재단법인 전라북도생물산업진흥원;원광대학교산학협력단;부안군(관리부서: 부안군 농업기술센터);삼보식품 주식회사
发明人:
박윤점,허북구,박수민,정수용,하남선,김미진,이봉기,이조병,강성선,박연실,김인석,백유선
申请号：
KR1020140132347
公开号：
KR1016621500000B1
申请日:
2014.10.01
申请国别(地区):
KR
年份:
2016
代理人:
摘要：
The present invention relates to a horseradish prepared with an edible vinegar having excellent functions and improved taste and aroma. The horseradish produced by mixing balsamic vinegar with bamboo salt is mixed with an edible vinegar. Especially, Tannin removal step of removing coffee tannin tannin component which gives a bitter smell during fermentation； Removing coffee bean tannin from coffee ground beans by dipping them in milk for 10 to 20 minutes to remove tannin components； The pulverized coffee beans pulverized by the tannin-removing step, the pulverized coffee beans and the pulverized product having a sugar content of 10 to 18 ° Brix were mixed at a weight ratio of 1: 1: 3, purified water was added, Preparing a fermentation broth to reinforce brown sugar so as to have a sugar content； Alcohol fermenting yeast is heated to 35 to 45 DEG C and then dissolved in 180 to 200 mL of water, maintained for 25 to 40 minutes, and then mixed evenly with the fermentation broth； An alcohol fermentation step of fermenting the fermentation broth at 23 to 25 DEG C for 6 to 10 days； A step of diluting an alcoholic fermentation broth by filtering the alcoholic fermentation broth produced through an alcohol fermentation step and then adding water to dilute the broth to an alcohol content of 5 to 6%； An acetic acid fermentation step in which an acetic acid culture liquid in an amount corresponding to 4 to 6 vol% of the amount is added to a diluted alcohol fermentation broth and fermented for 25 to 35 days at a temperature maintained at 25 to 30 ° C； And aging the fermentation broth of the acetic acid fermentation step at a low temperature of 5 to 10 ° C for 3 to 5 months to obtain a filtrate. The horseradish perilla according to the present invention may further comprise at least one selected from the group consisting of an ori powder, an oily juice, a mulberry leaf powder and a mulberry leaf juice. According to the present invention as described above, the active ingredient o
