KR20200049228A - Manufacturing method of ginseng-brown rice vinegar - Google Patents

Abstract

The present invention relates to a method for manufacturing fresh ginseng-brown rice vinegar which comprises: a first step of mixing 4.4 Kg of brown rice, 1 to 2 Kg of fresh ginseng, 0.1 to 0.2 Kg of each of Polygoni Multiflori Radix root, Eucommia ulmoides Oliver bark, Cassia obtusifolia L. seed, and Cornus officinalis Siebold et Zuccarini fruit, 0.4 Kg of nuruk, and 0.4 L of yeast with 6 L of distilled water and performing alcohol fermentation at 23 to 30°C for 3 to 5 days to manufacture a first soaking fermentation liquid; a second step of mixing 0.4 Kg of nuruk, 0.4 L of yeast, 4.4 Kg of brown rice, and 1 to 2 Kg of fresh ginseng with 18 L of distilled water and performing alcohol fermentation in the same condition as that of the step 1 to manufacture a second soaking fermentation liquid; and a third step of, when the alcohol concentration of the second soaking fermentation liquid is equal to or 14%, adding 2 weight percent of seed vinegar for acetic acid fermentation to perform fermentation for 4 to 7 days, performing aging for 7 to 14 days, and performing sterilization and filtration to manufacture vinegar. According to the present invention, alcohol fermentation is advanced by the second soaked fermentation liquid mixed with fresh ginseng having good affinity with brown rice, such that the ginseng is smoothly fermented. Moreover, only medicinal herbs, such as Polygoni Multiflori Radix root, Eucommia ulmoides Oliver bark, Cassia obtusifolia L. seed, Cornus officinalis Siebold et Zuccarini fruit, and the like, which have warm properties like as ginseng, are mainly mixed, such that the vinegar does not have odor while having taste and flavor of ginseng and medicinal herbs and has excellent performance while containing a large number of ingredients useful to a body, thereby enabling a user to easily eat healthy food which prevents and mitigates adult diseases while restoring fatigue and enhancing nutrition/vitality.

Description

Manufacturing method of ginseng brown rice vinegar {Manufacturing method of ginseng-brown rice vinegar}

The present invention relates to a method for producing ginseng brown rice vinegar, and more specifically, fermentation of ginseng is performed smoothly by passing through a two-stage immersion fermentation broth during alcohol fermentation using brown rice and ginseng, and at the same time, sewage, duchung, ginseng, and cornus The present invention relates to a method for preparing ginseng brown rice vinegar containing only a material having warm properties such as ginseng and medicinal herbs, having a taste and aroma, and having no odor and a large amount of beneficial ingredients for the human body.

In general, vinegar is a seasoning with 4-5% acetic acid as the main component. It contains organic acids, sugars, amino acids, and other fragrance components in addition to acetic acid. It is produced by oxidizing alcohol in raw materials by acetic acid bacteria to produce acetic acid. Acetobacto Acetobacto aceti), acetonitrile bakteo acetonitrile suspension (Acetobacter acetosus), acetonitrile bakteo Shuzenji bachiyi (Acetobacter shuzenbachii), acetonitrile bakteo is produced in Chiapas Tee Uriah over (Acetobacter pasteurianum) using a fast yield growth and a high rate of production of acid in acid bacteria, such as political culture, in the form chobeop, deep fermentation and the like.

These vinegars are manufactured through alcohol fermentation and acetic acid fermentation processes and are divided into synthetic vinegar and brewed vinegar according to the manufacturing method. Synthetic vinegar is made by chemical methods and brewed vinegar is naturally fermented. Typical brewed vinegar includes rice vinegar, brown rice vinegar, apple vinegar, grape vinegar, malt vinegar, persimmon vinegar.

Vinegar contains 8 essential amino acids, which affect wound healing and development, prevent the destruction of various vitamins and minerals, and maintain the freshness of raw vegetables and grains. It is known to be effective in preventing and treating adult diseases such as diabetes and hypertension. In addition, the organic acid of vinegar decomposes lactic acid in the human body, prevents sugar from turning into fat, promotes fat breakdown, normalizes the flow of blood, and contains a lot of pefccino components to protect the arteries and generate cholesterol. It is known to have the effect of preventing and treating stroke, dementia, diabetes, and Parkinson's disease by controlling blood pressure by reducing blood pressure while suppressing blood circulation.

