PURPOSE: To prepare a food vinegar rich in nutrient components such as minerals, amino acids, etc., and having excellent taste and flavor, by dispersing sake lees prepared from unpolished rice in water, treating the aqueous dispersion of the lees with a specific enzyme, and carrying out the alcoholic fermentation and the acetic acid fermentaton of the product.
CONSTITUTION: Sake lees produced by the brewing of sake using unpolished rice, unpolished rice bran or their mixture as a main starch source, or a mixture of the sake lees and a small amount of other starch source is dispersed in water, and the aqueous dispersion is treated with cellulase (e.g. cellulase preparation originated from microorganism such as Aspergillus niger), protease (e.g. protease preparation originated from microorganism such as Aspergillus oryzae) and amylase (e.g. amylase preparation originated from microorganism such as Rhizopus) at 45W60°C for 36W72hr. The treated product is subjected to the alcoholic fermentation at 15W35°C for 2W7 days and then to the acetic acid fermentation at 30W40°C for 20W60 days. A food vinegar rich in the nutrient components such as minerals, amino acids, etc. and having excellent taste and flavor can be prepared by this process.
HAMACHI MASAAKI
HONMA TAKEMITSU
NUNOKAWA YATARO
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