KR20220081590A - Method of manufacturing chitosan vinegar comprising pyroligneous liquor - Google Patents

Abstract

The present invention relates to a method for producing chitosan vinegar containing wood vinegar, and it is possible to provide various health functional foods in which wood vinegar and chitosan components are introduced by preparing vinegar using wood vinegar, crab shells and shrimp shells, fruit and vegetable shells and herbal medicines. In addition, it has the utility of reducing waste by increasing the utilization of discarded food supplementary materials.

Description

Method of manufacturing chitosan vinegar comprising pyroligneous liquor

The present invention relates to a method for producing chitosan vinegar containing wood vinegar.

Vinegar has been used not only as a seasoning for sour taste since ancient times, but also as a medicine for various diseases, so it is called a 10,000-year potion or miracle water. The importance of vinegar is recognized so much that it has been awarded the Nobel Prize in Physiology or Medicine three times by world scholars who scientifically discovered the efficacy of vinegar. It is said that vinegar was used not only in the West but also in the prescriptions of the Ming dynasty empress of China in the past.

The vinegar beverage market is growing as research results on the efficacy of vinegar are revealed along with the well-being craze. Vinegar drinks are gaining popularity because, above all, the perception that vinegar drinks = well-being drinks has spread. In fact, vinegar contains a large amount of organic acids that are good for the body, such as acetic acid and citric acid. In particular, vinegar is known as a good food for relieving fatigue and restoring lost vitality because it is effective in decomposing lactic acid, a substance that causes fatigue. It also works to increase the absorption rate of calcium, which has a mental stabilizing effect. In addition, the industry pointed out that vinegar drinks are popular because they are relatively inexpensive compared to health functional foods and can be easily mixed with various drinks and alcoholic beverages such as yogurt, milk or soju as another reason for the popularity of vinegar drinks.

The domestic vinegar beverage market began to grow rapidly in 2005 after Daesang introduced “Drinking Red vinegar,” a vinegar beverage that is popular in Japan, tailored to the taste of domestic consumers. At the time when 「Drink Red vinegar」 was first released, the image of vinegar drinks as a beauty diet drink for women in summer was strong, but recently, it has grown into a drink enjoyed by people of all ages. As the market grows, even the same vinegar drink is being diversified using pomegranate, bokbunja, mulberry, pear, and persimmon.

Drinking vinegar does not provide a taste that appeals to customers, but because it is rich in nutrients that are beneficial to the body, customers are showing a high purchase desire. Although the taste of food is important, customers are actively purchasing vinegar because it can improve their health.

In the past, consumers placed a higher weight on the taste of food than on health. They have shown a high preference for food that stimulates the senses and provides a new taste, but now they attach importance to their health and show a high desire to purchase products that can improve their health.

An increase in economic income can be said to be the cause of this change in customer preferences. Individuals' income has increased compared to the past, and thus a more leisurely life has become possible.

Consumers are doing various exercises to take care of their health amid a relaxed lifestyle and are also spending money. In the past, only delicious foods were selected and purchased, but now, the nutrients in foods are examined and purchasing activities are conducted for healthy foods.

In line with this trend, many domestic food companies are launching vinegar drinks.

However, the conventional vinegar drink has a disadvantage in that the nutrients in the raw material are destroyed and the effect is weak due to the large number of modifications in the processing technique. In addition, due to the nature of the ingredients, taste, flavor and efficacy are very limited, and the strong sour taste of vinegar makes it difficult to ingest, so there is a limit in increasing the supply amount.

Chitosan is a new substance obtained by deacetylating chitin, which is made by processing chitin contained in the shells of crabs, crayfish, and shrimp, which are crustaceans, so that it can be easily absorbed by the human body. In 1811, French natural historian Bracono discovered an unknown ingredient in mushrooms, namely chitin. After that, in 1859, the chemist Luge deacetylated chitin to obtain a new substance, and in 1894, the scientist Hupe Zyra named it chitosan. Chitosan is known to inhibit aging by activating degenerate cells, strengthen immunity, and prevent diseases. In addition, it regulates the circadian rhythm along with the function of activating the body's natural healing ability. However, the mechanism has not yet been fully elucidated. The well-known efficacy of chitosan for disease is first, the role of adsorbing and excreting excess harmful cholesterol in the body, that is. It works to decholesterol. Second, it acts as an anticancer agent by inhibiting the proliferation of cancer cells. Third, by adsorbing chloride ions that cause blood pressure rise, suppressing absorption in the intestine, and then discharging it out of the body, it inhibits blood pressure rise, proliferates effective bacteria in the intestine, and activates cells. In addition, it has effects such as regulating blood sugar, improving liver function, and discharging heavy metals and pollutants from the body. The most easily absorbed form of chitosan by the human body is chitosan oligosaccharide, and in the case of chitosan acid salt, it contains a salt instead of the amino group of chitosan, so the efficacy is greatly reduced.

