KR980009447A

KR980009447A - How to make vinegar from raw rice and yeast

Info

Publication number: KR980009447A
Application number: KR1019960027747A
Authority: KR
Inventors: 이상록
Original assignee: 이상록
Priority date: 1996-07-10
Filing date: 1996-07-10
Publication date: 1998-04-30

Abstract

멥쌀을 세척한 다음 일정한 시간동안 불린상태에서 증기로 쪄서 찰기가 없는 밥을 만들고, 녹말을 당분으로 변화시킨 후 당분을 알코올로 변화시키는 효모가 들어있는 밀을 원료로 한 누룩과 밥의 비율이 1:1이 되도록 혼합을 하며 상온의 물을 밥과 누룩을 포함한 중량의 6배를 첨가한 다음 효모가 가장 활발한 운동을 할 수 있는 온도인 29∼30℃정도를 유지하는 숙성실에서 10일 정도 숙성과 동시에 침전을 시켜 침전물과 용액을 분리시키고, 침전물의 표면에 있는 용액을 인출하여 평균30℃에서 재발효시켜 아세트산을 주성분으로 하는 식초를 만들어 상온에 방치하여 유기산, 당류, 아미노산 등의 맛을 나도록 멥쌀과 누룩을 원료로한 식초의 제조방법에 관한 것이다.After the rice is washed, steam is steamed at boiling for a certain period of time to make rice with no stickiness. The ratio of yeast and rice, which is made of wheat containing yeast, which converts sugar into alcohol is changed to sugar : 1. Add 6 times the weight of rice, yeast, and other water at room temperature. The yeast is kept in the temperature range of 29 ~ 30 ℃, At the same time, the precipitate is separated to separate the precipitate and the solution. The solution on the surface of the precipitate is withdrawn and re-fermented at an average temperature of 30 ° C to form a vinegar containing acetic acid as a main component. The solution is left at room temperature to taste organic acids, saccharides, amino acids, And a process for producing vinegar using the koji as a raw material.

Description

How to make vinegar from raw rice and yeast

종래에 식초를 제조하기 위한 방법으로서는 사탕수수나, 무, 사과, 고구마 등을 효모와 혼합하여 발효시킨 다음 증류하여 에틸알코올을 만들고 상기의 에틸알코올을 아세트산균으로 산화시켜 식초를 제조하는 방법이 있었으나, 사탕수수나 무를 원료로한 식초는 아무 맛이 없고, 사과를 원료로 한 식초는 사과의 특이한 향 때문에 한국인의 미각에 맞지 않으며, 고구마를 원료로 한 식초는 에탄올의 발생량이 많아서 빙초산이 될 확률이 높아져 식품에 그대로 사용하기는 매우 곤란하여 물에 빙초산을 2∼5%가량 첨가하여 사용하여 왔었다.Conventionally, as a method for producing vinegar, there has been known a method of producing vinegar by fermenting sugarcane, rice, apple, sweet potato or the like with yeast, fermenting it, distilling it to make ethyl alcohol, and oxidizing the ethyl alcohol with acetic acid bacteria , Vinegar made from sugarcane or radish is not tasteful, vinegar made from apple is not suitable for the taste of Koreans because of the unique flavor of apples, vinegar with sweet potato as raw material has high probability of producing glacial acetic acid It is very difficult to use it as it is in foods. Thus, 2 to 5% of glacial acetic acid has been added to water.

본 발명은 상기와 같은 종래의 식초 제조방법에서 발생된 문제점을 해결하기 위하여 창출한 것으로서, 멥쌀로서 밥을 만든 다음 밥과 누룩을 1:1의 비율로서 혼합한 후 혼합물의 6배 가량의 물을 첨가하여 10일 정도 숙성과 동시에 침전한 후 침전물과 용액이 분리되면 용액을 추출하여 재발효시켜 유기산, 당류, 아미노산 등의 특유의 맛을 나게 하는 식초의 제조방법에 관한 것이다.The present invention has been made in order to solve the problems caused by the conventional vinegar manufacturing method as described above. The present invention is to solve the problems caused by the conventional vinegar manufacturing method as described above. The rice is made as rice and then rice and yeast are mixed at a ratio of 1: 1. The present invention relates to a method for producing vinegar, which comprises extracting a solution and re-fermenting the solution to produce a unique taste such as organic acid, saccharide, amino acid and the like when the precipitate and solution are separated after aging for about 10 days.

건조상태의 멥쌀을 물에 세척한 후 적당량의 물을 삽입하여 일정한 시간동안 불려 충분하게 물을 함침시킨 후 솥에 삽입하여 일정한 온도의 건증기를 일정한 시간동안 가하면 찰기가 없는 멥쌀밥이 형성된다.After the dried rice is washed with water, an appropriate amount of water is inserted, and the rice is cooked for a certain period of time and sufficiently impregnated with water. The rice is inserted into the pot and the rice is cooked at a constant temperature for a certain period of time.

