To obtain vinegar containing an anthocyanin-based coloring matter in excellent productivity.
Red-kerneled rice is steamed for about 1 hour to give steamed red-kerneled rice 5 and Aspergillus oryjae is inoculated into the red-kerneled rice to produce malted rice 4 and lid malted rice 7. Then seed vinegar 3 and the malted rice 4 are added to the bottom of a bottle 1 by turns and the steamed red-kerneled rice 5 is added to the bottle. Water 6 is added to the bottle and the lid malted rice 7 is placed on the water. The bottle is sealed with a bottle 2 for preventing various germs from entering the bottle. Then, since in about another six months, saccharide fermentation, alcohol fermentation and acetic acid fermentation are simultaneously carried out to produce a mellow flavor in this state, the fermented mixture is allowed to stand further for about another six months and aged. The black vinegar thus obtained is passed through a squeezing process and a filtration process, bottled and shipped.
| JP3568937 | Brewing method |
| JPH07174 | VINEGAR |
YAMAMOTO KEISUKE
SAKINO JUNPEI
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