PRODUCTION OF ULTRAHIGH-ACIDITY EDIBLE VINEGAR

Title:

PRODUCTION OF ULTRAHIGH-ACIDITY EDIBLE VINEGAR

Document Type and Number:

Japanese Patent JP3437324

Kind Code:

B2

Abstract:

PURPOSE: To produce an edible vinegar (ultrahigh-acidity edible vinegar) having an acetic acid concentration as high as ≥21.5 wt./vol.%, especially ≥21.75wt./ vol.%.
CONSTITUTION: Acetic acid bacteria for producing a high-acidity edible vinegar are used as the acetic acid bacteria and the temperature of a fermentation liquor is slowly reduced to a fermentation temperature without lowering to ≤18°C until the acetic acid concentration in the fermentation liquor attains ≥20 and ≤21 wt./vol.% to carry out the feeding culture. The fermentation temperature is then further slowly reduced to ≤15°C to perform the acetic acid fermentation in feeding a liquid containing an alcohol to the fermentation liquor while controlling the alcohol concentration in the fermentation liquor and producing an ultrahigh-acidity edible vinegar at ≥21.5wt./vol.% acetic acid concentration according to an acetic acid fermentation method with aeration.

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Inventors:

Toshio Higashide
Hajime Okumura
Yoshiya Kawamura
Makoto Hisamatsu
Tetsuya Yamada

Application Number:

JP9946395A

Publication Date:

August 18, 2003

Filing Date:

April 03, 1995

Export Citation:

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Assignee:

Nakano Vinegar Co., Ltd.

International Classes:

C12J1/04; (IPC1-7): C12J1/04

Domestic Patent References:

JP5260947A
JP57181685A
JP380471B2
JP5621389B2
JP6236669B2
JP6232913B2
JP6232914B2

Attorney, Agent or Firm:

Fujiro Kubota

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