WO2018056659A1 - Scented vinegar composition and preparation method therefor - Google Patents

Abstract

The present invention relates to scented vinegar and a preparation method therefor. A scented vinegar composition, according to the present invention, does not cause unpleasantness when using same since a smell of acetic acid is not sensed therefrom, and exhibits an excellent scent. In addition, various scents may be materialized by altering scented components. In addition, the vinegar composition, according to the present invention, may be in itself used as a cleaning agent and may be used for the purpose of a hair conditioner, a fabric softener and a deodorizer.

Description

Aromatic vinegar composition and preparation method thereof

The present invention relates to a fragrant vinegar composition and a method for producing the same.

In recent years, the consumption of food products is increasing as the consumption of natural-derived products has soared in the domestic and foreign household goods market. In particular, various food substitutes for cleaning agents such as baking soda, vinegar, and citric acid have been utilized. However, in order to use the raw material as it is, there is a disadvantage that the usability, such as the peculiar smell, metering, transporting is not good. In the case of vinegar, it is necessary to contain at least 4% of acetic acid according to the regulations of the Food Code and the Ministry of Food and Drug Administration.

Vinegar is a naturally derived food raw material manufactured by fermenting grains, fruits or herbs. These vinegars vary in the degree of fermentation depending on the raw materials used, and there are many manufacturing processes that can utilize the characteristics of the raw materials. In addition, vinegar is a weak acid containing acetic acid, and is used as a detergent and deodorant, and in some cases it is used as a substitute for fabric softener and hair rinse. Despite its use, vinegar has many difficulties in storage or use due to its strong acetic acid odor.

In order to remove the odor of such vinegar, a method of increasing the off-flavor by inoculating parasitic acetic acid fermentation bacteria or by performing alcohol fermentation has been proposed (Patent Document 1). However, this method is applicable to the raw materials in which carbohydrates exist, and there are limitations on the use of various raw materials.

Patent Document 1. Korea Patent Publication 10-2004-0032513

It is an object of the present invention to provide a fragrant vinegar composition from which acetic acid odor generated in the fermentation process of vinegar is removed and a method for producing the same.

The present invention provides a method for producing a fragrant vinegar composition comprising the step of preparing a fermented vinegar by fermenting the mixture of grain extract and the flavor component concentrate.

In addition, the present invention comprises the step of preparing a fermented vinegar by fermenting the mixture of grain extract and the concentrated component concentrate; And

It provides a method for producing a fragrant vinegar composition comprising the step of mixing the fragrance component extract with the fermented vinegar.

In addition, the present invention provides a fragrant vinegar composition prepared by the above-described manufacturing method.

The fragrant vinegar composition according to the present invention has no sense of discomfort in use because acetic acid odor is not detected, and has an excellent odor. In addition, various flavors can be realized through a change in selection of raw materials (fragrance components).

In addition, in the present invention, it is possible to increase the production yield of vinegar, and the vinegar prepared above can be used as a cleaning agent by itself, and can be used as a rinse, fabric softener and deodorant.

1 is a schematic diagram showing a method for producing fragrant vinegar according to an example of the present invention.

The present invention relates to a method for producing a fragrant vinegar composition comprising the step of preparing a fermented vinegar by fermenting the mixture of grain extract and the flavor component concentrate.

Hereinafter, the fragrant vinegar composition according to the present invention will be described in more detail.

As the grain component of the grain extract in the present invention can be used without limitation grains used in the manufacture of vinegar in the art, for example, rice, barley, wheat or a mixture thereof may be used.

The grain extract may be hot water, ethanol or reduced pressure extract of the grain, specifically, the hot water extract of grain. In one embodiment, the grain extract may be an extract extracted after immersing the grain in the extraction solvent of 60 to 90 ℃ using purified water as the extraction solvent. The extract can be used after filtration using a separate filtration device.

In the present invention, the fragrance concentrate (hereinafter, referred to as a fragrance concentrate) may be used to reduce acetic acid odor generated during fermentation of grains and the like, and to give a good flavor to vinegar.

The fragrance ingredients are cinnamon, aronia, hibiscus, gardenia, white rice, lemon balm, chamomile, peppermint, spearmint, sage, velgam, basil, thyme, oregano, acacia, lily, lotus, jasmine, rose, lavender, Chrysanthemum, lilac, apricot, freesia, tulip, eucalyptus, rosemary, lilac, magnolia, applemint, tea tree, hyacinth, cherry blossom, lemon verbena, camellia, chanel, peach blossom, blueberry, raspberry or mixtures thereof have.

