KR20190044202A - Method for manufacturing fruit vinegar - Google Patents

Abstract

The present invention relates to a method for manufacturing fruit vinegar. More specifically, the present invention relates to a method for manufacturing fruit vinegar which uses a fruit concentrate instead of sugar as a sweetening agent, thereby having excellent taste and nutrition. In addition, by using yeast grown in a fruit solution to perform a fermentation process, fermentation efficiency thereof is improved, and thus, by repeatedly supplying a certain amount of the fruit concentrate when reaching a certain acidity in an acetic acid fermentation process, it is possible to manufacture fruit vinegar having excellent quality.

Description

Method for manufacturing fruit vinegar [0001]

The present invention relates to a method for producing fruit vinegar, and more particularly, to a method for producing fruit vinegar, which comprises using a fruit concentrate instead of sugar as a bone sugar, The present invention also relates to a method for producing fruit vinegar which can provide a fruit vinegar having an excellent quality by repeatedly supplying a certain amount of fruit concentrate when the pH is reached at a predetermined acidity in an acetic acid fermentation process.

Unlike synthetic vinegar which is seasoned with synthetic acetic acid instead of brewing, fruit vinegar is a kind of vinegar produced by fermenting fruit as a raw material. As a result, fruit vinegar is attracting attention due to its excellent taste and nutrition at relatively high prices. Examples of the above-mentioned fruit vinegar include wine vinegar made from grapes, apple vinegar made from apple, persimmon vinegar made from persimmon, and citrus vinegar made from citrus fruits. Fruit vinegar is a fruit concentrate Is diluted with water and fermented, or fermented after mixing fruit juice with sugar.

(Patent Literature)

Published Japanese Patent Application No. 10-2010-008231 (published on Jan. 25, 2010) "Method for producing fruit vinegar or cereal vinegar"

However, when using fruit concentrate, there is no need to add sugar for alcohol fermentation. However, in the process of making fruit concentrate, it is necessary to constantly heat it, so that the useful ingredient such as vitamin C, polyphenol and flavonoid weak in heat contained in the fruit is destroyed, There is a problem in that the flavor and aroma of the vinegar produced from the sugar ingredient is changed into caramel in the process of adding the sugar to the vinegar. When using the fruit juice, sugar must be added for alcohol fermentation, which is detrimental to the human body and lowers the commerciality of the fruit vinegar.

SUMMARY OF THE INVENTION The present invention has been made to solve the above problems of the prior art,

The object of the present invention is to provide a method for producing fruit vinegar having excellent taste and nutrition by using a fruit concentrate instead of sugar as a grafting agent.

In addition, the present invention improves the fermentation efficiency by performing alcohol fermentation using the yeast grown in fruit solution, and when a predetermined acidity is reached during the fermentation process of acetic acid, the fruit concentrate is further repeatedly supplied to obtain a fruit vinegar And a manufacturing method thereof.

In order to achieve the above object, the present invention is implemented by the following embodiments.

According to an embodiment of the present invention, there is provided a method for preparing fruit vinegar according to the present invention, comprising: a raw and processing step of preparing a raw and a pulverized product by crushing washed fresh fruit; And a donating step of mixing a predetermined amount of the fruit concentrate with the raw and pulverized products prepared in the growing and processing step.

According to another embodiment of the present invention, there is provided a method for preparing fruit vinegar according to the present invention, wherein a fruit solution is prepared by mixing water and a part of the raw and pulverized product in which the fruit concentrate is mixed in the donating step, A yeast propagation step of preparing a fruit solution in which yeast is inoculated and proliferated; A mixing step of mixing a fruit solution prepared by inoculating and growing inoculated yeast prepared in the yeast growth step into a raw and pulverized material to which a fruit concentrate is mixed in the donating step to form a fruit mixture; And an alcohol fermentation step of fermenting the fruit mixture formed in the mixing step at a predetermined temperature for a predetermined time to produce an alcohol.

According to another embodiment of the present invention, there is provided a method for preparing fruit vinegar, comprising: a sludge removing step of preparing a filtrate from which sludge has been removed by filtering a fruit mixture in which alcohol has been generated after the alcohol fermentation step; An acetic acid fermentation step of fermenting the filtrate from which the sludge has been removed in the sludge removal step at a predetermined temperature for a predetermined time to produce acetic acid fermentation broth having a constant acidity; And further adding a certain amount of fruit concentrate to the acetic acid fermentation broth having a constant acidity after the acetic acid fermentation step and further fermenting the fermented broth at a predetermined temperature for a certain period of time to increase the acidity and sugar content of the acetic acid fermentation broth.

