JP4076877B2 - Method for producing high acidity vinegar - Google Patents

Description

【００６４】
上記結果から、本発明品は明らかに酢酸エチル臭が低減されていることがわかった。また、食酢としても好ましいと感じる人が多いことが確認できた。
【００６５】
【発明の効果】
本発明によれば、アルコール濃度が０．１容量％になっても激しい発泡を起こさせずに酢酸発酵できる方法が提供され、その結果従来よりも低いアルコール濃度の高酸度食酢が製造でき、生成する酢酸エチルの濃度をより低く抑えて酢酸エチル臭を低減したマイルドな高酸度食酢を安定して提供することが可能になった。
【００６６】
このマイルドな高酸度食酢は、嗜好が多様化し、よりマイルドなものが求められてきている現在の食生活の中にあって、生酢としての利用はもちろん、ソース、マヨネーズ、調味酢などの加工用食酢としても利用可能である。
【図面の簡単な説明】
【図１】比較例１におけるアルコール濃度と起泡状態の経過を示す。
【図２】実施例１におけるアルコール濃度と起泡状態の経過を示す。
【図３】実施例２におけるアルコール濃度と起泡状態の経過を示す。
【図４】従来品と本発明品の酢酸エチル濃度の経時変化を示す。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a high acidity vinegar, and more specifically, the alcohol concentration is very low, and as a result, the ethyl acetate content can be lowered, and the mild flavored high acidity vinegar with reduced irritating odor and method for producing the same About.
[0002]
[Prior art]
High acidity vinegar refers to vinegar with an acidity of 10% or more, while ordinary vinegar has an acidity of about 4-5% and contains a relatively high concentration of acetic acid, and the main ingredient is alcohol for brewing (Ethanol), yeast extract, organic acid, organic acid salt, and the like, which are nearly colorless and transparent, are also called white vinegar and are used mainly for processing food ingredients.
[0003]
Fermentation of high acidity vinegar is usually acetic acid bacteria that can be fermented to an acidity of 10% or more, such as Acetobacter europaeus (see, for example, Non-Patent Document 1) and Acetobacter altoacetigenes MH. -24 (FERM BP-491) (for example, refer patent document 1) etc., and is manufactured by fermentation by the deep culture method using the aeration stirring type fermenter (deep fermentation apparatus).
[0004]
In the fermentation, alcohol (ethanol) in the fermentation broth is converted into acetic acid by acetic acid bacteria, acetic acid accumulates, and the alcohol concentration gradually decreases.
[0005]
When the alcohol concentration is about 0.1% by volume, the acetic acid bacteria are inactivated, and the fermentation liquid is changed to a state having a strong foaming property. As a result, the progress of fermentation is stopped and the fermentation liquid is intense. Since a phenomenon such as foaming and outflow from the fermenter occurs, it is impossible to produce vinegar with completely zero alcohol concentration by fermentation by the submerged culture method, and usually high acidity with some alcohol remaining Only vinegar could be produced.
[0006]
As a high acidity vinegar having the lowest alcohol concentration so far, the limit is actually 0.1% by volume (see, for example, Patent Document 2).
[0007]
On the other hand, alcohol remaining in vinegar is known to react with acetic acid non-enzymatically to produce ethyl acetate. As a result, in high acidity vinegar having a high alcohol concentration, ethyl acetate accumulates with the passage of time after the end of fermentation.
[0008]
Focusing on the fact that ethyl acetate in vinegar generated by such a mechanism is a cause of a strong irritating odor, 0.04 to 0.4 parts by volume of ethyl acetate, 0.01% per 100 parts by weight of acetic acid Mild white vinegar containing ˜1.33 parts by volume of ethyl alcohol and 0.00007 to 0.007 parts by weight of citric acid has been proposed. In this case, in high acidity vinegar having an acidity of 10%, the alcohol concentration Is estimated to be 0.001 to 0.133% by volume (see, for example, Patent Document 3).
[0009]
However, in the examples in this publication, in the case of a high acidity vinegar having an acidity of 10%, the alcohol concentration is close to 0.1% by volume, and in the case of a high acidity vinegar having an acidity of 15%, the alcohol concentration is 0. It is described that the fermentation was stopped when it was close to 2% by volume, and so far, the production of high acidity vinegar with an acidity of 10% or more fermented to an alcohol concentration of less than 0.1% by volume so far. No successful examples have been reported.
