KR20180111021A - Method for manufacturing natural fermented vinegar powder using rice bran of brown rice and natural fermented vinegar powder by the same - Google Patents

Abstract

The present invention relates to a method for producing a natural fermented vinegar powder using brown rice bran and a natural fermented vinegar powder produced by the method. The object of the present invention is to provide a method for producing a natural fermented vinegar powder by using a fermented brown rice vinegar, And a natural fermented vinegar powder produced by the method. The present invention also provides a method for producing a natural fermented vinegar powder, which is easy to carry and store.
The present invention relates to a process for producing a dry brown rice flour, which comprises adding water to a brown rice bran, steaming it with steam and drying it to produce dried brown rice bran; A primary fermentation step in which a fermented product is prepared by fermenting natural fermented brown rice vinegar with one or more crops selected from among mulberry leaves, pork potatoes, mulberry leaves, mulberry leaves, mulberry leaves, garlic, and garlic; Separating and pulverizing the fermented product after the first fermentation step, separating the fermented product into solid fermented brown rice vinegar and solid fermented brown rice vinegar; A kneading step of mixing a lactic acid fermentation broth with a primary kneaded product of dried brown rice bran, fermented natural fermented brown rice vinegar and pulverized contents to produce a secondary batter; A secondary fermentation step of fermenting the secondary batter in a fermenter; And a pulverizing step of drying the kneaded water after the second fermentation step in a dryer and then pulverizing the kneaded product to prepare powdered natural fermented vinegar powder using brown rice bran.

Description

TECHNICAL FIELD The present invention relates to a method for producing a natural fermented vinegar powder using brown rice bran and a natural fermented vinegar powder,

The present invention relates to a method for producing a natural fermented vinegar powder using brown rice bran and a natural fermented vinegar powder produced by the method, and it is possible to drink or take it through a primary fermentation with a natural fermented brown rice vinegar and a secondary fermentation with a fermented broth of a lactic acid bacterium And a natural fermented vinegar powder produced by the method.

In general, vinegar is a seasoning that enhances the taste of food, and is used worldwide as a representative fermented food having a unique direction and sour taste produced during the fermentation process.

These vinegars are made up of acetic acid, citric acid, protein, various vitamins and minerals, which are the main ingredients, to form adrenal cortical hormones. In addition, citric acid in vinegar plays a major role in preventing or eliminating the generation of lactic acid, And cleanse urine, and has various functionalities.

In addition, vinegar is not only a preservative effect of food but also a typical alkaline food. It has effects such as prevention of adult diseases such as arteriosclerosis and hypertension, restoration of fatigue, sterilization effect, and reduction of body fat.

Many kinds of vinegar have been made by using various raw materials for many years due to the excellent function of such vinegar. Research on producing vinegar using new fruits, vegetables and cereals has been carried out. Currently, various kinds of ingredients Studies have been conducted to improve the functionality of foods by adding them.

However, in spite of the excellent functionality of vinegar, vinegar is mostly used only for seasoning or fruit washing in Korea. This is because the conventionally used vinegar has a liquid form in which the vinegar has a largely irritating taste and is bulky even when it is put in an airtight container, so that it is inconvenient to carry it when going out. When vinegar leaks from a stored container, There were various problems such as inconvenience to the people around because of incense.

Open Patent Publication No. 10-2016-0128851 (Nov.

The object of the present invention is to provide a method for producing a natural fermented vinegar powder which can be used for drinking or drinking through primary fermentation by natural fermented brown rice vinegar and secondary fermentation by fermentation broth of lactic acid bacteria, To provide a natural fermented vinegar powder.