According to another embodiment of the present invention, in the method of manufacturing fruit vinegar according to the present invention, the fruit vinegar is prepared by using fruit having sugar content in which the sugar content of fresh fruit does not cause alcohol fermentation And the same fruits are used for the raw and crushed fruit and the fruit concentrate.

According to another embodiment of the present invention, in the method for producing fruit vinegar according to the present invention, the sugar content of the green and the pulverized product obtained by mixing the fruit concentrate in the donating step is in the range of 14 to 25 brix.

According to another embodiment of the present invention, in the method for producing fruit vinegar according to the present invention, the yeast growth step is performed by using 80 to 120 parts by weight of water with respect to 100 parts by weight of the green product and the pulverized product, And the yeast is mixed with 2 to 4 parts by weight of yeast per 100 parts by weight of the fruit solution and maintained at a temperature of 20 to 27 캜 for 1 to 2 days.

According to another embodiment of the present invention, in the method for preparing fruit vinegar according to the present invention, in the mixing step, 100 parts by weight of the pulverized product obtained by mixing the fruit concentrate is mixed with 0.8 to 1.2 weight Wherein the alcohol fermentation step is performed by maintaining the fruit mixture formed in the mixing step at a temperature of 22 to 28 DEG C for 2 weeks to 1 month, wherein the alcohol fermentation step The fruit mixture has a sugar content of 10 to 14 brix and an alcohol concentration of 7 to 14%.

According to another embodiment of the present invention, in the method of manufacturing fruit vinegar according to the present invention, the sludge removing step may be performed by using a cotton cloth having a mesh size of 160 to 200 mesh, The filtrate from which the sludge has been removed is kept at 25 to 30 DEG C for a predetermined period of time to produce an acetic acid fermentation broth having an acidity of 3 to 4%.

According to another embodiment of the present invention, in the method for preparing fruit vinegar according to the present invention, the additional fermentation step may be performed by mixing a certain amount of fruit concentrate with an acetic acid fermentation broth after fermentation of the acetic acid, A first fermentation step of forming a first additional fermentation broth and a first additional fermentation broth after the first fermentation step to produce a second additional fermentation broth having the same acidity as the acetic acid fermentation broth And a third fermentation step in which a third additional fermentation broth having a desired acidity is formed by mixing a fermented fruit concentrate with a predetermined amount of a second additional fermentation broth after the second fermentation step .

According to another embodiment of the present invention, in the first fermentation step of the present invention, 100 parts by weight of the acetic acid fermentation broth having an acidity of 3 to 4% Fermented at a temperature of 25 to 30 DEG C for a predetermined period to form a first additional fermentation broth having a concentration of 3 to 4%, and in the second fermentation step, the first additional fermentation broth formed in the first fermentation step 8 to 12 parts by weight of a fruit concentrate is mixed with 100 parts by weight of a fermentation broth and fermented at a temperature of 25 to 30 DEG C for a predetermined period to form a second additional fermentation broth having a concentration of 3 to 4% , 8 to 12 parts by weight of fruit concentrate is mixed with the fruit concentrate at a temperature of 25 to 30 DEG C for a predetermined period of time to form a third additional fermentation broth having a concentration of 5 to 7% .

According to the present invention, the following effects can be obtained by this embodiment.

The present invention has an effect of providing fruit vinegar having excellent taste and nutrition by using a fruit concentrate instead of sugar as a grafting agent.

In addition, the present invention improves fermentation efficiency by performing alcohol fermentation using yeast grown in a fruit solution, and when a certain amount of fruit concentrate is repeatedly supplied at the time of acetic acid fermentation process, There is an effect that can be done.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart illustrating a process for producing fruit vinegar according to an embodiment of the present invention; FIG.

Hereinafter, a process for producing fruit vinegar according to the present invention will be described in detail with reference to the accompanying drawings. Unless defined otherwise, all terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs and, if conflict with the meaning of the terms used herein, It follows the definition used in the specification. Further, the detailed description of known functions and configurations that may unnecessarily obscure the subject matter of the present invention will be omitted. Throughout the specification, when an element is referred to as " including " an element, it is understood that the element may include other elements as well, without departing from the other elements unless specifically stated otherwise.

