KR100852416B1 - Cucurbitaceae vinegar composition - Google Patents

Abstract

The present invention relates to a gourd and vinegar composition, and more specifically to the gourd and vinegar composition and manufacturing method comprising 25 to 45 parts by weight, fruit and fruit 15 to 30 parts by weight and apple lacquer 10 to 20 parts by weight. It is about.

The gourd and vinegar composition according to the present invention is a high-quality fermented vinegar with a pH of 3-7, and can be usefully used as a functional food to show the effects of diet, constitution improvement, bronchial protection, etc. when taken for edible.

Description

Gourd and vinegar composition {Cucurbitaceae vinegar composition}

The present invention relates to gourd and vinegar compositions.

Vinegar is fermented and brewed, using the sour taste of fruit, synthesized, etc. This is said to boost the taste and is effective in fatigue recovery and beauty. The English vinegar is from vinaigre, a combination of French wine vin and sour aigre. Originally derived from acetic acid fermentation of wine to make vinegar. There is also a salt (염 梅), which refers to apricot vinegar, a traditional Chinese acidulant. The oldest word in the literature, vinegar, is the Arabic Sihigenus, which was spoken by Moses, the leader of Israel, and is said to have already had vinegar around 1450 BC. In addition, there was already vinegar in the Chinese Confucius era, and Korea is known to have introduced vinegar in China during the Three Kingdoms era.

Domestic consumption of vinegar is only 1/10 of that of neighboring Japan. In recent years, the effectiveness of vinegar has also been known, especially 1) to resolve fatigue by breaking down lactic acid, 2) to prevent adult diseases such as atherosclerosis, hypertension, 3) hemostatic and analgesic, 4) detoxification , Insecticide, and 5) is useful for anemia, 6) hepatoprotective action, 7) saliva and gastric juice secretion and intestinal action. Therefore, the use of vinegar is not only a seasoning, but also needs to be used in more various forms. Indeed, we have a variety of fine brewed vinegars that have been handed down since ancient times, but we haven't invested much in research and development. Therefore, in addition to developing various types of brewed vinegar, it is necessary to study the health functional aspects of vinegar in parallel to find the possibility of development in a way that helps the public health.

Currently, fermented vinegar in Korea includes fruit fermented vinegar such as grains, apples and grapes, and several brewed vinegars such as Schisandra chinensis are used according to their characteristics. However, in Asian medicine, the classification of human constitution is divided into heat constitution and cold constitution. For a long time, when using food or herbal medicine as a therapeutic substance, it has been appropriately classified into fever and cold. However, at present, brewed vinegar is not divided into cold or warm fermented vinegar.

Conventional Korean Patent No. 251320 describes a brewing vinegar composition based on pomegranate containing 25% by weight of seeds and 20 to 40% by weight of pomegranate juice, and a method for producing a vinegar using the same.

In addition, the Republic of Korea Patent No. 253894 using a new alcohol fermentation strain and conventional acetic acid fermentation strain to produce a persimmon vinegar more than 5.5% total persimmon vinegar 4%, polydextrose 1.4%, liquid fructose 10.5%, pear concentrate 1.5%, honey A direct drink natural persimmon vinegar beverage composition is characterized by consisting of 0.47%, other food additives.

However, the registered patents do not describe a method of preparing vinegar using a cold fruit and a vinegar and any function that can be used as a diet food by constitutional improvement.

Thus, the present inventors have a cold taste, while having a pure taste, while using other stored foods, while studying to produce vinegar that can increase the unique taste and flavor of each food while maintaining the characteristics of the food, The present invention was completed by confirming that vinegar prepared using a fruit, fruit, and apple rock can be used as a diet food for controlling weight.

An object of the present invention is to provide a gourd and vinegar composition.

In order to achieve the above object, the present invention provides a gourd and vinegar composition comprising a sugar in the fruit, fruit and apple lacquer mixture and a method for producing the same.

The present invention also provides a functional beverage composition containing a vinegar and a vinegar comprising a sugar in a copper fruit, fruit and apple rock mixture.

Hereinafter, the present invention will be described in detail.

The present invention provides a gourd and vinegar composition comprising a saccharide in a copper fruit, fruit and apple rock mixture.

