JP2002017336A - Vinegar made from honey as raw material and method for producing the same - Google Patents
Vinegar made from honey as raw material and method for producing the sameInfo
- Publication number
- JP2002017336A JP2002017336A JP2000206594A JP2000206594A JP2002017336A JP 2002017336 A JP2002017336 A JP 2002017336A JP 2000206594 A JP2000206594 A JP 2000206594A JP 2000206594 A JP2000206594 A JP 2000206594A JP 2002017336 A JP2002017336 A JP 2002017336A
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- Prior art keywords
- vinegar
- honey
- acetic acid
- fermentation
- sugarcane
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、食酢とその製造方法に
関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to vinegar and a method for producing the same.
【０００２】[0002]
【従来の技術】食酢の製造方法としてはいろいろ提案さ
れており、原料も発酵菌もいろいろ提案されている。例
えば、原料としては、米、りんご、トウモロコシ、大
麦、キビ、さつま芋などが挙げられる。2. Description of the Related Art Various methods for producing vinegar have been proposed, and various raw materials and fermentative bacteria have been proposed. For example, the raw materials include rice, apple, corn, barley, millet, sweet potato and the like.
【０００３】そして、原料の種類に応じて製造方法も異
なる。すなわち、醸造酢は、穀物酢と果実酢に大別さ
れ、穀物酢の主な種類として米酢、麦芽酢がある。果実
酢には、りんご酢、ぶどう酢などがある。[0003] Production methods also differ depending on the type of raw material. That is, brewed vinegar is roughly divided into grain vinegar and fruit vinegar, and the main types of grain vinegar include rice vinegar and malt vinegar. Fruit vinegar includes apple vinegar and grape vinegar.
【０００４】[0004]
【発明が解決しようとする課題】ところで、蜂蜜は、各
種のミネラルやビタミンといった栄養分を豊富に含んで
おり、しかも甘味なため、子供から大人まで愛用されて
いる。By the way, honey, which is rich in nutrients such as various minerals and vitamins, and is sweet, is widely used by children and adults.
【０００５】また、食酢は疲労回復など、健康に良いと
されている。[0005] Vinegar is considered to be good for health, such as recovery from fatigue.
【０００６】特に、アメリカの記録的ベストセラーであ
る「バーモントの民間療法」の記載によると、ハチミツ
とリンゴ酢で長寿が保てることを科学的に裏付けられて
いるとのことであり、バーモント地方の長寿者の食生活
では、その大部分がハチミツを常用しているとのことで
ある。[0006] In particular, according to the record of the United States' best-selling record, "Vermont's Folk Medicine," honey and apple cider vinegar are scientifically supported by longevity. Most of them eat honey regularly.
【０００７】そこで、蜂蜜を原料とした食酢の製造が期
待されるが、蜂蜜を原料とした食酢の製造技術が確立さ
れていない。Therefore, production of vinegar using honey as a raw material is expected, but a vinegar production technique using honey as a raw material has not been established.
【０００８】本発明の技術的課題は、このような問題に
着目し、蜂蜜を原料とし、しかも発酵菌としてサトウキ
ビの幼茎を用いることによって食酢を製造可能とするこ
とにある。サトウキビの幼茎とは、サトウキビの甘い茎
に成長する前の、苦みのある未成長の茎部であり、高さ
は数十センチ程度の時期が適している。[0008] The technical problem of the present invention is to focus on such a problem and to make vinegar possible by using honey as a raw material and using sugarcane stalks as fermentative bacteria. The sugarcane stalk is a bitter, ungrown stalk before growing into a sugarcane sweet stalk, and is suitable for a height of about several tens of centimeters.
【０００９】[0009]
【課題を解決するための手段】本発明の技術的課題は次
のような手段によって解決される。請求項１は、蜂蜜に
酵母菌を加えてアルコール発酵させ、さらに酢酸菌を加
えて酢酸発酵させることを特徴とするる食酢の製造方法
である。The technical problem of the present invention is solved by the following means. A first aspect of the present invention is a method for producing vinegar, wherein yeast is added to honey for alcohol fermentation, and acetic acid is further added for acetic acid fermentation.
