| abstract |
An object of the present invention is to provide a vinegar in which ginger is added with a flavor and a physiologically active ingredient by adding ginger as a fermentation raw material and fermented, and a method for producing the vinegar. An alcohol-containing liquid obtained by subjecting a raw material to alcohol fermentation using yeast, and subjecting the obtained alcohol-containing liquid to acetic acid fermentation with an acetic acid bacterium, and then subjecting it to alcohol fermentation by adding ginger as a part of the fermentation raw material. Vinegar obtained by acetic acid fermentation, and alcohol-containing liquid obtained by adding ginger as part of the fermentation raw material and alcohol-fermented, vinegar obtained by acetic acid fermentation by adding ginger, and further alcohol-containing liquid Vinegar obtained by adding acetic acid and fermenting with acetic acid, and a method for producing the vinegar. [Selection figure] None |