JP2003299476A - High-rutin-containing brewed vinegar and method for producing the same - Google Patents

High-rutin-containing brewed vinegar and method for producing the same

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Publication number
JP2003299476A
JP2003299476A JP2002106272A JP2002106272A JP2003299476A JP 2003299476 A JP2003299476 A JP 2003299476A JP 2002106272 A JP2002106272 A JP 2002106272A JP 2002106272 A JP2002106272 A JP 2002106272A JP 2003299476 A JP2003299476 A JP 2003299476A
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JP
Japan
Prior art keywords
rutin
buckwheat
alcohol
fermentation
vinegar
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JP2002106272A
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Japanese (ja)
Other versions
JP4082065B2 (en
Inventor
Kitae Takahashi
鍛 高橋
Norio Nakamura
訓男 中村
Yasushi Shiraishi
靖 白石
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Kewpie Jyozo Co Ltd
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Kewpie Jyozo Co Ltd
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Abstract

<P>PROBLEM TO BE SOLVED: To obtain high-rutin-containing brewed vinegar comprising Fagopyrum tataricum Gaerth. buckwheat as a raw material. <P>SOLUTION: The high-rutin-containing brewed vinegar contains rutin derived from Fagopyrum tataricum Gaerth. buckwheat in rutin concentration of ≥50 ppm. The high-rutin-containing brewed vinegar is produced by sacrificing Fagopyrum tataricum Gaerth. buckwheat subjected to deactivation of a rutin splitting enzyme to give a saccharified substance, subjecting the saccharified substance to alcohol fermentation and further subjecting the alcohol-fermented substance to acetic acid fermentation. Especially, the high-rutin-containing brewed vinegar having a higher rutin content is obtained by saccharifying the Fagopyrum tataricum Gaerth. buckwheat subjected to deactivation of the rutin splitting enzyme, adding an alcohol to the saccharified substance without subjecting the saccharified substance to alcohol fermentation and subjecting the alcohol-containing saccharified substance to acetic fermentation. <P>COPYRIGHT: (C)2004,JPO

Description

【発明の詳細な説明】Detailed Description of the Invention

【０００１】[0001]

【発明の属する技術分野】本発明は、高血圧等に効果が
あるとされるルチンを豊富に含む高ルチン含有醸造酢及
びその製造方法に関する。TECHNICAL FIELD The present invention relates to a high-rutin-containing brewed vinegar rich in rutin which is said to be effective for high blood pressure and the like, and a method for producing the same.

【０００２】[0002]

【従来の技術】食酢は、高血圧等の成人病を防ぐ効果を
有しており、一般的にひとの健康に良い調味料である。
中でも、リンゴを原料として醸造されたりんご酢や、玄
米を原料として醸造された玄米酢は、健康イメージが強
く、調味料としてだけではなく、健康飲料のべースとし
ても用いられている。BACKGROUND OF THE INVENTION Vinegar has the effect of preventing adult diseases such as high blood pressure and is generally a seasoning that is good for human health.
Among them, apple vinegar brewed from apples and brown rice vinegar brewed from brown rice have a strong health image and are used not only as seasonings but also as bases for health drinks.

【０００３】ところで、そばの実は、高血圧や動脈硬化
の予防に効果があるとされるルチンを含んでいるため、
健康に良い食品である。中でも、ダッタンそば（苦そ
ば）の実は、通常のそば（ルチン含有量２００ｐｐｍ）
の約１００倍のルチンを含んでおり、ダッタンそば茶等
の健康食品の原料や食酢（苦蕎酢）の原料として使用さ
れている。By the way, since buckwheat fruits contain rutin, which is said to be effective in preventing hypertension and arteriosclerosis,
It is a healthy food. Above all, the fruit of Dattan buckwheat (bitter buckwheat) is normal buckwheat (rutin content 200 ppm).
It contains about 100 times the amount of rutin, and is used as a raw material for health foods such as tartary buckwheat tea and a raw material for vinegar (bitter buckwheat vinegar).

【０００４】[0004]

【発明が解決しようとする課題】しかしながら、原料で
あるダッタンそばの実にはルチンが大量に含まれている
にもかかわらず、食酢の醸造工程でルチンが分解して失
われてしまうため、ダッタンそばの実から得られる醸造
酢のルチン含量は検出限界以下（数ｐｐｍ未満）であ
り、高ルチン含有醸造酢は得られていないのが現状であ
る。However, despite the fact that the raw material Dattan soba contains a large amount of rutin, rutin is decomposed and lost during the vinegar brewing process. The rutin content of the brewed vinegar obtained from No. 1 is below the detection limit (less than several ppm), and the brewed vinegar having a high rutin content is not obtained at present.

【０００５】本発明の目的は、ダッタンそばの実を原料
とする高ルチン含有醸造酢を提供することである。An object of the present invention is to provide a brewed vinegar having a high rutin content, which is made from the fruit of buckwheat noodles.

【０００６】[0006]

【課題を解決するための手段】本発明者らは、ダッタン
そばの実を原料として通常の醸造工程で食酢を醸造した
場合に、高ルチン濃度の醸造酢が得られない理由が、食
酢の醸造工程中に、ダッタンそばの実に含まれるルチン
分解酵素の作用によりルチンが分解されて失われてしま
うこと、従って、ルチン分解酵素の失活処理を施したダ
ッタンそばの実を原料にすれば高ルチン含有醸造酢が得
られること；また、アルコール醗酵工程でルチンが不溶
化すること、その不溶化を抑制するためには、アルコー
ル醗酵工程を省略し、酢酸醗酵工程に必要なアルコール
については外添すればよいこと、を見出し、本発明を完
成させた。[Means for Solving the Problems] The present inventors have found that when vinegar is brewed in a normal brewing process using the fruit of buckwheat noodles as a raw material, the reason why vinegar having a high rutin concentration cannot be obtained is the brewing of vinegar. During the process, rutin is decomposed and lost by the action of the rutin-degrading enzyme contained in the fruit of buckwheat noodles. Therefore, if the fruit of buckwheat noodles that has been deactivated with rutin-degrading enzyme is used as the raw material, high rutin is obtained. Obtained brewed vinegar containing; In addition, rutin is insolubilized in the alcohol fermentation process, in order to suppress the insolubilization, the alcohol fermentation process may be omitted, and the alcohol necessary for the acetic acid fermentation process may be externally added. That is, the present invention has been completed and the present invention has been completed.

【０００７】即ち、第１の本発明は、ダッタンそばに由
来するルチンを５０ｐｐｍ以上の濃度で含有する高ルチ
ン含有醸造酢を提供する。That is, the first aspect of the present invention provides a high rutin-containing brewed vinegar containing rutin derived from Dattan buckwheat at a concentration of 50 ppm or more.

【０００８】第２の本発明は、ダッタンそばに由来する
ルチンを３００ｐｐｍ以上の濃度で含有する高ルチン含
有醸造酢を提供する。The second aspect of the present invention provides a high rutin-containing brewed vinegar containing rutin derived from Dattan buckwheat at a concentration of 300 ppm or more.

【０００９】また、第３の本発明は、ルチン分解酵素の
失活処理が施されたダッタンそばの実を糖化させ、得ら
れた糖化物をアルコール醗酵させ、更に得られたアルコ
ール醗酵物を酢酸醗酵させることを特徴とする高ルチン
含有醸造酢の製造方法を提供する。この製造方法は、第
１の本発明の高ルチン含有醸造酢の製造に好ましく適用
できる。In the third aspect of the present invention, the fruit of buckwheat buckwheat which has been subjected to a rutin degrading enzyme inactivation treatment is saccharified, the obtained saccharified product is alcohol-fermented, and the obtained alcohol-fermented product is acetic acid. Provided is a method for producing brewed vinegar containing high rutin, which comprises fermenting. This production method can be preferably applied to the production of the high-rutin-containing brewed vinegar of the first aspect of the present invention.

