KR20200044416A - Manufacturing method of grain balsamico vinegar, and grain balsamico vinegar using by the same - Google Patents

Abstract

The present invention relates to a method for manufacturing grain dregs vinegar, and grain dregs vinegar using the same. More particularly, the present invention relates to a method for manufacturing grain dregs vinegar and grain dregs vinegar using the same, wherein liquor lees, unlike prior arts, are fermented together without being filtered, in the process of acetic acid fermentation, and pre-prepared dregs brown rice vinegar is added for citric acid fermentation. Therefore, the grain dregs vinegar is not only healthy by abundant amino acids and citric acid extracted from liquor lees, but also excellent in taste and flavor by applying a grain fermented beverage with high sugar content by fermentation.

Description

Manufacturing method of brown rice balsamic vinegar and brown rice balsamico vinegar using the same, and grain balsamico vinegar using by the same}

The present invention relates to vinegar using grains such as brown rice, and more particularly, to a sediment vinegar using sake lees (jubak) and fermented grain drinks, in particular, fermented coarse grains with sake lees (jubak) and high sugar content. The present invention relates to brown rice (grain) sediment vinegar mixed with a beverage and a method of manufacturing the same.

Brown rice balsamic vinegar manufacturing method and brown rice balsamic vinegar using the same

In Donguibogam, vinegar is warm and tasty, has no poison, eliminates boils and tumors, treats dizziness, removes hard lumps, treats postpartum dizziness and all bleeding and dizziness, treats heart disease and stressful diseases, and relieves sore throat It is said to detoxify and detoxify poisons from fish and meat and poisonous vegetables or wild vegetables. As such, it has long been widely known that vinegar is very helpful for health.

In addition, when looking at the function of vinegar, (1) rich in organic acids such as acetic acid and citric acid, and help absorption of minerals and vitamins. (2) Vinegar breaks down lactic acid accumulated in the body and relieves fatigue. (3) Vinegar helps to produce adrenal cortical hormones and detoxify the liver. (4) Vinegar prevents and improves arteriosclerosis and hypertension. (5) It makes blood circulation and metabolism smooth, making the body younger. (6) Vinegar breaks down excess nutrients to prevent and improve obesity. (7) Vinegar improves the function of the intestine and makes the skin beautiful. (8) Vinegar excretes excess salt into the body and purifies blood due to its excellent diuretic action. (9) Vinegar has strong antiseptic and antiseptic and antibacterial effects. (10) Helps to make life activities smooth by weakly alkalizing body fluids. As the function of such vinegar is known, the consumption of vinegar is increasing for skin beauty, health improvement, diet, etc., and the demand for vinegar using natural ingredients is increasing rather than synthetic vinegar, which has been raised to be harmful.

Domestic vinegar has been mainly composed of distilled spirits, fermented vinegar added with inorganic salts, fruit vinegar containing more than 30% of fruit juice, and grain vinegar containing more than 4% of grain content, but vinegar is used for health in simple seasoning functions. As consumption patterns change with vinegar, high-quality fermented vinegar, such as uncooked fermented black vinegar rich in amino acids, as well as organic acids, is expected to use 100% fruit juice vinegar and grain as raw materials. In addition, the method of manufacturing vinegar has been divided into a fast fermentation method for industrial-scale mass production and a conventional fermentation method, a political fermentation vinegar, but until now, research on vinegar has been mainly limited to the improvement and rapid fermentation of fermentation strains. Therefore, research on improving the quality and enhancing the functionality of traditional fermented vinegar has been very insufficient. In the fermentation method of vinegar, the rapid fermentation method by agitation requires the use of an agitator, so it is difficult for farmers to use an acetic acid fermenter with such agitator and there is no need to do so. This is preferred. However, the static fermentation method also has the disadvantages that the content of acetic acid is extremely low and the content of amino acids, which are functional substances, is extremely low.

Republic of Korea Registered Patent No. 10-1165292 Republic of Korea Registered Patent No. 10-1349123

The present invention is to solve the above problems, the purpose is to bring out a high degree of taste, rich in amino acids and citric acid while having a high acetic acid content.

In addition, the present invention is to reduce the peculiar sour taste than conventional vinegar, and to provide a grain sesame vinegar having excellent taste and flavor.

In order to achieve the above object, a method of manufacturing grain sesame vinegar comprises the steps of producing godubap by increasing grain; Preparing an alcoholic fermentation broth by alcohol-fermenting the prepared godubap; After the first acetic acid fermentation by adding seed to the alcohol fermentation solution prepared, obtaining a acetic acid fermentation broth containing sake lees without filtering; Preparing the sediment vinegar by filtering and fermenting the acetic acid fermentation solution; Soaking the washed grains and soaking them, followed by grinding; Adding the rice malt after cooling by crushing the crushed grain; Preparing a grain fermented beverage by crushing and then crushing the grain added with the rice malt; And mixing the prepared sediment vinegar and the whole grain fermented beverage followed by secondary acetic acid fermentation, followed by aging.

