KR20120132649A - Vinegar including ginger and method thereof - Google Patents

Abstract

PURPOSE: A method for making ginger vinegar is provided to obtain a ginger vinegar which can enhance immunity and antioxidation and has a rich taste and flavor. CONSTITUTION: A method for making ginger vinegar comprises: a step of mixing ipgukmi(rice for brewing), lactic acid, and yeast and preparing distiller's grains; a step of adding the ipgukmi, ginger powder, and lactic acid to the distiller's grains and firstly mashing the same; a step of mixing hard-boiled rice, puffed rice, and nuruk(rice-wine starter) and secondly mashing the same; a step of adding puffed rice or hard-boiled rice and thirdly mashing the same; a step of adding puffed rice and ginger concentrate and fourthly mashing the same; a step of adding oligosaccharides and maturing the same; a step of inoculating Acetobacter in the matured liquid and fermenting; and a step of filtering and sterilizing the fermented liquid. [Reference numerals] (AA) PH values; (BB,GG,LL) Duration time(days); (CC,HH,MM) Makkoli_stirring; (DD,II,NN) Makkoli-stirring-Acetobacter; (EE,JJ,OO) Sterilized makkoli-stirring-Acetobacter; (FF) Acidity(%); (KK) Total cell count(logCFU/mL)

Description

Vinegar containing active ingredients of ginger and its manufacturing method {VINEGAR INCLUDING GINGER AND METHOD THEREOF}

The present invention relates to a method for producing vinegar using ginger and to a vinegar prepared by the method. Specifically, a method of preparing ginger wine by mixing ginger powder with oligosaccharides and then adding them to produce ginger wine followed by acetic acid fermentation thereof And vinegar produced thereby. The method according to the present invention can prepare a functional vinegar excellent in addition to the rich flavor and flavor of ginger as well as rich in antioxidants and bioactive substances of ginger.

Vinegar is the best seasoning of mankind with salt. Vinegar is made by fermenting grains or fruits after alcohol fermentation, acetic acid fermentation, and since then, countless vinegars with various cooking characteristics have been produced. Vinegar has long been used as a basic seasoning to enrich the diet, but in recent years, a lot of people drink vinegar to be conscious of their health. In other words, using vinegar to manufacture a variety of functional beverages as well as processed foods.

In particular, organic acids, the main components of vinegar, strengthen fatigue and intestinal function. The organic acid can maintain the balance of bactericidal activity and gut bacteria and promote metabolism, so it is effective against obesity and can be used to relieve stress. The effect of vinegar is to reduce salt intake to prevent various adult diseases (hypertension and atherosclerosis), to recover from fatigue and detoxification, and to help digestion. In addition, it is said to be good for skin beauty effect by removing waste products.

The vinegar beverage market, which is a hot summer and well-being craze, began to be released in 2005, targeting the drinking red vinegar. did. The vinegar beverage market, which was only 7.6 billion won in 2005, recorded a fivefold increase in sales to 43 billion won in 2006. Since then, the variety of well-being beverages has been launched, but the growth of the vinegar beverage market seems to be slowing down. The vinegar beverage market, which amounted to about 42.4 billion won in 2009, formed a market of 44.1 billion won, down 2% from the previous year.

Ginger retains its fragrance as well as various pharmacological ingredients for the human body. Ginger ( Zingiber officitiale Roscoe) is a perennial plant belonging to the family Zingiberaceae. The root is mainly edible and is a spice with a distinctive spiciness and aroma. Ginger flavors are classified into oleoresin, which contains essential oils and pungent ingredients. Essential oils are effective in treating colds, headaches, arthritis, and psychotherapy. Gingerol, gingerer, and shogaol, which are spicy ingredients of oleoresin, have high antioxidant effects. In addition, these fractions are effective in activating the function of natural killer cells (NK cells) to enhance immunity and cleanse the blood contamination that causes all diseases. Ginger's core effect is to increase the number of white blood cells to promote blood activity, increase immunity, and help the gastrointestinal circulatory blood circulation to promote gastrointestinal activity, increasing digestive absorption. Ginger's ginger ingredient promotes bile to eliminate cholesterol in the blood. It increases body temperature as well as prevents aging and promotes sweating, urination, and bowel movements. It is effective in purifying (toxic) and in the case of excessive accumulation of energy, helping blood circulation and enhancing vitality of cells in the body. As such, ginger has antioxidant activity, antimicrobial action, serum cholesterol lowering effect, tumor suppression, anti-inflammatory action.

