| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing red sweet potato vinegar, with which fermented vinegar can be produced, without damaging the functional components of the red sweet potato, and the functional components of the red sweet potato and the functional components of a medical herb are effectively exhibited, and to provide a red sweet potato vinegar beverage. <P>SOLUTION: The method for producing the vinegar of the red sweet potato includes boiling the red sweet potato with water to which saccharides are added, separating the extract, primarily fermenting the separated extract for 10-20 days at 37-40°C, and secondarily fermenting the product by adding alcohol. Preferably, the method for producing the vinegar of the red sweet potato includes a step for primarily fermenting Cyperus alternifolius and Alpinia speciosa, in combination therewith, and a step for mixing an extract of roselle, loofah and Laticauda semifasciata with the product and subjecting the resultant mixture to the secondary fermentation. <P>COPYRIGHT: (C)2008,JPO&INPIT |
