| 摘要 |
PURPOSE:Crushed, raw cereal or processed cereal is combined with acetic acid, then subjected to alcohol fermentation, then the resultant mash is subjected to acetic acid fermentation to produce vinegar free from sedimentation with good taste. CONSTITUTION:Raw, crushed or processed cereals such as rice, wheat, corn, barley, buckwheat, rye is combined with KOJI (malt of cereal) and one or more glucoamylases. The fermentation is effected as 20-35 deg.C in where vinegar or acetic acid is added to the fermentation mash so that the concentration of the acetic acid becomes 0.05-0.5w/v%. Thus, the mash is prevented from infection with sundry microorganisms to give vinegar with good taste.
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