In recent years, interest in ginger fermented liquor has increased to highlight the functionality of ginger. In particular, since ginger contains a large amount of starch, it is possible to ferment alcohol using a yeast monosaccharide obtained through the saccharification process. However, in the production process, such as by-products or alcohol that has passed the expiration date, oxidation proceeds and vinegar may be produced. Ginger can generally be used as it is fresh, but ginger has a disadvantage of poor storage capacity because it is juicy and sensitive to temperature. Therefore, the development of products as well as new processing technology to increase the added value of ginger is required.

Therefore, if the alcohol is converted to vinegar and then manufactured processed products using the same can increase the added value and contribute to the diversification of products using ginger, the functionality is increased and the development of competitive functional food is needed.

Thus, the present inventors develop a manufacturing method of ginger vinegar in which the flavor and taste of ginger are combined by preparing ginger wine using ginger and fermenting it with acetic acid bacteria so that the ginger having the above-mentioned efficacy can be easily encountered in our diet. The present invention was completed.

It is a main object of the present invention to provide a method for preparing functional ginger vinegar having an antibacterial effect peculiar to ginger by inoculating acetic acid with acetic acid fermentation.

In addition, another object of the present invention to provide a ginger vinegar having a health promoting effect as well as the taste and aroma of ginger prepared by the vinegar production method using the ginger.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

Method for producing vinegar using ginger of the present invention comprises the steps of preparing juju by mixing the incoming rice, lactic acid and yeast; Mixing immersed rice, ginger powder, and lactic acid in the main hair in one step; After the first stage of the immersion step, the step of immersing the two stages by mixing the gourd rice, puffed rice and yeast; After the two-stage immersion step, immersing the three-stage by adding puffed rice or gourd rice; Immersing four stages by adding the expanded rice and ginger concentrate after the three stages immersion step; Aging by adding oligosaccharides after the four step immersion step; Inoculating acetic acid bacteria in the aging solution to acetic acid fermentation; And it provides a method for producing ginger vinegar comprising the step of filtering and sterilizing the acetic acid fermentation broth.

In addition, the manufacturing method of the vinegar using the ginger of the present invention provides a method characterized in that the ginger powder and oligosaccharides in the first stage of the immersion step is mixed and aged after aging for 24 hours.

In addition, the present invention provides a method for producing ginger vinegar further comprising the step of sterilizing the aging liquid obtained through the four-stage immersion step.

The present invention also provides a ginger vinegar prepared by the above production method.

The one-stage immersion step is added after the ginger powder is mixed with oligosaccharides and aged for 24 hours. This is to prevent the added ginger does not affect the fermentation of Cheongju, because it is possible to solve the problem that the growth of yeast is suppressed by the strong antioxidant action of the ginger component is not properly fermented liquor. Ginger powder is 1 to 3% by weight relative to the organism and preferably 2% by weight is appropriate. Oligosaccharides and water may be added in combination for sufficient fermentation.

The four-stage immersion step can add ginger flavor and taste by adding ginger concentrate. The reason why ginger is added as a concentrate is that the ginger powder becomes post-fermentation, which affects the whole fermentation process, but the ginger concentrate is flavored but not post-fermented.

In the aging step, oligosaccharides may be added to ripen at 2 to 5 days at 20 to 25 ℃, preferably 22 ℃.

The fermentation temperature of ginger wine of the present invention is preferably 22 to 24 ℃, it is preferable to stir for 3 minutes at intervals of 8 hours in each fermentation step.

Puffed rice used for this invention means what was processed in the state which made the starch alpha by heating rice. In general, if left still while making a gourd rice, the alpha (a) starch is returned to the original beta starch to prevent it to remove the moisture of the rice rapidly to keep the rice in the alpha state. Since water is less about 30 to 40% of the weight of the rice compared to the general soybean rice, when used in the present invention it is necessary to increase the water supply a little more than in the general sake manufacturing process.

The aging solution obtained in the aging step may include a method of filtering by a filter press using a vacuum continuous drum filter or a diatomaceous earth pad.

