JP3764746B2 - Sushi vinegar - Google Patents

Description

  The present invention relates to sushi vinegar, and more particularly, to sushi vinegar blended with vinegar obtained by using as raw material skin flesh generated as a by-product during the manufacture of wash-free rice.

The rice bran generated during rice polishing is called red rice bran, and since it contains abundant nutrients such as vitamins in addition to sugar, it is used in various fields including food. Conventionally, as an example of producing vinegar using rice bran as a raw material, there are known a method using red rice bran that is generated when brown rice is polished and a method using white rice bran that is generated when brewing brewed rice.
Demand for washing-free rice, which does not require washing rice during cooking, has been growing rapidly in recent years, but the method for producing vinegar using raw koji (also called sticky rice) produced in large quantities during the production of washing-free rice Not yet known. In particular, it is used as a seasoning additive to add saccharified liquid obtained by decomposing skin buds using starch-degrading enzymes and proteolytic enzymes to vinegar fermentation raw materials and fermentation liquid after the completion of acetic acid fermentation during vinegar production. There is no example.

The objective of this invention is providing the sushi vinegar which has a unique flavor by mix | blending the vinegar obtained using the skin flesh as a raw material. Here, skin koji refers to koji that remains on the surface of polished rice obtained by milling brown rice, and this is contained in the polishing soup that is produced when washing rice at home, etc. As such, it occurs during the manufacture of washless rice.
Skin koji is a koji located at the bottom of the aleurone cell layer existing near the endosperm in the polished rice after removing the red koji produced during the milling of brown rice. Skin folds are mainly composed of carbohydrates, but are rich in vitamins, phosphorus, zinc and other inorganic substances. Therefore, effects such as imparting high content and imparting seasoning are expected by using skin flesh for vinegar production.

This invention which concerns on Claim 1 provides the sushi vinegar which mix | blends the vinegar obtained using the skin candy as a raw material.
In the present invention according to claim 2, the vinegar is subjected to acetic acid fermentation of an alcohol-containing liquid obtained by adding alcohol to a saccharified liquid obtained using skin flesh as a raw material or an alcohol-containing liquid obtained by subjecting the saccharified liquid to alcohol fermentation. The sushi vinegar according to claim 1, which is obtained.
In the present invention according to claim 3, the vinegar is obtained by subjecting the vinegar after completion of acetic acid fermentation or after completion of ripening in the production of vinegar by a conventional method to alcohol fermentation of a saccharified solution obtained using skin flesh as a raw material or the saccharified solution. The sushi vinegar according to claim 1, wherein the sushi vinegar is obtained by adding the alcohol-containing liquid obtained.

According to the present invention, there is provided a combined vinegar (sushi vinegar) containing vinegar obtained using skin flesh as a raw material.
The vinegar produced using skin candy as a raw material has a different flavor as rice vinegar compared to vinegar obtained from red candy and white candy, and the content of vitamins including niacin, which is a water-soluble vitamin B complex. Many new application developments are expected. In particular, when sushi vinegar is used, it has a unique flavor.

As described above, the skin mash used as a raw material in the present invention is the cocoon remaining on the surface of the polished rice, and the amount that is generated when the wash-free rice is produced by removing this is the most in quantity.
Various apparatuses are used for the production of washing-free rice, and typical processing methods include a hydro-polished rice finishing method, a dry-type polished rice finishing method, and a BG rice processing method.

The present invention according to claim 1 relates to sushi vinegar obtained by blending vinegar obtained by using such skin flesh as a raw material.
As such sushi vinegar, those using vinegar obtained by the inventions according to claims 2 and 3 are used.
The inventions according to claims 2 and 3 will be described below.

In the present invention according to claim 2, the vinegar is subjected to acetic acid fermentation of an alcohol-containing liquid obtained by adding alcohol to a saccharified liquid obtained using skin flesh as a raw material or an alcohol-containing liquid obtained by subjecting the saccharified liquid to alcohol fermentation. The sushi vinegar according to claim 1, which is obtained.
That is, the present invention according to claim 2 is a method for producing vinegar by subjecting an alcohol-containing liquid obtained by adding alcohol to a saccharified liquid obtained using skin flesh as a raw material or an alcohol-containing liquid obtained by subjecting the saccharified liquid to alcohol fermentation to acetic acid fermentation. And blended to make a vinegar (sushi vinegar).
Specifically, it is added to the skin flesh of the raw material, steamed at a temperature of about 100 to 150 ° C., and then cooled to 65 ° C. or less. Next, amylase, if necessary, one or more of protease, cellulase and other enzyme agents are added as appropriate, and saccharified by saccharification under a conventional method, for example, at 50 to 65 ° C. for 3 to 70 hours. Obtain a liquid. Moreover, a saccharified solution can also be obtained using various enzyme agents used in the non-steamed method.
Alternatively, after sprinkling water over the skin and uniformly containing water so that the water content is about 20-40%, steaming at a temperature of about 100-150 ° C. and allowing to cool to below 35 ° C. This is inoculated with amylase-producing bacteria, protease-producing bacteria, etc., and koji made at 30 to 40 ° C. Next, it is hydrated into skin flesh and saccharified at 50 to 65 ° C. for 3 to 70 hours to obtain a saccharified solution.

