KR102116461B1 - Method for making powder vinegar using sea horse - Google Patents

Abstract

The present invention relates to a method for producing powdered vinegar using sea horses. The method for producing powdered vinegar using sea horses of the present invention comprises: a first step of producing a sea horse extract; a second step of producing sea horse yeast by mixing the sea horse extract and rice flour and by fermenting a mixture; a third step of producing sea horse vinegar; a fourth step of mixing the sea horse yeast with the sea horse vinegar and fermenting the same to produce a vinegar ferment; and a fifth step of drying and powdering the vinegar ferment. According to the present invention, it is possible to get rid of repulsion to tastes and smells.

Description

METHOD FOR MAKING POWDER VINEGAR USING SEA HORSE}

The present invention relates to a method for manufacturing powdered vinegar using a seahorse, and more particularly, to a method for manufacturing a powdered vinegar using a hippocampus that improves functionality and convenience by using a hippocampus during powdered vinegar production.

Sea horses (sea horses) are seawater fishes that live in subtropical beaches in Japan, China, and other parts of Korea. They are also breeding for ornamental purposes because their heads resemble horses and swim slowly.

In traditional Chinese medicine, hippocampus has been used as a medicinal herb, but its price is high and it is mainly used as a tonic.

Since the hippocampus promotes energy and blood circulation and increases reproductive function, it is effective for erectile dysfunction, dyscalculation, coughing and breathing in people with weak energy, old asthma, and cold skin diseases.

Although the efficacy of the hippocampus is known, there is no way that ordinary consumers can easily consume the hippocampus.

Korean Patent Publication No. 10-2016-0131351

In order to solve the problems of the prior art as described above, the purpose of the present invention is to prepare a powder vinegar using hippocampal yeast to eliminate the rejection of taste and aroma, and to provide a hippocampal powder vinegar that is easy to carry.

The technical problems to be solved by the present invention are not limited to the technical problems mentioned above, and other technical problems not mentioned are clearly understood by a person having ordinary knowledge in the technical field to which the present invention belongs from the following description. Will be able to.

Powder vinegar production method using the hippocampus of the present invention comprises the first step of producing a hippocampus extract; A second step of producing seahorse yeast by mixing the seahorse extract and rice flour and fermenting the mixture; A third step of producing sea vinegar; A fourth step of mixing the hippocampal yeast with the hippocampal vinegar and fermenting it to produce a vinegar fermentation product; A fifth step of drying and pulverizing the vinegar fermentation; Including, In the third step, hippocampal vinegar is a 3-1 step of soaking brown rice with water and then dehydrating it; Step 3-2 of preparing the first godubap using the soaked brown rice; 3-3 steps of cooling the first godubap; 3-4 steps of mixing the hippocampus with water and heating it to prepare a hippocampus extract; A third step of preparing a primary mixture by mixing the primary godubap, seahorse extract, malt, and yeast; 3-6 steps of entering the primary mixture into a jar; Steps 3-7 of preparing a primary fermentation product by fermenting the primary mixture in the jar; 3-8 steps to prepare the hippocampus powder by lyophilizing the hippocampus and then pulverizing; Steps 3-9 for preparing secondary godubap; Steps 3-10 of preparing a secondary mixture by mixing the secondary godubap, seahorse extract, primary fermentation product, and seahorse powder; Step 3-11 to prepare a secondary fermentation product by secondary fermentation after entering the secondary mixture into a jar; Steps 3-12, wherein the secondary fermentation product is drunk to produce alcohol; Step 3-13 of preparing a tertiary mixture by mixing the vinegar with lyophilized seahorse in the liquor; It characterized in that it comprises a; step 3-14 to prepare a vinegar by tertiary fermentation of the tertiary mixture.

By means of solving the above problems, the method for producing powder vinegar using the hippocampus of the present invention includes the functionality of the hippocampus (promoting blood circulation, enhancing reproductive function, etc.), and the hippocampal powder vinegar that increases the likelihood and convenience of hippocampus intake. It has the effect of providing.

1 is a flow chart showing a powder vinegar production method using the hippocampus of the present invention.
Figure 2 is a flow chart showing a method for producing hippocampus yeast in a powder vinegar production method using the hippocampus of the present invention.
Figure 3 is a flow chart showing a method for producing seaweed vinegar in the powder vinegar production method using the seahorse of the present invention.

The problems to be solved for the present invention as described above, the means for solving the problems, and specific matters including the effects of the invention are included in the following embodiments and drawings. Advantages and features of the present invention, and methods for achieving them will be clarified with reference to embodiments described below in detail together with the accompanying drawings.

