PURPOSE: To obtain a processed vinegar for foods, reduced in sourness, having bacteriostatic effect while imparting foods with mild sourness, by incorporating a fermented vinegar or synthetic vinegar with a fermented product of grains or a lactoprotein.

CONSTITUTION: This processed vinegar can be obtained by incorporating a fermented vinegar or synthetic vinegar with a fermented product of grains or a lactoprotein (obtained by lactic or propionic fermentation). This vinegar, which has gustatorily mellow sourness and presents little sour odor, is applicable to a wide range of foods without influencing adverse effects on their flavor.