【００１０】また、第４の本発明は、ルチン分解酵素の
失活処理が施されたダッタンそばの実を糖化させ、得ら
れた糖化物をアルコール醗酵させることなく、該糖化物
にアルコールを外添し、得られたアルコール含有糖化物
を酢酸醗酵させることを特徴とする高ルチン含有醸造酢
の製造方法を提供する。この製造方法は、第２の本発明
の高ルチン含有醸造酢の製造に好ましく適用できる。The fourth aspect of the present invention saccharifies the fruit of buckwheat buckwheat buckwheat treated with inactivation of rutin-degrading enzyme and removes alcohol from the saccharified product without alcohol-fermenting the saccharified product. A method for producing a high-rutin-containing brewed vinegar, which is characterized in that the obtained alcohol-containing saccharified product is fermented with acetic acid. This production method can be preferably applied to the production of the high-rutin-containing brewed vinegar of the second aspect of the present invention.

【００１１】[0011]

【発明の実施の形態】以下、本発明を詳細に説明する。BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below.

【００１２】第１の本発明は、ダッタンそばに由来する
ルチンを５０ｐｐｍ以上のルチン濃度で含有する高ルチ
ン含有醸造酢である。ここで、「ダッタンそばに由来す
るルチン」とは、ダッタンそばの実に元々含まれていた
ルチンを意味している。The first aspect of the present invention is a high-rutin-containing brewed vinegar, which contains rutin derived from buckwheat noodles at a rutin concentration of 50 ppm or more. Here, "rutin derived from Dattan buckwheat" means the rutin originally contained in the fruit of buckwheat noodles.

【００１３】ところで、従来もダッタンそばの実を原料
とする醸造酢（苦蕎營養保健醋、中國太原功能食品厰出
品上海醫科大學營養食品研究所中心監製）は存在する
が、ルチンの含有量は、いずれも検出限界以下である。
また、そのような醸造酢にルチンを外添することにより
高ルチン含有食酢となるが、あくまで外添の結果であ
り、ダッタンそばに由来するルチンではない。従って、
商品価値が大きく減ずることとなる。[0013] By the way, conventionally, there is brewed vinegar made from tartary buckwheat seeds as raw material (manufactured by the Center for Nutritional Food Research, Shanghai Medical University, exhibited by Bitter Soil Nutrition Health Food, Chugoku Taiyuan Functional Foods Co., Ltd.), but the content of rutin is , All are below the detection limit.
In addition, the external addition of rutin to such brewed vinegar results in a high-rutin-containing vinegar, but this is merely the result of external addition and is not rutin derived from Dattan buckwheat. Therefore,
The product value will be greatly reduced.

【００１４】それに対し、第１の本発明では、ダッタン
そばに由来するルチンが５０ｐｐｍ以上の非常に高いル
チン濃度で含有されている。この含有量は、ダッタンそ
ばから醸造された従来の醸造酢に比べ格段に高くなって
いる。このため、第１の本発明の高ルチン含有醸造酢
は、従来のダッタンそば醸造酢よりも、高血圧や動脈硬
化の予防に効果があるとされるルチンが多量に含まれて
いるため、健康に良い食品となり、高い商品価値を有す
る。On the other hand, in the first aspect of the present invention, rutin derived from buckwheat noodles is contained at a very high rutin concentration of 50 ppm or more. This content is much higher than that of conventional vinegar brewed from Dattan soba. For this reason, the high-rutin-containing brewed vinegar of the first aspect of the present invention contains a large amount of rutin, which is said to be effective in preventing high blood pressure and arteriosclerosis, than the conventional dattan buckwheat brewed vinegar, and therefore is healthy. It becomes a good food and has high commercial value.

【００１５】また、第２の本発明の高ルチン含有醸造酢
は、ダッタンそばに由来するルチンが３００ｐｐｍ以上
のより高いルチン濃度で含有されている。従って、第２
の本発明の高ルチン含有醸造酢は、第１の本発明の高ル
チン含有醸造酢よりも、より健康に良い食品となり、商
品価値もいっそう高くなる。The high rutin-containing brewed vinegar of the second aspect of the present invention contains rutin derived from Dattan buckwheat at a higher rutin concentration of 300 ppm or more. Therefore, the second
The high-rutin-containing brewed vinegar of the present invention is a healthier food and has a higher commercial value than the high-rutin-containing brewed vinegar of the first present invention.

【００１６】なお、第１の本発明及び第２の本発明の高
ルチン含有醸造酢における、ダッタンそばに由来するル
チンの上限は、原料のダッタンそばが元来含有している
ルチン量に依存しており、通常１０００ｐｐｍ程度まで
である。The upper limit of the amount of rutin derived from Dattan buckwheat in the high-rutin-containing brewed vinegars of the first and second aspects of the present invention depends on the amount of rutin originally contained in the raw material Dattan buckwheat. And is usually up to about 1000 ppm.

【００１７】第１の本発明の高ルチン含有醸造酢は、第
３の本発明の製造方法により製造することができる。即
ち、ダッタンそばに由来するルチンを５０ｐｐｍ以上の
ルチン濃度で含有する高ルチン含有醸造酢は、ルチン分
解酵素の失活処理が施されたダッタンそばの実を糖化さ
せ（工程（ａ））、得られた糖化物をアルコール醗酵さ
せ（工程（ｂ））、更に得られたアルコール醗酵物を酢
酸醗酵させる（工程（ｃ））ことにより製造できる。以
下に、各工程をより具体的に説明する。The high rutin-containing brewed vinegar of the first aspect of the present invention can be produced by the production method of the third aspect of the present invention. That is, a high-rutin-containing brewing vinegar containing rutin derived from Dattan buckwheat at a rutin concentration of 50 ppm or higher saccharifies the fruit of buckwheat buckwheat that has been subjected to a rutin-degrading enzyme deactivation treatment (step (a)) to obtain It can be manufactured by subjecting the obtained saccharified product to alcohol fermentation (step (b)), and further subjecting the obtained alcohol fermentation product to acetic acid fermentation (step (c)). Each step will be described more specifically below.

【００１８】工程（ａ） まず、ルチン分解酵素の失活処理が施されたダッタンそ
ばの実を糖化させる。このように、醸造原料としてルチ
ン分解酵素の失活処理が施されたダッタンそばの実を使
用することにより、醸造工程でルチンがルチン分解酵素
の作用により分解することがなくなる。Step (a) First, the fruit of buckwheat noodles that has been subjected to a rutin-degrading enzyme deactivating treatment is saccharified. As described above, by using the buckwheat buckwheat nut that has been subjected to the deactivation treatment of rutin-degrading enzyme as a brewing raw material, rutin is not decomposed by the action of the rutin-degrading enzyme in the brewing process.

【００１９】この工程で使用するダッタンそばの実は、
ルチン分解酵素を失活させたものであれば、穀を取り除
いた穀粒のままのでもよく、また、それを粉砕したダッ
タンそば粉でもよいが、ダッタンそば粉のほうが、仕込
み時の取り扱いが容易なのでより好ましい。The fruit of the buckwheat noodles used in this process is
As long as the rutin-degrading enzyme has been deactivated, the grains may be used as they are without the grains, or crushed Dattan buckwheat flour may be used, but Dattan buckwheat flour is easier to handle during preparation. So more preferable.

