METHOD FOR PREPARATION OF FERMENTED VINEGAR USING SACCHARID EXTRACTS OF HOVENIA DULCIS THUNBERG AND FERMENTED VINEGAR PREPARED THEREBY

摘要

PURPOSE: A method for manufacturing fermented vinegar is provided to obtain fermented vinegar from a liquid saccharide extract using Hovenia dulcis Thunberg leaves and Japanese apricot, thereby enhancing health. CONSTITUTION: A method for manufacturing fermented vinegar using a liquid saccharide extract from Hovenia dulcis Thunberg leaves and Japanese apricot comprises the steps of: mixing Hovenia dulcis Thunberg leaves, Japanese apricot, and sugar in a weight ratio of 3:7:10 and macerating the mixture at room temperature (25°C) for 30 days to prepare a liquid saccharide extract of Hovenia dulcis Thunberg leaves and Japanese apricot; diluting the extract with distilled water to 18 Brix; fermenting the diluted extract using Saccharomyces cerevisiae at 25-30°C for alcohol fermentation; fermenting the fermented extract using Acetobacter at 25-30°C for acetic acid fermentation; and maturing, filtering, sterilizing, and packaging the fermented vinegar. [Reference numerals] (AA) Saccharide extract; (BB) Diluting to180 Brix; (CC) Alcohol fermenting (25-30°C); (DD) Acetic acid fermenting (adding vinegar starter, 25-30°C); (EE) Maturing /filtering; (FF) Sterilizing; (GG) Packaging