KR101754248B1

KR101754248B1 - Method for producing vinegar using Schisandra chinensis

Info

Publication number: KR101754248B1
Application number: KR1020150168354A
Authority: KR
Inventors: 박종락; 박성중; 김희영
Original assignee: 문경오미자 밸리 영농조합법인
Priority date: 2015-11-30
Filing date: 2015-11-30
Publication date: 2017-07-05
Also published as: KR20170062771A

Abstract

The present invention relates to a process for preparing an omija by-product, which comprises: (a) preparing an omija by-product separated from a stock solution after mixing omija and sugar; (b) adding osmotic byproducts prepared in the step (a), sodium hypasulfate, water and sugar to the mixture, and aging the mixture to prepare an omelet-starchy material; (c) sterilizing the mature oyster mushroom produced in step (b), inoculating yeast powder and fermenting the yeast powder to produce a wine; And (d) adding water to the wines prepared in step (c), adding the herbaceous plant to the formulated and formulated wines, and then fermenting the resulting wines. And a vinegar using the omelet by-product prepared by the above method.

Description

Method for producing vinegar using Schizandra chinensis

Vinegar is traditionally a fermented food with a long history, both east and west, and it is one of the important seasonings that is closely related to our diet along with soy sauce and miso. Vinegar is the principle of fermentation of various raw materials containing saccharides and starches by fermentation with alcohol and then fermenting it with acetic acid. It contains 25 kinds of organic acids, 20 kinds of amino acids, 20 kinds Ether and a variety of nutrients containing a complex acidic seasoning and health food can be said.

Vinegar is widely used not only for food preservation but also as food fragrances or remedies. In general, vinegar not only improves the taste of the food itself, it also alleviates the salty taste and neutralizes the fat. Vinegar is also known as a good raw material for cleansing blood, effective for the recovery of fatigue, and for treating various adult diseases. In addition, the organic acids and amino acids contained in vinegar, such as increasing resistance to disease and absorbed from the above has the effect of improving the acidic constitution.

Vinegar contains various volatile and nonvolatile organic acids, saccharides, amino acids and esters other than acetic acid. It has a direction and taste to stimulate the appetite and is easily decomposed in the living tissue to generate calories faster than other calorie sources. It is known as food. Natural vinegar has been recognized as a functional food and has been developed for a variety of uses as a result of studies on prevention of adult diseases such as arteriosclerosis and hypertension, sterilization effect of food poisoning bacteria, cholesterol lowering effect, reduction of body fat and fatigue recovery.

Schisandra (五味子, Schisandra chinensis ) is a deciduous vine plant of Omiza, and its fruit is mostly round and ripened in August to September in red color, containing 1-2 seeds, strong sour taste and containing medicinal ingredients, among which are schizandrin, It contains gomisin, citral, malic acid and citric acid. It strengthens the heart, lowers the blood pressure, improves the immunity, and is used as a tonic. It has been known that it is effective to treat cough and thirst as it has ganghae and gangdam effect. The raw omija has a strong acidic taste among five flavors, and the fruit portion of the raw omija contains a large amount of organic acid such as citric acid, which makes it difficult to develop a vinegar utilizing such a high acidity.

Korean Patent No. 1290556 discloses a method for producing vinegar using an apple by-product, and Korean Patent No. 1281065 discloses a method for producing a vinegar by using a by-product of a plum fermentation product remaining after being immersed in sugar, However, this method is different from the method for producing vinegar using the by-product of Omija of the present invention.

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned needs, and an object of the present invention is to provide a process for producing vinegar having superior functional ingredients and flavor by using omiza by- Which is excellent in antioxidative and antimicrobial activity, and which is improved in the degree of preference.

In order to solve the above-mentioned problems, the present invention provides a method for preparing an omyza by-product, comprising the steps of: (a) preparing an omyza byproduct separated from a stock solution after mixing ozis and sugar; (b) adding osmotic byproducts prepared in the step (a), sodium hypasulfate, water and sugar to the mixture, and aging the mixture to prepare an omelet-starchy material; (c) sterilizing the mature oyster mushroom produced in step (b), inoculating yeast powder and fermenting the yeast powder to produce a wine; And (d) adding water to the wines prepared in step (c), adding the herbaceous plant to the formulated and formulated wines, and then fermenting the resulting wines. .

Also, the present invention provides vinegar using the by-product of omiza produced by the above method.

