公开(公告)号：US20090047383A1

公开(公告)日：2009-02-19

申请号：US12085019

申请日：2006-06-27

申请人： Yasushi Ogasawara ,  Yoshiaki Otsuji ,  Hirofumi Akano

发明人： Yasushi Ogasawara ,  Yoshiaki Otsuji ,  Hirofumi Akano

IPC分类号： C12J1/04

CPC分类号： C12J1/00 ,  A23L7/104

摘要： An object of the present invention is to provide a manufacturing method of black vinegar which contains sugar derived from rice and barley abundantly, and is free from precipitation, and black vinegar manufactured by the method.The present invention provide a manufacturing method of black vinegar having the sugar content of 8-50 weight/volume % derived from rice and/or barley, wherein acetic acid fermentation is performed by mixing a saccharified solution and an alcoholic fermented broth of rice and/or barley, and the final concentration of oxalic acid in black vinegar is 36 ppm or less, and preferably 30 ppm or less.In addition, as a decreasing method of oxalic acid in black vinegar, storing with stirring a saccharified solution of rice and/or barley or a fermented broth after completion of acetic acid fermentation is effective. And the present invention provides black vinegar manufactured by these methods in which oxalate precipitation is hardly to occur, and which is suitable for drinking.

摘要翻译： 本发明的目的是提供一种黑醋的制造方法，该方法含有大米和大麦中衍生的糖并且没有沉淀，并且通过该方法制造的黑醋。 本发明提供从米和/或大麦得到的糖含量为8〜50重量/体积％的黑醋的制造方法，其中通过将糖化溶液与酒精发酵的水稻和/ 或大麦，黑醋中的草酸的最终浓度为36ppm以下，优选为30ppm以下。 此外，作为黑醋中草酸的降低方法，在乙酸发酵完成后，搅拌储存米和/或大麦或发酵液的糖化溶液是有效的。 本发明提供通过这些方法制造的黑醋，其中几乎不发生草酸盐沉淀，并且适合于饮用。