Production of vinegar with high acetic acid concentration
AssigneeNakano Vinegar Co., Ltd.
InventorsYoshio Kunimatsu, Hajime Okumura, Hiroshi Masai, Koki Yamada, Mikio Yamada
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Abstract
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.
Claims1
A process for the production of vinegar by a submerged fermentation, which comprises 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 the fermentation reaches 12-15% weight by volume and thereafter maintaining the temperature of the fermenting broth at 18.degree.-24.degree. C. until finished vinegar having an acetic acid concentration higher than 18% weight by volume is obtained.
Dependencies are inferred from the claim text.