KR20180063804A - Persimmon vinegar - Google Patents

Abstract

The present invention relates to a production method of persimmon vinegar using steamed persimmon, and more specifically, to a production method of persimmon vinegar using steamed persimmon for preventing the activity of germs to prevent odor, and providing good acidity and sweetness to drink. The production method of persimmon vinegar of the present invention includes the following steps: 1) preparing ingredients; 2) preparing ingredients for persimmon vinegar; 3) performing alcohol fermentation; 4) obtaining a persimmon alcohol-fermented liquid; 5) performing acetic fermentation; and 6) aging the result.

Description

{PERSIMMON VINEGAR}

The present invention relates to a perspex preparation method using a steam sensation.

More specifically, the step of washing the senses and preparing the raw material to dry the water; Preparing a persimmon sensation by steaming the persimmon material at a temperature of 100 ° C or higher for 10 to 15 minutes, removing the persimmon and seeds by cooling the persimmon, dividing the persimmon into 4 parts, preparing a persimmon raw material by placing the persimmon- The yeast is added to the pot, the top of the pot is wrapped with cotton and fixed with a rubber band, and then fermented at 20 to 25 DEG C for 7 to 10 days to produce an alcohol fermentation solution at 5 to 8 DEG C; Extracting the persimmon fermentation broth and the persimmon vinegar raw material after the alcohol fermentation step in a cotton swab to obtain a sensory alcohol fermentation broth; An acetic acid fermentation step of fermenting acetic acid at 25 to 30 占 폚 by adding a herbaceous plant to the fermented ghoul alcohol fermentation broth to produce an acetic acid fermentation broth; And an aging step of sterilizing the acetic acid fermentation broth after completion of the acetic acid fermentation step at 75 to 85 DEG C for 10 to 15 minutes and aging for 7 to 10 days, wherein the yeast is Saccharomyces cerevisiae at 25 Cultured for 20 to 30 days in a culture medium containing yeast extract, peptone and dextrin, and the herbaceous plant is obtained by cultivating Acetobacter aeti (A.aceti) Characterized in that the fermented milk is fermented by alcohol fermentation and acetic acid fermentation at 25 to 30 DEG C for 30 to 40 days by adding the culture medium cultured in the medium of 25 to 30 DEG C and the yeast together with the persimmon juice, And a method for producing persimmon vinegar.

It is a unique fruit of East Asia cultivated mainly in Korea, Japan, and China. It is divided into three types: Sogoksi, Danseong, Gojong, Bonbong, Such as primitive, embroidered, and flat nuclear weapons, and the like, such as wealth, richness, chariot, ososhi, and zenji-maru. There is persimmon.

The main component of persimmon is saccharide, and its content is about 15 ~ 16%. The content of glucose and fructose is high, and there is a slight difference depending on persimmon and persimmon. Dioscrin is a component of tannin, which is called tannin. Diosprin is easily soluble because it is water-soluble. When acetaldehyde combines with the tannin component and becomes insoluble, the bitter taste disappears. The black spots in the persimmon or perianth are the deformation of tannin cells insolubilized by tannin. Vitamins A and B are abundant and vitamin C is contained in 30g to 50mg in 100g. It also contains pectin and carotenoids.

The efficacy of persimmon has been mentioned in various documents such as Dongbu Bokhang and Hoseo Gangmok, and it is reported that it is effective for chronic diseases such as gastric ulcer and diabetes as well as efficacy for hypertension, arteriosclerosis and circulatory diseases.

The persimmon is mainly used for reproductive purposes, and is consumed in the form of hongsi (ripe persimmon) or dried persimmon in addition to the reproductive system. Dried persimmon is called dry (moisture: 25 ~ 30%) and semi-dry (moisture: 50%) by dryness. In addition, persimmon is used as a raw material for fertilizers, persimmon vinegar, etc., and is also produced in the form of processed products such as gum chips and persimmon spices. Recently, the cultivation area of sweet persimmon has been rapidly decreasing due to the climate change and the development of the mountain region, and the sweet persimmon has an important place in the fruit industry.

However, the consumption pattern of persimmon leaves has a traditional consumption pattern centering on Hongxi and dried persimmon, and it is becoming a plunge in price easily in overproduction. Therefore, in order to increase consumption of persimmon and achieve high added value, it is necessary to improve the appearance characteristics of persimmon, persimmon, gum chip, persimmon, etc., There is a need.

Hereinafter, according to the prior art, Korean Patent Registration No. 10-01749279 discloses an attribute persimmon vinegar and a production method thereof. More specifically, the present invention relates to a method for producing a high quality persimmon vetch useful as a health-care aid in a high yield by a simple process by fermenting an alcohol fermentation and an acetic acid fermentation.

However, there is no description of a method for producing the persimmon vinegar with good sugar content and acidity for drinking.

1. Korean Registered Patent No. 10-01749279 (issued September 15, 1998)

A technical object of the present invention is to provide a method for producing persimmon vinegar, which is free from odor and inhibits the activity of germs and has excellent preservative power, through a process of perspiration.

