KR20200008925A - How to make functional vinegar made from seaweed, cucumbers, and melons - Google Patents

Abstract

The present invention relates to a method for manufacturing functional vinegar using sea mustard, cucumber, and melon as main ingredients and, more specifically, to a method for manufacturing functional vinegar using sea mustard, cucumber, and melon as main ingredients, to cure or prevent gout. According to the present invention, the method comprises: a step of cutting and mixing sea mustard, cucumber, and melon; a step of treating the mixture in hot water at a predetermined temperature; and a step of inserting acetobacter and brown rice vinegar into the mixture and performing aging for a predetermined period. The functional vinegar of the present invention contains an amino acid that is laminine, provides effect of reducing the amount of blood cholesterol, and promotes bowel movement due to high fiber content to provide effect of preventing constipation easy to occur in a pregnant woman. Cucumber is a vegetable with moisture content of 95% or more and has a low nutrition value, but is an alkali food with high potassium content and contains a lot of vitamin C. Elaterin, which is a component providing bitterness in cucumber, provides digestion and stomach enhancement effect, and beta-carotene and vitamin C and E are supplemented, thereby realizing nutritional balance. Accordingly, the present invention manufactures functional vinegar, which has an effect of preventing constipation and helping for diet, by using sea mustard, cucumber, and melon.

Description

How to make functional vinegar made from seaweed, cucumber and melon {Seaweed, cucumbers, and melons}

The present invention relates to a method for producing functional vinegar with seaweed, cucumber and melon as a main ingredient, and in detail, a method for preparing functional vinegar with seaweed, cucumber and melon as a main material, cut and mixed After boiling water at a temperature, acetic acid bacteria and brown rice vinegar are put into the fermentation process for a certain period of time, and the calcium content is high and the absorption rate is high, which is good for mothers who require a lot of calcium, and the content of iodine, the main component of thyroid hormone, is also high. In addition, it contains an amino acid called laminine, which lowers blood pressure, and reduces the amount of cholesterol in the blood. The ingredient of 'elaterin', which gives the bitter taste of cucumber, is digestive and healthy (健胃). It has a lot of beta-carotene, vitamin C, potassium, and antioxidants, and it relates to a method of manufacturing functional vinegar with cucumber and melon as a main ingredient.

In Korea, there is a custom to feed seaweed soup to mothers who have been dismissed since ancient times. Seaweed is not only high in calcium but also high in absorption, which is good for mothers who require a lot of calcium, and has a high content of iodine, the main component of thyroid hormone. In addition, it contains an amino acid called laminine that lowers blood pressure, and has an effect of reducing the amount of cholesterol in the blood.

Due to the high content of fiber to promote the movement of the intestine is also effective in preventing constipation that occurs easily in pregnant women. Consent is on the weakness of seaweed. “It is cold, salty, and nontoxic. Abandonment of heat and the control of the humps (結 氣) has a diuretic effect. ”

The cucumbers that we usually eat are green, and the ones that are left until the skin is yellow are called ‘tangles’. Cucumber is a vegetable with more than 95% water content and low nutritional value, but it is an alkaline food high in potassium and high in vitamin C. Cucumber's refreshing scent is due to the ingredient called 'cucumber alcohol'. The ingredient 'elaterin', which gives the bitter taste of cucumber, is digestive and dry.

You can achieve a nutritional balance by supplementing beta-carotene, vitamins C and E in melon. In particular, low calories are effective in diet, and the melon has a large amount of antioxidant because it contains a lot of beta carotene, vitamin C and potassium.

The present invention cut the seaweed, cucumber and melon as described above, and then mixed with boiling water at a predetermined temperature and then added acetic acid bacteria and brown rice vinegar to reduce the amount of cholesterol in the blood through a fermentation process and digestion · Provides a method for producing functional vinegar as a main ingredient of health.

In order to achieve the above object, the present invention, after cutting the seaweed and cucumber and melon to a predetermined size and mixed, and the process of producing a liquid to naturally cool and dry by boiling water treatment for a predetermined time within about 100 degrees Celsius, and in the process It is characterized by a mixer process of adding sugar, acetic acid bacteria and brown rice vinegar to the prepared juice and stirring, and a functional vinegar manufacturing method based on seaweed, cucumber and melon, which is a fermentation process for a predetermined period after the process.

