Manufacturing method of aged vinegar using angelica

Abstract

A method for producing aged vinegar using Angelica gigas according to one embodiment of the present invention comprises: an Angelica gigas rice wine production step of producing Angelica gigas rice wine using Angelica gigas; an acetic acid fermentation step of filtering the Angelica gigas rice wine obtained in the Angelica gigas rice wine production step, mixing a starter vinegar with the filtered Angelica gigas rice wine, and fermenting it for 1 to 3 weeks at a temperature of 22 to 30°C to produce a fermented product; an aging step of placing the fermented product into a sterilized jar, sealing it, and aging it at a low temperature for 30 to 35 months at a temperature of 5 to 15°C to produce an aged product; and a vinegar liquid obtaining step of clarifying the aged product more than a predetermined number of times to obtain a vinegar liquid.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing aged vinegar using Angelica gigas. Specifically, the invention relates to a method for manufacturing aged Angelica gigas vinegar in which a starter culture made by extracting active ingredients from Angelica gigas is added to Angelica gigas rice wine and fermented, and aged vinegar is produced through a long aging process. This method provides a smooth and concentrated flavor and is rich in the unique aroma and nutritional components of Angelica gigas, thereby enabling the production of aged vinegar that offers the effects of improving blood circulation, strengthening immunity, relieving fatigue, and promoting digestion inherent in Angelica gigas. Background Technology

[0002] In general, vinegar is a fermented food with a long history traditionally found in both the East and West, and along with soy sauce and soybean paste, it is one of the important condiments closely related to dietary life. Vinegar is produced by using microorganisms to undergo alcoholic fermentation or acetic acid fermentation of various raw materials containing sugars or starches. Vinegar produced by this method can be considered a complex acidic condiment and a health food, containing various nutrients including acetic acid (which provides a sour taste) as its main component, as well as various organic acids, amino acids, and ethers.

[0003] Furthermore, vinegar is widely used not only for its food preservation effects but also as a food flavoring or therapeutic agent. Generally, vinegar not only improves the taste of food itself but also reduces saltiness and neutralizes fat; it is widely known as a good ingredient for purifying the blood, effectively relieving fatigue, and treating various adult diseases. Compounds contained in vinegar, such as organic acids and amino acids, increase resistance to disease and are absorbed in the stomach to improve acidic body conditions.

[0004] Specifically, vinegar contains compounds such as various volatile and non-volatile organic acids, sugars, amino acids, and esters in addition to acetic acid, giving it a taste that stimulates the appetite. It is known as a stamina food that generates calories faster than other energy sources because it is easily broken down within biological tissues. In particular, natural fermented vinegar is recognized as a functional food as studies have reported its effects on preventing adult diseases such as arteriosclerosis and hypertension, sterilizing food poisoning bacteria, lowering cholesterol, reducing body fat, and relieving fatigue, and development for various uses is underway.

[0005] However, during the manufacturing process of such fermented vinegar, an alcohol fermentation process is performed, and there is a problem in that the alcoholic aroma and the astringent taste of alcohol are strongly present due to the alcoholic component or by-products generated by the reaction with alcohol (such as components formed by the esterification reaction between the acetic acid component and the alcohol component).

[0006] Accordingly, as an effort to solve the above problem, Korean registered patent No. 10-2147647 discloses a technology that provides vinegar in which the characteristic alcoholic aroma and astringent taste caused by alcoholic fermentation are suppressed by mixing a paper mulberry tree with a fermentation liquid to adsorb various compounds that cause the alcoholic aroma and astringent taste, and then separating the paper mulberry tree, as a means to remove the characteristic alcoholic aroma and astringent taste caused by yeast and alcoholic fermentation.

[0007] However, in the case of the aforementioned prior art, the paper mulberry tree, which has an adsorption effect, is simply placed in the fermentation liquid for 6 to 48 hours and then separated to remove various compounds that cause the alcoholic aroma and astringent taste. However, there is a problem in that the paper mulberry tree may adsorb and remove even the active ingredients contained in the fermentation liquid, and it is difficult to effectively remove various compounds that cause the alcoholic aroma and astringent taste by only soaking the paper mulberry tree for a short period of time. The problem to be solved

[0008] The present invention was created to solve the above-mentioned problems, and aims to provide a method for manufacturing aged vinegar using Angelica gigas, which involves adding a starter vinegar made from makgeolli vinegar to Angelica gigas rice wine made by extracting the active ingredients of Angelica gigas, fermenting it, and producing aged vinegar through a long aging process and multiple clarification processes, thereby reducing the bitter taste and alcohol aroma to provide a smooth and concentrated flavor, and richly containing the unique aroma and nutritional components of Angelica gigas, so that the aged vinegar can provide the effects of improving blood circulation, strengthening immunity, relieving fatigue, and promoting digestion that Angelica gigas possesses. means of solving the problem

