JPH06339357A - Manufacturing method of sauces - Google Patents

Abstract

PURPOSE:To obtain a sauce reduced in the sour taste and good in the flavor without deteriorating its preservability. CONSTITUTION:A method for producing a sauce containing a vinegar comprises using a vinegar obtained by inoculating an acetic acid-resistant yeast and an acetic acid bacterium on a vinegar containing a fatty acid ethyl ester and a vegetable protein and subsequently subjecting the inoculated mixture to an acetic acid fermentation under aerobic culture conditions.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing sauces, and more particularly to a method for producing sauces which suppresses acidity without deteriorating storage stability and has a good flavor.

[0002]

BACKGROUND OF THE INVENTION Vinegar is used as a seasoning in the production of sauces such as ketchup and Worcestershire sauce. Vinegar is necessary for imparting a refreshing sourness of the sauce and also for preservability. Usually, heat sterilization is performed at the time of producing sauces, but in recent years, non-heated sauces have been produced for the purpose of improving flavor. However, in the production of non-heated sauce, it is necessary to increase the amount of vinegar as a raw material as compared with usual one in order to improve the storage stability, and as a result, the sourness is strong and one of the causes of dislike. Therefore, there has been a demand for sauces which can suppress sourness without deteriorating storability and have good flavor.

[0003]

Means for Solving the Problems As a result of intensive research to solve the above problems, the present inventors inoculated vinegar vinegar containing fatty acid ethyl ester and vegetable protein with acetic acid-resistant yeast and acetic acid bacteria. , By using vinegar obtained by carrying out acetic acid fermentation under aerobic culture conditions, it was found that the sourness is suppressed without lowering storage stability, and furthermore, good flavored sauces can be obtained,
The present invention has been completed.

That is, according to the present invention, in a method for producing sauces containing vinegar, vinegar containing fatty acid ethyl ester and vegetable protein is inoculated with yeast and acetic acid bacteria having acetic acid resistance as vinegar, and aerobically. The present invention provides a method for producing sauces, which comprises using vinegar obtained by performing acetic acid fermentation under dynamic culture conditions.

In the present invention, the vinegar mash refers to a raw material liquid containing at least alcohol used in the production of vinegar, and in the present invention, any vinegar mash can be used as long as it is usually used for acetic acid fermentation. For example, a liquid obtained by alcoholic fermentation of saccharified rice, malt, etc., a liquid obtained by alcoholic fermentation of fruit juice,
For example, an alcohol-containing liquid such as denatured alcohol may be mixed with water for adjusting alcohol concentration and acidity, other auxiliary materials for adjusting flavor, or a mixture of nutrients for acetic acid bacteria.

In the present invention, fatty acid ethyl ester and vegetable protein are added to the above-mentioned vinegar vinegar. Fatty acid ethyl ester and vegetable protein may be added as they are, or natural raw materials containing fatty acid ethyl ester, such as squeezed lees (manufactured by Miyasaka Brewing Co., Ltd.) obtained during the production of Ginjo sake, and vegetable protein may be added. A natural raw material such as Soya flower FT (manufactured by Nisshin Oil Co., Ltd.) may be added. In the present invention, it is particularly preferable to use a natural raw material containing a fatty acid ethyl ester and a natural raw material containing a vegetable protein.

The fatty acid ethyl ester used in the present invention is preferably one having 12 to 20 carbon atoms in the fatty acid constituting the fatty acid ethyl ester, and among them, palmitic acid ethyl ester is particularly preferable. These fatty acid ethyl esters can be used alone or in combination of two or more. The amount added is 1 with respect to the vinegar mash.
~ 1000ppm range is preferred, more preferably 5-100
ppm. If the added amount is less than 1 ppm, the effect is not sufficiently exhibited, and if the added amount is more than 1000 ppm, the fatty acid ethyl ester may have an odor or taste, which is not preferable.

The plant protein used in the present invention includes:
Soybean protein, corn protein, wheat protein and the like can be mentioned, and the addition amount thereof is preferably in the range of 0.1 to 2.0% by weight, more preferably 0.2 to 1.0% by weight, based on the vinegar mash.
Is. If the added amount is less than 0.1% by weight, the effect is not sufficiently exhibited, and if the added amount is more than 2.0% by weight, the odor and taste derived from the raw materials are generated, and a habit is felt, which is not preferable.

In the present invention, the yeast having acetic acid resistance is Schizosaccha pombe.
romyces pombe) IFO 0346, Saccharomycodes ludwigii IFO 0789 and the like can be used. The inoculation amount of this yeast having acetic acid resistance is not particularly limited, but it is preferable to inoculate the seed culture solution in the range of 1 to 20% by weight with respect to the vinegar vinegar. The amount of acetic acid bacteria to be inoculated is not particularly limited, but it is preferable to inoculate the seed culture solution in the range of 0.5 to 20% by weight with respect to the vinegar vinegar.

