KR20150083624A - Media for manufacturing apple vinegar comprising dalgi mineral water and apple vinegar manufactured using the same - Google Patents

Abstract

The present invention relates to a medium composition for manufacturing apple vinegar using mineral water, a manufacturing method of apple vinegar manufactured by ethanol fermentation and acetic acid fermentation using the medium composition, apple vinegar manufactured using the method, and beverage comprising the same. According to the present invention, efficiency of ethanol fermentation and acetic acid fermentation can be increased by comprising mineral water in a medium composition for manufacturing apple vinegar. In addition, apple vinegar manufactured using the medium composition and beverage comprising the same have a high value as a product with excellent sensory properties and functionality.

Description

TECHNICAL FIELD The present invention relates to a medium composition for preparing apple vinegar and an apple vinegar prepared using the same,

The present invention relates to a culture medium for preparing apple vinegar using mineral water, a process for producing apple vinegar by ethanol fermentation and acetic acid fermentation using the culture medium, an apple vinegar prepared using the method, and a drink containing the same.

Apples are one of the three biggest fruits in Korea. The domestic production is 408,000 tons per year. It is one of the best fruit which is rich in free sugar, organic acid, vitamin C and dietary fiber. In addition to its excellent texture and sensory properties, apples are antioxidant, antioxidant, and antioxidant (Choi, Chan-ik et al., 2011, The Korean Journal of Food Science and Nutrition 24: 458-463), whitening and wrinkle- 18: 597-603), increased health benefits of HDL cholesterol, and restoration of fatigue by organic acids (Kim Eun Mi, 2002. Food Technology 15: 62-68). In particular, the content of antioxidant polyphenols, which are abundantly contained in apples, has been reported to be increased by heating at 100 ° C or higher (Kim, Hyun Young et al., 2008. Korean Journal of Food Science and Technology, 40: 166-170).

However, as imports and consumption of tropical fruits have increased due to the opening of the agricultural products market, the domestic apple industry is also facing a crisis. Especially when shipment is concentrated or overproduced, apple prices are also falling. Therefore, considering the fact that more than 90% of apples are consumed as raw materials, it is necessary to develop a variety of apples processing products.

Among them, apple apples, apple juice, apple vinegar, dried apples, apple apples are among the apples processed and developed. Korean Journal of Food Culture, 25: 1-8). However, considering the many organic acids and sugars of apples, it can be seen that the development of the fermented vinegar product using the surplus apple is suitable (actually, when the apple juice / beverage is not sterilized sufficiently or after the opening time, . In Korea, apple vinegar accounted for 39% of the total vinegar, and its market share was higher than that of brown vinegar (14%) (Joo Deokjo et al., 2012. Korean Food Science 44: 699-703) Vinegar development is considered to be highly commercial.

Mineral water has various minerals such as potassium, calcium, magnesium and iron, which are contained in a large amount in comparison with ordinary water, and exhibit various pharmacological activities. These mineral springs are known to be effective as gastric, anemia, arthritis, neurological diseases, heart disease, and women's diseases (Lee, Sung-ho 2000. Korean Chemical Society 44: 220-228).

On the other hand, in the case of producing apple vinegar, apple vinegar is prepared by inoculating yeast into apple juice solution and then alcohol fermentation using various kinds of acetic acid bacteria, or more easily, 5 ~ 10% concentrated apple juice is added to vinegar . In such cases, acetic acid fermentation must be efficiently performed. However, it is difficult to produce high concentration fermentation vinegar due to the death of acetic acid bacteria against ethanol used as a reaction raw material and the killing of acetic acid bacteria against the produced acetic acid. In order to overcome this difficulty, it is known that two - stage acetic acid fermentation is carried out by adding alcohol as feedstock after the first stage acetic acid fermentation. Various fermentation medium additives have been studied for increasing fermentation.

As a related art literature, Korean Patent No. 10-1227366 (registered on Jan. 23, 2013) entitled " Method for producing environment friendly apple vinegar and environmentally friendly apple vinegar prepared by the above method " A process for producing environmentally friendly apple vinegar using Setter bacterium xylinum is known, and Korean Patent No. 10-1060415 (registered on August 23, 2011) entitled " Method for producing apple vinegar by organic fermentation " A method for fermenting a secondary acetic acid by adding an alcoholic fermentation liquid is disclosed in Korean Patent No. 10-1137833 (registered on Apr. 12, 2012), "High quality apple vinegar using ultrafine apple, Discloses a process for producing apple vinegar by fermentation with acetic acid using a 40 mesh ultra-fine chain apple juice. In addition, Korean Patent No. 10-0674257 (registered on January 18, 2007) entitled " Method for Producing Drinking Water Using Brown Rice Vinegar Produced from Deep Sea Water, "discloses a method for producing brown rice vinegar using deep sea water have.

