NATURAL VINEGAR ENRICHMENT METHOD Russian patent published in 2009 - IPC C12J1/00 

FIELD: food industry.

SUBSTANCE: general tonic milled vegetable raw materials containing iodine are added to ready-made 3% natural vinegar. It can be respectively laminaria thallome and nettle leaves, couch roots and common marjoram leaves. The mixture is maturated during 6 days at room temperature, mixed and filtered. Mineral source of iodine and calcium is added to the filtered substance. It can be chalk, previously activated by ultraviolet radiation. Mixture is mixed, settled and poured. After that honey and sand sugar are added. Ingredients are used at following content wt %: laminaria thallome - 1.5-3.0, nettle leaves - 0.5-1.0, couch roots - 0.5-1.0, common marjoram leaves - 1.0-2.0, honey - 1.5-3.0, sand sugar - 5.5-7.0; ultraviolet activated chalk - 0.5-1.0; 3% natural vinegar the rest. Table salt can be additionally added in quantity 1.0-3.0 wt %.

EFFECT: decreased time of enriching components stay in technological process, enrichment of enriched vinegar with biologically accessible calcium, increased iodine content and anti-oxidant ability of enriched natural vinegar.

2 cl, 6 ex