[0009] To achieve the above objective, a method for producing aged vinegar using Angelica gigas according to one embodiment of the present invention comprises: an Angelica gigas rice wine production step of producing Angelica gigas rice wine using Angelica gigas; an acetic acid fermentation step of filtering the Angelica gigas rice wine obtained in the Angelica gigas rice wine production step, mixing a starter vinegar with the filtered Angelica gigas rice wine, and fermenting it for 1 to 3 weeks at a temperature of 22 to 30°C to produce a fermented product; an aging step of placing the fermented product into a sterilized jar, sealing it, and aging it at a low temperature for 30 to 35 months at a temperature of 5 to 15°C to produce an aged product; and a vinegar liquid obtaining step of clarifying the aged product more than a predetermined number of times to obtain a vinegar liquid.

[0010] The above steps for manufacturing Angelica gigas rice wine preferably include: an Angelica gigas liquid production step in which washed and sterilized Angelica gigas are mixed with water and heated to produce Angelica gigas liquid; an alcohol fermentation step in which yeast and rice are mixed with the Angelica gigas liquid and fermented for 7 to 10 days at a temperature of 20 to 25°C to produce fermented wine; an aging step in which the fermented wine obtained in the alcohol fermentation step is placed in a sterilized jar and aged for 25 to 30 months at a temperature of 5 to 15°C to produce aged wine; and an Angelica gigas rice wine obtaining step in which the aged wine is clarified to obtain Angelica gigas rice wine.

[0011] The above step of producing the Angelica root extract is preferably done by mixing 5.33 to 8 parts by weight of the Angelica root with 100 parts by weight of the water and heating to produce the Angelica root extract.

[0012] The above alcohol fermentation step is preferably performed by mixing 5.33 to 8 parts by weight of the yeast and 21.33 to 32 parts by weight of the rice with 100 parts by weight of the Angelica root extract and carrying out fermentation under preset fermentation conditions to produce the fermented liquor.

[0013] The above acetic acid fermentation step is preferably performed by mixing 24 to 36 parts by weight of the above starter vinegar with 100 parts by weight of the above Angelica root rice wine and carrying out fermentation under preset fermentation conditions.

[0014] After performing the above-mentioned vinegar solution obtaining step, it is preferable to further perform a total acidity measurement step for measuring the total acidity of the vinegar solution.

[0015] If the total acidity of the vinegar solution measured through the above total acidity measurement step is 4 w / v% or higher, it is preferable to further perform a bottling step of bottling the vinegar solution into a sterilized container in a predetermined weight.

[0016] If the total acidity of the vinegar solution measured through the total acidity measurement step is less than 4 w / v%, it is preferable to further perform a re-aging step of re-aging the vinegar solution at a temperature of 22 to 30°C.

[0017] Preferably, the above starter culture is makgeolli vinegar produced by adding wild bacteria as a starter culture to makgeolli and undergoing a fermentation process. Effects of the invention

[0018] The method for producing aged vinegar using Angelica gigas according to the present invention involves adding a starter vinegar made from makgeolli vinegar to Angelica gigas rice wine made by extracting active ingredients from Angelica gigas, fermenting it, and producing aged vinegar through a long aging process and multiple clarification processes. This results in a smooth and concentrated flavor with reduced bitterness and alcohol aroma, and is rich in the unique aroma and nutritional components of Angelica gigas, thereby enabling the provision of the effects of improving blood circulation, strengthening immunity, relieving fatigue, and promoting digestion possessed by Angelica gigas through the aged vinegar.

[0019] In addition, according to one embodiment of the present invention, by maintaining an appropriate temperature during the acetic acid fermentation step and proceeding with acetic acid fermentation, the activity of fermentation yeast and bacteria is optimized, thereby reducing the generation of unnecessary esters or by-products, which has the effect of providing a cleaner taste.

[0020] In addition, according to one embodiment of the present invention, by removing impurities or precipitates generated during the acetic acid fermentation and aging process through multiple clarification processes, a clear and transparent vinegar solution with unnecessary taste can be obtained, thereby having the effect of improving the quality of the vinegar solution obtained finally. Brief explanation of the drawing

[0021] FIGS. 1 to 4 are flowcharts of a method for manufacturing aged vinegar using Angelica gigas according to an embodiment of the present invention. FIG. 5 is an example of a raw material mixing ratio of Angelica gigas according to one embodiment of the present invention. FIG. 6 is an example of the raw material mixing ratio of Angelica gigas rice wine according to one embodiment of the present invention. FIG. 7 is an example of a raw material mixing ratio for aged vinegar using Angelica gigas according to one embodiment of the present invention. Specific details for implementing the invention

[0022] Hereinafter, various embodiments and / or aspects are disclosed with reference to the drawings. For illustrative purposes, numerous specific details are disclosed in the following description to aid in a general understanding of one or more aspects. However, it will also be recognized by those skilled in the art that these aspects may be practiced without such specific details. The following description and the accompanying drawings describe specific exemplary aspects of one or more aspects in detail. However, these aspects are exemplary, and some of the various methods in the principles of the various aspects may be used, and the description is intended to include all such aspects and their equivalents.

