| 摘要 |
The present invention relates to a production method of vinegar using red ginseng and brown rice which comprises the following steps: a step of performing alcohol fermentation using brown rice, malt, and yeast; and a step of adding 4-15 wt% of vinegar starter into the fermentation result for acetic acid fermenting the mixture and obtaining the vinegar using the red ginseng and the brown rice. The red ginseng is additionally added to the alcohol fermentation step, the acetic acid fermentation step, or both steps. Fermentation efficiency and functional quality are improved by the invention, and the vinegar using the red ginseng and the brown rice in which ginsenoside is changed into ginsenoside (Rg3) can be obtained. [Reference numerals] (AA) Prototypes before and after a filtering process;(BB) Before the filtering process;(CC) After the filtering process |
