JPS6140390B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing vinegar, and more particularly, to a method for stably producing vinegar with a constant high acidity using a semi-continuous deep fermentation method. Various methods have been researched to stably produce vinegar with high acidity using deep fermentation methods, etc.
It is said that it is difficult to adapt the acetic acid bacteria used to high acidity, and it is extremely difficult to stably produce vinegar with high acidity, especially acidity of 13% or more. For example, in Japanese Patent Publication No. 47-22799, the total concentration of mash (the sum of acidity and alcohol content) at the start of the fermentation cycle is kept within a predetermined range by replenishing the seed vinegar with an alcohol-containing raw material solution of a certain total concentration. After the fermentation cycle is completed, a part of the mash is taken out, and the alcohol-containing raw material is adjusted so that the total concentration of the mash at the start of the subsequent fermentation cycle is within a predetermined range. A method for producing vinegar by a semi-continuous deep fermentation method is described, in which a liquid is replenished and the same fermentation cycle is repeated one after another. An important condition of this method is that the total concentration of the alcohol-containing raw material solution replenished at the end of each fermentation cycle is kept constant within a range of ±0.3% throughout successive fermentation cycles.
However, when attempting to produce vinegar with high acidity using this method, the total concentration of the alcohol-containing raw material solution must be increased from the beginning, and one fermentation cycle takes twice as long as the previous fermentation cycle. Even if the acidity is increased, the acidity will not reach the level at the end of the previous fermentation cycle. That is, there is a problem in that it is difficult to stably produce vinegar with a high acidity, particularly with an acidity of 13% or more. The present inventor has conducted various research over a long period of time on the characteristics of acetic acid bacteria in an attempt to solve the above-mentioned problems and to find a method for stably producing vinegar with high acidity, especially acidity of 13% or more, using a semi-continuous deep fermentation method. As a result, the total concentration of mash at the start of each fermentation cycle is compared to the total concentration of mash at the start of the previous fermentation cycle, and how to increase it has a subtle effect on the stable production described above. Knowing this, they completed the present invention. In the present invention, when producing vinegar by a semi-continuous deep fermentation method by aerating and stirring the mash consisting of an alcohol-containing raw material liquid, nutritional substances of acetic acid bacteria, and vinegar seeds,
The total concentration of mash at the start of each fermentation cycle (the sum of acidity and alcohol) is compared to the total concentration of mash at the start of the previous fermentation cycle, and it is 0.4%.
Adjusted so as not to rise above 0.1%
If the acidity rises above 0.1%, the acetic acid bacteria are successively adapted to the high acidity by adjusting each of the following three fermentation cycles so that the rise does not exceed 0.1%. It is something. The present invention will be explained in more detail below. In the present invention, the alcohol-containing raw material liquid refers to a liquid containing alcohol, which is necessary as a substrate for acetic acid bacteria to produce acetic acid, before adding vinegar seed. For example, there are alcoholic fermentation liquids such as fruit juice and sake lees juice, and aqueous solutions of distilled alcohol, and those with an alcohol content of about 3 to 15% are usually used. In the present invention, the alcohol degree and acidity are expressed in %, but the alcohol degree is expressed in volume/volume %, and the acidity is expressed in weight/volume %. Next, in the present invention, nutrient substances for acetic acid bacteria refer to nutrient substances necessary for acetic acid bacteria to continuously oxidize alcohol, and for example, wort, enzyme extracts, inorganic salts, organic acids, etc. are usually used. In addition, in the present invention, seed vinegar refers to an acetic acid fermentation liquid obtained by acclimatizing acetic acid bacteria, and usually has an alcohol content of 0.5 to 1.5%.
are used. Acidity and alcoholic acidity suitable for efficiently producing vinegar with high acidity, especially acidity of 13% or more, from the above-mentioned alcohol-containing raw material solution, nutritional substances of acetic acid bacteria, and vinegar seed: For example, acidity of 7 to 10%, alcoholicity 3