[0023] As used herein, terms such as "examples," "examples," "aspects," "examples," etc., may not be interpreted as implying that any aspect or design described is better or more advantageous than other aspects or designs.

[0024] Additionally, the terms “comprising” and / or “comprising” should be understood to mean that the relevant feature and / or component is present, but not to exclude the presence or addition of one or more other features, components and / or groups thereof.

[0025] Additionally, terms including ordinal numbers, such as first, second, etc., may be used to describe various components, but said components are not limited by said terms. Such terms are used solely for the purpose of distinguishing one component from another. For example, without departing from the scope of the present invention, the first component may be named the second component, and similarly, the second component may be named the first component. The term "and / or" includes a combination of a plurality of related described items or any of a plurality of related described items.

[0026] Furthermore, in the embodiments of the present invention, all terms used herein, including technical or scientific terms, unless otherwise defined, have the same meaning as generally understood by those skilled in the art to which the present invention pertains. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with their meaning in the context of the relevant technology, and should not be interpreted in an ideal or overly formal sense unless explicitly defined in the embodiments of the present invention.

[0027] The present invention aims to provide a method for producing aged vinegar using Angelica gigas, which involves adding a starter vinegar made from makgeolli vinegar to Angelica gigas rice wine produced by extracting the active ingredients of Angelica gigas, fermenting it, and producing aged vinegar through a long aging process and multiple clarification processes, thereby reducing the bitter taste and alcohol aroma to provide a smooth and concentrated flavor, and richly containing the unique aroma and nutritional components of Angelica gigas, so that the aged vinegar can provide the effects of improving blood circulation, strengthening immunity, relieving fatigue, and promoting digestion that Angelica gigas possesses.

[0028] For a more specific explanation, the following description of the present invention will be carried out with reference to the attached drawings, and multiple drawings may be referenced simultaneously to explain a single technical feature and a component constituting the invention.

[0029] Meanwhile, in the following description, some components described in the drawings may be omitted or excessively enlarged or reduced in order to explain the function of each component of the present invention, but it will be understood that such illustrated components do not limit the technical features and scope of rights of the present invention.

[0030] First, referring to FIG. 1, FIG. 1 shows a flowchart of a method for manufacturing aged vinegar using Angelica gigas according to one embodiment of the present invention (hereinafter referred to as "aged vinegar of the present invention").

[0031] As illustrated in FIG. 1, in the present invention, a step (S10) for manufacturing Angelica gigas rice wine using Angelica gigas can be performed.

[0032] The aforementioned S10 step can be understood as a step of producing a Angelica extract by extracting the active ingredients of Angelica, and fermenting it to produce Angelica rice wine containing alcohol.

[0033] Meanwhile, Angelica gigas is a perennial aromatic herb belonging to the Apiaceae family. In traditional Korean medicine, it is used for anemia, gynecological diseases, postpartum recovery in pregnant women, menstrual irregularities, and abdominal pain. Additionally, it is known to be effective for severe coughs and boils. Furthermore, it aids in the body's metabolism and endocrine functions to restore depleted energy and enhance vitality. It is prescribed for anemia, blood stasis caused by circulatory disorders, thrombosis, and hemiplegia. It not only acts as a blood tonic when blood is insufficient but also facilitates blood circulation, purifies the blood, and stimulates bowel movements to alleviate symptoms of cold hands and feet. It is also known for its excellent menstrual regulation efficacy in women, effectively removing waste products such as blood stasis.

[0034] Angelica contains coumarin derivatives such as decursin, decursinol, and nodakenetin, as well as essential oil components such as α-pinene, limonene, β-eudesmol, and elemol. Decursin and decursinol have sedative, analgesic, antispasmodic, antitumor, and neuroprotective effects, and are known to be effective in treating blood vessels, particularly due to their inhibitory effect on platelet aggregation.

[0035] Types of Angelica include Korean Angelica, Japanese Angelica, and Chinese Angelica. Korean Angelica (Angelica gigas Nakai) is a naturalized plant native to Japan found in Korea; it is a perennial plant with a height of 60 to 90 cm, bearing white flowers at the tips of the stems from August to September, and the fruit is a flattened, elongated oval shape with wings attached to the edges. Japanese Angelica (Angelica acutiloba KITAGAWA) grows naturally in Japan, and Chinese Angelica (Angelica sinensis DIELS) grows naturally in the northeastern region of China. In addition to the components contained in the above Angelica, it is known to contain components such as ligustilide, butylidene phthalide, cnidilide, isocnidilide, sesquiterpenes, p-cymene, and sitosterol.

