KR101773118B1 - Production method of fermentation vinegar using wild plants - Google Patents

Abstract

The present invention relates to a method for producing fermented vinegar using artificial sweeteners, and more particularly, to a method for producing fermented vinegar using artificial sweeteners having enhanced functionality and palatability, which are prepared by directly adding fermented fermented enzyme to cereals and hay fever.
The method of producing fermented vinegar using the artificial leaves according to the present invention is beneficial to the human body as compared with the synthetic vinegar by adding the agar-fermented enzyme directly to cereals and artificial raw materials which are natural materials, and is utilized as various food compositions as well as palatability and functionality It is possible to utilize the vinegar's physiologically active functions, such as foods and beverages, processed foods, and health functional foods. In addition, it does not easily decay or deteriorate even when stored for a long period of time, and also has the effect of maintaining the sensibility continuously.

Description

Production method of fermentation vinegar using wild plants [

The present invention relates to a method for producing fermented vinegar using artificial sweeteners, and more particularly, to a method for producing fermented vinegar using artificial sweeteners having enhanced functionality and palatability, which are prepared by directly adding fermented fermented enzyme to cereals and hay fever.

Generally, a method of producing vinegar by fermentation is divided into a step of performing alcohol fermentation on a fruit concentrate or a cereal concentrate, and a step of inoculating the alcohol fermentation broth obtained by inoculating acetic acid bacteria (acetobacter) to perform surface fermentation or deep fermentation. The microorganisms in the acetic acid bacteria grow using ethanol as a carbon source and an energy source.

Surface fermentation refers to the fermentation of vinegar in the state of inoculation with acetic acid to the culture medium. Surface fermentation can simplify fermentation facilities to minimize initial investment costs and can produce a mild sour taste but it is difficult to control the fermentation conditions such as fermentation temperature and aeration amount suitable for the characteristics of acetic acid bacteria, There is a problem that the yield is low and fermentation odor corresponding to the obtained vinegar remains. In deep fermentation, fermentation conditions such as fermentation temperature and aeration amount can be controlled, so that the fermentation period is shorter than that of surface fermentation, and the yield and acidity of the product, that is, vinegar, can be increased. However, since the product exhibits a strong sour taste, Or palatability) is not satisfactory.

Accordingly, in order to solve the above problems, Korean Patent No. 10-1245930 discloses a method of using the brown rice as a base, and Korean Patent Laid-Open No. 10-2010-0037942 discloses a method of producing a functional brown rice Korean Patent No. 10-0816511 discloses a process for producing black rice vinegar using black rice and a black vinegar obtained therefrom.

However, the above-mentioned production methods have a problem that the taste of the vinegar tincture is greatly deteriorated due to a strong sour taste, and still can not improve the disadvantages of the conventional fermentation method. Therefore, there is a demand for development of a product that can improve the functionality and palatability of fermented vinegar.

Korean Patent No. 10-1245930 (March 23, 2013) Korean Patent Publication No. 10-2010-0037942 (Apr. 12, 2010) Korean Patent No. 10-0816511 (Mar. 18, 2008)

It is an object of the present invention to provide a method for producing fermented vinegar by adding components beneficial to human body such as cereals and artificial leeks, and fermenting them under optimal conditions, And to provide a method for manufacturing fermented vinegar using a mountain yam that can provide a large amount of beneficial ingredients to the human body and can be stored for a long period without deterioration or corruption.

In order to accomplish the above object, the present invention provides a method for producing fermented vinegar,

(a) Wash the barley and thoroughly immerse it in water. After boiling, remove moisture, grind it, and add sake and water to form a kneaded product. Then, the kneaded product is put into a molding mold, A plurality of layers of the formed body are covered with a heat retaining member, and fermented until a white mold is formed, wherein a fermented milk-based member in which one or both of rice straw or pine needle is mixed is stacked between the layers, The fermented molded product is dried (28 to 30 days) in a well-ventilated area and then pulverized to prepare yeast (S10);