However, there is no known method for producing vinegar having improved functionality while enhancing fermentation by adding mineral water to fresh juice apple juice with excellent functionality.

KR 10-2012-1137833 A KR 10-2007-0674257 A

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems occurring in the prior art, and it is an object of the present invention to provide a medium composition for preparing apple vinegar containing mineral-rich mineral water, And an apple cider vinegar having improved functionality and functionality and a beverage containing the same.

In order to solve the above-mentioned problems, the present invention provides a culture medium for preparing apple vinegar, which comprises 40 wt% or less of mineral water as a culture medium for preparing apple vinegar.

It is preferable that the mineral water is a simple digestion.

Preferably, the mineral water is a supernatant from which precipitates formed after 4 days or more have elapsed after being taken out from the collection source.

In addition, the present invention provides a method for producing apple vinegar, which comprises fermenting alcohol by inoculating an alcohol fermentation strain into the medium composition for manufacturing apple vinegar as described above, and then fermenting acetic acid to inoculate the acetic acid fermentation strain.

Preferably, the alcohol fermentation strain is Saccharomyces cerevisiae KCCM 50549.

The acetic acid fermentation strain may be selected from the group consisting of Acetobacter that the aceti) KCCM 12654 is preferred.

The present invention also provides an apple vinegar, which is produced by the above-described method for producing apple vinegar of the present invention.

The present invention also provides a beverage characterized by containing the above-described apple vinegar of the present invention.

According to the present invention, it is possible to increase the efficiency of alcohol fermentation and acetic acid fermentation by containing mineral water in the culture composition for preparing apple vinegar, and the apple vinegar and the beverage containing the same are excellent in the sensibility and functionality The value as a product is very high.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing a preferred embodiment of the method for producing apple vinegar of the present invention.

Hereinafter, the present invention will be described in detail.

The inventors of the present invention have conducted studies to improve the fermentation efficiency and improve the sensory and functional properties of the prepared apple vinegar as compared with the conventional process for producing apple vinegar. As a result, they have found that by adding mineral water to the fermentation medium, And the functional and functional properties of the vinegar obtained as a result of the acetic acid fermentation are improved, and the present invention has been completed.

Accordingly, the present invention provides a culture medium for preparing apple vinegar, which comprises 40 wt% or less of mineral water as a culture medium for preparing apple vinegar.

A typical apple vinegar production medium may contain a carbon source as an apple juice having an average sugar content of about 15 brix and a glucose source, a yeast extract, a polypeptone as a nitrogen source, and a medium component and a content for a general apple vinegar production are in the range of It is obvious to those who have the knowledge of. The culture medium for preparing apple vinegar according to the present invention is characterized in that it contains 40% by weight or less of mineral water in the culture medium for preparing apple vinegar.

Unlike general water, mineral water, purified water, etc., the mineral water contains a large amount of minerals such as calcium, magnesium, sodium, potassium, iron, manganese and zinc. Kyungbuk Cheongsong Gun is well known. In the present invention, short-term spring water available from Bugok-ri, Cheongsong-gun, Gyeongsangbuk-do was used as the mineral water.

Wherein the mineral water is contained in an amount of 40% by weight or less of the culture medium for preparing apple vinegar. When the content is more than 40% by weight, the growth of the acetic acid fermentation strain is reduced and the acetic acid production rate is decreased. The content of the mineral water may be adjusted according to fermentation conditions within a range of 40 wt% or less, preferably 10 to 40 wt%, and more preferably 15 to 25 wt%.

It is preferable that the mineral water is a supernatant from which the precipitate produced after 4 days or more has been taken out from the water supply source has been removed. When the mineral water taken from the water source is left at room temperature, a red precipitate is formed after one day, and the amount of the precipitate does not increase greatly after 4 to 5 days. In addition, since alcohol fermentation is generally performed for several days, it is generally recommended to use a supernatant in which the precipitate is removed after more than 4 days, more preferably 7 days or more, of mineral water to be added to the medium, .