【００２０】ダッタンそばの実に含まれているルチン分
解酵素の失活処理法としては、そばの種子又はそば粉を
加熱処理する方法（特公平５−６３１３３号公報）や湿
熱処理する方法（特許第２７６６２５９号明細書）等が
挙げられる。As a method for inactivating rutin-decomposing enzyme contained in the fruit of buckwheat noodles, a method of heat-treating buckwheat seeds or buckwheat flour (Japanese Patent Publication No. 5-63133) and a method of moist heat treatment (Patent No. 2766259 specification) and the like.

【００２１】ダッタンそばの実の糖化処理法としては、
公知の糖化処理法を採用できる。例えば、ダッタンそば
の実に水を加え、更に、糖化酵素、あるいは麹や麦芽な
どの糖化酵素含有材料を添加し、必要に応じて加温し撹
拌することにより糖化処理することができる。[0021] The saccharification method of the buckwheat noodles is as follows:
A known saccharification treatment method can be adopted. For example, saccharification treatment can be carried out by adding water to fruit of buckwheat noodles and further adding a saccharifying enzyme or a saccharifying enzyme-containing material such as koji or malt, and heating and stirring as necessary.

【００２２】工程（ｂ） 次に、糖化処理された糖化物を、必要に応じて濾過処理
し、その濾液をアルコール醗酵させる。アルコール醗酵
処理方法としては、公知のアルコール醗酵処理法を採用
できる。例えば、糖化物に酵母を接種することが挙げら
れる。Step (b) Next, the saccharified saccharified product is filtered if necessary, and the filtrate is subjected to alcohol fermentation. As the alcohol fermentation treatment method, a known alcohol fermentation treatment method can be adopted. For example, inoculating the saccharified product with yeast can be mentioned.

【００２３】また、糖化処理とアルコール醗酵処理とを
同時に行うこともできる。例えば、ダッタンそばの実に
水を加え、更に、糖化酵素あるいは麹や麦芽などの糖化
酵素含有材料と酵母とを同時に添加し、必要に応じて加
温し撹拌することにより糖化処理とアルコール醗酵処理
とを同時に行うことができる。Further, the saccharification treatment and the alcohol fermentation treatment can be carried out simultaneously. For example, water is added to tartary buckwheat, and further, a saccharifying enzyme or a saccharifying enzyme-containing material such as malt or malt and yeast are added at the same time, and saccharification treatment and alcohol fermentation treatment by heating and stirring as necessary. Can be done at the same time.

【００２４】なお、アルコール醗酵処理終了後、得られ
たアルコール醗酵物に食酢を加え不可飲処置し、圧搾ろ
過や遠心分離等の方法により固形物を除去することが好
ましい。After the completion of the alcohol fermentation treatment, it is preferable that vinegar is added to the obtained alcohol fermentation product to treat it as incapacitated, and the solid matter is removed by a method such as squeezing filtration or centrifugation.

【００２５】工程（ｃ） 次に、得られたアルコール醗酵物に、必要に応じてアル
コールあるいは水を添加し、更に酢酸菌を接種し酢酸醗
酵させる。あるいは、通常の手法でダッタンそば醸造酢
を調製し、その一部を種酢（酢酸及び酢酸菌が含有され
ている）として、純粋な酢酸菌に代えて使用し、酢酸醗
酵させてもよい。これにより、ダッタンそばに由来する
ルチンを、５０ｐｐｍ以上のルチン濃度で含有する高ル
チン含有醸造酢が得られる。なお、酢酸醗酵直後の酢酸
醗酵液は、香味を落ち着かせるため数日から数ケ月熟成
してから食酢の調合に用いるが、熟成が十分でない酢酸
醗酵液を食酢の調合に用いることもできる。例えば、酢
酸醗酵液に加水し、必要に応じて他の食酢を添加して酸
度を調整し、常法に従って濾過、殺菌して醸造酢（ダッ
タンそば酢）とすることができる。Step (c) Next, alcohol or water is added to the obtained alcohol-fermented product, if necessary, and acetic acid bacteria are inoculated to ferment the acetic acid. Alternatively, Dattan buckwheat brewed vinegar may be prepared by an ordinary method, and a part of it may be used as seed vinegar (containing acetic acid and acetic acid bacteria) instead of pure acetic acid bacteria to ferment with acetic acid. As a result, a high-rutin-containing brewed vinegar containing rutin derived from Dattan buckwheat at a rutin concentration of 50 ppm or more can be obtained. The acetic acid fermentation liquid immediately after the acetic acid fermentation is used for vinegar preparation after being aged for several days to several months in order to settle the flavor, but an insufficiently matured acetic acid fermentation liquid can also be used for vinegar preparation. For example, it can be made into brewed vinegar (Dattan buckwheat vinegar) by adding water to an acetic acid fermentation broth, adding other vinegar if necessary to adjust the acidity, and filtering and sterilizing according to a conventional method.

【００２６】酢酸醗酵処理法としては、公知の酢酸醗酵
処理法を採用できる。例えば、静層醗酵法、通気醗酵法
（深部醗酵法ともよばれる）等を採用することができ
る。As the acetic acid fermentation treatment method, a known acetic acid fermentation treatment method can be adopted. For example, a static bed fermentation method, an aeration fermentation method (also called a deep fermentation method), or the like can be adopted.

【００２７】なお、本発明者が得た知見によれば、第３
の本発明の製造方法の場合、得られた高ルチン含有醸造
酢のルチン含有量（５０ｐｐｍ以上）は、工程（ａ）に
おいてルチン分解酵素処理したダッタンそばの実を原料
として使用したにもかかわらず、原料のダッタンそばの
ルチン含有量とその使用量から見込まれる値（約２００
０ｐｐｍ）に比べて低いことが分かった。According to the knowledge obtained by the present inventor,
In the case of the production method of the present invention described above, the rutin content (50 ppm or more) of the obtained high-rutin-containing brewed vinegar is the same as that used in the step (a) as a raw material for the buckwheat noodles treated with rutin-degrading enzymes. , The expected value based on the amount of rutin in the raw material buckwheat noodles and its usage (about 200
It was found to be low compared to 0 ppm).

【００２８】そこで、本発明者らは、糖化、アルコール
醗酵、酢酸醗酵の各段階でのルチン濃度の変化を調べた
結果、アルコール醗酵時にルチンが不溶化してその濃度
が低下することを知見した。このことから、ルチン分解
酵素を失活させたダッタンそばの実の糖化物をアルコー
ル醗酵処理せずに、直接酢酸醗酵することにより３００
ｐｐｍ以上の高濃度のルチンを含む食酢を製造できるこ
とを見い出し、第４の本発明を完成させた。Then, the present inventors have investigated the changes in the rutin concentration at each stage of saccharification, alcohol fermentation and acetic acid fermentation, and as a result, have found that rutin is insolubilized during alcohol fermentation and the concentration thereof is reduced. From this fact, the saccharified product of buckwheat buckwheat deactivated rutin-degrading enzyme was directly subjected to acetic acid fermentation without alcohol fermentation treatment.
It was found that vinegar containing a high concentration of rutin of ppm or more can be produced, and the fourth present invention was completed.