Since the present invention mainly uses discarded omiza by-products, the added value of the omiza by-product can be created, and the vinegar produced by the method of the present invention can effectively utilize the effective ingredient of omiza through the alcohol and acetic acid fermentation process, There is a high advantage. In addition, since it uses the by-product of Omija, which is not Omija, it is expected to improve sourness and bitter taste unique to Omija and produce vinegar with high preference, which is expected to contribute greatly to Omija farmers and processing industry.

FIG. 1 is a graph comparing DPPH radical scavenging activity (A) and ABTS radical scavenging activity (B) according to vinegar concentration using an omiza by-product.
Water extract: Omiza by-product water extract, Control: Commercial apple vinegar, Fermentation at 37 ℃ using 1: 3% alcohol wines, Fermentation at 30 ℃ using 2: 3% alcohol wines, 3: 3% alcohol Fermentation at 25 ° C using wine, fermentation at 37 ° C using a wine containing 4: 5% alcohol, fermentation at 30 ° C using 5: 5% alcohol-containing wines, 25 Fermentation at 37 ° C using a 7: 7% alcohol-containing wine, fermentation at 30 ° C using a wine containing 8: 7% alcohol, fermentation at 25 ° C using a wine containing 9: 7% alcohol
FIG. 2 is a graph showing the analysis of the content of standard substances of the present invention.
(A): Omiza by-product water extract, (B) Omiza by-product wine, (C) Omiza by-product vinegar
S1: Schisandrin, S2: Gomisin A,

In order to achieve the object of the present invention,

(a) preparing omiza by-products separated from the stock solution after mixing omiza and sugar and aging;

(b) adding osmotic byproducts prepared in the step (a), sodium hypasulfate, water and sugar to the mixture, and aging the mixture to prepare an omelet-starchy material;

(c) sterilizing the mature oyster mushroom produced in step (b), inoculating yeast powder and fermenting the yeast powder to produce a wine; And

(d) adding water to the wines prepared in step (c), adding the herbaceous plant to the formulated and formulated wines, and fermenting the resulting wines. to provide.

In the method for producing vinegar using the by-product of omiza of the present invention, the omiza by-product of step (a) is preferably prepared by mixing omiza and sugar in a ratio of 0.8-1.2: 0.8-1.2 weight, , And further preferably from 1: 1 by weight of the mixture of omiza and sugar, aging the mixture at 25 ° C for 100 days, and separating the mixture from the stock solution. The omija by-product prepared under the above conditions can be made into a vinegar having a stronger sourness, bitter taste and bitter taste unique to omija than the omija juice alone or with the by-product of omija .

In addition, in the method for producing vinegar using the by-product of omiza of the present invention, the omuga gourd in the step (b) is preferably prepared by mixing 100 to 140 g of omiza by-product, 0.04 to 0.06 g of sodium hyposulfate and 650 to 800 ml of water Adding sugar to a mixture at a temperature of 17 to 21 ° brix and aging at 22 to 28 ° C for 20 to 28 hours. More preferably, 120 g of omza by-product, 0.05 g of sodium hyposulfate and 720 ml of water To the mixed mixture, the sugar is added so as to have a 19 ° brix and then aged at 25 ° C for 24 hours. The sodium hyposulfate was added as an additive for suppressing changes in browning, coloring, and the like which may occur in the production of vinegar, and thus the storage stability and color of the vinegar prepared by adding the sodium hyposulfate were further improved. In addition, since the yeast did not have sufficient sugars necessary for fermentation of alcohol in the by-product, the alcohol fermentation at the subsequent stage could be easily performed when the omija fermented product was prepared so as to have the above-mentioned range of brix. In addition, it was possible to smoothly extract fragrance, taste and functional ingredient from the omija by-product by aging the omija fermented product by aging under the above-mentioned conditions, and to perform alcohol fermentation at a later stage The wine could be prepared as a wine containing a large amount of alcohol and having improved functionality.