이후, 밀을 굵게 갈아 반죽하여 40∼50℃의 온도에서 누룩곰팡이가 발생된 누룩을 상기의 멥쌀밥과 1:1의 비율로서 혼합한 후 멥쌀밥과 누룩을 포함한 총중량의 6배 정도되는 물에 상기의 혼합물을 넣고 1차로 발효시키는 과정을 수행하는바, 상기 1차 발효과정은 29∼30℃ 정도의 상온에서 5∼6일 기간동안 발효시키게 된다.Then, the wheat was kneaded thickly and kneaded with the koji rice at a temperature of 40 to 50 DEG C in a ratio of 1: 1 with the above-mentioned rice bran, and then the mixture was heated to about 6 times as much as the total weight including rice bran and yeast The above fermentation is carried out at a room temperature of about 29 to 30 DEG C for a period of 5 to 6 days.

상기와 같이 물에 멥쌀밥과 누룩을 섞은 상태에서 발효과정이 완료되면 용액중에 알코올이 4∼5% 생성되고 이 상태에서 침전물과 순수한 알코올 4∼5%가 형성된 용액으로 분리되면 표면층의 용액만을 취출한 다음 2차 발효과정을 거치게 되는데, 상기 2차 발효 과정은 숙성실에서 아세트산(ACETIC)균이 가장 활발히 운동할 수 있는 온도인 30∼40℃를 3∼4일을 유지하면 아세트산균이 알코올(ALCOHOL)을 산화시켜 아세트산(CH3CHOOH)을 만들게 되어 결과적으로 전체 용액중 아세트산(CH3CHOOH)이 3∼5%가 첨가된 멥쌀을 원료로한 식초를 얻게 되는 것이다.When the fermentation process is completed in the state that the rice and rice are mixed with water as described above, when the fermentation process is completed, 4 to 5% of alcohol is produced in the solution, and when the solution is separated into the solution in which the precipitate and the pure alcohol are separated into 4 to 5% And the second fermentation process is performed. When the fermentation process is maintained at 30 to 40 ° C, which is the temperature at which the ACETIC bacteria can most actively act in the aging chamber, for 3 to 4 days, the acetic acid bacteria react with the alcohol (ALCOHOL ) Is oxidized to produce acetic acid (CH3CHOOH). As a result, vinegar obtained from raw rice in which acetic acid (CH3CHOOH) is added in an amount of 3 to 5% is obtained.

이와 같이 멥쌀을 누룩을 이용하여 알코올을 만들고 2차 발효를 하여 아세트산균(초산균)으로 용액중의 알코올을 아세트산으로 변화시켜 식초를 제조하므로 멥쌀과 밀의 고유한 향이 잔류하게 되어 식초의 맛이 부드러우며 용액중의 아세트산의 함유량이 4∼5%이므로 초산기(아세트산)가 적어 섭취하기가 좋고 아세트산이 침샘을 자극하여 많은 양의 프티알렌의 생산을 하여 소화를 촉진하도록 한 유용한 발명인 것이다.In this way, alcohol is made by using leaven of rice and second fermentation is performed. Acetic acid bacteria (acetic acid bacteria) changes the alcohol in the solution into acetic acid to produce vinegar, so that the unique flavor of rice and wheat remains, Since the content of acetic acid in the solution is 4 to 5%, the amount of acetic acid (acetic acid) is less and the acetic acid stimulates salivary glands to produce a large amount of phthalalene, thereby promoting digestion.

본 발명은 멥쌀로 만든 찰기 없는 밥과 밀을 원료로 한 누룩을 물과 혼합한 후 발효시켜 에탄올을 만들고 상기의 에탄올을 효모의 발효로 발생한 아세트산균으로 발효시켜 식초를 제조하는 멥쌀과 누룩을 원료로 한 식초의 제조방법에 관한 것이다.The present invention relates to a method for producing fermented rice and yeast which are prepared by mixing fermented rice, wheat bran with wheat, which is made of rice, and water with wheat, and fermenting the fermented rice to make ethanol, and fermenting the ethanol with the acetic acid produced by the fermentation of the yeast, To a method for producing a vinegar.

Claims

After the rice is washed, an appropriate amount of water is added thereto, and the rice is cooked with steam to make barny rice. The yeast is prepared as a wheat having a yeast that changes the sugar content to alcohol after the starch is changed into sugar. After mixing with rice at a ratio of 1: 1, water at room temperature is added 6 times of the weight including rice and yeast, and then the yeast is kept at 29 to 30 ° C, which is the temperature at which the yeast is most active, The solution is separated into a precipitate and a solution, and only the solution of the surface layer is taken out and re-fermented at an average temperature of 30 ° C for 3 to 4 days to make a vinegar containing acetic acid as a main component and then left at room temperature It is a method of producing vinegar from rice and leek.

※ Note: It is disclosed by the contents of the first application.