Tables at a glance

Table 1

Table 2

Table 3

Table 4

Figures at a glance

Comments

Figure 1

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Figure 2

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Figure 3

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Figure 4

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Figure 5

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Figure 6

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Figure 7

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Figure 8

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Figure 9

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Figure 10

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Figure 11

Table 1

Moisture content (%)	Total nitrogen (ppm-N)	Water-soluble amino acid content (ppm-N)	Total organic carbon (ppm-C)	Ammonic nitrogen content (ppm-N)	Mineral content (ppm)
56.2	2,510	127.1	8,835	21.3	96.5

Table 1: Composition of sake lees¹

Table 2

	Treatment time (min)	Reaction temperature (°C)
Sake lees A	240	140
Sake lees B	240	120

Table 2: Experimental conditions

Table 3

1. Aspartic acid	2. Glutamic acid	3. Serine	4. Histidine
5. Glycine	6. Threonine	7. Arginine	8. Alanine
9. GABA	10. Tyrosine	11. Valine	12. Methionine
13. Cysteine	14. Tryptophan	15. Phenylalanine	16. Isoleucine
17. Leucine	18. Lysine

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