PURPOSE: To prepare vinegar having improved flavor, by blending two or more of saccharified solutions of raw material grains or their alcohol fermentation solutions to give an alcohol-containing solution for preparing vinegar, followed by subjecting the blend to acetic fermentation.
CONSTITUTION: A saccharified solution obtained from each raw material grain, e.g., rice, barley, wheat, rye, oats, corn, barnyard grass, foxtail, millet, koaliang, its by-product, and its processed food or an alcohol fermentation solution obtained by subjecting the saccharified solution to alcohol fermentation is prepared. Saccharified solutions or alcohol fermentation solutions obtained from two or more different raw material grains are blended, and, if necessary, the blend is mixed with an extracted solution of "sake" lees with water or a separated solution obtained by squeezing "sake" lees, alcohol and a raw material grain, to give an alcohol-containing solution for acetic fermentation, which is subjected to acetic fermentation by submerged fermentation, settled fermentation, etc.
KAWAMURA KICHIYA
NISHIMURA MIKIO
SHIMADA CHIHIRO