The fruit is a perennial, vine-like plant of the gourd. The stem is thick, has a square cross section, and has brown hairs. Leaves are alternate, 5 ~ 7 shallowly, heart shaped. In summer, yellow bell-shaped flowers bloom, the fruit is a long oval like pumpkin, and when it ripens, white powder sits. Pulp and seed are used in herbal medicine as a diuretic and antipyretic fever.

Fruits are dried fruits of perennial vines, which are perennial vines, taste sweet and bitter, cold, and can act on the lungs, stomach, and intestines. , Sogal, jaundice, constipation and a lot of herbs are used. In addition, it is very cold and cool in nature, it is used to strengthen the lungs and thirst.

Apple-Lac is a scrubber fruit and it is used to clean the blood circulation in oriental medicine or folk medicine, and it is widely used for bronchial treatment and protection.It is used for fever, anti-inflammatory and detoxification, boils, mastitis, customary quadriplegia and seawater, phlegm. It is also used for thoracic strait pain, and is also used for milk secretion and sinusitis.

The copper fruit, fruit, apple lacquer, etc. may be used without special treatment that is grown or commonly sold. The vinegar composition according to the present invention comprises 65 to 75 parts by weight of the fruit, fruit and apple lacquer mixture and 25 to 35 parts by weight of sugars. Specifically, in the copper fruit, fruit and apple lacquer mixture, the content of each is preferably 45 to 55 parts by weight, fruit fruit 25 to 35 parts by weight and apple fruit 10 to 30 parts by weight. That is, the content of the vinegar composition according to the present invention is preferably 65 to 75 parts by weight of these mixtures and 25 to 35 parts by weight of sugars.

In the vinegar composition according to the present invention, the sugars may include various sugars such as glucose, sugar, fructose, oligosaccharide, syrup. The sugars serve to alcohol ferment the copper, fruit and apple lacquer. When the sugar content is less than 25 parts by weight, it is difficult to produce sufficient alcohol fermentation in the gourd and plants, and when it exceeds 35 parts by weight, alcohol fermentation no longer increases compared to the amount added.

In addition, the present invention is the step of adding a sugar to each of the fruit and vegetable, the fruit and vegetable, fruit fruit, apple-lac, and ripening it at room temperature, or adding a sugar to a mixture thereof, and ripening it at room temperature (step 1) ; And squeezing each of the aged copper, fruit and apple lacquer of step 1 to obtain a solution, mixing the obtained solution, and adding fermentation to ferment at room temperature (step 2). Manufacturing method,

Adding sugar to a mixture of fruit and vegetable, fruit and fruit, which is a fruit family, and ripening them at room temperature (step 1); And it provides a second method for producing gourd and vinegar comprising the step (step 2) of pressing the aged mixture of the step 1 to obtain a solution, adding the vinegar and fermentation at room temperature.

In the two manufacturing methods, step 1 is a step of adding sugar to each of the fruit and vegetable, the fruit and vegetable, fruit fruit and apple lacquer, or a mixture thereof, and aging at room temperature.

The gourds, fruit and fruit, which are usually grown, can be used without further treatment. Preferably, the gourds, fruit and fruit, which are harvested and cleaned before the seeds are aged, are cleaned. After selecting, it can cut and use to the magnitude | size of about 2-3 cm. At this time, the amount of the gourd can be added to the sugar content of 20 to 40 parts by weight to 60 to 80 parts by weight of each of the fruit and fruit, fruit and apple lacquer, in the case of a mixture of copper, fruit and apple lacquer 45 ~ 55 parts by weight, fruit juice 25 to 35 parts by weight and apple lacquer 10 to 30 parts by weight may be mixed, and 65 to 75 parts by weight of these mixtures may be added to the sugars 25 to 35 parts by weight.

In order to alcohol ferment the gourd and plant, it may be aged by a conventional method in the art, and preferably sugars are added, for example, glucose, sugar, fructose, oligosaccharide, syrup, etc. The alcohol can be fermented with stirring at ˜30 ° C. for 1-3 months.

In the two manufacturing methods, step 2 is obtained by pressing each of the aged copper, fruit and apple lacquer of step 1 to obtain a solution and adding the seed to the mixed solution and fermented at room temperature or by pressing a mixture thereof The solution is obtained and fermented at room temperature by adding seed.

The method of compressing the aged copper, fruit and apple lacquer or a mixture thereof may be compressed by a conventional method in the art, and preferably, by centrifugation or pressing, the aged copper and A solution of, fruit and apple lacquer can be obtained.

