KR101899850B1 - eparation method of vinegar using an unripe apple - Google Patents
eparation method of vinegar using an unripe apple Download PDFInfo
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- KR101899850B1 KR101899850B1 KR1020160166023A KR20160166023A KR101899850B1 KR 101899850 B1 KR101899850 B1 KR 101899850B1 KR 1020160166023 A KR1020160166023 A KR 1020160166023A KR 20160166023 A KR20160166023 A KR 20160166023A KR 101899850 B1 KR101899850 B1 KR 101899850B1
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Organic Chemistry (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
본 발명은 꾸지뽕, 솔잎, 계피 및 풋사과를 식초 제조 시에 적용하여 관능적 품질이 우수한 식초를 소비자에게 제공할 수 있도록 하는 풋사과를 이용한 식초 제조방법에 관한 것으로서, 직경이 4~6cm인 풋사과를 선별하여 식초 제조 시에 적용함으로써, 체지방 감소에 도움을 주고, 각종 혈관질환 예방에 탁월한 효과를 갖는 식초를 제조할 수 있도록 하였고, 배합단계에서 꾸지뽕, 솔잎, 계피를 투입하여 각 재료의 성분의 탁월한 효과를 갖는 식초를 제조할 수 있도록 하는 풋사과를 이용한 식초 제조방법을 제공함에 주안점을 두고 기술적 과제로서 완성해낸 것이다.The present invention relates to a method for producing a vinegar using a poultry poultry, which can provide a vinegar having excellent sensory quality to a consumer by applying a poultry pine, a pine needles, a cinnamon and a poultry poultry to a vinegar producing plant, By applying to the vinegar manufacturing process, it is possible to produce vinegar which helps reduce body fat and has an excellent effect for prevention of various vascular diseases. In addition, it is possible to add vinegar, pine leaves and cinnamon in the mixing step, The present invention has been accomplished on the basis of providing a vinegar manufacturing method using a puffer yarn which is capable of producing vinegar.
Description
본 발명은 풋사과를 이용한 식초 제조방법에 관한 것으로서, 꾸지뽕, 솔잎, 계피 및 풋사과를 식초 제조 시에 적용하여 관능적 품질이 우수한 식초를 소비자에게 제공할 수 있도록 하는 풋사과를 이용한 식초 제조방법에 관한 것이다.The present invention relates to a method for producing vinegar using a pest leathery, and more particularly, to a method for producing a vinegar using a pest leathery that can provide a vinegar having excellent sensory quality to a consumer by applying a pesticide, a pine needles, a cinnamon and a pest leath.
일반적으로 식초는 소금과 함께 모든 음식의 조미에 이용될 뿐만 아니라 절임식품, 마요네즈, 케첩, 소스류 등의 원료로도 널리 사용되고 있다.In general, vinegar is used not only for seasoning of all foods with salt but also for pickles, mayonnaise, ketchup, sauces and other raw materials.
이러한 식초는 크게 빙초산, 물, 향신료 및 착색료 등을 사용하여 제조하는 합성식초와 알코올을 초산발효시켜 생산하는 양조식초로 분류된다.Such vinegar is classified into synthetic vinegar, which is produced by using glacial acetic acid, water, spices and coloring materials, and vinegar produced by fermentation of alcohol with acetic acid.
한편, 우리나라의 경우 1960년대까지 저렴한 가격으로 강한 산미를 느낄 수 있는 합성식초가 주로 생산 및 소비되었고, 이후 경제수준의 향상으로 곡류, 과실 및 알코올 등을 이용한 양조식초의 생산이 본격화되었으며, 근래에는 유해성이 보고되고 있는 합성식초를 대신해서 식생활에 중요 조미료로 소비되고 있다.In Korea, synthetic vinegar, which can feel strong acidity at low prices until the 1960s, was mainly produced and consumed. After that, the production of vinegar using cereals, fruits and alcohol became full-scale due to the improvement of economy level. It is consumed as an important seasoning in the diet instead of synthetic vinegar which is reported to be harmful.
