PRODUCTION OF VINEGAR HAVING HIGH CONCENTRATION

• Main Authors: FUJIMORI MASAHIRO, KANEKO MASATO, MINAMINO YASUNOBU, AKI TADANORI, TAMAKI AKIO, MASAI HIROSHI
• Format: Patent
• Language: English
• Published: 11.09.1986
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; ENZYMOLOGY; ITS PREPARATION; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; PERFORMING OPERATIONS; PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL; SEPARATION; SPIRITS; TRANSPORTING; VINEGAR; WINE

PURPOSE:To produce concentrated vinegar having the taste and flavor of brewed vinegar and desired acetic acid concentration, by treating a vinegar with pressurized carbon dioxide gas, concentrating the extraction residue with a membrane, and mixing the extracted liquid with the concentrated liquid. CONSTITUTION:The vinegar A is pumped to the extraction column 1 under specific temperature and pressure condition, and the liquified carbon dioxide gas B is introduced into the extraction column 1 in the form of high-pressure carbon dioxide gas of critical point or thereabout. The acetic acid component and the flavoring component, etc. are extracted with the high- pressure carbon dioxide gas in the extraction part 3 and the extract is sent through the upper settler 4, decompressed with the pressure-reducing valve 9 and separated into the carbon dioxide gas and the extracted liquid in the extracted liquid separator 10. The extracted liquid is sent to the mixing tank 20. The extraction residue containing extractable components such as non-volatile acids, amino acids, sugars, etc., is sent through the lower settler 2, decompressed with the pressure-reducing value 13, deaerated with the deaerator 15 to separate carbon dioxide gas, pressurized with the pump 17, sent to the reverse-osmotic separator 18 and separated into the permeated liquid and the concentrated liquid containing the extractable components in concentrated state. The concentrated liquid is sent to the mixing tank 20 and the permeated liquid is recycled to the fermentation step.