Normal basic wood vinegar is a water drop obtained in the process of carbonizing wood by stacking wood in a charcoal kiln and starting a fire. It can be said to be a good herbal extract. The origin of present-day mokchoaek is around the 17th century in Europe, the Meiji period in Japan, and was used as a folk lore in Korea. Recently, many products have been released using wood vinegar, but products that do not remove the harmful substances contained in wood vinegar and exceed the standard content of various ingredients and products that have not been verified are also made and distributed in the market by unauthorized manufacturing companies.

Accordingly, the present inventors have completed the present invention by mixing crab shells, shrimp shells, fruit and vegetable shells, and herbal materials that are discarded and discarded as garbage to produce chitosan vinegar having various health functions while having high long-term preservation properties.

Republic of Korea Patent No. 10-1168673 Republic of Korea Patent Publication No. 10-2002-0064478 Republic of Korea Patent Publication No. 10-1998-072414

It is an object of the present invention to provide a method for producing chitosan vinegar containing wood vinegar.

The present invention comprises the steps of purifying wood vinegar (step α), preparing a mixed powder of crab shells and shrimp shells, mixing them, and leaving them for 24 to 48 hours to prepare a primary aging solution;

(Step β) 3 to 4 parts by weight of the first ripening liquid of α stage compared to 3 parts by weight of freshly prepared wood vinegar, and 3 to 4 parts by weight of a freshly prepared crab shell and shrimp shell mixed powder, mix these and mix them for 24 to 48 hours to prepare a second aging solution;

(γ step) fermenting by mixing the chitosan vinegar and the secondary aged liquid obtained in the second step;

It relates to a method for producing chitosan vinegar containing wood vinegar, characterized in that it comprises a. The aging is preferably carried out at a temperature of 20 ~ 30 ℃.

In step α, 50 to 200 parts by weight of the mixed powder of crab shells and shrimp shells is preferably prepared relative to 100 parts by weight of wood vinegar.

The chitosan vinegar is, (1st step) a mixture of crab shell and shrimp shell powder, grapefruit shell powder, pear shell powder, ginger powder, dandelion whole plant powder, oat sprout powder, Bupyeongcho powder and activated carbon powder to prepare a mixture step;

(Second step) preparing makgeolli by mixing godubap, malt water and yeast, fermenting for 7 to 30 days, removing the residue and adding water so that the alcohol content becomes 5 to 6 wt%;

(Step 3) mixing the mixture prepared in step 3 with the makgeolli, re-fermenting for 7 to 30 days, and removing the residue to obtain re-fermented makgeolli; and,

(4th step) adding seed vinegar to the re-fermented makgeolli and fermenting to prepare a primary fermented vinegar;

(Step 5) obtaining a filtered filtrate after secondary fermentation for 48 to 72 hours by adding a freshly prepared mixed powder of crab shells and shrimp shells to the first fermented vinegar;

It can be prepared including.

Based on 100 parts by weight of the mixed powder of crab shell and shrimp shell in the first step, 4-12 parts by weight of grapefruit peel powder, 2-4 parts by weight of pear shell powder, 5-8 parts by weight of ginger powder, 1~ 3 parts by weight, 4-7 parts by weight of oat sprout powder, 8-15 parts by weight of Bupyeongcho powder, and 10-20 parts by weight of activated carbon powder may be mixed.

Based on 100 parts by weight of godubap in the second step, 200 to 500 parts by weight of malt water and 0.05 to 10 parts by weight of yeast may be included.

The mixed powder of crab shell and shrimp shell used in the first step or the fifth step may be the same, and the crab shell powder and shrimp shell powder may be mixed in a weight ratio of 1:0.5 to 1:2.

The mixture prepared in the first step may be mixed with makgeolli in the third step in a weight ratio of 1:0.5 to 1:2.

When the mixture prepared in the first step is added to the makgeolli in the third step, the mixed powder of crab shell and shrimp shell compared to the re-fermented makgeolli may be mixed in a weight ratio of 1:0.5 to 1:2.

