PRODUCTION OF IMPROVED VINEGAR AND FOOD USING THE IMPROVED VINEGAR

Title:

PRODUCTION OF IMPROVED VINEGAR AND FOOD USING THE IMPROVED VINEGAR

Document Type and Number:

Japanese Patent JPH0775543

Kind Code:

A

Abstract:

PURPOSE: To produce an improved vinegar free from the unpleasant odor of ethyl acetate and having the substantially same acetic acid concentration as that of a raw material vinegar and produce a food having a high quality with the same.

CONSTITUTION: A method for producing an improved vinegar by bringing a raw material vinegar having a material temperature of 40-70°C into contact with a gaseous phase reduced into an atmospheric pressure of 60-160mmHg to remove volatile substances, and a food using the improved vinegar.

Inventors:

KITAKURA YOSHIHISA
ISHII JUN
HASHIMOTO HIKOTAKA

Application Number:

JP24735993A

Publication Date:

March 20, 1995

Filing Date:

September 09, 1993

Export Citation:

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Assignee:

KIKKOMAN CORP

International Classes:

C12H1/04; C12J1/00; (IPC1-7): C12J1/00; C12H1/04

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