Also, the present invention provides a method for producing apple vinegar, which comprises fermenting alcohol by inoculating an alcohol fermentation strain to the medium for preparing apple vinegar, as described above, and then fermenting acetic acid by inoculating acetic acid fermentation strain.

Preferably, the alcohol fermentation strain is Saccharomyces cerevisiae KCCM 50549. Various types of alcohol fermentation strains are known, but in the case of alcohol fermentation using the medium containing mineral water of the present invention, when Saccharomyces cerevisiae KCCM 50549 is used, fermentation efficiency, functionality, and sensibility It was confirmed to be the most excellent. The method of obtaining the strain is obvious to those skilled in the art. For example, the strain may be used from Korean microorganism preservation center.

As a preferred embodiment, the seed culture of the alcohol fermentation strain is performed by inoculating a platinum strain with a YPD liquid medium (yeast extract 0.5%, polypeptone 0.5%, glucose 1%) and culturing at 30 ° C for 30 to 40 hours Lt; / RTI >

As a preferred embodiment, the alcohol fermentation of the present invention can be carried out by inoculating 100 to 5 parts by weight of the fermentation broth of an alcohol fermentation broth obtained from the seed culture with 100 parts by weight of the culture medium composition for preparing apple vinegar according to the present invention, , A fermentation period of 6 to 8 days, an initial pH of 4.5 to 5.0, and a stationary culture condition.

The acetic acid fermentation strain may be selected from the group consisting of Acetobacter that the aceti) KCCM 12654 is preferred. Although a variety of acid fermentation strain is known, acetic acid using a medium containing a mineral water according to the present invention into effect in acetonitrile bakteo Oh Shetty (Acetobacter aceti) that the best fermentation efficiency, functionality and functional when using KCCM 12654 . The method of obtaining the strain is obvious to those skilled in the art. For example, the strain may be used from Korean microorganism preservation center.

As a preferred example, the acetic acid fermentation strain is inoculated with a fermentation broth of acetic acid in a sterilization medium containing 5% of ethanol (95% alcohol), 1% of acetic acid and 0.1% of yeast extract, and cultured at 30 DEG C for 3 days .

As a preferred specific example, the acetic acid fermentation of the present invention may be carried out by inoculating 3 to 5 parts by weight of an acetic acid-based culture broth with 100 parts by weight of the alcohol fermentation broth obtained as described above, and fermenting the mixture at a fermentation temperature of 25 to 28 캜, Week, initial pH of 3.5 to 4.0 and conditions of stationary culture.

Apple vinegar produced according to the present invention, alcohol fermentation and acetic acid, so proceed to fermentation with, as a strain of Saccharomyces optimized for alcoholic fermentation of the present invention my process three Levy cyano (Saccharomyces cerevisiae) KCCM 50549 and the acetonitrile bakteo a strain optimized for the acetic acid fermentation The use of Acetobacter aceti KCCM 12654 together is important for improving fermentation efficiency, functionality and functionality.

Once the alcohol fermentation and the acetic acid fermentation are completed, they may be subjected to purification and cell removal steps. The purification and removal of the microbial cells can be performed by heat treatment, but it is preferred that the microbial cells are subjected to a non-heat treatment through natural sedimentation, physical centrifugation and filter membrane filtration. As a preferred embodiment, in the case of the filter membrane filtration, it is preferable to use a membrane filter of 0.2 micrometer.

The present invention also provides an apple vinegar, which is produced by the above-described method for producing apple vinegar of the present invention.

The apple vinegar prepared by the alcohol fermentation and the acetic acid fermentation using the medium for producing apple vinegar of the present invention has high fermentation efficiency, and is excellent in antioxidative and functional properties.

The present invention also provides a beverage characterized by containing the above-described apple vinegar of the present invention.

The apple vinegar of the present invention may be added at a ratio of 0.1 to 10 ml of apple vinegar on the basis of 100 ml of the beverage although it may vary depending on the type of the drink to be produced.

The beverage of the present invention may contain, as an additional ingredient, food-acceptable food-aid additives such as natural carbohydrates and various flavors, in addition to containing the apple vinegar of the present invention as an essential ingredient in the indicated ratio.

Examples of the natural carbohydrate include sugar sugars such as glucose, monosaccharides such as fructose, disaccharides such as maltose and sucrose, polysaccharides such as dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol and erythritol.

