Method for producing powdered brewed vinegar and powder brewed vinegar

Abstract

To provide a method for producing powdered brewed vinegar capable of improving shelf life without deteriorating taste of a food product, and by suppressing acid taste, and easy to pulverize the brewed vinegar.SOLUTION: A method for producing this powdered brewed vinegar comprises: Step A, concentrating brewed vinegar into a concentrated brewed vinegar with an acidity exceeding 85% by performing a distillation process, in which the acetic acid component is evaporated, cooled, and recovered, a predetermined number of times; Step B, spraying a predetermined amount of the concentrated brewed vinegar in mist form onto a powdered base material such as anhydrous sodium acetate and mixing; and Step C, after Step B, drying the mixed material while stirring, with the brewed vinegar adsorbed on the powdered base material, to produce a powder with a pH of 4.8 or less and an acidity of 30% or more.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing powdered brewed vinegar to be added to foods, and to powdered brewed vinegar, and more particularly to a method for producing powdered brewed vinegar that suppresses changes in taste and acidity when used in foods, and to powdered brewed vinegar. [Background technology]

[0002] Regarding brewed vinegar, for example, a method has been proposed in which brewed vinegar is neutralized with an alkaline substance, the resulting acetate solution is heated and concentrated, and then an excess of an acidic substance is added and the solution is distilled under reduced pressure under acidic conditions to obtain acetic acid, thereby concentrating the brewed vinegar (see, for example, Patent Document 1).

[0003] However, although the method for concentrating brewed vinegar described in Patent Document 1 can produce brewed vinegar with a high acidity of 80% or more, it is unsuitable for use in food because it is neutralized with alkaline substances such as sodium hydroxide or potassium hydroxide and concentrated in an acidic state by adding excess acidic substances such as hydrochloric acid or sulfuric acid.

[0004] It has also been proposed to produce powdered brewed vinegar by mixing brewed vinegar with an acetic acid concentration, i.e., acidity, of 15%, with approximately 45% by mass of anhydrous sodium acetate, and then stirring the mixture to gradually crystallize it from a paste state (see, for example, Patent Document 2).

[0005] The powdered brewed vinegar described in Patent Document 2 can be used in food, but the acidity of the brewed vinegar used is low, about 15%, and therefore contains a large amount of water. This makes powdering it time-consuming, and the proportion of brewed vinegar to anhydrous sodium acetate is 45 to 50% by mass, or about one-third of the amount of powdered brewed vinegar, so the acidity of powdered brewed vinegar is about 5%.

[0006] For this reason, when used as a food preservative, for example, a large amount of powdered brewed vinegar must be used to lower the pH of the entire food to below 6. However, in this case, the amount of sodium acetate used increases, which can lead to a bitter taste that can ruin the original flavor of the food, and the use of a large amount of powdered brewed vinegar also makes the food taste more sour.

[0007] Therefore, the applicant has proposed powdering brewed vinegar, which has a high acidity, can reduce the pH of food by using a small amount, suppresses the acidity without compromising the flavor, and is easy to powderize.The applicant has proposed powdering brewed vinegar by adsorbing and mixing concentrated brewed vinegar with an acidity of 99% produced through a brewing process onto a powder base material made of anhydrous sodium acetate or dextrin (see, for example, Patent Document 3). [Prior art documents] [Patent documents]

[0008] [Patent Document 1] Japanese Patent Application Laid-Open No. 63-137669 [Patent Document 2] Special Publication No. 6-52 [Patent Document 3] Japanese Patent Application Laid-Open No. 2006-087389 Summary of the Invention [Problem to be solved by the invention]

[0009] The applicant has further improved the powdered brewed vinegar described in Patent Document 3, and has completed a powdered brewed vinegar that does not lose flavor, has reduced acidity, and improves the shelf life of food.

