MANUFACTURING METHOD OF AMINO ACID-RICH PURE RICE VINEGAR USING OKINAWAN RICE BRANDY

摘要

PROBLEM TO BE SOLVED: To provide a manufacturing technique of amino acid-rich pure rice vinegar highly containing amino acid with very low cost and simple steps which can produce pure rice vinegar in the Standards for Quality Indication for Vinegar even if brewed vinegar is produced from pot ale in manufacturing of the pure rice vinegar utilizing Okinawan rice brandy pot ale which is a by-product brought about in a process producing Okinawan rice brandy.;SOLUTION: A manufacturing method of amino acid-rich pure rice vinegar using Okinawan rice brandy is a method producing the pure rice vinegar using pot ale of a by-product in Okinawan rice brandy production and produced distilled liquor, including a step preparing fermented unrefined lees by adding the pot ale of Okinawan rice brandy to the Okinawan rice brandy, and a step performing acetic fermentation by adding seed vinegar containing acetic acid bacteria to the fermented unrefined lees.;SELECTED DRAWING: Figure 1;COPYRIGHT: (C)2016,JPO&INPIT