KR20150137674A - Manufacturing method of functional fermented brown rice vinegar - Google Patents
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- KR20150137674A KR20150137674A KR1020140065953A KR20140065953A KR20150137674A KR 20150137674 A KR20150137674 A KR 20150137674A KR 1020140065953 A KR1020140065953 A KR 1020140065953A KR 20140065953 A KR20140065953 A KR 20140065953A KR 20150137674 A KR20150137674 A KR 20150137674A
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Abstract
The present invention relates to a method for producing a functional fermented brown rice vinegar, wherein a functional fermented brown rice vinegar can be prepared by mixing a fermented crude extract with a functional herb extract to produce a functional fermented brown rice vinegar, As the extract, various functional herbal extracts such as anti-obesity and anti-metabolic syndrome, diabetic improvement, energetic improvement, neuralgia and arthritis improvement can be applied.
Description
The present invention relates to a method for producing a functional fermented brown rice vinegar, comprising the step of fermenting a mixture of a functional herbal extract with a functional fermented brown rice vinegar to produce an anti-obesity and anti-metabolic syndrome, And a method for preparing fermented brown rice vinegar having the functionality for improving the flavor, nerve pain and arthritis.
Vinegar is a typical seasoning with sour taste. It is produced by alcohol fermentation and acetic acid fermentation process, and it is divided into synthetic vinegar and vinegar vinegar according to the production method. Synthetic vinegar is made by a chemical process. Vinegar is a natural fermented product. Typical examples of vinegar to be consumed include rice vinegar, brown rice vinegar, apple vinegar, grape vinegar, malt vinegar, persimmon vinegar.
Vinegar contains eight essential amino acids that directly or indirectly affect wound healing and development, prevent the destruction of various vitamins and minerals, maintain freshness and freshness of cereals, It is known to purify blood by antioxidant action and to prevent and treat adult diseases such as diabetes and hypertension.
In addition, the organic acid of vinegar decomposes lactic acid in the body, it prevents the change of the saccharide to fat and promotes the lipolysis to normalize the flow of blood, protects the artery by suppressing the formation of cholesterol It is known that there is an effect of preventing and treating paralysis, dementia, diabetes and Parkinson's disease by controlling the blood pressure by controlling blood pressure by smoothly circulating blood.
Dr. Creves, who won the Nobel Prize in physiology in 1953, revealed that a 100-mg daily dose of a natural fermented vinegar can buy six years for men and eight years for women.
On the other hand, brown rice contains dietary fiber, vitamin E, vitamin B6, Gamma Oryzanol, and octacosanol. Dietary fiber cleanses and detoxifies the intestinal toxins. Vitamin B6 has excellent effect on prevention of adult disease and aging. Gamma oryzanol is known to be effective for controlling nervous system, dysmenorrhoea, blood pressure control effect, and octacosanol for strengthening endurance.
There are various techniques for producing brown rice vinegar and a method for producing brown rice vinegar having functional properties by adding herbal medicines, fruits, and grains. However, the functionalities are limited depending on the added materials.
Korean Patent No. 1,155,096 relates to a method for producing vinegar, comprising the steps of: (a) adding purified water to a purified water, wherein the water is added to the purified water, wherein the water is selected from the group consisting of watercress, watercress, watercress, mulberry, safflower, A step of putting medicinal herbs with pork cutlet, quince, and stone peach; (b) immersing brown rice in water for 1-2 hours, filtering the water to remove water, and then pulverizing to 30-80 mesh; (c) adding pulverized brown rice flour and yeast, which are the result of (b), to purified water obtained in step (a) and preparing a graft for mixing; (d) adding the medicinal material of step (a) and the ground brown rice of step (b) to the bottom of step (c) and performing alcohol fermentation at a temperature of 23-28 ° C for 4-6 days; (e) filtering the resultant product of step (d), adding acetic acid to the resulting product, fermenting the mixture for 1-3 months, and (f) maintaining the resultant of step (e) for 6 to 18 months The present invention provides a method for producing vinegar comprising the steps of:
Korean Patent No. 1,165,292 discloses a two-stage vinegar fermentation method in which koji rice is fermented by addition of koji, water, and spermatozoa to alcoholic fermentation and then inoculated again to the filtered brown rice flour, The present invention relates to a fermented brown rice vinegar fermentation method and a fermented brown rice fermentation method. The present invention relates to a fermented brown rice vinegar fermentation method.