As an example, increasing the grain is to increase the amount of grain mixed with 0.5 to 2 parts by weight of whole wheat and 0.5 to 2 parts by weight of barley with respect to 2 parts by weight of brown rice for 1 hour to 2 hours. Secondary acetic acid fermentation is fermentation for a period within a range of 1.5 to 3.5 months, and filtration and aging of the primary and secondary acetic acid fermentation is for a period within a range of 0.5 to 3 years after filtering the acetic acid fermentation liquid. It is aging, and the saccharification is preferably saccharification for a period within the range of 4 days to 10 days.

As an example, the step of preparing the godubap is, after soaking the grains in water, separating the grains soaked in water and the grain fermented water (rejuvelac) from which the grains soaked in water are removed, and then grinding the grains soaked in water. The step of preparing godubap by increasing the amount, and the step of preparing the alcoholic fermentation broth, is to mix the yeast and the separated grain fermented water in the prepared godubap and alcohol fermentation for a period within a range of 2 weeks to 4 weeks to produce an alcoholic fermentation broth. It is preferable to mix 0.5 to 1.5 parts by weight of the prepared whole grain fermented beverage with respect to 1 part by weight of the prepared sediment vinegar.

Another embodiment of the present invention, the step of producing a godubap by increasing the grain;

Preparing an alcoholic fermentation broth by alcohol-fermenting the prepared godubap;

Adding acetic acid to the prepared alcoholic fermentation broth and fermenting acetic acid to obtain acetic acid fermentation broth containing sake lees without filtering; Preparing the sediment vinegar by filtering and fermenting the acetic acid fermentation solution; Soaking the washed grains and soaking them, followed by grinding; Adding the rice malt after cooling by crushing the crushed grain; Preparing a grain fermented beverage by crushing and then crushing the grain added with the rice malt; And mixing and then fermenting the prepared sediment vinegar and the whole grain fermented beverage, followed by secondary acetic acid fermentation, wherein the seed is a mixed sediment vinegar prepared according to the method of the present invention. It is a method of manufacturing vinegar.

On the other hand, another preferred embodiment of the present invention is a grain sediment vinegar, characterized in that produced according to the above-described manufacturing method.

As described above, the present invention is characterized in that it is used for fermentation of acetic acid together with sake lees (jubak) without filtering alcohol, and it has an effect of improving the taste of vinegar containing rich amino acids and citric acid.

In addition, the present invention can provide a mixed grain vinegar having excellent taste and flavor while reducing the characteristic sour taste of vinegar by mixing fermented grains with high sugar content, and a method for manufacturing the same.

1 is a flow chart showing a method of manufacturing a whole grain vinegar prepared according to an embodiment of the present invention.
2 is a view showing the state of the sake fermentation room and the temperature of the sake fermentation room.
3 is a view showing the state of the vinegar fermentation room and the temperature of the vinegar fermentation room.
4 is a view showing the state of the vinegar ripening room and the temperature of the vinegar ripening room.

The present invention can be applied to a variety of transformations and may have various embodiments, and specific embodiments will be illustrated in the drawings and described in detail in the detailed description. However, this is not intended to limit the present invention to specific embodiments, and should be understood to include all conversions, equivalents, and substitutes included in the spirit and scope of the present invention. In the description of the present invention, when it is determined that a detailed description of known technologies related to the present invention may obscure the subject matter of the present invention, the detailed description will be omitted.

 The terms used in this application are only used to describe specific embodiments, and are not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly indicates otherwise. In this application, the terms "include" or "have" are intended to indicate the presence of features, numbers, steps, actions, components, parts or combinations thereof described herein, one or more other features. It should be understood that the existence or addition possibilities of fields or numbers, steps, operations, components, parts or combinations thereof are not excluded in advance.

Terms such as first and second may be used to describe various components, but the components should not be limited by the terms. The terms are used only for the purpose of distinguishing one component from other components.

Hereinafter, the present invention will be described in detail.

The present invention is unique to vinegar by mixing fermented grain beverages containing abundant amino acids and citric acid, and fermenting acetic acid with alcohol without fermenting the sake lees (zucchini) produced in the alcohol fermentation tablet, which is the previous step during fermentation of acetic acid. It is to provide a grain sesame vinegar with improved taste and flavor while reducing the sour taste of.

The present invention relates to a method for manufacturing brown rice balsamic vinegar and a brown rice balsamic vinegar using the same, and may be a method for manufacturing a variety of grain balsamic vinegar in addition to brown rice and a grain balsamic vinegar using the same.

In the present specification, the term "balsamic" means vinegar having a good flavor and deep taste in the sense of 'good scent', and the meaning is not limited to grapes as a raw material.

The present invention relates to vinegar using grains such as brown rice, and more particularly, to a sediment vinegar using sake lees (jubak) and fermented grain drinks, in particular, fermented coarse grains with sake lees (jubak) and high sugar content. The present invention relates to brown rice (grain) sediment vinegar mixed with a beverage and a method of manufacturing the same.

