PREPARATION OF RICE VINEGAR BY SIMULTANEOUS RICE SACCHARIFICATION AND ALCOHOLIC AND ACETIC FERMENTATION

摘要

PURPOSE:To shorten the fermentation period, and to improve the yield of acetic acid in the preparation of rice vinegar, by selecting the compounding ratio of the yeast liquor for alcoholic fermentation to seed vinegar within a specific range, and carrying out the alcoholic fermentation simultaneously with acetic fermentation of a composition composed of the above mixture, steamed rice, rice koji, and water. CONSTITUTION:Steamed rice, rice koji, seed vinegar and water are added to a mixture composed of 1pt. of seed vinegar (5% acidity) and 2-3pts. of yeast liquor for alcoholic fermentation (10% alcoholic water), and subjected to the simultaneous saccharification or rice, and alcoholic and acetic fermentation at 30-37 deg.C to obtain the objective rice vinegar. The yeast liquor for alcoholic fermentation is prepared by fermenting a mixture of 400g of steamed rice, 200g of rice koji, 720g of water, and a proper amount of seed yeast at a low temperature for about 20-30 days to produce alcohol. The amount of water is selected to keep the alcohol content of the simultaneous fermentation liquor 4-8wt%, pref. at 5wt%.