In the second manufacturing method, the solution obtained by pressing the copper fruit, fruit and apple lacquer can be mixed with the solution 45 to 55 parts by weight of copper fruit, 25 to 35 parts by weight fruit and 10 to 30 parts by weight of apple lacquer.

In addition, the method for producing a mixture of the aged copper fruit, fruit and apple lacquer with vinegar can be prepared by a conventional method in the art, preferably in the aged copper fruit, fruit and apple lacquer mixture Vinegar can be prepared by adding vinegar and inducing vinegar fermentation. In this case, the vinegar is not particularly limited, but the vinegar is fermented by propagating the wild vinegar isolated from the already brewed, odorless brewing vinegar prepared by the traditional method, the vinegar is wild Any can be used as long as it can be produced by Acetobacter sp. In this case, the amount of the seed may be added to 0.02 ~ 1 parts by weight. When the added amount of the vinegar is less than 0.02 parts by weight, it is difficult to induce vinegar fermentation of the aged copper, fruit and apple rock mixed solution, and thus, it is difficult to prevent contamination, and when it exceeds 1 part by weight, The efficiency no longer increases. The vinegar composition prepared through the above method may have a pH of 2.70 to 3.30 and an acidity of 3 to 7.

In addition, the present invention provides a functional beverage composition containing a fruit and vegetable vinegar composition comprising a fruit and vegetable, a fruit and vegetable, fruit and apple lacquer as an active ingredient.

The functional beverage composition preferably includes 2 to 10 parts by weight of the vinegar composition and may include a conventional beverage composition component as a balance.

Since the fruits, fruits, and apples are physiologically cold, they are physiologically cold. As a result, the brewed vinegar obtained by fermentation by adding cold-cooled glucose to these fruits has a lower exothermic effect on the human body than other brewed vinegars. It can show a more delicious and pleasant function when used in chilled cucumber, milk paste, seaweed, cold soup, seaweed paste, etc.

In addition, brewed vinegar fermented by mixing the heat-generating sugar such as glucose, sugar, fructose, oligosaccharide, starch syrup as a neutral fermentation vinegar, can be used as a favorite food in cold constitution. Since the gourd and vinegar composition according to the present invention has a purely non-irritating taste, it can increase the unique taste and flavor of each, while maintaining the unique taste and unique flavor of garlic jerky or other stored foods. .

In addition, the dongwa has been used as a diet food for weight control, fruiting, coughing, sputum, stuffy chest, condensation, condensation, was used as medicinal herbs, constipation, jaundice, constipation, apple rock is blood It is used for the treatment and protection of bronchus, and it has been used for antipyretic, anti-inflammatory and detoxification. Beverages comprising gourd and vinegar composition according to the present invention can exhibit all the effects exhibited in the copper, fruit and apple.

In addition, vinegar has an anti-obesity component that prevents fat from accumulating, thereby stimulating metabolism to generate energy, and this action can promote the discharge of body waste and break down fat, thereby preventing and improving obesity. . In particular, a lot of meat intake can be obtained by physiologically alkaline vinegar in order to neutralize it, as well as diet improvement effect. Thus, the gourd and vinegar composition according to the present invention can have the same effect as the known vinegar composition, the vinegar composition according to the present invention can be usefully used for constitution improvement and diet.

The beverage composition containing gourd and vinegar according to the present invention includes other plant fibers, protein (casein, soy protein, egg white, etc.), minerals (calcium carbonate, iron lactate, etc.), vitamins (vitamin A, B ₁ , B _2). , B ₁₂ , C, etc.), rice, barley, wheat, corn, meat, cooking oil, seasoning, and the like can be blended as appropriate or in combination. As for pH of the beverage composition containing foil and vinegar which concerns on this invention, pH 2.70-3.30 are preferable at the point of the storage stability of a composition, and drinkability.

In addition to the beverage composition containing foil and vinegar according to the present invention, antioxidants, flavors, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, pigments, emulsifiers, preservatives, seasonings, pH Additives, such as a regulator and a quality stabilizer, can be used individually or in combination, The said inorganic acid and inorganic acid salt are phosphoric acid, disodium phosphate, sodium metaphosphate, sodium polyphosphate, etc. are mentioned.

The container used for the beverage composition containing foil and vinegar according to the present invention is a molding container (so-called PET bottle) mainly composed of polyethylene terephthalate, a metal can, a paper container complexed with a metal foil or a plastic film, similar to a general beverage. Can be used in the usual form, such as a bottle.

