Producing method of vinegar using germinated brown rice puer tea and acer mono sap and the vinegar produced by the method

摘要

The present invention relates to a method for producing vinegar by using germinated brown rice, puer tea, and acer mono sap and vinegar using germinated brown rice, puer tea, and acer mono sap produced thereby. The vinegar of the present invention is produced by fermenting germinated brown rice containing unsaturated fatty acids, chlorophyll, gamma oryzanol, octacosanol, various vitamins, and minerals and having various effects including an arteriosclerosis prevention, a detoxification action, an obesity and aging prevention, an energy metabolism promotion, etc., puer tea containing catechin and garlic acid and having effects such as fat decomposition, weight increase inhibition, hangover relief, edema alleviation, detoxification, etc., and acer mono sap containing abundant sugar and mineral components and having effects such as a constipation prevention, a diuretic action, skin care and hangover relief, immunity enhancement, arthritis and osteoporosis alleviation, etc. Therefore, various effects of the germinated brown rice, puer tea, and acer mono sap are added to vinegar having a health enhancement effect as well as an in-vivo metabolism control function, and thus it is possible to obtain naturally fermented vinegar which is very beneficial to health.