Korean Patent No. 1,350,046 discloses a herbal composition for veterinary fermented vinegar having an anti-obesity effect and a method for preparing the same, and is characterized in that a compound vinegar raw material having one or more of the following formulas: Yulmu, Angelica gigasum, And adding sugar of 40 to 60 brix of sugar derived from brown rice, white rice, barley, glutinous rice and black rice grains to the vinegar raw material, and adding saccharose to the material in which the sugar is added to the vinegar raw material, Wherein the fermentation is carried out under anaerobic conditions through agitation with non-agitated Saccharomyces cerevisiae , and second fermentation is carried out under aerobic conditions in which the primary fermentation product is inoculated with Acetobacter aceti . The present invention provides a method for producing a complex herb vinegar, comprising the steps of: For the functional fermented vinegar illustrating the effect of improvement such as arthritis it is not disclosed.
Korean Patent Laid-Open Publication No. 2013-0077282 discloses a method for producing ginseng vinegar using ginseng outpast and an anti-obesity food composition containing the ginseng outpast, and more particularly, to a ginseng outpowder comprising roots, stems and leaves of ginseng, The step of saccharifying the germinated brown rice with starch hydrolyzing enzyme after washing, the step of mixing germinated brown rice germinated with the prepared ginseng outpast to sterilize the alcohol and acetic acid followed by fermentation at low temperature, and filtering the ginseng vinegar Production method and an anti-obesity food composition using the ginseng vinegar have been disclosed. However, there are differences in kinds of herbal medicine components, and vinegar for improving diabetes, improving tensions, neuralgia and arthritis is not disclosed.
Accordingly, the present inventors have conducted intensive studies to develop a method for fermenting brown rice vinegar, which comprises fermenting a herbal medicine extract having functionalities such as anti-obesity and anti-metabolic syndrome, diabetic improvement, tack improvement, neuralgia and arthritis improvement, The present invention has been completed by establishing a process for producing fermented vinegar.
It is an object of the present invention to provide a method for fermenting a fermented milk, which comprises fermenting a mixture of a herbal medicine extract having functional properties in the process of producing brown rice vinegar and fermenting it for anti-obesity and anti-metabolic syndrome, for improving diabetes, And to provide a method for producing brown rice vinegar.
The present invention also provides a functional fermented brown rice vinegar which can be ingested by anyone regardless of constitution and age regardless of its constitution and age and is produced in the form of a fermented vinegar so that the toxicity is weak and the gastrointestinal irritation is reduced. .
The present invention relates to a method for producing brown rice, rice malt, and herb extracts, which comprises mixing (a) rice husk rice with yeast, malt and herbal extracts, To 12 by weight; (b) sealing the mixture obtained in step (a) at a temperature of 28 to 31 DEG C for 8 to 12 days; (c) filtering the crude vinegar obtained in step (b), and then fermenting the fermented brown vinegar for at least one month under the condition of 0 to 30 ° C.
The functional fermented brown rice vinegar according to the present invention has effects such as anti-obesity and anti-metabolic syndrome, diabetic improvement, tack improvement, neuralgia and arthritis improvement effects according to the herbal medicine extract added, , Amino acids, succinic acid and 60 kinds of organic acids and amino acids, as well as the added useful ingredients of the herbal medicine can be taken together.
In addition, conventional herbal medicine herb extracts (herbal medicine extracts) are troublesome to take and ingest, and are relatively expensive and difficult to popularize. However, the functional fermented brown rice vinegar according to the present invention can be diluted with water and then be ingested or taken in food It can be easily ingested, can be mass-produced, and has a lower unit price than herbal medicine (herbal medicine extract), which is very economical.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic diagram illustrating a method for producing a functional fermented brown rice vinegar according to the present invention; FIG.
The present invention relates to a process for preparing a rice brown rice (a), which comprises mixing brown rice, malt: malt: herbal extracts at a weight ratio of 4: 1 to 3: 0.5 to 2: 6 to 12, step; (b) sealing the mixture obtained in step (a) at a temperature of 28 to 31 DEG C for 8 to 12 days; (c) filtering the crude vinegar obtained in step (b), and then fermenting the fermented brown vinegar for at least one month under the condition of 0 to 30 ° C.
In one embodiment according to the present invention, in step (a), the weight ratio of brown rice husk: koji: malt: herbal extract may be 4: 1.5 to 2.5: 0.8 to 1.2: 8 to 10.
In one embodiment of the present invention, the herbal extract for anti-obesity and anti-obesity syndrome of step (a) is selected from the group consisting of Uin, Tucker, Baekjonggi, A water extract of a medicinal substance containing at least nine kinds selected from the group consisting of herbal extracts, herbal extracts, rhubarb, rich, dry, white pear, mung bean,
In one embodiment according to the present invention, the herbal medicine extract for improving diabetes of the step (a) is selected from the group consisting of medicinal herbs including Puerariae radix, Angelica gigas, ginger, carrot, apple, onion, Of water.