우선, 이러한 식초를 제조하는 제조방법에 관한 종래의 기술로는 등록번호 제 10-1620696호“적색양파와 두메부추 및 미나리가 함유된 식초의 제조방법”등록번호 제 10-1341552 ±항산화 활성이 우수한 더덕 발효식초의 제조방법”등록번호 제 10-1326323호“항비만 효능이 있는 토마토 발효 식초의 제조방법”등록번호 제 10-0915446호“벌꿀을 이용한 식초의 제조방법 및 그로부터 수득되는 식초”등록번호 제 10-1172621호 “숙취해소 효능이 있는 오이식초의 제조방법”등록번호 제 10-1321611호 “구절초 및 진주조개껍질을 함유한 기능성 식초 및 이의 제조방법”등록번호 제 10-1260466호 “감국식초의 제조방법”등록번호 제 10-1356611호 “고추잎 발효식초 및 이의 제조방법”등이 있다.As a conventional technique for producing such a vinegar, it is disclosed in Korean Patent Registration No. 10-1620696 entitled " Production method of vinegar containing red onion and dumpling leek and parsley " &Quot; Registration No. 10-1326323 " Production method of tomato fermented vinegar having anti-obesity effect " Registration No. 10-0915446 " Process for producing vinegar using honey and vinegar obtained therefrom & 10-1172621 " Process for producing cucumber vinegar having a hangover efficacy " Registration No. 10-1321611 " Functional vinegar containing pearl shell and pearl shell and method for producing the same "Registration No. 10-1260466" &Quot; Registration No. 10-1356611 " Capsicum leaf fermentation vinegar and its preparation method ".
상기한 종래의 기술들은 다양한 원료를 이용하여 식초를 제조하는 방법을 제시하고 있으나, 풋사과를 이용하여 식초를 제조하는 방법에 대하여 전무하며 상기 풋사과의 효능을 접목한 식초의 개발이 필요한 실정이다.The above-mentioned conventional techniques suggest a method of producing vinegar using various raw materials, but it is necessary to develop a vinegar which does not have a method of producing vinegar by using the prawn plow and which combines the efficacy of plow plow.
본 발명은 상기한 종래 기술의 문제점을 해결하기 위하여 안출해낸 것으로서 직경이 4~6cm인 풋사과를 선별하여 식초 제조 시에 적용함으로써, 체지방 감소에 도움을 주고, 각종 혈관질환 예방에 탁월한 효과를 갖는 식초를 제조할 수 있도록 하였고, 배합단계에서 꾸지뽕, 솔잎, 계피를 투입하여 각 재료의 성분의 탁월한 효과를 갖는 식초를 제조할 수 있도록 하는 풋사과를 이용한 식초 제조방법을 제공함에 주안점을 두고 기술적 과제로서 완성해낸 것이다.DISCLOSURE OF THE INVENTION The present invention has been made in order to solve the problems of the prior art described above, and it is an object of the present invention to provide a vinegar which has a diameter of 4 to 6 cm and is applied to vinegar production, And a method for producing vinegar using the puschia so as to be able to produce vinegar having excellent effects of ingredients of each ingredient by injecting cucumber, pine leaves and cinnamon in the mixing step, and as a technical problem I have done it.
