JPS6031468B2 - Method for manufacturing vinegar using grains as raw materials - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing vinegar using grains as a raw material, and particularly to a method for producing vinegar with stable quality and high taste using grains as a raw material.

That is, the present invention prepares a stock solution using an alcohol-containing solution obtained by alcoholic fermentation of a saccharified grain solution or by adding alcohol to a saccharified solution of grains,
In order to produce vinegar made from grains by acetic acid fermentation of this stock solution, glutamic acid producing bacteria are added to a liquid solution made by adding a nitrogen source and, if necessary, inorganic salts and extractive elements to the saccharified grains solution. Production of vinegar using grains as a raw material, characterized in that acetic acid fermentation is carried out by adding a culture solution obtained by inoculation and culture, or a solution from which bacterial cells have been removed, to the above-mentioned charging solution or fermentation solution during acetic acid fermentation. The purpose of this method is to provide a method for producing vinegar with stable quality and high flavor using grains as raw materials.

Conventionally, in the preparation of the stocking solution in the production of vinegar using grains as raw materials, for example, the saccharified solution of grains such as rice or barley was added to alcoholic acid, or the solution was obtained by adding alcohol to the saccharified solution of grains. Alcohol-containing liquid, seed vinegar, and optionally alcohol, nutritional substances, water, etc. are used.

The alcohol-containing liquid obtained from these grains serves as a raw material that not only provides nutrients to acetic acid bacteria but also produces flavor components specific to vinegar. However, in order to obtain vinegar with sufficient flavor, a considerably large amount of raw material grains is required, and when a large amount of raw material grains are used, the vinegar is affected by various minerals, lipids, persistent carbohydrates, proteins, etc. derived from the raw materials. Because the quality of vinegar becomes extremely unstable, it is generally necessary to limit the amount of grains used such as rice and wheat to a certain level, and the current situation is that vinegar with sufficient flavor cannot be obtained. . In view of these circumstances, the present inventors conducted various research on methods for producing vinegar with stable quality and excellent flavor using grains as raw materials. When preparing a stock solution using an alcohol-containing solution obtained by adding alcohol to the saccharification solution of A culture solution obtained by inoculating glutamate-producing bacteria into a liquid medium to which inorganic salts, collecting elements, etc. have been added as necessary, or a solution from which bacterial cells have been removed, is added to the above-mentioned charging solution or during acetic acid fermentation. When acetic acid fermentation is performed in addition to the fermentation liquid, the components of the culture solution of glutamic acid-producing bacteria are mixed and brewed with acetic acid and other components produced during acetic acid fermentation, resulting in stable quality vinegar with excellent flavor. discovered.

The present invention was completed based on this discovery. The present invention will be specifically explained below.

Specific examples of grains used in the present invention include rice, barley, etc., which are usually used to produce vinegar from grains, and rice flour, barley flour, etc. prepared from these grains can also be used.

Saccharification of grains can be carried out according to a conventional method, for example, after subjecting the grains to a denaturation treatment such as steaming, saccharification may be carried out by adding a crude or purified amylase agent and, if necessary, a protease agent. In addition, the denatured grains themselves are made into koji using amylase-producing bacteria such as Aspergillus yellow.
A saccharified liquid may be produced by adding water to the obtained koji to perform saccharification. The alcoholic fermented liquor obtained by alcohol fermentation of this saccharified grain in a conventional manner, or a solution obtained by adding alcohol to the saccharified liquor, is used as an alcohol-containing liquid to prepare an acetic acid fermented liquor.

On the other hand, as the grain saccharification solution used in the liquid medium for culturing glutamic acid-producing bacteria, any of the above-mentioned grain saccharification solutions can be used, but for example, when producing vinegar using rice as a raw material, rice saccharification solution is used. It is more effective if the saccharified grain solution used to produce vinegar is the same as the saccharified grain solution used in the liquid medium used to culture glutamic acid producing bacteria. That's good.

Next, it is appropriate to adjust the concentration of the carbon source in the liquid medium in which the glutamic acid-producing bacteria are cultured to about 1 to 20% (in terms of glucose).

Examples of nitrogen sources for liquid media include ammonium sulfate,
Inorganic and organic nitrogen sources such as ammonium acetate, urea, veptone, meat extract, yeast extract, and corn steep liquor are used as appropriate, but especially when ammonium acetate is used as a nitrogen source, the anion residue after ammonia consumption is The group is most suitable because it does not affect the quality of vinegar at all. The concentration of nitrogen source is around 0.01-3% (nitrogen equivalent)
It is appropriate to Inorganic salts and constituent elements may or may not be added, but examples of inorganic salts such as magnesium sulfate and dipotassium phosphate, and suitable constituent elements such as biotin and vitamin B are preferred. used. As the glutamic acid-producing bacteria used in the present invention, any strain that is normally used for glutamic acid fermentation can be used regardless of the genus or species of the bacteria. For example, Micrococcus glutamicus AT
CCI3032, Previbacterium lactofamentum ATCCI3655, Corynebacterium glutamicum ATCC21543, and the like are preferably used.

