Method of Manufacturing Cirtus Vinegar Using by Yujacheong And Thereby Prepared Composition

• Main Authors: LEE SEUNG JE, LEE KYOUNG JIN
• Format: Patent
• Language: English; Korean
• Published: 15.01.2018
• 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 a method for manufacturing citron vinegar using sugared citron, comprising: a sugared citron manufacturing step of manufacturing sugared citron; a dilution step of diluting the sugared citron and manufacturing diluted sugared citron; and a fermentation step of fermenting the diluted sugared citron and manufacturing a citron vinegar composition, and to citron vinegar manufactured thereby. The sugared citron manufactured thereby has rich flavors and can contribute to the increase of the farm income through various applications of citron. 본 발명은 유자청을 제조하는 유자청 제조단계; 상기 유자청을 희석하여 희석된 유자청을 제조하는 희석단계; 및 상기 희석된 유자청을 발효시켜 유자식초 조성물을 제조하는 발효단계를 포함하는 유자청을 이용한 유자식초의 제조방법 및 이에 의하여 제조된 유자식초에 관한 것이다.