Title:
VINEGAR OF AMARANTH AND ITS PRODUCTION
Document Type and Number:
Japanese Patent JP3228550
Kind Code:
B2
Abstract:
PURPOSE: To efficiently obtain vinegar of amaranth as new brewed vinegar suitable for intake of vegetable allergic patients by saccharifying seeds of amaranth in an unboiled or unsteamed state as it is and subjecting the saccharified seeds to ethanol fermentation and acetic fermentation.
CONSTITUTION: Powder of seeds of amaranth is blended with a proper amount of water to give a suspension, which is mixed with glucoamylase as a saccharifying enzyme agent and yeast having alcohol fermentation ability, further blended with seed vinegar, transferred to a square vat made of stainless steel, a cover is placed on the vat and the suspension is cultured at 30°C Until the third day after the addition of the materials, saccharification, ethanol fermentation and acetic acid fermentation are advanced at the same time. On and after the forth day, the saccharification and the ethanol fermentation are completed and formed ethanol is converted to acetic acid with acetic acid bacteria. At the 12th day, the culture medium reaches 5.7% (pH3.5) acidity and filtered to efficiently give objective vinegar of amaranth suitable for intake of vegetable allergic patients.
More Like This:
Inventors:
Yoshito Kitamura
Application Number:
JP10751392A
Publication Date:
November 12, 2001
Filing Date:
April 27, 1992
Export Citation:
Assignee:
Shinkyo Industry Co., Ltd.
International Classes:
C12J1/04; C12R1/02; C12R1/66; C12R1/845; C12R1/85; (IPC1-7): C12J1/04
Domestic Patent References:
| JP6359874A |
Other References:
【文献】臨床栄養,69(3),p.230,昭和61年
Attorney, Agent or Firm:
Aoyama Ryo (1 person outside)