【００２９】即ち、第２の本発明の高ルチン含有醸造酢
（ダッタンそばに由来するルチンを３００ｐｐｍ以上の
ルチン濃度で含有する高ルチン含有醸造酢）は、以下の
工程（ａ）、工程（ｂ’）及び工程（ｃ’）からなる第
４の本発明の製造方法により製造できる。即ち、ルチン
分解酵素の失活処理が施されたダッタンそばの実を糖化
させ（工程（ａ））、得られた糖化物をアルコール醗酵
させることなく、該糖化物にアルコールを外添し（工程
（ｂ’））、更に得られたアルコール含有糖化物を酢酸
醗酵させる（工程（ｃ’））ことにより製造できる。各
工程を、より具体的に説明する。That is, the high rutin-containing brewed vinegar of the second invention (high rutin-containing brewed vinegar containing rutin derived from Dattan buckwheat at a rutin concentration of 300 ppm or more) comprises the following steps (a) and (b): It can be manufactured by the manufacturing method according to the fourth aspect of the present invention, which comprises the step ') and the step (c'). That is, the fruit of buckwheat noodles that has been subjected to a rutin-degrading enzyme deactivation treatment is saccharified (step (a)), and alcohol is externally added to the saccharified product without alcohol fermentation of the saccharified product (process). (B ')), and the obtained alcohol-containing saccharified product can be produced by acetic acid fermentation (step (c')). Each step will be described more specifically.

【００３０】工程（ａ） まず、第３の本発明の製造方法の工程（ａ）と同様に、
ルチン分解酵素の失活処理が施されたダッタンそばの実
を糖化させる。このように、醸造原料としてルチン分解
酵素の失活処理が施されたダッタンそばの実を使用する
ことにより、醸造工程でルチンがルチン分解酵素の作用
により分解することがなくなる。Step (a) First, similarly to the step (a) of the manufacturing method of the third invention,
Saccharify buckwheat noodles that have been deactivated with rutin-degrading enzyme. As described above, by using the buckwheat buckwheat nut that has been subjected to the deactivation treatment of rutin-degrading enzyme as a brewing raw material, rutin is not decomposed by the action of the rutin-degrading enzyme in the brewing process.

【００３１】工程（ｂ’） 次に、得られた糖化物を、アルコール醗酵させることな
く、該糖化物にアルコールを外添し、アルコール含有糖
化物を調製する。このように、酢酸醗酵に不可欠なアル
コールを、糖化物のアルコール醗酵ではなく、外添によ
り確保するので、アルコール醗酵処理に伴うルチンの不
溶化を防止することができる。Step (b ') Next, alcohol is externally added to the obtained saccharified product without alcohol fermentation to prepare an alcohol-containing saccharified product. In this way, the alcohol indispensable for the acetic acid fermentation is secured by the external addition rather than the alcohol fermentation of the saccharified product, so that the insolubilization of rutin due to the alcohol fermentation treatment can be prevented.

【００３２】外添するアルコールとしては、他の穀物等
のアルコール醗酵液あるいは工業用アルコール等を使用
することができる。中でも、ダッタンそばのアルコール
醗酵液を用いることが好ましい。As the alcohol to be added externally, it is possible to use an alcoholic fermentation liquid of other grains or industrial alcohol. Above all, it is preferable to use the alcohol fermentation liquid of buckwheat noodles.

【００３３】工程（ｃ’） 次に、第３の本発明の製造方法の工程（ｃ）と同様に、
得られたアルコール含有糖化物を酢酸醗酵させる。これ
により、ダッタンそばに由来するルチンを、３００ｐｐ
ｍ以上の高ルチン濃度で含有する高ルチン含有醸造酢が
得られる。Step (c ') Next, as in the step (c) of the manufacturing method of the third invention,
The alcohol-containing saccharified product obtained is fermented with acetic acid. As a result, 300 pp of rutin derived from buckwheat noodles
A high rutin-containing brewed vinegar containing a high rutin concentration of m or more can be obtained.

【００３４】なお、工程（ｂ’）において、外添アルコ
ールとしてダッタンそばのアルコール醗酵液を用い、本
工程の酢酸醗酵の際に使用する酢酸菌が含有されている
種酢として、ダッタンそばの実から調製されたダッタン
そば醸造酢を使用すれば、「純粋」なダッタンそば醸造
酢を製造することが可能である。In the step (b '), the alcohol fermentation liquid of Dattan buckwheat is used as the externally added alcohol, and the seed vinegar containing the acetic acid bacterium used in the acetic acid fermentation of this step is used as the seed vinegar. It is possible to produce "pure" Dattan buckwheat brewed vinegar using Dattan buckwheat brewed vinegar prepared from.

【００３５】[0035]

【実施例】以下、本発明を具体的に説明する。The present invention will be specifically described below.

【００３６】ダッタンそばの実の糖化工程において、ダ
ッタンそばに含まれるルチンがどのように変化するかを
調べるため、実験例１〜３を行った。また、アルコール
醗酵工程において、ダッタンそばに含まれるルチンがど
のように変化するかを調べるため、実験例４〜５を行っ
た。そしてこれらの実験例の結果を踏まえて、実験例６
で本発明の製造方法の一例を実施した。Experimental Examples 1 to 3 were carried out in order to examine how rutin contained in the buckwheat noodles changes in the saccharification process of the buckwheat noodles. Moreover, in order to investigate how rutin contained in buckwheat noodles changes in the alcohol fermentation process, Experimental Examples 4 to 5 were performed. Then, based on the results of these experimental examples, Experimental Example 6
An example of the manufacturing method of the present invention was carried out.

【００３７】実験例１ ダッタンそば粉（日穀製粉株式会社製ダッタンそば粉
（月））１ｇを水２０ｍｌに懸濁し、得られた懸濁液を
３℃、２５℃又は５０℃で３０分間放置した後、その１
ｍｌを採取し、メタノール２ｍｌと混合後、ＨＰＬＣで
ルチン量を測定した。対照として、ダッタンそば粉
（月）１ｇにメタノール２０ｍｌを加えて３０分間抽出
した液についても、同様にルチン量を測定した。得られ
た結果を表１に示す。また、ＨＰＬＣ測定の結果、懸濁
液にはルチンとは異なるピーク（図１（ａ））が出現し
た。このピークは、溶出時間及びピークの吸光スペクト
ル（図１（ｂ））からケルセチンと判定された。Experimental Example 1 1 g of buckwheat buckwheat flour (Dattan buckwheat flour (Monthly Co., Ltd.)) was suspended in 20 ml of water, and the obtained suspension was left at 3 ° C., 25 ° C. or 50 ° C. for 30 minutes. After doing that
After collecting ml and mixing with 2 ml of methanol, the amount of rutin was measured by HPLC. As a control, the amount of rutin was similarly measured for a liquid obtained by adding 20 ml of methanol to 1 g of buckwheat flour (month) and extracting for 30 minutes. The results obtained are shown in Table 1. Further, as a result of HPLC measurement, a peak different from that of rutin (FIG. 1A) appeared in the suspension. This peak was determined to be quercetin from the elution time and the peak absorption spectrum (FIG. 1 (b)).

【００３８】なお、ＨＰＬＣによるルチンの測定条件
は、以下の通りである。The conditions for measuring rutin by HPLC are as follows.

【００３９】力ラム： Ｉｎｅｒｔｓｉｌ ＯＤＳ−２
（ジーエルサイエンス株式会社製、直径４．６ｍｍ×長
さ１５０ｍｍ）。但し、長さだけが異なる（５０ｍｍ）
プレカラムを装着。Power Ram: Inertsil ODS-2
(Diameter Science Co., Ltd., diameter 4.6 mm × length 150 mm). However, only the length is different (50 mm)
Equipped with a pre-column.

【００４０】移動相： メタノール５０容量％酢酸３容
量％水溶液又はメタノール５０容量％と０．１％りん酸
水溶液５０容量％の混合液。Mobile phase: 50% by volume of methanol, 3% by volume of acetic acid, or 50% by volume of methanol and 50% by volume of 0.1% phosphoric acid aqueous solution.

