PROBLEM TO BE SOLVED: To provide vinegar suitable for wide cooking applications such as beverage, dessert and food of chicken boiled with the vinegar besides conventional applications such as vinegared rice, sweet-and-sour pork and pickles, and having nonconventional fragrant flavor.SOLUTION: The method for producing the vinegar including an acetic fermentation step, and in addition arbitrarily including an enzyme-decomposing step, a lactic fermentation step and an alcohol fermentation step in the foregoing steps of the acetic fermentation step includes the following compulsory contacting step. The compulsory contacting step is a step of bringing a gas containing both of an enzyme and a fragrance component evaporated from the treating liquid obtained in any one step of the enzyme-decomposing step, the lactic fermentation step, the alcohol fermentation step and the acetic fermentation step into compulsory contact with the treating liquid while keeping the temperature of the treating liquid so as to be ≥40°C, and is carried out continuously or intermittently.COPYRIGHT: (C)2013,JPO&INPIT【課題】すし飯、酢豚、漬け物などの従来からある用途の他、飲料、デザート、鶏肉の食酢煮などの幅広い調理用途に適した、今までにない香ばしい風味の食酢を提供する。【解決手段】酢酸発酵工程を含み、且つ、前記酢酸発酵工程の前段階に酵素分解工程、乳酸発酵工程、酒精発酵工程を任意に含む食酢の製造方法において、下記の「強制接触工程」を含む。ここにおいて「強制接触工程」とは、酵素分解工程、乳酸発酵工程、酒精発酵工程、酢酸発酵工程のいずれかの工程により得られた処理液の温度を40℃以上に保持しながら、酸素と、該処理液から揮発した香気成分と、を共に含む気体を、該処理液と強制的に接触させる工程であって、連続的または断続的に行われる工程である。【選択図】なし
