Producing Method for Venegar Using Aronia and Rubus coreanus Miquel and Venegar Beverage Using This

摘要

The present invention relates to a vinegar producing method using aronia and rubus coreanus and a vinegar beverage using the same and, more specifically, to an acetic acid producing method using aronia and rubus coreanus and an acetic acid beverage using aronia and rubus coreanus produced by the method. The acetic acid producing method using aronia and rubus coreanus comprises: a step 1) of removing foreign matters from aronia fruits and rubus coreanus fruits, respectively, crushing the fruits and extracting juice from the same, and then mixing 10-20 parts by weight of rubus coreanus juice with 100 parts by weight of aronia extract juice; a step 2) of adjusting a sugar content in the extract juice with apple concentrate, adding alcohol fermentation yeast culturing and filtering the same, and performing ethanol fermentation; and an acetic acid fermentation step 3) of diluting the ethanol fermentation liquid to adjust a concentration, adjusting the concentration of acetic acid with glacial acetic acid, inoculating acetic acid, and then incubating the same at 25 to 35°C for 7 to 11 days. According to aronia acetic acid fermentation of the present invention, the initial concentration of ethanol and acetic acid should be above a proper concentration such that acetobacter is activated and thus, acetic acid fermentation smoothly occurs. The vinegar produced by the present invention has improved functionality and contains anthocyanins and polyphenols, functional components, thereby being provided as a healthy drink with an antioxidant effect, a vision recovery effect, a vascular disease prevention effect, a prevention and treatment effect of brain disease, a diabetes prevention effect, an immunity enhancement effect, and a diet effect.