| abstract |
(57) [Summary] [Problem] To produce vinegar by performing acetic acid fermentation using mineral-rich brown sugar or molasses as a raw material. SOLUTION: A vinegar is produced by dissolving a brown sugar component in a liquid and sterilizing by heating, adding yeast as a culture medium to carry out alcohol fermentation, adding acetic acid bacteria as a culture medium, and performing acetic acid fermentation. The alcohol fermentation may be omitted, ethyl alcohol or ethyl alcohol-containing liquor may be mixed, and acetic acid bacteria may be added as a culture medium to perform acetic acid fermentation. In this case, molasses or awamori sake lees mash may be used as a raw material. |