To obtain a high color valency vinegar by saccharizing and fermenting starchiness raw material, etc., adding sweet potato containing anthocyane thereto, followed by an acetic fermentation to allow an effective elution of the coloring matter of the sweet potato.
This process saccharizes and ferments starchiness of saccharides raw material, then adds Ayamurasaki (a that of dithospermum erythrozhizon Sieb at Zucc) which contains considerable coloring agent, as the anthocyane- containing sweet potato. The vinegar manifesting above 2.5 of absorbance at 530nm and pH 3 is obtained by carrying out an acetic fermentation. The vinegar low in specific flavor and unpleasant odor of fermentation derived from the raw materials, is excellent as a raw material for drunks and dressings, etc., is obtained.
KOIKE KAYO
FUKUI KEIICHI