[0010] To provide a method for producing powdered brewed vinegar, powdered brewed vinegar, and a seasoning containing the same, which do not deteriorate the taste and suppress the sourness to improve the preservability of food. [Means for solving the problem]

[0011] A method for producing powdered brewed vinegar according to one embodiment of the present invention is characterized by comprising the following steps: step A: concentrating brewed vinegar into concentrated brewed vinegar with an acidity of over 85% by performing a distillation process in which the acetic acid component is evaporated, cooled, and recovered a predetermined number of times; step B: spraying a predetermined amount of the concentrated brewed vinegar into a powder base such as anhydrous sodium acetate and mixing it; and step C: after step B, drying the powder base while stirring it while the brewed vinegar is adsorbed onto it, thereby converting the mixture into a powder with a pH of 5.0 or less and an acidity of 15% or more.

[0012] According to this method, brewed vinegar is distilled a predetermined number of times to concentrate it to an acidity of over 85%, a powder base such as anhydrous sodium acetate is selected, and the concentrated brewed vinegar is sprayed onto it and mixed to produce a powder with a pH of 5.0 or less and an acidity of 15% or more.By simply adding a small amount of powdered brewed vinegar to food, it is possible to adjust the pH and improve shelf life while suppressing changes in taste and sourness.

[0013] Furthermore, this method for producing powdered brewed vinegar is characterized in that in step C, the mixture is powdered to have a pH of 4.8 or less and an acidity of 30% or more.

[0014] According to this method, brewed vinegar is distilled a predetermined number of times to concentrate it to an acidity of over 85%, a powder base such as anhydrous sodium acetate is selected, and the concentrated brewed vinegar is sprayed onto it, mixed, and turned into a powder with a pH of 4.8 or less and an acidity of 30% or more.By simply adding a small amount of powdered brewed vinegar to food, it is possible to adjust the pH and improve the shelf life while suppressing changes in taste and sourness, which is very effective.

[0015] In addition, the brewed vinegar produced through the brewing process is repeatedly distilled and concentrated to a high acidity of over 85%, and the concentrated brewed vinegar is then sprayed onto a powder base material, where it is absorbed and powdered.This means that the proportion of brewed vinegar mixed into the powder base can be reduced, and combined with the high acidity of the brewed vinegar, the overall moisture content is reduced, resulting in a smooth powdered brewed vinegar that is easy to powder.

[0016] Furthermore, because the powdered brewed vinegar is made with a high acidity of over 85%, its acidity is high, so it only requires a relatively small amount when added to food. It is compatible with other seasonings and does not affect the taste or acidity of food. Therefore, when used (for example, to add acidity to sushi rice), only a small amount is needed, and the effect on taste and acidity is minimal. Furthermore, when using powdered brewed vinegar as a food shelf life enhancer, adding a small amount is sufficient to adjust the pH of the food.

[0017] The powder base material includes powdered materials such as organic acid salts such as anhydrous sodium acetate, inorganic salts such as phosphates, sugars such as anhydrous dextrin, and polysaccharides such as starch.

[0018] This method for producing powdered brewed vinegar is characterized in that in step A, the concentrated brewed vinegar is concentrated to an acidity of over 95%. This configuration allows for a smaller amount of powdered brewed vinegar to be used in food, minimizing the impact on taste and acidity, and it is also preferable that the concentrated brewed vinegar has an acidity of over 99%.

[0019] This method for producing powdered brewed vinegar is characterized in that the powder base contains anhydrous sodium acetate. The inventors of the present application have studied anhydrous sodium acetate, anhydrous dextrin, and other powder bases and found that anhydrous sodium acetate is suitable.

[0020] In this method for producing powdered brewed vinegar, the powder base may further contain anhydrous dextrin. According to this configuration, adding anhydrous dextrin to anhydrous sodium acetate in the powder base produces the desired effect, making it easy to produce a desired amount of powdered brewed vinegar. In addition, since anhydrous dextrin is cheaper than anhydrous sodium acetate, there is also the effect of reducing production costs.