이에 본 발명은, 직경이 4~6cm인 풋사과를 선별하는 선별단계; 상기 선별단계에서 선별된 풋사과를 세척하여 이물질을 제거하는 세척단계; 상기 세척단계에서 세척된 풋사과를 반으로 절단하고 반으로 절단된 풋사과의 씨를 제거하는 절단 및 씨 제거단계; 상기 절단단계에서 씨가 제거된 풋사과를 용기에 넣고, 상기 용기에 정백당, 양조식초, 꾸지뽕, 솔잎, 계피를 투입하여 배합하는 배합단계; 상기 배합단계에서 배합된 배합물을 25~30℃에서 3~5일간 발효시키는 발효단계; 상기 발효단계에서 숙성된 배합물을 여과시켜 식초를 추출하고, 상기 식초를 자외선으로 20~30분간 살균하는 식초 추출 및 자외선살균단계; 상기 자외선살균단계에서 살균된 식초를 4℃인 냉장고에서 14일간 숙성시키는 숙성단계; 로 이루어지는 풋사과를 이용한 식초 제조방법에 있어서, 상기 선별된 풋사과, 정백당, 양조식초, 꾸지뽕, 솔잎, 계피의 중량은 각각 전체중량대비 선별된 풋사과 30%, 정백당 30%, 양조식초 30%, 꾸지뽕 4%, 솔잎 4%, 계피 2%이고, 상기 세척단계는, 상기 선별단계에서 선별된 풋사과를 세척기로 5~10분간 세척하는 1차세척단계와, 상기 1차세척단계에서 세척된 풋사과를 숯이 포함된 물에 10~15분간 침지시켜 세척하는 2차세척단계와, 상기 2차세척단계에서 세척된 풋사과를 흐르는 물에 세척하는 3차세척단계로 이루어지는 것을 특징으로 하는 풋사과를 이용한 식초 제조방법을 제공하여 상기 기술적 과제를 해결코자 하였다.Accordingly, the present invention provides a method for selecting a pupae having a diameter of 4 to 6 cm; A cleaning step of cleaning foreign matter selected in the sorting step to remove foreign matter; A cutting and seed removal step of cutting the washed pupae in the washing step in half and removing the pupa in the pupae cut in half; A step of putting the pufferfish with the seed removed in the cutting step into a container, adding the pufferfish, the vinegar, the puffer, the pine needle, and the cinnamon into the container and mixing them; A fermentation step of fermenting the combination formulated in the mixing step at 25 to 30 DEG C for 3 to 5 days; A vinegar extraction and ultraviolet sterilization step in which the vinegar is extracted by filtering the aged combination in the fermentation step and the vinegar is sterilized by ultraviolet rays for 20 to 30 minutes; An aging step of aging the sterilized vinegar in the ultraviolet sterilization step in a refrigerator at 4 DEG C for 14 days; Wherein the weight of each of the selected pusan, jungbaek, vinegar, pine nuts, pine nuts, and cinnamon is 30%, 30%, 30%, 30% %, Pine needles 4%, cinnamon 2%, and the washing step comprises a first washing step of washing the pickles selected in the sorting step for 5 to 10 minutes with a washing machine, A second washing step of immersing the water in the water for 10 to 15 minutes for washing and a third washing step for washing the washed pussy liquor in water flowing in the second washing step, To solve the above technical problem.
본 발명에 따른 풋사과를 이용한 식초 제조방법에 의하면, 풋사과를 이용하여 제조된 고(高)품질의 식초는 체지방 감소에 도움을 주고, 각종 혈관질환 예방에 탁월한 효과를 제공하는 것은 물론, 꾸지뽕, 솔잎, 계피의 각 성분의 탁월한 효과를 동시에 제공할 수 있도록 하고, 식품학적 가치가 향상된 식초를 생산함으로서 소비자의 기호도 향상과 경제적 고(高)부가가치화가 고려된 식초 제조 방법을 제공할 수 있는 발명이라 하겠다.According to the method of manufacturing vinegar using the pest leathers according to the present invention, the high quality vinegar produced using pest leathers helps reduce body fat and provides an excellent effect for the prevention of various vascular diseases, , Cinnamon, and vinegar. The present invention is to provide a vinegar manufacturing method in which vinegar with improved foodstuff value is produced, thereby improving consumer's preference and economical high value added .
도 1은 본 발명의 바람직한 일실시예를 보인 제조공정도BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a view showing a manufacturing process diagram showing a preferred embodiment of the present invention
본 발명을 첨부된 도면을 참조하여 상세히 설명하면 다음과 같다.The present invention will now be described in detail with reference to the accompanying drawings.
도 1은 식초 제조 공정도로서 본 발명은 풋사과를 이용한 식초 제조방법으로 그의 구성 및 작용을 통하여 상세히 설명하면 다음과 같다.FIG. 1 is a view illustrating a vinegar manufacturing process. FIG. 1 is a view illustrating a vinegar manufacturing process using a pest leathery.
