To provide a method for producing vinegar, capable of preventing its taste decline through hindering alcohol component evaporation from a material liquid by accelerating production and growth of the bacterial membrane without using already formed fragile and low-floatable bacterial membranes, thus including an inoculation technique enabling the acetic acid fermentation of the material liquid to be ended in a short time, and to provide an auxiliary tool for the inoculation technique for the method.
The method for producing vinegar including inoculating a material liquid to be put to acetic acid fermentation with acetic acid bacteria as spawns for the acetic acid fermentation in producing vinegar by still-standing technique is provided. In this method, a spawn sheet cultured with acetic acid bacteria on an air-permeable or liquid-permeable sheet is made to float on the surface of the material liquid and left at rest, and the acetic acid bacteria are aerobically put to acetic acid fermentation in between the liquid surface and the sheet. The auxiliary tool for the inoculation to be used for the method is also provided.
TOMIZUKA NOBORU
OTA YUICHI
NAKAMURA YOSHIKA
WATANABE KATSUYOSHI
KURAMOTO NOBORU
KURAMOTO TEKKOSHO KK
| JPH04267874A | 1992-09-24 | |||
| JP2003334058A | 2003-11-25 | |||
| JPS387090B1 |