【課題】 酵母を用いる醗酵を利用して、風味豊かな調 味料及び健康飲料としてのにんにく酢を製造する方法を 提供する。
【解決手段】 蒸気で加熱したにんにくを圧搾後、搾汁 液に補糖、酵母を添加し、にんにく酒を醸造、さらに酢 酸醗酵させてにんにく酢を製造する。
PROBLEM TO BE SOLVED: To obtain a brewed vinegar useful as a seasoning rich in flavor, a health drink, etc., by boiling a garlic scale with steam, grinding and pressing the scale to give a juice, adding a saccharide and yeast fungus to the juice, subjecting the resultant substance to alcohol fermentation, adding a seed vinegar and subjecting the resulting substance to acetic acid fermentation.
SOLUTION: A garlic scale is peeled, boiled with steam for about 30 minutes so as to make the central temperature of the scale at ≥80°C ground, adjusted to a proper sugar content by hydration, allowed to stand for about 20 minutes and pressed to give a juice. The juice is mixed with 7-8 % glucose, is adjusted to 30-35°C, mixed with a proper amount of a yeast fungus, subjected to alcohol fermentation for 2-3 days and mixed with a seed vinegar. A room temperature is adjusted to 30-36°C, the resultant substance is allowed to stand for three months and subjected to alcohol fermentation to give the objective garlic vinegar having no garlic smell at all, showing a fruity fragrance, useful as a seasoning, a health drink, etc.