[0021] This method for producing powdered brewed vinegar is characterized in that the powder base further contains amino acid powders such as glycine, alanine, sodium glutamate, etc. According to this configuration, by including amino acid powders in the powder base of anhydrous sodium acetate, it is possible to easily produce powdered brewed vinegar that is endowed with the effects of amino acid powders, such as muscle strengthening, physical strength improvement, and improved umami.

[0022] This method for producing powdered brewed vinegar is characterized in that the powder base contains 15 to 50 of the amino acid per 100 of the anhydrous sodium acetate. With this configuration, powdered brewed vinegar can be produced that is mainly composed of sodium acetate without impairing the functions of anhydrous sodium acetate.

[0023] This method for producing powdered brewed vinegar is characterized in that step B is carried out for 10 to 30 minutes, step C is carried out for 5 to 20 minutes, and the time for step B is longer than that for step C. According to this configuration, the concentrated brewed vinegar is uniformly mixed into the powder base material by sufficient spraying and mixing, and then sufficient stirring and drying can produce a sufficiently dried powdered brewed vinegar.

[0024] This method for producing powdered brewed vinegar includes, prior to step A, the steps of alcoholically fermenting grains, further acetic acid fermentation of the alcoholically fermented grains using acetic acid bacteria, and filtering the acetic acid fermented product, and is characterized in that the brewed vinegar is grain vinegar and has an acidity of 5 to 15%.

[0025] According to this configuration, when producing concentrated brewed vinegar with an acidity of over 85%, it is preferable to subject grains to alcoholic fermentation and further acetic acid fermentation. Furthermore, by using grains to produce naturally derived brewed vinegar, it is possible to produce a safe and reliable powdered brewed vinegar, unlike general additives. Furthermore, it does not need to be listed as an additive on food labels, and can be labeled as a food.

[0026] This method for producing powdered brewed vinegar is characterized in that the grain is rice and / or corn. Grain-derived brewed vinegar made from rice or corn is preferred, with rice being particularly preferred.

[0027] This method for producing powdered brewed vinegar is characterized by further comprising a step of adding 2 to 5 mass % of liquid sugar to the powder in step B or in a step subsequent to step B.

[0028] According to this configuration, by adding a predetermined amount of liquid sugar, the surface of the powdered brewed vinegar is coated with liquid sugar, and adding a small amount of liquid sugar has the effect of masking the sourness, thereby suppressing the sourness and further minimizing the impact on the taste of the food.

[0029] Liquid sugar also includes sucrose-type liquid sugar, which is made by liquefying sucrose and is characterized by its refined sweetness, and invert-type liquid sugar, which is made by adding invert sugar to liquid sugar whose main component is sucrose and is characterized by its rich sweetness.

[0030] One embodiment of the powdered brewed vinegar of the present invention is a powdered brewed vinegar in which concentrated brewed vinegar with an acidity of over 85% is adsorbed onto a powder base such as anhydrous sodium acetate, and is characterized by having a pH of 5.0 or less and an acidity of 15% or more.

[0031] This powdered brewed vinegar is a powdered brewed vinegar in which concentrated brewed vinegar with an acidity of over 85% is adsorbed onto a powder base such as anhydrous sodium acetate, and is characterized by having a pH of 4.8 or less and an acidity of 30% or more.

[0032] Furthermore, this powdered brewed vinegar is characterized in that the concentrated brewed vinegar has an acidity of over 95%.

[0033] Furthermore, this powdered brewed vinegar is characterized in that the concentrated brewed vinegar has an acidity of over 99%.

[0034] This powdered brewed vinegar is also characterized in that the powder base material contains anhydrous sodium acetate.

[0035] This powdered brewed vinegar is characterized in that the powder base further contains amino acid powders such as glycine, alanine, and sodium glutamate.

[0036] Furthermore, this powdered brewed vinegar is characterized in that the powder base contains 15 to 50 of the amino acid per 100 of the anhydrous sodium acetate.