[0010]
[Patent Document 1]
Japanese Patent Laid-Open No. 60-80471
[Patent Document 2]
Japanese Patent Laid-Open No. 53-44696 [0012]
[Patent Document 3]
Japanese Patent Laid-Open No. 11-178565 [0013]
[Non-Patent Document 1]
“Systematic and Applied Microbiology”, Volume 15, p. 386-392, 1992 [0014]
[Problems to be solved by the invention]
Alcohol (ethanol) in vinegar reacts chemically with acetic acid, which is also the main component in vinegar, and changes to ethyl acetate. Therefore, the higher the alcohol concentration, the easier this chemical reaction proceeds. Since ethyl acetate has an irritating odor, a tendency to be hated is recognized. Therefore, development of a method for producing vinegar with as little alcohol content as possible is desired.
[0015]
However, when the alcohol concentration is lowered in the production of high-concentration vinegar, the acetic acid bacteria are deactivated (in some cases, killed), and at the same time, they are violently foamed and the fermentation ability is lost. Specifically, in conventional fermentation by the semi-continuous method (continuous batch method), when the remaining amount of alcohol (ethanol) is low (for example, less than 0.1%) at the end of fermentation, the acetic acid bacteria die rapidly. In addition, the foaming is intensely foamed at the same time, losing the fermentation ability, and even if recharging is performed, the fermentation does not resume smoothly.
[0016]
That is, as described above, in the production of high acidity vinegar, in order to reduce the irritating odor, the alcohol concentration must be decreased. However, if the alcohol concentration is decreased, the acetic acid bacteria are killed. It is impossible or extremely difficult to let you know. The present invention has been made for the purpose of efficiently industrially producing a high-concentration vinegar having a weak irritating odor by simultaneously achieving the conflicting conditions that cannot be achieved in this way.
[0017]
An object of the present invention is to provide a high acidity vinegar with a weak pungent odor, and as a means thereof, for example, a method of fermenting to a lower alcohol concentration of less than 0.1% by volume is provided. A mild acid high acidity vinegar having a low ethyl content and a weak pungent odor is provided.
[0018]
[Means for Solving the Problems]
In the fermentation of high acidity vinegar by deep fermentation, the present inventors can stably deactivate acetic acid bacteria without causing severe foaming even in an alcohol concentration region of less than 0.1% by volume. By intensively studying how acetic acid fermentation can be continued, as a result, by limiting the rate of raw acid by the time when the alcohol concentration falls below 0.1% by volume, the inactivation of acetic acid bacteria is prevented, It was discovered for the first time that acetic acid fermentation can be continued normally by suppressing severe foaming and the alcohol concentration in high acidity vinegar can be reduced. By limiting the oxygen dissolution rate in the fermentation broth or lowering the fermentation temperature, the raw acid rate is 0.08% / hour or less, preferably 0.002 to 0.08% / hour. By restricting to Te, normally can continue acetic acid fermentation, the alcohol concentration in the high-concentration vinegar found that it is possible to almost zero of less than 0.1 volume percent, it was able to complete the present invention.
[0019]
That is, the present invention reduces the amount of oxygen supplied and reduces the raw acid rate from 0.002% to 0.080% / hour by the time when the acidity is 10% or more and the alcohol concentration is reduced to less than 0.1% by volume . It is related with the manufacturing method of the high acidity vinegar by the submerged culture method characterized by making it fall so that it may become a range and fermenting alcohol concentration to less than 0.1 volume%.
[0020]
In addition, the present invention reduces the amount of oxygen supplied by the time when the acidity is 10% or more and the alcohol concentration is reduced to less than 0.1% by volume, and the raw acid rate is 0.002% to 0.080% / hour. Produced by a method for producing high acidity vinegar by a submerged culture method, wherein the alcohol concentration is 10% or more and the alcohol concentration is 10% or more. It relates to a high acidity vinegar of less than 0.1% by volume.
[0021]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the present invention will be described in detail.
The acetic acid bacterium used in the production of the high acidity vinegar of the present invention may be any acetic acid bacterium that can be fermented to an acidity of 10%. For example, the aforementioned Acetobacter europaeus or Acetobacter altoacetigenes ( Acetobacter altoacetigenes) MH-24 (FERM BP-491).