In addition, the fragrance concentrate may be cold concentrate, low temperature, hot water, reduced pressure or concentrate of ethanol extract of the fragrance component. In one embodiment, the fragrance concentrate is 60 to 90% or 60 to 70% (v / v) using ethanol as the extraction solvent, the fragrance components at a temperature of 15 to 30 ℃ or 20 to 25 ℃ and 800 to 1000 mmHg Or extracted at a pressure of 850-950 mmHg. In addition, in one embodiment the extracted fragrance components can be concentrated to 10 to 20% (v / v) the content of ethanol using a reduced pressure, concentration or distillation apparatus used in the art. The concentrate can be used after filtration using a separate filtration device.

Fermentation vinegar in the present invention may be prepared through the step of fermentation, after mixing the grain extract and the fragrance concentrate. In the present invention, by producing and mixing the grain extract and the fragrance concentrate, respectively, and fermentation, the intrinsic flavor of the fragrance concentrate can more effectively reduce the odor derived from the strong acetic odor and grain extract appearing in the vinegar fermentation process.

Vinegar using the grain extract is a unique smell of grain occurs, which is mixed with acetic acid odor there is a fear of causing an unpleasant smell. In the case of simply adding the fragrance component to the grain extract, acetic acid odor may be partially weakened, but there is a problem that a characteristic unpleasant odor still remains. Therefore, in the present invention, the odor including acetic acid odor is greatly reduced by fermentation after mixing the grain extract and the fragrance concentrate, the effect can be long lasting.

The content of the fragrance concentrate may be 20 to 100 parts by weight, 30 to 70 parts by weight or 40 to 60 parts by weight based on 100 parts by weight of the grain extract. It is possible to more effectively reduce the acetic acid odor appearing in the fermentation process in the above content range. If the content is less than 20 parts by weight there is a concern that the problem of acetic acid odor removal.

Fermentation in the present invention may be carried out through the step of acetic acid fermentation, after the mixture ethanol fermentation.

Ethanol fermentation refers to fermentation obtained by decomposing sugar such as fructose into carbon dioxide and ethanol by yeast. Such ethanol fermentation can be carried out through the usual methods in the art.

In addition, acetic acid fermentation is a fermentation phenomenon in which acetic acid (acetic acid) is formed in ethyl alcohol by oxidation reaction by acetic acid bacteria, and is fermentation used for the production of vinegar.

Such acetic acid fermentation may be carried out by culturing the product produced by the aforementioned ethanol fermentation into a medium containing acetic acid bacteria. The acetic acid fermentation may be carried out using a general method in the art, and through the fermentation it can be prepared fermented vinegar.

In addition, the present invention may further comprise the step of mixing the scent component extract (hereinafter referred to as the scent extract) to the fermented vinegar.

In the present invention, by further mixing the fragrance extract with fermented vinegar, acetic acid odor can be reduced secondly, the mixed extract can provide a fragrant vinegar composition is sensed as a fragrance to the user when using the vinegar.

The fragrance component in the fragrance extract may be the same kind as the fragrance component of the above-mentioned fragrance concentrate, for example, cinnamon, aronia, hibiscus, gardenia, white rice, lemon balm, chamomile, peppermint, spearmint, sage, velgam , Basil, thyme, oregano, acacia, lily, lotus, jasmine, rose, lavender, chrysanthemum, lilac, apricot, freesia, tulip, eucalyptus, rosemary, lilac, magnolia, applemint, tea tree, hyacinth, cherry blossom , Lemon verbena, camellia, chanel, peach blossom, blueberry, raspberry or mixtures thereof may be used. In the present invention, two or more of the above components may be mixed and used according to the type of aroma desired.

The fragrance extract can be prepared by extracting the fragrance components cold, low temperature, hot water, reduced pressure or ethanol. The cold needle extraction, low temperature extraction, hot water extraction, reduced pressure extraction or ethanol extraction may be performed according to the general method in the art.

In addition, the content of the fragrance extract may be 0.5 to 20 parts by weight, 1 to 15 parts by weight or 5 to 10 parts by weight based on 100 parts by weight of the fermented vinegar. It can reduce the acetic acid odor in the above content range, it can give a scent to the vinegar.

