| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide fermented herb vinegar capable of being restrained in astringency and bitterness of hibiscus, while containing an active ingredient inherent in the hibiscus, and having a better flavor when compared with conventional herb vinegar. <P>SOLUTION: The fermented herb vinegar is obtained by subjecting Hibiscus sabdariffa to extraction with water, preferably, having a temperature of 70-80°C, so as to obtain an extract, preferably, having an extract concentration of 3-9%, then adding ethanol and a culture solution obtained by preliminarily culturing an acetic acid bacterium, preferably, Acetobacter methanolicus, to the extract, and further subjecting the extract to acetic acid fermentation. The fermented herb vinegar is more restrained in bitterness and astringency of a herb and has a more excellent flavor when compared with the conventional herb vinegar which is produced by steeping the herb in table vinegar. Therefore, the fermented herb vinegar is used as a highly functional food material containing the active ingredient specific to the hibiscus, to say nothing of being used as a seasoning similarly to the conventional table vinegar, so that the fermented herb vinegar is widely utilized in fields of foods, such as health foods. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
