CHO, JUNG ILKR,조정일,HAN, CHEOL JOOKR,한철주,CHO, SANG HYUKKR,조상혁,CHO, SANG HOOKR,조상후
申请号：
KR1020140143077
公开号：
KR1020160047117A
申请日:
2014.10.22
申请国别(地区):
KR
年份:
2016
代理人:
摘要：
The present invention relates to a method for preparing functional vinegar by using a fermented soybean lump as raw material and by sequentially performing an alcohol fermentation and an acetic fermentation. According to the present invention, the method comprises: inoculating a soybean with Aspergillus niger and fermenting the inoculated soybean to produce organic acid, and fermenting the fermented soybean again with Bacillus subtilis soybean paste 16 (repository deposit No. KCTC-10786BP) to prepare fermented soybean lump in which soybean protein is decomposed and adding a yeast culture solution to the fermented soybean lump and performing the alcoholic fermentation and acetic fermentation consecutively, thereby preparing the functional vinegar.COPYRIGHT KIPO 2016본 발명은 콩에 흑곡균을 접종 발효시켜 유기산을 생성시키고, 다시 바실러스 서브틸리스 청국16(기탁번호 : KCTC-10786BP)으로 발효시켜 콩 단백질을 분해시킨 콩 메주를 제조한 후, 효모 배양액을 첨가하여 알코올 발효시키고 연속적으로 초산균 발효를 통해 기능성 식초를 제조하는 방법에 관한 것이다.
