Fruit vinegar from raw material flavorful acid citrus fruit juice and method for producing the same
US7005149B2 · kind B2 · utility
Assignees
Inventors
Key dates
| Filing date | Sep 1, 1998 |
| Grant date | Feb 28, 2006 |
| Priority date | — |
| Expiry date | Apr 5, 2019 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC12J1/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention relates to a method for producing fruit vinegar, comprising subjecting a flavorful acid citrus fruit juice with an inherently low citric acid content and/or a flavorful acid citrus fruit juice with a reduced citric acid content by acid reduction treatment as a raw material, after alcohol is added thereto by alcohol fermentation and/or addition of alcohol, to acetic acid fermentation; although acetic acid fermentation using a flavorful acid citrus fruit juice with a high citric acid content has been hitherto unsuccessful, the reduction treatment of citric acid content in the present invention has realized an efficient production of fruit vinegar with good body, savory taste and mild sourness that has not been hitherto produced.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.