JPH0459875B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a method for producing vinegar, and more particularly, to a method for producing vinegar having excellent flavor. [Prior Art] It is known that in the conventional vinegar production method, acetic acid fermentation prepared moromi or acetic acid fermentation prepared moromi using various grains, fruits, etc. is subjected to acetic acid fermentation, and after completion of fermentation, it is aged at room temperature. However, the vinegars made using these traditional methods, such as rice vinegar, lees vinegar, and grape vinegar, are
Vinegar has a strong sour taste and odor, which is one of the reasons why vinegar is generally not liked. [Problems to be solved by the invention] As mentioned above, vinegar produced by conventional methods has a unique sour taste and odor, and this is one of the reasons why vinegar is not generally liked, and the demand for vinegar has increased. This is a major factor in preventing the spread. The present invention solves this problem and aims to provide a method for producing vinegar that has excellent flavor and does not give a sour taste or odor. [Means for Solving the Problems] The present invention, which is a means for solving the above-mentioned problems, provides a fermented sake mash obtained by decomposing starchy raw materials or starchy raw materials and protein raw materials with enzymes and fermenting with yeast. 20% (W/V ) Add in the following range to carry out acetic acid fermentation. After fermentation, divide this moromi into two. One moromi is further mixed and aged with 〓 and seed vinegar, and the other moromi is aged at 70-80℃. This method of producing vinegar is characterized by mixing and aging these aged moromi, either by pressing or filtering, or without pressing or filtering. In the present invention, various starchy raw materials can be used alone or in combination, such as grains such as rice, wheat, barley, corn, corn, millet, and their by-products (eg, bran). In addition, various types of protein raw materials can be used, such as legumes such as soybeans and potato beans, by-products thereof, wheat gluten, corn gluten, etc., alone or in combination. The above-mentioned raw materials are appropriately subjected to conventional treatments such as softening of the raw material structure, gelatinization of starch, sterilization, and grinding. In addition, the enzymes used in the present invention can be of various origins, and those derived from microorganisms are preferred. Specifically, enzymes used to produce enzymes that decompose starchy raw materials or starchy raw materials and protein raw materials are used. Examples include solid cultures (i.e., koji) or liquid cultures of microorganisms of the genus Aspergillus yellow, Aspergillus aspergillus, Rhizopus, and Bacillus, as well as crude enzymes and purified enzymes obtained from these cultures by conventional methods. can be used alone or in appropriate combination. In addition, yeast is used for alcoholic fermentation of starchy raw materials or starchy raw materials and protein raw materials decomposed by the enzymes mentioned above, and this yeast is used in the production of foods such as brewed foods. Any yeast can be used, and specific examples thereof include sake yeast, beer yeast, wine yeast, and baker's yeast. In the present invention, an alcohol-containing liquid obtained by squeezing and/or filtering an alcoholic fermented mash obtained by decomposing a starchy raw material or a starchy raw material and a protein raw material by enzymatic decomposition and fermentation by yeast, or an alcoholic liquor necessary for this, is used. Add 20% (W/V) of 〓 to the acetic acid fermentation preparation liquid prepared by adding seed vinegar and water to the alcoholic liquid containing alcoholic spirit.
Acetic acid fermentation is performed by adding in the following range, preferably in the range of 5 to 15% (W/V). The 〓 used for this is a by-product produced during the production of flour, and there is no problem even if you use a commercially available one.
