Is produced by the brewing method and particular brewing method of the vinegar which uses the far infrared rays emission ceramics the vinegar

摘要

PROBLEM TO BE SOLVED: To provide a method for fermenting an edible vinegar capable of accelerating the formation of acetic acid, while suppressing the generation of sundry bacteria, and obtaining a high quality edible vinegar smoothly in a short time by using a cereal treated with roasting together with a ceramic material irradiating far infrared rays as a raw material for fermenting the edible vinegar. ;SOLUTION: This method for fermenting an edible vinegar is constituted by using a cereal 14 such as a un-cracked barley treated with roasting together with ceramic balls 13 irradiating far infrared rays, and fermenting the edible vinegar through an alcohol fermentation and an acetic acid fermentation. Since the far infrared rays can penetrate through the surface skin of the cereal and into the inside of a starch part thereof, the sufficient roasting can be performed in a short time, and the following alcohol fermentation and the acetic acid fermentation are performed smoothly to obtain a healthy edible vinegar having a mellow taste, without a sundry taste and containing much active ingredients such as amino acids.;COPYRIGHT: (C)1998,JPO