KR20160056860A - Method of producing a fermented Chaga ginseng vinegar. - Google Patents

Method of producing a fermented Chaga ginseng vinegar. Download PDF

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Publication number
KR20160056860A
KR20160056860A KR1020160054319A KR20160054319A KR20160056860A KR 20160056860 A KR20160056860 A KR 20160056860A KR 1020160054319 A KR1020160054319 A KR 1020160054319A KR 20160054319 A KR20160054319 A KR 20160054319A KR 20160056860 A KR20160056860 A KR 20160056860A
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KR
South Korea
Prior art keywords
fermented
vinegar
days
red ginseng
fermenting
Prior art date
Application number
KR1020160054319A
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Korean (ko)
Inventor
김성수
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김성수
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Priority to KR1020160054319A priority Critical patent/KR20160056860A/en
Publication of KR20160056860A publication Critical patent/KR20160056860A/en

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Classifications

    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12JVINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00Vinegar; Preparation or purification thereof
    • C12J1/04Vinegar; Preparation or purification thereof from alcohol
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38Other non-alcoholic beverages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • A23L2/68Acidifying substances
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12JVINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00Vinegar; Preparation or purification thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2250/00Food ingredients
    • A23V2250/20Natural extracts
    • A23V2250/208Fungi extracts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2250/00Food ingredients
    • A23V2250/20Natural extracts
    • A23V2250/21Plant extracts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2250/00Food ingredients
    • A23V2250/20Natural extracts
    • A23V2250/21Plant extracts
    • A23V2250/2124Ginseng

Abstract

The present invention relates to a method for producing fermented red ginseng vinegar, comprising the steps of: (1) pulverizing dried chaga mushrooms to 1 to 10 탆; (2) drying the unsalted chongkukjang to 100 ~ 300 ㎛; (3) mixing the unsalted chrysanthemum powder of (1) and purified 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) preparing dried red ginseng powder having a size of 0.1 to 1 mu m; (8) mixing the material of (6) and the material of (7) at a volume ratio of 1: 1 to 1: 3 and fermenting at 20 to 45 ° C for 3 to 7 days; (9) drying the material of (8) to obtain red ginseng powder fermented with mushroom; (10) preparing a fermented vinegar for culture medium or a vinegar for culture medium; (11) mixing 1 g to 200 g of the material of the step (9) per kg of the vinegar for culture of step (10), and fermenting the mixture at a temperature of 25 to 35 ° C for 3 to 5 days; (12) aging the material of (11) at a temperature of 15 to 20 DEG C for 2 to 3 days; (13) Purifying the aged material of (12) to commercialize the vinegar.

Description

TECHNICAL FIELD The present invention relates to a method for producing fermented red ginseng vinegar,

The present invention relates to a method for preparing fermented red ginseng vincristine mushroom.

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.

   The most favorite health food for Koreans is red ginseng, which accounts for about 36% of total health functional food sales. Red ginseng is a ginseng that is selected from the good quality 6 year old root ginseng produced in the cultivation area of ginseng and is dried with steam for a long time without peeling and dried. In other words, the ginseng in the field is classified into 1 ~ 5 grades according to size and shape, and then it is changed into red ginseng after washing, boiling, and drying.

Ginseng usually grows up to 4 years, but from 4 years onwards, quality varies greatly depending on the soil, environment, and technology of the grower. If the environment and cultivation techniques do not match, most of the ginseng begins to rot after 4 years. After more than 6 years, most ginsengs are ligneous (hardening like wood).

   In the manufacturing process of red ginseng, various new physiologically active ingredients which are good for our body are produced. These ingredients are unique to ginseng and white ginseng. Also, red ginseng can be kept longer than ginseng.

