METHOD FOR PRODUCING VINEGAR COMPRISING AN EFFECTIVE COMPOUND DERIVED FROM SOYBEAN AND THE VINEGAR PRODUCED BY THE SAME

PURPOSE: A method for manufacturing vinegar using soybeans is provided to efficiently obtain the vinegar containing a large amount of active ingredients. CONSTITUTION: A method for manufacturing vinegar using soybeans comprises: a step of steaming starch ingredients and cooling to prepare hard-boile...

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Bibliographic Details
Main Authors HONG, SEONG BIN, KIM, SUNG RYUL, HONG, YUN KI, LEE, EUN JU, LEE, SEOK JOON, LEE, HAE YEON, SEO, SU HYUN
Format Patent
LanguageEnglish
Korean
Published 20.06.2012
Subjects
BEER
BIOCHEMISTRY
CHEMISTRY
ENZYMOLOGY
ITS PREPARATION
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
OTHER ALCOHOLIC BEVERAGES
PREPARATION THEREOF
PROCESSES USING MICROORGANISMS
SPIRITS
VINEGAR
WINE
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Summary:PURPOSE: A method for manufacturing vinegar using soybeans is provided to efficiently obtain the vinegar containing a large amount of active ingredients. CONSTITUTION: A method for manufacturing vinegar using soybeans comprises: a step of steaming starch ingredients and cooling to prepare hard-boiled rice; a step of seeding koji bacteria to the hard-boiled rice and fermenting to prepare koji; a step of adding yeast and water to the koji and fermenting to prepare crude liquor; a step of adding fermented soybeans, hard-boiled rice, and water and culturing; and a step of performing acetic acid fermentation of prepared Makkoli to prepare vinegar. The starch ingredient includes rice, barley, wheat, corn, potato, or sweet potato.
Bibliography:Application Number: KR20100125984