JPS6228675B2 - - 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 excellent flavor using grains as a raw material. That is, the present invention is an alcohol-containing liquid obtained by alcoholic fermentation of a saccharified grain solution or by adding alcohol to a saccharified grain solution, to which a nitrogen source, if necessary, an inorganic salt, trace elements, etc. are added. Inoculate glutamic acid-producing bacteria into a cellulose and culture with or without adding alcohol or an alcohol-containing solution to obtain a culture solution containing alcohol and glutamic acid. A method for producing vinegar, which is characterized by adding vinegar and, if necessary, nutritional substances, alcohol or an alcohol-containing liquid, water, etc. to perform acetic acid fermentation. The purpose of the present invention is to provide a method for producing vinegar with high taste. Conventionally, in addition to seed vinegar and alcoholic beverages, the preparation liquid used in the production of vinegar made from grains has been prepared by alcohol-fermenting the saccharified liquid of grains such as rice or barley, or by adding alcohol to the saccharified liquid of grains. The obtained alcohol-containing liquid is used. The alcohol-containing liquid obtained from these grains provides nutrients to acetic acid bacteria and serves as a raw material for producing 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.
First, a stock solution is prepared using an alcohol-containing solution obtained by alcoholic fermentation of a saccharified grain solution or by adding alcohol to a saccharified solution of grains, and this stock solution is fermented with acetic acid to make grains into raw materials. To produce vinegar, glutamate-producing bacteria are inoculated into a liquid medium prepared by adding a nitrogen source and, if necessary, inorganic salts, trace elements, etc. to a saccharified grain solution. A method for producing vinegar using grains as a raw material (Japanese Patent Application No. 153,671/1989), characterized in that the resulting liquid is added to the above-mentioned charging solution or fermentation solution during acetic acid fermentation to carry out acetic acid fermentation, and Glutamic acid-producing bacteria are inoculated into a liquid medium prepared by adding a nitrogen source and, if necessary, inorganic salts, trace elements, etc. to the saccharified solution, and sugar is added or not added to the resulting glutamic acid-containing culture solution. A liquid containing alcohol and glutamic acid is obtained by adding alcohol-fermenting yeast and performing alcoholic fermentation, or by adding alcohol to the above-mentioned glutamic acid-containing culture liquid, and adding vinegar seeds and optionally alcoholic substances, nutritional substances, water, etc. A method for producing vinegar using grains as a raw material, characterized by adding acetic acid fermentation to
No.) was invented. Subsequently, as a result of further research, it was found that nitrogen sources, inorganic salts, trace elements, etc. were added to the alcohol-containing liquid obtained by alcoholic fermentation of saccharified grains or by adding alcohol to saccharified grains. The glutamic acid-producing bacteria were inoculated into the culture solution and cultured with or without addition of alcohol or an alcohol-containing solution to obtain a culture solution containing alcohol and glutamic acid, and the bacterial cells were removed from this culture solution or this culture solution. When vinegar is produced by acetic acid fermentation by adding seed vinegar and optionally nutritional substances, alcohol or alcohol-containing liquid, water, etc. to the liquid, the components of the glutamic acid-containing culture liquid are mixed with acetic acid and other substances produced during acetic acid fermentation. It has been discovered that vinegar of stable quality and excellent flavor can be obtained by mixing and brewing with other ingredients. 