| 摘要 |
The present invention relates to a fermented vinegar manufacturing method using plain short-grain rice, glutinous rice, and pomegranate, and to fermented vinegar manufactured by the method. The fermented vinegar manufacturing method includes: (a) a step of soaking plain short-grain rice in room-temperature water for three to five hours; (b) a step of naturally drying the plain short-grain rice for 30 to 60 minutes after taking out from the room-temperature water and dewatering the plain short-grain rice; (c) a step of producing rice flour by grinding the dewatered plain short-grain rice with a grinder; (d) a step of producing rice pudding by boiling water to 90 to 100 degrees Celsius and mixing the ground rice flour and the water at a volume ratio of 1:3; (e) a step of adding malt to the rice pudding at a ratio of 10% of the weight of the rice pudding after cooling the rice pudding in which the rice flour and the water are mixed with each other at a ratio of 1:3; (f) a primary fermentation step of performing fermentation on the malt-added rice pudding for 35 to 48 hours at 20 to 34 degrees Celsius in a fermentation tank; (g) a step of soaking glutinous rice in room-temperature water for three to five hours; (h) a step of naturally drying the glutinous rice for 30 to 60 minutes after taking out from the room-temperature water and dewatering the glutinous rice; (i) a step of producing hard-boiled rice by putting the dewatered and naturally-dried glutinous rice in a steaming machine; (j) a secondary fermentation step of performing fermentation on the hard-boiled rice equivalent to 20 to 30% weight ratio of the rice pudding injected during the primary fermentation of the primarily-fermented plain short-grain rice in the fermentation tank for three to four months at 25 to 34 degrees Celsius in the fermentation tank for the plain short-grain rice after completely cooling the produced hard-boiled rice; (k) a step of filtering only pure upstream water (alcohol) after the secondary fermentation; (l) a tertiary fermentation step of mixing the filtered upstream water and the pomegranate at a ratio of 2:1, putting the mixture in a fermentation tank, and fermenting it for four to six months; and (m) a step of filtering the pomegranate after the tertiary fermentation is completed. |