The acetic acid fermentation in the present invention is carried out under aerobic culture conditions. For aerobically culturing, a method such as aeration stirring fermentation method is used. Airflow is 0.1 ~ 1.0 vvm
Is preferred. Usually, the culture temperature is 25 to 40 ° C., and the period is usually 1 to 7 days, preferably 3 to 5 days. After the acetic acid fermentation, the fermented liquid is centrifuged, and if necessary, operations such as sterilization are performed to obtain vinegar. The sour vinegar thus obtained has less sourness as compared to commercially available vinegar, and the sourness of the sauces can be suppressed and milder even in the amount used so that the usual storage stability is good.

The sauces of the present invention are not particularly limited as long as they contain vinegar, and examples thereof include ketchup and Worcestershire sauce. The vinegar obtained as described above and other ingredients such as sugar, It is obtained by mixing soy sauce, salt, spices and the like by a usual method. The content of vinegar in the sauces of the present invention is preferably in the range of 12 to 15% by weight. If it is less than 12% by weight, the storage stability is poor, and if it exceeds 15% by weight, the sourness and acid odor are strong and the flavor is poor.

[0012]

EXAMPLES The present invention will be described in more detail with reference to examples below, but the present invention is not limited thereto. In the examples,% is based on weight unless otherwise specified. The acidity was determined by titration with a 0.1 N sodium hydroxide aqueous solution and converted to acetic acid concentration from the titrated value.

Production Example 1 Squeezed meal (produced by Miyasaka Brewing Co., Ltd.) obtained at the time of ginjo sake production as a natural raw material containing fatty acid ethyl ester and having a composition shown in Table 1 and soya as a natural raw material containing vegetable protein A vinegar mash containing Flower FT (manufactured by Nisshin Oil Co., Ltd.) was prepared. The resulting vinegar mash has an alcohol concentration of 5.0
%, The extract component was 33.7%, and the acid concentration was 0.5%. The fatty acid ethyl ester in the vinegar mash was palmitic acid ethyl ester, and its concentration was 7.3 ppm. The plant protein was soybean protein, and its concentration was 0.26% by weight.

[0014]

[Table 1]

Using a jar fermenter with a capacity of 5 liters, add the vinegar mash prepared above to
Pombe IFO 0346 Seed culture (150 ml) was inoculated and aerated
150 ml of seed vinegar after culturing at 1500 ml / min and culture temperature of 30 ℃ for 1 day
Was inoculated, and acetic acid fermentation was further performed for 3 days. The obtained fermentation broth was centrifuged and MF-sterilized to obtain a product. The vinegar had an acidity of 5.13%, had a pungent odor and sourness alleviated, and had a rich and refreshing taste and a good flavor. This vinegar was adjusted to an acidity of 4.6% with distilled water and used for the production of the following sauces.

Example 1 A Worcester sauce was prepared using the vinegar prepared in Production Example 1 according to the composition shown in Table 2.

[0017]

[Table 2]

Comparative Example 1 A Worcester sauce was prepared according to the composition shown in Table 2 of Example 1 using commercial rice vinegar (Nakanozu Co., Ltd.) in place of the vinegar prepared in Production Example 1.

Comparative Example 2 A Worcester sauce was prepared in the same composition as in Comparative Example 1 except that the commercial rice vinegar was 280 ml.

Test Example 1 Using the Worcester sauce prepared in Example 1 and Comparative Examples 1 and 2, 15 panelists conducted sensory evaluation. The following criteria were used to evaluate the richness, the freshness, and the acid stimulation, and the results were averaged. <Evaluation criteria> 1: Weak 2: Slightly weak 3: Normal 4: Strongly strong 5: Strong The results are shown in Table 3.

[0021]

[Table 3]

As is clear from Table 3, the Worcester sauce of Example 1 has a higher sourness suppressing effect and a milder effect than the Worcester sauce of Comparative Examples 1 and 2.

Test Example 2 Using the Worcester sauce prepared in Example 1 and Comparative Examples 1 and 2, the product was stored at 30 ° C. for 1 week after the production, and its storage stability was tested. The results are shown in Table 4.

[0024]

[Table 4]

As is clear from Table 4, the amount of vinegar is 280 ml.
The Worcester sauce of Comparative Example 2, which had decreased to a low level, was contaminated with miscellaneous bacteria after storage for 1 week.

[0026]

Industrial Applicability According to the method of the present invention, the sourness can be suppressed without lowering the preservability, and sauces having a good flavor can be obtained.

Claims (3)

[Claims] 1. A method for producing sauces containing vinegar, which comprises inoculating a vinegar vinegar containing fatty acid ethyl ester and vegetable protein with acetic acid-resistant yeast and acetic acid bacteria as vinegar under aerobic culture conditions. A method for producing sauces, which comprises using vinegar obtained by carrying out acetic acid fermentation in 1. 2. The method for producing sauces according to claim 1, wherein the vinegared vinegar contains a natural raw material containing a fatty acid ethyl ester and a natural raw material containing a vegetable protein. 3. The method for producing sauces according to claim 1, wherein the content of vinegar in the sauces is 12 to 15% by weight.