| 摘要 |
PURPOSE:To obtain a food vinegar having excellent taste and flavor, by using the flower, leaf, root, fruit or seed of vegetables, their treated product, fermentation product or relating material as subsidiary raw materials, and carrying out the fermentation with acetobacillus or the storage and aging of the fermentation product. CONSTITUTION:A food vinegar is produced by carrying out the fermentation with acetobacillus or the storage and aging of the fermentation product in the presence of the flower, leaf, root, fruit or seed of vegetables, their treated product, fermentation product or relating material. The flower is e.g. thistle, licorice, chrysanthemum, cape jasmine, cucumber tree, wisteria, etc., the leaf is e.g. Angelica keisei, aloe, barren wort, etc., the seed is pumpkin, cotton, rape, sunflower, sesame, etc., and the root is e.g. Japanese knotweed, Panax ginseng, etc. The coloring, flavoring and seasoning of a vinegar can be carried out by this process to enable the production of a vinegar of a novel type. The vegetable can be selected freely according to the season and various kind of vinegar can be produced by combining the vegetable with the main raw material of vinegar. |