Examples of the flavor agent include tau martin, rebaudioside A, glycyrrhizin, saccharin, and aspartame. The proportion of the flavor is generally about 1 to 20 g, preferably about 5 to 10 g per 100 ml of the beverage of the present invention.

In addition to the above, the beverage of the present invention may contain various kinds of nutrients, vitamins, minerals, flavors such as synthetic flavors and natural flavors, colorants and thickeners, pectic acid and its salts, alginic acid and its salts, a pH adjusting agent, a stabilizer, a preservative, a glycerin, an alcohol, a carbonating agent used in a carbonated drink, and the like.

In addition, the beverage of the present invention may further contain flesh for the production of natural fruit juice, fruit juice drink, vegetable drink and the like. These components may be used independently or in combination. The ratio of such additive is generally selected in the range of 1 to 20 g based on 100 ml of beverage.

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

[ Example ]

Example  One: Hanging  Character rating

The physico - chemical properties of sweet potable water were investigated in Bugok - ri, Cheongsong - gun, Gyeongbuk. It is a mineral sparingly mineralized mineral water such as calcium, magnesium and iron. It gradually forms a red precipitate after one day of water sampling, but no further precipitation after 4 ~ 5 days. Therefore, the characteristics of each month were evaluated by dividing the month and the number of days after the day of sampling and the day of sampling after 7 days of sampling. The results are shown in Table 1.

As shown in Table 1, the shaking water showed an average value of pH 6.7, indicating neutral to weak acidity, and a large amount of mineral content showed high electrical conductivity and turbidity, and relatively low dissolved oxygen. In particular, the redox potential was 15.35 us / m, indicating somewhat oxidized state. However, it showed lower oxidation - reduction potential and higher pH than distilled water. The pH of the supernatant solution was 7.29. The pH of the supernatant solution was 7.29, and the redox potential was decreased to -18.5. In addition, the turbidity decreased from 71.15 to 18 with the formation of precipitates, and the electrical conductivity and total dissolved particles decreased rapidly due to the decrease of dissolved minerals. On the other hand, relative dissolved oxygen increased from 4.61 to 6.12. In other words, the water content of the mineral water has many minerals and dissolved particles, but the electrical conductivity is 27.7%, total dissolved particles is 27.7%, turbidity is decreased by 74.7% and dissolved oxygen is increased by 32.8% Respectively.

In the actual fermentation process, it is difficult to use the freshly picked ginseng powder and it is difficult to use it. Also, since it is added to the fermentation broth and fermented for 7 days or more, the ginseng ginseng was used after the 7 days. As shown in Table 1, the decrease of the electrical conductivity and the total dissolved particle was caused by the decrease of the dissolved minerals, so that the dissolved minerals were analyzed by ICP-AES (inductively coupled plasma), and the results are shown in Table 2.

As shown in the results in Table 2, the diatomaceous earths contained various minerals, and the mineral contents were in the order of calcium>sodium>magnesium>potassium>iron>manganese> zinc. In the case of iron, manganese, and zinc, most of the minerals were precipitated with 89 ~ 99% but calcium and magnesium precipitated with 23.7 ~ 27.7%. On the other hand, sodium and potassium showed precipitation of 2.8 ~ 8.7%. The above results suggest that magnesium and other minerals necessary for fermentation are present in a considerable amount even after 7 days of fermentation. Based on these results, the fermentation process used in the fermentation process uses the supernatant of the fermentation water that has passed 7 days after the fermentation Respectively.

Example  2: Shrinkage  Effect of Addition of Alcohol on the Increase of Fermentation

S-07, M-07, and I-84 strains were used for domestic alcoholic beverages in Korea. The strains of Saccharomyces cerevisiae were used for alcohol fermentation, and KCCM 50549, , The IFO 0233 strain was used by the Japanese strain association. First, each strain was inoculated with 5 parts by weight of the strain pre-cultured in 100 parts by weight of a fermentation medium containing 20% glucose (Sunil Glucose, Korea) and 0.1% yeast extract (Difco, USA) As a result of the alcohol fermentation, the test bacteria showed 70 ~ 80% of the efficacy and could be used as alcohol fermentation bacteria for acetic acid fermentation. However, flavor and overall preference of alcoholic fermentation broth was important in vinegar fermentation as well as alcohol efficacy as well as alcohol efficacy. Therefore, 10 experts from Andong National University were evaluated by 5 - point scale method. As a result, Saccharomyces cerevisiae KCCM 50549 and S-07 strains were found to be most suitable for vinegar alcohol fermentation (Table 3). The I-84 and IFO 0233 strain, which exhibited high yield efficiency, were excellent in alcohol-producing ability but were not suitable for producing vinegar for fermentation, while they were advantageous for alcohol production due to low functionality.

