Vinegar and production method of the same

Abstract

To provide vinegar higher viscosity than conventional vinegar, and a production method thereof.SOLUTION: This vinegar contains PS1 (Glc:Gal:Man:GlcA=6.0:5.0 to 6.5:0.05 to 0.4:0.05 to 0.4) and / or PS2 (Glc:Rha:Man:GlcA=4.0:1.5 to 2.5:0.05 to 0.4:0.05 to 0.4) being water-soluble polysaccharide. This method is equipped with two fermentation processes S1 and S2, where S1 is a fermentation process of culturing acetic acid bacterium selected from the genus Acetobacter, the genus Gluconobacter, the genus Kozakia, the genus Komagataeibacter and the genus Gluconacetobacter in a first culture medium to obtain a first cultured product containing water-soluble polysaccharide selected from PS1 and PS2, and S2 is a fermentation process of culturing acetic acid bacterium selected from the genus Acetobacter, the genus Gluconobacter, the genus Kozakia, the genus Komagataeibacter and the genus Gluconacetobacter in a second culture medium including the first cultured product to obtain a second cultured product containing acetic acid and the water-soluble polysaccharide.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to vinegar and a method for producing the same, and more particularly to vinegar having high viscosity and a method for producing the same. [Background technology]

[0002] It has been known that polysaccharides produced by certain types of acetic acid bacteria impart viscosity to foods. The following Patent Document 1 discloses a fermentation process for producing a viscous substance and a method for obtaining viscous vinegar by subjecting the resulting culture to acetic acid fermentation. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Publication No. 62-044164 Summary of the Invention [Problem to be solved by the invention]

[0004] On the other hand, as foods having sourness and viscosity, for example, viscous liquid seasonings such as sauces, dressings, ketchup, etc. are known. These viscous liquid seasonings generally require a balance between sourness and viscosity. In preparing these viscous liquid seasonings, vinegar can be used to impart sourness. However, vinegar is generally a low-viscosity food, and although it can increase sourness, it is difficult to contribute to increasing viscosity, and in viscous liquid seasonings, it tends to be a factor that reduces the viscosity. On the other hand, it is possible to increase the viscosity by adding a separate thickener, but in recent years, there has been an increasing demand for food production without using additives. Also, as described in the above Patent Document 1, it is technically difficult to thicken vinegar by adding it later, and it is difficult to thicken vinegar after the fact. In this regard, it is possible to utilize the technology disclosed in the above-mentioned Patent Document 1 in response to the above-mentioned demands. That is, it is conceivable to utilize the viscous vinegar obtained by the method disclosed in Patent Document 1. However, as shown in the examples of Patent Document 1, the viscosity of the vinegar obtained by this technology is about 700 mPa s, and the reality is that vinegar with a higher viscosity than this has not yet been produced.

[0005] The present invention has been made in consideration of the above-mentioned circumstances, and an object of the present invention is to provide vinegar having a higher viscosity than conventional vinegar and a method for producing the same. [Means for solving the problem]

[0006] That is, the present invention is as follows. [1] Vinegar characterized by containing the water-soluble polysaccharides PS1 and / or PS2 described below. PS1: A water-soluble polysaccharide whose constituent sugars are glucose, galactose, mannose and glucuronic acid in a composition ratio of 6.0:5.0-6.5:0.05-0.4:0.05-0.4. PS2: A water-soluble polysaccharide whose constituent sugars are glucose, rhamnose, mannose and glucuronic acid in a composition ratio of 4.0:1.5-2.5:0.05-0.4:0.05-0.4. [2] The vinegar described in [1] above, having a viscosity of 1000 mPa·s or more and an acidity of 0.5% or more. [3] Vinegar according to [1] or [2] above, in which the concentration of PS1 is 5.2 g / L or more, or the concentration of PS2 is 3.5 g / L or more. [4] The following S 1 And the following S 2 This is a method for producing vinegar, comprising two fermentation steps. S 1 A fermentation step of culturing an acetic acid bacterium selected from the group consisting of acetic acid bacteria belonging to the genus Acetobacter, acetic acid bacteria belonging to the genus Gluconobacter, acetic acid bacteria belonging to the genus Kozakia, acetic acid bacteria belonging to the genus Komagataebacter, and acetic acid bacteria belonging to the genus Gluconacetobacter in a first medium to obtain a first culture containing a water-soluble polysaccharide selected from PS1 and PS2 described below. S 2 A fermentation step of culturing an acetic acid bacterium selected from the group consisting of acetic acid bacteria belonging to the genus Acetobacter, acetic acid bacteria belonging to the genus Gluconobacter, acetic acid bacteria belonging to the genus Kozakia, acetic acid bacteria belonging to the genus Komagataebacter and acetic acid bacteria belonging to the genus Gluconacetobacter in a second medium containing the first culture to obtain a second culture containing acetic acid and the water-soluble polysaccharide. PS1: A water-soluble polysaccharide whose constituent sugars are glucose, galactose, mannose and glucuronic acid in a composition ratio of 6.0:5.0-6.5:0.05-0.4:0.05-0.4. PS2: A water-soluble polysaccharide whose constituent sugars are glucose, rhamnose, mannose and glucuronic acid in a composition ratio of 4.0:1.5-2.5:0.05-0.4:0.05-0.4. [5] Fermentation process S 1 The acetic acid bacteria used in the fermentation process S 2 The method for producing vinegar according to the above [4], wherein the acetic acid bacterium used in the above is the same as that used in the above [5]. [6] The method for producing vinegar described in [4] or [5] above, wherein the second culture has a viscosity of 1000 mPa·s or more and an acidity of 4% or more. [7] A method for producing vinegar described in any one of [4] to [6] above, wherein the first culture medium contains fructose. [8] The first medium contains at least fructose among fructose and glucose, The ratio of fructose R to the total of fructose and glucose taken as 100% by mass FRU The method for producing vinegar according to any one of [4] to [7] above, wherein the content is more than 50% by mass and not more than 100% by mass. Effect of the Invention

[0007] According to the vinegar of the present invention, since the vinegar itself has a high viscosity, when used as a viscous liquid seasoning, it can exhibit excellent adhesion to food. It can also be used as a raw material for a viscous liquid seasoning having a sour taste. That is, it can be used as a food raw material that can impart a sour taste and a vinegar flavor while suppressing a decrease in viscosity. According to the method for producing vinegar of the present invention, it is possible to produce vinegar having an acidity of 1000 mPa·s or more and an acidity of 4 or more. Also, it is possible to efficiently produce vinegar having an acidity of 1000 mPa·s or more and an acidity of 4 or more. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0008] [1] Vinegar The vinegar of the present invention is characterized by containing water-soluble polysaccharides PS1 and / or PS2.

