PURPOSE: To prepare a transparent and fragrant edible vinegar having good taste and flavor by treating a citrus fruit juice with an enzymatic preparation to obtain a transparent fruit juice, adjusting the acidity of the juice, inoculating acetobacter to effect acetic acid fermentation and filtering the fermentation product.
CONSTITUTION: A citrus fruit juice is treated with an enzymatic preparation to get a transparent fruit juice. After adjusting the acidity, the fruit juice is thermally sterilized and cooled. Alcohol is added to the transparent fruit juice and the mixture is inoculated with acetobacter and subjected to acetic acid fermentation to obtain acetic acid. The product is aged and the waste bacterial cells in the citrus fruit vinegar are removed with a filter. The product is flavored with a fruit juice prepared from unripe citrus fruit to obtain the objective edible vinegar.
| JPH0690734 | PREPARATION OF SPICED VINEGAR |
| JPH0523163 | NEW VINEGAR |
| JPH01257446 | HEATING CONTROL DEVICE |
AKAMATSU SATOSHI
IMAI TADASHI
SEIKE ZENEMON