KR20180027075A - Blending chojeong the saengcho of strawberry fermented vinegar and fermentation broth and the process of manufacture - Google Patents

Abstract

The present invention comprises: a first fermented strawberry vinegar preparation step in which stems on ripe strawberries are removed, the strawberries are washed and dehydrated, the strawberry fleshes are crushed, and 90 parts by weight of the crushed strawberry flesh combined with 10 parts by weight of mold rice are aged at a fixed temperature for a fixed time; a second fermented strawberry vinegar preparation step in which 80 parts by weight of the flesh and mold rice aged in the first step of the preparation of fermented strawberry vinegar are combined with 20 parts by weight of strawberry vinegar starter, and subjected to aerobic fermentation to produce vinegar, and the vinegar is aged at room temperature to produce fermented strawberry vinegar; a first fermented strawberry broth preparation step in which stems on ripe strawberries are removed, the strawberries are washed and dehydrated, and the strawberry fleshes are crushed and combined with organic sugar in a volume ratio of 1 : 0.5; a second fermented strawberry broth preparation step in which the strawberry and organic sugar produced in the first step of the preparation of fermented strawberry broth are bottled and aged; and a blending, aging, and fermentation step, in which the fermented strawberry broth produced in the second step of the preparation of fermented strawberry broth, and having a sugar content of 40-50 brix which allows enzymes to be active, and the fermented strawberry vinegar produced in the second step of the preparation of fermented strawberry vinegar, and having the total acidity of 5-9 or more, are combined in a volume ratio of 4:6, aged and fermented at low temperature of 4-14°C for 6 weeks.

Description

Technical Field [0001] The present invention relates to a strawberry fermented vinegar and a fermentation liquid,

More particularly, the present invention relates to a strawberry fermented vinegar and a fermented liquor blended therein, and more particularly to a strawberry fermented vinegar, 10 parts by weight of rice flour is added to 90 parts by weight of crushed flesh, washed and dehydrated, and then fermented at a constant temperature for a certain period of time to produce a strawberry fermented vinegar; Step 2: Strawberry fermentation vinegar manufacturing process for producing strawberry fermented vinegar by aging the finished vinegar at room temperature by adding 20 weight parts of strawberry persimmon to 80 weight part of fruit pulp aged in stage 1 of the above-mentioned strawberry fermentation vinegar production, A step 1 of preparing a strawberry fermentation liquid in which ripe strawberries are removed, washed, dehydrated and mixed with mashed pulp and organic sugar at a volume ratio of 1: 0.5; A step 2 of producing a strawberry fermentation liquid in which a strawberry and an organic sugar in the above step 1 of producing the strawberry fermentation liquid are put in a container and aged; A strawberry fermentation broth having a sugar content of from 40 Brix to 50 Brix in which the enzyme in Step 2 of the production of the fermented strawberry can be active; And a blending fermentation fermentation step in which the strawberry fermentation vinegar having a total acidity of 5 to 9 or more in the second stage of the fermentation of the strawberry fermentation vinegar is mixed at a ratio of 4: 6 by volume and then aged fermented at a low temperature of 4 to 14 ° C for 6 weeks A fermented vinegar and a fermentation broth, and a process for producing the same.

Vinegar has been used as a seasoning, which has been an important part of our daily lives for a long time because it gives a flavor of food with a sour taste.

As noted in the Joseon Dynasty, "Increasing Forest Economy", there are a lot of bars that give flavor to the next, so it is indispensable to the family, and once it is made, it is long and the cost is saved. Ancestors have considered vinegar as a precious seasoning.

Today's food is also recognized as an indispensable food for storing or cutting meat, fish, fruits, and vegetables. It is also used as a spice for cooking flavors with garlic, onions, and other seasoning plants. have.