In addition, the beverage composition containing foil and vinegar which concerns on this invention can be manufactured by the sterilization conditions prescribed | regulated by the food hygiene method, for example, when it can heat sterilize after filling a container like a metal can. For those that cannot be sterilized by retort, such as PET bottles and paper containers, sterilization conditions equivalent to those described above, for example, plate heat exchangers and the like, are sterilized at a high temperature for a short time, and then cooled to a constant temperature to fill the containers. Etc. may be used. In addition, under aseptic conditions, a separate container may be blended and filled into the filled container.

Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples. The following examples are merely illustrative of the present invention, and the present invention is not limited by these examples.

< Example  1> Preparation of gourd and vinegar 1

After washing the copper fruit, fruit and apple lacquer and cut into 3 ~ 5 cm size, it was mixed with 45 parts by weight of copper, 25 parts by weight fruit, 10 parts by weight of apple lacquer. 30 parts by weight of glucose was added to 70 parts by weight of the gourd and the mixture and mixed. It was put in a jar and aged at room temperature 20-30 ° C. for 1 to 2 months until the flesh became an atherosclerosis by microorganisms.

Ripened gourd and mixture using a juicer to obtain juice, put it in a jar and add 0.2 parts by weight of fine seed vinegar, and aged it for 1 to 2 years at 20 ~ 30 ℃ to produce gourd and vinegar with a acidity of 3-7 Prepared.

< Example  2 and 3> preparation of gourd and vinegar 2 and 3

In Examples 2 and 3 according to the present invention with reference to Table 1 below, copper, fruit and apple lacquer was mixed, and in the same manner as in Example 1 to prepare a gourd and vinegar.

Copper (parts by weight) Fruit juice (part by weight) Apple rack (part by weight) Example 2 50 30 20 Example 3 55 35 30

< Example  4-6> Preparation of gourd and vinegar 4-6

With the exception of using sugar in place of glucose, and was prepared in the same manner as in Examples 1 to 3 respectively.

< Example  7> Preparation of gourd and vinegar 7

After washing the copper fruit, fruit and apple lacquer and cut into 3 ~ 5 cm size, 30 parts by weight of glucose was added to 70 parts by weight of each of the copper fruit, fruit and apple lacquer, and mixed. It was put in a jar and aged at room temperature 20-30 ° C. for 1 to 2 months until the flesh became an atherosclerosis by microorganisms.

Aged copper fruit, fruit and apple rock were juiced using a juicer. Each of the juice was mixed with 45 parts by weight of copper, 25 parts by weight of fruit and 10 parts by weight of apple lacquer, and then put into a jar and added 0.2 parts by weight of fine seed vinegar, and aged at 20 to 30 ° C. for 1 to 2 years. To prepare a gourd and vinegar having a pH of 3-7.

< Example  8 and 9> Preparation of gourd and vinegar 8 and 9

Examples 8 and 9 according to the present invention in the same manner as in Example 7 to obtain a copper fruit, fruit and apple lacquer juice respectively, referring to Table 2 below, and mixing the fruit, fruit and apple lacquer juice, In the same manner as in Example 1, gourd and vinegar were prepared.

Copper (parts by weight) Fruit juice (part by weight) Apple rack (part by weight) Example 8 50 30 20 Example 9 55 35 30

< Example  10 ~ 12> Preparation of gourd and vinegar 10 ~ 12

With the exception of using sugar instead of glucose, respectively, was prepared in the same manner as in Examples 7 to 9 and vinegar was prepared.

< Comparative example  1 ~ 3> Copper, Fruiting  And Apple Rock  Vinegar

After washing the copper fruit, fruit and apple lacquer and cut into 3 ~ 5 cm size, add 30 parts by weight of sugar to 70 parts by weight of each of the fruit, fruit and apple lacquer, Example 1 without mixing them In the same manner as the copper, fruit and apple vinegar alone vinegar was prepared.

< Experimental Example  1> organoleptic test

Select 9 (A ~ I) persons who have the ability to identify differences in beverages, and train them to evaluate overall preferences such as color, taste, and flavor, and then, in Examples 1 to 12 and Comparative Examples 1 to 3, The vinegar was tasted. For taste tasting vinegar, the sensory test of the general preference degree in which color, taste, aroma, etc. were synthesized was conducted by a five-point scoring method, and the results are shown in Table 3 below.