However, conventional vinegar is simply manufactured considering the sour taste and aroma, so it does not have the nutrients necessary for the human body, and even in the case of vinegar containing the ingredients of ginseng, there are cases where liquids or powders such as red ginseng extract are used. And was confirmed to have a problem with taste.

The present invention is to improve the above problems to develop vinegar with ginseng ingredients in brown rice, which contains rich in dietary fiber, vitamin E, vitamin B6, gamma oryzanol, and octacosanol. Dietary fiber serves to purify and detoxify toxins in the intestine, vitamin E has anti-diabetes and hair loss effects, vitamin B6 has an excellent effect in preventing adult diseases and aging, and gamma-orizanol has brain nerve control, paralytic dementia, and blood pressure control effects. Octacosanol is known to be effective in strengthening endurance.

And ginseng (Panax ginseng) is a medicinal plant that grows only in the Far East of Asia, and has excellent tonic effect and contains a medicinal ingredient called saponin (ginsenoside), which strengthens the heart and blood vessels, restores blood function, improves blood flow, improves arteries. Prevention of hardening and hypertension, strengthening of gastrointestinal control function, promoting liver function and removing hangover, anti-fatigue and anti-stress action, anti-aging action, brain activity promoting action, anti-inflammatory activity, treatment of allergic diseases, gynecological disease, diabetes, anti-radiation Actions, enhancement of abilities, anti-tumor action, improvement of learning ability, inhibition of the production of lipid lipids, promotion of wound treatment, improvement of immunity, suppression of AIDS virus proliferation and promotion of protein synthesis ability, etc. have been reported.

Accordingly, the present inventor adds 2 to 40% by weight of ginseng with respect to the weight of brown rice used in the initial stage of the two-stage immersion fermentation in alcohol fermentation using brown rice through Patent No. 10-0399408 (Duk Hee Jeong), alcohol fermentation and acetic acid By performing fermentation and developing ginseng brown rice vinegar containing the active ingredient of ginseng, it was possible to obtain ginseng brown rice vinegar containing useful ingredients.

In the present invention, in order to improve the nutrients and preferences of the ginseng brown rice vinegar, brown rice and ginseng, and sewage, duchung, ginseng, and cornus oil are divided into two stages of immersion fermentation to perform alcoholic fermentation, so that the fermentation of ginseng is made smoothly. At the same time, the present invention was developed by developing only ginseng brown rice vinegar that contains a large amount of ingredients that are effective in the human body as well as having no odor while having the taste and aroma of ginseng and herbs by mixing only warm ingredients with properties such as sewage, duchung, ginseng, and cornus oil. Did.

Looking at the prior art related to the present invention, Republic of Korea Patent Publication No. 10-2013-0077282 (Pulmuone Holdings Co., Ltd.) is a step of preparing and crushing ginseng outpost including both roots, stems and leaves of ginseng; Saccharifying the germinated brown rice with starch degrading enzyme after washing and soaking; After the sterilization by mixing the prepared ginseng outpost and saccharified germinated brown rice, alcohol and acetic acid fermentation; It relates to a method for preparing ginseng vinegar prepared by low temperature aging and filtering and an anti-obesity food composition using the ginseng vinegar. It is described that ginseng vinegar prepared by the above method has enhanced ginsenoside Rg2 component, improved stability of ginsenoside component during storage, and excellent anti-obesity effect.

In addition, the Patent No. 10-1349141 (Korea Food Research Institute) (a) the step of performing alcohol fermentation using brown rice, yeast and yeast; And (b) preparing red ginseng brown rice vinegar by acetic acid fermentation by adding 4-15% by weight of vinegar to the result of step (a), in step (a) or (b), or As a method for producing red ginseng brown rice vinegar to which red ginseng is additionally added in (a) and (b), according to the present invention, fermentation efficiency and organoleptic quality are increased and ginsenoside is converted into ginsenoside (Rg3) in a form useful for the human body. It is said that red ginseng brown rice vinegar can be obtained.

