KR20030060564A - How to Make Sancho Vinegar - Google Patents
How to Make Sancho Vinegar Download PDFInfo
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- KR20030060564A KR20030060564A KR1020020001312A KR20020001312A KR20030060564A KR 20030060564 A KR20030060564 A KR 20030060564A KR 1020020001312 A KR1020020001312 A KR 1020020001312A KR 20020001312 A KR20020001312 A KR 20020001312A KR 20030060564 A KR20030060564 A KR 20030060564A
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- malt
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- powder
- fermentation
- jujube
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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
- C12J1/08—Addition of flavouring ingredients
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/75—Rutaceae (Rue family)
- A61K36/758—Zanthoxylum, e.g. pricklyash
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- Food Science & Technology (AREA)
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- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Alternative & Traditional Medicine (AREA)
- Wood Science & Technology (AREA)
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- Medicines Containing Plant Substances (AREA)
Abstract
Description
본 발명은 산초식초를 제조하는 방법으로써, 더욱 상세하게는 산초를 주원료로 하고 대추와 멥쌀 누룩 계피 구기자 엿기름 등을 이용하여 산초식초를 제조하는 방법에 관한 것이다.The present invention relates to a method for producing an acid vinegar, and more particularly, to a method for producing an acid vinegar using as the main raw material and jujube and non-rice malt cinnamon wolfberry malt.
산초는 운향과에 속하는 산초나무의 열매로써 독특한 향 때문에 종래에는 향신 조미료로 이용하거나 기름을 짜서 천식치료보조제로 사용하는 등 사용 용도가 많치 않은 식물이었다.Sancho is a fruit of the Japanese herb belonging to the Unhyang family. Because of its unique fragrance, it was a plant that has not been used much in the past as a seasoning seasoning or as an oil-assisted supplement.
본초비요(本草備要). 본초종신(本草從新)이란 책에 의하면 산초는 풍한해수를 치료하여 폐를 보호해 주고, 위를 따뜻하게 하여 소화를 도우며 노폐물을 제거하여 비만을 감소해주고, 혈행을 도와 손발저림과 통증을 해소해 주며, 신장의 배설 기능을 도와주고, 치아를 견고하게 하며, 눈을 밝게하고 성인병인 고혈압과 당뇨병의 치료완화의 효능이 있다고 했다.Herb grass. According to the book, Herbal Life (本草 從新), Sancho treats abundant seawater, protects the lungs, warms the stomach, aids in digestion, removes waste, reduces obesity, helps blood circulation, relieves numbness and pain It also helps to excrete the kidneys, strengthen teeth, brighten the eyes, and alleviate the treatment of hypertension and diabetes.
대추는 오장육부를 돕는 기능과 마음을 편안하게 하는 효능이 있고. 계피는 혈맥을 통하게하는 효능이있으며, 구기자는 눈을 밝게하며 풍을 몰아내고 근골을 튼튼하게하는 효능이 있다.Jujube has the function of helping the five guts and the effect of relaxing the mind. Cinnamon has the effect of letting blood flow through, and goji berries brighten the eyes, drive the wind and strengthen the musculature.
누룩과 엿기름은 발효 보조제이다.Yeast and malt are fermentation aids.
식초는 가장 오래된 조미 식품이며 옛날에는 민간요법으로 많이 애용하였고, 요즘에도 고혈압 당뇨 치료완화 와 체질개선 건강유지 차원에서 많이 애용되고있는 식품이다.Vinegar is the oldest seasoned food and used a lot of folk remedies in the old days, and even now, it is a food that is used a lot in the treatment of hypertension diabetes and maintaining constitution.
본초비요. 본초종신에 의하면 식초는 어혈을 풀어주고 해독작용을 하며 소화를 도와 식욕을 나게 하며, 산후빈혈과 간장질환치료의 효능이 있다고 했다.Herbal rain. According to herb life, vinegar can release the blood, detoxification, digestion and appetite, and is effective in treating postpartum anemia and liver disease.
본 발명은 다양한 효능이 함축되어있는 산초를 이용할 기회가 많치 않아서 산야에 방치 내지 폐기되는 것을 안타깝게 생각하고 산초를 효율적으로 이용하여 농촌 경제에 도움이 될 방법을 찾다가 본 발명을 하게 되었고, 본 발명전에 출원번호 2000 - 54746, 57144. 2001 - 7937등을 발명했으나 산초의 유효성분을 덜 훼손하고 편리한 방법으로 발효 여과과정을 효율적으로 하기위하여 본 발명을 하게 되었다.The present invention does not have a lot of opportunities to use sancho that implies a variety of efficacy, it is a pity to leave or discarded in the mountains and find a way to help the rural economy by using the sancho efficiently, the present invention was made, before the present invention Patent Application Nos. 2000-54746, 57144. 2001- 7937, etc., but the present invention has been made to efficiently fermentation filtration process in a less damaging and convenient way to the active ingredient of acid.
본 발명은 산초의 고유 성분을 손상하지 않고 간편하게 섭취할수 있도록 발효식품으로 제조하는 과정이 쉽지 않고, 산초가 원래 유지(油脂) 성분이 다량 함유되어 있어서 발효 과정을 성공적으로 이행하기가 난해한 점인데 지방성분을 분리하여 발효 숙성시키는 과정이 본 발명이 해결해야할 기술적 과제라 할 것이다.In the present invention, the process of preparing fermented foods is not easy to ingest easily without damaging the intrinsic ingredients of sancho, and it is difficult to successfully carry out the fermentation process because it contains a large amount of fat or oil originally. The process of separating the components to fermentation will be referred to the technical problem to be solved by the present invention.
