinous rice gruel to add various health- Effect.

In particular, in the present invention, fermented and decomposed brown rice glutinous rice silage is supplied as a new food for alcohol fermentation, and it is not necessary to add additional nuruk at the time of the lyophilization, and the fermented rice glutinous rice gruel, It also has the advantage of facilitating the makgeolli manufacturing process.

Blackberry (also known as black chokeberry, Aronia) is known as the fruit containing the highest content of anthocyanin among the berries found so far. For example, according to trends and research reports of Tokai University in Hokkaido, Japan, blackberry (Aronia) contains a large amount of coloring matter called "black fruit NANAKAMADO". In addition to antioxidant activity, blackberry has been reported to be effective in preventing aging, improving eyesight, and preventing and improving vascular diseases.

In another example, the diet of people in Poland (especially western Poland) has a high salt content in addition to high protein, high fat diet, and many patients with heart disease have been referred to as Polish national diseases. The Polish government and researchers have contributed to the prevention of poliomyelitis by using chokeberry, which helps prevent and improve heart disease and increase insulin production. This is called Polish paradox.

On the other hand, it is a deciduous shrub of Araliaceae, and its fruit is known to be effective for hypertension, diabetes, liver protection, detoxification and immunity enhancement.

Specifically, the description of this step is as follows.

1) heating and sterilizing the blackberry fermentation broth and the fermentation broth of the fermentation broth respectively;

2) mixing fermented brown rice glutinous rice gruel with the sterilized blackberry fermentation stock solution and the fermentation stock solution, and then adding the fermented black rice glutinous rice gruel to a container (e.g., a jar) containing the slurry and stirring it evenly with a disinfected spatula; And

3) The container inlet is sealed with vinyl, and the air is shut off, but a part of it is pierced with a needle to discharge the carbon dioxide generated during fermentation. The temperature of 25 ~ 28 ℃ is maintained for 2 ~ 3 days And then fermenting the mixture for 5 to 7 days with stirring with a spatula sterilized three times (for example, twice).

In the above step 1), the reason for using blackberries and blackcurrant as a fermentation liquid rather than as a raw material or an extract thereof is that it is difficult to store fruit harvested in the corresponding season for a long period of time. It is always available. The method for producing the blackberry fermentation stock solution and the fermentation stock solution for blackberry is not particularly limited, and for example, these fruits can be produced by natural fermentation using microorganisms of the plant itself such as sugar fermentation.

In this step, it is preferable that the fermented brown rice gluten meal is used in an amount of about 50 to 100% based on the weight of the vinegar. If the amount is less than the above lower limit, the microbial food for the secondary alcohol fermentation becomes insufficient, or the effect of maximizing the organic acid and nutrients and the improvement of the sugar content and flavor of the present invention may be insignificant. And the flavor inherent in the vinegar may deteriorate.

In addition, it is preferable that the stock solution for blackberry fermentation and the fermentation stock solution for blackberry are used in an amount of about 5 to 20% based on the weight of the vinegar. If the amount is less than the lower limit, the effect due to the functional fruit addition such as antioxidative effect and prevention of hypertension may be insufficient. If the upper limit is exceeded, the relative content of the other ingredients may be decreased to lower the flavor inherent to the vinegar, .

In one preferred embodiment, the stock solution for fermentation of blackberry and fermentation broth may be further added in this step. Plum is more citric acid than apple, and when added, the total organic acid content of vinegar becomes higher, nutritional and pharmacologically upgraded vinegar can be provided, and the unique flavor of plum And the functionality is improved. The method for producing the stock solution of the plum fermentation is not particularly limited. For example, the plum may be fermented naturally using microorganisms of the plant itself, such as sugar fermentation.

It is particularly preferable that the plum raw material is selected from the plum cultivated and harvested in Kimpo, Gyeonggi-do (so-called "Gimpo plum) " The Gimpo plum is different from plums of the existing southern regions (Gwangyang, Hadong, Suncheon, etc.) where the temperature is relatively high. It is a regional plum which is very rich in citric acid and has been spreading its consumption due to its excellent quality.

b) Slowing stage (acetic acid fermentation stage)

In this step, alcoholic fermentation is completed and the makgeolli is filtered into a container such as a jar and acetic acid fermentation is performed.

