PROBLEM TO BE SOLVED: To produce and provide nemacystus decipiens fermentation vinegar in which poorly degradable nemacystus decipiens components are reduced in molecular weight with microorganisms, the immunostimulation activity is improved, various organic acids and amino acids or the like are contained, and the flavor is excellent.SOLUTION: The present invention provides a method for producing nemacystus decipiens fermentation vinegar in which: sugar and oligosaccharides or the like are added to pulverized dry nemacystus decipiens as auxiliary materials, to ferment them with koji mold and kefyr, and while nemacystus decipiens is decomposed, organic acids are produced.SELECTED DRAWING: NoneCOPYRIGHT: (C)2019,JPO&INPIT【課題】難分解性のモズク成分を微生物で低分子化を図り、免疫賦活活性を高め、各種有機酸やアミノ酸等を含む風味良好なモズク発酵酢の製造と提供。【解決手段】微粉砕乾燥モズクに副原料として砂糖やオリゴ糖などを加えて、麹菌及びケフィールで発酵させモズクの分解を行いながら有機酸を産生させるモズク発酵酢の製造法。【選択図】なし
