JPS6228676B2 - - 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. That is, the present invention involves adding seed vinegar and optionally nutritional substances, alcohol or an alcohol-containing liquid, and water to an alcohol-containing liquid obtained by alcoholic fermentation of a saccharified liquid of cereals or by adding alcohol to a saccharified liquid of cereals. A nitrogen source and, if necessary, inorganic salts, trace elements, etc. are added to this acetic acid fermentation solution or a solution from which solid matter such as bacterial cells has been removed, and glutamate-producing bacteria are added to this solution. The culture solution obtained by inoculating and culturing or the solution from which solid matter such as bacterial bodies has been removed,
Alternatively, a method for producing vinegar using grains as a raw material, which comprises adding and mixing an acetic acid fermentation liquid or a liquid obtained by removing solid matter such as bacterial cells therefrom, and storing the mixed liquid for aging, The purpose is to provide a method for producing vinegar with stable quality and high taste. Conventionally, in the preparation of a charging liquid in the production of vinegar using grains as raw materials, for example, an alcohol-containing liquid obtained by alcoholic fermentation of a saccharified liquid of grains such as rice or barley, or by adding alcohol to a saccharified liquid; Seed vinegar and optionally alcoholic spirit, nutritional substances,
Water is 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 considerable amount of raw materials are required, and when a large amount of grain is used, the vinegar is affected by various minerals, lipids, persistent carbohydrates, proteins, etc. derived from the raw materials. Since the quality is extremely unstable, it is generally necessary to limit the amount of these grains 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 the alcohol-containing liquid obtained by alcoholic fermentation of the saccharified grain solution or the addition of alcohol to the saccharified grain solution was added with seed vinegar and nutritional substances as necessary.
Alcohol or an alcohol-containing liquid, water, etc. are added to carry out acetic acid fermentation, and a nitrogen source and, if necessary, inorganic salts, trace elements, etc. In addition, a culture solution obtained by inoculating and culturing glutamic acid-producing bacteria, or a solution obtained by removing solid matter such as bacterial cells from this, or an acetic acid fermentation solution or a solution obtained by removing solid matter such as bacterial cells from this. When vinegar is produced by aging and storing the mixture obtained by adding and mixing the liquid obtained by adding and mixing, the components produced by glutamic acid-producing bacteria are mixed and brewed with acetic acid produced by acetic acid fermentation and other components, and further during aging and storage. It has been discovered that vinegar of stable quality and excellent flavor can be obtained by mixing and brewing with acetic acid and 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 the 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. The alcoholic fermentation liquid obtained by alcohol fermentation of this saccharified cereal liquid according to a conventional method, or the liquid obtained by adding alcohol to the saccharified liquid, is used as an alcohol-containing liquid for preparation of acetic acid fermentation. A charging solution for acetic acid fermentation is prepared by mixing the above-mentioned alcohol-containing solution with seed vinegar and, if necessary, alcohol or an alcohol-containing solution, nutritional substances for acetic acid bacteria, water, and others. In the present invention, acetic acid fermentation 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, it may be used as is for culturing glutamic acid producing bacteria, but it is better to use it after removing solid substances such as bacterial cells (acetic acid bacteria cells and other solid substances) by appropriate means. is desirable. Examples of nitrogen sources added to this acetic acid fermentation solution include ammonia, ammonium sulfate, ammonium acetate, urea, peptone, meat extract, yeast extract,
Inorganic and organic nitrogen sources such as corn steep liquor are used as appropriate, but especially when ammonium acetate is used, after consumption of ammonium ions,
Anionic residues are most preferred because they do not affect the quality of vinegar. The concentration of nitrogen source is 0.05-0.30
% (in terms of nitrogen) 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 strain that is normally used for glutamic acid fermentation and has the ability to assimilate acetic acid can be used, regardless of the genus or species of the bacteria. For example, Brevibacterium lactofamentum ATCC 13655, Brevibacterium lactofamentum ATCC 13869, Micrococcus glutamicus ATCC 13032, Corynebacterium glutamicum ATCC 21543, etc. are preferably used. Cultivation of glutamate-producing bacteria is performed at a culture temperature of 27 to 37
℃ and pH range of 6 to 8, usually for 12 to 48 hours, with shaking or aeration. During culturing, if necessary, feed ammonia water or ammonia gas to keep the pH at 6 to 8. To prevent ammonium ions from remaining at the end of culturing, feed ammonia water or ammonia gas at appropriate times during culturing. cancel. The culture solution that has been cultivated for glutamate-producing bacteria in this way may be used as is or after solid matter such as bacterial cells is removed by centrifugation or filtration, if necessary, it may be sterilized (e.g., heat sterilized). ) and then aged and stored to produce a product. However, if the acetic acid concentration decreases as a result of culturing glutamic acid-producing bacteria, use the acetic acid fermentation liquid or a liquid from which solids such as bacterial bodies have been removed. After adding and mixing to adjust the acetic acid concentration to an appropriate value, the mixture is aged and stored. In this case, as the acetic acid fermentation liquid, an acetic acid fermentation liquid different from the above can be used, but it is preferable to use the same acetic acid fermentation liquid as above. The present invention shows that the components produced by glutamic acid-producing bacteria can be mixed with acetic acid and other components during glutamic acid fermentation and aging storage to obtain vinegar with excellent flavor. This will be explained by showing the results of a sensory test. It's like this. That is, Example 1 except that the glutamic acid producing bacterium Brevibacterium lactofamentum ATCC13869 was not cultured in the rice vinegar (sample A) and acetic acid fermentation liquid produced according to the method described in Example 1 below.
