JPH10150971A - Sweet potato vinegar and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a high-quality brewed vinegar without putrefaction, by adding sweet potato to an unrefined primary vinegar prepared from a koji, yeast and water to give an unrefined secondary vinegar, subjecting the vinegar to alcohol fermentation, adding water and an acetic acid bacterium to the vinegar to give an unrefined third vinegar and carrying out acetic acid fermentation. SOLUTION: An unrefined primary vinegar is prepared from a koji (e.g. Aspergillus oryzae) of grain, yeast (e.g. yeast of unrefined rice wine), formulated with steamed sweet potato or ground raw sweet potato and water to prepare an refined secondary vinegar, which is subjected to alcohol fermentation. At a point of time when the alcohol concentration reaches about 12-15%, the unrefined vinegar is formulated with water, adjusted to proper alcohol concentration and inoculated with acetic acid bacteria to prepare an unrefined third vinegar, which is subjected to acetic acid fermentation to give the objective high-quality vinegar of sweet potato containing >=80g/100mL potassium while suppressing putrefaction.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a brewed vinegar using sweet potato as a raw material, and more particularly, a sweet potato as a raw material, which is rich in vitamins and amino acids, has a deep taste, and has a natural potassium content. (K) Sweet potato vinegar containing a large amount of components and a method for producing the same.

[0002]

2. Description of the Related Art Vinegar is an acidic seasoning, the main component of which is acetic acid. Brewed vinegar among this vinegar is prepared by acetic acid fermentation of an aqueous solution containing alcohol,
The raw material may be any of saccharified starch-containing raw materials and alcohol-fermented, sugar-containing raw materials of alcohol-fermented products, and aqueous solutions of alcohol and appropriate nutrients.

[0003] As a raw material of brewed vinegar, those containing starch as described above, for example, those containing rice, cereals, sugar,
For example, grapes, apples and the like are used, and these can also be used as raw materials for brewed sake.

By the way, sweet potato is a raw material containing starch and sugar and is widely used in the production of shochu, so that its use as a raw material for brewed vinegar can of course be expected. In fact, there has been proposed a method for producing sweet potato vinegar in which koji and water are added to steamed raw sweet potato and saccharification, alcohol fermentation and acetic acid fermentation are performed in parallel (Japanese Patent Laid-Open No. 2-167064).

However, in practice, it is extremely difficult to produce brewed vinegar from sweet potato for the following reasons, and brewed vinegar using sweet potato as a raw material has hardly been commercialized until now.

[0006] That is, the conventional brewing vinegar production process comprises adding koji and yeast to the raw materials and charging them, performing saccharification of starch and alcoholic fermentation in parallel, and then adding seed vinegar to perform acetic acid fermentation. Raw materials, koji, yeast and seed vinegar are charged at once, and saccharification, alcohol fermentation, and acetic acid fermentation are performed in one step in parallel. However, since the soluble amino acids, vitamins and saccharides contained in sweet potatoes in large amounts are suitable for the growth of microorganisms, the speed of growth of putrefactive bacteria other than yeast is increased in the saccharification process of starch of sweet potatoes. There was a tendency to cause rancidity, and the conventional method could not be directly applied to sweet potatoes.

[0007]

Therefore, in order to produce sweet potato vinegar, it is a major problem how to quickly perform saccharification and alcohol fermentation of sweet potatoes while preventing spoilage. Technology for producing high-quality brewed vinegar was required.

[0008]

DISCLOSURE OF THE INVENTION The present inventors have conducted intensive studies on a method for safely and smoothly converting starch into saccharified sugars and rapidly converting the saccharified saccharides to alcohols. After making the primary mash, allowing the saccharification enzymes to elute and growing the yeast sufficiently, then adding the sweet potato to the secondary mash, the microorganisms other than yeast are produced by the organic acids contained in the rice koji. Growth was controlled, and brewed vinegar using sweet potato as a raw material was found to be obtained stably, and the present invention was completed.

That is, according to the present invention, a primary vinegar mash is prepared from cereal koji, yeast and water, a sweet potato is added to the mash to prepare a secondary vinegar mash, alcohol fermentation is carried out, and water is added to the mash. The present invention provides a method for producing sweet potato vinegar, which comprises inoculating a fungus to prepare a tertiary vinegar mash and performing acetic acid fermentation. The present invention also provides a sweet potato vinegar containing potassium of 80 mg / 100 ml or more, which is obtained by the above method.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION In order to carry out the method of the present invention, first, a primary vinegar mash is prepared from cereal koji. This primary vinegar mash, like mash in the production of shochu and sake, etc., rice,
It is prepared by koji-making grains such as wheat and corn, adding water to the koji, and inoculating yeast. In primary vinegar mash, yeast is grown at a temperature of about 28 to 32 ° C. for about 5 days.