Such vinegar is divided into fermented vinegar (fermented vinegar) made by fermenting cereals, alcoholic beverages or fruit juices, and synthetic vinegar made from glacial acetic acid or acetic acid as its central material. Fermented vinegar is balsamic vinegar of Italian Modena, There is a strong relationship between alcoholic beverages produced in many countries such as cider vinegar, Japanese vinegar of Kagoshima Prefecture, and American cider vinegar, which is fermented with apple juice, and fruit crops harvested much in cultivation. Synthetic vinegar Or acetic acid is diluted with water, and amino acid or saccharide is added thereto, and it is mainly used in restaurants and the like.

Vinegar is also rich in acetic acid, which is obtained through alcohol fermentation and acetic acid fermentation of carbohydrate-rich ingredients.

Vinegar is classified into fermentation vinegar, synthetic vinegar and other vinegar. Among them, fermentation vinegar is produced by using raw materials such as fruit, cereals, fruit juice, fruit juice, grain, Fermented liquid, fruit juice solution or cereal saccharification solution, and synthetic vinegar is prepared by diluting glacial acetic acid or acetic acid with water.

On the other hand, fermented vinegar made by fermentation of microorganisms consists of 60 kinds of organic acids such as acetic acid, citric acid, malic acid, succinic acid and tartaric acid. These organic acids are present in the watery tissue and destroy the harmful active oxygen And also has a function of decomposing lactic acid accumulated in the human body as a result of physical labor or exercise and excreting it in stool or urine, and it is known that it has an excellent effect in fatigue recovery.

Vinegar also inhibits the production of lipid peroxidation, which causes diseases such as arteriosclerosis and thrombosis, and functions to regulate stress by promoting the secretion of corticosteroids. In addition, it has an effect on digestion and promotion of appetite, while it is also effective in preventing obesity by decomposing sugar and glycogen accumulated in the body, and is good for skin health and beauty, And so on.

As it is known that fermented vinegar is very useful for the human body, it is becoming more and more popular in recent years not only as a seasoning but also as a functional drink for maintaining and promoting health.

Vinegar is also known to be fermented and fermented with natural substances, those using fruit sour taste, and those synthesized, which are effective in improving taste and restoring fatigue and beauty.

Vinegar is one of the fermented foods that have the longest history in the diet of mankind together with alcohol. Since ancient times, Korean people have been using various kinds of vinegar as a seasoning directly from home, but recently they have been recognized as a healthy food, And they are used in various forms such as vinegar cake, vinegar cocktail, and chrysanthemum.

However, the natural fermented vinegar has the perception that it is good for health, but the sourness and burden of burden have become the main cause of reluctance to drink.

Therefore, it is necessary to develop a product which can improve the function of vinegar as a health functional food, and which can be eaten by all, while it can help the cancer patients in their vaginal activity, provide healthy and delicious natural fermented vinegar to children in low school age Respectively.

Korean Patent Publication No. 2016-0080441 Korean Patent Publication No. 2016-0016297 Korea Patent Publication No. 2013-0130131 Korea Patent Publication No. 2013-0033078

DISCLOSURE Technical Problem Accordingly, the present invention has been made in order to solve the above-mentioned problems, and it is an object of the present invention to provide a fermentation vinegar manufacturing method by a conventional single process by separating vinegar and a fermentation broth, blending the total acidity to 7 or more, The purpose of the present invention is to provide a strawberry fermented vinegar prepared so as to be able to drink immediately after eliminating the burden of sourness and chewing, diluted and blended with a fermentation liquid.

In addition, the present invention improves the method of mixing strawberry fermented vinegar with fermentation liquid, honey, and orchard so as to prevent a sense of resistance to sour taste and a burden of throat when drinking, so that natural fermented vinegar and fermentation liquid And blending the fermented juice with the fermented juice, and mixing the fermented vinegar and water in a ratio of 1: 10 after the fermentation.

It is another object of the present invention to provide a fermented strawberry fermented vinegar capable of consuming amino acid components not found in fruits by independently developing and applying a fermentation process using rice flour and blending fermented liquor.

