PROCESS FOR PREPARING FUNCTIONAL VINEGAR USING SOYBEAN MEJOO

摘要

The present invention relates to a method for preparing functional vinegar by using a fermented soybean lump as raw material and by sequentially performing an alcohol fermentation and an acetic fermentation. According to the present invention, the method comprises: inoculating a soybean with Aspergillus niger and fermenting the inoculated soybean to produce organic acid, and fermenting the fermented soybean again with Bacillus subtilis soybean paste 16 (repository deposit No. KCTC-10786BP) to prepare fermented soybean lump in which soybean protein is decomposed; and adding a yeast culture solution to the fermented soybean lump and performing the alcoholic fermentation and acetic fermentation consecutively, thereby preparing the functional vinegar.