And in the published patent No. 10-2017-0052221 (Gye-hoon Kim, et al. 1), the pre-treatment step of reacting whole ginseng with a molecular compression dehydration solution and a saponin introduced into the molecular compression dehydration solution is added to the vinegar fermentation medium. Saccharifying the fermentation raw material and fermenting alcohol, inoculating acetic acid bacteria in the fermented alcoholic fermentation, and fermenting acetic acid, maturing and filtering the fermented fermented acidic acid, and adding whole ginseng outpost to the vinegar solution Disclosed is a method for manufacturing ginseng vinegar immersed in vinegar solution, characterized in that it comprises a step of storing and distribution after being sealed with a lid, and the present invention pre-treats the epidermis of roots, leaves and stems of fresh ginseng. It is said that the ginsenoside component can be easily eluted into the vinegar solution, as well as remove the odor and paste.

Since these prior arts mainly use ginseng (red ginseng) extract or powder, research and development on vinegar containing ginseng to date has been extremely difficult due to technical difficulties and economic reasons due to acetic acid fermentation, such as complicated and expensive manufacturing process. This is insignificant. Accordingly, it was investigated that the technology for producing ginseng brown rice vinegar by dividing brown rice and ginseng into a two-stage immersion fermentation broth as described in the present invention and proceeding with alcohol fermentation and performing acetic acid fermentation on this fermentation broth has not been disclosed at all.

Republic of Korea Registered Patent Publication No. 10-0399408 (Announcement date September 26, 2003) Republic of Korea Patent Publication No. 10-2013-0077282 (published on July 09, 2013) Republic of Korea Registered Patent Publication No. 10-1349141 (Announcement date of January 9, 2014) Republic of Korea Patent Publication No. 10-2017-0052221 (published on May 12, 2017)

The present invention divides brown rice and ginseng, and sewage, duchung, ginseng, and cornus officinalis into a two-stage immersion fermentation broth and proceeds with alcohol fermentation to facilitate fermentation of ginseng and at the same time, properties such as sewage, duchung, ginseng, and cornus The purpose of the present invention is to provide a method for producing ginseng brown rice vinegar, which is mainly blended with warm ingredients, has a taste and aroma of ginseng and herbs, has no odor, and contains a large amount of beneficial ingredients to the human body and improves palatability.

The method for producing ginseng brown rice vinegar according to the present invention is 4.4 kg of brown rice, 1-2 kg of brown ginseng, and 0.1 to 0.2 kg and 0.4 kg of yeast and corn, respectively, and 0.4 kg of yeast, 0.4 liters of sake (main), to 6 liters of purified water. The first step of mixing and proceeding alcohol fermentation for 3 to 5 days at 23 ~ 30 ℃ to prepare a single-stage immersion fermentation liquid; A product for preparing a two-stage immersion fermentation broth by mixing 0.4 kg of yeast, 0.4 liter of sake, 4.4 kg of brown rice, and 1 to 2 kg of ginseng into 18 liter of purified water in the first-stage immersion fermentation broth and proceeding with alcohol fermentation under the same conditions as in the second step. Stage 2; When the alcohol concentration of the two-stage immersion fermentation broth is 14% or more, 2% by weight of acetic acid for fermentation of acetic acid is added to proceed with fermentation for 4 to 7 days, aged for 7 to 14 days, and then sterilized and filtered to vinegar. It characterized in that it consists of a third step of manufacturing.

According to a preferred embodiment of the present invention, the yeast used in the first step is selected and crushed wheat, then left to sprinkle and left to stand, then wrapped in a beam, molded into a circular plate, incubated for 10 to 12 days, and then enzymatic It is used by grinding to facilitate the elution of, and under the liquor, the yeast is cultured and propagated in order to proceed with the active fermentation of mixed liquor by mixing the yeast, and the brown rice mixed in the first and second stages is crushed brown rice, germinated brown rice, It is characterized by using any one type selected from rice paddy with brown rice, and ginseng, hasuo, duchung, ginsengja, and cornus officinalis are characterized by shredding or removing seeds.

In addition, the first and second stage immersion fermentation liquids prepared in the first and second stages are stirred 2-3 times a day to facilitate the supply of oxygen, and the second stage immersion prepared in the second stage The fermentation broth is characterized by cooling when the fermentation temperature rises to a temperature of 30 to 33 ° C or more over time.

The production method of ginseng brown rice vinegar of the present invention is a mixture of brown rice and good ginseng, and the fermentation of the ginseng is smoothly performed by alcohol fermentation with a two-stage immersion fermentation broth. , It contains mainly herbal ingredients such as ginseng, cornus, etc., which has the taste and aroma of ginseng and herbs, has no odor, and contains a large amount of beneficial ingredients for the human body, and has excellent palatability. It has the effect of easily ingesting healthy foods that can be prevented and improved.