[0037] This powdered brewed vinegar is characterized by the fact that 15-35 parts by weight of the concentrated brewed vinegar is adsorbed onto 65-85 parts by weight of a powder base containing anhydrous sodium acetate. By controlling the blending ratio of the acetic acid vinegar to this range, the overall moisture content is reduced, which is advantageous for the evaporation of moisture from the acetic acid vinegar.

[0038] This powdered brewed vinegar is characterized by 30-35 parts by weight of the concentrated brewed vinegar adsorbed to 70-75 parts by weight of a powder base containing anhydrous sodium acetate. By controlling the blending ratio of the acetic acid vinegar within this range, the overall moisture content is reduced, favoring the evaporation of moisture from the acetic acid vinegar. This also enhances the concentrated brewed vinegar's ability to minimize its impact on food taste and acidity. Therefore, only a small amount is needed for use, with minimal impact on taste and acidity. Furthermore, when using powdered brewed vinegar as a food shelf life enhancer, adding a small amount can also adjust the pH of the food.

[0039] This powdered brewed vinegar is further characterized by containing 2 to 5% by mass of liquid sugar.

[0040] Furthermore, this powdered brewed vinegar is characterized in that the concentrated brewed vinegar is derived from grain vinegar.

[0041] Furthermore, this powdered brewed vinegar is characterized in that the grain vinegar is derived from rice and / or corn.

[0042] According to this configuration, all of the ingredients of the powdered brewed vinegar can be naturally derived, making it a safe and reliable seasoning.

[0043] According to the present invention, the powdered brewed vinegar has a high acidity, and when added to food, only a relatively small amount needs to be added, thereby minimizing the effect on the acidity and taste. DETAILED DESCRIPTION OF THE INVENTION

[0044] <1. Brewed vinegar powder> An embodiment of the present invention will be described below, but the present invention is not limited thereto. Furthermore, the blending amounts of each element are merely examples, and the components in the following embodiment include those that are easily replaceable by those skilled in the art, or those that are substantially identical. Furthermore, the configurations described below can be combined as appropriate. Furthermore, various omissions, substitutions, or modifications of the configurations can be made without departing from the spirit of the present invention.

[0045] As an example, the powdered brewed vinegar of this embodiment is made by adsorbing and mixing concentrated brewed vinegar with an acidity of over 99% produced through a brewing process onto a powder base material made of anhydrous sodium acetate, and powdering it.The pH is 4.7 to 4.8, and the acidity is just over 30%.

[0046] To produce powdered brewed vinegar, brewed vinegar with an acidity of 5-15% is heated under normal or reduced pressure to evaporate the acetic acid component, which is then cooled and recovered. This distillation and concentration process is repeated two or more times to produce concentrated brewed vinegar with an acidity of over 99%. The acidity is measured after each distillation and concentration process, and the distillation and concentration processes are continued until the acidity reaches over 85%, preferably over 95%, and more preferably over 99%.

[0047] The concentrated brewed vinegar is then sprayed in the form of a mist onto a powder base made of anhydrous sodium acetate, allowing it to be adsorbed onto the powder base and mixed. In one example of this embodiment, this process is carried out for 20 minutes. After the concentrated brewed vinegar is sprayed, liquid sugar may be sprayed. For example, 2 to 5% liquid sugar is sprayed. By adding liquid sugar, the surface of the powdered brewed vinegar is coated with the liquid sugar, further reducing the sourness without affecting the flavor of the food to which the powdered brewed vinegar is added.

[0048] The powder base material with the concentrated brewed vinegar adsorbed thereon is then dried under stirring until it becomes a powder. This process is carried out for 10 minutes as an example of this embodiment. The resulting powdered brewed vinegar has a pH of 4.6 and an acidity of just over 30%.

