Title: Automated method and apparatus for semi-solid fermentation used in production of ancient quality rice vinegar and/or rice wine
Application Number: 88108902 Application Date: 1988.12.23
Publication Number: 1043526 Publication Date: 1990.07.04
Approval Pub. Date: Granted Pub. Date: 1996.10.30
International Classifi-cation: C12G3/02,C12J1/00,C12P1/00
Applicant(s) Name: Edward June-Fa Hsu Address:
Inventor(s) Name:
Attorney & Agent: LIN YUZHEN
Abstract:
     The invented method uses a mono-pressured fermentation tank to wash, immerse, cook, liquify and saccharify the rice to produce an undecanted rice vinegar whose primary starch content is not less than 30%, or to produce a kind of rice wine in which alcohol concentration is not less than 18% and amino acid concentration not less than 1%. The fermented glutinous rice is made up by putting alpha amylase into the cooking rice, rising up temp. to liquify the rice and further raising the temp. to about 121 degree C. to complete the pulping, liquifying and sterilizing of rice. Then the fermented glutinous rice is cooled down to about 85 degree C. and adds the second batch of alpha amylase is added yeast. The rice vinegar and fermented glutinous rice have unique flavour, fragrant and delicious taste.
Time: 5
<- Previous Patent:Prepn. of desert cistanche wine   |  Next Patent:Process for obtaining edible fung... ->