KR20160072353A

KR20160072353A - Manufacturing method of the fermentation vinegar and the fermentation vinegar using of the rice and pomegranate

Info

Publication number: KR20160072353A
Application number: KR1020140179456A
Authority: KR
Inventors: 김주호
Original assignee: 영농조합법인 엔자임팜
Priority date: 2014-12-12
Filing date: 2014-12-12
Publication date: 2016-06-23

Abstract

The present invention relates to a method for producing fermented vinegar using rice flour, glutinous rice and pomegranate, and a fermented vinegar prepared by the method, wherein (a) the rice is soaked in hot water for 3 to 5 hours; (b) 30-60 minutes after removing the water from the rice, which is called the hot water. (c) crushing the dehydrated rice with a grinder to produce a rice flour; (d) boiling water at 90 to 100 ° C, mixing the pulverized rice flour into the water, mixing rice flour and water at a volume ratio of 1: 3 to produce rice bran; (e) cooling rice bran mixed with rice flour and water at a ratio of 1: 3, adding yeast to the rice bran at a weight of 10% of the rice bran; (f) a primary fermentation step in which the yeast-added rice bran is fermented at 20 to 34 ° C for 35 to 48 hours in a fermenter; (g) immersing glutinous rice in cold water for 3 to 5 hours; (h) 30-60 minutes after removing the glutinous rice called hot water. (i) adding glutinous rice, which has been dried to remove moisture, into a steamer and making a rice cake; (j) After completely cooling the prepared rice cakes, the rice bran at a weight ratio of 20 to 30% of the rice bran administered at the first fermentation to the fermentation tank of the primary fermented rice is put into the fermenter of the rice flour and fermented at 25 to 34 ° C for 3 to 4 months A secondary fermentation step; (k) filtering only the clear supernatant after the second fermentation; (l) a third fermentation step in which the pomegranate is mixed at a ratio of 2: 1 to the filtered supernatant and then fermented for 4 to 6 months in a fermenter; (m) filtering the pomegranate after the third fermentation is finished.

Description

Technical Field The present invention relates to a method for producing fermented vinegar using rice flour, glutinous rice and pomegranate, and a fermented vinegar prepared by the method,

The present invention relates to a process for producing fermented vinegar using rice flour, glutinous rice, and pomegranate, and a fermented vinegar prepared by the method, wherein rice flour and glutinous rice are fermented without adding processed sugar or chemical fermentation product, The present invention relates to a method for producing fermented vinegar using rice flour, glutinous rice and pomegranate to produce vinegar, and a fermented vinegar produced by the method.

Vinegar is an acidic seasoning with its own fragrance and is known as an acidic food containing 3 ~ 5% of acetic acid, organic acid, amino acid, sugar, alcohol and ester (Korean National Culture Institute, And the like, and those synthesized, and the like.

In other words, vinegar has a wide variety of vinegar because it is relatively simple to produce acetic acid bacteria with alcohol content, and the vinegar used in each country is deeply related to alcoholic beverages and many cultivated fruits .

Examples of such fermented vinegar include apple vinegar fermented with apple juice, grape vinegar fermented with grape juice, malt vinegar fermented with malt juice, sake vinegar made with sake as a raw material, alcoholic vinegar fermented with pure alcohol, fermented vinegar Distilled vinegar and distilled vinegar.

In addition, synthetic vinegar made by a chemical method is obtained by diluting glacial acetic acid or acetic acid with water and adding an amino acid or a saccharide thereto. It is most commonly used in foodservice industry in Korea. Examples of the synthetic vinegar include lemon There are vinegar and apricot vinegar, and processed vinegar is processed vinegar again.

However, it is known that chemical substances contained in these synthetic vinegar adversely affect the human body. In developed countries, glacial acetic acid is classified as a poisoning substance and its use is inhibited.

These vinegar is known to kill most pathogens in about 30 minutes due to its strong sterilizing power. As a result, foods immersed in vinegar are widely used for various dishes due to its high preservability and softness of salty taste of salt.