In addition, in the method for producing vinegar using the by-product of Omija of the present invention, the wine of the step (c) is preferably sterilized at 70 to 90 ° C for 20 to 40 minutes, and then 0.2 to 0.4 g of yeast powder , And fermenting at 34 to 40 ° C for 25 to 35 days. More preferably, the mature oyster matured product is sterilized at 80 ° C for 30 minutes, then 0.3 g of yeast powder is inoculated, and the mixture is inoculated at 37 ° C for 30 days &Lt; / RTI > during fermentation. The fermentation is carried out under the above-mentioned conditions to produce a sufficient amount of fermentation. Thus, the antioxidant activity is excellent while containing a large amount of functional ingredients of Omija, and the bitterness, sourness and bitter taste unique to Omija are minimized, Wine. If the fermentation conditions are below the above-mentioned temperature and time period, alcohol fermentation is not sufficiently carried out, so that the alcohol content of the wine is low and the yeast odor is produced and the wine has a weak flavor peculiar to omija. As the alcohol content was not changed, the fermentation conditions were found to be most suitable.

In addition, in the method for producing vinegar using the by-product of Omija of the present invention, the step (d) is preferably performed by adding water to the prepared wine so that the alcohol content is 2 to 4% And then fermenting at 27 to 33 ° C for 25 to 35 days. More preferably, water is added to the resulting wine to make the alcohol content to 3% Lt; 0 > C for 30 days. The vinegar prepared by fermentation with acetic acid under the above conditions can be prepared from vinegar having a high flavor and a high effective ingredient content of omija while minimizing the bitter, sour and bitter taste of omija.

The method for producing vinegar using the by-product of Omija of the present invention is, more specifically,

(a) mixing omiza and sugar in a ratio of 0.8 to 1.2: 0.8 to 1.2, and aging the mixture at 22 to 28 ° C for 80 to 120 days, and then preparing an omiza by-product isolated from the stock solution;

(b) The sugar is added to a mixture of 100 to 140 g of the omelet by-product prepared in the step (a), 0.04 to 0.06 g of sodium hyposulfate and 650 to 800 ml of water to a sugar concentration of 17 to 21 ° brix, For 20 to 28 hours to prepare an oyster mature product;

(c) sterilizing the omelet-starchy matured product obtained in step (b) at 70 to 90 ° C for 20 to 40 minutes, inoculating 0.2 to 0.4 g of yeast powder and fermenting at 34 to 40 ° C for 25 to 35 days Producing a wine; And

(d) adding water to the prepared wine of step (c), adding the herbaceous plant to the wine which has been formulated so as to have an alcohol content of 2 to 4%, and fermenting it at 27 to 33 ° C for 25 to 35 days , &Lt; / RTI >

More specifically,

(a) mixing omiza and sugar in a weight ratio of 1: 1, aging the mixture at 25 ° C for 100 days, preparing an omiza by-product isolated from the stock solution;

(b) To a mixture of 120 g of the omelet by-product prepared in step (a), 0.05 g of sodium hyposulfate and 720 ml of water was added the sugar to a degree of 19 ° brix, and the mixture was aged at 25 ° C for 24 hours, Lt; / RTI >

(c) sterilizing the oily starchy matured product prepared in step (b) at 80 ° C. for 30 minutes, inoculating 0.3 g of yeast powder and fermenting the mixture at 37 ° C. for 30 days to prepare a wine; And

(d) adding water to the prepared wine of step (c) so as to have an alcohol content of 3%, adding the herb to the wine, and fermenting the mixture at 30 ° C for 30 days.

In the method for producing vinegar using the by-product of Omija of the present invention, the yeast powder of step (c) is preferably Saccharomyces cerevisiae cerevisiae powder, but are not limited thereto.

In the method for producing vinegar using the by-product of omiza of the present invention, the herbaceous plant of step (d) is an Acetobacter strain, preferably Acetobacter pasteurianus , Acetobacter the aceti), acetonitrile bakteo serenity Vichy (Acetobacter cerevisiae), acetonitrile bakteo fertilization nonjen system (Acetobacter cibinongensis), acetonitrile bakteo S. tunen system (Acetobacter estunensis), acetonitrile bakteo Indonesian N-Sys (Acetobacter indonesiensis), acetonitrile bakteo requester Pacifico Enschede (Acetobacter liquefaciens), acetonitrile bakteo you Roba N-Sys (Acetobacter lovaniensis), acetonitrile words bakteo Room (Acetobacter maltodextrin , malum , Acetobacter nitrogenifigens , Acetobacter oeni , Acetobacter orientalis , Acetobacter orleanensis , Acetobacter peroxydans, ), Acetobacter pomorum , Acetobacter syzygii , Acetobacter tropicalis , Acetobacter xylinus , and more preferably Acetobacter pylori , But is not limited to, Acetobacter pasteurianus .