The present invention relates to vinegar using grains such as brown rice, and more particularly, to a sediment vinegar using sake lees (jubak) and fermented grain drinks, in particular, fermented coarse grains with sake lees (jubak) and high sugar content. The present invention relates to brown rice (grain) sediment vinegar mixed with a beverage and a method of manufacturing the same.

Brown rice balsamic vinegar manufacturing method and brown rice balsamic vinegar using the same

1 is a flow chart showing a method of manufacturing a sediment vinegar prepared according to an embodiment of the present invention.

In order to achieve the object of the present invention, as shown in Figure 1, the present invention is a godubap production step (S100), alcohol fermentation step (S200), acetic acid fermentation step (S300), aging step (S400), grain soaking and It includes a grinding step (S500), a porridge preparation and rice yeast addition step (S600), saccharification and grinding step (S700), and acetic acid fermentation and aging step (S800) after mixing.

First, the step of producing godubap (S100) is a step of producing godubap by increasing grain.

The grain is washed with clean water, and the washing method is not particularly limited. In addition, brown rice, whole wheat, and barley are used as the grain, and it is also possible to add and combine brown rice, whole wheat, and barley, as well as other grain materials.

Brown rice is rich in various organic acids including essential amino acids necessary for our body, and vitamins, minerals, and various nutrients help the human body's physiological functions and strengthen immunity, which is very good for health, and has the effect of enhancing the taste and flavor of vinegar.

Whole wheat and barley have many useful ingredients that are good for the body, and the sour taste of vinegar is added to the taste to improve the taste and flavor.

It is preferable to increase the grain for 0.5 to 2 parts by weight of whole wheat, and 0.5 to 2 parts by weight of barley for 2 hours by weight of brown rice, and increase the amount of grain for 1 hour to 2 hours by weight. It is more preferable that the whole grain of 1 part by weight of whole wheat and 1 part by weight of barley is increased for 1 hour and 20 minutes.

The brown rice, whole wheat, and barley are best prepared within the above-mentioned range of parts by weight, since the vinegar is produced in the above-mentioned parts by weight, so as to give the vinegar-specific sour and rich taste.

In addition, if the increase in grain is less than 1 hour, the grain may not be sufficiently cooked, which may lead to rancidity of the liquor. If the increase in grain exceeds 2 hours, it is not preferable in terms of vinegar production time efficiency.

The step of manufacturing the godubap is, after soaking the grains in water, the grains soaked in water and the grain fermented water (rejuvelac) from which the grains soaked in water have been removed are separated, and then the grains soaked in water are crushed and then increased to increase the amount of godubap. It is preferable to manufacture.

Grain fermented water (rejuvelac) is water or grain fermented enzyme water that is fermented grains, and is also called rejublac, rejuberac, rejublac, and grain water, also known as fermented rice water. Water is immersed in the grain for 2 days at room temperature.

The grain fermented water (rejuvelac) from which the grain soaked in the water has been removed is used in the step of preparing an alcoholic fermentation solution to be described later.

The grains soaked in the water are not particularly limited, but it is preferable to crush the grains to a size of about 1/2 to 1/10 of the original grain size by using a roller that grinds the grain after draining the water for 1 hour.

The reason for draining the grain is to crush the wet grain with a roller, so it sticks to the roller and does not grind properly, so that it is possible to proceed with efficient grinding. In addition, grinding to approximately 1/2 to 1/10 of the original grain size is to obtain well-increased godubap.

The increased godubap is preferably set before the alcoholic fermentation proceeds to set the fermentation temperature of the liquor and to perform stable fermentation.

Next, the alcohol fermentation step (S200) is a step of preparing an alcoholic fermentation liquid by alcohol fermenting the godubap prepared in the step (S100).

In the step of preparing the alcoholic fermentation broth, it is preferable to mix the yeast and the separated grain fermented water with the prepared godubap and ferment the alcohol for a period within a range of 2 weeks to 4 weeks to prepare an alcoholic fermentation broth, and the prepared godubap It is more preferable to mix the yeast and the separated grain fermented water for 2 to 3 weeks.

Yeast is a fermentation agent used to make alcohol, which is a product of yeast and fungi having enzymes that make alcohol. Depending on the color, the yeast mold can be white, yellow, yellow, or red. Usually, it refers to a thing that is made by grinding and grinding the wheat in a coarse grain, but a variety of commonly used yeast can be used.

The separated grain fermented water is prepared in step (S100), water may be used, but it is preferable to use the separated grain fermented water because it uses grain fermented water to preserve the taste and flavor of vinegar and contains beneficial ingredients. Do.

If the period of alcohol fermentation is less than 2 weeks, the glucose of the grain makes ethyl alcohol through the alcohol fermentation tablet and discharges carbon dioxide gas, but this process is not sufficiently performed and is not suitable, and the period of alcohol fermentation exceeds 4 weeks. It is not preferable because it is less efficient in terms of manufacturing.

