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Title:
MUSCOVADO VINEGAR AND METHOD FOR PRODUCING THE SAME
Document Type and Number:
Japanese Patent JP3441709
Kind Code:
B2
Abstract:

PROBLEM TO BE SOLVED: To obtain a muscovado vinegar containing a nutrient component more abundantly than that of a conventional vinegar, especially having a higher mineral content than that of a conventional millet vinegar and to provide a method for producing the muscovado vinegar, capable of using a distillation residue of Japanese white distilled liquor (Syochu) in the production of the vinegar and carrying out a filtration operation more readily than that of a conventional method.
SOLUTION: This method for producing the muscovado vinegar containing ≥200 mg/100 ml potassium, ≥21 mg/100 ml calcium, ≥15 mg/100 ml magnesium and ≥3 mg/100 ml iron and abundant mineral content is characterized in that brewing and filtration are carried out by using a distillation residue of Japanese white distilled liquor of muscovado as water for a raw material and a pressed juice of muscovado and/or sugarcane as a glucide raw material. In the case of using a residue of distillation under reduced pressure, an advantage is that addition of a yeast is not required.


Inventors:
Setoguchi, Shinji
Kamezawa, Hiroyuki
Maseda, Shiyunsaku
Okisono, Kiyotada
Hidaka, Rumiko
Application Number:
JP2000000306507
Publication Date:
June 20, 2003
Filing Date:
October 05, 2000
Export Citation:
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Assignee:
AMAMIOSHIMA KAIUN SHUZO:KK
Kagoshima, Prefecture
International Classes:
C12J1/04; (IPC1-7): C12J1/04
Other References:
日本生物工学会九州支部大会講演要旨集,1999年,p.22,A−26
Attorney, Agent or Firm:
光来出 良彦
光来出 良彦 (外1名)