VINEGAR AND METHOD FOR PRODUCING THE SAME

Japanese Patent JP3656218

B2

PROBLEM TO BE SOLVED: To provide vinegar to effectively utilize a potato pulp; and to provide a method for producing the vinegar.
SOLUTION: The vinegar is obtained by using an extract of a lactic-fermented residue obtained by subjecting a residue after extracting starch from a potato to lactic fermentation, as a raw material. The vinegar described in the claim 2 is obtained by subjecting the residue after extracting the starch from the potato to the lactic fermentation, and subjecting the extract of the lactic-fermented residue to acetic fermentation by adding an yeast extract, glucose and alcohol. The method for producing the vinegar, described in the claim 3 comprises subjecting the residue after extracting the starch from the potato to the lactic fermentation, subjecting the extract of the lactic-fermented residue to alcohol fermentation by adding the glucose to the extract, and subjecting the product to the acetic fermentation by adding the yeast extract and the glucose. The method for producing the vinegar, described in the claim 4 involves regulating the alcohol concentration at the acetic fermentation so as to be 4-5%, and each of the proportions of the added yeast extract and glucose so as to be ≥0.3% by weight.

Yoshifumi Tamura
Atsuko Iwashita
Shigefumi Sasaki

JP2003043880A

June 08, 2005

February 21, 2003

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Hokkaido

C12J1/00; (IPC1-7): C12J1/00

JP2003024000A
JP61254178A
JP60227653A
JP2053477A
JP59143583A
JP63216466A
JP4267874A
JP8291103A
JP9028370A
JP35010698B1
JP148172C1
JP7203942A
JP57086285A

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