| 摘要 |
Vinegar using black rice is provided to improve functionality of vinegar by giving removal effects of reactive oxygen species due to a bio-active material such as oryzafuran contained in the black rice. A method for manufacturing the vinegar by using black rice comprises the steps of: washing black rice, preparing hard-boiled black rice, mixing the hard-boiled black rice with water, and mixing 0.02-0.13 wt.% of yeast for brewing such as Saccharomyces cerevisiae or Saccharomyces baynus, 0.007-0.05 wt.% of yeast nutrients such as ammonium phosphate, a remaining amount of hard-boiled black rice and water mixture to prepare fermentation mixture; fermenting the fermentation mixture at 20-29 deg.C for 3-30 days to prepare an alcohol fermentation product having 5-20% alcohol content; regulating the alcohol concentration of alcohol fermentation product to 2-10%; and inoculating 0.5-1.5 wt.% of acetic acid bacteria including Acetobacter sp. or Acetobacter aceti into the alcohol fermentation product and performing acetic acid fermentation of the mixture at 20-30 deg.C until acidity of the mixture is 5-12%. |
