MANUFACTURING METHOD OF VINEGAR HAVING HIGH CONTENT OF FUNCTIONAL AMINO ACID AND MINERAL

摘要

A method for preparing a functional seaweed vinegar is provided to increase the acetic acid fermentation rate significantly and shorten a preparation time within 20 days by intermittently adding a seaweed extract solution and saccharides, thereby obtaining the functional vinegar with enhanced amino acids and minerals. A method for preparing a functional seaweed vinegar comprises the steps of: (a) soaking an extract of seaweed such as kelp, sea lettuce, and sea mustard in an edible organic acid such as acetic acid, citric acid and pyruvic acid or a complex organic vinegar solution such as brewing vinegar at a temperature of 15-40 deg.C for at least 1 hour; and (b) after inducing alcohol-fermentation from glucose or sorbitol using acetic acid bacteria, adding the seaweed extract vinegar solution obtained from the step(a) intermittently at a depletion timing of the glucose for acetic acid fermentation. A functional seaweed vinegar includes at least 15 kinds of essential amino acids and contains 4mg of asparagine, 7mg of glutamic acid, 8mg of Ca, 69mg of Mg, and 116mg of K per 100g of the vinegar.