In the production of natural fermented vinegar, acetic acid fermentation is the process of producing acetic acid (vinegar) by oxidizing alcohol by the propagation of acetic acid bacteria in an aerobic environment by feeding alcohol.

Specifically, in this step,

1) After the alcohol fermentation has been completed, the alcohol is adjusted to 6 to 7 degrees (preferably 6 degrees) by filtration, and 10 to 30% of herbivores are added to the vessel (for example, a jar) step; And

2) The container inlet is covered with a breathable cloth (for example, a face wrapping machine, a paper wrapper or a window) to form a state in contact with the air, and fermenting at a temperature of 27 to 30 ° C, shaking air three times a week for the first time, May be carried out by agitating for 6 to 10 months with shaking once a week.

In step 1), after alcohol fermentation is completed, it is preferable to filter the supernatant and then use the supernatant liquid (supernatant) to purify it. It is because it is suitable to purify the supernatant which is on the upper part of the bar alcohol fermented product containing the tannin (tannin), which is a sweet flavor ingredient, and then to use it as a material for the fermentation of acetic acid.

In addition, the alcohol number of alcohol used for the acetic acid fermentation is preferably 6 to 7 degrees. If the alcohol frequency is less than the lower limit, acetic acid may not be obtained as much as necessary. If the alcohol frequency is higher than the upper limit, it may adversely affect the growth of the acetic acid bacteria or some alcohol may not be oxidized to acetic acid and remain in the vinegar .

The reason why the container inlet is covered with the breathable cloth in the step 2) is that the acetic acid fermentation is aerobic fermentation, so that the inflow of the external contaminants is prevented, ) To form a condition for exposure. As a result, the acetic acid bacteria in the air gathered into the container according to the oxygen supply progress the acetic acid fermentation to produce vinegar. It is also preferable to arrange the acetic acid fermentation vessel in a place where the air is clear and well-communicated. This is because the acacia bacteria in clear air make good vinegar.

When acetic acid fermentation starts, a thin acetic acid film is formed and disappears after about one month.

c) Aging step

In this step, the fermentation of the fermented alcohol is first filtered and the fermentation of the fermented acetic acid is completed, followed by secondary filtration and subsequent aging to finally obtain the natural fermented blackberry vinegar according to the present invention.

In order to make a good vinegar, time to mature is important, especially in spring, summer, autumn and winter, good vinegar is born. In addition, in the present invention, brown rice glutinous rice is used instead of rice gruel (white rice) as a raw material for a bean gruel, and vinegar is produced by aging a finished vinegar for a predetermined period or longer and then producing vinegar.

Specifically, in this step,

1) refining the vinegar after completion of the fermentation with acetic acid, and then filling the vinegar in a container (e.g., a jar); And

2) aging in a shaded place at a cool temperature of 18-22 ° C for all four seasons.

In addition, in step 2), by providing a cover on the upper part of the container such as a jar, the temperature of the upper part of the container can be kept cool and the rain or snow can be prevented from flowing into the container during storage.

The natural fermented blackberry vinegar prepared according to the present invention contains not only conventional functionalities of vinegar such as elimination of waste products, fatigue recovery, germicidal effect and cosmetic effect, but also active ingredients of blackberry, in particular, organic acids derived from fermented brown rice glutinous rice, It is very rich in nutrients, and its ingredients are significantly different from common vinegar.

The natural fermented blackberry vinegar prepared according to the present invention can be used for both cooking and drinking. In one preferred embodiment of the present invention, the vinegar prepared according to the present invention can be used as a vinegar drink because the sugar content of the vinegar is increased and the taste is added to the vinegar, .

When the natural fermented blackberry vinegar prepared according to the present invention is provided as a beverage, a sugar (for example, high fructose, isomaltooligosaccharide, honey and polydextrose, etc.) commonly used in the art for improving taste, ), An organic acid (e.g., citric acid), and a flavoring agent (e.g., natural or synthetic flavoring agent).