As a feature of red ginseng, red ginseng removes toxins from raw ginseng and creates new physiologically active ingredients beneficial to the body. Ginseng contains the largest number of saponins than any other ginseng such as ginseng and white ginseng. It helps to strengthen the immune function, helps to improve the constitution, assists the active activity of normal cells, is well digested and absorbed, can be taken by all ages, And there is no change in the contents of the components even when stored.

When distinguishing red ginseng, carefully examine whether there are white tees and holes in the inside of each one, and cover it with ginseng, ginseng, and ginseng. There is a hole in the root (hollow) or a hard core like wood (wood), and it can not be a godsend. The ginseng refers to the presence of a small number of mites or whites, and the ginseng refers to the inner and inner parts of the ginseng that are visible. Even with the same weight or volume of red ginseng, it is expensive because it contains many of the original ingredients that have a beneficial effect on the side of the inside or the inside of the inside.

The difference between Korean red ginseng (Korean ginseng) and Chinese red ginseng is that the domestic is short and thick, while the Chinese is long. Also, when you tie the head of red ginseng with your fingers, domestic products are attached, while Chinese products often fall off. Domestic red ginseng body is shiny and color is bright, but Chinese is not glossy and color is dark. In addition, the domestic body is clear when cutting the body. There are two to three legs in Korea, but there are only one or two in Chinese. The smell is the smell of Korean ginseng, but the smell of Chinese ginseng is stronger and smells of earthy soil.

Red ginseng concentrate refers to a product obtained by boiling ginseng steam or other methods, boiling it, boiling it from dried red ginseng, extracting it with water, alcohol or a mixture of water and alcohol, and concentrating the soluble red ginseng component as it is. Red ginseng concentrate powder refers to powdered red ginseng concentrate as it is, and red ginseng powder refers to powdered red ginseng (100%).

Products containing red ginseng ingredients are manufactured and processed with main ingredients of red ginseng concentrate, red ginseng concentrate powder, red ginseng powder or soluble red ginseng as its main ingredients. It refers to a healthy functional food that meets the manufacturing standards and specifications of health functional foods.

Prior art is patent application 10-2000-0001926 (method of manufacturing red ginseng vinegar).

The object of the present invention is to improve the saponin content of existing red ginseng, to make beta-glucan contained in the mushroom to be contained in red ginseng, to produce a vinegar having a reduced sense of smell unique to red ginseng, To make vinegar.

The present invention relates to a method for producing fermented red ginseng vinegar, comprising the steps of: (1) pulverizing dried chaga mushrooms to 1 to 10 탆; (2) drying the unsalted chongkukjang to 100 ~ 300 ㎛; (3) mixing the unsalted chrysanthemum powder of (1) and purified 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) preparing dried red ginseng powder having a size of 0.1 to 1 mu m; (8) mixing the material of (6) and the material of (7) at a volume ratio of 1: 1 to 1: 3 and fermenting at 20 to 45 ° C for 3 to 7 days; (9) drying the material of (8) to obtain red ginseng powder fermented with mushroom; (10) preparing a fermented vinegar for culture medium or a vinegar for culture medium; (11) mixing 1 g to 200 g of the material of the step (9) per kg of the vinegar for culture of step (10), and fermenting the mixture at a temperature of 25 to 35 ° C for 3 to 5 days; (12) aging the material of (11) at a temperature of 15 to 20 DEG C for 2 to 3 days; (13) Purifying the aged material of (12) to commercialize the vinegar.

The effect of the present invention is to remove the peculiar smell of red ginseng by fermenting fermented mushroom fermentation powder with red ginseng powder and to produce vinegar which is improved in the saponin content of the red ginseng of the present invention rather than the saponin component, Improved functionality of red ginseng.

