KR102419123B1 - Method of manufacturing natural fermented vinegar using fruits and the natural fermented vinegar thereby - Google Patents

Abstract

Provided are a method for producing naturally fermented vinegar using fruit and naturally fermented vinegar produced thereby. Specifically, the method for producing naturally fermented vinegar using fruit comprises: a first step of crushing fruits composed of citrus fruits and then squeezing the same to form fruit juice; a second step of adding yeast to the fruit juice and fermenting alcohol at 5 to 10 ℃ to form a first fermented product; a third step of adding natural apple cider vinegar to the first fermented product and fermenting the same with acetic acid at 5 to 10 ℃ to form a second fermented product; and a fourth step of aging the second fermented product.

Description

Manufacturing method of natural fermented vinegar using fruit and natural fermented vinegar manufactured thereby

The present invention relates to a method for producing a naturally fermented vinegar using fruit and to a naturally fermented vinegar prepared thereby, and more particularly, to a fruit using fruit and fermented at a low temperature to remove the peculiar smell of vinegar and improve the taste and flavor It relates to a method for producing a naturally fermented vinegar using and to a naturally fermented vinegar prepared thereby.

Vinegar can enhance the flavor of food with its sour taste, and has been used as a representative seasoning for sour taste since ancient times. Vinegar can be divided into synthetic vinegar and fermented vinegar. Synthetic vinegar is manufactured by diluting acetic acid such as glacial acetic acid, a chemical substance, in water, and fermented vinegar is manufactured by fermenting grains or fruits.

Acetic acid, the main component of fermented vinegar, helps to relieve fatigue by decomposing lactic acid that accumulates in the muscles, and it can help digestion and absorption by promoting the secretion of digestive juices. In addition, fermented vinegar has a sterilizing effect, so it has been studied to be good for preventing constipation as it can remove harmful bacteria and toxins such as E. coli in the intestine when ingested.

In particular, it has been reported that natural fermented vinegar can function as an antioxidant that destroys free radicals harmful to the human body as it is composed of various organic acids as it is made by fermentation of microorganisms.

As the results of research on the health functional efficacy of fermented vinegar were reported, synthetic vinegar at a low price was mainly consumed in the past. However, as the number of consumers drinking vinegar for health promotion increases, the consumption pattern of vinegar is changing. Accordingly, as in Prior Art 1 (Republic of Korea Patent No. 10-1690413) and Prior Art 2 (Republic of Korea Patent No. 10-1774110), high-quality fermented vinegars that enhance the taste and health functionality of vinegar by using various materials are available. is being developed

Most of the fermented vinegars on the market today are alcohol vinegar that is fermented with acetic acid using ethyl alcohol (or alcohol) with a purity of 99% or higher without going through the alcohol fermentation step for mass production. Since there is no other taste and flavor, a separate sugar component or ingredient having a flavor is added.

In addition, it has been reported that the above-mentioned alcohol vinegar has low efficacy compared to naturally fermented vinegar because it does not contain enough vitamins and organic acids of natural fermented vinegar.

As such, the perception that natural fermented vinegar is the most healthy among vinegars is increasing day by day, but due to the sour smell and strong sour taste generated during the fermentation process unique to natural fermented vinegar, drinkers and drinkers are burdened with swallowing, and their preference for drinking vinegar is increasing. It has not been significantly improved, and technology development is needed to solve this problem.

Republic of Korea Patent Registration No. 10-1690413 Republic of Korea Patent No. 10-1774110

In order to solve the above problems, the present invention is to provide a method for producing a naturally fermented vinegar using fruits capable of improving the flavor of vinegar by removing the sour smell peculiar to vinegar, and to provide a naturally fermented vinegar prepared thereby .

In addition, the present invention is to provide a method for producing a naturally fermented vinegar using a fruit that can realize excellent taste through a fermentation process and the inherent sugar content of the fruit without separately adding a sugar component, and the naturally fermented vinegar produced thereby. .

In order to achieve the above object, one aspect of the present invention is a first step of crushing a fruit composed of citrus fruits and then squeezing it to form a fruit juice, adding yeast to the fruit juice and alcohol fermentation at 5 to 10 ° C. A second step of forming a first fermented product, a third step of adding natural apple cider vinegar to the first fermented product and fermenting it with acetic acid at 5 to 10° C. to form a second fermented product, and aging the second fermented product It is characterized in that it includes a fourth step.

In an embodiment of the present invention, in the second step, the alcohol content in the first fermented product is 5 to 8% by weight.

In an embodiment of the present invention, in the third step, 40 to 50 parts by weight of the natural apple cider vinegar is added with respect to 50 parts by weight of the first fermented product.

In one embodiment of the present invention, the natural apple cider vinegar includes a first step of crushing an apple and then squeezing it to form an apple juice, and alcohol fermentation at 5 to 10° C. by adding yeast to the apple juice. A second step of forming an apple alcohol fermented product, and a third step of adding seed vinegar to the apple alcohol fermented product and fermenting it with acetic acid at 5 to 10°C to form it.

Another aspect of the present invention provides a naturally fermented vinegar, characterized in that produced by the method for producing a natural fermented vinegar using the above-mentioned fruit.

The method for producing natural fermented vinegar using the fruit of the present invention and the naturally fermented vinegar prepared thereby can effectively remove the sour smell of vinegar through alcohol fermentation and acetic acid fermentation at low temperature. can improve

In addition, the method for producing a naturally fermented vinegar using the fruit of the present invention and the naturally fermented vinegar prepared thereby have the inherent sweetness and acidity of the fruit through a fermentation process at a low temperature and the sugar content of the fruit without separately adding a sugar component. Deep flavor and excellent taste can be realized harmoniously combined.

Through this, the method for producing natural fermented vinegar using the fruit of the present invention and the fermented vinegar prepared thereby can provide a sour taste utilizing the unique flavor and flavor of the fruit, thereby eliminating the objection to drinking by food and drinkers through soft swallowing. It is expected that it will be able to satisfy the high preference of consumers.

However, the effects of the invention are not limited to the above-mentioned effects, and other effects not mentioned will be clearly understood by those skilled in the art from the following description.

