PROBLEM TO BE SOLVED: To provide a vinegar which does not spoil preferable flavor characteristic of cooked rice and can preserve the preferable flavor characteristic of the cooked rice for a long period of time when added to the cooked rice such as cooked polished rice or when added to a mixture of the polished rice before cook and water, and cooked.SOLUTION: A vinegar contains enzyme treated substances obtained by treating broth of beans classified in a Leguminosae Vigna, Pisum or Cicer with protease, and contains 9-50 ppb of 2-ethylhexanol in 4.5% of acidity conversion.COPYRIGHT: (C)2014,JPO&INPIT【課題】白飯等の米飯類に添加した際に、あるいは炊飯前の白米と水との混合物に添加して炊飯した際に、米飯類特有の好ましい香りを損なわず、しかも長期に亘って米飯類特有の好ましい香りを保持できる食酢を提供する。【解決手段】マメ科ササゲ属、エンドウ属、又はヒヨコマメ属に分類されている豆の煮汁をプロテアーゼで酵素処理して得た酵素処理物を含有する食酢であって、酸度4.5%換算で2-エチルヘキサノールを9~50ppb含有する食酢である。【選択図】なし
