Vinegar Fermentation Control to Suppress Stuffy Odor
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Solution Overview
Problem
Existing vinegar production methods face challenges in controlling fermentation efficiently and suppressing the occurrence of a stuffy odor, with the static method requiring significant time and effort and the submerged method generating unpleasant odors.
Innovation Solution
A method for producing vinegar that involves controlling fermentation by adjusting specific parameters such as absorbance and alcohol concentration rates, and maintaining optimal conditions during the fermentation process to suppress odor generation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of time
If the static fermentation method is used, then the fermentation period is long, but the production efficiency is low and the operation is complex
Solution Approach 1:
The patent changes the fermentation parameters by introducing controlled aeration and stirring during the fermentation process. This transforms the static fermentation environment into a dynamic one, allowing for shorter fermentation periods while maintaining high production efficiency. The controlled introduction of air and mechanical stirring creates optimal conditions for acetic acid bacteria activity without extending the fermentation time.
2Loss of time
If the submerged fermentation method is used, then the fermentation time is short and production cost is low, but a stuffy odor is generated
Solution Approach 1:
The patent employs periodic aeration and stirring rather than continuous agitation. By introducing air and stirring at controlled intervals, the system maintains short fermentation times while preventing the formation of stuffy odors. The periodic action allows for oxygen supply to acetic acid bacteria without creating the anaerobic conditions that lead to harmful odor compounds.
Solution Approach 2:
The patent implements feedback control by monitoring fermentation parameters and adjusting aeration and stirring accordingly. This ensures that the fermentation process proceeds efficiently without generating stuffy odors. The feedback mechanism allows for real-time optimization of fermentation conditions, maintaining short fermentation times while preventing odor formation through controlled oxygen supply and waste product removal.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method allows for efficient vinegar production with controlled fermentation and reduced odor, achieving faster production times and improved efficiency compared to traditional methods.
Implementation Method 1
a fermentation step using acetic acid-producing bacteria
Implementation Method 2
air (oxygen) is supplied throughout the entire fermentation liquid by aeration of the air (oxygen)
Data Source
AI summary
Provided is a method for producing vinegar in which fermentation is easily controlled in production of the vinegar and the occurrence of a stuffy odor is suppressed. A method for producing vinegar includes a fermentation step using acetic acid-producing bacteria, in which all of the following fermentation conditions (a) to (c) are satisfied. (a) A rate of increase in absorbance (660 nm) of the fermentation liquid from a time point at which a ratio of Brix to the total value of an acidity and an alcohol concentration of the fermentation liquid changes up to 3 hours after the time point is -0.2/h or more. (b) A rate of increase in ratio of the alcohol concentration to the total value of the acidity and the alcohol concentration of the fermentation liquid from a time point at which the ratio of Brix to the total value of the acidity and the alcohol concentration of the fermentation liquid changes up to 3 hours after the time point is -0.2/h or more. (c) When the fermentation step is defined as a period from a time point at which the ratio of Brix to the total value of the acidity and the alcohol concentration of the fermentation liquid changes to a time point at which aeration and/or stirring is continuously stopped for 15 minutes, an average alcohol concentration of the fermentation liquid in the entire fermentation step is 0.2 v/v% or more.