KR20200085421A - Manufacturing methods of traditional fermented vinegar using ginseng and vinegar - Google Patents

Abstract

The present invention relates to a traditional fermented vinegar manufacturing method using wood-cultivated ginseng and traditional fermented vinegar manufactured by the manufacturing method. The method includes: a sample preparation step of preparing a sample containing yellow chrysanthemum using white rice, rice malt, fermented wood-cultivated ginseng, and vinegar starter; a vinegar starter fermentation step using acetic acid bacteria acetobacter pasteurianus (KCTC 12289); a wood-cultivated ginseng liquor manufacturing step using wood-cultivated ginseng; and an acetic acid fermentation step of putting water and the yellow chrysanthemum, rice malt, and fermented wood-cultivated ginseng prepared in the sample preparation step into a jar, performing primary base fermentation at room temperature for 45 to 50 hours, performing three- to five-day secondary fermentation at room temperature after adding water and hard-boiled rice obtained by white rice cooking, adding wood-cultivated ginseng liquor, water, and vinegar starter to the fermentation product after the secondary fermentation, and performing fermentation for a certain time, in an incubator, and at 32 to 34 degrees Celsius until the total acidity reaches 5.5%. The present invention can be sufficiently developed and used as not only a healthful and functional beverage but also a natural vinegar material for manufacturing excellent medicinal food or food.

Description

Manufacturing method of traditional fermented vinegar using wild ginseng, and traditional fermented vinegar produced by the manufacturing method {Manufacturing methods of traditional fermented vinegar using ginseng and vinegar}

The present invention relates to a traditional fermented vinegar manufacturing method using a goat's ginseng (also called camphor ginseng) and a traditional fermented vinegar produced by the manufacturing method, more specifically, ginsenoside (ginseng saponin) than cultivated ginseng. Traditional vinegar is produced using wild simulated ginseng, which is known to have an excellent effect on ginsenosides as well as in improving cognitive dysfunction. By doing so, it can be fully developed and utilized as a material for natural vinegar for the manufacture of medicinal herbs food as well as globally excellent medicinal vinegar as well as health functional beverages. In addition to the increase in farm income, the traditional fermented vinegar production method using goat fermented vinegar and the traditional fermented vinegar produced by the production method are expected to have a great effect in creating high value-added industries as well as job creation and start-up effects by inducing manpower to produce. It is about.

Vinegar is one of the fermented foods that have been manufactured and used for a long time in the East and West, and is a seasoning that is easily used in everyday life. Vinegar is usually divided into brewed and synthetic candles according to the recipe. Brewed Chocho refers to vinegar that is naturally fermented with acetic acid. Synthetic candle is a colorless and transparent color obtained by diluting glacial acetic acid or acetic acid without going through the fermentation process.

Candle vinegar is classified into various types according to the raw material. If grain is used as the raw material, it is called grain candle, and when the fruit is used as the raw material, it is called fruit candle. According to the method of making, it is divided into natural brewed vinegar and alcohol brewed vinegar. Natural brewed vinegar is made by fermenting alcohol and then making it by acetic acid fermentation again. Alcohol-brewed vinegar is fermented with acetic acid using ethyl alcohol with a purity of 99% or higher as a raw material. A mixture of alcoholic alcohol and natural fermented brewed vinegar is called mixed brewed vinegar.

However, the best vinegar for the body is natural vinegar, that is, 100% natural fermented vinegar. These vinegars contain organic acids and amino acids that are involved in energy metabolism in the body to prevent the accumulation of fatigue substances and to prevent the formation of lipid peroxide, which causes diseases such as arteriosclerosis and thrombosis. In addition, it prevents obesity and is good for skin health and beauty, as well as removing toxicity from the body and removing hangovers.

However, vinegar, which is currently on the market, is a rapid alcohol brewed vinegar, and is not effective because it does not contain enough vitamins and organic acids required by natural vinegar. So, research is currently underway to develop natural vinegars using various ingredients that are good for health. In particular, the future vinegar industry has traditional microbial fermentation vinegars, different grains, fruits and wild herbs for each province. Vinegars made using (山藥草), herbal medicines, etc. will push the existing factory-type vinegar and synthetic vinegar into a more advanced and diversified vinegar market. It is also believed that the potential of various functional vinegar markets will be great as the negative perception of factory-type vinegar increases.

