PURPOSE: To obtain stale edible vinegar of good quality at a low cost, by adjusting soluble nitrogen component content of thermally undenatured grains with a glucoamylase formulation and yeast, carrying out alcoholic fermentation, then denaturing and performing acetic acid fermentation.
CONSTITUTION: Soluble nitrogen content of unsteamed or unboiled grains is adjusted by using an yeast and enzymic formulation containing glucoamylase and alcoholic fermentation is carried out. Seed vinegar is then added to denature the fermentation product and liquid is separated from solid to subject the separated liquid to acetic acid fermentation. Thereby the aimed edible vinegar is obtained. The glucoamylase activity of the glucoamylase formulation must be inactivated or regulated.
| WO/2020/029314 | BREWING METHOD FOR RADIX NOTOGINSENG RED RICE YEAST VINEGAR |
| JPH0488990 | PRODUCTION OF ACETIC ACID |
KUBOTA AKIMASA
MASUMOTO MISAKO
OKI YUJI
KATO HIROYUKI