The alcohol fermentation is preferably fermented at room temperature or 20 to 21 ° C, and the alcohol fermentation container is a traditional jar without glaze, preferably using a breathing jar, but is not particularly limited thereto.

Next, the acetic acid fermentation step (S300) is a step of obtaining acetic acid fermentation liquid containing sake lees without filtering after adding acetic acid to the alcoholic fermentation liquid prepared in the step (S200). That is, after adding acetic acid to the alcoholic fermentation broth containing liquor and liquor prepared in step (S200), acetic acid fermentation is performed to obtain acetic acid fermentation broth containing liquor without filtering.

Sake lees (jubak) refers to the leftover liquor residue after squeezing the liquor after making it into grain, and it is also called jubak, juja, sake jung, jaegang, and sajibiji.

It is possible to produce vinegar rich in amino acids and citric acid, as well as to produce vinegar rich in amino acids and citric acid than those that have been fermented with acetic acid by fermenting the alcoholic fermented liquor without filtering the alcoholic beverage. .

The acetic acid fermentation is preferably fermented for a period within the range of 1.5 months to 3.5 months, and more preferably fermented for a period within the range of 2 months.

When the acetic acid fermentation period is less than 1.5 months, ethyl alcohol formed from the alcohol fermentation tablet meets oxygen to produce acetic acid, which is not suitable because the process is not sufficiently progressed, and if the acetic acid fermentation period exceeds 3.5 months, it is efficient in terms of manufacturing. It is undesirable because it falls.

In the present invention, the acetic acid fermentation is preferably fermented at 28 to 30 ° C, and the container for acetic acid fermentation is a traditional jar without glaze, preferably using a breathing jar, but is not particularly limited thereto.

In addition, it is preferable that the seed vinegar is sediment vinegar prepared according to the method for manufacturing sediment vinegar.

 Seed vinegar is a newly used vinegar vinegar, and in the present invention, it has the ability of fermenting acetic acid due to the advantage that there are few hindering bacteria and many acetic acid bacteria by using sediment vinegar prepared according to the method of manufacturing vinegar vinegar. There is an effect to be improved.

The acetic acid fermentation broth that has been fermented in acetic acid undergoes a filtering process using a cloth, and the filtering method is not particularly limited, and various methods may be used.

Next, the aging step (S400) is a step of preparing the sediment vinegar by filtering and maturing the acetic acid fermentation liquid prepared in the step (S300).

The fermentation of the acetic acid fermentation is preferably aged for a period within a range of 0.5 to 3 years after the fermentation of the acetic acid fermentation, and more preferably aged for 3 years after the fermentation of the acetic acid fermentation.

If the aging period is less than 0.5 years, the taste and flavor of vinegar are not sufficiently viable, and the older the better, the better is the period within the range of 0.5 to 3 years in terms of manufacturing efficiency.

In the present invention, aging is preferably aged at 6 to 7 ° C., and the container for aging is a traditional jar without glaze, preferably using a breathing jar, but is not particularly limited thereto.

By proceeding the aging, acetaldehyde (acetaldehyde) is volatilized through the aging process, the taste of vinegar is softened, there is an effect that the flavor is improved.

Next, the grain soaking and crushing step (S500) is a step in which the washed grains are soaked in water and then removed to dry them.

The grains are washed with clean water, and the washing method is not particularly limited. In addition, brown rice, barley, whole wheat, and sorghum are used as the grain, and it is also possible to add and combine brown rice, barley, whole wheat, and sorghum as well as other grain materials.

Barley not only has a rich anti-oxidant effect to prevent adult cancer, but also has a rich vitamin and mineral, which increases the body's resistance and immunity. In addition, dietary fiber in barley has a variety of effects, such as active bowel movement to solve constipation and discharge heavy metal waste.

Sorghum is an annual plant belonging to the rice family, and is known to be the tallest and the largest grain. The nutrient content of sorghum is similar to that of crude, and its protein content reaches about 10%. The red part of sorghum contains phenol and anthocyanin, which acts as an antioxidant and increases the nutrients of vinegar.

Soaking the washed grains in water is not only to facilitate the crushing of grains, but also to make the fermentation using rice koji and rice gruel, which is performed in the next (S600) step, more effectively.

After soaking the grains, the water is removed and then put into a grinder to produce grain powder, but the method and equipment for crushing are not particularly limited.

Next, the porridge production and the rice malt addition step (S600) is a step of adding rice malt after cooling by picking and crushing the crushed grains in the step (S500).

The crushed grains are made of chopped porridge, which is for effective fermentation by adding rice malt.

The rice malt is a fungus having an enzyme for making alcohol, and is used for breeding grains, and rice malt produced by breeding rice among the grains is used, but is not particularly limited thereto.