The present invention relates to a method for producing a dried brown rice bran in which water is added to brown rice bran, steamed, and dried to produce dried brown rice bran; A primary fermentation step in which a fermented product is prepared by fermenting natural fermented brown rice vinegar with one or more crops selected from among mulberry leaves, pork potatoes, mulberry leaves, mulberry leaves, mulberry leaves, garlic, and garlic; After the primary fermentation step, and separate filters for the fermented product, separated by the sieve aged naturally fermented brown rice vinegar in a solid state and liquid state, the contents and the contents milled and the milling step; A kneading step of mixing a lactic acid fermentation broth with a primary kneaded product of dried brown rice bran, fermented natural fermented brown rice vinegar and pulverized contents to produce a secondary batter; A secondary fermentation step of fermenting the secondary batter in a fermenter; And a pulverizing step of drying the kneaded water after the second fermentation step in a dryer and then pulverizing the kneaded product to prepare powdered natural fermented vinegar powder using brown rice bran.

Since the present invention is in the form of a powder, it can be packed in a small size, which makes it portable and easy to store and store, so that it can be drunk in water anytime and anywhere.

In the present invention, lactic acid bacteria are not added during the production of dried brown rice bran, and the lactic acid fermentation broth is added at the time of kneading. Fermentation and aging are performed at a low temperature of 32 ° C, There is no effect.

The present invention is intended to add a fermented product obtained by fermenting natural fermented brown rice vinegar with one or more crops selected from the group consisting of sweet potatoes, porcine potatoes, mulberry leaves, oats, dogwood worms, and garlic, It is possible to impart superior antidiabetic and blood pressure lowering functionality to the vinegar original function.

The present invention is intended to add fermented natural fermented brown rice vinegar to one or more crops selected from mulberry, porcine potatoes, mulberry leaves, mulberry, mulberry, garlic and garlic, or crops and egg yolks, It has the effect of facilitating the taking of things that were burdensome to.

The present invention is intended to add one or more crops selected from the group consisting of mulberry cultivated with a fermented fermentation broth, porcine potato, mulberry leaf, mulberry, obtusa, garlic, and garlic, thereby enabling the ingestion of sulfur-containing amino acids (cysteine, methionine).

In the present invention, the dough is formed by the lactic acid fermentation broth so that not only proliferation of the lactic acid bacteria is more active but also sufficient lactic acid bacteria are contained and kneaded even if a small amount is added to the primary dough.

In the present invention, the primary batter is kneaded and fermented by the fermentation broth of lactic acid bacteria, and the smell of the flour of dried brown rice bran and the fermentation of natural fermented brown rice vinegar are prevented from being reduced.

The present invention allows the primary fermentation with natural fermented brown rice vinegar and the secondary fermentation with the fermentation broth of lactic acid bacteria while maintaining a low temperature of 32 캜 or lower, and thus a high content of acetic acid can be obtained within a short period of time.

The present invention has many effects such as the ability to activate the intestinal action due to the fiber contained in the brown rice bran and the organic acid of the natural fermented vinegar.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram illustrating a manufacturing method according to the present invention. FIG.

FIG. 1 is a block diagram showing a manufacturing method according to the present invention. In the present invention, 100 parts by weight of water is added to 100 parts by weight of rice bran, and the mixture is heated with steam at 100 ° C. for 35 to 50 minutes, Dried for 4 to 6 days to produce dried brown rice bran;

A primary fermentation step in which a fermented product is prepared by fermenting natural fermented brown rice vinegar with one or more crops selected from among mulberry leaves, pork potatoes, mulberry leaves, mulberry leaves, mulberry leaves, garlic, and garlic;

Separating and pulverizing the fermented product after the first fermentation step, separating the fermented product into a solid state content and a liquid aged natural fermented brown rice vinegar and pulverizing the contents;

A kneading step of kneading the pulverized contents of the dried brown rice bran with the fermented natural fermented brown rice vinegar and the lactic acid fermentation broth to produce a kneaded product;

A second fermentation step of fermenting the kneaded product in a fermenter;

And a pulverizing step of drying the kneaded water after the second fermentation step in a drier and pulverizing it.