It is also used for the vinegar preparation of burdock and lotus root because it acts to inhibit the enzymatic action of the browning of vegetables. It acts on the anthocyanin pigment and becomes a pretty red color, so it is used as a necessity when cooking ginger into vinegar (Naver / Doosan encyclopedia).

Vinegar contains more than 60 kinds of organic acids such as acetic acid, citric acid, amino acid, and succinic acid. It plays a role as a promoter to support the absorption of various nutrients such as vitamins and minerals and has many amino acids. .

It is known that it acts to prevent obesity and lower the cholesterol and to prevent the production of fatty liver by the representative efficacy. It is known that it decomposes the body's surplus nutrients to help the production of bile and corticosteroid, and the fatigue- Lactic acid) as well as to decompose already produced lactic acid.

In addition, vinegar is known to enhance liver function, promote growth, promote glucose metabolism, strengthen immunity, restore fatigue, and revitalize life. It is effective in hemostasis, bleeding, blood circulation, cleansing blood, It is known that it acts to regulate blood and to help improve anemia.

Especially, the grain vinegar contains most of the amino acids in vinegar, especially the eight kinds of essential amino acids, including 19 kinds of amino acids, and is known to promote the metabolism of the body.

Accordingly, in addition to the usefulness of such a vinegar, various patents have been filed or registered for a long time in the production of vinegar using various grains, vegetables and fruits, and they are widely used in real life.

In some of these examples, rice ginger as a main ingredient, Korean Patent Laid-Open Publication No. 1998-9447 (Publication date: 1998.4.30) entitled " Method for producing vinegar from raw rice and leek as raw materials ", Korean Patent No. 10-373058 (Registered on Feb. 27, 2003), "High-functional brewed vinegar produced by the method and the method," Korean Patent No. 10-1361700, in which grains, vegetables, 29), " Organic Traditional Fermented Vinegar Produced by the Method ", Korean Patent No. 10-1319757 (Registered on May 31, 2013), " Has been filed or registered.

As described above, vinegar which is widely used in real life can be produced from mixed vinegar produced by mixing a plurality of kinds of vinegar and a plurality of kinds of vinegar, which are manufactured from a single material of various kinds of fruits, vegetables and grains, , The present inventor has developed a vinegar containing pomegranate's effective ingredient by preparing pomegranate by incorporating pomegranate, a local specialty product grown directly by organic farming, into a fermented rice gruel.

Pomegranate is Punica granatum L. It is originated from Iran and Afghanistan. It is mainly grown in the southern provinces due to its weakness in the cold. Flowers are bloomed and bloom in June, fruit is round and diameter is 6-8cm It grows in yellow or yellowish pink in October, and it has red seed inside. When it is fully ripe, the outer shell grows irregularly and seed of inside is seen.

In addition, the seeds are tasted and strained, and they are eaten as they are, and they are eaten and made into green leaves. In the peel, there is the effect of convergence, hemostasis, branching and insecticidal action. In one, the seeds are sacrificed, ) · It is said that it is used for Bongbu (excretion) · abstinence · abdominal pain (虫産 abdominal pain) · roundworm remedy, and in private, it is mixed with pomegranate peel and licorice in Asthma · Pertussia (Dr. Culture and Culture, Korea Research Institute).

In particular, the present invention provides a natural fermented vinegar which does not contain sugar or a chemical fermentation agent by adding organically grown pomegranate after natural fermentation of organic cultivated rice, and is more useful for health while satisfying various consumers' It was developed to provide fermented vinegar that can contribute to local industrial development.