In addition, the present invention may further comprise the step of aging the mixture of the fermentation vinegar and the flavor component extract. The aging may be performed at 5 to 20 ° C. or 10 to 15 ° C. for 3 to 14 days or 6 to 10 days.

In addition, the present invention comprises the steps of fermenting a mixture of grain extract and aroma component concentrate to prepare a fermented vinegar; And

It relates to a method for producing a fragrant vinegar composition comprising the step of mixing the fragrance component extract with the fermented vinegar.

In the present invention, it is possible to more effectively reduce the odor of acetic acid produced during the fermentation process of vinegar by using the scent component extract and scent component extract, it can give a good flavor to the vinegar produced.

The present invention also relates to a fragrant vinegar composition produced by the above-mentioned manufacturing method.

The vinegar composition prepared according to the present invention can be used as a cleaning agent by itself, and can be used as a rinse, fabric softener, and deodorant.

Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.

Example

Production Example  1. Fragrance Concentrate Preparation

Cinnamon (Preparation Example 1A), Aronia (Preparation Example 1B), Hibiscus (Preparation Example 1C), Gardenia (Preparation Example 1D) or White rice (Preparation Example 1E) was used as a dried vegetable raw material.

After crushing the raw material with a mixer, 70% (v / v) ethanol (Korean alcohol, 95% fermented alcohol) was added as an extraction solvent. At this time, the amount of the extraction solvent was 10 ~ 20 ml per 1 g of the dry weight of the crushed raw material and the extraction conditions were extracted at 150 rpm and 900 mmHg conditions for 3 hours after immersion at room temperature for 2 hours. The extract was filtered using a filter paper (Advantec. Toyo Roshi Kaisha, Japan), and then concentrated / reduced to 10-20% (v / v) of ethanol using a distillation apparatus equipped with a cooling condenser to prepare a fragrance concentrate.

Experimental Example  1. Selection of fragrance concentrate for vinegar fermentation

(1) acetic acid odor measurement method

In order to prepare the fermented vinegar with reduced acetic acid odor, acetic acid (JTBaker, Acetic acid, glacial 99.7%) was mixed with 6% (g / v) in the fragrance concentrate prepared in Preparation Example 1 to confirm the decrease in the odor of acetic acid. .

In this case, a mixture obtained by mixing 6% (g / v) of acetic acid in purified water was used as Comparative Preparation Example 1A, Otogi's Brown Rice Vinegar as Comparative Preparation Example 1B, and Brown Rice Vinegar with Clean Yarn as Comparative Preparation Example 1C. It was.

Seven men and seven women aged 20 to 45 years were allowed to smell the mixture of acetic acid without knowing the acetic acid mixture. The determination scale according to the strength of acetic acid odor was performed by the 5-point scoring method as shown in Table 1 below. The fragrance test was conducted every two hours and no more than two samples were applied per day.

score	Odor intensity	Description
0	none	Odor not known as vinegar
One	Very weak	No smell of vinegar, but slightly noxious odor
2	weakness	Vinegar smells a little and irritates the nose.
3	usually	The smell of vinegar and irritating nose is immediately detected.
4	Strong	Vinegar odor is detected immediately and recognized as regular vinegar
5	Very strong	Strong vinegar smell and irritation immediately detected (turn face)

(2) results

The fragrance comparison results of the fragrance concentrate containing the acetic acid are shown in Table 2 below.

gender	number	age	Comparative Production Example 1A	Comparative Production Example 1B	Comparative Production Example 1C	Preparation Example 1A	Preparation Example 1B	Preparation Example 1C	Preparation Example 1D	Preparation Example 1E
female	One	24	5	5	5	One	One	One	One	One
	2	33	5	5	5	0	One	2	One	2
	3	34	5	5	5	One	One	One	One	One
	4	21	5	5	5	One	One	One	One	2
	5	25	5	5	5	One	0	One	0	One
	6	38	5	5	5	One	One	0	One	One
	7	40	5	5	5	0	One	One	One	One
male	8	26	5	5	5	One	One	One	One	One
	9	38	5	5	5	One	One	2	One	0
	10	34	5	5	5	One	One	One	2	One
	11	22	5	5	5	One	2	One	One	One
	12	43	5	5	5	0	One	One	One	2
	13	33	5	5	5	One	One	2	One	One
	14	25	5	5	5	One	One	One	One	One
Average		31.1	5.0	5.0	5.0	0.9	1.2	1.1	1.2	1.3

As shown in Table 2, it can be seen that the reduction of acetic acid odor is excellent when the fragrance concentrate is included. In particular, Production Example 1A using cinnamon as a raw material of the fragrance concentrate showed little acetic acid odor.