Next, the saccharification and grinding step (S700) is a step in which the grains added with the rice malt prepared in step (S600) are saccharified and then evenly crushed.

The saccharification is preferably saccharification for a period within the range of 4 days to 10 days, more preferably saccharification for a period of 5 days to 8 days.

In the present invention, the steps of preparing the sediment vinegar (S100 to S400) and the steps of preparing the grain fermented beverage (S500 to S700) may be performed in any order, may be performed separately, and may be performed simultaneously.

However, as each step of preparing sediment vinegar, it is preferable that the godubap production step (S100), alcohol fermentation step (S200), acetic acid fermentation step (S300) and aging step (S400) are sequentially performed, and prepare a grain fermented beverage. As a step, it is preferable that the grain soaking and crushing step (S500), porridge preparation and rice malt addition step (S600), saccharification and crushing step (S700) are also sequentially performed.

Lastly, after mixing, the acetic acid fermentation and aging step (S800) is a mixture of sediment vinegar of (S400) and a grain fermentation beverage of (S700), followed by acetic acid fermentation and aging.

The acetic acid fermentation is preferably fermented for a period within the range of 1.5 months to 3.5 months, and more preferably fermentation for a period within the range of 2 months, as in the acetic acid fermentation step of step (S300).

It is preferable to mix 0.5 to 1.5 parts by weight of the prepared whole grain fermented beverage with respect to 1 part by weight of the prepared sediment vinegar, more preferably 1 part by weight of the prepared whole grain fermented beverage with respect to 1 part by weight of sediment vinegar.

If the grain fermented beverage is less than 0.5 parts by weight, the sugar of the grain fermented beverage does not sufficiently capture the sour taste peculiar to vinegar, and when the grain fermented beverage exceeds 1.5 parts by weight, the sweetness becomes too strong, which is not suitable.

In addition, the aging is preferably aged for a period within a range of 0.5 years to 3 years in the same manner as the aging step of step (S400), and more preferably aged for 3 years after filtering the acetic acid fermentation broth.

In the present invention, aging is preferably aged at 6 to 7 ° C., and the container for aging is a traditional jar without glaze, preferably using a breathing jar, but is not particularly limited thereto.

Another aspect of the present invention provides a whole grain vinegar prepared according to a manufacturing method according to an embodiment.

According to the grain sediment vinegar of the present invention, by fermenting acetic acid without filtering the sake lees (jubak) and fermenting acetic acid by adding sediment brown rice vinegar first prepared as a seed, it is good for the body due to rich amino acids and citric acid, and fermented grains with high sugar content By mixing it can be prepared a grain sesame vinegar excellent in taste and flavor.

Hereinafter, a preferred embodiment is provided to help the understanding of the present invention, but the following examples are merely illustrative of the present invention, and it is apparent to those skilled in the art that various changes and modifications are possible within the scope and technical scope of the present invention. It is no wonder that such variations and modifications fall within the scope of the appended claims.

The method of manufacturing the whole grain sediment vinegar described above will be described in more detail through specific examples.

<Example 1> Grain sesame vinegar 1 including sake lees

1) Sediment vinegar production

In order to prepare sediment vinegar according to the present invention, brown rice, whole wheat, and barley were prepared by washing with clean water. The grains were washed with 4 kg of brown rice, 2 kg of whole wheat and 2 kg of barley, soaked in water for 2 days to have a ratio of 1 part by weight of whole wheat and 1 part by weight of barley relative to 2 parts by weight of brown rice. Water was poured so that the grains could be submerged. The water containing the grains was collected separately in a grain fermented water (rejuvelac), and the grains soaked in the water were drained for 1 hour and then crushed using a roller. The crushed grains were boiled for 1 hour and 20 minutes to prepare godubap, and then cooled.

Mix the yeast and the collected grain fermented water in the prepared godubap, put it in a traditional jar without glaze and store it in a wine fermentation room at a temperature of 20.7 ° C (Fig. 2), and prepare an alcoholic fermentation solution through alcohol fermentation for 3 weeks Did.

 The prepared alcoholic fermentation broth contained sake lees without filtering, and after adding the seed to the alcoholic fermentation, the primary acetic acid fermentation was performed to prepare a primary acetic acid fermentation liquid. The seed vinegar was used as a grain vinegar vinegar prepared according to the method of manufacturing grain mulge vinegar. The alcoholic fermentation broth was added to the alcoholic beverage and put in a traditional jar without glaze and stored in a vinegar fermentation room maintained at a temperature of 29.0 ° C (FIG. 3). After the first acetic acid fermentation for 2 months, the prepared first acetic acid fermentation solution was filtered using a cloth to prepare a filtrate.

As shown in Fig. 4, the prepared filtrate was put in a traditional jar and aged in a vinegar aging room maintained at 6.6 ° C for 3 years to prepare sediment vinegar.