Cultivation of glutamic acid-producing bacteria is carried out at a culture temperature of 27 to 35°C;
The pH is in the range of 6.5 to 9.0, and the culture is usually carried out for 24 to 8 hours using shaking or aeration.

The culture solution from which the glutamate-producing bacteria have been cultured in this way may be used as is, but it is preferable to use a solution that has had the bacterial cells removed by an appropriate means, such as centrifugation or furnace filtration. It is more appropriate to use it after doing so.

In the present invention, the culture solution of the glutamic acid-producing bacteria may be added as a raw material to the stock solution during the preparation of the stock solution when producing the above-mentioned grain-based food products, or it may be added to the stock solution during the preparation of the stock solution by acetic acid fermentation. It may be added to the fermentation liquid.

That is, in preparing the stock solution, an alcoholic fermentation solution obtained by alcoholic fermentation of a saccharified grain solution or an alcohol-containing solution obtained by adding alcohol to a saccharified grain solution, seed vinegar, and a culture solution of the above-mentioned glutamic acid-producing bacteria are used. Then, if necessary, alcoholic spirit, water, nutritional substances for acetic acid bacteria, and others are mixed to prepare a stock solution. In addition, when adding to the fermentation liquid undergoing acetic acid fermentation, the culture liquid of the above-mentioned glutamic acid-producing bacteria can be added all at once or in appropriate amounts, and in either case, the fermentation liquid can be added by appropriate means. It may be added so that the solution and the culture solution of the glutamic acid-producing bacteria are uniformly mixed. The culture solution of the above-mentioned glutamic acid-producing bacteria can be added separately to both the charge solution for preparing the above-mentioned infusion solution and the fermentation solution during acetic acid fermentation. In the present invention, acetic acid fermentation of the stock solution can be carried out using all methods used in conventional vinegar brewing (eg, surface culture method, deep culture method, etc.).

After the acetic acid fermentation is completed, bacterial cells and other solid substances are removed by appropriate means, and the resulting acid is aged and stored for 30 to 60 days to produce a product. The following is an explanation based on the results of a sensory test that according to the present invention, vinegar with excellent flavor can be obtained by mixing and fermenting the components of the culture solution of glutamic acid-producing bacteria with acetic acid and other components produced during acetic acid fermentation. It is like that.

That is, rice vinegar (sample A) produced according to the method described in Example 1 below; glutamic acid producing bacterium Brevibacterium lactofamentum ATCCI365 was added during preparation.
Rice vinegar 680 was obtained by carrying out acetic acid fermentation and aging storage in the same manner as described in Example 1, except that the culture solution of No. 5 was not added. Mu Lactofamentum ATCCI
Rice cup made by adding 18% of the culture solution of 3655 (sample B)
); and 680 L of rice vinegar obtained by carrying out acetic acid fermentation and aging storage in the same manner as described in Example 1, except that the culture solution of the glutamic acid producing bacterium Brevibacterium lactofumentum ATCCI 3655 was not added to the charging solution. - Rice vinegar (Sample C) produced by adding monosodium glutamate for 680 minutes was tested using a 3-point test method (e.g., July 20, 1939, published by the Japan Federation of Science and Technology Foundation, Japan) by a panel of 20 experts on vinegar. When a sensory test was carried out using the book "Industrial Sensory Testing Handbook", p. 492, edited by Rengi Ren Sensory Testing Committee, the results shown in Table 1 were obtained.

From the results of the above tests in Table 1, the vinegar obtained by the method of the present invention is completely different from the vinegar obtained by adding a culture solution of glutamate-producing bacteria to brewed vinegar. It is clear that the vinegar has a much better aroma and flavor than the flavor of conventional vinegar containing additives.

Next, examples of the present invention will be shown.

Example 1 After soaking 50 kg of polished rice in water, it was steamed using the usual method, and the cooled steamed rice was inoculated with Aspergillus oryzae and kept at 30°C and humidity 9.
Koji was made at 5% for 3 days to obtain 65k9 of rice malt.

This 65 kg of rice malt and 200 kg of water were mixed in a container, and the mixture was overflowed and saccharified for 4 hours at 6,000 ml. After the saccharification was completed, it was squeezed to obtain the saccharified liquid. This saccharified liquid was separated into 10 parts, 200 parts of ammonium acetate, 10 parts of dipotassium sulfate, 5 parts of magnesium sulfate, and 20 parts of water were added. - Lactofermentum ATCCI 3655 was inoculated and cultured with aerated fly Azusa at 30o for 6 hours.

After this culture was completed, the culture solution was centrifuged to remove bacterial cells, and then instant sterilization was carried out at 9500 to obtain a culture solution of 18 centimeters. On the other hand, add 40% of the pre-cultured sake mash to the remaining 190% of the saccharified solution, and carry out alcoholic fermentation for 10% at 20% of the saccharified solution.
After 200 days of fermentation, an alcoholic fermented liquor with good flavor was obtained.

