Production method of fermentation vinegar using wild plants

摘要

More particularly, the present invention relates to a fermented vinegar producing method using a mountain yogurt improved in functionality and palatability, which is prepared by directly adding an aged fermented enzyme to cereals and hay fever.The method of producing fermented vinegar using the artificial sweetener according to the present invention is advantageous to the human body in comparison with the synthetic vinegar by adding the aged fermented enzyme directly to the cereals and the artificial pastilles, which are natural materials, and is utilized as various food compositions as well as palatability and functionality It is possible to utilize the physiologically active function of vinegar for food and beverage, processed food, health functional food, and the like. In addition, it does not easily corrupt or deteriorate even when stored for a long period of time, and also has the effect of maintaining the sensibility continuously.;