KR20190006692A - Method for manufacturing natural permentation of persimmon vinegar - Google Patents

Abstract

The present invention relates to a method of producing a persimmon vinegar using sweet persimmons as a main ingredient. In particular, the method comprises: a first washing step of removing stems from ripe sweet persimmons and washing the ripe sweet persimmons; a natural drying step of storing the washed ripe sweet persimmons in a well-ventilated place to thereby eliminate moisture present on the surface thereof; a slicing step of slicing the naturally-dried ripe sweet persimmons into four to eight pieces; a low-temperature drying step of placing the sliced ripe sweet persimmons in a microwave dryer to be low-temperature dried, to a target water content of 50-70%; a first fermentation step of placing the low-temperature dried sweet persimmons in a storing container to be subjected to alcohol fermentation; a second fermentation step of mixing a first persimmon vinegar produced through the first fermentation step with distilled water in a weight ratio of 10 : 90 to be subjected to organic acid fermentation, thereby producing a second persimmon vinegar.

Description

TECHNICAL FIELD The present invention relates to a method for manufacturing a natural fermented persimmon vinegar,

The present invention relates to a method for producing persimmon vinegar based on persimmon leaves, which comprises measuring the initial moisture content of ripe persimmon, drying the vinegar at a target water content, and then producing vinegar, To a method for producing persimmon vinegar.

Vinegar, which is widely used as seasoning for various foods, has been used for a long time. Vinegars can be made from a variety of ingredients and make vinegar using fruits such as apples, peaches, pineapples and persimmons.

Vinegar is usually used when cooking food, but in recent years it has been diluted with water for health and used to drink easily in the form of a drink.

Persimmon vinegar using persimmon has been used in the past in domestic homes and has been used in the past.

In the case of traditional persimmon vinegar production, when the vinegar liquid extraction container is fermented for a predetermined period of time with a certain amount of sensation, the vinegar liquid contained in the vinegar liquid extraction container is gradually changed into vinegar by the vinegar bacteria formed by fermentation.

The vinegar liquid thus formed is in a state in which it can not be used for edible purposes, so it is put in another container and then aged.

In order to extract the vinegar liquid thus formed, the extraction process is performed by opening the piping provided below the vinegar liquid extraction vessel and placing it in another container located under the piping.

Then, the vinegar solution contained in the other container is transferred back to the persimmon vinegar to perform the aging process. In the conventional persimmon vinegar aging apparatus, there is a storage tank for aging to have a predetermined acidity. A normal connection pipe is selectively connected to the upper side of the storage tank, and the other end of the connection pipe is connected to another storage tank Respectively.

On the other hand, when the vinegar solution contained in the storage tank is aged, an oxidized suspended layer is formed in the upper part of the storage tank when the vinegar solution is aged for a predetermined time, and air is introduced into the floating layer formed by the lower vinegar solution .

At the bottom of the storage tank, various types of residue generated by the chemical reaction depending on the residues of persimmon or the internal environment of the storage tank are burnt to form a residue layer.

As described above, the vinegar liquid in the storage tank always stays in a stagnant state, and the inflow of air is blocked by the suspension layer, so that the required oxygen is not supplied and the specific region is corroded. Also, So that it is difficult to commercialize them.

In particular, in order to provide good quality persimmon vinegar to general consumers, mass production must be a premise, and it is difficult to meet such requirements in the conventional manner.

On the other hand, persimmon vinegars produced in large quantities should be produced so as to have a uniform taste. However, it is not easy to maintain a constant quality because the persimmon produced by the source has different sugar content and water content depending on the climatic conditions.

Even if persimmon vinegar is produced from a sense produced in a specific region, the quality of the persimmon gained annually can not be different. Therefore, it is necessary to manufacture the persimmon vinegar while constantly controlling the quality characteristics of the vinegar itself.

Korean Patent Publication No. 10-1998-0002239

Therefore, in the present invention, persimmon vinegar can be manufactured while controlling the water content of ripe persimmon as a raw material in a certain range so that quality of persimmon vinegar such as tastes can be kept constant during mass production of persimmon vinegar.