[0022]
In addition, the composition of the fermentation liquor requires that the high acidity vinegar be free of koji, so it is necessary to suppress the use of raw materials as much as possible. On the other hand, in order to support the growth of acetic acid bacteria and perform fermentation Therefore, for example, at the start of fermentation, the acidity is 4 to 10%, the alcohol is 1 to 4% by volume, the yeast extract is 0.005 to 1% by weight / volume, glucose 0 Examples where the composition is 0.005 to 1% by weight / volume% are given.
[0023]
The constituent components should be appropriately changed in consideration of the properties of the acetic acid bacteria to be used. For example, peptone or microbial extract can be used, or saccharides such as fructose and sucrose can be added.
[0024]
Fermentation is started by inoculating the above-mentioned acetic acid bacteria in the fermented liquid having such composition, but after the growth of the bacteria is confirmed and fermentation is started, alcohol is consumed and the alcohol concentration is 0.5-3. At the stage of reaching volume%, the acidity is 0.1 to 10%, ethanol is 10 to 90 volume%, yeast extract is 0.005 to 0.5 weight / volume%, and glucose is 0.005 to 1 weight / volume%. The additive solution is added to the fermentation solution while maintaining the alcohol concentration at 0.4 to 3% by volume, and the fermentation is continued. In this case, various materials can be used as appropriate in the same manner as described above.
[0025]
As a fermentation apparatus used for acetic acid fermentation, for example, a general aeration and stirring type deep fermentation apparatus can be used.
[0026]
Moreover, as a fermentation system, the various systems conventionally implemented, such as a batch fermentation method, a semi-continuous fermentation method, and a two-stage fermentation method, are employable.
[0027]
The raw material used for fermentation may be added to the fermentation apparatus in its entirety at the start of fermentation, and a method of adding and feeding an appropriate amount at an appropriate rate as the fermentation progresses (a fed-batch culture method) may also be employed.
[0028]
As the ventilation method, a conventionally known method can be adopted and there is no limitation, and examples thereof include a method of supplying a gas containing oxygen such as air or oxygen gas through a ventilation pipe.
[0029]
The aeration amount may be set as appropriate in consideration of the fermentation conditions until the acidity exceeds 10% and the alcohol concentration reaches 0.1% by volume, for example, 0.02 to 1 vvm (aeration capacity / fermentation liquid amount). / Min), the amount of aeration may be supplied to the lower part of the fermentation broth and dispersed with a stirrer so that the dissolved oxygen in the fermentation broth is maintained at about 0.2 to 8 ppm.
[0030]
Moreover, it is the same also about fermentation temperature, and it implements at 15 to 38 degreeC until an acidity exceeds 10% and alcohol concentration becomes 0.1 volume%.
In this way, fermentation is started, and further, fermentation proceeds, acidity becomes 10% or more, and alcohol concentration is close to 0.1%. However, in the present invention, the fermentation conditions are changed up to this stage, the raw acid rate is lowered to 0.002 to 0.08% / hour, and the fermentation is continued.
[0031]
In the present invention, by the time when the alcohol concentration falls below 0.1% by volume, for example, 0.4 to 0.8% by volume, preferably 0.5 to 0.7% by volume, Reduce raw acid rate. Specific methods for reducing the production rate include a method of lowering the aeration stirring condition to lower the oxygen dissolution rate, or a method of lowering the fermentation temperature to weaken the fermentation vitality of acetic acid bacteria. Aeration at about 0.4 vvm is reduced to 0.1 vvm, or agitation at 500 rpm is reduced to 300 rpm, and only aeration tube ventilation from the aeration and stirring type deep fermentation apparatus Examples include a method in which the fermentation liquid is transferred to the fermentation apparatus and the fermentation is continued, or the fermentation at 30 ° C. is lowered to 25 ° C.
[0032]
Further, if the raw acid rate is lower than 0.08% / hour, severe foaming is not observed, but if the bacteria are completely killed, the alcohol concentration cannot be reduced. Therefore, it is necessary to set a raw acid rate of 0.002% / hour or more, preferably 0.01% / hour or more, which is a raw acid rate that can be recognized as being fermented. In the present invention, the raw acid rate is preferably 0.002 to 0.08% / hour, preferably 0.01 to 0.08% / hour, more preferably 0.03 to 0.08%. / It is good to reduce so that it becomes time.
[0033]
In the present invention, it is necessary to precisely measure and control the alcohol concentration in the fermentation broth. For example, it is preferable to use gas chromatography, a gas sensor, or the like, which is a highly accurate alcohol measuring device.
