公开(公告)号：US4364960A

公开(公告)日：1982-12-21

申请号：US192468

申请日：1980-09-30

申请人： Yoshio Kunimatsu ,  Hajime Okumura ,  Hiroshi Masai ,  Koki Yamada ,  Mikio Yamada

发明人： Yoshio Kunimatsu ,  Hajime Okumura ,  Hiroshi Masai ,  Koki Yamada ,  Mikio Yamada

IPC分类号： C12J1/04 ,  C12J1/00

CPC分类号： C12J1/00

摘要： A finished vinegar having an acetic acid concentration higher than 20 percent weight by volume is produced by repeating a fermentation cycle wherein a broth is fermented at 27.degree.-32.degree. C. in a 1st submerged fermentation tank by a continuous batch process, and, when the acetic acid concentration of the fermenting broth reaches 12-15 percent weight by volume, the large part of the fermenting broth in the 1st fermentation tank is withdrawn and charged in a 2nd submerged fermentation tank. The 1st fermentation tank is recharged with a mash and the fermentation of the fermenting broth in the 2nd tank is continued under aeration while lowering the temperature of the fermenting broth in such manner that the final fermentation temperature does not fall below 18.degree. C. and the lowering temperature does not become higher than the temperature once lowered.

摘要翻译： 乙酸浓度高于20体积重量的成品醋通过重复发酵循环来制备，其中在第一浸没发酵罐中通过连续分批过程在27℃-32℃发酵肉汤，并且当 发酵液的乙酸浓度达到12-15重量％，第一发酵罐中大部分发酵液被取出并装入第二个浸没发酵罐中。 第一发酵罐用醪液补充，并且在通气的同时继续在第二罐中发酵发酵液，同时以最终发酵温度不低于18℃的方式降低发酵液的温度，并且 降低温度不会高于一旦降低的温度。

公开(公告)号：US4282257A

公开(公告)日：1981-08-04

申请号：US115419

申请日：1980-01-25

申请人： Yoshio Kunimatsu ,  Hajime Okumura ,  Hiroshi Masai ,  Koki Yamada ,  Mikio Yamada

发明人： Yoshio Kunimatsu ,  Hajime Okumura ,  Hiroshi Masai ,  Koki Yamada ,  Mikio Yamada

IPC分类号： C12J1/04 ,  C12J1/00 ,  C12P7/54

CPC分类号： C12J1/04

摘要： Vinegar having an acetic acid concentration higher than 18 percent weight by volume is produced in a submerged fermentation by maintaining the temperature of the fermenting broth after the initiation of the fermentation at 27.degree.-32.degree. C. until the acetic concentration of the fermenting broth reaches 12-15 percent weight by volume and thereafter maintaining the temperature of the fermenting broth at 18.degree.-24.degree. C.

摘要翻译： 醋酸浓度高于18％（重量）的醋通过将发酵开始后的发酵液的温度保持在27℃-32℃直到发酵液的乙酸浓度达到 12-15重量％，然后将发酵液的温度保持在18〜24℃。

公开(公告)号：US4378375A

公开(公告)日：1983-03-29

申请号：US196087

申请日：1980-10-10

申请人： Yoshio Kunimatsu ,  Shoji Ohmori ,  Hiroshi Masai ,  Koki Yamada ,  Mikio Yamada

发明人： Yoshio Kunimatsu ,  Shoji Ohmori ,  Hiroshi Masai ,  Koki Yamada ,  Mikio Yamada

IPC分类号： C12J1/04 ,  C12J1/00 ,  C12P7/54

CPC分类号： C12J1/00

摘要： Vinegar having an acetic acid concentration higher than 20 percent weight by volume is produced in a submerged fermentation by maintaining the temperature of a fermenting broth at 27.degree.-32.degree. C. until the acetic acid concentration of the fermenting broth (after the initiation of fermentation) reaches 12-15 percent weight by volume. Then the temperature of the fermenting broth is lowered by 0.5.degree. C. to 2.degree. C. Fermentation is continued at the lower temperature until the concentration of acetic acid increases by between 0.05 to 2 percent weight by volume. At this time, the temperature is again reduced by from 0.5.degree. C. to 2.degree. C. The fermentation is continued, with subsequent temperature reductions of from 0.5.degree. C. to 2.degree. C. each time that the concentration of acetic acid in the fermentation broth increases by 0.05 to 2 percent weight by volume over the highest concentration found in the course of the fermentation at the preceeding temperature stage, until the desired concentration of acetic acid is obtained. However, at no time is the temperature of the fermenting broth allowed to fall below 20.degree. C.

摘要翻译： 醋酸浓度高于20体积重量的醋通过将发酵液的温度保持在27℃-32℃直到发酵液的乙酸浓度（发酵开始后）在浸没式发酵中产生 ）达到12-15重量％。 然后将发酵液的温度降低0.5℃至2℃。在较低温度下继续发酵，直到乙酸浓度增加0.05-2体积％。 此时，温度再次从0.5℃降低至2℃。继续发酵，随后的温度降低为0.5℃至2℃，每次将乙酸浓度 发酵液比在前一阶段发酵过程中发现的最高浓度增加0.05-2％，直到获得所需浓度的乙酸。 然而，发酵液的温度在任何时候都不能低于20℃。