In order to accomplish the above object, the present invention provides a method for preparing fermented red ginseng vinegar, comprising the steps of: (1) pulverizing dried chrysanthemum to a size of 1 탆 to 10 탆; (2) drying the unsalted chongkukjang to 100 ~ 300 ㎛; (3) mixing the unsalted chrysanthemum powder of (1) and purified 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) preparing dried red ginseng powder having a size of 0.1 to 1 mu m; (8) mixing the material of (6) and the material of (7) at a volume ratio of 1: 1 to 1: 3 and fermenting at 20 to 45 ° C for 3 to 7 days; (9) drying the material of (8) to obtain red ginseng powder fermented with mushroom; (10) preparing a fermented vinegar for culture medium or a vinegar for culture medium; (11) mixing 1 g to 200 g of the material of the step (9) per kg of the vinegar for culture of step (10), and fermenting the mixture at a temperature of 25 to 35 ° C for 3 to 5 days; (12) aging the material of (11) at a temperature of 15 to 20 DEG C for 2 to 3 days; (13) Purifying the aged material of (12) to commercialize the vinegar.

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.

Example

According to the manufacturing method of the present invention, the brown mushroom fermented red ginseng vinegar was prepared using brown rice vinegar as a medium.

Comparative Example

 Brown rice vinegar was prepared.

50 g of the vinegar of Examples and Comparative Examples was added per 1 kg of edible water, diluted and then tasted and evaluated by the following method.

The evaluation methods were 20 men and 20 women in their 20s and 30s, and then they were asked to evaluate their satisfaction. The taste, taste, and preference were evaluated by 5-point method and the sensory test items (very bad: 1 point, bad : 2 points, average: 3 points, good: 4 points, very good: 5 points).

<Comparison of evaluation after tasting of vinegar drink> division Flavor flavor Likelihood Example 4.8 4.8 4.8 Comparative Example 3.0 2.9 3.0

<Ingredient Analysis of Red Ginseng> division Content per 100g Saponin
(mg)
β- glucan
(㎍)
Ge
(mg)
Example 1359.5 125.7 25.1 Comparative Example 988.6 0 18.7

Comparing Table 1, it can be seen that all the items of the embodiment are improved compared with those of the comparative example, and the comparisons of Table 2 reveal that the embodiment is more improved than the comparative example.

Claims (2)

(1) pulverizing dried chrysanthemum to 1 탆 to 10 탆;
(2) drying the unsalted chongkukjang to 100 ~ 300 ㎛;
(3) mixing the unsalted chrysanthemum powder of (1) and purified 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) preparing dried red ginseng powder having a size of 0.1 to 1 mu m;
(8) mixing the material of (6) and the material of (7) at a volume ratio of 1: 1 to 1: 3 and fermenting at 20 to 45 ° C for 3 to 7 days;
(9) drying the material of (8) to obtain red ginseng powder fermented with mushroom;
(10) preparing a fermented vinegar for culture medium or a vinegar for culture medium;
(11) mixing 1 g to 200 g of the material of the step (9) per kg of the vinegar for culture of step (10), and fermenting the mixture at a temperature of 25 to 35 ° C for 3 to 5 days;
(12) aging the material of (11) at a temperature of 15 to 20 DEG C for 2 to 3 days;
(13) A method for producing fermented red ginseng vincristine mushroom, comprising the step of purifying the aged material of (12) to commercialize vinegar.
A processed food produced from the vinegar produced by the production method of claim 1 as a raw material.
KR1020160054319A 2016-05-02 2016-05-02 Method of producing a fermented Chaga ginseng vinegar. KR20160056860A (en)

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KR1020160054319A KR20160056860A (en) 2016-05-02 2016-05-02 Method of producing a fermented Chaga ginseng vinegar.

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KR1020160054319A KR20160056860A (en) 2016-05-02 2016-05-02 Method of producing a fermented Chaga ginseng vinegar.

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106137974A (en) * 2016-08-19 2016-11-23 广州滋得洛夫生物科技有限责任公司 High activity Phaeoporus obliquus powder and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106137974A (en) * 2016-08-19 2016-11-23 广州滋得洛夫生物科技有限责任公司 High activity Phaeoporus obliquus powder and preparation method thereof

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