100 parts by weight of water is added to 100 parts by weight of raw brown rice, heated at 100 ° C. for 35 to 50 minutes, and then dried at 32 to 38 ° C., preferably about And dried at 35 DEG C for 4 to 6 days, preferably about 5 times to produce dried brown rice bran.

The dry brown rice bran thus produced is not only ripened by eliminating the germs by the high temperature steam sterilization treatment, but also easily inoculating the lactic acid bacteria at a later stage.

Wherein the primary fermentation step is a step of activating the acetic acid bacteria by fermenting a natural fermented brown rice vinegar with one or more crops selected from the group consisting of sweet potatoes, potatoes, mulberry leaves, audi, dogwood worms, and garlic, It is kept at 20 ℃ ~ 25 ℃ and fermented about 25 ~ 33 days.

At this time, if the fermentation is performed at a temperature lower than 20 캜, the extraction of the contents may become slow and corruption may occur. When the fermentation exceeds 32 캜, the fermentation is carried out at an appropriate temperature. When the fermentation is carried out for less than 25 days, the natural fermented vinegar is hardly absorbed into the contents water, and when it exceeds 33 days, the fermentation is carried out for about 25 to 33 days, preferably about 30 days.

The natural fermented brown rice vinegar is prepared by adding 15 to 25 parts by weight of koji, 8 to 15 parts by weight of maltose (malt), 8 to 15 parts by weight of fermentation broth of sulfuric acid maltose, and 150 to 220 parts by weight of purified water to 100 parts by weight of brown rice gruel Encapsulating and fermenting at 20 ° C to 25 ° C for 20 to 30 days to produce pre-existing art;

Filtering the current art to separate the pre-existing art from the liquid, putting the pre-existing art in a jar into a jar and then covering it with a cloth, and then fermenting at 25 ° C to 32 ° C for 20 to 30 days to produce a fermented brown rice vinegar solution;

Filtration of fermented brown rice vinegar solution to remove impurities and aging in a sealed state at 80 to 90 days;

After the aging step, it is stored at a low temperature of 10 ° C to 15 ° C for 5 to 6 months.

The natural fermented brown rice vinegar produced in this manner has a high content of essential amino acids, and also contains minerals such as calcium, phosphorus, iron and potassium, and a large amount of vitamins B1 and B2.

In particular, the natural fermented brown rice vinegar according to the present invention is made of pure natural grains to which no brewing alcohol is added, and thus has high nutritional value.

In addition, the natural fermented brown rice vinegar according to the present invention is added with sulfur fermented milk fermentation broth, and thus contains sulfur-containing amino acid (cysteine, methionine) components extracted from sulfur mugwort, do.

In addition, when sulfur fermented milk fermentation broth is added as described above, due to the sulfur-containing amino acid (cysteine, methionine) component, one or more crops selected from among mulberry, porcine potato, mulberry leaf, It enhances the decomposition and extraction function of crops and egg turmeric, which increases the nutritional content of aged natural fermented brown rice vinegar.

The fermentation broth of fermentation broth is prepared by mixing sulfur mugwort powder and raw sugar at a weight ratio of 1: 1 and sealing the fermentation broth and then aging at room temperature (15 to 35 ° C) for about 12 months or more, preferably about 60 months. to be.

In addition, the sulfur mugwort is grown by a fermentation fermentation broth, and the fermentation fermentation broth is described below.

The Momordica charantin is a vine-annual herbaceous plant with a pine bark belonging to the dicotyledonous plant called bitter melon, which contains a component of charantantin, a unique bitter taste, and a component of momorudecin, which lowers blood sugar have.

The pig potato (Helianthus tuberosus) has no toxicity, is rich in inulin components, has an effect of delaying the rate of absorption of sugar in the stomach, contains natural insulin components, and is excellent in antidiabetic properties.

In addition, the pig potato has a strong antioxidative effect because the extract contains a large amount of a phenolic compound.