In order to solve the above problems, the present invention provides a method for producing strawberry fermented vinegar, comprising the steps of: (1) preparing strawberry fermented vinegar, which comprises removing 10 to 10 parts by weight of rice bran in 90 parts by weight of mulled strawberries, Step 2: Strawberry fermentation vinegar manufacturing process for producing strawberry fermented vinegar by aging the finished vinegar at room temperature by adding 20 weight parts of strawberry persimmon to 80 weight part of fruit pulp aged in stage 1 of the above-mentioned strawberry fermentation vinegar production, A step 1 of preparing a strawberry fermentation liquid in which ripe strawberries are removed, washed, dehydrated and mixed with mashed pulp and organic sugar at a volume ratio of 1: 0.5; A step 2 of producing a strawberry fermentation liquid in which a strawberry and an organic sugar in the above step 1 of producing the strawberry fermentation liquid are put in a container and aged; A strawberry fermentation broth having a sugar content of from 40 Brix to 50 Brix in which the enzyme in Step 2 of the production of the fermented strawberry can be active; And a blending fermentation step in which the strawberry fermentation vinegar having a total acidity of 5 to 9 or more in the second stage of the fermentation of the strawberry fermentation vinegar is mixed at a ratio of 4: 6 by volume and then aged fermented at a low temperature of 4 to 14 ° C for 6 weeks .

The step 1 of producing the strawberry fermented vinegar is characterized in that the pulp and rice flour are aged for one week after alcohol fermentation at 25 ° C for 3 weeks.

In the second stage of the production of the strawberry fermented vinegar, the aged flesh, rice flour and strawberry plantlets are aerobically fermented at 30 ° C to 35 ° C for 3 weeks, and the finished vinegar is aged at room temperature for 5 months. And aging for a year and a half to make strawberry fermented vinegar.

The strawberry and organic sugar are put in a container and kept at 25 ° C to 30 ° C for 3 days and then agitated for 3 weeks once a day and then aged at a low temperature of 10 ° C to 15 ° C for 1 year ;to be.

A strawberry fermented vinegar prepared by blending the strawberry fermented vinegar and the fermentation liquid according to the above 1, and blending the fermented liquor with the fermented liquor.

According to the present invention, It is made by separating natural fermented vinegar and fermentation liquid, then fermenting by aging by blending, and the total acidity is adjusted to 7 or more, so that smooth neck turn and refreshing taste can be realized.

In addition, the present invention is based on the finding that acetic acid of vinegar contributes to enhancement of human body vitality by being digested and absorbed by food, and citric acid in vinegar has an excellent effect on removal of fatigue substances and cell activation and aging prevention, It contributes to metabolism promotion and physical and psychological stability.

In addition, the present invention has a great demand for healthy vinegar in recent years due to a surge in demand for health, which is a trend, even in the long-term recession, so that a recipe capable of repeated production of natural fermented vinegar is accurately established, Allow vinegar to be consumed.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a diagram showing a procedure for preparing a fresh persimmon vinegar prepared by blending a fermented vinegar and a fermentation broth according to the present invention.

For a better understanding of the present invention, a preferred embodiment of the present invention will be described with reference to the accompanying drawings. The embodiments of the present invention may be modified into various forms, and the scope of the present invention should not be construed as being limited to the embodiments described in detail below. The present embodiments are provided to enable those skilled in the art to more fully understand the present invention. Therefore, the shapes and the like of the elements in the drawings can be exaggeratedly expressed to emphasize a clearer description. It should be noted that in the drawings, the same members are denoted by the same reference numerals. Further, detailed descriptions of well-known functions and configurations that may be unnecessarily obscured by the gist of the present invention are omitted.

Various fruits and grains can be used in the present invention, and a method for producing fermented vinegar using strawberries will be described in detail below, but the present invention is not limited thereto.

In addition, the present invention uses high-quality strawberries of Hwasun-do, Jeonnam, but is not limited thereto.

The vinegar blended with the fermented strawberry fermented vinegar, which is the final product of the present invention, is hereinafter referred to as "super-pure soy sauce."