2) Preparation of grain fermented beverages

In order to prepare the grain fermented beverage according to the present invention, brown rice, barley, whole wheat, and sorghum were prepared as 2 grains each, and washed with clean water. The washed grains were immersed in water, soaked for about 1 hour, and then dried for about 1 hour. Next, after pulverizing using a grinder, an appropriate amount of water was added to scoop the porridge. After cooling the prepared porridge, rice malt was added to saccharify for 5 to 8 days and then evenly (homogeneously) pulverized to prepare a grain fermented beverage.

3) Mixing sediment vinegar and whole grain fermented beverage

The sediment vinegar and the grain fermented beverage prepared in steps 1) and 2) were mixed and homogenized at 1: 0.25, respectively, and secondary acetic acid fermentation was performed at 30 ° C for 2 months. Next, the secondary acetic acid fermentation was aged for 3 years to complete the grain sediment vinegar. The ratios of sediment vinegar and grain fermented beverages prepared in steps 1) and 2) for Examples 1 and 5 described later are as shown in Table 1.

division Sediment vinegar
(Parts by weight) Grain fermented beverage
(Parts by weight) Example 1 One 0.25 Example 2 One 0.5 Example 3 One One Example 4 One 1.5 Example 5 One 1.75

<Example 2> Grain vinegar 2, including sake lees

The production of sediment vinegar and grain fermented beverages of 1) and 2) was the same, and the ratio of sediment vinegar and grain fermented beverages prepared in 1) and 2) was changed to 1: 0.5. All other processes were applied in the same way.

<Example 3> Grain vinegar 3, including sake lees

The production of sediment vinegar and grain fermented beverages of 1) and 2) was the same, and the ratio of sediment vinegar and grain fermented beverages prepared in 1) and 2) was changed to 1: 1. All other processes were applied in the same way.

<Example 4> Grain vinegar 4, including sake lees

The production of sediment vinegar and grain fermented beverages of 1) and 2) was the same, and the ratio of sediment vinegar and grain fermented beverages prepared in 1) and 2) was changed to 1: 1.5. All other processes were applied in the same way.

<Example 5> Grain vinegar 5, including sake lees

The production of sediment vinegar and grain fermented beverages of 1) and 2) was the same, and the ratio of sediment vinegar and grain fermented beverages prepared in 1) and 2) was changed to 1: 1.75. All other processes were applied in the same way.

<Comparative Example 1> Sediment vinegar containing sake lees without mixed grain fermented beverage

Sediment vinegar according to step 1) of Example 1 was prepared.

<Comparative Example 2> Vinegar filtered through sake lees

In order to filter the sake lees and to produce vinegar that has undergone acetic acid fermentation, it was prepared by washing brown rice, whole wheat, and barley with clean water. The grains were washed with 4 kg of brown rice, 2 kg of whole wheat and 2 kg of barley, soaked in water for 2 days to have a ratio of 1 part by weight of whole wheat and 1 part by weight of barley relative to 2 parts by weight of brown rice. Water was poured so that the grains could be submerged. The water containing the grains was collected separately in a grain fermented water (rejuvelac), and the grains soaked in the water were drained for 1 hour and then crushed using a roller. The crushed grains were boiled for 1 hour and 20 minutes to prepare godubap, and then cooled.

A mixture of yeast and the collected grain fermented water was added to the prepared godubap, placed in a traditional jar without glaze, stored in a wine fermentation chamber at a temperature of 20.7 ° C., and an alcoholic fermentation liquid was prepared through alcohol fermentation for 3 weeks.

 The prepared alcoholic fermentation broth was filtered, and then fermented acetic acid was added by adding fermented soybean to prepare acetic acid fermentation broth. As the seed vinegar, sediment vinegar prepared according to a method for preparing sediment vinegar was used. The alcoholic fermentation broth was added to the alcoholic beverage and placed in a traditional jar without glaze, and stored in a vinegar fermentation room maintained at a temperature of 29.0 ° C. After fermentation of acetic acid for 2 months, the prepared acetic acid fermentation broth was filtered using a cloth to prepare a filtrate.

The prepared vinegar was put in a traditional jar and aged in a vinegar aging room maintained at 6.6 ° C for 3 years to complete the sediment vinegar.

<Comparative Example 3> Commercial brown rice vinegar

For comparison with the above example, commercial brown rice vinegar sold by the mart was purchased and compared.

<Experimental Example 1> Sensory evaluation 1

Sensory evaluation was performed on the whole grain vinegar prepared according to Examples 1 to 5 of the present invention. That is, the grain sediment vinegar prepared by varying the ratio of the sediment vinegar and the grain fermented beverage according to the present invention was used.

Twenty professional panelists with more than three years of sensory test experience in the food-related field conducted sensory tests and measured them using a 9-point scale (the higher the degree, the closer to 9 points), and the results are shown in Table 2 below.

