MANUFACTURING METHOD FOR THE CITRON BEVERAGE

The present invention relates to a method for manufacturing a citron vinegar-based citron beverage and, more specifically, to a method for manufacturing a citron vinegar-based citron beverage comprising: a step for making citron vinegar by cutting and crushing whole citrons including pulp, peel, and...

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Bibliographische Detailangaben
1. Verfasser:	SEO, HWA IL
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ITS PREPARATION METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	The present invention relates to a method for manufacturing a citron vinegar-based citron beverage and, more specifically, to a method for manufacturing a citron vinegar-based citron beverage comprising: a step for making citron vinegar by cutting and crushing whole citrons including pulp, peel, and seeds, adding organic sugar and aging, inoculating yeast for alcohol fermentation and isolating residue from the alcohol fermented liquors, allowing acetic acid fermentation and aging, and filtering a liquid generated by the acetic acid fermentation; a step for adding black garlic, green citron, honey, and purified water, then mixing together; and a step for aging the mixture at a temperature of -5°C or below for 6-10 days, then filtering the sediment. [Reference numerals] (AA) Black garlic, green citron, honey, and purified water; (S100) Step for making citron vinegar making; (S200) Step for making mixture; (S300) Step for filtering mixture