Production Example  2. Grain Extract Manufacturer

After purchasing the rice was pulverized with a blender and extracted by adding 10 to 20 ml of purified water per 1 g of crushed rice. Extraction conditions were immersed in purified water for 2 hours at 70 ℃ and extracted by stirring for 1 hour at the same temperature conditions. The extract was filtered using a filter paper (Advantec. Toyo Roshi Kaisha, Japan) to prepare a grain extract.

Production Example  3. Manufacture of Fermented Vinegar

The fragrance concentrate prepared in Preparation Example 1 and the grain extract prepared in Preparation Example 2 were mixed at a ratio of grain extract: fragrance concentrate = 2: 1, followed by fermentation to prepare fermented vinegar.

In this case, when using cinnamon as a scent component, using Preparation Example 3A, using Aaronia Preparation Example 3B, using Hibiscus Preparation Example 3C, using Gardenia Preparation Example 3D and white rice were prepared as Preparation Example 3E.

Fermentation was carried out as follows.

(1) Management of vinegar fermented strains

Acetobactor aceti was stored in GYC slant (glucose 50 g / L, yeast extract 10 g / L, CaCO ₃ 30 g / L, agar 15 g / L, pH 6.3) and passaged every month to incubate at 28 ° C.

(2) alcohol fermentation and acetic acid fermentation

① Alcohol fermentation medium composition and alcohol fermentation

glucose 0.22 g / L, yeast extract 0.02 g / L, (NH ₄ ) ₂ HPO ₄ 0.14 g / L, KH ₂ PO ₄ 0.014 g / L, MgSO ₄ (7H ₂ O) 0.002 g / L, grain extract 300 ml Alcohol fermentation medium having a composition of / L, fragrance concentrate 150 ml / L, fermentation alcohol 100 g / L was prepared.

Centrifuge the yeast shaken at 30 ℃ and 130 rpm in the alcohol fermentation medium and inoculated 0.5% (w / v) in accordance with the OD (Optical Density) value 2 incubated at 30 ℃ for 3-7 days It was. The culture was then treated with autoclaving (<5 PSI, 0.45 μm).

② acetic acid fermentation

Culture medium for inoculation (acetic acid) was 1.1 g / L glucose, 0.2 g / L yeast extract, 10 g / L peptone, (NH ₄ ) 2 HPO ₄ 1.4 g / L, KH ₂ PO ₄ 0.14 g / L, MgSO ₄ (7H ₂ O) 0.02 g / L, acetic acid 21 g / L, ethanol (95%) 42 g / L was used to prepare the composition, volatile ethanol was 0.22 PVDF filter after media sterilization It was added by filtration.

Strain culture for inoculation was put 50 ml of inoculation culture medium in a 300 ml baffle flask, sterilized and inoculated with bacteria (acetic acid) in a loop and incubated for 48 hours at 200 rpm, 30 ℃ in a shaker.

In addition, 3.5 liters of medium cultured in ① of (2) and autoclave-treated and put 945 ml of Seed vinegar (108 cells / ml) were incubated at 0 rpm, aeration 1 VVM, 30 ° C. for 7 days. Fermented vinegar was prepared.

Experimental Example  2. Acetic Acid Odor Evaluation of Fermented Vinegar

(1) fermentation vinegar odor measurement method

Purified water was added to the fermented vinegar prepared in Preparation Example 3 to adjust the content of the final acetic acid to about 6% and the odor was evaluated.

In this case, a mixture of acetic acid 6% (g / v) was added to purified water in Comparative Preparation Example 3A, and 6% (g / v) of acetic acid and 10% of ethanol were mixed in Comparative Preparation Example 3B, followed by fermentation. Fermented product was used, and fermented product was used after mixing grain extract and ethanol 10% in Comparative Preparation Example 3C.

The odor measurement was performed by the same method as the odor measurement of Experimental Example 1 described above.