먼저, 식초 제조 시 이용된 꾸지뽕, 솔잎, 계피 및 풋사과를 간략하게 살펴보면,First, a brief review of the cucumber, pine needles, cinnamon,
꾸지뽕에 함유된 가바 성분은 포유류의 뇌 속에서만 존재하는 특이한 아미노산으로서 인체에서 기억력, 사고력 등에 관여하는 신경전달물질로 작용하며, 당뇨, 고혈압 등 성인병 예방에 효과가 있고, 꾸지뽕에 함유된 또 다른 성분인 루틴은 일종의 블라보노이드 유도체로서 모세혈관을 강화시켜 동맥경화, 고혈압, 뇌출혈 같은 심순환계질환을 예방하고 당뇨, 비만에도 탁월한 효과가 있다고 알려져 있다.GABA is a unique amino acid that exists only in the mammalian brain. It acts as a neurotransmitter in the body for memory, thinking ability, etc., and is effective in preventing adult diseases such as diabetes and hypertension. In addition, Is a kind of a blabonoid derivative, and it is known that it strengthens capillary blood vessels to prevent cardiovascular diseases such as arteriosclerosis, hypertension and cerebral hemorrhage, and has an excellent effect on diabetes and obesity.
솔잎은 상쾌한 향을 가지고 있고, 솔잎에 함유된 테르펜은 살균과 방부의 효과가 있어 음식물이 쉽게 변패되는 것을 방지하는 것은 물론, 위장질환, 신경계질환, 순환계질환 개선에도 우수한 효과가 있으며, 당뇨병 예방에도 탁월한 효과가 있다고 알려져 있다.The pine leaves have a refreshing aroma and the terpen contained in the pine leaves have the effect of sterilization and preservation to prevent the food from being easily damaged or destroyed. It also has excellent effects on gastrointestinal diseases, neurological diseases and circulatory diseases, It is known that there is an excellent effect.
계피는 상쾌한 청량감과 방향 및 단맛이 있어 다양한 요리에 사용되고, 탄수화물의 당질, 무기질의 인과 철 그리고 비타민 B가 함유되어 있으며 시나믹 산과 정유가 있어 향료로 쓰이고 있다. 또한 한방에서는 소화기 계통과 자궁을 따뜻하게 해주어 생리불순이나 생리통에 효과가 있는 것으로 알려져 있다.Cinnamon is used in a variety of dishes because of its refreshing cooling sensation, direction and sweetness. It contains carbohydrate carbohydrate, inorganic phosphorus and vitamin B, cinnamic acid and essential oil and is used as a fragrance. In addition, it is known that it warms the digestive system and the uterus in one room, and is effective for menstrual irregularity and menstrual pain.
풋사과에 함유된 폴리페놀 성분은 일반적인 잘 익은 사과의 함유된 폴리페놀 성분보다 10배 이상 함유되어 있어, 몸속에서 지방이 합성되는 것을 방지하고 지방을 분해하여 체지방 감소에 도움을 주고, 칼륨이 풍부하여 몸 속 혈관에 있는 나트륨 배출과 콜레스테롤 수치를 낮춰줘 각종 혈관질환 예방에도 탁월한 효과가 있다고 알려져 있다.The polyphenols contained in Pusan are more than 10 times more than polyphenols in general ripe apples. They prevent the synthesis of fat in the body, help to reduce fat by decomposing fat, and are rich in potassium It has been known to exert an excellent effect in preventing various vascular diseases by lowering sodium excretion and cholesterol levels in blood vessels in the body.
이에 단계별 제조, 발효 및 숙성 방법을 상세히 보면,In detail, the stepwise preparation, fermentation,
① 선별단계(S100)(1) Selection step (S100)
직경이 4~6cm인 풋사과를 선별하는 단계이고,A step of selecting a pufferfish having a diameter of 4 to 6 cm,
② 세척단계(S200)(2) Cleaning step (S200)
상기 선별단계(S100)에서 선별된 풋사과를 세척하여 이물질을 제거하는 단계이고,In the selecting step S100, the selected plow holes are cleaned to remove foreign matter,
③ 절단 및 씨 제거단계(S300)(3) Cutting and Seed Removal Step (S300)
상기 세척단계(S200)에서 세척된 풋사과를 절단하고 씨를 제거하는 단계이고,In the cleaning step (S200), the cleaned poultry is cut and the seed is removed,
④ 배합단계(S400)(4) Mixing step (S400)
상기 절단단계(S300)에서 씨가 제거된 풋사과를 용기에 넣고, 상기 용기에 정백당, 양조식초, 꾸지뽕, 솔잎, 계피를 투입하여 배합하는 단계이고,In the cutting step (S300), the poultry that has been removed from the seeds is put into a container, and then the mixture is blended with the pearl white sugar, vinegar, cucumber, pine needles and cinnamon.
