KR20150092691A - vinegar using Citron rice wine and its manufacturing method - Google Patents

Abstract

The present invention relates to a vinegar using citron rice wine and a manufacturing method thereof comprising the stages for: preserving citrons in sugar; finishing a citron syrup making process; blending with citron extract; blending with rice wine; peeling citrons; aging under vacuum; extracting citron rice wine; additionally aging the extracts from the previous stages of aging or extracting citron rice wine; and completing a vinegar making process. Therefore, the purpose of the present invention is to provide a vinegar and a manufacturing method thereof using citron rice wine as a main ingredient extracted from the aging or extracting stages with 7 to 35 days of additional extra aging process in order to complete citron rice wine.

Description

[0001] The present invention relates to a process for producing vinegar makgeolli vinegar and a vinegar prepared using the same,

The present invention relates to a process for producing yuzu makgeolli vinegar and a vinegar produced using the same, and more particularly, to a process for producing yuzu makgeolli vinegar and a vinegar prepared using the same, .

Makgeolli is a representative fermented rice native to Korea, which is made from rice. As a result, makgeolli has been prepared with various flavors and fragrance according to the cereals or additives used in the production of makgeolli. In order to add a variety of flavors and flavors to general rice wine, it is possible to use a variety of flavors such as those disclosed in Application No. 10-2010-0135000, " Yuzu Makgeolli ", Application No. 10-2009-0102644 " Likewise, fruit juice or fruit juice were mixed to produce fruit makgeolli. However, the above-mentioned method is about adding the rice wine with the fruit juice or the flour to the rice wine and adding the taste and flavor of the fruit to the rice wine. The present invention is to provide a process for producing yuzu makgeolli vinegar in which rice wine and fruit juice fermentation solution are effectively fused with a process of mixing the fruit juice and makgeolli and then vacuum-agglomerating them together, and a vinegar prepared using the same.

The present invention relates to a process for producing yuzu makgeolli vinegar and a vinegar prepared using the same, and is characterized in that the flavor and aroma of yuzu and makgeolli are fused and aged for a long time. The taste and flavor of yuzu and makgeolli are fused, And a vinegar prepared using the same.

The present invention relates to a process for preparing yuzu makgeolli which is a mixture of yuzu and makgeolli and vacuum-aging the same for a long time to produce a yuzu makgeolli which is a fusion of the taste and flavor of citron and makgeolli, The present invention provides a process for producing yuzu makgeolli vinegar which can be produced through an additional aging step and a vinegar prepared using the same.

The present invention relates to a process for producing yuzu makgeolli vinegar and a vinegar prepared using the same, and has an advantage that vinegar having an aroma and flavor of citron can be produced by vacuum-aging a makgeolli having added yuzu flavor for a long time.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flow chart of a process for producing yuzu makgeolli vinegar.

The present invention relates to a process for producing yuzu makgeolli vinegar and a vinegar prepared using the same,

Citrus juice pickling step; A citadel completion stage; A citron stock solution mixing step; Macheol mixing step; Removing the citrus fruit; Vacuum aging step; A citron rice wine extraction step; An additional aging step of further aging the product in the vacuum aging step or the citron rice wine extraction step; As a vinegar completion stage; Consists of. That is, in order to produce the product of the vacuum-aging step or the vinegar made from yuzu makgeolli which is produced in the step of extracting the makgeolli, an additional aging step is performed for 7 to 35 days.

Hereinafter, the present invention will be described in more detail with reference to the accompanying flow chart.