It is recommended to add 0.1 to 2 parts by weight of seed vinegar based on 100 parts by weight of makgeolli re-fermented in the fourth step, and the fermentation period for preparing the primary fermented vinegar is 0.5 to 2 years, more preferably 1 to 2 years. it's good

The filtration process after step 4 may be performed by using a nonwoven fabric, cloth, paper filter paper, or the like, or by vacuum filtering.

When the freshly prepared mixed powder of crab shells and shrimp shells is added to the primary fermented vinegar in the fifth step, the mixed powder of crab shells and shrimp shells compared to the primary fermented vinegar has a weight ratio of 1:0.5 to 1:2 can be mixed with

Malt water used in the present invention refers to a filtrate obtained by mixing malt and water in which the malt residue is removed. At this time, the mixture may be used by removing the ingredients after reacting at 4 to 40° C. for 10 minutes to 2 hours. At this time, the amount of water mixed with malt can be arbitrarily adjusted, but malt and water are mixed in a weight ratio of preferably 1:1 to 10, more preferably 1:1 to 5, and most preferably 1:1.5 to 3. can be mixed.

Wood vinegar used in the present invention is prepared by the following method.

Preferably (step A) a step of placing wood selected from oak, pine, mulberry and bamboo in a kiln for charcoal production, maintaining the kiln internal temperature at 350 to 450° C. to generate yellowish white smoke, and then collecting the smoke;

(Step B) preparing primary wood vinegar by collecting particulate water droplets generated by condensing the collected smoke;

(Step C) collecting only the yellow liquid of the third layer from the top of the primary wood vinegar separated into 5 layers by leaving the primary wood vinegar in a storage room at 20-30° C. for 6-7 months;

(Step D) distilling the liquid phase of the third layer collected from the primary wood vinegar, cooling only the vapor, and collecting it to obtain a purified second wood vinegar;

may include

The five layers are separated into five layers: the upper part, the light oil, the middle part, the lower part and the tar layer.

The seed vinegar used in the present invention is acetic acid fermented makgeolli, and in the sealed state of 7-10 days old raw makgeolli, it is placed at room temperature of 20-30 ℃ for 7-10 days until the pH is 2.0-3.0. it is fermented

Seed vinegar is also called seed vinegar. As the seed vinegar, makgeolli seed vinegar manufactured and marketed in the same manner as above may be used, for example, Seomjingang natural fermented vinegar (Korea), etc. may be purchased and used. In addition, acetic acid bacteria or a fermented broth of acetic acid bacteria may be used instead of seedlings. Acetacid bacteria that can be used at this time include Acetobacter tropicalis , Acetobacter aceti, Acetobater oxydans , Acetobater viniaceti , Acetobacter viniaceti Acetobater schutzenbachii ), Acetobacter xylinoides ( Acetobater xylinoides ), Acetobacter oleanense ( Acetobater orleanense ), Acetobacter pasteurianus ( Acetobacter pasteurianus ) etc. Available.

The seed vinegar is produced by self-fermenting makgeolli, and the makgeolli becomes vinegar as the acidity increases through acetic acid fermentation naturally in the container. That is, the raw makgeolli used for the seed vinegar can be any commercially available makgeolli or homemade makgeolli, and if the seed vinegar and makgeolli are continuously mixed in a weight ratio of 1:5 to 1:10 and then subjected to self-acetic acid fermentation, the seed vinegar can be prepared at any time. can be manufactured.

The production method of seed vinegar is commonly known, and for the makgeolli, commercially available raw makgeolli may be used, or any raw makgeolli prepared using direct yeast may be used. Steamed white rice is mainly used as godubap for making makgeolli, but it can be used by steaming flour, etc.

In the present invention, makgeolli or makgeolli containing a mixed powder of crab shell and shrimp shell, etc. is produced by adding malt water and yeast to godubap, which is usually steamed grain, and fermenting (entering the country) within 7 to 30 days. , It is prepared by adding water so that the alcohol content becomes 5-6 wt% after removing the grain residues. Malt water is obtained by immersing dried germinated sprouts such as barley, wheat, or barley in water to activate enzymes in germinated sprouts, and only the liquid from which the ingredients are removed is used. If the immersion time is at a temperature of 20~30℃, it is suitable for 1 minute or more and within 1 hour.

Yeast is a steamed rice or wheat, which is a steamed grain of rice, inoculated with Kukgyun (Hwanggukgyun, Honggukgyun, Heukgukgyun), etc. Any one can be used as long as it has been manufactured, and a commercially available one can also be used. In the production of yeast, various strains for producing alcoholic beverages such as yeast can act in addition to Korean bacteria.

