PRODUCTION OF FOOD VINEGAR

PURPOSE:To produce food vinegar meeting various needs, by using cereals, potatoes, beans, fruits and vegetables as the raw material. CONSTITUTION:A food vinegar having excellent taste and flavor originated from the raw material can be produced by using cereals, potatoes, bans, fruits and vegetables as the raw material. When the vinegar is clouded during the acetic acid fermentation or aging, the clouding can be decreased and a food vinegar having excellent taste and flavor can be produced by adding a lipase to the fermentation mixture in the production of vinegar. The cereals are e.g. foxtail millet, barley, Chinese millet, Deccan grass, etc.; the potatoes are e.g. artichoke, sweet potato, taro, potato, yam, etc.; the beans are e.g. adzuki bean, kidney bean, black soybean, pea, broad bean, etc,; the fruits are e.g. peach, plum, banana, strawverry, etc,; and the vegetables are e.g. leaf vegetables, stalk vegetables, root vegetables, asparagus, etc.