TH26437U - The process of producing fermented vinegar from red glutinous rice. - Google Patents

Abstract

This invention relates to the production of fermented red glutinous rice vinegar. It involves several steps: preparing red glutinous rice for use as a raw material in wine production; fermenting red glutinous rice wine to be used as a raw material in vinegar production; preparing a vinegar starter culture; and fermenting red glutinous rice vinegar using both dry yeast for wine fermentation and fresh yeast for vinegar fermentation. The resulting fermented red glutinous rice vinegar is clear yellow, has a unique aroma, and a distinctly sour taste with a high acetic acid content. This fermented vinegar can be used as a seasoning in cooking, produced as a healthy fermented vinegar drink, and used as a base ingredient in other products.

Claims (2)

OCR 09WP 22/07/2568 1. The process of producing fermented red glutinous rice vinegar involves the following steps: A. Preparing the red glutinous rice: Wash and soak the red glutinous rice in water for 18-24 hours. After this time, steam the rice until cooked. Let it cool. Mix the cooked red glutinous rice with 0.5% by weight of koji. The koji is prepared from the fungus Amylomyces rouxii TISTR 3182 by culturing the fungus on 0.5% by weight of red glutinous rice flour. Incubate the culture at 30°C for 5 days. Then, mix sterilized water into the red glutinous rice and ferment it in a ratio of 1:2. Mix thoroughly, strain the liquid, and filter it through a filter cloth, keeping only the liquid portion. Measure the amount of reducing sugars in the form of glucose and the total dissolved solids. Next, adjust the conditions for wine fermentation by adding granulated sugar to adjust the sugar concentration to 20 Brix and a pH of 4.5. Simmer at 60-65 degrees Celsius for 20-25 minutes, then let it cool. B. Making Red Glutinous Rice Wine: Use the liquid prepared in step A as the raw material for wine fermentation. Prepare 3-5% by weight of Saccharomyces cerevisiae yeast powder. Place it in a covered container with 60 ml of warm water (30-35 degrees Celsius), mix well, and let it stand for 15-20 minutes. Add 1% by weight of the yeast solution to the liquid prepared in step A. Stir or shake until the yeast dissolves. Seal the fermentation bottle with an airlock. Ferment at 35 ± 2 degrees Celsius for 10-14 days. After fermentation is complete, filter the fermented liquid through cheesecloth, keeping only the liquid portion, and measure the alcohol content of the wine. (The alcohol concentration should be in the range of 9-11%). Then simmer at 60-65 degrees Celsius for 20-25 minutes. Wait until the temperature cools to room temperature, then pack into sealed containers that have been sterilized in an autoclave at 121 degrees Celsius for 15 minutes before using in the next step. This step will obtain red glutinous rice wine to be used as a raw material for vinegar fermentation. C. Preparation of vinegar starter culture: Prepare using fresh Acetobacter bacteria. Simmer fresh young coconut water at 60-65 degrees Celsius for 20-25 minutes. Let it cool to room temperature. Add 1-2% by weight of bacteria, mix well, and put all the ingredients into a narrow-mouthed container. Close the container with a cotton plug and another layer of foil. Ferment on an aeration machine at 150 revolutions per minute for 24-48 hours. D. Making fermented vinegar. The red glutinous rice wine obtained in step B, used as a raw material for vinegar fermentation, is adjusted to have an ethanol concentration of 5% by weight. 10% by weight of the vinegar starter culture obtained in step C is added and mixed thoroughly. The mixture is poured into narrow-necked bottles, sealed with cotton plugs, and then covered with foil. Fermentation is carried out in an aeration machine at 200 rpm for 5-9 days, with daily samples collected. The acetic acid content is analyzed until it reaches over 4% (which takes 5-9 days of fermentation). The mixture is then filtered to obtain clear vinegar. It is then sterilized at 60-65°C for 20-25 minutes, allowed to cool to room temperature, and bottled in sterilized containers with lids, using an autoclave at 121°C for 15 minutes. 2. The process for producing fermented red glutinous rice vinegar, as per claim 1, where step C, preparation of the vinegar starter culture, can be done using fresh Acetobacter bacteria, specifically the Acetobacter aceti TISTR 354 strain.