1 is a flowchart showing a method of manufacturing a fruit vinegar according to an embodiment of the present invention.

1, a method of manufacturing fruit vinegar according to an embodiment of the present invention will be described with reference to FIG. 1. The method for manufacturing fruit vinegar comprises steps S1 and S2 of preparing fresh and ground fruits by crushing washed fresh fruits, ; (S2) in which a predetermined amount of fruit concentrate is mixed with the raw and pulverized products prepared in the above-described fresh and processing step (S1); The fruit juice is mixed with a portion of the raw and pulverized fruit juice mixed with the fruit concentrate in the donating step (S2) to prepare a fruit solution, and the yeast is mixed with the fruit solution to be proliferated to prepare a fruit solution inoculated with the yeast, (S3); A mixing step S4 of mixing a fruit solution inoculated with the yeast prepared in the yeast growth step S3 into a raw and pulverized product obtained by mixing the fruit concentrate in the donating step S2 to form a fruit mixture; An alcohol fermentation step (S5) of fermenting the fruit mixture formed in the mixing step (S4) at a predetermined temperature for a predetermined time to produce alcohol; A sludge removal step (S6) of filtering a fruit mixture in which alcohol has been generated after the alcohol fermentation step (S5) to prepare a filtrate from which sludge has been removed; An acetic acid fermentation step (S7) of fermenting the filtrate from which the sludge has been removed in the sludge removal step (S6) at a predetermined temperature for a predetermined time to produce acetic acid fermentation liquid having a constant acidity; An additional fermentation step (S8) of further adding a certain amount of fruit concentrate to the acetic acid fermentation broth having a constant acidity after the acetic acid fermentation step (S7) and fermenting the fermentation broth at a predetermined temperature for a predetermined time to increase the acidity and sugar content of the acetic acid fermentation broth; And a low temperature aging step (S9) of aging the acetic acid fermentation broth after the additional fermentation step (S8) at a low temperature. The same fruit is used for the fruit, the pulverized product and the fruit concentrate in the method for producing the fruit vinegar. For example, when an apple is used to obtain the raw and pulverized product, the apple concentrate is used as the fruit concentrate. The method of manufacturing the fruit vinegar is suitable for preparing fruit vinegar using fruit having sugar content in which sugar content of fresh fruit can not sufficiently cause alcohol fermentation. Hereinafter, the fruit vinegar will be described in more detail with citrus as an example.

The growth and processing step (S1) is a step of preparing the raw and pulverized products by crushing the washed fresh fruits. Since the peel of the fruit contains many nutrients, not only the pulp but also the skin are used for the production of vinegar.

In the donating step S2, a certain amount of fruit concentrate is mixed with the raw and pulverized product prepared in the growing and processing step S1. In the case of a fruit which does not have a sugar content capable of causing sufficient alcohol fermentation, conventionally, sugar is added to the mixture. In the supplementing step (S2), fruit juice concentrate prepared by concentrating fruits of low sugar content is mixed with raw and pulverized products And the sugar content suitable for alcohol fermentation is adjusted. It is preferable that the sugar content of the green and the pulverized product obtained by mixing the fruit concentrate in the donating step (S2) has 14 to 25 brix. The fruit concentrate may be commercially available or may be prepared by a known method such as preparing water by evaporating water by boiling the raw and pulverized products prepared in the growing and processing step (S1). The present invention is based on the disadvantage that sugar is used by mixing a fruit juice concentrate with a fruit juice and pulverized product in order to conserve fruit having a low sugar content, and when the fruit concentrate alone is used, It is possible to solve the problem of fragrance dropping. Specifically, the citrus pulverized product has an approximate 9-brix, and commercially available citrus concentrate has 30 to 60 brix (citrus concentrate is generally prepared by boiling the crushed citrus fruits at a temperature of 70 ° C or higher to evaporate water) (14 to 25 brix) suitable for alcohol fermentation by mixing relatively small amounts of citrus concentrate in citrus pulverized product. In addition, fruits (especially citrus fruits) are often harvested at a limited time and stored frequently in the form of fruit concentrates due to the difficulty of storage, thereby reducing the need for direct production of fruit concentrates, The use of fruit juice concentrates instead of complicating the manufacturing process of fruit vinegar. In addition, when the farmer uses the manufacturing method of the present invention, it is possible to utilize the citrus fruits (non-commodity idle resources) which can self-procurement of the self-procurement and deteriorate the commerciality, thereby improving the profitability of the farm.