In the present invention, firstly, ripe strawberries are removed, washed, dehydrated, and then 90 parts by weight of crushed flesh is added to 10 parts by weight of rice bran and then aged for at least 1 week after fermentation of alcohol for 3 weeks (about 18 days to 23 days) 20 parts by weight of strawberry herb is added to 80 parts by weight of pulp and rice flour and fermented for 3 weeks at 30 ° C to 35 ° C. The resulting vinegar is aged at room temperature for about 5 months and then aged for about 1 year to 1 year and To make strawberry fermented vinegar.

Then, the ripe strawberries were removed, washed and dehydrated. The mashed pulp and organic sugar were mixed in a volume ratio of 1: 0.5, and the mixture was kept in a container at 25 ° C to 30 ° C for 3 days, And then fermented for one year at a temperature below 14 ° C to produce a fermented strawberry liquid.

A strawberry fermentation broth having a sugar content of from 40 Brix to 50 Brix and a strawberry fermentation vinegar having a total acidity of 5 to 9 were mixed at a ratio of 4: 6 by volume, and the mixture was fermented and aged for 6 weeks at a low temperature of 4 to 14 ° C The product is manufactured.

Hereinafter, a method for preparing a crude extract of a strawberry fermented vinegar and a fermentation broth obtained by blending a fermentation broth for the practice of the present invention will be described in detail with reference to FIG.

The method for preparing a crude extract of strawberry fermented vinegar according to the present invention comprises blending fermented strawberry fermented vinegar and fermented juice with blending fermented vinegar to produce strawberry fermented vinegar, .

The step of producing the strawberry fermented vinegar comprises a step 1 of producing a strawberry fermented vinegar which is fermented and aged for about one month by mixing pulp and rice flour and a step of adding fermented soybeans to a fermented fermented product at a predetermined temperature, And a second step (S102) of producing strawberry fermented vinegar.

In step 1 of the above-mentioned strawberry fermentation vinegar preparation, ripe strawberries were removed, washed, dehydrated, and 90 parts by weight of crushed flesh were added with 10 parts by weight of barnyardgrass and incubated at 25 ° C. for 3 weeks (about 18 days to 23 days) Mature more than week.

20 parts by weight of the strawberry persimmon was added to 80 parts by weight of the pulp and rice flour aged for more than one week in the second stage of the strawberry fermentation vinegar production, and the resulting vinegar was fermented for 3 weeks at 30 ° C to 35 ° C, And then fermented for about one year to one and a half years at a temperature below 14 ° C to make strawberry fermented vinegar.

In this experiment, it was confirmed that fermentation of aerobic fermentation at 33 ℃ for 3 weeks was the most suitable temperature for making strawberry fermentation vinegar. That is, the total acidity can be adjusted to 7 or more at 33 ° C, so that smooth neck turn and refreshing taste can be achieved.

On the other hand, the step of producing strawberry fermentation liquid is divided into a first stage (S103) of producing a strawberry fermentation liquid to produce strawberry pulp and organic sugar, and a second stage (S104) of a strawberry fermentation liquid which is agitated at a low temperature and aged at a low temperature.

In Step 1 of the Strawberry Fermentation Process, the strawberry fermentation liquid is washed, dehydrated by removing the ripe strawberries, and mashed with mashed pulp and organic sugar at a volume ratio of 1: 0.5.

If the organic sugar is less than 0.5, fermentation liquid is produced and yeast is produced, resulting in an unwanted alcohol taste.

In addition, when the organic sugar is 0.5 or more, an environment in which a large number of microorganisms can live is actively generated, which is particularly harmful to diabetic patients.

In step 2 of the preparation of the fermented broth, the strawberry and sugar are placed in a container and maintained at 25 ° C to 30 ° C (preferably 27 ° C to 28 ° C) for 3 days. After stirring for 3 weeks, the whole is stirred once. Mature for more than one year.

If the temperature is below 25 캜, an environment in which a large number of microorganisms can live can not be created, and fermentation is slow.

If the temperature is higher than 30 DEG C, a problem occurs in that a large number of microorganisms are over fermented.

