公开(公告)号：KR101341552B1

公开(公告)日：2013-12-13

申请号：KR1020120157419

申请日：2012-12-28

Applicant: 강원대학교산학협력단 ,  횡성군더덕연합영농조합법인

Inventor： 최면 ,  이구연 ,  박태규 ,  정용섭 ,  이남근 ,  이유리 ,  정은정 ,  김하얀 ,  김태우 ,  임준구

IPC: C12J1/04 ,  C12R1/865 ,  C12R1/24

CPC classification number: C12J1/04 ,  C12R1/02 ,  C12R1/24 ,  C12R1/865

Abstract: The present invention relates to a method for producing Codonopsis lanceolata fermented vinegar, more particularly, to a method for manufacturing Codonopsis lanceolata vinegar having a unique fermenting savor, a Codonopsis lanceolata flavor, sensory features presented when producing vinegar made by a traditional fermenting method, and excellent functions due to high antioxidant effect. [Reference numerals] (AA) Material selection;(BB) Washing;(CC) Remove skin;(DD) Wet grinding;(EE) Add three kinds of enzymes (慣-amylase, 棺-amylase, glucoamylase) and yeast (Saccharomyces cerevisiae);(FF) Mix;(GG) First fermentation (1day/25°C,saccharification + alcoholic fermentation );(HH) Vinegar starter (Acetobacter aceti KCCM 40229 origin) vaccination;(II) Secondary fermentation (9days/30°C, 300rpm, acetic acid fermentation);(JJ) Filtration (100mesh);(KK) Aging (2days/4°C);(LL) Codonopsis lactic fermentation (21.5brix 째) mixture (5% of weight);(MM) Feed;(NN) Sterilization (5min/80°C)

Abstract translation: 本发明涉及一种生产党参的发酵醋的方法，更具体地说涉及一种具有独特发酵味，党参，风味，传统发酵醋制成的感官特征的生产党参的醋酸方法， 优良的功能由于抗氧化作用的高效。 （AA）材料选择;（BB）洗涤;（CC）去除皮肤;（DD）湿法研磨;（EE）加入三种酶（熟淀粉酶，++-淀粉酶，葡糖淀粉酶）和酵母（酵母菌 酿酒酵母）;（FF）混合;（GG）第一次发酵（1天/ 25℃，糖化+酒精发酵）;（HH）醋启动子（醋酸醋杆菌KCCM 40229起源）接种;（II）二次发酵（9天/ 30度 （JJ）过滤（100mesh）;（KK）老化（2days / 4℃）;（LL）党参乳酸发酵（21.5brix째）混合物（5重量％）;（MM ）饲料（NN）灭菌（5min / 80℃）