【００１０】このように、従来の食酢の原料と違って、
蜂蜜を食酢の原料としているため、原料である蜂蜜の甘
い香りと味が作用して、食欲がわき、また幼児でも酸っ
ぱがらずに摂取できる。Thus, unlike conventional vinegar raw materials,
Since honey is used as a raw material for vinegar, the sweet aroma and taste of the honey, which is the raw material, acts, so that the appetite can be apprehended and infants can take it without being sour.
【００１１】請求項２は、蜂蜜を水で希釈した液にサト
ウキビ幼茎の切断片を投入することでアルコール発酵と
酢酸発酵を進行させることを特徴とするる食酢の製造方
法である。[0011] A second aspect of the present invention is a method for producing vinegar, characterized in that alcohol fermentation and acetic acid fermentation are advanced by adding cut pieces of sugarcane stalk to a liquid obtained by diluting honey with water.
【００１２】このように、従来公知の酵母菌や酢酸菌に
代えてサトウキビ幼茎の切断片に付着している菌を利用
できるため、サトウキビが産する沖縄や奄美では、酵母
菌や酢酸菌の確保が容易になる。As described above, bacteria adhering to cut pieces of sugarcane larvae can be used in place of conventionally known yeasts and acetic acid bacteria. Therefore, yeasts and acetic acid bacteria are produced in Okinawa and Amami where sugarcane is produced. It becomes easy to secure.
【００１３】請求項３は、蜂蜜を水で希釈した液に、サ
トウキビ幼茎を圧搾して得た液汁を加え、アルコール発
酵と酢酸発酵を進行させ、さらに活性炭で濾過すること
を特徴とする食酢の製造方法である。A vinegar is characterized in that a sap obtained by squeezing sugarcane stalks is added to a liquid obtained by diluting honey with water, alcohol fermentation and acetic acid fermentation are advanced, and the vinegar is further filtered with activated carbon. It is a manufacturing method of.
【００１４】このように、サトウキビ幼茎を圧搾して得
た液汁を加えると、サトウキビ幼茎の繊維などのカスが
なく、濾過処理が容易になる。また、酢酸発酵した後、
活性炭処理を行なうので、酢特有の異臭も緩和され、か
つ浄化した清浄な食酢を提供できる。As described above, when the sap obtained by pressing the sugarcane stalk is added, there is no residue such as fibers of the sugarcane stalk, and the filtration process is facilitated. Also, after acetic acid fermentation,
Since the activated carbon treatment is performed, the unpleasant odor peculiar to vinegar is reduced, and purified vinegar can be provided.
【００１５】請求項４は、水で希釈した蜂蜜液にサトウ
キビ幼茎の切断片を加えて発酵させて得たことを特徴と
する食酢である。A fourth aspect of the present invention is a vinegar obtained by adding a cut piece of a sugarcane stalk to a honey solution diluted with water and fermenting it.
【００１６】このように、蜂蜜液にサトウキビ幼茎の切
断片を加えて発酵させて得た食酢は、蜂蜜特有の甘い香
りと味が作用して、従来の食酢には無い、特殊な食酢が
実現でき、食酢の需要が期待できる。As described above, the vinegar obtained by adding the cut pieces of sugar cane stalks to the honey liquid and fermenting the vinegar has a sweet scent and taste peculiar to honey, and has a special vinegar which is not present in conventional vinegar. It can be realized, and demand for vinegar can be expected.
【００１７】[0017]
【発明の実施の形態】次に本発明による食酢とその製造
方法が実際上どのように具体化されるか実施形態を説明
する。DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Next, an embodiment of how the vinegar according to the present invention and the method for producing the same are practically embodied will be described.