In the yeast growth step (S3), a fruit solution is prepared by mixing water and a portion of the raw and pulverized fruits mixed with the fruit concentrate in the donating step (S2), and the yeast is mixed with the fruit solution to grow, As a step of preparing a fruit solution, for example, 80 to 120 parts by weight of water is added to 100 parts by weight of raw and pulverized fruit juice mixed with fruit concentrate to make a fruit solution, and 2 to 4 parts by weight of yeast Is mixed and maintained at a temperature of 20 to 27 DEG C for 1 to 2 days. The yeast may be a commercially available yeast used for alcohol fermentation.

The mixing step S4 is a step of mixing a fruit solution prepared by inoculating the yeast prepared in the yeast growth step S3 with fruit and pulverized products obtained by mixing fruit concentrate in the donating step S2 to form a fruit mixture For example, 0.8 to 1.2 parts by weight of the fruit solution inoculated with yeast is mixed with 100 parts by weight of the pulverized product obtained by mixing the fruit concentrate to form a fruit mixture.

The alcohol fermentation step (S5) is a step of fermenting the fruit mixture formed in the mixing step (S4) at a predetermined temperature for a predetermined time to produce alcohol. General alcohol fermentation conditions and methods may be used. For example, Lt; RTI ID = 0.0 > 1 < / RTI > The alcoholic fermented fruit mixture after the alcohol fermentation step (S5) has a sugar content of 10 to 14 brix and an alcohol concentration of 7 to 14%. In the present invention, the yeast is directly inoculated into the raw and pulverized products to be subjected to the alcohol fermentation, and the yeast is grown in the fruit solution in the yeast growth step (S3), and the yeast- The fermentation period can be shortened and fermentation can not be properly performed in the fermentation process, thereby preventing the sour taste, the mold or the mold from being formed and the fermentation efficiency being increased. For efficient fermentation with the yeast directly inoculated on the seeds and pulverized products, it is necessary to warm the entire biomass and pulverized material in order to have special equipment. In case of using inoculated and grown yeast in fruit solution, There is no need to economize.

The sludge removing step (S6) is a step of preparing a filtrate from which sludge has been removed by filtering a fruit mixture in which alcohol has been generated after the alcohol fermentation step (S5). Filtration is performed using, for example, 160 to 200 mesh cotton cloth . The yield of the cotton fabric of mesh smaller than 160 mesh is lowered, and the efficiency of sludge removal is decreased when the mesh cloth of mesh larger than 200 mesh is used.

The acetic acid fermentation step (S7) is a step of fermenting the filtrate from which the sludge has been removed in the sludge removal step (S6) at a predetermined temperature for a predetermined time to produce acetic acid fermentation liquid having a constant acidity. For example, the filtrate from which the sludge has been removed can be maintained at 25 to 30 DEG C for 5 to 6 months to have an acidity of 3 to 4%. In addition, even if the filtrate is maintained at the above temperature for more than 6 months, there is no alcohol required for fermentation, and the acidity does not exceed 4%. In the acetic acid fermentation step (S7), the fermentation period can be shortened by further adding the fruit vinegar previously prepared. For example, when 10 to 30 parts by weight of vinegar having an acidity of 6% is mixed with 100 parts by weight of the filtrate from which sludge has been removed, if it is maintained at 25 to 30 캜 for 2 to 3 months, A fermentation broth can be formed.

