Process for producing rice vinegar

• US 4,897,272 A
• Filed: 11/20/1987
• Issued: 01/30/1990
• Est. Priority Date: 11/20/1987
• Status: Expired due to Fees

• Current Assignee: Tamanoi Vinegar Corporation Limited
• Original Assignee: Tamanoi Vinegar Corporation Limited
• Inventors: Itoh, Isao, Kubota, Terumasa, Tanijiri, Shinji
• Primary Examiner(s): Cintins, Marianne
• Application Number:
  US07/123,595
• Time in Patent Office: 802 Days
• Field of Search: 426/17, 426/7, 426/271, 426/490, 426/495
• US Class Current: 426/17
• CPC Class Codes: C12J 1/04 from alcohol

Abstract

The present invention is based on the finding that peculiar odors in rice vinegar are derived from organic acids and nitrogen derivatives, etc. formed upon production and it concerns a process for producing rice vinegar of enriched flavor, wherein the amount of peculiar odor-forming organic acids formed in the production step of the rice vinegar is as little as possible and a treatment for removing nitrogen compounds is applied and gluconic acid is added.

Claims

1. A process for producing rice vinegar, comprising:

subjecting rice to saccharification, whereby a saccharified liquid is obtained,

purifying the saccharified liquid with at least one nitrogen-removing treatment to control the amount of soluble nitrogen in the liquid, whereby a purified saccharified liquid is obtained,

subjecting the purified saccharified liquid to alcoholic fermentation, whereby an alcoholic fermentation product is obtained,

subjecting the alcoholic fermentation product to acetic acid fermentation using an acetic acid-producing microorganism, whereby an acetic acid fermentation product is obtained,

adding a gluconic acid fermentation liquid to the acetic acid fermentation product,

mixing the gluconic acid fermentation liquid with the acetic acid fermentation product to obtain a liquid mixture,

filtering the liquid mixture by passing the mixture through an ultrafiltration membrane having a pore size of less than 0.2 μ

m, whereby the acetic acid-producing microorganism is removed, and

recovering rice vinegar from the filtered liquid mixture.

2. A process according to claim 1, wherein the gluconic acid fermentation liquid is prepared from glucose or a saccharified liquid of cereals, which is subjected to an aerated acetic acid fermentation and at the same time or afterwards to a continuous aerated fermentation to obtain a fermentation liquid having a gluconic acid concentration in a range of from 0.5 to 13%.

3. A process for producing rice vinegar, comprising:

subjecting rice to saccharification, whereby a saccharified liquid is obtained,

subjecting the saccharified liquid to alcoholic fermentation, whereby an alcoholic fermentation product is obtained,

purifying the alcoholic fermentation product with at least one nitrogen-removing treatment to control the amount of soluble nitrogen in the product, whereby a purified alcoholic fermentation product is obtained,

subjecting the alcoholic fermentation product to acetic acid fermentation using an acetic acid-producing microorganism, whereby an acetic acid fermentation product is obtained,

adding a gluconic acid fermentation liquid to the acetic acid fermentation product,

mixing the gluconic acid fermentation liquid with the acetic acid fermentation product to obtain a liquid mixture,

filtering the liquid mixture by passing the mixture through an ultrafiltration membrane having a pore size of less than 0.2 μ

m, whereby the acetic acid-producing microorganism is removed, and

recovering rice vinegar from the filtered liquid mixture.

4. A process according to claim 3, wherein the gluconic acid fermentation liquid is prepared from glucose or a saccharified liquid of cereals, which is subjected to an aerated acetic acid fermentation and at the same time or afterwards to a continuous aerated fermentation to obtain a fermentation liquid having a gluconic acid concentration in a range of from 0.5 to 13%.

5. A process for producing rice vinegar, comprising:

subjecting rice to alcoholic fermentation while adding an enzyme preparation consisting predominantly of glucoamylase and yeast having at least a partially deactivated protease activity of less than 700 units to control the amount of soluble nitrogen and lactic acid formed during alcoholic fermentation, whereby an alcoholic fermentation product is obtained,

separating the resultant solid content from the alcoholic fermentation product to obtain a liquid solution,

conducting acetic acid fermentation of the liquid solution, whereby an acetic acid fermentation product is obtained, and

recovering rice vinegar from the acetic acid fermentation product,

wherein said process is conducted in the absence of malt.