Hereinafter, the present invention will be described more specifically by way of examples. However, the following examples are provided to aid understanding of the present invention, and the scope of the present invention is not limited to these examples in any sense.

Example

a-1)

After washing 4 parts of brown rice and glutinous rice, they were soaked in water for 24 hours and then drained into a sourcere, drained for 1 hour, and then steamed for 2 hours in a steamer.

Using a fan, the rice cake was quickly cooled to 40 ° C within 10 minutes.

Hands were cleaned, and 2 parts by weight of rice koji containing the cooled rice cake and mold and yeast were evenly squeezed.

A rice ball mixed with the koji of rice was put into a sterilized jar and 8 parts by weight of purified water was added thereto.

The entrance of the jar was covered with vinyl, and the air was cut off, but a few places were pierced with a needle to discharge carbon dioxide generated during fermentation, and fermentation was carried out with stirring twice in the morning and evening while maintaining the temperature at 25 to 28 ° C.

a-2) Eruption  Ready

[Brown rice glutinous rice flour]

6 cups of brown rice and glutinous rice were cooked in 10 minutes.

The hands were cleaned and sterilized, and the cooled rice cakes and Hwang Kook-gum were inoculated and cultured at 35 DEG C for 48 hours. 3 parts of rice koji were uniformly applied on the palms of the hands so that rice hulls were adhered to the rice husks.

The rice koji mixed with rice koji was wrapped in cotton wrapping cloth and wrapped once with vinyl, and the package was put in a box and the internal temperature was maintained at 35 to 38 ° C.

After 12 to 16 hours of aging, the agglomerated contents were first sliced into grains, and after 7 to 8 hours, the agglomerated contents were further split into grains.

After the moisture was removed, the vinyl was peeled off and the temperature was kept unchanged. After 15 to 16 hours, the brown rice glutinous rice fermented and decomposed was obtained.

[Creating the Chochung]

5 to 6 parts by weight of water was added to 3 to 4 parts by weight of maltose, and the mixture was stirred for 1 hour. Then, the water was divided into 2 to 3 portions, and water was squeezed out by hand to prepare malted water.

The brown rice glutinous rice fermented and decomposed by Hwang Kook-gum was put into the above-mentioned fermented water, and the mixture was cooled at a temperature of 20-25 ° C. for 4 to 5 hours. Then, the residue was filtered to remove the residue.

The crude liquid was heated in a low flame while being diluted so that about three-fifths remained, thereby obtaining a dilute brown rice glutinous rice cake.

a-3) Eruption  doing

2 parts by weight of the blackberry fermentation stock solution and 1 part by weight of the crude fermentation broth were each sterilized by heating.

The fermented brown rice glutinous rice thwaite was mixed with the sterilized blackberry fermentation stock solution and the fermentation stock solution, and then the mixture was added to a jar containing the insoluble base and stirred evenly with a disinfected spatula.

The entrance of the jar is sealed with vinyl, and air is cut off, but a part of it is pierced with a needle to discharge carbon dioxide generated during fermentation. While maintaining the temperature of 25 ~ 28 ℃, it is disinfected with a spatula sterilized twice a day for 2 ~ 3 days The mixture was stirred and fermented for 5 to 7 days.

b) Sewing machine

After the alcohol fermentation was completed, the supernatant was purified to obtain alcohol having a degree of alcohol of 6, and 10 to 30% of the herb by weight was added to the pot.

Cover the entrance of the jar with cotton wrapper to make it in contact with air. It is fermented at a temperature of 27 ~ 30 ℃, shaking air three times a week for the first time, shaking air once a week later, .

c) Aging

The vinegar which had completed the acetic acid fermentation was once again refined and put in a jar.

The mixture was aged at a cool temperature of 18 to 22 ° C in a shaded area, and then aged to pass through summer, autumn, and winter. Finally, a natural fermented blackberry vinegar according to the present invention was finally prepared.

Experimental Example

The pH, acidity, sugar content and organic acid content of the natural fermented blackberry vinegar prepared according to the above examples were measured and are shown in Table 1 below.

