JP5844649B2 - Vinegar production method, vinegar cage suppression method - Google Patents

Description

  The present invention relates to a vinegar production method and a vinegar cage suppression method that can effectively suppress the occurrence of cages.

  Conventionally, various liquid brewed foods using fermentation by microorganisms and enzymes are known, and among them, sake, mirin, wine, soy sauce, vinegar and the like are well known. For example, sake, which is a typical example of liquid brewed foods, is generally made from raw materials to make koji, and after saccharification and alcohol fermentation, the koji is squeezed and solid-liquid separated. Then, the final product is manufactured by refining and finally filling the container. In addition, mirin is generally manufactured by charging raw materials, making koji, saccharifying and aging, and then crushing koji and separating it into solid and liquid. The final product is a container filled with this.

  By the way, liquid brewed foods are produced through fermentation by various microorganisms using agricultural products as raw materials. Therefore, due to the growth / fermentation of microorganisms or the raw materials, an insoluble form called “ori” is stored during the storage period. Precipitates may be generated. When such “origin” occurs, the commercial value is lost due to the turbidity of the fermentation liquor, and some measures are required. Under these circumstances, when producing a liquid brewed food, a clarification (or “lowering”) process is usually provided in the process from the end of fermentation to the filling into a container.

  As a specific example of the conventional clarification process, a clarifying agent (flocculating agent) such as gelatin, alginic acid, silica sol, persimmon astringent, bentonite, etc. is added / suspended in the fermentation broth, and left for a certain period of time to coagulate the cage. It is well known to obtain a filtrate or a supernatant (see, for example, Patent Documents 1, 2, and 3). And by passing through such a clarification process, the content of the substance causing the occurrence of the cage is reduced, and as a result, the cage is suppressed.

  However, the effect of the lowering process due to the addition of the fining agent cannot be said to be complete, and sudden outbreaks often occurred during the storage period. In this case, measures such as increasing the amount of clarifier added and processing time can be considered, but the effect of lowering does not improve as expected, but the disadvantage is that cost and productivity are reduced. It was.

  In view of this, as a measure for more effectively suppressing the occurrence of damage, for example, it has been conventionally proposed to provide a process for treating a fermentation solution with a high frequency (see, for example, Patent Document 4).

JP 2001-352966 A JP 2005-73679 A JP 7-255458 A JP-A-8-322546

  However, the conventional method of lowering by high-frequency processing may be effective for some liquid brewed foods (for example, sake such as sake), but it is effective for all items. Is hard to say. Incidentally, in the confirmation test conducted by the inventors of the present application, it has been obtained that vinegar among liquid brewed foods is not effectively lowered by high frequency treatment. The reason for this result is not clear at this stage, but since the fermentation liquor is obtained through different fermentation reactions between sake and other vinegars such as sake, pH and acidity are greatly different. It seems that there is some difference in the occurrence and suppression. Therefore, regarding vinegar, another effective lowering method different from the conventional method is desired.

  Moreover, in the conventional method in which the lowering is performed by high-frequency treatment, the temperature of the fermentation liquid tends to increase as the treatment time becomes longer regardless of the type of the fermentation liquid, which is not preferable from the viewpoint of maintaining the quality. Therefore, a lowering method with a low risk of impairing quality is desired.

  This invention is made | formed in view of said subject, The objective is providing the manufacturing method of vinegar which can suppress generation | occurrence | production of a cage | casing effectively, and the vinegar cage | basket restraining method, without impairing quality. It is in.

  The inventors of the present application have conceived of performing physical treatments other than high-frequency treatment as a means for solving the above-mentioned problems, and conducted intensive research based on such ideas. For example, ultrasonic treatment or ozone for vinegar As with the high-frequency treatment, the treatment tends to cause problems such as a rise in liquid temperature and quality deterioration, and it has been found that the treatment is not effective as an occurrence suppression treatment. On the other hand, it was newly found out that it is surprisingly effective to suppress the occurrence of anomaly by subjecting vinegar to ultraviolet irradiation with a predetermined strength after the end of acetic acid fermentation. Accordingly, the inventors of the present application have further developed this knowledge, and finally completed the following problem solving means.