Hereinafter, a method of manufacturing ginseng brown rice vinegar according to the present invention will be described, but a person having ordinary skill in the art to which the present invention pertains (hereinafter referred to as 'the person') can easily implement the invention. This is for illustrative purposes only, and is not meant to limit the technical spirit and scope of the present invention.

The method for preparing ginseng brown rice vinegar of the present invention is mixed with 4.4 kg of brown rice, 1 to 2 kg of brown rice, and 0.1 to 0.2 kg and 0.4 kg of yeast, 0.4 kg of yeast and 0.4 liter of yeast, respectively. A first step of preparing a one-stage immersion fermentation broth by proceeding with alcohol fermentation for 3 to 5 days at 23 to 30 ° C; A product for preparing a two-stage immersion fermentation broth by mixing 0.4 kg of yeast, 0.4 liter of sake, 4.4 kg of brown rice, and 1 to 2 kg of ginseng into 18 liter of purified water in the first-stage immersion fermentation broth and proceeding with alcohol fermentation under the same conditions as in the second step. Stage 2; When the alcohol concentration of the two-stage immersion fermentation broth is 14% or more, 2% by weight of acetic acid for fermentation of acetic acid is added to proceed with fermentation for 4 to 7 days, aged for 7 to 14 days, and then sterilized and filtered to vinegar. It consists of a third step of manufacturing.

The present invention proceeds alcohol fermentation with a two-stage immersion fermentation broth by mixing ginseng with good compatibility with brown rice, and thus, fermentation of ginseng is made smoothly, and thus, herbal ingredients such as sewage, duchung, ginseng, and cornus For preparing ginseng brown rice vinegar by mixing only, the first step is 4.4 kg of brown rice, 1 to 2 kg of brown ginseng, and 0.1 to 0.2 kg and yeast 0.4 kg, respectively, and 0.4 kg of yeast, bristle seed, cornus oil, 0.4ℓ Is mixed with 6 liters of purified water, and alcohol fermentation is carried out at 23 to 30 ° C. for 3 to 5 days to prepare a single-stage immersion fermentation broth.

The yeast used in the first step is selected from wheat, crushed, sprinkled and left to stand, then wrapped in a beam, molded into a circular plate, cultured for 10 to 12 days, and then crushed to facilitate the elution of the enzyme. , Under the liquor, the yeast is cultured and propagated in order to proceed with active fermentation of the mixed liquor.

In the process of preparing the yeast (grain), the wheat is selected, crushed, sprinkled, left to stand for 30 minutes to 1 hour, then wrapped in a certain amount in a beam, molded into a circular plate, and cultured by incubating in a curved room 4 On the first day, the product temperature rises to 40 ° C or higher, and from this point on, heat is well radiated, and cultured for about 10 to 12 days to prepare yeast. The finished yeast has fully grown to the inside to become yellowish-white to grayish-white and has a unique grain scent, which has various enzymes produced by breeding of various types of fungi and yeast, and enzymes contained in the wheat itself. There are also a number of yeasts, which also serve as seed yeasts under the liquor.

In addition, in order to proceed with the active fermentation of sake, the sake (main) in which yeast was cultured and grown is separately made. Under the liquor, yeast is proliferated while hydrolysis such as saccharification is carried out by an enzyme such as amylase in the yeast, and is produced by the proliferation of yeast, and a pure yeast that prevents contamination of various germs is obtained by elution of citric acid in the yeast, fermentation of lactic acid, or addition of lactic acid. .

When the yeast and liquor are prepared as above, 4.4 kg of brown rice, 1 to 2 kg of ginseng, and 0.1 to 0.2 kg of yeast, dugong, gyeolmyeongja, and sorghum, respectively, and 0.4 kg of yeast, 0.4 liters of sake (main), are mixed with 6 liters of purified water. Alcohol fermentation is carried out for 3 to 5 days at 23 to 30 ° C to prepare a single-stage immersion fermentation broth.

The brown rice uses any one selected from crushed brown rice, germinated brown rice, and brown rice with rice brown rice, but using brown rice with rice brown rice is advantageous in fermentation due to its rich sugar content, but is not limited thereto.

