To provide a vinegar which has a high amino acid content, has increased deliciousness, and scarcely has the smell of fermented soybeans without any additional treatment such as a protease treatment, although a Bacillus natto-treated product of soybeans or their processed product such as fermented soybeans, is used as a raw material.
This method for producing the vinegar, comprises saccharifying a starch raw material and/or a saccharide raw material, subjecting the product to an alcohol fermentation, subjecting the product to an acetic acid fermentation, and subjecting the starch raw material and/or the saccharide raw material to which the Bacillus natto-treated product of soybeans or their processed product is added, to the saccharifying treatment, or by adding the Bacillus natto- treated product of soybeans or their processed product to the saccharified product obtained by saccharifying the starch raw material and/or the saccharide raw material, thereby resaccharifying the saccharified product, and then subjecting the product to an alcohol fermentation. And the vinegar is produced.
| JP3148935 | NEW POWDERY VINEGAR |
| WO/2017/078530 | FERMENTATION |
KAWABATA DAIKI
NOMURA TOSHIKAZU
OKAMOTO AKIKO
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