PURPOSE: To obtain an mellow vinegar having high fermentation ratio and providing aroma characteristic of standing fermentation method by fermenting the vinegar under specific fermentation conditions in combination of aeration stirring fermentation method and standing stirring fermentation method.
CONSTITUTION: An normal vinegar raw material consisting of grain, fruit, sake lees, etc., is subjected to alcohol fermentation or alcohol addition according to ordinary method to prepare vinegar raw material charge liquid. When aeration stirring culture is carried out, in case of continuous fermentation, alcohol concentration in fermentation liquid is kept to 0.8-2.0% (V/V). In case of batch fermentation and continuous batch fermentation, alcohol concentration in fermentation liquid when charged is set to 1. 5-4.0% (V/V). Then an alcohol-containing raw material and water are again added using a liquid after finishing aeration stirring culture as a seed vinegar. As the result, the above-mentioned mellow vinegar is obtained.
YAMADA MIKIO
TSUKAMOTO YOSHINORI
