Method for Preparing of Vinegar Using Balsam Pear or Vinegar using Balsam Pear Prepared by the Method

摘要

The present invention relates to a process for preparing jujuba vinegar comprising the steps of: (a) adding koji and water to rice and fermenting the juice for 2-3 days at a temperature of 18-28C to prepare a graft; (b) washing the rice and preparing a rice cake; (c) preparing a jujube; (d) mixing the bottom filtrate with the bottom of the step (a), the toppings of the step (b) and the jujube of the step (c); (e) subjecting the result of step (d) to an alcohol fermentation process at a temperature of 20-24C for 2-3 weeks; (f) adding acetic acid to the result of step (e) and conducting acetic acid fermentation for 30-45 days. The jujube vinegar prepared by the method of the present invention exhibits excellent antioxidative activity and excellent functionality. In addition, the jujuba vinegar of the present invention can be safely applied to food and pharmaceutical compositions.