(2) results

Table 3 shows the results of comparing the odor of the fermented vinegar.

gender	number	age	Comparative Production Example 3A	Comparative Production Example 3B	Comparative Production Example 3C	Preparation Example 3A	Preparation Example 3B	Preparation Example 3C	Preparation Example 3D	Preparation Example 3E
HPLC Acetic Acid Assay			5.998	8.207	7.425	8.064	7.83	7.884	8.527	7.264
female	One	24	5	3	4	One	One	One	One	One
	2	33	5	4	5	One	One	One	One	2
	3	34	5	5	4	2	2	2	One	One
	4	21	5	5	5	One	One	One	2	2
	5	25	5	4	4	One	One	One	One	One
	6	38	5	5	5	One	2	2	One	One
	7	40	5	4	3	2	One	One	One	2
male	8	26	5	5	5	One	One	One	One	One
	9	38	5	5	5	One	2	One	One	One
	10	34	5	3	3	One	One	2	2	2
	11	22	5	5	5	2	One	One	One	One
	12	43	5	4	4	One	2	2	One	2
	13	33	5	5	5	2	One	One	2	One
	14	25	5	4	5	One	One	One	One	2
Average		31.1	5.0	4.4	4.4	1.3	1.3	1.3	1.2	1.4

As shown in Table 3, it can be seen that the fermentation vinegar containing the fragrance concentrate is excellent in the reduction of acetic acid odor.

Production Example  4. Fragrant  Vinegar manufacturer

(1) scent extract

Dried vegetable raw material, that is, cinnamon, aronia, hibiscus, gardenia or white rice was used as a fragrance component.

After crushing the fragrance components with a mixer, purified water was added as an extraction solvent. At this time, the amount of the extraction solvent was 10 ~ 20 ml per 1 g of the dry weight of the crushed raw material and extraction conditions were extracted for 3 hours, 150 rpm, -500 mmHg stirring / decompression at the same temperature conditions after 10 hours immersion at 10 ℃. The extract was filtered through a filter paper (Advantec. Toyo Roshi Kaisha, Japan) to prepare a fragrance extract.

(2) mixed fragrance extract

The fragrance extract prepared in (1) was added to the fermented vinegar.

At this time, the fragrance extract was added to the fermented vinegar in a content ratio of 10% (w / v).

(3) Natural ripening fermentation and scented vinegar manufacture

The mixed solution of (2) was aged at 10 ° C. for 7 days.

That is, the manufacturing method of the manufacturing method of the scented vinegar may be manufactured according to the method of FIG.

Experimental Example  3. Fragrant  Odor Comparison of Vinegar Compositions

(1) How to measure the smell of vinegar

The smell of the scented vinegar composition prepared in Preparation Example 4 was evaluated.

At this time, the fragrance components of the fragrance concentrate and fragrance extract used in the scented vinegar are listed in Table 4 below.

	Comparative Production Example 4A	Comparative Production Example 4B	Comparative Production Example 4C	Preparation Example 4A	Preparation Example 4B	Preparation Example 4C	Preparation Example 4D	Preparation Example 4E
Fragrance Concentrate
cinnamon	X	X	X	O	X	X	X	X
Aaronia	X	X	X	X	O	X	X	X
hibiscus	X	X	X	X	X	O	X	X
Gardenia	X	X	X	X	X	X	O	X
White rice	X	X	X	X	X	X	X	O
Rose herb	X	X	X	X	X	X	X	X
Fragrance extract
cinnamon	X	X	X	O	X	X	X	X
Aaronia	X	X	X	O	O	O	X	X
hibiscus	X	X	X	X	X	X	X	X
Gardenia	X	X	O	O	O	O	O	O
White rice	X	X	X	X	X	X	X	O
Rose herb	X	X	X	X	X	X	X	X

In Comparative Preparation 4A, a mixture of acetic acid 6% (g / v) was used in purified water, and in Comparative Preparation 4B, fermentation was made after mixing 6% (g / v) of acetic acid and 10% of ethanol. It was used by fermentation, fermented after mixing grain extract and ethanol 10% in Comparative Preparation Example 4C, and mixed with the fragrance extract (garia extract) and then used by fermentation.

The odor measurement was performed by the same method as the odor measurement of Experimental Example 1 described above.

