| 摘要 |
PURPOSE: A method for manufacturing functional black vinegar of ramie is provided to enhance health by providing useful ingredients because the vinegar contains large amount of calcium, potassium, iron, magnesium, organic acid ingredients, and proteins by mixing, fermenting, and maturing ramie leaves and unpolished rice vinegar. CONSTITUTION: A method for manufacturing functional black vinegar of ramie comprises the steps of: mixing ramie leaves and sugar (S10); fermenting and maturing the mixture at low temperature for 6 months while continuously stirring the mixture (S20); removing the ramie leaves from the mixture and extracting ramie enzyme (S30); fermenting and maturing the ramie enzyme at low temperature for 6 months (S40); mixing the matured ramie enzyme with unpolished rice vinegar (S50); fermenting and maturing the mixture of the ramie enzyme and unpolished rice vinegar for 6 months (S60); and removing foreign materials from the mixture of the ramie enzyme and unpolished rice vinegar and fermenting and maturing for 6 months (S70). [Reference numerals] (S10) Step of mixing ramie leaves and sugar; (S11) Step of mixing ramie leaves and sugar at the ratio of 1:0.5-0.6; (S20) Step of fermenting and maturing the mixture while continuously stirring the mixture; (S30) Step of extracting ramie enzyme; (S40) Step of fermenting and maturing the ramie enzyme; (S50) Step of mixing the matured ramie enzyme and unpolished rice vinegar; (S51) Step of mixing the unpolished rice vinegar and the matured ramie enzyme at the ratio of 1:3-7; (S60) Step of fermenting and maturing the mixture; (S70) Step of removing foreign materials from the mixture and fermenting and maturing the mixture |