The ginseng is preferable to take into consideration the efficacy and fermentation efficiency of ginseng by selecting and washing the ginseng collected over 3 years old, which is an alcoholic fermentation and acetic acid by killing bacteria and soil bacteria remaining in the ginseng through sterilization treatment. This is to prevent abnormal fermentation from occurring during fermentation.

In general, the method of adding ginseng may include a method of using concentrated ginseng or red ginseng extract, a method of using dried ginseng or red ginseng powder, or a method of rinsing ginseng after washing with alcohol, but using concentrated ginseng. As for the method of using ginseng or red ginseng extract, the process of concentrating the ginseng or preparing the extract is required separately, and the amount of the concentrate or extract is not high, so the price is not economical, and the method of using dried ginseng or red ginseng powder is also separate. Since the process of and the fermentation efficiency is lowered, in the present invention, a large amount of active ingredients contained in ginseng is easily eluted due to the alcohol generated by alcohol fermentation by washing and using ginseng of 3 years or older with alcohol do.

The sewage is a vine plant that grows naturally in Korea, and the white hasu belongs to the family Pakjuri, and the red haus belongs to the nodule family, and it is used as two types of nutritious tonics. Hasuo has long been known as a medicinal herb that strengthens kidney function, enhances virility, darkens hair, and prolongs life without disease. In China, Hasuo is considered to be the top three medicine with ginseng and goji berries. In “Donguibogam”, the quality of the sewage is warm, non-toxic, and the taste is bitter and salty. The inflammation is removed and the wall is removed. Healing of various hemorrhoids, boils, chronic fatigue, treatment of postpartum disease, and treatment of the wife, rejuvenation, strengthening of the musculature, strengthening of the bone marrow, blackening of the hair, and long-term eating have been recorded. .

You can eat the wormwood bark as an herb, or you can drink it with tea. In one shot, you can get urine well, make the liver and kidneys strong, make your muscles and bones strong and strong, and have a thick, thick waist. It is said to remove and strengthen the feet and knees, remove moisture from the lower lip, lower blood pressure, and is known to have good effects on uterine bleeding in women.

The properties of the gyeolmyeongja have a sweet taste and are effective in treating hepatitis, and are used in revenge due to cirrhosis, and are also effective in eye quality caused by lesions of the liver. In addition, it is used for symptoms such as redness of the eyes, soreness or tearing so that sunlight cannot be seen, and is also used for symptoms of acute conjunctivitis and corneal clouding. In addition, it is effective for diuresis, constipation, etc., and is known as a treatment for habitual constipation and hypertension.

Cornus officinalis is used as a medicinal material to remove seeds and dry them, since the fruit is known to preserve the essence of the body, but the seeds are known to shed the essence. It is known to help with diuresis, cholesterol reduction, skin care, and fatigue relief. Cornus officinalis contains glycosides (glycosides) such as saponins and tannins, organic acids, and vitamin A. Saponin is a glycoside contained in various plants such as cabbage, carrot, bellflower, ginkgo, and ginseng. It has been used as a medicine for a long time since it has functions such as diuresis, and has been shown to have various effects on tumor cells, and research has been conducted in relation to anticancer drugs or adjuvants. . In addition, tannin is an astringent ingredient, and is one of the polyphenols contained in the roots and shells of plants. It has a hemostatic function and is used to treat skin rashes and inflammation. Polyphenols are antioxidants that help maintain health and prevent aging. It is an ingredient that helps prevent disease. These Cornus officinalis fruits have been used as a medicine in oriental medicine for a long time, and are known to be effective in protecting the liver and kidneys due to their slightly warm and non-toxic properties.

In the first step, the ingredients are mixed with brown rice 4.4kg, ginseng 1-2kg, and 0.1 ~ 0.2kg each of sewage, duchung, ginseng, and cornus officinalis, and exhibits an ideal taste and aroma with beautiful color, as well as recovery from fatigue. It has been studied to have a beneficial effect on the human body by exerting efficacy against adult diseases such as nourishment, tonicity, blood circulation, blood pressure enhancement, etc., thus mixing 0.4 ℓ of yeast, 0.4 ℓ of alcohol under 6 ℓ of purified water and 23 ~ 30 ℃ The alcohol fermentation is performed for 3 to 5 days in a single-stage immersion fermentation broth.