【００１８】本発明による蜂蜜を原料とした酢の醸造方
法において、酵母及び酢酸菌による発酵が行われたこと
を科学的手法により裏付けるため、発酵試験を行なうと
ともに、微生物の接種原と考えられるサトウキビ幼茎及
び発酵経過中のもろみからの微生物検出試験を実施し
た。In the vinegar brewing method using honey as a raw material according to the present invention, a fermentation test is carried out to confirm that fermentation by yeast and acetic acid bacteria has been carried out by a scientific method. A test for detecting microorganisms from young stalks and mash during fermentation was performed.
【００１９】この場合の分析項目と分析方法を説明す
る。An analysis item and an analysis method in this case will be described.
【００２０】１．発酵試験 蜂蜜40g、雑蜜10g、水400gを混合し、これにサトウキビ
幼茎の切断片3.4gを投じ、25℃で2週間静置した。1. Fermentation test 40 g of honey, 10 g of honey and 400 g of water were mixed, 3.4 g of cut pieces of sugarcane larvae were thrown into the mixture, and the mixture was allowed to stand at 25 ° C for 2 weeks.
【００２１】２．微生物検出試験 （１）試料液の調製2. Microorganism detection test (1) Preparation of sample solution
【００２２】サトウキビ幼茎の切断片34gを34mlのリン
酸希釈で洗浄し、その洗浄液を試料液Ａとした。検出試
験に際しては、これをリン酸希釈で適宜希釈した。34 g of cut pieces of sugarcane stalks were washed with 34 ml of phosphoric acid dilution, and the washing solution was used as sample solution A. At the time of the detection test, this was appropriately diluted with phosphoric acid dilution.
【００２３】発酵経過中のもろみを試料液Ｂとした。検
出試験に際しては、これをリン酸希釈液で適宜希釈し
た。The mash during fermentation was used as sample liquid B. At the time of the detection test, this was appropriately diluted with a phosphoric acid diluent.
【００２４】（２）検出方法 微生物は以下の条件で培養を行ない、培地中に出現した
集落数を計測することで、微生物検出を行なった。(2) Detection Method Microorganisms were cultured under the following conditions, and the number of colonies that appeared in the medium was measured to detect the microorganisms.
【００２５】（培養条件） 酢酸菌：炭酸カルシウムを含有する酢酸菌検出用寒天 培養温度 30℃、培養時間 5日間 酵 母：クロラムフェニコールを100mg／ｌ含有するＹ
Ｍ培地 培養温度 25℃、培養時間5日間(Culture conditions) Acetobacter: Agar for detecting acetic acid bacteria containing calcium carbonate Culture temperature: 30 ° C., culture time: 5 days Enzyme: Y containing 100 mg / l chloramphenicol
M medium culture temperature 25 ℃, culture time 5 days
【００２６】結果考察 １．発酵試験 発酵試験の結果、2週間の発酵によりpHが初発の６付近
から３付近まで低下し酢酸臭が認められた。 ２．微生物検出試験 微生物検出試験の結果、試料液Ａ及び試料液Ｂの微生物
数（cfu単位）は次の通りとなった。Discussion of Results 1. Fermentation test As a result of the fermentation test, the pH dropped from around 6 initially to around 3 due to fermentation for 2 weeks, and an acetic acid odor was observed. 2. Microorganism detection test As a result of the microorganism detection test, the number of microorganisms (in cfu units) of sample solution A and sample solution B was as follows.
【００２７】すなわち、試料液Ａ（さとうきび幼茎切断
片洗浄液）の場合、酢酸菌数は3.0×104 cfu／34mlであ
り、酵母数は7.7×102 cfu／34mlであった。That is, in the case of the sample solution A (washing solution of the cut cane stalk), the number of acetic acid bacteria was 3.0 × 10 4 cfu / 34 ml, and the number of yeast was 7.7 × 10 2 cfu / 34 ml.
【００２８】一方、試料液Ｂ（発酵経過中のもろみ）の
場合は、酢酸菌数は 5.2×105 cfu ／ml、酵母数は1.3
×106 cfu／mlであった。On the other hand, in the case of sample solution B (moromi during the course of fermentation), the number of acetic acid bacteria was 5.2 × 10 5 cfu / ml, and the number of yeast was 1.3.
