KR20190081305A - Method for manufacturing brewed vinegar using black ginseng and brown rice - Google Patents

Abstract

The present invention relates to a method for preparing a brewed vinegar using a black ginseng and a brown rice, which comprises: an ingredient preparing step of preparing black ginseng powder and a brown rice; an ingredient mixing step of mixing the black ginseng powder and the brown rice prepared in the ingredient preparing step to form a mixture; an alcohol fermentation step of alcohol-fermenting the mixture prepared in the ingredient mixing step to generate alcohol; a sludge removal step of preparing a filtrate having a sludge removed by filtering the mixture generated with the alcohol after the alcohol fermentation step; and an acetic acid fermentation step of fermenting the filtrate having the sludge removed in the sludge removal step in a predetermined temperature for a predetermined time to obtain a brewed vinegar having a predetermined acidity. Accordingly, a brewed vinegar having excellent taste and nutrition using a black ginseng and a brown rice can be provided.

Description

TECHNICAL FIELD The present invention relates to a method for producing a vinegar of black ginseng and brown rice,

The present invention relates to a method for preparing a vinegar using black ginseng and brown rice, and more particularly, to a method for preparing vinegar using black ginseng and brown rice, and more particularly, And a sludge removing step for preparing a filtrate from which the sludge has been removed by filtering an alcohol-produced mixture after the alcohol fermentation step And a fermentation step of acetic acid fermentation for fermenting the filtrate from which the sludge has been removed in the sludge removal step at a predetermined temperature for a certain period of time to obtain a fermented vinegar having a constant acidity. Thus, it is possible to provide vinegar with excellent taste and nutrition using black ginseng and brown rice ≪ / RTI >

Vinegar is an acidic seasoning with its own fragrance. It is divided into synthetic vinegar, which mainly uses acetic acid, and brewing vinegar, which is made from grains, fruits, etc. As economy grows and interest in health grows, Vinegar is widely popular. Examples of the above-mentioned brewing vinegar include cereal vinegar made from grains such as brown rice, fruit vinegar made from fruits such as apples and the like. The above-mentioned vinegar vinegar is produced by fermenting alcohol, Fermented.

(Patent Literature)

Published Japanese Patent Application No. 10-2010-008231 (published on Jan. 25, 2010) "Method for producing fruit vinegar or cereal vinegar"

However, there is a problem in that the taste and nutrition of the vinegar produced when applying the conventional method for producing vinegar vinegar using black ginseng is low.

SUMMARY OF THE INVENTION The present invention has been made to solve the above problems of the prior art,

It is an object of the present invention to provide a method for producing a fermented vinegar having excellent taste and nutrition using black ginseng and brown rice.

In order to achieve the above object, the present invention is implemented by the following embodiments.

According to one embodiment of the present invention, a method for preparing a vinegar vinegar according to the present invention comprises preparing a material for preparing black ginseng powder and brown rice, and mixing the black ginseng powder and brown rice prepared in the material preparation step to form a mixture And a step of alcohol fermentation for producing alcohol by fermenting the mixture prepared in the material mixing step.

According to another embodiment of the present invention, there is provided a method for producing a vinegar vinegar according to the present invention, comprising: a sludge removal step of preparing a filtrate from which sludge has been removed by filtering a mixture in which alcohol is formed after the alcohol fermentation step; Further comprising a step of fermenting acetic acid to obtain a fermented vinegar having a constant acidity by fermenting the filtrate from which sludge has been removed at a predetermined temperature for a certain period of time.

According to another embodiment of the present invention, in the method for preparing a vinegar according to the present invention, the material preparation step includes grinding the black ginseng to form a black ginseng powder having a diameter of 160 to 200 um .

According to another embodiment of the present invention, in the method for producing a vinegar according to the present invention, 8 to 12 parts by weight of black gum powder is used in 100 parts by weight of the brown rice in the mixing step.

According to another embodiment of the present invention, in the method for producing a brewed vinegar according to the present invention, the mixture is formed by coating the outer surface of the rice gob meal with the black ginseng powder.

According to another embodiment of the present invention, in the method for producing a fermented vinegar according to the present invention, the mixture in which the black gum powder is coated on the brown rice flour is maintained at 15 to 25 ° C for 10 to 15 hours .

According to another embodiment of the present invention, in the method for producing a fermented vinegar according to the present invention, the alcohol fermentation step may be performed by adding yeast and water to the mixture prepared in the material mixing step, And a further fermentation step of further mixing a certain amount of the mixture after the primary fermentation step and fermenting the mixture at a predetermined temperature for a certain period of time.

