Class 426/17 - Preparation of vinegar

Subclass of Class 426 - Food or edible material: processes, compositions, and products
Definition: Process involving the fermentative production of vinegar.
No. of patents: 39
Last issue date: 06/17/2008

Number	Title	Issue Date
7387808	Persimmon vinegar powder and process for preparing the same The invention relates to process for preparing persimmon vinegar, in which persimmon extract is added to persimmon concentrate to obtain a mixture and then the mixture is spray dried; and vinegar powder having a taste and a smell convenient to eat, produced by the p...	06/17/2008
7154173	Semiconductor device and manufacturing method of the same This invention miniaturizes a package of a semiconductor device and simplifies a manufacturing procedure to reduce a manufacturing cost. A semiconductor wafer formed of a plurality of semiconductor chips formed with MEMS devices and wiring thereof on front surface t...	12/26/2006
7005149	Fruit vinegar from raw material flavorful acid citrus fruit juice and method for producing the same 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 reductio...	02/28/2006
6962653	Autothermal aerobic digestion system having closed defoaming system Disclosed is an autothermal aerobic digestion system having closed defoaming system. The system according to the present invention completely controls light and heavy foam by using a series of aeration venturi and defoamer venturi and a foam collector pipe. Accordin...	11/08/2005
6013297	Direct esterification system for food processing utilizing an oxidative reaction A direct esterification system for food processing utilizing an oxidative reaction. Ozonated water and peracetic acid are combined and oxidatively react with food sauce constituents to form esters that provide desired flavor and olfactory characteristics....	01/11/2000
5939571	Device and process for the production of oils or other extractable substances A device for the production of oils by pressing and extracting a raw material containing oleiferous or extractable substances in the presence of a liquid or supercritical extraction agent. The device includes an inlet for said raw material, a substantiall...	08/17/1999
5565233	White balsamic vinegar and process for producing white balsamic vinegar White balsamic vinegar which exhibits a basic flavor profile similar to conventional red balsamic vinegar and which does not discolor light colored food is produced by blending white must with a white wine vinegar....	10/15/1996
5427803	Trickle process for vinegar production Vinegar is produced by a trickling must through a plurality of separate support beds colonized with Gluconobacter. The temperature of the must is maintained between each bed so that the must temperature varies no more than 2° C. during passage through th...	06/27/1995
4997660	Method and apparatus for controlling foam in a vinegar fermentation process A method and apparatus for controlling the foam in a vinegar fermentation process. As in the prior art, the foam accumulating on the upper surface of the fermentation substrate is moved along a given path axially through a rotor of the apparatus and revol...	03/05/1991
4994292	Process for the removal of iso-valeric acid from vinegar Disclosed herein is a process for producing vinegar of favorable flavor exhibiting inherent flavor, taste and color derived from starting material, comprising the steps of bringing vinegar derived from fruits, etc. into contact with a non-ionic porous syn...	02/19/1991
4975289	Method for reducing off-flavor in food materials with acetic acid bacteria The present invention relates to a method of reducing an off-flavor in foods containing medium chain aldehydes characterized in that said foods are brought into contact with acetic acid bacteria or immobilized acetic acid bacteria (Acetobacter aceti, Gluc...	12/04/1990
4898738	Process for producing vinegar from non-cooked alcohol moromi The present invention provides a method of producing vinegar of stable quality with no musty odor by applying alcoholic fermentation to cereal not undergoing heat denaturation while controlling the amount of soluble nitrogen in alcohol MOROMI by adding an...	02/06/1990
4897272	Process for producing rice vinegar 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 amo...	01/30/1990
4814273	Production of organic acids by an improved fermentation process Acetic, propionic, and butyric acids are produced by a two-step fermentation process. Lactate salts formed in the second fermentation step, a biochemical acidification step, are used as the carbon source in the first fermentation step....	03/21/1989
4808419	Automated method for a semi-solid fermentation used in the production of ancient quality rice vinegar and/or rice wine A process for the preparation of rice wine or vinegar especially to an improved procedure for preparing a vinegar, having the attributes of ancient quality, labor intensive and multi-year jar prepared rice vinegar. A single, autoclave fermenter is used fo...	02/28/1989
4806365	Health vinegar The present invention relates to a process for producing vitamin C-enriched health vinegar by adding acerola or a treated matter thereof during a step of manufacturing vinegar and/or to a vinegar product as well as the product so produced....	02/21/1989
4770881	Process for producing vinegar A process for producing vinegar is disclosed wherein cereals or fruits are subjected to alcoholic fermentation thereby resulting in an alcohol fermentation product which is subsequently purified by ultra-filtration membranes to obtain purified alcohol. Th...	09/13/1988
4711163	Acetic acid fermentation process and apparatus An apparatus and process for the aerobic oxidative fermentation of an unpreserved wine where the growth of the resident bacteria in the wine is promoted to produce a fermenting wine mixture to which subsequently lesser quantities of unpreserved wine can b...	12/08/1987
4701336	Cider vinegar flavor Disclosed are a composition simulating the flavor and aroma of cider vinegar, a vinegar product having a simulated cider vinegar flavor, and a method for imparting the flavor and aroma of cider vinegar to food products. A flavoring composition comprising ...	10/20/1987
4692414	Apparatus for automatically controlling the feed rate of alcohol solution as raw material in a vinegar production process A method and apparatus for producing vinegar by acetic acid fermentation utilizing an automatic alcohol analyzer for measurement of alcohol concentration in a fermenting broth, a feeding apparatus for feeding alcohol solution as raw material to the fermen...	09/08/1987