⑤ 발효단계(S500)(5) Fermentation step (S500)
상기 배합단계(S400)에서 배합된 배합물을 25~30℃에서 3~5일간 발효시키는 단계이고,Wherein the compounded ingredients are fermented at 25 to 30 DEG C for 3 to 5 days in the compounding step (S400)
⑥ 식초 추출 및 자외선살균단계(S600)⑥ Vinegar extraction and ultraviolet sterilization (S600)
상기 발효단계(S500)에서 숙성된 배합물을 여과시켜 식초를 추출하고, 상기 식초를 자외선으로 살균하는 단계이고,In the fermentation step (S500), the aged combination is filtered to extract vinegar, and the vinegar is sterilized with ultraviolet rays.
⑦ 숙성단계(S700)⑦ Aging stage (S700)
상기 자외선살균단계(S600)에서 살균된 식초를 4℃인 냉장고에서 14일간 숙성시키는 단계이다.In the ultraviolet sterilization step (S600), sterilized vinegar is aged in a refrigerator at 4 DEG C for 14 days.
이하, 본 발명의 실시예를 좀 더 상세히 설명하면 다음과 같다.Hereinafter, embodiments of the present invention will be described in more detail as follows.
1. 실시예1. Example
(1) 재료 및 방법(1) Materials and methods
① 선별단계(S100)(1) Selection step (S100)
본 실험에 사용한 풋사과는 경상북도 청송군의 사과농장에 구비된 사과선별기를 이용하여 4~6cm인 풋사과를 직접 선별하여 구입한 것을 사용하였다.The pufferfish used in this experiment was selected by directly selecting 4 ~ 6cm pufferfish using an apple sorting machine provided in an apple farm in Cheongsong-gun, Gyeongbuk province.
② 세척단계(S200)(2) Cleaning step (S200)
상기 선별단계(S100)에서 선별된 풋사과를 세척하여 이물질을 제거한 뒤 사용하였다.In the selection step (S100), the selected pupae were washed to remove foreign substances and then used.
여기서, 상기 세척단계(S200)는 상기 선별단계(S100)에서 선별된 풋사과를 세척기로 세척하는 1차세척단계(S210)와, 상기 1차세척단계(S210)에서 세척된 풋사과를 숯이 포함된 물에 침지시켜 세척하는 2차세척단계(S220)와, 상기 2차세척단계(S220)에서 세척된 풋사과를 흐르는 물에 세척하는 3차세척단계(S230)로 이루어진다.The washing step S200 may include a first washing step S210 of washing the pickles selected in the sorting step S100 with a washing machine and a washing step S210 of washing the washed pussy liquor in the first washing step S210 with charcoal A second washing step S220 of immersing in water and washing the washed pussy in the second washing step S220.
즉, 상기 선별단계(S100)에서 선별된 풋사과를 세척기에 넣어 5~10분간 세척한 후, 세척된 풋사과를 담을 수 있게 물이 포함된 용기를 구비하되, 상기 용기에 숯을 넣고, 상기 세척기를 통해 세척된 풋사과를 숯이 포함된 물에 10~15분간 침지시킨 뒤, 숯이 포함된 물을 이용하여 손으로 풋사과를 일일이 세척하고, 마지막으로 풋사과를 흐르는 물로 세척하여 사용하였다.That is, the poultry sifter selected in the sorting step S100 is put in a dishwasher for 5 to 10 minutes, and then the dish is filled with water so as to contain the washed poultry dish. Charcoal is put into the dish, And then washed with water containing charcoal, and finally washed with water flowing through the pods. The pods were washed with water containing charcoal.
상기 숯은 시중에서 판매되는 일반적인 숯을 사용하였으며, 상기 숯을 물이 포함된 용기에 넣음으로써, 숯에 의해 정화된 물로 풋사과가 깨끗이 세척될 수 있도록 하였다.The charcoal used in the market was ordinary charcoal sold in the market, and the charcoal was put in a container containing water so that the charcoal could be cleaned with water purified by charcoal.
