III. 無雙的醋是怎樣製成的
Since 米醋 is made from sake, sake is made in the first
fermentation process and vinegar is made in the second fermentation
process called "acetic acid fermentation" by Acetobacter.
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1.The first fermentation |
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Steamed rice, Koji and water are combined. Over time the glucose
in the grain disintegrates, forming saccharified Moromi. A live
enzyme called "shubo" is added which changes the sugar
into alcohol. This process takes one month. |
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2.The second fermentation |
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Sake is mixed with seed vinegar (米醋 with pure Acetobacter)
and heated to grow Acetobacter's membrane. 米醋 takes two
weeks to complete its fermentation. |
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3.Aging |
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Aged for one year |
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4.Pasteurizing |
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Pasteurized with heat (60Z) |
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IV. 無雙的醬醋何其他同類商品的區別
Vinegar is usually divided into several types according to the
manufacturing process. Today there are many kinds of vinegars on
the market that are commercially produced using cost and production
rate effectiveness. Although they are called "100% brewed vinegar,"
alcoholic vinegar is many of them are made from using qualified,
already made brewed alcohol and sake lees. With the regulations
established in 1970, the government allows to use the term of "rice
vinegar " by the inclusion of more than 40g of sake lees for
1litre of vinegar instead of rice itself, and allows the use of
qualified brewage alcohol. Synthetic vinegar is made by adding water,
sugar, organic acid, seasonings and salt. Therefore, many of the
commercial 米醋s differ from MUSO's 米醋s which
are brewed traditionally, which are made using only rice, Koji,
and water.
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