× 10 6 cfu / ml.
【００２９】上の結果から、さとうきび幼茎中に多数の
酢酸菌及び酵母が付着していることが明らかになったと
ともに、発酵液中に酢酸菌及び酵母が顕著に増殖してい
ることが明らかとなった。From the above results, it was revealed that a large number of acetic acid bacteria and yeasts were attached to the sugarcane stalks, and that the acetic acid bacteria and yeasts were remarkably growing in the fermentation broth. It became.
【００３０】これらの試験結果より、本発明による酢の
製造においては、さとうきび幼茎の切断片の投入によ
り、酵母によるアルコール発酵と酢酸菌による酢酸発酵
を促進され良好な蜂蜜酢が得られるものと考えられる。From these test results, it can be seen that, in the production of vinegar according to the present invention, by adding cut pieces of sugarcane stalks, alcohol fermentation by yeast and acetic acid fermentation by acetic acid bacteria are promoted to obtain good honey vinegar. Conceivable.
【００３１】また、この試験方法で製造した蜂蜜酢１０
０ｇについて、成分試験した結果、次のとおりであっ
た。（試験方法は、高速液体クロマトグラフ法で行なっ
た。）The honey vinegar 10 produced by this test method was used.
As a result of a component test for 0 g, the result was as follows. (The test method was high-performance liquid chromatography.)
【００３２】すなわち、エネルギー：10kcal、水分：9
7.4g 、たんぱく質<0.1g 、脂質:<0.1g、炭水化物:2.3g
、灰分:0.1g 、酢酸:0.2g 、ナトリウム:3mgであっ
た。That is, energy: 10 kcal, moisture: 9
7.4g, protein <0.1g, fat: <0.1g, carbohydrate: 2.3g
Ash content: 0.1 g, acetic acid: 0.2 g, sodium: 3 mg.
【００３３】このように、豊富なビタミン類やミネラル
類やローヤルゼリー等天然の成分が多く含まれている。
また、味わい深い酢であり、健康に良い酢として利用す
ることができる。As described above, rich natural components such as rich vitamins, minerals and royal jelly are contained.
Moreover, it is a tasteful vinegar and can be used as a healthy vinegar.
【００３４】次に本発明の方法で蜂蜜酢を量産するに
は、蜂蜜２０％と水８０％の割合で混合して、蜂蜜を希
釈し、サトウキビ幼茎の細片を加えて約１週間放置する
と、酢酸発酵が進行する。次いで、４〜５日に１回の頻
度で、前記割合の蜂蜜希釈液をつぎ足すことで、蜂蜜酢
を量産できる。Next, in order to mass-produce honey vinegar by the method of the present invention, 20% of honey and 80% of water are mixed to dilute the honey, and a small piece of sugarcane stalk is added and left for about one week. Then, acetic acid fermentation proceeds. Then, honey vinegar can be mass-produced by adding a honey diluent at the above ratio once every 4 to 5 days.
【００３５】そして、約２〜３ケ月で、安定発酵期に移
行し、品質の安定した蜂蜜酢が得られる。After about 2 to 3 months, the fermentation phase is shifted to the stable fermentation period, and honey vinegar with stable quality can be obtained.
【００３６】こうして得た食酢を活性炭を通過させるこ
とで、酢特有の異臭も緩和され、かつ除菌もされ、浄化
した清浄な食酢を提供できる。By passing the vinegar thus obtained through activated carbon, the unpleasant odor peculiar to the vinegar is alleviated, and the bacterium is removed, so that purified vinegar can be provided.
【００３７】以上、蜂蜜の希釈液をアルコール発酵なら
びに酢酸発酵させるために、サトウキビ幼茎の細片を加
えたが、蜂蜜の希釈液に従来の酵母菌や酢酸菌を用いて
発酵させることも可能である。As described above, in order to carry out alcohol fermentation and acetic acid fermentation of the diluted honey solution, small pieces of sugarcane stalks were added. However, fermentation can also be performed on the diluted honey solution using conventional yeasts or acetic acid bacteria. It is.