  In addition, since ultraviolet rays have an effect of damaging the genes of living organisms, it has been conventionally performed to use ultraviolet irradiation treatment for induction of mutation or sterilization. However, it has not been known at all that ultraviolet irradiation treatment for vinegar has the effect of suppressing the occurrence of cages in vinegar. In the first place, vinegar itself has been known to have a bactericidal and antibacterial action, so there was no need to irradiate ultraviolet rays for the purpose of sterilization. Based on the above facts, it can be said that this knowledge is novel.

  Means [1] to [6] for solving the above problems are listed below.

  [1] A method for producing vinegar comprising a cage restraining step for restraining cages generated in vinegar, wherein in the cage restraining step, the amount of ultraviolet irradiation energy per unit volume with respect to the fermentation broth after completion of acetic acid fermentation A method for producing vinegar, characterized by irradiating with ultraviolet rays under the condition that the average value of is 10 joules / cubic centimeter or more and 10 joules / cubic centimeter or less.

  [2] Production of vinegar according to means 1, characterized in that the ultraviolet rays are irradiated under the condition that the average value of the amount of ultraviolet irradiation energy per unit volume is 0.02 Joule / cubic centimeter or more and 6 Joule / cubic centimeter or less. Method.

  [3] The method for producing vinegar according to means 1 or 2, wherein the cage suppression step is performed at a stage prior to the container filling step.

  [4] The method for producing vinegar according to any one of means 1 to 3, wherein an effective wavelength of ultraviolet rays to be irradiated is 184.9 nm and / or 253.7 nm.

  [5] The method for producing vinegar according to any one of means 1 to 4, further comprising a lowering step by adding a clarifying agent.

  [6] A cage restraining method for restraining cages generated in vinegar, wherein the average value of the amount of ultraviolet irradiation energy per unit volume is 0.01 Joules / cubic centimeter or more with respect to the fermentation broth after completion of acetic acid fermentation. A method for suppressing vinegar vinegar, characterized by irradiating ultraviolet rays under conditions of Joule / cubic centimeter or less.

  Therefore, according to invention of Claims 1-5, it is providing the manufacturing method of the vinegar which can suppress generation | occurrence | production of a cage | casing effectively, without impairing quality. In addition, according to the invention described in claim 6, it is possible to provide a method for suppressing vinegared vinegar that can effectively suppress the occurrence of vinegar without impairing quality.

  Hereinafter, the manufacturing method of the vinegar of this invention and the vinegar cage suppression method are demonstrated in detail.

  In the present invention, “food vinegar” is not particularly limited, and widely refers to apple vinegar, wine vinegar, rice vinegar, brown rice vinegar, rice bran vinegar, grain vinegar and the like. These vinegars are prepared, for example, using raw materials to make koji, saccharification / alcoholic fermentation and acetic acid fermentation, and then squeezing koji to solid-liquid separation, and sterilization, filtration, and acidity adjustment of the resulting acetic acid fermentation broth And it is manufactured by sequentially performing various processes such as heat sterilization, and then filled into a container to become a final product.

  In the present invention, a “cage suppression step” for performing ultraviolet irradiation on the acetic acid fermentation broth is essential. The cage restraining step may be performed at any stage as long as it is a stage after the end of acetic acid fermentation. Here, in the present invention, “end of acetic acid fermentation” means a state in which the amount of acetic acid produced per unit time (acetic acid production rate) is 0.1 g / L / hr or less (the numerical value may be negative). This state may be a state in which acetic acid bacteria are present in the fermentation broth, or can be achieved by forcibly removing the acetic acid bacteria from the fermentation broth by a method such as filtration and centrifugation. A supplementary explanation will be given for the former state. It is known that when the concentration of acetic acid in the fermentation broth increases, the acetic acid production rate decreases accordingly due to the toxicity of acetic acid. Therefore, the acetic acid concentration in the fermentation broth that reaches the above-mentioned conditions for the acetic acid production rate is defined by the combination of the type / raw material of the acetic acid bacteria and the fermentation method (stationary method, aeration method, etc.). “Negative acetic acid production rate” means that acetic acid lost from fermentation broth due to transpiration, volatilization, etc. exceeds the amount of acetic acid produced by oxidation of acetic acid bacteria.

