PROBLEM TO BE SOLVED: To provide a method for producing brewed vinegar that can obtain brewed vinegar excelling in balance of fragrance and flavor such as taste, body, snap, etc. on the whole, and moreover having adequately deep fragrance and flavor, and such a brewed vinegar.SOLUTION: The method for producing brewed vinegar by carrying out alcohol fermentation after the enzyme processing of a raw material, and further carrying out acetic acid fermentation, includes using, as the raw material, corn starch and malt at the ratio of 20-100 pts.mass of malt per 100 pts.mass of corn starch based on dry matter.COPYRIGHT: (C)2012,JPO&INPIT【課題】全体として、旨味、コク、キレ等、香味のバランスに優れ、しかも香味が相応に深い醸造酢を得ることができる醸造酢の製造方法及びそのような醸造酢を提供する。【解決手段】原料を酵素処理した後、アルコール発酵し、更に酢酸発酵する醸造酢の製造において、原料としてコーンスターチとモルトとを、乾物換算でコーンスターチ100質量部当たりモルト20~100質量部となる割合で用いた。【選択図】なし
