PURPOSE: To prepare vinegar having improved flavor without adding additives at the end of acetic fermentation, by subjecting a saccharified solution of grain mixture or its alcohol fermentation solution and an alcohol-containing solution obtained from an extracted solution of "sake" lees to acetic fermentation.
CONSTITUTION: A saccharified solution of a mixture of raw materials of two or more grains selected from the group consisting of rice, corn, barley, wheat, rye, oats, barnyard grass, foxtail, millet, koaliang, etc. or an alcohol fermentation solution obtained by subjecting the saccharified solution to alcohol fermentation is blended with an extracted solution of "sake" lees with water, a separated solution obtained by squeezing "sake" lees and/or alcohol, to prepare an alcohol-containing solution for acetic fermentation, which is subjected to acetic fermentation by submerged fermentation, settled fermentation, etc.
| JPH07135956 | PRODUCTION OF VENEGARED GARLIC |
YAMADA KOUKI
NISHIMURA MIKIO
SHIMADA CHIHIRO