  For example, in the vinegar manufacturing process described above, the step of suppressing the cage by ultraviolet irradiation is 1) before the sterilization step, 2) after the sterilization step and before the filtration step, 3) after the filtration step and before the acidity adjustment step, and 4) acidity. It is effective to carry out at any stage after the adjustment process and before the heat sterilization process, 5) after the heat sterilization process and before the container filling process, or 6) after the container filling process. The cage suppression step may be performed in combination with 7) the sterilization step, 8) the filtration step, 9) the acidity adjustment step, 10) the heat sterilization step, or 11) the container filling step.

  However, it is preferable that the suppression process by ultraviolet irradiation of this invention is performed in the stage before a container filling process. The reason is that when the ultraviolet irradiation treatment is performed in a state where the container is filled in a glass bottle or the like, the treatment efficiency is lowered because the ultraviolet ray is absorbed somewhat by the container. Further, depending on the size and shape of the container, it is difficult to uniformly irradiate the entire liquid with ultraviolet rays, which may reduce the processing efficiency.

In the cage suppression step by ultraviolet irradiation of the present invention, ultraviolet light is applied under the condition that the average value of the amount of ultraviolet irradiation energy per unit volume is 0.01 joule / cubic centimeter or more and 10 joule / cubic centimeter or less with respect to the fermentation broth after completion of acetic acid fermentation Irradiate. Thus, by setting an appropriate irradiation condition and performing ultraviolet irradiation, generation | occurrence | production of a cage can be suppressed effectively, without impairing the quality of vinegar. In the present invention, the amount of ultraviolet irradiation energy is defined in units of “joule / cubic centimeter (J / cm ³ )”, which is different from the illuminance (intensity) of ultraviolet rays. That is, in order to obtain a predetermined cage suppression effect, it is an important factor how much the fermented liquid receives ultraviolet irradiation energy per unit volume. In the present invention, the conditions such as the illuminance of ultraviolet rays, the irradiation time, the flow rate, and the thickness of the liquid passage part are appropriately adjusted so that the average value of the amount of ultraviolet irradiation energy per unit volume falls within the above-mentioned preferable range. Yes.

  Here, when the average value of the amount of ultraviolet irradiation energy per unit volume is less than 0.01 joule / cubic centimeter, the influence of ultraviolet rays on vinegar becomes too small, and there is a possibility that the occurrence of a cage cannot be sufficiently suppressed. . Moreover, if the average value of the energy amount is more than 10 joules / cubic centimeter, the influence of ultraviolet rays on the vinegar becomes too great, and the quality of the vinegar (taste, color, fragrance, etc.) before the occurrence of the cage is suppressed. May be damaged. The average value of the energy amount is more preferably 0.02 Joule / cubic centimeter or more and 6 Joule / cubic centimeter or less.

  The cage suppressing step of the present invention can be performed using, for example, a commercially available ultraviolet irradiation device. The ultraviolet irradiation device is not particularly limited as long as it can process a liquid, and various devices can be used. The ultraviolet irradiation device may include any of a low pressure mercury UV lamp, a high pressure mercury UV lamp, a metal halide UV lamp, and an excimer lamp. For example, an ultraviolet water sterilizer equipped with a low pressure mercury UV lamp may be used. Can be said to be suitable. Further, the ultraviolet irradiation device may be a continuous type or a batch type.

