To soften an irritant smell, an irritation feeling and a putrid smell peculiar to vinegar without using an additive and to produce the vinegar willingly usable by a plurality of persons.
A method for improving the flavor and taste of the vinegar is carried out by subjecting the vinegar to an electrolytic treatment and separating and obtaining the vinegar subjected to the electrolytic treatment (a batch method and/or a continuous method) on the cathode side. Thereby, the vinegar (a grain vinegar, a black vinegar, etc.) having reduced irritant smell peculiar to the vinegar, softened irritant feeling of the throat and mildened peculiar putrid smell can be produced. The electrolytically treated grain vinegar is suitable as a long-term preservative for foods (e.g. cooked rice).
UENO YUTAKA
YAMATO KAZUYA
TERADA AKIHIRO
MATSUMOTO TAKEOMI
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