KR20180005268A - Method of Manufacturing Cirtus Vinegar Using by Yujacheong And Thereby Prepared Composition - Google Patents

Abstract

The present invention relates to a method for manufacturing citron vinegar using sugared citron, comprising: a sugared citron manufacturing step of manufacturing sugared citron; a dilution step of diluting the sugared citron and manufacturing diluted sugared citron; and a fermentation step of fermenting the diluted sugared citron and manufacturing a citron vinegar composition, and to citron vinegar manufactured thereby. The sugared citron manufactured thereby has rich flavors and can contribute to the increase of the farm income through various applications of citron.

Description

TECHNICAL FIELD The present invention relates to a method for manufacturing citrus vinegar and a method for producing the same,

The present invention relates to a food field, and more particularly, to a process for preparing citron vinegar using vegetable oil and a composition prepared thereby.

Yuzu is the fruit of citron, a yellow ball. The bark is uneven and has a sour taste. It is a ball shaped to one side and it is 4 ~ 7cm in diameter. The color is light yellow and the skin is uneven. It has a good fragrance, a soft flesh but strong acidity. Origin is the upstream of Yangtze River in China. In Korea, it is said that 840 years (King Munsung 2) Silla's Jang Bogo was acquired by Chinese Tang merchants and spread widely. "Sejong Annals" Volume 31, 1426 (Sejong 8) In February, there were records of potatoes and potatoes planted in Jeolla province and Kyongsang Province. It is estimated that the cultivation time was much longer than that recorded in the Annals of Sejong.

There are people of blue, yellow, and real. It is produced in Korea, China and Japan, and the Korean products are most fragrant and have a thick skin. The main production areas in Korea are Goheung, Wando, Jangheung, Jindo in Jeollanamdo, and Geoje, Namhae and Tongyeong in Gyeongsangnam-do.

It contains 3 times more vitamin C than lemon, which is good for cold and skin beauty, and contains a lot of organic acids to prevent aging and fatigue. In addition, vitamin B, carbohydrates and proteins are more common than other citrus fruits, and capillaries are protected by Hesperidin to prevent cerebrovascular disorders and wind. In addition, drainage (excretion) and excretion acts to release the waste accumulated in the body.

It slices thinly and makes tea or pickles in salt or sugar. The pulp produces jam, jelly, and melon, and makes vinegar and drink as juice. The husks are frozen and dried in vacuum, ready to be used as ready-to-eat food, or to be used as a spice for flour. Seeds are oiled and used as edible oil, cosmetics, or neuralgia or arthritis. It is also effective in removing bronchial asthma, coughing and sputum.

Unlike other citrus fruits, citrus fruits are made from citrus fruit, which is a fruit that uses both fruit and peel. It has been used as a method of using citrus fruits that can consume more bioactive ingredients than citrus fruits or oranges It has been widely used as a way to consume citron's unique fragrance and good vitamins.

Vinegar is an acidic food with an intrinsic flavor and an acidic food containing 3 to 5% of acetic acid, organic acids, amino acids, sugars, alcohol, and esters. It is largely divided into brewing vinegar made from grains, alcoholic beverages, fruits, etc., and synthetic vinegar based on glacial acetic acid and acetic acid. It has strong acidity and preservative effect. It is also used for storage of food and also used as medicines.

The timing of using vinegar in Korea is not known exactly. However, there is a saying that it changes when alcohol changes and it is said that the origin and the manufacturing method of the candle seem to be accompanied with the development of the mainstream in the "Jibong Yu, It is assumed that the vinegar was also in the same period because the brewing method had existed before the Three Kingdoms period. There is no record of the vinegar production method in the Goryeo Dynasty, but records using candles are shown in various documents.

"Koryo Dynasty Koryo Dynasty" describes "Cherry is like a bitchy taste." It was also said that it was the first time to cook food in "Haedong History Haidong Dengshi". The ¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡

 In the Joseon Dynasty, the literature on the materials and manufacturing methods of the candle has appeared.攷 攷 攷 攷 攷 攷 攷 攷 攷 攷 攷 攷 攷 攷 攷 攷 攷 攷 攷 攷 攷 攷 攷 攷 攷 攷 攷 攷 攷 攷 攷 攷 攷 攷 攷), Tasteless and poisonous, eliminating the needy, breaking the blood, and controlling the excess of all blood loss (blood loss) and heartache (pain) and pain (pharyngeal). It also describes the weakness of the supernatant by means of eliminating all fish meat and disinfection. "In addition to the wheat harvesting method, have.