On the other hand, wild ginseng is grown by sowing the seeds of wild ginseng from the mountain with natural light, pesticide-free, and spicy. These wild ginsengs are not only superior in the content of ginsenoside, ginseng saponin, but also excellent in terms of efficacy. Is known. However, even in Korea, China, and Japan, which are leading the world's medicinal food, research on functional medicinal vinegar with ginseng, red ginseng, and wild ginseng as the main ingredients cannot be found.

In relation to vinegar production, Patent Literature 1 contains fermented foods belonging to berry, kimchi, chopped, traditional liquor, fermented vinegar, lactic acid bacteria food, etc. in sugar dilution, and then fermented to extract and incubate liquid useful microorganisms. , By mixing a food ingredient suitable as a food material to the useful microorganism in the liquid, extract the active ingredient of the food ingredient by the liquid useful microorganism produced from the fermented food, and the extract is cultured to extract the active ingredient of the food ingredient. It is known that a method for producing fermented vinegar is known, including the process of obtaining useful microorganisms containing it, fermenting alcohol by adding sugar, yeast, and the like, and adding acetic acid bacteria to alcohol fermentation, followed by fermentation and aging.

In addition, in Patent Document 2, 30-50 wt% of at least one or more selected from fermentation products of vitamin trees, hwangchil trees, cheonma, lacquer, and jujube, which are fermentation products of microorganisms, and lion's foot wormwood (reinforced wormwood) ), thrush, turmeric, mountain goat, ginseng herb, hamcho, buttercup, wild medicinal herb, yacon, pork potato, goldamcho, russet fruit, ginseng, onion, bellflower, seaweed, kelp, green cabbage, silver mushroom, roe beet The first step of extracting and mixing 30-50 wt% of at least one or more of mushrooms and oyster mushrooms using 50-70 wt% of persimmon vinegar as a solvent for 5-10 hours at a temperature of 85-90°C ; A second step of selecting one of sugars, honey, and oligosaccharides necessary for aging to the extract of the first step and adding 5 to 30 wt% to the total weight percent to sufficiently mix; A third step of adding 5-20 wt% of jadeite to total weight% for quick aging and intrinsic color to the mixture of the second step, and undergoing a fermentation process for aging for 3-15 days at a temperature of 30-40° C. in the bioreactor; A fourth step of sterilizing the aged vinegar enzyme solution of the third step by removing impurities using a filter and then heating; And a fifth step of placing the sterilized vinegar enzyme solution of the fourth step in a container made of onggi and stabilizing aging at a temperature of 7-10°C for 7-15 days to complete the vinegar enzyme solution; It is known that a method of manufacturing a vinegar enzyme solution using a microbial fermentation product and a non-fermentation raw material is manufactured through.

1.KR1020150095292 (2015.08.21. public) 2. KR101400722 (announced May 29, 2014)

Therefore, the present invention is different from the conventional vinegar production method, and the content of ginseng saponin ginsenoside (ginsenoside) is significantly higher than that of cultivated ginseng, as well as health functional drinks using wild ginseng which is known to be excellent in terms of its efficacy as well as health functional drinks worldwide The purpose of the present invention is to provide a traditional method of manufacturing fermented vinegar using wild ginseng, which can be fully developed and utilized as a material for natural vinegar for the manufacture of medicinal herbs (로서食) as excellent herbal vinegar.

In addition, the present invention has an object to provide a traditional fermented vinegar prepared by a method of manufacturing a traditional fermented vinegar using wild ginseng.

A method for preparing traditional fermented vinegar using wild ginseng according to the present invention for achieving the above object comprises: a sample preparation step of preparing a sample consisting of yellow rice, rice malt, fermented wild ginseng, and vinegar using white rice; Acetobacter a seed fermentation step using pasteurianus (KCTC 12289); Fermentation using wild goat ginseng wine production step and; Put the hwangguk, rice yeast, fermented ginseng and water prepared in the sample preparation step into a jar for 45~50 hours at room temperature and ferment them first, and then add fermented godubap and water after adding the first step to fermentation for 3~5 hours. The second fermentation is performed at room temperature for a day, and the fermentation product for which the second fermentation has been completed is fermented for a predetermined time until the total acidity reaches 5.5% in an incubator at 32 to 34°C by adding goat's sake, water and seeds. Fermented acetic acid produced through; It is characterized by being manufactured through.

