KR100998331B1 - A preparation method of aged garlic and Vinegar beverage using the garlic - Google Patents

Abstract

The present invention relates to a method of preparing black garlic vinegar and a vinegar beverage using the same, to remove garlic burdened by drinking garlic and deodorizing garlic through fermentation ripening process, and to give sensory superiority to garlic. The garlic as the main raw material has an excellent effect of providing improved vinegar beverage preference.

Vinegar, Black Garlic, Ocher, Deodorant Garlic, Vinegar Drink

Description

A preparation method of aged garlic and Vinegar beverage using the garlic}

The present invention relates to a method of preparing black garlic vinegar and a vinegar beverage using the same. More specifically, black garlic is prepared using ocher clay, and deodorized garlic is manufactured to prepare vinegar and vinegar beverage using the same. It is about vinegar to improve the sensuality by eliminating the smell of garlic, which is burdensome to drink.

Garlic belongs to Liliaceae and is a perennial plant with scales containing about 0.1% of essential oil. The essential components of this essential oil are diallyl disulfide, diallyl disulfide and allyl disulfide. In ancient times and in the Middle Ages, it was highly praised for its medical properties, and modern scientific research has demonstrated many properties of garlic. The scales contain antibiotics, allium, which have antispasmodic effects on antiseptics, expectorants and intestinal spasms. . Garlic is also known as scordinin, creatine, germanium, germanium, cysteine and methionine, alliamine, selenium, aronamin and lysine. Creatine is a component belonging to scodinins, which helps in muscle contraction, muscle strengthening, and growth growth. Germanium has fatigue recovery and stamina enhancement effect. Cysteine and methionine have detoxification effect and aging. Alliamine has higher absorption rate than the other vitamin B1, promotes physical activity and recovers from fatigue. Selenium is effective against cancer and heart disease, and prevents toxic substances from destroying normal cells. Aronamine has a strong and digestive function, and lysine improves male ability to increase pregnancy rate and improve blood flow. It helps to prevent high blood pressure as well as low blood pressure, homeostasis action and thrombolytic ability to prevent cerebral thrombosis or myocardial infarction.

However, due to the strong aryn, spicy taste of garlic is limited to eating, bar has been tried various ways of eating garlic. One of them is black garlic, a fermented aged garlic.

Fermented-Matured Garlic is black garlic that has been suppressed from allin to allicin of raw garlic and matured for 30-40 days to esallyl cysteine. Due to the black color of the fermented-aged garlic, it is known as black garlic, and black garlic is reduced in the content of allicin due to a decrease in allicin, which reduces sweetness and decreases gastrointestinal disorders such as gastric ulcer and gastritis. It can reduce odors, making it easier to eat garlic even for those who have eaten raw garlic. In addition, compared to raw garlic, black garlic is nutritionally superior, such as various functionalities such as polyphenols and antioxidant effects are improved.

Meanwhile, Korean Patent No. 10-0738427 (Registration Date 2007.7.5) discloses a method of manufacturing black garlic by high temperature heat treatment, low temperature aging and drying garlic. The present inventors have made efforts to improve the sensory properties of black garlic and produced black garlic using loess, and focused on the development of vinegar using the same.

Vinegar is a sour liquid containing acetic acid (or acetic acid) made by fermenting various dilute alcoholic liquids. Made from alcohol (distilled colorless vinegar), beer, sugar and rice. But the first commercially available vinegar was made from wine (in French, 'vin' means 'wine' and 'aigre' means 'sour').

Vinegar is made from a liquid that can be converted to alcohol in a two-step process. Different types of liquids, including fruit juices and sugars, produce yeast and carbon dioxide by the action of yeast. The alcohol is then combined with oxygen in the air to form acetic acid and water under the action of Acetobacter bacteria. When vinegar is made, the inherent organic acids and esters contained in fruits and other raw materials give the vinegar many flavors and aromas. Edible vinegar contains about 4% acetic acid.