 -Aroma, taste, preference, synthesis: 1 point = very bad, 9 points = very good.

division Sediment vinegar: whole grain fermented beverage incense flavor Preference Synthesis Example 1 1: 0.25 7.69 7.92 7.69 7.77 Example 2 1: 0.5 7.73 8.05 8.11 7.96 Example 3 1: 1 7.83 8.15 8.25 8.08 Example 4 1: 1.5 7.83 8.09 8.2 8.04 Example 5 1: 1.75 7.86 8.01 7.72 7.86

As can be seen in Table 2, Example 3 (sediment vinegar: grain fermented beverage = 1: 1 parts by weight) of Examples 1 to 5 according to the present invention was the highest in terms of taste and preference.

It was confirmed that as the amount of the grain fermented beverage increased, the vinegar characteristic of vinegar was reduced, and the vinegar was made to drink better by reducing the sour taste and adding sweetness.

On the other hand, when the ratio of the grain fermented beverage is too large, as in Example 5 (sediment vinegar: grain fermented beverage = 1: 1.75 parts by weight), the sweetness is strong and the flavor as the vinegar itself cannot be felt, confirming that the overall score drops.

Therefore, it was confirmed that the whole grain sesame vinegar prepared by Example 3 according to the present invention was the best through the relative aroma, taste, preference, and overall score. In the sensory evaluation 2 and the component analysis experimental example described later, a comparative example and a comparative analysis were performed using Example 3.

<Experiment 2> Sensory evaluation 2

Sensory evaluation of vinegar prepared according to Example 3 and Comparative Examples 1 to 3 of the present invention was carried out. That is, Example 3 according to the present invention (acetic acid fermented vinegar including sake lees), Comparative Example 1 (acetic acid fermented vinegar after sake lees filtering), Comparative Example 2 (commercial brown rice vinegar) was used.

Twenty professional panelists with more than three years of sensory test experience in the food-related field conducted sensory tests and measured them using a 9-point scale (the higher the degree, the closer to 9 points), and the results are shown in Table 2 below.

 -Color, aroma, taste, preference, synthesis: 1 point = very bad, 9 points = very good.

division Condition color incense flavor Preference Synthesis Example 3 Grain sediment vinegar
(Sake lees ○,
Grain fermented beverage ○) 7.84 7.72 8.24 8.21 8.00 Comparative Example 1 Sediment vinegar
(Sake lees ○,
Grain fermented beverage X) 7.72 7.46 8.12 8.05 7.84 Comparative Example 2 Sake vinegar
(Sake lees X,
Grain fermented beverage X) 7.73 7.43 7.68 7.75 7.65 Comparative Example 3 Commercial brown rice vinegar

7.68 7.1 6.95 7.05 7.20

As can be seen from Table 3, the grain sediment vinegar prepared by Example 3 according to the present invention was higher than the comparative example in terms of taste and preference.

In the case of Comparative Example 1, a mixed vinegar prepared by mixing only grains of fermented beverage without mixing grains, has a better overall score than vinegar filtered with liquor (Comparative Example 2) and commercial brown rice vinegar (Comparative Example 3). It can be seen that the difference in the presence or absence of the addition is relatively lower in terms of taste and preference than in Example 3.

In the case of Comparative Example 2, it was confirmed that the vinegar prepared by filtering the sake lees and fermenting with acetic acid was superior in taste and preference to commercial brown rice vinegar corresponding to Comparative Example 3. Although the overall score of Comparative Example 2 was lower than that of Example 1 and Comparative Example 1, it was confirmed that vinegar with excellent taste and flavor was prepared by confirming that it was better than Comparative Example 3.

Therefore, it was confirmed that the mixed grain vinegar prepared by Example 3 according to the present invention was the best through color, flavor, taste, preference, and overall score compared to the comparative example.

<Experiment 3> component analysis

1) Citric acid analysis

Vinegar prepared through Example 3 and Comparative Examples 1 to 2 was passed through a Sep-pak C18 cartridge and filtered with a 0.45 μM membrane filter, and analyzed by high performance liquid chromatography (Water 2487, Waters Co., USA).

-Analysis conditions

Column: AtlantisTM dC18 (3.9 × 150 mm, Waters Co.)

Mobile phase: 20 mM NaH2PO4 (pH 2.7)

Flow rate: 1.0 mL / min

Injection volume: 20 μL

Detector: UV detector (210 nm)

2) amino acid analysis

After filtering the vinegar prepared through Example 3 and Comparative Examples 1 to 2 with a 0.45 μM membrane filter, a Waters AccQ · Fluor Borate Buffer solution and a mixture were prepared and analyzed by high performance liquid chromatography (Agilent 1100). The analysis conditions are as follows.

-Analysis conditions

Column: Waters AccTag 3.9 × 150 mm,

Flow rate: 1.0 mL / min,

Detector: Fluorescence detector Ex 250nm, Em 395 nm

Injection volume: 5 μL

Mobile phase: Waters AccQTag Eluent A, Acetonitrile, Deionized water

3) Citric acid and amino acid content analysis result

The results of analyzing the contents of citric acid and amino acids through the above method are shown in Table 4 below.

