Title:
METHOD FOR TERMINATING HIGH-ACIDITY VINEGAR FERMENTATION
Document Type and Number:
Japanese Patent JP3634326
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To provide a method for terminating high-acidity vinegar fermentation capable of producing in a short time the high-acidity vinegar suppressed in residual alcohol.
SOLUTION: The high-acidity vinegar is produced by aeration acetic acid fermentation process comprising adding an alcohol-containing liquid while controlling the alcohol concentration of the fermentation liquid at 0.5-3%. In this process, addition of the alcohol-containing liquid is stopped at the closing stage of fermentation and the temperature of the fermentation liquid is rapidly lowered to preferably 20-10°C, thus obtaining the objective high-acidity vinegar suppressed in residual alcohol with an acetic acid concentration of as high as ≥19.5% in a short time.
Inventors:
Munehiro Hoshino
Akihiro Terada
Hiroshi Ueno
Kitajima Mika
Iwaji Yamato
Motonobu Goto
Akihiro Terada
Hiroshi Ueno
Kitajima Mika
Iwaji Yamato
Motonobu Goto
Application Number:
JP2002194971A
Publication Date:
March 30, 2005
Filing Date:
July 03, 2002
Export Citation:
Assignee:
Maruboshi Vinegar Co., Ltd.
International Classes:
C12J1/04; (IPC1-7): C12J1/04
Domestic Patent References:
| JP55108283A | ||||
| JP8275769A | ||||
| JP30003041B1 | ||||
| JP53088397A |
Attorney, Agent or Firm:
Toda parent man