It is another object of the present invention to provide a method for producing Persimmon vinegar having a high acidity and a high sugar content at a high yield and a high yield, as compared with the traditional persimmon method with a success rate as low as 30 to 40%.

According to the present invention, there is provided a method for producing a water- Preparing a persimmon sensation by steaming the persimmon material at a temperature of 100 ° C or higher for 10 to 15 minutes, removing the persimmon and seeds by cooling the persimmon, dividing the persimmon into 4 parts, preparing a persimmon raw material by placing the pot- The yeast is added to the pot, the top of the pot is wrapped with cotton and fixed with a rubber band, and then fermented at 20 to 25 DEG C for 7 to 10 days to produce an alcohol fermentation solution at 5 to 8 DEG C; Extracting the persimmon fermentation broth and the persimmon vinegar raw material after the alcohol fermentation step in a cotton swab to obtain a sensory alcohol fermentation broth; An acetic acid fermentation step of fermenting acetic acid at 25 to 30 占 폚 by adding a herbaceous plant to the fermented ghoul alcohol fermentation broth to produce an acetic acid fermentation broth; And an aging step of sterilizing the acetic acid fermentation broth after completion of the acetic acid fermentation step at 75 to 85 DEG C for 10 to 15 minutes and aging for 7 to 10 days, wherein the yeast is Saccharomyces cerevisiae at 25 Cultured for 20 to 30 days in a culture medium containing yeast extract, peptone and dextrin, and the herbaceous plant is obtained by cultivating Acetobacter aeti (A.aceti) Characterized in that the fermented milk is fermented by alcohol fermentation and acetic acid fermentation at 25 to 30 DEG C for 30 to 40 days by adding the culture medium cultured in the medium of 25 to 30 DEG C and the yeast together with the persimmon juice, And to solve technical problems by providing used persimmon vinegar.

The method of manufacturing persimmon vinegar according to an embodiment of the present invention is a method for producing persimmon vinegar which is capable of suppressing the activity of germ cells through a process of persimmon fermentation and preventing the generation of odor due to the activity of various bacteria after fermentation of alcohol and acetic acid, It is effective. In addition, there is an effect of providing a persimmon vinegar having good sugar content and acidity to be consumed.

1 is a process diagram of a method for producing persimmon vinegar according to the present invention.

The terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary meanings and the inventor can properly define the concept of the term to describe its invention in the best possible way And should be construed in accordance with the principles and meanings and concepts consistent with the technical idea of the present invention.

Therefore, the embodiments described in the present specification, the reference examples, and the drawings are merely the most preferred examples of the present invention, and not all of the technical ideas of the present invention are described. Therefore, It should be understood that various equivalents and modifications may be present.

Example  One. Steamed  Method of manufacturing persimmon vinegar used

1) Preparation of raw materials

Remove the impurities from the outside by washing the senses, and dry the water to prepare the raw materials.

2) Preparing the persimmon raw material

Steam for 10 to 15 minutes at a temperature of 100 ° C or higher to produce a steamed sensation, cool the steamed sensation, divide the senses into four equal parts, remove the nipple and seeds, and turn the portion with the nipple down. Preferably, the senses can be struck at 100 to 120 DEG C for 10 to 15 minutes.

The reason for persisting here is to prevent the activity of germs and to prevent the generation of odors that may occur after alcohol fermentation and acetic acid fermentation. Activation of germs results in off-odors, which can degrade the quality of persimmon vinegar.

3) Alcohol fermentation step

Yeast is added to the Onggi, and the top of the Onggi is wrapped with cotton, secured with rubber band, and fermented at 20 ~ 25 ℃ for 7 ~ 10 days to produce alcohol fermentation liquid. The yeast is preferably added in an amount of 1 to 3 parts by weight based on 100 parts by weight of the yeast.

The yeast can be obtained by culturing Saccharomyces cerevisiae in a medium containing gamma-secretase, yeast, peptone and dextrin at a temperature of 25 to 30 ° C for 20 to 30 days.

For acetic acid fermentation, the alcohol fermentation liquid must have a temperature of 4 ° C or higher. Also, the sweetness of persimmon vetch which is good to drink is 12 to 15 brix, and the alcohol fermentation broth having sugar content of 12 to 15 Bricks is 5 to 8 degrees.

Therefore, in the present invention, when the alcohol fermentation broth has a dihydrate of 5 to 8, the fermentation product of the fermentation alcohol can be filtered and the fermentation step of acetic acid can be performed.

4) Step of obtaining a fermentation broth of ghoul alcohol

The alcohol-fermented persimmon fermentation liquid and the veterinary herb raw material are put in cottonseed and juiced to obtain a sensory alcohol fermentation broth.

At this time, in order to obtain the fermentation liquid of fermentation alcohol, it is possible to obtain a fermentation product of fermented alcohol by using a filtration filter such as a filter paper, a filter cloth, a membrane or the like, or a centrifugal separator.

