Appeal No. 2004-2197
Application No. 09/144,851
Saike discloses a process for producing transparent fruit
vinegar having good flavor and taste. (Translation at 5.)
Specifically, Saike teaches clarifying 100% citrus fruit juice
by action of pectinase enzyme, adding sodium citrate to adjust
the pH to 4.6, heat sterilizing the juice at 60ºC for 30 minutes
and then cooling, adding ethanol “so as to occupy 6 percent of
the adjusted clear fruit juice,” transferring the product to a
fermentation tank for acetic acid fermentation at a specified
temperature until the acetic acid concentration reaches 5.0%,
maturing the product at a temperature of 25ºC or below for 5 to
6 months, filtering to eliminate waste microbes, and then adding
100% fruit juice obtained by squeezing unripe citrus fruit.
(Translation at 6-7.)
Jackson teaches that “[j]uice and must failing to possess
the desired acidity and pH may be adjusted before fermentation.”
(Jackson at 229.) According to Jackson, “deacidification
typically occurs after fermentation, when its effect on acidity
is known.” (Id.) Jackson further teaches that deacidification
may involve neutralization by addition of “calcium carbonate,
potassium carbonate, or Acidex.” (Id.)
The examiner acknowledges that Saike “does not teach the
claimed citric acid reduction treatment.” (Answer at 3.)
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