| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing a high class fermented vinegar, capable of producing edible vinegar having various flavors by effectively utilizing shochu (rough distilled spirit) lees. <P>SOLUTION: This method for producing a fermented vinegar is provided by using steamed rice as a saccharide raw material, adding koji (malted rice), material vinegar and a mixture of water and shochu lees. The adding amount of the shochu lees is desirably ≥25%. The total adding ratio is suitably, based on 100 steamed rice in weight ratio, 10-50 koji, 5-20 material vinegar, 100-400 water/shochu lees mixture ranges. The saccharification and fermentation processes require approximately three months by a usual method including an alcohol fermentation and a vinegar fermentation. After approximately three months of maturation, the mixture is compressed and filtered, and sterilized at 85°C for ≥30 min after the adjustment of its acid content by 4.2-4.5% and bottled. The obtained fermented vinegar shows a peculiar flavor derived from the shochu lees. <P>COPYRIGHT: (C)2003,JPO |
