PROBLEM TO BE SOLVED: To provide vegetable vinegar masking peculiar grassy smell originated from corn although it is obtained by the acetic acid fermentation of vegetable raw materials including corn and processed foods made by using the same.SOLUTION: This vegetable vinegar obtained by the acetic acid fermentation of corn is characterized by performing the acetic acid fermentation of vegetable raw materials including corn and ≥1 kind of a first vegetable group, and further ≥1 kind of a second vegetable group. The first vegetable group includes celery, parsley, cress, komatsuna (Brassica rapa var. perviridis) or coriander. The second vegetable group includes pumpkin, paprika, cabbage, broccoli, green pepper, asparagus, cauliflower, onion or tomato.COPYRIGHT: (C)2013,JPO&INPIT【課題】コーンを含む野菜原料を酢酸発酵させたにも拘らず、コーン由来の特有の青臭みがマスキングされた野菜酢及びこれを用いた加工食品の提供。【解決手段】コーンを酢酸発酵させてなる野菜酢において、コーンと下記第1野菜群の1種以上と、更に、下記第2野菜群の1種以上をを含む野菜原料を酢酸発酵させてなることを特徴とする野菜酢。第1野菜群:セロリ、パセリ、クレソン、小松菜又はコリアンダー。第2野菜群:カボチャ、パプリカ、キャベツ、ブロッコリー、ピーマン、アスパラガス、カリフラワー、タマネギ又はトマト。【選択図】なし