(b) washing the barley rice and brown rice and thoroughly immersing the rice in water, soaking the rice in a boiled syrup, mixing the steamed rice with the yeast prepared in the step (a) to form a first mixture, The mixture is placed in a jar at 26 to 29 ° C for 15 to 20 days. The mixture is sealed and fermented. Then, the mixture is sieved using a squeeze member to remove the liquid makkolli Obtaining (S20);

(c) mixing the makgeolli prepared in the step (b) with water at a ratio of 1: 1.8-2.2, filtering the precipitate with a crucible member, adding the obtained solution of the makgeolli to the disinfected jar and fermenting the mixture for 3 to 5 months, (S30); And

(d) adding (S40) the raw yeast or fruit washed in the obtained rice wine vinegar to the fermentation broth for fermentation for at least one year and then obtaining a liquid fermentation broth.

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In the step (b), the mixing ratio of the barley rice and the brown rice is 30 to 70% by weight of the barley rice, and 30 to 70% by weight of the brown rice rice.

In the step (d), the ratio of the first mixture to water is 200-300 parts by weight based on 100 parts by weight of the first mixture, and the amount of the salt is 0.5-1 parts by weight based on 100 parts by weight of the first mixture.

In the step (d), the fruit is at least one selected from the group consisting of pomegranate, fig, brambly, audi, and banana.

In the step (d), the hay fever may be at least one selected from the group consisting of dogwood, black pepper, cypress tree, scabbard, and dandelion.

In addition, in step (d), the mixing ratio of the rice wine vinegar and the rowan or the fruit is 40 to 60% by weight of makgeolli vinegar: 40 to 60% by weight of mountain yam or fruit.

The method of producing fermented vinegar using the artificial leaves according to the present invention is beneficial to the human body as compared with the synthetic vinegar by adding the agar-fermented enzyme directly to cereals and artificial raw materials which are natural materials, and is utilized as various food compositions as well as palatability and functionality It is possible to utilize the vinegar's physiologically active functions, such as foods and beverages, processed foods, and health functional foods.

In addition, it does not easily decay or deteriorate even when stored for a long period of time, and also has the effect of maintaining the sensibility continuously.

FIG. 1 is a process diagram showing a method of manufacturing a fermented vinegar using Sanayas according to a preferred embodiment of the present invention.

The present invention will be described in detail with reference to the accompanying drawings, wherein like reference numerals refer to like elements throughout. It is also to be understood that the words used in the specification and claims are not to be construed in a conventional or dictionary sense and that the inventor can properly define the concept of a term to describe its invention in the best way And should be construed in accordance with the meaning and concept consistent with the technical idea of the present invention.

Hereinafter, a method for producing a fermented vinegar using the sanayasia according to the present invention will be described in detail.

As shown in FIG. 1, the present invention relates to a method for producing a kneaded product, comprising the steps of: (a) washing the barley rice and thoroughly dipping it in water to remove moisture, removing moisture, pulverizing the kneaded product, and adding water and kneading to form a kneaded product, And forming a hole in the center to form a formed body. The formed body is laminated in a plurality of layers, and the mixed body is covered with a warming member and fermented until a white fungus is formed, wherein either one or both of rice straw or pine needles (10) drying the fermented molded body in a windy place for 28 to 30 days and then pulverizing the fermented molded body to prepare yeast; (b) washing the barley rice and brown rice and thoroughly immersing the rice in the water, boiling the rice in a shaker, mixing the rice steamed in the shiru with the yeast prepared in the step (a) to form a first mixture, The mixture is placed in a jar at 26 to 29 ° C for 15 to 20 days. The mixture is sealed and fermented. Then, the mixture is sieved using a squeeze member to remove the liquid makkolli Obtaining (S20); (c) mixing the makgeolli prepared in the step (b) with water at a ratio of 1: 1.8-2.2, filtering the precipitate with a crucible member, adding the obtained solution of the makgeolli to the disinfected jar and fermenting the mixture for 3 to 5 months, (S30); And (d) adding the washed yam or fruit to the obtained mungolian vinegar into the jar and fermenting the fermented product for at least one year, followed by obtaining a liquid fermentation broth (S40).

