| 摘要 |
PURPOSE:To obtain a seasoned vinegar having strong tastiness and mild taste by adding and mixing unrefined soy before alcoholic fermentation or a filtrate thereof to unrefined edible vinegar after completing acetic acid fermentation or edible vinegar prepared by filtration thereof. CONSTITUTION:Rice, wheat, barley, etc., are saccharified, then subjected to alcoholic fermentation, further inoculated with acetic acid bacteria and subjected to acetic acid fermentation to provide unrefined edible vinegar. Unrefined soy before alcoholic fermentation or a filtrate prepared by filtration thereof is then added and mixed with the unrefined edible vinegar or a filtrate obtained by filtration thereof and further, as necessary, filtration and sterilization are carried out to afford the objective vinegar. |
