KR20160087106A - Manufacturing method of corn vinegar with natural fermentation - Google Patents

Abstract

The present invention relates to a preparation method for a naturally-fermented corn vinegar, wherein the preparation method comprises the steps of: roasting corn kernels to produce a corn powder (S200); using a corn by-product to prepare a corn extract (S201); using the roasted corn powder to prepare a malt corn soup (S202); fermenting the malt corn soup using an alcohol, and adding the corn extract thereto (S203); and supplying oxygen thereto to induce an acetic acid fermentation. The present preparation method, by using the roasted corn kernels, improves the taste of the corn vinegar and eliminates the unpleasant odour and taste through repeated steaming and drying of the corn by-product, and also increases extractability of the active corn ingredient.

Description

{Manufacturing method of corn vinegar with natural fermentation}

Corn is a tall first-year-old, stalks are hard and full. Leaves are large and narrow, with wavy edges, which are offset at regular intervals along the stem. The male flower is inflorescence at the end of the stem of the stem. The female flower, which matures with fruit, is a pruned inflorescence that runs on a thickened stem. The small ears run vertically in pairs, running around the spindle, so the fruit runs two lines

  The non-edible parts of corn are usually used for industrial purposes.

   The stem is used to make paper and wallboard, the leaf of the shell is used as a dancing material, the corn is made of charcoal and used as fuel or industrial solvent. Grains are processed through various processes, in which the grains are immersed in a dilute solution of sulfuric acid, then taken in a crusher, then exposed to steam and dried to ferment. At this time, corn starch turns into sugar, and yeast is added to convert sugar to alcohol. The corn husk leaves have long been used as folk materials, such as amulets and dolls woven from threads. Corn is one of the most widely distributed edible crops in the world. It is cultivated in an area ranging from 58 ° north latitude to 40 ° south latitude in South America and is harvested every month worldwide.

   There is a need for a technique for further increasing the added value of corn by producing corn with a high production amount from agricultural products with processed beverages, vinegar foods, and the like.

  The present invention relates to a technique for producing a natural fermented vinegar which shapes taste, nutrition and functionality using such corn.

  Vinegar is one of the fermented foods that have been produced and used for a long time, both east and west, and it is a typical seasoning with an acidic taste easily used in everyday life.

   Vinegar is divided into fermentation vinegar and synthetic vinegar according to the production method. Fermented vinegar refers to vinegar made by natural or artificial fermentation. Synthetic vinegar refers to vinegar made by diluting acetic acid or glacial acetic acid produced by chemical reaction without fermentation. Fermented vinegar is divided into natural fermented vinegar and alcohol fermented vinegar depending on how to make it. Natural fermented vinegar is made by fermenting sugar to make fermented acetic acid again. Alcohol fermentation vinegar is obtained by fermenting acetic acid with 99% purity ethyl alcohol as a raw material.

   Vinegar is divided into two types according to raw materials. Grain vinegar, which is made by fermenting grains as a raw material, and fruit vinegar, which is fermented with raw materials, are divided into vinegar.

   These vinegar have various organic acids and amino acids and participate in the metabolism of energy in the body, thereby preventing the accumulation of lactic acid, which is a fatigue substance, and preventing lipid peroxidation, which causes diseases such as arteriosclerosis and thrombosis.

It also prevents obesity and is good for skin health and beauty as well as effective for removal of toxicity and removal of hangover in human body. Other benefits include increased absorption of calcium, relieving constipation, relieving eye fatigue, and increasing resistance.

Vinegar is divided into surface fermentation and deep fermentation depending on the fermentation method.

   Surface fermentation refers to the fermentation of vinegar fermented in a state of being inoculated with the acetic acid bacteria of the genus Acetobacter in the medium.

   However, since the surface fermentation is simple, the initial investment cost can be minimized and the fermentation conditions such as the fermentation temperature and the aeration amount suitable for the characteristics of the acetic acid bacterium are difficult to control, so long fermentation time is required. There is a problem that the yield is low and fermentation odor corresponding to the vinegar to be obtained remains.

  Deep-section fermentation can control fermentation conditions such as fermentation temperature and aeration amount, thus it has a shorter fermentation period than surface fermentation and exhibits a fermentation method that can increase the yield and acidity of the product, that is, a vinegar, Is not satisfactory.

   Recently, as the interest in the efficacy of vinegar has increased, more and more people are taking vinegar and vinegar drinks.