【００４１】検出器： フォトダイオードアレイ検出
器。検出波長２５０〜４００ｎｍ、定量計算は３５０ｎ
ｍ。Detector: Photodiode array detector. Detection wavelength 250-400 nm, quantitative calculation 350 n
m.

【００４２】[0042]

【表１】 温度 そば粉1gあたりに換算した メタノール抽出 ケルセチン (℃) ルチン濃度（ｍｇ／ｇ） との比率（％） エリア面積 ３ １．１３ １１ ３２７１１６９ ２５ ０．３６ ３ ３６８５２９７ ５５ 不検出 − ４０６２７０９メタノール抽出 １０．５ − 不検出 [Table 1] Temperature Methanol extraction converted to buckwheat flour 1g Quercetin (° C) Ratio (%) with rutin concentration (mg / g) Area area 3 1.13 11 3271169 25 0.36 3 3685297 55 Not detected-4062709 Methanol extraction 10. 5-not detected

【００４３】表１から、ダッタンそば粉に水を加えると
ルチンが減少し、ケルセチンが生成していることがわか
る。これは、ダッタンそばに含まれるルチン分解酵素
が、そば粉に水を加えることにより活性化してルチンを
分解してケルセチンを生じさせているためである。従っ
て、ダッタンそば粉の糖化工程でルチンが分解されてし
まうことがわかる。From Table 1, it can be seen that when water is added to the tartary buckwheat flour, rutin is reduced and quercetin is produced. This is because the rutin-degrading enzyme contained in buckwheat noodles is activated by the addition of water to buckwheat flour to decompose rutin and produce quercetin. Therefore, it can be seen that rutin is decomposed in the saccharification process of tartary buckwheat flour.

【００４４】なお、３℃、３０分という条件では、ルチ
ンの一部が残存しているが、このような低温では糖化を
行うことはできないことを付記する。It should be noted that although rutin remains partially under the condition of 3 ° C. for 30 minutes, saccharification cannot be carried out at such a low temperature.

【００４５】実験例２ 加熱処理によりルチン分解酵素を失活させたダッタンそ
ば粉（日穀製粉株式会社製ダッタンそば粉（富黄））を
用いて、実験例１と同様に実験した。即ち、ダッタンそ
ば粉に水２０ｍｌを加えて懸濁し、得られた懸濁液を３
℃、２５℃又は５５℃で３０分放置後、その０．５ｇを
採取して凍結乾燥し、得られた乾燥物をメタノール１ｍ
ｌに溶解し、ＨＰＬＣでルチン量を測定した。対照とし
て、ダッタンそば粉（富黄）１ｇにメタノール２０ｍｌ
を加えて１夜抽出した液についても、ルチン量を測定し
た。結果を表２に示す。Experimental Example 2 An experiment was carried out in the same manner as in Experimental Example 1 using Dattan buckwheat flour in which the rutin-degrading enzyme was inactivated by heat treatment (Dattan buckwheat flour manufactured by Nikki Milling Co., Ltd. (Fu Huang)). That is, 20 ml of water was added to the buckwheat flour to suspend it, and the resulting suspension was mixed with 3
After leaving at 30 ° C, 25 ° C or 55 ° C for 30 minutes, 0.5 g of the sample was collected and freeze-dried.
It was dissolved in 1 and the amount of rutin was measured by HPLC. As a control, 1g of buckwheat buckwheat flour (rich yellow) and 20ml of methanol
The amount of rutin was also measured for the liquid extracted by adding the above solution overnight. The results are shown in Table 2.

【００４６】[0046]

【表２】 温度 そば粉1gあたりに換算した メタノール抽出 ケルセチン (℃) ルチン濃度（ｍｇ／ｇ） との比率（％） エリア面積 ３ １４．４ ９０ 不検出 ２５ １３．９ ８７ 痕跡＊ ５５ １３．５ ８５ 痕跡＊メタノール抽出 １６．０ − 痕跡＊ ＊：「痕跡」とは定量限界以下のごく小さなピークが検出されたこと意味する。[Table 2] Temperature Methanol extraction converted to buckwheat flour 1g Quercetin (℃) Ratio with rutin concentration (mg / g) (%) Area area 3 14.4 90 Not detected 25 13.9 87 Traces * 55 13.5 85 Traces * Methanol extraction 16.0-Trace * : "Trace" means that a very small peak below the limit of quantification was detected.

【００４７】表２から、ルチン分解酵素を失活させたダ
ッタンそば粉を用いれば、糖化工程でのルチンの分解が
防止できることが示唆されている。From Table 2, it is suggested that the use of dutch buckwheat flour in which the rutin-degrading enzyme has been deactivated can prevent the decomposition of rutin in the saccharification step.

【００４８】実験例３ 加熱処理によりルチン分解酵素を失活させたダッタンそ
ば粉（日穀製粉株式会社製ダッタンそば粉（富黄））を
原料として液化仕込みによりアルコール醗酵液（ダッタ
ンそばもろみ）を調製した。仕込み配合を表３に、アル
コール醗酵工程図（液化仕込み方法）を図２に示す。Experimental Example 3 Alcoholic fermentation liquid (Dattan buckwheat moromi) was prepared by liquefaction using Dattan buckwheat flour (Dattan buckwheat flour manufactured by Nikki Milling Co., Ltd. (Fu Huang)) whose rutin-degrading enzyme was inactivated by heat treatment. Prepared. The charge composition is shown in Table 3, and the alcohol fermentation process diagram (liquefaction charge method) is shown in FIG.

【００４９】なお、アルコール醗酵は、室温（２０〜２
５℃）で１０日間行い、醗酵終了時に得られたアルコー
ル醗酵液のアルコール濃度は１４．５％だった。The alcohol fermentation is carried out at room temperature (20 to 2
The alcohol concentration of the alcoholic fermentation liquid obtained at the end of fermentation was 14.5%.

【００５０】次に、得られたアルコール醗酵液を酢酸醗
酵してダッタンそば醸造酢を調製した。酢酸醗酵の種酢
としてはアルコール酢を用いた。得られるダッタンそば
醸造酢中のアルコール酢含有量を低く抑えるため、ま
ず、表４に示す仕込み配合（酸度１．１％、アルコール
４．９％）で酢酸醗酵を行い、得られた酢酸醗酵液（酸
度５．５％）を種酢として表５に示す仕込み配合（酸度
２．７％、アルコール３．７％）で酢酸醗酵を行い、酢
酸醗酵液を得た（酸度５．９％）。ここで、アルコール
酢の含有量を低く抑えるのは、単一の原料（水を除く）
のみを用いて製造した食酢はいわゆる純粋酢と称するこ
とができ、アルコールやアルコール酢を原料の一部に使
用した食酢よりも高級なものとして消費者に認知されて
いるためである。Next, the obtained alcoholic fermented liquid was fermented with acetic acid to prepare Dattan soba brewed vinegar. Alcohol vinegar was used as the seed vinegar for the acetic acid fermentation. In order to suppress the content of alcohol vinegar in the resulting Dattan soba brewed vinegar, first, acetic acid fermentation was carried out with the preparations shown in Table 4 (acidity 1.1%, alcohol 4.9%), and the resulting acetic acid fermentation liquid was obtained. (Acidity 5.5%) was used as seed vinegar and the acetic acid fermentation was carried out with the preparation (acidity 2.7%, alcohol 3.7%) shown in Table 5 to obtain an acetic acid fermentation liquid (acidity 5.9%). Here, it is a single raw material (excluding water) that keeps the content of alcohol vinegar low.
This is because vinegar produced using only vinegar can be referred to as so-called pure vinegar, and is recognized by consumers as being higher-grade than vinegar that uses alcohol or alcohol vinegar as a part of the raw material.