It is not always necessary to sterilize. Furthermore, when adding 〓 to the acetic acid fermentation preparation, there is no problem in using other grain by-products, such as buckwheat hulls, millet hulls, and rice husks, in combination with 〓 at the same time. The conditions for acetic acid fermentation may be the same as those for conventional acetic acid fermentation, and by adding 〓, there is no need to set any special conditions. When dividing the moromi after fermentation into two parts, there is no particular limitation on the ratio, but a ratio of 1:1 to 1:2 is appropriate, and which moromi should be aged by either of the two aging methods mentioned above. It's okay. In the case of moromi in which 〓 and seed vinegar are added after fermentation, there is no particular limitation on the amount of addition, but 〓 is added to the acetic acid fermentation liquid contained in the moromi when preparing the acetic acid fermentation preparation liquid. Total with quantity is 35%
(W/V) It is appropriate to add the seed vinegar in an amount of 1/2 to the same amount as the amount of the acetic acid fermentation preparation liquid contained in the moromi. After maturing, this moromi may be mixed as it is with another aged moromi or a squeezed liquor or liquid obtained by pressing or passing this, or by pressing or passing this moromi to obtain a pressed liquor or liquid, and then It may be mixed with the other aged moromi or a squeezed liquor or liquid obtained by pressing or filtering it. The other moromi is aged, preferably in a tightly sealed tank, at 70 to 80°C, and stirred as necessary. The aging time is not particularly limited, but is usually 1 to 10 days, preferably 4 to 6 days. The moromi after aging may be mixed with one of the aged moromi or the squeezed liquor or liquor obtained by pressing or passing this moromi, or the pressed liquor or liquor obtained by pressing or passing this moromi may be mixed with one of the aged moromi. It may be mixed with aged moromi or a squeezed liquor or liquid obtained by pressing or filtering this. After mixing the two and stirring thoroughly as described above, the mixture is aged and filtered at room temperature for about one month to obtain vinegar. Vinegar obtained by the present invention is obtained by adding 〓 to carry out acetic acid fermentation, dividing the moromi after fermentation into two parts, adding 〓 and seed vinegar to mature the other moromi, and leaving the other moromi at a temperature of 70 to 70%. The moromi is aged at 80℃, and the moromi, or the squeezed liquid or liquid obtained by pressing or filtering this moromi, is mixed and aged again, so there is no characteristic sour taste or sour odor, and it has a mellow and excellent taste. It is a vinegar with flavor. [Effects of the Invention] According to the present invention, as can be seen from the test examples below, it is possible to obtain mild vinegar that does not have the sour taste and sour odor characteristic of conventional vinegar, and therefore has no restrictions on taste. The situation is expected to be resolved, and demand for vinegar is expected to increase. Test Example Vinegar (acetic acid concentration 4.5%, hereinafter referred to as sample A), which is a product of the present invention obtained in Example 1 described later, and brewed lees vinegar obtained by a conventional method (acetic acid concentration
4.5% (hereinafter referred to as sample B)), a sensory evaluation of sour taste and sour odor was conducted by a panel of 20 experts. Sensory evaluation is carried out using the two-point discrimination test method ("Food quality measurement" - Food Engineering Series, Vol. 15, pp. 40-42,
(Published by Korin Shoin in 1961), and selected those that were considered to be weak in sour taste and sour odor, and conducted a significant difference test. The results are shown in Table 1.

〔Example〕

Next, examples of the present invention will be shown, but the present invention is not limited thereto. Example 1 100 kg of wheat and 100 kg of rice were mixed and steamed at 120°C for 45 minutes, and 160 kg of rice malt was made using the conventional method.
Kg and warm water were added to bring the concentration to 1000, and the mixture was saccharified at 55 to 60°C for 24 hours. Sake mash 10 was added and mixed, alcoholic fermentation was carried out at 30°C for 5 days, and the resulting moromi was pressed to obtain sake semen with an ethanol concentration of 13%. Add water to this sake semen 250 and seed vinegar 500 to make 1000.
After adding 100 kg and stirring thoroughly, it was heated to 30℃.
Acetic acid fermentation was carried out for 30 days. Divide this moromi into two equal parts, and one half contains 50 kg and vinegar seeds.
500 was added, thoroughly stirred, and aged at room temperature for one month, the moromi was filtered to obtain a liquid. The remaining moromi was heated once in a tightly sealed tank for 6 days at 70℃.