In the following, a method for preparing powder vinegar using the above-mentioned hippocampus will be described using drawings and examples.

<Method for manufacturing powdered vinegar using seahorse>

1 is a flow chart showing a powder vinegar production method using the hippocampus of the present invention.

First, in the first step (S100), a hippocampus extract is prepared. Specifically, a hippocampus (lyophilized hippocampus or raw water) is mixed with water, and then a hippocampal extract is prepared through a heating process.

When preparing the hippocampus extract, it is preferable to mix 1 to 2 parts by weight of water with respect to 1 part by weight of the hippocampus.

When water is mixed with less than 1 part by weight based on 1 part by weight of the hippocampus, there may be difficulties in extraction due to insufficient solvent, and when water exceeds 2 parts by weight, the active ingredient of the hippocampus may not be sufficiently contained in the hippocampus extract. Can be.

In addition, the heating temperature during the extraction operation is preferably 80 to 85 ℃. When the heating temperature is less than 80 ° C, the extraction process may take a long time to deteriorate the efficiency of the work, and when it exceeds 85 ° C, the active ingredients and nutrients of the hippocampus may be destroyed due to excessively high heat.

In addition, the extraction operation is preferably performed for 50 to 75 hours. If the extraction operation is less than 50 hours, the active ingredient contained in the hippocampus may not be sufficiently extracted, and if it exceeds 75 hours, extraction is already completed and the efficiency of the operation may be deteriorated.

Next, in the second step (S200), the seahorse extract and rice flour are mixed and fermented to prepare seahorse yeast. Specifically, a mixture of seahorse extract and rice flour is prepared to prepare a rice flour mixture, inoculated with mold, and then fermented to prepare a hippocampus yeast.

The second step (S200) will be described in more detail as follows.

As shown in FIG. 2, in the 2-1 step (S201), a seaweed extract and rice flour are mixed to prepare a rice flour mixture. Specifically, rice flour, which is a grain, is mixed with the above-mentioned seahorse extract to prepare a rice flour mixture.

When preparing the rice flour mixture, it is preferable to mix 0.1 to 0.2 parts by weight of seahorse extract with respect to 1 part by weight of rice powder.

When the hippocampus extract is mixed to less than 0.1 parts by weight, the functionality of the hippocampus may be sufficiently transmitted or molding through dough may be difficult, and when it exceeds 0.2 parts by weight, the inside may decay.

Next, in step 2-2 (S202), the rice flour mixture is inoculated with mold. Specifically, the rice flour mixture is inoculated with a yeast fungus having an enzyme and propagated.

Next, in step 2-3 (S203), the rice flour mixture inoculated with the fungus is fermented. Specifically, the rice flour mixture inoculated with the fungus is fermented in a fermenter mixed with seaweed powder and green tea powder.

The molded rice flour mixture inoculated with the mold is fermented in a fermenter. At this time, the seaweed powder and green tea powder are applied to the fermenter on the bottom of the rice flour mixture.

The hippocampus powder is prepared by lyophilizing the hippocampus and then grinding it.

Through the application of the hippocampus powder and green tea powder, the functionality of the hippocampus is added to the hippocampus yeast, and the aroma of the yeast is improved through the green tea powder.

In addition, it is possible to prevent direct heat from being applied to the rice flour mixture in a molded state inside the fermenter, and to shorten the yeast formation time.

It is preferable to mix 1 part by weight of green tea powder with respect to 1 part by weight of seahorse powder.

If the green tea powder is mixed with less than 1 part by weight of 1 part by weight of the hippocampus powder, the aroma of yeast may not be sufficiently improved, and if it exceeds 1 part by weight, it may be difficult to reinforce the functionality of the hippocampus when producing seahorse yeast. .

The mixture of the seahorse powder and green tea powder is placed in a molded state in a fermenter, and fermentation is performed.

The fermentation is preferably performed for 15 to 20 days. If the fermentation period is less than 15 days, sufficient fermentation may not proceed, and if it exceeds 20 days, the fermentation is already completed and the efficiency of the work is lowered or there is a risk of corruption.

The fermentation temperature is preferably 25 to 38 ℃. When the fermentation temperature is less than 25 ° C, mold propagation may not be smoothly performed, and when it exceeds 38 ° C, active ingredients may be destroyed or spoilage may occur.

Next, in the third step (S300), seahorse vinegar is prepared.

The third step (S300) will be described in more detail as follows.