First, the prepared barley is dipped in water and called. It is preferable to immerse the barley in water for 9 hours to 10 hours. If the barley is over-immersed (over 10 hours), it will cause the breakdown of the barley in mixing with other composition at the subsequent stage, (Less than 9 hours) may cause difficulty in forming a good quality yeast not only in that the formation of viscosity is insufficient, but also the mixing time is long and hardened in the form of grains.

The soaked barley, which is immersed in water, removes moisture. At this time, when the sunlight is sufficiently dried to remove moisture, the fermentation is promoted with rapid drying without deforming the shape of the above-mentioned barley rice. In addition, harmful bacteria can be disinfected to obtain high quality yeast.

As for the efficacy of the above-mentioned barley rice, the barley rice is a kind of dietary fiber which plays an important role in the physiology of the human body as a main material forming the cell wall in the cereal gland of beta-glucan. The dietary fiber is the most abundant in barley among the grain, and it contains about 50 times of rice and about 7 times or more of wheat. In addition, beta-glucan is degraded by E. coli into low molecular weight fatty acids such as butyric acid to inhibit cholesterol synthesis in the liver. In addition, it can bind to fat or cholesterol ingested through food to prevent the enzyme from decomposing it, and excrete to the outside of the body, thereby preventing the accumulation of fat due to excessive nutrition, thereby preventing obesity.

On the other hand, the water-removed barley rice is crushed to make the grain rough. Crushing the particles roughly is to secure a space in which the microorganisms useful for the human body can reproduce to obtain a good quality barley rice powder. The above-mentioned barley rice can be pulverized using a commonly used grinder or a blender.

The pulverized barley rice is mixed with sake and water and kneaded to form a kneaded product. Since the sake contains alcohol, it can act as a preservative at the same time as promoting fermentation. At the same time, it may prevent the access of harmful bacteria to the human body. Therefore, by adding the sake to the fermented vinegar of the present invention, it is possible to prevent a phenomenon of deterioration or decay even when stored for a long period of time. On the other hand, the dough for forming the kneaded product is not slackened, and the kneaded product is suitable.

When the kneaded product is formed, the kneaded product is put into a mold and a hole is formed at the center to form a molded article. As the space is formed, the holes facilitate the infiltration condition of microorganisms, thereby facilitating fermentation. The molded body is laminated in a plurality of layers and covered with a warming member and fermented until a white fungus is formed. The white fungus is called a so-called nuruk mold and contains amylase, maltase, cellulase and proteolytic enzyme. Among them, amylase In other words, when the white fungus is consumed by dissipating the power of decomposing starch into sugar, the fermentation becomes the most optimal state. In addition, the molded body formed by laminating a plurality of layers is covered with a heat retaining member. In this case, the blanket is covered so that the fermentation temperature can be maintained constant.

Further, it is preferable to use a brass bowl. The brass bowl is made of a mixture of copper and tin, which keeps the warmth of the food and makes the cold food cooler, which makes it suitable for keeping the temperature constant.

On the other hand, any one or both of the fermented milk material, that is, rice straw or pine needles, is mixed between the laminated molded bodies. It is a good leaven for leek to pass slowly over time. The wet leaven is hard on its outer surface and does not catch the inner moisture. Therefore, It will plow the pine tree.

The rice straw has a lot of Bacillus subtilis (Bacillus bacteria) which is a kind of fermenting bacteria, and the pine leaves make wild yeast to conceal the yeast, and the moisture of the pine leaves can control the moisture of the yeast.

The fermented shaped body is dried for 28 to 30 days in a well-ventilated place. The reason why the above-mentioned period is set and dried in such a well-ventilated place is that the efficacy of the barley rice contained in the formed body is well expressed. When the molded body is dried for less than 28 days, the divergence of beta glue can (the main material constituting the cell wall in the grain) contained in the active ingredient contained in the barley is decreased. When the molded body is dried for more than 30 days, the cell wall of the beta glue can be broken, It is difficult to obtain beneficial effects.

