| 摘要 |
PURPOSE:To produce an excellent edible vinegar having a flavor unique to a spice imparted to the acid taste and acid smell of the edible vinegar, by carrying out acetic acid fermentation in the presence of the spice. CONSTITUTION:Fermentation or storage and aging or both are carried out by the conventional method using acetic acid bacteria. A spice, e.g. allspice, cinnamon or red pepper, or a treated material thereof, fermented material thereof or a related material is added to the acetic acid fermentation system from the initial period of the acetic acid fermentation or in the course thereof.
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