1 is a flow chart for explaining a method of manufacturing a naturally fermented vinegar using a fruit according to an embodiment of the present invention.
2(a) to 2(c) are images showing citron juice formed by washing citron in an embodiment of the present invention, then removing the seeds and crushing/juicing.
Figure 3 is an image showing the alcohol fermentation of citron after adding yeast to the citron juice of Figure 2 in an embodiment of the present invention is performed.
4(a) to 4(d) are images showing natural apple cider vinegar formed by crushing/juicing washed apples in an embodiment of the present invention and performing alcohol fermentation and acetic acid fermentation.
5 is an image showing a naturally fermented vinegar in which acetic acid fermentation is performed by mixing the citron alcohol fermented product of FIG. 3 and the natural apple vinegar of FIG. 4 in an embodiment of the present invention.
6(a) to 6(b) are images of the naturally fermented vinegar of FIG. 5 scooped out with a spoon in one embodiment of the present invention.

Hereinafter, a method for producing a naturally fermented vinegar using a fruit according to the present invention and a preferred embodiment of the naturally fermented vinegar prepared thereby will be described in detail with reference to the accompanying drawings.

The present invention provides a method for preparing a naturally fermented vinegar using fruits and a method for preparing a naturally fermented vinegar prepared thereby. That is, the present invention provides a method for manufacturing a naturally fermented vinegar through a natural fermentation process of processing fruits and fermenting them with alcohol at a low temperature, followed by fermentation with acetic acid, and the naturally fermented vinegar produced thereby.

1 is a flowchart for explaining a method of manufacturing a naturally fermented vinegar using fruit according to an embodiment of the present invention.

Referring to Figure 1, in the method for producing natural fermented vinegar using the fruit, the first step (S10) of crushing the fruit composed of citrus fruits and then squeezing it to form a fruit juice (S10), yeast is added to the fruit juice, A second step (S20) of alcohol fermentation at 5 to 10° C. to form a first fermented product (S20), a second fermented product by adding natural apple cider vinegar to the first fermented product and fermenting with acetic acid at 5 to 10° C. The third step (S30) and the fourth step (S40) of aging the second fermented product may be included.

Referring to FIG. 1 , in step S10, after crushing the fruit composed of citrus fruits, the juice may be formed to form a fruit juice. Specifically, after washing the fruit cleanly, it may be crushed to the previous state including all flesh, peel, endothelium, and seeds. This is because most citrus fruits, especially citron, have a moisture content of less than 70% and have a lot of pectin, so it may not be easy to juice when juicing immediately. it could be Through this, it is possible to form a fruit juice containing the unique taste of citrus fruits and active ingredients to the maximum, and it is possible to improve the juice extraction efficiency.

In one embodiment of the present invention, the citrus fruits may include any one or more of citron, lemon, kumquat, tangerine, orange, tangja, and grapefruit.

The citron is a kind of citrus fruit produced only in China, Japan, and Korea worldwide, and is a fruit produced only in the southern coastal region in Korea. Citron has a thick rind and many seeds, so the juice yield is low. Citron is rich in vitamin C and is good for relieving colds, neuralgia and hangover. Citric acid, one of the organic acids contained in large amounts of citron, has the effect of preventing aging and fatigue and removing wastes.

The lemon is a citrus fruit originating from the Himalayas, and is rich in vitamin C and citric acid, thereby exhibiting a strong sour taste. Lemon is mainly used as a raw material for beverages, vinegar, and cosmetics. Lemon contains beta-carotene and retinol, and is known to have a good effect on the skin, especially in preventing aging. The pectin contained in lemon is effective in the prevention of heart disease and blood vessel health by removing cholesterol, and it is possible to detoxify it through the antioxidants it contains.

The kumquat is native to China, and is a citrus fruit that is eaten with its peel and has a sour and slightly bitter taste, and is also called kinkan. Kumquats are mainly eaten raw, and other than that, they are also used as an ingredient in candied sugar or alcohol or tea. Kumquats are rich in vitamin C, and in particular, the peel of kumquats contains a large amount of organic acids and components such as galactan, pentosan, and flavonoids, so it is effective in preventing colds. In addition, it has been reported that kumquat can increase the digestive power of the stomach and has an effect on the growth of children because it is rich in carotene, potassium and calcium.

The tangerine is also called tangerine, and its origin is Japan, but it is currently cultivated in Jeju Island and the southern coastal area of Korea due to climate change. Vitamin C, the main component contained in tangerines, is effective in preventing colds and osteoporosis, and carotenoids contained in tangerines are known to help prevent cancer such as lung cancer and uterine cancer.

The orange is native to India and is cultivated in various varieties. Oranges contain 7 to 11% sugar and 0.7 to 1.2% acid to provide a refreshing taste. They are eaten raw or prepared with juice or marmalade. Orange contains not only vitamin C, but also various nutrients such as vitamin A, vitamin B and vitamin E, iron, calcium, zinc, and dietary fiber, which are good for fatigue recovery. can lower

The tangja refers to the fruit of the tangja tree originating from China, and has a sour and astringent taste. Because of its unique taste, tangja is mainly made with enzymes, tea, and extract for food and drink. The hesperidin component contained in tangja helps blood circulation and contains a large amount of flavonoids, so it is known to be effective in inhibiting inflammation and preventing skin diseases.

The grapefruit is native to the West Indies, and has the characteristic of being sour in the beginning, sweet in the middle, bitter in the end, and rich in juice. Grapefruits are eaten raw or eaten as a dressing or as a beverage. Grapefruit is known to be effective in preventing osteoporosis and arteriosclerosis, as well as in dieting due to its excellent fat-dissolving effect. In addition, the inositol component contained in grapefruit prevents fat from being deposited in the liver to protect the liver, and contains retinol, which has skin care and anti-wrinkle effects.

As described above, in the method for producing natural fermented vinegar using fruits of the present invention, various citrus fruits are used as the main material, thereby imparting the unique taste and refreshing flavor of various fruits including sour and sweet to the vinegar, thereby appropriately enhancing the unique sour taste of vinegar. It is possible to increase the sensuality of the whole vinegar while implementing it. In addition, as described above, the nutritional and pharmacological effects of citrus fruits can be imparted to vinegar, thereby providing a natural fermented vinegar with enhanced health functionality.

Referring to FIG. 1 , in step S20, yeast is added to the fruit juice and alcohol fermentation is performed at 5 to 10° C. to form a first fermented product. That is, after crushing the citrus fruits in S10, yeast may be inoculated into the juiced fruit juice to perform alcoholic fermentation. Specifically, the alcohol fermentation may be performed in an anaerobic atmosphere in which air (oxygen) is blocked.

The yeast may be added to decompose sugars contained in the fruit juice to form alcohol. The yeast may be any yeast used in the production of ordinary vinegar. Specifically, for example, the yeast may be any one or more of Saccharomyces cerevisiae, Saccharomyces kluyveri, and Zigosacchromyces. , but is not limited thereto.

