PURPOSE: To obtain a seasoned vinegar having mild aged flavor without an unpleasant odor such as irritant smell or musty smell, and suitable for processing, cooling and drinking of a food, by incorporating an edible unrefined vinegar with a proteolytic seasoning, and subjecting the resultant mixture to acetic acid fermentation.
CONSTITUTION: A proteolytic seasoning, e.g. unrefined soy sause obtained by fermenting beans or wheat or barley, is added to an edible unrefined vinegar, and the resultant mixture is then subjected to acetic acid fermentation, e.g. at 30°C for 100hr, to give the aimed seasoned vinegar. After completing the fermentation, the proteolytic seasoning is preferably added to age the vinegar and increase the flavor and deliciousness.
MORI AKIHIKO
UMEMOTO KAZUO
ADACHI TADAAKI
NIHON SAITETSUKU KK