It is a synthetic fruit candle which is used when it is needed when it is made into the powder by drying in the sun after dipping the ume in the candle. "Forestry Economy" also includes fruit and vegetable juices made of persimmon jujube, iris, and bellflower, as well as a method of making vinegar using honey, in addition to rice, wheat, barley, . There are contents to taste the plantation together with the abalone in "the same age of the east" and "the sun of the sun" and "the hardness magazine Kyoto". In the "Enhanced Forestry Economy", there is a lot of bars that can be followed by "chow", which is indispensable in the home.

Once created, it is long and it saves money. " In this way, it can be seen that the chestnut was widely used and used in the family of our country. The vinegar production methods are as follows: «Gyungnang City», «Forest Economy», «Enhanced Forest Economy», «Officer's Square», »·" Rally Book "and so on. There are a lot of kinds depending on the material. Among them, the vinegar preparation method recorded in the "Ritual Edition" is as follows: "In a bottle of water, the four kinds of yeast powder are roasted and mixed, and the mixture is tightly sealed. I wash the glutinous rice in Jingil and wash it (100 wash). It is steamed, poured into the jar with hot steam, and piled with peach tree branches, thickly sealed and put in the sunshine. " In the vinegar production methods listed in the old literature, they chose the common way and kept away the injustice. I can tell that I have devoted my heart to making a good candle and preserving it well.

Once upon a time, the housewives of my country had a custom of pouring alcoholic beverages on their seats, and every time a housewife walked through the kitchen, they would "live with me and live with me.

This is where the stomach is placed on the stew and the stomach is frequently shaken. It is a place where the stew is clean and the stomach is frequent and the housewife is frequent, so it is a suitable place for temperature control for vinegar fermentation and it shakes it to supply oxygen enough for the development and fermentation of aerobic bacteria It was an effective way to do this.

In the modern age, various kinds of vinegar such as brewed herbs made from grains, alcoholic beverages, fruits, etc., and synthetic herbs made from glacial acetic acid or acetic acid, or processed herbs made by adding spices to brewed herbs are used. Efforts to manufacture vinegar are ongoing.

Korean Patent Laid-Open Publication No. 10-2015-0092691 (a method for producing yuzu makgeolli vinegar and vinegar produced therefrom) is a method for producing vinegar by mixing makgeolli with yuzu sugar, which is different from the present invention.

The present invention has been made to overcome the above problems, and it is an object of the present invention to provide a method for producing citron vinegar rich in flavor by using unripe rice wine.

It is another object of the present invention to provide a vinegar vinegar composition prepared by the above-described method.

In order to solve the above-mentioned first technical problem, the present invention provides a method of manufacturing a vegetable gourd; A dilution step of diluting the raw fish oil to prepare dilute raw fish oil; And a fermentation step of fermenting the diluted vegetable gruel to produce an almond vinegar composition.

According to an embodiment of the present invention, the diluting step may be a mixing of vegetable oil and distilled water in a volume ratio of 1: 4 to 1: 6.

According to another embodiment of the present invention, the fermentation step comprises the steps of: A. pasteurianus And an inoculation step of inoculating 8-12% of KCCM 12654 herbaceous plants.

According to another embodiment of the present invention, the step of inoculation may further comprise the step of adding 3 to 7% of fermented liquor.

According to another embodiment of the present invention, the fermentation step may be performed at 25 to 30 ° C.

In addition, the present invention provides a citron vinegar composition using brewer's yeast, which is manufactured by the above-described method in order to solve the second technical problem described above.

According to the present invention, citron vinegar using citron juice is effective in providing citron vinegar having rich flavor and excellent sensibility, contributing to increase in farm income by various applications of citron, and providing vinegar rich in citron flavor.