  As a result, a variety of products made from vinegar and vinegar drinks using various fruits and grains, which have lowered the sourness of vinegar and are well known for its efficacy and functionality, have been variously released, and many patent applications or registrations related thereto have been increased.

  Due to this effect, vinegar and vinegar drinks are being manufactured using various methods. For example, there is a method for producing vinegar by deep fermentation after preparing an alcoholic fermentation liquid using a raw material for improving the sensory performance, but also has a problem of long fermentation time and low yield of fermentation.

Therefore, there is a need for a process for producing vinegar and vinegar beverages, which has improved fermentation time and fermentation yield of vinegar and is excellent in sensory properties.

Korean Patent No. 10-1182145 Korean Patent No. 10-1350788

The present invention is directed to a method for producing a corn meal, comprising: (S200) a step of cornstarch roasting corn kernels; A step (S201) of using corn beard, corn bran, and corn as a by-product of corn by using a corn by-product to produce a corn extract; A step (S202) of preparing malt corn using a roasted corn flour; Fermenting malt corn to die alcohol and adding corn extract (S203); It is used for the fermentation of acetic acid by supplying oxygen so as to shape taste, nutrition and functionality. It is also used for natural fermentation in which corn is roasted to taste by repeating steaming and drying to remove odor, And to provide a method for producing corn vinegar.

A problem to be solved by the present invention is to provide a method for producing a natural fermented corn vinegar,

In order to attain the above object, the present invention provides a method for producing fermented corn vinegar, comprising: roasting corn kernels to improve flavor; and repeating the step of fermenting and drying corn by-products to easily prepare flavor and component extraction And a method for producing the natural fermented corn vinegar.

The method for producing a natural fermented corn vinegar according to the present invention is a method for producing a natural fermented corn vinegar comprising the steps of shaping taste, nutrition and functionality using corn beans, corn bran, corn bran as corn by-products including corn kernels, To increase the extraction rate of major components of corn, and to fry the corn to form a flavor.

1 is a schematic diagram illustrating the present invention.

The features and advantages of the present invention will become more apparent from the following detailed description of the present invention when taken in conjunction with the accompanying drawings.

Hereinafter, embodiments of the present invention will be described.

   The present invention relates to a method for producing a natural fermented corn vinegar

 And frying the corn kernels to improve the flavor. The present invention also provides a method for preparing a natural fermented corn vinegar, comprising the steps of: preparing corn by-products;

   According to the present invention,

  To prepare natural fermented corn vinegar

 Comprising the step of roasting corn kernels to improve the taste, comprising the steps of repeating the step of corn by-product corn beard, corn bran, corn bran, and corn process so as to easily prepare the taste and components. And a method for producing vinegar.

Specifically, the present invention relates to

   A step (S200) of roasting corn kernels to produce corn flour; A step (S201) of preparing a corn extract by using a by-product of corn; A step (S202) of preparing malt corn using a roasted corn flour; Fermenting the fermented malt corn, and adding the corn extract to the selected fermented corn vinegar (step S203).

   Hereinafter, embodiments of the present invention will be described in detail.

   Washing and drying the corn grains, frying and firing so as to produce a browned and fragrant flavor to obtain a coarse powder which is easy to be saccharified (S10);

   10 to 100% by weight of the corn by-product of the corn kernel in the step S10 is sprayed with 15 to 25% by weight of ethyl alcohol, and the resulting mixture is put in a steamer and heated and dried about 3 to 9 times to easily prepare the taste and components. (S20);

   A step (S30) of obtaining a corn extract in the form of corn tea by boiling the corn by-product of step S20 and the water of the corn byproduct 3 to 5 times the weight of the corn by-product;

   (S40) of obtaining the malt juice by repeating the step 2-3 by adding the corn extract of step S30 to the 1 to 5 wt% malt flour of the total amount of the corn flour in step S10, and filtering the juice while holding the corn extract.

   In step S40, the malt juice of step S40 is added with 1/2 of the weight of the roasted corn flour prepared in step S10, heated for 2 to 4 hours, and slowly heated in a weak fire to form melted malt cornstarch (S50);

   The malt corn chilled at 30 ° C or less in step S50 is mixed with 1 to 5 wt% of yeast in the total amount of the corn flour in step S10, and the mixture is sealed in a jar and alcohol fermentation is performed at a temperature of 22 to 25 ° C S60);

   After 3 days, the corn extract prepared in step S30 is added to the remaining 1/2 corn flour in step S10 by adding 5 to 10 wt% of the total amount of the corn flour in step S10, (S70) of dipping the malt corn in a fermented state into alcohol fermented corn porridge in step S60.

