METHOD FOR PRODUCING PLUM PERSIMMON VINEGAR AND PLUM PERSIMMON VINEGAR PRODUCED BY THE SAME METHOD

摘要

PURPOSE: A method for making Japanese apricot-persimmon vinegar is provided to improve the preference of the vinegar by providing the sweet and sour taste of Japanese apricot. CONSTITUTION: A method for making Japanese apricot-persimmon vinegar comprises: a step of firstly aging a first mixture of persimmon vinegar and green tea leaves; a step of preparing a Japanese apricot mixture which is a by-product of the fermentation of Japanese apricot and sugar, and a Japanese apricot extract; a step of adding the first mixture with the Japanese apricot mixture, and secondly aging; a step of adding oligosaccharides and rose hip into the aged mixture, and thirdly aging; and a step of filtering and fourthly aging the mixture, and sterilizing and packaging. [Reference numerals] (AA) Persimmon vinegar; (BB) Firstly aging; (CC) Secondly aging; (DD) Thirdly aging; (EE) Filtering; (FF) Fourthly aging; (GG) Sterilizing; (HH) Packaging; (II) Green tea leaves; (JJ) Japanese apricot, Japanese apricot extract; (KK) Oligosaccharide, rose hip