The saccharified solution thus obtained is squeezed or clarified as necessary, and then alcohol is added so as to be 1 to 50% to obtain an alcohol-containing solution, or yeast is added to the saccharified solution. To obtain an alcohol-containing liquid.
Next, acetic acid fermentation is carried out using this alcohol-containing liquid to produce vinegar, which may be carried out by a conventional method, for example, acetic acid fermentation is performed by a surface fermentation method or a deep fermentation method. After completion of acetic acid fermentation, the fermented liquor is immediately filtered and sterilized without precipitating and clarifying solids and turbids in the fermented liquor to obtain the product vinegar.
The vinegar thus obtained has a feature that it has a different flavor and a higher extract content than vinegars produced from red rice bran or white rice bran, for example, rice vinegar. The vinegar made from this skin candy is used as a raw material for combined vinegar and can be used for two cups or three cups vinegar, etc. Especially when it is made with sushi vinegar, it has a unique flavor and it has a unique sushi vinegar that matches well with sushi Is obtained.

In the present invention according to claim 3, the vinegar is obtained by subjecting the vinegar after completion of acetic acid fermentation or after completion of ripening in the production of vinegar by a conventional method to alcohol fermentation of a saccharified solution obtained using skin flesh as a raw material or the saccharified solution. The sushi vinegar according to claim 1, wherein the sushi vinegar is obtained by adding the alcohol-containing liquid obtained.
That is, this invention which concerns on Claim 3 carries out alcoholic fermentation of the saccharified liquid obtained using the skin flesh as a raw material or the said saccharified liquid to the vinegar after completion | finish of acetic acid fermentation in the manufacture of vinegar by a conventional method, or completion | finish of ageing | curing | ripening The obtained alcohol-containing liquid is added to obtain vinegar, which is blended to make a vinegar (sushi vinegar).
In this method, the saccharified solution obtained by the above-described method or the alcohol-containing solution obtained by subjecting the saccharified solution to alcohol fermentation is added to the vinegar after completion of acetic acid fermentation or after completion of aging, using vinegar as raw material. To manufacture.
Specifically, in the production of vinegars such as rice vinegar, rice bran vinegar, fruit vinegar, etc. using rice, sake lees, fruits, etc. as raw materials by conventional methods, the above saccharification is applied to vinegar after completion of acetic acid fermentation or vinegar after completion of ripening Alcohol-containing liquid obtained by subjecting the liquid or the saccharified liquid to alcohol fermentation is added in an amount of 0.1 to 100%, preferably 5 to 50%, and then immediately filtered and sterilized to obtain a product vinegar.

  The vinegar obtained in this way has the feature that it has a different flavor and a higher extract content than vinegar produced from red rice bran or white rice bran, for example, rice vinegar. The vinegar made from this skin candy is used as a raw material for combined vinegar and can be used for two cups or three cups vinegar, etc. Especially when it is made with sushi vinegar, it has a unique flavor, and it has a unique sushi vinegar that matches well with sushi Is obtained.

Hereinafter, the present invention will be described in detail by way of examples.
Production Example 1
After dipping and dispersing 1.5 kg of skin candy (trade name: Rice Mill, manufactured by Toyo Seiki Seisakusho Co., Ltd.), 2 g of liquefied amylase was added and steamed at 120 ° C. for 30 minutes. Next, after cooling this, 6 g of saccharified amylase and 1 g of protease were added and mixed well, followed by saccharification treatment at 60 ° C. for 20 hours.
500 mL of a pre-cultured yeast (Saccharomyces cerevisiae) culture solution is added to 3 L of the saccharified solution obtained by squeezing and separating the saccharified solution, and alcoholic fermentation is performed at 25 ° C. for 4 days. 3 L was obtained.

