MANUFACTURING METHOD OF MULBERRY BALSAMIC VINEGAR

摘要

According to the present invention, a manufacturing method of mulberry balsamic vinegar is to avoid adding artificial flavors and pigments, to avoid adding food additives such as flavoring agents, caramel pigments, and antioxidants not preferred by consumers, and to perform non-thermal treatment in order to solve problems such as poor quality, difficulty in standardization, and low yield due to the last heat treatment for concentration. The method comprises: a process of washing fresh fruit of mulberry and making the mulberry into a mulberry fermentation undiluted solution; a process of washing the fresh fruit of mulberry and making the mulberry into mulberry fermented vinegar; and a process of mixing the produced mulberry fermentation undiluted solution and the produced mulberry fermented vinegar to produce balsamic vinegar. The method comprises: a step of mixing 30-60 wt% of the mulberry fermentation undiluted solution, 30-60 wt% of the mulberry fermented vinegar, and 1-10 wt% of mulberry leaf powder; a step of performing aerobic fermentation (acetate fermentation) for the mixed solution in the ratio at 25-40C for 10-180 days to age the mixed solution; a step of moving a container, checking a solid-acid ratio in the step of heating under low temperature and low pressure at 60-95C, and stopping the work when the total acidity is confirmed to be 4-10 v/w% and the sugar content is confirmed to be 50-90 Brix; a step of aging the solution for 3-24 months at a low temperature of 1-5C and bottling the solution; and a step of pasteurizing the aged balsamic vinegar at 60-85C for 20-60 minutes and completing and commercializing the balsamic vinegar.;COPYRIGHT KIPO 2020