The dried compact is pulverized into bean or acorn eggs to finally form yeast. The reason for pulverizing the shaped body into bean or acorn egg size is to facilitate mixing with the composition in the subsequent step of makgeolli.

After the step S10, a step S20 of obtaining a makgeolli to be described later is performed.

In the step of obtaining the rice wine (S20), first, the rice barley and brown rice are thoroughly soaked in water after washing. Since the above-mentioned barley rice and brown rice are immersed in water for 2 to 3 days, foreign substances may float in the upper part of the water, so it is preferable to replace with fresh water every day. At this time, the mixing ratio of the barley rice and the brown rice is preferably 30 to 70% by weight of the barley rice: 30 to 70% by weight of the brown rice. It is obvious that the stickiness, that is, the viscosity, which is one of the properties of the beta-glucan contained in the barley rice, may be too small or too large when mixed beyond the mixing ratio.

 The above-mentioned barley rice and brown rice can be immersed for 9 to 10 hours similarly to the barley rice immersion process in the previous step (S10). Since the critical meaning according to the time range has been described above, a detailed description will be omitted.

The above-mentioned barley and brown rice, which is called water, is extracted from water and steamed in a shiru. Steaming the above-described barley rice and rice brown rice in order to facilitate the action of various enzymes.

The steamed rice is mixed with the yeast produced in the step (S10) to form a first mixture. At this time, the first mixture can be cooled for 28 minutes to 30 minutes. When it is cooled to less than 28 minutes, the fermentation start temperature is high, so that the sour taste is produced in the fermentation process and the sour taste is increased in the final fermented vinegar. The temperature is low and the fermentation of the fermented vinegar is not enough.

The first mixture thus formed is formed into a second mixture by adding salt and water and stirring. Here, the ratio of the first mixture to water is 200 parts by weight to 300 parts by weight with respect to 100 parts by weight of the first mixture, and 0.5 part by weight to 1 part by weight with respect to 100 parts by weight of the first mixture. If less than 0.5 part by weight of the salt is added to 100 parts by weight of the first mixture, the effect of inhibiting the propagation of the microorganism is remarkably lowered and the flavor is decreased. If more than 1 part by weight of the salt is added, But the beneficial bacteria and bacteria essential for fermentation enhancement may also be killed and the fermentation ability may be lowered.

On the other hand, if water is added in an amount of less than 200 parts by weight based on 100 parts by weight of the first mixture, the concentration of the rice wine becomes too high. On the contrary, if the added amount exceeds 300 parts by weight, the rice wine concentration may be weakened.

The salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted

On the other hand, the second mixture thus mixed is put into a jar for 15 to 20 days at 26 캜 to 29 캜 and sealed to ferment. The fermentation may be carried out by putting the fermentation in a jar and sealing the fermentation, and keeping the temperature of the fermentation by wrapping the jar with a thermal insulation material or the like.

Fermentation is to induce glycation by producing and secreting the enzyme contained in the second mixture. If the fermentation temperature is below 26 ° C, the fermentation does not proceed. If the temperature exceeds 29 ° C, the enzyme and yeast are killed and the fermentation does not proceed. In order to supply oxygen and promote fermentation, the second mixture may be stirred periodically from the second day after fermentation, preferably two days apart.

The second mixture is best fermented within 15 to 20 days. If the fermentation is performed for less than 15 days or for more than 20 days, the fermentation may not be completed, or the fermentation may be overdosed and the merchantability may be deteriorated.

The second mixture thus fermented is sieved using a squeeze member to obtain a liquid rice wine. The squeezing member is most preferably a sieve or a hemp sieve, but any means capable of separating the sludge from the liquid phase may be used.

The above-mentioned liquid rice wine is rich in nutrients such as dietary fiber, vitamin B and digestive enzymes. The nutritional components of the rice wine are proper mixing conditions of the rice and brown rice, the enzyme, yeast, ≪ / RTI >

After the step S20, the step S30 of obtaining the rice wine vinegar is performed.