In addition, the present invention aims to promote the consumption of persimmon vinegar by diversifying products of persimmon vinegar by making it possible to manufacture and commercialize a more beneficial inoculum to humans by adding a sub ingredient.

In order to accomplish the above-mentioned object, the present invention provides a method for manufacturing a natural fermented persimmon vinegar, comprising: a first washing step of removing water from a ripe persimmon persimmon and washing with water; A natural drying step of storing the cleaned swollen persimmon in a place where ventilation is performed to remove moisture on the surface; A cutting step of cutting the naturally dried persimmon persimmon so that it is divided into 4 to 8 parts; A low-temperature drying step of putting the cut staple fingers into a microwave dryer and drying at a low temperature so as to have a target water content of 50 to 70%; A first fermentation step in which the low-temperature dried persimmon leaves are stored in a storage container to ferment alcohol; And a secondary fermentation step of mixing the primary persimmon produced through the primary fermentation step with distilled water at a weight ratio of 10:90 to produce a secondary persimmon by organic acid fermentation.

And a second washing step of immersing in hypochlorous acid water for at least one hour after the first washing step.

Preferably, the step of measuring the initial moisture content is carried out by collecting a sample from the ripened persimmon cut after the cutting step, and measuring the initial moisture content, a weight measuring step of measuring the weight of the ripe persimmon to be fed into the low temperature drying step, Of the weight of the solid perspex when the weight of the solid perspex is reached.

Preferably, the fermentation step includes a third fermentation step in which the second persimmon vinegar produced through the second fermentation step is fed with fermented ginseng, ginseng or bellflower to produce a third persimmon vinegar.

Preferably, the third persimmon vinegar produced through the third fermentation step is passed through a charcoal filter to produce a purified fourth persimmon vinegar.

According to the method of manufacturing a natural fermented persimmon vinegar according to the present invention, the process of drying the ripe persimmon sauce having a constant water content as a raw material is performed, thereby ensuring that the quality of the persimmon vinegar is kept constant, which is suitable for mass production.

In addition, the present invention provides a method for securing hygiene and improving fermentation characteristics during fermentation by using the hypochlorous acid water which is harmless to the human body after the first washing step, thereby washing the ripe persimmon leaves secondarily.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram of a method for producing a natural fermented persimmon vinegar according to the present invention. FIG.

Hereinafter, a method of manufacturing a natural fermented persimmon vinegar according to the present invention will be described in detail, and reference is made to the accompanying drawings. It should be understood, however, that the drawings and detailed description thereof illustrate one feasible example according to the technical idea of the present invention, and the technical scope of protection of the present invention is not limited thereto.

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

As shown in the figure, the method for producing a natural fermented persimmon vinegar according to the present invention comprises a first washing step S100, a natural drying step S200, a cutting step S300, a low temperature drying step S400, a primary fermentation step S500 , And a secondary fermentation step (S600).

First, in the first washing step (S100), ripe persimmon leaves are removed and washed with water. In the first washing step, it is possible to remove various foreign substances on the surface by using flowing water or high pressure water.

Preferably, a second cleaning step (S150) using hypochlorous acid water is performed to ensure more reliable cleaning after the first cleaning step (S100).

It is known that hypochlorous acid water is harmless to the human body and has high sterilizing power. So, put a mature persimmon into a washing tank storing hypochlorous acid water and soak it for about 1 hour.

Cleaning of ripe persimmon leaves with HOCl can remove various microorganisms and bacteria present on the surface of the ripe persimmon leaves, thereby enhancing the hygienic properties and providing uniform fermentation characteristics during fermentation .

After the first washing step (S100) or the second washing step (S150), the natural drying step (S200) is performed. In the naturally drying step (S200), the washed persimmon persimmon is stored in a well-ventilated place and dried for about one day. The moisture on the persimmon persimmon surface is removed.

Next, the cutting step (S300) is continued, and the naturally dried persimmon persimmon is cut so that it is divided into 4 to 8 parts. Since the sweet persimmon has a thick shell, it is preferable to cut it as finely as possible, but it is reasonable to cut it to about 4 to 8 equivalents considering productivity.

