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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)
Application Number:
PCT/JP2006/309311
Publication Date:
November 15, 2007
Filing Date:
May 09, 2006
Export Citation:
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Assignee:
MIZKAN GROUP CORP (JP)
MIZKAN CO LTD (JP)
OGASAWARA YASUSHI (JP)
AKANO HIROFUMI (JP)
HASHIMOTO MIYAKO (JP)
International Classes:
C12J1/04
Foreign References:
JP2004049104A2004-02-19
JP2002335924A2002-11-26
JP2001069940A2001-03-21
JPH11279166A1999-10-12
JP2001061439A2001-03-13
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
Attorney, Agent or Firm:
YANO, Hiroya et al. (3-12 Nihombashi 3-chome,Chuo-k, Tokyo 27, JP)
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