In one embodiment, the yeast may be added 0.1 to 0.5 parts by weight based on 100 parts by weight of the fruit juice.

When the yeast is added in an amount of less than 0.1 parts by weight with respect to 100 parts by weight of the fruit juice, alcohol fermentation is not sufficiently performed, and fermentation efficiency may be reduced. In addition, if more than 0.5 parts by weight of the yeast is added with respect to 100 parts by weight of the fruit juice, it may be difficult to adjust the alcohol content generated while the alcohol concentration is rapidly increased by the added yeast to the target content. and may affect the taste and flavor of the final product, vinegar.

Specifically, the alcoholic fermentation of the first mixture in which the fruit juice and yeast are mixed in S20 may be performed at a low temperature of 5 to 10°C. That is, the present invention performs alcohol fermentation at a relatively low temperature compared to the conventional (typically, 25-35 ° C., which is the alcohol fermentation temperature of vinegar) in the S20, so that the yeast growth activity is slowly and stably performed at the alcohol fermentation temperature. may be to create On the other hand, at the conventional temperature, yeast is active and rapidly decomposes sugar to form ethyl alcohol.

In addition, the yeast not only decomposes the sugar contained in the fruit juice into ethyl alcohol, but also can form various organic acids, amino acids, and aromatic substances that are fragrance components through stable low-temperature fermentation. Through this, the content of the organic acid in the first fermented product formed in S20 can be increased, and the taste and flavor of the natural fermented vinegar, which is the final product, can be improved.

More specifically, when fermentation proceeds at a temperature higher than the alcohol fermentation temperature presented in the present invention, the activity of yeast proceeds rapidly within a short time, and the alcohol content and carbon dioxide as a by-product in the fermentation product are rapidly increased. Accordingly, the yeast rapidly reaches the maximum viable concentration while the growth is restricted by the rapidly increased by-product, so that it cannot form various organic acids or various aromatic substances that can enhance flavor, or the production amount is reduced due to insufficient time to form. can

In one embodiment, when the alcohol fermentation in S20 is performed at a temperature of less than 5° C., it is lower than the minimum growth temperature of the yeast, and the yeast stops growth, so that alcohol fermentation hardly occurs. In addition, when the alcohol fermentation in S20 is carried out at a temperature exceeding 10 ° C, the production of various organic acids and various amino acids through the low-temperature fermentation targeted by the present invention does not occur smoothly, so to improve the taste and flavor of vinegar. It can be difficult.

In one embodiment, the alcohol fermentation in S20 may be performed for 30 to 35 days. This may be appropriately adjusted within the above-described range according to the type of fruit and the initial sugar content of the fruit juice.

If the alcohol fermentation time is less than 30 days, the alcohol fermentation that proceeds slowly at low temperature may not be sufficiently achieved, so it may be difficult to create the desired alcohol content, and the production of active ingredients that help improve taste and flavor is also reduced, so the taste and flavor of vinegar may be difficult to improve. In addition, if the alcohol fermentation time exceeds 35 days, the sugar content may be very low, and when the alcohol decomposition reaches a certain level, the yeast dies, so the alcohol content does not increase even if the time is increased, so only the process time can be increased. have.

In step S20, natural sugar components including glucose contained in the fruit juice through the alcoholic fermentation produce ethyl alcohol by the yeast, so that the first fermented product may contain ethyl alcohol.

In one embodiment of the present invention, in the second step, the alcohol content in the first fermented product may be 5 to 8% by weight. That is, when alcohol fermentation proceeds in S20, by measuring the alcohol content of the first fermented product formed in S20, the alcohol fermentation is performed so that the alcohol content is 5 to 8% by weight based on the total weight of the first fermented product. can This may be the optimal range in which acetic acid bacteria can be active during acetic acid fermentation.

에서 초산발효하여 제 2발효물을 형성하는 것일 수 있다. 즉, 상기 S30은 상기 제 1발효물에 초산발효를 위한 종초로써 천연사과식초를 첨가하여 초산발효를 수행하는 것일 수 있다.Referring to FIG. 1 , in S30, natural apple cider vinegar is added to the first fermented product, and 5 to 10

It may be to form a second fermented product by acetic acid fermentation in That is, S30 may be to perform acetic acid fermentation by adding natural apple cider vinegar as a seed vinegar for acetic acid fermentation to the first fermented product.

The seed seed is also referred to as a seed seed, and generally refers to an unsterilized vinegar in which acetic acid bacteria are alive.

The acetic acid fermentation is oxidative fermentation using oxygen in the air, and S30 may be performed in an aerobic atmosphere in which oxygen is supplied. Acetic acid bacteria contained in the natural apple cider vinegar act as seed bacteria for acetic acid fermentation, and as acetic acid fermentation proceeds through their proliferation, ethyl alcohol contained in the first fermented product is aerobically oxidized to acetaldehyde. It may be to form acetic acid (acetic acid) through the

As described above, the natural fermented vinegar using the fruit of the present invention uses natural apple cider vinegar, so that it not only uses the acetic acid bacteria contained in the natural apple cider vinegar, but also contains various nutrients including the sugar content and organic acid of the natural apple cider vinegar. Can be given to fermented vinegar. Accordingly, in the method for producing natural fermented vinegar of the present invention, the inherent sugar component of the fruit composed of citrus fruits and the inherent sugar component of the natural apple vinegar are harmonized without the addition of additional sugar, and the inherent deep flavor of the natural sugar component and It can effectively realize the soft sour taste and the natural sweet taste.

In one embodiment of the present invention, the third step may be to add 40 to 50 parts by weight of natural apple cider vinegar with respect to 50 parts by weight of the first fermented product.

When less than 40 parts by weight of the natural apple vinegar is added with respect to 50 parts by weight of the first fermented product, it is difficult to effectively impart the sugar content, nutrients, and flavor of natural apple vinegar to the final product, natural fermented vinegar, as described above. can

In addition, when the natural apple cider vinegar is added in excess of 50 parts by weight based on 50 parts by weight of the first fermented product, the inherent taste of natural apple cider vinegar is strengthened, and the unique taste and characteristics of the fruit composed of citrus fruits of the first fermented product. This can be reduced. Accordingly, the present invention may be to perform acetic acid fermentation by adding natural apple cider vinegar within the above-mentioned range.

The acetic acid fermentation temperature in S30 may be carried out at a low temperature of 5 to 10 ℃ like the alcohol fermentation described above.

In one embodiment, when the acetic acid fermentation in S30 is performed at a temperature of less than 5° C., the growth of acetic acid bacteria is stopped because it is lower than the minimum growth temperature of acetic acid bacteria, so that acetic acid fermentation hardly occurs.

