| 摘要 |
<P>PROBLEM TO BE SOLVED: To obtain brewed vinegar having a new physiological function and to provide a method for producing the same. <P>SOLUTION: In the method for producing brewed vinegar, with which a starch raw material or a saccharide raw material is saccharified, subjected to alcohol fermentation and then to acetic acid fermentation with acetic acid bacteria, mulberry leaves or ground leaves thereof are added in saccharification, in alcohol fermentation or in acetic acid fermentation. <P>COPYRIGHT: (C)2007,JPO&INPIT |