As the koji used in the preparation of the primary vinegar mash, for example, yellow koji, white koji, black koji and the like can be mentioned.
Shochu yeast, sake yeast, wine yeast and the like are used as yeast.

Next, steamed sweet potato or crushed raw sweet potato is added to the primary vinegar mash together with water, and this is mixed to prepare a secondary vinegar moromi. The preparation process and conditions for this secondary vinegar mash may be substantially the same as those for the secondary mash of potato shochu.

The fermentation of the secondary vinegar mash proceeds (generally about 8
When the alcohol concentration reaches a predetermined alcohol concentration (generally, approximately 12 to 15%), water is added to the secondary vinegar mash (pump water) to adjust the alcohol concentration. Bacterium) is added to prepare tertiary vinegar mash, and acetic acid fermentation is performed. By adjusting the alcohol concentration at the start of acetic acid fermentation, sweet potato vinegar having a desired acetic acid concentration can be produced. Generally, it is preferable to perform acetic acid fermentation after adjusting the alcohol concentration to about 5 to 6%.

The conditions for acetic acid fermentation in the tertiary vinegar mash may be substantially the same as in the case of the preparation of normal brewed vinegar. Generally, after a fermentation period of about 30 days, the desired sweet potato vinegar can be obtained by filtration.

[0015]

The action of the present invention is considered to be due to the following mechanism of action to make sweet potato vinegar stable. First, by preparing the primary vinegar moromi from cereals, the organic acids possessed by the koji mold effectively act, and yeast, which plays a major role in alcohol fermentation in the secondary vinegar moromi, can be cultured in large quantities. As a result, the alcohol fermentation after the saccharification of the potato in the secondary vinegar mash becomes smooth, and the viscous and perishable sweet potato can be fermented safely.

Therefore, according to the present invention, it is possible to safely and easily produce vinegar using sweet potato as a raw material, which has been considered difficult in the past, in a large container. By using various sweet potatoes having different tastes, colors, components, and the like, it becomes possible to develop a characteristic vinegar having an unprecedented color tone and flavor. In particular, sweet potato contains a large amount of vitamins and amino acids, and becomes a tasteful vinegar. Furthermore, with conventional grain vinegar,
About 8mg / 100ml of natural potassium (K) component,
Fruit vinegar contains about 55 mg / 100 ml, whereas sweet potato vinegar of the present invention contains natural potassium (K).
It contains the components in a very large amount of 80 mg / 100 ml or more, and can be used as healthy vinegar.

[0017]

According to the method of the present invention, it is possible to stably prepare healthy sweet potato vinegar having a deep taste and containing a large amount of natural potassium. This method also opens up new uses for sweet potatoes and helps to promote sweet potato cultivation.

[0018]

EXAMPLE To 300 g of rice koji produced by a conventional method, water (360 ml) containing 120% of rice koji is added, yeast is inoculated and cultured for about 5 days to obtain a primary vinegar moromi. Then, 1.5 kg of steamed sweet potato and 65-70% of the total amount of the sweet potato and rice koji are added to the primary vinegar mash to make a secondary vinegar mash. The secondary vinegar mash is fermented for about 8 days. Secondary vinegar mash has an alcohol concentration of 12 to 1
When it becomes 5%, water is added so that the alcohol becomes 5-6%, and acetic acid bacteria are inoculated to perform acetic acid fermentation. Acetic acid fermentation is carried out at about 30 daily temperatures to allow acetic acid to be 5 to 5.5 g /
Sweet potato vinegar containing 100 ml can be made.

The sweet potato vinegar thus obtained had the following composition. that's all

Claims (2)

[Claims] 1. A primary vinegar mash is prepared from cereal koji, yeast and water, a sweet potato is added thereto to prepare a secondary vinegar mash, alcohol fermentation is performed, water is added thereto, and acetic acid bacteria are inoculated. A method for producing sweet potato vinegar, comprising preparing a tertiary vinegar mash and fermenting with acetic acid. 2. Sweet potato vinegar obtained by the method according to claim 1, containing at least 80 mg / 100 ml of potassium.