PRODUCTION OF VINEGAR BY FERMENTATION OF PLANT OR FRUIT

摘要

PURPOSE:To produce a vinegar having a nutriment and aroma of raw material thereof, by adding sugar liquid to a plant or fruit, producing unrefined vinegar from the mixture using enzyme, etc., adding ethanol to the unrefined vinegar and subjecting the vinegar to acetic fermentation using seed bacteria. CONSTITUTION:A plant or fruit such as garlic, apple, persimmon, soybean, etc., is ground and sugar liquid, then saccharifying amylase and yeast are added to the ground plant or fruit and fermentation is carried out to provide an unrefined vinegar, to which ethanol is then added to keep definite alcohol concentration and further seed bacteria are added to the vinegar mixture. The seed bacteria are acetic acid bacteria and the acetic fermentation is carried out at about 32-37 deg.C for 4-5 months. When the acidity become about 4.5%, fermented liquid is transferred to a storage tank, where the liquid is left standing for 5-6 months to subject the liquid to aging. The fermented and aged vinegar is filtrated and pasteurized according to ordinary method to afford the aimed product.