   If the alcohol is strongly generated after 15 days in the step S70, the step (S80) of adding the corn extract prepared in the step S30 so as to adjust the alcohol concentration to 5 to 7%;

   (S90) of maintaining the temperature of the alcoholic water in the step S80 at 27 to 32 DEG C and supplying oxygen to fermentation for 40 to 100 days so that acetic acid fermentation can be smoothly performed;

   Separating the supernatant and allowing the supernatant to stand at room temperature for more than 6 months (S100);

    And a step (S110) of sealing the finished corn vinegar after filtration and storing it in a cool, shady place. The present invention also provides a method for producing a natural fermented corn vinegar.

In the step of step S70, it means that a plurality of types are put in the same jar with time difference.

    The fermented vinegar was tested for the sensory evaluation of corn vinegar and fruit vinegar by conventional fermentation method using corn vinegar and corn kernels according to the present invention.

The results of sensory evaluation were calculated as 5 points for excellent taste, aroma, and preference, 4 points for excellent case, 3 points for normal case, 2 points for bad case and 1 point for very bad case. , And the results are shown in Table 1 below.

Evaluation items Corn kernels vinegar Fruit vinegar Examples of the present invention flavor 4 4 4.4 aftertaste 3.8 3.7 4.5 incense 3.7 3.9 4 Likelihood 3.8 3.9 4.3 Sum 15.3 15.5 17.2

As a result of sensory evaluation, the taste, aftertaste, flavor, and palatability of the corn vinegar according to the example of the present invention are superior to other comparative products.

This is due to the improvement of the taste by using roasted pellets, the repeated use of corn by-products to steep and dry, removing odor, and also increasing the extraction rate of the major components of corn.

Claims (3)

To prepare natural fermented corn vinegar
And frying the corn kernels to improve the flavor. The method for producing a natural fermented corn vinegar, comprising the steps of: preparing corn by-products;
A step (S200) of roasting corn kernels to produce corn flour; A step (S201) of preparing a corn extract by using a by-product of corn; A step (S202) of preparing malt corn using a roasted corn flour; Wherein the step of fermenting the malt corn with alcohol and the step (S203) of adding the corn extract to the fermentation of the fermented corn vinegar by supplying oxygen.
Washing and drying the corn grains, frying and firing so as to produce a browned and fragrant flavor to obtain a coarse powder which is easy to be saccharified (S10);
Spraying the corn by-product of 10 to 100 wt% of the corn kernel in step S10 with 15 to 25 wt% of ethyl alcohol, repeating the step of heating and drying to easily prepare the taste and components (S20);
A step (S30) of obtaining a corn extract in the form of corn tea by boiling the corn by-product of step S20 and the water of the corn byproduct 3 to 5 times the weight of the corn by-product;
(S40) of obtaining the malt juice by repeating the step of adding the corn extract of step S30 to the 1 to 5 wt% malt flour of the total corn flour in step S10 and filtering the juice while it is being squeezed;
In step S40, the malt juice of step S40 is added with 1/2 of the weight of the roasted corn flour prepared in step S10, heated for 2 to 4 hours, and slowly heated in a weak fire to form melted malt cornstarch (S50);
The malt corn chilled at 30 ° C or less in step S50 is mixed with 1 to 5 wt% of yeast in the total amount of the corn flour in step S10, and the mixture is sealed in a jar and alcohol fermentation is performed at a temperature of 22 to 25 ° C S60);
After 3 days, the corn flour produced in step S30 was added to the remaining half of the corn flour in step S10 by adding 5 to 10 wt% of the corn flour weight to the steep state, and the alcohol fermentation in step S60 (S70);
If the alcohol is produced after a predetermined time in step S70, the step (S80) may include adding the corn extract prepared in step S30 to correct the alcohol concentration to 5 to 7%.
(S90) of maintaining the temperature of the alcoholic water in the step S80 at 27 to 32 DEG C and supplying oxygen to fermentation for 40 to 100 days so that acetic acid fermentation can be smoothly performed;
Separating the supernatant and allowing the supernatant to stand at room temperature for more than 6 months (S100);
The method for producing a fermented corn vinegar according to any one of claims 1 to 3, wherein the corn vinegar is filtered and then sealed and stored in a cool, shady place (S110).

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