③ 절단 및 씨 제거단계(S300)(3) Cutting and Seed Removal Step (S300)
상기 세척단계(S200)에서 깨끗이 세척된 풋사과를 반으로 절단하고 반으로 절단된 각각의 풋사과에 있는 씨를 칼을 이용하여 제거하였다In the washing step (S200), the freshly washed pupae were cut in half and the seeds in each pupa cut in half were removed using a knife
즉, 상기 절단 및 씨 제거단계(S300)는 풋사과 씨에 들어있는 아미그달린이라는 성분이 분해 과정을 거쳐 맹독인 청산가스(시안화수소)로 분해되는 것을 방지하기 위해 미연에 제거하는 단계인 것이다.That is, the cutting and seed removal step (S300) is a step to remove the component called amigalline contained in the pest leathery in order to prevent it from being decomposed into the toxic liquefied gas (hydrogen cyanide) through the decomposition process.
④ 배합단계(S400)(4) Mixing step (S400)
먼저, 풋사과 및 하기될 정백당, 양조식초, 꾸지뽕, 솔잎, 계피가 투입되는 용기를 구비한 뒤, 상기 절단단계(S300)에서 씨가 제거된 풋사과를 용기에 넣고, 상기 용기에 정백당, 양조식초, 꾸지뽕, 솔잎, 계피를 투입하여 배합하였다.First, a poultry and poultry which will be described below, a vinegar vinegar, a poultry pine, a pine needles, and a cinnamon are put into a container. Then, the poultry poultry with the seed removed in the cutting step S300 is put into a container, Cucumber, pine needle, and cinnamon.
상기 정백당 및 양조식초는 시중에 판매되는 일반적인 정백당 및 양조식초를 구입하여 사용하였고, 상기 꾸지뽕, 솔잎, 계피는 경상북도 청송군에서 채취한 것을 구입하여 사용하였다.The whitening vinegar and the vinegar were purchased and used in the market, and the croissants, pine needles and cinnamon were purchased from Cheongsong-gun, Gyeongbuk province.
여기서, 상기 선별된 풋사과, 정백당, 양조식초, 꾸지뽕, 솔잎, 계피의 중량은 각각 전체중량대비 선별된 풋사과 30%, 정백당 30%, 양조식초 30%, 꾸지뽕 4%, 솔잎 4%, 계피 2%로 준비하여 배합하였다.The weight of each of the selected Pusanthus japonica, Pisum sativum, Vinegar vinegar, Porphyra pine, Pine needles and Cinnamon was 30%, 30%, 30%, 4%, 4% Were prepared and blended.
⑤ 발효단계(S500)(5) Fermentation step (S500)
상기 배합단계(S400)에서 배합된 배합물을 25~30℃에서 3~5일간 발효시켰다.The compounded ingredients were fermented at 25-30 DEG C for 3-5 days in the compounding step (S400).
⑥ 식초 추출 및 자외선살균단계(S600)⑥ Vinegar extraction and ultraviolet sterilization (S600)
상기 발효단계(S500)에서 숙성된 배합물을 여과시켜 액상의 식초만을 추출하고, 상기 식초를 자외선살균기를 이용하여 20~30분간 자외선으로 살균하였다.In the fermentation step (S500), the aged combination was filtered to extract only liquid vinegar, and the vinegar was sterilized with ultraviolet rays for 20 to 30 minutes using an ultraviolet sterilizer.
⑦ 숙성단계(S700)⑦ Aging stage (S700)
상기 자외선살균단계(S600)에서 살균된 식초를 4℃인 냉장고에서 14일간 숙성시켰다.In the ultraviolet sterilization step (S600), the sterilized vinegar was aged in a refrigerator at 4 DEG C for 14 days.
2. 비교예2. Comparative Example
직경이 4~6cm인 풋사과가 이용되지 않고 일반적인 잘 익은 사과가 이용된 것과, 상기 배합단계(S400)에서 꾸지뽕, 솔잎, 계피가 투입되지 않은 것을 제외하고, 상기 실시예와 동일한 방법으로 제조하였다.Except that a pine needle having a diameter of 4 to 6 cm was not used but a normal ripe apple was used and that no pine needle, pine needle and cinnamon were added in the mixing step (S400).