1 is a flowchart conceptually illustrating a method for manufacturing citron vinegar using a citron according to an embodiment of the present invention.
2 is a flowchart conceptually illustrating a method for establishing an alcohol fermentation condition according to a raw material using citron and citron according to another embodiment of the present invention.
FIG. 3 is a photograph showing the results of natural fermentation and yeast fermentation of yuza and yuzen in accordance with still another embodiment of the present invention.
4 is a graph showing the amount of alcohol produced by citron and citron according to another embodiment of the present invention.
5 is a graph comparing alcohol production amounts according to yeast types according to another embodiment of the present invention.
6 is a graph comparing alcohol production amounts according to sugar concentration according to another embodiment of the present invention.
FIG. 7 is a graph comparing acetic acid production amounts of fermented alcohol fermented according to different kinds of acetic acid bacteria according to another embodiment of the present invention.
8 is a graph comparing acetic acid production amounts of citron vinegar mixed with 1: 5 citron and distilled water according to another embodiment of the present invention.
FIG. 9 is a flowchart conceptually showing acetic acid fermentation conditions according to sugar concentration conditions according to still another embodiment of the present invention.
10 is a graph comparing acidity of strains added with 10% herbaceous acetic acid according to another embodiment of the present invention.
11 is a flowchart conceptually showing conditions of acetic acid fermentation according to the addition amount of a fermented alcohol according to another embodiment of the present invention.

Hereinafter, the present invention will be described in more detail.

It is to be noted that the technical terms used in the present invention are used only to describe specific embodiments and are not intended to limit the present invention, and the technical terms used in the present invention are defined in the present invention in a different sense It is to be understood that the present invention should not be construed in an overly broad sense or in an excessively reduced sense by a person having ordinary skill in the art to which the present invention belongs.

In addition, when a technical term used in the present invention is an erroneous technical term that does not accurately express the concept of the present invention, it should be understood that technical terms can be understood by those skilled in the art. In addition, the general terms used in the present invention should be interpreted according to a predefined or prior context, and should not be construed as being excessively reduced.

In addition, the singular forms "a", "an," and "the" include plural referents unless the context clearly dictates otherwise. For example, the terms "comprise" It is to be understood that the various steps need not necessarily be construed as encompassing all, some of the elements or portions of the steps may not be included, or may include additional elements or steps.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings, wherein like reference numerals refer to like or similar elements throughout the several views, and redundant description thereof will be omitted.

In order to solve the above-mentioned first technical problem, the present invention provides a method of manufacturing a vegetable gourd; A dilution step of diluting the raw fish oil to prepare dilute raw fish oil; And a fermentation step of fermenting the diluted vegetable gruel to produce an almond vinegar composition.

According to an embodiment of the present invention, the diluting step may be a mixing of vegetable oil and distilled water in a volume ratio of 1: 4 to 1: 6. When the vegetable oil and the distilled water are mixed, when the vegetable oil and the distilled water are mixed at a volume ratio of less than 1: 4, the moisture content is low and the activity of the acetic acid bacteria is decreased. When the vegetable oil and the distilled water are mixed at a volume ratio exceeding 1: Resulting in a longer fermentation period.

According to another embodiment of the present invention, the fermentation step comprises the steps of: A. pasteurianus And an inoculation step of inoculating 8-12% of KCCM 12654 herbaceous plants. In the inoculation step, inoculation of less than 8% of the herbaceous plants may not be enough, and when the inoculation of more than 12% is inoculated 10% of the herbaceous plants, It is understood that it is not necessary to inoculate more than%

According to another embodiment of the present invention, the step of inoculation may further comprise the step of adding 3 to 7% of fermented liquor. When the fermented syrup is added, the addition of less than 3% may result in insufficient fermentation, and the inoculation of more than 7% may result in degradation of the activity of the acetic acid bacteria.

According to another embodiment of the present invention, the fermentation step may be performed at 25 to 30 ° C. If the fermentation step is performed at a temperature of less than 25 ° C, fermentation may not proceed, and if the fermentation step is performed at a temperature of 30 ° C or higher, harmful microorganisms may be grown due to harmful microbial contamination.

In addition, the present invention provides a citron vinegar composition using brewer's yeast, which is manufactured by the above-described method in order to solve the second technical problem described above.

Hereinafter, the constitution and effects of the present invention will be described in more detail with reference to the following examples, comparative examples and experimental examples. These embodiments are only for illustrating the present invention, and the scope of the present invention is not limited by these embodiments.