Sensory ratings were evaluated as follows:

5: very good

4: a little good

3: Normal

2: a little bad

1: Very bad

Test subject One 2 3 4 5 6 7 8 9 Example 1 5 4 5 4 4 5 5 5 4 Example 2 5 3 5 4 5 5 5 4 4 Example 3 4 4 3 3 5 5 5 3 5 Example 4 5 5 3 5 5 4 4 4 5 Example 5 4 3 5 4 4 5 4 5 4 Example 6 3 3 5 5 4 5 5 3 3 Example 7 4 3 5 3 4 5 4 3 4 Example 8 5 4 4 3 4 4 4 4 4 Example 9 5 3 4 4 3 4 5 5 4 Example 10 4 5 5 5 5 5 5 4 5 Example 11 3 4 3 4 3 4 4 3 4 Example 12 4 3 3 3 3 4 4 3 4 Comparative Example 1 2 2 3 3 2 3 2 2 2 Comparative Example 2 2 One 2 2 2 2 2 One 2 Comparative Example 3 2 2 2 3 3 2 2 2 3

As shown in Table 3, when the sensory test tasting Examples 1 to 12, Comparative Examples 1 to 3 and persimmon vinegar according to the present invention, the ginseng and vinegar according to the present invention is a comprehensive preference degree in the sensory test Comparative Example It was found to be better than 1-3.

< Experimental Example  2> Constitution improvement effect of gourd and vinegar composition

The test animals used in this experiment were purchased from 30 Sprague-Dawley male rats of 3 weeks of age, fed commercial pellet food for 1 week, and divided into 5 groups of 10 animals. The normal control group (group 1) continued to feed only pellets, and the other four groups fed a diet with a cafeteria diet known to cause obesity most similar to the type of obesity in humans [Nutr. Biochem. 6, 151 (1995)], all feed and water were freely fed. After feeding the cafeteria diet for 2 weeks, the vinegar composition of Examples 2, 8 and Comparative Example 1 selected from Examples 1 to 12 was mixed with distilled water to groups 3 to 5 of 4 groups fed the cafeteria diet. Each group was orally administered twice a day, and two groups (obesity control group) were orally administered with the same volume (0.4 ml) of saline solution. Cookies, biscuits, chocolate, peanuts, cheese, potato chips, almonds, sausages and ham were fed as cafeteria diets. After oral administration of the sample for 6 weeks, blood was collected from the heart, and liver, kidney fat pads (renal fat pads) and epididymal fat pads (epididiymal fat pads) were cut out and weighed.

In addition, in order to analyze hepatic triglycerides, hepatic lipids were extracted and neutral lipids were quantified by enzyme method. The total cholesterol, high density lipoprotein (HDL) -cholesterol and glucose content of the serum were analyzed using a dry chemistry system (manufactured by Daiichi Corporation, Japan), and the results are shown in Table 4 below.

sample Daily salary (mg / 100 g) Weight gain (g) Calorie intake (kcal / day) Abdominal fat (g) Liver triglycerides (mg / g) Arteriosclerosis Risk Index Blood sugar level (mg / dl) Normal control 239 ± 4 326 ± 8 9.02 ± 0.2 70.5 ± 1.9 2.1 ± 0.4 140 ± 5 Obesity Control 312 ± 5 426 ± 17 13.9 ± 0.4 93.7 ± 5.2 3.5 ± 0.3 162 ± 6 Example 2 50 291 ± 4 374 ± 18 10 ± 0.3 73.8 ± 4.7 2.4 ± 0.1 149 ± 1 Example 8 50 292 ± 2 378 ± 12 9 ± 1.2 74 ± 2.8 2.4 ± 0.4 151 ± 0.2 Comparative Example 1 50 308 ± 3 400 ± 5 13 ± 0.8 90 ± 6.2 3.4 ± 0.1 159 ± 0.4 Mean ± standard deviation, 10 per group.2. Total Cholesterol-HDL-Cholesterol) / HDL-Cholesterol

As shown in Table 4, the increase in body weight, hepatic triglycerides, arteriosclerosis risk index and blood glucose concentration were high in the obese control group, and the vinegar composition of Comparative Example 1 did not show any significant change. On the other hand, the group administered with the vinegar composition according to the present invention significantly increased weight gain and abdominal fat. In view of this, the vinegar composition according to the present invention can be usefully used to improve the constitution.

