Process for producing low acidity acetic acid fermented beverage using persimmon and Low acidity acetic acid fermented beverage with antioxidant effect

摘要

The present invention relates to a method for manufacturing a lower-acidity fermented acetic acid beverage with antioxidant activity using persimmon, in which the persimmon is alcohol-fermented by Saccharomyces cerevisiae KCCM 11306 and is acetic acid-fermented by Acetobacter aceti KCCM 12654. According to the present invention, the lower-acidity fermented acetic acid beverage has high contents of saccharide and free amino acid, which are highly beneficial, exhibits high storage stability, has lower acidity, and provides functionality increased in sweet taste or the like, thereby being suitable for being taken as a beverage. Moreover, the lower-acidity fermented acetic acid beverage has antioxidant activity, thereby providing an advantage of being provided as a functional beverage effective in prevention or the like of chronic fatigue, skin aging, etc. generated by excessive production of active oxygen in the body.