| 摘要 |
PROBLEM TO BE SOLVED: To provide a vinegar which does not spoil preferable flavor characteristic of cooked rice and can preserve the preferable flavor characteristic of the cooked rice for a long period of time when added to the cooked rice such as cooked polished rice or when added to a mixture of the polished rice before cook and water, and cooked.SOLUTION: A vinegar contains enzyme treated substances obtained by treating broth of beans classified in a Leguminosae Vigna, Pisum or Cicer with protease, and contains 9-50 ppb of 2-ethylhexanol in 4.5% of acidity conversion. |