[0034]
In the measurement using gas chromatography, for example, Shimadzu gas chromatography (GC-17A) is used, and a GL Science column (TC-WAX: 0.53 mm × 30 m) is used, and the detection is 220 ° C. Examples include a method in which 1 μl of the sample is used under measurement conditions of holding the column temperature at 40 ° C. for 5 minutes, raising the temperature to 220 ° C. at 4 ° C./min, and holding at 220 ° C. for 10 minutes.
[0035]
The acidity in the present invention means the acetic acid equivalent concentration (weight / volume%) obtained as a result of measurement and calculation as follows. That is, 5 ml of vinegar (fermented liquid) as a measurement sample was placed in a beaker, neutralized with 1N sodium hydroxide and neutralized with phenolphthalene as an indicator, and the titration (ml) obtained was multiplied by 1.2 to acetic acid. The value in terms of concentration was defined as acidity and expressed in%.
[0036]
Furthermore, the raw acid rate referred to in the present invention means that the alcohol is oxidized and acetic acid accumulates in the fermentation broth as the fermentation progresses. The rate of increase in acidity (%) of the fermentation broth measured by the above method is as follows. It is a value calculated per hour.
[0037]
By fermenting under the conditions as described above, it is possible to prevent the severe foaming and fermentation stoppage phenomenon accompanying the inactivation of acetic acid bacteria, which was unavoidable in the past, so that acetic acid fermentation can be continued stably, and finally In addition, it was possible to efficiently produce a high acidity vinegar having an acidity of 10% or more and an alcohol concentration of less than 0.1% by volume. For example, a high acidity vinegar having an alcohol concentration of 0.07% by volume or less, specifically 0.03-0.04% by volume, can be produced, and the alcohol concentration is extremely low such that the alcohol concentration is 0.02% by volume or less. Production of low high acidity vinegar is also possible.
[0038]
As a result, it is possible to reduce the amount of chemically produced ethyl acetate as compared with the conventional case, for example, 0.02% or less, further 0.01% or less, and if desired, 0.005% It was also possible to make the following, and it became possible for the first time to produce a mild high acidity vinegar with weak irritation.
[0039]
【Example】
EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated concretely, this invention is not limited to these Examples.
[0040]
[Comparative Example 1]
The seed solution was prepared as follows.
Self-priming aeration and stirring type fermenter for inoculum with 10Kl capacity capable of deep fermentation, acidity 7%, alcohol 3%, yeast extract (Asahi Breweries) 0.2% / volume, glucose 0.2% Acetobacter altoacetylenes MH-24 (FERM BP-491), which was charged with 5 KL of fermented liquor with a composition of / volume% and was stored frozen, was added at a fermentation temperature of 30 ° C., a rotation speed of 700 rpm, and an aeration rate. Acetic acid fermentation was started at 0.15 vvm.
[0041]
After 3 weeks, obvious growth was observed, and when acetic acid fermentation started and the alcohol concentration reached 2% by volume, acidity was 3%, alcohol was 55% by volume, yeast extract (manufactured by Asahi Breweries) 0.2 wt / volume. Fermentation was continued while controlling the concentration of alcohol in the fermentation broth to be in the range of 2 to 2.5 vol%.
[0042]
When the fermentation progressed and the acidity reached 13%, the alcohol concentration was measured by gas chromatography, and the addition amount of the additive solution was adjusted so that the sum of the acidity and alcohol concentration was 16%. The alcohol concentration was measured by Shimadzu Gas Chromatography (GC-17A) using a GL Science column (TC-WAX: 0.53 mm × 30 m) with a detection temperature of 220 ° C. and a column temperature of 40 ° C. The sample was measured by a method using 1 μl of the sample under the measurement conditions of holding for 4 minutes, raising the temperature to 220 ° C. at 4 ° C./min, and holding at 220 ° C. for 10 minutes.
[0043]
Furthermore, acetic acid fermentation was continued, and when the acidity reached 15.3% and the alcohol concentration reached 0.3% by volume, the fermentation broth was removed from the fermenter for inoculum so that 2.7 KL of the fermentation broth remained. At this point, a fermentation broth having an acidity of 15.3% and an alcohol concentration of 0.3% by volume of about 3.3 KL was obtained.