Acetic acid bacteria used as a starter in the acetic acid fermentation step is Acetobacter aceti . It is preferable to inoculate, in this case, the acetic acid bacterium concentration is appropriate from 10 ³ CFU / ㎖ to 10 ⁶ CFU / ㎖, preferably 10 ³ CFU / ㎖. In addition, in order to accelerate acetic acid fermentation and increase the activity of vinegar bacteria, acetic acid fermentation proceeds rapidly when the acidity is adjusted to 2% to shorten the time for preparing vinegar. To this end, acetic acid may be added after 2% fermentation. Acetic acid fermentation temperature is appropriate 25 ~ 45 ℃ and the optimum growth temperature of acetic acid bacteria is preferably maintained at 30 ℃, when lower than 25 ℃ may be delayed the acetic acid fermentation process, when higher than 45 ℃ acetic acid kills acetic acid There is a problem that fermentation is not performed properly.

In the sterilization step, the acetic acid bacteria can be killed to prevent modification of flavor and aroma of ginger vinegar produced by the present invention.

The present invention can be produced by vinegar fermentation of alcohol produced using ginger to minimize the waste due to the oxidation of alcohol and to produce functional vinegar with excellent flavor and flavor of ginger as well as functionalities such as immune strengthening and antioxidant effect. .

Further, according to the ginger vinegar production method of the present invention as a starter chosangyun (Acetobacter Since the initial inoculation of aceti ), it is possible to manufacture vinegar in a very small amount compared to the conventional fermentation process, so it is economical and the growth of decayed bacteria can be produced very effectively functional vinegar.

Figure 1 shows the pH, acidity and total number of bacteria of vinegar during the fermentation period according to acetic acid bacteria and sterilization treatment.
Figure 2 shows the changes in pH, acidity and total bacterial count of vinegar during fermentation with acetic acid and glucose addition.
Figure 3 shows the change in pH and acidity of vinegar during the fermentation period according to the initial acetic acid concentration and acetic acid addition.
Figure 4 shows the total number of bacteria and the number of acetic acid bacteria of vinegar during the fermentation period according to the initial acetic acid concentration and acetic acid addition.
Figure 5 shows the change in pH, acidity and total bacterial count of vinegar during the fermentation period by stirring, acetic acid bacteria, acetic acid addition and sterilization.

Hereinafter, the present invention will be described in more detail with reference to Examples.

It is to be understood by those skilled in the art that these embodiments are only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .

Example  One

3.333% of imported rice, 0.002% of lactic acid, and 0.002% of yeast are mixed, and 5 days of pulp is prepared with 4% of water supply. A mixture of oligosaccharides and ginger powder is mixed for 24 hours to produce 2% of ginger powder, 18.333% of imitation rice, 0.013% of lactic acid, and immersed in 1 stage for 5 days with 30% of water supply. 50% by weight of rice, 9.333% of expanded rice, 2.866% of yeast are mixed and immersed in two stages with 120% by weight of water. Three stages are immersed in 9.333% of expanded rice and 26.666% of water in 1 day. Ginger concentrate is added to 9.333% by volume of expanded rice and immersed in 4 stages with 26.666% by weight of water for 1 day. 16.666% content of oligosaccharides are added and aged at 22 ° C. for 2-5 days. Acetobacter aceti . ) Was inoculated with acetic acid fermentation at 30 ° C. for 30 days, and then filtered and sterilized to prepare ginger vinegar.

Example  2

10 ³ CFU / ㎖ Acetobacter aceti. In the aging solution prepared in the same manner as in Example 1 . Was inoculated, 9 wt% glucose (glucose) was added, acetic acid fermentation at 30 ° C. for 30 days, and then filtered and sterilized to prepare ginger vinegar.

Example  3

Acetic acid bacteria ( Acetobacter) by sterilizing the aging solution prepared in the same manner as in Example 1 aceti . ) Was inoculated with acetic acid fermentation at 30 ° C. for 30 days, and then filtered and sterilized to prepare ginger vinegar.

Example  4

Acetic acid bacteria ( Acetobacter) by sterilizing the aging solution prepared in the same manner as in Example 1 aceti . ) Was inoculated and acetic acid fermentation was performed at 30 ° C. for 30 days by adding 2 wt% acetic acid and then sterilized by filtration to prepare ginger vinegar.

-Experimental materials and analysis methods

Acetobacter Acetobacter aceti . Was inoculated in tryptic soy broth (TSB, Difco) was inoculated in Korea microbial preservation center and incubated at 30 ℃ inoculated in ginger wine (ginger makgeolli) of alcohol concentration 6% prepared by the present invention. GYP medium was optionally used for growth test of strains. For the growth test of the strain, total bacteria were plated on PCA medium (Plate count agar, Becton, dickinson and company), and acetic acid bacteria were used on GYP (Table 1.) medium.