Grain vinegar containing sake lees and mixed grain fermented beverages (Example 3) is more amino acid (lysine, leucine, methionine, valine, iso) than sediment vinegar containing sake lees only (Comparative Example 1) and vinegar filtered sake lees (Comparative Example 2). Leucine, threonine, phenylalanine) and citric acid components were all increased.

In the case of the amino acid component, each component was significantly increased in Comparative Example 1 compared to Comparative Example 2, and the amino acid was further increased in Example 3 in which the component of the whole grain fermented beverage was added than Comparative Example 1.

In addition, in the case of citric acid, it was not detected in Comparative Example 1, it was confirmed that 1.54 mg / 100g and 2.02 mg / 100g were detected in Comparative Example 1 and Example 3, respectively. It was confirmed that the citric acid component was much richer as the ingredients were added.

Accordingly, it was confirmed that the grain sediment vinegar (Example 3), including sake lees and grain fermented beverages, has a wealth of amino acids and citric acid components that are good for the body as well as taste.

Analysis items Grain sediment vinegar
(Sake lees ○,
Grain fermented beverage ○) Sediment vinegar
(Sake lees ○,
Grain fermented beverage X) Sake vinegar
(Sake lees X,
Grain fermented beverage X) division Example 3 Comparative Example 1 Comparative Example 2 Lysine (mg / 100g) 71.21 70.88 21.42 Leucine (mg / 100g) 88.51 87.03 27.98 Methionine (mg / 100g) 20.05 19.22 6.45 Valine (mg / 100g) 73.36 72.51 28.06 Isoleucine (mg / 100g) 53.11 51.16 17.98 Threonine (mg / 100g) 55.26 54.81 21.88 Phenylalanine (mg / 100g) 41.93 41.69 15.27 Citric acid (mg / 100g) 2.02 1.54 -

In the above, the present invention has been illustrated and described in connection with specific preferred embodiments, but the present invention may be variously modified and changed within the limits that do not depart from the technical features or fields of the present invention provided by the following claims. Being able is obvious to those of ordinary skill in the art.

Claims (5)

Preparing godubap by increasing grain;
Preparing an alcoholic fermentation broth by alcohol-fermenting the prepared godubap;
After the first acetic acid fermentation by adding seed to the alcohol fermentation solution prepared, obtaining a acetic acid fermentation broth containing sake lees without filtering;
Preparing the sediment vinegar by filtering and fermenting the acetic acid fermentation solution;
Soaking the washed grains and soaking them, followed by grinding;
Adding the rice malt after cooling by crushing the crushed grain;
Preparing a grain fermented beverage by crushing and then crushing the grain added with the rice malt; And
Comprising the second acetic acid fermentation by mixing the prepared sediment vinegar and grain fermented beverage, and then aging;
According to claim 1,
Increasing the grain is to increase the amount of grain mixed with 0.5 to 2 parts by weight of whole wheat and 0.5 to 2 parts by weight of barley with respect to 2 parts by weight of brown rice for 1 hour to 2 hours.
The first and second acetic acid fermentation is to ferment for a period within the range of 1.5 to 3.5 months,
The primary and secondary acetic acid fermentation broth is filtered and aged, after the primary fermentation broth is filtered and aged for 0.5 to 3 years.
The saccharification is characterized in that saccharification for a period within the range of 4 days to 10 days, grain sediment vinegar production method.
According to claim 1,
The step of manufacturing the godubap is, after soaking the grains in water, the grains soaked in water and the grain fermented water (rejuvelac) from which the grains soaked in water are removed are separated, and then the grains soaked in water are crushed and then increased to increase the amount of godubap Is to manufacture,
The step of preparing the alcoholic fermentation liquid is to prepare the alcoholic fermentation liquid by mixing yeast and the separated grain fermented water with the prepared godubap and alcohol-fermenting for a period within a range of 2 to 4 weeks,
Method for producing a whole grain vinegar vinegar, characterized in that 0.5 to 1.5 parts by weight of the prepared grain fermented beverage relative to 1 part by weight of the prepared sediment vinegar.
Preparing godubap by increasing grain;
Preparing an alcoholic fermentation broth by alcohol-fermenting the prepared godubap;
Adding acetic acid to the prepared alcoholic fermentation broth and fermenting acetic acid to obtain acetic acid fermentation broth containing sake lees without filtering;
Preparing the sediment vinegar by filtering and fermenting the acetic acid fermentation solution;
Soaking the washed grains and soaking them, followed by grinding;
Adding the rice malt after cooling by crushing the crushed grain;
Preparing a grain fermented beverage by crushing and then crushing the grain added with the rice malt; And
Including the prepared sediment vinegar and mixed grain fermented beverage and fermented a second time, followed by aging;
The seed herb is characterized in that the grain vinegar vinegar prepared according to the method according to any one of claims 1 to 3.
Claim 1 to claim 4, characterized in that produced according to the method according to any one of, grain sediment vinegar.

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