The present invention is characterized by comprising: a first step of extracting and mixing 30-50 wt% of at least one selected from fermentation products of Hippophae rhamnoides, Dendropanax morbifera, gastrodia, Rhus verniciflua, and jujube, which are microbial fermentation products, and 30-50 wt% of at least one selected from Artemisia herba (Ganghwa mugwort), Artemisia annua, Curcuma longa, wild cultivated ginseng, Eastern prickly pear, Salicornia herbacea, water dropwort, Dioscorea batatas (Chinese yarn), yacon, Jerusalem artichoke, Caragana sinica, Hovenia dulcis fruit, Salvia miltiorrhiza Bunge, onions, bellflower, seaweed, kelp, Hizikia fusiforme, Tremella fuciformis, Hericium erinaceum, and Phellinus linteus, respectively, at a temperature of 85-90°C for 5-10 hours, using 50-70 wt% of persimmon vinegar as a solvent a second step of adding, based on the total wt%, 5-30 wt% of one selected from sugars, such as, sugar, honey, and oligosaccharide, which are necessary for aging, to the extracts in the first step, followed by sufficient mixing a third step of adding, based on the total wt%, 5-20 wt% of Gyungokgo to the mixture in the second step, for fast aging and inherent color, followed by aging and fermenting for 3-15 days at a temperature of 30-40°C in a bioreactor a fourth step of filtering out impurities from the black vinegar enzyme liquid aged in the third step using a filter, followed by heating and sterilizing and a fifth step of placing the black vinegar enzyme liquid sterilized in the fourth step in an earthenware pot, followed by aging and stabilizing at a temperature of 7-10°C for 7-15 days, thereby completing the black vinegar enzyme liquid. Therefore, the present invention obtains the black vinegar enzyme liquid by extracting and aging the microbial fermentation product and non-fermentation product using persimmon vinegar as a solvent, so that low-cost, high-value materials can be mass produced.COPYRIGHT KIPO 2014본 발명은 미생물 발효산물인 비타민나무, 황칠