Also, the reason for stirring for 3 days at 25 ° C to 30 ° C is that the microorganisms are stirred at a constant temperature for a period of time to prepare the microorganisms in a stationary state.

Finally, the fermented strawberry fermentation broth having a sugar content of 40 Brix to 50 Brix and the strawberry fermentation vinegar having a total acidity of 5 to 9 are mixed at a ratio of 4: 6 by volume in the blending fermentation fermentation step (S105) ℃ for 6 weeks at low temperature.

When the sugar content is below 40 Brix, it may be detrimental to the growth of the beneficial bacteria due to the yeast.

In addition, if the sugar content is above 50 Brix, the microbes can not survive and the overall manufacturing environment may deteriorate.

The present invention can be used as a fermented vinegar in which the sugar content and acidity are appropriately controlled in the above-described method using apples, blueberries, rice bran, brown rice glutinous rice, bamboo shoots, cucumber japonica, paprika,

In the drinking method of the fresh juice of the present invention in which the strawberry fermented vinegar according to the present invention is blended with the fermentation broth, it is preferable to mix the juice with water at a ratio of 1: 10, three times a day, once per day with an intake amount of 30 ml .

S101: Stage 1 fermented vinegar manufacturing
S102: Strawberry fermented vinegar manufacturing phase 2
S103: Stage 1 fermentation broth manufacturing step
S104: Stage 2 fermentation liquid manufacturing step
S105: Blending fermentation step

Claims (5)

Step 1: Strawberry fermented vinegar is prepared by adding 10 parts by weight of barnyard grass to 90 parts by weight of matured strawberries, washing and dewatering the mixture, and aging at a constant temperature for a predetermined period of time.
Step 2: Strawberry fermentation vinegar manufacturing process for producing strawberry fermented vinegar by aging the finished vinegar at room temperature by adding 20 weight parts of strawberry persimmon to 80 weight part of fruit pulp aged in stage 1 of the above-mentioned strawberry fermentation vinegar production,
A step 1 of preparing a strawberry fermentation liquid in which ripe strawberries are removed, washed and dehydrated to mix crushed pulp and organic sugar at a volume ratio of 1: 0.5;
A step 2 of producing a strawberry fermentation liquid in which a strawberry and an organic sugar in a stage 1 of the above-mentioned strawberry fermentation broth are placed in a container and aged;
A strawberry fermentation broth having a sugar content of from 40 Brix to 50 Brix in which the enzyme in Step 2 of the production of the fermented strawberry can be active; And a blending fermentation fermentation step in which the strawberry fermentation vinegar having a total acidity of 5 to 9 or more in the second stage of the fermentation of the strawberry fermentation vinegar is mixed at a ratio of 4: 6 by volume and then aged fermented at a low temperature of 4 to 14 ° C for 6 weeks A method for preparing a fresh raw material by blending strawberry fermented vinegar and a fermentation liquid.
The method according to claim 1,
Wherein the step 1) of fermenting the strawberry fermented vinegar comprises aging the pulp and rice flour at 25 캜 for 3 weeks after the fermentation of alcohol for 1 week, and blending the fermented vinegar with the fermentation broth.
The method according to claim 1,
In the second stage of the production of the strawberry fermented vinegar, the aged flesh, rice flour and strawberry plantlets are aerobically fermented at 30 ° C to 35 ° C for 3 weeks, and the finished vinegar is aged at room temperature for 5 months. And fermenting the strawberry fermented vinegar for one and a half years to produce a strawberry fermented vinegar.
The method according to claim 1,
The strawberry and organic sugar are put in a container and kept at 25 ° C to 30 ° C for 3 days and then agitated for 3 weeks once a day and then aged at a low temperature of 10 ° C to 15 ° C for 1 year Wherein the strawberry fermented vinegar is blended with the fermentation broth.
A strawberry fermented vinegar prepared by blending the strawberry fermented vinegar and the fermentation liquid according to the above 1, and blending the fermented liquor with the fermented liquor.

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