- Korean Unexamined Patent Publication No. 1998-9447 (Publication Date: Apr. 30, 1998, " Method for producing vinegar from raw rice and leaven ") - Korean Patent No. 10-373058 (Registered on Feb. 7, 2003, " Method for producing high-function brewing vinegar and high-function brewing vinegar produced by the method ") Korean Registered Patent No. 10-1361700 (Registered on Apr. 29, 2014, " Method of producing organic traditional fermented vinegar and organic traditional fermented vinegar produced by the above method ") Korean Registered Patent No. 10-1319757 (Registered on Apr. 10, 201, "Method of Making Vinegar Using Marin")

The present invention provides natural fermented vinegar using organic rice cultivated rice and pomegranate, which are not added with sugar and no chemical fermentation agent, to provide safe food ingredients and to meet various consumers' And to provide a fermented vinegar prepared by the method.

In order to accomplish the above object, the present invention provides a method for producing fermented vinegar using rice flour, glutinous rice and pomegranate, comprising the steps of: (a) dipping rice in hot water for 3 to 5 hours; (b) 30-60 minutes after removing the water from the rice, which is called the hot water. (c) crushing the dried naturally dried rice with a grinder to make rice flour; (d) boiling water at 90 to 100 ° C, mixing the pulverized rice flour into the water, mixing rice flour and water at a volume ratio of 1: 3 to produce rice bran; (e) cooling rice bran mixed with rice flour and water at a ratio of 1: 3, adding yeast to the rice bran at a weight of 10% of the rice bran; (f) a primary fermentation step in which the yeast-added rice bran is fermented at 20 to 34 ° C for 35 to 48 hours in a fermenter; (g) immersing glutinous rice in cold water for 3 to 5 hours; (h) 30-60 minutes after removing the glutinous rice called hot water. (i) adding glutinous rice, which has been dried to remove moisture, into a steamer and making a rice cake; (j) After completely cooling the prepared rice cakes, the rice bran at a weight ratio of 20 to 30% of the rice bran administered at the first fermentation to the fermentation tank of the primary fermented rice is put into the fermenter of the rice flour and fermented at 25 to 34 ° C for 3 to 4 months A secondary fermentation step; (k) filtering only the clear supernatant after the second fermentation; (l) a third fermentation step in which the pomegranate is mixed at a ratio of 2: 1 to the filtered supernatant and then fermented for 4 to 6 months in a fermenter; (m) filtering the pomegranate after the third fermentation; And a fermented vinegar prepared by the process.

According to another aspect of the present invention, there is provided a method for manufacturing a fermented vinegar using rice flour, glutinous rice, and pomegranate, comprising: (A) dipping rice in hot water for 3 to 5 hours; (B) 30-60 minutes after removing the water from the rice, which is called the hot water. (C) crushing the dried naturally dried rice with water to prepare a rice flour; (D) boiling water at 90 to 100 ° C., adding ground rice flour to the mixture, mixing rice flour and water at a volume ratio of 1: 3 to form rice bran; (E) cooling rice bran mixed with rice flour and water at a ratio of 1: 3, adding yeast to the rice bran at a weight of 10% of the rice bran; (F) a primary fermentation step in which the yeast-added rice bran is fermented at 20 to 34 ° C for 35 to 48 hours in a fermenter; (G) immersing glutinous rice in cold water for 3 to 5 hours; (H) Extract glutinous rice called hot water and subtract water. 30 ~ 60 minutes Natural drying stage; (I) adding naturally dried glutinous rice to the steamer to remove the moisture and making a rice cake; (J) After completely cooling the cooked rice, the rice fermented in a primary fermented rice fermenter was added to the fermentation tank of rice flour and pomegranate at a weight ratio of 20 to 30% A second fermentation step that takes effect for 4 months; (K) filtering only the clear supernatant after the second fermentation; (L) a third fermentation step in which the pomegranate is mixed at a ratio of 2: 1 to the filtered supernatant and then fermented for 4 to 6 months in a fermenter; (M) filtering the pomegranate after the third fermentation; And a fermented vinegar prepared by the process.