In the sample preparation step according to the present invention, the hwangguk is white rice, immersed for 3 to 5 hours, drained for 1 hour, then put in a siru and steamed with steam for 20 to 40 minutes to make godubap, and the godubap to 30℃. After cooling, asparagus Orije ( Aspergillus oryzae (ATCC 16507)) is inoculated with 0.001% of white rice , maintains the product temperature at 35~40℃ and ferments for 27~29 hours with inversion several times, and when the fermentation is over, the water content is less than 10% at a temperature of 38℃. It is dried and sealed until it is made and then stored in a refrigerator below 5℃, and rice malt is called white water for 11 to 13 hours, and soaked soaked rice is subtracted for about 1 hour. Then, coat the rice with 1/3 of the amount of white rice evenly over the soaked rice, stir it, shake off the excess flour, chop about 1/3 of the prepared lotus leaf with scissors, mix thoroughly with the soaked rice with flour, and cover with the remaining lotus leaf. Wrapped with cotton cloth, placed in a well-ventilated tray, temperature controlled to not exceed 43℃, and after 10 days, the temperature goes down to room temperature and spreads well when it is well-dried, then dried and stored in a refrigerator below 5℃. In addition, fermented wild ginseng, dried in 8% glucose medium, immersed in 30 g of chopped wild ginseng, submerged and incubated at a temperature of 37-39° C. for 47-49 hours. It is prepared through a process of fermenting for 35-47 hours at a temperature of 37-39° C. in a culture incubator after adding 35% water to the prepared yellow soup, and then putting the cultured wild ginseng invisible.

According to the present invention, the seed fermentation step, Acetobacter acetic acid pasteurianus (KCTC 12289) was sterilized for 15-25 minutes at 120-122°C using a 500 mL Erlenmeyer flask containing 200 mL of YPM liquid medium, and acetic acid and ethanol contained in the medium were cooled to 60°C for sterilized medium. After preparing by adding 2% of acetic acid and 4% of ethanol using vinegar of 10% acidity, inoculated with 100% acetic acid bacteria, and fermented for 2~3 days at 31~33℃. It is characterized by being manufactured through a process of shaking the fungal membrane formed in one process and turbidizing it in the liquid.

In addition, according to the present invention, the fermented goat is fermented at the normal temperature after fermenting wild gourd ginseng prepared in the sample preparation step into 5L traditional pottery and adding 60 g of traditional rice yeast and 300 mL of water. It is characterized by being manufactured through fermentation for 1 to 3 days, fermentation of 300 g of godubap and 1200 mL of water after 1 to 3 days, and fermentation for 3 to 5 days.

In addition, according to the present invention, it is preferable that the godubap and water input in the first fermentation process of the acetic acid fermentation step are added in a ratio of 1:1, and the godubap and water input in the second fermentation process are 1:2. It is desirable to be added at a ratio of, fermented goat samju, which is added during the acetic acid fermentation process, is adjusted to an alcohol content of 6%, and the end is characterized by stirring with 8-10% of the amount of alcohol.

1 is a manufacturing process diagram according to the present invention.
2 is a process diagram in a sample preparation step according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

Referring to Figure 1, the traditional method of manufacturing fermented vinegar using goat sam according to the present invention is largely prepared through a sample preparation step, a seed fermentation step, a goat fermentation step and an acetic acid fermentation step.

The sample preparation step is to prepare a sample that is input to prepare a traditional fermented vinegar using wild ginseng. It consists of yellow ginseng, rice malt, and fermented wild ginseng using white rice. . Hwangguk(黃麴) can also be expressed as gudobab.

Hwangguk (黃麴) is white rice, soaked for 3 to 5 hours, drained for 1 hour, then put in a siru and steamed with steam for 20 to 40 minutes to make godubap. And after cooling the godubap to 30℃, asparagus Orije ( Aspergillus oryzae (ATCC 16507)) was inoculated with 0.001% of white rice to maintain the product temperature at 35~40℃ (referring to the internal temperature of godubap) and fermented for 27~29 hours while turning over several times. After drying and sealing to a temperature of 38°C until the moisture content is less than 10%, it is prepared through storage in a refrigerator below 5°C. In the preparation process, it is preferable that the godubap whose inoculation has been completed does not exceed 40°C.

The white rice used for the preparation of the Hwangguk was purchased and used through the 『Chungjeong Uirimji Rice Producing Plant』 located in Jecheon-si, Chungbuk, around October 2017, produced in Myeongdori, Bongyang-eup, Jecheon-si, Chungcheongbuk-do.

