METHOD FOR MANUFACTURING VINEGAR USING PAEONIA LACTIFLORA KOJI AND OPUNTIA HUMIFUSA

摘要

The present invention relates to a method for manufacturing vinegar using Paeonia lactiflora known as a medicinal plant, and more specifically, to a method for manufacturing vinegar using Paeonia lactiflora koji and containing Opuntia humifusa, in which koji is manufactured by using Aspergillus oryzae; Opuntia humifusa is added to the koji and fermented with alcohol; a vinegar starter is manufactured and fermented to produce acetic acid; and thereby to manufacture Paeonia lactiflora koji vinegar containing Opuntia humifusa. The present invention provides the Paeonia lactiflora koji vinegar manufactured by said method. After the intrinsic flavor of Paeonia lactiflora is improved by applying a material conversion technology into koji through a fermentation of Aspergillus oryzae with Paeonia lactiflora, which is highly available as a medicinal material due to pharmacological effects thereof, Opuntia humifusa is added to include a functional slime and the characteristic red color to accelerate the fermentation of alcohol to acetic acid and manufacture a vinegar applied with various materials, thereby contributing to industrial development. [Reference numerals] (AA) Paeonia lactiflora (100 g); (BB) 30°C, 72 hours; (CC) Paeonia lactiflora koji; (DD) Paeonia lactiflora koji (5, 10, 15, 20%); (EE) Paeonia lactiflora koji (5, 10, 15, 20%), sugar (20%); (FF) Paeonia lactiflora koji (10%), sugar (10%), Opuntia humifusa (5%); (GG) Paeonia lactiflora koji (10%), Opuntia humifusa (5%); (HH) Distilled water 100 mL; (II) Yeast (0.1%); (JJ) 30°C, 48 hours; (KK) Filtering; (LL) Vinegar starter 10% inoculation; (MM) 30°C, 10 days, 200 rpm; (NN) Paeonia lactiflora koji vinegar; (OO) Mannitol liquid culture medium (30°C, 72 hours, 200 rpm); (PP) Vinegar starter liquid culture medium (10% inoculation); (QQ) 30°C, 72 hours, 200 rpm