According to the present invention, it is possible to produce a fermented vinegar containing pomegranate ingredients using organic rice cultivated rice and pomegranate, and in particular, a pomegranate ingredient can be added to provide a brewed fermented vinegar suitable for various consumers' preferences In particular, it will contribute to revitalization of the local economy by increasing the production income of raw materials and producing high quality brewing fermented vinegar which is beneficial for health.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram of a fermented vinegar manufacturing method according to an embodiment of the present invention;
2 is a process diagram of a fermented vinegar manufacturing method according to another embodiment of the present invention.

Hereinafter, a method for producing a fermented vinegar using rice paddy, glutinous rice and pomegranate according to the present invention (hereinafter abbreviated as "method for producing fermented vinegar") and a fermented vinegar prepared by the method according to the present invention Will be described in detail.

1 is a process diagram of a fermented vinegar manufacturing method according to an embodiment of the present invention.

The fermenting vinegar manufacturing method according to one embodiment of the present invention and the fermented vinegar produced by this manufacturing method firstly ferment rice flour and make rice flour with glutinous rice and then add a certain amount of glutinous rice flour into a fermenter of rice flour, The fermentation tank of glutinous rice is put into a fermentation tank of rice, followed by a second fermentation, and then pomegranate (meaning granule) is mixed into a clear fermentation product. After the final fermentation process, the fermented natural fermented vinegar according to the present invention is produced.

To explain this in more detail, a natural fermented vinegar according to an embodiment of the present invention

(a) soaking the rice in hot water for 3 to 5 hours;

(b) 30-60 minutes after removing the water from the rice, which is called the hot water.

(c) crushing the dried naturally dried rice with a grinder to make rice flour;

(d) boiling water at 90 to 100 ° C, mixing the pulverized rice flour into the water, mixing rice flour and water at a volume ratio of 1: 3 to produce rice bran;

(e) cooling rice bran mixed with rice flour and water at a ratio of 1: 3, adding yeast to the rice bran at a weight of 10% of the rice bran;

(f) a primary fermentation step in which the yeast-added rice bran is fermented at 20 to 34 ° C for 35 to 48 hours in a fermenter;

(g) immersing glutinous rice in cold water for 3 to 5 hours;

(h) 30-60 minutes after removing the glutinous rice called hot water.

(i) adding glutinous rice, which has been dried to remove moisture, into a steamer and making a rice cake;

(j) After completely cooling the prepared rice cakes, the rice bran at a weight ratio of 20 to 30% of the rice bran administered at the first fermentation to the fermentation tank of the primary fermented rice is put into the fermenter of the rice flour and fermented at 25 to 34 ° C for 3 to 4 months A secondary fermentation step;

(k) filtering only the clear supernatant after the second fermentation;

(l) a third fermentation step in which the pomegranate is mixed at a ratio of 2: 1 to the filtered supernatant and then fermented for 4 to 6 months in a fermenter;

(m) filtering the pomegranate after the third fermentation; To produce brewed fermented vinegar containing pomegranate components.

The yeast added in the step (e) is prepared by using organic rice noodle or organic rice. It is preferable that the yeast is finely crushed and then used.

FIG. 2 is a process diagram of a fermented vinegar manufacturing method according to a second embodiment of the present invention. The method of manufacturing fermented vinegar according to the second embodiment is similar to that of the first embodiment, There are some differences in the process of adding.

That is, the method of manufacturing fermented vinegar according to the second embodiment of the present invention

(A) a step of immersing the rice in hot water for 3 to 5 hours;

(C) crushing the dried naturally dried rice with water to prepare a rice flour;

(D) boiling water at 90 to 100 ° C., adding ground rice flour to the mixture, mixing rice flour and water at a volume ratio of 1: 3 to form rice bran;

(G) immersing glutinous rice in cold water for 3 to 5 hours;

(H) Extract glutinous rice called hot water and subtract water. 30 ~ 60 minutes Natural drying stage;

(I) adding naturally dried glutinous rice to the steamer to remove the moisture and making a rice cake;

(J) After completely cooling the cooked rice, the rice fermented in a primary fermented rice fermenter was added to the fermentation tank of rice flour and pomegranate at a weight ratio of 20 to 30% A second fermentation step that takes effect for 4 months;

(K) filtering only the clear supernatant after the second fermentation;

Of course, the yeast added in the step (E) may be prepared by using rice bran cultivated by organic farming or by using domestic wheat. It is preferable that the yeast be used after finely pulverizing the produced yeast. The fermented vinegar containing the ingredient can contain more pomegranate component than the first embodiment, thereby providing the fermented vinegar with improved pomegranate effective ingredients.