【００３８】また、サトウキビ幼茎を圧搾して得た液汁
を加えると、サトウキビ幼茎の繊維などのカスがなく、
濾過処理が容易になる。すなわち、サトウキビ幼茎を圧
搾して得た液汁を濾過すると、酵母菌と酢酸菌の液のみ
を加える製法のように食酢もろみや雑物を分離する行程
が省かれる。Further, when the sap obtained by pressing the sugarcane stalk is added, there is no residue such as fiber of the sugarcane stalk,
Filtration becomes easy. That is, when the sap obtained by pressing the sugarcane stalk is filtered, the step of separating vinegar mash and miscellaneous substances is omitted as in a manufacturing method in which only a liquid of yeast and acetic acid is added.
【００３９】[0039]
【発明の効果】以上のように、請求項１によると、従来
の食酢の原料と違って、蜂蜜を食酢の原料としているた
め、原料である蜂蜜の甘い香りと味が作用して、食欲が
わき、また幼児でも酸っぱがらずに摂取できる。したが
って、従来に無い、独特の食酢を提供できる。As described above, according to the first aspect, since honey is used as a raw material for vinegar, unlike the conventional vinegar raw material, the sweet aroma and taste of the honey, which is the raw material, act to increase appetite. Aside from it, infants can take it without being sour. Therefore, it is possible to provide a unique vinegar that has not been available before.
【００４０】請求項２によると、従来公知の酵母菌や酢
酸菌に代えて、サトウキビ幼茎の切断片に付着している
菌を利用できるため、サトウキビが産する沖縄や奄美で
は、酵母菌や酢酸菌の確保が容易になる。According to the second aspect, since bacteria attached to the cut pieces of sugarcane larvae can be used in place of conventionally known yeasts and acetic acid bacteria, yeasts and yeasts produced in sugarcane-producing Okinawa and Amami can be used. Acetic acid bacteria can be easily secured.
【００４１】請求項３のように、サトウキビ幼茎を圧搾
して得た液汁を加えると、サトウキビ幼茎の繊維などの
カスがなく、濾過処理が容易になる。また、酢酸発酵し
た後、活性炭処理を行なうので、酢特有の異臭も緩和さ
れ、かつ浄化した清浄な食酢を提供できる。When the sap obtained by pressing the sugarcane stalk is added as in claim 3, there is no residue such as fibers of the sugarcane stalk and the filtration process is facilitated. In addition, since the activated carbon treatment is performed after the acetic acid fermentation, the unpleasant odor peculiar to vinegar is reduced, and purified vinegar can be provided.
【００４２】請求項４のように、蜂蜜液にサトウキビ幼
茎の切断片を加えて発酵させて得た食酢は、蜂蜜特有の
甘い香りと味が作用して、従来の食酢には無い、特殊な
食酢が実現でき、食酢の需要が期待できる。As described in claim 4, the vinegar obtained by adding a cut piece of sugarcane stalk to honey liquid and fermenting the vinegar has a sweet aroma and taste peculiar to honey, and is not available in conventional vinegar. Vinegar can be realized, and demand for vinegar can be expected.
Claims (4)
せ、さらに酢酸菌を加えて酢酸発酵させることを特徴と
するる食酢の製造方法。1. A method for producing vinegar, comprising adding yeast to honey and fermenting it with alcohol, and further adding acetic acid to ferment acetic acid.
の切断片を投入することでアルコール発酵と酢酸発酵を
進行させることを特徴とするる食酢の製造方法。2. A method for producing vinegar, characterized in that alcohol fermentation and acetic acid fermentation are advanced by adding cut pieces of sugarcane stalk to a liquid obtained by diluting honey with water.