GYP medium Glucose 15 g Yeast extract 2 g Eptone 3 g Agar 15 g Acetate 10 mL EtoH 30 mL Distill water 1 L

      ① pH

The pH was measured according to the fermentation period using a pH meter (Mettler Toledo 340®, UK) taking 5 mL of acetic acid fermentation broth.

② acidity

According to the fermentation period, 10 mL of vinegar was taken, and 1% phenolphthalein was used as an indicator to neutralize and titrated with 0.1N NaOH solution. The amount of 0.1 N NaOH solution (mL) was converted to acetic acid by the following formula.

③ sugar content

Sugar content was measured by taking 0.1 mL of the sample and fermentation period using a portable refractometer (Brix, REF104).

④ Chromaticity

Colorimeter (Chromameter ?, CR210, Minolta, Japan) was used to measure the lightness ( L , lightness), redness ( a * , redness), and yellowness ( b * , yellowness) of the vinegar, respectively.

⑤ Acetic acid analysis

Acetic acid analysis was performed by HPLC (1200 series, UV Detecter, Agilent). Samples were taken, centrifuged, filtered with a 0.2 μm filter and placed in vials for analysis according to the manual of the center.

⑥ Microbiological analysis

1 mL of the sample was mixed with 9 mL of 0.85% physiological saline, and then diluted in 1 mL in PCA medium for total bacterial growth analysis, incubated for 24 hours at 37 ° C, and 1 mL in GYP medium for growth analysis of acetic acid bacteria. Each aliquot was incubated at 30 ° C. for 24-48 hours. Colonies generated after the culture were counted and expressed as colony forming units (CFU / mL).

Experimental Example  1: long-term acetic acid fermentation by acetic acid inoculation and sterilization of ginger rice wine

After sterilizing 450 mL of rice wine, 10 ⁶ CFU / mL Acetobacter aceti . Was inoculated. Since the addition of 9 wt% glucose in the fermentation of acetic acid in a shaking incubator. At this time, the stirring speed was 150 rpm and the fermentation temperature was maintained at 30 ° C. After 15 days of fermentation, treatment groups that reached 4% acidity of commercial vinegar were selected for long-term fermentation.

As shown in FIG. 1, the pH change of makgeolli showed a tendency to gradually decrease rather than occur rapidly. The pH of makgeolli used in this experiment was 3.7, which was lower than that of the food group. pH was gradually decreased during fermentation when acetic acid was added to makgeolli or sterilized makgeolli, and makgeolli _ agitated sample increased rapidly for 3 days and then decreased. At 33 days of fermentation, the pH was close to 3.0. Reducing the pH is important for making vinegar, but ultimately the change in acidity can be expressed as a fermentation scale. Acidity tended to increase with all fermentation periods. From the 9th day of fermentation, the rate of increase increased, and after reaching about 10%, it tended to decrease slightly. In the case of the makgeolli_stirring sample, the acidity (6%) of the commercial vinegar was obtained as early as 18 days of fermentation. In all samples, acidity increased rapidly from day 15 of fermentation. These results were judged to suggest that fermentation time of at least 15 days is required in acetic acid fermentation process. The sugar content of makgeolli vinegar was little changed in all treatments during fermentation. In addition, the color of makgeolli vinegar showed little change during fermentation. The reason for this is that yeast could not ferment alcohol under aerobic conditions, and the change of sugar was very small because acetic acid bacteria mainly used alcohol as energy for metabolic process.

Makgeolli added with acetic acid bacteria had higher initial bacterial count than Makgeolli _ agitation due to the addition of acetic acid bacteria to the existing yeast, and the total bacterial count increased gradually until 8 days of fermentation. In addition, the makgeolli _ agitation sample was grown only in lactic acid bacteria and yeast already in makgeolli, but gradually decreased due to low pH, but slightly increased by acetic acid bacteria when acidity increased.

Experimental Example  2: Stirring , Acetic acid and glucose  Acetic Acid Fermentation of Rice Wine with Different Additions

To investigate the effects of oxygen and sugar on acetic acid fermentation, with or without stirring in 450 mL of rice wine, sterilized, 10 ⁴ CFU / mL Acetobacter aceti . Acetic acid fermentation was performed in a shaking incubator with the addition of 9 wt% glucose. At this time, the stirring speed was 150 rpm and the fermentation temperature was maintained at 30 ° C.

