The present invention relates to a method for improving vinegar quality, storage stability and consumer preference by applying a pre-treated banana extract, a pineapple extract, and a strain isolated from an octopus extract to a vinegar preparation, The present invention relates to a method for manufacturing vinegar using a banana extract and a pineapple extract, wherein the banana extract and pineapple extract, which have been pre-treated so as to be able to apply the effects of banana and pineapple, The present invention relates to a method for producing vinegar using banana and pineapple containing takju, which is capable of enhancing quality, shelf-life, and consumer preference by inoculating and mixing strains isolated from octopus.
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