| 摘要 |
It is intended to develop an excellent process for masking the greenish smell characteristic to an acetic acid fermented tomato liquor or tomato vinegar and thus provide an excellent tomato vinegar which is widely usable in various dishes. Namely, a process for producing a tomato vinegar characterized in that use is made of a starting tomato material which is prepared by adding from 0.3 to 3 weight/volume % of free glutamic acid to tomato and heating to give an absorbance at 420 nm of from 20 to 75. Use of the tomato vinegar obtained by this production process, which has a mild sourness and the natural flavor with no greenish smell, makes it possible to produce various seasonings having favorable flavor such as a tomato ketchup, a mayonnaise, a dressing, a gyoza (meat dumpling) sauce, a subuta (sweat-sour pork) sauce, a noodle sauce, a steak sauce, a ponzu sauce and asushi sauce, vinegar drinks and so on. |