< Manufacturing example  1> Vinegar with citron

end. Materials and methods

(1) Materials and strains

Yuzu was harvested in Goheung area, Jeonnam Province around 2013 ~ 2013. It was directly purchased from the mountain area, washed twice with flowing water, dried naturally, and then crushed using Shinil SMX-6500JS and used as raw material. The yujee government purchased and used yuchiao, which was dipped in the raw materials harvested in Goheung, Jeonnam. Commercial yeast and wine yeast were used for alcohol fermentation, and Saccharomyces S. cerevisiae KCCM 16938 (16938) and Saccharomyces cerevisiae KCCM 35439 (35439) was purchased from the Korea Federation of Culture Collections. Acetic acid bacteria used for acetic acid fermentation were Acetobacter pasteurianus KCCM 12654 (12654) and Acetobacter aceti Kccm 12655 (12655), Acetobacter aceti KCCM 32409 (32409) was used as received pre-sale at the Korea Culture Center of Microorganisms (Korea Federation of Culture Collections).

(2) Manufacture of Species

Acetobacter pasteurianus KCCM 12654, Acetobacter KCCM 12655 aceti, Acetobacter aceti KCCM 32409 was subcultured (28 ℃, 72h) in acetic acid medium in order to induce the generation of acetic acid was activated by shaking culture (28 ℃, 72h) in a mannitol medium. This was further subcultured (28 ° C) on a syringe medium to produce a herbaceous plant. The composition of the medium used is shown in Table 1 below.

< Test Example  1> Measurement of pH, sugar content, acidity and alcohol content

end. pH and sugar content

The pH was measured at room temperature (25 ° C) using a pH meter, and the sugar content was measured using a refractometric meter (NI Atago Co., Japan).

I. Acidity measurement

The acidity was determined by mixing 90 ml of vinegar with 90 ml of distilled water, adding 2-3 drops of 0.1% phenolphthalein solution, titrating with 0.1N NaOH until the pH reached 9.3, and converting into acetic acid.

All. Alcohol content measurement

The fermentation broth was distilled, and the solution was calibrated to 15 ° C on an umbrella system. The concentration was measured and corrected by Gay-Lussac Spent Conversion Table.

Table 2 shows the results of analysis of citron and citron according to the method of Test Example 1, and the results of analysis of nine nutritional components of citron and citron were as shown in Table 3 below.

As shown in Tables 2 and 3, the sugar content of citron was 16.05 Brix, the pH was 3.54, the acidity was 2.01, the color values L, a and b were 40.22, 8.91 and 55.57, 3.60, and the acidity was 0.95. Nutritional components of citrus fruits were 73.9, 0.96, 21.02, 2.21, 2.72, 6.85, 0.71 g / 100g and 3.77 mg / 100g, respectively. Citrus fruits showed water 42.48, ash 0.30, carbohydrate 56.77, protein 0.36, fat 0.09, sugar 49.87, saturated fat 0.04 g / 100g and sodium 2.08 mg / 100g. Trans fat and cholesterol were not detected in both citron and citron.

<Preparation Example 2> Preparation of citron vinegar using alcohol fermentation and acetic acid fermentation

Alcohol fermentation (natural fermentation, yeast fermentation) was carried out using yuza and yuzhaeng to confirm the amount of alcohol production according to the raw materials. The natural fermentation of citron was performed by mixing 20% of sugar with citron and culturing at 28 ℃. Yeast fermentation of citron was carried out at 28 ℃ after 0.1% of yeast was inoculated with 20% of sugar mixed with citron. The natural fermentation of citrus fruits was prepared by mixing DW with 20% Brix and cultivated at 28 ℃. Yeast fermentation was performed at 20 ° Brix by mixing DW with citrus juice and then inoculated with 0.1% yeast. &Lt; / RTI &gt;

end. Comparison of alcohol production by raw materials

FIG. 2 is a flow chart conceptually illustrating a method for establishing an alcohol fermentation condition according to a raw material using citron and citron according to another embodiment of the present invention, and FIG. 3 is a flow chart conceptually showing an alcohol fermentation condition according to another embodiment of the present invention. FIG. 4 is a graph showing the amount of alcohol produced by citron and citron according to another embodiment of the present invention. FIG. 4 is a graph showing the results of natural fermentation and yeast fermentation.

3, in the case of natural fermented citrus fruits and natural fermented citrus fruits to confirm the amount of alcohol production according to raw materials, it was difficult to confirm the amount of alcohol production due to contamination of fungi. As a result of fermentation of yeast, It was easy. In addition, as shown in FIG. 4, it was confirmed that the alcohol content in alcohol fermentation was about twice as high as that of citron.