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 grains to a denaturation treatment such as steaming, saccharification is carried out by adding a crude or purified amylase agent and, if necessary, a protease agent. Alternatively, the denatured grain itself may be made into koji using amylase-producing bacteria such as Aspergillus oryzae, and water may be added to the resulting koji to perform saccharification to produce a saccharified liquid. Glutamic acid-producing bacteria are cultured using the alcohol-containing liquid obtained by alcoholic fermentation of the saccharified grains according to a conventional method or the liquid obtained by adding alcohol to the saccharified liquid. If necessary, depending on the type of raw material grain used and the type of glutamic acid-producing bacteria used, the amount of the growth regulator contained in the alcohol-containing liquid may be adjusted by appropriate means such as heat treatment or adsorption treatment. In the present invention, the alcohol-containing solution used for culturing glutamic acid-producing bacteria is preferably used with the ethyl alcohol concentration adjusted to about 1 to 10%. It is also possible to culture the glutamic acid-producing bacteria while appropriately adding alcohol or an alcohol-containing liquid, preferably the above-mentioned alcohol-containing liquid. Inorganic and organic nitrogen sources such as ammonium sulfate, ammonium acetate, urea, peptone, meat extract, yeast extract, and corn steep liquor are appropriately used as nitrogen sources to be added to the alcohol-containing liquid used for culturing glutamic acid-producing bacteria. However, especially when ammonium acetate is used as a nitrogen source, the anion residue after ammonia consumption does not affect the quality of vinegar, which is most suitable. The concentration of nitrogen source is 0.01 ~
Approximately 3% (nitrogen equivalent) is appropriate. In addition, inorganic salts and trace elements may or may not be added, but examples of inorganic salts such as magnesium sulfate and dipotassium phosphate, and trace elements such as biotin and vitamin _B1 are preferably used. . As the glutamic acid-producing bacteria used in the present invention, any bacterial strain can be used regardless of the genus or species as long as it has the ability to produce glutamic acid from ethyl alcohol. For example, Brevibacterium spp. flavum
ATCC 14067, Brevibacterium lactofamentum ATCC 13869, Micrococcus variannus ATCC 399, Corynebacterium herchylis ATCC 13868, and the like are preferably used. Cultivation of glutamate-producing bacteria is performed at a culture temperature of 27 to 37
℃ and pH 6.5 to 9.0, usually for 24 to 80 hours, with shaking or aerated stirring. The alcohol and glutamic acid-containing culture solution thus obtained, or the solution from which the bacterial cells have been removed, is sterilized (eg, heat sterilized) if necessary, and used for the next acetic acid fermentation. This alcohol and glutamic acid-containing liquid is added to seed vinegar and optionally nutritional substances for acetic acid bacteria, alcohol or an alcohol-containing liquid,
Water and other ingredients are mixed and prepared to carry out acetic acid fermentation. When adding alcohol or an alcohol-containing liquid during preparation, it is best to add it so that the ethyl alcohol concentration of the preparation liquid is 3 to 15%. Brewed alcohol produced by fermentation may be used as it is, or pure ethyl alcohol separated from it may be used. Acetic acid fermentation in the present invention 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, after removing the bacterial cells and other solid substances by appropriate means, the fermentation process is carried out for 30 minutes as post-fermentation.
The product is aged and stored for ~60 days. It will be explained by showing the results of a sensory test that according to the present invention, vinegar having an excellent flavor can be obtained by mixing and fermenting the components of the culture solution of the glutamic acid producing bacteria with acetic acid and other components produced during acetic acid fermentation. It is as follows. That is, rice vinegar produced according to the method described in Example 1 below (sample A) and conventionally brewed rice vinegar (sample B) were tested using a three-point test method (for example, in 1967, by a panel of 20 people who are familiar with vinegar). "Sensory Testing Handbook in Industry" published by the Japan Federation of Science and Technology Foundation, edited by the Japan Federation of Science and Technology Sensory Testing Committee, March 20th
When a sensory test was carried out using the following method (see page 492), the results shown in Table 1 were obtained.

[Table] From the results of the above test, it is clearly recognized that the vinegar obtained by the present invention has a flavor and aroma that are even better than those of conventional vinegar made from grains. Next, examples of the present invention will be shown. Example 1 After soaking 4 kg of polished rice in water, it was steamed using the usual method, and the cooled steamed rice was inoculated with Aspergillus oryzae.