The mulberry leaves not only contain 50 kinds of various inorganic components, methionine and 21 kinds of amino acids but also contain a substance having an? -Glycosidase inhibitory activity which acts as a hypoglycemic agent And is evaluated as a natural resource showing blood glucose lowering action.

In addition, the mulberry leaves are rich in protein components that rarely take off the hangover, and are rich in dietary fiber, calcium and iron.

In addition, the mulberry leaf contains a specific amount of about 10 times the amount of green tea, which is a specific amino acid, so that the circulating blood circulates well, eliminates cholesterol and lowers the blood pressure.

The above-mentioned Odi has very high characteristics as compared with strawberries, blueberries and raspberries, which are effective in alleviating diabetes and treating anemia, hypertension, arthralgia and baldness, and having mineral contents such as calcium, iron, zinc and magnesium . When such a drink is consumed, the number of cells that secrete insulin is increased to lower the blood glucose level, and the dietary fiber contained in the fish promotes the colon movement.

Artemisia annua is an annual herbaceous herbaceous plant of the dicotyledonous plant, and is known to be effective against diabetes and hypertension. It is known that it has superior anticancer effect compared to conventional anticancer agent.

The garlic contains a large amount of the alpha-glucosidase inhibitor, which is involved in the blood sugar elevation, and the allicin component in the garlic reduces the anti-thrombogenic action and the lipid in the blood, Lowering efficacy. The? -Glucosidase inhibitor has a therapeutic effect of diabetes by delaying the digestion and absorption of carbohydrates in the ingested diets to reduce postprandial blood glucose and elevation of blood insulin.

In addition, garlic reduces total cholesterol by 25% when taken and has a 50% increase in high density cholesterol (HDL), which plays a role in blood vessels in particular.

All of the above-mentioned sweet potato, potato, mulberry leaf, oak, dogwood, and garlic have antidiabetic and blood pressure control functions. Such a potato, potato, mulberry leaf, , The harmful component is removed by fermentation to improve the absorption rate of the antidiabetic and blood pressure controlling function in the body and the fermented natural fermented brown rice vinegar produced by the fermentation can be used in addition to the antidiabetic and blood pressure control functional ingredients Various components are extracted and contained, and the effect is further increased.

In addition, egg turmeric contains antitrypsin, which inhibits protein digestion. This can put strain on infants, elderly people, or digestive system patients who are weak in digestive power. In addition, avidin contained in the egg white is a biotin It may interfere with the action, causing dermatitis or hair loss.

However, according to the present invention, the egg yolk fermented by the natural fermented brown rice vinegar has a problem that the problem of the egg ovary is resolved by the action of the natural fermented brown rice vinegar, and the digestion and absorption of the nutrients are good, the blood pressure is lowered, And a function to smoothly carry out metabolism is developed.

In particular, when the egg yolk is fermented by the natural fermented brown rice vinegar, calcium in the egg yolk husk is dissolved in the natural fermented brown rice vinegar to form calcium (calcium acetate) having the best quality and easy to absorb. Therefore, It is much higher than nutrients.

Also, when lecithin containing egg yolk liquor is synthesized with acidic components of natural fermented brown rice vinegar and calcium acetate is added, the efficacy of lecithin is increased several tens times, so that a large amount of live lecithin can be ingested.

In addition, the egg fermented by fermented natural fermented brown rice vinegar contains various kinds of enzymes in addition to the eight essential amino acids of good quality, and has a role of preventing cancer by normalizing the body by the combined action of these enzymes.

In the first fermentation step, porcine potatoes, mulberry leaves, oats, dogwood worms, and garlic may be used as raw or dried ones. Natural fermented brown rice vinegar and crops, natural fermented brown rice vinegar and egg whey rice, natural fermented brown rice vinegar and crops And egg yolk are fermented at a weight ratio of 1: 1.

