Patent ID: 7005149
Filing Date: 2006-02-28
Classification: C12J

Abstract:
1. A method for producing a fruit vinegar comprising subjecting to acetic acid fermentation by acetic acid bacteria in the presence of ethanol one member selected from the group consisting of (a) and (b), wherein (a) is a member selected from the group consisting of lemon juice, lime juice, yuzu juice, kabosu juice, sudachi juice, and shii kuwasa juice, wherein said member is (1) juice having naturally a pH value of 3.0 or more; (2) juice having a pH value of 3.0 or more adjusted, not by addition of an agent to neutralize citric acid but by reducing citric acid content by from 50 to 100% by weight, or (3) a mixture of (1) and (2); and (b) a dilution of (a); wherein the reducing of citric acid content in (2) has been effected by (i) adding calcium carbonate to the member to precipitate calcium citrate and removing the calcium citrate or (ii) contacting the member with an anion exchange resin to remove citric acid therefrom.