【００５１】アルコール酢の含有量を更に低減させ、よ
り「純粋」なダッタンそば醸造酢を調製するためには、
第二段階の酢酸醗酵液を種酢として第三段階の仕込み
を、さらに第三段階の酢酸醗酵液を種酢として第４段階
の仕込みを、というふうに仕込みを繰り返せばよいが、
成分的には第二段階以降の醗酵液はそれほど変わらない
ため、調製は第二段階までとした。In order to further reduce the content of alcoholic vinegar and prepare a more “pure” Dattan buckwheat vinegar,
The second stage acetic acid fermentation broth is used as seed vinegar and the third stage is charged, and the third stage acetic acid fermentation broth is used as seed vinegar and the fourth stage is charged.
In terms of components, the fermentation broth after the second stage did not change so much, so preparation was limited to the second stage.

【００５２】なお、酢酸醗酵は、３０℃で静層醗酵法に
より行った。The acetic acid fermentation was carried out at 30 ° C. by the static bed fermentation method.

【００５３】また、第二段階の酢酸醗酵液に水を加えて
酸度４．３％に調整し、常法に従ってケイソウ土濾過を
行い、更に、殺菌処理を施すことによりダッタンそば醸
造酢を調製した。このようにして調製したダッタンそば
醸造酢は、そのルチン濃度が５０ｍｇ／Ｌであった。こ
の数値は、元々ダッタンそばに含まれているルチン量
（約２０００ｐｐｍ）に比べると、低いものであった
が、ルチン分解酵素を失活させていないダッタンそば粉
を原料にした場合（検出限界以下（数ｐｐｍ未満）））
に比べて非常に大きな数値である。Further, water was added to the acetic acid fermentation broth of the second stage to adjust the acidity to 4.3%, diatomaceous earth filtration was performed according to a conventional method, and further sterilization treatment was performed to prepare Dattan buckwheat brewed vinegar. . The Duttan soba brewed vinegar thus prepared had a rutin concentration of 50 mg / L. This value was lower than the amount of rutin originally contained in Dattan buckwheat (approximately 2000 ppm), but when using raw material buckwheat flour that did not inactivate rutin-degrading enzymes (below the detection limit) (Less than a few ppm)))
It is a very large number compared to.

【００５４】[0054]

【表３】 （表３注） ＊１：液化酵素Ｔ、新日本化学株式会社 ＊２：グルクザイムＮＬ４．２、天野製薬株式会社 ＊３：プロテアーゼＭ、天野製薬株式会社[Table 3] (Note to Table 3) * 1: Liquefaction enzyme T, Shin Nippon Kagaku Co., Ltd. * 2: Gluczyme NL4.2, Amano Pharmaceutical Co., Ltd. * 3: Protease M, Amano Pharmaceutical Co., Ltd.

【００５５】[0055]

【表４】 [Table 4]

【００５６】[0056]

【表５】 [Table 5]

【００５７】実験例４ アルコール醗酵工程におけるルチン量の増減を調べるた
めに、まず、表６に示す仕込み配合で、図２に示すアル
コール醗酵工程図（液化仕込み方法）に従ってルチン分
解酵素を失活させたダッタンそば粉のアルコール醗酵液
（ダッタンそばもろみ）を調製した。醗酵温度は室温
（２０〜２５℃）で行い、醗酵終了時のアルコール濃度
は９％だった。Experimental Example 4 In order to investigate the increase / decrease in the amount of rutin in the alcohol fermentation process, the rutin degrading enzyme was inactivated according to the alcohol fermentation process chart (liquefaction charging method) shown in FIG. An alcoholic fermented solution of Dattan buckwheat flour (Dattan buckwheat moromi) was prepared. The fermentation temperature was room temperature (20 to 25 ° C.), and the alcohol concentration at the end of fermentation was 9%.

【００５８】アルコール醗酵の途中で醗酵液の一部を採
取し、ルチン濃度を測定した。即ち、採取したアルコー
ル醗酵液を遠心分離し、得られた上清のルチン濃度を測
定し、可溶性ルチン濃度とした。また、固形分を含んだ
ままのアルコール醗酵液１ｍｌにメタノール９ｍｌを加
えて抽出した液についてルチン濃度を測定し、総ルチン
濃度とした。結果を表７に示す。During the alcohol fermentation, a part of the fermentation liquid was sampled and the rutin concentration was measured. That is, the collected alcoholic fermentation liquid was centrifuged, and the rutin concentration of the obtained supernatant was measured and used as the soluble rutin concentration. Further, the rutin concentration of the liquid extracted by adding 9 ml of methanol to 1 ml of the alcoholic fermentation liquid containing the solid content was measured and defined as the total rutin concentration. The results are shown in Table 7.

【００５９】表７より、アルコール醗酵工程でルチンの
分解はおこらないものの、上清のルチン濃度は仕込み直
後に急激に低下することが判明した。ルチンはそれほど
水に溶けやすい物質ではないため、ダッタンそば粉の液
化により、一度は可溶化したルチンがアルコール醗酵中
に再び不溶化したものと考えられる。From Table 7, it was found that although rutin was not decomposed in the alcohol fermentation step, the concentration of rutin in the supernatant dropped sharply immediately after charging. Since rutin is not so soluble in water, it is considered that rutin, which was once solubilized, was insolubilized again during alcohol fermentation due to the liquefaction of the buckwheat flour.

【００６０】なお、不溶性のルチンはアルコール醗酵液
の濾過時に、酵母やダッタンそば由来の不溶性成分とと
もに除去されるため、次の酢酸醗酵工程に移行するのは
可溶性のルチンのみである。したがって、アルコール醗
酵を経て食酢を製造すると、その後の工程でルチンが全
く分解または不溶化しないとしても、原料のダッタンそ
ば粉中に含まれるルチンのうち、かなりの部分が無駄に
なっていることが分かる。Since insoluble rutin is removed together with insoluble components derived from yeast and Dutch buckwheat during the filtration of the alcoholic fermentation liquid, only soluble rutin is transferred to the next acetic acid fermentation step. Therefore, when vinegar is produced through alcohol fermentation, it can be seen that, even if rutin is not decomposed or insolubilized at all in the subsequent steps, a considerable part of rutin contained in the raw material buckwheat flour is wasted. .

【００６１】[0061]

【表６】 表６注： ＊１、＊２及び＊３は表３と同じ。[Table 6] Table 6 Note: * 1, * 2 and * 3 are the same as Table 3.

【００６２】[0062]

【表７】 [Table 7]

【００６３】実験例５ アルコール醗酵工程中のルチンの不溶化を抑えるため、
ダッタンそば粉の液化液を濾過して不溶成分を除去した
後、酵母を加えてアルコール醗酵を行った。Experimental Example 5 In order to suppress the insolubilization of rutin during the alcohol fermentation process,
The liquefied liquid of buckwheat flour was filtered to remove insoluble components, and yeast was added to carry out alcohol fermentation.