In 1864, French physicist Louis Pasteur revealed that the bacterium caused the conversion of alcohol to acetic acid. These bacteria produce enough acetic acid to symbiize with each other and prevent other organisms from invading. Although the origin of vinegar was very old, the technology of vinegar production was slowly developed, and the main development of the technology was to improve the way air is better. The most well known of the oldest methods is the Orleans method, which uses a barrel of about 200 liters, which is poured into a barrel of crushed material containing wine or other alcoholic liquids, followed by the addition of a small amount of vinegar containing a nematode. Let's start. Drill one or two air holes just above the liquid boundary to let air through the liquid surface. The finished vinegar is poured through a tree hole near the bottom. When refilling new ingredients, care must be taken not to break the bacterial surface membrane. In the early eighteenth century, German engineer Hermann Burger found that the rate of acid production in the vinegar process was directly proportional to the surface area exposed to air, and tried to get more air into the barrel. In the twentieth century, the company developed a method of continuously blowing air by blowing bubbles into a barrel.

Vinegar is a seasoning mainly used in food, and is used for storing or pickling meat, fish, fruits, vegetables. Vinegar, used as a spice, is flavored with garlic, onions, cedars and other seasonings and seasonings. Mixing oil and seasoning creates a traditional cold sauce (vinegar sauce), which is used as a dressing for vegetable salads or as a sauce for chilled vegetables, meat and fish. Vinegar is used for marinades (juices with pickles that marinade meat, fish, etc.) and is widely used for pickling cucumbers and other vegetables.

Conventional garlic vinegar production method in the Republic of Korea Patent Publication No. 10-0236451 crushed and juice the garlic extract obtained in the sanitary container and left to stand at room temperature within a range of 3 hours to 30 days By natural ripening, the raw garlic juice mixed with aged alcohol, sugars, glucose, purified water, etc. into the fermentation tank, 28 to prevent damage to allicin, such as anti-cancer, antimicrobial effect is effective to prevent damage Garlic vinegar production method is characterized by maintaining the temperature within the temperature range of 35 ℃, fermentation with acetic acid while stirring to avoid oxygen deficiency, re-aging for about 30 days, and then sterilized Is disclosed.

However, the vinegar prepared using black garlic has not been disclosed, and thus the present inventors have conducted a study on black garlic vinegar, and thus, the present invention manufactures black garlic using ocher pottery, and manufactures improved vinegar using the black garlic. It came.

Accordingly, it is an object of the present invention to provide a method for producing vinegar improved in functionality and taste produced by using black garlic and deodorized garlic and vinegar prepared by the method.

Another object of the present invention to provide a vinegar and processed vinegar beverage is added various raw materials to the vinegar.

The object of the present invention is to prepare the black garlic and deodorized garlic by using ocher pottery and to prepare the vinegar by using the garlic from which the odor has been removed, as well as ingesting the nutritional nutrients of garlic together, the smell of garlic burdensome to drink It was achieved by confirming that the vinegar can be produced to improve the sensory beauty by eliminating.

The present invention is to put the garlic in the ocher clay pot and high temperature treatment at 120 to 150 ℃ for 2 to 4 hours, the garlic is low-temperature fermentation at a temperature of 35 to 75 ℃ while supplying water after natural drying to prepare ocher black garlic;

Putting the garlic crushed with 100 mesh in the ocher pottery and heat-treated at 40 to 50 ℃ for 10 to 15 minutes to prepare a deodorized garlic, 1 to 6 parts by weight of the prepared ocher black garlic, deodorized garlic Mixing 1 to 6 parts by weight, 3 parts by weight of sugar, 0.001 to 1 part by weight of other raw materials, adding 3 times the amount of water to the mixture and filtering to prepare a sugar solution, and inoculating the sugar solution with the yeast at 25 to 30 ° C. Ocher fermentation for 2 to 3 days to obtain an alcoholic fermentation solution and inoculated with acetic acid bacteria in the alcoholic fermentation broth acetic acid for 8 to 17 days at 12 ~ 32 ℃, filtered and aged It provides a method for producing vinegar using.

In another aspect, the present invention provides a loess black garlic vinegar composed of 3 parts by weight of sugar, 1 to 6 parts by weight of ocher black garlic, 1 to 6 parts by weight of deodorized garlic and 0.001 to 1 parts by weight of other raw materials. It features.

Other raw materials of the components are preferably any one or more combinations selected from the group consisting of black rice, brown rice, chestnut, jujube, brown root, ginseng, barley and licorice, prepared by selecting a more suitable raw material from the viewpoint of those skilled in the art You can do it.

Also preferably as the other raw materials, the group consisting of wolfberry, pear, onion, carrot, grape, blueberry, wild berry, deodeok, bellflower, cornus, Schisandra chinensis, pine needles, mugwort, persimmon, apple, bokbunja, lemon, citron and pomegranate The vinegar may be prepared by any one or more combinations selected from these, and diluted by 1/3 to prepare vinegar beverages, and vinegar beverages may be prepared using various raw materials from those skilled in the art.

