JPH0566100B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a method for producing vinegar, and more particularly, to a method for producing vinegar having excellent flavor. [Prior Art] It is known that in the conventional vinegar production method, acetic acid fermentation prepared moromi or acetic acid fermentation prepared moromi using various grains, fruits, etc. is subjected to acetic acid fermentation, and after completion of fermentation, it is aged at room temperature. . However, the vinegars produced by these conventional methods, such as rice vinegar, lees vinegar, and grape vinegar, have a strong sour taste and odor, which is one of the reasons why vinegar is not generally liked. [Problems to be solved by the invention] As mentioned above, vinegar produced by conventional methods has a unique sour taste and sour odor, and this is one of the reasons why vinegar is not generally liked, and the demand for vinegar has increased. This is a major factor hindering expansion. The present invention solves this problem, and includes:
The object of the present invention is to provide a method for producing vinegar that has excellent flavor and does not give off sour taste or odor. [Means for Solving the Problems] The present invention, which is a means for solving the above-mentioned problems, provides an alcoholic fermentation method obtained by decomposing a starchy raw material or a starchy raw material and a protein raw material by enzymatic decomposition and fermentation by yeast. 20% (W /V) This is a method for producing table vinegar, characterized in that acetic acid fermentation is carried out by adding in the following range, and after completion of fermentation, 〓 and seed vinegar are further added and ripened. In the present invention, various starchy raw materials can be used alone or in combination, such as grains such as rice, wheat, barley, corn, takahashi, and millet, and their byproducts (eg, bran). In addition, various types of protein raw materials can be used, such as legumes such as soybeans and potato beans, by-products thereof, wheat gluten, corn gluten, etc., alone or in combination. The above-mentioned raw materials are appropriately subjected to conventional treatments such as softening of the raw material structure, gelatinization of starch, sterilization, and grinding. In addition, the enzymes used in the present invention can be of various origins, and those derived from microorganisms are preferred. Specifically, enzymes used to produce enzymes that decompose starchy raw materials or starchy raw materials and protein raw materials are used. Solid cultures (i.e., koji) or liquid cultures of microorganisms such as Aspergillus yellow, Aspergillus black, Rhizopus, and Bacillus, or crude enzymes and purified enzymes obtained from these cultures by conventional methods, These can be used alone or in appropriate combination. Further, yeast is used for alcoholic fermentation of starchy raw materials or starchy raw materials and protein raw materials decomposed by the above-mentioned enzymes. As this yeast,
Any yeast used in the production of foods such as brewed foods can be used, and specific examples thereof include sake yeast, beer yeast, wine yeast, baker's yeast, and the like. In the present invention, an alcohol-containing liquid obtained by compressing and/or passing an alcoholic fermented mash obtained by decomposing a starchy raw material or a starchy raw material and a protein raw material by enzymatic decomposition and fermentation by yeast, or an alcohol-containing liquid obtained by pressing and/or To the acetic acid fermentation preparation liquid prepared by adding vinegar seed and water to an alcoholic liquid containing alcoholic acid, add 〓 to a range of 20% (W/V) or less, preferably a range of 5 to 15% (W/V). to perform acetic acid fermentation. The 〓 used for this is a by-product produced during the production of so-called wheat flour, and there is no harm in using the one that is normally commercially available, and it is not necessarily necessary to steam or sterilize it before use. In addition, when adding 〓 to the acetic acid fermentation preparation, other grain by-products such as buckwheat hulls, millet hulls, etc.
There is no harm in using rice husk etc. together with 〓. The conditions for acetic acid fermentation may be the same as those for conventional acetic acid fermentation, and by adding 〓, there is no need to set any special conditions. After the acetic acid fermentation is complete, 〓 and vinegar seeds are added and aged. In this case, there is no particular limitation on the amount added, but it is appropriate to add it so that the total amount with the amount added to the acetic acid fermentation preparation is 35% (W/V) or less. For seed vinegar, it is appropriate to use 1/2 to the same amount of the acetic acid fermentation preparation. After the ripening is completed, it is pressed or filtered, and then processed in a conventional manner to obtain vinegar. The vinegar obtained by the present invention is fermented by acetic acid by adding 〓 and then aged by adding 〓 and seed vinegar, so it has no characteristic sour taste or odor and has a mellow and excellent flavor. It is a vinegar that has [Effects of the Invention] According to the present invention, as can be seen from the test examples below, it is possible to obtain mild vinegar that does not have the sour taste and sour odor characteristic of conventional vinegar, and therefore has no restrictions on taste. The situation is expected to be resolved, and demand for vinegar is expected to increase. Test Example Vinegar, which is a product of the present invention obtained in Example 1 described later (acetic acid concentration 4.5%, hereinafter referred to as sample A), brewed lees vinegar obtained by a conventional method (acetic acid concentration 4.5%).
% (hereinafter referred to as Sample B)) was subjected to a sensory evaluation regarding sour taste and sour odor by a panel of 20 experts. Sensory evaluation is carried out using the two-point discrimination test method ("Food quality measurement" - Food Engineering Series, Vol. 15, pp. 40-42,
(Published by Korin Shoin in 1961), and selected those that were considered to be weak in sour taste and sour odor, and conducted a significant difference test. The results are shown in Table 1.