  In the cage suppressing step of the present invention, the effective wavelength of the irradiated ultraviolet rays is not particularly limited, and ultraviolet rays having various wavelengths (184.9 nm, 253.7 nm, 313 nm, 365 nm, 404.7 nm, etc.) can be used. For example, it is preferable to use ultraviolet rays having a wavelength of 184.9 nm and / or 253.7 nm. The reason is that it has been confirmed by tests that ultraviolet rays having the above effective wavelength are effective in suppressing the occurrence of odors. When comparing the ultraviolet light of 184.9 nm and the ultraviolet light of 253.7 nm, the latter is more preferable in that ozone is less likely to be generated than the former.

  In addition, the temperature condition during the ultraviolet treatment in the cage suppressing step of the present invention is not particularly limited. However, in order to reduce the risk of quality degradation, etc., preferably under non-heating conditions (normal temperature conditions, about 20 ° C. to 30 ° C.) It is preferable to carry out with. Of course, just irradiating the fermented liquid with ultraviolet light does not increase the liquid temperature as in the case of performing high-frequency treatment or ultrasonic treatment.

  The method for producing vinegar according to the present invention preferably includes not only a step of suppressing a stagnation due to ultraviolet irradiation but also a normal step of lowering (a clarification step) by adding a clarifier. The reason for this is that there are considered to be multiple substances that can cause vinegar, and it is more effective to suppress the occurrence of using both in combination than performing either process alone. . In addition, when obtaining the same effect with respect to the suppression of the occurrence of cages, the amount of clarifier added and the processing time can be reduced, which increases the possibility of total cost and productivity improvements. In addition, when implementing a normal raising lowering process, the raising suppression process by ultraviolet irradiation may be implemented regardless of before and after, or may be implemented simultaneously.

Here, the normal lowering process by adding a clarifying agent is specifically, adding and suspending a clarifying agent (flocculating agent) in the fermentation broth, allowing it to stand for a certain period of time, and coagulating the cage, followed by filtration. It refers to the process of obtaining a liquid or a supernatant liquid. In other words, it is understood that the process is a process of reducing the concentration of the causative substance of the cage before shipping as a final product by generating the cage beforehand and actively by adding a clarifying agent. Can do. The fining agent is not particularly limited as long as it is frequently used in the production of liquid brewed foods, and can be arbitrarily used. Specific examples include active gluten, gelatin, egg white, alginic acid, carrageenan, silica sol, silica gel, diatomaceous earth, protease, persimmon astringent, bentonite, and polyvinylpyrrolidone. Only one type of clarifier listed here may be used alone, but a plurality of types may be used in combination. In the present invention, “addition of clarifier” includes adding and suspending powdered or liquid clarifier to fermentation broth, and adding solid clarifier not suspended to fermented broth And the case where a clarifier is packed in a column and the fermentation broth is passed therethrough. Furthermore, when performing the usual lowering | lowering process by addition of a clarifying agent, in order to isolate | separate the aggregate and fermented liquor efficiently, you may perform a centrifugation process etc. collectively.
In the following, examples that further embody the vinegar production method and the vinegar cage suppression method of the present invention will be introduced.

(Test Example 1)
In Test Example 1, a pure apple vinegar fermented liquid was selected as the vinegar to be tested, and a suppression process by ultraviolet irradiation was performed on the pure apple vinegar fermented liquid under the following conditions.

  About pure apple vinegar fermentation liquid, it manufactured in the following procedures. First, apple fruit juice is used as a raw material, and after alcoholic fermentation and acetic acid fermentation are performed according to a conventional method, the koji is squeezed and solid-liquid separated, and the resulting acetic acid fermented solution is filtered through filter paper to remove acetic acid bacteria. Went. In addition, the acetic acid fermentation broth after sterilization is followed by the usual clarification process by adding and suspending a clarifier, microfiltration process, acidity adjustment process and heat sterilization process in sequence, finally packed in a glass bottle and plugged. A container filling step was performed. In the acidity adjustment step, a predetermined adjustment operation was performed so that the acetic acid concentration and the content of other components were within the range determined by the production standard. Specifically, the acidity was adjusted here to about 5.0%. Incidentally, the transparency (T%, 420 nm) of the pure apple vinegar fermented liquid after sterilization used in this test example was relatively high, about 51%. In the heat sterilization step, sterilization was performed at a temperature of 75 ° C. for 30 seconds.