Adjust to ~7%, total concentration 10~17% and charge into fermentation tank. The fermentation tank is not particularly limited as long as it has an aeration agitation device, but an aeration agitation device that can perform a small amount of aeration and high-speed agitation to minimize the volatilization of alcohol and acetic acid, which are volatile substances. is preferred. After charging this mash into a fermentation tank, it is heated and kept at a temperature suitable for fermentation, for example 27 to 31°C, and aerated and stirred in the usual manner. In the first cycle, there is usually an induction period of 4 to 20 days after the start of fermentation until the acetic acid bacteria become uniformly activated, depending on the state of storage of the bacteria, after which fermentation becomes active. The fermentation cycle is finished at an appropriate time before the alcohol content reaches 0.0% as the fermentation progresses, a portion of the mash is removed, and an alcohol-containing raw material solution is replenished to create the mash at the start of the next fermentation cycle. shall be. In this case, the alcohol-containing raw material solution is replenished so that the total concentration of mash at the start of the fermentation cycle does not rise by more than 0.4% compared to the total concentration of mash at the start of the previous fermentation cycle. Adjust amount and concentration. Adjusting the alcohol-containing raw material solution to be replenished in this way is important when the total concentration rises above 0.4%.
The acetic acid bacteria gradually weaken due to this increase in total concentration, and fermentation usually stops after several cycles, making it possible to stably produce vinegar with high acidity, especially acidity of 13% or more. This is because it becomes impossible to manufacture without stopping. Therefore, the total concentration should not increase by more than 0.4%, preferably not more than 0.3%, compared to the total concentration at the start of the previous fermentation cycle. In addition, if the total concentration of mash at the start of each fermentation cycle is increased by more than 0.1% compared to the total concentration of mash at the start of the previous fermentation cycle, the Regarding the fermentation cycle, adjust the (amount and concentration) of each alcohol-containing raw material solution to be replenished so that the increase does not exceed 0.1%. This means that even if the increase does not exceed 0.4%, if the increase exceeds 0.1%, the acetic acid bacteria will weaken slightly, but if the increase in the total concentration is kept below 0.1% for the following three fermentation cycles. This is because the above-mentioned termination of fermentation can be avoided in the subsequent fermentation cycle. Preferably, the content should not exceed 0.1% for each of the five subsequent fermentation cycles. Furthermore, even if the total concentration of mash at the start of each fermentation cycle decreased compared to the total concentration at the start of the previous fermentation cycle, if the decrease was within 0.1%, the concentration remained the same. There is almost no difference in the case. Furthermore, even if the acidity decreases by 0.1% or more, there is no adverse effect on fermentation; in fact, fermentation becomes more active; however, in order to return to the original acidity, the acidity must be gradually increased using the method of the present invention. Considering economic efficiency, it is desirable to avoid reducing the total concentration by more than 0.1%, as this will result in a large loss of time. On the other hand, when the alcohol content drops to about 0.0%, the acetic acid bacteria die, so the timing to end each fermentation cycle is usually chosen when the alcohol content drops to about 0.3 to 0.5%. By repeating the above method and gradually increasing the acidity while acclimatizing the acetic acid bacteria to the increased acidity, vinegar with a high acidity, especially with an acidity of 13% or more, can be stably produced in a semi-continuous deep fermentation method. It is possible. Examples and comparative examples showing the effects of the present invention will be described below. Example 1 Total capacity 30000 with turbo aeration stirring device
15,000 yen of white vinegar seeds in a fermentation tank
(acidity 12.2% alcohol content 0.9%),
Maintain the temperature at 29°C while performing aeration and stirring as usual, and add alcohol-containing raw material solution 9000 (aqueous solution of distilled alcohol, acidity 2.2%, alcohol content 11.5%).