Item Measures pH 3.4 Acidity (%, acetic acid) 4.4 Brix 28 Amount of organic acid (mg / 100mL) 8,100

As shown in Table 1, it was confirmed that the natural fermented blackberry vinegar prepared according to the present invention contains a very abundant organic acid and has a high sugar content, so that it can be usefully used as a new functional vinegar and vinegar drink.

Claims (6)

a) a makgeolli manufacturing step through a grafting and spreading process; b) a hypo-step; And c) an aging step,
The a) step, is deotsul hwanggukgyun (黃麴菌, Aspergillus oryzae) by inoculation with a culture koji (Koji) fermentation exploded production of naturally fermented vinegar blackberries characterized in that the syrup to make deotsul brown rice Way.
The method according to claim 1,
In the step a), the below-
1) Washing glutinous rice with brown rice and washing it with water;
2) rapidly cooling the cup to a temperature of 39 to 41 캜;
3) Sterilize your hands cleanly and mix the cooled rice cake and rice yeast evenly;
4) putting the rice gruel mixed with the rice koji into a sterilized container, and adding purified water to the rice gruel; And
5) The vessel inlet is covered with vinyl, and the air is cut off, but a part of the vessel is pierced with a needle to discharge carbon dioxide generated during fermentation, and stirring is carried out 1 to 3 times a day while maintaining the temperature at 25 to 28 ° C. ≪ / RTI > wherein the natural fermented blackberry vinegar is a natural fermented blackberry vinegar.
The method according to claim 1,
In the a) step,
1) rapidly cooling the rice cake to a temperature of 39 to 41 ° C with rice cakes made of brown rice and glutinous rice;
2) sterilize the hands cleanly and rinse the cooled rice cake and rice yeast evenly with the palm so that Hwang Kook-gum adheres to the rice flour;
3) wrapping the rice gruel mixed rice cake once with cotton wrapping cloth and once with vinyl, putting the package into a container and keeping the internal temperature at 35 to 38 캜;
4) after 12 to 16 hours elapses, first, the aggregated contents are firstly separated into grains, and then, after 7 to 8 hours, secondary aggregation of the agglomerated contents into grains;
5) When the moisture becomes wet, the vinyl is peeled off, the temperature is kept constant, and after 15 to 16 hours, brown rice glutinous rice fermented in Hwasung gum is obtained;
6) Putting the brown rice glutinous rice fermented in the above fermented Guguan Kwang-gum into malted water, pouring it at a silent temperature of 20 to 25 ° C for 4 to 5 hours, filtering out the residue, and taking the stock solution; And
7) A method for producing a natural fermented blackberry vinegar, comprising the steps of: heating the stock solution to prepare a dilute brown rice glutinous rice tincture by heating over time.
The method according to claim 1,
In the a) step,
1) heating and sterilizing the blackberry fermentation broth and the fermentation broth of the fermentation broth respectively;
2) mixing the fermented brown rice glutinous rice cake with the sterilized blackberry fermentation stock solution and fermentation broth solution, adding the fermented rice glutinous rice flour to a vessel containing the beads, and stirring the mixture evenly; And
3) The container inlet is covered with vinyl, and air is cut off. Part of it is pierced with a needle to exhaust carbon dioxide generated during fermentation. Stir in 1 ~ 3 times a day for 2 ~ 3 days while maintaining the temperature of 25 ~ 28 ℃. And fermenting the fermented blackberry vinegar for 7 days.
The method according to claim 1,
The step b)
1) filtration of the alcohol fermented by filtration to adjust the alcoholic strength to 6 ~ 7 degrees, and then adding 10 ~ 30% of herbicide to the container together with the alcoholic beverage; And
2) a step of covering the container inlet with a breathable cloth and fermenting the mixture for 6 to 10 months at a temperature of 27 to 30 DEG C while shaking it once or three times a week; and a step of fermenting the natural fermented blackberry vinegar .
The method according to claim 1,
The step c)
1) refining the vinegar which has completed fermentation with acetic acid and filling it into a container; And
2) aging in a shaded place at a cool temperature of 18 to 22 ° C for four seasons; and then performing the fermentation of the natural fermented blackberry vinegar.

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