RED VINEGAR AND METHOD FOR PRODUCING THE SAME

Title:

RED VINEGAR AND METHOD FOR PRODUCING THE SAME

Document Type and Number:

Japanese Patent JP2002315564

Kind Code:

A

Abstract:

To provide a method for producing a red vinegar obtained by using the color possessed by Monascus purpureus, by carrying out acetic fermentation without damaging the active ingredient possessed by the Monascus purpureus.

This red vinegar has a red color and ≤10 μl/ml erasability of 50% 1,1-diphenyl-2-picrylhydrazyl(DPPH). The method for producing the red vinegar is characterized in that 100-600 g Monascus purpureus per liter is added to an ethanol solution having 1.0-10 vol.% concentration, acetic acid fermentation bacteria capable of converting ethanol to acetic acid in the presence of the Monascus purpureus are inoculated in the resultant ethanol solution, and the obtained mixture is cultured.

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