Next, 3 L of the alcohol-containing solution and 400 mL of 95% alcohol are added to a 9.6 L submerged incubator, and then 1 L of seed vinegar and 5.2 L of water are added, followed by acetic acid at 30 to 34 ° C. for about 5 days. Fermentation was performed.
After completion of fermentation, the acetic acid fermentation broth was immediately filtered and sterilized to obtain 8 L of vinegar free from turbidity and having a good flavor. As a result of analyzing the components of the vinegar derived from skin flesh, it was found that each content of amino acids, minerals and vitamins was about 10 times higher than that of commercially available rice vinegar.
In addition, the scent, taste and taste of the vinegar were sensorially evaluated by 10 experienced panelists. As a result, it was evaluated that the sweet scent was strong and preferable for the scent, the sourness was evaluated as having a mild sourness, and the taste was favorable and favorable for both the scent and sourness. Obtained.

Production Example 2
After dipping and dispersing 1.5 kg of skin candy (trade name: Rice Sei, manufactured by Toyo Seiki Seisakusho Co., Ltd.), 2 g of liquefied amylase was added and steamed at 120 ° C. for 20 minutes. Next, after cooling this, 4 g of saccharified amylase and 0.5 g of protease were added and mixed well, followed by saccharification treatment at 57 ° C. for 20 hours.
To 2 L of this saccharified solution, 125 mL of 95% sake, 2 L of seed vinegar and 375 mL of water are added and mixed. The mixture is heated to 30 ° C., placed in a 5 L container, mixed uniformly, and then kept at 30 ° C. And it left still for 5 days and performed acetic acid fermentation.
After the completion of fermentation, the acetic acid fermentation broth was immediately filtered and sterilized to obtain about 4.5 L of vinegar free of turbidity and excellent in flavor. The acidity of the vinegar obtained at this time was 5.2%, Brix was 14.1, and pH was 3.6.

Production Example 3
After immersing 500g of polished rice in water, it is steamed by the usual method and inoculated with Aspergillus oryzae on the steamed rice obtained by cooling and smelting at 30 ° C and humidity of 95% for 3 days. 650 g of rice bran was obtained.
650 g of this rice bran and 2 L of water were put in a 3 L container, mixed and heated, and saccharified at 60 ° C. for 40 hours. After the completion of saccharification, 2000 L of saccharified solution was obtained by pressing.
Subsequently, 500 mL of pre-cultured liquor mother was added to this saccharified solution, and alcohol fermentation was performed at 20 ° C. for 10 days. In this fermentation, 2.3 L of an alcoholic fermentation broth having a good flavor was obtained.
Next, 2L of alcohol fermented liquor, 1880mL of water and 120mL of 95% sake are mixed and heated to 40 ° C. Then, 3.5L of seed vinegar is added to this, and this is put into a 8L volume of wood for heat insulation. Then, the mixture was allowed to stand and fermented with acetic acid for 60 days to obtain 7 L of rice vinegar.

On the other hand, an alcohol-containing liquid 3L having an alcohol concentration of 5% was produced in the same manner as in Example 1 using skin flesh as a raw material.
500 mL of this alcohol-containing liquid was added to 7 L of the above rice vinegar, mixed, immediately filtered, and sterilized to obtain 7.5 L of vinegar with excellent flavor without turbidity.

Example 1
200 mL of vinegar derived from flesh obtained in Production Example 2, 150 g of sugar, 36 g of sodium chloride and 2 g of sodium glutamate were mixed to produce combined vinegar (sushi vinegar).
This sushi vinegar was mixed with cooked rice to prepare sushi rice, and the quality was evaluated sensorily. The results are shown in Table 1.

*: After cooling the mixed vinegar, it was wrapped in a wrap so that it would not dry, and the sourness was evaluated for those left at room temperature for 24 hours.
A: Very preferable, B: Preferred, B: Normal, X: Not preferred

Claims (3)

Sushi vinegar made by blending vinegar obtained using skin flesh as a raw material. The vinegar is obtained by subjecting an alcohol-containing liquid obtained by adding alcohol to a saccharified liquid obtained using skin flesh as a raw material or an alcohol-containing liquid obtained by subjecting the saccharified liquid to alcohol fermentation to acetic acid fermentation. The sushi vinegar described. Vinegar is added to vinegar after completion of acetic acid fermentation or after completion of ripening in the production of vinegar according to a conventional method, or a saccharified solution obtained using skin flesh as a raw material or an alcohol-containing solution obtained by subjecting the saccharified solution to alcohol fermentation The sushi vinegar according to claim 1, wherein the sushi vinegar is obtained.