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公开(公告)号：US20210123006A1
公开(公告)日：2021-04-29
申请号：US17141042
申请日：2021-01-04
摘要： A method of producing vinegar in which acidity in terms of acetic acid is decreased is provided. A method of producing vinegar containing fermented cellulose and acetic acid includes conducting fermentation allowing an acetic acid bacterium to mainly produce fermented cellulose under fermentation condition (A), and conducting fermentation allowing the acetic acid bacterium to mainly produce acetic acid under fermentation condition (B). Fermentation condition (A) includes acidity X in terms of acetic acid and ethanol concentration Y in a medium at the start of fermentation satisfy formula (I): 0
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公开(公告)号：US20190142045A1
公开(公告)日：2019-05-16
申请号：US16096127
申请日：2017-04-28
申请人： Sempio Foods Company
发明人： Eun Jong Baek , Gang Hee Jeong , Kyung-Ok Kim , Yong Ho Choi , Byung-Serk Hurh
IPC分类号： A23L33/105 , A61K8/97 , C12J1/04
摘要： An aspect of the present specification relates to a fermented fruit product that has an outstanding taste and flavor with a content of Ca2+ ions in an amount of 100 ppm or higher on the basis of the total weight thereof. The scope of the invention includes a composition including the same and a method thereof. In a particular embodiment, the fruit comprises an apple. The fermented fruit product has an outstanding taste and flavor and exhibits an excellent effect of enhancing the absorption of calcium into the body or through the skin.
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公开(公告)号：US09340806B2
公开(公告)日：2016-05-17
申请号：US14388472
申请日：2013-03-28
申请人： Maria Spera , Irena Sikorska , Anna Misiewicz
发明人： Maria Spera , Irena Sikorska , Anna Misiewicz
摘要： The subject of the present invention is a method of initiating acetic fermentation in a production fermenter using a starter culture cultured in a pilot fermenter which constitutes about 1-3% of the working volume of the production fermenter, and the production fermenter is inoculated in a continuous fashion with acetic fermentation bacteria cultured in the pilot fermenter.
摘要翻译： 本发明的主题是使用构成生产发酵罐的工作体积的约1-3％的先导发酵罐中培养的起始培养物在生产发酵罐中引发乙酸发酵的方法，将生产发酵罐接种在 用乙酸发酵细菌连续发酵培养在试点发酵罐中。
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4.发明申请Manufacturing Method of Black Vinegar and Black Vinegar Manufactured by the Method 审中-公开通过该方法制造的黑醋和黑醋的制造方法公开(公告)号：US20090047383A1
公开(公告)日：2009-02-19
申请号：US12085019
申请日：2006-06-27
IPC分类号： C12J1/04
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。
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公开(公告)号：US4765997A
公开(公告)日：1988-08-23
申请号：US86786
申请日：1987-08-19
申请人： Yasunori Tominaga
发明人： Yasunori Tominaga
摘要： A method of controlling the odor of liquid condiments such as soy sauce, vinegar, mayonnaise sauce, Worcestershire sauce and catsup. By using a highly osmotic substance, the odor of liquid condiments is controlled with ease and efficiency while leaving their natural properties unspoiled, without causing such degeneration as might result when additive is employed. A dehydrating sheet comprising semi-permeable external membranes and a highly osmotic substance sealed therebetween is immersed in such liquid condiments for absorbing and removing the unwanted odor-emitting substances contained in them.
