JPS6054034B2 - Production method of vinegar using aerated fermentation method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing vinegar by aerated acetic acid fermentation, and more specifically, when aerated acetic acid fermentation is carried out using an aerated fermentation tank equipped with a mesh-type stirring blade, the present invention relates to a method for producing vinegar by aerated acetic acid fermentation. Vinegar characterized in that when the dissolved oxygen concentration in the moromi is 1 pμm or less, that is, when the oxygen supply capacity is low, air with an increased oxygen concentration up to 50% concentration is aerated using pure oxygen. According to the present invention, the production rate can be arbitrarily increased according to demand without special improvements to the fermentation equipment, and the amount of alcohol loss can be reduced, making it possible to efficiently produce vinegar. can be manufactured.

In the production of vinegar, aerated fermentation tanks equipped with mesh-type stirring blades are generally used, but in acetic acid fermentation, oxygen is absolutely necessary, and when acetic acid bacteria proliferate and fermentation capacity is high, it is common to use aerated fermentation tanks. Na eye suction type stirring 1-, “VJ bar゛s, 1re5
It becomes difficult to feed air without limiting the speed, and oxygen often becomes the rate-limiting factor in the rate of acetic acid production.

Various efforts have been made to solve this problem and increase production speed, but generally speaking, improving the shape of the stirring blade or increasing its rotation speed increases the amount of ventilation and improves the ventilation efficiency. It was done in a certain way.

However, these methods have the drawbacks of increased ethanol loss due to increased aeration volume and increased power costs.

Of course, in order to increase production capacity, it would be sufficient to add an aerated fermentation tank equipped with a conventionally known mesh-type stirring blade, but
Naturally, this requires a lot of equipment costs, and on top of that, the demand for vinegar is subject to large seasonal fluctuations, and the added aerated fermentation tank has a poor operating rate, resulting in low efficiency.

In addition, in the case of a mesh-type stirring blade, the amount of aeration that can be obtained is determined by the shape and rotation speed of the stirring blade. Even if air is blown in, the same amount of air as blown in is not sucked in from the outside, so the amount of ventilation cannot be increased at all, and in the end, ventilation efficiency cannot be increased.

The purpose of the present invention is to improve the drawbacks of these conventional methods and provide an efficient method for producing table vinegar. By improving the oxygen supply capacity and making sure that the oxygen supply capacity does not limit the acetic acid production rate, it is possible to avoid the trouble of improving the stirring blades and increase in power costs that are seen in conventional methods.
In addition, the yield does not decrease due to increased ventilation, but can be improved, and disadvantages such as the need to install additional equipment can also be improved.
This is a vinegar production method using an aerated fermentation method that can easily increase the acetic acid production rate when necessary and efficiently meet seasonal demand for vinegar.

In other words, when carrying out aerated acetic acid fermentation using an aerated fermentation tank equipped with a self-priming stirring blade, the present invention uses pure oxygen to increase the concentration of dissolved oxygen in the moromi by 50% when the dissolved oxygen concentration in the moromi becomes 1 ppm or less with normal air aeration. This method of producing vinegar is characterized by aerating air with an increased oxygen concentration.

In the present invention, a pipe from an oxygen cylinder or the like is connected in the middle of the vent pipe of an aeration fermentation tank equipped with a normal self-priming stirring blade, and a bulk or flow meter for flow rate adjustment is installed in the middle of the pipe. It is very simple, just adjusting the amount of pure oxygen aeration as necessary.

In this way, by blowing an appropriate amount of oxygen into the air being sucked in by the self-priming stirring blade, the oxygen concentration in the aerated air can be increased, thereby increasing the rate at which oxygen dissolves into the mash. Therefore, it is possible to improve the production rate of acetic acid. However, it is generally known that even in aerobic microorganisms, excessive presence of oxygen causes growth inhibition, and the range of effective oxygen concentration is limited.