Next, in the second step, 0.4 kg of yeast, 0.4 l of sake, 4.4 kg of brown rice, and 1 to 2 kg of ginseng are mixed in 18 l of purified water in the first stage immersion fermentation broth, and alcohol fermentation is performed under the same conditions as in the first step. However, as a process of manufacturing a fermented immersion liquid, the fermentation efficiency of brown rice and ginseng can be maximized by dividing the material into two stages and proceeding with alcohol fermentation. It will increase dissolution.

The first and second stage immersion fermentation broth prepared in the first and second stages is preferably stirred 2-3 times a day to facilitate supply of oxygen, and brown rice is crushed brown rice, germinated brown rice, brown rice Using any one selected from rice paddies with increased ginseng, and shredding or removing seeds from ginseng, sewage, duchung, ginseng, and corn can improve fermentation efficiency for the material.

It is preferable that the fermentation temperature of the two-stage immersion fermentation liquid prepared in the second step is increased over time and cooled at a temperature of 30 to 33 ° C or higher. It becomes 10 to 14%, and after about 5 days, it becomes 14 to 17%. If fermentation is performed up to the second-stage immersion fermentation, if the alcohol concentration is low, a third-stage immersion fermentation may be performed to further enhance yeast activity. When the alcohol concentration is more than 14% while the alcohol fermentation is in progress, acetic acid fermentation is carried out by adding seed.

In the final third step, when the alcohol concentration of the two-stage immersion fermentation broth is 14% or more, 2% by weight of the beginning for the fermentation of acetic acid is added to proceed with fermentation for 4 to 7 days, aged for 7 to 14 days, and then sterilized and It is a process of preparing vinegar by filtration, and when the alcohol fermentation is completed, it is filtered or subjected to acetic acid fermentation immediately or sterilized in advance, and the reason for sterilization is the destruction of the remaining enzyme, inhibition of yeast and bacteria sterilization or proliferation of alcohol. This is to ensure that acetic acid bacteria are not inhibited by yeast or bacteria during normal fermentation. When the acetic acid is fermented, the alcohol concentration is set to 6%, and the sugar content is maintained at about 5% to perform fermentation at 30 ° C. After fermentation is completed between 4 and 7 days, the fermentation is performed for 7 to 14 days, followed by sterilization and Filtration is performed to prepare vinegar.

The jongcho is not in particular limitation on the specific type, but it is preferred to use acetonitrile bakteo trophy faecalis (Acetobacter tropicalis) chosangyun, in addition acetonitrile bakteo Oh Shetty (Acetobacter aceti), acetonitrile bakteo oxy thiooxidans (Acetobater oxydans ), Acetobater viniaceti ), Acetobater schutzenbachii ), Acetobater xylinoides xylinoides ), Acetobater orleanense ), and acetic acid bacteria , such as Acetobacter tropicalis ) can significantly prevent fermentation of foods by effectively increasing microorganisms and effectively killing microorganisms such as Escherichia coli or Staphylococcus aureus, as fermentation efficiency is significantly improved. It is easy to remove cells.

The ginseng brown rice vinegar obtained in the third step is sterilized by heating at a temperature of 60 to 100 ° C for 10 to 60 minutes and then filtered through a filter filter. Due to the heat treatment sterilization process and the filtration process, it is harmful to the human body. Of course, long-term preservation is possible even without the addition of a preservative, and the concentration of vinegar can be appropriately adjusted.

As described above, the present invention has been completed through numerous experiments, but the present invention will be described below through preferred embodiments that can be easily understood and practiced by those skilled in the art.

[Example] Preparation of ginseng brown rice vinegar

After selecting and grinding the wheat, sprinkle it, sprinkle it, leave it for 30 minutes, wrap it in a beam, mold it into a circular plate, incubate it in a grain chamber, and incubate it in heat to increase the product temperature to 40 ° C or higher on the 4th day of culture. Yeast was prepared by incubating for 10 days with good ventilation. Separately, in order to proceed with the active fermentation of the sake mixture mixed with yeast, a yeast-derived liquor (main) was prepared.

4.4 kg of brown rice (crushed brown rice), 1.5 kg of ginseng, and 0.15 kg and 0.4 kg of yeast, corn and sorghum, respectively, and 0.4 kg of yeast (main) were mixed in 6 l of purified water and 2-3 at 1 day at 23 to 30 ° C. After stirring for 4 days while fermenting alcohol for 4 days to prepare a single-stage immersion fermentation broth, the first-stage immersion fermentation broth was 0.4 kg, 0.4 liter of liquor, 4.4 kg of brown rice (crushed brown rice), and 1 to 2 kg of ginseng, 18 liters of purified water. To the mixture and alcohol fermentation proceeds under the same conditions as above to prepare a two-stage immersion fermentation broth.