As shown in FIG. 3, in step 3-1 (S301), brown rice is soaked in water and then dehydrated. Specifically, the brown rice is washed clean, then soaked in water and then dehydrated by sieving.

It is preferable that the time called the brown rice is carried out for 24 hours. When the brown rice is called less than 24 hours, the hard properties of brown rice may make the production of godubap difficult, and if it exceeds 24 hours, it is already completed in the soaking process and may impair the work efficiency.

Next, in step 3-2 (S302), primary godubap is prepared using the soaked brown rice. Specifically, put a wet cotton cloth in a steamer, add brown rice, and heat to steam.

After adding the brown rice to the cotton beam, it is preferable to make a plurality of valleys so that the air flows.

In addition, the cotton beam is tied to the upper part, so be careful not to enter water or the like. If the water (water droplets generated by water vapor, etc.) enters the surface beam, it may cause rancidity.

Steaming time to prepare the godubap is preferably 1 hour to 2 hours.

Most preferably, after adding the brown rice and steaming for 1 hour, stir the steamed brown rice, change the position of the top and bottom, and then boil it again for 20 to 30 minutes to thoroughly cook the inside of the brown rice.

Next, in step 3-3 (S303), the first godubap is cooled. Specifically, the steamed godubap is sufficiently cooled at room temperature.

Next, in steps 3-4 (S304), the hippocampus extract is prepared by mixing the hippocampus with water and heating it. Specifically, a hippocampus (lyophilized hippocampus or raw water) is mixed with water, and then a hippocampal extract is prepared through a heating process.

When preparing the hippocampus extract, it is preferable to mix 1 to 2 parts by weight of water with respect to 1 part by weight of the hippocampus.

When water is mixed with less than 1 part by weight based on 1 part by weight of the hippocampus, there may be difficulties in extraction due to insufficient solvent, and when water exceeds 2 parts by weight, the active ingredient of the hippocampus may not be sufficiently contained in the hippocampus extract. Can be.

In addition, the heating temperature during the extraction operation is preferably 80 to 85 ℃. When the heating temperature is less than 80 ° C, the extraction process may take a long time to deteriorate the efficiency of the work, and when it exceeds 85 ° C, the active ingredients and nutrients of the hippocampus may be destroyed due to excessively high heat.

Next, in step 3-5 (S305), a primary mixture is prepared by mixing the primary godubap, seahorse extract, malt, and yeast. Specifically, the prepared seahorse extract is added to the cooled primary godubap, and the primary mixture is prepared by further mixing malt and yeast.

When preparing the primary mixture, it is preferable to mix 1 part by weight of malt oil, 4 parts by weight of yeast, and 8 to 10 parts by weight of seahorse extract with respect to 8 parts by weight of primary godubap.

When 8 parts by weight of the first godubap is mixed with less than 1 part by weight of malt, the saccharification process of converting carbohydrates into sugar is difficult to proceed sufficiently, and when it exceeds 1 part by weight, sugars are excessively mixed and unnecessary saccharides are added to vinegar. Can be mixed.

When the yeast is mixed with less than 4 parts by weight with respect to 8 parts by weight of the first godubap, fermentation is difficult to proceed smoothly, and when it exceeds 4 parts by weight, excessive fermentation may proceed.

When the hippocampus extract is mixed with less than 8 parts by weight based on 8 parts by weight of the primary godubap, the active ingredient of the hippocampus extract may not be sufficiently contained in vinegar, and when it exceeds 10 parts by weight, re-input of the hippocampus extract, which will be described below. The production of vinegar can be difficult because the hippocampus is excessively contained due to the addition of hippocampus powder and lyophilized hippocampus.

When preparing the primary mixture, instead of using normal purified water, by including the hippocampus extract, the active ingredients and nutrients of the hippocampus can be delivered to vinegar.

In addition, in the mixing process, it is preferable to add seahorse extract, malt oil, and yeast to the first godubap and mix it for about 1 hour. The mixing and fermentation of the material may be smoothly performed by the process.

Next, in steps 3-6 (S306), the primary mixture is introduced into a jar. Specifically, the prepared primary mixture is introduced into a jar, and then covered with cotton wool.

Next, in steps 3-7 (S307), a primary fermentation product is prepared by fermenting the primary mixture in the jar. Specifically, the primary mixture in the jar is stirred and fermented to prepare a primary fermentation product.

