EDIBLE VINEGAR HAVING LOW PHENYLACETIC ACID CONTENT AND PRODUCTION THEREOF

摘要

PURPOSE:To obtain a high-quality natural vinegar having low residual foreign odor by refining an edible vinegar prepared by the fermentation of corn, thereby removing phenylacetic acid in the vinegar to a prescribed concentration. CONSTITUTION:Fermented liquid produced by the alcoholic fermentation of crushed corn is denaturated, subjected to solid-liquid separation and treated with ion exchange resin, etc., to obtain an alcohol filtrate having a total nitrogen content of =10mg/100ml (in terns of 10wt.% alcohol). The alcohol filtrate is subjected to acetic acid fermentation to produce an edible vinegar having a phenylacetic acid content of 0-10ppm (in terms of 10wt.% acetic acid).