PRODUCTION OF IMPROVED VINEGAR AND FOOD USING THE IMPROVED VINEGAR

摘要

PURPOSE: To produce an improved vinegar free from the unpleasant odor of ethyl acetate and having the substantially same acetic acid concentration as that of a raw material vinegar and produce a food having a high quality with the same. ;CONSTITUTION: A method for producing an improved vinegar by bringing a raw material vinegar having a material temperature of 40-70°C into contact with a gaseous phase reduced into an atmospheric pressure of 60-160mmHg to remove volatile substances, and a food using the improved vinegar.;COPYRIGHT: (C)1995,JPO