[0044]
Then, without stopping aeration and stirring of the fermentation broth remaining in the fermenter for inoculum, the raw material solution was charged, the whole was 7% acidity, 3% alcohol, 0.2% yeast extract (Asahi Breweries) Fermentation was continued in the same manner with a composition of volume% and glucose 0.2 wt / volume%.
[0045]
Thereafter, in the same manner, the fermentation is carried out at an acidity of 15% or more, and after taking out a part of the fermentation broth, the semi-continuous fermentation is repeated in which the raw material solution is charged again and the acidity is lowered to restart the fermentation. The fermented liquid in this fermenter for inoculum was used as the inoculum.
[0046]
Subsequently, 5 L of the fermented liquid immediately after the preparation of the raw material liquid in the inoculum fermenter was transplanted to a 10 L capacity jar fermenter (manufactured by Mitsuwa Chemical Corporation), fermentation temperature 30 ° C., rotation speed 500 rpm, aeration Fermentation was started with an amount of 0.15 vvm.
Since only the seed solution was transplanted to the jar fermenter, there was almost no growth induction period, and obvious growth was observed after 5 to 10 hours.
[0047]
Thereafter, when the alcohol concentration reached 2% by volume, an additive solution containing 3% acidity, 55% alcohol, 0.2% / volume% yeast extract (made by Asahi Breweries), and 0.2% weight / volume glucose was added. Fermentation was continued while controlling the ethanol concentration of the fermentation broth to be in the range of 2 to 2.5% by volume.
[0048]
At 48.25 hours, when the acidity was 13.6%, the alcohol concentration was 2.05% by volume, and the sum of the acidity and the alcohol concentration was 15.65%, the feeding of the additive solution was stopped.
[0049]
Thereafter, when the fermentation was further continued, the acidity was 15.49% and the alcohol concentration was 0.1% by volume at 63.5 hours from the start of the fermentation. After 2 hours, the foam suddenly overflowed from the upper part of the jar fermenter (foaming 12 cm or more).
[0050]
The rate of raw acid until just before this foaming was 0.126% / hour, but the foaming finally became intense, and the fermentation stopped when the acidity was 15.5% and the alcohol concentration was 0.05% by volume. Met.
The fermentation process in such a state is shown in FIG.
[0051]
As a result of the above, under acetic acid fermentation conditions that are generally performed, rapid foaming occurs from the time when the alcohol concentration decreases to near 0.1% by volume, and eventually the fermentation stops. Was confirmed.
In order to suppress foaming when the alcohol concentration is low, it has been found that some countermeasure is required at least until the alcohol concentration reaches 0.1% by volume.
[0052]
[Example 1]
The same method as in Comparative Example 1 was used for fermentation, and when the alcohol concentration reached 2% by volume, the additive solution was fed in the same manner as in Comparative Example 1, and the alcohol concentration of the fermentation solution was 2 to 2. Fermentation was continued while controlling to be in the range of 5% by volume.
[0053]
At 45 hours after the start of fermentation, when the acidity was 13.54%, the alcohol concentration was 2.14% by volume, and the sum of the acidity and the alcohol concentration was 15.68%, the feeding of the additive solution was stopped.
[0054]
Furthermore, at 55 hours after the start of fermentation, when the acidity reached 14.99% and the alcohol concentration reached 0.62% by volume, the fermentation temperature was lowered from 30 ° C to 25 ° C.
As a result, the fermentation activity of the acetic acid bacteria decreased, and the raw acid rate decreased to 0.03% / hour.
[0055]
When the fermentation was further continued in this state, the alcohol concentration became 0.1% by volume, which is the critical point of foaming, at 73.25 hours from the start of fermentation. In this case, foaming did not occur at all, and further fermentation started. No foaming was observed even when the fermentation was stopped when the acidity at the time of 78.25 hours was 15.56% and the alcohol concentration was 0.03% by volume (0 cm of foaming when fermentation was stopped).
The progress of the alcohol concentration and foaming state after the above fermentation condition change is shown in FIG.
[0056]
Thus, by reducing the temperature before the alcohol concentration reaches 0.1% by volume and reducing the raw acid rate to 0.03% / hour, the alcohol concentration is reduced to 0.1% without causing severe foaming. It was found that it can be made less than%.
[Example 2]
The same conditions as in Comparative Example 1 were used, and when the alcohol concentration reached 2% by volume, the additive solution was fed in the same manner as in Comparative Example 1, and the alcohol concentration in the fermentation broth was 2 to 2.5% by volume. Fermentation was carried out while controlling so as to be in the range.
