JPH0459875B2 - - Google Patents
Info
- Publication number
- JPH0459875B2 JPH0459875B2 JP60070069A JP7006985A JPH0459875B2 JP H0459875 B2 JPH0459875 B2 JP H0459875B2 JP 60070069 A JP60070069 A JP 60070069A JP 7006985 A JP7006985 A JP 7006985A JP H0459875 B2 JPH0459875 B2 JP H0459875B2
- Authority
- JP
- Japan
- Prior art keywords
- moromi
- vinegar
- aged
- acetic acid
- fermentation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 75
- 235000021419 vinegar Nutrition 0.000 claims description 40
- 239000000052 vinegar Substances 0.000 claims description 39
- 238000000855 fermentation Methods 0.000 claims description 33
- 230000004151 fermentation Effects 0.000 claims description 33
- 239000007788 liquid Substances 0.000 claims description 20
- 239000002994 raw material Substances 0.000 claims description 19
- 238000003825 pressing Methods 0.000 claims description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 10
- 230000001476 alcoholic effect Effects 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 9
- 230000032683 aging Effects 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 102000004169 proteins and genes Human genes 0.000 claims description 6
- 108090000623 proteins and genes Proteins 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 3
- 238000000354 decomposition reaction Methods 0.000 claims description 2
- 230000002255 enzymatic effect Effects 0.000 claims description 2
- 235000019614 sour taste Nutrition 0.000 description 10
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 9
- 238000003756 stirring Methods 0.000 description 9
- 240000007594 Oryza sativa Species 0.000 description 8
- 235000007164 Oryza sativa Nutrition 0.000 description 8
- 235000009566 rice Nutrition 0.000 description 8
- 102000004190 Enzymes Human genes 0.000 description 7
- 108090000790 Enzymes Proteins 0.000 description 7
- 238000000034 method Methods 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 5
- 240000008620 Fagopyrum esculentum Species 0.000 description 4
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 4
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 239000006227 byproduct Substances 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 4
- 238000007796 conventional method Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 210000000582 semen Anatomy 0.000 description 4
- 241000228212 Aspergillus Species 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 3
- 239000005909 Kieselgur Substances 0.000 description 3
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 3
- 240000008042 Zea mays Species 0.000 description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- 235000005822 corn Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 108010068370 Glutens Proteins 0.000 description 2
- 244000062793 Sorghum vulgare Species 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 235000019713 millet Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 244000176051 Apios tuberosa Species 0.000 description 1
- 235000003276 Apios tuberosa Nutrition 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 241000235527 Rhizopus Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 238000009630 liquid culture Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60070069A JPS61231991A (ja) | 1985-04-04 | 1985-04-04 | 食酢の製造方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60070069A JPS61231991A (ja) | 1985-04-04 | 1985-04-04 | 食酢の製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61231991A JPS61231991A (ja) | 1986-10-16 |
| JPH0459875B2 true JPH0459875B2 (enrdf_load_stackoverflow) | 1992-09-24 |
Family
ID=13420878
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60070069A Granted JPS61231991A (ja) | 1985-04-04 | 1985-04-04 | 食酢の製造方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61231991A (enrdf_load_stackoverflow) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103497884B (zh) * | 2013-09-28 | 2014-08-13 | 吉林农业大学 | 玉米醋高效清洁酿制方法 |
-
1985
- 1985-04-04 JP JP60070069A patent/JPS61231991A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS61231991A (ja) | 1986-10-16 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |