THE PRODUCT METHOD, THE DRINK AND VINEGAR MAKED FROM BUCKWHEAT

A method for preparing a vinegar using buckwheat is provided to obtain a cereal oriental vinegar useful to health by fermenting buckwheat with oriental loess water, repeating a ripening step and a sterilizing step and preparing a purified vinegar through filtration, so that the obtained vinegar is effectively used for diet and skin beauty. A method for preparing a vinegar from buckwheat comprises the steps of: (a) after washing buckwheat with water and dipping it in purified water for 12-36 hours, steaming it in a steamer at a temperature of 100-250 deg.C; (b) after cooling down the steamed buckwheat at room temperature and crushing it, agitating 45-70 wt.% of the buckwheat and 30-55 wt.% of rice koji and mixing the agitated material with oriental loess water in a weight ratio of 1:1 to prepare a gruel like material; (c) fermenting the agitated material using lactic acid bacteria and dry-yeast at a temperature of 20-40 deg.C for 10-20 days; (d) firstly ripening the fermented liquid phase agitated material at a temperature of 25-35 deg.C for 6-7 months and firstly sterilizing it by heating at a temperature of 60-68 deg.C; (e) secondly ripening the sterilized ripened material at a temperature of 25-35 deg.C for 3-5 months and secondly sterilizing it at a temperature of 60-68 deg.C; and (f) filtering the secondly sterilized ripened material to extract liquid phase vinegar and heating the vinegar at a temperature of 70-85 deg.C. The method further comprises a step of mixing the buckwheat vinegar with fruit vinegar in a weight ratio of 2:1 or mixing the buckwheat vinegar with honey in a weight ratio or 10-30:1.