Title:
PREPARATION OF EDIBLE VINEGAR
Document Type and Number:
Japanese Patent JPS6371167
Kind Code:
A
Abstract:
PURPOSE: To prepare edible vinegar preventing the microbial contamination during the aging period, by subjecting refined starch having low crude protein content successively to saccharification, alcoholic fermentation and acetic acid fermentation.
CONSTITUTION: Refined starch having a crude protein content of ≤0.15% is used as a main raw material and subjected successively to saccharification (usually using liquefying enzyme, saccharifying enzyme and nutrition agent such as yeast extract, etc.), alcoholic fermentation (usually using yeast or malt as subsidiary raw material) and acetic acid fermentation (usually using acetobacter or seed vinegar) to obtain the objective edible vinegar.
Inventors:
OSUGE JUNICHI
UMEMOTO KAZUO
NAKAMURA NORIO
MORI AKIHIKO
UMEMOTO KAZUO
NAKAMURA NORIO
MORI AKIHIKO
Application Number:
JP21396386A
Publication Date:
March 31, 1988
Filing Date:
September 12, 1986
Export Citation:
Assignee:
Q P JOZO KK
Q P CORP
Q P CORP
International Classes:
C12J1/04; (IPC1-7): C12J1/04
Attorney, Agent or Firm:
Shigezo Inoue