For example, natural fermented brown rice can be fermented with 50% by weight of vinegar, 10% by weight of pork, 10% by weight of potatoes, 5% by weight of oats, 3% by weight of mulberry leaves, 10% by weight of garlic, 10% by weight of garlic and 2% by weight of egg yolk. It is the ratio that the effect of the antidiabetic and blood pressure control functional ingredient extracted in the fermented natural fermented brown rice vinegar is optimized.

That is, when the natural fermented brown rice vinegar is added in too small or too much, the composition ratio does not sufficiently leach the nutrients of the contents, and takes into consideration the functional ingredients, the overall taste, aroma, and color contained in the crop and egg yolk.

Also, the porridge of the primary fermentation stage, porcine potato, mulberry leaf, olive oil, milk powder, and garlic may be cultivated by a fermentation fermentation broth to contain a sulfur component.

The sulfur-fermented fermentation broth comprises sulfur-containing fermentation broth containing 23 to 28 wt% sulfur, 15 to 25 wt% of caustic soda, 10 to 15 wt% of vinegar, 35 to 45 wt% of water, 1.2 to 2.0 wt% of sodium chloride, 0.2 to 0.8 wt% of loess, % To produce a primary sulfur fermentation product;

A fermentation step of fermenting the first sulfur fermentation product for 20 to 24 hours;

After the aging step, a secondary sulfur fermentation product is produced by mixing and agitating 12 to 18 parts by weight of vinegar and 23 to 30 parts by weight of water into 100 parts by weight of the primary fermented sulfur fermentation product to produce a secondary sulfur fermentation product;

And aging the fermented secondary fermented product for 8 to 15 days to produce a fermented fermented milk solution.

That is, the fermented milk having the sulfur content, the potato, the mulberry leaf, the mulberry, the oak, the garlic, and the garlic can be used as the fertilizer of the fermented milk fermentation solution.

When sulfur, caustic soda, vinegar, water, sun salt, yellow loam and sericite are mixed in the reactor in the primary sulfur fermentation producing step, a solution heated to 100 ° C or higher in the reactor is produced by the reaction of caustic soda And stirring for 10 to 20 minutes produces a primary sulfur fermentation product in which sulfur is completely dissolved.

In the second sulfur fermentation step, the first fermented fermented product is aged, and then vinegar and water are further added thereto, followed by stirring to dilute the second fermented product.

In the aging fermentation broth producing step, the secondary fermentation product is aged at room temperature (about 10 to 35 ° C) for about 8 to 15 days, preferably about 10 days.

In this way, the fermented jujube, pork potato, mulberry leaf, mulberry, obtusa, garlic and garlic cultivated by the fermentation broth will contain about 2.5 to 4.5 mg / 100 mg of sulfur, and the sulfur content is the highest in sulfur In comparison with the known sulfur content of 3.0-3.5 mg / 100 mg, the sulfur content is similar or higher.

In addition, the sulfur in the potatoes, porcine potatoes, mulberry leaves, oats, mung bean, and garlic cultivated by the fermentation broth as described above is in a state in which toxicity is removed, so that the weakness of sulfur is increased.

In addition, when at least one selected from mature fermented broth, pork potato, mulberry leaf, mulberry, dog mugwort, and garlic is fermented by natural fermented vinegar, the sulfur component is extracted and contained in the fermented natural fermented vinegar.

In addition, when aged fermented broth is used to grow Yeoju, porcine potatoes, mulberry leaves, mulberry, dog mugwort, garlic, etc., the sweetness of the crops is further increased. That is, the aged fermentation broth according to the present invention has a function of neutralizing the phenomenon that the sweetness tends to be prevented from coming into the crops in the ground when the fermentation broth is sprinkled on the crop or the ground, and the sweetness is continuously absorbed into the crop again. The sweetness of the crop is increased.

In addition, when yeast grown by fermentation broth, porcine potato, mulberry leaf, olive oil, mushroom, garlic, etc. are added, the content of cysteine and methionine, especially sulfur-containing amino acids, There is an effect to be extracted.