[0036] Accordingly, the aforementioned step S10 can be understood as a step for producing Angelica root rice wine, which is one of the main ingredients of the aged vinegar of the present invention, and it is preferable to understand that the Angelica root rice wine produced in step S10 is richly containing the active ingredients of Angelica root as described above.

[0037] Meanwhile, the above-described step S10 can produce the above-described Angelica rice wine through the performance of steps S11 to S14 as illustrated in FIG. 2.

[0038] First, a step (S11) for producing Angelica root extract can be performed by mixing washed and sterilized Angelica root with water and then heating it to produce Angelica root extract.

[0039] At this time, the aforementioned step S11 can be understood as a step of removing impurities and microorganisms by washing and sterilizing the Angelica root to reduce the risk of contamination, and then grinding or cutting it into appropriate sizes so that the active ingredients of the Angelica root can be well extracted, adding it to water, and heating it to produce Angelica root water.

[0040] In addition, as an embodiment of the present invention, the method of washing and sterilizing the Angelica gigas in the above-described step S11 may involve rinsing the Angelica gigas thoroughly in running water to remove soil and impurities from the surface and soaking it in salt water or vinegar water for a certain period of time to remove microorganisms remaining on the Angelica gigas. Furthermore, any washing and sterilization method capable of washing and sterilizing the Angelica gigas may be used, and the present invention is not limited thereto.

[0041] Meanwhile, the Angelica root product produced in the above-described step S11 can be understood as being produced by mixing 5.33 to 8 parts by weight of Angelica root with 100 parts by weight of water and heating the mixture, as shown in 100 of FIG. 5, and most preferably, as shown in 110 of FIG. 5, it is most preferable to use 6.67 parts by weight of Angelica root mixed with 100 parts by weight of water.

[0042] After performing the above-described step S11, an alcohol fermentation step (S12) may be performed to produce fermented liquor by mixing yeast and rice with the Angelica root product produced in step S11 and fermenting it for 7 to 10 days at a temperature of 20 to 25°C.

[0043] At this time, the aforementioned step S12 can be understood as a step of producing a fermented liquor containing alcohol by fermenting the sugar contained in the Angelica root product generated in step S11.

[0044] Specifically, in the aforementioned S12 step, it is preferable to understand that a fermentation process is performed by mixing rice, which supplies sugar during the fermentation process, with a koji containing yeast and various microorganisms necessary for fermentation, and alcohol fermentation is carried out for 7 to 10 days at a temperature of 20 to 25°C, which is the optimal condition for the yeast to actively work and convert sugar into alcohol.

[0045] Meanwhile, the fermented liquor produced in the above-described step S12 can be understood as being produced by mixing 5.33 to 8 parts by weight of yeast and 21.33 to 32 parts by weight of rice with 100 parts by weight of Angelica root extract, as shown in 200 of FIG. 6, and performing fermentation under preset fermentation conditions (for 7 to 10 days at a temperature of 20 to 25°C). Most preferably, as shown in 210 of FIG. 6, it is most preferable to use a mixture of 6.67 parts by weight of yeast and 26.67 parts by weight of rice with 100 parts by weight of Angelica root extract.

[0046] In addition, it is preferable that the fermented liquor produced in the above-described step S12 has an alcohol content of 5 to 7%, which can be understood as being because the acetic acid bacteria in the starter culture used for fermentation in the process of making aged vinegar of the present invention are most active at an alcohol content of 5 to 7%.

[0047] After performing the above-described step S12, a maturation step (S13) can be performed to produce aged liquor by placing the fermented liquor obtained in the above-described step S12 into a sterilized jar and aging it for 25 to 30 months at a temperature of 5 to 15°C.

[0048] At this time, the aforementioned S13 step can be understood as a step of deepening the flavor and stabilizing the unique components of the fermented liquor by aging the fermented liquor for a long period, and by carrying out low-temperature aging at a temperature of 5 to 15℃, the oxidation rate of the fermented liquor can be slowed down and the fermented liquor can be helped to have a uniform taste and deep aroma.

[0049] In addition, it is desirable to understand that during the aging process in the aforementioned S13 step, the alcohol of the fermented liquor and the active ingredients of Angelica gigas combine harmoniously to produce an aged liquor with a smooth and complex flavor.

[0050] Meanwhile, after performing the above-described step S13, a step (S14) for obtaining Angelica root rice wine may be performed, in which the aged wine produced in step S13 is clarified to obtain Angelica root rice wine.