In addition, when the acetic acid fermentation in S30 is performed at a temperature exceeding 10° C., as the acetic acid concentration rapidly rises while the proliferation activity of acetic acid bacteria rapidly increases, the acetic acid bacteria naturally disappear within a short time, and the low-temperature fermentation targeted by the present invention The production of various organic acids and various amino acids through

In addition, when using the natural apple cider vinegar fermented at a low temperature, various nutritional components including acetic acid bacteria contained in the natural apple cider vinegar change in temperature as a difference occurs with the temperature at which the acetic acid bacteria in the natural apple vinegar grow. As a result, it may deteriorate and it may be difficult to improve the taste and flavor of vinegar.

In one embodiment, the concentration of acetic acid in the second fermented product in S30 may be 4.5 to 6% by weight based on the total weight of the second fermented product. This satisfies the standard of total acid (acetic acid, 4.0 to 20.0 (however, persimmon vinegar is 2.6 or higher)), which is the standard for vinegars among seasoned foods, and the unique sweetness and sour taste of natural fermented vinegar using fruits are properly harmonized to create a consumer’s satisfaction. It may be to create an optimal range that can satisfy high preference.

In one embodiment, the acetic acid fermentation in S30 may be performed for 90 to 95 days. This may be appropriately adjusted within the above-described range according to the type of fruit and the initial sugar content of the fruit juice and the alcohol production content in S20 that is affected by it.

If the acetic acid fermentation time is less than 90 days, the acetic acid fermentation that proceeds slowly at a low temperature may not be sufficiently achieved so that unfermented alcohol may remain, and the acidity and flavor of vinegar may not be formulated as targeted. In addition, when the acetic acid fermentation time exceeds 95 days, the acidity may increase and consumers' preferences may be divided, and the probability of penetration of bacteria inhibiting the growth of acetic acid bacteria may increase, thereby affecting the quality of the final product.

In S30, the natural apple cider vinegar may be prepared by natural fermentation at low temperature using only the intrinsic sugar content of apples without a separate sugar content correction, as in the process of natural fermented vinegar of the present invention.

In one embodiment of the present invention, the natural apple cider vinegar includes a first step of crushing an apple and then squeezing it to form an apple juice, and alcohol fermentation at 5 to 10° C. by adding yeast to the apple juice. A second step of forming an apple alcohol fermented product and a third step of adding seed vinegar to the apple alcohol fermented product and fermenting it with acetic acid at 5 to 10° C. to form it. That is, the natural apple cider vinegar may be prepared by performing the same process as the alcohol fermentation and acetic acid fermentation process performed in S20 to S30 using the aforementioned citrus fruits.

In the second step of producing the natural apple cider vinegar, any yeast used in the production of natural apple cider vinegar may be used as the yeast. Specifically, for example, in one embodiment, the same yeast as the yeast added to the fruit juice in S10 described above may be used. In one embodiment, the yeast may be added 0.1 to 0.5 parts by weight based on 100 parts by weight of the apple juice.

In the third step of producing the natural apple vinegar, the seed seed may be any seed that is generally used in the production of vinegar. Specifically, for example, the seedling is any one or more of Acetobacter aceti, Acetobacter pasteurianus, Gluconbacter oxydans and Gluconacetobacter. can be used, but is not limited thereto.

In the third step of preparing the natural apple cider vinegar, 5 to 8 parts by weight of the seed vinegar may be added with respect to 50 parts by weight of the apple alcohol fermented product. When less than 5 parts by weight of the seed seed is added based on 100 parts by weight of the apple alcohol fermented product, the acetic acid fermentation of the apple alcohol fermented product may not be smoothly performed. In addition, when more than 8 parts by weight of the seed seed is added with respect to 100 parts by weight of the apple alcohol fermented product, acetic acid fermentation of the apple alcohol fermented product rapidly proceeds due to the added seed seed, making it difficult to perform stable fermentation using low-temperature fermentation. can get

As described above, since alcohol fermentation and acetic acid fermentation of the natural apple vinegar are performed at 5 to 10 ° C., the acetic acid bacteria remaining in the natural apple vinegar are already adapted to the fermentation environment composed of 5 to 10 ° C. When added as an acetic acid, it is possible to more quickly adapt to the acetic acid fermentation temperature created in S30, and the proliferation activity can also be performed stably.

In addition, when preparing the natural apple cider vinegar, alcohol fermentation and acetic acid fermentation are performed at 5 to 10° C., so that natural apple cider vinegar with excellent taste and flavor can be prepared due to low-temperature fermentation as described above. 1 It can be used as a seed vinegar added to the fermented product to further improve the quality of the naturally fermented vinegar that is finally formed.

Referring to FIG. 1 , S40 may be the aging of the second fermented product. Specifically, the second fermented product may be aged for 90 to 180 days to prepare the natural fermented vinegar of the present invention. Through the aging process, the taste and flavor of the second fermented product are deepened, and the quality of the natural fermented vinegar, which is the final product, can be further improved.

If the aging time is less than 90 days, it may be difficult to implement quality improvement through aging because the aging is not sufficiently performed. In addition, when the aging time exceeds 180 days, the production yield may be lowered, and various bacteria may be inserted or physical properties may be changed during the long-term aging process, which may affect the quality of vinegar.

2(a) to 2(c) are images showing citron juice formed by washing citron in an embodiment of the present invention, then removing the seeds and crushing/juicing the citron.

Figure 2 (a) is an image of washing the citron, which is the main material of the natural fermented vinegar of the present invention. The citron washed in FIG. 2(a) may be cut in half to remove all the seeds inside as shown in FIG. 2(b). After that, after crushing the citron as shown in Figure 2 (c), it can be squeezed to form a citron juice.

Figure 3 is an image showing the alcohol fermentation of citron after adding yeast to the citron juice of Figure 2 in an embodiment of the present invention is performed.

After adding yeast to the citron juice prepared in FIG. 2, alcohol fermentation is performed at a low temperature for 30 days to form a citron alcohol fermented product as shown in FIG. The formed citron alcohol fermented product shows the appearance in which the sugar component in the citron juice is decomposed and alcohol is fermented, and the pulp and skin of the citron juice of FIG. 2 are decomposed, and it is confirmed that the overall color of the fermented product is relatively dark can

4(a) to 4(d) are images showing natural apple cider vinegar formed by crushing/juicing washed apples in an embodiment of the present invention and performing alcohol fermentation and acetic acid fermentation.

