Vinegar preparation from rice

1. PREPATION OF VINEGAR FROM
RICE
SUBMITTED BY – KUMARI DIPTI DHOBA
ADM NO – 10PFE / 15

2. CONTENTS
 Introduction
 General properties of vinegar
 Chemical Composition of rice
 Projection on demand
 Ingredients
 Rice vinegar processing
 Storage of vinegar
 Machinaries
 Use of rice vinegar
 Conclusion

3. INTRODUCTION
 Vinegar is commonly used as food ingredient but also its
medicinal properties and its physiological effects such as
invigorating, regulator of blood pressure and diabetes,
digestion and adsorption of calcium.
 Fermentation microorganisms are capable of degrading all
organic substances present in fruits and vegetables.
 Vinegars are made from a wide variety of peel ,
cereals(Rice)

4. GENERAL PROPERTIESOF
VINEGAR
Parameter Value
Density and phase 1.01 g/cm³, liquid; 1.266 g/cm³,
solid
Solubility in water fully miscible
In toluene, hexane fully miscible
In ethanol, acetone fully miscible
Freezing point -20°C (28 F)
Acidity (p Ka) 4.76 at 25 °C
pH 2.4
Viscosity 0.92 cp at 27 °C
Dipole moment Dipole moment
Refractive index 1.370
4

5. CHEMICAL CHARACTERISTICS
OF RICE
Brown rice White rice Bran
Moisture
content (%)
13-14 13-14 13-14
Starch (%)
Amylose
68-70 80 9
28-30 33 6
Protein (%) 6-8 6-7 14
Fat 3 1 20
Fiber 2-3 0.5 25
Crude ash 1-1.5 0.5 9-10

6. PROJECTION ON DEMANDOF
VINEGAR
 Vinegar, as an important condiment and preservative, is
complementary to vegetables. The country’s requirement
for vinegar has been met through domestic production and
import.
 Later, IPS study estimated the average annual domestic
production of the product at 50,000 liters for the period
2001-2010.
 According to the IPS’s study, the domestic production of
vinegar is estimated at 50,000 liters for the year 2012

7.  Demand for vinegar is influenced mainly by urbanization
and income.
 This is favorable for inducing demand for vinegar via
demand for fresh fruits vegetables and cereals like Rice.
Moreover, growth of regional capitals and other towns will
spur demand for vinegar.
 Hence, the demand for vinegar is projected making use of
the 4% annual growth rate of the urban population

8. INGREDIENTS
Sugar
Yeast
Eggs
White rice
Double boiler
Measuring cup
Mixing bowl
Clean cloth

9. RICE VINEGAR
PROCESSING

10. 1.Prepare the rice
 Place white rice in a mixing bowl
 soak them in water for about 4 hours.
 Cover the mixing bowl.
 After 4 hours, strain the rice using the clean cloth and
leave the water in the mixing bowl.
 Refrigerate the water overnight to let it set.

11. 2.PREPARE THE MIXTURE
 The next day, measure the rice water that you prepared.
 For every cup , add ¾ cup of the white sugar to the rice
water.
 Mix the sugar in the water well until the granules have
completely dissolved.

13. 3.COOK THE MIXTURE
 Prepare the double boiler .
 Cook the rice water and sugar mixture.
 This should take only about 20 minutes.
 Afterward, let the mixture cool.
 When it is cool enough, transfer the mixture into a glass
container.

14. 4.ADD THE YEAST
 For every 4 cups of the mixture add a quarter of a
tablespoon of yeast.
 Mix it well with the other ingredients.

17. 5.FERMENT THE MIXTURE
 Allow the mixture to ferment .
 This takes about a 5 days to a week.
 Check the mixture to see if there are still bubbles.
 When the bubbles are gone, the mixture is ready

18. COMPLETION OF FERMENTATION
 Ferment the mixture for a second time.
 Before doing this, transfer the mixture into another glass
container and allow it to ferment for another 4 weeks
 The time for the second fermentation varies according to
the taste.