[0049] The brewed vinegar used to produce the concentrated brewed vinegar has an acidity of 5 to 15%, and is a grain vinegar produced by alcoholic fermentation of rice, followed by acetic acid fermentation using acetic acid bacteria, and then filtering the vinegar. Although rice is preferably used, other grains such as corn, sorghum, millet, barley, and beans may also be used, and a mixture of these may also be used.

[0050] Although anhydrous sodium acetate is the most effective powder base, powder bases containing an amino acid powder such as glycine, alanine, or sodium glutamate, or anhydrous dextrin, as well as other powder bases such as organic acid salts, inorganic salts such as phosphates, and polysaccharides such as starch can also be used.

[0051] The powdered brewed vinegar produced in this way, with a pH of 4.7 to 4.8 and an acidity of just over 30%, can be added to foods to adjust their pH. It can also improve their shelf life. Since the effect can be achieved with the addition of a very small amount of powdered brewed vinegar, the impact on the taste and acidity of the food can be significantly reduced. Furthermore, since the powdered brewed vinegar of this embodiment is produced from natural ingredients, it is safe and secure, and there is no need to label common additives such as pH adjusters.

[0052] Furthermore, by adding this powdered brewed vinegar to seasonings containing naturally occurring sodium acetate, glycine, monosodium glutamate, citric acid, etc., it is possible to produce seasonings with improved pH adjustment and shelf life.

[0053] <2. Example> Example 1 The brewed vinegar with an acidity of 5% produced through the brewing process is heated to a boil under reduced pressure, the acetic acid components are evaporated, recovered, and cooled to distill and concentrate. Heating can also be done under normal pressure. This distillation and concentration process is repeated, for example, two or three times, until the acidity of the brewed vinegar exceeds 99%. In other words, the distillation and concentration processes are cycled until the acidity of the brewed vinegar exceeds 99%.

[0054] Then, 32 parts by mass of concentrated brewed vinegar was sprayed onto 68 parts by mass of a powder base made of anhydrous sodium acetate, allowing it to be evenly absorbed and mixed. The anhydrous sodium acetate was then stirred and dried to powderize the brewed vinegar. As a result, a powdered brewed vinegar with a pH of 4.7 to 4.8 and an acidity of just over 30% was obtained.

[0055] It was confirmed that when 2 to 5% by mass of liquid sugar was added to the powdered brewed vinegar obtained in this way, which had a pH of 4.7 to 4.8 and an acidity of just over 30%, the sourness was significantly suppressed without compromising the flavor due to the masking effect of the liquid sugar.

[0056] (Comparative Example 1) The vinegar with an acidity of 5% produced through the brewing process is heated to around 60°C under normal pressure, and the acetic acid component is evaporated, collected, and cooled, resulting in distillation and concentration. This distillation and concentration process is repeated. By repeating this process, the acidity of the brewed vinegar is concentrated to 51%. Then, 30 parts by mass of the concentrated brewed vinegar is sprayed onto 70 parts by mass of anhydrous sodium acetate, allowing it to be absorbed evenly and uniformly, and mixed. The anhydrous sodium acetate is then stirred to powder the brewed vinegar. As a result, powdered brewed vinegar with an acidity of 15.3% is obtained.

[0057] (Comparative Example 2) Brewed vinegar with an acidity of 5% produced through the brewing process was heated to evaporate the acetic acid component, and then collected and cooled, thereby distilling and concentrating it, as in Example 1. The acidity of the brewed vinegar was concentrated to 51%. 30 parts by mass of the concentrated brewed vinegar was sprayed onto 70 parts by mass of anhydrous dextrin in a mist form, allowing it to be absorbed evenly and uniformly, and the mixture was mixed. The anhydrous dextrin was stirred to powder the brewed vinegar, resulting in a smooth powder of brewed vinegar with an acidity of 15.3%.

[0058] (Comparative Example 3) 153 parts by mass of brewed vinegar with an acidity of 5% produced through the brewing process was sprayed onto 70 parts by mass of anhydrous sodium acetate and mixed. In this case, the amount of water contained in the brewed vinegar was too high, making it thick and making it impossible to remove the water by drying. In other words, even if the water was heated to evaporate, the evaporation temperature of the acetic acid was low, making it impossible to evaporate the water alone.