In the additional fermentation step (S8), a certain amount of fruit concentrate is further added to the acetic acid fermentation broth having a constant acidity after the acetic acid fermentation step (S7), and the fermentation solution is fermented at a predetermined temperature for a certain period of time to increase the acidity and sugar content of the acetic acid fermentation broth. When the acidity of the acetic acid fermentation broth reaches 3 to 4% after the acetic acid fermentation step (S7), no yeast or acetic acid bacteria are dead and some yeast and acetic acid bacteria are alive. Therefore, in the additional fermentation step (S8) And further fermenting the fermentation at a constant temperature for a predetermined time, alcohol fermentation and acetic acid fermentation are simultaneously or sequentially performed in the additional fermentation step (S8), thereby increasing the acidity and sugar content of the filtrate. In addition, since the killing of yeast and acetic acid is increased as time passes from the time when the acidity of the acetic acid fermentation broth reaches 3 to 4%, the concentration of the fruit concentrate within one day from the time when the acetic acid fermentation broth reaches the target acidity in the acetic acid fermentation step It is preferable to further carry out the additional fermentation step. The additional fermentation step may include a first fermentation step (not shown) in which a predetermined amount of fruit concentrate is mixed with the acetic acid fermentation broth after the acetic acid fermentation step (S7) to form a first additional fermentation broth having the same acidity as the acetic acid fermentation broth A second fermentation step (not shown) for fermenting a predetermined amount of fruit concentrate to the first additional fermentation broth after the first fermentation step to form a second additional fermentation broth having the same acidity as the acetic acid fermentation broth, And a third fermentation step (not shown) in which a second additional fermentation broth after the second fermentation step is mixed with a predetermined amount of fruit concentrate and fermented to form a third additional fermentation broth having a desired acidity. Specifically, in the first fermentation step, 25 to 35 parts by weight of a fruit concentrate is mixed with 100 parts by weight of an acetic acid fermentation broth having an acidity of 3 to 4% after the acetic acid fermentation step, and the resulting mixture is stirred at 25 to 30 DEG C for a predetermined period Fermented to form a first additional fermentation broth having a concentration of 3 to 4%, and in the second fermentation step, 8 to 12 parts by weight of a fruit concentrate is mixed with 100 parts by weight of the first additional fermentation broth produced in the first fermentation step to produce 25 (About 20 days) at a temperature of 30 to 30 DEG C to form a second additional fermentation broth having a concentration of 3 to 4%. In the third fermentation step, the second additional fermentation broth 100 And 8 to 12 parts by weight of a fruit concentrate is mixed with the weight portion and fermented at a temperature of 25 to 30 DEG C for a predetermined period of time (approximately one month) to form a third additional fermentation broth having a concentration of 5 to 7%. The sugar content of the third additional fermentation broth after the third fermentation step reaches approximately 28 to 32 brix. In the additional fermentation step, the fruit concentrate is repeatedly added, and then the fermentation is performed several times to the acidity at which some of the yeast and the acetic acid bacteria can survive, and then fermented to the desired acidity at the final stage, thereby effectively increasing the acidity and sugar content, And the manufacturing time can be shortened.

The low temperature aging step (S9) is a step of aging the acetic acid fermentation broth after the additional fermentation step (S8) at a low temperature, for example, at 8 to 12 DEG C for 0.5 to 1.5 months.

Hereinafter, the present invention will be described in more detail with reference to examples using citrus fruits. However, these are only for the purpose of illustrating the present invention in more detail, but the scope of the present invention is not limited thereto.

≪ Example 1 >

(1) The washed citrus was crushed to prepare a citrus crushed product (the sugar content was 9brix), and a citrus concentrated product (having a sugar content of 60 brix) was mixed with the citrus crushed product to form a ready-mixed mixture having 24brix.

(2) The citric acid solution was formed by mixing the donating mixture and water at a weight ratio of 1: 1, and then 30 g of yeast was mixed per 1 kg of citrus fruit solution. The mixture was maintained at 25 캜 for 1 day, .

(3) The citrus fruit solution in which the donor mixture and the yeast were inoculated and proliferated was mixed at a weight ratio of 100 to 1, and the mixture was maintained at a temperature of 26 ° C for 3 weeks to obtain a citrus mixture (alcohol content of 10 brix, alcohol concentration of 13% ).

(4) The citrus mixture in which the alcohol is formed is filtered through a 180 mesh cotton cloth to remove the sludge to prepare a filtrate. The filtrate from which the sludge has been removed and the citrus vinegar (citrus vinegar having an acidity of 6% 1: 0.2 weight ratio, and maintained at 28 DEG C for 3 months to perform acetic acid fermentation to obtain an acetic acid fermentation liquid (having an acidity of 4%).

(5) The acetic acid fermentation broth and citrus concentrate are mixed at a weight ratio of 1: 0.3 and fermented at 28 DEG C for 10 days to form a first additional fermentation broth (having an acidity of 4%), The concentrate was mixed at a weight ratio of 1 to 0.1 and fermented at 28 ° C for 20 days to form a second additional fermentation broth (having an acidity of 4%). The second additional fermentation broth and citrus concentrate were mixed at a weight ratio of 1 to 0.1 And fermented at 28 ° C for one month to obtain a third additional fermentation broth (having an acidity of 6%).

