| 摘要 |
The present invention relates to a method for manufacturing fermented vinegar, to impart pharmacological components and antioxidant properties in the fermented vinegar and to maximize related functionality. According to the present invention, the method comprises the following steps: a medicinal rice makgeolli fermentation step (S10) of mixing hard boiled rice of 25 to 30 wt% with nuruk of 8 to 12 wt% and a medicinal extract of 60 to 65 wt%, fermenting a mixture at 23 to 30 deg. C for 5 to 7 days to acquire a medicinal rice makgeolli fermentation material, and filtering the medicinal rice makgeolli fermentation material to make medicinal rice makgeolli, wherein the hard boiled rice is prepared by immersing cleaned rice in water for 8 hours to soak the rice due to volume expansion caused from an immersing step, steaming the soaked rice at high temperature of 120 to 160 deg. C, and evaporating moisture contained in the steamed rice through quick cooling; a vinegar starter preparation step (S20) of mixing the medicinal rice makgeolli of 85 wt% with a balloon flower root extract of 5 wt% and acetobacter of 10 wt%, and cultivating a mixture at 27 to 30 deg. C for 7 to 10 days to form a medicinal rice makgeolli vinegar starter; a primary fermentation step (S30) of mixing and inserting the medicinal rice makgeolli vinegar starter of 10 to 12 wt%, the medicinal rice makgeolli of 75 to 80 wt%, balloon flower root of 3 to 4 wt%, garlic of 2 to 3 wt%, chili of 3 to 4 wt% and taffy of 2 to 3 wt% into a fermentation vessel, covering gauze on a mouth of the vessel, fixing the gauze with a rubber band, covering the cover with a lid, and fermenting a mixture at 20 to 28 deg. C for 80 to 90 days to acquire a primary fermentation material; and a secondary fermentation step (S40) of aging a primary fermentation solution acquired by filtering the primary fermentation material at 20 to 28 deg. C for 6 months. |
