JPS61231991A - Production of edible vinegar - Google Patents

Abstract

PURPOSE:To produce an edible vinegar having improved flavor without feeling of acid taste and acid odor, by hydrolysis with an enzyme and fermenation with a yeast of a starchy raw material, etc., preparing an acetic acid fermentation liquor from the resultant alcohol-containing solution, adding bran thereto to give an unrefined vinegar and aging the resultant unrefined vinegar. CONSTITUTION:A starchy raw material, e.g. rice, wheat or corn, or a mixture thereof with a proteinaceous raw material, e.g. soybean or wheat gluten, is subjected to hydrolysis with an enzyme and fermentation with a yeast to give alcohol fermentation unrefined vinegar, which is pressed and/or filtered to afford an alcohol-containing solution. A seed vinegar and water are added to the solution or an alcohol-containing solution prepared by adding alcohol to the above-mentioned solution and mixed therewith to prepared an acetic acid fermentation liquor. Bran within <=20% (wt./vol.) range is added to the resultant acetic acid fermentation liquor to carry out acetic acid fermentation. The resultant unrefined vinegar is then halved and bran and seed vinegar are added to one of them mixed and aged. The other unrefined vinegar is aged at 70-80 deg.C. These aged unrefined vinegars are pressed or filtered or without pressing, etc., mixed and aged to produce the aimed edible vinegar.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a method for producing vinegar, and more particularly to a method for producing vinegar having excellent flavor.

[Conventional technology]

In the conventional vinegar production method, acetic acid fermentation preparations or acetic acid fermentation preparations using various grains, fruits, etc. are subjected to acetic acid fermentation, and after one fermentation is completed, they are allowed to ripen at room temperature. However, vinegars such as rice vinegar, lees vinegar, and grape vinegar cannot be made using these traditional methods.

Strong vinegar taste and acid odor (which can be felt and is one of the reasons why vinegar is generally not liked) [Problems to be solved by the invention] As mentioned above, vinegar produced by conventional methods has sourness,
It has a sour odor, which is one of the reasons why vinegar is not generally liked, and is a major factor hindering the expansion of demand for single-table vinegar.

The present invention has solved this problem, and aims to provide a method for producing table vinegar that has excellent flavor and does not feel sour or sour. Means] The present invention is a means for solving the above problem.

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 is pressed and/or U-filtered to obtain an alcoholic spirit-containing liquid, or if necessary, add alcoholic spirit to this. Acetic acid fermentation is carried out by adding wrinkles in a range of 2θ% (W/V) or less to the acetic acid fermentation preparation liquid, which is prepared by adding seed vinegar and water to the alcohol-containing liquid and mixing.After one fermentation is completed, this moromi is divided into two parts. death.

One moromi is further mixed and aged with wrinkles and seed vinegar, and the other moromi is 70~? Matured at θ℃, and these aged moromi are squeezed or filtered, or without being squeezed or subjected to F treatment.
This method of producing vinegar is characterized by mixing and aging.

In the present invention, starchy raw materials include, for example, grains such as rice, wheat, barley, corn, takahashi, and millet. Various types of protein raw materials can be used, including legumes such as soybeans and soy beans, their by-products, wheat gluten, corn gluten, etc., either singly 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, enzymes of various origins can be used in the present invention, and those derived from microorganisms are preferable. 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) and liquid cultures of microorganisms such as Aspergillus yellow, Aspergillus aspergillus, Rhizopus, and Bacillus, as well as crude enzymes and purified enzymes obtained from these cultures by conventional methods. They can be used alone or in appropriate combinations.

In addition, yeast is used for alcoholic fermentation of starchy raw materials or starchy raw materials and protein raw materials decomposed by the above-mentioned enzymes, and this type of yeast is used in the molding of foods such as brewed foods. Any yeast 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 decomposing a starchy raw material or a starchy raw material and a protein raw material by enzymatic decomposition and fermentation with yeast, or an alcohol-containing liquid obtained by adding alcoholic spirit to this as necessary, and adding vinegar and water to the alcohol-containing liquid are prepared. Add wrinkles to the acetic acid fermentation preparation solution prepared by adding λθ ratio (W/V) or less, preferably Ha! ~lj
% (W/V) to perform acetic acid fermentation.

The wrinkles used for this are a by-product produced during the production of wheat flour, and there is no problem even if you use a commercially available one.