5) Acetic acid fermentation step

The fermented broth is fermented with acetic acid at 25 ~ 30 ℃ to prepare acetic acid fermentation broth. It is preferred that the herbaceous plant be added in an amount of 8 to 15 parts by weight based on 100 parts by weight of the fermentation broth.

At this time, the herbaceous plant is cultured in a medium of 25-30 ° C. comprising acetaminophen acetate (Acetobacter aetti) and a fermentation broth, and the culture is added to the fermented juice with the yeast, and cultured at 25 to 30 ° C. for 30 to 40 days And fermented with alcohol and fermented with acetic acid.

Preferably, the herbaceous plant may be produced by using 5 to 10 parts by weight of an acetobacterium culture broth and 1 to 3 parts by weight of yeast in 100 parts by weight of the juice.

Since the acetic acid fermentation of alcohol is an oxidation reaction, a large amount of oxygen is required during the fermentation process, so it is preferable to wrap the top of the pottery with a cotton cloth to allow air to pass through.

6) Ripening stage

Acetic acid Fermented acetic acid fermentation broth is sterilized at 75 ~ 85 ℃ for 10 ~ 15 minutes and aged for 7 ~ 10 days.

Experimental Example  1. Sensory Evaluation

Evaluation was carried out to examine the preference of persimmon vinegar prepared according to Example 1 of the present invention. Comparative Example 1 was prepared by the method of Example 1, except that it was prepared without the addition of persimmon in preparation of the veterinary raw material.

Fifteen students from Wonkwang University School of Life Science students participated in the evaluation. The persimmon vinegar of Example 1 and persimmon vinegar of Comparative Example 1 were diluted to a ratio of 1: 4 (persimmon vinegar: water) The fragrance was evaluated.

The 5 - point scale was used for the evaluation, and the higher the score, the better the taste and flavor.

Example 1 Comparative Example 1 flavor 4.11 ± 0.23 3.84 ± 0.63 incense 4.06 ± 0.50 3.52 + 0.41

From Table 1 above, it can be seen that Example 1 received good ratings in both taste and flavor. It can be seen that the comparative example 1 is not as good as the example 1, but it is rated as above.

In addition, in the opinion of the evaluators, the persimmon vinegar of Example 1 was better than the persimmon vinegar of Comparative Example 1 and tasted better. In particular, the persimmon vinegar of Example 1 was more fragrant than the persimmon vinegar of Comparative Example 1, there was.

In other words, it can be seen that there is no odor that can be fermented by the fermentation of the germ through the fermentation process, and the taste is also better.

Experimental Example  2. Alcohol fermentation  Sugariness and pH change of persimmon vinegar with varying frequency

To determine the alcohol content of the alcohol fermentation broth in the alcohol fermentation stage in order to produce persimmon vinegar according to the embodiment of the present invention, the alcohol content (%) is measured once a day from the third day of the alcohol fermentation stage, The acidity (pH) and sugar content (Brix) were measured.

Alcohol content (%) 2.0 3.4 4.1 5.6 6.2 7.4 8.3 PH (pH) 4.9 4.6 4.4 4.4 4.3 4.3 4.2 Sugar content Brix ) 20 17 16 15 14 13 12

As can be seen from Table 2, it is preferable that the alcohol fermentation broth has a frequency of 5 to 8 degrees in order to have a sweetness of 12 to 15 Brix, which persimmon vetch according to the present invention can be easily consumed.

Claims (1)

Washing the senses and drying the water to prepare a raw material;
Preparing a persimmon sensation by steaming the persimmon material at a temperature of 100 ° C or higher for 10 to 15 minutes, removing the persimmon and seeds by cooling the persimmon, dividing the persimmon into 4 parts, preparing a persimmon raw material by placing the persimmon-
The yeast is added to the pot, the top of the pot is wrapped with cotton and fixed with a rubber band, and then fermented at 20 to 25 DEG C for 7 to 10 days to produce an alcohol fermentation solution at 5 to 8 DEG C;
Extracting the persimmon fermentation broth and the persimmon vinegar raw material after the alcohol fermentation step in a cotton swab to obtain a sensory alcohol fermentation broth;
An acetic acid fermentation step of fermenting acetic acid at 25 to 30 占 폚 by adding a herbaceous plant to the ghoul alcohol fermentation broth to produce acetic acid fermentation broth; And
Aging the acetic acid fermentation broth after completion of the acetic acid fermentation step at 75 to 85 DEG C for 10 to 15 minutes and aging for 7 to 10 days,
The yeast,
Saccharomyces cerevisiae is cultured for 20 to 30 days in a medium containing a susceptor, yeast, peptone and dextrin at 25 to 30 DEG C,
The pre-
A mixture of the culture medium obtained by culturing Acetobacter aeti (A.aceti) in a 25-30 ° C. medium consisting of a spore suspension and a syringe and the yeast together with the yeast were subjected to alcohol fermentation and acetic acid fermentation at 25 to 30 ° C. for 30 to 40 days A method for producing persimmon vinegar using steamed persimmon vinegar, characterized by using fermented crude persimmon vinegar.

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