JPH0566101B2 - - 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] In the conventional vinegar production method, it is known that an acetic acid fermentation prepared mash or an acetic acid fermentation prepared liquid 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 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 aims to provide a method for producing vinegar that has excellent flavor and does not give a sour taste or odor. [Means for Solving the Problems] The present invention, which is a means for solving the above-mentioned problems, provides a fermented sake mash obtained by decomposing starchy raw materials or starchy raw materials and protein raw materials with enzymes and fermenting with yeast. 20% (W/ V) Perform acetic acid fermentation by adding in the following range, and after fermentation, this moromi
This method of producing vinegar is characterized by aging at ~80°C. In the present invention, various starchy raw materials can be used singly 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. Examples include solid cultures (i.e., koji) or liquid cultures of microorganisms of the genus Aspergillus yellow, Aspergillus aspergillus, Rhizopus, and Bacillus, as well as crude enzymes and purified enzymes obtained from these cultures by conventional methods. can be used alone or in appropriate combination. Yeast is also used for alcoholic fermentation of starchy raw materials or starchy raw materials and protein raw materials decomposed by the enzymes mentioned above.
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, and baker's yeast. In the present invention, an alcohol-containing liquid obtained by squeezing and/or filtering 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 alcoholic liquor necessary for this, is used. Add 20% (W/V) of 〓 to the acetic acid fermentation preparation liquid prepared by adding seed vinegar and water to the alcoholic liquid containing alcoholic spirit.
Acetic acid fermentation is performed by adding in the following range, preferably in the range of 5 to 15% (W/V). The 〓 used for this is a by-product produced during the production of wheat flour, and there is no problem 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 nothing wrong with using rice husk etc. in combination 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. It is also possible to add 〓 again after the completion of acetic acid fermentation, and there is no particular limitation on the amount added, but
The total amount with the amount added to the acetic acid fermentation preparation solution is 35%.
(W/V) or less is appropriate. Aging of the moromi after fermentation is preferably carried out at 70 to 80°C in a tightly sealed tank, with stirring as necessary. There is no particular limitation on the period of aging, but it is usually 1 to 10 days, preferably 4 to 6 days, and after the aging is finished, it is squeezed or filtered, and then processed according to the conventional method to obtain vinegar. . The vinegar obtained by the present invention undergoes acetic acid fermentation by adding 〓 and is further aged at 70 to 80°C, so it has no characteristic sour taste or odor and has a mellow and excellent flavor. It's vinegar. [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),
Brewing lees vinegar (acetic acid concentration 4.5%,
A sensory evaluation was conducted by 20 experienced panelists regarding Sample B). Sensory evaluation is based on the two-point discrimination test method ("Food quality measurement" - Food engineering series, Vol.
Volume 15, pages 40-42, published by Korin Shoin in 1961), and we 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 1400Kg of barley and 600Kg of potato beans were mixed, and 120Kg of barley was mixed as usual.
Steamed at ℃ for 45 minutes. This was inoculated with Aspergillus oryzae IAM2616 and cultured at 30°C for 45 hours to obtain 1440 kg of koji. In addition, 1,500 kg of Milo was soaked in 750°C cold water for 12 hours, then steamed at 100°C for 90 minutes, and then heated with 70°C water.
3375 was added and mixed thoroughly. After cooling this to 25°C, 937.5 kg of the above-mentioned koji and 975 kg of water were added, and 100 ml of yeast mash was added and mixed, and parallel multiple fermentation was carried out at 25 to 30° C. for 5 days. The obtained alcoholic fermented moromi is pressed,
3000 pieces of sake semen with an ethanol concentration of 10.5% were obtained. Add water to this sake semen 2850 and seed vinegar 5400.
After adjusting the concentration to 10,000, 1,000 kg of 〓 was added, and after thorough stirring, acetic acid fermentation was carried out at 30°C for 30 days. After the acetic acid fermentation was completed, an additional 1,500 kg was added to the moromi, thoroughly stirred, and then aged at 75°C for 4 days in a tightly sealed tank. During this time, the moromi was stirred once a day. After that, this moromi is filtered and further aged at room temperature for one month, then filtered with diatomaceous earth, sterilized, and bottled to obtain extremely rich vinegar with an acetic acid concentration of 4.5% and no sour taste or odor. Ta. Example 2 100% water was removed from 200 kg of defatted soybeans, and flour was added to this.
140 kg were mixed and steamed at 120°C for 45 minutes as usual.
This was inoculated with Aspergillus sojae IFO4239 and cultured at 30°C for 43 hours. After mixing 250 kg of koji obtained in this way with 180 kg of brown rice soaked in cold water for 20 to 24 hours and then steamed at 100℃ for 60 minutes,
Water was added to bring the concentration to 1000, and 10 mash of yeast was added and mixed, and parallel multiple fermentation was carried out at 25 to 30°C for 5 days. The obtained alcoholic fermented mash was pressed to obtain 850 sake semen with an ethanol concentration of 9%. Add water to 300% of this sake semen and 540% of seed vinegar.
After adjusting the temperature to 1000, 50 kg and 50 kg of rice hulls were added, and after thorough stirring, acetic acid fermentation was carried out at 30°C for 30 days. After the acetic acid fermentation was completed, the moromi was aged in a tightly sealed tank at 80°C for 5 days. During this time, the moromi was stirred once a day. After that, this moromi is filtered and further aged at room temperature for one month, then filtered with diatomaceous earth, sterilized, and bottled to obtain extremely rich vinegar with an acetic acid concentration of 5.0% and no sour taste or odor. Ta. Example 3 360 kg of rice was soaked in water overnight, drained, and then heated to 120°C.
After steaming for 45 minutes, water was added to bring the concentration to 1000, and 0.4 kg of a commercially available amylase enzyme was added thereto, thoroughly mixed, and saccharified at 55°C for 70 hours. Sake mash 10, which had been precultured in advance, was added to this, and alcoholic fermentation was carried out at 30°C for 5 days. After fermentation, this moromi was pressed to obtain rice liquor liquid 700 with an ethanol concentration of 12%. Add 540% of seed vinegar and water to 250% of this rice wine liquid to make 1000%
After cooling, add 75 kg, stir thoroughly, and heat at 30℃.
Acetic acid fermentation was carried out for 30 days. After the acetic acid fermentation was completed, 70 kg of rice husks were added,
After thorough stirring, the mixture was aged at 75°C for 5 days in a tightly sealed tank. During this time, the moromi was stirred once a day. After that, this moromi was filtered and further aged at room temperature for one month, then filtered with diatomaceous earth, sterilized, and bottled to obtain vinegar with an acetic acid concentration of 4.5% 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 with enzymes and fermenting with 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 an acetic acid fermentation preparation liquid made by adding and mixing seed vinegar and water to an alcohol-containing liquid. After fermentation, this mash is
A method for producing vinegar, which is characterized by aging at 80℃.