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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Main Authors | , , , , , , |
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Format | Patent |
Language | English Korean |
Published |
20.06.2012
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Subjects | |
Online Access | Get full text |
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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. |
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Bibliography: | Application Number: KR20100125984 |