PURPOSE: To obtain brewed vinegar having mildness and excellent flavor because of high content of intracellular flavoring components, comprising SAKE (rice wine) prepared by using a temperature-sensitive autodigestive yeast as a raw material by subjecting the yeast in the raw material to autodigestion and carrying out acetic acid fermentation.
CONSTITUTION: First, yeast such as Saccharomyces cerevisiae J504 is subjected to a mutation treatment to give a temperature-sensitive autodigestive yeast K-ts8 (FERM P-11,736), which is used to give SAKE from a raw material comprising grain and koji or an enzyme agent. Then, SAKE, SAKE lees (suspension) or a compound thereof is maintained in an unacceptable temperature range to subject the temperature-sensitive autodigestive yeast to autodigestion. Successively, the resulting material is mixed with seed vinegar (acetic acid bacteria) and subjected to acetic acid fermentation.
KITAMURA HIDEFUMI
OBATA TAKAYUKI
IIMURA MINORU
IEFUJI HARUYUKI
SHIMOII HITOSHI
