Title:
KRILL VINEGAR AND MANUFACTURING METHOD THEREFOR
Document Type and Number:
Japanese Patent JP2019071868
Kind Code:
A
Abstract:
To manufacture krill vinegar containing a production secretion of Euphausia pacifica and Aspergillus oryzae itself component as a composite, which needs only Aspergillus oryzae culture and acetic acid bacteria fermentation in a manufacturing process of the krill vinegar without need for long term aging term for alleviating alcohol fermentation and acid taste by yeast, and reduces krill odor or stimulating acetic acid odor.SOLUTION: There is provided a manufacturing method of krill vinegar containing a production secretion of krill and Aspergillus oryzae itself as a composite, having mild acidic taste, and excellent in umami, full body and flavor, including applying Aspergillus oryzae culture and acetic acid bacteria fermentation on Euphausia pacifica and Aspergillus oryzae under a heating condition by a turbidity liquid to which diluted ethanol for brewing. There are provided the krill vinegar obtained by the method, a seasoning of the krill vinegar, or applications in health maintenance foods, functional foods, inhibition of proceeding diseases, or a manufacturing field of prevention foods.
Inventors:
KUMAGAI TERUO
Application Number:
JP2017212251A
Publication Date:
May 16, 2019
Filing Date:
October 16, 2017
Export Citation:
Assignee:
KUMAGAI TERUO
International Classes:
C12J1/04; A23L27/10; A23L33/10; A23L33/175