Development of Balsamic Formulation Using Fruit Flesh and Korean Balsamic Vinegar and Its Manufacturing Method

摘要

The present invention relates to development of balsamic formulation and Korean balsamic vinegar using flesh of fruit, and a manufacturing method thereof. According to the present invention, a method for manufacturing Korean balsamic vinegar comprises: a first step of blending and mixing well 60 wt% of fermented juice and 40 wt% of fruit vinegar; a second step of aerobically aging the vinegar mixed in the first step at 15 to 25°C for a predetermined period; a third step of gradually heating the vinegar aerobically aged in the second step at 80 to 90°C to evaporate moisture, and checking concentration; a fourth step of checking the sugar content and acidity of the vinegar from which the moisture is increased in the third step, and stopping heating when the sugar content becomes 50 to 70 Brix and total acidity becomes 4 to 7% or more, and cooling the vinegar to adjust a sugar/acid ratio; a fifth step of aging the vinegar of the fourth step at 10 to 20°C or less for a predetermined period; and a sixth step of bottling the vinegar of the fifth step, performing low temperature sterilization, and commercializing the vinegar. The present invention can develop natural balsamic vinegar with a simplified process to be provided to consumers at low prices.