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Title:
EDIBLE VINEGAR UTILIZING DISTILLATION RESIDUUM OF AWAMORI AND METHOD FOR PRODUCING THE SAME
Document Type and Number:
Japanese Patent JP2002153254
Kind Code:
A
Abstract:

To produce a new edible vinegar comprising rich organic acids or amino acids different from a conventional rice vinegar, etc., at a low cost by using a distillation residuum of Awamori (traditional distilled alcoholic beverage of Okinawa Prefecture, Japan) as a raw material.

A glucide 2 and ethyl alcohol 3 are added to the distillation residuum 1 of the Awamori after completing distillation or its filtrate and acetic acid bacteria are then made to act with a seed vinegar 4 to carry out acetic acid fermentation. The acidity of the resultant acetic acid fermentation liquor is adjusted by regulating the concentration of the added alcohol and fermentation period. Thereby, the edible vinegar utilizable as an edible vinegar seasoning for a high-acidity fermentation liquor and as a vinegar beverage for a low-acidity fermentation liquor is produced.


Inventors:
Oshiro, Tsutomu
Koizumi, Takeo
Tsunoda, Kiyokazu
Application Number:
JP2000000357975
Publication Date:
May 28, 2002
Filing Date:
November 24, 2000
Export Citation:
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Assignee:
CHUKO SHUZO KK
International Classes:
A23L2/38; C12F3/10; C12J1/04; A23L2/38; C12F3/00; C12J1/00; (IPC1-7): C12J1/04; A23L2/38; C12F3/10