Cutting the ripe persimmon leaves the cut surface exposed, and then the drying can be smoothly performed in the low temperature drying step (S400).

In the low temperature drying step (S400), the ripened persimmon leaves are put into a microwave dryer to dry to the target moisture content.

In particular, in the low-temperature drying step (S400) of the present invention, drying is performed under a vacuum condition, and the ambient temperature of the chamber is maintained at about 40 to 50 degrees. For this purpose, if a microwave is irradiated while a vacuum pump is used to remove air from the chamber and a high vacuum is formed, the microwave will act to heat moisture from the inside of the cut ripe persimmon, which is the subject of the cut.

Unlike the general drying method, when the microwave is used for low-temperature drying, since the drying is performed at a low temperature, destruction of nutrients due to heat hardly occurs, and moisture is evaporated from the inside of the object to be discharged to the outside The dried persimmon forms a sponge structure by forming a flow path due to steam discharge.

In the low-temperature drying step (S400), the target moisture content is set. Preferably, the target moisture content is determined in the range of about 50 to 70%.

The definition of water content is as follows.

The water content of 90% means that the moisture contained in the object is 90 when the total weight of the object is 100.

Here, "m" is a weight excluding moisture contained in the object, and "w" means a weight of water contained in the object.

Preferably, a sample is taken from the ripened persimmon cut after the cutting step (S300), and an initial moisture content measuring step (S310) is performed to obtain an initial moisture content of the ripe persimmon.

In the case of this example, the initial moisture content of ripe persimmon leaves was measured at 87%, and a commercially available moisture meter was used as a measuring means.

After the initial moisture content is determined, a weight measuring step (S320) is performed to measure the amount of ripe persimmon to be put into the low temperature drying step (S400). In the case of this example, the weight of the matured persimmons to be injected was set to 50 kg, and 50 kg of the dried persimmon persimmon was prepared using the scale.

Next, an estimated weight calculation step (S330) is continued. In the low temperature drying step (S400), the weight of the ripe persimmon when the target moisture content is reached is calculated by setting the target moisture content.

The initial moisture content of ripe persimmons is 87%, the total weight of ripe persimmons to be dried is 50 kg, and the target moisture content is set to 60%.

Based on these conditions, we can calculate the expected weight of ripe persimmon when the target moisture content is reached.

The amount of moisture in 50 kg of the persimmon persimmon before drying is calculated as follows.

이며, 따라서 w 는 43.5kg 이 되고, 과육의 양은 6.5kg 이 된다. 과육의 양은 변하지 않는 절대값이 된다.

, So w is 43.5 kg and the amount of pulp is 6.5 kg. The amount of flesh is an absolute value that does not change.

The amount of water present in ripe persimmon when the target water content reaches 60% is as follows.

이며, 따라서 w 는 9.75 kg이 된다. 변하지 않는 과육의 양이 6.5kg 이고, 수분의 양은 9.75 kg 이므로 완숙 단감의 전체 중량은 16.25kg 이 된다.

, So w is 9.75 kg. The amount of unchanged pulp is 6.5 kg and the amount of moisture is 9.75 kg, so the total weight of ripe persimmon leaves is 16.25 kg.

That is, when the target moisture content reaches 60%, the total weight of the ripe persimmon leaves becomes 16.25 kg, and when the measured weight reaches 16.25 kg, the drying is completed through the real time weight measurement by the load cell provided in the microwave dryer.

After the low-temperature drying step (S400), the primary fermentation step (S500) follows. In the primary fermentation step (S500), the low-temperature dried persimmon leaves are put in a storage container to ferment alcohol.

Alcohol fermentation should be carried out for a period of about one month, allowing the fermentation to proceed in sunlight.

After the alcohol fermentation, the secondary fermentation step (S600) is continued. In the secondary fermentation step (S600), the primary persimmon produced through the primary fermentation step (S500) is mixed with distilled water at a weight ratio of 10:90, Fermentation allows the production of secondary persimmon. When the organic acid fermentation is completed, the foreign matter does not go to the bottom, and the aging solution becomes a transparent light brown persimmon.