본 발명을 재료를 준비하는 과정과 제조과정을 자세히 설명하면 다음과 같다.Referring to the process of preparing the material and the manufacturing process of the present invention in detail as follows.
1. 산초열매를 엄선하여 분말 한다.1. Select and mix powder of vinegar.
2. 대추, 구기자, 계피를 분말 한다.2. Powder jujube, wolfberry and cinnamon.
3. 누룩과 엿기름을 분말 하여 준비한다.3. Prepare yeast and malt powder.
4. 멥쌀을 준비한다.4. Prepare non-glutinous rice.
제1단계 누룩과 엿기름을 섭씨30도정도의 담글만큼의 적은물에 1시간정도 담구어 불렸다가 다시 찬물을 사용할 용도 만큼에 혼합하여 10시간 내지 20시간정도 담구어서 여러차례 교반하여 고운 체로 걸러 찌꺼기를 버리고 침전하여 맑은 누룩과 엿기름액만을 채취하여 준비한다.Step 1 Soak yeast and malt in soaked water at about 30 degrees Celsius for 1 hour and mix it as much as you want to use cold water, and soak it for 10 to 20 hours and stir several times to filter the residue. Discard and settle to collect and prepare only clear malt and malt solution.
제2단계 멥쌀을 세척하여 10시간이상 침수하였다가 대추, 구기자, 계피분말 등과 혼합하여 수중기로 고두밥을 쩌서 싸늘하게 식힌다.The second step is to wash non-glutinous rice and immerse it for 10 hours or more, mix it with jujube, wolfberry, cinnamon powder, etc. and cool the chilled rice with water.
제3단계 상기 단계에서 준비된 고두밥과 제1단계에서 준비한 누룩과 엿기름액 등을 모두 혼합하여 발효 용기에 넣고 섭씨25도 내지 30도의 온도에서 3주내지 5주이상 1차 발효식힌다.Step 3 Mix both the gourd rice prepared in the above step and the malt and malt solution prepared in the first step into a fermentation vessel, and the first fermentation is carried out for three to five weeks at a temperature of 25 to 30 degrees Celsius.
제4단계 발효가 완료되면 여과하여 찌꺼기는 버리고 여과액만 다시 발효용기에 넣고 섭씨15도 내지 20도의 온도에서 3개월 내지 12개월 이상 발효와 숙성과정을 거쳐 산초식초로 제조한다.When the fourth stage fermentation is completed, the filtered waste is discarded and only the filtrate is put back into the fermentation vessel, and the fermentation and ripening process is carried out for three to 12 months at a temperature of 15 degrees to 20 degrees Celsius to prepare the vinegar.
상기 단계의 제조 중량비율은 산초 20% 대추 5% 구기자5% 계피5% 멥쌀 35% 누룩 25% 엿기름 5%로 한다.The weight ratio of the above step is made of 20% jujube 5% jujube 5% cinnamon 5% cinnamon 5% non-rice 35% malt 25% malt 5%.
본 발명에 의해 제공되는 다양한 효능이 있는 산초식초는 일반 서민들이 편리하고 쉽게 복용 하게되면 체질개선, 건강유지, 등에 효과를 볼수있고 성인병인 고혈압, 당뇨병치료 완화에 많은 도움이 되고, 농촌경제에도 큰 효과가 있게될 것이다.Sancho vinegar has a variety of efficacy provided by the present invention can be effective in improving the constitution, maintaining health, etc., if the common people are convenient and easy to use, and it is very helpful in the treatment of adult diseases of hypertension, diabetes, and large in rural economy Will work.
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KR1020020001312A KR20030060564A (en) | 2002-01-07 | 2002-01-07 | How to Make Sancho Vinegar |
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KR1020020001312A KR20030060564A (en) | 2002-01-07 | 2002-01-07 | How to Make Sancho Vinegar |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101432214B1 (en) * | 2013-08-30 | 2014-08-21 | 한애가(주) | Manufacturing Method for Venegar Using Epicarp of Ginkgo |
KR101441352B1 (en) * | 2013-01-29 | 2014-09-17 | 대구광역시 달서구 | Chinese chive vinegar and its manufacturing method thereof |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS61257179A (en) * | 1985-05-09 | 1986-11-14 | Katsuro Ito | Production of food vinegar |
KR20000072805A (en) * | 2000-09-25 | 2000-12-05 | 정두순 | Sancho medicine and how to make vinegar |
KR20000072667A (en) * | 2000-09-15 | 2000-12-05 | 정두순 | How to Make Sancho Vinegar |
KR20010067574A (en) * | 2001-02-13 | 2001-07-13 | 정두순 | How to Make Sancho Vinegar. |
-
2002
- 2002-01-07 KR KR1020020001312A patent/KR20030060564A/en not_active Application Discontinuation
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS61257179A (en) * | 1985-05-09 | 1986-11-14 | Katsuro Ito | Production of food vinegar |
KR20000072667A (en) * | 2000-09-15 | 2000-12-05 | 정두순 | How to Make Sancho Vinegar |
KR20000072805A (en) * | 2000-09-25 | 2000-12-05 | 정두순 | Sancho medicine and how to make vinegar |
KR20010067574A (en) * | 2001-02-13 | 2001-07-13 | 정두순 | How to Make Sancho Vinegar. |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101441352B1 (en) * | 2013-01-29 | 2014-09-17 | 대구광역시 달서구 | Chinese chive vinegar and its manufacturing method thereof |
KR101432214B1 (en) * | 2013-08-30 | 2014-08-21 | 한애가(주) | Manufacturing Method for Venegar Using Epicarp of Ginkgo |
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