| 摘要 |
An object of the invention is to provide a method for producing a high extract vinegar having preferred flavor as a vinegar while maintaining the taste of a raw material under a high extraction condition. The invention provides a method for producing a vinegar having an extract concentration of 6.0% by weight/volume or more and 55.0% by weight/volume or less, characterized in that in a method for producing a vinegar by deep fermentation, using a fermentation liquid in which acetic acid fermentation is continuously carried out at an extract concentration of 0.1% by weight/volume or more and less than 6.0% by weight/volume and at an acetic acid producing rate of 0.5 g/L hr or more, acetic acid fermentation is carried out while increasing the extract concentration of the fermentation liquid to 6.0% by weight/volume or more and 55.0% by weight/volume or less, and there is no lag phase or the lag phase is controlled to be within 10 hours. |