Examples of preparations for the compositions of the present invention are illustrated below.

< Production Example  1> Preparation of gourd and vinegar beverage composition 1

30 parts by weight of gourd and vinegar, 12 parts by weight of fructose, 10 parts by weight of sugar, 0.5 parts by weight of CMC, 0.03 parts by weight of saccharin, 0.003 parts by weight of food coloring (red 40), 0.2 parts by weight of caramel, 0.3 parts by weight of citric acid, 0.4 parts by weight of malic acid, 0.4 parts by weight of maltodextrin, and 27 parts by weight of purified water were sequentially put into a mixing tank and sterilized under stirring at 80 to 100 ° C. for 30 minutes while stirring to prepare a gourd and vinegar beverage composition.

< Production Example  2> Preparation of gourd and vinegar beverage compositions 2

To 800 ml of application water, 60 parts by weight of vinegar composition according to the present invention, 15 parts by weight of high fructose, 0.2 parts by weight of citric acid, 0.03 parts by weight of red pigment, 0.08 parts by weight of fragrance, 1.0 parts by weight of taurine, and the drinking water was added to the volume Is adjusted to 1,000 ml. Sterilized by holding at 96 ℃ for 25 seconds, it was filtered through a filter (pore size = 0.5 ㎛) to prepare a gourd and vinegar beverage composition.

Park and vinegar composition according to the present invention is a good fermentation vinegar of pH 2.70 ~ 3.30, pH 3 ~ 7, can be used as a functional food to show the effects of diet, constitution improvement, bronchial protection, etc. when taken for food.

Claims (13)

The gourd and vinegar composition which consists of a saccharide in a mixture of a fruit, fruit, and apple lacquer. 2. The gourd and vinegar composition according to claim 1, wherein the copper fruit, fruit and apple rock mixture is 65 to 75 parts by weight, and the sugar is 25 to 35 parts by weight. The gourd and vinegar composition according to claim 1, wherein the mixture of copper fruit, fruit and apple lacquer is mixed with 45 to 55 parts by weight of copper fruit, 25 to 35 parts by weight fruit and 10 to 30 parts by weight of apple lacquer. The gourd and vinegar composition according to claim 1, wherein the saccharide is at least one selected from the group consisting of glucose, sugar, fructose, oligosaccharide, and syrup. The gourd and vinegar composition of claim 1, wherein the vinegar composition has a pH of 2.70 to 3.30 and an acidity of 3 to 7. Adding sugar to each of the fruits and vegetables, fruit and fruit, and fruit tree, and ripening them at room temperature (step 1); And The method of producing gourd and vinegar comprising the step of squeezing each of the aged copper, fruit and apple lacquer of step 1 to obtain a solution, mixing the obtained solution, and adding fermented soybean at room temperature (step 2). . The method according to claim 6, wherein in step 1, the fruit, fruit and apple lacquer are added in an amount of 25 to 35 parts by weight of sugar and 65 to 75 parts by weight, respectively. The method according to claim 6, wherein the solution obtained by pressing each of the fruit, fruit and apple lacquer in step 2 is mixed with the fruit fruit 45 to 55 parts by weight, fruit fruit 25 to 35 parts by weight and apple fruit 10 to 30 parts by weight. Method for producing gourd and vinegar. Adding sugar to the fruit and vegetable mixture, fruit and fruit, which is a fruit family, and ripening them at room temperature (step 1); And A method of producing gourd and vinegar, comprising the step (step 2) of pressing the aged copper, fruit and apple lacquer mixture of step 1 to obtain a solution, and adding fermentation at room temperature. The method according to claim 9, wherein in step 1, the copper fruit, fruit and apple lacquer mixture is mixed with 45 to 55 parts by weight of copper fruit, 25 to 35 parts by weight fruit and 10 to 30 parts by weight of apple lacquer, mixtures 65 to 75 Method for producing gourd and vinegar, characterized in that 25 to 35 parts by weight of sugar is added to parts by weight. The method according to any one of claims 6 to 10, wherein the sugar of step 1 is at least one selected from the group consisting of glucose, sugar, fructose, oligosaccharide, and starch syrup. The method according to any one of claims 6 to 10, wherein the seed vinegar of step 2 is added in an amount of 0.02 to 1 part by weight. A functional beverage composition comprising the foil and vinegar composition of any one of claims 1 to 5.