The present invention also provides a vinegar using the by-product of Omija produced by the above method.

Hereinafter, the present invention will be described in detail with reference to examples. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Manufacturing example 1: Manufacture of vinegar using Omija by-product

(a) The omija cultivars grown in Mungyong city were washed, and the water was removed. The omija and the pearl were mixed at a weight ratio of 1: 1, and the mixture was natural-aged at 25 ° C for 100 days or more. .

(b) 120 g of the omelet by-product prepared in step (a), 0.05 g of sodium hyposulphate and 720 ml of purified water were added to the fermented Ongyo, and the sugarcane for feeding the sugar source, which is the main raw material for alcohol fermentation, was added thereto to have a 19 ° brix. Then, the mixture was aged at room temperature (25 캜) for 24 hours to prepare an omelet-starch agar.

(c) sterilizing the mature oyster matured product prepared in the step (b) for 30 minutes at 80 ° C, cooling it to room temperature, inoculating 0.3 g of the yeast powder therein, and allowing it to stand at 37 ° C for 30 days The wine was prepared by using the by - product of alcohol containing about 15% alcohol.

(d) adding purified water to the wine using the prepared omiza by-product in step (c) to form an alcohol having a degree of alcohol of 3%, adding a step of 10% to the weight of the wine, Political effect for days.

Example 1: Physicochemical properties of vinegar using Omija byproduct

80 mg was added to 10 g of dry omija and the mixture was heated at room temperature for 24 hours to measure the acidity. As a result, 60 g of water was added to 10 g of the by-product of step (a) of Preparation Example 1, It was confirmed that the acidity was reduced to 0.85% when the acidity was measured by extracting with water at room temperature for 24 hours. It is considered that the organic acids were extracted from the active ingredients of Omija during the processing of Omija.

The sugar content, pH and acidity of the vinegar prepared after the fermentation for 30 days by varying the alcohol frequency and the fermentation temperature in step (d) are shown in Table 1 below. As a result, the lower the alcohol content of the wine, the higher the sugar content of the vinegar produced. In addition, the pH was in the range of 2.75 ~ 2.97, showing no significant difference in the treatments, and the acidity ranged from 3.14 to 5.49%.

Physicochemical properties of vinegar using omija byproducts Treatment condition Brix (° brix) pH Acidity (%) 3% concentration alcohol, 37 ℃ fermentation 10.4 2.83 4.89 3% concentration alcohol, fermentation at 30 ℃ 8.4 2.76 5.49 3% concentration alcohol, 25 ℃ fermentation 6.2 2.75 4.66 5% concentration alcohol, 37 ℃ fermentation 7.2 2.84 4.01 5% concentration alcohol, 30 ℃ fermentation 4.9 2.82 4.62 5% concentration alcohol, 25 ℃ fermentation 4.7 2.97 3.65 7% concentration alcohol, 37 ℃ fermentation 4.3 2.97 3.14 7% concentration alcohol, fermentation at 30 ℃ 3.6 2.84 3.32 7% concentration alcohol, 25 ℃ fermentation 3.1 2.77 3.38

Example 2: Antioxidant activity of vinegar using Omija byproduct

In order to measure the antioxidative activity of the vinegar prepared after the fermentation for 30 days by varying the alcohol frequency and the fermentation temperature in the above step (d), the vinegar of each treatment was heated at 80 ° C After sterilization for 30 minutes, filtration was used, and 10, 20 and 40-fold solutions were prepared and used for analysis. Six times as much water was added to the by-product of Omija and extracted at room temperature for 24 hours as a negative control. As a positive control, commercially available apple vinegar (Control) was used.

DPPH ((1,1-diphenyl-2-picrylhydrazyl), which is the most commonly used stable free radical, was used to measure the electron donating ability. 100 μl of the diluted sample was added to a 96-well plate and methanol 100 μl of 0.15 mM DPPH prepared in Example 1 was incubated for 30 minutes, and the absorbance was measured at 517 nm using a spectrophotometer. As a positive control, vitamin C (ascorbic acid) was used, DPPH radical scavenging ability %) (FIG. 1, A).

In addition, antioxidative activity was confirmed by ABTS radical scavenging ability (%). 7.4 mM ABTS and 2.6 mM potassium sulfate were mixed at a ratio of 1: 1, and the mixture was incubated at room temperature for 12-24 hours. The mixture was diluted with 1 × PBS buffer to obtain an absorbance value of 0.67-0.73 at 732 nm, 190 [mu] l was added to the well plate, 10 [mu] l of the diluted sample was added, reacted for 10 minutes, and the absorbance was measured at 734 nm (Fig.