The mixture was aged with stirring for days. In the moromi after aging,
After adding the above liquid and stirring thoroughly, it is aged for one month at room temperature, the moromi is filtered, further filtered through diatomaceous earth, sterilized, and bottled to produce a sour taste and sour odor with an acetic acid concentration of 4.5%. Got no vinegar. Example 2 180 kg of buckwheat grains were soaked in cold water for 20 to 24 hours and then heated to 100°C.
After steaming for 60 minutes, 180 kg of so-grain koji made in the usual manner was mixed, water was added to make a total of 1000, 10 shubo was added to this, mixed, and parallel multiple fermentation was carried out at 30℃ for 5 days. . The resulting moromi was pressed to obtain buckwheat liquor with an ethanol concentration of 9%. Add 500 parts of vinegar to this buckwheat sake, make 1,000 parts of vinegar with water, add 100 kg of rice hulls and 20 kg of rice hulls, stir thoroughly, and hold at 30°C.
Acetic acid fermentation was carried out for 30 days to obtain acetic acid fermented mash 1200 g. After fermentation, 30kg and 150kg of vinegar were added to 400ml of the fermented moromi, thoroughly stirred, and aged at room temperature for one month.The moromi was then pressed to obtain a pressed liquid. The remaining fermented moromi 800 was aged at 75°C for 4 days in a tightly sealed tank with stirring once a day. The above-mentioned pressing liquid was added to the moromi after ripening, stirred thoroughly, and then aged at room temperature for one month. The moromi was filtered, filtered with diatomaceous earth, sterilized, and bottled according to the usual method to obtain an acetic acid concentration of 5.0. % of extremely high quality vinegar with no sour taste or sour odor was obtained. Example 3 Solid koji was made using Aspergillus soya IFO4239 with 150 kg of defatted soybeans and 150 kg of wheat flour.
After soaking 100kg of this koji and 200kg of rice in cold water overnight,
The mixture was steamed at 100°C for 60 minutes, and water was added to bring the temperature to 1000. To this moromi, 0.5 kg of commercially available amylase enzyme and 0.9 kg of protease enzyme were added, thoroughly mixed, and saccharified at 57℃ for 18 hours.
were added and mixed, and alcoholic fermentation was performed at 30°C for 4 days, and the resulting moromi was pressed to obtain alcoholic semen with an ethanol concentration of 9.5%. Add 540% of seed vinegar to this sake semen 300% and add 1000% of water.
After that, add 〓75Kg and stir well,
Perform acetic acid fermentation at 30℃ for 30 days to make acetic acid fermented mash 1100
I got it. After fermentation, 50 kg of the mash and 400 g of vinegar were added to the mash, thoroughly stirred, and aged at room temperature for one month.The mash was filtered to obtain a liquid. The remaining 600 mash after fermentation was heated at 80℃ for 5 days.
The mixture was aged in a tightly sealed tank with stirring once a day.
After aging, add the above liquid to the moromi, stir thoroughly, and age at room temperature for one month.The moromi is filtered, filtered with diatomaceous earth, sterilized, and bottled according to the usual method to obtain an acetic acid concentration of 5.0%. Vinegar with no sour taste or odor was obtained.

Claims (1)

[Claims] 1 Alcohol-containing liquid obtained by squeezing and/or filtering the fermented alcoholic moromi obtained by decomposing starchy raw materials or starchy raw materials and protein raw materials by enzymatic decomposition and fermentation by yeast, or adding alcoholic spirit to this as necessary. Add 〓 to the acetic acid fermentation preparation solution made by adding and mixing seed vinegar and water to the alcohol-containing liquid to carry out acetic acid fermentation in a range of 20% (W/V) or less. After fermentation is complete, this moromi is divided into two. , one moromi is further mixed and aged with 〓 and vinegar seeds, and the other moromi is aged at 70 to 80℃, and these aged moromi are mixed by pressing or straining or without pressing or straining. , a method for producing table vinegar characterized by aging it.