In addition, rice malt is white and white, soaked in water for 11 to 13 hours, and the soaked rice is supported on the poles to drain the water for about 1 hour, and then 1/3 of the amount of white rice is evenly coated on the soaked rice and beaten with extra flour. After shaking off, chop about 1/3 of the prepared lotus leaf with scissors and mix it evenly with soaked rice coated with flour, cover it with the remaining lotus leaf, wrap it with cotton cloth, place it in a well-ventilated bowl, temperature control not to exceed 43℃, and after 10 days If the temperature goes down to room temperature and the hwanggok is well bloomed, it is well spread out and dried before being stored in a refrigerator below 5℃ to prepare it.

The white rice used for the preparation of the rice yeast was purchased and used through the 『Chungjeong Uirimji Rice Dojeong Factory』 in Jecheon, North Chungcheong Province in October 2017.

In addition, fermented wild ginseng is dried in 8% glucose medium, immersed in 30 g of chopped wild ginseng, submerged and incubated for 47-49 hours at a temperature of 37-39° C., and the cultured wild ginseng is laid on the bottom of an 18 cm schale in advance. After 35% of the water is added to the prepared hwangguk (黃양), the cultured wild ginseng is placed invisible, and then prepared through fermentation at a temperature of 37-39°C for 47-49 hours.

Goat ginseng used in the process of preparing fermented ginseng was produced and produced in 『Hwang Jin-suk Sanyang Sampo』 in Jeongseon-gun, Gangwon-do, and used.

Next, the fermentation step in the beginning will be described. The fermentation strain used in the initial fermentation step was Acetobacter pasteurianus (KCTC 12289), which was purchased from the Korea Microbial Conservation Center. Using a 500 mL Erlenmeyer flask containing 200 mL of YPM liquid medium prepared under the conditions shown in Table 1 below, sterilized at 120 to 122°C for 15 to 25 minutes, and acetic acid and ethanol contained in the medium were sterilized to 60°C. After cooling, 2% acetic acid and 4% ethanol were added using vinegar of 10% acidity, and then inoculated with 100% acetic acid bacterium platinum for 2~3 days at 31~33℃. , It is prepared through the process of shaking the bacterial membrane formed in the above-described process to be turbid in the liquid.

YPM medium conditions of the acetic acid bacteria are shown in Table 1 below.

Cultural medium composition for vinegar starter (unit: w/v%) Composition Contents Distilled water 1.0 L Yeast extract 5.0 g Peptone 3.0 g Mannitol 25.0 g

In addition, according to the present invention, the fermentation goat fermentation step is to produce fermented goat fermentation, which is fermented goat fermented ginseng, which has been prepared in the sample preparation step, into 60L pottery, and 60 g of traditional rice yeast and 300 mL of water are added directly. After stirring a lot, it is fermented at room temperature for 1 to 3 days, and after 1 to 3 days, it is prepared by adding 300 g of godubap and 1200 mL of water to ferment for 3 to 5 days.

In addition, the acetic acid fermentation step is to prepare the traditional fermented vinegar using the sample prepared in the sample preparation step, and the seed and goat sango, which is prepared by placing the prepared hwangkuk, rice yeast, fermented wild ginseng and water in the jar 45~ Fermentation is performed at room temperature for 1 hour at room temperature for 50 hours, and after fermentation at the room temperature for the first time, godubap and water, which have increased white rice, are fermented for 2 to 3 days at room temperature for 2 to 5 days. , It is prepared through fermentation for a certain time until the total acidity reaches 5.5% in an incubator of 32~34℃ by adding water and seeds.

At this time, it is preferable that the godubap and water input in the first fermentation process of the acetic acid fermentation step are added in a ratio of 1:1, and the godubap and water input in the second fermentation process are added in a ratio of 1:2. This is preferred, fermented goat samju, which is introduced during the fermentation of acetic acid, is adjusted to an alcohol content of 6%, and it is preferable to stir with 8-10% of the amount of alcohol.

Therefore, the traditional fermented vinegar according to the present invention is manufactured by using wild ginseng through the above-described process, thereby producing not only healthy functional beverages but also excellent medicinal vinegars that have no origin in the world. As a material for natural vinegar for food, it can be fully developed and utilized, as well as increasing farm household income through promoting consumption of wild ginseng, as well as job creation and entrepreneurship effects by inducing manpower to production areas, as well as creating a high value-added industry. Would be expected enough.