I. Comparison of Alcohol Production by Yeast Type and Sugar Concentration

The yield of alcohol was determined according to the type of Yeast using 4 kinds of yeast. The alcohol content of the citron alcohol fermented product was measured on the 10th day of fermentation, and the alcohol content was determined by using the wine yeast.

FIG. 5 is a graph comparing alcohol production amounts according to yeast types according to another embodiment of the present invention, and FIG. 6 is a graph comparing alcohol production amounts according to sugar concentration according to another embodiment of the present invention.

As shown in FIG. 5, the alcohol content of conventional yeast and wine yeast sold in the market was higher than that of 16938 and 35439 yeast sold in Korean microorganisms. Among them, wine yeast showed the highest alcohol content as 11.7%.

 The ratio of citron and DW was 1: 2, 1: 3, 1: 4 and 1: 5, respectively, and the alcohol content was measured. The highest alcohol content was 1: 3> 1: 4> 1: 5> 1: 2 in the order of yuza and DW, and 6.2% The highest alcohol content.

All. Acetic acid fermentation of fermented alcohol

After 1: 3 mixture of yuzu and DW, 0.1% of wine yeast was inoculated, and the fermented fermented alcohol was fermented for 10 days, and filtered when the alcohol content was 8%, and three kinds of bacteria were inoculated.

FIG. 7 is a graph comparing acetic acid production amounts of fermented alcohol fermented according to different kinds of acetic acid bacteria according to another embodiment of the present invention.

7, the amount of acetic acid produced according to the type of acetic acid was 12654> 12655> 32409 in order, and 5% acetic acid was produced at the 20th day of fermentation

Preparation Example 3 Preparation of citron vinegar using acetic acid fermentation

In order to observe the change of acetic acid fermentation according to sugar concentration, acetic acid fermentation was carried out using citron and three kinds of acetic acid bacteria. The seeds 12654, 12655 and 32409 were inoculated with the yogurt and DW at a ratio of 1: 2, 1: 3, 1: 4 and 1: During fermentation for 10 days, sugar content, pH, Changes in acidity were observed. 8 is a flowchart conceptually showing acetic acid fermentation conditions according to sugar concentration conditions in the production of citron vinegar using acetic acid fermentation.

end. Acetic acid fermentation by sugar concentration

Table 4 shows the results of the changes in sugar content due to acetic acid fermentation according to sugar concentration, and Table 5 shows changes in pH due to acetic acid fermentation according to sugar concentration. Table 3 shows changes in acidity due to acetic acid fermentation.

As shown in Tables 4 to 6, the change in sugar content of the mixture of vegetable oil and DW at a ratio of 1: 2, 1: 3, 1: 4, and 1: 5 was found to increase with fermentation regardless of the type of acetic acid bacteria Could. It was concluded that the water evaporated as the acetic acid fermentation progressed. The pH and acidity of the fermented broth increased with increasing fermentation. The fermentation rate of fermented fermented broth was 1: 5> 1: 4> 1: 3> 1: 2 in the order of 12654, 12655 and 32409 I could see that

8 is a graph comparing the amounts of acetic acid produced in citron vinegar mixed with 1: 5 citron and distilled water in the preparation of citron vinegar using acetic acid fermentation. 8, it can be seen that the rate of fermentation according to the type of acetic acid was the fastest at 12654.

I. Changes of acetic acid fermentation by the amount of herbicide added

In order to observe the changes of acetic acid fermentation according to the amount of herbicide added, acetic acid fermentation was carried out using citron and three kinds of acetic acid bacteria.

 9 is a flowchart conceptually showing acetic acid fermentation conditions for observing changes in acetic acid fermentation according to the amount of herbicide added. 5%, 5%, 10%, 15%, 20%, and 5% fermented juice were added at 28 ℃. During fermentation for 10 days, sugar content, pH, Changes in acidity were observed.

Table 8 below shows the changes in sugar content due to acetic acid fermentation according to the addition amount of herbicides. Table 8 shows changes in pH due to acetic acid fermentation according to the addition amount of herbicide. Table 9 shows the results of acetic acid fermentation And the change of the acidity by the above-mentioned method.

