| 摘要 |
PURPOSE: A method for producing high calcium brown-rice vinegar and high calcium beverage containing the same is provided, thereby inserting a large amount of calcium into the brown-rice vinegar and beverage thereof with removing the distinct bitter taste of calcium. CONSTITUTION: A method for producing high calcium brown-rice vinegar and high calcium beverage containing the same comprises the steps of: mixing 96.0 wt.% of brown rice vinegar, 0.6 wt.% of malted barley extract, 0.4 wt.% of sea tangle extract, 1.0 wt.% of phosphate, 1.2 wt.% of lactic acid and 0.8 wt.% of brown rice embryo extract to prepare a brown rice vinegar solution; adding 3%(w/v) of KJ calcium into the brown rice vinegar and stirring the solution at 50 rpm for 12 hours to prepare calcium-dissolved brown rice vinegar; filtering the calcium-dissolved brown rice vinegar to remove impurities, heating the vinegar at 65 deg. C for 30 minutes, and cooling it to 15 deg. C or less; and micro-filtering the cooled calcium dissolved brown rice vinegar, wherein the sterilized brown rice vinegar may be further added into the high calcium brown-rice vinegar to regulate the total acid content to more than 4.2.
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