FERMENTATION METHOD OF PRODUCING VINEGAR

摘要

The present invention mixes fermented food products such as sauces, kimchi, salted seafood, traditional liquors, fermented vinegar, and lactic acid food products in a diluted sugar solution, extracts and cultures useful liquid microorganisms from the mixture, and mixes food products appropriate to be used as food product ingredients with the useful liquid microorganisms, extracts and cultures the active ingredients contained in the food product ingredients accordingly, and obtains the useful microorganisms containing the active ingredients of the food product ingredients. Then, the fermented vinegar preparation method of the present invention includes the processes of applying sugar and yeast to the useful microorganisms containing the active ingredients of the food product ingredients to initiate the alcohol fermentation; and adding acetic acid bacteria in the alcohol fermentation reaction to ferment and age the acetic acid. The present invention can extract the useful microorganisms prepared by using the fermented food products such as sauces, kimchi, salted seafood, traditional liquors, fermented vinegar, and lactic acid food products without damaging the active ingredients contained in the food product ingredients, use the action of the useful microorganisms to decompose the active ingredients and synthesize novel ingredients, thereby enhancing the nutrients. The present invention can obtain the useful microorganisms containing the active ingredients of the food product ingredients having the excellent palatability, storability, and pharmacological properties. The present invention also can obtain the acetic acid fermentation through the alcohol fermentation of the useful microorganisms containing the active ingredients. The present invention also provides various types of excellent fermented vinegar such as distilled vinegar, ion exchange vinegar, and pure filtered vinegar.