To provide a method for producing a vinegar from Okinawa rice brandy distillation residue which plentifully contain active ingredients and has excellent storability and preservability.
This method for producing the vinegar from the Okinawa rice brandy distillation residues comprises the first process for charging the Okinawa rice brandy distillation residues containing water in a large amount in a precipitation tank and then collecting the supernatant fraction, the second process for mixing the supernatant with alcohol, spawn vinegar containing acetic acid bacteria, and dilution water to produce the diluted mixture liquid, the third process for maintaining the diluted mixture liquid at a temperature of 15 to 35°C to produce the acetic acid fermented liquid, the fourth process for confirming that the acetic acid fermented liquid has an acidity of ≥4% and filtering the acetic acid fermented liquid to separate the bacterium cells to produce the raw vinegar solution, the fifth process for thermally sterilizing the raw vinegar solution, the sixth process for storing and ageing the sterilized raw vinegar solution, and the seventh process for filtering the stored and aged raw vinegar solution, and then again thermally sterilizing the filtrate to produce the vinegar.
| JP2936355 | [Title of Invention] Surface culture method |
| JP3160478 | PRODUCTION OF LIQUID BREWED FOOD |
| JPH03201973 | FERMENTATION WITH SACCHARIFICATION |
IKE RYOICHI
HIGA YOICHI