Contains amino acid called laminine, which lowers blood pressure, and reduces the amount of cholesterol in your blood

Due to the high content of fiber to promote the movement of the intestine is also effective in preventing constipation that occurs easily in pregnant women. Cucumber is a vegetable with more than 95% water content and low nutritional value, but it is an alkaline food high in potassium and high in vitamin C. The ingredient 'elaterin', which gives the bitter taste of cucumbers, is digested and healthy, and can be supplemented with beta-carotene, vitamins C and E to achieve nutritional balance. In particular, low calories are effective in dieting and melon in the beta carotene, vitamin C, potassium is a lot of functions to inhibit the oxidation. Oxidation, deterioration and deterioration of foods containing unsaturated fatty acids are particularly a problem for the oxidation of foods by oxygen in water or air, but the oxidation is inhibited by adding tea catechins or vitamin E having strong antioxidant activity. On the other hand, in the oxidation of biolipids by active oxygen, in addition to biofilm phospholipids (including unsaturated fatty acids), damage to proteins (including various enzymes) and DNA responsible for genetic information has been related to liver disorders, circulatory diseases or cancer. Epigallocatechin (EGC) and ester epigallocatechin gallate (EGCG) are the most potent, depending on the type of catechin. (t-butyl hydroperoxy toluene).

 First, the seaweed, cucumber and melon are washed and then cut into a predetermined size and mixed. Then, boiling water for about a predetermined time (about 5 to 10 minutes) in boiling water of about 100 degrees Celsius to effectively remove the seaweed, cucumber and melon fibrous tissue.

  The predetermined size is cut to 0.1 ~ 1mm, the mixing ratio is seaweed 0.5: cucumber 1: melon 1.

  After boiling water-sealed seaweed, cucumber and melon for a predetermined time, 5 kg of brown sugar, 1 kg of acetic acid bacterium and 0.5 ~ 2 kg of brown rice vinegar are mixed and mixed in 20 liters of the juice.

In order to produce the vinegar of the present invention in a state where the juice, brown sugar and acetic acid bacteria and brown rice vinegar are mixed, the fermentation temperature is 28 ~ 32 degrees Celsius and fermentation for a predetermined period (approximately 4 to 5 months) under the condition of smooth air circulation Let's do it.

When the fermentation period has elapsed and separated from the foreign substance, functional vinegar having a constipation prevention and diet effect is prepared using seaweed, cucumber and melon.

  Here, the fermentation period can be arbitrarily adjusted according to the amount of acetic acid bacteria, for example, when the amount of acetic acid introduced into the juice increases the fermentation period is relatively reduced, the fermentation period is relatively relative to the amount of added acetic acid bacteria Will be longer.

Claims (1)

After cutting the seaweed, cucumber and melon into a predetermined size and mixing, and then boiling water treatment for about a predetermined time at about 100 degrees Celsius, the juice is produced and cooled naturally, and the sugar produced in the above process with brown sugar, acetic acid bacteria and brown rice vinegar A method of preparing functional vinegar with seaweed, cucumber and melon as a main ingredient, characterized in that the mixing process and a fermentation process for a predetermined period of time after the above process are carried out to wash the seaweed, cucumber and melon to a predetermined size. Cut and mix. Then, boiling water treatment for about a predetermined time (about 5 to 10 minutes) in boiling water of about 100 degrees Celsius effectively removes the seaweed, cucumber and melon fibrous tissue.
The predetermined size is cut to 0.1 ~ 1mm, the mixing ratio is seaweed 0.5: cucumber 1: melon 1.
After boiling water-sealed seaweed, cucumber and melon for a predetermined time, 5 kg of brown sugar, 1 kg of acetic acid bacterium and 0.5 to 2 kg of brown rice vinegar are mixed and mixed in 20 liters of the juice.
In order to prepare the vinegar of the present invention in the state of juice, brown sugar and acetic acid bacteria and brown rice vinegar, fermentation temperature is 28 ~ 32 degrees Celsius and fermentation for a predetermined period (approximately 4 to 5 months) under the condition of smooth air circulation Let's do it.