| 摘要 |
The present invention relates to a method for producing red yeast rice vinegar with customer preference increased by adding functionality such as cholesterol reduction and triglycerides reduction as the vinegar is produced by using red yeast rice. The method for producing red yeast rice vinegar includes: a first step of cooking hard-boiled red yeast rice; a second step of cooling the hard-boiled red yeast rice; a third step of fermenting and then ripening the cooled hard-boiled red yeast rice; a fourth step of mixing red yeast rice malt, produced by inoculating rice powder with red yeast, with Ewha rice malt; a fifth step of producing a mixture by mixing the red rice malt, mixed with Ewha rice malt, with the ripened hard-boiled red yeast rice and inserting the mixture into a pot; a sixth step of firstly fermenting the mixture, inserted into the pot, and then filtering the mixture; a seventh step of secondly fermenting the firstly fermented mixture; an eighth step of thirdly fermenting the secondly fermented mixture by agitating a vinegar film of the mixture with an agitator; and a ninth step of completing production of the red yeast rice vinegar by post-ripening the thirdly fermented mixture, inserting the mixture into a bottle, and then sterilizing the mixture at low temperatures. |