Specifically, it may be prepared by washing an apple as shown in FIG. 4(a). The apple of FIG. 4(a) may be crushed/juiced as shown in FIG. 4(b) and placed in a fermentation vessel as shown in FIG. 4(c) to perform alcohol fermentation and acetic acid fermentation at low temperature. Accordingly, as shown in FIG. 4(d), natural apple vinegar may be formed.

5 is an image showing a naturally fermented vinegar in which acetic acid fermentation is performed by mixing the citron alcohol fermented product of FIG. 3 and the natural apple vinegar of FIG. 4 in an embodiment of the present invention.

Specifically, FIG. 5 shows that the color and physical properties of the naturally fermented vinegar formed by decomposing and fermenting alcohol by acetic acid bacteria as acetic acid fermentation proceeds by the natural apple vinegar of FIG. 4 added to the citron alcohol fermented product of FIG. 3 is changed. can see.

6(a) to 6(b) are images of the naturally fermented vinegar of FIG. 5 scooped out with a spoon in one embodiment of the present invention.

Referring to Figures 6 (a) to 6 (b), it can be confirmed that the natural fermented vinegar prepared in the present invention has a certain level of viscosity (viscosity). This is due to the fact that the natural fruit vinegar of the present invention uses fruit-specific sugar components and natural apple cider vinegar, through a low-temperature fermentation process, as the intrinsic nutritional components of yuzu and apples and active ingredients due to fermentation are concentrated and contained. It can be seen as realizing the physical properties of viscosity and excellent taste and flavor.

Another aspect of the present invention may be a naturally fermented vinegar, characterized in that it is prepared by the method for producing a natural fermented vinegar using the above-mentioned fruit. That is, the natural fermented vinegar may be obtained by fermenting fruit juice composed of citrus fruits with yeast at 5 to 10 ° C., followed by alcohol fermentation at 5 to 10 ° C.

As described above, the natural fermented vinegar produced by the method for producing natural fermented vinegar using the fruit of the present invention realizes natural sweetness through the unique sugar component of the fruit without using a separate sugar component or food additive. , the organic acids, amino acids, and various aromatic substances that are produced during the fermentation process may be used to realize the flavor of fresh fruit, and the soft sour and sweet taste.

In addition, the natural fermented vinegar of the present invention performs both alcohol fermentation and acetic acid fermentation at a fermentation temperature of 5 to 10 ° C. As the fermentation progresses stably, the added yeast and acetic acid bacteria produce alcohol and acetic acid, respectively, as well as various nutritional components. can be formed

In addition, as the production of ingredients that produce vinegar’s unique sour taste and strong sour taste is reduced through low-temperature fermentation, the unique odor of vinegar can be removed, which makes the throat smooth and provides the fruit’s unique sweetness and fresh sour taste effectively to drinkers. can provide

Hereinafter, a method for producing a naturally fermented vinegar using the above-described fruit and an experiment using the naturally fermented vinegar prepared thereby will be described in detail.

Experimental Example 1: Sensory evaluation of natural fermented vinegar at different alcohol fermentation temperatures

In the following experiment, as in the following Examples and Comparative Examples, in the method for producing natural fermented vinegar using the fruit of the present invention, the change in sugar content and alcohol content according to the elapsed day of alcohol fermentation was measured by varying the fermentation temperature during alcohol fermentation. The sensory evaluation of the naturally fermented vinegar was carried out.

For sensory evaluation, 25 graduate students of the Department of Food Science and Technology whose suitability as inspectors were recognized were trained for the purpose of this experiment, and then sensory evaluation was conducted. The sensory evaluation items were carried out using a 9-point scale method, in which taste, aroma, color, and overall preference were evaluated as 9 points for very good and 1 point for very bad.

When preparing vinegar, the yeast used was Saccharomyces cerevisiae, LalvinWinaYeast Ec-1118 manufactured by Danstar ferment ag.

When preparing vinegar, the natural apple cider vinegar used is crushed apples, then squeezed, and 0.2 parts by weight of yeast is added to 100 parts by weight of apple juice, followed by alcohol fermentation at 7° C. for 30 days, and then 50 parts by weight of fermented apple alcohol. 5 parts by weight of seed seed (acetobacter pasteurianus, manufacturer: Fermentation Microbiology Industrialization Center) was added and fermented in acetic acid for 90 days at 7° C., which was then aged for 180 days.

Seedling used for preparing the vinegar of Comparative Example was Acetobacter pasterianus.

[Comparative Example 1]

The washed citron was crushed and then squeezed to form a citron juice. After adding 0.2 parts by weight of yeast to 100 parts by weight of the citron juice, the first fermented product was fermented with alcohol at 25° C. for 30 days. 50 parts by weight of natural apple cider vinegar was added with respect to 50 parts by weight of the first fermented product, and acetic acid fermentation was performed at 7° C. for 90 days to form a second fermented product. The second fermented product was aged for 6 months to prepare natural fermented vinegar.

[Example 1]

The washed citron was crushed and then squeezed to form a citron juice. After adding 0.2 parts by weight of yeast with respect to 100 parts by weight of the citron juice, the first fermented product was fermented with alcohol at 3° C. for 30 days. 50 parts by weight of natural apple cider vinegar was added with respect to 50 parts by weight of the first fermented product, and acetic acid fermentation was performed at 7° C. for 90 days to form a second fermented product. The second fermented product was aged for 6 months to prepare natural fermented vinegar.

[Example 2]

The washed citron was crushed and then squeezed to form a citron juice. After adding 0.2 parts by weight of yeast to 100 parts by weight of the citron juice, the first fermented product was fermented with alcohol at 5° C. for 30 days. 50 parts by weight of natural apple cider vinegar was added with respect to 50 parts by weight of the first fermented product, and acetic acid fermentation was performed at 7° C. for 90 days to form a second fermented product. The second fermented product was aged for 6 months to prepare natural fermented vinegar.

[Example 3]

The washed citron was crushed and then squeezed to form a citron juice. After adding 0.2 parts by weight of yeast to 100 parts by weight of the citron juice, the first fermented product was fermented with alcohol at 7° C. for 30 days. 50 parts by weight of natural apple cider vinegar was added with respect to 50 parts by weight of the first fermented product, and acetic acid fermentation was performed at 7° C. for 90 days to form a second fermented product. The second fermented product was aged for 6 months to prepare natural fermented vinegar.

