| 摘要 |
PURPOSE:The fermentation mash for vinegar is combined with MISO, soysauce, its fermentation mash and other flavors of protein hydrolyzate other than hydrolyzate and extracts of soysauce, then acetic fermentation is carried out to give vinegar of mild acid taste with good palatability in low costs. CONSTITUTION:Fermentation mash for vinegar is combined with MISO (soybean paste), soysauce, its fermentation mash and its separated liquid and protein hydrolyzate other than the separated liquid, preferably protease hydrolyzate of defatted soybean of more than 0.02wt./vol% of nitrogen content in the aminoacid form and less than 0.5wt./vol% salt to effect acetic fermentation to give the objective vinegar for cooking. |