First, the makgeolli prepared in the step S20 is mixed with water at a ratio of 1: 1.8 ~ 2.2. Mixing of rice wine and water in the above-mentioned ratio is intended to facilitate the extraction of the liquid except for the precipitates contained in the rice wine. Further, it is preferable that the water is cleanly purified water.

Makgeolli, mixed with water, filters precipitate with a squeeze member. The squeezing member may be a sieve or a hemp cloth, and only a liquid phase other than the precipitate may be obtained to form an aqueous solution of makgeolli.

On the other hand, the solution of the makgeolli is put into a jar and fermented for 3 to 5 months to obtain a rice wine vinegar. The jar is sterilized because it may be sour and sour when the germs enter the inside thereof, The upper part is preferably sealed with a cover.

When the fermentation of the makkolli solution in a jar is performed for less than 3 months, the fermentation does not proceed normally. If fermented for more than 5 months, the fermented product becomes less valuable as a commodity. The makgeolli vinegar is formed by the mechanism in which the acetic acid bacteria propagate while the makgeolli solution is fermented in the jar and the alcohol component contained in the makkolli water solution changes into vinegar due to the increase of the acidity.

After the step S30, a step S40 of obtaining a liquid fermentation broth is performed.

The rice wine vinegar obtained in the above step (S30) is put into a jar and fermented for at least one year. At this time, the mixing ratio of the rice wine vinegar and the field or fennel is preferably 40 to 60% by weight of rice wine vinegar: 40 to 60% by weight of artichoke or fruit.

The above-mentioned rice wine vinegar and artichoke are preferably fermented for at least one year. If fermented for less than one year, fermentation will not be performed properly or the effective ingredient of the raw soybean will not be completely discharged, resulting in failure to function as a functional food. In addition, the sanayasin may contain components harmful to the human body such as toxicity. However, since the rice wine vinegar acts as a sterilizing function, toxic components contained in the sanayasia can be neutralized.

If less than 40% by weight of the acidulant or fruit is added to 40% by weight to 60% by weight of the rice wine vinegar, the active ingredient of the artificial sweetener or fruit is not properly diffused and the merchantability is lowered. The strength is lowered and the taste of the original vinegar, that is, the sour taste is somewhat lowered.

In step (d), the sanayasin is made of at least one selected from the group consisting of dogwood wormwood, black forest wormwood, cypress wood, scabbard, and dandelion. The efficacy of the listed Sanayasu is as follows.

The above-mentioned dog mugwort is useful for the recovery of the liver of the human body and contains a large amount of vitamins and minerals.

The petiole is effective for controlling inflammation and is thus widely used as a herbal medicine for antiinflammatory treatment, and is particularly effective for treating rheumatism.

The cucumber tree contains the ingredients gaba and routine, which has the effect of lowering blood pressure and promoting the metabolic function of brain cells. It also has the effect of releasing active oxygen that causes aging and strengthening capillaries to improve blood flow.

It is rich in vitamin C, minerals such as potassium and calcium, and dietary fiber, so it can relieve anti-stress, anti-aging and fatigue, and has the effect of inhibiting cholesterol.

The dandelion contains a large amount of components such as silymarin and collie, and is excellent in detoxifying action and excellent in the action and anti-inflammatory action.

As described above, in the present invention, it is preferable to use a compound selected from the group consisting of dogwood, black currant, cedarwood, scabbard, and dandelion. In addition, , Myrtle, rhododendron, dolmens, wormwood, snow, creation, thistle, windbreak, sylvian, mugunghwa, love fire, acupuncture, pine, bamboo salt, acacia, hinoki tree, pine tree, oak tree, , One or more selected from among at least one selected from the group consisting of lobster, lobster, ginkgo, ginkgo, coriander, sardine, sankyu, saury, hearing, burdock, pork potato, It can be put in the rice wine vinegar.