이하, 상기 실시예와 비교예로 제조된 식초의 배합비를 표 1에 나타내면,Table 1 shows the mixing ratios of the vinegar prepared in the above Examples and Comparative Examples,
실시예 : 풋사과 및 꾸지뽕, 솔잎, 계피EXAMPLES: Puppies and cucumbers, pine leaves, cinnamon
비교예 : 일반사과Comparative Example: General apple
이하, 상기 실시예로 제조된 식초의 유리당 분석 결과를 표 2에 나타내면,The results of analysis of the free sugar of the vinegar prepared in the above Examples are shown in Table 2 below,
실시예 : 풋사과 및 꾸지뽕, 솔잎, 계피EXAMPLES: Puppies and cucumbers, pine leaves, cinnamon
상기 유리당 성분은 Wilson 등의 방법에 따라 분석하였다. 즉, 상기 실시예로 제조된 식초 2ml에 증류수를 가해 100ml로 정용한 다음 원심분리기로 원심분리(3000rpm, 30분)하여 상등액을 취해 여과하였다. 여과한 여액은 Sep-pak C18로 정제시킨 다음 0.45
이하, 상기 실시예와 비교예로 제조된 식초의 유기산 분석 결과를 표 3에 나타내면,Table 3 shows the results of the organic acid analysis of the vinegar prepared in the above Examples and Comparative Examples,
실시예 : 풋사과 및 꾸지뽕, 솔잎, 계피EXAMPLES: Puppies and cucumbers, pine leaves, cinnamon
비교예 : 일반사과Comparative Example: General apple
상기 유기산 분석 결과(표 3)를 살펴보면, 초산 성분을 제외한 나머지 성분 중 상기 실시예로 제조된 식초가 비교예로 제조된 식초에 비해 인체에 유익한 성분인 사과산과 구연산의 함량이 높게 나타나는 것을 알 수 있었다.As a result of the organic acid analysis (Table 3), it was found that the content of malic acid and citric acid, which are components beneficial to the human body, is higher than those of the vinegar prepared in the above examples, there was.
이하, 상기 표 1에 나타난 실시예의 원료로 제조된 식초와 비교예로 제조된 식초의 관능검사 결과를 표 4에 나타내면,The results of the sensory evaluation of the vinegar prepared from the raw materials of the examples shown in Table 1 and the vinegar prepared according to the comparative example are shown in Table 4,
실시예 : 풋사과 및 꾸지뽕, 솔잎, 계피EXAMPLES: Puppies and cucumbers, pine leaves, cinnamon
비교예 : 일반사과Comparative Example: General apple
표 4를 참고하면 관능검사는 잘 훈련된 10명의 패널 요원에 의하여 색상, 신맛, 단맛, 떫은맛, 향, 전체적인 기호도 등을 5점 강도법(아주 나쁘다:1점, 나쁘다:2점, 보통이다:3점, 좋다:4점, 아주 좋다:5점)으로 평점하여 처리하였다.As shown in Table 4, the sensory test was performed by a panel of 10 panelists who were well trained. The color, sourness, sweetness, astringency, fragrance, and overall acceptability were evaluated by the 5-point intensity method (very bad: 1 point, 3 points, good: 4 points, very good: 5 points).
실시예 : 풋사과 및 꾸지뽕, 솔잎, 계피EXAMPLES: Puppies and cucumbers, pine leaves, cinnamon
비교예 : 일반사과Comparative Example: General apple
상기 표 4의 결과를 보면, 실시예의 색상, 신맛, 단맛, 떫은맛, 향 및 전체적인 기호도가 대조구 1의 색상, 신맛, 단맛, 떫은맛, 향 및 전체적인 기호도에 비해 높게 나타나는 것을 알 수 있었다.The results of Table 4 show that the color, sour taste, sweet taste, pungent taste, fragrance, and overall acceptability of the examples are higher than the color, sour taste, sweet taste, pungent taste, and overall acceptability of the control 1.
