CHOI, YOUNG JIN,최영진,MIN, DUL LAE,민들레,AHN, JUN BAE,안준배,KIM, DONG HO,김동호,CHOI, SUK HYUN,최석현,KIM, DONG SEOK,김동석
申请号：
KR1020110077640
公开号：
KR1020130015581A
申请日:
2011.08.04
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A jujube vinegar beverage is provided to use Acetobacter for an alcohol dilute fermentation or two stages fermentation. CONSTITUTION: A jujube vinegar beverage comprises the following steps: The jujube vinegar beverage is made by injecting Acetobacter aceti(KCCM 12654) to a dried jujube juice containing 7.5-8.0% of ethanol and shake culturing it at 21-23°；C. The dried jujube juice is 20-25% dried jujube extract obtained by pulverizing dried jujubes with the third distilled water. 3-5%(v/v) of the Acetobacter aceti(1KCCM 12654) is injected. The jujube vinegar beverage is obtained by injecting Saccharomyces cerevisiae to the dried jujube juice, fermenting in alcohol, centrifugating and taking the supernatant liquid, injecting Acetobacter aceti(KCCM 12654), and shake culturing at 21-23°；C.본 발명은 7.5 ~ 8.0% 에탄올을 함유하는 건대추즙에 아세토박터 아세티(Acetobacter aceti(KCCM 12654))를 접종하여 21 ~ 23℃에서 진탕배양시킴으로써 수득되는 것을 특징으로 하는 대추 식초 음료 또는 건대추즙에 사카로마이세스 세레비제(Saccharomyces cerevisiae)를 접종하여 알코올 발효시키고 원심분리하여 상등액만 취한 후, 아세토박터 아세티(Acetobacteraceti(KCCM 12654))를 접종하여 21 ~ 23℃에서 진탕배양시킴으로써 수득되는 것을 특징으로 하는 대추 식초 음료를 제공한다.