[0009] The above-mentioned "PS1" is a polysaccharide having a constituent sugar ratio of glucose:galactose:mannose:glucuronic acid=6.0:5.0-6.5:0.05-0.4:0.05-0.4, and is a heteropolysaccharide. That is, the constituent sugars are glucose, galactose, mannose, and glucuronic acid, and the constituent ratio is 6.0:5.0-6.5:0.05-0.4:0.05-0.4. In addition, since PS1 is water-soluble, it is dissolved in water and contained in the present vinegar, and is a water-soluble polysaccharide. Furthermore, PS1 is acidic, and is an acidic polysaccharide. The inclusion of PS1 in the present vinegar can be achieved by the method described below. 1 and fermentation process S 2 This is possible through two steps. The method will be described later.

[0010] When the present vinegar contains PS1, its concentration is not limited, but is preferably 5.2 g / L or more. This concentration is more preferably 6.3 g / L or more, even more preferably 7.0 g / L or more, even more preferably 9.0 g / L or more, and particularly preferably 12.0 g / L or more. By containing 5.2 g / L or more of PS1, an acidity of 0.5% or more and a viscosity of 1000 mPa s or more can be achieved. On the other hand, the upper limit is not limited, and the higher the content, the better; however, it is usually 50 g / L or less, may be 45 g / L or less, 35 g / L or less, 25 g / L or less, or may be 20 g / L or less. The concentration of PS1 is measured by the method shown in the Examples below.

[0011] The above-mentioned "PS2" is a polysaccharide with a constituent sugar ratio of glucose:mannose:glucuronic acid:rhamnose=4.0:1.5-2.5:0.05-0.4:0.05-0.4, and is a heteropolysaccharide. In addition, since PS2 is water-soluble, it is dissolved in water and contained in the vinegar, and is a water-soluble polysaccharide. Furthermore, PS2 is acidic, and is an acidic polysaccharide. The inclusion of PS2 in the present vinegar can be achieved by the method described below. 1 and fermentation process S 2 This is possible through two steps. The method will be described later.

[0012] When the present vinegar contains PS2, its concentration is not limited, but is preferably 3.5 g / L or more. This concentration is more preferably 5.5 g / L or more, even more preferably 6.0 g / L or more, even more preferably 8.0 g / L or more, and particularly preferably 10.0 g / L or more. By containing 3.5 g / L or more of PS2, an acidity of 0.5% or more and a viscosity of 1000 mPa s or more can be achieved. On the other hand, the upper limit is not limited, and the higher the content, the better; however, it is usually 30 g / L or less, may be 25 g / L or less, 20 g / L or less, 15 g / L or less, or may be 10 g / L or less. The concentration of PS2 is measured by the method shown in the Examples below.

[0013] The viscosity of the vinegar of the present invention can be 1000 mPa·s or more. That is, vinegar with a viscosity of 1000 mPa·s or more can exhibit excellent adhesion to target foods when used as a viscous liquid seasoning because the vinegar itself has a high viscosity. In addition, it can be used as a raw material for a viscous liquid seasoning having a sour taste. That is, it can be used as a raw material for imparting a sour taste or a vinegar flavor when producing a viscous liquid seasoning such as sauce, ketchup, sauce, dressing, etc. (for example, a viscosity of 1000 to 30000 mPa·s, further 1500 to 20000 mPa·s, further 2000 to 10000 mPa·s, further 2500 to 5000 mPa·s). In particular, when used as such a raw material, it is possible to impart a sour taste or a vinegar flavor while suppressing a decrease in the viscosity of the viscous liquid seasoning. The viscosity of vinegar should be 1000 mPa·s or more, but it can be 1500 mPa·s or more, even 2000 mPa·s or more, or even 2500 mPa·s or more (usually 4500 mPa·s or less). The viscosity of vinegar is measured using a Brookfield viscometer at 25°C, 30 rpm, and rotor No. 3.

[0014] The acidity of the vinegar of the present invention can be 0.5% (w / v) or more. This acidity is preferably 1% or more, more preferably 2% or more, even more preferably 3% or more, and particularly preferably 4% or more (usually 20% or less). When the acidity is 4% or more, the vinegar can meet the acidity standard of brewed vinegar defined in the Vinegar Quality Labeling Standard, and can further meet the acidity standard of brewed vinegar defined in the Japanese Agricultural Standards. When the acidity of vinegar is 4% or more, it can be, for example, 4 to 20%, further 4 to 15%, or further 4 to 10%. The acidity of vinegar (acetic acidity) is measured by a titration method in accordance with Article 4 of the Japanese Agricultural Standards. More specifically, for example, it can be measured by a method in which a sample is titrated with a 0.5 M sodium hydroxide standard solution using an automatic titrator. In addition, brewed vinegar as defined by the above-mentioned Vinegar Quality Labeling Standards refers to the Ministry of Agriculture, Forestry and Fisheries Notification No. 1668 of December 19, 2000, which was last revised by Consumer Affairs Agency Notification No. 8 of August 31, 2011, and brewed vinegar as defined by the Japanese Agricultural Standards refers to the Ministry of Agriculture, Forestry and Fisheries Notification No. 801 of June 8, 1979, which was last revised by Ministry of Agriculture, Forestry and Fisheries Notification No. 1506 of October 16, 2008 (the same applies below).

[0015] Furthermore, as described below, the vinegar of the present invention can be obtained by acetic acid fermentation of grains, fruits, alcohol, vegetables, other agricultural products, or honey as a culture source (nutrient source for acetic acid bacteria), and as described above, the acidity can be made 4% or more. By making the salt-free soluble solid content 1.2 to 4.0%, the vinegar of the present invention can meet the standard for brewed vinegar defined in the Vinegar Quality Labeling Standards, and further, can meet the standard for brewed vinegar defined in the Japanese Agricultural Standards. In other words, it can be a vinegar that can be labeled as brewed vinegar. The vinegar of the present invention also includes grain vinegar, rice vinegar, black rice vinegar, apple vinegar, grape vinegar, etc.

[0016] The vinegar of the present invention may contain other ingredients in addition to the above-mentioned water-soluble polysaccharides and acetic acid. Examples of the other ingredients include salt, sugars, emulsifiers (glycerin fatty acid esters, acetic acid monoglyceride, lactic acid monoglyceride, citric acid monoglyceride, diacetyltartaric acid monoglyceride, succinic acid monoglyceride, polyglycerin fatty acid esters, polyglycerin condensed linosyl acid esters, Quillaja extract, soybean saponin, tea seed saponin, sucrose fatty acid esters, etc.), artificial sweeteners (e.g., sucralose, aspartame, saccharin, acesulfame K, etc.), minerals (e.g., calcium , potassium, sodium, iron, zinc, magnesium, and salts thereof), flavorings, pH adjusters (e.g., sodium hydroxide, potassium hydroxide, lactic acid, citric acid, tartaric acid, malic acid, acetic acid, and the like), cyclodextrin, antioxidants (e.g., vitamin E, vitamin C, tea extract, green coffee bean extract, chlorogenic acid, spice extract, caffeic acid, rosemary extract, vitamin C palmitate, rutin, quercetin, bayberry extract, sesame extract, and the like), colorants, thickening stabilizers, and the like can be blended. These may be used alone or in combination of two or more.

