| 摘要 |
<p>The present invention relates to a method for manufacturing a date plum vinegar. More particularly, the invention relates to a method for manufacturing a date plum vinegar beneficial to a human health by harvesting fully matured fruits of date plum. To this end, the present invention relates to a method for manufacturing a date plum vinegar from the fruits of date plum. The method for manufacturing the date plum vinegar from the fruits of date plum comprises: an astringency removal step of collecting the date plum fruits and freezing at a temperature of minus 20 to 30°C for 8 to 10 days and treating soluble shibuol components with non-soluble shibuol components to prepare date plum fruits without astringency; an alcohol fermentation step of injecting the astringency-removal treated date plum fruits in a jar and injecting water which is boiled and then cooled at room temperature such that the date plum fruits are soaked in water, and injecting a yeast and a dry yeast and upon completion of alcohol fermentation, injecting water, which is boiled and then cooled at room temperature, in an alcohol fermented broth which has been subjected to a liquid-solid separation such that the alcohol fermented broth is diluted in the range of 5 to 7% of alcohol content; an acetic acid fermentation step of heating the alcohol fermented broth with an alcohol content in the range of 5 to 7% at a temperature of 60 to 70°C for 30 to 40 minutes to annihilate alcohol fermented yeast and various germs and to freeze the same at room temperature and thereafter injecting thereof in the acetic fermentation jar and injecting air at a temperature of 20 to 30°C for 7 to 10 days to obtain an acetic acid fermented broth by way of acetic acid fermentation; and a date plum vinegar manufacturing step of removing solid material contained in the acetic acid fermented broth and injecting the remainder in the jar and ripening the same for 90 days at room temperature and manufacturing the date plum vinegar.</p> |