As described above, the fermented vinegar containing the pomegranate component according to the embodiment of the present invention can be produced by using only natural materials without using sugar, honey, chemical fermentation agent, etc., It is possible to provide pomegranate vinegar containing a large amount of inorganic and vitamin C components.

Claims

(a) soaking the rice in hot water for 3 to 5 hours;
(b) 30-60 minutes after removing the water from the rice, which is called the hot water.
(c) crushing the dried naturally dried rice with a grinder to make rice flour;
(d) boiling water at 90 to 100 ° C, mixing the pulverized rice flour with water, mixing rice flour and water at a volume ratio of 1: 3 to make rice bran;
(e) cooling rice bran mixed with rice flour and water at a ratio of 1: 3, adding yeast to the rice bran at a weight of 10% of the rice bran;
(f) a primary fermentation step in which the yeast-added rice bran is fermented at 20 to 34 ° C for 35 to 48 hours in a fermenter;
(g) immersing glutinous rice in cold water for 3 to 5 hours;
(h) 30-60 minutes after removing the glutinous rice called hot water.
(i) adding glutinous rice, which has been dried to remove moisture, into a steamer and making a rice cake;
(j) After completely cooling the prepared rice cakes, the rice bran at a weight ratio of 20 to 30% of the rice bran administered at the first fermentation to the fermentation tank of the primary fermented rice is put into the fermenter of the rice flour and fermented at 25 to 34 ° C for 3 to 4 months A secondary fermentation step;
(k) filtering only the clear supernatant after the second fermentation;
(l) a third fermentation step in which the pomegranate is mixed at a ratio of 2: 1 to the filtered supernatant and then fermented for 4 to 6 months in a fermenter;
(m) filtering the pomegranate after the third fermentation; The method for producing fermented vinegar using rice paddy, glutinous rice and pomegranate.

(A) a step of immersing the rice in hot water for 3 to 5 hours;
(B) 30-60 minutes after removing the water from the rice, which is called the hot water.
(C) crushing the dried naturally dried rice with water to prepare a rice flour;
(D) boiling water at 90 to 100 ° C., adding ground rice flour to the mixture, mixing rice flour and water at a volume ratio of 1: 3 to form rice bran;
(E) cooling rice bran mixed with rice flour and water at a ratio of 1: 3, adding yeast to the rice bran at a weight of 10% of the rice bran;
(F) a primary fermentation step in which the yeast-added rice bran is fermented at 20 to 34 ° C for 35 to 48 hours in a fermenter;
(G) immersing glutinous rice in cold water for 3 to 5 hours;
(H) Extract glutinous rice called hot water and subtract water. 30 ~ 60 minutes Natural drying stage;
(I) adding naturally dried glutinous rice to the steamer to remove the moisture and making a rice cake;
(J) After completely cooling the cooked rice, the rice fermented in a primary fermented rice fermenter was added to the fermentation tank of rice flour and pomegranate at a weight ratio of 20 to 30% A second fermentation step that takes effect for 4 months;
(K) filtering only the clear supernatant after the second fermentation;
(L) a third fermentation step in which the pomegranate is mixed at a ratio of 2: 1 to the filtered supernatant and then fermented for 4 to 6 months in a fermenter;
(M) filtering the pomegranate after the third fermentation; The method for producing fermented vinegar using rice paddy, glutinous rice and pomegranate.

A fermented vinegar, which is produced by the method of any one of claims 1 and 2, and which comprises rice, glutinous rice and pomegranate.