[0017] [2] Vinegar manufacturing method The method for producing vinegar of the present invention comprises the fermentation step S 1 and fermentation process S 2 The method is characterized by comprising two fermentation steps: 1 is the fermentation process S 2 That is, the fermentation process S 2 is the fermentation process S 1 This is the later process.

[0018] Fermentation process S 1 " is a process of culturing in a first medium an acetic acid bacteria selected from the group consisting of acetic acid bacteria belonging to the genus Acetobacter, acetic acid bacteria belonging to the genus Gluconobacter, acetic acid bacteria belonging to the genus Kozakia, acetic acid bacteria belonging to the genus Komagataebacter, and acetic acid bacteria belonging to the genus Gluconacetobacter to obtain a first culture containing a water-soluble polysaccharide selected from PS1 and PS2. PS1 and PS2 are as described above.

[0019] Fermentation process S 1 The acetic acid bacteria used in the present invention are bacteria belonging to the Acetobacteraceae family that produce acetic acid. Among such acetic acid bacteria, the present invention includes acetic acid bacteria selected from the genus Komagataeibacter, the genus Kozakia, the genus Acetobacter, the genus Gluconobacter, and the genus Gluconacetobacter. These may be used alone or in combination of two or more.

[0020] Among the above, examples of acetic acid bacteria of the genus Komagataeibacter include Komagataeibacter xylinus, Komagataeibacter hansenii, Komagataeibacter europaeus, Komagataeibacter oboediens, etc. These may be used alone or in combination of two or more.

[0021] In addition, examples of acetic acid bacteria of the genus Kozakia include Kozakia baliensis, etc. These may be used alone or in combination of two or more kinds.

[0022] In addition, the acetic acid bacteria of the genus Acetobacter include Acetobacter polyoxogenes, Acetobacter tropicalis, Acetobacter indonesiensis, Acetobacter syzygii, Acetobacter cibinongensis, Acetobacter orientalis, Acetobacter pasteurianus, Acetobacter orleanensis, Acetobacter lovaniensis, Acetobacter aceti, Acetobacter pomorum, and Acetobacter pomorum, Acetobacter malorum, etc. These may be used alone or in combination of two or more.

[0023] Examples of acetic acid bacteria of the genus Gluconobacter include Gluconobacter frateurii and Gluconobacter cerinus. These may be used alone or in combination of two or more.

[0024] Examples of acetic acid bacteria of the genus Gluconacetobacter include Gluconacetobacter swingsii, Gluconacetobacter xylinus, Gluconacetobacter diazotrophicus, Gluconacetobacter intermedius, Gluconacetobacter sacchari, Gluconacetobacter maltaceti, Gluconacetobacter kombuchae, and Gluconacetobacter liquefaciens. These may be used alone or in combination of two or more.

[0025] Among the above, acetic acid bacteria of the genus Komagataeibacter and acetic acid bacteria of the genus Kozakia are preferred. More specifically, Kozakia sp. MZ-1005 and Komagataeibacter sp. MZ-077 are preferred. These may be used alone or in combination of two or more. Among them, Kozakia sp. MZ-1005 strain is particularly suitable for producing PS1, and Komagataeibacter sp. MZ-077 strain is particularly suitable for producing PS2.

[0026] The above-mentioned Kozakia sp. MZ-1005 strain has been deposited at the Patent Microorganisms Depositary of the National Institute of Technology and Evaluation (Room 122, 2-5-8 Kazusa Kamatari, Kisarazu City, Chiba Prefecture, Japan) under the accession number "NITE BP-03344." Meanwhile, Komagataeibacter sp. MZ-077 strain has been deposited at the Patent Microorganisms Depositary Center of the National Institute of Technology and Evaluation (Room 122, 2-5-8 Kazusa Kamatari, Kisarazu City, Chiba Prefecture, Japan) as "NITE BP-03343."

[0027] In addition, the fermentation process S 1The acetic acid bacteria used in the above-mentioned method may include other acetic acid bacteria in addition to the above-mentioned various acetic acid bacteria. Examples of the other acetic acid bacteria include acetic acid bacteria belonging to the genus Acidomonas, acetic acid bacteria belonging to the genus Swaminathania, acetic acid bacteria belonging to the genus Neoasaia, acetic acid bacteria belonging to the genus Tanticharoenia, acetic acid bacteria belonging to the genus Ameyamaea, acetic acid bacteria belonging to the genus Endobacter, acetic acid bacteria belonging to the genus Granulibacter, acetic acid bacteria belonging to the genus Asaia, acetic acid bacteria belonging to the genus Acidomonas, acetic acid bacteria belonging to the genus Acidiphilium, acetic acid bacteria belonging to the genus Acidisphaera, acetic acid bacteria belonging to the genus Acidocella, and acetic acid bacteria belonging to the genus Asaia. Examples of acetic acid bacteria include acetic acid bacteria belonging to the genus Belnapia, acetic acid bacteria belonging to the genus Craurococcus, acetic acid bacteria belonging to the genus Leahibacter, acetic acid bacteria belonging to the genus Muricoccus, acetic acid bacteria belonging to the genus Oleomonas, acetic acid bacteria belonging to the genus Paracraurococcus, acetic acid bacteria belonging to the genus Rhodopila, acetic acid bacteria belonging to the genus Roseococcus, acetic acid bacteria belonging to the genus Rubritepida, acetic acid bacteria belonging to the genus Saccharibacter, acetic acid bacteria belonging to the genus Stella, acetic acid bacteria belonging to the genus Teichococcus, acetic acid bacteria belonging to the genus Zavarzinia, etc. These may be used alone or in combination of two or more kinds.

[0028] The origin of these acetic acid bacteria is not limited, and acetic acid bacteria used in vinegar production, acetic acid bacteria isolated from vinegar production sites, acetic acid bacteria isolated from natural environments, acetic acid bacteria stored in microorganism preservation institutions, etc. may be appropriately used. In addition, these may be used alone or in combination of two or more kinds.

[0029] The first medium for culturing the above-mentioned acetic acid bacteria usually contains a carbon source. In addition, it may contain a nitrogen source. Furthermore, it may contain a mineral source. In addition, it may contain amino acids, vitamins, etc.

