To obtain low-irritative syrupy table vinegar capable of being habitually drunk without irritating the throat, even when drunk as it is, nor causing an irritative odor, and capable of being used as a seasoning, and to provide a method for producing the same.
This low-irritative table vinegar contains vinegar, honey, and lemon fruit pericarp as essential ingredients, wherein the table vinegar is prepared by volatilizing an acetic acid component so that the component is contained in an amount of less than 3%. The table vinegar is produced by heating a mixture of the vinegar and a cut material of lemon fruit containing the fruit pericarp under atmospheric pressure in a state of being boiled, and then adding the honey to the mixture after the acetic acid component is volatilized to be contained in the amount of less than 3%.
| WO/2023/003037 | ACETIC ACID-CONTAINING COMPOSITION |
| JPH10179134 | GARLIC VINEGAR |
| JPS61205475 | PRODUCTION OF VINEGAR HAVING HIGH CONCENTRATION |
Higashio Masahiro
Torii Kazuhisa
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