PURPOSE: To obtain the titled mass-producible flour having a good flavor without consolidation, by concentrating an Na salt solution of brewed vinegar prepared by neutralizing a brewed vinegar under reduced pressure, spray drying the concentrated solution, adding a necessary amount of an anhydrous organic acid to the resultant flour, and adding a specific amount of brewed vinegar thereto to carry out substitution reaction.
CONSTITUTION: Brewed vinegar is neutralized with sodium hydroxide at 7.0W8.4 pH to give a sodium salt solution of the brewed vinegar, which is then concentrated under reduced pressure, if necessary decolorized with active carbon, and then dried by the spray drying method for spray drying the concentrated solution in a spray dryer, etc. to give flour. A necessory amount of an anhydrous organic acid, e.g., citric acid, is then added to the resultant sodium salt flour of the brewed vinegar, and the mixture is kept at a required temperature. Brewed vinegar in an amount corresponding to 6W18% based on the liquid content in the sodium salt flour of the brewed vinegar is added to the mixture to carry out substitution reaction. Thus the aimed brewed vinegar flour is obtained.
MATSUDA NORIO
ISHIBASHI TAKESHI
| JPS5130160A | 1976-03-15 | |||
| JP46019600A | ||||
| JPS4833099A | 1973-05-07 |