The present invention relates to a method for producing chitosan vinegar containing wood vinegar, and it is possible to provide various health functional foods in which wood vinegar and chitosan components are introduced by preparing vinegar using wood vinegar, crab shells and shrimp shells, fruit and vegetable shells and herbal medicines. In addition, it has the utility of reducing waste by increasing the utilization of discarded food supplementary materials.

Hereinafter, preferred embodiments of the present invention will be described in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, it is provided to fully convey the spirit of the present invention to those skilled in the art so that this disclosure will be thorough and complete.

<Preparation Example 1. Purification of wood vinegar>

The oak was put in a kiln for charcoal production, and the internal temperature of the kiln was maintained at 400° C. to generate yellowish white smoke, and then the smoke was collected. The collected smoke was collected by using a condenser to collect the generated particulate water droplets to prepare a primary wood vinegar. After that, the primary wood vinegar was left in a storage room at 25° C. for 6 months to be separated into 5 layers. In general, when refining wood vinegar, the primary wood vinegar is left for about 3 months and then separated into 3 layers. When the primary wood vinegar is stored for more than 6 months, it is separated into 5 layers, and finally impurities This remarkably small amount of wood vinegar can be produced.

Of the primary wood vinegar separated into five layers, only the yellow liquid of the third layer was collected from the top, the yellow liquid was distilled, and only the vapor was cooled to obtain a second wood vinegar. The secondary wood vinegar was used as wood vinegar for preparing vinegar thereafter in the present invention.

<Examples 1 to 4. Preparation of chitosan vinegar containing wood vinegar>

For each 100 g of wood vinegar purified in Preparation Example 1, 100 g of a mixed powder of crab shells and shrimp shells was prepared, and these were mixed and placed at 25° C. for 24 hours to prepare a primary aging solution.

Compared to 300 g of fresh wood vinegar purified in Preparation Example 1, 300 g of primary aging liquid and 400 g of freshly prepared crab shell and shrimp shell mixed powder were prepared, mixed and left for 24 hours to prepare a secondary aging solution.

Separately, based on 100 parts by weight of the mixed powder of crab and shrimp shells, 4-12 parts by weight of grapefruit peel powder, 2-4 parts by weight of pear shell powder, 5-8 parts by weight of ginger powder, and 1-3 parts by weight of dandelion herb powder Part, 4-7 parts by weight of oat sprout powder, 8-15 parts by weight of Bupyeongcho powder, and 10-20 parts by weight of activated carbon powder were prepared.

At this time, each raw material is purchased from a processing plant or medicinal store of crab, shrimp, grapefruit, pear, ginger, dandelion whole plant, oat sprout, and Bupyeongcho, washed, sterilized by heating in boiling water for 30 minutes, and dried for food use as dry food. It was prepared by pulverizing it with a grinder, and only activated carbon having a particle size of 0.5 mm or less was purchased in a powder state. The mixed powder of crab shell and shrimp shell was prepared by mixing crab shell powder and shrimp shell powder in equal weight. As oat sprouts, shoots 5 to 7 days after germination were used.

Thereafter, each of them was mixed under the conditions of Table 1 to prepare a mixture.

Mixture conditions crab shells and shrimp
mixed powder of peel
(g) grapefruit
husk powder
(g) ship
husk powder
(g) ginger
powder
(g) Dandelion Herb Powder
(g) oats
sprout powder
(g) Bupyeongcho Powder
(g) activated carbon powder
(g) total
(g) Mixture used in Example 1 100 7 3 8 2 4 11 15 150 Mixture used in Example 2 100 8 2 7 3 5 15 10 150 Mixture used in Example 3 100 4 4 6 One 6 9 20 150 Mixture used in Example 4 100 12 3 5 2 7 8 13 150

Next, four groups of makgeolli were prepared by adding each of the mixtures in the following process.

Looking at this in detail, it was mixed so that 400 g of malt water and 1 g of yeast (commercially available product) per 100 g of godubap prepared by steaming white rice in a steamer was placed in a room temperature storage room maintained at 25° C. for 20 days. Thereafter, the residue was removed and water was added to prepare makgeolli having an alcohol concentration of 5% by weight.

After the makgeolli was prepared, the mixtures in Table 1 were mixed with the same weight as the makgeolli, placed in a room temperature storage room maintained at 25° C. for 20 days, re-fermented, and residues were removed to obtain re-fermented makgeolli.