The present invention relates to a method of preparing black garlic vinegar and a vinegar beverage using the same, to prepare black garlic and deodorized garlic using ocher onggi, to provide a vinegar beverage using the garlic, and to ingest the nutritional components of garlic, By improving the consumer to feel free to enjoy the vinegar beverage, it will be said to be an excellent invention in the processed food industry.

Hereinafter, specific examples of the present invention will be described in detail with reference to Examples and Experimental Examples, but the scope of the present invention is not limited thereto.

For the manufacture of black garlic was made of clay on oak, which is composed as follows.

Onggi was made of ocher as its constituents, and its outer wall was made. In the empty space inside, a metal pipe was arranged at the bottom with a space of 10 to 15 cm from the bottom of the pot. The metal pipe is connected to the outside of the boiler, the water of a constant temperature is circulated through the metal pipe inside the pottery can be adjusted the temperature in the pottery. A cradle made of wire mesh was installed above the metal pipe located at the bottom.

Example  1: using ocher Black garlic  Produce

General garlic was purchased commercially for the production of black garlic. The black garlic of the present invention was prepared by the following process.

1st Black Garlic Manufacturing Process

To prepare the black garlic, unshelled whole garlic was placed in a holder placed on the metal pipe of the ocher pottery. The ocher was adjusted to a temperature of 120 to 150 ° C. and then subjected to high temperature for 2 to 4 hours. Through this process, primary black garlic by ocher far infrared rays is manufactured.

Drying process

The primary black garlic was taken out of the pot and air dried in a shaded place.

Low temperature effect tablet

Final black garlic was prepared by low temperature fermentation at a temperature of 35 to 75 ° C. for 2 to 6 hours while supplying moisture to the dried primary black garlic.

The low temperature fermentation process may be fermented while supplying water using a water injector in a constant temperature warehouse at 35 to 75 ° C., or water may be fermented by soaking dried garlic in a rectangular wide container about 0.5 cm in height.

Comparative example  1: general Black garlic  Produce

For the comparison of black garlic using ocher clay and normal black garlic, black garlic was prepared under the same conditions as above using a general dryer instead of ocher clay.

Black garlic prepared by using ocher clay was named ocher black garlic, and black garlic prepared by using general dryer.

Experimental Example  1: garlic sensory evaluation

Sensory evaluation was performed to compare the loess black garlic and the general black garlic prepared in Example 1 and Comparative Example 1, respectively. The results are shown in Table 1 below.

The sensory test was performed by randomly extracting 10 men and women aged 20 to 50 years (9 = best; 8 = greatly good; 7 = normally good; 6 = slightly good; 5 = good or hateful); 4 = slightly disliked; 3 = normally disliked; 2 = very disliked; 1 = disliked most).

Sensory Evaluation Results of Garlic division smell flavor color Overall preference Ocher black garlic 8 7 7 7.5 Black Garlic 6 4 6 5.5

As can be seen from the above results, in the case of ocher black garlic, it was confirmed that the smell and taste were much better than the general black garlic, and it was superior in overall preference drawing. This is thought to be due to the effect of far-infrared rays coming out from the ocher pottery or due to the excellent efficiency of the loess pottery. Therefore, the ocher black garlic was considered to be able to produce a product having a higher preference than ordinary black garlic.

Example  2: Preparation of Deodorized Garlic

Crushing Garlic

Garlic was ground to 100 mesh to shorten the deodorizing garlic production time.

Capital increase

The capital increase method can be implemented in two ways. One of the methods is to put the crushed garlic in the cradle of the huangtong pottery and heat-treated for 10 to 15 minutes at the temperature of 40 to 50 ℃, the other is to increase the pot after pouring 1/5 volume of the pot volume of the pot Place a pallet and pine needles on top of it, then crush the garlic and cook for 25 minutes at 60 ℃. In the above two methods, the effective nutrient content of garlic is maintained as it is, but only an odor deodorized garlic can be obtained. In this embodiment, the ground garlic was put in the clay loess and heat treated at 40 to 50 ° C. for 10 to 15 minutes to prepare deodorized garlic.

Example  3: Black garlic , Vinegar Using Deodorized Garlic

In the production of vinegar, each of the vinegar was prepared by varying the composition ratio to determine the content of black garlic and deodorized garlic.