摘要翻译： 一种控制酱油，醋，蛋黄酱，渥斯特夏酱和猫酱等液体调味品气味的方法。 通过使用高渗透性物质，液体调味品的气味易于和有效地控制，同时保持其未受污染的天然性质，而不会引起如使用添加剂时可能导致的变性。 将包含半透性外部膜和密封在其间的高渗透性物质的脱水片浸渍在这样的液体调味品中，用于吸收和除去其中所含的不希望有的发臭物质。
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公开(公告)号：US3734746A
公开(公告)日：1973-05-22
申请号：US3734746D
申请日：1971-03-03
申请人： KEWPIE JYOZO KK
CPC分类号： C12J1/10
摘要： A CONTINUOUS PROCESS FOR THE PRODUCTION OF VINEGAR MAY BE CARRIED OUT IN A SINGLE FERMENTATION VESSEL OR A PLURALITY OF FERMENTATION VESSELS INTERCOMMUNICATED IN SERIES. IN EITHER CASES, THE VESSEL OR VESSELS ARE FURNISHED WITH A PLURALITY OF FLOW REGULATING MEANS THEREBY TO ENSURE THE RAPID AND UNIFORM PROCEEDING OF THE OXIDATIVE FERMENTATION REACTION IN ALL PARTS OF THE VESSEL OR VESSELS. ETHYL ALCOHOL-CONTAINING LIQUID IS FIRSTLY INTRODUCED INTO THE ABOVE VESSEL OR VESSELS AND IS INOCULATED WITH AN OVERLAYED LAYER OF ACETIC ACID BACTERIALWHICH HAVE BEEN CULTURED IN A SUTIBALY PREPARED NUTRIENT MEDIUM AND ADAPTED TO ACIDIC BROTH. SUCCEEDINGGLY, FRESH ETHYL ALCOHOL-CONTAINING LIQUUID IS CONTINUOUSLY INTRODUCED INTO THE SINGLE VESSEL OR THE FIRST OF THE SERIES-INTERCOMMUNICATED VESSEL OR THE FIRST OF THE SERIES-INTERCOMMUNICATED VESSELS, AND THE SUBSTANTIALLY FULLY FERMENTED LIQUID IS CONTINUOUSLY WITHDRAWN FROM THE VESSEL OR THE LAST OF THE VESSELS AT AN EQUAL RATE TO THE RATE OF THE INTRODUCTION OF THE FRESH ETHYL ALCOHOL-CONTAINING LIQUID.
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7.发明申请公开(公告)号：US20190119764A1
公开(公告)日：2019-04-25
申请号：US16226622
申请日：2018-12-19
申请人： Jiangnan University
发明人： Jian Mao , Shuang ping Liu , Zhongwei Ji , Xiao Han
摘要： The present invention discloses a strain S. cerevisiae M 2016785 producing high concentration of β-phenylethanol and application thereof, and belongs to the technical field of industrial microorganisms. The strain S. cerevisiae M 2016785 producing high concentration of β-phenylethanol according to the present invention was deposited in China Center for Type Culture Collection (CCTCC) on Dec. 26, 2016 with the accession number OF CCTCC NO: M 2016785. The strain of the present invention has the high β-phenylethanol production capacity, and is applied in the fermentation of Huangjiu, the fermentation of cooking wine, the brewing of vinegar, the fermentation of soybean sauce and the fermentation of Baijiu, in which the content of β-phenylethanol can reach 410 mg/L, 450 mg/L, 300 mg/L, 200 mg/L, 110 mg/L and 370 mg/L respectively, and effectively increases the concentration of the flavor substance such as 2-phenylethyl acetate. The yeast strain of the present invention has good fermentation performance, obviously improves the β-phenylethanol content in the fermented product, and improves the quality of the fermented product, and thus has broad application prospects.
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公开(公告)号：US4994292A
公开(公告)日：1991-02-19
申请号：US418302
申请日：1989-10-06
申请人： Isao Ito , Kazuo Uenakai , Hiroki Matsuda , Masahiro Mizukami , Shinji Tanijiri
发明人： Isao Ito , Kazuo Uenakai , Hiroki Matsuda , Masahiro Mizukami , Shinji Tanijiri
CPC分类号： C12J1/00
摘要： Disclosed herein is a process for producing vinegar of favorable flavor exhibiting inherent flavor, taste and color derived from starting material, comprising the steps of bringing vinegar derived from fruits, etc. into contact with a non-ionic porous synthetic adsorbent, selectively adsorbing to remove iso-valeric acid contained in vinegar and reducing the concentration of iso-valeric acid to below 10 ppm, thereby effectively removing uncomfortable smelly ingredient, while leaving soluble nitrogen ingredient as the tasting or ingredient, organic acids providing mild sourness and color ingredients.