Meanwhile, a third fermentation step (S700) may be further performed in which the fermentation is carried out by introducing any one or a combination of two or more of roots, ginseng and roots in the second fermented persimmon produced through the second fermentation step (S600) , And the third persimmon can be produced by the third fermentation stage.

If the second persimmon vinegar is added to medicines such as red ginseng, ginseng, and bellflower, once again the useful ingredients contained in the medicinal material will come out and improve the taste and aroma, and the persimmon vinegar Can help to improve the health and satisfaction of the.

The third fermentation is preferably carried out for a period of about 2 to 6 months. If the fermentation period is set to exceed 6 months, the flavor and aroma of the persimmon vinegar may be discolored.

When the fermentation stage (S700) is carried out, the flavor and taste of the gentle medicines are mixed with the ginseng vinegar to have a high commercial quality that is different from the existing persimmon vinegar.

Preferably, in carrying out the third fermentation step (S700), the medicines such as roe, ginseng and bellflower are cut to a predetermined size and then dried at a low temperature so as to have an appropriate water content by using a microwave drier, Duck, dried ginseng, dried bell or one or more of the third fermentation to be done.

The initial moisture content of the medicines such as roe, ginseng, and bellflower is measured, and the target moisture content is set in the range of 50 to 60% to uniformly dry at low temperature. By cutting, drying can be performed more smoothly at a low temperature drying, and dried roots and the like form a large surface area and a sponge structure, so that rapid fermentation can be achieved in a short period of time.

Further, the third persimmon vinegar prepared through the third fermentation step (S700) is filtered to remove foreign substances using a charcoal filter for final commercialization, thereby producing a purified fourth-order persimmon vinegar.

The third persimmon vinegar may contain foreign matter such as residue, so if it passes through a charcoal filter, foreign matter is filtered, and because of the effect of antibacterial and deodorization, the filtered fourth-order persimmon vinegar becomes a high quality persimmon vinegar with better flavor.

The present invention is a technique suitable for mass production of persimmon vinegar of excellent quality.

S100: primary washing step
S150: Second washing step
S200: Natural drying stage
S300: Cutting step
S310: Initial moisture content measurement step
S320: Weighing step
S330: Estimated weight calculation step
S400: low temperature drying step
S500: Primary fermentation step
S600: Second fermentation step
S700: Third fermentation step

Claims (5)

A first washing step of removing the tap of the ripe persimmon juice and washing with water;
A natural drying step of storing the cleaned swollen persimmon in a place where ventilation is performed to remove moisture on the surface;
A cutting step of cutting the naturally dried persimmon persimmon so that it is divided into 4 to 8 parts;
A low-temperature drying step of putting the cut staple fingers into a microwave dryer and drying at a low temperature so as to have a target water content of 50 to 70%;
A primary fermentation step in which the low-temperature dried persimmon leaves are stored in a storage container to ferment alcohol;
And a secondary fermentation step in which the primary persimmon produced through the primary fermentation step is mixed with distilled water at a weight ratio of 10:90 to produce a secondary persimmon by organic acid fermentation. Way. The method according to claim 1,
And a second washing step of immersing the hypochlorous acid water for at least one hour after the first washing step. 3. The method of claim 2,
A step of measuring an initial moisture content to collect a sample from the ripened persimmon cut after the cutting step and measuring an initial moisture content; a weight measuring step of measuring a weight of the ripe persimmon to be put into the low temperature drying step; And the weight of the ripe persimmon when the weight of the persimmon persimmon is reached is calculated. 4. The method according to any one of claims 1 to 3,
And a third fermentation step in which the second persimmon vinegar produced through the second fermentation step is charged with any one of ganoderma, ginseng and bellflower and fermented to produce a third persimmon vinegar. Gt; 5. The method of claim 4,
Wherein the third fermented persimmon produced through the third fermentation step is passed through a charcoal filter to produce a purified fourth fermented persimmon.

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