[0051] At this time, the aforementioned step S14 can be understood as a step of obtaining clear liquid Angelica gigas rice wine by removing impurities and solids contained in the aged wine through a clarification process.

[0052] Meanwhile, the clarification process performed in the aforementioned S14 step can be understood as utilizing a natural clarification method in which the aged liquor is left as is for a certain period of time to allow impurities and solids to naturally settle, and then the supernatant is separated to obtain clear liquid Angelica root rice wine free from impurities and solids.

[0053] At this time, if impurities and solids are detected in the supernatant, it may be possible to perform the clarification process multiple times until no impurities and solids are detected in the supernatant, and the present invention is not limited thereto.

[0054] Meanwhile, in addition to the natural clarification method described above, it may also be possible to use methods such as physically separating impurities and solids from aged liquor using filter paper, or lowering the temperature of aged liquor to 0 to 5°C to cause particles of impurities and solids to aggregate and precipitate, and the present invention is not limited thereto.

[0055] Therefore, it is desirable to understand that by performing the steps S11 to S14 described above, a clear liquid Angelica rice wine containing the active ingredients of Angelica without containing impurities can be obtained.

[0056] Meanwhile, although not shown in the attached drawing, after performing the above-described step S14, a bottling step may be further performed to ensure that the quality of the Angelica root rice wine does not change by bottling the Angelica root rice wine obtained in step S14 into a prepared container and maintaining a sealed state.

[0057] Accordingly, it is preferred to understand that in the steps described below, the aged vinegar of the present invention is prepared by directly using the Angelica gigas rice wine obtained in step S14 or by using the Angelica gigas rice wine bottled in a container.

[0058] Returning to Fig. 1 to continue the explanation, after performing the above-described step S10, an acetic acid fermentation step (S20) may be performed to produce a fermented product by filtering the Angelica gigas rice wine obtained in step S10, mixing starter vinegar with the filtered Angelica gigas rice wine, and fermenting it for 1 to 3 weeks at a temperature of 22 to 30°C.

[0059] At this time, the aforementioned step S20 can be understood as a step in which acetic acid bacteria activated within the starter culture convert the alcohol in the Angelica root rice wine into acetic acid, thereby forming the sour taste and aroma of the aged vinegar of the present invention.

[0060] Meanwhile, the aforementioned starter culture is a makgeolli vinegar produced by adding wild bacteria as starter culture to makgeolli and undergoing a fermentation process, and it is preferable to use makgeolli vinegar produced by adding wild bacteria to makgeolli and fermenting it for 21 to 30 days.

[0061] In this case, since makgeolli vinegar already contains activated acetic acid bacteria, mixing it with angelica vinegar allows acetic acid fermentation to proceed rapidly, eliminating the need for a process to culture new acetic acid bacteria and offering the advantage of simply performing acetic acid fermentation.

[0062] In addition, when makgeolli vinegar is used as a starter culture, the unique flavor and aroma of makgeolli can be added to the fermented product, which can have the effect of neutralizing the characteristic bitterness of Angelica gigas.

[0063] Meanwhile, the fermented product produced in the above-described S20 step can be understood as being produced by mixing 100 parts by weight of Angelica sinensis rice wine and 24 to 36 parts by weight of sugar starter vinegar, as shown in 300 of FIG. 7, and performing fermentation under pre-set fermentation conditions (fermenting for 1 to 3 weeks at a temperature of 22 to 30°C).

[0064] At this time, if the amount of sugar starter vinegar mixed with 100 parts by weight of Angelica gigas rice wine exceeds 24 to 36 parts by weight, the fermentation may fail, or the balance of taste and aroma may be disrupted due to a rapid increase in fermentation speed and acidity. Accordingly, as the most preferred embodiment of the present invention, it is most preferable to perform fermentation by mixing 100 parts by weight of Angelica gigas rice wine with 30 parts by weight of sugar starter vinegar, as shown in 310 of FIG. 7.

[0065] Meanwhile, although not shown in the attached drawings, in the aforementioned step S20, it would be desirable to periodically measure the pH of the fermented product undergoing acetic acid fermentation to check the progress of the acetic acid fermentation, thereby confirming whether the fermentation is proceeding well.

[0066] In addition, the acetic acid bacteria activated in the aforementioned starter culture are aerobic microorganisms that require oxygen; therefore, in the aforementioned step S20, it is desirable to allow oxygen to pass through the container into which the fermentation material is introduced so that acetic acid fermentation proceeds smoothly.

[0067] Returning to Fig. 1 to continue the explanation, after performing the aforementioned step S20, a fermentation step (S30) may be performed in which the fermented product produced in step S20 is placed in a sterilized jar, sealed, and aged at a low temperature for 30 to 35 months at a temperature of 5 to 15°C to produce an aged product.