As shown in FIG. 2, the pH of the sample used in this experiment was between 3.0 and 3.5. The pH of makgeolli with pure makgeolli and acetic acid was increased during 3 days of fermentation and then decreased. The pH of makgeolli with glucose increased gradually during fermentation. This is the result of yeast using glucose nutrients. Makgeolli added with acetic acid and glucose at the same time did not increase the pH more than glucose added only with glucose, and maintained almost pH 3.5. In addition, the presence or absence of agitation did not affect the change of pH. The acidity reached the acidity (6%) of commercial vinegar after 15 days of fermentation only with stirring_makgeolli, stirring_makgeolli_acetic acid bacteria, and rice wine, and increased with fermentation period. Makgeolli added with glucose did not seem to increase the acidity because glucose became a nutrient for yeast, which affected the growth of acetic acid bacteria. Makgeolli added with 9% glucose had high initial sugar content and decreased until 6 days of fermentation. Makgeolli without glucose was maintained at about 4% sugar during fermentation. In addition, Makgeolli treated with different fermentation conditions did not change color during fermentation.

No microbial changes were found during the fermentation process. The total bacterial count at the beginning of the experiment was very high (10 ^7.5 ~ 10 ⁸ cfu / mL). The results from the pH and acidity measurements suggest that lactic acid bacteria and yeast are the mainstream and inoculated acetic acid bacteria. During 24 days of fermentation, the total number of bacteria was slightly decreased, and on day 24, it showed 10 ⁶ cfu / mL, showing no effect of microbial killing. Since the acidity is lowered, it can be said that it consists of germs that can grow at low pH. The effect of acetic acid bacteria on fermentation was remarkable in the case of rice wine fermented by inoculating acetic acid bacteria on rice wine. Inoculated with acetic acid in fermented rice wine increased the acidity from the 12th day of fermentation, showed little change in microorganisms and maintained the initial bacterial count. Stirring or adding sugar had little effect on microbial change. Therefore, the fermentation of acetic acid was able to proceed stably after inoculating acetic acid bacteria at a certain concentration in order to ferment makgeolli acetate.

Experimental Example  3: after changing the initial acetic acid concentration acetic acid  Acetic Acid Fermentation of Added Makgeolli

Initial stater bacteria concentration in 1.5 L of rice wine (Acetobacter aceti .Concentration 10)³ CFU / mL, 10⁴ CFU / mL, 10⁵ CFU / mL, 10⁶ The fermentation was done in different CFU / mL. At this time, 2 wt% acetic acid was added, and the stirring speed was 150 rpm and the fermentation temperature was maintained at 30 ° C.

As shown in Figure 3 in order to accelerate the fermentation of makgeolli acetic acid 2% of acetic acid was added to makgeolli and fermentation was promoted. Since 2% acetic acid was already added, the initial pH was lower than the previous experiment and the pH was 3.0. All samples maintained a pH of about 3.15 until 13 days of fermentation and showed a slight increase. In particular, makgeolli containing 10 ³ CFU / mL of acetic acid bacteria was maintained at a constant pH and gradually decreased from the fifth fermentation. Acidity generally increased during fermentation. Initial acidity was 2.9% due to acetic acid addition. However, in the rice wine, which added 10 ³ CFU / mL of acetic acid bacteria after 6 days of fermentation, the acidity was 4%, and then increased continuously to reach the commercial vinegar acidity on day 17 of the fermentation. On the 20th day of fermentation, the acidity of about 6% was reached in the order of makgeolli containing 10 ⁴ CFU / mL of acetic acid bacteria and makgeolli containing 10 ⁶ CFU / mL of acetic acid bacteria. Makgeolli containing 10 ³ CFU / mL of acetic acid bacteria appeared to be suitable for vinegar fermentation. In all treatments, the sugar content increased slightly during the three days of fermentation and then remained constant until the 17th day of fermentation. The reason for this is that the carbohydrates in makgeolli were hydrolyzed to monosaccharides by enzymes from acetic acid bacteria or other bacteria. As acetic acid was formed in makgeolli, the whiteness L of brightness decreased and the a-value of redness and b-value of yellowness did not change. These results indicate that the initial acetic acid concentration did not affect the makgeolli color change during fermentation.