본 발명에 따른 풋사과를 이용한 식초 제조방법에 의하면, 풋사과를 이용하여 제조된 고(高)품질의 식초는 체지방 감소에 도움을 주고, 각종 혈관질환 예방에 탁월한 효과를 제공하는 것은 물론, 꾸지뽕, 솔잎, 계피의 각 성분의 탁월한 효과를 동시에 제공할 수 있도록 하고, 식품학적 가치가 향상된 식초를 생산함으로서 소비자의 기호도 향상과 경제적 고(高)부가가치화가 고려된 식초 제조 방법을 제공할 수 있는 발명이라 하겠다.According to the method of manufacturing vinegar using the pest leathers according to the present invention, the high quality vinegar produced using pest leathers helps reduce body fat and provides an excellent effect for the prevention of various vascular diseases, , Cinnamon, and vinegar. The present invention is to provide a vinegar manufacturing method in which vinegar with improved foodstuff value is produced, thereby improving consumer's preference and economical high value added .
S100 : 선별단계
S200 : 세척단계
S210 : 1차세척단계
S220 : 2차세척단계
S230 : 3차세척단계
S300 : 절단 및 씨 제거단계
S400 : 배합단계
S500 : 발효단계
S600 : 식초 추출 및 자외선살균단계
S700 : 숙성단계S100: Selection step
S200: washing step
S210: primary washing step
S220: Second washing step
S230: tertiary washing step
S300: Cutting and seed removal steps
S400: mixing step
S500: fermentation step
S600: Vinegar extraction and ultraviolet sterilization step
S700: Ripening stage
Claims (3)
상기 선별된 풋사과, 정백당, 양조식초, 꾸지뽕, 솔잎, 계피의 중량은 각각 전체중량대비 선별된 풋사과 30%, 정백당 30%, 양조식초 30%, 꾸지뽕 4%, 솔잎 4%, 계피 2%이고,
상기 세척단계(S200)는, 상기 선별단계(S100)에서 선별된 풋사과를 세척기로 5~10분간 세척하는 1차세척단계(S210)와, 상기 1차세척단계(S210)에서 세척된 풋사과를 숯이 포함된 물에 10~15분간 침지시켜 세척하는 2차세척단계(S220)와, 상기 2차세척단계(S220)에서 세척된 풋사과를 흐르는 물에 세척하는 3차세척단계(S230)로 이루어지는 것을 특징으로 하는 풋사과를 이용한 식초 제조방법.A sorting step (S100) of sorting a pufferfish having a diameter of 4 to 6 cm; A cleaning step (S200) for cleaning foreign objects selected in the selection step (S100) to remove foreign substances; A cutting and seed removal step (S300) of cutting the washed leek in half in the cleaning step (S200) and removing the seeds of the leek cut in half; (S400) of putting the poultry that has been removed in the cutting step (S300) into a container and adding the pungyeol, the vinegar, the cured jelly, the pine needles, and the cinnamon into the container and mixing them; A fermentation step (S500) of fermenting the compounded ingredients in the mixing step (S400) at 25 to 30 DEG C for 3 to 5 days; A vinegar extraction and ultraviolet sterilization step (S600) in which the vinegar is extracted by filtering the aged combination in the fermentation step (S500), and the vinegar is sterilized by ultraviolet rays for 20 to 30 minutes; Aging step (S700) in which the vinegar sterilized in the ultraviolet sterilization step (S600) is aged in a refrigerator at 4 DEG C for 14 days; A method for producing a vinegar,
The weight of the selected Pusanthus japonica, Ricinus persicae, Vinegar vinegar, Cucumber japonica, Pine needles and Cinnamon are 30%, 30%, 30%, 4%, 4%, 2%
The cleaning step S200 may include a first cleaning step S210 for cleaning the pickles selected in the sorting step S100 for 5 to 10 minutes with the cleaner, and a second cleaning step S210 for cleaning the pickles washed in the first cleaning step S210 with charcoal A second washing step S220 of immersing in water containing 10 to 15 minutes for washing and a third washing step S230 for washing the washed pussy liquor in flowing water in the second washing step S220 A method for producing vinegar using pusan as a characteristic.
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