To provide a method for preventing that the wild taste of honey is rapidly reduced in alcohol fermentation and in acetic acid fermentation, when the honey is used as a raw material.
This method for producing health honey vinegar is characterized by adding water to honey to obtain a honey solution having a sugar concentration adjusted to about 25 to 35%, adding an alcohol fermentation yeast to the honey solution, aerating and stirring the mixture for a short time to proliferate the yeast, subjecting the product to an alcohol fermentation, aerating and stirring the product for a short time to proliferate the yeast, repeating the alcohol fermentation process when the alcohol concentration of the alcohol solution becomes about 8 to 11%, adding the same honey solution to the product to increase the volume of the product by about 20 to 30%, aerating and stirring the product for a short time to proliferate the yeast, repeating the alcohol fermentation process when the alcohol concentration of the alcohol solution becomes about 12 to 16%, adding a seed vinegar solution in an amount of about 25 to 35% based on the total amount of the honey solution, and then aerating the mixture to subject the mixture to an acetic acid fermentation. Thus, the health honey vinegar in which the wild taste of honey is suitably harmonized with the vinegar can be produced by using only honey just separated from a honeybee nest and making the vinegar content to coincide with a vinegar content of 12 to 16%.
YAMATO KAZUYA
TERADA AKIHIRO
UENO YUTAKA
GOTO MOTONOBU
