KR20180084404A - 맛과 향이 뛰어난 과일식초 제조방법 - Google Patents

맛과 향이 뛰어난 과일식초 제조방법 Download PDF

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Publication number
KR20180084404A
KR20180084404A KR1020170007971A KR20170007971A KR20180084404A KR 20180084404 A KR20180084404 A KR 20180084404A KR 1020170007971 A KR1020170007971 A KR 1020170007971A KR 20170007971 A KR20170007971 A KR 20170007971A KR 20180084404 A KR20180084404 A KR 20180084404A
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KR
South Korea
Prior art keywords
fermenting
vinegar
fruits
excellent taste
starter
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KR1020170007971A
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English (en)
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정영종
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정영종
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Priority to KR1020170007971A priority Critical patent/KR20180084404A/ko
Publication of KR20180084404A publication Critical patent/KR20180084404A/ko

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00—Vinegar; Preparation or purification thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Biochemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Seasonings (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

본 발명은 맛과 향이 뛰어난 과일식초 제조방법에 관한 것으로, 과일, 사탕수수 원당, 분쇄된 누룩 및 종초를 각각 준비하는 재료 준비 단계(S100)와; 준비된 과일을 물에 세척한 다음 건조시키는 세척 및 건조 단계(S200)와; 밀폐용기에 세척 및 건조된 과일과 원당을 넣어 당도를 맞춘 다음, 분쇄된 누룩을 투입하여 혼합하는 재료 혼합 단계(S300)와; 밀폐용기 내부에 담긴 혼합물을 25 ~ 30℃의 온도조건하에서 일정 시간 동안 발효시키는 발효 단계(S400)와; 발효 단계(S400)를 통해 얻어진 발효액에 종초를 일정 주기로 반복 투입하여 발효시키는 종초 투입 및 발효 단계(S500) 및; 종초 투입 및 발효 단계(S500)를 통해 얻어진 발효액을 걸러 발효액 내에 포함된 고형분을 제거하는 액상 분리 단계(S600);로 이루어지는 것을 특징으로 하며, 이러한 구성에 의해 본 발명은 맛과 향이 뛰어나며 빛깔이 고운 과일식초를 얻을 수 있다.
KR1020170007971A 2017-01-17 2017-01-17 맛과 향이 뛰어난 과일식초 제조방법 KR20180084404A (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020170007971A KR20180084404A (ko) 2017-01-17 2017-01-17 맛과 향이 뛰어난 과일식초 제조방법

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020170007971A KR20180084404A (ko) 2017-01-17 2017-01-17 맛과 향이 뛰어난 과일식초 제조방법

Publications (1)

Publication Number Publication Date
KR20180084404A true KR20180084404A (ko) 2018-07-25

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Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020170007971A KR20180084404A (ko) 2017-01-17 2017-01-17 맛과 향이 뛰어난 과일식초 제조방법

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KR (1) KR20180084404A (ko)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102393530B1 (ko) 2021-06-29 2022-05-06 주식회사 파인테이블 살구 발사믹 식초의 제조 방법
KR102546671B1 (ko) * 2022-05-26 2023-07-25 한우림 영농조합법인 맛과 향이 뛰어난 딸기식초 제조방법

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010047790A (ko) 1999-11-23 2001-06-15 최성숙 기능성 식초의 제조방법
KR100516359B1 (ko) 2003-03-05 2005-10-10 수원여자대학 산학협력단 유자과즙을 이용한 식초의 제조 방법
KR101060415B1 (ko) 2009-08-19 2011-08-29 호서대학교 산학협력단 유가식 발효에 의한 사과식초 제조방법
KR20160022700A (ko) 2014-08-20 2016-03-02 서정임 과실발효식초 제조방법
KR20160072353A (ko) 2014-12-12 2016-06-23 영농조합법인 엔자임팜 맵쌀과 찹쌀 및 석류를 이용한 발효식초 제조방법 및 그 방법으로 제조된 발효식초

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010047790A (ko) 1999-11-23 2001-06-15 최성숙 기능성 식초의 제조방법
KR100516359B1 (ko) 2003-03-05 2005-10-10 수원여자대학 산학협력단 유자과즙을 이용한 식초의 제조 방법
KR101060415B1 (ko) 2009-08-19 2011-08-29 호서대학교 산학협력단 유가식 발효에 의한 사과식초 제조방법
KR20160022700A (ko) 2014-08-20 2016-03-02 서정임 과실발효식초 제조방법
KR20160072353A (ko) 2014-12-12 2016-06-23 영농조합법인 엔자임팜 맵쌀과 찹쌀 및 석류를 이용한 발효식초 제조방법 및 그 방법으로 제조된 발효식초

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102393530B1 (ko) 2021-06-29 2022-05-06 주식회사 파인테이블 살구 발사믹 식초의 제조 방법
KR102546671B1 (ko) * 2022-05-26 2023-07-25 한우림 영농조합법인 맛과 향이 뛰어난 딸기식초 제조방법

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