First, in order to examine the difference in the content of ocher black garlic, ocher black garlic was divided into 1 to 6 parts by weight, and deodorized garlic was fixed to 3.5 parts by weight. In case of deodorized garlic, the difference in sensory evaluation according to the content was weak and fixed to 3.5 parts by weight, and the same as ocher black garlic can be prepared by adding within the range of 1 to 6 parts by weight. 1 to 6 parts by weight of ocher black garlic, 3 parts by weight of deodorized garlic was mixed with 10 parts by weight of white rice and 3 parts by weight of sugar, the composition ratio of the mixture is shown in Table 2.

Vinegar component ratio according to the contents of black garlic and deodorized garlic (part by weight) ingredient Vinegar A Vinegar B Vinegar C Ocher black garlic One 3.5 6 Deodorant Garlic 3.5 3.5 3.5 White rice 10 10 10 Sugar 3 3 3

Three times of water was added to the mixture, crushed using a blender, and filtered.

Yeast was inoculated to the filtrate to alcoholic fermentation for 2 to 3 days at 25 ~ 30 ℃ to obtain an alcoholic fermentation solution. Acetic acid was inoculated into the alcoholic fermentation broth and acetic acid was fermented at 12-32 ° C. for 8-17 days, and then aged for 2-3 months. After aging was filtered and sterilized to prepare vinegar A, B, C.

Experimental Example  2: Sensory Evaluation of Vinegar A, B and C

Sensory evaluation was performed on the vinegar A to C using the black garlic and deodorized garlic prepared in Example 3. The results are shown in Table 3 below.

The sensory test was performed by randomly extracting 10 men and women aged 20 to 50 years (9 = best; 8 = greatly good; 7 = normally good; 6 = slightly good; 5 = good or hateful); 4 = slightly disliked; 3 = normally disliked; 2 = very disliked; 1 = disliked most).

Sensory evaluation result of vinegar division smell flavor color Overall preference Vinegar A 5 6 7 6.0 Vinegar B 8 8 6 7.1 Vinegar C 7 6 6 6.2

As shown in Table 3, it was confirmed that vinegar B was excellent in smell, taste, and overall taste drawing except color, and thus, it was confirmed that 3.5 parts by weight of ocher black garlic was optimal based on 10 parts by weight of white rice.

Comparative example  2: Black Garlic  Vinegar

Vinegar was prepared in the same manner by replacing the ocher black garlic content of the vinegar B components of Example 3 with ordinary black garlic, which was named vinegar D.

Experimental Example  3: Black Garlic  Vinegar (D) and Ocher black garlic  Sensory Evaluation of Vinegar (B)

Sensory evaluation was carried out on the ocher black garlic vinegar B and the general black garlic vinegar D prepared in Comparative Example 2. The sensory test was performed by randomly extracting 10 men and women aged 20 to 50 years (9 = best; 8 = greatly good; 7 = normally good; 6 = slightly good; 5 = good or hateful); 4 = slightly disliked; 3 = normally disliked; 2 = very disliked; 1 = disliked most). The results are shown in Table 4 below.

Sensory evaluation result of vinegar division smell flavor color Overall preference Vinegar B 8 8 6 7.1 Vinegar D 5 4 7 7.1

As shown in Table 4, the vinegar B was excellent in smell and taste except color, and was confirmed to be equivalent in overall taste. It was confirmed that excellent processed foods could be prepared by using the ocher black garlic.

Example 4 Preparation of Processed Vinegar Using Loess Black Garlic

In order to enhance the flavor and functionality of black garlic vinegar, other or all of the raw materials were mixed to prepare the following processed vinegar. Other raw materials were black rice, brown rice, chestnut, jujube, red bean, ginseng, barley, and licorice. All of them were purchased from traditional markets.

Ocher black garlic-black rice processed vinegar

In addition to the vinegar B components in Table 2 of Example 3, 1 part by weight of black rice was added to prepare vinegar. 0.5 to 2 parts by weight of black rice can be used, the color of the vinegar when the addition of more than 2 parts by weight of black vinegar was not good sensory evaluation, because the optimum was 1 part by weight, in the above example, 1 part by weight of black rice was added.

