PREPARING METHOD FOR VENEGAR USING LEES OF ETHANOL FERMENTATION WITH BERRIES AND VENEGAR BEVERAGE THEREOF

• Main Authors: JEONG, EUN SEON, OH, MI JIN, HWANG, YU GYEONG, KIM, SUN WOONG, LEE, CHANG HYUN, LEE, HYUN KI, OH, CHAN HO, KIM, JUNG WOOK, LEE, GEUN HA
• Format: Patent
• Language: English; Korean
• Published: 08.07.2016
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; ENZYMOLOGY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; ITS PREPARATION; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

The present invention relates to methods for preparing vinegar and a vinegar beverage using Rubus coreanus wine lees and mulberry wine lees. More specifically, the method for preparing vinegar comprises the following steps: preparing a vinegar starter; and performing vinegar fermentation by inoculating Rubus coreanus wine lees and mulberry wine lees with the vinegar starter. In addition to the above steps, the method for preparing a vinegar beverage includes a step of preparing the vinegar beverage by adding an adjunct to the fermented vinegar. The vinegar and vinegar beverage using alcohol fermentation by-products contain mineral, organic acid, vitamin C, polyphenol, flavonoid, etc., in abundance, thereby containing various physiological active substances having immune-enhancing effects, antioxidant effects, antibacterial effects, etc. 본 발명은 복분자 주박과 오디 주박을 이용한 식초 및 식초음료의 제조방법에 관한 것이다. 보다 상세하게는 종초를 만드는 단계와, 복분자 주박과 오디 주박에 접종하여 식초 발효하는 단계로 구성된다. 상기의 식초 발효물에 부원료를 첨가하여 식초음료를 만드는 단계가 추가된다. 본 발명의 주정발효부산물을 이용한 식초 및 식초 음료는 무기질, 유기산, 비타민 C, 폴리페놀, 플라보노이드 등이 다량 함유되어 있어 면역증진효과, 항산화 및 항균효과 등 다양한 생리활성물질이 함유되어 있다.