PURPOSE: To produce an edible vinegar having improved flavor without feeling of acid taste and acid odor, by hydrolysis with an enzyme and fermenation with a yeast of a starchy raw material, etc., preparing an acetic acid fermentation liquor from the resultant alcohol-containing solution, adding bran thereto to give an unrefined vinegar and aging the resultant unrefined vinegar.
CONSTITUTION: A starchy raw material, e.g. rice, wheat or corn, or a mixture thereof with a proteinaceous raw material, e.g. soybean or wheat gluten, is subjected to hydrolysis with an enzyme and fermentation with a yeast to give alcohol fermentation unrefined vinegar, which is pressed and/or filtered to afford an alcohol-containing solution. A seed vinegar and water are added to the solution or an alcohol-containing solution prepared by adding alcohol to the above-mentioned solution and mixed therewith to prepared an acetic acid fermentation liquor. Bran within ≤20% (wt./vol.) range is added to the resultant acetic acid fermentation liquor to carry out acetic acid fermentation. The resultant unrefined vinegar is then halved and bran and seed vinegar are added to one of them mixed and aged. The other unrefined vinegar is aged at 70W80°C. These aged unrefined vinegars are pressed or filtered or without pressing, etc., mixed and aged to produce the aimed edible vinegar.
AKITA SUMIO
OOYAMA NAOTAKE
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