* The moisture content of fermented substrate glucose is 12%

* Flavor / preference (5 point scale method): 1: very bad, 2: bad, 3: normal, 4: good, 5: very good

In order to determine the addition rate of sweet fungus for optimum alcohol fermentation, the content of water added to the above fermentation medium was added such that the sweet spikes were 0, 20, 40, 60, 80 and 100%, respectively. Table 4 shows the results of evaluating the change of the foot efficiency and the change of the sensory properties after inoculation of 5% each of Saccharomyces cerevisiae KCCM 50549 and S-07.

As shown in Table 4, the growth of the strain and the yield of the strain were changed by the addition of myrrh in both of the above strains, and the final pH drop of the fermentation broth was low as the myrrh addition amount increased. In particular, in the case of S-07 strain, cell growth and foot efficiency were decreased when the addition amount of dietary waters increased to over 60%. However, in the above two strains, the cell growth was reduced by 5 ~ 7%, but the efficacy was increased by 8 ~ 12% in the case of 20% This increase in alcohol production is an important factor in increasing the yield of the final vinegar production along with the increase in the sensuality of the fermentation broth.

The efficacy was assessed by the addition of 20% and 40%, respectively, to I-84 and IFO 0233 strains, respectively. As a result, it was confirmed that the case where I-84 and IFO 0233 strains were not added with shiitake was more preferable to the strain efficiency and strain growth. Therefore, only the KCCM 50549 and S-07 strains have positive effects on the alcohol fermentation including the sweet potato, especially when the S-07 strain is added more than 60%, the KCCM 50549 strain is most effective Respectively. Also, in this case, it was confirmed that the addition amount of dietary waters was 20%.

Example  3: Shrinkage  Addition of alcohol fermentation solution Antioxidant ability  increase

The antioxidative activity of the alcohol fermentation broth using the KCCM 50549 strain of Table 4 of Example 2, which was fermented with various concentrations of sweet myrrh, was evaluated by DPPH (1,1-diphenyl-2-picryl hydrazyl) anion scavenging activity and ABTS [2,2- azobis (3-ethylbenzothiazoline-6-sulfonate)] cation scavenging ability.

In the case of DPPH anion-removing ability, 380 μl of 2 × 10 ^-4 M DPPH solution dissolved in 99.5% ethanol was added to 20 μl of diluted samples at various concentrations. The mixture was reacted at 37 ° C. for 30 minutes and then immersed in a microplate reader (Asys Hitech, Expert 96, Asys Co., Austria). DPPH anion scavenging activity was expressed as a percentage of sample addition and non-addition.

For ABTS cationic cleavage, 5 ml of 7 mM ABTS (Sigma Co., USA) and 88 ml of 140 mM potassium persulfate were mixed and then blocked for 16 hours at room temperature to form ABTS cations. Afterwards, the solution was adjusted to absorbance at 414 nm And diluted with ethanol. 190 ml of the prepared diluted solution and 10 ml of the sample prepared at various concentrations were mixed and reacted at room temperature for 6 minutes. Absorbance was measured at 734 nm and the ABTS cation elimination activity was calculated by the following equation.

ABTS cationic abatement (%) = [(CS) / C] x 100

"C" represents the absorbance at the time of addition of the solvent control DMSO, and "S" represents the absorbance at the time of adding the sample.

As shown in Table 6, the antioxidative activity of the agar and the fermentation medium itself was insignificant, but the fermentation broth fermented with KCCM 50549 for 7 days exhibited excellent antioxidative ability. It was acknowledged. It is understood that the antioxidant substance is increased by the complex reaction of the trace components in the sweet potato and the yeast fermentation product. However, for effective alcohol fermentation, it is most preferable to add 20% of the sweet potato starch.

