Title:
METHOD FOR PRODUCING VINEGAR AND VINEGAR PRODUCED BY THE METHOD
Document Type and Number:
WIPO Patent Application WO/2007/129405
Kind Code:
A1
Abstract:
An object of the invention is to provide a method for producing a vinegar in which a peculiar and unpleasant odor of the vinegar produced by using a raw material containing rice bran is mitigated and the vinegar can be applied to a wide range of uses such as for drinking and cooking, and a vinegar produced by the method. The invention provides the method for producing a vinegar using a raw material containing rice bran in which a peculiar and unpleasant odor of the vinegar is mitigated by incorporating 5-acetoxymethyl furfural in the vinegar at a final concentration of 0.5 to 50 ppm, the vinegar produced by the method and a food or drink containing the same.
Inventors:
OGASAWARA YASUSHI (JP)
AKANO HIROFUMI (JP)
HASHIMOTO MIYAKO (JP)
AKANO HIROFUMI (JP)
HASHIMOTO MIYAKO (JP)
Application Number:
PCT/JP2006/309311
Publication Date:
November 15, 2007
Filing Date:
May 09, 2006
Export Citation:
Assignee:
MIZKAN GROUP CORP (JP)
MIZKAN CO LTD (JP)
OGASAWARA YASUSHI (JP)
AKANO HIROFUMI (JP)
HASHIMOTO MIYAKO (JP)
MIZKAN CO LTD (JP)
OGASAWARA YASUSHI (JP)
AKANO HIROFUMI (JP)
HASHIMOTO MIYAKO (JP)
International Classes:
C12J1/04
Foreign References:
JP2004049104A | 2004-02-19 | |||
JP2002335924A | 2002-11-26 | |||
JP2001069940A | 2001-03-21 | |||
JPH11279166A | 1999-10-12 | |||
JP2001061439A | 2001-03-13 |
Other References:
CHINNICI F. ET AL.: "Determination of furanic compounds in traditional balsamic vinegars by ion-exclusion liquid chromatography and diode-array detection", J.CHROMATOGR.SCI., vol. 41, no. 6, 2003, pages 305 - 310, XP003002156
MASINO F. ET AL.: "A study of the reletionships among acidity, suger and furanic compounds concentrations in set of cacks for A ceto Balsamico Tradizionale of Reggio Emilia by multivariate techniques", FOOD CHEM., vol. 92, no. 4, 2005, pages 673 - 679, XP004856029
MASINO F. ET AL.: "A study of the reletionships among acidity, suger and furanic compounds concentrations in set of cacks for A ceto Balsamico Tradizionale of Reggio Emilia by multivariate techniques", FOOD CHEM., vol. 92, no. 4, 2005, pages 673 - 679, XP004856029
Attorney, Agent or Firm:
YANO, Hiroya et al. (3-12 Nihombashi 3-chome,Chuo-k, Tokyo 27, JP)
Download PDF: