To provide a ginger vinegar with ginger and vinegar as raw materials, excellent in flavor as well as combined with the respective healthy functions, and to provide a method for producing the same.
The ginger vinegar contains 10-300 mg/L of gingerol as a ginger-derived pungent ingredient and/or 0.1-20 mg of shogaol as another ginger-derived pungent ingredient, and each 1 mg/L or less of zingiberene, farnesene and sesquiphellandrene each as a ginger-derived flavor ingredient. The ginger vinegar is obtained by the following process: Using ginger-ground product and/or ginger-squeezed juice and/or ginger extract as the main materials, and raw materials including water, carbohydrates and ethanol are inoculated with acetic acid bacteria to effect acetic acid fermentation.
KUZUMI AKINOBU
MATSUKAWA TAIJI
MATSUI TAKEKI
YAMADA YASUMASA
YAMADA ICHIRO
JP2009131204A | 2009-06-18 | |||
JPS61260874A | 1986-11-19 |
Norio Morioka
Hisayoshi Sekiguchi
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