19. STORAGE OF RICE
VINEGAR
 When the rice vinegar is ready, strain the contents using
a clean cloth .
 Allow it to boil again in double boiler.
 The mixture may be a bit cloudy.
 To make the mixture clear, beat in 2 egg whites for
every 40 cups of the mixture before reheat it in the
double boiler.

20.  Vinegar is acidic and should not be stored in any metal
container made of tin, copper, brass or iron to avoid
corrosion and leaching. It is best stored in a glass bottle
and must be stored in a cool dark place or should be
refrigerated. Ensure that the lid is tightly closed when not
in use.

21. MACHINARIES
Pasturizing Tank
Filtering machine

22. Fermentation tank

23. FILLING CAPPING AND
SEALING MACHINE

24. USE OF VINEGAR
 Rice Vinegar is versatile and easy to use. It is milder in
flavor than other vinegars.
 Used in European and American dishes.
 Rice vinegar can be added to hot and cold recipes and can
enhance the flavor of basic meat and vegetables dishes.
 You can also use rice vinegar as a green household
cleaner for counters, floors and bathrooms.
 Used to make fruit salad dressing.
 Used as a nonabrasive , natural cleaning agent.
 Mix with water when mopping floors.

25.  It is used in many vegetarian and non-vegetarian and
Chinese food preparations and snacks.
 It has got its own aroma and flavour. So it is also used as a
table enricher.
 Market for vinegar is wide spread. Its domestic use is
limited but it is used in large quantities in restaurants,
clubsand canteens and by the caterers.

27. LAYOUT OF VINEGAR PROCESSING PLANT

28. CONSIDERATION
 The proposed capacity is 200 tonn / annum.
 Factory will run 300days and 16hours /day in two batches.
 Raw material
Rice-120tonn/annum
 Land and building cost would be 20 lakh
 Machine cost is 8.2 lakh
 Preliminary & Pre-operative Expenses would be 4.54 lakh
 Working Capital Requirement would be 4.05 lakh
 Micellaneous asset would be 10 lakh.
 Means of Finance
Term loan-10 lakh
 Filling and Packaging cost is 5 lakh
 Power requirement is 200kw

29. PLANT & MACHINERY COMPONENTS AND
COST
PARTICULARS Qty Cost/unit Total
Gas Fired Furnance 2 5,000.00 0.10
Fruit Juice Extractor 2 10,000.00 0.20
SS Pump 1 15,000.00 0.15
SS Fermentation tanks 6 15,000.00 0.90
Pasterisating Tank 2 10,000.00 0.20
Air-Compressor for air circulation 1 15,000.00 0.15
Alimunium blending tanks 4 7,500.00 0.30
Ageing tanks or barrels 6 10,000.00 0.60
Bottle washing ,capping and filling machine 1 70,000.00 0.70
Weighing Scale, plastic tubes and SS utensils,
Lab equipments 1 35,000.00 0.35
Contingencies 15% 0.55
TOTAL 4.2

30. MAN POWER
REQUIREMENT
PARTICULARS NOs.
Supervisory staff
Production Supervisors 2
Workers
Skilled Workers 4
Semi-Skilled Labour 6
TOTAL 12
COST OF RAW MATERIAL
Cost of Rice-120000 x 32 =38,40,000 Rs/-
1 kg of rice produce 1.5 litre of vinegar
Total vinegar produced=1,80,000 litre /annum

31. COST OF THE PROJECT
a. Staff salary-: 1,00,000x12=12,00,000
b. Machinery cost-: 8.2lakh
c. Interest to be paid-: @15% for 60installment.i.e
1,50,000x12=18,00,000
d. Loan amount-: 10lakh
 Total cost of the project= 1,30,64,000
 Total selling cost of the product=1,89,00,000
 Total profit=1,89,00,000-1,30,64,000=58,36,000=58.36
lakh