Food or edible material: processes – compositions – and products – Fermentation processes – Preparation of vinegar
Reexamination Certificate
2006-02-28
2006-02-28
Hendricks, Keith (Department: 1761)
Food or edible material: processes, compositions, and products
Fermentation processes
Preparation of vinegar
Reexamination Certificate
active
07005149
ABSTRACT:
The present invention relates to a method for producing fruit vinegar, comprising subjecting a flavorful acid citrus fruit juice with an inherently low citric acid content and/or a flavorful acid citrus fruit juice with a reduced citric acid content by acid reduction treatment as a raw material, after alcohol is added thereto by alcohol fermentation and/or addition of alcohol, to acetic acid fermentation; although acetic acid fermentation using a flavorful acid citrus fruit juice with a high citric acid content has been hitherto unsuccessful, the reduction treatment of citric acid content in the present invention has realized an efficient production of fruit vinegar with good body, savory taste and mild sourness that has not been hitherto produced.
REFERENCES:
patent: 5415775 (1995-05-01), Castillon et al.
patent: 4190780 (1992-07-01), None
Jackson, R.S., Wine Science, Academic Press, New York, 1994, pp. 229, and 279.80.
Mahanta, K.C., “Acetic Acid Fermentation from Citrus Fruit Juice,” Science and Culture, 1968, 348-350, 34(8).
Abstract of Japanese Patent No. 61224980.
Abstract of Japanese Patent No. 04190780.
Abstract of Japanese Patent No. 62061580.
Abstract of Japanese Patent No. 57043679.
Fujii Yutaka
Hirayama Naoya
Hoshino Munehiro
Kato Yukihisa
Omori Toshikazu
Browdy and Neimark PLLC
Hendricks Keith
Maruboshi Vinegar Co., Ltd.
Pokka Corporation
Sakamoto Koryo Co., Ltd.
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