【００６４】仕込み配合、仕込み工程は実験例３に準じ
て行ったが、液化終了後に濾紙で濾過を行い、濾液にｐ
Ｈ調整用の食酢、糖化酵素、プロテアーゼおよび濾過液
量の５％の酵母培養液を接種し、室温で６日間アルコー
ル醗酵した。醗酵終了液のアルコール濃度は８．８％だ
った。The preparation and the preparation process were carried out in the same manner as in Experimental Example 3, but after the liquefaction was completed, the mixture was filtered with a filter paper to obtain p
Vinegar for adjusting H, saccharifying enzyme, protease and a yeast culture solution containing 5% of the amount of the filtrate were inoculated and subjected to alcohol fermentation at room temperature for 6 days. The alcohol concentration of the fermentation-finished solution was 8.8%.

【００６５】液化液の濾液のルチン濃度は２．０１ｇ／
Ｌ、アルコール醗酵終了液を濾紙で濾過して得られた濾
液のルチン濃度は、０．３０ｇ／Ｌ（３００ｐｐｍ）で
あった。The rutin concentration in the filtrate of the liquefied liquid was 2.01 g /
The rutin concentration of the filtrate obtained by filtering L and the alcohol fermentation completed liquid with filter paper was 0.30 g / L (300 ppm).

【００６６】なお、アルコール醗酵終了時には、醗酵液
に黄色い沈殿物が認められた。濾紙で濾過して沈殿物を
集め、沈殿物をメタノールで抽出してルチンを測定し
た。醗酵液約３５ｍｌ分の沈殿物をメタノール１０ｍｌ
で抽出した抽出液のルチン濃度は、元々の醗酵液あたり
に換算して約０．８ｇ／Ｌだった。このことから、事前
に液化液を濾過しても、アルコール醗酵中のルチンの不
溶化は抑えられないことがわかった。At the end of the alcohol fermentation, a yellow precipitate was observed in the fermentation liquid. The precipitate was collected by filtering with filter paper, and the precipitate was extracted with methanol to measure rutin. Precipitate for about 35 ml of fermentation broth was added with 10 ml of methanol.
The rutin concentration of the extract extracted in step 1 was about 0.8 g / L in terms of the original fermentation liquid. From this, it was found that even if the liquefied liquid was filtered in advance, the insolubilization of rutin during alcohol fermentation could not be suppressed.

【００６７】以上の実験例１〜５の結果より、ダッタン
そばの実を原料として醸造酢を製造するにあり、ルチン
分解酵素を失活させたダッタンそば粉を用いれば糖化工
程でのルチンの分解は防止できるものの、液化により一
度は可溶化したルチンがアルコール醗酵工程中に再び不
溶化することが明らかとなった。従って、アルコール醗
酵工程を経ずに、ダッタンそば醸造酢を調製できれば、
より高濃度のルチンを含有する醸造酢が得られることが
分かる。From the results of Experimental Examples 1 to 5 described above, it is in the production of brewed vinegar using the fruit of buckwheat noodles as a raw material that rutin is decomposed in the saccharification step by using the buckwheat flour in which the rutin-degrading enzyme is inactivated. Although it can be prevented, rutin, which was once solubilized by liquefaction, became insoluble again during the alcohol fermentation process. Therefore, if you can prepare Dattan buckwheat brewed vinegar without going through the alcohol fermentation process,
It can be seen that brewed vinegar containing a higher concentration of rutin can be obtained.

【００６８】実験例６ アルコール醗酵工程を省略して、ダッタンそばの糖化液
を直接酢酸醗酵の仕込みに用いる方法により醸造酢を製
造した。即ち、表８に示す仕込み配合でダッタンそば粉
の糖化液を調製した。Experimental Example 6 Brewing vinegar was produced by omitting the alcohol fermentation step and using the saccharified solution of buckwheat noodles directly for the preparation of acetic acid fermentation. That is, a saccharified liquid of buckwheat buckwheat flour was prepared with the ingredients shown in Table 8.

【００６９】糖化工程は、まず、所定量の水にダッタン
そば粉を懸濁し、液化酵素を添加して、湯浴上で撹拌し
ながら、９０℃以上の温度で３０分加熱して液化した。
液化液を５５℃まで冷却後、ｐＨ調整用の食酢、糖化酵
素、プロテアーゼを添加し、５５℃で一晩糖化した。得
られた糖化液（４６０ｍｌ）のＢｒｉｘは１８．４°で
あり、還元糖１４．５％であった。この糖化液に対し、
防腐のために２０％量のアルコール酢（酸度１５％）９
２ｍｌを加え、その後で濾紙で濾過した。得られた濾液
（５５２ｍｌ）のルチン濃度は１．７２ｇ／Ｌであっ
た。In the saccharification step, first, Dattan buckwheat flour was suspended in a predetermined amount of water, liquefied enzyme was added, and the mixture was liquefied by heating at a temperature of 90 ° C. or higher for 30 minutes while stirring on a water bath.
After cooling the liquefied solution to 55 ° C, vinegar for pH adjustment, saccharifying enzyme and protease were added, and saccharification was carried out at 55 ° C overnight. The Brix of the obtained saccharified solution (460 ml) was 18.4 ° and the reducing sugar was 14.5%. For this saccharified solution,
20% alcohol vinegar (15% acidity) for preservation 9
2 ml was added and then filtered through filter paper. The rutin concentration of the obtained filtrate (552 ml) was 1.72 g / L.

【００７０】実験例４又は５に示すように、ほぼ同様の
仕込み配合（表６）で仕込んだアルコール醗酵液の濾過
後のルチン濃度が０．３ｇ／Ｌ程度であるのに対して、
本実験例の糖化液の濾液のルチン濃度は、食酢の添加に
より１．２倍に希釈されているにもかかわらず１．７２
ｇ／Ｌと、アルコール醗酵液の６倍以上であった。As shown in Experimental Example 4 or 5, while the rutin concentration after filtration of the alcoholic fermentation liquor charged with almost the same charge composition (Table 6) was about 0.3 g / L,
The rutin concentration of the filtrate of the saccharified solution of this experimental example was 1.72 despite being diluted 1.2 times by adding vinegar.
It was g / L, which was 6 times or more that of the alcoholic fermentation liquid.

【００７１】アルコール酢添加後の糖化液量５５２ｍＬ
に対してダッタンそば粉の仕込み量は１００ｇであるか
ら、ダッタンそば粉濃度は１８１ｇ／Ｌである。これに
ダッタンそば粉中のルチン濃度１．６％を乗じて計算し
た理論値２．８９６ｇ／Ｌに対して、本実験例の糖化液
の濾液中のルチン濃度は１．７２ｇ／Ｌであり、収率は
約６０％であった。Amount of saccharified liquid after addition of alcoholic vinegar: 552 mL
On the other hand, since the charged amount of Dattan buckwheat flour is 100 g, the concentration of Dattan buckwheat flour is 181 g / L. The theoretical value of 2.896 g / L calculated by multiplying this by the rutin concentration of 1.6% in the tartary buckwheat flour was 1.72 g / L in the filtrate of the saccharified solution of this Experimental Example. The yield was about 60%.

【００７２】この糖化液の濾液を用いて表９に示す配合
により、酢酸醗酵仕込み液（酸度２．７％、アルコール
３．０％）を調製した。この仕込み液を三角フラスコに
入れ、酢酸菌を接種して３０℃で静置醗酵を行った。醗
酵８日で酸度が５．４％に達したので醗酵を終了し、常
法に従ってケイソウ土濾過し、加熱殺菌することにより
ダッタンそば醸造酢（酸度５．５％）を得た。Using the filtrate of this saccharified solution, the acetic acid fermentation feed solution (acidity 2.7%, alcohol 3.0%) was prepared according to the formulation shown in Table 9. The prepared solution was placed in an Erlenmeyer flask, inoculated with acetic acid bacteria, and allowed to stand at 30 ° C. for fermentation. Since the acidity reached 5.4% in 8 days of fermentation, the fermentation was completed, filtered through diatomaceous earth according to a conventional method, and sterilized by heating to obtain Dattan soba brewed vinegar (acidity 5.5%).