茎を圧搾して得た液汁を加え、アルコール発酵と酢酸発
酵を進行させ、さらに活性炭で濾過することを特徴とす
る食酢の製造方法。3. A method for producing vinegar, comprising adding a juice obtained by squeezing sugarcane stalks to a liquid obtained by diluting honey with water, allowing alcohol fermentation and acetic acid fermentation to proceed, and further filtering with activated carbon. .
切断片を加えて発酵させて得たことを特徴とする食酢。4. A vinegar obtained by adding a cut piece of a sugarcane stalk to a honey solution diluted with water and fermenting it.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000206594A JP4149639B2 (en) | 2000-07-07 | 2000-07-07 | Vinegar made from honey and its production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000206594A JP4149639B2 (en) | 2000-07-07 | 2000-07-07 | Vinegar made from honey and its production method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2002017336A true JP2002017336A (en) | 2002-01-22 |
| JP4149639B2 JP4149639B2 (en) | 2008-09-10 |
Family
ID=18703491
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2000206594A Expired - Fee Related JP4149639B2 (en) | 2000-07-07 | 2000-07-07 | Vinegar made from honey and its production method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP4149639B2 (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100915446B1 (en) * | 2007-09-21 | 2009-09-04 | 동아대학교 산학협력단 | Manufacturing method of vinegar by using honey and vinegar manufactured thereby |
| JP2010263858A (en) * | 2009-05-15 | 2010-11-25 | Japan Royal Jelly Co Ltd | Fermented honey, method for producing the same and yeast exhibiting honey fermentation action |
| JP2011200122A (en) * | 2010-03-24 | 2011-10-13 | Q P Corp | Method for producing egg processed food |
| CN103571730A (en) * | 2012-07-23 | 2014-02-12 | 梁悦华 | Pericarpium citri reticulatae and cordyceps sinensis vinegar and preparation method thereof |
| CN104138007A (en) * | 2014-06-20 | 2014-11-12 | 滁州润海甜叶菊高科有限公司 | Tea vinegar hangover-alleviating beverage and preparation method thereof |
| CN105296323A (en) * | 2015-12-04 | 2016-02-03 | 侯朝阳 | Preparation method of health honey vinegar |
| CN114561263A (en) * | 2022-02-28 | 2022-05-31 | 吉林农业科技学院 | Brewing method of cordyceps militaris honey vinegar |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101478195B1 (en) * | 2013-02-28 | 2014-12-31 | 아이비 영농조합법인 | Producing Method of Honey Vinegar |
| CN104293637A (en) * | 2014-07-16 | 2015-01-21 | 广东粤师傅调味食品有限公司 | Method for clarifying brewed white vinegar |
-
2000
- 2000-07-07 JP JP2000206594A patent/JP4149639B2/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100915446B1 (en) * | 2007-09-21 | 2009-09-04 | 동아대학교 산학협력단 | Manufacturing method of vinegar by using honey and vinegar manufactured thereby |
| JP2010263858A (en) * | 2009-05-15 | 2010-11-25 | Japan Royal Jelly Co Ltd | Fermented honey, method for producing the same and yeast exhibiting honey fermentation action |
| JP2011200122A (en) * | 2010-03-24 | 2011-10-13 | Q P Corp | Method for producing egg processed food |
| CN103571730A (en) * | 2012-07-23 | 2014-02-12 | 梁悦华 | Pericarpium citri reticulatae and cordyceps sinensis vinegar and preparation method thereof |
| CN104138007A (en) * | 2014-06-20 | 2014-11-12 | 滁州润海甜叶菊高科有限公司 | Tea vinegar hangover-alleviating beverage and preparation method thereof |
| CN105296323A (en) * | 2015-12-04 | 2016-02-03 | 侯朝阳 | Preparation method of health honey vinegar |
| CN114561263A (en) * | 2022-02-28 | 2022-05-31 | 吉林农业科技学院 | Brewing method of cordyceps militaris honey vinegar |
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| JP4149639B2 (en) | 2008-09-10 |
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