When the alcohol concentration of the two-stage immersion fermentation broth is 14% or more, filtration is performed and fermentation is performed for 5 days by adding 2% by weight of acetic acid (acetobacter tropicalis) for acetic acid fermentation, and aged for 10 days, followed by sterilization. And filtration to prepare vinegar.

[Experimental Example] Sensory test of ginseng brown rice vinegar

Five-point scale preference test for 50 sensory test evaluators aged 30 to 60 years living in Gyeongju, Gyeongbuk Province, prepared by the method of the above example (5: very good, 4: good, 3: moderate, 2: bad , 1: Very bad), and the average value of the evaluation results are shown in [Table 1] below.

division Evaluation results Color 4.83 incense 4.79 sweetness 4.72 Sour taste 4.88 Overall preference 4.81

As shown in [Table 1], the ginseng brown rice vinegar according to the manufacturing method of the present invention is not limited to its use as a food material, and is easily limited to use anytime, anywhere, as the flavor, sweetness, and sour taste are improved smoothly and the overall taste is improved. As a beverage that can be used, in addition to the unique action of vinegar that exerts an effect of preventing and improving adult diseases such as blood purification by antioxidant, diabetes, hypertension, etc., dietary fiber contained in brown rice, vitamin E, vitamin B6, gamma oryzanol ( Gamma Oryzanol), octacosanol, etc., saponin (ginsenoside) contained in ginseng, and medicinal herbs such as sorghum, worm, squirrel, cornus, etc. As its efficacy doubles, it can be expected to have excellent effects as a health supplement to prevent and improve adult diseases. The.

Therefore, as described above, ginseng brown rice vinegar prepared by adding herbs excellent in the combined efficacy of brown rice and ginseng can be substituted, modified, and modified in various forms by a person skilled in the art without departing from the technical spirit of the present invention. It has the effect of being able to consume functional foods with high preference and hygiene to consumers of a wide age range.

Claims (5)

4.4 kg of brown rice, 1 to 2 kg of ginseng, and 0.1 to 0.2 kg and 0.4 kg of yeast, and 0.4 liter of yeast (main) were added to 6 liters of purified water, respectively, and mixed for 3 to 5 days at 23 to 30 ° C. A first step of preparing a single-stage immersion fermentation broth by proceeding with alcohol fermentation;
A product for preparing a two-stage immersion fermentation broth by mixing 0.4 kg of yeast, 0.4 liter of sake, 4.4 kg of brown rice, and 1 to 2 kg of ginseng into 18 liter of purified water in the first-stage immersion fermentation broth and proceeding with alcohol fermentation under the same conditions as in the second step. Stage 2;
When the alcohol concentration of the two-stage immersion fermentation broth is 14% or more, 2% by weight of acetic acid for fermentation of acetic acid is added to proceed with fermentation for 4 to 7 days, aged for 7 to 14 days, and then sterilized and filtered to vinegar. The third step of manufacturing;
Method of producing ginseng brown rice vinegar, characterized in that consisting of. According to claim 1,
The yeast used in the first step is selected from wheat, crushed, sprinkled and left to stand, then wrapped in a beam, molded into a circular plate, cultured for 10 to 12 days, and then crushed to facilitate the elution of the enzyme. , Ginseng brown rice vinegar production method, characterized in that under the sake of the yeast to cultivate the yeast in order to proceed with the active fermentation of the sake mixture mixed with the yeast. According to claim 1,
As for the brown rice mixed in the first and second stages, any one selected from crushed brown rice, germinated brown rice, and brown rice with added brown rice is used, and ginseng, sewage, duchung, gyeolmyeongja, and sorghum are shredded or removed from seeds. Characterized in ginseng brown rice vinegar manufacturing method. According to claim 1,
Method of manufacturing ginseng brown rice vinegar, characterized in that the first and second stage immersion fermentation broth prepared in the first and second stages are stirred 2-3 times a day to facilitate supply of oxygen. According to claim 1,
Method for producing ginseng brown rice vinegar, characterized in that the two-stage immersion fermentation broth prepared in the second step is cooled when the fermentation temperature rises to a temperature of 30 to 33 ° C or more over time.