[0068] At this time, the aforementioned S30 step can be understood as a step in which the fermented product, after acetic acid fermentation is completed, is placed in a jar, sealed, and aged at a low temperature for a long period of time, thereby slowing down the rate of fermentation and oxidation during the aging process, making the taste and aroma of the fermented product milder and forming a deep flavor.

[0069] In addition, in the aforementioned S30 step, by continuously maintaining the sealed state of the jar containing the fermented product, contact between the fermented product inside the jar and external oxygen is minimized to prevent further oxidation, thereby enabling the effect of preventing changes in the quality of the fermented product during the aging process.

[0070] Meanwhile, after performing the above-described step S30, a vinegar solution obtaining step (S40) may be performed in which the aged product, which has been aged in step S30, is clarified more than a preset number of times to obtain a vinegar solution.

[0071] The above-described step S40 is a step of obtaining a vinegar solution, i.e., the aged vinegar of the present invention, by removing impurities that may be contained in the aged product after the aging process is completed. Instead of using a method of obtaining a vinegar solution by filtering the aged product with a separate filtration device or adding an artificial clarifying agent to the aged product, a natural clarification method is used to allow impurities that may be contained in the aged product to naturally settle over time and gravity. This allows the active ingredients of Angelica gigas contained in the vinegar solution to not be destroyed or removed, while simultaneously preserving the original aroma and taste of the vinegar solution.

[0072] Meanwhile, in the aforementioned S40 step, the aged product can be clarified more than a preset number of times (e.g., 21 times or more) to obtain a vinegar solution, thereby enabling the production of a clear and clean vinegar solution.

[0073] Specifically, in the aforementioned S40 step, the natural clarification process of the aged product is repeated 21 or more times, thereby effectively removing even fine impurities to obtain a clear and transparent vinegar solution. Furthermore, through multiple clarification processes, the unique flavor and aroma of Angelica gigas that may be contained in the vinegar solution are softened, and bitterness or off-flavors are reduced, thereby providing a smoother taste.

[0074] In addition, through multiple natural clarification processes, impurities that may remain in the vinegar solution are almost completely removed, reducing the possibility of bacterial proliferation or spoilage, thereby enabling the quality of the vinegar solution, i.e., the aged vinegar of the present invention, to be maintained for a long time.

[0075] Meanwhile, as illustrated in FIG. 3, after performing the above-described step S40, a total acidity measurement step (S50) for measuring the total acidity of the vinegar solution obtained in step S40 may be further performed.

[0076] At this time, in the above-described step S50, a certain amount of vinegar solution obtained in step S40 is used as a sample to measure the total acidity, and an indicator such as phenolphthalein or bromothymol blue is added to the sample, and a neutralizing agent such as sodium hydroxide (NaOH) or hydrochloric acid (HCl) is slowly added while observing the change in pH of the sample, and the addition of the neutralizing agent is stopped at the point where the color of the indicator changes, that is, at the point where the neutralization of the sample is completed, and the amount of neutralizing agent used is measured to calculate the total acidity.

[0077] In this case, since the total acidity is proportional to the amount of neutralizing agent used, it can be understood that the total acidity of the sample is calculated based on the amount of neutralizing agent.

[0078] Meanwhile, as illustrated in FIG. 4, after performing the above-described step S50, it is checked whether the total acidity of the vinegar solution measured through step S50 is 4 w / v% or higher (S501), and if the total acidity of the vinegar solution is 4 w / v% or higher, a bottling step (S60) of bottling the vinegar solution into a sterilized container with a preset weight can be further performed.

[0079] At this time, the above-described step S60 is a step of bottling a pre-set volume of vinegar solution into a container, and may include a step of washing and sterilizing the container, a step of injecting a pre-set volume of vinegar solution into the container, and a step of sealing the container in which the injection of vinegar solution is completed.

[0080] Therefore, it can be understood that aged vinegar in a state suitable for distribution to consumers can be produced through the execution of the aforementioned step S60.

[0081] Meanwhile, although not shown in the attached drawings, after performing the above-described step S60, a first inspection step for inspecting the injection state including at least one of over-injection and under-injection of vinegar injected into the container and a second inspection step for inspecting the sealing state of the container into which the vinegar solution has been injected may be further performed.

[0082] At this time, in the first inspection step described above, the height of the vinegar solution injected into the container may be measured using a laser to inspect for over-injection or under-injection of the vinegar solution based on the height measurement value, or the over-injection or under-injection of the vinegar solution may be inspected by comparing the injection weight of the container into which the vinegar solution has been injected, and the present invention is not limited thereto.