[0030] Among the above, the carbon source is a carbohydrate that is ingested by the acetic acid bacteria and contributes to the production of PS1 or PS2. Examples of such carbon sources include monosaccharides such as ketose and aldose, disaccharides, trisaccharides, and polysaccharides consisting of these monosaccharides (excluding PS1 and PS2), sugar alcohols which are the reduced products of these sugars, and starch saccharification liquid, molasses, etc. that contain these. More specifically, examples of ketoses include ketohexoses such as fructose and sorbose, and ketopentoses such as xylulose. Examples of aldoses include aldohexoses such as glucose, mannose, and galactose, aldopentoses such as xylose and arabinose, aldotrioses such as glyceraldehyde, and aldotetroses such as erythrose. Examples of disaccharides include sucrose, lactose, maltose, and trehalose. Examples of trisaccharides include maltotriose. Examples of sugar alcohols include mannitol and sorbitol. These may be used alone or in combination of two or more. Among the above, fructose, glucose, mannose, galactose, xylose, arabinose, sucrose, maltose, trehalose, mannitol, sorbitol, glycerin, and ethanol are preferred, and fructose, glucose, mannose, galactose, arabinose, sucrose, mannitol, and sorbitol are more preferred, and it is particularly preferred that the fructose contains at least fructose and glucose.

[0031] When fructose and glucose are added to the first medium, the ratio R of fructose when the total of fructose and glucose is 100% by mass FRUcan be more than 50% by mass and 100% by mass or less. This ratio is preferably 51% by mass or more and 95% by mass or less, more preferably 52% by mass or more and 90% by mass or less, still more preferably 53% by mass or more and 85% by mass or less, particularly preferably 54% by mass or more and 80% by mass or less, and particularly preferably 55% by mass or more and 75% by mass or less.

[0032] The carbon source may be added as a single component, or may be added as fruit juice, etc. For example, fruit juice usually contains both fructose and glucose, so by adding fruit juice to the medium, both fructose and glucose can be added to the medium. If the ratio of fructose and glucose added to the fruit juice is not the desired ratio, it can be adjusted by adding fructose or glucose. Among the above, examples of fruit juice include juice derived from fruits such as apple, mandarin orange, grape, peach, strawberry, pear, banana, melon, kiwi, lemon, pineapple, grapefruit, blackcurrant, acerola, blueberry, apricot, guava, plum, mango, papaya, lychee, etc. These may be used alone or in combination of two or more kinds.

[0033] In addition to the above, other carbon sources can be used. Examples of other carbon sources include organic acids and alcohols. Examples of organic acids include acetic acid, fumaric acid, citric acid, propionic acid, malic acid, malonic acid, succinic acid, lactic acid, pyruvic acid, etc. These may be used alone or in combination of two or more. Examples of the alcohol include monohydric alcohols such as ethanol and propanol, and polyhydric alcohols such as glycerin and ethylene glycol. These may be used alone or in combination of two or more. The amount of carbon source to be added to the medium (1 L) can be appropriately set, for example, from 5 to 300 g / L, further from 35 to 200 g / L, or further from 75 to 150 g / L.

[0034] Among the above, either an organic nitrogen source or an inorganic nitrogen source may be used as the nitrogen source. Among these, examples of the organic nitrogen source include yeast extract, dry yeast, sake lees hydrolysis product, sake lees, rice, bran (including various bran such as rice bran, red bran, medium bran, white bran, special bran, special white bran, etc.), bran hydrolysis product (including the above-mentioned various bran hydrolysis products), wheat bran, meat extract, amino acid, protein, nucleic acid, urea, CSL, beans (soybeans, peanuts, etc.), processed beans, beans processing residue (soybean meal, peanut meal, etc.). These may be used alone or in combination of two or more. Examples of inorganic nitrogen sources include ammonium salts (ammonium nitrate, ammonium chloride, ammonium sulfate, ammonium phosphate, etc.), nitrates (potassium nitrate, ammonium nitrate, etc.), ammonia, etc. These may be used alone or in combination of two or more. As the nitrogen source, among the above, organic nitrogen sources are preferred, and more preferred are yeast extract, dry yeast, sake lees hydrolyzate, sake lees, bran, bran hydrolyzate, wheat bran, meat extract, etc. When these organic nitrogen sources are added, the amount of the organic nitrogen source added to the medium (1 L) can be appropriately set, and can be, for example, 0.05 to 100 g / L, further 0.1 to 60 g / L, or further 0.2 to 40 g / L.

[0035] Among the above, examples of the mineral source include potassium dihydrogen phosphate, dipotassium hydrogen phosphate, disodium hydrogen phosphate, magnesium sulfate, magnesium chloride, ferrous sulfate, ferrous chloride, manganese sulfate, manganese chloride, zinc sulfate, zinc chloride, copper sulfate, calcium chloride, calcium carbonate, sodium carbonate, etc. These may be used alone or in combination of two or more.

[0036] The pH of the first medium is not limited, and is usually 1 Although no pH control is required in the above, the pH can be, for example, 1 to 8, 2 to 8, or 2 to 7. When the pH is controlled, hydrochloric acid, sodium hydroxide, calcium carbonate, or the like can be used. The culture temperature is not limited, but can usually be 15 to 45° C., further can be 20 to 45° C., or further can be 25 to 35° C. The culture time is not limited, but can usually be 3 to 15 days, or further can be 5 to 8 days.

[0037] There are no limitations on whether shaking or agitation is performed during culture, and the culture may be static culture (without shaking or agitation), shake culture, or agitation culture. When shake culture is performed, the shaking method is not limited, and rotary shaking or reciprocating shaking may be performed. Furthermore, when agitation culture is performed, the stirring method is not limited, and aeration stirring or mechanical stirring may be performed. Among these, agitation culture is preferred, and aeration agitation culture is more preferred, and more specifically, deep aeration agitation culture can be used. When aeration and stirring is performed, the aeration amount is not limited, but can be, for example, 0.1 to 2 vvm (aeration volume / volume of fermentation liquid / minute), further 0.1 to 1.5 vvm, and further 0.25 to 1.0 vvm. In the method for producing vinegar of the present invention, the fermentation step S 1 The end point of the fermentation is not limited, but can be terminated when the fermentation has progressed to a predetermined water-soluble polysaccharide concentration. Furthermore, for example, the end point can be the saturation point of the amount of water-soluble polysaccharide produced in that environment.

[0038] Fermentation process S 2 " is a process of culturing acetic acid bacteria selected from acetic acid bacteria belonging to the genus Acetobacter, acetic acid bacteria belonging to the genus Gluconobacter, acetic acid bacteria belonging to the genus Kozakia, acetic acid bacteria belonging to the genus Komagataebacter, and acetic acid bacteria belonging to the genus Gluconacetobacter in a second medium containing the first culture, to obtain a second culture containing acetic acid and water-soluble polysaccharides.