200 tons of this fermented alcoholic liquid, 18 tons of the above-mentioned culture solution of the glutamic acid-producing bacteria, 12 tons of 95% alcoholic acid, and 170 tons of water were mixed and heated to make 40 q○, to which 350 tons of seed vinegar was added, and 800 tons of vinegar was added. The acetic acid fermentation was carried out for 60 days by keeping it warm in a wooden vat.

After adding Keibushi to this fermentation liquid and filtering it to remove bacterial cells,
The product was aged and stored for 60 days as post-fermentation to obtain 700 yen of rice vinegar. Example 2 450 g of water was added to 100 k9 of ground polished rice, and the mixture was placed in a heating tank.

Add liquefied amylase lk9 to this and heat steam for 10 minutes.
After cooling, 1 kg of saccharified amylase was added, mixed well, and saccharification was carried out at 6500 for 7 feeding hours. After the saccharification was completed, the rice was pressed to obtain 400 g of saccharified rice liquid. Add 60 g of pre-cultured sake mash to 40 g of this saccharified liquid, and perform alcoholic fermentation at 2,000 g for 10 days.
After completion of fermentation, 400 g of the alcoholic fermented liquid was obtained.

On the other hand, add 35 ml of water to 10 k9 of flour, put it in a pressure tank, add 0.1 k9 of liquefied amylase, heat and steam at 11 ml for 180 minutes, and after cooling, add 0.15 k9 of saccharified amylase and 0.15 k9 of protease. 0.02k9
was added, mixed well, and saccharified at 65 oo for 5 hours, and then pressed to obtain 30 g of wheat saccharified liquid.

A liquid medium prepared by adding ammonium sulfate (0.3k9) and water to this saccharified solution to make it 50ml was placed in a tank of 100ml, inoculated with Corynebacterium glutamicum ATCC21543, and cultured through aeration at 3,000°C. During the culture, the pH of the culture solution was maintained at 7.6 to 8.0 while automatically supplying 50% ammonia water. After centrifuging this cultured solution using a centrifuge to remove bacterial cells,
Sterilization was carried out at 0°C for 30 minutes to obtain 40 volumes of culture solution. The culture solution 40 of this glutamic acid producing bacteria was added to the above alcoholic fermentation solution 4
Add 1,600 yen of soy sauce, mix 20 yen of 95% alcohol and 340 yen of water, add 1,600 yen to make 4,000 yen, put this in a wooden vat for 1,600 yen, add 700 yen of seed vinegar and keep warm, 30 ml of vinegar. The mixture was allowed to stand for a day to carry out acetic acid fermentation. After adding diatomaceous earth to this fermentation liquid and filtering it to remove bacterial cells, 5.
After aging and storage for 0 days, 1,400 ml of vinegar was obtained. Example 3 After soaking 20k9 of polished rice in water, it was steamed using a normal method, and the cooled hair rice was inoculated with koji mold and heated to 30°C and humidity of 9.
Koji was made at 5% for 3 days to obtain 25k9 of rice malt.

This 25k9 rice malt and 100ml of water were mixed in a container, overflowed and saccharified at 60°C for 4 hours, and after the saccharification was completed, it was squeezed to obtain a saccharified liquid. This saccharified liquid 1
To 0.00g, 15g of 95% alcohol and 70g of water were added, and 15g of a culture solution of glutamic acid-producing bacteria prepared according to the method described in Example 2 was added and mixed, and the mixture was overflowed to 40oC.
o and pear, add 400 yen of this to the customer's tree fruit, and add 10 seeds of vinegar.
The mixture was kept warm for 30 days and allowed to stand still for 30 days to carry out acetic acid fermentation.

After adding diatoms to this fermentation liquid and filtering it to remove bacterial cells, the mixture was further aged for 50 days as post-fermentation to obtain 280 ml of vinegar.
Example 4 Add 200ml of water to 25k9 of refined rice,
placed in a heating tank.

Add 250 liters of liquefied amylase to this and heat steam for 1 hour.
After cooling, 250 grams of saccharified amylase was added, mixed well, and saccharified at 65° C. for 7 hours. After the saccharification was completed, the rice was pressed to obtain 200 volumes of saccharified rice liquid. This saccharified solution 200% Sake mash 3 which was previously cultured
Alcoholic fermentation was carried out at 15° C. for 15 days, and after completion of fermentation, an alcoholic fermented liquor with a good flavor and flavor was obtained.

Claims (1)

[Claims] 1. Alcohol-fermenting a saccharified grain solution or adding alcohol to the saccharified grain solution to prepare a stock solution using an alcohol-containing solution, and fermenting this stock solution with acetic acid to use grains as a raw material. In producing vinegar,
A liquid medium prepared by adding a nitrogen source and, if necessary, inorganic salts, trace elements, etc. to a saccharified grain solution, is inoculated with glutamic acid producing bacteria and cultured.
A method for producing vinegar using grains as a raw material, characterized by carrying out acetic acid fermentation in addition to the above-mentioned charging liquid or fermentation liquid during acetic acid fermentation.