BOKBUNJA (RUBUS COREANUS MIQ.) VINEGAR AND ITS PREPARATION METHOD

摘要

A method for preparing a Rubus coreanus Miq. vinegar is provided to develop the vinegar having large amount of functional ingredients without lowering the quality of a traditional vinegar. A method for preparing a Rubus coreanus Miq. vinegar comprises the steps of: (a) adding 10-12 parts by weight of a seed vinegar to 100 parts by weight of a Rubus coreanus Miq. liquor having an ethanol content of 5-6%; and (b) fermenting it at a temperature of 28-32 deg.C for 5-8 days, wherein the seed vinegar is prepared by inoculating Acetobacter sp. into the Rubus coreanus Miq. liquor having an ethanol content of 5-6% and then fermenting it at a temperature of 26-30 deg.C for 66-78 hours. A Rubus coreanus Miq. vinegar prepared by the method has a pH of 2.5-3.5, the acid content of 5-6%, the remaining ethanol content of 0.3-0.4%, and the remaining sugar content of 4-5° Brix.