In one embodiment according to the present invention, the crude drug extract for improving tackiness in the step (a) is selected from the group consisting of a herb extract, a herb extract, a rhizomes, an omija, a tozan, a casualty, And may be water extracts of medicinal materials including corn syrup, ginseng, and persimmon.
In one embodiment according to the present invention, the herbal medicine extract for improving neuralgia and arthritis of step (a) is selected from the group consisting of rumen, throat, creation, white moth, ginseng, licorice, It may be a water extract of a medicinal product containing omega, intergranular, chrysoprase, chrysotile, sezime, and genus.
In one embodiment according to the present invention, the crude vinegar obtained in the step (c) is filtered, and the filtrate is dried for at least 1 month, at least 2 months, at least 3 months, For 5 months or more, more specifically for 6 months or more, and most preferably for 12 months or more.
In one embodiment of the present invention, the temperature for fermenting the herbal vinegar filtered in the step (c) is suitably from 0 to 30 ° C, and when the temperature is higher than 30 ° C, the quality of vinegar is deteriorated.
In one embodiment according to the present invention, fermentation can be promoted when further addition of a herb (seed bacterium) in said step (b).
In one embodiment according to the present invention, the vinegar fermentation step may be repeated one or more times daily, and more specifically, the white film (cottage) on the vinegar surface which is being fermented once a day may be eliminated.
In one embodiment according to the present invention, the fermented brown rice vinegar obtained through steps (a) to (c) is added to the herbal vinegar obtained in the step (b) at a weight ratio of 1: 5 to 20, 15 weight ratio, more specifically about 1: 10 weight ratio, and thereafter fermenting the mixture. In this case, it is not necessary to add a seedling (seedling), that is, after fermentation using a seedling (seedling) when preparing the first fermented brown rice vinegar, the fermented brown rice vinegar prepared by the method according to the present invention can be used instead of the seedling have.
The fermentation period may be at least one month, at least two months, at least three months, at least four months, more specifically at least five months, more specifically at least six months, and most preferably at least twelve months Effect can be expected.
In one embodiment of the present invention, the amount of the fermented brown rice vinegar to be administered may be 10 to 100 mL / day, specifically 30 to 90 mL / day. However, depending on the patient's age, weight, disease severity, sex, It can be moderately increased or decreased.
Hereinafter, the present invention will be described in more detail with reference to the following Preparation Examples and Examples, but the scope of the present invention is not limited by the following Preparation Examples and Examples.
Production Example 1. Preparation of water extract of medicaments for anti-obesity and anti-metabolic syndrome
Thirteen kinds of medicines were categorized into 4 kinds of medicinal materials in the range of 30,000 cc to 16,000 cc for 4 to 5 hours.
Production Example 2. Preparation of water extract of medicinal materials for improving diabetes
Thirteen kinds of medicinal materials were divided into four groups of 30,000 cc and 16,000 cc for 4 ~ 5 hours, respectively.
Production Example 3. Preparation of water extract of a drug for improving tack
17 kinds of medicines were divided into four kinds of raw water from 30,000 cc to 16,000 cc in total, respectively, in the same manner as in the case of the Korean Red Ginseng Extract, For 4 ~ 5 hours.
Production Example 4. Preparation of water extract of medicinal materials for improving neuralgia and arthritis
19 kinds of medicines are divided into each kind of water, 30,000 cc of water, and 30,000 cc of water, respectively. To 16,000 cc for 4 to 5 hours.
Example 1. Preparation of fermented brown rice vinegar for anti-obesity and anti-metabolic syndrome
6.4 kg of brown rice was soaked in 16,000 cc of water for 10 to 20 hours, and then the water was filtered to remove brown rice, followed by cooling the temperature. Then, 3.2 kg of prepared yeast and 1 kg of malt were mixed. 16,000 cc of crude herbal extract, yeast, malt, herbal extracts for anti-obesity and anti-metabolic syndrome (Preparation Example 1) were stored in a jar. The jar was sealed with a blanket or blanket, and the inner lid was covered with paper and covered with a lid. The temperature was maintained at 28-31 [deg.] C for 8-12 days. The medicinal herbs prepared were well drained and mixed with 2,300 cc or 10% of herbaceous perennials and matured at low temperature. It was shaken once or twice a day and matured for 6 months.