  In this test example, the step of suppressing the cage by ultraviolet irradiation was performed after the sterilization step and before the clarification step. As the ultraviolet irradiation device, a commercially available ultraviolet water sterilizer (manufactured by Wise Company, operating capacity 150 mL) was used. This apparatus includes an ultraviolet lamp (low pressure mercury lamp, 10 W type: UVL10DL) that generates ultraviolet rays of 184.9 nm and 253.7 nm (mainly ultraviolet rays of 253.7 nm). The cylindrical ultraviolet lamp is housed in a tubular protective jacket made of ordinary quartz glass, and this protective jacket is housed in an outer tube made of borosilicate glass. Between the outer peripheral surface of the protective jacket and the inner peripheral surface of the outer tube, a vertically long liquid passage space having a thickness of several millimeters through which the liquid to be processed can pass is provided. One end side of such a liquid passage space is connected to a water supply port for supplying the liquid to be processed in a flow path, and the other end side is connected to a water outlet for discharging the liquid to be processed in a flow path. Yes. When the ultraviolet lamp is turned on while continuously supplying the liquid to be processed, the liquid to be processed that passes through the liquid passage space is irradiated with ultraviolet rays having a predetermined intensity through the protective jacket.

In this test example, the pure apple vinegar fermented liquid after the sterilization process is passed through the liquid passage space, and in this state, a plurality of irradiation times are set (0 seconds, 0.5 seconds, 1 second, 3 Seconds, 5 seconds, 7 seconds, 10 seconds, 270 seconds, 450 seconds, 1000 seconds), and was irradiated with ultraviolet rays. In addition, the 0 second irradiation section (untreated section) was positioned as a control. The liquid temperature in the step of suppressing the cage by ultraviolet irradiation was set to about 25 ° C. Moreover, in order to set it as an acceleration test, the pure apple vinegar fermented liquid after container filling was stood and preserve | saved in the 60 degreeC thermostat. And in this ultraviolet water sterilizer, since the energy rate radiated | emitted of an ultraviolet lamp is about 1/3, it calculated as 3.3 W (J / s). Further, since the operating capacity of the apparatus is 150 mL and the flow rate is set to 1000 mL / min, the residence time of the liquid to be processed in the liquid passage space is estimated to be about 9 seconds, and based on this, the unit volume per unit volume is estimated. The average value (J / cm ³ ) of the amount of ultraviolet irradiation energy was calculated.

  And the generation | occurrence | production condition of a cage was investigated by visually observing the change in the external appearance of the fermented liquor after starting storage. The results are shown in Table 1. In Table 1, “S ±” cannot be said to be the occurrence of a cage, but a change in appearance was felt in the liquid, and “S1” was slight but sandy / fine particulate precipitate. , “S2” indicates that a granular cage of a degree that is obvious to anybody has occurred.

  In addition, in order to investigate the degree of quality deterioration, a sample different from the above-mentioned sample for the occurrence of cage occurrence is prepared, and sensory evaluation (number of panelists: 20) is performed immediately after the container filling process to evaluate the flavor. went. The results are also shown in Table 1. Here, “○”: no difference compared to the control, “Δ”: a person who is sensitive to the five senses can recognize the difference from the control, “×”: clearly aroma and / or taste The difference is observed in three stages.

As is apparent from Table 1, in the control, the liquid was turbid on the 8th day after the start of storage, and the occurrence of sag was observed on the 10th day after the start of storage. In contrast, in the 0.5 second irradiation section (0.011 J / cm ³ ), the 1 second irradiation section (0.022 J / cm ³ ), and the 3 second irradiation section (0.066 J / cm ³ ), the liquid becomes turbid. Although there was almost no difference in the recognized time, since the occurrence of a fouling was observed on the 11th day after the start of storage, it was confirmed that there was a fouling suppressing effect. In the 5-second irradiation section (0.11 J / cm ³ ), a change in the liquid state was observed on the 13th day after the start of storage, but no occurrence of defects was observed even on the 14th day after the start of storage. Therefore, it was clearly confirmed that there was an occurrence suppression effect. In the irradiation zone (0.154 J / cm ³ or more) with an irradiation time of 7 seconds or more, no turbidity and no occurrence of liquid were observed even after 14 days from the start of storage. It was confirmed that there is.

