PURPOSE: To enable obtaining of a suitable favorite food and a raising promoter for crops, etc., by subjecting a liquor solution for producing brewed vinegar and aqueous mixture of an animal protein peptide to organic acid fermentation.
CONSTITUTION: A liquor solution for producing brewed vinegar (A) composed of an alcohol-containing solution prepared by subjecting various vegetable raw materials to alcohol fermentation is obtained or part of the ingredient (A) is subsequently replaced with ethyl alcohol to afford the ingredient (A). Animal proteins such as fishes or shellfishes are hydrolyzed with a proteolytic enzyme to a stage of peptides containing amino acids to provide a peptide solution (B). The ingredients (A) and (B) are then mixed with water and regulated so that a charging solution containing 30-50vol./vol.% seed vinegar or culture solution of Acetobacter aceti may have 13.5-14.5vol./vol.% alcohol content and 0.1-0.5wt./vol.% total nitrogen. Thereby, an aqueous mixture (C) is obtained. The ingredient (C) is subsequently fermented at 30-40°C for about 40 days and then thermally sterilized to produce an acidic fermentation composition composed of organic acids such as acetic acid, lactic acid and α-ketoglutaric acid and amino acids such as lysine.
SUZUKI TETSUYA
YANAGIDA FUJIHARU
| JPS6156069A | 1986-03-20 | |||
| JPS59232065A | 1984-12-26 | |||
| JPS648992A | 1989-01-12 | |||
| JPS6474963A | 1989-03-20 |