Bonglim Co., Ltd.

Bu-Yong Lee

Sung-Soo Kim

Yong-Gil Ha

Hee-Do Hong

Kyung-Tack Kim

The invention relates to process for preparing persimmon vinegar, in which persimmon extract is added to persimmon concentrate to obtain a mixture and then the mixture is spray dried; and vinegar powder having a taste and a smell convenient to eat, produced by the process. The persimmon vinegar powder is prepared by concentrating persimmon vinegar to 12&#x2dc;18&#xb0; BX using vacuum concentrator to obtain a concentrate of persimmon vinegar; adding 15&#x2dc;30 weight % of extract of persimmon leaf and 5&#x2dc;9 weight % of cyclodextrin, based on the weight of the concentrate, to the concentrate to obtain a solution and then stirring the solution; dissolving 1&#x2dc;5 weight % of lactose, 25&#x2dc;35 weight % of maltodextrin, and 5&#x2dc;9 weight % of gum, based on weight of the concentrate, in the stirred solution and homogenizing the solution: and spray drying the homogenized solution to obtain a powder. According to the present invention, a sour taste of persimmon vinegar is eliminated and a characteristic flavor of persimmon leaf is added, which lead to prepare persimmon vinegar powder having improved preference, and also prepare standard and economical persimmon vinegar powder by use of the concentrate. The method may prepare vinegar powders from vinegar, which is made from numerous fruits and vegetables such as grape, apricot, plum, garlic, etc. In some cases, Chineses matrimony vine, Maximowiczia chinensis and pine needle may be added.

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Kyunggi-do, South Korea

Bu-Yong Lee