(2) results

The odor comparison results are shown in Table 5 below.

gender	number	age	Comparative Production Example 4A	Comparative Production Example 4B	Comparative Production Example 4C	Preparation Example 4A	Preparation Example 4B	Preparation Example 4C	Preparation Example 4D	Preparation Example 4E
Fragrance concentrate addition / fermentation			x	x	x	o	o	o	o	o
Fragrance Extract Addition / Maturation			x	x	o	o	o	o	o	o
female	One	24	5	3	3	One	0	One	0	One
	2	33	5	4	2	0	One	0	One	0
	3	34	5	5	2	0	0	One	0	One
	4	21	5	5	One	One	0	One	One	One
	5	25	5	4	2	0	0	0	0	0
	6	38	5	5	2	One	One	One	0	One
	7	40	5	4	3	0	0	0	One	0
male	8	26	5	5	2	One	0	One	0	One
	9	38	5	5	One	0	One	0	One	0
	10	34	5	3	3	0	0	One	0	0
	11	22	5	5	2	One	0	0	0	One
	12	43	5	4	3	0	One	0	One	0
	13	33	5	5	2	One	0	One	0	0
	14	25	5	4	2	One	One	One	One	One
Average		31.1	5.0	4.4	2.1	0.5	0.4	0.6	0.4	0.58

As shown in Table 5, it can be seen that the effect of reducing the acetic acid odor when mixing the fragrance extract with fermented vinegar to which the fragrance concentrate is added.

The scented vinegar composition according to the present invention can be used as a cleaning agent by itself, and can be used as a rinse, a fabric softener, and a deodorant.

Claims (13)

1. A method for producing a fragrant vinegar composition comprising the step of fermenting a mixture of grain extract and a concentrated component concentrate to prepare fermented vinegar.
2. The method of claim 1,

   A method for producing a fragrant vinegar composition wherein the grain is rice, barley, wheat or mixtures thereof.
3. The method of claim 1,

   Cereal extract is a method of producing a fragrant vinegar composition which is hot water, ethanol or reduced pressure extract of grain.
4. The method of claim 1,

   Flavoring ingredients include cinnamon, aronia, hibiscus, gardenia, white rice, lemon balm, chamomile, peppermint, spearmint, sage, bergamot, basil, thyme, oregano, acacia, lily, lotus, jasmine, rose, lavender, chrysanthemum Fragrant, lilac, apricot, freesia, tulip, eucalyptus, rosemary, lilac, magnolia, applemint, tea tree, hyacinth, cherry blossom, lemon verbena, camellia, chanel, peach blossom, blueberry, raspberry or mixtures thereof Process for the preparation of the vinegar composition.
5. The method of claim 1,

   Aromatic component concentrate is a method of producing a scented vinegar composition which is a concentrate of cold, low temperature, hot water, reduced pressure or ethanol extract of the aromatic component.
6. The method of claim 1,

   A method of producing a fragrant vinegar composition is 20 to 100 parts by weight based on 100 parts by weight of grain extract.
7. The method of claim 1,

   Fermentation is a method of producing a fragrant vinegar composition is a fermentation of acetic acid after fermentation of a mixture of grain extract and flavor component concentrate.
8. The method of claim 1,

   Method for producing a fragrant vinegar composition further comprising the step of mixing the fragrance component extract with fermented vinegar.
9. The method of claim 8,

   The fragrance components in the fragrance extract are cinnamon, aronia, hibiscus, gardenia, white rice, lemon balm, chamomile, peppermint, spearmint, sage, belgium, basil, thyme, oregano, acacia, lily, lotus, jasmine, rose, Lavender, chrysanthemum, lilac, apricot, freesia, tulip, eucalyptus, rosemary, lilac, magnolia, applemint, tea tree, hyacinth, cherry blossom, lemon verbena, camellia, chanel, peach blossom, blueberry, raspberry or their A method for producing a fragrant vinegar composition which is a mixture.
10. The method of claim 8,

    The fragrance component extract is a cold vinegar, low temperature, hot water, reduced pressure or ethanol extract of the fragrance component manufacturing method of the scented vinegar composition.
11. The method of claim 8,

    The content of the fragrance component extract is 0.5 to 20 parts by weight based on 100 parts by weight of the fermented vinegar method of producing a fragrant vinegar composition.
12. The method of claim 8,

    A method of producing a fragrant vinegar composition further comprising the step of ripening a mixture of the fermented vinegar and the flavor component extract.
13. A fragrant vinegar composition prepared by the method of claim 1.

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