摘要翻译： 本文公开了一种生产具有源自原料的固有风味，味道和颜色的有益风味的醋的方法，包括以下步骤：将来自果实的醋等与非离子多孔合成吸附剂接触，选择性吸附以除去 醋中所含的异戊酸，将异戊酸浓度降至10ppm以下，有效除去不舒服的臭味成分，同时留下可溶性氮成分作为品尝或成分，有机酸提供温和的酸味和色素。
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公开(公告)号：US4773315A
公开(公告)日：1988-09-27
申请号：US120490
申请日：1987-11-13
申请人： Anton Enenkel
发明人： Anton Enenkel
摘要： A control arrangement for a two-stage submerged vinegar fermentation process for producing vinegar with a high acetic acid concentration of more than 15% is disclosed. The fermentation system includes a main fermentation tank and a secondary fermentation tank, a connecting line with a shut-off valve and a feed pump incorporated therein extending between the two tanks, separate mash and alcohol feed lines with incorporated feed pumps connected to the main fermentation tank, and a vinegar discharge feed line with an incorporated feed pump connected to the secondary fermentation tank. The control arrangement includes an alcohol analyzer and a liquid level sensing device on each of the tanks, a volume flowmeter incorporated in the alcohol feed line, and a controller for each of the tanks. The control connections are such that alcohol is charged into the main fermentation tank in dependence on the alcohol concentration therein, substrate is discharged into the secondary fermentation tank from the main fermentation tank in dependence on the quantity of alcohol charged into the latter, with the transfer being terminated when the liquid in the main fermentation tank reaches a preset lower level, and vinegar is discharged from the secondary fermentation tank in dependence on the alcohol concentration therein having decreased to a predetermined minimum, with the connecting line between the tanks being blocked until the liquid in the secondary fermentation tank has fallen to a preset lowest level.
摘要翻译： 公开了一种用于生产具有大于15％的高乙酸浓度的醋的两级浸没醋发酵方法的控制装置。 发酵系统包括主发酵罐和二次发酵罐，与截止阀的连接管和其中并入两个罐之间的进料泵，分开的醪液和酒精进料管线，连接有主发酵 罐，以及连接到二次发酵罐的掺入进料泵的醋排料进料管。 控制装置包括在每个罐上的酒精分析仪和液位检测装置，结合在醇进料管线中的体积流量计和每个罐的控制器。 控制连接是根据酒精浓度将酒精装入主发酵罐，底物从主发酵罐排放到二次发酵罐中，这取决于装入后者的酒精量，转移 当主发酵罐中的液体达到预设的较低水平时终止，并且根据其中的醇浓度降低到预定的最小值，从第二发酵罐排出醋，同时将罐之间的连接线阻塞直到 二次发酵罐中的液体已经下降到预设的最低水平。
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10.发明授权Novel bacterium, Acetobacter altoacetigenes MH-24, useful for the fermentation production of vinegar 失效新型细菌乙酰乙酸杆菌属MH-24，用于发酵生产醋
公开(公告)号：US4654306A
公开(公告)日：1987-03-31
申请号：US703705
申请日：1985-02-21
申请人： Etsuzo Entani , Seiichi Fujiyama , Shoji Ohmori , Hiroshi Masai
发明人： Etsuzo Entani , Seiichi Fujiyama , Shoji Ohmori , Hiroshi Masai
CPC分类号： C12R1/02 , C12J1/00 , C12P7/54 , Y10S435/823
摘要： A novel species of acetic acid bacteria belonging to the genus of Acetobacter, to which a scientific name of Acetobacter altoacetigenes MH-24 (FERM BP-491) is given. The bacteria can grow in a culture medium containing at least 4 w/v % of acetic acid with a pH of 3.5 at the highest. Pure samples of species have been isolated and used for the fermentation production of vinegar without undertaking the conventional inoculation process using the prior art seed vinegar to provide a high-quality vinegar of high acetic acid concentration such as white vinegar, with high production efficiency.
摘要翻译： 属于醋杆菌属的乙酸菌属的新品种，其中给出了乙酸杆菌属乙酰胆碱MH-24（FERM BP-491）的科学名称。 细菌可以在含有至少4w / v％乙酸的培养基中生长，pH最高为3.5。 已经分离出纯净的物种样品，用于发酵生产醋，而不使用现有技术的种子醋进行常规接种过程，以高生产效率提供高醋酸浓度的高醋酸醋，如白醋。
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