【００７３】このようにして製造したダッタンそば醸造
酢のルチン濃度は、０．７８ｇ／Ｌ（７８０ｐｐｍ）で
あった。この原酢を水で希釈、あるいは必要に応じて他
の食酢とブレンドして、高濃度のルチンを含む食酢をつ
くることができる。The rutin concentration of the tartary buckwheat brewed vinegar thus produced was 0.78 g / L (780 ppm). This raw vinegar can be diluted with water or, if necessary, blended with other vinegar to prepare vinegar containing a high concentration of rutin.

【００７４】[0074]

【表８】 表８注： ＊１、＊２及び＊３は表３と同じ。[Table 8] Table 8 Note: * 1, * 2 and * 3 are the same as Table 3.

【００７５】[0075]

【表９】 [Table 9]

【００７６】[0076]

【発明の効果】本発明によれば、ダッタンそばの実に豊
富に含まれるルチンを有効に利用して、高濃度のルチン
を含む食酢を製造することができる。EFFECTS OF THE INVENTION According to the present invention, vinegar containing a high concentration of rutin can be produced by effectively utilizing rutin which is abundantly contained in the fruit of buckwheat noodles.

【００７７】ルチンには高血圧や動脈硬化などの成人病
を予防する効果があり、食酢にも同様の効果があること
から、ルチンを豊富に含む食酢は、これら成人病に対し
てよりー層の効果が期待できる。Since rutin has an effect of preventing adult diseases such as hypertension and arteriosclerosis, and vinegar has a similar effect, vinegar rich in rutin is a better layer for these adult diseases. You can expect an effect.

【図面の簡単な説明】[Brief description of drawings]

【図１】実験例１で調製されたダッタンそば粉の水懸濁
液のＨＰＬＣチャート（同図（ａ））と、ルチンとケル
セチンとの吸光スペクトル（同図（ｂ））である。FIG. 1 is an HPLC chart (FIG. 1 (a)) of an aqueous suspension of tartary buckwheat flour prepared in Experimental Example 1 and an absorption spectrum of rutin and quercetin (FIG. 1 (b)).

【図２】アルコール醗酵仕込み工程図である。FIG. 2 is a process drawing of alcohol fermentation preparation.

Claims (5)

【特許請求の範囲】[Claims] 【請求項１】 ダッタンそばに由来するルチンを５０ｐ
ｐｍ以上の濃度で含有する高ルチン含有醸造酢。1. Rutin derived from Dattan buckwheat is 50 p
High rutin-containing brewed vinegar contained at a concentration of pm or higher. 【請求項２】 ダッタンそばに由来するルチンを３００
ｐｐｍ以上の濃度で含有する高ルチン含有醸造酢。2. Rutin derived from Dattan buckwheat is 300
High-rutin-containing brewed vinegar contained at a concentration of at least ppm. 【請求項３】 ルチン分解酵素の失活処理が施されたダ
ッタンそばの実を糖化させ、得られた糖化物をアルコー
ル醗酵させ、更に得られたアルコール醗酵物を酢酸醗酵
させることを特徴とする、高ルチン含有醸造酢の製造方
法。3. A method of saccharifying a buckwheat buckwheat seed that has been subjected to a rutin-degrading enzyme inactivation treatment, subjecting the obtained saccharified product to alcohol fermentation, and further subjecting the obtained alcohol fermentation product to acetic acid fermentation. , Method for producing brewed vinegar containing high rutin. 【請求項４】 ルチン分解酵素の失活処理が施されたダ
ッタンそばの実を糖化させ、得られた糖化物をアルコー
ル醗酵させることなく、該糖化物にアルコールを外添
し、得られたアルコール含有糖化物を酢酸醗酵させるこ
とを特徴とする高ルチン含有醸造酢の製造方法。4. An alcohol obtained by saccharifying a buckwheat buckwheat nut that has been subjected to a rutin-degrading enzyme inactivation treatment, and externally adding alcohol to the saccharified product without alcohol-fermenting the saccharified product. A method for producing a brewed vinegar containing a high amount of rutin, which comprises fermenting a saccharified product containing acetic acid. 【請求項５】 該糖化物に外添するアルコールとして、
ダッタンそばに由来するアルコール醗酵液を使用する請
求項４記載の高ルチン含有醸造酢の製造方法。5. The alcohol externally added to the saccharified product,
The method for producing a brewed vinegar containing high rutin according to claim 4, wherein an alcoholic fermentation liquid derived from Dattan buckwheat is used.
JP2002106272A 2002-04-09 2002-04-09 High rutin brewed vinegar and method for producing the same Expired - Fee Related JP4082065B2 (en)

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Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007008904A (en) * 2005-07-04 2007-01-18 Unitika Ltd Agent for prevention/amelioration of hypertension
JP2009045026A (en) * 2007-08-22 2009-03-05 Hakubaku:Kk METHOD FOR PRODUCING EDIBLE VINEGAR CONTAINING WATER-SOLUBLE DIETARY FIBER CONSISTING MAINLY OF beta-GLUCAN
CN102586071A (en) * 2012-02-28 2012-07-18 毕节市天河酱醋厂 Tartary buckwheat vinegar and production method thereof
CN102586070A (en) * 2012-02-28 2012-07-18 毕节市天河酱醋厂 Mixed grain rice vinegar and production method thereof
CN103173345A (en) * 2013-04-18 2013-06-26 谢宁 Cynomorium songaricum nutritive and health-care vinegar
CN103184135A (en) * 2013-04-18 2013-07-03 谢宁 Desert cistanche nutrition and health care vinegar
CN103734836A (en) * 2014-01-28 2014-04-23 程健博 Method for preparing germinated black tartary buckwheat and hawthorn fruit vinegar beverage
CN105602774A (en) * 2016-03-22 2016-05-25 江南大学 Production method of rutin-enriched tartary buckwheat beer
CN105624017A (en) * 2016-03-30 2016-06-01 甘肃乡草坊土特产品有限公司 Brewage method of nutrient health-care angelica vinegar

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007008904A (en) * 2005-07-04 2007-01-18 Unitika Ltd Agent for prevention/amelioration of hypertension
JP2009045026A (en) * 2007-08-22 2009-03-05 Hakubaku:Kk METHOD FOR PRODUCING EDIBLE VINEGAR CONTAINING WATER-SOLUBLE DIETARY FIBER CONSISTING MAINLY OF beta-GLUCAN
CN102586071A (en) * 2012-02-28 2012-07-18 毕节市天河酱醋厂 Tartary buckwheat vinegar and production method thereof
CN102586070A (en) * 2012-02-28 2012-07-18 毕节市天河酱醋厂 Mixed grain rice vinegar and production method thereof
CN103173345A (en) * 2013-04-18 2013-06-26 谢宁 Cynomorium songaricum nutritive and health-care vinegar
CN103184135A (en) * 2013-04-18 2013-07-03 谢宁 Desert cistanche nutrition and health care vinegar
CN103734836A (en) * 2014-01-28 2014-04-23 程健博 Method for preparing germinated black tartary buckwheat and hawthorn fruit vinegar beverage
CN105602774A (en) * 2016-03-22 2016-05-25 江南大学 Production method of rutin-enriched tartary buckwheat beer
CN105624017A (en) * 2016-03-30 2016-06-01 甘肃乡草坊土特产品有限公司 Brewage method of nutrient health-care angelica vinegar

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