ACID FERMENTED BEVERAGE USING PHELLINUS LINTEUS AND MANUFACTURING METHOD THEREOF

From the paper

Abstract

A vinegar beverage using the extract of Phellinus linteus and its preparation method are provided to enhance one's preference for Phellinus linteus, thereby enabling one to easily take the effective ingredients of Phellinus linteus. A vinegar beverage using the extract of Phellinus linteus is prepared by the steps of: (i) inoculating a SH(Schramm and Hestrin) solid medium with acetobacter, culturing it at 25~35 DEG C for 20~30hr, screening the cultured acetobacter, inoculating it into a SH liquid medium, and culturing the inoculated acetobacter at 20~30 DEG C for 40~50hr (ii) making a beverage medium by using the extract of Phellinus linteus as a main ingredient and (iii) inoculating the cultured acetobacter into the beverage medium, followed by fermenting. The extract of Phellinus linteus is prepared by the steps of: (i) adding 300~600ml of refined water per 10g of Phellinus linteus, and performing hydrothermal extraction at 100~200 DEG C for 1~5hr and (ii) adding 60~90% alcohol to the hydrothermal extract, and performing solvent extraction at 70~100 DEG C for 1~5hr, wherein the alcohol is added at a level of 300~600mL per 10g of Phellinus linteus.