Here, the above-mentioned sanayasaka refers not to the name of a specific grass or plant, but to the grass which can be easily found in the mountains or the fields, and can be greatly effective in improving the constitution of modern people who are acidified inside the human body . In addition, although every characteristic and efficacy of each Sanayasu have each, it is comprehensive that the energy absorbed through the osmotic action of the root and the photosynthesis action of the leaf is enriched as it is. Thus, in this context, the efficacy of the Sanayasu can be said to be a report of the basic effects that can purify the human body.

On the other hand, the fruit of the step (d) is composed of at least one selected from pomegranate, fig, brambly, audi and banana. The efficacy of listed fruit is as follows.

The pomegranate is effective for preventing colds, preventing menopausal disorders (pomegranate contains various vitamins and is effective for colds, and natural estrogen hormone ingredient in the membrane wrapping seeds of pomegranate).

These figs contain large amounts of proteolytic enzymes, which helps digestion after consuming figs after eating meat.

The bokbunja is an anthocyanin compound and has excellent antioxidant function. Especially, various minerals such as vitamin A and C are abundant, which is good for fatigue recovery and also has anti-aging effect.

The above-mentioned Odi contains glucose, fructose, citric acid, malic acid, tannin, pectin as well as vitamins (A.B1.B2.D), calcium, phosphorus, iron and the like, .

The above-mentioned bananas are rich in various nutrients, while they are low in calories, are effective for strengthening immunity, anticancer effect, prevention of adult diseases, diet, and prevention of constipation.

As described above, in the present invention, it is preferable to use fruits selected from pomegranate, fig, bramble, oak, and banana. In addition, plums, ginger, bamboo shoots, jujube, peaches, blueberries, Peach, apricot, grape and persimmon can be further selected and added to the rice wine vinegar.

In addition, mushrooms listed below may be used instead of the above-described hay fever or fruit.

The mushroom may use one or more selected from mushroom, shiitake mushroom, and mushroom mushroom.

Meanwhile, the sanayasawa or the fruit is fermented for at least one year in rice wine vinegar and jar. The jar is blocked by micropores due to moisture, and becomes an anaerobic state. The salt can not actively cause causative bacteria of corruption. Thus allowing fermentation by highly resistant bacteria. And, the fermentation period may vary depending on the season, temperature, and factors of the surrounding environment, but it is best to ferment at least one year. This is because it is necessary to ferment for a long period of time, because various components are made with vinegar, acetic acid bacteria, etc., and it is helpful for human health.

As described above, the makgeolli vinegar fermented for at least one year is filtered by sieve or hemp, and only the remaining liquid except the residue is extracted to finally complete the fermentation vinegar.

The fermented vinegar prepared by the above-mentioned method is advantageous to the human body in comparison with synthetic vinegar by adding natural materials such as cereals and artificial sweeteners, and can be utilized as various types of food compositions. It can also be used for functional food. In addition, it is a very useful invention that can be easily decayed or deteriorated even when stored for a long period of time, and can maintain the sensibility continuously.

Hereinafter, the present invention will be described more specifically by way of Examples and Experimental Examples.

However, the scope of the present invention is not limited by the examples and experimental examples described below.

( Example Preparation of Fermented Vinegar Using Sanayacho

Nuruk Manufacturing Process

The barley was soaked in water for 9 hours to 10 hours to make the yeast, and then the water was completely removed to remove the water, which was roughly ground in a grinder. Sake and mineral water were added to the ground barley, kneaded to the extent that the bar was kneaded, the molded material formed by kneading was fermented and dried for 28 to 30 days in a cool place to produce yeast.

Makgeolli manufacturing process

After the soaked rice and rice brown rice were thoroughly soaked in water, the rice was steamed in the shiru and mixed with the koji to form a first mixture, and a small amount of sun salt and water were mixed with the first mixture to form a second mixture Respectively. Next, the second mixture was sealed in a jar at 26 to 29 DEG C for 15 to 20 days, and after the fermentation, only the liquid phase was caught to produce makgeolli.

