| abstract |
[PROBLEMS] To provide a hypoallergenic syrup-like vinegar that is irritating to the throat even if it is drunk as it is, has no irritating odor and can be drunk customarily, and can be used as a seasoning. It is a manufacturing method. A low irritant syrupy vinegar comprising vinegar, honey, and lemon peel as essential components and adjusted to volatilize the amount of acetic acid to less than 3%. This is produced by heating a mixture of vinegared and lemon fruit cuts containing fruit peel to the boiled state under atmospheric pressure, volatilizing the acetic acid component to less than 3%, and then adding honey. [Selection figure] None |