[0039] Fermentation process S 2 The acetic acid bacteria used in the fermentation process S 1 The acetic acid bacteria used in the fermentation step S may be different from those used in the fermentation step S, but they may be the same. 1The acetic acid bacteria used in the fermentation process S 2 However, it may be used as it is. 1 The same type of acetic acid bacteria used in fermentation process S 2 In addition, it may be used in the fermentation process S. 1 The acetic acid bacteria used in step S are not eliminated and are used in the fermentation process S as is. 2 However, the fermentation process S 1 Add the acetic acid bacteria not used in step S to the fermentation process. 2 The common case is the fermentation process S 1 After eliminating the acetic acid bacteria used in the fermentation process S 2 Now, fermentation process S 1 For example, acetic acid bacteria not used in the past may be used. This fermentation process 2 The acetic acid bacteria that can be used in the fermentation process S 1 The explanation of the acetic acid bacteria given above can be applied as is.

[0040] Fermentation process S 2 The second medium in the method usually contains a carbon source and ethanol. In addition, like the first medium, it may contain a nitrogen source and may further contain a mineral source, as well as amino acids, vitamins, etc.

[0041] The carbon source contained in the first medium can be used as it is in the second medium. In addition, it can be added as necessary. When adding, the carbon source that can be used is the carbon source contained in the first medium in the fermentation process S. 1 The carbon source described above can be used as is. In addition, the second medium requires ethanol for acetic acid fermentation. When ethanol is added to the second medium, the amount of ethanol to be added can be appropriately set, and for example, the amount can be 1 to 15 v / v%, further, the amount can be 2 to 15 v / v%, and further, the amount can be 5 to 8 v / v%.

[0042] The pH of the second medium is not limited, and is usually 2Although no pH control is required in the above step, the pH can be, for example, 1 to 8, 2 to 8, or 2 to 7. The culture temperature is not limited, but can usually be 15 to 45° C., further can be 20 to 45° C., and further can be 25 to 35° C. The culture time is not limited, but can usually be half a day to 14 days, and further can be 2 to 7 days.

[0043] There are no limitations on whether shaking or agitation is performed during culture, and the culture may be static culture (without shaking or agitation), shake culture, or agitation culture. When shake culture is performed, the shaking method is not limited, and rotary shaking or reciprocating shaking may be performed. Furthermore, when agitation culture is performed, the stirring method is not limited, and aeration stirring or mechanical stirring may be performed. Among these, agitation culture is preferred, and aeration agitation culture is more preferred, and more specifically, deep aeration agitation culture can be used. When aeration and stirring is performed, the aeration amount is not limited, but can be, for example, 0.1 to 1.5 vvm (aeration volume / volume of fermentation liquid / minute), further 0.1 to 1.5 vvm, and further 0.25 to 1.0 vvm. In the method for producing vinegar of the present invention, the fermentation step S 2 The end point of the fermentation is not limited, but can be terminated when the fermentation has progressed to a predetermined acetic acid concentration. Furthermore, for example, the end point can be the saturation point of the amount of acetic acid produced in that environment.

[0044] The method for producing vinegar of the present invention comprises the fermentation step S 1 and fermentation process S 2 The fermentation process may include only the above steps, or may include other steps. The fermentation liquid removed from the fermentation tank can be commercialized as vinegar through inactivation of the acetic acid bacteria, maturation, clarification and sterilization steps. That is, the steps include a fermentation liquid removal step for removing the fermentation liquid from the fermentation tank, an inactivation step for inactivating the acetic acid bacteria, a maturation step for maturing the fermentation liquid, a clarification step for clarifying the fermentation liquid, a sterilization step, etc. These steps may be used alone or in combination of two or more.

[0045] According to the method for producing vinegar of the present invention, it is possible to produce vinegar containing water-soluble polysaccharides PS1 and / or PS2. That is, it is possible to produce the vinegar of the present invention described above. Furthermore, it is possible to produce vinegar having a viscosity of 1000 mPa s or more and an acidity of 4% or more. EXAMPLES

[0046] The present invention will now be described in more detail with reference to examples. [1] Fermentation process S 1 Consideration of Kozakia sp. MZ-1005 was inoculated at 1 v / v% into a sterilized first medium (pH 5.5 at the start of culture) formed by adding 10 g / L of yeast extract and carbon sources with varying ratios of fructose, glucose, and sucrose as shown in Table 1 below, and cultured with shaking at 30°C and 150 rpm for 144 hours (6 days) to obtain a first culture. The viscosity of the obtained first culture was measured by the method shown in "Sample evaluation" below, and is shown in Table 1 below. As a result, it is clear that a culture with high viscosity can be obtained by using a medium having a fructose concentration of 60 mass % or more relative to the total sugar concentration.

[0047] [Table 1]

[0048] [2] Analysis of polysaccharides After obtaining the first cultures of Experimental Examples 4 to 8 according to the procedure described below, the polysaccharides contained in each first culture were separated and each polysaccharide was subjected to sugar composition analysis. The details of the polysaccharide separation method and sugar composition analysis are described in the "Sample Evaluation" section below.

[0049] [Experimental Example 4] Non-aerated shaking culture using fruit juice as a nutrient source (PS1 production) Kozakia sp. MZ-1005 strain was inoculated into a sterilized medium (the same medium as in Example 1, pH 5.5 at the start of the culture) to a concentration of 1 v / v%, and cultured (flask culture) at 30°C and 150 rpm with no aeration to obtain a culture (first culture). No pH control was performed during this culture. As a result, water-soluble polysaccharide PS1 was obtained, whose constituent sugars were glucose, galactose, mannose and glucuronic acid in a composition ratio of 6.0:5.5:0.2:0.2.

[0050] [Experimental Example 5] Aerated and stirred culture using fruit juice as a nutrient source (PS1 production) Kozakia sp. MZ-1005 strain was inoculated into a sterilized medium (the same medium as in Example 1, pH 5.5 at the start of culture) to a concentration of 1 v / v%, and cultured under aeration and agitation (jar fermenter culture) at 30°C, 400-600 rpm, and 0.25-0.5 vvm to obtain a culture (first culture). pH control was not performed during this culture. As a result, water-soluble polysaccharide PS1 was obtained, whose constituent sugars were glucose, galactose, mannose and glucuronic acid in a composition ratio of 6.0:5.7:0.2:0.2.

[0051] [Experimental Example 6] Non-aerated shaking culture using a combined nutrient source (PS1 production) Kozakia sp. MZ-1005 strain was inoculated into a sterilized medium (pH 5.5 at the start of the culture) at 1v / v%, and cultured (flask culture) at 30°C and 150 rpm without aeration to obtain a culture (first culture). The pH was not controlled during the culture. The medium contained 30g / L fructose, 2g / L yeast extract, 5g / L trisodium citrate, 0.1g / L potassium dihydrogen phosphate, 0.09g / L dipotassium hydrogen phosphate, 0.25g / L magnesium sulfate, and 0.0005g / L ferric chloride. As a result, water-soluble polysaccharide PS1 was obtained, whose constituent sugars were glucose, galactose, mannose and glucuronic acid in a composition ratio of 6.0:5.4:0.2:0.2.