[Example 4]

The washed citron was crushed and then squeezed to form a citron juice. After adding 0.2 parts by weight of yeast to 100 parts by weight of the citron juice, the first fermented product was fermented with alcohol at 9° C. for 30 days. 50 parts by weight of natural apple cider vinegar was added with respect to 50 parts by weight of the first fermented product, and acetic acid fermentation was performed at 7° C. for 90 days to form a second fermented product. The second fermented product was aged for 6 months to prepare natural fermented vinegar.

[Example 5]

The washed citron was crushed and then squeezed to form a citron juice. After adding 0.2 parts by weight of yeast with respect to 100 parts by weight of the citron juice, the first fermented product was fermented with alcohol at 11° C. for 30 days. 50 parts by weight of natural apple cider vinegar was added with respect to 50 parts by weight of the first fermented product, and acetic acid fermentation was performed at 7° C. for 90 days to form a second fermented product. The second fermented product was aged for 6 months to prepare natural fermented vinegar.

The alcohol fermentation temperatures in Comparative Example 1 and Examples 1 to 5 are summarized in Table 1 below.

division alcohol fermentation temperature Comparative Example 1 25℃ Example 1 3℃ Example 2 5℃ Example 3 7℃ Example 4 9℃ Example 5 11℃

The results of sensory evaluation of the natural fermented vinegar prepared in Comparative Example 1 and Examples 1 to 5 are shown in Table 2 below.

division Item taste incense color overall symbolism Comparative Example 1 7.5 7.3 7.4 7.4 Example 1 6.0 6.2 6.9 6.5 Example 2 8.4 8.2 8.3 8.3 Example 3 8.8 8.9 8.7 8.8 Example 4 8.6 8.5 8.4 8.5 Example 5 7.7 7.5 7.8 7.5

Referring to Table 2, as a result of the sensory evaluation of the natural fermented vinegar prepared in Comparative Examples 1 to 1 to 5, the sensory evaluation score of Examples 2 to 4 was found to be high, with an average of 8.0 or more.

Among them, the sensory evaluation score of Example 3 was the highest. In particular, there were many evaluations that they could hardly feel the sour smell of common vinegar. Specifically, the alcohol fermentation temperature in Example 3 is the result that while yeast can grow, the fermentation proceeds stably and slowly, and active ingredients that can improve the taste and flavor of vinegar, such as various organic acids and amino acids, are sufficiently produced. can

Comparative Example 1 had a high alcohol fermentation temperature, so it was possible to feel the inherent sour taste of vinegar like conventional vinegar, but only the sour taste was too strong, and the unique sour taste of vinegar was felt as it was, so it was evaluated that swallowing the throat was inconvenient.

In Example 1, the characteristic sour taste of vinegar was not greatly felt, but the overall sweetness was felt, but it was an opinion that the unique sour taste of vinegar felt plain. In fact, Example 1 showed the lowest acetic acid content compared to other Examples. This can be seen as a result of the slowing of the growth activity of acetic acid bacteria that decompose and form acetic acid as the alcohol content is low because the growth of yeast is inhibited due to the very low alcohol fermentation temperature.

In Example 5, both sour and sweet were appropriate, but it was determined that the evaluation score was somewhat lowered because the deep taste through the natural fermentation process was not sufficiently felt.

Table 3 below shows the results of measuring changes in sugar content and alcohol content according to the elapsed days of alcohol fermentation in the preparation of the natural fermented vinegar of Comparative Example 1 and Examples 1 to 5.

division Item 0 days 5 days 10 days 15th 20 days 25 days 30 days Comparative Example 1 Sugar content (Brix) 14 11 8 6 6 6 6 alcohol content
(weight%) 0.0 3.4 5.5 7.3 7.4 7.4 7.5 Example 1 Sugar content (Brix) 14 13 13 12 11 10 9 alcohol content
(weight%) 0.0 1.5 2.1 3.1 4.0 4.5 4.9 Example 2 Sugar content (Brix) 14 13 12 10 8 7 6 alcohol content
(weight%) 0.0 0.9 2.0 4.4 5.4 6.2 7.0 Example 3 Sugar content (Brix) 14 13 11 9 8 7 6 alcohol content
(weight%) 0.0 1.1 3.3 4.8 5.5 6.3 7.4 Example 4 Sugar content (Brix) 14 13 10 8 7 6 6 alcohol content
(weight%) 0.0 1.3 4.0 5.6 6.4 7.0 7.2 Example 5 Sugar content (Brix) 14 12 10 8 7 6 6 alcohol content
(weight%) 0.0 2.8 4.6 5.8 6.7 7.1 7.3

Table 3 shows the sugar content and alcohol content according to the elapsed days of alcohol fermentation in the manufacturing process of the natural fermented vinegar of Comparative Examples and Examples.

Referring to Table 3, in Comparative Example 1, the sugar content is rapidly lowered after alcohol fermentation starts, and after about 15 days after alcohol fermentation, the alcohol content is 7.3% by weight, so it can be seen that an alcohol content suitable for acetic acid fermentation is formed. That is, in Comparative Example 1, it can be seen that the alcohol fermentation temperature was high, and as the yeast proliferation activity proceeded rapidly, the sugar component was decomposed and alcohol was rapidly generated.

In Example 1, even after 10 days after alcohol fermentation, the concentration change or the alcohol content production degree was low, but increased little by little from 10 days onwards, and the alcohol content showed 4.0% on the 20th day. It can be seen that the final alcohol content is 4.9% by weight with a sugar content of 9Brix. This is judged to be a result of reduced and slowed growth of yeast due to the low alcohol fermentation temperature during alcohol fermentation, and did not meet the alcohol content targeted in the present invention.

In Example 2, it can be confirmed that the alcohol content steadily increases while the sugar content is gradually lowered by observing the progress of alcohol fermentation. Through this, it can be seen that the fermentation rate is not fast, but the yeast grows stably even at low temperatures.

In Example 3, the sugar content slowly decreased during alcohol fermentation until 30 days, and the alcohol content also increased slowly, showing 5.5 wt% from 20 days onwards. It can be confirmed that it represents more than % by weight. That is, in Example 3, as the alcohol fermentation is performed at the alcohol fermentation temperature of 7° C., it can be confirmed that the yeast stably and slowly decomposes the sugar, thereby increasing the alcohol little by little.

In Example 4, it can be seen that the increase rate of the alcohol content shows a slight increase from 5 to 10 days after alcohol fermentation, and the increase rate decreases slightly after 15 days. Overall, the alcohol content in Example 4 also gradually increased to 7.2% by weight after 30 days had elapsed.