Ocher black garlic Brown Rice Processed Vinegar

Vinegar was prepared by further adding 0.3 parts by weight of brown rice in addition to the vinegar B component. Brown rice may be used within the range of 0.2 to 1 part by weight, and when added to 1 part by weight or more, there is a disadvantage in that off-flavor occurs in vinegar.

Ocher black garlic-chestnut processed vinegar

Vinegar was prepared by further adding 0.3 parts by weight of chestnut in addition to the vinegar B component.

Chestnuts can be added within the range of 0.5 parts by weight, but when added more than 0.5 parts by weight there was a disadvantage that the taste is poor due to the flavor of the chestnuts.

Ocher black garlic-jujube processed vinegar

In addition to the vinegar B component, 0.3 parts by weight of jujube was further added to prepare vinegar.

Jujube also can be used within 0.5 weight, there is a problem that the taste, color falls when added more than 0.5 parts by weight.

Loess Black Garlic- 칡 Processed Vinegar

In addition to the vinegar B component, 0.3 parts by weight of vinegar was further added to prepare vinegar.

Can be used within 0.3 parts by weight, the bitter taste increases when added to more than 0.3 parts by weight had a disadvantage in deteriorating sensory evaluation.

Ocher black garlic-ginseng processed vinegar

In addition to the vinegar B component, 0.3 parts by weight of ginseng was further added to prepare vinegar.

Ginseng can also be used within the range of 0.1 to 0.5 parts by weight, there is a problem that the bitter taste is felt when added to 0.5 parts by weight or more.

Ocher black garlic Barley processed vinegar

Vinegar was prepared by further adding 0.3 barley in addition to the vinegar B component.

Barley can be used within 1 part by weight, the bitterness tended to feel when added more.

Ocher black garlic Licorice Processed Vinegar

Vinegar was prepared by adding 0.003 parts by weight of licorice in addition to the vinegar B component.

Licorice can be used within the range of 0.001 to 0.005 parts by weight, but when added to more than 0.OO5 parts by weight, the raw material cost increases, there was a disadvantage that odor occurs.

Ocher black garlic Mixed Raw Material Processing Vinegar

1 part by weight of black rice, 0.3 parts by weight brown rice, 0.3 parts by weight chestnut, 0.3 parts by weight jujube, 0.3 parts by weight ginseng, 0.3 parts by weight ginseng, 0.3 parts by weight barley, 0.003 parts by weight licorice Vinegar was prepared.

Example 5: Preparation of processed vinegar beverage using ocher black garlic

In addition to the components of vinegar B, vinegar is added by adding wolfberry, pear, onion, carrot, grape, blueberry, wild berry, deodeok, bellflower, cornus, schisandra, pine needle, mugwort, persimmon, apple, bokbunja, lemon, citron and pomegranate. It was prepared and diluted to prepare a vinegar beverage.

Ocher black garlic-wolfberry drink

In addition to the vinegar B component, goji berry was added to ferment by adding 0.15 to 0.4 parts by weight of vinegar, and diluted to 1/3 to prepare a vinegar beverage.

Ocher black garlic-pear drink

In addition to the vinegar B component was added fermented 0.15 parts by weight of pear to prepare a vinegar and diluted to 1/3 to prepare a vinegar beverage.

Ocher Black Garlic-Onion Drink

In addition to the vinegar B component onion was added 0.15 to 0.3 parts by weight of fermentation to prepare a vinegar and diluted to 1/3 to prepare a vinegar beverage.

Ocher Black Garlic-Carrot Drink

Carrot was added to 0.15 to 0.5 parts by weight of carrots in addition to the vinegar B component to prepare vinegar and diluted to 1/3 to prepare a vinegar beverage.

Ocher Black Garlic-Grape Drink

In addition to the vinegar B components, grapes were added to ferment by adding 0.15 to 0.3 parts by weight of grapes to prepare a vinegar and diluted to 1/3 to prepare a vinegar beverage.

Ocher black garlic-blueberry drink

In addition to the vinegar B component, blueberries were fermented by adding 0.15 to 0.3 parts by weight of vinegar to prepare vinegar and diluting it by 1/3.

Ocher black garlic-wild berry drink

In addition to the vinegar B component, wild grapes were added to ferment by adding 0.15 to 0.3 parts by weight of vinegar to prepare vinegar, and diluted to 1/3 to prepare a vinegar beverage.

Ocher Black Garlic-Deodeok Drink

In addition to the vinegar B component, deodeok was fermented by adding 0.15 to 0.3 parts by weight of vinegar to prepare vinegar and diluting it by 1/3 to prepare a vinegar beverage.