As described above, the primary fermentation step according to the present invention is characterized in that the nutrients contained in the crops such as mung bean, porcine potato, mulberry leaf, oak, dog mugwort, and garlic are extracted by aged natural fermented brown rice vinegar, To be absorbed into the body so that digestion and absorption into the body can be facilitated while increasing the efficacy of the crop and egg fertilization.

In addition, through such primary fermentation step, the storage stability is improved, and even if the crop and egg fertilization is added, the nutrients are maintained for a long period of time and are not altered.

The separation and grinding step is a step of separating the fermented product into a solid and a liquid separated by sifting through a filter net or the like. The separated solid content (fermented sweet potato, porcine potato, mulberry leaf, And the liquid fermented brown rice vinegar are separately stored in separate containers. In addition, the separated solid content is pulverized by a blender, a green pot, a crusher and the like.

In the dough forming step, 50 to 60 parts by weight of lactic acid bacteria fermentation broth is mixed with 100 parts by weight of a primary kneaded product consisting of 50 to 60 parts by weight of the pulverized contents and 20 to 25 parts by weight of aged natural fermented brown rice vinegar, To produce a secondary batter.

The fermentation broth of fermented lactic acid bacteria is prepared by adding 100 parts by weight of water to 100 parts by weight of hot pepper and 20 parts by weight of the cellulose in a teabag form and fermenting at 60 to 75 캜 for 8 to 9 hours A fermentation step;

A heating step of removing the tea bag containing the granular metal and then heating and boiling for 5 to 6 minutes after the fermentation step;

And adding 100 parts by weight of milk and 20 parts by weight of yogurt while maintaining the temperature at 30 to 40 DEG C for 20 to 24 hours to ferment lactic acid bacteria.

The fermentation broth of lactic acid bacteria produced by such a method has a proliferation of lactic acid bacteria actively and contains a large amount of lactic acid bacteria.

The lactic acid fermentation broth as described above is added to the primary kneaded product of dried brown rice bran, pulverized contents, and aged natural fermented brown rice vinegar so that the fermentation can be made uniform and clear throughout the whole.

In addition, when the first batter is fermented by the lactic acid bacteria fermentation broth as described above, the palatability of the dry brown rice bran and the fermentation of the natural fermented brown rice vinegar are prevented.

Particularly, since the lactic acid bacteria fermentation broth according to the present invention actively promotes the growth of lactic acid bacteria, sufficient lactic acid bacteria are contained and the dough is formed even if a small amount is added to the first kneaded product.

The secondary fermentation step maintains the temperature at 25 ° C to 30 ° C and fermentes the batter in a fermenter for about 8 to 10 days. At this time, the fermenter may be a known fermenter used for yogurt or cheonggukjang fermentation.

In the secondary fermentation step, when the fermentation is performed at a temperature lower than 25 ° C or higher than 30 ° C, activation of the acetic acid bacteria is lowered, and when the fermentation is performed for more than 10 days, the effect is not greatly different.

In the pulverizing step, the kneaded water after the second fermentation step is dried in a drier and powdered to be edible. The pulverization can be performed by lyophilization, and a well-known technique can be used for the pulverization, so that a description thereof will be omitted.

The natural fermented vinegar powder of the present invention made by the above-mentioned steps can be easily taken into water or added to other foods irrespective of age regardless of the sour taste of the vinegar-specific sour taste and rice gruel.

It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined in the appended claims and their equivalents. Of course, such modifications are within the scope of the claims.