The antioxidant activities of Omija by-product were higher than those of Omija byproduct water by 3 times or more. Especially, they had more than 10 times of ABTS radical scavenging ability than commercial apple vinegar . The antioxidative activity of vinegar prepared after fermentation for 30 days with different alcohol frequency and fermentation temperature showed higher activity of fermented vinegar at 30 ℃ than other fermentation temperature.

Example 3: Contents of Polyphenols and Flavonoids of Vinegar Using Omiza Byproduct

To determine the contents of polyphenols and flavonoids, which are representative antioxidants of plants, total phenol content was calculated by using folin-ciocalteu reagent, using a standard galactic acid, and the total flavonoid content was analyzed using a quercetin And the total phenol and total flavonoid content (mg / 100 g) produced when 100 g of omiza by-product was fermented. As a control, Omija by - product water extract, Omija by - product wine and commercial apple vinegar were used.

As a result, total flavonoid content of vinegar prepared with 3% alcohol concentration wine was higher than other alcohol concentration. The total phenolic content of phenol content was 10220.23 mg / 100 g, which was obtained by fermentation at 30 ℃ using 3% alcohol concentration wine. The phenol content was significantly higher than the vinegar prepared in other conditions (Table 2) .

Total phenol and total flavonoid content of vinegar using Omija byproduct Treatment condition Total phenol content (mg / 100 g) Total flavonoid content (mg / 100 g) Commercial apple vinegar 19.51 + - 2.37 0.65 ± 0.09 Omija by-product water extract 1128.79 ± 29.09 6.32 + 0.47 Omiza byproduct wine 5709.82 + - 74.87 40.99 + - 0.80 3% concentration alcohol, 37 ℃ fermentation 8170.53 + - 23.17 36.42 + 0.64 3% concentration alcohol, fermentation at 30 ℃ 10220.23 ± 81.21 35.29 ± 0.79 3% concentration alcohol, 25 ℃ fermentation 6547.49 ± 88.3 26.99 + - 0.78 5% concentration alcohol, 37 ℃ fermentation 6425.16 + 49.229 25.87 + - 0.62 5% concentration alcohol, 30 ℃ fermentation 6690.70 + - 71.79 28.67 ± 0.18 5% concentration alcohol, 25 ℃ fermentation 5112.41 + - 62.65 23.12 ± 1.76 7% concentration alcohol, 37 ℃ fermentation 5497.28 + - 10.74 21.59 ± 0.09 7% concentration alcohol, fermentation at 30 ℃ 5437.61 + - 12.95 21.79 ± 0.75 7% concentration alcohol, 25 ℃ fermentation 4095.02 + - 18.63 15.88 + - 0.46

Example 3: Antimicrobial activity of vinegar using Omija by-product

The antimicrobial activity was measured by two-fold dilution method and expressed as the minimum inhibitory concentration (MIC) showing the lowest concentration to inhibit bacterial growth. As a negative control, tetracycline Ketoconazole and commercial apple vinegar were used as positive control. The test bacteria used in the evaluation of the antibacterial activity were prepared and used as shown in Table 3.

The strains used for the evaluation of antimicrobial activity of vinegar using omija byproduct Strain KCTC number Incubation temperature badge Staphylococcus aureus 1916 37 ℃ Micrococcus Salmonella typhimurium 1925 37 ℃ Nutrient Klebsiella pneumoniae 2001 37 ℃ Nutrient Candida albicans 7965 25 ℃ Yeast malt Pichia jadinii 7293 25 ℃ Yeast malt Pseudomonas aeruginosa 10232 42 ° C Nutrient

The antimicrobial activity of vinegar was used by diluting the vinegar stock solution, and the dilution factor showing antimicrobial activity was shown in Table 4, and the control tetracyclin and ketoconazole were expressed in units of g / ml. As a result, it was confirmed that the vinegar of the omiza byproduct had antimicrobial activity similar to that of the commercially available apple vinegar. Among them, the vinegar fermented with the alcohol having the alcohol content of 3% .

