Login| Sign Up| Help| Contact|

Patent Searching and Data


Title:
METHOD FOR PRODUCING FOOD VINEGAR BY USING MUSCOVADO AS RAW MATERIAL
Document Type and Number:
Japanese Patent JP2003339367
Kind Code:
A
Abstract:

To produce a food vinegar by using muscovado or blackstrap molasses rich in minerals as a raw material and carrying out acetic acid fermentation of the material.

The food vinegar is produced by dissolving a muscovado component in a liquid, sterilizing the solution with heat, adding a yeast as a culture base to perform alcoholic fermentation, adding an acetobacter as a culture base and carrying out acetic acid fermentation. As an alternative, ethyl alcohol or an ethanol-containing liquor is mixed to the solution in place of carrying out the alcoholic fermentation and acetobacter is added as a culture base to perform acetic acid fermentation. Blackstrap molasses or unrefined liquid of the lees of Awamori (a kind of millet brandy) may be used as the raw material in this case.


Inventors:
Izeki, Takemi
Yonamine, Masao
Sezoko, Masayasu
Kaneshiro, Masanao
Application Number:
JP2002000154863
Publication Date:
December 02, 2003
Filing Date:
May 29, 2002
Export Citation:
Click for automatic bibliography generation   Help
Assignee:
RYUUKYUU CEMENT KK
International Classes:
C12J1/04; (IPC1-7): C12J1/04
Attorney, Agent or Firm:
福島 康文