Speaking of the evaluation of flavor, 0.5 sec irradiation zone, 1 sec irradiation zone, 3 sec irradiation zone, 5 sec irradiation zone, 7 sec irradiation zone and 10 sec irradiation zone (0.011 J / cm ^{3 to} 0.22 J / For cm ³ ), there was no particular difference in flavor compared to the control. Therefore, it was found that the flavor did not deteriorate in these test sections with a relatively short irradiation time. In addition, in the 270 second irradiation section (5.94 J / cm ³ ) and the 450 second irradiation section (9.9 J / cm ³ ) with a medium irradiation time, only the panelists who are sensitive to the five senses are different from the control. Although it was able to recognize, it was not a thing of the grade which can be said that the flavor deteriorated clearly. In the 1000 second irradiation section (22 J / cm ³ ) with the longest irradiation time, the number of persons recognizing the difference in fragrance and taste increased, and it could be said that the flavor was deteriorated.

  In addition, when the liquid temperature was measured before and after the suppression process due to ultraviolet irradiation in the test section with a relatively short irradiation time, no increase in the liquid temperature was observed in all cases, so the risk of quality loss was reduced accordingly. It was concluded. In addition, when the above-mentioned test section was subjected to a component analysis of the fermentation broth before and after the control step and compared, a tendency for the amount of amino acid to clearly decrease as the irradiation time of ultraviolet rays increased was observed. Further, the TA (total acidity) value, the BX value, and the GC value are not as large as the amino acid amount, but a slight decrease tendency is recognized, but the difference due to the length of irradiation time is not clear. In contrast, no particular change was observed in the pH value. However, it should be understood that the above-described changes are not so much as deterioration of the components, but rather, the components that cause the cage are reduced.

(Test Example 2)
In Test Example 2, a pure apple vinegar fermented liquid is selected as the vinegar to be tested, and basically a sterilization process, a clarification process, a microfiltration process, and an acidity adjustment process are sequentially performed according to Test Example 1. A container filling step was performed in which the glass bottle was finally filled and stoppered. At that time, a cage suppression process by ultraviolet irradiation was performed at several different stages after the end of fermentation. Specifically, the stage after the sterilization process and before the clarification process ("UV irradiation a" shown in Table 2), the stage after the clarification process and before the microfiltration process ("UV irradiation b" shown in Table 2) In addition, a step of suppressing a cage by ultraviolet irradiation was performed after the acidity adjustment step and before the container filling step ("UV irradiation d" shown in Table 2), and the effectiveness of each was investigated. In this test example in which the irradiation time of ultraviolet rays was set to 9 seconds, the average value of the amount of ultraviolet irradiation energy per unit volume at this time was 0.198 J / cm ³ . In addition, the 0 second irradiation section (untreated section) was positioned as a control. And the pure apple vinegar fermented liquid after container filling was preserve | saved for 14 days, and the observation condition of the generation | occurrence | production of a cage was observed visually. The results are shown in Table 2.

  As can be seen from Table 2, it was found that the step of suppressing the cage by ultraviolet irradiation is effective for suppressing the occurrence of cage in the pure apple vinegar fermentation liquid, regardless of the stage.