4687668	Continuous microbiological production of acetic acid and vinegar Process for continuous production of vinegar by microbiological conversion with oxygen enrichment of ethanol into acetic acid. In a first phase, the micro-biological conversion of ethanol into acetic acid is performed in the presence of air. After consump...	08/18/1987
4661356	Production of vineger with bacteria on a support A process for producing vinegar is carried out by inoculating and growing acetic acid bacteria on a lipophilic fibrous support packed in a fermentation tower, and forcing a charging wort for vinegar production and an oxygen-containing gas to contact with ...	04/28/1987
4654215	Method for automatically controlling feed rate of alcohol solution as raw material in a process for producing vinegar A method and apparatus for producing vinegar by acetic acid fermentation utilizing an automatic alcohol analyzer for measurement of alcohol concentration in a fermenting broth, a feeding apparatus for feeding alcohol solution as raw material to the fermen...	03/31/1987
4654306	Novel bacterium, Acetobacter altoacetigenes MH-24, useful for the fermentation production of vinegar A novel species of acetic acid bacteria belonging to the genus of Acetobacter, to which a scientific name of Acetobacter altoacetigenes MH-24 (FERM BP-491) is given. The bacteria can grow in a culture medium containing at least 4 w/v % of acetic acid with...	03/31/1987
4569845	Process for the batchwise preparation of vinegar In the batchwise preparation of vinegar with approximately from 10 to 16 g of acetic acid/100 ml of vinegar by submersed fermentation of alcohol-containing mashes, for the purpose of a substantial reduction of the long starting time of the submersed vineg...	02/11/1986
4513084	Mutant strain of Clostridium thermoaceticum useful for the preparation of acetic acid A biologically pure mutant of C. thermoaceticum (ATCC No. 39,289) useful for the production of acetic acid by a fermentation reaction. This mutant is capable of growing at a pH below 5.0 and shows a specific growth rate of at least 0.30 hr-1 wh...	04/23/1985
4503078	Process for the production of vinegar with more than 12 gms/100 ml acetic acid A process for the production of vinegar with an acetic acid concentration of more than 12 grams per 100 milliliters of vinegar, by means of a single-stage submerged fermentation of alcohol-containing mashes in a series of successive fermentation periods. ...	03/05/1985
4463019	Stationary process for producing vinegar A process for producing vinegar by stationary acetic acid fermentation which comprises charging the starting mash into a closed type fermentation tank, keeping the oxygen concentration in the gas phase of said fermentation tank so as to fall in a range of...	07/31/1984
4456622	Combination semi-continuous and batch process for preparation of vinegar Vinegar having an acetic acid content of 18-20% is produced by aerobic bacterial oxidation of ethanol in a combination of semi-continuous fermentation and batch fermentation. The semi-continuous fermentation provides 10-12% vinegar, a portion of which is ...	06/26/1984
4378375	Process for the production of vinegar with high acetic acid concentration Vinegar having an acetic acid concentration higher than 20 percent weight by volume is produced in a submerged fermentation by maintaining the temperature of a fermenting broth at 27°-32° C. until the acetic acid concentration of the fermenting broth (a...	03/29/1983
4364960	Process for the production of vinegar with high acetic acid concentration A finished vinegar having an acetic acid concentration higher than 20 percent weight by volume is produced by repeating a fermentation cycle wherein a broth is fermented at 27°-32° C. in a 1st submerged fermentation tank by a continuous batch process, a...	12/21/1982
4358463	Method for the production of fermentation vinegar A method for the submersed, automatically controlled production of fermentation vinegar from ethanol is conducted in two stages. The installation for accomplishing the method includes one or more pre-fermenters and a product fermenter, in connection with ...	11/09/1982
4313960	Preparation of concentrated natural vinegar A concentrated natural vinegar with an excellent natural flavor is prepared by treating a product obtained by freeze concentration of natural vinegar with a greater amount of alcohol obtained by natural fermentation than is already present in the natural ...	02/02/1982
4282257	Production of vinegar with high acetic acid concentration Vinegar having an acetic acid concentration higher than 18 percent weight by volume is produced in a submerged fermentation by maintaining the temperature of the fermenting broth after the initiation of the fermentation at 27°-32° C. until the acetic co...	08/04/1981
4165386	Bread and a method of producing the same Flour bread or rye bread containing a suitable amount of rice vinegar. The production steps of the bread comprise adding rice vinegar to flour or rye powder together with a predetermined amount of water in the dough kneading step in an amount of 180ml to ...	08/21/1979
4155813	Fermentation process Fermentation process, e.g. for the production of an oxidation product such as vinegar, which comprises continuously cultivating a bacterial strain, preferably in a vessel of elongated shape, in a medium containing the substrate to be fermented in the pres...	05/22/1979
4076844	Two stage process for the production of vinegar with high acetic acid concentration A novel two-stage submerged fermentation process for producing vinegar with an acetic acid concentration of more than 15% is disclosed. In the first fermentation stage, the total concentration (i.e. the sum of the alcohol and acetic acid concentrations) i...	02/28/1978
4057649	Method of treating food products with selenium salts The invention relates particularly but not exclusively to the basic food products consumed by human beings. The method of improving and retaining the nutritional qualities of basic foods and drinks consists in incorporating in these products, after the fi...	11/08/1977
3940498	Chill-proofing with synthetic magnesium silicates Undesirable protein and polyphenol molecules are removed from aqueous liquids or suspensions, such as wort, wine, or beer, by contacting the liquid with acid-treated synthetic magnesium silicates containing less than about 14% magnesium oxide. The resulta...	02/24/1976

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Class 426/17 - Preparation of vinegar