To provide a method for producing black vinegar without forming precipitates even in the case of the black vinegar abundantly containing a sugar derived from rice or barley, and to provide the black vinegar produced by the method.
The method for producing the black vinegar characterized as follows is provided in producing the black vinegar containing 8-50 wt.%/vol.% of the sugar derived from the rice and/or barley. A saccharification liquid of the rice and/or barley is mixed with an alcoholic fermentation liquid to carry out acetic acid fermentation. The concentration of oxalic acid in the final black vinegar is maintained at ≤36 ppm, preferably ≤30 ppm. The storage of the saccharification liquid of the rice and/or barley or the fermentation liquid after completing the acetic acid fermentation while stirring is effective for a method for lowering the oxalic acid in the black vinegar. Thereby, the black vinegar produced by the method, hardly forming the precipitates of oxalates and suitable for drinking is provided.
OTSUJI YOSHIAKI
AKANO HIROFUMI
MITSUKAN CO LTD
| JPS6196981A | 1986-05-15 | |||
| JPS61192279A | 1986-08-26 |