| 摘要 |
The present invention relates to a method for producing three-stage fermented vinegar using a traditional fermenting technique. More specifically, the method comprises: a first step of performing ethanol fermentation by producing a liquid concentration using rice, barley, or millet as a main material and by injecting yeasts; a second step of performing surface fermentation by adjusting the acidity of the ethanol fermentation to 4-5 wt% and by injecting acetic acid bacteria; and a third step of transferring the acetic fermentation liquid to a rapid fermenting pipe so as to semi-continuously inject an alcohol fermentation liquid and performing acetic fermentation. The present invention provides an epochal method for producing grain vinegar, wherein grains are used, and surface fermentation is connected with rapid fermentation, so that the period of surface fermentation is reduced from 30 days to 7 days and the acidity of a final fermentation yield is increased from 7.69% to 9.29%. Accordingly, total fermentation time is reduced from 40 days to 21 days. In the present invention, the occurrence of pollution which is a problem caused during existing single surface fermentation can be prevented, and a decrease in functions which is a problem caused during existing single rapid fermentation can be solved. |