According to another embodiment of the present invention, in the method for producing a fermented vinegar according to the present invention, the primary fermentation step comprises mixing 2 to 5 parts by weight of yeast and 40 to 60 parts by weight of water with respect to 100 parts by weight of the mixture , At a temperature of 20 to 28 캜 for 7 to 15 days, and in the additional fermentation step, a mixture of 15 to 25 parts by weight is further mixed with 100 parts by weight of the mixture used in the primary fermentation step, and 20 To < RTI ID = 0.0 > 28 C < / RTI > for 7 to 15 days.

According to the present invention, the following effects can be obtained by this embodiment.

The present invention has the effect of providing vinegar with excellent taste and nutrition using black ginseng and brown rice.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing a method for producing a brewed vinegar according to an embodiment of the present invention; FIG.

Hereinafter, a method for producing a vinegar using black ginseng and brown rice according to the present invention will be described in detail with reference to the accompanying drawings. Unless defined otherwise, all terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs and, if conflict with the meaning of the terms used herein, It follows the definition used in the specification. Further, the detailed description of known functions and configurations that may unnecessarily obscure the subject matter of the present invention will be omitted. Throughout the specification, when an element is referred to as "including " an element, it is understood that the element may include other elements as well, without departing from the other elements unless specifically stated otherwise.

1 is a flowchart showing a method for producing a brewed vinegar according to an embodiment of the present invention.

1, a method for preparing a brewed vinegar using black ginseng and brown rice according to an embodiment of the present invention will be described with reference to FIG. (S2) mixing the black gum powder and the brown rice prepared in the material preparation step (S1) to form a mixture; and an alcohol fermentation step for producing alcohol by fermenting the mixture prepared in the material mixing step (S2) A sludge removing step S4 of filtering the mixture in which the alcohol is formed after the alcohol fermentation step S3 to remove the sludge from the sludge; And an acetic acid fermentation step (S5) for fermenting the filtrate at a constant temperature for a certain period of time to obtain a fermented vinegar having a constant acidity.

The material preparation step S1 is a step of preparing black ginseng powder and brown rice, and includes preparing black ginseng (S11), preparing brown rice (S12), and the like.

In the preparation of the black ginseng (S11), black ginseng is pulverized to form a black ginseng powder having a diameter of 160 to 200 um. The black ginseng is prepared by corn germination. In the present invention, black ginseng can be directly manufactured or used, or commercially available black ginseng can be used. The black ginseng can not only provide vinegar with a variety of useful ingredients not possessed by brown rice but also has a relatively high sugar content to produce viniculture vinegar having high acidity without using conventionally used malt Vinegar can be rapidly produced.

The brown rice preparation step (S12) is a step of washing brown rice with water, dipping it, recovering it, steaming it using steam, and cooling it to form rice rice.

In the material mixing step (S2), the mixture of black gum powder and brown rice prepared in the material preparation step (S1) is formed. For example, 8 to 12 parts by weight of black gum powder is used for 100 parts by weight of the brown rice , The mixture is rubbed with the palm of the hand so that the black ginseng powder and the brown rice are sufficiently mixed so that the black ginseng powder is coated on the outer surface of the brown rice ginseng (as if the rice gruel is attached to the rice cake). The present invention relates to a method for preparing a mixture of black gum powder and black rice gum, which comprises grinding black gum to make powder, coating the brown gum powder on the brown rice gum to improve the extraction efficiency of the useful ingredient, Keep at 25 ℃ for 10 to 15 hours to allow the beneficial ingredients of black ginseng to fully penetrate the brown rice. When the black gum powder is used in an amount of less than 8 parts by weight, it is difficult to obtain a sufficient nutritional ingredient of black gum and it is difficult to obtain a high acidity vinous vinegar due to low sugar content. When the black gum powder is used in an amount of 12 parts by weight or more, It is not coated on brown rice rice but it is present in powder form on the surface and corruption can occur when fermenting alcohol.

The alcohol fermentation step (S3) includes a primary fermentation step (S31), an additional fermentation step (S32), and the like, wherein alcohol is fermented by alcohol in the material mixing step (S2).

The primary fermentation step (S31) is a step of adding yeast and water to the mixture prepared in the material mixing step (S2) and fermenting the mixture at a predetermined temperature for a predetermined time to produce alcohol. For example, 5 parts by weight and 40 to 60 parts by weight of water are mixed and then held at a temperature of 20 to 28 DEG C for 7 to 15 days.