[0059] These results confirmed that by concentrating brewed vinegar to an acidity of over 99%, powdered brewed vinegar with a higher acidity can be obtained (see Example 1 and Comparative Examples 1 and 2).

[0060] It was also confirmed that if the amount of water in the brewed vinegar is too high, it becomes thick, and the evaporation temperature of the acetic acid component is low, making it difficult to remove the water by drying it alone (see Comparative Example 3).

[0061] As described above, the powdered brewed vinegar of this embodiment can be added to food to impart a sour taste, and can also be used as a shelf life improver to improve the shelf life of food.

[0062] Furthermore, when used as a shelf-life improver, the acidity of the powdered brewed vinegar needs to be increased so as not to affect the taste of the food, and the effect of improving shelf life can be imparted simply by adding a small amount of powdered brewed vinegar to the food, for which the powdered brewed vinegar of this embodiment is suitable.

[0063] Furthermore, the inventors have confirmed that, with regard to the taste of food, when brewed vinegar or sodium acetate is added, if the amount added is 1% by mass or more of the food, a "bitter taste" occurs.

[0064] On the other hand, the powdered brewed vinegar of this embodiment (pH 4.7 to 8, acidity just over 30%) has a high acidity as a powdered brewed vinegar, and when added to food, less than 1% by mass is sufficient, so it does not affect the taste of the food.

[0065] Example 2 Furthermore, various effects can be imparted to the powdered brewed vinegar in the same manner as in Example 1. First, brewed vinegar with an acidity of 5% produced through the brewing process is repeatedly distilled and concentrated in the same manner as in Example 1 to concentrate the acidity of the brewed vinegar to over 99%.

[0066] Then, 9.6 parts by mass of concentrated brewed vinegar was sprayed onto 65.4 parts by mass of anhydrous sodium acetate powder, 15 parts by mass of glycine powder, and 5 parts by mass of alanine powder, and mixed evenly and uniformly.These powder base materials were then stirred and dried to form a smooth powder, which was then mixed with 5 parts by mass of salt powder to obtain a smooth powdered brewed vinegar.

[0067] The powdered brewed vinegar obtained in this way can be added to food simply by a small amount to adjust the pH and improve shelf life while suppressing changes in taste and sourness, and can also be used to obtain a powdered brewed vinegar that is endowed with the effects of glycine and alanine, such as muscle strengthening, increased physical strength, and improved umami. Furthermore, by adding 5 parts by mass of anhydrous citric acid powder instead of alanine powder, the effects of citric acid, such as promoting metabolism, improving blood flow, and facilitating mineral absorption, can be imparted.

[0068] <3. Other embodiments> As described above, the preferred embodiment of the present invention has been described, but the present invention is not limited to the above-described embodiment, and various additions, modifications, or deletions are possible within the scope of the spirit of the present invention. For example, in the above embodiment, concentrated brewed vinegar with an acidity of 99% or more was used as an example, but a certain effect can also be obtained by using concentrated brewed vinegar with a concentration of over 85%, and producing powdered brewed vinegar with a pH of 4.8 or less and an acidity of 30% or more.

[0069] In addition, for example, a certain effect can be obtained by spraying 15 or 20 parts by weight of concentrated brewed vinegar with an acidity of 99% or more and 80 or 85 parts by weight of a powder base of anhydrous sodium acetate to produce powdered brewed vinegar with a pH of 5.0 or less.

Claims

1. A step A of concentrating brewed vinegar into concentrated brewed vinegar having an acidity of over 85% by performing a distillation step of evaporating, cooling and recovering acetic acid components a predetermined number of times; Step B: spraying a predetermined amount of the concentrated brewed vinegar into a powder base such as anhydrous sodium acetate and mixing it; After the step B, the powder base material is dried while being stirred with the brewed vinegar adsorbed thereon to form a powder having a pH of 5.0 or less and an acidity of 15% or more. How to make powdered brewed vinegar.