After adding 1 g of commercially available seed vinegar (Seomjingang natural fermented vinegar) per 100 g of the re-fermented makgeolli, it was stored in a room temperature storage room maintained at 25° C. for 1 year.

In this way, the freshly prepared mixed powder of crab shells and shrimp shells was mixed in the primary fermented vinegar obtained in the same weight with the primary fermented vinegar, and placed at 25° C. again for 48 days, and the residue was removed to obtain secondary fermented vinegar. Each of these was called chitosan vinegar.

The chitosan vinegar was mixed with the second aging solution by the same weight, and then placed at 25° C. for another 1 year and 6 months to prepare chitosan vinegar containing the wood vinegar of Examples 1 to 4.

<Comparative Examples 1 to 5. Preparation of Vinegar under Comparative Conditions>

Vinegar was prepared in the same manner as in Example 1, but the mixture during the preparation of makgeolli was prepared under the conditions shown in Table 2 below to prepare vinegar.

Mixture conditions crab shells and shrimp
mixed powder of peel
(g) grapefruit
husk powder
(g) ship
husk powder
(g) ginger
powder
(g) Dandelion Herb Powder
(g) oats
sprout powder
(g) Bupyeongcho Powder
(g) activated carbon powder
(g) total
(g) Mixture used in Comparative Example 1 135 0 0 0 0 0 0 15 150 Mixture used in Comparative Example 2 100 0 20 0 0 25 0 5 150 Mixture used in Comparative Example 3 100 3 10 2 6 10 4 15 150 Mixture used in Comparative Example 4 100 0 0 10 10 0 5 25 150 Mixture used in Comparative Example 5 100 50 0 0 0 0 0 0 150

<Comparative Example 6. Preparation of general vinegar>

Vinegar was prepared by making ordinary makgeolli without adding any powder such as a mixture of crab shells and shrimp shells, and without adding wood vinegar. More specifically, 400 g of malt water and 1 g of yeast (commercially available) per 100 g of godubap prepared by steaming white rice in a steamer were mixed and placed in a room temperature storage room maintained at 25° C. for 20 days. Thereafter, the residue was removed and water was added to prepare makgeolli having an alcohol concentration of 5% by weight. After manufacturing makgeolli, 1 g of commercially available seed vinegar (Seomjingang natural fermented vinegar) was added per 100 g of makgeolli, and then stored in a room temperature storage room maintained at 25° C. for 1 year to prepare vinegar using general makgeolli.

<Experimental Example 1. Check the taste of vinegar>

To confirm the state of vinegar as a beverage, 10 ml of each vinegar was diluted in 20 ml of water, and 50 people of all ages from 20s to 70s tasted it, and sensory evaluation was performed. Each score was evaluated as very good 5 points, slightly good 4 points, average 3 points, slightly bad 2 points, and bad 1 point.

Condition incense umami Preference for sour taste Example 1 3.8 4.3 4.1 Example 2 4.0 4.1 3.9 Example 3 4.1 4.2 4.0 Example 4 4.0 4.0 4.1 Comparative Example 1 3.0 3.2 3.1 Comparative Example 2 3.1 3.3 3.2 Comparative Example 3 3.2 3.1 3.4 Comparative Example 4 2.8 3.1 3.1 Comparative Example 5 3.1 3.2 3.0 Comparative Example 6 3.2 3.1 3.2 commercial apple cider vinegar 2.9 2.7 3.1

As a result, it can be confirmed that the vinegar of Examples 1 to 4 also has good taste as a beverage.

<Experimental Example 2. Check the degree of bone formation>

In order to investigate the effect of each vinegar on bone formation in osteoporosis-induced rats, two-month-old female rats (SD Rat) induced with osteoporosis by excision of the ovaries were prepared. Normal group (SHAM), osteoporosis-induced ovariectomy group (OVX), ovariectomy group injected with female hormone (17-beta-estradiol) (OVX+Es), and each vinegar dilution solution for OVX (the one used in Experimental Example 1) ) was orally administered at 0.5 ml per day for 10 weeks. After 10 weeks, the bone mineral density (BMD) of the tibia in each of the ovariectomized mice was confirmed by microCT imaging.

As a result, as shown in Table 4 below, it was confirmed that bone density was increased in the experimental animal group administered with the vinegar of Examples 1 to 4, thereby helping calcium absorption.

