Appeal No. 2004-2197
Application No. 09/144,851
for vinegar production] that the citric acid damages the
activity of the acetic acid bacteria used in making vinegar” and
“that when citric acid is removed from citric fruit juice, the
pH of the juice increases and there is no interference with the
action of acetic acid bacteria.” (Appeal brief filed on Nov.
28, 2003 at 3.) Further details of this appealed subject matter
are recited in representative claim 21, the sole independent
claim on appeal, reproduced below:
21. A method for producing a fruit vinegar
comprising subjecting to acetic acid fermentation by
acetic acid bacteria in the presence of ethanol one
member selected from the group consisting of (a) and
(b), wherein
(a) is a member selected from the group
consisting of lemon juice, lime juice, yuzu juice,
kabosu juice, sudachi juice, and shii kuwasa juice,
wherein said member is
(1) juice having naturally a pH value of 3.0
or more;
(2) juice having a pH value of 3.0 or more
adjusted, not by addition of an agent to
neutralize citric acid but by reducing
citric acid content by from 50 to 100%
by weight, or
(3) a mixture of (1) and (2); and
(b) a dilution of (a);
wherein the reducing of citric acid content in
(2) has been effected by
(i) adding calcium carbonate to the member
to precipitate calcium citrate and
removing the calcium citrate or
(ii) contacting the member with an anion
exchange resin to remove citric acid
therefrom.
2
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