[0083] Meanwhile, after the first inspection step described above is performed, a second inspection step may be performed in which an inspection of the sealing condition of the container into which the vinegar solution has been injected is performed as previously stated.

[0084] As an embodiment of the present invention, the inspection of the sealing state of the container described above can be understood as functioning to prevent defective products of aged vinegar using Angelica gigas produced by the present invention from being distributed to consumers by using ultrasonic resonance to detect defects such as cracks in the container in a non-contact manner.

[0085] Meanwhile, although not illustrated in the attached drawings, it may also be possible to perform the aforementioned first inspection step and second inspection step simultaneously using a vision system.

[0086] Specifically, the vision system described above is a system that automatically detects product defects by utilizing a high-resolution camera and image processing software. It collects images by photographing a container into which vinegar liquid has been injected, i.e., the aged vinegar of the present invention, in real time through a high-resolution camera, and analyzes the collected images through image processing software to detect the vinegar liquid injection state, the sealing state of the container, and external defects according to preset criteria.

[0087] The established standard at this time is a standard established based on an image of a normal product, and may include the height of the vinegar liquid injected into the container, the presence of gaps, wrinkles, or microcracks on the sealing surface of the container, and the presence of scratches, dents, deformation, and contamination on the exterior of the container, and the details thereof may be changed as needed, and the present invention is not limited thereto.

[0088] In addition, although not illustrated in the attached drawings, in the aforementioned second inspection step, to test the sealability of the container opening, physical stress such as shaking or inverting the container into which the vinegar solution has been injected may be applied, and then whether there is a change in the amount of vinegar injected may be examined, thereby classifying aged vinegar products with poor sealability in advance; the present invention is not limited thereto.

[0089] Returning to Fig. 4 to continue the explanation, after performing the above-described step S50, it is checked whether the total acidity of the vinegar solution measured through step S50 is 4 w / v% or higher (S501), and if the total acidity of the vinegar solution is less than 4 w / v%, a re-aging step (S70) of re-aging the vinegar solution at a temperature of 22 to 30°C may be further performed.

[0090] At this time, the above-described S70 step can be understood as a step in which, if the total acidity of the vinegar solution does not reach the standard value of 4 w / v% or higher, the vinegar solution is further fermented and aged at a temperature of 22 to 30°C to ensure that the total acidity reaches 4 w / v% or higher.

[0091] Specifically, if the total acidity of the vinegar solution is less than the standard value of 4 w / v%, the taste of the vinegar solution may be unnatural or the sour taste may not be strong. Therefore, by re-aging the vinegar solution to maintain an appropriate acidity, the problem of insufficient acidity can be resolved and the quality of the vinegar solution can be improved.

[0092] Therefore, in the above-described S70 step, it can be understood that the vinegar solution is further fermented and aged under temperature conditions of 22 to 30°C, which is the temperature range in which acetic acid bacteria in the vinegar solution are active, so that the total acidity becomes 4 w / v% or higher.

[0093] Meanwhile, after performing the above-described step S70, it is desirable to perform step S50 again to re-measure the total acidity of the vinegar solution and reconfirm whether the total acidity of the vinegar solution is 4 w / v% or higher. It is also desirable to understand that if, as a result of re-performing the above-described step S50, the total acidity of the vinegar solution is less than 4 w / v%, the above-described step S70 is performed again, and if the total acidity of the vinegar solution is 4 w / v% or higher, step S60, the first inspection step, and the second inspection step are further performed as described above to produce aged vinegar in a state suitable for distribution to consumers.

[0094] In summary, the method for producing aged vinegar using Angelica gigas according to the present invention described above involves adding a starter vinegar made from makgeolli vinegar to Angelica gigas rice wine made by extracting the active ingredients of Angelica gigas, fermenting it, and producing aged vinegar through a long aging process and multiple clarification processes. This results in a smooth and concentrated flavor with reduced bitterness and alcohol aroma, and is rich in the unique aroma and nutritional components of Angelica gigas, thereby enabling the provision of the effects of improving blood circulation, strengthening immunity, relieving fatigue, and promoting digestion possessed by Angelica gigas through the aged vinegar.

[0095] In addition, according to one embodiment of the present invention, by maintaining an appropriate temperature during the acetic acid fermentation step and proceeding with acetic acid fermentation, the activity of fermentation yeast and bacteria is optimized, thereby reducing the generation of unnecessary esters or by-products, which has the effect of providing a cleaner taste.

[0096] In addition, according to one embodiment of the present invention, by removing impurities or precipitates generated during the acetic acid fermentation and aging process through multiple clarification processes, a clear and transparent vinegar solution with unnecessary taste can be obtained, thereby having the effect of improving the quality of the vinegar solution obtained finally.