Condition BMD (g/cm ³ ) SHAM 0.252 OVX 0.086 OVX+Es 0.245 OVX+Example 1 0.221 OVX+Example 2 0.233 OVX+Example 3 0.241 OVX+Example 4 0.231 OVX+Comparative Example 1 0.125 OVX+Comparative Example 2 0.121 OVX+Comparative Example 3 0.092 OVX+Comparative Example 4 0.128 OVX+Comparative Example 5 0.122 OVX+Comparative Example 6 0.113

<Experimental Example 3. Comparison of anti-inflammatory effects of fermented vinegar>

As the cause of vaginitis, Candida albicans KCTC7678 (hereinafter CA) as a fungal model and Gardnerella vaginalis KCTC5096 (hereinafter GV) as a bacterial model were used. CA was inoculated at a concentration of 1 × 10 ⁵ CFU/mL, GV was inoculated at a concentration of 1 × 10 ⁶ CFU/mL according to each culture condition, and each fermented vinegar was inoculated to 0.1% by weight.

Growth inhibition was calculated using the following cytotoxicity calculation formula. As a culture medium for each strain, an MRS culture supernatant (removal of cells) of a Lactobacillus plantarum strain, one of the beneficial bacteria in the vagina, was prepared. In the formula, OD _control means the absorbance of the control group, and OD _a means the fermented vinegar-added group.

Growth inhibition (%) = (OD _control - OD _a )/OD _control x 100

vinegar Growth inhibition (%) Gardnerella vaginalis Candida albicans Example 1 71 73 Example 2 82 73 Example 3 73 72 Example 4 73 73 Comparative Example 1 23 41 Comparative Example 2 32 23 Comparative Example 3 24 26 Comparative Example 4 25 32 Comparative Example 5 23 33 Comparative Example 6 15 27 commercial apple cider vinegar 12 15

As a result, as shown in Table 5, it can be confirmed that the vinegar of Examples 1 to 4 significantly inhibits the survival of the yeast infection-inducing strain as compared to the vinegar of Comparative Examples 1 to 6.

Claims (4)

(Step α) purifying wood vinegar, preparing a mixed powder of crab shells and shrimp shells, mixing them, and leaving them for 24 to 48 hours to prepare a primary aging solution;
(Step β) Newly prepared 3 to 4 parts by weight of the primary aged liquid of α stage compared to 3 parts by weight of newly prepared wood vinegar, and 3 to 4 parts by weight of the freshly prepared crab shell and shrimp shell mixed powder, and mix them for 24 to 48 hours to prepare a second aging solution;
(γ step) fermenting by mixing the chitosan vinegar and the secondary aged liquid obtained in the second step;
A method for producing chitosan vinegar containing wood vinegar, characterized in that it comprises a. According to claim 1,
The wood vinegar is, (Step A) placing wood selected from oak, pine, mulberry and bamboo in a kiln for charcoal production, maintaining the kiln internal temperature at 350 to 450° C. to generate yellowish white smoke, and then collecting the smoke;
(Step B) preparing primary wood vinegar by collecting particulate water droplets generated by condensing the collected smoke;
(Step C) collecting only the yellow liquid of the third layer from the top of the primary wood vinegar separated into 5 layers by leaving the primary wood vinegar in a storage room at 20-30° C. for 6-7 months;
(Step D) distilling the liquid phase of the third layer collected from the primary wood vinegar, cooling only the vapor, and collecting it to obtain a purified second wood vinegar;
A method for producing chitosan vinegar containing wood vinegar, characterized in that it was prepared including a. According to claim 1,
The chitosan vinegar of the γ step, (first step) preparing a mixture containing a mixed powder of crab shells and shrimp shells;
(Second step) preparing makgeolli by mixing godubap, malt water and yeast, fermenting for 7 to 30 days, removing the residue and adding water so that the alcohol content becomes 5 to 6 wt%;
(Step 3) mixing the mixture prepared in the first step with the makgeolli, re-fermenting for 7 to 30 days, and removing the residue to obtain re-fermented makgeolli; and,
(Step 4) adding seed vinegar to the re-fermented makgeolli and fermenting to prepare a primary fermented vinegar;
(Step 5) adding a freshly prepared mixed powder of crab shells and shrimp shells to the first fermented vinegar, fermenting the mixture for 48 to 72 hours, and then obtaining a filtered filtrate;
A method for producing chitosan vinegar containing wood vinegar, characterized in that it comprises a. 4. The method of claim 3,
A method for producing chitosan vinegar containing wood vinegar, characterized in that grapefruit peel powder, pear peel powder, ginger powder, dandelion whole plant powder, oat sprout powder, Bupyeongcho powder and activated carbon powder are further mixed in the mixture of the first step.