Food or edible material: processes – compositions – and products – Fermentation processes – Preparation of vinegar
Patent
1980-09-30
1982-12-21
Jones, Raymond N.
Food or edible material: processes, compositions, and products
Fermentation processes
Preparation of vinegar
435140, C12J 100
Patent
active
043649602
ABSTRACT:
A finished vinegar having an acetic acid concentration higher than 20 percent weight by volume is produced by repeating a fermentation cycle wherein a broth is fermented at 27.degree.-32.degree. C. in a 1st submerged fermentation tank by a continuous batch process, and, when the acetic acid concentration of the fermenting broth reaches 12-15 percent weight by volume, the large part of the fermenting broth in the 1st fermentation tank is withdrawn and charged in a 2nd submerged fermentation tank. The 1st fermentation tank is recharged with a mash and the fermentation of the fermenting broth in the 2nd tank is continued under aeration while lowering the temperature of the fermenting broth in such manner that the final fermentation temperature does not fall below 18.degree. C. and the lowering temperature does not become higher than the temperature once lowered.
REFERENCES:
patent: 3445245 (1969-05-01), Ebner
patent: 3779868 (1973-12-01), Nikolaev et al.
patent: 4076844 (1978-02-01), Ebner et al.
patent: 4282257 (1981-08-01), Kunimatsu et al.
Kunimatsu Yoshio
Masai Hiroshi
Okumura Hajime
Yamada Koki
Yamada Mikio
Curtin Elizabeth J.
Jones Raymond N.
Nakano Vinegar Co., Ltd.
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