| 摘要 |
PURPOSE: A method for manufacturing functional vinegar is provided to shorten time for manufacturing the vinegar and to use the vinegar for cooking and a health functional drink. CONSTITUTION: A method for manufacturing functional vinegar comprises: a step of drying and pulverizing Phellinus mushroom, Molokia, ginger, and rice straw in a size of 20-100 micrometer; a step of mixing the pulverized Phellinus mushroom, Molokia, ginger, and rice straw in a mass ratio of 60:20:10:10; a step of mixing the mixed powder and purified water in a weight ratio of 10:90; a step of fermenting the material at 25-40 deg. C for 3-15 days; a step of mixing the fermented liquid and grains in a ratio of 1:1-1:5, and steaming rice; a step of mixing the fermented material and steamed rice in a ratio of 1:1-1:5; a step of adding nuruk(fermentation starter) and spirit, and fermenting for 3-7 days to prepare liquor; a step of adding the fermented liquor and fermented Phellinus mushroom liquid in a weight ratio of 10:10; a step of performing acetic acid fermentation at 28-35 deg. C for 10-20 days; a step of maturing the fermented material at 20-25 deg. C for 7-20 days; and a step of maturing and purifying vinegar. |