Claims (6)

A sample preparation step of preparing a sample consisting of Hwangkuk, rice malt, fermented wild ginseng, and vinegar using white rice;
Acetobacter a seed fermentation step using pasteurianus (KCTC 12289);
Fermentation using wild goat ginseng wine production step and;
Put hwangguk (godubab), rice yeast, fermented wild ginseng and water prepared in the sample preparation step into a jar for 45~50 hours at room temperature and ferment them first, and then add fermented godubap and water after fermentation to the first. Fermentation is carried out for 2 to 3 days at room temperature, and fermentation for which the second fermentation is completed is fermented for a certain time until total acidity reaches 5.5% in an incubator at 32 to 34°C by adding goats, water and seeds. Acetic acid fermentation step is manufactured through a process of letting; Method of manufacturing traditional fermented vinegar using wild ginseng, characterized by being manufactured through. According to claim 1,
In the sample preparation step, the hwangguk is white rice, soaked for 3 to 5 hours, drained for 1 hour, then put in a siru and steamed with steam for 20 to 40 minutes to make godubap, and after cooling the godubap to 30℃ Asparagus Orije ( Aspergillus oryzae (ATCC 16507)) was inoculated with 0.001% of the amount of white rice to maintain the product temperature at 35~40℃ and fermented for 27~29 hours with inversion several times. It is manufactured by drying until it is less than 10%, sealing it, and storing it in a refrigerator below 5°C.
In addition, rice malt is white and white, soaked in water for 11 to 13 hours, and the soaked rice is supported on the stalk to remove water for about 1 hour, and then 1/3 of the amount of white rice is evenly coated on the soaked rice and scooped up to scoop extra flour. After shaking off, chop about 1/3 of the prepared lotus leaf with scissors and evenly mix it with soaked rice coated with flour, cover it with the remaining lotus leaf, wrap it with cotton cloth, place it in a well-ventilated bowl, temperature control not to exceed 43℃, and after 10 days When the temperature goes down to room temperature and the yellow grains bloom well, they are well spread out, dried, and stored in a refrigerator below 5℃ to prepare them.
In addition, fermented wild ginseng is dried in 8% glucose medium, immersed in 30 g of chopped wild ginseng, submerged and incubated for 47-49 hours at a temperature of 37-39° C., and the cultured wild ginseng is laid on the bottom of an 18 cm schale. Tradition using wild ginseng characterized in that it is prepared through 35% watering in a pre-made Hwangkuk and then cultured goats are not visible, and then fermented at a temperature of 37-39°C for 47-49 hours in a incubator. Fermented vinegar manufacturing method. According to claim 1,
Jongcho the fermentation step, chosangyun Acetobacter pasteurianus (KCTC 12289) was sterilized for 15-25 minutes at 120-122°C using a 500 mL Erlenmeyer flask containing 200 mL of YPM liquid medium, and acetic acid and ethanol contained in the medium were cooled to 60°C for sterilized medium. After preparing by adding 2% of acetic acid and 4% of ethanol using vinegar of 10% acidity, inoculated with 100% acetic acid bacteria, and fermented for 2~3 days at 31~33℃. Traditional fermented vinegar production method using wild ginseng, characterized in that it is prepared through the process of shaking the fungus membrane formed in one process and immersing it in liquid. According to claim 1,
Fermented Goat Samju in the fermentation Goat Samju manufacturing step, put fermented Goat ginseng prepared in the sample preparation step into 5L traditional pottery, add 60g of traditional rice yeast and 300mL of water, stir a lot, and ferment for 1~3 days at room temperature. , Traditional fermented vinegar manufacturing method using wild ginseng, characterized in that it is produced through the process of fermenting 3 to 5 days by adding 300 g of godubap and 1200 mL of water, which have been increased after 1 to 3 days. According to claim 1,
The godubap and water input in the first fermentation process of the acetic acid fermentation step are preferably added in a ratio of 1:1, and the godubap and water input in the second fermentation process are preferably added in a ratio of 1:2. Traditional fermented vinegar production method using wild ginseng, characterized in that the fermented goat ginseng, which is introduced in the fermentation process of acetic acid, is adjusted to 6% of alcohol content and 8-10% of the amount of liquor is stirred. A traditional fermented vinegar using wild ginseng prepared by the method of any one of claims 1 to 5.

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