Claims (7)

100 parts by weight of water is added to 100 parts by weight of brown rice bran, heated at 100 占 폚 for 35 to 50 minutes, and then dried at 32 to 38 占 폚 for 4 to 6 days to produce dried brown rice bran;
Fermented brown rice vinegar, or a mixture of at least one selected from the group consisting of sweet potato, sweet potato, mulberry leaf, A primary fermentation step of producing water;
Separating and pulverizing the fermented product after the first fermentation step, separating the fermented product into a solid state content and a liquid aged natural fermented brown rice vinegar and pulverizing the contents;
50 to 60 parts by weight of lactic acid bacteria fermentation broth was mixed and stirred into 100 parts by weight of a primary kneaded product consisting of 100 parts by weight of dry brown rice bran, 50 to 60 parts by weight of pulverized contents, and 20 to 25 parts by weight of aged natural fermented brown rice vinegar, Forming a dough;
A secondary fermentation step of fermenting the secondary batter in a fermenter;
And a pulverizing step of drying the kneaded water after the second fermentation step in a dryer and pulverizing the kneaded product.
The method of claim 1,
Natural fermented brown rice vinegar,
15 to 25 parts by weight of koji, 8 to 15 parts by weight of a potassium malate, 8 to 15 parts by weight of a fermentation broth of a sulfurized starch wormwood enzyme and 150 to 220 parts by weight of purified water are sealed in a jar and the mixture is sealed at 20 to 25 DEG C An alcohol fermentation step of fermenting for 20 to 30 days to produce pre-existing art;
Filtering the current art to separate the pre-existing art from the liquid, putting the pre-existing art in the jar into a jar and then covering it with a cloth, and then fermenting at 26 to 32 ° C for 28 to 32 days to produce a fermented brown rice vinegar solution;
Filtration of fermented brown rice vinegar solution to remove impurities and aging in a sealed state at 80 to 90 days;
Wherein the fermented vinegar powder is stored at a temperature of 10 to 15 DEG C for 5 to 6 months after the fermentation.
The method of claim 2,
The sulfur fermentation broth was prepared by mixing sulfur mugwort and raw sugar at a weight ratio of 1: 1 and sealing the fermentation broth for 12 months or longer at 15 to 35 ° C for filtration. The sulfur mugwort was cultivated by sulfur fermentation broth, ≪ RTI ID = 0.0 > 1, < / RTI > wherein the natural fermented vinegar powder is prepared.
The method according to claim 1,
A method for producing a natural fermented vinegar powder using a brown rice bran, characterized in that the yeast of the first fermentation stage, porcine potato, mulberry leaf, mulberry, garlic, and garlic are cultivated by a fermented fermentation broth with sulfur.
The method of claim 4,
In the fermentation fermentation broth,
The mixture of sulfuric acid 23 to 28 wt%, caustic soda 15 to 25 wt%, vinegar 10 to 15 wt%, water 35 to 45 wt%, sun salt 1.2 to 2.0 wt%, yellow soil 0.2 to 0.8 wt%, and sericite 0.2 to 0.8 wt% A primary sulfur fermentation producing step of producing a tea sulfur fermentation product;
A fermentation step of fermenting the first sulfur fermentation product for 20 to 24 hours;
After the aging step, a secondary sulfur fermentation product is produced by mixing and agitating 12 to 18 parts by weight of vinegar and 23 to 30 parts by weight of water into 100 parts by weight of the primary fermented sulfur fermentation product to produce a secondary sulfur fermentation product;
And fermenting the fermented secondary fermented product for 8 to 15 days to produce a fermented fermentation broth of sulfur.
The method of claim 1,
The lactic acid bacteria fermentation broth may contain,
A fermentation step of adding 100 parts by weight of water and 20 parts by weight of a potassium salt to 100 parts by weight of horse mackerel and fermenting the mixture at 60 ° C to 75 ° C for 8 to 9 hours;
Heating step after the fermentation step to remove the cellulose and heating and boiling for 5 to 6 minutes;
Wherein the fermentation step comprises fermenting the lactic acid bacteria by adding 100 parts by weight of milk and 20 parts by weight of yoghurt for 20 to 24 hours while maintaining the temperature at 30 to 40 ° C.
A natural fermented vinegar powder produced by a method of manufacturing a natural fermented vinegar powder using a brown rice bran according to any one of claims 1 to 6.

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