| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing black vinegar without forming precipitates even in the case of the black vinegar abundantly containing a sugar derived from rice or barley, and to provide the black vinegar produced by the method. <P>SOLUTION: The method for producing the black vinegar characterized as follows is provided in producing the black vinegar containing 8-50 wt.%/vol.% of the sugar derived from the rice and/or barley. A saccharification liquid of the rice and/or barley is mixed with an alcoholic fermentation liquid to carry out acetic acid fermentation. The concentration of oxalic acid in the final black vinegar is maintained at ≤36 ppm, preferably ≤30 ppm. The storage of the saccharification liquid of the rice and/or barley or the fermentation liquid after completing the acetic acid fermentation while stirring is effective for a method for lowering the oxalic acid in the black vinegar. Thereby, the black vinegar produced by the method, hardly forming the precipitates of oxalates and suitable for drinking is provided. <P>COPYRIGHT: (C)2007,JPO&INPIT |
