| 摘要 |
PURPOSE: A method for making black garlic vinegar using rice Makkoli(Korean rice wine) is provided to maintain inorganic materials and vitamin to enable intake of useful ingredients. CONSTITUTION: A method for making black garlic vinegar using rice Makkoli comprises: a step of culturing a garlic-tolerant vinegar starter containing a garlic-tolerant acetobacter; a step of adding commercial vinegar to a mixture of the rice Makkoli and a garlic extract, adding the garlic-tolerant vinegar starter, and primarily fermenting the mixture; a step of mixing the supernatant formed after primary fermentation with a mixture of the rice Makkoli and a black garlic extract and secondarily fermenting; and a step of filtering the supernatant formed after secondary fermentation and maturing the supernatant. [Reference numerals] (AA) Primarily fermenting step; (BB) Secondarily fermenting step; (CC) Third fermenting step; (DD) Mixing rice Makkoli and black garlic extract; (EE) Adding acetic acid; (FF) Adding garlic-tolerant acetobacter; (GG) Surface fermentation without vibrations; (HH) Separating supernatant; (II) Mixing the supernatant, the rice Makkoli, and black garlic extract; (JJ) Expansion culturing; (KK) Filtering(separating the supernatant); (LL) Maturing; (MM) Completing garlic vinegar |
