Table 3: Amino acids quantitatively analyzed in this study
Table 4
Parameter
Grain vinegar
Black
vinegar
Sake lees
A
(This study)
Sake lees
B
(This study)
Energy (kcal)
21
18
26
25
Moisture (g)
94.7
96.4
92.4
92.6
Protein (g)
0.2
0.8
2.1
1.7
Lipid (g)
0.0
0.0
0.0
0.0
Carbohydrates (g)
6.2
4.8
5.4
5.6
Ash (g)
0.7
0.1
0.1
0.1
Sodium (mg)
282.0
3.0
2.0
2.0
Salt equivalent (g)
0.7
0.01
0.005
0.005
Acidity (%)
4.26
4.35
4.29
4.31
Table 4: Comparison of macronutrient content from different vinegars2
FIGURE 1
Figure 1: Process of producing vinegar and brewing residues
FIGURE 2
Figure 2: Experimental sample of sake lees
FIGURE 3
Figure 3: Schematic diagram of experimental equipment for Sub-critical water treatment
FIGURE 4
Figure 4: Total amino acid concentration in subcritical water treatment solution
FIGURE 5
Figure 5: Total nitrogen in subcritical water treatment solution
FIGURE 6
Figure 6: Vinegar and acetic acid bacteria during static fermentation
(a) Subcritical water extract before static fermentation, (b) Subcritical water extract with acetic acid bacteria, (c) During fermentation, (d) After fermentation was completed
FIGURE 7
Figure 7: Amino acids contained in vinegar derived from sub-critical water of (a) sake lees A and (b) sake lees B
FIGURE 8
Figure 8: Comparison of the amino acid content from each vinegar
FIGURE 9
Figure 9: Total amino acid amount of each vinegar
FIGURE 10
Figure 10: Essential amino acids of each vinegar
FIGURE 11
Figure 11: Comparison of the mineral content from each vinegar
Tables at a glance
Figures at a glance