Example 2. Preparation of fermented brown rice vinegar for diabetic improvement
6.4 kg of brown rice was soaked in 16,000 cc of water for 10 to 20 hours, and then the water was filtered to remove brown rice, followed by cooling the temperature. Then, 3.2 kg of the prepared yeast and 1 kg of malt were mixed. All 16,000 cc of mixed brown rice powder, yeast, malt, herbal medicine extract for improving diabetes (Preparation Example 2) were all stored in a jar. The jar was sealed with a blanket or blanket, and the inner lid was covered with paper and covered with a lid. The temperature was maintained at 28-31 [deg.] C for 8-12 days. The medicinal herbs prepared were well drained and mixed with 2,300 cc or 10% of herbaceous perennials and matured at low temperature. It was shaken once or twice a day and matured for 6 months.
Example 3. Preparation of fermented brown rice vinegar for improving tackiness
6.4 kg of brown rice was soaked in 16,000 cc of water for 10 to 20 hours, and then the water was filtered to remove brown rice, followed by cooling the temperature. Then, 3.2 kg of the prepared yeast and 1 kg of malt were mixed. 16,000 cc of mixed brown rice powder, yeast, malt, herbal medicine extract for improving tack (preparation example 3) were all stored in a jar. The jar was sealed with a blanket or blanket, and the inner lid was covered with paper and covered with a lid. The temperature was maintained at 28-31 [deg.] C for 8-12 days. The medicinal herbs prepared were well drained and mixed with 2,300 cc or 10% of herbaceous perennials and matured at low temperature. It was shaken once or twice a day and matured for 6 months.
Example 4. Preparation of fermented brown rice vinegar for improving neuralgia and arthritis
6.4 kg of brown rice was soaked in 16,000 cc of water for 10 to 20 hours, and then the water was filtered to remove brown rice, followed by cooling the temperature. Then, 3.2 kg of the prepared yeast and 1 kg of malt were mixed. 16,000 cc of crude herbal extract, yeast, malt, neuralgia and herbal medicine extract for improving arthritis (Preparation Example 4) were all stored in a jar. The jar was sealed with a blanket or blanket, and the inner lid was covered with paper and covered with a lid. The temperature was maintained at 28-31 [deg.] C for 8-12 days. The medicinal herbs prepared were well drained and mixed with 2,300 cc or 10% of herbaceous perennials and matured at low temperature. It was shaken once or twice a day and matured for 6 months.
Experimental Example 1. Functionalities of fermented brown rice vinegar for anti-obesity and anti-metabolic syndrome
The functionalities of anti - obesity fermented brown rice vinegar according to the present invention were tested in 35 obese patients (7 male, 28 female / 20 ~ 60). 45 cc (3T) of the anti-obesity fermented brown rice vinegar according to the present invention was mixed with 200 mL of milk and taken for the morning and evening before the meal. The body mass index (BMI) was measured at 1 week intervals.
The body mass index (BMI) is the value obtained by dividing the body weight by the square of the height. When the value is less than 20, the body weight is 20, the body weight is 20 to 24, the obese is 25 to 30, see.
The initial body mass index and the body mass index after 2 months were calculated to calculate the reduction. The results are shown in Table 1 below:
In one test group (No. 16), there was no change in BMI, but the BMI decreased. 20 test group, body mass index decreased from 40 to 24, indicating that obesity was treated by fermented brown rice vinegar.
On the other hand, none of the subjects answered that gastrointestinal diseases (symptoms of gastric acid reflux, heartburn, etc.) appeared due to the ingestion of fermented brown rice vinegar, and it was found that the fermentation of the vinegar with the herbal extract decreased the irritation of the vinegar itself. Therefore, it can be seen that the fermented brown rice vinegar according to the present invention can be easily administered by both sexes.
Experimental Example 2 Antidiabetic Fermentation Function of Brown Rice Vinegar
Eight diabetic patients (women, 40s to 70s) were tested for the antidiabetic fermented brown rice vinegar. The antidiabetic fermented brown rice vinegar (45 cc (3T)) according to the present invention was mixed with 200 mL of milk, and the mixture was taken before breakfast and dinner. The patient's own blood sugar level was checked so as to record blood glucose changes before and after taking the anti-diabetic fermented brown rice vinegar according to the present invention. After one month, statistics based on changes in blood glucose level on the blood glucose change record table showed that an average 1.2% decrease in blood glucose was observed in one patient, but an average of 3.5% to 13% decrease in blood glucose levels in the remaining 7 patients , And it was found that the use of the anti-diabetic fermented brown rice vinegar according to the present invention helps to improve diabetes.