[0052] [Experimental Example 7] Aeration and stirring cultivation using a mixed nutrient source (PS1 production) Kozakia sp. MZ-1005 strain was inoculated into a sterilized medium (the same medium as in Experimental Example 6, pH 5.5 at the start of culture) to a concentration of 1 v / v%, and cultured under aeration and agitation (jar fermenter culture) at 30°C, 400-600 rpm, and 0.25-0.5 vvm to obtain a culture (first culture). No pH control was performed during this culture. As a result, water-soluble polysaccharide PS1 was obtained, whose constituent sugars were glucose, galactose, mannose and glucuronic acid in a composition ratio of 6.0:5.8:0.2:0.2.

[0053] [Experimental Example 8] Non-aerated shaking culture using a combined nutrient source (PS2 production) Komagataeibacter sp. MZ-077 was inoculated into a sterilized medium (the same medium as in Experimental Example 6, pH 5.5 at the start of the culture) to a concentration of 1v / v%, and cultured (flask culture) without aeration at 30°C and 150 rpm to obtain a culture (first culture). No pH control was performed during this culture. As a result, water-soluble polysaccharide PS1 was obtained, whose constituent sugars were glucose, rhamnose, mannose and glucuronic acid in a composition ratio of 4.0:2.1:0.2:0.2.

[0054] [Table 2]

[0055] [3] Vinegar production The vinegars of Examples 1 to 5 were produced according to the following procedure. Example 1 (1) Fermentation process S 1 Kozakia sp. MZ-1005 strain was inoculated into a sterilized first medium (pH 5.5 at the start of culture) to a concentration of 1v / v%, and cultured under aeration and agitation at 30°C, 400-600 rpm, and 0.25-0.5 vvm for 120 hours (5 days) to obtain a first culture. No pH control was performed during this culture. The first medium contained apple juice (Brix 10°) containing about 70 g / L of fructose and about 35 g / L of glucose, and 1 g / L of yeast extract. As a result, a first culture containing 15.6 g / L of PS1, having a pH of 4.0 and a viscosity of 3000 mPa s was obtained. The PS1 concentration and viscosity were measured by the methods shown in "Sample evaluation" below.

[0056] (2) Fermentation process S 2 Fermentation process S 1 Ethanol and acetic acid were added to the first culture obtained in step 1 so that the ethanol concentration was 7 v / v% and the acetic acid concentration was 1 w / v%, and the mixture was cultured under aeration and agitation at 30°C, 600 rpm, and 0.5 vvm for 72 hours (3 days) to obtain a second culture. As a result, vinegar was obtained that contained 12.9 g / L of PS1, had an acidity of 4.9, and had a viscosity of 2000 mPa s. The acidity and viscosity were measured by the methods shown in "Sample evaluation" below.

[0057] Example 2 (1) Fermentation process S 1 The same cultivation as in Example 1 was carried out to obtain a first culture (containing 15.6 g / L of PS1, having a pH of 4.0 and a viscosity of 3000 mPa·s). (2) Fermentation process S 2 Fermentation process S 1 Ethanol and acetic acid were added to the first culture obtained in step 1 so that the ethanol concentration was 3 v / v% and the acetic acid concentration was 1 w / v%, and the mixture was cultured under aeration and agitation at 30°C, 600 rpm, and 0.5 vvm for 24 hours (1 day) to obtain a second culture. As a result, vinegar containing 14.0 g / L of PS1, with an acidity of 3.3 and a viscosity of 2400 mPa s was obtained. The acidity and viscosity were measured by the methods shown in "Sample evaluation" below.

[0058] Example 3 (1) Fermentation process S 1 Kozakia sp. MZ-1005 strain was inoculated into a sterilized first medium (pH 5.5 at the start of culture) at 1v / v%, and cultured at 30°C, 400-600 rpm, and 0.25-0.5 vvm for 148 hours (6 days) with aeration and agitation to obtain a first culture. No pH control was performed during this culture. The first medium contained apple juice (Brix 10°) containing about 70g / L of fructose and about 35g / L of glucose, and 1g / L of yeast extract. As a result, a first culture was obtained that contained 15.7 g / L of PS1, had a pH of 3.8, and had a viscosity of 2900 mPa s. The PS1 concentration and viscosity were measured by the methods shown in "Sample evaluation" below.

[0059] (2) Fermentation process S 2 Fermentation process S 1 Ethanol was added to the first culture obtained in step 1 so that the ethanol concentration was 4 v / v%, and the mixture was cultured under aeration and agitation at 30°C, 600 rpm, and 0.5 vvm for 24 hours (1 day) to obtain a second culture. As a result, vinegar containing 14.0 g / L of PS1, with an acidity of 1.6 and a viscosity of 2200 mPa s was obtained. The acidity and viscosity were measured by the methods shown in "Sample evaluation" below.

[0060] Example 4 (1) Fermentation process S 1 Komagataeibacter sp. MZ-077 was inoculated into a sterilized first medium (pH 6.0 at the start of culture) at 1v / v%, and cultured at 30°C, 400-600 rpm, and 0.25-0.5 vvm for 120 hours (5 days) with aeration and agitation to obtain a first culture. No pH control was performed during this culture. The first medium contained apple juice (Brix 10°) containing about 70g / L fructose and about 35g / L glucose, 1g / L yeast extract, and 2g / L red rice bran hydrolysate. As a result, a first culture was obtained that contained 13.8 g / L of PS2, had a pH of 5.0, and had a viscosity of 4000 mPa s. The PS2 concentration and viscosity were measured by the methods shown in "Sample Evaluation" below.

[0061] (2) Fermentation process S 2 Fermentation process S 1 Ethanol and acetic acid were added to the first culture obtained in step 1 so that the ethanol concentration was 8 v / v% and the acetic acid concentration was 1 w / v%, and the mixture was cultured under aeration and agitation at 30°C, 600 rpm, and 0.5 vvm for 168 hours (7 days) to obtain a second culture. As a result, vinegar was obtained that contained 13.4 g / L of PS2, had an acidity of 4.8, and had a viscosity of 3100 mPa s. The acidity and viscosity were measured by the methods shown in "Sample evaluation" below.

[0062] Example 5 (1) Fermentation process S 1 The same cultivation as in Example 4 was carried out to obtain a first culture (containing 13.8 g / L of PS2, having a pH of 5.0 and a viscosity of 4000 mPa·s). (2) Fermentation process S 2 Fermentation process S 1 Ethanol and acetic acid were added to the first culture obtained in step 2 so that the ethanol concentration was 4 v / v% and the acetic acid concentration was 1 w / v%, and the mixture was cultured under aeration and agitation at 30°C, 600 rpm, and 0.5 vvm for 72 hours (3 days) to obtain a second culture. As a result, vinegar was obtained that contained 13.5 g / L of PS2, had an acidity of 3.1, and had a viscosity of 3,300 mPa s. The acidity and viscosity were measured by the methods shown in "Sample evaluation" below.