In Example 5, the alcohol content greatly increased until the 15th day of the alcohol fermentation due to a rather high alcohol fermentation temperature in Examples 1 to 4, but the increase slightly decreased after the 20th day. In addition, there was no change in sugar content after 25 days and until 30 days, and the alcohol content was 7.3% by weight. This can be seen that the initial alcohol fermentation rate is increased at a higher temperature than in the embodiments during alcohol fermentation, and the target alcohol content is reached in 20 to 25 days.

As described above, the method for producing natural fermented vinegar using the fruit of the present invention is stable while obtaining the target alcohol content as the yeast growth activity is stably achieved by performing alcohol fermentation at a low temperature of 5 to 10 ° C. In the fermentation process, other active ingredients are also smoothly generated, and as shown in Examples 2 to 2 to 4 of Table 2, it is possible to implement a taste and flavor having excellent sensibility that can satisfy the high preference of drinkers and eaters.

Experimental Example 2: Measurement of changes in acetic acid content according to the elapsed days of acetic acid fermentation when performing acetic acid fermentation with or without sugar correction

In the following experiment, the acetic acid concentration was measured according to the elapsed days of acetic acid fermentation in Examples 1 to 5 of Experimental Example 1 in the method for producing natural fermented vinegar using the fruit of the present invention.

The results of measuring the change in acetic acid concentration according to the elapsed day of acetic acid fermentation during the preparation of the natural fermented vinegar of Examples 1 to 5 are shown in Table 4 below.

division 0 days 10 days 20 days 30 days 40 days 50 days 90 days Example 1 2.5 2.6 2.8 3.2 3.5 3.7 3.9 Example 2 2.5 2.7 2.9 3.3 3.8 4.1 4.4 Example 3 2.5 2.8 3.2 3.5 3.9 4.2 4.6 Example 4 2.5 2.9 3.4 3.8 4.1 4.3 4.5 Example 5 2.5 2.9 3.5 3.9 4.2 4.3 4.3

Referring to Table 4, in Example 1, with the addition of natural apple cider vinegar without sugar content correction, the acetic acid concentration increased very little over the elapsed days of acetic acid fermentation, and showed an acetic acid concentration of 3.9 wt% after 90 days of acetic acid fermentation, which is a low acetic acid fermentation temperature As a result, it can be seen that the growth of acetic acid bacteria decreased and the concentration of acetic acid was low.

In Examples 2 to 5, only natural apple cider vinegar was added without sugar content correction, but it can be seen that the acetic acid concentration steadily increased as the elapsed days of acetic acid fermentation progressed as natural apple cider vinegar and acetic acid bacteria were added, resulting in smooth acetic acid fermentation. have.

That is, with the exception of Example 1, the acetic acid concentrations of Examples 2 to 5 were similar to those of commercially available vinegar.

As described above, in the method for producing natural fermented vinegar using the fruit of the present invention, acetic acid fermentation is smoothly performed by adding natural apple cider vinegar without a sugar content correction process for acetic acid fermentation like commercially available vinegar. Acetic acid concentrations that can be produced can be produced. In addition, it is expected that the taste and flavor of the natural fermented vinegar of the present invention can be further improved through the nutritional components including the sugar component of fermented natural apple cider vinegar with a deep taste that is difficult to realize with conventional sugar additives.

Experimental Example 3: Sensory evaluation of natural fermented vinegar with different types of seedlings and added amount of seedlings

The following experiment is a sensory evaluation of naturally fermented vinegar prepared by varying the type and amount of seed added during acetic acid fermentation as in the following Examples and Comparative Examples in the method for producing naturally fermented vinegar using the fruit of the present invention. was carried out.

For sensory evaluation, 25 graduate students of the Department of Food Science and Technology whose suitability as inspectors were recognized were trained for the purpose of this experiment, and then sensory evaluation was conducted. The sensory evaluation items were carried out using a 9-point scale method, in which taste, aroma, color, and overall preference were evaluated as 9 points for very good and 1 point for very bad.

When preparing vinegar, the yeast used was Saccharomyces cerevisiae, LalvinWinaYeast Ec-1118 manufactured by Danstar ferment ag.

When preparing vinegar, the natural apple cider vinegar used is crushed apples, then squeezed, and 0.2 parts by weight of yeast is added to 100 parts by weight of apple juice, followed by alcohol fermentation at 7° C. for 30 days, and then 50 parts by weight of fermented apple alcohol. 5 parts by weight of seed seed (acetobacter pasteurianus, manufacturer: Fermentation Microbiology Industrialization Center) was added and fermented in acetic acid for 90 days at 7° C., which was then aged for 180 days.

Seedling used for preparing the vinegar of Comparative Example was Acetobacter pasterianus.

[Comparative Example 2]

The washed citron was crushed and then squeezed to form a citron juice. After adding 0.2 parts by weight of yeast to 100 parts by weight of the citron juice, the first fermented product was fermented with alcohol at 25° C. for 30 days. 5 parts by weight of Acetobacter pasterianus was added with respect to 50 parts by weight of the first fermented product, and acetic acid fermentation was performed at 7° C. for 90 days to form a second fermented product. When the acetic acid content in the second fermented product reached 6% by weight, the second fermented product was aged for 6 months to prepare natural fermented vinegar.

[Comparative Example 3]

The washed citron was crushed and then squeezed to form a citron juice. After adding 0.2 parts by weight of yeast to 100 parts by weight of the citron juice, the first fermented product was fermented with alcohol at 25° C. for 30 days. 50 parts by weight of Acetobacter pasterianus was added with respect to 50 parts by weight of the first fermented product, and acetic acid fermentation was performed at 7° C. for 90 days to form a second fermented product. The second fermented product was aged for 6 months to prepare natural fermented vinegar.

[Example 6]

The washed citron was crushed and then squeezed to form a citron juice. After adding 0.2 parts by weight of yeast to 100 parts by weight of the citron juice, the first fermented product was fermented with alcohol at 7° C. for 30 days. 35 parts by weight of natural apple cider vinegar was added with respect to 50 parts by weight of the first fermented product, and acetic acid fermentation was performed at 7° C. for 90 days to form a second fermented product. The second fermented product was aged for 6 months to prepare natural fermented vinegar.

[Example 7]

The washed citron was crushed and then squeezed to form a citron juice. After adding 0.2 parts by weight of yeast to 100 parts by weight of the citron juice, the first fermented product was fermented with alcohol at 7° C. for 30 days. 40 parts by weight of natural apple cider vinegar was added with respect to 50 parts by weight of the first fermented product, and acetic acid fermentation was performed at 7° C. for 90 days to form a second fermented product. The second fermented product was aged for 6 months to prepare natural fermented vinegar.