The primary fermentation is preferably performed for 3 to 10 days. When the primary fermentation is less than 3 days, the fermentation is not sufficiently performed, so that the primary fermentation product is difficult to serve as a base, and if it exceeds 10 days, the progress of fermentation is completed and the efficiency of the work is impaired or rancid. easy.

When the primary fermentation is completed, a bitter taste is generated in the primary fermentation product, and it is preferable to subtract the fermentation period from 3 to 10 days based on this.

In addition, stir 1 to 2 times a day during the fermentation, so that oxygen supply is smoothly performed during the fermentation process.

Next, in steps 3-8 (S308), the hippocampus is lyophilized and then pulverized to prepare hippocampus powder. Specifically, in order to remove the fishy taste of the hippocampus, the hippocampus is lyophilized and then pulverized to prepare hippocampus powder.

In the following, by adding seaweed powder separately from the seahorse extract during vinegar production, nutrients and active ingredients of the seahorse that are not extracted by hot water extraction can be delivered to the vinegar.

Next, in step 3-9 (S309), secondary godubap is prepared. Specifically, in the same manner as the first godubap manufacturing method, soaked brown rice and steamed to prepare the second godubap.

Next, in steps 3-10 (S310), a secondary mixture is prepared by mixing the second godubap, seahorse extract, primary fermentation product, and seahorse powder. Specifically, the second godubap prepared in step 9, the hippocampus extract prepared in step 4, the primary fermentation product prepared in step 7, and the hippocampus powder prepared in step 8 are mixed. To prepare a secondary mixture.

When preparing the second mixture, it is preferable to mix 20 to 25 parts by weight of the primary fermentation product, 1 to 2 parts by weight of seaweed powder, and 8 to 10 parts by weight of seahorse extract, based on 16 parts by weight of the second godubap.

When the primary fermented product is mixed with less than 20 parts by weight based on 16 parts by weight of the second godubap, fermentation may not be sufficiently performed, and when the primary fermented product exceeds 25 parts by weight, excessive fermentation may occur.

When the hippocampus powder is mixed with less than 1 part by weight based on 16 parts by weight of the second godubap, the active ingredient and nutrients of the hippocampus may not be sufficiently delivered. Can be.

When the hippocampus extract is mixed with less than 8 parts by weight based on 16 parts by weight of the second godubap, the active ingredient and nutrients of the hippocampus may not be sufficiently delivered. If it exceeds 10 parts by weight, vinegar may be produced due to excessive mixing of hippocampus. Difficulties may arise.

Next, in step 3-11 (S311), the secondary mixture is introduced into a jar, followed by secondary fermentation to prepare a secondary fermentation product. Specifically, the prepared secondary mixture is put into a jar, covered with cotton cloth, and then secondary fermented to prepare a secondary fermented product.

The second fermentation is preferably performed for 15 to 30 days. When the second fermentation period is performed for less than 15 days, fermentation may not sufficiently proceed, and if it exceeds 30 days, fermentation may be completed and the efficiency of work may be reduced or rancid.

Next, in step 3-12 (S312), the secondary fermentation product is drunk to prepare alcohol. Specifically, the secondary fermentation product is prepared by liquor manure (separation) with liquor and guernsey.

Next, in steps 3-13 (S313), a tertiary mixture is prepared by mixing the liquor with freeze-dried seaweed. Specifically, the liquor prepared by the above-described sake mixture and seed vinegar (seed vinegar) are mixed, and a freeze-dried seahorse is added to prepare a tertiary mixture to enter the jar.

By adding the lyophilized hippocampus, nutrients and active ingredients volatile or lost during fermentation can be delivered to vinegar. In addition, by adding the hippocampus extract or the hippocampus powder, the problem that occurs when the hippocampus extract is added at the corresponding step by directly adding the lyophilized hippocampus (degradation of acidity) and the problem when the hippocampus powder is added (solvent becomes cloudy) Can solve it.

The tertiary mixture is preferably prepared by mixing 0.1 to 0.6 parts by weight of vinegar and 1 to 3 parts by weight of lyophilized seahorse relative to 50 parts by weight of liquor.

Vinegar (acetic acid fermentation) may not sufficiently proceed when the seed is mixed with less than 0.1 parts per 50 parts by weight of the liquor, and if it exceeds 0.6 parts by weight, fermentation may proceed excessively or the acidity may be excessively high.

If the lyophilized hippocampus is less than 1 part by weight relative to 50 parts by weight of the liquor, it may be difficult to deliver the nutrients and active ingredients of the lyophilized seahorse to vinegar, and if it exceeds 3 parts by weight, the production of vinegar may become difficult or taste It can hurt.