(6) The third additional fermentation broth was maintained at 10 DEG C for 1 month to perform low temperature aging to obtain citrus vinegar.

≪ Examples 2 to 7 >

(1) Example 2

Citrus vinegar was obtained in the same manner as in Example 1, except that sugar solution was mixed with sugar instead of citrus concentrate to form a donor mixture having 24brix.

(2) Example 3

Citrus vinegar was obtained in the same manner as in Example 1, except that the citrus concentrate was diluted in water without using the citrus crushed product to form a donor mixture having 24brix.

(3) Example 4

A citrus mixture in which the alcohol was produced was formed by mixing the donor mixture with the yeast (30 g of yeast was used per 100 kg of the donating mixture) at 26 ° C for 3 weeks without using citrus solution inoculated with the yeast Citrus vinegar was obtained in the same manner as in Example 1 except for the different conditions.

(4) Example 5

(6) of Example 1 was carried out after the process of (4) of Example 1 without performing the process of (5) of Example 1, and the process of (5) Manganese fermentation was carried out in the same manner as in Example 1, except that the citrus vinegar was obtained.

(5) Example 6

In step (5) of Example 1, acetic acid fermentation broth and citrus concentrate were mixed at a weight ratio of 1: 0.5 without performing the step of forming the first additional fermentation broth, the second additional fermentation broth, and the third additional fermentation broth, Citrus vinegar was obtained in the same manner as in Example 1 except for fermentation.

<Test Example 1> Sensory evaluation on overall acceptability

(1) Panel Selection - The Sensory Surveyor (panel) was composed of 20 housewives aged 20 to 50 years who received the sensory evaluation explanations. The above description was conducted for 20 minutes. After establishing the concept of citrus vinegar, we developed and defined the term of sensual characteristics. The sensory evaluation was carried out on the basis of the vinegar prepared in Examples 1 to 6. The evaluation items were taste, sour taste, flavor, texture, appearance, and color. And 1 point was evaluated as bad. The results are shown in Table 1 below.

(2) The vinegar prepared in Example 1 and the vinegar prepared in Example 2 received high scores throughout the sensory evaluation items. This means that a vinegar having excellent sensory properties can be prepared even using citrus concentrate instead of sugar Able to know. The vinegar produced in Example 3 received low scores on taste and aroma, which seemed to have affected the flavor and aroma of the vinegar produced from the caramelization of sugar components by heat during the process of preparing the fruit concentrate. In Example 4, all of the sensory evaluation items were scored low, because powdery yeast was used without using yeast inoculated in citrus juice solution, indicating that not enough fermentation was made and corruption occurred in the fermentation process . Example 5 shows that the acidity of the prepared vinegar was lower because it was not subjected to further fermentation after receiving a low score in the sour taste. Example 6 received low scores in taste, sourness and color, and was performed at a time without dividing and performing multiple fermentation steps, so that the added fruit concentrate could not be sufficiently fermented to have a high sugar content and low acidity, Seems to remain.

flavor Sour taste incense Texture Exterior color Example 1 4.3 4.4 4.1 4.0 4.2 4.0 Example 2 4.4 4.3 4.2 4.1 4.3 3.9 Example 3 3.6 4.2 3.7 4.2 4.2 4.1 Example 4 2.7 2.8 2.4 2.9 3.7 3.0 Example 5 3.9 3.1 4.2 4.1 4.4 4.1 Example 6 2.3 3.4 4.1 4.3 4.2 3.5

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, Should be interpreted as belonging to the scope.

