Production of brewed vinegar by fermentation of garlic

にんにくの醗酵による醸造酢の製造方法

Abstract

(57)【要約】 (修正有) 【課題】 酵母を用いる醗酵を利用して、風味豊かな調 味料及び健康飲料としてのにんにく酢を製造する方法を 提供する。 【解決手段】 蒸気で加熱したにんにくを圧搾後、搾汁 液に補糖、酵母を添加し、にんにく酒を醸造、さらに酢 酸醗酵させてにんにく酢を製造する。
PROBLEM TO BE SOLVED: To obtain a brewed vinegar useful as a seasoning rich in flavor, a health drink, etc., by boiling a garlic scale with steam, grinding and pressing the scale to give a juice, adding a saccharide and yeast fungus to the juice, subjecting the resultant substance to alcohol fermentation, adding a seed vinegar and subjecting the resulting substance to acetic acid fermentation. SOLUTION: A garlic scale is peeled, boiled with steam for about 30 minutes so as to make the central temperature of the scale at ≥80°C ground, adjusted to a proper sugar content by hydration, allowed to stand for about 20 minutes and pressed to give a juice. The juice is mixed with 7-8 % glucose, is adjusted to 30-35°C, mixed with a proper amount of a yeast fungus, subjected to alcohol fermentation for 2-3 days and mixed with a seed vinegar. A room temperature is adjusted to 30-36°C, the resultant substance is allowed to stand for three months and subjected to alcohol fermentation to give the objective garlic vinegar having no garlic smell at all, showing a fruity fragrance, useful as a seasoning, a health drink, etc. COPYRIGHT: (C)1997,JPO

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Cited By (4)

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    CN-104293640-AJanuary 21, 2015哈尔滨派特纳生物科技开发有限公司一种黑蒜醋的制作方法
    CN-104560620-AApril 29, 2015镇江市悦源醋业有限公司蒜醋
    US-7651706-B2January 26, 2010Wakunaga Pharmaceutical Co., Ltd.Liquid preparation containing crude-drug extract