As shown in FIG. 4, in this experiment, the total bacterial count and the number of acetic acid bacteria were measured during the fermentation process, and the correlation was suggested. The total number of bacteria grown in makgeolli was 10 ⁶ to 10 ⁷ cfu / mL. It can be composed of inoculated acetic acid bacteria, lactic acid bacteria and yeast. As the fermentation progressed, the total number of live bacteria in each sample decreased, but decreased to 10 ³ ~ 10 ⁴ cfu / mL until 3 days of fermentation, but increased to 10 ⁶ cfu / mL. Similarly, inoculated at various concentrations in the acetic acid bacterium test, the acetic acid bacteria increased from 10 ⁵ to 10 ⁷ cfu / mL on the third day. The growth patterns of these bacteria were affected by the initial 2% acetic acid. Total bacterial counts were stationary from 3 to 17 days of fermentation and then died. However, acetic acid bacteria continued to survive by acetic acid fermentation.

Experimental Example  4: Stirring , Fermentation of acetic acid with different acetic acid, acetic acid and sterilization scale - up

15 L fresh Makgeolli or heat treated Makgeolli with initial concentration 10 ³ CFU / mL Acetobacter aceti. Acetic acid was fermented by addition of 2 wt% acetic acid. At this time, the air compressor was used to give a stirring effect. A thermostat was installed to maintain the fermentation temperature 30 ° C, and a fan was also installed for heat circulation.

In the above experimental example, acetic acid fermentation was performed in a 1.5L fermenter, but acetic acid fermentation was performed in a 15L fermenter to obtain the results in a scale-up state. As shown in FIG. 5, in addition to the sample to which 2% acetic acid was added, the pH of the sample was 3.0 to 3.5, similar to the experimental results. By 16 days of fermentation, the pH tended to increase slightly. Makgeolli with 2% acetic acid was kept at a low pH of about 3.0. The heat-treated makgeolli-stirring-acetic acid bacteria sample rapidly increased to pH 5.5 until 9 days of fermentation and then decreased. The acidity of makgeolli with 2% acetic acid was high as 3.5%. All treatments showed a tendency to increase from the 6th day of fermentation, and the sample containing Makgeolli_stirring, Makgeolli_stirring_acetic acid, and 2% acetic acid appeared to increase rapidly. In particular, the sample with 2% acetic acid reached about 5% acidity at 16 days of fermentation. The initial sugar content was highest in the sample containing 2% acetic acid (approximately 5%) and the remaining samples were 3%. The optimum growth temperature of acetic acid bacteria is 30 ℃ lower than this may delay the acetic acid effect tablets. Unlike the sample that was only agitated Makgeolli, Makgeolli _ acetic acid bacteria sample without stirring, the sugar content increased sharply from the 6th fermentation. The color did not change with fermentation conditions and duration.

The total microbial count of the microorganisms in the fermented Makgeolli sample was about 10 ¹⁰ cfu / mL except the sample to which 2% acetic acid was added. Changes in the number of microorganisms measured up to 9 days were found to decrease, and the number of acetic acid bacteria was increased during fermentation. Fermentation can chosangyun 9 days 10 ⁵ to 10 ⁷ were represents cfu / mL. In the case of makgeolli inoculated with acetic acid bacteria and pure makgeolli not inoculated with acetic acid bacteria, it was found that the inoculation of acetic acid bacteria was very effective. These results indicate that acetic acid inoculation affects production of acetic acid.

Claims (5)

a) mixing the incoming rice, lactic acid, and yeast to prepare a main hair;
b) immersing one stage by mixing the incoming rice, ginger powder and lactic acid in the main hair prepared in step a);
c) immersing two stages by mixing the gourd rice, puffed rice and yeast after step b);
d) immersing three stages by adding puffed rice or gourd rice after step c);
e) immersing four stages by adding puffed rice and ginger concentrate after step d);
f) aging by adding oligosaccharide after step e);
g) inoculating acetic acid bacteria into the aging solution obtained in step f) to perform acetic acid fermentation; And
Method for producing ginger vinegar, characterized in that the step of sterilizing by filtering the acetic acid fermentation broth obtained in step g).
2. The method of claim 1, wherein the ginger powder in step b) is a mixture of ginger powder and oligosaccharide and aged for 24 hours.
The method of claim 1, further comprising the step of sterilizing the aging liquid obtained in step f).
According to claim 1, wherein g) acetic acid bacteria in the acetic acid fermentation step Acetobacter aceti . Inoculation with a method for producing ginger vinegar, characterized in that further adding acetic acid.
Ginger vinegar, characterized in that produced by the method of any one of claims 1 to 4.

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