Makgeolli vinegar manufacturing process

Mixed rice wine and water were mixed at a ratio of 1: 2, and the precipitate was filtered. The resulting solution of the makgeolli was put into a sterilized jar and fermented for 3 to 5 months to prepare rice wine vinegar.

Fermented vinegar manufacturing process

The fermented vinegar, which is a liquid fermentation liquid, was prepared after fermentation for 1 year to 1 year and 6 months after putting the shag mugwort and the black pepper washed in makgeolli vinegar into a jar.

( Comparative Example ) Control acquisition

As a control for comparison with the fermented vinegar of the present invention, vinegar sold in the general market was obtained.

( Experimental Example ) Sensory evaluation

Sensory evaluation was performed to compare the fermented vinegar prepared in the above example with the vinegar obtained in the comparative example. The results are shown in Table 1 below.

The sensory evaluation was done by randomly extracting 10 of each male and female of 20 to 50 years old, 9 point rating system (9 = best, 8 = very good, 7 = moderate, 6 = slightly good, 5 = 4 = slightly disliked, 3 = dissatisfied, 2 = very disliked, 1 = disliked).

division smell flavor color Overall likelihood Fermented vinegar 8 7 7 7.5 Common vinegar 6 4 6 5.5

As can be seen from the above results, the fermented vinegar of the present invention was superior in smell and taste to general vinegar, and superior in overall taste. It is judged to be an effect due to an enzyme leaking out from fermentation or an effect due to added components. Therefore, it was considered that the fermented vinegar could produce a product having higher preference than general vinegar.

While the present invention has been described in connection with certain exemplary embodiments thereof, it will be understood by those of ordinary skill in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. And various modifications and variations are possible within the scope of the appended claims.

Claims (7)

(a) Wash the barley and thoroughly immerse it in water. After boiling, remove moisture, grind it, and add sake and water to form a kneaded product. Then, the kneaded product is put into a molding mold, A plurality of layers of the formed body are covered with a heat retaining member, and fermented until a white mold is formed, wherein a fermented milk-based member in which one or both of rice straw or pine needle is mixed is stacked between the layers, The fermented molded product is dried (28 to 30 days) in a well-ventilated area and then pulverized to prepare yeast (S10);
(b) washing the barley rice and brown rice and thoroughly immersing the rice in the water, boiling the rice in a shaker, mixing the rice steamed in the shiru with the yeast prepared in the step (a) to form a first mixture, The mixture is placed in a jar at 26 to 29 ° C for 15 to 20 days. The mixture is sealed and fermented. Then, the mixture is sieved using a squeeze member to remove the liquid makkolli Obtaining (S20);
(c) mixing the makgeolli prepared in the step (b) with water at a ratio of 1: 1.8-2.2, filtering the precipitate with a crucible member, adding the obtained solution of the makgeolli to the disinfected jar and fermenting the mixture for 3 to 5 months, (S30); And
(d) adding (S40) a raw yeast or fruit washed in the obtained rice wine vinegar to a fermentation broth for fermentation for at least one year after putting it in a jar,
In the step (b), the mixing ratio of the barley rice and the brown rice is 30 to 70% by weight of the barley rice, 30 to 70% by weight of the brown rice,
In the step (b), the ratio of the first mixture to water is 200-300 parts by weight of water with respect to 100 parts by weight of the first mixture, and 0.5-1 parts by weight with respect to 100 parts by weight of the first mixture,
Wherein the mixing ratio of the rice wine vinegar and the rowan or the fruit is 40 ~ 60 weight% of makgeolli vinegar: 40 ~ 60 weight% of mountain yam or fruity in the step (d). delete delete delete The method according to claim 1,
Wherein the fruit is composed of at least one selected from the group consisting of pomegranate, fig, bramble, oak, and banana in the step (d). The method according to claim 1,
The method of manufacturing a fermented vinegar according to any one of the preceding claims, wherein in step (d), the sanayasin is at least one selected from the group consisting of dogwood wormwood, porridge wood, cypress wood, scabbard, and dandelion. delete

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