Example  4: Shrinkage  Effect of Addition of Acetic Acid on Increase of Fermentation

First, acetic acid bacteria to be inoculated into alcoholic fermentation broth fermented by adding apple juice and sweet potion were selected. Chosangyun acetonitrile is used mainly provided by cheongsong county bakteo Oh Shetty (Acetobacter aceti) and acetonitrile bakteo Paz terrier Augustine (Acetobacter pasterianus) 2 species and strains of acetonitrile pre-sale of the Korea Culture Center of Microorganisms bakteo Oh Shetty (Acetobacter aceti), KCCM 12654 and KCCM 40229 was used for all four species, two species, this acid generation evaluation medium (0.5% glucose, 0.5% yeast extract _{for, 0.02% MgSO 4, 1%} glycerol, 1% acetic acid, 5% ethanol) After a one week the inoculated culture was confirmed by evaluating acetonitrile bakteo Oh Shetty (Acetobacter aceti), KCCM 12654 that indicates the highest acid producing ability (Table 7). Thus, Acetobacter chosangyun was chosen mainly for primary aceti) Apple vinegar, fermented KCCM 12654.

The selected Acetobacter aceti) Reply using KCCM 12654 was evaluated in the acetic acid to effect change at the time of addition of divisors. Acetic acid fermentation was carried out at 25 ℃ for 3 weeks, and the highest acetic acid production was obtained when 20% shampoo was added, similar to alcohol fermentation (Table 8). In addition, the addition of 20 ~ 40% shampoo increased the acetic acid fermentation similar to the alcohol fermentation, but the acetic acid fermentation decreased more than 60%. Thus, the addition of 20% w / w of the saccharomyces cerevisiae ( Saccharomyces cerevisiae) alcoholic fermentation of KCCM 50549 and acetonitrile bakteo Oh Shetty (Acetobacter aceti) was found to represent a very positive effect on acetic acid fermentation of KCCM 12654.

Example  5: Apple juice Shrinkage  Add 20% As a selected strain  The yield of fermented apple vinegar and Sensuality

Based on the results of Examples 1 to 4, a fermentation medium supplemented with 0.1% yeast extract and 20% shampoo was added to Cheongsong apple juice (15 Bricks), and an alcohol fermentation strain Saccharomyces cerevisiae cerevisiae ) KCCM 50549 and acetic acid fermentation strain Acetobacter the acetic acid fermentation was carried out using aceti) KCCM 12654. As a control, water was added to the above-mentioned fermentation medium in place of the fungicide, and fermented in the same manner. The fermentation was carried out in two stages, and the sterilized fermentation medium prepared was added with the alcohol fermentation strain Saccharomyces cerevisiae cerevisiae ) KCCM 50549 and fermented at 28 ° C for 6 days. After that, acetic acid fermentation strain Acetobacter aceti) was inoculated 5% KCCM 12654 was fermented at 28 ℃ 3 weeks. The results are shown in Table 9. The addition of 20% diglycidyl alcohol showed an increase of 9.7% in alcohol fermentation and 12.9% in acetic acid fermentation. Also, the overall preference of sensory evaluation was increased by 0.4 points in the 5 - point scale method, and it was confirmed that high - quality apple vinegar could be produced with high efficiency.

* Overall preference (5 point scale method): 1: very bad, 2: bad, 3: normal, 4: good, 5: very good

Claims (8)

A medium composition for preparing apple vinegar, comprising 40 wt% or less of mineral water as a medium for producing apple vinegar. The culture medium for preparing apple vinegar according to claim 1, wherein the mineral water is a sweet potato. [3] The composition for preparing apple vinegar according to claim 1, wherein the mineral water is a supernatant from which precipitates formed after 4 days or more have been removed from the collection source have been removed. A method for producing apple vinegar, which comprises fermenting an alcohol fermenting microorganism to the medium composition for producing apple vinegar according to any one of claims 1 to 3, fermenting alcohol, inoculating an acetic acid fermentation strain, and fermenting acetic acid. The method of claim 4, wherein the alcoholic fermentation strain is a Saccharomyces Levy MY process three cyano (Saccharomyces cerevisiae KCCM 50549. The method of claim 4 wherein the acetic acid fermentation strain is acetonitrile bakteo Oh Shetty (Acetobacter aceti) method for producing vinegar, characterized in that KCCM 12654. An apple vinegar which is produced by the process for producing apple vinegar according to claim 4. A beverage characterized by containing the apple vinegar according to claim 7.

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