Therefore, in order to determine an appropriate oxygen concentration, we conducted the following study and determined its range. A fermentation starting mash consisting of alcohol, water, acetic acid fermentation liquid, and nutrients for acetic acid bacteria is placed in an aerated fermentation tank, the mash is maintained at 30°C, and acetic acid bacteria are inoculated to start fermentation. During the middle stage of culture, the dissolved oxygen in the fermented moromi is 1
When the concentration is below ppm, reduce the oxygen concentration to 25% using pure oxygen.
．． Venting increased air to 40, 50 and 60% to 3;
Acetic acid concentration 12. Fermentation was completed at % pore volume/volume. The average fermentation rate at each oxygen concentration in this experimental system ((
Acetic acid concentration at the completion of fermentation - acetic acid concentration at the start of fermentation)/fermentation time) and acetic acid yield ((weight of acetic acid produced/volume%)
/volume% of alcohol consumed)) is shown in Table 1. By aerating air with an oxygen concentration of 50% in this manner, an average fermentation rate approximately 1.8 times higher than in the normal case was obtained, and an improvement in the average fermentation rate was observed between 25 and 50%.

Furthermore, the acetic acid yield was also improved to tin%. However, at 60%, the average fermentation rate was about 0.8 times the normal rate, which was inhibiting. That is, according to the present invention, the vinegar production rate can be increased and even the loss of alcohol can be reduced simply by aerating air with an increased oxygen concentration within the above range using pure oxygen. Furthermore, vinegar can be produced more efficiently by changing the oxygen concentration according to the amount of oxygen required at each point in the fermentation process. Next, examples of the present invention will be shown.

Example A total capacity of 25 mm equipped with stirring blades, a temperature control device, etc. for finely pulverizing the air introduced from the outside and dispersing it in the moromi inside the tank.
Denatured alcohol, water, unfiltered white vinegar, sugar, inorganic salts, yeast and other nutrients were mixed in an aerated fermentation tank equipped with a 000e self-priming stirring blade until the acetic acid concentration was 6.
Heel amount/volume%, alcohol concentration 6. Moromi of moromi 1800
0f was adjusted and charged, and aeration stirring was started at an aeration rate of 15,000 e/min.

When the temperature of the moromi reaches 30℃, activate the temperature control device,
The temperature of the moromi was maintained at 29.5-30.5°C. On the other hand, in the same aerated fermentation tank with a total capacity of 10,000 f, a moromi made from the same raw materials as above was charged, and while aerated fermentation was carried out by the so-called semi-continuous fermentation method, after the refilling of the raw materials was completed, the acetic acid concentration When the amount of the fermentation mixture reached approximately 7% by weight/volume, this moromi 2000e was rapidly inoculated into the moromi of the above-mentioned aerated fermentation tank having a total capacity of 25000e using a self-contained pump without interrupting the aeration. At this time, the alcohol concentration of the inoculated moromi was approximately 5% by volume. The acetic acid concentration of the moromi in the aerated fermentation tank after inoculation was 6.9% by weight/volume, and the alcohol concentration was 5.9% by weight/volume. It was % of sputum. After inoculation, the acetic acid concentration was 12. The alcohol concentration at that time was 0.1% by volume. Here, without interrupting the aeration, leave about 100,001 pieces of moromi in the tank and take out the rest, and add new nutrients such as denatured alcohol, water, unrefrigerated white vinegar, sugar, inorganic salts, and yeast scratches. The acetic acid concentration is 1. The fermentation was further continued by refilling with 10,000 e of raw material mash having an alcohol concentration of 12% by volume.

After refilling the raw mash, the acetic acid concentration was 6.5% by weight/volume and the alcohol concentration was 6.5% by weight/volume. It was % of sputum.

Approximately 1 hour after refilling the raw material moromi, dissolved oxygen in the moromi reached 0.9 ppm. Here 15011min
of pure oxygen was introduced together with air through the vent pipe. The total ventilation amount of air and pure acidity was 1500eImin. 3
After 3 hours, the acetic acid concentration was 12. Alcohol concentration is 0. Since 20,000 e of moromi of 1% was obtained, 10,000 e of moromi was obtained in the fermentation tank without interrupting the ventilation.
Leave the moromi and take out the rest, and add 100% of the raw moromi from above.
00e was added and the same operation was performed to continue the fermentation.

Claims (1)

[Claims] 1 When performing aerated acetic acid fermentation using an aerated fermentation tank equipped with a self-priming stirring blade, if the dissolved oxygen concentration in the moromi is 1 ppm or less with normal air aeration, pure oxygen is used to
A method for producing table vinegar, characterized by aerating air with an increased oxygen concentration in the range of up to % concentration.