Claims (10)

A raw and processing step of preparing the raw and pulverized products by crushing the washed raw fresh fruits; And a donating step of mixing a predetermined amount of the fruit concentrate with the raw and pulverized product prepared in the above-described raw and processing step. The method of manufacturing a fruit vinegar according to claim 1,
A yeast growing step of preparing a fruit solution by mixing water and a part of the raw and pulverized fruits mixed with the fruit concentrate in the donating step and mixing the yeast with the fruit solution to prepare a fruit solution inoculated with the yeast; A mixing step of mixing a fruit solution prepared by inoculating and growing inoculated yeast prepared in the yeast growth step into a raw and pulverized material to which a fruit concentrate is mixed in the donating step to form a fruit mixture; Further comprising the step of fermenting the fruit to produce an alcohol by fermenting the fruit mixture formed in the mixing step at a predetermined temperature for a predetermined time. 3. The method according to claim 2,
A sludge removing step of preparing a filtrate from which sludge has been removed by filtering a fruit mixture in which alcohol has been generated after the alcohol fermentation step; An acetic acid fermentation step of fermenting the filtrate from which the sludge has been removed in the sludge removal step at a predetermined temperature for a predetermined time to produce acetic acid fermentation broth having a constant acidity; And a further fermentation step of further adding a certain amount of fruit concentrate to the acetic acid fermentation broth having a constant acidity after the acetic acid fermentation step and fermenting the fermentation broth for a predetermined time at a predetermined temperature to increase the acidity and sugar content of the acetic acid fermentation broth. Way. 4. The method according to any one of claims 1 to 3,
The method of manufacturing the fruit vinegar is used for preparing fruit vinegar using fruit having sugar content in which the sugar content of fresh fruit can not cause alcohol fermentation,
Wherein the same fruit is used for the raw and crushed fruit and the fruit concentrate. The method of claim 3,
Wherein the sugar content of the raw and pulverized fruit juice mixed with the fruit concentrate in the donating step is in the range of 14 to 25 brix. 6. The method of claim 5, wherein the yeast propagation step
And 80 to 120 parts by weight of water is added to 100 parts by weight of the green product and the pulverized fruit juice to which the fruit concentrate is mixed to prepare a fruit solution. The fruit solution is mixed with 2 to 4 parts by weight of yeast per 100 parts by weight of the fruit solution, For 1 to 2 days. &Lt; RTI ID = 0.0 &gt; 11. &lt; / RTI &gt; The method according to claim 6,
In the mixing step, 0.8 to 1.2 parts by weight of the fruit solution inoculated with the yeast is mixed with 100 parts by weight of the pulverized product obtained by mixing the fruit concentrate to form a fruit mixture,
Wherein the alcohol fermentation step is performed by maintaining the fruit mixture formed in the mixing step at a temperature of 22 to 28 DEG C for 2 weeks to 1 month and the sugar content of the fruit mixture in which the alcohol is fermented through the alcohol fermentation step is 10 to 14 brix Wherein the alcohol concentration is 7 to 14%. 8. The method of claim 7,
The sludge removing step may be performed by using a cotton cloth having a mesh size of 160 to 200 mesh,
Wherein the acetic acid fermentation step comprises maintaining the filtrate from which the sludge has been removed in the sludge removal step at 25 to 30 DEG C for a predetermined period to produce an acetic acid fermentation broth having an acidity of 3 to 4%. 9. The method of claim 8, wherein said further fermentation step
A first fermentation step in which a predetermined amount of fruit concentrate is mixed with an acetic acid fermentation broth after the acetic acid fermentation step to form a first additional fermentation broth having the same acidity as that of the acetic acid fermentation broth; A second fermentation step of mixing a predetermined amount of fruit concentrate and fermenting the same to form a second additional fermentation broth having the same acidity as the acetic acid fermentation broth and a second fermentation step of mixing a predetermined amount of fruit concentrate with the second additional fermentation broth after the second fermentation step And a third fermentation step of forming a third fermentation broth having a desired acidity by fermentation. 9. The method of claim 8,
In the first fermentation step, 100 parts by weight of the acetic acid fermentation broth having an acidity of 3 to 4% after the acetic acid fermentation step is mixed with 25 to 35 parts by weight of the fruit concentrate, fermented at a temperature of 25 to 30 ° C for a predetermined period of time, In the second fermentation step, 8 to 12 parts by weight of a fruit concentrate is mixed with 100 parts by weight of the first additional fermentation broth formed in the first fermentation step, and the mixture is stirred at 25 to 30 ° C for a predetermined period To form a second additional fermentation broth having a concentration of 3 to 4%, and in the third fermentation step, 8 to 12 parts by weight of fruit concentrate are mixed with 100 parts by weight of the second additional fermentation broth produced in the second fermentation step And fermenting the fermented product at a temperature of 25 to 30 DEG C for a predetermined period of time to form a third additional fermentation broth having a concentration of 5 to 7%.

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