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Title:
BREWED VINEGAR AND METHOD FOR PRODUCING THE SAME
Document Type and Number:
Japanese Patent JP2007135554
Kind Code:
A
Abstract:

To provide a brewed vinegar having a reduced smell such as the smell of fish or the like, mild acidity with little irritation, and deliciousness, and highly containing taurine, glutamic acid and essential amino acids by using well boiled solution caused when producing dried fish as a raw material; and to provide a method for producing the brewed vinegar by which the vinegar can be produced readily and rapidly, and further the environmental protection can be achieved by making the water-disposal treatment of the well boiled solution unnecessary.

The brewed vinegar highly containing the taurine, the glutamic acid and the essential amino acids, having the reduced smell such as the smell of the fish or the like peculiar to the fish, the mild acidity with the little irritation, and the deliciousness is produced by adding a malted rice or saccharides to the well boiled solution caused when producing the dried fish as a by-product, subjecting the resultant mixture to alcohol fermentation by adding yeast thereto, and thereafter subjecting the resultant product to acetic acid fermentation by adding acetic acid bacteria. The acetic acid fermentation by adding the acetic acid bacteria may be carried out after adding alcohol by omitting the alcohol fermentation. The alcohol fermentation and the acetic acid fermentation may be carried out after adding protease to the well boiled solution.


Inventors:
Takamine, Kazunori
Unoki, Takafumi
Shimono, Kaori
Maeno, Ichiro
Application Number:
JP2005000359560
Publication Date:
June 07, 2007
Filing Date:
November 14, 2005
Export Citation:
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Assignee:
KAGOSHIMA PREFECTURE
International Classes:
C12J1/00; A23L27/10
Attorney, Agent or Firm:
浜石 和人



 
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