It is not always necessary to sterilize.

In addition, when adding wrinkles to the acetic acid fermentation preparation, at the same time other cereal by-products 1, for example from buckwheat, from millet.

There is nothing wrong with using rice husk etc. in combination with wrinkles.

The conditions for acetic acid fermentation are the same as those for conventional acetic acid fermentation.
By adding wrinkles, there is no need to set any special conditions.

When dividing the moromi after fermentation into two parts, there is no particular limitation on the ratio, but l:t and i:2 are suitable, and either moromi can be aged by either of the two aging methods mentioned above. .

After fermentation is complete, add wrinkles and seed vinegar to the moromi.
Although there is no particular limitation on the amount added, the amount of wrinkles added to the acetic acid fermentation liquid contained in the moromi and the amount of wrinkles added at the time of making the acetic acid fermentation preparation liquid is 3! % (W/V) or less, and for type 1 vinegar, it is appropriate to add from 4 to the same amount as the amount of acetic acid fermentation preparation liquid contained in the moromi. After aging, this moromi may be mixed directly with another aged moromi, or with a squeezed liquid obtained by pressing or filtering this, or with a liquid F. This may be mixed with the other aged mash, the squeezed liquid obtained by squeezing or filtering this, or the uF liquid.

The other moromi is aged, preferably in a tightly sealed vat.

It is carried out at 70-♂0°C and stirred as necessary. The aging time is not particularly limited, but is usually 1%/θ days, preferably 6 days. The moromi after aging may be mixed as it is with one of the aged moromi or with the squeezed liquor or deliquor obtained by pressing or filtering this moromi (or with the squeezed liquor or deliquor obtained by pressing or filtering this moromi). The liquid may be mixed with one of the aged moromi, the pressed liquid obtained by pressing or filtering this, or liquid F.

After mixing the two and stirring thoroughly as described above, the mixture is aged at room temperature for about 7 months and filtered to obtain vinegar.

Vinegar obtained by the present invention is obtained by adding wrinkles and carrying out acetic acid fermentation, dividing the moromi after one fermentation into two parts, adding wrinkles and seed vinegar to one half of the moromi and aging it, and leaving the other moromi with d70-J'θ ℃ and then mixed with these moromi or the squeezed liquor obtained by pressing or filtering this moromi or F liquid and aged again, so there is no characteristic sour taste or sour odor, and it has a mellow and excellent taste. It is a vinegar with flavor.

〔Effect of the invention〕

According to the present invention, as can be seen from the test examples below, it is possible to obtain mellow vinegar without the sour taste and sour odor characteristic of conventional vinegar, which eliminates taste constraints and increases the demand for single-table vinegar. Vinegar, which is a product of the present invention obtained in Example 1 (described below) in which 0 test examples are expected to have a A sensory evaluation of sour taste and sour odor was carried out by 20 panelists who were familiar with the sourness, 5%, hereinafter referred to as sample B]. , No.'
! Volume R, pages Jθ to Y, /96), published by Korin Shoin) were used, and the acidity and sour odor that they thought was weak was selected.

Table 1 shows the results of a significant difference test. From the above results, sample AHθ has a significance of 1%.

The sample was found to have a weak sour taste and odor.

〔Example〕

Next, examples of the present invention will be shown, but the present invention is not limited thereto.

Example 1 100 Ey of wheat and lθOKg of rice were mixed and steamed for 75 minutes at 0°C.
Wash 60 to 1000 with warm water! After that.

! The mixture was saccharified at 60°C for 24 hours. This is a sake starter of 10!
Add and mix! Alcoholic fermentation is carried out at 30°C for days.

The resulting moromi was pressed to obtain sake semen with an ethanol concentration of 73%.

This sake semen! 0! Add water to the seed vinegar and ioo
θ! After adding wrinkle lθo Ky and stirring thoroughly, 30
Acetic acid fermentation was carried out at ℃ for 30 days.

Divide this moromi into two equal parts, and one half has wrinkles j OK7 and seed vinegar θ.
θj], stirred thoroughly, and aged for a month at room temperature. The moromi was filtered to obtain R liquid.

The remaining moromi was aged at 70°C for 6 days, stirring once for 7 days in a clay pot, to create the moromi after zero aging.

