TH12693U - The recipe and production process of Jasmine Rice Vinegar 105, which has a musty smell. - Google Patents

Abstract

The formula and production process for fermented Jasmine Rice 105 vinegar, which has a musty aroma, involves using cooked Jasmine Rice 105 (with a musty aroma), koji from the fungus Amylomyces rouxii, yeast starter S. cerevisiae, coconut water, bacterial starter A. aceti, and potassium metabisulfite. The production process is as follows: Cooked Jasmine Rice 105 (with a musty aroma) is mixed with koji from the fungus Amylomyces rouxii, fermented, and filtered to obtain rice juice. This is then mixed with coconut water, potassium metabisulfite, and yeast starter S. cerevisiae, fermented to produce rice wine. Finally, A. aceti bacterial starter is added, and the mixture is fermented again to produce rice wine vinegar. This research aims to develop a formula and production process for fermented Jasmine Rice 105 vinegar made from polished white Jasmine Rice (with a musty aroma). To obtain fermented vinegar with a higher percentage of acetic acid than the regular production method, and to reduce the musty odor found in rice.

Claims (2)

1. Recipe for making fermented rice vinegar from polished Jasmine rice variety 105 (with a musty smell). Ingredients: - 300-500 grams of polished Jasmine rice variety 105 (with a musty smell) - 0.1-2.5 grams of Koji (Amylomyces rouxii) - 300-500 grams of water - 25-50 grams of S. cerevisiae yeast starter - 300-400 grams of mature coconut water - 20-30 grams of A. acti bacteria starter - 0.2-0.3 grams of potassium metabisulphite 2. The process for producing fermented rice vinegar from polished Jasmine Rice 105 with a musty smell, as per claim 1, involves the following steps: a. Wash the polished Jasmine Rice 105 with a musty smell thoroughly with water three times, drain, and weigh the rice to water in a 1:1 ratio. b. Steam the polished Jasmine Rice 105 with a musty smell in a pressure cooker at 100-120 degrees Celsius for 15-20 minutes. c. Let it cool on a stainless steel tray, add Amylomyces rouxii koji, and mix thoroughly with the cooked rice. d. Incubate at 27-29 degrees Celsius for 7 days. e. Filter the liquid obtained from fungal digestion to obtain the musty-smelling Jasmine Rice 105 digestion liquid. f. Mix the musty-smelling Jasmine Rice 105 digestion liquid with coconut water. Next, adjust the acidity to 0.45%, add potassium metabisulphite, and let it sit for 24 hours. Add the yeast starter (S. cerevisiae) and ferment at 29-31°C for 15 days until the alcohol content reaches 16% and the total dissolved solids are reduced to 5%. This will result in a rice wine with a musty aroma. Adjust the alcohol content of the musty-smelling rice wine to 10% using clean water, adjust the pH to 5.5, and ferment it in stainless steel trays. Add the bacterial starter (A. aceti), incubate at 28-32°C for 9 days, and measure the acetic acid content. The resulting acetic acid content will be 7.3-7.5%.