The present invention relates to a process for preparing a mixture of citrus juice and fructose, sodium, carbohydrate and vitamin C prepared through citrus juice pickling step (S1a) in which citrus juice and citrus juice are mixed at a ratio of 1: (S1c) in which the additional appurtenant mixed at a ratio of 6.5: 3.5 is mixed with the 100% citron stock solution to mix the citron stock solution (s1b) Wow; (S3) for removing the preservative after the step of mixing the rice wine (s2) in which the citron juice and the rice wine having the degree of 6% are mixed at a ratio of 7: 16: 84 to 93, respectively. More specifically, citron juice, citron juice, and rice wine with a degree of 6% were mixed at a ratio of 5 to 10: 2 to 6: 84 to 93, respectively. As a result of examining the preferences of 100 customers, The highest preference was obtained when YUJI juice and makkolli were mixed at a ratio of 7 ~ 16: 84 ~ 93, respectively.

division Mixing ratio Rice rice wine ratio (%) 60 to 70 71 ~ 83 84 ~ 93 94 ~ 99 Citron juice (%) 30 to 40 17-29 7 ~ 16 1 to 6 Preference (person) 0 8 85 7

After the citron extracting step (s3), the fermentation degree is determined according to the aging time after the vacuum aging step (s4), and self-carbonate is produced. Generally, in order to extract the yuzu makgeolli, it is vacuum-aged for 2 to 36 hours. In order to produce the vinegar, the product of the vacuum aging step (s4) for 2 to 36 hours or the product of the vinegar makgeolli (S4a), which is aged at a temperature of 15-25 ° C. for 7 ~ 35 days (s4a), and the production of vinegar containing yuzu makgeolli as a main ingredient is completed (s4b).

The present invention can add flavor and aroma of different kinds of fruit by aging various fruits instead of citron according to their preference including citron and rice wine together with the makgeolli although it is not described in the detailed description of the present invention, It is self-evident.

Claims (3)

A method for producing yuzu makgeolli vinegar,
A citrus juice pickling step (S1a) for preparing citrus juice mixture by mixing citrus juice without removing the outer shell and citrus juice at a ratio of 1: 1;
Sodium carbohydrate and vitamin C were mixed at a ratio of 7.1: 2.8: 14.2: 75.7 with the above-prepared citrus sugar mixture in a ratio of 6.5: 3.5, respectively, s1c);
A citron stock solution mixing step (S1b) of mixing the prepared citron and 100% citron stock solution to produce citron juice;
A sake mixer (s2) for mixing the prepared citron juice and the 6% water-soluble rice wine at a ratio of 7: 16: 84 to 93;
A citrus juice removing step (s3) for removing citron juice from citron juice mixed with the rice wine;
A vacuum aging step (s4) for aging the mixture of citron juice and citron juice from which citron was removed after 6 to 6 hours of fermentation;
An additional aging step (s4a) in which vinegar eyes are added to the product of the vacuum aging step (s4) and aged for 7 to 35 days at 15 to 25 degrees Celsius; A vinegar finishing step (s4b) for producing vinegar through the further aging step; Wherein the process for producing vinegar rice wine is described.

A method for producing yuzu makgeolli vinegar,
A citrus juice pickling step (S1a) for preparing citrus juice mixture by mixing citrus juice without removing the outer shell and citrus juice at a ratio of 1: 1;
Sodium carbohydrate and vitamin C were mixed at a ratio of 7.1: 2.8: 14.2: 75.7 with the above-prepared citrus sugar mixture in a ratio of 6.5: 3.5, respectively, s1c);
A citron stock solution mixing step (S1b) of mixing the prepared citron and 100% citron stock solution to produce citron juice;
A sake mixer (s2) for mixing the prepared citron juice and the 6% water-soluble rice wine at a ratio of 7: 16: 84 to 93;
A citrus juice removing step (s3) for removing citron juice from citron juice mixed with the rice wine;
A vacuum aging step (s4) for aging the mixture of citron juice and citron juice from which citron was removed after 6 to 6 hours of fermentation;
A citron rice wine extraction step (s5);
An additional aging step (s4a) in which vinegar eyes are added to the yuzu makgeolli extracted in the step (s5) of extracting yuzu makgeol and then aged for 7 to 35 days at 15 to 25 degrees celsius; A vinegar finishing step of producing vinegar through the further aging step; Wherein the process for producing vinegar rice wine is described.
A vinegar prepared by using the process for producing vinegar makgeolli vinegar, which is capable of producing vinegar by the process according to any one of claims 1 and 2.

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