PURPOSE: To accelerate the fermentation in the preparation of rice vinegar, by adding pine leaves to the fermentation system.
CONSTITUTION: Rice malt, steamed rice, yeast liquid, seed vinegar and water are mixed together, and finely cut pine leaves are added to the mixture. The amount of the pine leaf is about 3W10g per 100ml of the mixture. The objective rice vinegar can be produced by carrying out the acetic acid fermentation of the mixture at about 30°C. The constituent components of pine leaf, e.g. cellulose, pectin, hemicellulose, lignin, etc. are decomposed by the enzyme, and the decomposition products are dissolved in alcohol, acetic acid, etc. The fermentation is accelerated by the action of the dissolved components, and a high-quality rice vinegar can be produced in a short time.
USHIJIMA TOSHIMITSU
HAYANO YASUYUKI
| JPS59120085A | 1984-07-11 | |||
| JPS60110279A | 1985-06-15 |