[Example 8]

The washed citron was crushed and then squeezed to form a citron juice. After adding 0.2 parts by weight of yeast with respect to 100 parts by weight of the citron juice, the first fermented product was fermented with alcohol at 7° C. for 30 days. 45 parts by weight of natural apple cider vinegar was added with respect to 50 parts by weight of the first fermented product, and acetic acid fermentation was performed at 7° C. for 90 days to form a second fermented product. The second fermented product was aged for 6 months to prepare natural fermented vinegar.

[Example 9]

The washed citron was crushed and then squeezed to form a citron juice. After adding 0.2 parts by weight of yeast to 100 parts by weight of the citron juice, the first fermented product was fermented with alcohol at 7° C. for 30 days. 55 parts by weight of natural apple cider vinegar was added with respect to 50 parts by weight of the first fermented product, and acetic acid fermentation was performed at 7° C. for 90 days to form a second fermented product. The second fermented product was aged for 6 months to prepare natural fermented vinegar.

The amount of natural apple cider vinegar added during acetic acid fermentation in Comparative Examples 3 to 4 and Example 3 and Examples 6 to 9 (in Comparative Example, seed vinegar) is summarized in Table 5 below.

division 1st fermented product Seed type and amount added Comparative Example 2 50 parts by weight 5 parts by weight of Acetobacter Pasterianus Comparative Example 3 50 parts by weight Acetobacter pasterianus 50 parts by weight Example 6 50 parts by weight 35 parts by weight of natural apple cider vinegar Example 7 50 parts by weight 40 parts by weight of natural apple cider vinegar Example 8 50 parts by weight 45 parts by weight of natural apple cider vinegar Example 3 50 parts by weight 50 parts by weight of natural apple cider vinegar Example 9 50 parts by weight 55 parts by weight of natural apple cider vinegar

The results of sensory evaluation of Comparative Examples 2 to 3 and the naturally fermented vinegar prepared in Example 3 and Examples 6 to 9 are shown in Table 6 below.

division Item taste incense color overall symbolism Comparative Example 2 5.8 6.1 6.2 6.0 Comparative Example 3 6.3 6.5 6.6 6.5 Example 6 7.3 7.4 7.1 7.2 Example 7 8.8 8.9 8.7 8.8 Example 8 8.6 8.5 8.4 8.5 Example 3 8.8 8.9 8.7 8.8 Example 9 7.8 7.7 7.4 7.6

Referring to Table 6, the sensory evaluation scores of Example 3 and Examples 7 to 8 were found to be high, with an average of 8.0 or more. Among them, the sensory evaluation score of Example 3 was the highest. This is the seed vinegar for acetic acid fermentation in Example 3, and by adding an appropriate amount of natural apple cider vinegar, acetic acid fermentation is smoothly performed even at low temperatures, and the sugar content and nutritional components of natural apple cider vinegar are added to improve the taste and flavor of the whole natural fermented vinegar. judged as a result.

Comparative Example 2 was obtained by applying the seed vinegar and the amount added during acetic acid fermentation of general vinegar, not natural apple vinegar fermented at a low temperature, and showed the lowest taste, aroma, color and overall preference. This is because, in the case of general vinegar, the taste of commercially available vinegar is realized because sugar content correction and flavor are added separately even when the seed vinegar and the suggested amount are added. Accordingly, in Comparative Example 2, it can be seen that the sensory evaluation score was lowered because a predetermined amount was added using a general seed seed without separate sugar content correction or addition of flavor components.

In Comparative Example 3, seed vinegar added during acetic acid fermentation of general vinegar was used, but compared to Comparative Example 2, it was added in an increased amount, and it was evaluated that acetic acid fermentation was performed better than Comparative Example 2 and showed sour taste. However, there was an opinion that the fresh sour taste or deep taste was not felt through natural fermentation, and it can be seen that the sensory evaluation score was lowered due to this. This can be seen as a result of not imparting the taste and flavor of natural apple cider vinegar by using seed vinegar instead of natural apple cider vinegar.

Example 6 can feel the sour taste, sweet taste, and the deep taste of natural fermentation, but it is judged that some sensory evaluation scores are lowered because the taste is not sufficiently felt when drinking.

In Example 9, preference was divided because the flavor and taste of apples were felt stronger than the strong flavor and sweet-sour taste of citron, and when acetic acid fermentation proceeds faster than other examples due to the large amount of natural apple cider vinegar added, there are various other variations. It is judged that the sensory evaluation score was slightly lowered because nutrients were not sufficiently formed.

As described above, in the method for producing natural fermented vinegar using fruits of the present invention, natural apple vinegar is added as a seed vinegar during acetic acid fermentation, and 40 to 50 parts by weight of natural apple vinegar is added to 50 parts by weight of the first fermented product. It is possible to effectively improve the taste and flavor of the natural fermented vinegar, which is the final product, by allowing the unique taste and nutritional components of apple cider vinegar to be effectively mixed with the first fermented product and fermented.

As such, those skilled in the art to which the present invention pertains will understand that the above-described technical configuration of the present invention may be implemented in other specific forms without changing the technical spirit or essential features of the present invention.

Therefore, the embodiments described above 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, the meaning and scope of the claims, and All changes or modifications derived from the concept of equivalents should be construed as being included in the scope of the present invention.

Claims (5)

A first step of crushing the fruit composed of citrus fruits and then juicing to form a fruit juice;
a second step of adding yeast to the fruit juice and performing alcoholic fermentation at 7° C. for 30 days to form a first fermented product;
a third step of adding natural apple cider vinegar fermented with alcohol and acetic acid at 7°C to the first fermented product and fermenting it with acetic acid at 7°C for 90 days to form a second fermented product; and
Including; a fourth step of aging the second fermented product;
In the third step, 40 to 50 parts by weight of the natural apple vinegar is added with respect to 50 parts by weight of the first fermented product. The method of claim 1,
The second step is
A method for producing natural fermented vinegar using fruits, characterized in that the alcohol content in the first fermented product is 5 to 8% by weight. delete The method of claim 1,
The natural apple cider vinegar,
A first step of crushing an apple and then juicing it to form an apple juice;
a second step of adding yeast to the apple juice and fermenting it with alcohol at 7° C. to form an apple alcohol fermented product;
A method for producing natural fermented vinegar using fruits, comprising adding seed vinegar to the apple alcohol fermented product and fermenting it with acetic acid at 7°C to form a third step. Naturally fermented vinegar, characterized in that it is prepared by the method for producing a natural fermented vinegar using the fruit of claim 1.

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