2. In the step C, the mixture is converted into a powder having a pH of 4.8 or less and an acidity of 30% or more. The method for producing powdered brewed vinegar according to claim 1.

3. In the step A, the concentrated brewed vinegar is concentrated so that the acidity exceeds 95%. The method for producing powdered brewed vinegar according to claim 2.

4. In the step A, the concentrated brewed vinegar is concentrated so that the acidity exceeds 99%. The method for producing powdered brewed vinegar according to claim 2.

5. The powder base material comprises anhydrous sodium acetate. A method for producing powdered brewed vinegar according to claim 1 or 2.

6. The powder base further contains an amino acid powder such as glycine, alanine, or sodium glutamate. The method for producing powdered brewed vinegar according to claim 5.

7. The powder base material contains 15 to 50 parts of the amino acid powder relative to 100 parts of the anhydrous sodium acetate. The method for producing powdered brewed vinegar according to claim 6.

8. Step B is carried out for 10 to 30 minutes, Step C is carried out for 5 to 20 minutes, The time of the step B is longer than that of the step C. A method for producing powdered brewed vinegar according to claim 1 or 2.

9. Prior to the step A, The production of the brewed vinegar is A process of alcoholic fermentation of grains; A step of further subjecting the alcoholic fermented grain to acetic acid fermentation using acetic acid bacteria; and filtering the acetic acid fermented product. The brewed vinegar is a grain vinegar and has an acidity of 5 to 15%. A method for producing powdered brewed vinegar according to claim 1 or 2.

10. The grain is rice or corn. The method for producing powdered brewed vinegar according to claim 9.

11. In the step B or in a step subsequent to the step B, Further, the method includes a step of adding 2 to 5% by mass of liquid sugar to the powder. A method for producing powdered brewed vinegar according to claim 1 or 2.

12. A powdered brewed vinegar in which concentrated brewed vinegar with an acidity of over 85% is adsorbed onto a powder base such as anhydrous sodium acetate, The pH is 5.0 or less and the acidity is 15% or more. Powdered brewed vinegar.

13. A powdered brewed vinegar in which concentrated brewed vinegar with an acidity of over 85% is adsorbed onto a powder base such as anhydrous sodium acetate, The pH is 4.8 or less and the acidity is 30% or more. The powdered brewed vinegar according to claim 12.

14. The concentrated brewed vinegar has an acidity of more than 95%. The powdered brewed vinegar according to claim 13.

15. The concentrated brewed vinegar has an acidity of more than 99%. The powdered brewed vinegar according to claim 13.

16. The powder base material comprises anhydrous sodium acetate. The powdered brewed vinegar according to claim 12 or 13.

17. The powder base further contains an amino acid powder such as glycine, alanine, or sodium glutamate. The powdered brewed vinegar according to claim 16.

18. The powder base material contains 15 to 50 parts of the amino acid powder relative to 100 parts of the anhydrous sodium acetate. The powdered brewed vinegar according to claim 17.

19. 15-35 parts by mass of the concentrated brewed vinegar is adsorbed on 65-85 parts by mass of a powder base containing anhydrous sodium acetate. The powdered brewed vinegar according to claim 12 or 13.

20. 30-35 parts by mass of the concentrated brewed vinegar is adsorbed on 70-75 parts by mass of a powder base containing anhydrous sodium acetate. The powdered brewed vinegar according to claim 12 or 13.

21. Furthermore, it contains 2 to 5% by mass of liquid sugar. The powdered brewed vinegar according to claim 12 or 13.

22. The concentrated brewed vinegar is derived from grain vinegar. The powdered brewed vinegar according to claim 12 or 13.

23. The grain vinegar is derived from rice and / or corn, The powdered brewed vinegar according to claim 12 or 13.