The additional fermentation step (S32) is a step of further mixing a certain amount of the mixture after the primary fermentation step (S32) and fermenting the mixture at a predetermined temperature for a certain period of time to increase the frequency of the alcohol. For example, in the additional fermentation step (S32), 15 to 25 parts by weight of the mixture is further mixed with 100 parts by weight of the mixture used in the primary fermentation step (S31), and the mixture is heated at 20 to 28 DEG C for 7 to 15 days And is performed. It is possible to increase the acidity of the final vinegar, improve the taste, and shorten the manufacturing time by increasing the alcohol frequency by further adding the mixture to the mixture by fermenting the mixture more than by fermenting the mixture all at once.

The sludge removing step (S4) is a step of preparing a filtrate from which sludge has been removed by filtering the alcohol-produced mixture after the acetic acid fermentation step (S3). Filtration is performed using, for example, cotton.

The acetic acid fermentation step (S5) is a step of fermenting the filtrate from which the sludge has been removed in the sludge removal step (S6) at a predetermined temperature for a predetermined time to produce vinegar having a constant acidity. For example, 10 to 30 parts by weight of herbicide is mixed with 100 parts by weight of the filtrate from which the sludge has been removed, and the mixture is maintained at 20 to 28 ° C for 50 days to 6 months to prepare vinegar having an acidity of 5 to 7% . Natural fermented vinegar may be used as the seeds, commercially available natural fermented vinegar may be used, or vinegar prepared by the method of the present invention may be used. In addition, in the acetic acid fermentation step (S5), acetic acid fermentation can be carried out without using the seeds, but in this case, the time taken for the fermentation of acetic acid becomes long.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, these are only for the purpose of illustrating the present invention in more detail, but the scope of the present invention is not limited thereto.

≪ Example 1 >

(1) Fresh ginseng was ground to prepare black ginseng, and the black ginseng was pulverized to prepare a black ginseng powder having a diameter of about 180 um. The brown rice was washed with water and immersed in water, steamed with steam, and then cooled to prepare brown rice.

(2) After mixing rice brown rice and black gum powder (1 kg of brown rice and 100 g of black gum powder), rubbing it with a palm to coat the brown rice gum powder with brown rice rice gum to form a mixture. Hour.

(3) The mixture was mixed with koji and water (3 parts by weight of yeast and 50 parts by weight of water were used per 100 parts by weight of the mixture) and maintained at 25 DEG C for 10 days to carry out the first fermentation step.

(4) Thereafter, the mixture obtained by the above-mentioned process (2) is further mixed (a mixture of 20 parts by weight per 100 parts by weight of the mixture used in the process (3) is further mixed) For 10 days to carry out further fermentation step.

(5) Thereafter, filtration was performed using cotton balls to prepare a filtrate from which sludge had been removed. The filtrate was mixed with a herbaceous herb (the herb was used for the vinegar previously prepared by the method of the present invention And 25 parts by weight of the seeds were used per 100 parts by weight of the filtrate), and maintained at 25 캜 for 2 months to obtain brewed vinegar.

≪ Examples 2 to 10 &

(1) Example 2

Brewing vinegar was obtained in the same manner as in Example 1 except that 130 g of black ginseng powder was used instead of 100 g of black ginseng powder.

(2) Example 3

Brewing vinegar was obtained in the same manner as in Example 1 except that 200 g of black ginseng powder was used instead of 100 g of black ginseng powder.

(3) Example 4

Brewing vinegar was obtained in the same manner as in Example 1 except that the process of maintaining the mixture of (2) in Example 1 at a temperature of 20 캜 for 13 hours was omitted.

(4) Example 5

(2) of Example 1 were the same as in Example 1 except that the black rice gum and the black gum powder were stirred using a stirrer so that the mixture was formed without coating the brown rice gum with the palm of the palm of the Example 1 To obtain brewed vinegar.

(5) Example 6

3 parts of the yeast and 50 parts by weight of water were mixed per 120 parts by weight of the mixture in the first fermentation step of (3) of Example 1 without proceeding to the additional fermentation step of (4) of Example 1, The fermentation of alcohol was continued for 20 days to obtain brewed vinegar in the same manner as in Example 1 except for the following conditions.

