METHOD FOR PRODUCING RED VINEGAR

METHOD FOR PRODUCING RED VINEGAR

To provide a red vinegar that has a vivid color tone and the color tone lasts for a long period of time, produced without using additives such as colorant and in a simple process.SOLUTION: The red vinegar is produced by producing a red sake using a red sake yeast (Saccharomyces cerevisiae KOY 3 stra...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: OKAZAKI NAOTO, KIZAKI KOZO, NAKAHARA KATSUMI, HASUDA HIROKAZU, INAHASHI MASAAKI
Format: Patent
Sprache:eng ; jpn
Schlagworte:
BEER
BIOCHEMISTRY
CHEMISTRY
ENZYMOLOGY
ITS PREPARATION
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
SPIRITS
VINEGAR
WINE
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Beschreibung
Zusammenfassung:To provide a red vinegar that has a vivid color tone and the color tone lasts for a long period of time, produced without using additives such as colorant and in a simple process.SOLUTION: The red vinegar is produced by producing a red sake using a red sake yeast (Saccharomyces cerevisiae KOY 3 strain), and adding an acetic acid bacterium (for example, Kyokai acetic acid bacterium No. 6 etc.) to the obtained sake and/or the sake production process in order to carry out acetic acid fermentation.SELECTED DRAWING: None 【課題】色素等の添加物を使用することなく、しかもシンプルな工程で、鮮やかな色調を有し且つその色調が長期間にわたって持続する赤色酢を提供する。【解決手段】赤色清酒酵母（サッカロマイセス・セレビシエ ＫＯＹ ３株：Ｓａｃｃｈａｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅ ＫＯＹ ３）を用いて赤色清酒を製造し、得られた清酒及び／又は該清酒の製造工程中に酢酸菌（例えば、きょうかい酢酸菌Ｎｏ．６等）を添加して酢酸発酵を行い、赤色酢を製造する。【選択図】なし