[0063] [4] Evaluation of sample (vinegar, first culture) (1) Measurement of acidity (acetic acid equivalent) The acidity was measured according to the following procedure. Using an automatic titration device COM-1600 (Hiranuma Sangyo Co., Ltd.), 5 ml of each vinegar was neutralized and titrated with 0.5 M sodium hydroxide until the pH reached 8.2, and the titration amount was converted to acetic acidity % (w / v) using the following formula. Furthermore, taking into account the specific gravity of the vinegar, the calculated acetic acidity % (w / v) was converted to mass %, and this value was defined as the acidity (acetic acid equivalent). Acetic acidity %(w / v) = 0.03 x (TB) x F / V x 100 T: Titration amount (ml) of 0.5 mol / L sodium hydroxide standard solution in each vinegar B: Titration volume (ml) of 0.5 mol / L sodium hydroxide standard solution in the blank test F: Factor of 0.5 mol / L sodium hydroxide standard solution V: Amount of vinegar collected (ml) 0.03: Weight of acetic acid equivalent to 1 ml of 0.5 mol / L sodium hydroxide solution (g)

[0064] (2) pH measurement The pH of the samples was measured by the glass electrode method. A pH meter F-51 (manufactured by Horiba, Ltd.) was used for the measurements.

[0065] (3) Viscosity measurement The viscosity was measured according to the following procedure. The viscosity of the sample (25° C.) was measured using a BII type viscometer (BMII (manufactured by Toki Sangyo Co., Ltd.)) equipped with a No. 3 rotor at a rotor rotation speed of 30 rpm.

[0066] (4) Measurement of PS1 and PS2 concentrations The supernatant was collected from the sample by centrifugation (12000G, 10 minutes, 4°C). 1.5mL of 99.5% cold ethanol was added to 0.5mL of the supernatant, and the precipitate was collected by centrifugation (12000G, 10 minutes, 4°C). The collected precipitate was washed with 1mL of 75% cold ethanol, and then the precipitate was collected by centrifugation (12000G, 10 minutes, 4°C). The obtained precipitate was dissolved in 0.5mL of ultrapure water (so-called MillQ water), and the PS1 concentration or PS2 concentration was measured using the phenol-sulfuric acid method.

[0067] (5) Separation of polysaccharides Each of the first cultures obtained in Experimental Examples 4 to 8 was diluted with ultrapure water, and then centrifuged and filtered through diatomaceous earth to remove the bacterial cells. Then, a 70% aqueous ethanol solution was added to the filtrate to obtain a precipitate. The obtained precipitate was collected and redissolved in water. Next, a 5% aqueous CTAB solution (aqueous hexadecyltrimethylammonium bromide solution) was added (until no more precipitate was formed) to obtain a precipitate, and the precipitate was collected by centrifugation. Then, the collected precipitate was redissolved in a 20% aqueous NaCl solution. Next, dialysis was performed with ultrapure water, and a 70% aqueous ethanol solution was added to obtain a precipitate. The obtained precipitate was collected by centrifugation and then resuspended in water. Then, dialysis was performed again with ultrapure water, and freeze-drying was performed to obtain polysaccharide samples produced in Experimental Examples 4 to 8.

[0068] (6) Analysis of polysaccharide composition Each polysaccharide sample from Experimental Examples 4 to 8 obtained in (5) above was solubilized in ultrapure water to a concentration of 2 mg / ml, hydrolyzed with acid, fluorescently labeled, and then subjected to ultra-performance high-resolution liquid chromatography (UPLC). The analytical conditions were as follows. In addition, the following 13 types of sugar standards were used for quantitative analysis of the constituent sugars.

[0069] Equipment: Manufactured by Waters, model "ACQUITY UPLC H-Class" Column: Waters, model number "ACQUITY UPLC BEH C18, 2.1mm x 100mm" Mobile phase: A / 0.2M potassium borate buffer (pH 8.9), B / acetonitrile Flow rate: 0.7mL / min Column temperature: 50℃ Detection:FLR 305nm, 360nm Injection volume: 1μL Time Program: B conc. 4.5%(0min)→4.5%(8min)→9.0%(15min)

[0070] Sugar standards: glucuronic acid (GlcA), galacturonic acid (GalA), galactose (Gal), mannose (Man), glucose (Glc), arabinose (Ara), ribose (Rib), xylose (Xyl), N-acetylmannosamine (ManNAc), N-acetylglucosamine (GlcNAc), rhamnose (Rha), fucose (Fuc), N-acetylgalactosamine (GalNAc)

[0071] (7) NMR analysis of polysaccharides Polysaccharide PS1 produced under the same conditions as in Experimental Example 1 was separated in the same manner as in (5) above. 2 1000 ml of O was added and heated to 60°C to obtain a PS1 solution. 600 μL of this liquid was taken as an NMR sample, and structural analysis was performed by NMR under the following analytical conditions. As a result, it was found that PS1 contains the structure "Glcβ1→6Glcβ1→6Gal→".

[0072] Equipment: 500MHz NMR, Agilent Technologies, model "Unity INOVA 500" Measurement temperature: 60℃ Other conditions: Water-eliminating pulse irradiation Fourier transformation and analysis: The acquired NMR FID data was analyzed using ACD / NMR Processor (http: / / www.acdlabs.com). Measurement type and integration count 1H NMR / Number of measurements: 8 COSY / Number of times: 1 -HSQC integration times: 32 times -TOCSY integration times: 32 times HSQC-TOCSY integration times: 64 times HMBC integration times: 64 The types of measurements are as follows: COSY (Correlation Spectroscopy), HSQC (Hetero Nuclear Single Quantum Coherence), TOCSY (Totally Correlated Spectroscopy), HSQC-TOCSY, HMBC (Heteronuclear Multiple Bond Coherence).

[0073] In this specification, the expression "XX to YY" means "XX or more and YY or less." In addition, the present invention is not limited to the above specific examples. These examples are merely examples shown for the convenience of explanation, and the present invention is not limited to these examples in any sense, and the present invention can be variously modified within the scope of the present invention depending on the purpose and application. In addition, all publications, patents, and patent applications cited in this specification are incorporated herein by reference as they are. [Industrial Applicability]

[0074] The vinegar of the present invention is widely used in the food industry. More specifically, since the vinegar of the present invention has a high viscosity, it can be suitably used as a viscous liquid seasoning. In this case, it can exhibit excellent adhesion to food. Furthermore, since the vinegar of the present invention has a high viscosity, it can be used as a raw material for viscous liquid seasonings having a sour taste (sauces, ketchup, sauces, dressings, etc.). In this case, it can be used as a food raw material that can impart a sour taste or vinegar flavor while suppressing a decrease in viscosity.