Evaluation results of antimicrobial activity of vinegar using Omiza by-product Treatment condition KCTC1916 KCTC1925 KCTC2001 KCTC7965 KCTC7293 KCTC10232 3% concentration alcohol,
37 ℃ fermentation 40 × 160 x 80 × 20 x 320 x 160 x 3% concentration alcohol,
30 ℃ fermentation 40 × 160 x 160 x 20 x 320 x 320 x 3% concentration alcohol,
25 ℃ fermentation 40 × 160 x 160 x 20 x 320 x 320 x 5% concentration alcohol,
37 ℃ fermentation 20 x 80 × 80 × 20 x 320 x 160 x 5% concentration alcohol,
30 ℃ fermentation 20 x 80 × 80 × 10 × 160 x 160 x 5% concentration alcohol,
25 ℃ fermentation 20 x 80 × 80 × 20 x 320 x 160 x 7% concentration alcohol,
37 ℃ fermentation 10 × 40 × 20 x 10 × 40 × 20 x 7% concentration alcohol,
30 ℃ fermentation 20 x 80 × 40 × 10 × 160 x 80 × 7% concentration alcohol,
25 ℃ fermentation 20 x 80 × 40 × 10 × 160 x 80 × Apple vinegar 40 × 160 x 160 x 40 × 640 x 320 x Tetracycline 8 8 8 32 Ketoconazole 250 250

Example 4: Alcohol and acetic acid by using Omija byproduct Fermented Standard material content comparison

As a result of the above Examples 1 to 3, the content of Omija standard material of vinegar (Preparation Example 1) prepared by fermenting at 30 ° C after forming a 3% alcohol solution having high total phenol and flavonoid content and excellent antioxidative and antibacterial activity Respectively. As a control, Omija byproduct water extract (A) and Omija byproduct wine (B) were used. Each sample was filtered, lyophilized and dissolved in methanol and analyzed. Schizandrin and Gomisin A, which are lignan compounds, which are vegetable estrogens, were analyzed by HPLC. All standards were purchased and used for HPLC from Sigma. The mobile phase was acetonitrile: water (50:50, v / v) and flow rate was 1 ml per minute and was irradiated at 254 nm using a UV detector. The column was a Zorbax eclipse XDB-C18 (4.6 × 50 mm, 1.8 μm) and the column temperature was set at 25 ° C. The injection amount was 10 μl and for retention time, schisandrin was about 4.52 min, gomisin A about 5.59 min, and schisandrin C about 23.83 min.

As a result of HPLC analysis, no sizadrine C was detected, and it was confirmed that sizandrine and hyperimin A were contained as shown in Table 5. It was confirmed that the content was increased by alcohol fermentation and vinegar fermentation as compared with water extract (Fig. 2 and Table 5).

Standard contents of water extract, alcohol fermented product and vinegar fermented product of Omija byproduct (unit: ㎍ / ㎖) Standard material Omija by-product water extract Omiza byproduct wine Omija by-product vinegar Sizandrin 1.71 ± 0.01 5.75 + 0.02 17.85 + 0.04 The superstition A 0.32 ± 0.01 0.95 + - 0.01 1.66 + - 0.01

As a result of Examples 1 to 4, it was confirmed that the vinegar containing the omiza by-product of the present invention not only contains a large amount of the active ingredient and antioxidant substance of Omija, but also can provide a functional vinegar suitable for the taste desired by consumers .

Claims

(a) mixing omiza and sugar in a ratio of 0.8 to 1.2: 0.8 to 1.2, and aging the mixture at 22 to 28 ° C for 80 to 120 days, and then preparing an omiza by-product isolated from the stock solution;
(b) The sugar is added to a mixture of 100 to 140 g of the omelet by-product prepared in the step (a), 0.04 to 0.06 g of sodium hyposulfate and 650 to 800 ml of water to a sugar concentration of 17 to 21 ° brix, For 20 to 28 hours to prepare an oyster mature product;
(c) sterilizing the omelet-starchy matured product obtained in step (b) at 70 to 90 ° C for 20 to 40 minutes, inoculating 0.2 to 0.4 g of yeast powder and fermenting at 34 to 40 ° C for 25 to 35 days Producing a wine; And
(d) adding water to the prepared wine of step (c), adding the herbaceous plant to the wine which has been formulated so as to have an alcohol content of 2 to 4%, and fermenting it at 27 to 33 ° C for 25 to 35 days Wherein the method comprises the steps of:

delete

A vinegar using the by-product of omija produced by the method of claim 1.