초록 ▼

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 fo

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.

대표청구항 ▼

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 l

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 m