To provide an onion vinegar that includes γ-aminobutyric acid in high concentration by using onion and provide a method of efficiently producing vinegar including a high concentration of γ-aminobutyric acid from the squeezed juice of onion.
The squeezed juice of onion is distilled under a reduced pressure. Then, the concentrated distillation residue is diluted with water and, when necessary, sugar is added to adjust the content in the range from 7-15 wt.% the resultant solution is subjected to alcohol fermentation by adding an alcohol fermentation yeast. Successively, an acetic acid bacteria is inoculated to the resultant alcohol fermentation mixture to cause the acetic fermentation thereby producing the onion vinegar including a high concentration of γ-aminobutyric acid.
SAITO RYUICHI
SASE YOICHIRO
YOKOI JOZO KOGYO KK
Next Patent: CULTURE APPARATUS FOR AEROBIC MICROORGANISM AND CULTIVATION USING THE SAME