Claims

1. The following S １ The process of S １ A method for producing an acetic acid bacteria culture, comprising the step of adding ethanol after the step of The acetic acid bacteria culture contains the following PS2 and acetic acid, and has an acidity of 0.5% or more. S １ : Ratio of fructose when the total of fructose and glucose is 100% by mass, including fructose and glucose ＦＲＵ A step of culturing an acetic acid bacterium belonging to the genus Komagataebacter in a first medium having a content of more than 50% by mass to obtain a first culture containing a water-soluble polysaccharide, which is PS2 as described below. PS2: A water-soluble polysaccharide whose constituent sugars are glucose, rhamnose, mannose and glucuronic acid in a composition ratio of 4.0:1.5-2.5:0.05-0.4:0.05-0.

4.

2. The following S ２ The method for producing an acetic acid bacteria culture according to claim 1 , comprising the steps of: S ２ A step of culturing an acetic acid bacterium selected from the group consisting of acetic acid bacteria belonging to the genus Acetobacter, acetic acid bacteria belonging to the genus Gluconobacter, acetic acid bacteria belonging to the genus Kozakia, acetic acid bacteria belonging to the genus Komagataebacter, and acetic acid bacteria belonging to the genus Gluconacetobacter in a second medium containing the first culture to obtain a second culture containing acetic acid and the water-soluble polysaccharide.

3. The following S １ and the following step S2. S １ : The ratio R of fructose containing at least fructose among fructose and glucose, when the total of fructose and glucose is 100% by mass ＦＲＵ A step of culturing an acetic acid bacterium belonging to the genus Kozakia in a first medium having a water-soluble polysaccharide PS1 of more than 50% by mass and not more than 100% by mass, to obtain a first culture containing the water-soluble polysaccharide PS1 of S2: A step of culturing an acetic acid bacterium selected from the group consisting of acetic acid bacteria belonging to the genus Acetobacter, acetic acid bacteria belonging to the genus Gluconobacter, acetic acid bacteria belonging to the genus Kozakia, acetic acid bacteria belonging to the genus Komagataebacter and acetic acid bacteria belonging to the genus Gluconacetobacter in a second medium containing the first culture to obtain a second culture containing acetic acid and the water-soluble polysaccharide. PS1: A water-soluble polysaccharide whose constituent sugars are glucose, galactose, mannose and glucuronic acid in a composition ratio of 6.0:5.0-6.5:0.05-0.4:0.05-0.

4.

4. The S １ The method for producing an acetic acid bacteria culture according to claim 3, further comprising the step of adding ethanol after the step of (a).

5. The following S １ And the following S ２ A method for producing vinegar containing the following PS2 and acetic acid, and having an acidity of 0.5% or more, comprising the following two fermentation steps: S １ : Ratio of fructose when the total of fructose and glucose is 100% by mass, including fructose and glucose ＦＲＵ A fermentation step of culturing an acetic acid bacterium belonging to the genus Komagataebacter in a first medium having a content of more than 50% by mass to obtain a first culture containing a water-soluble polysaccharide, which is PS2 as described below. S ２ A fermentation step comprising a step of adding ethanol to a second medium containing the first culture, and culturing an acetic acid bacterium selected from the group consisting of an acetic acid bacterium belonging to the genus Acetobacter, an acetic acid bacterium belonging to the genus Gluconobacter, an acetic acid bacterium belonging to the genus Kozakia, an acetic acid bacterium belonging to the genus Komagataebacter, and an acetic acid bacterium belonging to the genus Gluconacetobacter to obtain a second culture containing acetic acid and the water-soluble polysaccharide. PS2: A water-soluble polysaccharide whose constituent sugars are glucose, rhamnose, mannose and glucuronic acid in a composition ratio of 4.0:1.5-2.5:0.05-0.4:0.05-0.

4.

6. The fermentation step S １ The acetic acid bacteria used in the fermentation process S ２ The method for producing vinegar according to claim 5, wherein the acetic acid bacterium used in the step 1 is the same as the acetic acid bacterium used in the step 1.

7. The method for producing vinegar according to claim 5 or 6, wherein the second culture has a viscosity of 1000 mPa·s or more and an acidity of 4% or more.

8. The following S １ And the following S ２ The method for producing vinegar comprises two fermentation steps, and is characterized in that the acetic acid bacteria used in the fermentation step S 1 and the acetic acid bacteria used in the fermentation step S 2 are the same. S １ : The ratio R of fructose containing at least fructose among fructose and glucose, when the total of fructose and glucose is 100% by mass ＦＲＵ A fermentation step of culturing an acetic acid bacterium belonging to the genus Kozakia in a first medium having a water-soluble polysaccharide content of more than 50% by mass and not more than 100% by mass to obtain a first culture containing a water-soluble polysaccharide PS1 as described below. S ２ A fermentation step of culturing an acetic acid bacterium selected from the group consisting of acetic acid bacteria belonging to the genus Acetobacter, acetic acid bacteria belonging to the genus Gluconobacter, acetic acid bacteria belonging to the genus Kozakia, acetic acid bacteria belonging to the genus Komagataebacter, and acetic acid bacteria belonging to the genus Gluconacetobacter in a second medium containing the first culture to obtain a second culture containing acetic acid and the water-soluble polysaccharide. PS1: A water-soluble polysaccharide whose constituent sugars are glucose, galactose, mannose and glucuronic acid in a composition ratio of 6.0:5.0-6.5:0.05-0.4:0.05-0.

4.

9. The method for producing vinegar according to claim 8, wherein the second culture has a viscosity of 1000 mPa·s or more and an acidity of 4% or more.

10. A method for producing vinegar, comprising two fermentation steps S1 and S2 below. S1: A fermentation step of culturing an acetic acid bacterium belonging to the genus Kozakia in a first medium containing at least fructose of fructose and glucose, and having a fructose ratio RFRU of more than 50% by mass and not more than 100% by mass when the total of fructose and glucose is 100% by mass, to obtain a first culture containing a water-soluble polysaccharide, which is PS1 as described below. S2: A fermentation step of culturing an acetic acid bacterium selected from the group consisting of acetic acid bacteria belonging to the genus Acetobacter, acetic acid bacteria belonging to the genus Gluconobacter, acetic acid bacteria belonging to the genus Kozakia, acetic acid bacteria belonging to the genus Komagataebacter, and acetic acid bacteria belonging to the genus Gluconacetobacter in a second medium containing the first culture to obtain a second culture containing acetic acid and the water-soluble polysaccharide, having a viscosity of 1000 mPa·s or more, and an acidity of 4% or more. PS1: A water-soluble polysaccharide whose constituent sugars are glucose, galactose, mannose and glucuronic acid in a composition ratio of 6.0:5.0-6.5:0.05-0.4:0.05-0.

4.

11. Vinegar produced by the method for producing vinegar according to any one of claims 5 to 10.