| 摘要 |
PURPOSE:To obtain food vinegar having excellent taste and flavor and high quality at a remarkably improved rate of production, by continuously supplying raw material liquid to a fermentation liquid at a specific extremely small depth under an acetobacter film formed on the surface of the fermentation liquid and fermenting the material. CONSTITUTION:A film of acetobacter is formed on the surface of fermentation liquid in a fermentation tank. The unrefined fermentation raw material is supplied under the bacterial film at a depth of <=5mm while discharging the fermented liquid from the tank and the raw material is fermented preferably at 24-40 deg.C.
|