and nutritional substances for acetic acid bacteria (glucose 11 kg, diammonium phosphate 5 kg, magnesium phosphate 1 kg, potassium citrate 1 kg and calcium pantothenate 14
g), acidity 8.46%, alcohol content 4.89%,
The fermentation cycle was therefore started with a mash having a total concentration of 13.35%. The conditions for aeration and agitation are: fresh air ventilation rate of 15m ² /Hr, and air circulation rate from the exhaust port of 75m ² /H.
r, and the stirring speed was 1440 rpm. An increase in acidity of 0.13% was observed 188 hours after the induction period after the start of fermentation, and thereafter fermentation proceeded smoothly. After 188 hours, air circulation will be stopped and the ventilation volume will be reduced to 90m ² /
I raised it to HR. 223 hours after the start of the fermentation cycle, the alcohol content reached 0.44%, so the mash was
9000, and then alcohol-containing raw material liquid.
9000 was replenished and the mash was adjusted to an acidity of 8.03%, an alcohol content of 4.53%, and a total concentration of 12.56%, and the next fermentation cycle was started. In this fermentation cycle, fermentation progressed without an induction period, and at 51 hours, the alcohol content of the mash reached 0.35%, so 9000 of the mash was taken out, and then 9000 of the alcohol-containing raw material solution was replenished, and the mash was made to have an acidity of 8.18%. Alcohol content 4.47
%, total concentration was adjusted to 12.65% and subsequent fermentation cycles were started. When repeating the fermentation cycle in this way, the increase in the total concentration of mash at the start of the 11th and 17th cycles was 0.11% and 0.18%, respectively, compared to the start of the previous cycle, but for each cycle other than these two, increases by 0.1%
As a result, the acidity of the mash exceeded 13% at the end of the 23rd cycle, without stopping the fermentation during or after the fermentation. The conditions and progress up to the 36th cycle are as shown in Table 1. Example 2 A fermentation cycle was started as in Example 1. When repeating the fermentation cycle, the increase in the total concentration of mash at the start of the 11th, 18th, 28th, and 34th cycle was 0.23%, 0.29%, 0.12%, and 0.16%, respectively, compared to the start of the previous cycle. However, as a result of keeping the acidity below 0.1% for each subsequent cycle, the fermentation did not stop during or after the fermentation, and the acidity of the mash exceeded 13% at the end of the 29th cycle. The conditions and progress up to the 40th cycle are as shown in Table 2. Comparative Example 1 A fermentation cycle was started in the same manner as in Example 1, except that the amount of liquid taken out from the mash after fermentation was 10,000. When repeating the fermentation cycle, the increase in the total concentration of mash at the start of the cycle was set to 0.42% in the 6th cycle compared to the start of the previous cycle, but there was no increase in all other cycles.
Although it was kept below 0.1%, 13 after several cycles
In the 1st cycle, fermentation proceeded slowly and the acidity hardly increased 191 hours after the start of the cycle. The conditions and progress up to the 13th cycle are as shown in Table 3. Comparative Example 2 A fermentation cycle was started in the same manner as in Example 1, except that the amount of liquid taken out from the mash after fermentation was 10,000. When repeating the fermentation cycle, the increase in the total concentration of mash at the start of the cycle was set to 0.13% in the 3rd cycle and 0.18% in the 5th cycle compared to the start of the previous cycle, but there was no increase in any of the other cycles. Although the acidity was kept below 0.1%, fermentation proceeded slowly several cycles later, at the 10th cycle, and 162 hours after the start of the cycle, almost no increase in acidity was observed.
The conditions and progress up to the 10th cycle are as shown in Table 4.

【table】

【table】

【table】

【table】

【table】

【table】

【table】

Claims (1)

[Claims] 1. When producing vinegar by a semi-continuous deep fermentation method by aerating and agitating the mash consisting of an alcohol-containing raw material solution, nutritional substances of acetic acid bacteria, and seed vinegar, the total concentration of the mash at the start of each fermentation cycle (acidity and Adjust the alcohol content (total value of alcohol content) so that it does not increase by more than 0.4% compared to the total concentration of mash at the start of the previous fermentation cycle, and if it increases by more than 0.1%, A method for producing vinegar, which comprises adjusting the acidity level so as not to increase by more than 0.1% in at least three subsequent fermentation cycles, thereby gradually acclimating acetic acid bacteria to high acidity.