KR20190127136A - A Persimmon Vinegar and A Manufacturing Method thereof - Google Patents

Abstract

The present invention relates to a soft persimmon vinegar and a manufacturing method thereof. The method comprises: the first step of processing a juice; the second step of inputting yeast and fermenting alcohols; the third step of verifying fermentation of the alcohols; the fourth step of inputting an acetobacter and fermenting acetic acids; the fifth step of verifying fermentation of the acetobacter; and the sixth step of performing sterilization and aging. The soft persimmon vinegar is rapidly manufactured with high acidity.

Description

A Persimmon Vinegar and A Manufacturing Method

The present invention relates to vinegar, and more particularly, to a large persimmon vinegar and a method for producing the vinegar having a high acidity using the Daebong sense which is a special product of Hadong.

Persimmon is grown from subtropical to temperate climate and is mainly produced in Korea, China and Japan. The persimmons are divided into two types: sweet persimmon and persimmon persimmon. Among them, Daebong persimmon belongs to persimmon persimmon and is grown mainly in Hadong-gun, Gyeongnam and Jangseong-gun, Jeonnam. Daebonggam is rich in vitamins A, B1, C, D, pantothenic acid, folic acid and chlorophyll, and is known to be effective in cardiovascular diseases such as hypertension and arteriosclerosis.

Vinegar fermentation is an empirical method of natural fermentation, which washes persimmon under natural environmental conditions, and then proceeds with alcohol fermentation for 30 to 40 days in the form as it is, followed by acetic acid fermentation until it reaches a constant acidity. Can be divided into:

However, the prior art has the following problems.

As a result, there are problems that are difficult to maintain uniformity of quality and long fermentation period. As the fermentation proceeds gradually, the juice inside the fruit leaches outward to form a supernatant, and the produced alcohol generates acid by acetic acid fermentation. This method takes a long time and has a problem of poor quality stability.

Patent Registration No. 10-1376312

The present invention is to solve the above-mentioned problems, an object of the present invention is to provide a bongbong vinegar and its manufacturing method is relatively fast and high acidity than the existing manufacturing method.

In order to achieve the above object, the present invention is a method for producing Daebonggam vinegar, the first step of processing the essence, the second step of fermenting alcohol by adding yeast, the third step of alcohol fermentation verification, acetic acid bacteria It may be configured to include a fourth step of fermenting acetic acid by the input, a fifth step of verifying the fermentation of acetic acid, and a sixth step of sterilization and aging.

In the first step, the first step of washing the foreign matter on the surface of the large feeling, the first and second step of removing the seeds and shells made of puree, and the first to juice by heating by adding water to the puree Characterized in that comprises three steps.

In the second step, inoculated 2.5% (v / v) of the yeast bacterium Saccharomyces cerevisiae (v / v) to the first step of the essences, characterized in that the incubation for 5 days at 28 to 30 ℃.

In the fourth step, acetic acid bacterium Acetobacter pasterianus 8 (Aeto) is incubated at 28 to 30 ℃ after 5% (v / v) inoculation.

In step 5, the total acidity after inoculation in the fourth step is characterized in that the acetic acid fermentation process is terminated when the acidity is 5% or more.

In the large bonsai vinegar and its preparation method according to the present invention has the following effects.

It is a method of pretreatment with processed liquor extract and fermentation of alcohol and acetic acid, which is relatively quicker than the existing process, and can be manufactured with high acidity.There is no process of extracting fermented vinegar for shipping persimmon vinegar. There is an advantage to this.

1 is a flow chart showing a manufacturing method of large vinegar according to the present invention.
Figure 2 is a view showing a state made to puree by removing seeds and shells of the manufacturing method of FIG.
Figure 3 is a view showing the juice extract juice by adding water to the puree of the manufacturing method of Figure 1;
Figure 4 is a view showing the vinegar prepared according to the manufacturing method of Daebonggam vinegar according to the invention.

Hereinafter, with reference to the accompanying drawings a preferred embodiment of the bongbong vinegar and its preparation method according to the present invention will be described in detail.

The present invention relates to a manufacturing method of Daebong persimmon vinegar, its configuration, as shown in Figure 1, the first step of processing the essence, the second step of fermenting alcohol, the third step of alcohol fermentation verification and It may be configured to include a fourth step of fermenting acetic acid, a fifth step of verifying acetic acid fermentation, and a sixth step of sterilization and aging.

First, the first step of processing the essence liquid proceeds. The processing of the essence is to facilitate the cultivation in the future fermentation, and also to remove the crypts generated in the fermentation process by the various bacteria remaining on the surface of Daebonggam.

In addition, in the past, the use of Daebonggam, which is inferior in commerciality other than being sold as a product by harvesting Daebonggam, was required to wait until spring or summer, when fermentation is possible, in order to manufacture it as vinegar. To prevent this by making a essence.

And, the step of processing the essence, specifically, in order to process the essence, the first step, the first step of washing the foreign matter on the surface of the great sense of persimmon, the first to remove the seeds and shells made of puree Step -2, and by adding water to the puree can be configured to include the first to 1-3 steps to prepare juice by juice.

The foreign material on the surface of the large bark is washed, and the seeds and shells of the large bark are removed. This is to remove the inside caused by the various germs remaining on the surface of the large feeling. Particularly, in the fermentation process, miscellaneous bacteria are generated by the various germs, and in the present invention, the causes of the various strains can be eliminated while the puree is made pure.

Then, water is added to the puree, and the water may be added in a ratio of 1 part by weight based on 100 parts by weight of puree. If the amount of water is added in excess of 1 part by weight, the puree is diluted so that the fermentation may not proceed smoothly in the fermentation process below.

