PURPOSE: To suppress the foaming of vinegar during deep-tank fermentation process and to prepare a vinegar having excellent taste and flavor, by using a MOROMI (an unrefined alcoholic fermentation liquid used as a raw material of vinegar etc.,) having a specific composition.
CONSTITUTION: The objective vinegar is prepared by using a MOROMI having (i) amino acid concentration of ≤ about 2, (ii) the ratio of the unfermentable sugar to the fermentable sugar (NS/FS ratio) in the extract (evaporation residue of MOROMI composed of sccharides, proteins, etc.) of ≤ about 0.6 and (iii) an extract content of ≥ about 5%, and obtained by mixing (A) about 9W5pts. of an alcohol-containing liquid (acetic acid concentration of about 0W3% and alcohol concentration of about 4W12%) and (B) about 1W5pts. of a seed vinegar (e.g. a vinegar containing acetobacters). The above MOROMI is fermented in a deep tank under aeration at about 26W38°C for about 20hrW1 week until the alcohol concentration of the MOROMI is lowered to about 0.1W0.5%, when the fermentation is terminated.
UMEMOTO KAZUO
MORI AKIHIKO
KIYUUPII JIYOUZOU KK
TOSHOKU KK
| JPS4722799A |