(Test Example 3)
In Test Example 3, brown rice vinegar fermented liquor is selected as the vinegar to be tested, and a cage suppression process by ultraviolet irradiation is performed at several different stages after the end of fermentation in the same manner as in Test Example 2 above. Was investigated. Specifically, the stage after the sterilization process and before the clarification process ("UV irradiation a" shown in Table 2), and the stage before the microfiltration process and before the acidity adjustment process ("UV irradiation c shown in Table 2"). )), The cage suppression step was performed. Irradiation time of ultraviolet rays 9 seconds, in this test example was set to 45 seconds, respectively the average values of the ultraviolet irradiation energy per unit volume at this time 0.198J ^/ cm 3, it was 0.99J / cm ³ . In addition, the 0 second irradiation section (untreated section) was positioned as a control. And the brown rice vinegar fermented liquid after container filling was preserve | saved for 14 days, and the observation condition of the generation | occurrence | production of a cage was observed visually. The results are shown in Table 3.

  As is apparent from Table 3, it was found that the step of suppressing the cage by ultraviolet irradiation is effective for suppressing the occurrence of cage in the brown rice vinegar fermentation liquid, regardless of the stage.

As described above, in the method for producing vinegar of the present embodiment, with respect to the fermentation medium after the acetic acid fermentation, the average value of the ultraviolet irradiation energy per unit volume of ^{0.01J / cm 3 ~10J / cm 3} , Preferably, the ultraviolet ray is irradiated under the conditions of 0.02 J / cm ^{3 to} 6 J / cm ³ and the suppression step is performed. Therefore, according to the present embodiment, vinegar having a pH lower than that of alcoholic beverages (for example, pH 4.0 or lower) and a high acidity (for example, acidity of 3.0% or higher) does not impair the quality such as flavor, and the occurrence of a cage. Can be effectively suppressed. Therefore, the commercial value of vinegar can be suitably maintained.

The technical ideas grasped by the above-described embodiment will be listed below.
(1) In any one of the means 1 to 6, the lowering step is performed at room temperature (non-heated condition).
(2) In any one of the means 1 to 6, the vinegar sequentially performs a sterilization step, a lowering step by adding a clarifying agent, a microfiltration step, an acidity adjustment step, and a container filling step after the completion of acetic acid fermentation. It is manufactured by.
(3) In any one of means 1 thru | or 6, the said vinegar is any selected from apple vinegar, wine vinegar, rice vinegar, brown rice vinegar, rice bran vinegar, and grain vinegar.
(4) In any one of means 1 to 6, the lowering step is performed on the fermentation broth having an acidity of 3.0% or more (particularly 3.5% or more).
(5) In any one of means 1 to 6, the lowering step is performed on the fermentation broth having a pH of 4.0 or less.
(6) In any one of means 1 to 6, the lowering step is performed on the fermentation broth having a transparency (T%, 420 nm) of 10% or more.

Claims (6)

A method for producing vinegar comprising a step of suppressing a cage for suppressing a cage generated in vinegar,
In the cage restraining step, the fermented liquid after completion of acetic acid fermentation is irradiated with ultraviolet rays under the condition that the average value of the amount of ultraviolet irradiation energy per unit volume is 0.01 joule / cubic centimeter or more and 10 joule / cubic centimeter or less. The manufacturing method of the vinegar characterized by the above.   2. The method for producing vinegar according to claim 1, wherein the ultraviolet light is irradiated under a condition that an average value of an ultraviolet irradiation energy amount per unit volume is 0.02 Joule / cubic centimeter or more and 6 Joule / cubic centimeter or less.   The method for producing vinegar according to claim 1 or 2, wherein the cage restraining step is performed at a stage prior to the container filling step.   The effective wavelength of the ultraviolet rays to irradiate is 184.9 nm and / or 253.7 nm, The method for producing vinegar according to any one of claims 1 to 3.   The method for producing vinegar according to any one of claims 1 to 4, further comprising a lowering step by adding a clarifying agent.   This is a cage suppression method for suppressing cages generated in vinegar, and the average value of ultraviolet irradiation energy per unit volume is 0.01 joule / cubic centimeter to 10 joule / cubic centimeter for the fermentation broth after completion of acetic acid fermentation. A method for inhibiting vinegar vinegar, characterized by irradiating ultraviolet rays under the following conditions.