After adding water to the puree, boiled for 2 hours 20 minutes at 72 ℃ or more, 1 atm and juice to prepare a juice. This is to increase the storage period of the puree produced.

Then, a second step of fermenting the concentrate with alcohol is carried out. More specifically, inoculating 2.5% (v / v) of Saccharomyces cerevisiae (Saccharomyces cerevisiae) in the first step of the essence can be incubated for 5 days at 28 to 30 ℃.

After the alcohol fermentation, a third step of verifying the alcohol fermentation is performed. Verification of the alcohol fermentation is 5 days after the inoculation of the microorganism, alcohol is measured by more than 4% can proceed to the next step of acetic acid fermentation step.

Proceeding to the manufacturing method of the present invention, 5 days after the inoculation of the second step, the alcohol appears as 4% or more, and after 7 days, alcohol fermentation proceeds so fast that the 7% is exceeded. In other words, the process for manufacturing Daebong persimmon vinegar is shortened there is an advantage that the overall cost is reduced.

If the alcohol concentration is found to be 4% or more, a fourth step of acetic acid fermentation is performed. The acetic acid fermentation may be incubated at 28 to 30 ° C. for 7 days after acetic acid bacterium Acetobacter pasterianus 8 (Aetobacter pasterianus 8 (A8)) inoculates 5% (v / v).

At this time, it is preferable to shake the bottle two to three times daily. This is to supply air to the third step of the essence fermentation well occur.

A fifth step of verifying the acetic acid fermentation is performed. At this time, the total acidity is measured by the acetic acid fermentation, when the acidity is 5% or more, the fermentation process is terminated. After inoculating the microorganisms in the fourth step, it is preferable to measure the total acid at intervals of 7 days.

Then, a sixth step of sterilizing and aging the vinegar is finished. After the acetic acid fermentation is finished, the vinegar is sterilized at 80 ° C. for 30 minutes and then aged at low temperature in a refrigerator.

Hereinafter, it will be described in detail through the degree of increase in the alcohol content per day by alcohol fermentation and the degree of acidity by date due to acetic acid fermentation through the embodiment of the method for producing Daebong persimmon vinegar according to the present invention.

Comparative Example 1

Saccharomyces cerevisiae is fermented in alcohol after washing the velveteen.

Example 1

After washing the surface foreign matter of Daebonggam, remove seeds and shells to make puree, add 1ml of Daebonggam 100gdp water, boil at 72 ℃ for 2 hours and 20 minutes, and then juice. In addition, the sap was inoculated with Saccharomyces cerevisiae at a rate of 2.5% (v / v) and incubated at 28 to 30 ° C.

Comparative Example 1 Example 1 5 days 3.25 4.2 7 days 3.58 7.13 9th 3.75 7.13 11th 4.01 7.13

Comparative example 1 of the conventional traditional method can be seen that it takes 11 days for the alcohol fermentation to appear more than 4%, in the case of Example 1 exceeds the standard value of 4% after about 5 days, up to 7.13% You can see that appears.

Comparative Example 2

When 11 days passed by the method of Comparative Example 1, the alcohol was more than 4% and incubated with shaking air twice a day after inoculation with Acetobacter pasterianus 8 (A8).

Example 2

When the alcohol became 4% or more after 5 days by the method of Example 1, when incubated at 29 ° C. after inoculating 5% (v / v) of Acetobacter pasterianus 8 (A8), air was supplied to the container by shaking twice a day.

Days Comparative Example 2 Example 2 0 0.22 0.19 12 1.96 0.27 19 2.17 0.65 29 2.54 1.60 35 2.92 2.46 40 4.10 3.30 43 3.72 3.33 63 - 5.40

Existing traditional method takes about 40 days to acetic acid fermentation, but the acidity is lowered after 40 days. On the contrary, according to the vinegar production method according to the present invention, the acidity is increased to 5.4%, thereby making it possible to manufacture vinegar twice as high as 2.6% which is the reference acidity of persimmon vinegar.

As such, the technical configuration of the present invention described above can be understood by those skilled in the art that the present invention can be implemented in other specific forms without changing the technical spirit or essential features of the present invention.

Therefore, the above-described embodiments are to be understood in all respects as illustrative and not restrictive, and the scope of the present invention is indicated by the following claims rather than the above description, and the meanings and ranges of the claims and their equivalent concepts. All changes or modifications derived from the invention should be construed as being included in the scope of the present invention.

Claims (5)

A first step of processing the essence;
A second step of fermenting alcohol by adding yeast;
A third step of alcohol fermentation verification;
A fourth step of fermenting acetic acid by adding acetic acid bacteria;
A fifth step of verifying acetic acid fermentation; And
The sixth step of sterilization and aging; Daebong persimmon vinegar production method characterized in that it comprises a. The method of claim 1,
In the first step,
Step 1-1 for cleaning the foreign matter on the surface of the great sense
Removing the seeds and shells and then making puree; And
Daebong persimmon vinegar manufacturing method characterized in that it comprises a; step 1-3 by adding water to the puree juice by heating. The method of claim 1,
In the second step,
Saccharomyces cerevisiae yeast bacterium (Saccharomyces cerevisiae) 2.5% (v / v) inoculated in the first step of the sapdae vinegar production method characterized in that the culture for 5 days at 28 to 30 ℃. The method of claim 1,
In the fourth step,
Acetobacter pasterianus (Acetobacter pasterianus 8 (A8)) is a acetic acid bacterium vinegar production method characterized in that the incubation at 28 to 30 ℃ after 5% (v / v) inoculation. The method of claim 1,
In step 5,
The method of producing Daebong Persimmon Vinegar, characterized in that the fermentation process of acetic acid is terminated when the acidity reaches 5% by measuring the total acid after inoculation in the fourth step.

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