The brewed vinegar (sample B) obtained by saccharification, alcohol fermentation, acetic acid fermentation, and aging storage in the same manner as described in 1. "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
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 vinegars brewed from grains. Next, examples of the present invention will be shown. Example 1 After soaking 50kg of polished rice in water, it was steamed using the usual method, and the cooled steamed rice was inoculated with Aspergillus oryzae for 30 minutes.
Koji was made for 3 days at ℃ and 95% humidity to obtain 65 kg of rice malt.
This 65Kg of rice malt and 200ml of water were mixed in a 300ml container, heated and saccharified at 60°C for 40 hours, and after the saccharification was completed, it was squeezed to obtain a 200ml saccharified liquid. This saccharified liquid
Add pre-cultured sake mash 40 to 200 and heat at 20℃.
After 10 days of alcoholic fermentation,
200 alcoholic fermented liquor with good flavor was obtained. This alcohol fermented liquid 200% and 95% alcohol 12% and water
188 was mixed and heated to 40°C, 350% of seed vinegar was added thereto, and the mixture was left to stand in an 800-volume wooden vat while keeping warm for 60 days to carry out acetic acid fermentation. Diatomaceous earth was added to this fermentation liquid and the bacterial cells were removed by filtering to obtain a clear acetic acid fermentation liquid 720. After adjusting the pH of the acetic acid fermentation liquid thus obtained to 7 with ammonia gas and ammonium acetate,
Brevibacterium lactofarmentum ATCC13869 was inoculated into a jar and cultured with aeration at 31.5°C for 48 hours. After the culture was completed, the culture solution was centrifuged to remove bacterial cells, and then heated and sterilized to obtain culture solution 650. This culture solution was mixed with acetic acid fermentation solution 150 produced by a deep culture method and from which solid matter such as bacterial cells had been removed, and the mixture was aged and stored for 60 days to obtain vinegar 720. Example 2 5 kg of flour was added with 45 kg of water and placed in a heating tank. Add 0.1 kg of liquefied amylase to this, heat and steam at 100℃ for 120 minutes, and after cooling, add 0.1 kg of saccharified amylase and 0.01 kg of protease.
was added, mixed well, and saccharified at 65°C for 70 hours. After the saccharification was completed, saccharified liquid 40 was obtained by squeezing. Mix 40 parts of this saccharified liquid with 10 parts of 95% ethyl alcohol and 50 parts of water, heat it to 40℃, and then
The mixture was placed in a 200-volume wooden vat, 80% of seed vinegar was added to keep it warm, and left to stand for 60 days to allow acetic acid fermentation. Diatomaceous earth was added to this fermentation liquid and filtered to remove solid matter such as bacterial cells, to obtain a clear acetic acid fermentation liquid 150. The acetic acid fermentation liquid obtained in this way was collected for 80 minutes,
After adjusting the pH to 7 with ammonia gas and ammonium acetate, the mixture was placed in a 200 jar fermenter, inoculated with Micrococcus glutamicus ATCC 13032, and cultured with aeration at 30°C for 48 hours. After the culture has been completed, the culture solution is centrifuged to remove solid matter such as bacterial cells, and then heat sterilized to reduce the culture solution to 70%.
I got it. This culture solution was mixed with the acetic acid fermentation finished solution 70 and stored for aging for 60 days to obtain vinegar 120.

Claims (1)

[Claims] 1. Add seed vinegar and optionally nutritional substances, alcohol or an alcohol-containing liquid, water, etc. to the alcohol-containing liquid obtained by alcoholic fermentation of the saccharified liquid of grains or by adding alcohol to the saccharified liquid of grains. Acetic acid fermentation is carried out, and a nitrogen source and, if necessary, inorganic salts and trace elements are added to this acetic acid fermentation liquid or a liquid from which solid matter such as bacterial cells has been removed, and glutamic acid-producing bacteria are inoculated and cultured. The culture solution obtained by this process or a solution from which solid matter such as bacterial bodies has been removed, or a mixed solution obtained by adding and mixing an acetic acid fermentation solution or a solution obtained by removing solid matter such as bacterial bodies from these. A method for producing vinegar using grains as raw materials, which is characterized by aging and storage.