| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing purple sweet potato vinegar, enabling the stabilization of an anthocyanin pigment and sundry germ contamination to be prevented and easy in production management. <P>SOLUTION: The method for producing purple sweet potato vinegar comprises the saccharification/alcoholic fermentation step S2 of adding an organic acid, a starch-splitting enzyme and an alcoholic fermentation yeast culture solution to a mixture of steamed and mashed purple sweet potato and water to make an unrefined Sake and then conducting a saccharification and alcoholic fermentation in parallel to produce an alcoholic fermentation liquid and the acetic acid fermentation step S3 of conducting an acetic acid fermentation by adding an acetic acid bacteria culture solution to the above alcoholic fermentation liquid to produce acetic acid as the objective vinegar. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