[0057]
At 49 hours after the start of the fermentation, the acidity was 13.82%, the alcohol concentration was 2.27% by volume, and the total acidity and alcohol concentration was 15.68%, so the feeding of the additive solution was stopped.
[0058]
At 62 hours after the start of fermentation, when the acidity is 15.53% and the alcohol concentration is 0.52% by volume, the fermentation solution is transferred to a fermenter that only ventilates the aeration tube so that the oxygen dissolution efficiency is about ½. did. As a result, the fermentation activity of the acetic acid bacteria decreased, and the raw acid rate decreased to 0.08% / hour.
[0059]
When fermentation was continued in this state, the alcohol concentration became 0.1% by volume, which is the critical point of foaming, at 68.25 hours from the start of fermentation, but no foaming was observed. Furthermore, even when the fermentation was stopped when the acidity was 15.58% and the alcohol concentration was 0.04% by volume at 71.2 hours from the start of fermentation, almost no foaming was observed (when fermentation was stopped). Foaming 1cm).
The progress of the alcohol concentration and foaming state after the above fermentation condition change is shown in FIG.
[0060]
Thus, fermentation is continued without causing intense foaming by reducing the amount of oxygen supplied to reduce the raw acid rate to 0.08% / hour before the alcohol concentration reaches 0.1% by volume. It was found that the alcohol concentration could be less than 0.1% by volume.
[0061]
[Example 3]
The amount of ethyl acetate of the high acidity vinegar (invention product) having an alcohol concentration of 0.04% by volume produced by the method of Example 2 was stored at 30 ° C. for 10 months, and the change over time during storage was examined. As a comparative control, a high acidity vinegar (conventional product) having a general alcohol concentration of 0.34% by volume was used. The results are shown in FIG.
[0062]
FIG. 4 shows that the product of the present invention has a low alcohol concentration, so that the amount of ethyl acetate produced is as low as 1/5 or less of the conventional product both at the start of storage test and at the end of storage.
[0063]
[Example 4]
For the high acidity vinegar (invention product) with an alcohol concentration of 0.04% by volume and the high acidity vinegar (conventional product) with an alcohol concentration of 0.34% by volume used in Example 3, 24 sensory inspectors Inspection was conducted. The results are shown in Table 1.

[0064]
From the above results, it was found that the product of the present invention clearly has a reduced ethyl acetate odor. Moreover, it has confirmed that there are many people who feel that it is preferable also as vinegar.
[0065]
【The invention's effect】
According to the present invention, there is provided a method capable of fermenting acetic acid without causing severe foaming even when the alcohol concentration becomes 0.1% by volume. As a result, a high acidity vinegar having a lower alcohol concentration than conventional can be produced Accordingly, it is possible to stably provide a mild high acidity vinegar in which the concentration of ethyl acetate is reduced to reduce the odor of ethyl acetate.
[0066]
This mild, high acidity vinegar is in the current diet where tastes are diversified and milder ones are being sought. It can also be used as edible vinegar.
[Brief description of the drawings]
1 shows the alcohol concentration and the progress of foaming in Comparative Example 1. FIG.
FIG. 2 shows the progress of alcohol concentration and foaming state in Example 1.
FIG. 3 shows the progress of alcohol concentration and foaming state in Example 2.
FIG. 4 shows changes with time in ethyl acetate concentrations of a conventional product and a product of the present invention.

Claims (5)

By the time when the acidity is 10% or more and the alcohol concentration is reduced to less than 0.1% by volume, the amount of supplied oxygen is reduced so that the raw acid rate is in the range of 0.002% to 0.080% / hour. A method for producing a high acidity vinegar by a submerged culture method, characterized in that it is fermented to an alcohol concentration of less than 0.1 vol%. The method of claim 1 in which the alcohol concentration by the time reduced to 0.1 to 0.8% by volume, initiating a low under the raw acid speed, characterized by. The method according to any one of claims 1-2, characterized in that, to 0.01 to 0.080% / hr raw acid speed. A high acidity vinegar produced by the method according to any one of claims 1 to 3 , having an acidity of 10% or more and an alcohol concentration of less than 0.1% by volume.   The high acidity vinegar according to claim 4, further comprising an ethyl acetate concentration of less than 0.02%.

Images