Kikkoman Corporation

Mann's Wine Co., Ltd.

Akira Okuhara

Kazuya Hayashi

Masazumi Watanabe

Taihei Takezawa

Hideo Togawa

Masakazu Nishio

Masaru Inoue

Yasuyosi Kotaka

Isamu Watanabe

Susumu Sato

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 and pass through said bacteria on the support to carry out acetic fermentation. The fiberous support is preferably fibers of polypropylenes, polyethylenes, polystyrenes, polyethyleneterephthalate or polyurethanes.

Production of vineger with bacteria on a support

A process for producing a soy sauce characterized by adding a matured fruit wine must or a fruit wine to a matured soy sauce moromi mash or raw soy sauce and aging the mixture at room temperature for 3-20 days to expect their mutual interaction.

Process for producing a seasoning

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 20-60% (V/V), and controlling the fermentation temperature by circulating the gas phase part in said tank outside the tank and controlling its temperature there.

Stationary process for producing vinegar

Growing community of inventors

Kashiwa, Japan

Akira Okuhara