〔Example〕

Next, examples of the present invention will be shown, but the present invention is not limited thereto. Example 1 After steaming 400 kg of corn at 100°C for 90 minutes, add warm water to make it 1000 kg, and add a commercially available amylase enzyme to this.
0.4 kg was added and saccharified at 58°C for 17 hours. Sake mash 10 was added to this saccharified liquid, and alcoholic fermentation was carried out at 27°C for 4 days. The resulting alcoholic fermented mash was pressed to obtain corn liquor 900 with an ethanol concentration of 11%. Add water to this corn liquor 300% and seed vinegar 550%
1000, 50 kg of 〓 and 20 kg of rice hulls were added thereto, and after thorough stirring, acetic acid fermentation was carried out at 30°C for 30 days. After the acetic acid fermentation was completed, 100 kg and 1,000 kg of seed vinegar were added, thoroughly stirred, and then aged for one month according to a conventional method. This aged moromi is filtered, the liquid is passed through diatomaceous earth, sterilized, and bottled to create a sour taste with an acetic acid concentration of 4.5%.
High quality vinegar with no sour odor was obtained. Example 2 300 kg of pigeon wheat was soaked in cold water for 20 to 24 hours and then heated to 100°C.
60 kg of pigeon barley koji made in the usual manner was added to the simmered rice for 60 minutes, water was added to make a total of 1000, 10 mash was added and mixed, and parallel multiple fermentation was carried out at 25 to 30°C for 5 days. . The obtained moromi was pressed to obtain Hato Beer 900 with an ethanol concentration of 12.5%. Add water to this pigeon beer 280% and seed vinegar 540%
1000, 75 kg was added thereto, and after thorough stirring, acetic acid fermentation was performed at 30°C for 30 days. After the acetic acid fermentation, add 100kg and 50kg of rice hulls.
After adding 500 ml of vinegar seeds and stirring thoroughly, the mixture was aged for one month according to a conventional method. After this aged moromi,
The liquid was filtered through diatomaceous earth, sterilized, and bottled to obtain high-quality vinegar with an acetic acid concentration of 5.0% and no sour taste or odor.

Claims (1)

[Claims] 1 Alcohol-containing liquid obtained by squeezing and/or filtering the fermented alcoholic moromi obtained by decomposing starchy raw materials or starchy raw materials and protein raw materials by enzymatic decomposition and fermentation by yeast, or adding alcoholic spirit to this as necessary. Acetic acid fermentation is carried out by adding 〓 in a range of 20% (W/V) or less to the acetic acid fermentation preparation liquid, which is prepared by adding and mixing seed vinegar and water to the alcohol-containing liquid, and after fermentation, 〓 and seed vinegar are added. A method for producing table vinegar, which comprises adding and aging the vinegar.