| 摘要 |
PURPOSE:To obtain an edible vinegar having excellent taste and flavor and free of acid taste and smell, by decomposing a starchy raw material with an enzyme, fermenting with a yeast, separating an alcohol-containing liquid from the obtained unfiltered alcoholic fermentation product, adding seed vinegar and water to the liquid and subjecting the product to the acetic acid fermentation and aging. CONSTITUTION:A starchy raw material (or a protein raw material) is decomposed with an enzyme and fermented with yeast. The obtained unfiltered alcoholic fermentation product is pressed and/or filtered. The obtained alcohol- containing liquid is optionally added with additional ethanol and is mixed with seed vinegar and water. The mixture is added with <=20(W/V)%, preferably 5-15(W/V)% bran and subjected to acetic acid fermentation. After the completion of fermentation, the unfiltered product is aged at 70-80 deg.C. |