Fermented brown rice vinegar for improving tincture and fermented brown rice vinegar for improving neuralgia and arthritis were not carried out in separate clinical trials. However, as a result of recommending taking them to the patients who came to the hospital, they helped to improve their tinctures and relieve pain caused by neuralgia and arthritis. , Which was followed by the follow-up.
Claims (8)
(b) sealing the mixture obtained in step (a) at a temperature of 28 to 31 DEG C for 8 to 12 days;
(c) filtering the herb vinegar obtained in step (b) and fermenting the fermented brown vinegar for at least one month at 0 to 30 ° C.
Wherein the weight ratio of brown rice husk: malt: malt: herbal extract is 4: 1.5 to 2.5: 0.8 to 1.2: 8 to 10 in step (a).
The herbal extract in step (a)
It is used for anti-obesity and anti-metabolic syndrome. It is used for anti-obesity and anti-metabolic syndrome. A water extract of a medicinal material containing at least 9 kinds selected from the group consisting of an insecticide and an insecticide;
A water extract of a medicinal substance for improving diabetes mellitus including Pueraria crassa, Chrysanthemum ginger, Ginger, Carrot, Apple, Onion, Clover, Pinealgia, Bacon, Paeonia, Ginseng, Cinnamon and Huangjing;
A water extract of a medicinal herb including a soymilk, a rhubarb, an omija, a tosaja, a casualty, a sum, a yin yang, a car electron, a breeding herb, a jasmine, And
It is used for improving neuralgia and arthritis. It is used for improving neuralgia and arthritis. It is used for improving neuralgia, arthritis, Wherein the fermented brown vinegar is selected from the group consisting of water extracts.
A process for producing fermented brown rice vinegar, which comprises fermenting the fermented soybean curd with addition of a herbaceous plant in step (b).
, And shaking at least once a day in step (c).
The fermented brown rice vinegar obtained in steps (a) to (c) is mixed with the crude herb vetch obtained in step (b) at a weight ratio of 1: 5 to 20 and then fermented for at least one month. Process for the production of brown rice vinegar.
Wherein the amount of fermented brown rice vinegar to be administered is 10 to 100 mL / day.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101917115B1 (en) * | 2018-03-12 | 2019-01-24 | 김미자 | The Manufacturing method of Germinated brown rice black vinegar with balsam apple |
| KR20190047148A (en) | 2017-10-13 | 2019-05-08 | 전라북도(농업기술원) | Manufacturing method of vinegar using black rice and sugar fermented liquor and vinegar manufactured thereby |
| KR20190084917A (en) | 2019-07-02 | 2019-07-17 | 전라북도(농업기술원) | Manufacturing method of vinegar using black rice and sugar fermented liquor and vinegar manufactured thereby |
| KR20190102504A (en) | 2018-02-26 | 2019-09-04 | 전북대학교산학협력단 | Brown rice vinegar by natural fermentation and its preparation method |
| KR102042931B1 (en) * | 2018-09-17 | 2019-11-08 | 서정임 | Method for making vinegar using ginseng |
| WO2020096222A1 (en) * | 2018-11-09 | 2020-05-14 | 정재은 | Method for preparing vinegar pills containing plukenetia volubilis as primary ingredient |
| KR102571887B1 (en) * | 2022-09-14 | 2023-08-28 | 조문창 | Method for producing functional vinegar using mushroom mycelium grain |
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2014
- 2014-05-30 KR KR1020140065953A patent/KR20150137674A/en not_active Application Discontinuation
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190047148A (en) | 2017-10-13 | 2019-05-08 | 전라북도(농업기술원) | Manufacturing method of vinegar using black rice and sugar fermented liquor and vinegar manufactured thereby |
| KR20190102504A (en) | 2018-02-26 | 2019-09-04 | 전북대학교산학협력단 | Brown rice vinegar by natural fermentation and its preparation method |
| KR101917115B1 (en) * | 2018-03-12 | 2019-01-24 | 김미자 | The Manufacturing method of Germinated brown rice black vinegar with balsam apple |
| KR102042931B1 (en) * | 2018-09-17 | 2019-11-08 | 서정임 | Method for making vinegar using ginseng |
| WO2020096222A1 (en) * | 2018-11-09 | 2020-05-14 | 정재은 | Method for preparing vinegar pills containing plukenetia volubilis as primary ingredient |
| KR20190084917A (en) | 2019-07-02 | 2019-07-17 | 전라북도(농업기술원) | Manufacturing method of vinegar using black rice and sugar fermented liquor and vinegar manufactured thereby |
| KR102571887B1 (en) * | 2022-09-14 | 2023-08-28 | 조문창 | Method for producing functional vinegar using mushroom mycelium grain |
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