Next, in step 3-14 (S314), the tertiary mixture is fermented tertiary to prepare vinegar. Specifically, the tertiary mixture is fermented at a constant temperature in a jar, and then filtered to prepare vinegar.

The third fermentation is preferably carried out at 10 to 40 ℃. When the third fermentation temperature is less than 10 ° C, fermentation may not proceed smoothly, and if it exceeds 40 ° C, it may cause rancidity.

In addition, the tertiary fermentation is preferably performed for 50 to 60 days. If the third fermentation is performed in less than 50 days, fermentation may not proceed sufficiently, and if it exceeds 60 days, fermentation may be completed and the efficiency of work may be reduced or rancid.

If it is outside the range of the fermentation period, it may be difficult to have an appropriate acidity, taste, and aroma.

In the third fermentation, it is preferable to stir 1 to 2 times a day to smoothly supply oxygen.

Next, in the fourth step (S400), the seahorse yeast is mixed with the seahorse vinegar and fermented. Specifically, the prepared seahorse vinegar is mixed with the prepared seahorse yeast, and then re-fermentation is performed to prepare a vinegar fermentation product.

The hippocampus vinegar is mixed with the hippocampus yeast to supplement the active ingredient of the hippocampus that may change during the vinegaring process, increase the absorption rate of the hippocampus, and increase the yield of powdered vinegar.

The mixing of the seahorse vinegar and seahorse yeast is preferably 0.3 to 0.5 part by weight of seahorse yeast with respect to 1 part by weight of seahorse vinegar. If 1 part by weight of seahorse vinegar contains less than 0.3 parts by weight of hippocampal yeast, the delivery of effective components of the hippocampus may not be sufficiently improved, and if it exceeds 0.5 parts by weight, the period of fermentation may be lengthened due to excessive injection of yeast. Corruption may occur.

The fermentation is preferably performed for 20 days. If the fermentation is less than 20 days, fermentation may not proceed sufficiently, and if it exceeds 20 days, the operation may be lengthened, resulting in reduced efficiency or corruption.

Next, in the fifth step (S500), the vinegar fermentation product is dried and powdered. Specifically, the liquid vinegar fermentation product is dried and powdered.

It is preferable to freeze-dry during the drying. After lyophilization, the preparation of powdered vinegar is completed through grinding.

The temperature during the lyophilization is preferably -45 ℃ to -40 ℃. When the temperature is less than -45 ° C, the efficiency of the work is reduced to an excessively low temperature, and when it exceeds -40 ° C, the freeze-drying time may be prolonged or sufficient freeze-drying may not be performed.

In the following, an experiment is performed on the hippocampus powder vinegar prepared through the method of manufacturing a powder vinegar using the hippocampus of the present invention, and the results of this experiment will be described in detail using examples.

In order to compare the quality characteristics of hippocampal powder vinegar, the following experiment was conducted after selecting a graduate student in food science and engineering, who was recognized as an inspector, and performing sensory evaluation after training suitable for the purpose of this experiment. The sensory test items were performed on a 9-point scale (Liker scale), which evaluates to 9 points for very good and 1 point for very bad with color, taste, and overall acceptability.

[Comparative Example 1]

Comparative Example 1 is a common vinegar.

[Example 1]

Example 1 is a seahorse vinegar (liquid) prepared based on the method of manufacturing seahorse vinegar of the present invention.

[Example 2]

Example 2 is a hippocampal powder vinegar prepared on the basis of the method for producing hippocampal powder vinegar of the present invention.

division color flavor Overall preference Comparative Example 1 5.3 5.4 5.4 Example 1 6.5 6.7 6.6 Example 2 6.9 7.3 7.1

As shown in Table 1, compared to Comparative Example 1, Examples 1 to 2, which are vinegars produced by the method for preparing seahorse vinegar of the present invention or the method for preparing powdered vinegar using seahorse, showed excellent overall sensory properties.

In addition, in the case of Example 2, it can be seen that color, taste, and overall preference are highest, and it can be seen that powder vinegar using the seahorse of the present invention has the best overall sensory characteristics.

As described above, it will be understood that the technical configuration of the present invention described above can be implemented in other specific forms without changing the technical spirit or essential characteristics of the present invention by those skilled in the art to which the present invention pertains.

Therefore, the above-described embodiments are to be understood as illustrative and not restrictive in all respects, and the scope of the present invention is indicated by the following claims rather than the above detailed description, and the meaning and scope of the claims It should be construed that any altered or modified form derived from the equivalent concept is included in the scope of the present invention.