As shown in Tables 7 to 9, it was confirmed that the sugar content of citron vinegar fermented by addition of 5, 10, 15, and 20% of the herbicide was increased with fermentation regardless of kinds of acetic acid bacteria and herbicide addition. It was concluded that the water evaporated as the acetic acid fermentation progressed. As the pH and acidity increased, fermentation proceeded rapidly in the order of 20> 15> 10> 5% in all of 12654, 12655 and 32409.

 10 is a graph comparing acidity of strains added with 10% herbaceous plant. 10, the acidity did not show a significant difference according to the addition amount of herbicide, and it is considered effective to produce vinegar by adding 10% of herbicide in consideration of economical aspect and fermentation tendency.

All. Changes of acetic acid fermentation according to addition of fermented alcohol

11 is a flowchart conceptually showing conditions of acetic acid fermentation according to the addition amount of a fermented alcohol according to another embodiment of the present invention. In order to observe the change of acetic acid fermentation according to the amount of fermented alcohol added, acetic acid fermentation was carried out using citron and three kinds of acetic acid bacteria. The mixture of yogurt and DW was mixed at a ratio of 1: 5, 10% of the herbicides 12654, 12655 and 32409 were inoculated, and fermented diets were added at 3, 5 and 7%, respectively. During fermentation for 10 days, sugar content, pH, Changes in acidity were observed. Observed results were as shown in Tables 10 to 12 below.

As shown in Tables 10 to 12, the sugar content of fermented vinegar fermented by adding fermented spirits of 3, 5, and 7% was found to increase with fermentation regardless of the kinds of acetic acid bacteria and the amount of alcohol added. It was concluded that the water evaporated as the acetic acid fermentation progressed. As shown in Tables 11 and 12, the pH and acidity of the fermented milk were increased with increasing fermentation. However, the fermentation did not show a significant difference depending on the amount of fermented alcohol added. It was judged to be appropriate to add fermented alcohol.

<Example 1> Preparation of citron vinegar using 1-stage fermentation

FIG. 1 is a flowchart conceptually showing a method for producing citron vinegar using vegetable gourd using a one-stage fermentation. The two - stage fermentation method and the one - stage fermentation method were used to produce vinegar vinegar, and it was concluded that the one - stage fermentation method was effective in terms of time and economy. Therefore, in order to produce a barbed yujacheong the vinegar and distilled water (DW) 1: After mixing in a ratio of 5 A. pasteurianus KCCM 12654 10% of herbaceous plants were inoculated and cultured at 28 ° C by adding 5% fermented alcohol.

< Test Example  2> Sensory evaluation of citron vinegar using citron

Three kinds of vinegar were prepared by using the method of preparing citron vinegar using the vegetable gourd using the one-stage fermentation of Example 1, and the sensory evaluation was carried out using commercially available onion vinegar as a control. The three vinegar vinegar 1 is A. pasteurianus KCCM 12654, and vinegar 2 was prepared by inoculating A. pasteurianus KCCM 12655, and vinegar 3 was prepared using A. pasteurianus KCCM 32409.

The sensory evaluation of four kinds of vinegar was carried out by 7 point scale method for 12 Chosun hotel chefs. Table 13 below shows the results of sensory evaluation. As a result of evaluating the chefs' ingestion of the undiluted solution, the vinegar fragrance was strong and the test was not performed accurately. As a result of testing after a certain period of time, the highest preference was shown from 1 to 6.6, and 3> 2> 4 . In order to develop a recipe suitable for four kinds of vinegar, citron vinegar was applied to sweet potato sauce. In addition, experts suggest that it is better to use citrus vinegar as a salad for keeping the vinegar flavor, rather than a heat-cooking recipe.

According to the present invention, citron vinegar using citron juice is effective in providing citron vinegar having rich flavor and excellent sensibility, contributing to increase in farm income by various applications of citron, and providing vinegar rich in citron flavor.

Claims (3)

A citrus juice manufacturing step for manufacturing citrus fruits;
A dilution step of mixing the vegetable oil and distilled water in a volume ratio of 1: 5 to prepare diluted vegetable oil; And
The diluted citrus juvenile A. pasteurianus Which comprises fermenting KCCM 12654 and fermenting the mixture at a temperature of 28 캜 to prepare a vinegar vinegar composition.
The method according to claim 1,
Wherein the inoculation amount of the seeds is 8 to 12%.
A citrus vinegar composition using bran oil, which is produced by the method of claim 1 or 2.

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