After adding the above Fff and stirring thoroughly, let it ripen at room temperature for 1 month, filter this moromi, pass through diatomaceous earth, sterilize it, and bottle it with an acetic acid concentration of 4t6! Example 0 of obtaining vinegar with no sour taste or odor 2 Buckwheat grains/? After immersing the water in cold water for 20 to ug hours,
After steaming at ℃ for 60 minutes, buckwheat grain koji / / □ Ky made in the usual manner was mixed, water was added to bring the concentration to 1000, 101 tons of yeast mash was added to this, mixed, and the mixture was heated at 30℃ in the evening.
Parallel multiple mashing was performed. The obtained moromi was pressed to obtain Sono ζ sake with an ethanol concentration of 9%.

This buckwheat sake costs 300! Add seed vinegar j00k to it and add lθo with water.
After making it OP, add Notomomi rice husk θ bite to wrinkle 100, stir well, and perform acetic acid fermentation at 30°C for 30 days to obtain acetic acid fermented moromi 20θsr. After adding Shiji 30M and seed vinegar/jOB to the inside and stirring thoroughly and aging it at room temperature for 1 hour, the moromi was pressed to obtain a pressed liquid.

Remaining fermentation finished moromi ♂00! for 7 days at 7s℃.

The mixture was aged in a tightly sealed tank with stirring once a day.

After aging, add the above-mentioned pressing liquid to the moromi, stir thoroughly, and then let it mature at room temperature for one month.Filter this moromi, and perform filtration with cane earth, sterilization, and pin-filling according to the usual method to determine the acetic acid concentration.
, θ%, very high quality vinegar with no sour taste or odor was obtained.

Example 3 Solid koji is added to defatted soybeans/j OKl and wheat flour/r OKg using Aspergillus Kensawya IFO4TUJ Wa. 0. Add water to make 10θ0! To this moromi, commercially available amylase enzyme o, rKy and protease enzyme 0.7 mark were added, mixed thoroughly, and heated to 57°C. / After saccharification for f hours, add and mix Sake mash 101., perform alcoholic fermentation at 30 ° C. for 41 days, press the obtained moromi to reduce the ethanol concentration,
! I got the liquor semen from the person in charge.

This liquor semen 300! Seed vinegar! Gu θ! Add 10θ0 with water
! After that, wrinkle 2! After adding i to and stirring thoroughly,
Perform acetic acid fermentation at 30℃ for 30 days to obtain acetic acid fermented moromi 11QQ.
) was obtained.

Inside the moromi after fermentation is complete! 001. Added 4 too many drops of vinegar and ib to Kojiyu0, stirred thoroughly, and left to ripen at room temperature for 7 months.The moromi was filtered to obtain liquid P.After the remaining fermentation was completed. The moromitsu 0θj was aged at 20°C in the evening sun in a clay pot with stirring once for 7 days. After aging, add the above solution F to the moromi, stir thoroughly, and age at room temperature for 7 months.The moromi is filtered, filtered with diatomaceous earth, sterilized, and bottled according to the usual method to reduce the acetic acid concentration. , O% of vinegar with no sour taste or odor was obtained.

Applicant Nakano Vinegar Co., Ltd. Continued Amendment Written on July 9, 1955 by Michibe Uga, Commissioner of the Patent Office 1, Indication of the case 1955 Patent Application No. 700 Otsuri No. 2, Name of the invention Vinegar Manufacturing method 3, Representative of the person making the amendment: Matasakomon Nakano 4, Agent address: Postal code /71 2-chome, Minamiikebukuro, Toshima-ku, Tokyo, Co. No. 5 (Ei Building) 5, Date of amendment order: Supplementary information Correct 6, Specification to be amended, Column 7 of Detailed explanation of the hidden invention, Contents of amendment (1) "Vinegar taste" in line 7 of page 2 of the specification is corrected to "sour taste".

Claims (1)

[Claims] An alcoholic spirit-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 adding alcoholic spirit to this as necessary. Acetic acid fermentation is carried out by adding wrinkles in a range of 20% (W/V) or less to an acetic acid fermentation preparation prepared by adding and mixing seed vinegar and water to an alcohol-containing liquid, and after fermentation is completed, this moromi is divided into two, One moromi is further mixed and aged with wrinkles and seed vinegar, and the other moromi is aged at 70 to 80 ° C., and these aged moromi are mixed together with or without compression or filtration. A method for producing vinegar, which is characterized by aging.