(6) Example 7

Brewing vinegar was obtained in the same manner as in Example 1 except that the same amount of black ginseng solution was used instead of the black ginseng powder. The black ginseng solution was prepared by mixing black ginseng and water at a ratio of 1: 1 and warming in a rice cooker until the weight of the mixture of black ginseng and water was reduced to 1/2.

(7) Example 8

Brewing vinegar was obtained in the same manner as in Example 1 except that the same amount of black gum was mixed with brown rice to form a mixture instead of the black gum powder.

(8) Example 9

The prepared black ginseng was put into water to prepare water as a black ginseng, and the mixture was mixed with brown rice, leaven and black ginseng (3 parts by weight of yeast and 50 parts by weight of black ginseng were used with respect to 100 parts by weight of brown rice) Was formed by adding 100 g of black ginseng) and maintained at a temperature of 25 캜 for 20 days to conduct alcohol fermentation, and then the process of (5) in Example 1 was carried out to obtain brewed vinegar.

(9) Example 10

The brown rice was mixed with koji and water (3 parts by weight of koji and 50 parts by weight of water were used per 110 parts by weight of rice brown rice) and maintained at 25 캜 for 10 days to carry out the first fermentation step. Were further mixed and maintained at 25 DEG C for 10 days to carry out an additional fermentation step. Thereafter, the process of (5) of Example 1 was followed to obtain brewed vinegar.

<Experimental Example 1> Sensory evaluation on overall acceptability

(1) The sensory evaluation panel (panel) was composed of 20 housewives aged 20 to 40 years who received sensory evaluation explanations. The above description was conducted for 20 minutes. After establishing the concept of brewing vinegar using black and brown rice, the term of sensory characteristics was developed and defined.

(2) The fermented vinegar prepared in Examples 1, 2 and 4 to 10 was diluted in water (mixed with water at a ratio of 3 vinegar vinegar 1) and then subjected to sensory evaluation. The evaluation items were evaluated for taste, sour taste, flavor, color, and overall preference. The sensory evaluation was evaluated using a 5-point scale method, with 5 points being relatively good, and 1 point being worse. The results are shown in Table 1 below. In the manufacturing process according to Example 3, since corruption had already occurred in the first fermentation step, the sensory evaluation was excluded because too much black ginseng powder was used, so that the black ginseng powder was not coated on the brown rice rice gob, .

(3) Example 2 was slightly lower in taste, sourness, and flavor than Example 1, indicating that a relatively large amount of black ginseng powder was used so that part of the black ginseng powder was not coated on brown rice, As well as the impacts of these factors. In addition, Examples 4 and 5 had lower scores on taste and sour taste than Example 1, but they did not rub the black ginseng powder sufficiently to be coated on brown rice goblets or the coated black ginseng powder did not sufficiently penetrate the brown rice gobs, As well. In addition, Example 6 showed lower scores on taste and sour taste than Example 1, but when the mixture was alcohol fermented all at once, it could not form a high acidity, resulting in reduced taste. In addition, Example 7 received a lower score in taste than Example 1, and it appears that the taste of the ingredients was continuously degraded during the process of forming black ginseng juice. In addition, Examples 8 and 9 seemed to have lower scores on taste, sourness, and color than those of Example 1, because the oil components of black ginseng were not sufficiently extracted. In addition, Example 9 received lower scores on the overall items than in Example 1. In the case of brewed vinegar using brown rice, the yeast remains in the case of brewed vinegar, whereas in the case of brewed vinegar using black ginseng and brown rice, It is thought that the reason why the sugar is added to the sour taste and the sour taste, the sweet taste and the bitter taste are harmonized by the black ginseng and the taste is improved overall.

Example flavor Sour taste incense color Overall preference One 4.8 4.6 4.5 4.5 4.7 2 4.3 4.1 4.1 4.3 4.2 4 3.8 3.7 4.3 4.4 4.1 5 4.0 3.9 4.4 4.3 4.2 6 3.9 3.9 4.4 4.4 4.2 7 3.8 4.3 4.3 4.6 4.3 8 3.7 3.6 3.9 3.7 3.7 9 3.8 3.7 4.0 3.9 3.9 10 3.3 3.2 3.4 3.1 3.2

<Experimental Example 2> Determination of polyphenol content and antioxidant activity of the produced vinegar

(1) Analysis of total polyphenol content

200 μL of each of the vinegar prepared in Examples 1, 2 and 4 to 10 and 1800 μL of distilled water were mixed and 200 μL of Folin-Ciocalteau's phenol reagent was added thereto, followed by reaction at room temperature for 5 minutes. 2M Na ₂ CO ₃ And the mixture was adjusted to 4 mL with distilled water. After incubation at room temperature for 1 hour, the absorbance was measured at 725 nm and the total polyphenol content (μg gallic acid equivalents (GAE) was calculated by comparing to the calibration curve using gallic acid (Sigma Chemical Co., St Louis, MO, USA) ) / mL) are shown in Table 2.