Koji was made for 3 days at ℃ and 95% humidity to obtain 5.2 kg of rice malt. This 5.2 kg of rice malt and 20 grams of water were mixed in a 30 container, heated and saccharified at 60°C for 40 hours, and after the saccharification was completed, it was squeezed to obtain a saccharified liquid of 20. Add 3 pre-cultured yeast mash to this saccharified solution 20,
Alcoholic fermentation was carried out at 20°C for 10 days, and after completion of fermentation, 20 alcoholic fermented liquids were obtained. 10 g of this fermented alcoholic liquid, 20 g of ammonium acetate,
Dipotassium phosphate 1g, magnesium sulfate 0.5g
A liquid medium made up to 30% by adding water was placed in an 80-volume jar fermentor, Brevibacterium flavum ATCC14067 was inoculated, and cultured with aeration at 30°C for 60 hours. The remaining alcoholic fermented liquid 10
The feed was divided and fed at the 10th, 20th, 30th, 40th, and 50th hours of culture. After completing this cultivation, the culture solution was centrifuged to remove bacterial cells, and then instant sterilization was performed at 95° C. to obtain a culture solution 35 containing alcohol and glutamic acid. Next, the culture solution 35 of this glutamic acid-producing bacteria was mixed with an alcoholic fermentation solution 30 with an ethyl alcohol concentration of 18% previously prepared using rice as a raw material and water 35, heated to 40°C, and poured into a 200-volume wooden vat. put in,
80% of seed vinegar was added, kept warm, and left to stand for 60 days to allow acetic acid fermentation. After diatomaceous earth was added to this fermentation solution and filtered to remove bacterial cells, it was further aged and stored for 50 days as post-fermentation to obtain vinegar 150. Example 2 Add 6 pieces of water to 1 kg of wheat flour, put it in a pressure tank, add 10 g of liquefied amylase, heat and steam at 110°C for 180 minutes, and after cooling, add 15 g of saccharified amylase and 2 g of protease, and mix well. Mix and saccharify at 65℃ for 50 hours, press to obtain wheat saccharified liquid 5, and immediately add 95% alcohol 1.5 to this.
and 43.5 g of water to obtain an alcohol-containing liquid. 50 g of the alcohol-containing liquid thus obtained, 250 g of ammonium acetate, and 12.5 g of dipotassium phosphate.
and a liquid medium containing 6 g of magnesium sulfate.
Place in a 100-volume jar and inoculate with Brevibacterium flavum ATCC14067 for 30 minutes.
Culture was carried out with aeration and stirring at ℃ for 60 hours. Note that 0.5% of 95% alcohol was fed at the 10th, 20th, 30th, 40th, and 50th hours of culture. After this culture has been completed, the culture solution is centrifuged to remove the bacterial cells, and then instant sterilized at 95℃, and the culture solution containing alcohol and glutamic acid is
I got it. The thus obtained culture solution 45 of the glutamic acid-producing bacteria was mixed with 45 alcoholic fermented liquor with an ethyl alcohol concentration of 18% previously prepared using rice as a raw material, 95% alcohol 7, and 23 seed vinegar and 80 water. 300
Place it in a deep culture vessel and use the conventional deep culture method.
Acetic acid fermentation was carried out at 30-34°C for 5 days. After adding diatomaceous earth to this fermentation liquid to remove strained bacteria, it is further aged and stored for 30 days as a post-fermentation.
Got 170.

Claims (1)

[Claims] 1. Glutamic acid-producing bacteria are added to an alcohol-containing liquid obtained by alcoholic fermentation of saccharified grains or by adding alcohol to saccharified grains, to which a nitrogen source, inorganic salts, trace elements, etc. are added as necessary. is inoculated and cultured with or without the addition of alcohol or an alcohol-containing solution to obtain a culture solution containing alcohol and glutamic acid, and this culture solution or a solution from which bacterial cells have been removed are added with seed vinegar and as necessary. Nutrient substances, depending on
A method for producing vinegar using grains as a raw material, which is characterized by adding alcohol, an alcohol-containing liquid, water, etc. to carry out acetic acid fermentation.