Ocher Black Garlic-Bellflower Drink

A vinegar was prepared by adding 0.15 to 0.3 parts by weight of bellflower in addition to the vinegar B component to prepare vinegar and diluting it by 1/3 to prepare a vinegar beverage.

Ocher black garlic Cornus drink

In addition to the vinegar B component, the vinegar was prepared by adding 0.15 to 0.2 parts by weight of cornus oil to prepare vinegar and diluting it by 1/3 to prepare vinegar beverage.

Ocher black garlic -Schisandra drink

In addition to the vinegar B component, Schisandra chinensis was added to ferment by adding 0.15 to 0.2 parts by weight of vinegar to prepare a vinegar beverage.

Ocher black garlic -Pine needles drink

In addition to the vinegar B components, 0.15 to 0.3 parts by weight of pine needles were added and fermented to prepare vinegar, which was diluted 1/3 to prepare vinegar beverage.

Ocher black garlic -Mugwort drink

In addition to the vinegar B component wormwood was added 0.15 to 0.4 parts by weight to fermentation to prepare a vinegar and diluted to 1/3 to prepare a vinegar beverage.

Ocher black garlic Persimmon drink

In addition to the vinegar B component persimmon was added to ferment by adding 0.15 to 0.2 parts by weight of vinegar to prepare a vinegar drink by diluting it by 1/3.

Ocher black garlic -Apple drink

In addition to the vinegar B component, 0.15 to 0.3 parts by weight of apples were added and fermented to prepare vinegar, which was diluted 1/3 to prepare vinegar beverages.

Ocher black garlic -Bokbunja drink

In addition to the vinegar B component bokbunja fermented by adding 0.15 to 0.4 parts by weight to prepare a vinegar and diluted to 1/3 to prepare a vinegar beverage.

Ocher black garlic Lemon drink

In addition to the vinegar B component, lemon is added to ferment by adding 0.15 to 0.3 parts by weight of vinegar to prepare a vinegar beverage by diluting it by 1/3.

Ocher black garlic Citron drink

In addition to the vinegar B component, the citron was fermented by adding 0.15 to 0.2 parts by weight of vinegar to prepare vinegar and diluting it by 1/3.

Ocher black garlic -Pomegranate Drink

In addition to the vinegar B component, pomegranate was added to ferment by adding 0.15 to 0.4 parts by weight of vinegar to prepare a vinegar drink.

Claims (4)

Putting garlic in the clay loess to produce black garlic by high-temperature treatment at 120 to 150 ℃ for 2 to 4 hours, and the black garlic is fermented at a temperature of 35 to 75 ℃ while supplying water after natural drying to prepare ocher black garlic ; Preparing a deodorized garlic by putting garlic crushed into 100 mesh in ocher clay and heat-processing for 10 to 15 minutes at 40 to 50 ° C .; Mixing 1 to 6 parts by weight of the prepared ocher black garlic, 1 to 6 parts by weight of deodorized garlic, 3 parts by weight of sugar, and 0.001 to 1 parts by weight of other raw materials; Adding three times the amount of water to the mixture and filtering to prepare a sugar solution; Inoculating the sugar solution with yeast to obtain alcohol fermentation by alcoholic fermentation at 25 to 30 ° C. for 2 to 3 days; And Inoculating acetic acid bacteria in the alcoholic fermentation broth for 8-17 days at 12-32 ℃ acetic acid fermentation, and then filtration and aging method for producing vinegar using ocher black garlic. According to the method described in claim 1, 10 parts by weight of white rice sugar, 1 to 6 parts by weight of ocher black garlic, 1 to 6 parts by weight of deodorized garlic and 0.001 to 1 parts by weight of other raw materials, and then fermented ocher Black garlic vinegar. The ocher black garlic vinegar according to claim 2, wherein the other raw material is any one or more combinations selected from the group consisting of black rice, brown rice, chestnut, jujube, brown root, ginseng, barley and licorice. The raw material according to claim 2, wherein the other raw materials are composed of wolfberry, pear, onion, carrot, grape, blueberry, wild berry, reddock, bellflower, cornus, schisandra, pine needles, mugwort, persimmon, apple, bokbunja, lemon, citron and pomegranate. A vinegar beverage prepared by diluting 1/3 of vinegar prepared by any one or more combinations selected from the group.