[0097] Although the method for manufacturing aged vinegar using Angelica gigas proposed in the present invention has been described above, the concept of the present invention is not limited to the embodiments presented in this specification. Those skilled in the art who understand the concept of the present invention may easily propose other embodiments within the scope of the same concept by adding, changing, deleting, or adding components, and such are also to be considered to fall within the scope of the concept of the present invention.

[0098] Furthermore, terms such as "include," "compose," or "have" described above, unless specifically stated otherwise, mean that the relevant component may be inherent; therefore, they should be interpreted as allowing for the inclusion of additional components rather than excluding them. All terms, including technical or scientific terms, have the same meaning as generally understood by those skilled in the art to which the present invention pertains, unless otherwise defined. Commonly used terms, such as those defined in advance, should be interpreted in accordance with their meaning in the context of the relevant technology and should not be interpreted in an ideal or overly formal sense unless explicitly defined in the present invention.

[0099] The foregoing description is merely an illustrative explanation of the technical concept of the present invention, and those skilled in the art to which the present invention pertains will be able to make various modifications and variations within the scope of the essential characteristics of the present invention. Accordingly, the embodiments disclosed in the present invention are intended to explain, not limit, the technical concept of the present invention, and the scope of the technical concept of the present invention is not limited by such embodiments. The scope of protection of the present invention shall be interpreted by the claims below, and all technical concepts within an equivalent scope shall be interpreted as being included within the scope of rights of the present invention.

Claims

Claim 1 A method for manufacturing aged vinegar using Angelica gigas, comprising: an Angelica gigas rice wine manufacturing step of manufacturing Angelica gigas rice wine using Angelica gigas; an acetic acid fermentation step of filtering the Angelica gigas rice wine obtained in the Angelica gigas rice wine manufacturing step, mixing a starter vinegar with the filtered Angelica gigas rice wine, and fermenting it for 1 to 3 weeks at a temperature of 22 to 30°C to produce a fermented product; an aging step of placing the fermented product into a sterilized jar, sealing it, and aging it at a low temperature for 30 to 35 months at a temperature of 5 to 15°C to produce an aged product; and a vinegar liquid obtaining step of clarifying the aged product more than a predetermined number of times to obtain a vinegar liquid; characterized by comprising: Claim 2 The method for producing aged vinegar using Angelica gigas according to claim 1, wherein the step of producing Angelica gigas rice wine comprises: a step of producing Angelica gigas liquid by mixing washed and sterilized Angelica gigas with water and heating it to produce Angelica gigas liquid; an alcohol fermentation step of producing fermented wine by mixing yeast and rice with the Angelica gigas liquid and fermenting it for 7 to 10 days at a temperature of 20 to 25°C; an aging step of producing aged wine by placing the fermented wine obtained in the alcohol fermentation step into a sterilized jar and aging it for 25 to 30 months at a temperature of 5 to 15°C; and a step of obtaining Angelica gigas rice wine by clarifying the aged wine to obtain Angelica gigas rice wine. Claim 3 A method for producing aged vinegar using Angelica gigas according to claim 2, wherein the step of producing the Angelica gigas extract is characterized by producing the Angelica gigas extract by mixing 5.33 to 8 parts by weight of the Angelica gigas with 100 parts by weight of the water and heating. Claim 4 A method for producing aged vinegar using Angelica gigas according to claim 2, wherein the alcohol fermentation step is characterized by mixing 5.33 to 8 parts by weight of the yeast and 21.33 to 32 parts by weight of the rice per 100 parts by weight of the Angelica gigas product and performing fermentation under preset fermentation conditions to produce the fermented wine. Claim 5 A method for producing aged vinegar using Angelica gigas according to claim 1, wherein the acetic acid fermentation step is characterized by mixing 24 to 36 parts by weight of the starter vinegar with 100 parts by weight of the Angelica gigas rice wine and performing fermentation under preset fermentation conditions. Claim 6 A method for producing aged vinegar using Angelica gigas, characterized in that, in claim 1, after performing the step of obtaining the vinegar solution, a step of measuring the total acidity of the vinegar solution is further performed. Claim 7 A method for manufacturing aged vinegar using Angelica gigas, characterized in that, in claim 6, if the total acidity of the vinegar solution measured through the total acidity measurement step is 4 w / v% or higher, the vinegar solution is further bottled into a sterilized container at a predetermined weight. Claim 8 A method for producing aged vinegar using Angelica gigas, characterized in that, in claim 6, if the total acidity of the vinegar solution measured through the total acidity measurement step is less than 4 w / v%, the vinegar solution is further aged at a temperature of 22 to 30°C. Claim 9 A method for producing aged vinegar using Angelica gigas, characterized in that, in claim 1, the above-mentioned starter is makgeolli vinegar produced by adding wild bacteria as starter culture to makgeolli and then undergoing a fermentation process.

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