The present invention relates to pear-black rice vinegar and a preparation method thereof, which uses a pear as a main ingredient and black rice as a secondary ingredient in a part of utilizing a pear containing a large amount of excellent functional materials to prepare fermented vinegar. The preparation method of the present invention comprises the steps of: a) washing and macerating black rice in water for 24 to 26 hours, and then steaming the same in a steamer to prepare hard-boiled rice b) washing and sufficiently macerating grains in water, taking the same out to remove moisture, grinding the same and adding water to knead the mixture to make paste, putting the paste in a container to ferment the same until white fungus appears, drying the fermented paste at an airy place for 28 to 30 days, and grinding the dried one to prepare yeast c) putting 20-30 parts by weight of the hard-boiled rice in the step a), 2-5 parts by weight of yeast in the step b), 20-30 parts by weight of finely chopped pear, 1-3 parts by weight of malt based on 100 parts by weight of hot water in hot water to evenly mix the same to make a mixture, putting the mixture in a jar and fermenting the same at the temperature of 22-24°C for 6 to 8 days to obtain alcohol ferment d) filtering the alcohol ferment yielded in the step c) through a filtering member to remove precipitate and putting the obtained the main liquid in a container having wide surface to ferment the same at the temperature of 28-32°C for 2 to 3 months to obtain acetic acid ferment and e) putting the acetic acid ferment obtained in the step d) in a jar to age the same for 2 to 3 months and then obtaining only liquid-phase aged liquid. The present invention is able to be utilized as functional fermented vinegar for improving health of people.COPYRIGHT KIPO 2018본 발명은 뛰어난 기능성 물질이 다량 함유된 배를 활용하는 일환으로서 배를 주재료로 이용하고 부재료로 흑미(black rice)를 이용하여 발효식초를 제조하는 배흑미식초 및 그의 제조방법에 관한 것이다.이를 위해 본 발명은, ⓐ 흑미를 세척하고 물에 24 - 26시간 침지시켜 불린 후 시루에 쪄서