S100. The first step of producing seahorse extract
S200. The second step of producing seahorse yeast by mixing the seahorse extract and rice flour and fermenting
S201. Step 2-1 of mixing the seaweed extract and rice flour to prepare a rice flour mixture
S202. Step 2-2 of inoculating mold on the rice flour mixture
S203. Step 2-3 for fermenting the rice flour mixture inoculated with the fungus in a fermenter mixed with seaweed powder and green tea powder
S300. The third step of making seahorse vinegar
S301. Step 3-1 of soaking brown rice with water and then dehydrating
S302. Step 3-2 of preparing the first godubap using the soaked brown rice;
S303. Step 3-3 cooling the first godubap
S304. Step 3-4 of preparing hippocampus extract by mixing the hippocampus with water and heating it
S305. Steps 3-5 for preparing the primary mixture by mixing the primary godubap, seahorse extract, malt, and yeast
S306. Steps 3-6 of entering the primary mixture into a jar
S307. Steps 3-7 of preparing a primary fermentation product by fermenting the primary mixture in the jar
S308. Steps 3-8 to produce hippocampus powder by lyophilizing the hippocampus and then grinding it
S309. Steps 3-9 of manufacturing second godubap
S310. Steps 3-10 of preparing a second mixture by mixing the second godubap, seahorse extract, primary fermentation product, and hippocampus powder
S311. Step 3-11 of preparing the secondary fermentation product by secondary fermentation after entering the secondary mixture into a jar
S312. Steps 3-12, in which the secondary fermentation product is drunk to produce alcohol
S313. Steps 3-13, in which tertiary mixture is prepared by mixing seed and lyophilized hippocampus with the liquor
S314. Step 3-14 of preparing the vinegar by tertiary fermentation of the tertiary mixture
S400. A fourth step of mixing the hippocampal yeast with the hippocampal vinegar and fermenting it to produce a vinegar fermentation product.
S500. The fifth step of drying and pulverizing the vinegar fermentation

Claims (4)

A first step of preparing a seahorse extract;
A second step of producing seahorse yeast by mixing the seahorse extract and rice flour and fermenting the mixture;
A third step of producing sea vinegar;
A fourth step of mixing the hippocampal yeast with the hippocampal vinegar and fermenting it to produce a vinegar fermentation product;
Including the fifth step of drying the vinegar fermentation and powdering;
Seahorse vinegar in the third step,
3-1 step of soaking the brown rice and then dehydrating it;
Step 3-2 of preparing the first godubap using the soaked brown rice;
3-3 steps of cooling the first godubap;
3-4 steps of mixing the hippocampus with water and heating it to prepare a hippocampus extract;
A third step of preparing a primary mixture by mixing the primary godubap, seahorse extract, malt, and yeast;
3-6 steps of entering the primary mixture into a jar;
Steps 3-7 of preparing a primary fermentation product by fermenting the primary mixture in the jar;
3-8 steps to prepare the hippocampus powder by lyophilizing the hippocampus and then pulverizing;
Steps 3-9 for preparing secondary godubap;
Steps 3-10 of preparing a secondary mixture by mixing the secondary godubap, seahorse extract, primary fermentation product, and seahorse powder;
Step 3-11 to prepare a secondary fermentation product by secondary fermentation after entering the secondary mixture into a jar;
Steps 3-12, wherein the secondary fermentation product is drunk to produce alcohol;
Step 3-13 of preparing a tertiary mixture by mixing the vinegar with lyophilized seahorse in the liquor;
Method of manufacturing powdered vinegar using a hippocampus comprising the steps 3-14 of preparing a vinegar by tertiary fermenting the tertiary mixture. According to claim 1,
In the second stage, the hippocampus yeast,
A 2-1 step of preparing a rice flour mixture by mixing seahorse extract and rice flour;
Step 2-2 of inoculating mold on the rice flour mixture;
Method of manufacturing powdered vinegar using seahorse, comprising; 2-3 steps of fermenting the rice flour mixture inoculated with the fungus in a fermenter mixed with seaweed powder and green tea powder; According to claim 1,
In the fourth step, the mixing of hippocampus vinegar and hippocampus yeast is a method for producing powdered vinegar using hippocampus, characterized in that 0.3 to 0.5 parts by weight of hippocampus yeast is 1 part by weight of hippocampus vinegar. According to claim 1,
Fermentation in the fourth step is a powder vinegar production method using a sea horse, characterized in that is performed for 20 days

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