(2) Antioxidant activity analysis (ABTS free radical scavenging activity)

Test solutions were prepared by adding 7 mM ABTs and 2.45 mM potassium persulfate to distilled water and culturing at room temperature for 16 hours to produce ABTs cations (ABTs ⁺ ). When the same amount of potassium persulfate buffer was mixed with 2.45 mM potassium persulfate buffer, the absorbance was adjusted to 0.70 (± 0.02) at 734 nm. Then the same amount of diluted ABTs ⁺ solution was added to the specific concentration (20%) of each of the vinegar prepared in Examples 1, 2 and 4 to 10, and the absorbance value was measured after 6 minutes. A control (2.45 mM potassium persulfate buffer ) Is shown in Table 2. [Table 2] &lt; tb &gt;&lt; TABLE &gt;

(3) From Table 3, it can be seen that addition of brown ginseng to brown rice improves polyphenol and ABTS radical scavenging activity (in contrast to Examples 1, 2, 4 to 9 and Example 10) The use of black gum powder rather than black gum or black gum powder can improve the polyphenol and ABTS radical scavenging activity (in contrast to Examples 1, 2, 4 to 6 and Examples 8 and 9) It is possible to improve the polyphenol and ABTS radical scavenging activity when the powder is rubbed sufficiently to be coated on the brown rice rice balls and the coated black ginseng powder is kept sufficiently permeated into the brown rice rice balls (Example 1 and Examples 4 and 5 Contrast).

Example 1 Example 2 Example 4 Example 5 Example 6 Example 7 Example 8 Example 9 Example 10 Polyphenol
content 425.5 420.5 388.4 408.8 415.3 430.2 375.4 380.4 353.4 ABTS radical
Scavenging activity 76.0 75.8 69.5 71.2 74.8 77.3 68.8 69.3 66.5

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, Should be interpreted as belonging to the scope.

Claims (8)

Preparing a mixture of black gum powder and brown rice prepared in the preparation step; mixing the mixture prepared in the mixing step with alcohol to produce an alcohol; Wherein the alcohol fermentation step comprises: The method of manufacturing a vinegar according to claim 1,
A sludge removal step of preparing a filtrate from which sludge has been removed by filtration of the alcohol-produced mixture after the alcohol fermentation step; and a step of fermenting the sludge- A method for producing a fermented vinegar, which further comprises an acetic acid fermentation step of obtaining vinegar. The method of claim 1, wherein the material preparation step
A method for preparing a brewed vinegar, comprising the step of preparing a black ginseng powder having a diameter of 160 to 200 um by pulverizing black ginseng. The method according to claim 1, wherein in the material mixing step
Wherein 8 to 12 parts by weight of black ginseng powder is used relative to 100 parts by weight of the rice brown rice. The method according to claim 4, wherein in the material mixing step
Wherein the black gum powder is coated on the outer surface of the brown rice gum to form a mixture. The method according to claim 5, wherein in the material mixing step
Wherein the mixture of black gum powder coated on brown rice rice is kept at a temperature of 15 to 25 占 폚 for 10 to 15 hours. 7. The method of claim 6, wherein the alcohol fermentation step
A first fermentation step in which yeast and water are added to the mixture prepared in the above material mixing step and fermented at a predetermined temperature for a predetermined time to produce an alcohol; and a further step of mixing a certain amount of the mixture after the first fermentation step, Wherein the fermentation step comprises a further fermentation step in which the fermented vinegar is fermented. 8. The method of claim 7,
The primary fermentation step is performed by mixing 2 to 5 parts by weight of yeast and 40 to 60 parts by weight of water with respect to 100 parts by weight of the mixture and then maintaining the mixture at a temperature of 20 to 28 DEG C for 7 to 15 days,
Wherein the additional fermentation step is further performed by mixing 15 to 25 parts by weight of the mixture with 100 parts by weight of the mixture used in the primary fermentation step and maintaining the mixture at a temperature of 20 to 28 DEG C for 7 to 15 days &Lt; / RTI &gt;

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